Her Seat At The Table Transistor (https://transistor.fm) https://feeds.transistor.fm/her-seat-at-the-table A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community. 2025 688ea133-d75c-54b3-b434-6bd7e3a73377 yes en Tue, 22 Sep 2026 11:48:24 -0400 Tue, 22 Sep 2026 11:49:09 -0400 https://img.transistorcdn.com/uuiJIQvXD_sOPxI-oH0yqCc72ywK9sorpjTfUq_qDPY/rs:fill:0:0:1/w:1400/h:1400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yZDAx/YzhmZjZhYzQ3NWRk/ZDUxNTE1MTUwM2Y1/NWVkNC5qcGc.jpg Her Seat At The Table episodic Sara Abernethy A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community. A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community.. Hospitality, food, restaurants, business, women Sara Abernethy sara@wyehill.com No Yes Don't Have A Conniption: Melissa Katrincic of Durham Distillery 212 212 Don't Have A Conniption: Melissa Katrincic of Durham Distillery full 699a4496-9569-4568-a7a7-1fe2042e01f2 https://share.transistor.fm/s/fafd8f1a

This conversation follows Melissa Katrincic, co-founder and CEO of Durham Distillery, through a year of major transition, from trademark chaos and misleading headlines to a sharper focus on community, authenticity, and profitability. It’s part business strategy, part founder therapy, and part candid look at what it takes to keep leading when the industry, the economy, and the rules keep shifting.We discuss how Durham Distillery is rebuilding around the Triangle, why the Juniper Room is becoming a true third space, and what Melissa has learned about PR, ownership, and staying visible without becoming reactive.  According to Melissa, the theme of her next era is "RECLAMATION", and I can't wait to see how that unfolds for her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • Melissa explains how Durham Distillery moved from a high-growth, investor-backed strategy to a more grounded, local-first approach focused on sustainability and profit.
  • We discuss the trademark and brand confusion around Durham Distillery in the US, UK, and Canada, including how a misleading news headline created a public relations scramble.
  • Melissa shares how she handled the Google Alerts crisis, Reddit conversations, and the importance of responding quickly when your business identity is at stake.
  • The conversation explores what it means to be a founder who is visible online, and why Melissa insists that any public response truly sound like her voice.
  • We discuss the shift from chasing broad expansion to rebuilding around the Triangle community and making Durham Distillery feel known again locally.
  • Melissa shares the thinking behind the Juniper Room, a small upstairs event space designed as a community-focused third space for intimate events.
  • Product innovation still matters, from the relaunch of the Damn Fine liqueurs to the Mocha Bourbon Cream, which became the company’s lead SKU.
  • We discuss the reality of running a business through layoffs, investment changes, and legal unwinding, and why profitability is now the goal.
  • Melissa reflects on entrepreneurship, motherhood, and how her definition of success changed across different chapters of life.
  • The conversation closes with a reminder that the best founders are not always the loudest, but the ones who stay clear about what they stand for.

Timestamps

00:00 – Opening the mics and setting up the conversation
 00:57 – Why niche community events matter more than “just another event”
 02:01 – The female founder Oktoberfest idea and flipping tradition on its head
 03:29 – Discovering an espresso martini made with gin
 04:28 – Why product builds have to change for vodka vs. gin
 05:20 – Small businesses as canaries in the economic coal mine
 06:16 – Recession signals from casual dining and value deals
 08:08 – Trademark timing, coexistence, and Durham Distillery UK
 11:58 – The headline that said Durham Distillery had shut down
 13:11 – How the team responded through media outreach and Reddit
 14:34 – Reframing the brand for a more local, realistic future
 16:12 – A painful lesson from a past event cancellation and online fallout
 17:16 – Why authenticity matters in public messaging
 18:48 – Why Melissa has less empathy for competitors who created the mess
 20:10 – Meeting years ago and the founder-to-founder advice exchange
 22:05 – Building a business while planning for family life
 24:34 – Why the business has to fit life, not consume it
 25:30 – How Durham Distillery started as a passion project, not an exit plan
 27:37 – The path from W-2 work to entrepreneurship
 28:38 – A corporate layoff window that made the leap possible
 30:54 – Support from a strong woman leader and early investors
 31:48 – Being present for kids in the early years of the business
 33:06 – The 2019 investor raise and the later strategy reset
 33:26 – Reclamation as the word for 2025, rebirth for 2026
 34:49 – Legal unwinding and the end of a relationship outside their control
 37:10 – Why hospitality is harder now than during COVID
 38:20 – Returning to community, not just sales
 40:15 – Relaunching Damn Fine liqueurs and why real ingredients matter
 41:04 – The accidental birth of Mocha Bourbon Cream
 44:14 – Turning the upstairs tasting room into the Juniper Room
 45:11 – Vision boarding, Galentine’s, and small-scale community events
 47:10 – Letting the team own decisions instead of having Melissa be the hub
 47:47 – The goal of returning to profitability this year
 49:37 – Feeling more grounded and hopeful than before
 50:06 – What to check out in the Triangle and at RDU
 51:08 – Where to order Conniption outside North Carolina

]]>

This conversation follows Melissa Katrincic, co-founder and CEO of Durham Distillery, through a year of major transition, from trademark chaos and misleading headlines to a sharper focus on community, authenticity, and profitability. It’s part business strategy, part founder therapy, and part candid look at what it takes to keep leading when the industry, the economy, and the rules keep shifting.We discuss how Durham Distillery is rebuilding around the Triangle, why the Juniper Room is becoming a true third space, and what Melissa has learned about PR, ownership, and staying visible without becoming reactive.  According to Melissa, the theme of her next era is "RECLAMATION", and I can't wait to see how that unfolds for her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • Melissa explains how Durham Distillery moved from a high-growth, investor-backed strategy to a more grounded, local-first approach focused on sustainability and profit.
  • We discuss the trademark and brand confusion around Durham Distillery in the US, UK, and Canada, including how a misleading news headline created a public relations scramble.
  • Melissa shares how she handled the Google Alerts crisis, Reddit conversations, and the importance of responding quickly when your business identity is at stake.
  • The conversation explores what it means to be a founder who is visible online, and why Melissa insists that any public response truly sound like her voice.
  • We discuss the shift from chasing broad expansion to rebuilding around the Triangle community and making Durham Distillery feel known again locally.
  • Melissa shares the thinking behind the Juniper Room, a small upstairs event space designed as a community-focused third space for intimate events.
  • Product innovation still matters, from the relaunch of the Damn Fine liqueurs to the Mocha Bourbon Cream, which became the company’s lead SKU.
  • We discuss the reality of running a business through layoffs, investment changes, and legal unwinding, and why profitability is now the goal.
  • Melissa reflects on entrepreneurship, motherhood, and how her definition of success changed across different chapters of life.
  • The conversation closes with a reminder that the best founders are not always the loudest, but the ones who stay clear about what they stand for.

Timestamps

00:00 – Opening the mics and setting up the conversation
 00:57 – Why niche community events matter more than “just another event”
 02:01 – The female founder Oktoberfest idea and flipping tradition on its head
 03:29 – Discovering an espresso martini made with gin
 04:28 – Why product builds have to change for vodka vs. gin
 05:20 – Small businesses as canaries in the economic coal mine
 06:16 – Recession signals from casual dining and value deals
 08:08 – Trademark timing, coexistence, and Durham Distillery UK
 11:58 – The headline that said Durham Distillery had shut down
 13:11 – How the team responded through media outreach and Reddit
 14:34 – Reframing the brand for a more local, realistic future
 16:12 – A painful lesson from a past event cancellation and online fallout
 17:16 – Why authenticity matters in public messaging
 18:48 – Why Melissa has less empathy for competitors who created the mess
 20:10 – Meeting years ago and the founder-to-founder advice exchange
 22:05 – Building a business while planning for family life
 24:34 – Why the business has to fit life, not consume it
 25:30 – How Durham Distillery started as a passion project, not an exit plan
 27:37 – The path from W-2 work to entrepreneurship
 28:38 – A corporate layoff window that made the leap possible
 30:54 – Support from a strong woman leader and early investors
 31:48 – Being present for kids in the early years of the business
 33:06 – The 2019 investor raise and the later strategy reset
 33:26 – Reclamation as the word for 2025, rebirth for 2026
 34:49 – Legal unwinding and the end of a relationship outside their control
 37:10 – Why hospitality is harder now than during COVID
 38:20 – Returning to community, not just sales
 40:15 – Relaunching Damn Fine liqueurs and why real ingredients matter
 41:04 – The accidental birth of Mocha Bourbon Cream
 44:14 – Turning the upstairs tasting room into the Juniper Room
 45:11 – Vision boarding, Galentine’s, and small-scale community events
 47:10 – Letting the team own decisions instead of having Melissa be the hub
 47:47 – The goal of returning to profitability this year
 49:37 – Feeling more grounded and hopeful than before
 50:06 – What to check out in the Triangle and at RDU
 51:08 – Where to order Conniption outside North Carolina

]]> Tue, 22 Sep 2026 11:48:24 -0400 Sara Abernethy Sara Abernethy 3078

This conversation follows Melissa Katrincic, co-founder and CEO of Durham Distillery, through a year of major transition, from trademark chaos and misleading headlines to a sharper focus on community, authenticity, and profitability. It’s part business strategy, part founder therapy, and part candid look at what it takes to keep leading when the industry, the economy, and the rules keep shifting.We discuss how Durham Distillery is rebuilding around the Triangle, why the Juniper Room is becoming a true third space, and what Melissa has learned about PR, ownership, and staying visible without becoming reactive.  According to Melissa, the theme of her next era is "RECLAMATION", and I can't wait to see how that unfolds for her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • Melissa explains how Durham Distillery moved from a high-growth, investor-backed strategy to a more grounded, local-first approach focused on sustainability and profit.
  • We discuss the trademark and brand confusion around Durham Distillery in the US, UK, and Canada, including how a misleading news headline created a public relations scramble.
  • Melissa shares how she handled the Google Alerts crisis, Reddit conversations, and the importance of responding quickly when your business identity is at stake.
  • The conversation explores what it means to be a founder who is visible online, and why Melissa insists that any public response truly sound like her voice.
  • We discuss the shift from chasing broad expansion to rebuilding around the Triangle community and making Durham Distillery feel known again locally.
  • Melissa shares the thinking behind the Juniper Room, a small upstairs event space designed as a community-focused third space for intimate events.
  • Product innovation still matters, from the relaunch of the Damn Fine liqueurs to the Mocha Bourbon Cream, which became the company’s lead SKU.
  • We discuss the reality of running a business through layoffs, investment changes, and legal unwinding, and why profitability is now the goal.
  • Melissa reflects on entrepreneurship, motherhood, and how her definition of success changed across different chapters of life.
  • The conversation closes with a reminder that the best founders are not always the loudest, but the ones who stay clear about what they stand for.

Timestamps

00:00 – Opening the mics and setting up the conversation
 00:57 – Why niche community events matter more than “just another event”
 02:01 – The female founder Oktoberfest idea and flipping tradition on its head
 03:29 – Discovering an espresso martini made with gin
 04:28 – Why product builds have to change for vodka vs. gin
 05:20 – Small businesses as canaries in the economic coal mine
 06:16 – Recession signals from casual dining and value deals
 08:08 – Trademark timing, coexistence, and Durham Distillery UK
 11:58 – The headline that said Durham Distillery had shut down
 13:11 – How the team responded through media outreach and Reddit
 14:34 – Reframing the brand for a more local, realistic future
 16:12 – A painful lesson from a past event cancellation and online fallout
 17:16 – Why authenticity matters in public messaging
 18:48 – Why Melissa has less empathy for competitors who created the mess
 20:10 – Meeting years ago and the founder-to-founder advice exchange
 22:05 – Building a business while planning for family life
 24:34 – Why the business has to fit life, not consume it
 25:30 – How Durham Distillery started as a passion project, not an exit plan
 27:37 – The path from W-2 work to entrepreneurship
 28:38 – A corporate layoff window that made the leap possible
 30:54 – Support from a strong woman leader and early investors
 31:48 – Being present for kids in the early years of the business
 33:06 – The 2019 investor raise and the later strategy reset
 33:26 – Reclamation as the word for 2025, rebirth for 2026
 34:49 – Legal unwinding and the end of a relationship outside their control
 37:10 – Why hospitality is harder now than during COVID
 38:20 – Returning to community, not just sales
 40:15 – Relaunching Damn Fine liqueurs and why real ingredients matter
 41:04 – The accidental birth of Mocha Bourbon Cream
 44:14 – Turning the upstairs tasting room into the Juniper Room
 45:11 – Vision boarding, Galentine’s, and small-scale community events
 47:10 – Letting the team own decisions instead of having Melissa be the hub
 47:47 – The goal of returning to profitability this year
 49:37 – Feeling more grounded and hopeful than before
 50:06 – What to check out in the Triangle and at RDU
 51:08 – Where to order Conniption outside North Carolina

]]> Hospitality, food, restaurants, business, women Yes Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms 211 211 Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms full 0188215f-5176-4042-a8f4-112fb8af2751 https://share.transistor.fm/s/55729a19 Sara Abernethy sits down with Noelle and Simone, the sisters behind Sassool, for a conversation about growing up in their family restaurant, navigating leadership with their father, and building new experiences through FigMINT Farms. They also get candid about motherhood, maternity leave, and how family, work, and ambition all collide in real life.We discuss how the sisters divide responsibilities, how they expanded from one location to two, and why their newest creative outlet is a series of immersive dinners in the pines.

🥰 JOIN OUR PATREON COMMUNITY🥰: https://bit.ly/4fL5Ra9


Key topics

  • In this episode, Sara Abernethy talks with Noelle and Simone about what it means to run a family business together while maintaining sibling roles, respect, and clear boundaries.
  • They share how they grew up in Raleigh, went through Catholic school, and spent childhood weekends working in the family store packing spices, bread, and pita by hand.
  • The sisters explain why Sassool became a natural fit after college, combining entrepreneurship, hospitality, Lebanese culture, and their father’s influence as a businessman.
  • They break down the hard part of family ownership: communication, feedback, and learning how to separate “dad” from “boss” while still honoring his vision.
  • Noelle and Simone describe how they divided the business by strengths, with one focused on operations and managers, and the other handling social media, public-facing work, and events.
  • They talk about opening the Cary location in 2015, the long search for the right second site, and the non-negotiables they used when choosing a location, including being near neighborhoods and anchor retailers like Whole Foods or Trader Joe’s.
  • The conversation turns to motherhood, including maternity leave, returning to work gradually, daycare decisions, and the emotional whiplash of wanting to be fully present at home while still feeling the need to contribute at work.
  • They explain how FigMINT Farms began as a personal project and later evolved into an event venue, garden space, and creative extension of the Sassool brand.
  • The sisters walk through Dinner in the Pines, a curated three-hour experience with cocktail hour, family-style dining, shared tables, sunset timing, and a focus on connection and memory-making.
  • They share how the event series is evolving with new elements like live music and a fire dancer, and how it has become a launchpad for catering, private rentals, and future ideas like glamping-style A-frames in the pines.


CONNECT WITH SIMONE & NOELLE:


]]> Sara Abernethy sits down with Noelle and Simone, the sisters behind Sassool, for a conversation about growing up in their family restaurant, navigating leadership with their father, and building new experiences through FigMINT Farms. They also get candid about motherhood, maternity leave, and how family, work, and ambition all collide in real life.We discuss how the sisters divide responsibilities, how they expanded from one location to two, and why their newest creative outlet is a series of immersive dinners in the pines.

🥰 JOIN OUR PATREON COMMUNITY🥰: https://bit.ly/4fL5Ra9


Key topics

  • In this episode, Sara Abernethy talks with Noelle and Simone about what it means to run a family business together while maintaining sibling roles, respect, and clear boundaries.
  • They share how they grew up in Raleigh, went through Catholic school, and spent childhood weekends working in the family store packing spices, bread, and pita by hand.
  • The sisters explain why Sassool became a natural fit after college, combining entrepreneurship, hospitality, Lebanese culture, and their father’s influence as a businessman.
  • They break down the hard part of family ownership: communication, feedback, and learning how to separate “dad” from “boss” while still honoring his vision.
  • Noelle and Simone describe how they divided the business by strengths, with one focused on operations and managers, and the other handling social media, public-facing work, and events.
  • They talk about opening the Cary location in 2015, the long search for the right second site, and the non-negotiables they used when choosing a location, including being near neighborhoods and anchor retailers like Whole Foods or Trader Joe’s.
  • The conversation turns to motherhood, including maternity leave, returning to work gradually, daycare decisions, and the emotional whiplash of wanting to be fully present at home while still feeling the need to contribute at work.
  • They explain how FigMINT Farms began as a personal project and later evolved into an event venue, garden space, and creative extension of the Sassool brand.
  • The sisters walk through Dinner in the Pines, a curated three-hour experience with cocktail hour, family-style dining, shared tables, sunset timing, and a focus on connection and memory-making.
  • They share how the event series is evolving with new elements like live music and a fire dancer, and how it has become a launchpad for catering, private rentals, and future ideas like glamping-style A-frames in the pines.


CONNECT WITH SIMONE & NOELLE:


]]> Mon, 07 Sep 2026 08:00:00 -0400 Sara Abernethy Sara Abernethy 3632 Sara Abernethy sits down with Noelle and Simone, the sisters behind Sassool, for a conversation about growing up in their family restaurant, navigating leadership with their father, and building new experiences through FigMINT Farms. They also get candid about motherhood, maternity leave, and how family, work, and ambition all collide in real life.We discuss how the sisters divide responsibilities, how they expanded from one location to two, and why their newest creative outlet is a series of immersive dinners in the pines.

🥰 JOIN OUR PATREON COMMUNITY🥰: https://bit.ly/4fL5Ra9


Key topics

  • In this episode, Sara Abernethy talks with Noelle and Simone about what it means to run a family business together while maintaining sibling roles, respect, and clear boundaries.
  • They share how they grew up in Raleigh, went through Catholic school, and spent childhood weekends working in the family store packing spices, bread, and pita by hand.
  • The sisters explain why Sassool became a natural fit after college, combining entrepreneurship, hospitality, Lebanese culture, and their father’s influence as a businessman.
  • They break down the hard part of family ownership: communication, feedback, and learning how to separate “dad” from “boss” while still honoring his vision.
  • Noelle and Simone describe how they divided the business by strengths, with one focused on operations and managers, and the other handling social media, public-facing work, and events.
  • They talk about opening the Cary location in 2015, the long search for the right second site, and the non-negotiables they used when choosing a location, including being near neighborhoods and anchor retailers like Whole Foods or Trader Joe’s.
  • The conversation turns to motherhood, including maternity leave, returning to work gradually, daycare decisions, and the emotional whiplash of wanting to be fully present at home while still feeling the need to contribute at work.
  • They explain how FigMINT Farms began as a personal project and later evolved into an event venue, garden space, and creative extension of the Sassool brand.
  • The sisters walk through Dinner in the Pines, a curated three-hour experience with cocktail hour, family-style dining, shared tables, sunset timing, and a focus on connection and memory-making.
  • They share how the event series is evolving with new elements like live music and a fire dancer, and how it has become a launchpad for catering, private rentals, and future ideas like glamping-style A-frames in the pines.


CONNECT WITH SIMONE & NOELLE:


]]> Hospitality, food, restaurants, business, women No Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business 210 210 Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business full eae31ead-1710-4828-b976-ef735c785c68 https://share.transistor.fm/s/5e9264fe Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club.  In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped  her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values.  We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • In this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action.
  • In this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company.
  • In this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team.
  • In this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational.
  • In this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality.
  • In this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path.
  • In this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant.
  • In this episode: she explains why she calls herself a cook and storyteller first, honoring the women in her lineage who passed down food knowledge long before formal culinary language existed.
  • In this episode: Adé goes deep on the ritual she performs in the kitchen, inviting her ancestors into the work and treating cooking as a spiritual practice.
  • In this episode: the conversation turns to adoption, including Adé’s view that adopted children need emotional support, cultural care, and recognition of their agency.
  • In this episode: Adé shares how meeting filmmaker Brad led to Bite of Benin, a 36-minute documentary that intentionally avoids exploiting trauma and instead centers beauty, history, and complexity.
  • In this episode: she breaks down the mission of Ilewa Foods, which sources from women in Benin and is built to create jobs without compromising the people at the heart of the work.
  • In this episode: Adé explains why she is not opening a traditional restaurant right now, even after major recognition, because the lifestyle, burden, and values do not currently align.
  • In this episode: she highlights the importance of women mentors in hospitality, including Chef Ashley Christensen and Chef Georgiana Vieux, and how they shaped her thinking about leadership and abundance.
  • In this episode: the conversation closes on grace, identity, and the idea that people can be wrong about you, and that sometimes your job is simply to keep moving forward.

Timestamps

00:00 - The challenge of being the maker and the messenger 00:56 - “Delusional” in the best way 02:52 - Motherhood teaching imperfection 07:00 - Convenience culture and isolation 08:16 - Community, conflict, and discomfort 10:30 - Open-door hospitality in Benin 11:28 - Adé’s background: Benin, French, Connecticut 13:22 - Why restaurant work felt like art 15:14 - Restaurant skills that transfer everywhere 16:54 - COVID, calm under pressure, and survival mode 20:38 - You cannot be the best at everything at once 21:54 - The first pop-up that changed everything 24:29 - Leaving banking and choosing the path 28:06 - Why Adé calls herself a cook, not a chef 30:27 - Ritual in the kitchen and ancestral guidance 32:54 - How Bite of Benin began 36:05 - Protecting stories from exploitation 39:48 - Adoption, agency, and the child’s perspective 43:19 - Making the film with intention and beauty 45:33 - Why the documentary humanized her mother 47:15 - The film’s impact on schools and young people 51:39 - Reconnecting with her mom and finding Ilewa Foods 54:20 - Economic power for women in Benin 56:01 - Scaling without abandoning the source 59:29 - The audacious dream for Ilewa Foods 62:07 - What Beninese food tastes like 66:38 - Letting go, delegation, and growth 70:12 - Why she is not opening a restaurant right now 73:10 - Building work opportunities, not just a dining room 74:12 - Why the supper club works 77:24 - Different business models, different tradeoffs 81:09 - Grace, humanity, and the reset after success 84:32 - How Adé met Chef Ashley Christensen 89:57 - Meeting Chef Georgiana Vieux through MAP 91:17 - France, shared timelines, and future documentaries 94:22 - The historical weight of the Bight of Benin 96:10 - Healing, bridge-building, and shared humanity 97:07 - Where to find Adé and her work

Notable moments:


“I think I can do anything. And my motto is if I can imagine it, then it’s possible.”

“The most powerful thing you can do is let other people be wrong about you

CONNECT WITH ADÉ:

Action items

  • If you are building a food business, think carefully about whether scale is aligned with your values.
  • If you work in hospitality, pay attention to the transferable skills you are already developing under pressure.
  • If you are telling personal or cultural stories, consider what should be shown, what should be left out, and who deserves the right to hear the full version.
  • If you are navigating identity, family history, or adoption, remember that agency and context matter just as much as intention.
  • If you are an entrepreneur, ask whether your current model gives you autonomy, sustainability, and room to stay human.
]]> Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club.  In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped  her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values.  We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • In this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action.
  • In this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company.
  • In this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team.
  • In this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational.
  • In this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality.
  • In this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path.
  • In this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant.
  • In this episode: she explains why she calls herself a cook and storyteller first, honoring the women in her lineage who passed down food knowledge long before formal culinary language existed.
  • In this episode: Adé goes deep on the ritual she performs in the kitchen, inviting her ancestors into the work and treating cooking as a spiritual practice.
  • In this episode: the conversation turns to adoption, including Adé’s view that adopted children need emotional support, cultural care, and recognition of their agency.
  • In this episode: Adé shares how meeting filmmaker Brad led to Bite of Benin, a 36-minute documentary that intentionally avoids exploiting trauma and instead centers beauty, history, and complexity.
  • In this episode: she breaks down the mission of Ilewa Foods, which sources from women in Benin and is built to create jobs without compromising the people at the heart of the work.
  • In this episode: Adé explains why she is not opening a traditional restaurant right now, even after major recognition, because the lifestyle, burden, and values do not currently align.
  • In this episode: she highlights the importance of women mentors in hospitality, including Chef Ashley Christensen and Chef Georgiana Vieux, and how they shaped her thinking about leadership and abundance.
  • In this episode: the conversation closes on grace, identity, and the idea that people can be wrong about you, and that sometimes your job is simply to keep moving forward.

Timestamps

00:00 - The challenge of being the maker and the messenger 00:56 - “Delusional” in the best way 02:52 - Motherhood teaching imperfection 07:00 - Convenience culture and isolation 08:16 - Community, conflict, and discomfort 10:30 - Open-door hospitality in Benin 11:28 - Adé’s background: Benin, French, Connecticut 13:22 - Why restaurant work felt like art 15:14 - Restaurant skills that transfer everywhere 16:54 - COVID, calm under pressure, and survival mode 20:38 - You cannot be the best at everything at once 21:54 - The first pop-up that changed everything 24:29 - Leaving banking and choosing the path 28:06 - Why Adé calls herself a cook, not a chef 30:27 - Ritual in the kitchen and ancestral guidance 32:54 - How Bite of Benin began 36:05 - Protecting stories from exploitation 39:48 - Adoption, agency, and the child’s perspective 43:19 - Making the film with intention and beauty 45:33 - Why the documentary humanized her mother 47:15 - The film’s impact on schools and young people 51:39 - Reconnecting with her mom and finding Ilewa Foods 54:20 - Economic power for women in Benin 56:01 - Scaling without abandoning the source 59:29 - The audacious dream for Ilewa Foods 62:07 - What Beninese food tastes like 66:38 - Letting go, delegation, and growth 70:12 - Why she is not opening a restaurant right now 73:10 - Building work opportunities, not just a dining room 74:12 - Why the supper club works 77:24 - Different business models, different tradeoffs 81:09 - Grace, humanity, and the reset after success 84:32 - How Adé met Chef Ashley Christensen 89:57 - Meeting Chef Georgiana Vieux through MAP 91:17 - France, shared timelines, and future documentaries 94:22 - The historical weight of the Bight of Benin 96:10 - Healing, bridge-building, and shared humanity 97:07 - Where to find Adé and her work

Notable moments:


“I think I can do anything. And my motto is if I can imagine it, then it’s possible.”

“The most powerful thing you can do is let other people be wrong about you

CONNECT WITH ADÉ:

Action items

  • If you are building a food business, think carefully about whether scale is aligned with your values.
  • If you work in hospitality, pay attention to the transferable skills you are already developing under pressure.
  • If you are telling personal or cultural stories, consider what should be shown, what should be left out, and who deserves the right to hear the full version.
  • If you are navigating identity, family history, or adoption, remember that agency and context matter just as much as intention.
  • If you are an entrepreneur, ask whether your current model gives you autonomy, sustainability, and room to stay human.
]]> Mon, 24 Aug 2026 09:41:06 -0400 Sara Abernethy Sara Abernethy 6141 Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club.  In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped  her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values.  We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key topics

  • In this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action.
  • In this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company.
  • In this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team.
  • In this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational.
  • In this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality.
  • In this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path.
  • In this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant.
  • In this episode: she explains why she calls herself a cook and storyteller first, honoring the women in her lineage who passed down food knowledge long before formal culinary language existed.
  • In this episode: Adé goes deep on the ritual she performs in the kitchen, inviting her ancestors into the work and treating cooking as a spiritual practice.
  • In this episode: the conversation turns to adoption, including Adé’s view that adopted children need emotional support, cultural care, and recognition of their agency.
  • In this episode: Adé shares how meeting filmmaker Brad led to Bite of Benin, a 36-minute documentary that intentionally avoids exploiting trauma and instead centers beauty, history, and complexity.
  • In this episode: she breaks down the mission of Ilewa Foods, which sources from women in Benin and is built to create jobs without compromising the people at the heart of the work.
  • In this episode: Adé explains why she is not opening a traditional restaurant right now, even after major recognition, because the lifestyle, burden, and values do not currently align.
  • In this episode: she highlights the importance of women mentors in hospitality, including Chef Ashley Christensen and Chef Georgiana Vieux, and how they shaped her thinking about leadership and abundance.
  • In this episode: the conversation closes on grace, identity, and the idea that people can be wrong about you, and that sometimes your job is simply to keep moving forward.

Timestamps

00:00 - The challenge of being the maker and the messenger 00:56 - “Delusional” in the best way 02:52 - Motherhood teaching imperfection 07:00 - Convenience culture and isolation 08:16 - Community, conflict, and discomfort 10:30 - Open-door hospitality in Benin 11:28 - Adé’s background: Benin, French, Connecticut 13:22 - Why restaurant work felt like art 15:14 - Restaurant skills that transfer everywhere 16:54 - COVID, calm under pressure, and survival mode 20:38 - You cannot be the best at everything at once 21:54 - The first pop-up that changed everything 24:29 - Leaving banking and choosing the path 28:06 - Why Adé calls herself a cook, not a chef 30:27 - Ritual in the kitchen and ancestral guidance 32:54 - How Bite of Benin began 36:05 - Protecting stories from exploitation 39:48 - Adoption, agency, and the child’s perspective 43:19 - Making the film with intention and beauty 45:33 - Why the documentary humanized her mother 47:15 - The film’s impact on schools and young people 51:39 - Reconnecting with her mom and finding Ilewa Foods 54:20 - Economic power for women in Benin 56:01 - Scaling without abandoning the source 59:29 - The audacious dream for Ilewa Foods 62:07 - What Beninese food tastes like 66:38 - Letting go, delegation, and growth 70:12 - Why she is not opening a restaurant right now 73:10 - Building work opportunities, not just a dining room 74:12 - Why the supper club works 77:24 - Different business models, different tradeoffs 81:09 - Grace, humanity, and the reset after success 84:32 - How Adé met Chef Ashley Christensen 89:57 - Meeting Chef Georgiana Vieux through MAP 91:17 - France, shared timelines, and future documentaries 94:22 - The historical weight of the Bight of Benin 96:10 - Healing, bridge-building, and shared humanity 97:07 - Where to find Adé and her work

Notable moments:


“I think I can do anything. And my motto is if I can imagine it, then it’s possible.”

“The most powerful thing you can do is let other people be wrong about you

CONNECT WITH ADÉ:

Action items

  • If you are building a food business, think carefully about whether scale is aligned with your values.
  • If you work in hospitality, pay attention to the transferable skills you are already developing under pressure.
  • If you are telling personal or cultural stories, consider what should be shown, what should be left out, and who deserves the right to hear the full version.
  • If you are navigating identity, family history, or adoption, remember that agency and context matter just as much as intention.
  • If you are an entrepreneur, ask whether your current model gives you autonomy, sustainability, and room to stay human.
]]> Hospitality, food, restaurants, business, women No Deirdre Auld: The Path from Service to CEO 209 209 Deirdre Auld: The Path from Service to CEO full 9031dae8-9272-4f41-85f6-557e2904148b https://share.transistor.fm/s/9c4c9bdb Deirdre Auld, CEO of the Coda Group and leadership coach, shares her journey of professional evolution, the importance of reflective practice, and balancing growth with authenticity. Perfect for hospitality leaders and entrepreneurs looking to level up personally and professionally.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key Topics

  • Deirdre's path from service to CEO and the lessons learned along the way
  • The importance of self-reflection and organizational learning for leadership effectiveness
  • Strategies for creating space for team development amidst industry chaos
  • How personal education, including grad school, boosted her leadership skills
  • The impact of industry pandemic experiences on resilience and vision setting
  • Practical tips for implementing regular reflection and post-mortems in hospitality
  • The significance of confidence, vulnerability, and self-awareness in leadership
  • Balancing industry demands with play, passion, and hobbies like embroidery and color theory
  • Recognizing and honoring privilege while emphasizing hard work and perseverance
  • The power of setting boundaries and prioritizing personal unicorn space

Timestamps

00:35 – Introduction to Deirdre Auld and her hospitality journey
 1:03 – Deirdre’s background and collaborations with culinary legends
 2:12 – Podcast recording style and organic conversations with Amy Poehler’s approach
 3:44 – Deirdre’s insights on leadership and confidence in industry roles
 4:34 – Long-term friendships and nostalgic reflections in hospitality history
 6:35 – Evolution of Deirdre’s entrepreneurial ventures with Tableside and coaching
 8:00 – Pivoting the business model for leadership development in restaurants
 9:34 – Returning to leading Coda Group as CEO and reflecting on growth
 10:28 – How leadership roles influence self-perception and confidence
 13:53 – Deirdre’s early management experiences and leadership challenges
 15:14 – Insights from her graduate studies on individual and organizational change
 17:07 – Reflection practices improving team and personal performance
 18:04 – Moving from reactive to strategic responses as a leader
 20:12 – The value of post-mortem reviews and learning from big moments
 22:05 – Prioritizing reflection despite industry busyness
 23:36 – Coaching strategies for fostering self-reflection in teams
 25:07 – Developmental meetings and leadership growth at SRV
 28:18 – How to ascend through hospitality leadership levels effectively
 31:37 – The importance of continuous learning and self-investment
 34:52 – Resilience through industry crises and COVID-19 impacts
 36:56 – The significance of higher education and access to learning opportunities
 38:23 – Transitioning from service manager to GM and the associated responsibilities
 42:36 – Avoiding martyr complex and leading sustainably
 44:49 – Industry urgency and building long-term resilient businesses
 46:01 – Overcoming people-pleasing tendencies for authentic leadership
 48:23 – Moving from day-to-day ops to visionary leadership and strategic focus
 50:42 – Giving team members agency and fostering curiosity
 55:47 – Coaching questions to empower problem-solving in teams
 58:46 – Balancing visibility and humility as a leader
 62:49 – Personal hobbies for joy and self-care, from embroidery to color theory
 66:40 – The importance of recognizing the context-dependent nature of colors
 69:17 – Cultivating curiosity about life’s nuances and the role of perspective
 71:39 – Final thoughts on authentic leadership and continuous growth


Resources & Links

Connect with Deirdre

]]> Deirdre Auld, CEO of the Coda Group and leadership coach, shares her journey of professional evolution, the importance of reflective practice, and balancing growth with authenticity. Perfect for hospitality leaders and entrepreneurs looking to level up personally and professionally.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key Topics

  • Deirdre's path from service to CEO and the lessons learned along the way
  • The importance of self-reflection and organizational learning for leadership effectiveness
  • Strategies for creating space for team development amidst industry chaos
  • How personal education, including grad school, boosted her leadership skills
  • The impact of industry pandemic experiences on resilience and vision setting
  • Practical tips for implementing regular reflection and post-mortems in hospitality
  • The significance of confidence, vulnerability, and self-awareness in leadership
  • Balancing industry demands with play, passion, and hobbies like embroidery and color theory
  • Recognizing and honoring privilege while emphasizing hard work and perseverance
  • The power of setting boundaries and prioritizing personal unicorn space

Timestamps

00:35 – Introduction to Deirdre Auld and her hospitality journey
 1:03 – Deirdre’s background and collaborations with culinary legends
 2:12 – Podcast recording style and organic conversations with Amy Poehler’s approach
 3:44 – Deirdre’s insights on leadership and confidence in industry roles
 4:34 – Long-term friendships and nostalgic reflections in hospitality history
 6:35 – Evolution of Deirdre’s entrepreneurial ventures with Tableside and coaching
 8:00 – Pivoting the business model for leadership development in restaurants
 9:34 – Returning to leading Coda Group as CEO and reflecting on growth
 10:28 – How leadership roles influence self-perception and confidence
 13:53 – Deirdre’s early management experiences and leadership challenges
 15:14 – Insights from her graduate studies on individual and organizational change
 17:07 – Reflection practices improving team and personal performance
 18:04 – Moving from reactive to strategic responses as a leader
 20:12 – The value of post-mortem reviews and learning from big moments
 22:05 – Prioritizing reflection despite industry busyness
 23:36 – Coaching strategies for fostering self-reflection in teams
 25:07 – Developmental meetings and leadership growth at SRV
 28:18 – How to ascend through hospitality leadership levels effectively
 31:37 – The importance of continuous learning and self-investment
 34:52 – Resilience through industry crises and COVID-19 impacts
 36:56 – The significance of higher education and access to learning opportunities
 38:23 – Transitioning from service manager to GM and the associated responsibilities
 42:36 – Avoiding martyr complex and leading sustainably
 44:49 – Industry urgency and building long-term resilient businesses
 46:01 – Overcoming people-pleasing tendencies for authentic leadership
 48:23 – Moving from day-to-day ops to visionary leadership and strategic focus
 50:42 – Giving team members agency and fostering curiosity
 55:47 – Coaching questions to empower problem-solving in teams
 58:46 – Balancing visibility and humility as a leader
 62:49 – Personal hobbies for joy and self-care, from embroidery to color theory
 66:40 – The importance of recognizing the context-dependent nature of colors
 69:17 – Cultivating curiosity about life’s nuances and the role of perspective
 71:39 – Final thoughts on authentic leadership and continuous growth


Resources & Links

Connect with Deirdre

]]> Mon, 10 Aug 2026 08:00:00 -0400 Sara Abernethy Sara Abernethy 4237 Deirdre Auld, CEO of the Coda Group and leadership coach, shares her journey of professional evolution, the importance of reflective practice, and balancing growth with authenticity. Perfect for hospitality leaders and entrepreneurs looking to level up personally and professionally.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Key Topics

  • Deirdre's path from service to CEO and the lessons learned along the way
  • The importance of self-reflection and organizational learning for leadership effectiveness
  • Strategies for creating space for team development amidst industry chaos
  • How personal education, including grad school, boosted her leadership skills
  • The impact of industry pandemic experiences on resilience and vision setting
  • Practical tips for implementing regular reflection and post-mortems in hospitality
  • The significance of confidence, vulnerability, and self-awareness in leadership
  • Balancing industry demands with play, passion, and hobbies like embroidery and color theory
  • Recognizing and honoring privilege while emphasizing hard work and perseverance
  • The power of setting boundaries and prioritizing personal unicorn space

Timestamps

00:35 – Introduction to Deirdre Auld and her hospitality journey
 1:03 – Deirdre’s background and collaborations with culinary legends
 2:12 – Podcast recording style and organic conversations with Amy Poehler’s approach
 3:44 – Deirdre’s insights on leadership and confidence in industry roles
 4:34 – Long-term friendships and nostalgic reflections in hospitality history
 6:35 – Evolution of Deirdre’s entrepreneurial ventures with Tableside and coaching
 8:00 – Pivoting the business model for leadership development in restaurants
 9:34 – Returning to leading Coda Group as CEO and reflecting on growth
 10:28 – How leadership roles influence self-perception and confidence
 13:53 – Deirdre’s early management experiences and leadership challenges
 15:14 – Insights from her graduate studies on individual and organizational change
 17:07 – Reflection practices improving team and personal performance
 18:04 – Moving from reactive to strategic responses as a leader
 20:12 – The value of post-mortem reviews and learning from big moments
 22:05 – Prioritizing reflection despite industry busyness
 23:36 – Coaching strategies for fostering self-reflection in teams
 25:07 – Developmental meetings and leadership growth at SRV
 28:18 – How to ascend through hospitality leadership levels effectively
 31:37 – The importance of continuous learning and self-investment
 34:52 – Resilience through industry crises and COVID-19 impacts
 36:56 – The significance of higher education and access to learning opportunities
 38:23 – Transitioning from service manager to GM and the associated responsibilities
 42:36 – Avoiding martyr complex and leading sustainably
 44:49 – Industry urgency and building long-term resilient businesses
 46:01 – Overcoming people-pleasing tendencies for authentic leadership
 48:23 – Moving from day-to-day ops to visionary leadership and strategic focus
 50:42 – Giving team members agency and fostering curiosity
 55:47 – Coaching questions to empower problem-solving in teams
 58:46 – Balancing visibility and humility as a leader
 62:49 – Personal hobbies for joy and self-care, from embroidery to color theory
 66:40 – The importance of recognizing the context-dependent nature of colors
 69:17 – Cultivating curiosity about life’s nuances and the role of perspective
 71:39 – Final thoughts on authentic leadership and continuous growth


Resources & Links

Connect with Deirdre

]]> Hospitality, food, restaurants, business, women No Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives 208 208 Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives full 5ceaa6a0-038a-4ba8-a552-1d977243979c https://share.transistor.fm/s/968e3a0d Dana Cowin is an award-winning editor, author and convener who propels change through food and joy.


Founder of Progressive Hedonist, Cowin has launched a national event series to build resilience, support local food, reduce food waste and deepen commitments to healing the planet through joyful gatherings. Since 2024, she's hosted dozens of events in 15 states, as well as produced a podcast that was a finalist for a James Beard Foundation award.


This movement builds on Cowin’s experience creating Speaking Broadly, which featured events, a zine and podcast spotlighting visionary women at the intersection of creativity, sustainability and food.


Cowin was Editor in Chief of Food & Wine Magazine for more than 20 years, leading all editorial aspects of the brand including print, digital and books. She has written extensively on food and culture, including a cookbook, "Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and 100 Recipes." Cowin has been a judge on Top Chef and Beat Bobby Flay as well as a speaker at SXSW, the Welcome Conference, TEDx Manhattan, and many other events.


She's on the Board of Food Education Fund and the Food Council of City Harvest.


In this episode, Dana shares her journey from magazine editor to founder of Progressive Hedonist, emphasizing how small, intentional changes can foster joy, environmental stewardship, and deep human connections.  We explore the evolving relationship with food, sustainability, and the three principles of the Progressive Hedonist Movement:
1) Source sustainably
2) Reduce Copiously
3) Live Abundantly

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main Topics Covered:

 

  • The origin and evolution of the concept of progressive hedonism and its core principles
  • Practical ways to reduce food waste and source sustainably while balancing local and global considerations
  • The importance of community, shared experiences, and crafts in building a resilient and joyful life
  • How incremental habits at home can impact climate change and promote mindful consumption
  • Dana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cooking
  • The role of joy as resistance in environmental activism and personal well-being

 

Timestamps:
00:00 - Introduction to Dana Cowin and the concept of progressive hedonism
02:15 - Dana’s background in publishing and her journey to environmental activism
08:17 - The intersection of food, joy, and climate change
14:31 - Principles of progressive hedonism: source responsibly, reduce copiously, live abundantly
16:52 - The staggering impact of food waste and strategies to mitigate it
23:24 - Rethinking household shopping and family cooking practices
41:37 - The story behind Dana’s Pi Day pizza event and community cooking projects
47:19 - The innovative use of banana peels and food scraps in no-waste cooking
50:02 - The meaning of living abundantly through relationships and community
55:00 - The importance of simple joys, trash TV, and hobbies for mental health
58:11 - How joy fuels activism and personal resilience

Resources & Links:

 

 

Connect with Dana Cowin:

 

 

Join the conversation about transforming everyday habits into impactful, joyful actions—because how we live truly makes a difference.

]]> Dana Cowin is an award-winning editor, author and convener who propels change through food and joy.


Founder of Progressive Hedonist, Cowin has launched a national event series to build resilience, support local food, reduce food waste and deepen commitments to healing the planet through joyful gatherings. Since 2024, she's hosted dozens of events in 15 states, as well as produced a podcast that was a finalist for a James Beard Foundation award.


This movement builds on Cowin’s experience creating Speaking Broadly, which featured events, a zine and podcast spotlighting visionary women at the intersection of creativity, sustainability and food.


Cowin was Editor in Chief of Food & Wine Magazine for more than 20 years, leading all editorial aspects of the brand including print, digital and books. She has written extensively on food and culture, including a cookbook, "Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and 100 Recipes." Cowin has been a judge on Top Chef and Beat Bobby Flay as well as a speaker at SXSW, the Welcome Conference, TEDx Manhattan, and many other events.


She's on the Board of Food Education Fund and the Food Council of City Harvest.


In this episode, Dana shares her journey from magazine editor to founder of Progressive Hedonist, emphasizing how small, intentional changes can foster joy, environmental stewardship, and deep human connections.  We explore the evolving relationship with food, sustainability, and the three principles of the Progressive Hedonist Movement:
1) Source sustainably
2) Reduce Copiously
3) Live Abundantly

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main Topics Covered:

 

  • The origin and evolution of the concept of progressive hedonism and its core principles
  • Practical ways to reduce food waste and source sustainably while balancing local and global considerations
  • The importance of community, shared experiences, and crafts in building a resilient and joyful life
  • How incremental habits at home can impact climate change and promote mindful consumption
  • Dana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cooking
  • The role of joy as resistance in environmental activism and personal well-being

 

Timestamps:
00:00 - Introduction to Dana Cowin and the concept of progressive hedonism
02:15 - Dana’s background in publishing and her journey to environmental activism
08:17 - The intersection of food, joy, and climate change
14:31 - Principles of progressive hedonism: source responsibly, reduce copiously, live abundantly
16:52 - The staggering impact of food waste and strategies to mitigate it
23:24 - Rethinking household shopping and family cooking practices
41:37 - The story behind Dana’s Pi Day pizza event and community cooking projects
47:19 - The innovative use of banana peels and food scraps in no-waste cooking
50:02 - The meaning of living abundantly through relationships and community
55:00 - The importance of simple joys, trash TV, and hobbies for mental health
58:11 - How joy fuels activism and personal resilience

Resources & Links:

 

 

Connect with Dana Cowin:

 

 

Join the conversation about transforming everyday habits into impactful, joyful actions—because how we live truly makes a difference.

]]> Tue, 28 Jul 2026 10:33:58 -0400 Sara Abernethy Sara Abernethy 3758 Dana Cowin is an award-winning editor, author and convener who propels change through food and joy.


Founder of Progressive Hedonist, Cowin has launched a national event series to build resilience, support local food, reduce food waste and deepen commitments to healing the planet through joyful gatherings. Since 2024, she's hosted dozens of events in 15 states, as well as produced a podcast that was a finalist for a James Beard Foundation award.


This movement builds on Cowin’s experience creating Speaking Broadly, which featured events, a zine and podcast spotlighting visionary women at the intersection of creativity, sustainability and food.


Cowin was Editor in Chief of Food & Wine Magazine for more than 20 years, leading all editorial aspects of the brand including print, digital and books. She has written extensively on food and culture, including a cookbook, "Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and 100 Recipes." Cowin has been a judge on Top Chef and Beat Bobby Flay as well as a speaker at SXSW, the Welcome Conference, TEDx Manhattan, and many other events.


She's on the Board of Food Education Fund and the Food Council of City Harvest.


In this episode, Dana shares her journey from magazine editor to founder of Progressive Hedonist, emphasizing how small, intentional changes can foster joy, environmental stewardship, and deep human connections.  We explore the evolving relationship with food, sustainability, and the three principles of the Progressive Hedonist Movement:
1) Source sustainably
2) Reduce Copiously
3) Live Abundantly

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main Topics Covered:

 

  • The origin and evolution of the concept of progressive hedonism and its core principles
  • Practical ways to reduce food waste and source sustainably while balancing local and global considerations
  • The importance of community, shared experiences, and crafts in building a resilient and joyful life
  • How incremental habits at home can impact climate change and promote mindful consumption
  • Dana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cooking
  • The role of joy as resistance in environmental activism and personal well-being

 

Timestamps:
00:00 - Introduction to Dana Cowin and the concept of progressive hedonism
02:15 - Dana’s background in publishing and her journey to environmental activism
08:17 - The intersection of food, joy, and climate change
14:31 - Principles of progressive hedonism: source responsibly, reduce copiously, live abundantly
16:52 - The staggering impact of food waste and strategies to mitigate it
23:24 - Rethinking household shopping and family cooking practices
41:37 - The story behind Dana’s Pi Day pizza event and community cooking projects
47:19 - The innovative use of banana peels and food scraps in no-waste cooking
50:02 - The meaning of living abundantly through relationships and community
55:00 - The importance of simple joys, trash TV, and hobbies for mental health
58:11 - How joy fuels activism and personal resilience

Resources & Links:

 

 

Connect with Dana Cowin:

 

 

Join the conversation about transforming everyday habits into impactful, joyful actions—because how we live truly makes a difference.

]]> Hospitality, food, restaurants, business, women No Andia Xouris: The Best Is Yet To Be 207 207 Andia Xouris: The Best Is Yet To Be full e2fd8376-7549-4831-b6a4-e7d60dd53d76 https://share.transistor.fm/s/44535fdf Discover the inspiring journey of Andia Xouris, from her childhood in Cyprus to building an award-winning, nationally acclaimed ice cream brand in North Carolina. This episode explores themes of manifesting your dreams, resilience, self-discovery, balancing the desire for both a stable home life with a hunger for more, and how making yourself visible can be incredibly scary.

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

In this episode:

 

  • Andia shares her immigrant story, including her move from Cyprus at age six and learnings from a childhood of constant change
  • The evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locations
  • How she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadership
  • The lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openings
  • The importance of women giving themselves permission to pursue passions, even when it feels uncomfortable
  • Strategies for taking incremental steps towards big dreams, despite fears of judgment or failure
  • The role of community, mentorship, and continuous learning through industry events like Fab
  • Her vision for future growth, including writing a cookbook and expanding her influence as a speaker

 


 

]]> Discover the inspiring journey of Andia Xouris, from her childhood in Cyprus to building an award-winning, nationally acclaimed ice cream brand in North Carolina. This episode explores themes of manifesting your dreams, resilience, self-discovery, balancing the desire for both a stable home life with a hunger for more, and how making yourself visible can be incredibly scary.

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

In this episode:

 

  • Andia shares her immigrant story, including her move from Cyprus at age six and learnings from a childhood of constant change
  • The evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locations
  • How she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadership
  • The lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openings
  • The importance of women giving themselves permission to pursue passions, even when it feels uncomfortable
  • Strategies for taking incremental steps towards big dreams, despite fears of judgment or failure
  • The role of community, mentorship, and continuous learning through industry events like Fab
  • Her vision for future growth, including writing a cookbook and expanding her influence as a speaker

 


 

]]> Mon, 13 Jul 2026 14:06:43 -0400 Sara Abernethy Sara Abernethy 4034 Discover the inspiring journey of Andia Xouris, from her childhood in Cyprus to building an award-winning, nationally acclaimed ice cream brand in North Carolina. This episode explores themes of manifesting your dreams, resilience, self-discovery, balancing the desire for both a stable home life with a hunger for more, and how making yourself visible can be incredibly scary.

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

In this episode:

 

  • Andia shares her immigrant story, including her move from Cyprus at age six and learnings from a childhood of constant change
  • The evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locations
  • How she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadership
  • The lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openings
  • The importance of women giving themselves permission to pursue passions, even when it feels uncomfortable
  • Strategies for taking incremental steps towards big dreams, despite fears of judgment or failure
  • The role of community, mentorship, and continuous learning through industry events like Fab
  • Her vision for future growth, including writing a cookbook and expanding her influence as a speaker

 


 

]]> Hospitality, food, restaurants, business, women No Anna Edwards: A Day In The Life of an Award-Winning Sommelier 206 206 Anna Edwards: A Day In The Life of an Award-Winning Sommelier full 26151e32-34b5-4329-9399-a639c41b4913 https://share.transistor.fm/s/4d09a4f6 Sara hangs out with Anna Edwards, sommelier of the iconic, Michelin-starred Poole's Diner in Raleigh, NC.  In this conversation, they discuss imposter syndrome in wine, what it's like running an award-winning wine program, and looking toward the next chapter of their careers.

Main topics include:

  • The evolution of Poole’s Diner in Raleigh with its Michelin recognition and approachable fine dining
  • Anna’s journey from corporate roots, to joining the team at Death & Taxes, to leading wine at Poole’s Diner
  • Her unique approach to building an inclusive, playful wine program aligned with regional cuisine
  • Strategies for expanding wine lists thoughtfully and engaging local producers
  • The balance between global exploration and local sourcing in wine selection
  • Insights into wine education: certifications, continuous learning, and demystifying wine for staff 
  • Overcoming imposter syndrome and embracing the joy of learning and sharing wine 
  • The importance of self-care, rest, and fostering authenticity in a demanding industry 
  • Goals for 2026: lifelong dreaming of study abroad, deepening wine knowledge, and building community

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Timestamps:00:35 - Funny pet stories and family life
02:19 - Siblings, tattoos, and family traditions
04:04 - Navigating siblings' relationships across ages
07:38 - The story behind Poole’s reputation and Michelin recognition
08:49 - Approachability in fine dining and wine service
09:58 - Building a curated, playful wine list aligned with regional cuisine
11:24 - Greatest hits and local wine considerations
12:54 - Strategies for educating staff on wine basics and geography
14:20 - Collaboration and mutual admiration in the wine world
15:00 - Overcoming imposter syndrome in wine certifications
16:29 - The importance of continual learning and seeking mentorship
17:45 - Balancing technical expertise with creative expression in wine and life
19:21 - Personal background in opera and language skills
21:04 - Connecting musical passions with the hospitality industry
22:48 - Developing wine classes and community engagement
24:29 - Supporting staff through education and sneaky lessons
26:04 - Managing inventory, pricing, and profitability in wine programs
28:12 - The power of language skills in wine and opera
30:33 - Long-term dreams: studying abroad and study plans
33:15 - Breaking industry barriers around education and certification
36:38 - The road to expanding by building a strong team and curriculum
38:24 - Managing data and financial metrics in wine programs
40:49 - The art of pricing and accessibility in wine sales
43:50 - Engagement through guest interaction and wine recommendations
44:55 - Potential of wine clubs and event series for community building
48:19 - Creative ideas versus execution and the importance of timing
50:25 - Nurturing big ideas with the right team and patience
52:17 - Planning the year ahead and setting goals
54:12 - Dreaming of study opportunities in Paris and beyond
56:38 - Prioritizing ongoing learning and industry involvement
58:23 - Balancing personal growth, financial literacy, and community impact
60:03 - Advice for women entering the industry: ask questions and self-care
61:12 - Pride in the hospitality profession and creating memorable moments
62:37 - The importance of rest and personal joy amidst industry stresses
64:16 - Artistic pursuits outside of wine and hospitality
66:16 - Favorite wine questions, personal social media, and future ambitions

Resources & Links:

 

Connect with Anna:

 

 

This conversation exemplifies passion, curiosity, and resilience—valuable for anyone navigating the vibrant and challenging worlds of wine and hospitality. Cheers to growth and connection!

]]> Sara hangs out with Anna Edwards, sommelier of the iconic, Michelin-starred Poole's Diner in Raleigh, NC.  In this conversation, they discuss imposter syndrome in wine, what it's like running an award-winning wine program, and looking toward the next chapter of their careers.

Main topics include:

  • The evolution of Poole’s Diner in Raleigh with its Michelin recognition and approachable fine dining
  • Anna’s journey from corporate roots, to joining the team at Death & Taxes, to leading wine at Poole’s Diner
  • Her unique approach to building an inclusive, playful wine program aligned with regional cuisine
  • Strategies for expanding wine lists thoughtfully and engaging local producers
  • The balance between global exploration and local sourcing in wine selection
  • Insights into wine education: certifications, continuous learning, and demystifying wine for staff 
  • Overcoming imposter syndrome and embracing the joy of learning and sharing wine 
  • The importance of self-care, rest, and fostering authenticity in a demanding industry 
  • Goals for 2026: lifelong dreaming of study abroad, deepening wine knowledge, and building community

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Timestamps:00:35 - Funny pet stories and family life
02:19 - Siblings, tattoos, and family traditions
04:04 - Navigating siblings' relationships across ages
07:38 - The story behind Poole’s reputation and Michelin recognition
08:49 - Approachability in fine dining and wine service
09:58 - Building a curated, playful wine list aligned with regional cuisine
11:24 - Greatest hits and local wine considerations
12:54 - Strategies for educating staff on wine basics and geography
14:20 - Collaboration and mutual admiration in the wine world
15:00 - Overcoming imposter syndrome in wine certifications
16:29 - The importance of continual learning and seeking mentorship
17:45 - Balancing technical expertise with creative expression in wine and life
19:21 - Personal background in opera and language skills
21:04 - Connecting musical passions with the hospitality industry
22:48 - Developing wine classes and community engagement
24:29 - Supporting staff through education and sneaky lessons
26:04 - Managing inventory, pricing, and profitability in wine programs
28:12 - The power of language skills in wine and opera
30:33 - Long-term dreams: studying abroad and study plans
33:15 - Breaking industry barriers around education and certification
36:38 - The road to expanding by building a strong team and curriculum
38:24 - Managing data and financial metrics in wine programs
40:49 - The art of pricing and accessibility in wine sales
43:50 - Engagement through guest interaction and wine recommendations
44:55 - Potential of wine clubs and event series for community building
48:19 - Creative ideas versus execution and the importance of timing
50:25 - Nurturing big ideas with the right team and patience
52:17 - Planning the year ahead and setting goals
54:12 - Dreaming of study opportunities in Paris and beyond
56:38 - Prioritizing ongoing learning and industry involvement
58:23 - Balancing personal growth, financial literacy, and community impact
60:03 - Advice for women entering the industry: ask questions and self-care
61:12 - Pride in the hospitality profession and creating memorable moments
62:37 - The importance of rest and personal joy amidst industry stresses
64:16 - Artistic pursuits outside of wine and hospitality
66:16 - Favorite wine questions, personal social media, and future ambitions

Resources & Links:

 

Connect with Anna:

 

 

This conversation exemplifies passion, curiosity, and resilience—valuable for anyone navigating the vibrant and challenging worlds of wine and hospitality. Cheers to growth and connection!

]]> Mon, 29 Jun 2026 07:05:00 -0400 Sara Abernethy Sara Abernethy 4247 Sara hangs out with Anna Edwards, sommelier of the iconic, Michelin-starred Poole's Diner in Raleigh, NC.  In this conversation, they discuss imposter syndrome in wine, what it's like running an award-winning wine program, and looking toward the next chapter of their careers.

Main topics include:

  • The evolution of Poole’s Diner in Raleigh with its Michelin recognition and approachable fine dining
  • Anna’s journey from corporate roots, to joining the team at Death & Taxes, to leading wine at Poole’s Diner
  • Her unique approach to building an inclusive, playful wine program aligned with regional cuisine
  • Strategies for expanding wine lists thoughtfully and engaging local producers
  • The balance between global exploration and local sourcing in wine selection
  • Insights into wine education: certifications, continuous learning, and demystifying wine for staff 
  • Overcoming imposter syndrome and embracing the joy of learning and sharing wine 
  • The importance of self-care, rest, and fostering authenticity in a demanding industry 
  • Goals for 2026: lifelong dreaming of study abroad, deepening wine knowledge, and building community

 🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


Timestamps:00:35 - Funny pet stories and family life
02:19 - Siblings, tattoos, and family traditions
04:04 - Navigating siblings' relationships across ages
07:38 - The story behind Poole’s reputation and Michelin recognition
08:49 - Approachability in fine dining and wine service
09:58 - Building a curated, playful wine list aligned with regional cuisine
11:24 - Greatest hits and local wine considerations
12:54 - Strategies for educating staff on wine basics and geography
14:20 - Collaboration and mutual admiration in the wine world
15:00 - Overcoming imposter syndrome in wine certifications
16:29 - The importance of continual learning and seeking mentorship
17:45 - Balancing technical expertise with creative expression in wine and life
19:21 - Personal background in opera and language skills
21:04 - Connecting musical passions with the hospitality industry
22:48 - Developing wine classes and community engagement
24:29 - Supporting staff through education and sneaky lessons
26:04 - Managing inventory, pricing, and profitability in wine programs
28:12 - The power of language skills in wine and opera
30:33 - Long-term dreams: studying abroad and study plans
33:15 - Breaking industry barriers around education and certification
36:38 - The road to expanding by building a strong team and curriculum
38:24 - Managing data and financial metrics in wine programs
40:49 - The art of pricing and accessibility in wine sales
43:50 - Engagement through guest interaction and wine recommendations
44:55 - Potential of wine clubs and event series for community building
48:19 - Creative ideas versus execution and the importance of timing
50:25 - Nurturing big ideas with the right team and patience
52:17 - Planning the year ahead and setting goals
54:12 - Dreaming of study opportunities in Paris and beyond
56:38 - Prioritizing ongoing learning and industry involvement
58:23 - Balancing personal growth, financial literacy, and community impact
60:03 - Advice for women entering the industry: ask questions and self-care
61:12 - Pride in the hospitality profession and creating memorable moments
62:37 - The importance of rest and personal joy amidst industry stresses
64:16 - Artistic pursuits outside of wine and hospitality
66:16 - Favorite wine questions, personal social media, and future ambitions

Resources & Links:

 

Connect with Anna:

 

 

This conversation exemplifies passion, curiosity, and resilience—valuable for anyone navigating the vibrant and challenging worlds of wine and hospitality. Cheers to growth and connection!

]]> hospitality, women in restaurants, wine, women in wine, imposter syndrome No Anh Luu on Chef-ing On Your Own Terms 205 205 Anh Luu on Chef-ing On Your Own Terms full a979c8a0-60ad-4735-93d3-c1183960a207 https://share.transistor.fm/s/647019c0 You know her from Queer Eye in New Orleans, you know her from Chopped, OR you know her for her social media sensation, "The Pho-rrito" - meet Anh Luu!

In this episode, Anh shares her story of navigating the restaurant industry, resilience after personal loss, and embracing a flexible, self-directed culinary career. We explore her experiences with restaurant ownership, the industry’s challenges, and how she crafted a life of creative independence through catering, pop-ups, and community-driven projects.

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main topics include:

 

  • Anh’s journey from a young chef in New Orleans to restaurant owner in Portland, now back to a successful free-lance chef in New Orleans
  • The emotional and financial struggles of restaurant ownership, especially post-Katrina
  • The impact of industry burnout and the decision to step away from day-to-day operations
  • Building a community of support and relying on relationships in New Orleans’ tight-knit food scene
  • Transitioning to a flexible culinary career focused on private events, consulting, and product creation
  • Overcoming fears of financial instability and shifting from scarcity to abundance mindset

Resources & Links:

 

Connect with Anh Luu

 

Support the Podcast:

 


]]> You know her from Queer Eye in New Orleans, you know her from Chopped, OR you know her for her social media sensation, "The Pho-rrito" - meet Anh Luu!

In this episode, Anh shares her story of navigating the restaurant industry, resilience after personal loss, and embracing a flexible, self-directed culinary career. We explore her experiences with restaurant ownership, the industry’s challenges, and how she crafted a life of creative independence through catering, pop-ups, and community-driven projects.

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main topics include:

 

  • Anh’s journey from a young chef in New Orleans to restaurant owner in Portland, now back to a successful free-lance chef in New Orleans
  • The emotional and financial struggles of restaurant ownership, especially post-Katrina
  • The impact of industry burnout and the decision to step away from day-to-day operations
  • Building a community of support and relying on relationships in New Orleans’ tight-knit food scene
  • Transitioning to a flexible culinary career focused on private events, consulting, and product creation
  • Overcoming fears of financial instability and shifting from scarcity to abundance mindset

Resources & Links:

 

Connect with Anh Luu

 

Support the Podcast:

 


]]> Mon, 15 Jun 2026 07:00:00 -0400 Sara Abernethy Sara Abernethy 3811 You know her from Queer Eye in New Orleans, you know her from Chopped, OR you know her for her social media sensation, "The Pho-rrito" - meet Anh Luu!

In this episode, Anh shares her story of navigating the restaurant industry, resilience after personal loss, and embracing a flexible, self-directed culinary career. We explore her experiences with restaurant ownership, the industry’s challenges, and how she crafted a life of creative independence through catering, pop-ups, and community-driven projects.

🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

Main topics include:

 

  • Anh’s journey from a young chef in New Orleans to restaurant owner in Portland, now back to a successful free-lance chef in New Orleans
  • The emotional and financial struggles of restaurant ownership, especially post-Katrina
  • The impact of industry burnout and the decision to step away from day-to-day operations
  • Building a community of support and relying on relationships in New Orleans’ tight-knit food scene
  • Transitioning to a flexible culinary career focused on private events, consulting, and product creation
  • Overcoming fears of financial instability and shifting from scarcity to abundance mindset

Resources & Links:

 

Connect with Anh Luu

 

Support the Podcast:

 


]]> Hospitality, food, restaurants, business, women No Randi Weinstein on 10 Years of the FAB Conference: The Power of Community with Restaurant Owners 204 204 Randi Weinstein on 10 Years of the FAB Conference: The Power of Community with Restaurant Owners full fde70109-12b0-44bf-9f23-ccccc6b55580 https://share.transistor.fm/s/316d9816

In this episode, Randi Weinstein shares her journey of founding and growing the FAB Conference—a vibrant space for women in the food, beverage, and hospitality industries. Listen to insights on event innovation, community building, balancing motherhood, and embracing bold ideas.

Key topics:

 

  • The origins and evolution of FAB Conference over its 10-year history
  • Randi's transition from hospitality roles to community entrepreneurship 
  • The importance of authentic community and intact event space principles
  • Challenges of scaling events while maintaining intimacy and mission
  • The power of scholarships and giving back to underrepresented groups
  • The significance of face-to-face connection in fostering community

 

Timestamps:

 

  • (00:35) - Introduction to Randi Weinstein and FAB Conference
  • (01:00) - Randi’s background in hospitality and event roles 
  • (01:49) - Celebrating FAB’s 10th anniversary and upcoming events
  • (02:30) - Randi’s entrepreneurial ventures: Winky Winky Food & Beverage, Bad Bitches
  • (03:13) - Launching the THC line, Tree Time, and product inspiration
  • (04:07) - Balancing travel and motherhood in today’s climate
  • (05:03) - The challenges (and fears) of flying and travel anxiety
  • (05:43) - FAB’s origin from a dinner series for women in food industry
  • (08:40) - How industry events like FAB evolve from smaller beginnings
  • (11:08) - Randi’s journey moving to Charleston and finding her community 
  • (12:46) - Navigating motherhood, career shifts, and identity
  • (15:19) - The importance of self-care for women in hospitality
  • (16:15) - The impact of full-time care and balancing creative pursuits
  • (18:37) - Significance of community and connection at FAB
  • (19:37) - Scholarship programs and inclusivity in industry events
  • (20:55) - The value of authentic, genuine community
  • (22:22) - Protecting the sanctity and mission of FAB from media influence 
  • (23:55) - FAB's unique approach: equal footing for speakers and attendees
  • (25:44) - Creating a safe space for emotional vulnerability
  • (26:19) - Supporting women through scholarships and community
  • (27:22) - The humble beginnings of FAB as a women’s industry dinner 
  • (30:08) - Building industry-focused educational programs and scholarships 
  • (32:07) - Scaling FAB while maintaining intimacy and connection 
  • (35:28) - Randi’s event planning instincts and risk-taking approach
  • (40:07) - Ideas for extending FAB to other cities and regions
  • (44:29) - Potential for smaller community dinners and collaborations
  • (45:51) - Envisioning future innovations: educational experiences, food activities
  • (47:30) - Balancing practicality with creativity in event execution
  • (50:41) - Reflection on FAB’s 10th anniversary vision and mission focus
  • (52:20) - The impact of scholarships and community contribution
  • (54:09) - Final thoughts and upcoming FAB details

 

Resources & Links:

Connect with Randi Weinstein:

 

Support the Podcast:
Join the Her Seat at the Table Patreon for exclusive perks and community access: Patreon

]]>

In this episode, Randi Weinstein shares her journey of founding and growing the FAB Conference—a vibrant space for women in the food, beverage, and hospitality industries. Listen to insights on event innovation, community building, balancing motherhood, and embracing bold ideas.

Key topics:

 

  • The origins and evolution of FAB Conference over its 10-year history
  • Randi's transition from hospitality roles to community entrepreneurship 
  • The importance of authentic community and intact event space principles
  • Challenges of scaling events while maintaining intimacy and mission
  • The power of scholarships and giving back to underrepresented groups
  • The significance of face-to-face connection in fostering community

 

Timestamps:

 

  • (00:35) - Introduction to Randi Weinstein and FAB Conference
  • (01:00) - Randi’s background in hospitality and event roles 
  • (01:49) - Celebrating FAB’s 10th anniversary and upcoming events
  • (02:30) - Randi’s entrepreneurial ventures: Winky Winky Food & Beverage, Bad Bitches
  • (03:13) - Launching the THC line, Tree Time, and product inspiration
  • (04:07) - Balancing travel and motherhood in today’s climate
  • (05:03) - The challenges (and fears) of flying and travel anxiety
  • (05:43) - FAB’s origin from a dinner series for women in food industry
  • (08:40) - How industry events like FAB evolve from smaller beginnings
  • (11:08) - Randi’s journey moving to Charleston and finding her community 
  • (12:46) - Navigating motherhood, career shifts, and identity
  • (15:19) - The importance of self-care for women in hospitality
  • (16:15) - The impact of full-time care and balancing creative pursuits
  • (18:37) - Significance of community and connection at FAB
  • (19:37) - Scholarship programs and inclusivity in industry events
  • (20:55) - The value of authentic, genuine community
  • (22:22) - Protecting the sanctity and mission of FAB from media influence 
  • (23:55) - FAB's unique approach: equal footing for speakers and attendees
  • (25:44) - Creating a safe space for emotional vulnerability
  • (26:19) - Supporting women through scholarships and community
  • (27:22) - The humble beginnings of FAB as a women’s industry dinner 
  • (30:08) - Building industry-focused educational programs and scholarships 
  • (32:07) - Scaling FAB while maintaining intimacy and connection 
  • (35:28) - Randi’s event planning instincts and risk-taking approach
  • (40:07) - Ideas for extending FAB to other cities and regions
  • (44:29) - Potential for smaller community dinners and collaborations
  • (45:51) - Envisioning future innovations: educational experiences, food activities
  • (47:30) - Balancing practicality with creativity in event execution
  • (50:41) - Reflection on FAB’s 10th anniversary vision and mission focus
  • (52:20) - The impact of scholarships and community contribution
  • (54:09) - Final thoughts and upcoming FAB details

 

Resources & Links:

Connect with Randi Weinstein:

 

Support the Podcast:
Join the Her Seat at the Table Patreon for exclusive perks and community access: Patreon

]]> Mon, 01 Jun 2026 07:00:00 -0400 Sara Abernethy Sara Abernethy 3313

In this episode, Randi Weinstein shares her journey of founding and growing the FAB Conference—a vibrant space for women in the food, beverage, and hospitality industries. Listen to insights on event innovation, community building, balancing motherhood, and embracing bold ideas.

Key topics:

 

  • The origins and evolution of FAB Conference over its 10-year history
  • Randi's transition from hospitality roles to community entrepreneurship 
  • The importance of authentic community and intact event space principles
  • Challenges of scaling events while maintaining intimacy and mission
  • The power of scholarships and giving back to underrepresented groups
  • The significance of face-to-face connection in fostering community

 

Timestamps:

 

  • (00:35) - Introduction to Randi Weinstein and FAB Conference
  • (01:00) - Randi’s background in hospitality and event roles 
  • (01:49) - Celebrating FAB’s 10th anniversary and upcoming events
  • (02:30) - Randi’s entrepreneurial ventures: Winky Winky Food & Beverage, Bad Bitches
  • (03:13) - Launching the THC line, Tree Time, and product inspiration
  • (04:07) - Balancing travel and motherhood in today’s climate
  • (05:03) - The challenges (and fears) of flying and travel anxiety
  • (05:43) - FAB’s origin from a dinner series for women in food industry
  • (08:40) - How industry events like FAB evolve from smaller beginnings
  • (11:08) - Randi’s journey moving to Charleston and finding her community 
  • (12:46) - Navigating motherhood, career shifts, and identity
  • (15:19) - The importance of self-care for women in hospitality
  • (16:15) - The impact of full-time care and balancing creative pursuits
  • (18:37) - Significance of community and connection at FAB
  • (19:37) - Scholarship programs and inclusivity in industry events
  • (20:55) - The value of authentic, genuine community
  • (22:22) - Protecting the sanctity and mission of FAB from media influence 
  • (23:55) - FAB's unique approach: equal footing for speakers and attendees
  • (25:44) - Creating a safe space for emotional vulnerability
  • (26:19) - Supporting women through scholarships and community
  • (27:22) - The humble beginnings of FAB as a women’s industry dinner 
  • (30:08) - Building industry-focused educational programs and scholarships 
  • (32:07) - Scaling FAB while maintaining intimacy and connection 
  • (35:28) - Randi’s event planning instincts and risk-taking approach
  • (40:07) - Ideas for extending FAB to other cities and regions
  • (44:29) - Potential for smaller community dinners and collaborations
  • (45:51) - Envisioning future innovations: educational experiences, food activities
  • (47:30) - Balancing practicality with creativity in event execution
  • (50:41) - Reflection on FAB’s 10th anniversary vision and mission focus
  • (52:20) - The impact of scholarships and community contribution
  • (54:09) - Final thoughts and upcoming FAB details

 

Resources & Links:

Connect with Randi Weinstein:

 

Support the Podcast:
Join the Her Seat at the Table Patreon for exclusive perks and community access: Patreon

]]> Hospitality, food, restaurants, business, women Yes Anne McBride Ph.D. on Supporting Restaurants through the James Beard Foundation 203 203 Anne McBride Ph.D. on Supporting Restaurants through the James Beard Foundation full 097c820c-5d75-427e-851d-a6cf6389ef65 https://share.transistor.fm/s/1ab6d0d6 Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals.

Main Topics Covered:

 

  • The role of the James Beard Foundation in industry advocacy and education
  • How cooking, publishing, and food policy intersect
  • Programs supporting women entrepreneurs and food professionals
  • Strategic approaches to food book publishing and self-publishing
  • The importance of community, mentorship, and continuous learning
  • Impact of advocacy and policy engagement for restaurant sustainability 
  • Future initiatives and resources for industry resilience

 

Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation
01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL)
01:20 - Resources available on jamesbeard.org for food industry professionals
02:37 - Personal experiences with winter weather and its effects on restaurants
03:05 - Navigating Valentine’s Day and restaurant reservations
04:38 - The benefits of letting partners take the lead in dinner plans
05:12 - How Anne met her husband and her move from Switzerland to Louisiana
06:06 - Transition from Swiss village life to Louisiana college experience
07:01 - Moving to New York and career shifts from publishing to food media
09:32 - Starting at Hippocrates Books and the value of book proposals
11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances
12:56 - The importance of strong proposals for book success
15:47 - Planning a cookbook as a regional or community-focused project
16:17 - From publishing to advocacy and impact at James Beard Foundation
17:03 - Life in early 2000s NYC with small publishing house experience
19:11 - How food programs like the Experimental Cuisine Collective shaped her career
20:05 - The importance of work-life integration and passion projects
22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation
24:19 - Overview of programming like WEL and other leadership initiatives
25:47 - Supporting women in food through financial literacy and mentorship
29:58 - The power of confidence-building workshops and small wins
34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor
39:12 - The significance of grassroots, consistent advocacy actions
41:31 - The impact of sharing case studies and testimonies
42:07 - Reflecting on nearly five years of impact work and future goals
43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org
45:42 - Closing remarks and how to follow Anne McBride’s work

Resources & Links:

 

 

Connect with Anne McBride:


‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


]]> Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals.

Main Topics Covered:

 

  • The role of the James Beard Foundation in industry advocacy and education
  • How cooking, publishing, and food policy intersect
  • Programs supporting women entrepreneurs and food professionals
  • Strategic approaches to food book publishing and self-publishing
  • The importance of community, mentorship, and continuous learning
  • Impact of advocacy and policy engagement for restaurant sustainability 
  • Future initiatives and resources for industry resilience

 

Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation
01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL)
01:20 - Resources available on jamesbeard.org for food industry professionals
02:37 - Personal experiences with winter weather and its effects on restaurants
03:05 - Navigating Valentine’s Day and restaurant reservations
04:38 - The benefits of letting partners take the lead in dinner plans
05:12 - How Anne met her husband and her move from Switzerland to Louisiana
06:06 - Transition from Swiss village life to Louisiana college experience
07:01 - Moving to New York and career shifts from publishing to food media
09:32 - Starting at Hippocrates Books and the value of book proposals
11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances
12:56 - The importance of strong proposals for book success
15:47 - Planning a cookbook as a regional or community-focused project
16:17 - From publishing to advocacy and impact at James Beard Foundation
17:03 - Life in early 2000s NYC with small publishing house experience
19:11 - How food programs like the Experimental Cuisine Collective shaped her career
20:05 - The importance of work-life integration and passion projects
22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation
24:19 - Overview of programming like WEL and other leadership initiatives
25:47 - Supporting women in food through financial literacy and mentorship
29:58 - The power of confidence-building workshops and small wins
34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor
39:12 - The significance of grassroots, consistent advocacy actions
41:31 - The impact of sharing case studies and testimonies
42:07 - Reflecting on nearly five years of impact work and future goals
43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org
45:42 - Closing remarks and how to follow Anne McBride’s work

Resources & Links:

 

 

Connect with Anne McBride:


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]]> Mon, 18 May 2026 07:00:00 -0400 Sara Abernethy Sara Abernethy 2811 Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals.

Main Topics Covered:

 

  • The role of the James Beard Foundation in industry advocacy and education
  • How cooking, publishing, and food policy intersect
  • Programs supporting women entrepreneurs and food professionals
  • Strategic approaches to food book publishing and self-publishing
  • The importance of community, mentorship, and continuous learning
  • Impact of advocacy and policy engagement for restaurant sustainability 
  • Future initiatives and resources for industry resilience

 

Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation
01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL)
01:20 - Resources available on jamesbeard.org for food industry professionals
02:37 - Personal experiences with winter weather and its effects on restaurants
03:05 - Navigating Valentine’s Day and restaurant reservations
04:38 - The benefits of letting partners take the lead in dinner plans
05:12 - How Anne met her husband and her move from Switzerland to Louisiana
06:06 - Transition from Swiss village life to Louisiana college experience
07:01 - Moving to New York and career shifts from publishing to food media
09:32 - Starting at Hippocrates Books and the value of book proposals
11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances
12:56 - The importance of strong proposals for book success
15:47 - Planning a cookbook as a regional or community-focused project
16:17 - From publishing to advocacy and impact at James Beard Foundation
17:03 - Life in early 2000s NYC with small publishing house experience
19:11 - How food programs like the Experimental Cuisine Collective shaped her career
20:05 - The importance of work-life integration and passion projects
22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation
24:19 - Overview of programming like WEL and other leadership initiatives
25:47 - Supporting women in food through financial literacy and mentorship
29:58 - The power of confidence-building workshops and small wins
34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor
39:12 - The significance of grassroots, consistent advocacy actions
41:31 - The impact of sharing case studies and testimonies
42:07 - Reflecting on nearly five years of impact work and future goals
43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org
45:42 - Closing remarks and how to follow Anne McBride’s work

Resources & Links:

 

 

Connect with Anne McBride:


‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️


]]> Hospitality, food, restaurants, business, women Yes Inez Ribustello on the Sweet Life of Retiring From Business Ownership 202 202 Inez Ribustello on the Sweet Life of Retiring From Business Ownership full ac02cf28-79a5-406d-8f2e-c0999e3438a9 https://share.transistor.fm/s/450ae12f Discover the inspiring journey of Inie Ribustello, a Tarboro-based restaurateur, author, and hospitality leader, as she navigates career transitions, personal growth, and community impact. This episode offers valuable insights for anyone contemplating change, overcoming burnout, or seeking purpose beyond entrepreneurship.

Key Topics:

  •  Inie's transition from restaurant owner to W2 employee and director of hospitality
  • Overcoming the shame and fear associated with stepping back from ownership
  • The emotional labor of running a community-centric business like a brewery or restaurant
  • How writing and journaling serve as emotional outlets for deep feelers and empaths
  • The power of community events like Triangle Wine and Food Experience and Piggy Festival
  • Balancing the demands of leadership with personal well-being and mental health
  • The significance of legacy, purpose, and redefining success after major life shift
  •  Inie's reflections on motherhood, aging, and the imminent 'empty nest' chapter
  • Her experience as a Beverage Director at Windows on the World pre-9/11
  •  Upcoming writing projects inspired by her evolving family and personal journey

 

Resources & Links:

 

Connect with Inie:

 

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Discover the inspiring journey of Inie Ribustello, a Tarboro-based restaurateur, author, and hospitality leader, as she navigates career transitions, personal growth, and community impact. This episode offers valuable insights for anyone contemplating change, overcoming burnout, or seeking purpose beyond entrepreneurship.

Key Topics:

  •  Inie's transition from restaurant owner to W2 employee and director of hospitality
  • Overcoming the shame and fear associated with stepping back from ownership
  • The emotional labor of running a community-centric business like a brewery or restaurant
  • How writing and journaling serve as emotional outlets for deep feelers and empaths
  • The power of community events like Triangle Wine and Food Experience and Piggy Festival
  • Balancing the demands of leadership with personal well-being and mental health
  • The significance of legacy, purpose, and redefining success after major life shift
  •  Inie's reflections on motherhood, aging, and the imminent 'empty nest' chapter
  • Her experience as a Beverage Director at Windows on the World pre-9/11
  •  Upcoming writing projects inspired by her evolving family and personal journey

 

Resources & Links:

 

Connect with Inie:

 

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Mon, 11 May 2026 07:04:00 -0400 Sara Abernethy Sara Abernethy 3130 Discover the inspiring journey of Inie Ribustello, a Tarboro-based restaurateur, author, and hospitality leader, as she navigates career transitions, personal growth, and community impact. This episode offers valuable insights for anyone contemplating change, overcoming burnout, or seeking purpose beyond entrepreneurship.

Key Topics:

  •  Inie's transition from restaurant owner to W2 employee and director of hospitality
  • Overcoming the shame and fear associated with stepping back from ownership
  • The emotional labor of running a community-centric business like a brewery or restaurant
  • How writing and journaling serve as emotional outlets for deep feelers and empaths
  • The power of community events like Triangle Wine and Food Experience and Piggy Festival
  • Balancing the demands of leadership with personal well-being and mental health
  • The significance of legacy, purpose, and redefining success after major life shift
  •  Inie's reflections on motherhood, aging, and the imminent 'empty nest' chapter
  • Her experience as a Beverage Director at Windows on the World pre-9/11
  •  Upcoming writing projects inspired by her evolving family and personal journey

 

Resources & Links:

 

Connect with Inie:

 

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> entrepreneurship, hospitality, women in business, restaurants, women in restaurants No LIVE from The Durham Hotel - Molly Irani on "Service Ready" 201 201 LIVE from The Durham Hotel - Molly Irani on "Service Ready" full b6740920-aaca-487e-9730-4fa740c71949 https://share.transistor.fm/s/5ffe583d Most entrepreneurs never reveal the messy, real behind-the-scenes stories that shape their success. Molly Irani — founder of the James Beard Award-winning Chai Pani restaurant group — exposes the grit, chaos, and heart of building a meaningful culture in hospitality in her newly released memoir, "Service Ready".  Imagine maxing out personal credit cards, navigating midlife pivots, and managing high-volume chaos—all while keeping your vision alive. Her story will inspire you to rethink what it really takes to create a thriving business you love.

In this episode, Molly shares her innovative concept of "mind-blasting hospitality," a sensory experience that turns ordinary service into memorable magic, even in the busiest kitchens. We break down how she designed a culture rooted in care, authenticity, and fun, turning chaos into community. Molly also reveals how her personal story—her love for her husband, her background, and her relentless resilience—informed her leadership and vision.

We delve into 

  • the real challenges of working with your partner
  • claiming your identity as a leader
  • finding balance when your role shifts from front-line to strategic visionary

Molly's honesty about depleting herself, navigating disagreements, and building trust offers practical lessons for couples in business and anyone striving for alignment. Plus, hear her powerful perspective on community resilience—how the restaurant industry models humanity during crises, from hurricanes to pandemics—showing us that hospitality is about more than just food; it’s about touching lives.


This episode is perfect for restaurant owners, entrepreneurs, and leaders seeking authentic tools to build resilient, thriving cultures. If you’re tired of glossy success stories and crave the truth behind lasting impact, Molly’s raw, inspiring insights will challenge and embolden you. Prepare to be inspired by her daring to share her vulnerabilities—and her unwavering belief in the power of hospitality to transform lives.

Order your copy of "Service Ready" and check out more of Molly's work at www.mollyirani.com, and drop her a follow on Instagram at @chaipanimom

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Most entrepreneurs never reveal the messy, real behind-the-scenes stories that shape their success. Molly Irani — founder of the James Beard Award-winning Chai Pani restaurant group — exposes the grit, chaos, and heart of building a meaningful culture in hospitality in her newly released memoir, "Service Ready".  Imagine maxing out personal credit cards, navigating midlife pivots, and managing high-volume chaos—all while keeping your vision alive. Her story will inspire you to rethink what it really takes to create a thriving business you love.

In this episode, Molly shares her innovative concept of "mind-blasting hospitality," a sensory experience that turns ordinary service into memorable magic, even in the busiest kitchens. We break down how she designed a culture rooted in care, authenticity, and fun, turning chaos into community. Molly also reveals how her personal story—her love for her husband, her background, and her relentless resilience—informed her leadership and vision.

We delve into 

  • the real challenges of working with your partner
  • claiming your identity as a leader
  • finding balance when your role shifts from front-line to strategic visionary

Molly's honesty about depleting herself, navigating disagreements, and building trust offers practical lessons for couples in business and anyone striving for alignment. Plus, hear her powerful perspective on community resilience—how the restaurant industry models humanity during crises, from hurricanes to pandemics—showing us that hospitality is about more than just food; it’s about touching lives.


This episode is perfect for restaurant owners, entrepreneurs, and leaders seeking authentic tools to build resilient, thriving cultures. If you’re tired of glossy success stories and crave the truth behind lasting impact, Molly’s raw, inspiring insights will challenge and embolden you. Prepare to be inspired by her daring to share her vulnerabilities—and her unwavering belief in the power of hospitality to transform lives.

Order your copy of "Service Ready" and check out more of Molly's work at www.mollyirani.com, and drop her a follow on Instagram at @chaipanimom

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Mon, 04 May 2026 12:37:14 -0400 Sara Abernethy Sara Abernethy 3794 Most entrepreneurs never reveal the messy, real behind-the-scenes stories that shape their success. Molly Irani — founder of the James Beard Award-winning Chai Pani restaurant group — exposes the grit, chaos, and heart of building a meaningful culture in hospitality in her newly released memoir, "Service Ready".  Imagine maxing out personal credit cards, navigating midlife pivots, and managing high-volume chaos—all while keeping your vision alive. Her story will inspire you to rethink what it really takes to create a thriving business you love.

In this episode, Molly shares her innovative concept of "mind-blasting hospitality," a sensory experience that turns ordinary service into memorable magic, even in the busiest kitchens. We break down how she designed a culture rooted in care, authenticity, and fun, turning chaos into community. Molly also reveals how her personal story—her love for her husband, her background, and her relentless resilience—informed her leadership and vision.

We delve into 

  • the real challenges of working with your partner
  • claiming your identity as a leader
  • finding balance when your role shifts from front-line to strategic visionary

Molly's honesty about depleting herself, navigating disagreements, and building trust offers practical lessons for couples in business and anyone striving for alignment. Plus, hear her powerful perspective on community resilience—how the restaurant industry models humanity during crises, from hurricanes to pandemics—showing us that hospitality is about more than just food; it’s about touching lives.


This episode is perfect for restaurant owners, entrepreneurs, and leaders seeking authentic tools to build resilient, thriving cultures. If you’re tired of glossy success stories and crave the truth behind lasting impact, Molly’s raw, inspiring insights will challenge and embolden you. Prepare to be inspired by her daring to share her vulnerabilities—and her unwavering belief in the power of hospitality to transform lives.

Order your copy of "Service Ready" and check out more of Molly's work at www.mollyirani.com, and drop her a follow on Instagram at @chaipanimom

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Hospitality, food, restaurants, business, women Yes Balancing Ownership and Operations in Hospitality with Maggie Kane and Ashley Malinowski 3 3 Balancing Ownership and Operations in Hospitality with Maggie Kane and Ashley Malinowski full 15b45047-1b4e-4124-b918-f20ece207c35 https://share.transistor.fm/s/ab1906ad This episode explores the vital (and often tenuous) relationship between ownership and management in restaurants. It's kind of a catch 22 - owners need talented leaders who can operate the concept well, make decisions in real time, and build teams. In order to run a concept well, operators need owners who trust them to do all of those things - and this relationship based on mutual trust and respect takes time to develop. In this episode of Her Seat at the Table, host Sara Abernethy is joined by two dynamic hospitality leaders: Maggie Kane, founder and executive director of A Place at the Table, and Ashley Malinowski, vice president of food and beverage at Early Bird Night Owl on what makes this key dynamic function well.

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> This episode explores the vital (and often tenuous) relationship between ownership and management in restaurants. It's kind of a catch 22 - owners need talented leaders who can operate the concept well, make decisions in real time, and build teams. In order to run a concept well, operators need owners who trust them to do all of those things - and this relationship based on mutual trust and respect takes time to develop. In this episode of Her Seat at the Table, host Sara Abernethy is joined by two dynamic hospitality leaders: Maggie Kane, founder and executive director of A Place at the Table, and Ashley Malinowski, vice president of food and beverage at Early Bird Night Owl on what makes this key dynamic function well.

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Tue, 17 Jun 2025 13:17:38 -0400 Sara Abernethy Sara Abernethy 3732 This episode explores the vital (and often tenuous) relationship between ownership and management in restaurants. It's kind of a catch 22 - owners need talented leaders who can operate the concept well, make decisions in real time, and build teams. In order to run a concept well, operators need owners who trust them to do all of those things - and this relationship based on mutual trust and respect takes time to develop. In this episode of Her Seat at the Table, host Sara Abernethy is joined by two dynamic hospitality leaders: Maggie Kane, founder and executive director of A Place at the Table, and Ashley Malinowski, vice president of food and beverage at Early Bird Night Owl on what makes this key dynamic function well.

 

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Hospitality, food, restaurants, business, women No Tiffany Welton on Taking The Leap and Staying True To Your Vision 4 4 Tiffany Welton on Taking The Leap and Staying True To Your Vision full 17bdd3af-5a52-4d29-9ca5-6ceb8abf9311 https://share.transistor.fm/s/0c333ce7 Sara Abernethy chats with Tiffany Welton, Owner and Founder of RBF, Your Authentic Champagne Bar in Cary, NC. Yes, THAT RBF!   Check out RBF's upcoming events and their WILDLY impressive list of bubbles by the glass at www.rbf.wine

If you're someone considering leaving corporate and taking the plunge into a hospitality business - this conversation is for you.  
Tiffany shares the real deal about taking the plunge, her unique concept focusing on champagne, and how she's beautifully navigated her first few (grueling but gratifying) years in business. 

Tiffany Welton is the owner of RBF, Your Authentic Champagne Bar, a new establishment in Downtown Cary. Tiffany has 20 years of leadership experience in a range of industries from organ and tissue donation, healthcare, and IT as well as a top performer in business development within Fortune 500 companies. She graduated with a Bachelor of Science in Psychology and Business from Oregon State University and a Master's Degree from the Thunderbird School of Global Management. After years of attempting to make an impact on culture, women's equality and treatment in the workplace, and acceptance of emotions and authenticity into careers and advancement, she realized this wasn't how she wanted to make an effective change. Hence, the beginnings of RBF.


With over two decades of client partnership and customer experience focus, she has a natural ability to understand the big picture, implement effective strategies, align people with what they value, and create a comfortability wherever she is. Whether it’s in a meeting, event, or hosting people in her own home, she is acutely aware of how to adjust to the emotion in the room. 


Yes, RBF means Resting Bitch Face. Tiffany has always had a dream of owning a wine bar that is focused on authenticity, the emotional safety of others, and creating a place to be seen and heard.  She lives for connection, community, sharing stories, talking about feelings, and how to keep growing and developing in a meaningful way. 


She truly believes that the most beautiful life moments happen when you sit with a friend or a stranger and simply talk about your experiences, but the real magic happens when your horizons expand, you feel understood, and you don’t feel alone.


Tiffany is also passionate about partnering with organizations in the community that supports women's rights and reproductive freedom, victims of domestic and sexual abuse, the stop of human trafficking, LGBTQIA+ rights and Trans Health initiatives as well as anything to support animals. If she is late, it is because she saw a dog.  


Tiffany is known for her ability to uplift, tell stories, encourage others to share about themselves, and always welcome you with a glass of champagne.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Sara Abernethy chats with Tiffany Welton, Owner and Founder of RBF, Your Authentic Champagne Bar in Cary, NC. Yes, THAT RBF!   Check out RBF's upcoming events and their WILDLY impressive list of bubbles by the glass at www.rbf.wine

If you're someone considering leaving corporate and taking the plunge into a hospitality business - this conversation is for you.  
Tiffany shares the real deal about taking the plunge, her unique concept focusing on champagne, and how she's beautifully navigated her first few (grueling but gratifying) years in business. 

Tiffany Welton is the owner of RBF, Your Authentic Champagne Bar, a new establishment in Downtown Cary. Tiffany has 20 years of leadership experience in a range of industries from organ and tissue donation, healthcare, and IT as well as a top performer in business development within Fortune 500 companies. She graduated with a Bachelor of Science in Psychology and Business from Oregon State University and a Master's Degree from the Thunderbird School of Global Management. After years of attempting to make an impact on culture, women's equality and treatment in the workplace, and acceptance of emotions and authenticity into careers and advancement, she realized this wasn't how she wanted to make an effective change. Hence, the beginnings of RBF.


With over two decades of client partnership and customer experience focus, she has a natural ability to understand the big picture, implement effective strategies, align people with what they value, and create a comfortability wherever she is. Whether it’s in a meeting, event, or hosting people in her own home, she is acutely aware of how to adjust to the emotion in the room. 


Yes, RBF means Resting Bitch Face. Tiffany has always had a dream of owning a wine bar that is focused on authenticity, the emotional safety of others, and creating a place to be seen and heard.  She lives for connection, community, sharing stories, talking about feelings, and how to keep growing and developing in a meaningful way. 


She truly believes that the most beautiful life moments happen when you sit with a friend or a stranger and simply talk about your experiences, but the real magic happens when your horizons expand, you feel understood, and you don’t feel alone.


Tiffany is also passionate about partnering with organizations in the community that supports women's rights and reproductive freedom, victims of domestic and sexual abuse, the stop of human trafficking, LGBTQIA+ rights and Trans Health initiatives as well as anything to support animals. If she is late, it is because she saw a dog.  


Tiffany is known for her ability to uplift, tell stories, encourage others to share about themselves, and always welcome you with a glass of champagne.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Tue, 03 Jun 2025 08:00:56 -0400 Sara Abernethy Sara Abernethy 3997 Sara Abernethy chats with Tiffany Welton, Owner and Founder of RBF, Your Authentic Champagne Bar in Cary, NC. Yes, THAT RBF!   Check out RBF's upcoming events and their WILDLY impressive list of bubbles by the glass at www.rbf.wine

If you're someone considering leaving corporate and taking the plunge into a hospitality business - this conversation is for you.  
Tiffany shares the real deal about taking the plunge, her unique concept focusing on champagne, and how she's beautifully navigated her first few (grueling but gratifying) years in business. 

Tiffany Welton is the owner of RBF, Your Authentic Champagne Bar, a new establishment in Downtown Cary. Tiffany has 20 years of leadership experience in a range of industries from organ and tissue donation, healthcare, and IT as well as a top performer in business development within Fortune 500 companies. She graduated with a Bachelor of Science in Psychology and Business from Oregon State University and a Master's Degree from the Thunderbird School of Global Management. After years of attempting to make an impact on culture, women's equality and treatment in the workplace, and acceptance of emotions and authenticity into careers and advancement, she realized this wasn't how she wanted to make an effective change. Hence, the beginnings of RBF.


With over two decades of client partnership and customer experience focus, she has a natural ability to understand the big picture, implement effective strategies, align people with what they value, and create a comfortability wherever she is. Whether it’s in a meeting, event, or hosting people in her own home, she is acutely aware of how to adjust to the emotion in the room. 


Yes, RBF means Resting Bitch Face. Tiffany has always had a dream of owning a wine bar that is focused on authenticity, the emotional safety of others, and creating a place to be seen and heard.  She lives for connection, community, sharing stories, talking about feelings, and how to keep growing and developing in a meaningful way. 


She truly believes that the most beautiful life moments happen when you sit with a friend or a stranger and simply talk about your experiences, but the real magic happens when your horizons expand, you feel understood, and you don’t feel alone.


Tiffany is also passionate about partnering with organizations in the community that supports women's rights and reproductive freedom, victims of domestic and sexual abuse, the stop of human trafficking, LGBTQIA+ rights and Trans Health initiatives as well as anything to support animals. If she is late, it is because she saw a dog.  


Tiffany is known for her ability to uplift, tell stories, encourage others to share about themselves, and always welcome you with a glass of champagne.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Hospitality, food, restaurants, business, women Yes Petrushka Basin Larsen on working with your Partner, Motherhood and Scaling Your Business 2 2 Petrushka Basin Larsen on working with your Partner, Motherhood and Scaling Your Business full a12631c4-a467-41e1-abd9-6013184388b7 https://share.transistor.fm/s/52d907ff What does it look like to build a business that reflects your values—and still make room for joy, family, and rest?

In this episode of Her Seat at the Table, host Sara Abernethy sits down with Petrushka Bazin Larsen, co-founder of Sugar Hill Creamery, Harlem’s first family-owned handmade ice cream shop. Petrushka shares her journey as an entrepreneur, mom of three, and community builder, opening up about the realities of running a business with her husband, navigating burnout, and redefining success on her own terms. From the early days of pop-ups to building a multi-location brand rooted in culture and connection, Petrushka’s story is a powerful reminder that evolving doesn’t mean giving up—it means growing with intention.


Check out Sugar Hill Creamery at www.sugarhillcreamery.com

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> What does it look like to build a business that reflects your values—and still make room for joy, family, and rest?

In this episode of Her Seat at the Table, host Sara Abernethy sits down with Petrushka Bazin Larsen, co-founder of Sugar Hill Creamery, Harlem’s first family-owned handmade ice cream shop. Petrushka shares her journey as an entrepreneur, mom of three, and community builder, opening up about the realities of running a business with her husband, navigating burnout, and redefining success on her own terms. From the early days of pop-ups to building a multi-location brand rooted in culture and connection, Petrushka’s story is a powerful reminder that evolving doesn’t mean giving up—it means growing with intention.


Check out Sugar Hill Creamery at www.sugarhillcreamery.com

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Tue, 27 May 2025 10:09:04 -0400 Sara Abernethy Sara Abernethy 3481 What does it look like to build a business that reflects your values—and still make room for joy, family, and rest?

In this episode of Her Seat at the Table, host Sara Abernethy sits down with Petrushka Bazin Larsen, co-founder of Sugar Hill Creamery, Harlem’s first family-owned handmade ice cream shop. Petrushka shares her journey as an entrepreneur, mom of three, and community builder, opening up about the realities of running a business with her husband, navigating burnout, and redefining success on her own terms. From the early days of pop-ups to building a multi-location brand rooted in culture and connection, Petrushka’s story is a powerful reminder that evolving doesn’t mean giving up—it means growing with intention.


Check out Sugar Hill Creamery at www.sugarhillcreamery.com

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Hospitality, food, restaurants, business, women Yes Sandi Kronick on Creating More Sustainable Food Systems Through Connection 4 4 Sandi Kronick on Creating More Sustainable Food Systems Through Connection full 4c18cc4d-eec3-4228-bc4e-1e40e31d23e2 https://share.transistor.fm/s/963cabff Sara Abernethy chats with Sandi Kronick, Founder & CEO of Happy Dirt, a Durham-based company that is creating sustainable food systems, by not only being a release valve for farmers, but providing a much more direct route right to your table.  In this episode, Sara and Sandi jam on how the importance of how staying curious played such a vital role in Sandi's longevity in the food space, what sustainability can really look like for farmers (and it includes self care!) and modeling healthy and sustainable practices in leadership.  This is a big one!

If you're tuning in at the time of this episodes' release and planning on attending the FAB Conference in June 2025, make sure you don't miss Sandi as a featured speaker!

Check out Happy Dirt's amazing work and where you can buy their produce at www.happydirt.com.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Sara Abernethy chats with Sandi Kronick, Founder & CEO of Happy Dirt, a Durham-based company that is creating sustainable food systems, by not only being a release valve for farmers, but providing a much more direct route right to your table.  In this episode, Sara and Sandi jam on how the importance of how staying curious played such a vital role in Sandi's longevity in the food space, what sustainability can really look like for farmers (and it includes self care!) and modeling healthy and sustainable practices in leadership.  This is a big one!

If you're tuning in at the time of this episodes' release and planning on attending the FAB Conference in June 2025, make sure you don't miss Sandi as a featured speaker!

Check out Happy Dirt's amazing work and where you can buy their produce at www.happydirt.com.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Tue, 20 May 2025 10:03:18 -0400 Sara Abernethy Sara Abernethy 3769 Sara Abernethy chats with Sandi Kronick, Founder & CEO of Happy Dirt, a Durham-based company that is creating sustainable food systems, by not only being a release valve for farmers, but providing a much more direct route right to your table.  In this episode, Sara and Sandi jam on how the importance of how staying curious played such a vital role in Sandi's longevity in the food space, what sustainability can really look like for farmers (and it includes self care!) and modeling healthy and sustainable practices in leadership.  This is a big one!

If you're tuning in at the time of this episodes' release and planning on attending the FAB Conference in June 2025, make sure you don't miss Sandi as a featured speaker!

Check out Happy Dirt's amazing work and where you can buy their produce at www.happydirt.com.

‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️

]]> Hospitality, food, restaurants, business, women Yes Live from the "Evolving in Hospitality: A Woman’s Perspective" Panel 1 1 Live from the "Evolving in Hospitality: A Woman’s Perspective" Panel full 0dde6af9-f0f8-4e52-a0df-9bde21bda082 https://share.transistor.fm/s/2a00d532 What does it really take to evolve and thrive as a woman in hospitality? In this special live episode of Her Seat at the Table, we bring you Evolving in Hospitality: A Woman’s Perspective, a powerful panel conversation recorded at Glasshouse Kitchen in RTP. Host Sara Abernethy is joined by industry leaders Samantha Kotey, Vivian Howard, Caroline Morrison, and Preeti Waas for a candid discussion on what it truly means to evolve in the world of hospitality. From navigating burnout and shifting business models to redefining success and embracing personal growth, these women share hard-earned wisdom, heartfelt stories, and the realities of leading with purpose in an ever-changing industry.

JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them. 

]]> What does it really take to evolve and thrive as a woman in hospitality? In this special live episode of Her Seat at the Table, we bring you Evolving in Hospitality: A Woman’s Perspective, a powerful panel conversation recorded at Glasshouse Kitchen in RTP. Host Sara Abernethy is joined by industry leaders Samantha Kotey, Vivian Howard, Caroline Morrison, and Preeti Waas for a candid discussion on what it truly means to evolve in the world of hospitality. From navigating burnout and shifting business models to redefining success and embracing personal growth, these women share hard-earned wisdom, heartfelt stories, and the realities of leading with purpose in an ever-changing industry.

JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them. 

]]> Tue, 13 May 2025 03:00:00 -0400 Sara Abernethy Sara Abernethy 4271 What does it really take to evolve and thrive as a woman in hospitality? In this special live episode of Her Seat at the Table, we bring you Evolving in Hospitality: A Woman’s Perspective, a powerful panel conversation recorded at Glasshouse Kitchen in RTP. Host Sara Abernethy is joined by industry leaders Samantha Kotey, Vivian Howard, Caroline Morrison, and Preeti Waas for a candid discussion on what it truly means to evolve in the world of hospitality. From navigating burnout and shifting business models to redefining success and embracing personal growth, these women share hard-earned wisdom, heartfelt stories, and the realities of leading with purpose in an ever-changing industry.

JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them. 

]]> Hospitality, food, restaurants, business, women Yes