Her Seat At The Table

Sara Abernethy
  • 5.0 (8)
  • Food

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.

  1. Oct 19

    It Takes A Village (And Sometimes A Messy Middle) with Niki Toscani & Francesca Galarus

    It Takes a Village (and a Messy Middle) | Niki Toscani & Francesca Galarus Hi friends - today we’re taking a little field trip to Fishtown, Philadelphia!! 🍷🥒 Niki Toscani of Fishtown Pickle Project and Francesca Galarus of Mural City Cellars are neighbors, fellow moms, and fellow food and bev founders who run their businesses with their life partners. They even share an accountant. They are true Philly business besties, and it just goes to show how powerful finding a group of entrepreneur friends can be. Niki’s pickle empire started as party favors at her wedding reception (yes, really) and is now in 170 retailers across PA, NJ, and DE. Francesca went from opening restaurants in NYC at 4 a.m. to running an urban winery that sources every grape from within 300 miles of Philly. ‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ We get into: ✨ Why a business bestie is a survival tool, not a luxury ✨ Sourcing locally, from backyard grapes in New Jersey to pickles that started as a hobby ✨ Building giving back into the business model: $1 from every house wine bottle at Mural City (over $50,000 donated!), and 5% of net profits at Fishtown Pickle Project ✨ Motherhood and ownership, including the question so many of us have thought and never said out loud Yes, it’s messy. Yes, Q1 is brutal. But you’ll laugh, you’ll learn something, and you’ll walk away inspired to tend the soil you’re planted in. 🌱 Chapters 00:36 Meet Niki & Francesca 02:11 How are we really doing after Q1? 07:22 Why every founder needs a business bestie 10:29 Pickles as wedding favors (a rom-com origin story) 16:16 From maître d’ to urban winery 22:26 Why Philly, why Fishtown 25:20 Every grape from within 300 miles 29:24 Fishtown, the incubator neighborhood 37:20 How they found each other, and becoming moms while building businesses 44:02 Has motherhood changed how you lead? 50:12 The question no one says out loud 53:12 Building community giving into your business model 1:05:23 Where to find them (and a Philly supper club?? 👀) Find our guests 🥒 Fishtown Pickle Project: fishtownpickles.com (store locator + nationwide shipping) 🍷 Mural City Cellars: visit them in Fishtown, Philadelphia. Almost all of their wine is sold right out the front door! muralcitycellars.com Support the show If these conversations light you up, join the Her Seat At The Table Patreon for as little as $3/month (basically buying me a coffee ☕). Perks go all the way up to an invite to my fall dinner party in Raleigh. JOIN OUR PATREON COMMUNITY

    It Takes A Village (And Sometimes A Messy Middle) with Niki Toscani & Francesca Galarus

  2. Oct 5

    Liz Grandchamp on Building a Consulting Business in Hospitality

    Liz Grandchamp shares how she built Grandchamp Hospitality from pop-ups and catering into a consulting practice shaped by years in restaurants, construction-heavy projects, and a deep network in Raleigh’s food scene. Sara Abernethy and Liz talk through the realities of restaurant openings, the emotional weight of ownership, and why flexibility, boundaries, and community matter as much as culinary talent.In this episode:  ‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️ Liz explains how her career moved from restaurant work to catering, then into consulting, with a focus on openings, operations, and construction management.She breaks down why she sees herself as part coach, part realist, part dream architect when helping clients bring ideas to life.She talks about how Glass House Kitchen helped define her niche in construction management, especially translating plans into real-world restaurant function.She shares why she looks for an owner-operator or a clear operational lead before taking on a project.Sara and Liz discuss how restaurant concepts often evolve after opening and why listening to guests can lead to stronger businesses.Liz describes how the pandemic pushed her into porch pickups, meal prep, and eventually a broader hospitality model.She reflects on how relationships, trust, and community became essential to both her business and her growth.She gets honest about money, forecasting, savings, and the realities of leaving a steady paycheck for self-employment.The conversation closes on the idea that people in culinary and hospitality can build their own path rather than follow a fixed career track.  Timestamps: (00:00) Burnout, no calendar flexibility, and needing recovery time (02:50) Introvert or “ambervert” - how seasons and life stage change social energy (03:37) The long-term dream of taking January and July off (04:47) Rainy days, guilt-free reading, and the comfort of slowing down (05:34) Book club picks, escapism, and reading when life gets hectic (06:16) Audiobooks, Throne of Glass, and missing the feel of a physical book (07:12) Kitchen consulting, openings, and what Liz actually did on projects (08:00) A pregnant client, construction pressure, and the moment everyone finally cracked (09:25) Why concepts need to evolve after opening based on guest behavior (10:57) A project becoming more restaurant than café and what that means (11:37) Humility, pivoting, and owners who are too emotionally attached to the original idea (12:38) The realities of restaurant labor, staffing, and what really surprises her now (14:24) Sara’s read on Liz as a border collie, therapist, realist, and dream architect (15:27) What Grand Champ Hospitality really does for first-time owners (16:21) Why the business does not touch HR or accounting (17:14) Fighting hard for decisions that protect the business (18:24) Why location changes everything and why marketing has to follow the neighborhood (20:24) Growing up around Rhode Island, Maryland, and family in New England (21:14) Why Liz ended up at NC State and then worked across Raleigh, Chapel Hill, and Durham (22:24) Choosing Parks, Recreation and Tourism after business school was not an option (23:41) Culinary school in Napa and why hands-on work fit better than school (24:39) Returning to Raleigh and learning hospitality from Mark Day (25:47) What she learned from catering, weddings, and a tough mentor (26:47) Why restaurants always felt like the real path (28:29) The cost and practicality of graduate school versus working experience (29:27) The Shop - her sandwich concept and original business plan (30:03) Building name recognition before launching her own business (31:22) Opening team culture at Crawford and Son and finding community at Pizza Box (32:05) Why Raleigh became her adopted hometown (33:54) Starting the Shop in March 2020 and moving into freelance work (35:15) Porch pickups, pandemic cooking, and feeding the community (36:40) Selling meals, donating food, and building momentum through word of mouth (38:15) How catering and pop-ups snowballed into Grand Champ Hospitality (39:20) Why she chose not to open a brick-and-mortar version of the Shop (40:29) Building a team of people who already share her standards (40:53) Coaching versus managing, and the challenge of high standards (42:08) How construction management became her specialty (43:47) Translating kitchen plans into workable space on site (45:37) Learning HVAC, plumbing, and electrical basics on the job (46:32) Scope creep, project boundaries, and how consulting packages are structured (48:01) Charging enough, learning what work she wants, and what she does not (49:14) Why owner-operator presence matters in restaurant projects (50:13) Grand Champ’s network of branding, signage, marketing, accounting, and wine support (51:25) Matching clients with the right operating partners (52:18) Reducing day-to-day chaos by using an operating company (53:08) Decision fatigue and why clients hit a wall during openings (53:38) Business coaching, therapy, and helping clients see their own bottlenecks (54:55) Meetings, soft skills, and what Sara brings to the process (55:40) Why the episode’s bigger lesson is about creating your own destiny (56:19) Advice for people who want to consult or work for themselves (57:19) Her dad as a brutally honest business coach (57:41) Forecasting, inconsistent income, and staying proactive (59:37) Leaving salary and health insurance behind to go full-time (60:53) Why a business coach helped her turn ideas into an actual plan (62:12) Relationships, community, and why her network is part of the business (63:38) Why she does not hoard connections and prefers to set people up for success (64:06) Where to find Grand Champ Hospitality and Liz online

    Liz Grandchamp on Building a Consulting Business in Hospitality

  3. Sep 22

    Don't Have A Conniption: Melissa Katrincic of Durham Distillery

    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

    Don't Have A Conniption: Melissa Katrincic of Durham Distillery

  4. Sep 7

    Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms

    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: SassoolDinner In The Pines SeriesInstagram: @sassoolcafe & @raleighfoodienews

    Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms

  5. Aug 24

    Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business

    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: iLeWA Foods - Adé's spice companyUpcoming Dounou Supper Club EventsConnect on Instagram: @adecarrenaAction 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.

    Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business

  6. Aug 10

    Deirdre Auld: The Path from Service to CEO

    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 wayThe importance of self-reflection and organizational learning for leadership effectivenessStrategies for creating space for team development amidst industry chaosHow personal education, including grad school, boosted her leadership skillsThe impact of industry pandemic experiences on resilience and vision settingPractical tips for implementing regular reflection and post-mortems in hospitalityThe significance of confidence, vulnerability, and self-awareness in leadershipBalancing industry demands with play, passion, and hobbies like embroidery and color theoryRecognizing and honoring privilege while emphasizing hard work and perseveranceThe power of setting boundaries and prioritizing personal unicorn spaceTimestamps 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 "She Did Not Smile Enough" - Deirdre's most recent substack outlining a personal experience in her career, and how women more often than not bear the brunt of emotional labor.Tableside Coaching PracticeDeirdre Auld on LinkedInCoda GroupAmy Poehler's BiographyHarvard Business Review on ReflectionConnect with Deirdre Instagram

    Deirdre Auld: The Path from Service to CEO

  7. Jul 28

    Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives

    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 sustainably2) Reduce Copiously3) 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 principlesPractical ways to reduce food waste and source sustainably while balancing local and global considerationsThe importance of community, shared experiences, and crafts in building a resilient and joyful lifeHow incremental habits at home can impact climate change and promote mindful consumptionDana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cookingThe 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:   Progressive Hedonist - Dana Cowin’s platform and ethos Emma’s Torch - Culinary training for refugees and marginalized communitiesNature’s Path - Organic Farming - Example of sustainable sourcing  Connect with Dana Cowin:   Instagram: progressive_hedonistWebsite: danacowin.com  Join the conversation about transforming everyday habits into impactful, joyful actions—because how we live truly makes a difference.

    Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives

  8. Jul 13

    Andia Xouris: The Best Is Yet To Be

    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 changeThe evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locationsHow she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadershipThe lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openingsThe importance of women giving themselves permission to pursue passions, even when it feels uncomfortableStrategies for taking incremental steps towards big dreams, despite fears of judgment or failureThe role of community, mentorship, and continuous learning through industry events like FabHer vision for future growth, including writing a cookbook and expanding her influence as a speaker

    Andia Xouris: The Best Is Yet To Be
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5
out of 5
8 Ratings

About

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.

Information

  • Creator
    Sara Abernethy
  • Years Active
    2025 - 2026
  • Episodes
    19
  • Rating
    Explicit
  • Copyright
    © 2025

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