Girl, let's talk about food

This week we're joined by Jamie Antignano, vice president of Angelo's Civita Farnese restaurant: a landmark italian restaurant on Providence's historic Federal Hill. Jamie brings a spirited approach to the ninety-five-year-old family-owned restaurant - with a deep appreciation for tradition, family, and desire to see Angelo's thrive for the next ninety-five years. Topics include the pressures of running an established business, the fine line between innovation and tradition, the power of nostalgia, and a devotion to family that keeps a business running for generations. Show notes What goes into being the vice president of a restaurant? Surviving the depression, the mob, and changing times on the hill Earning respect as a 25-year-old in a 95-year-old business The origin of the spaghetti donut When you go into Angelo's, bring change for the charity train! Remembering self care How to craft a life as successful as your business What is the feast of the seven fishes, anyways? If you really love your own olive oil, Angelo's will keep it in the back for you to use when you come in. So when you're here, you're actually family Go eat at Angelo's Civita Farnese - it's delicious Links Follow https://www.instagram.com/angelosri_/ Follow them https://twitter.com/angelos_ri Like them https://www.facebook.com/angeloscivitafarnese/ Check out their https://www.angelosri.com/ Follow https://www.instagram.com/jamie_antignano/ Big thanks to https://itunes.apple.com/us/artist/nghtswm/1316607579 for the use of their song, https://music.apple.com/us/album/fiji-single/1436041716, on this show.

This week we're joined by Audrey Finocchiaro and Sam Lancaster, founders of The Nitro Cart: locally sourced, locally brewed, and locally poured really f*cking good nitro cold brew. Together, Audrey and Sam have grown a community of nitro cart/bar/tap enthusiasts they lovingly refer to as the "Nitro Cartel". Topics include having a genuine interest in the people around you, the importance of aesthetic, imposted syndrome, audacious goals, and overcoming the struggles of building a business from scratch. If you love ycdi•di and want to support it, you can https://www.patreon.com/ycdidi. Show notes The benefits/drawbacks of being a successful but young business owner Growing your business by hiring people that are smarter than you Going from cart, to bar, to being on tap in 60+ locations in New England Building an aesthetically pleasing environment What it takes to make a space feel welcoming Having audacious goals that you're committed to (and following through on them) How to be an imperfectionist Links Follow https://www.instagram.com/thenitrocart/ Follow https://www.facebook.com/thenitrocart/ Check out https://www.thenitrocart.com/ Big thanks to https://itunes.apple.com/us/artist/nghtswm/1316607579 for the use of their song, https://music.apple.com/us/album/fiji-single/1436041716, on this show.

This week we're joined by Lori Kettelle - co-owner and head baker at PVDonuts - for an inside look at how Rhode Island’s donut mecca began, operates, and continues to grow. PVDonuts is an institution, and Lori is at the heart of what makes it so special. Topics include handling explosive growth, building a loyal following, a day in the life of a donut shop owner, the organized chaos of the PVDonuts kitchen, accidental marketing wins, and crafting the perfect donut photo. Show Notes Going from selling 48 donuts a weekend to 2,000 donuts a day What is the hardest donut to make? What makes PVDonuts so attractive Starting your work day at 1:30am Perfecting each process before moving to the next Being willing to have no (donut or personal) limits Starting every day with a line down the block Links Follow PVDonuts on https://www.instagram.com/pvdonuts Like them on https://www.facebook.com/pvdonuts/ Follow them on https://twitter.com/PVDonuts Check out http://www.pvdonuts.com/ Check out PVDonuts in http://ediblerhody.ediblecommunities.com/about-us/our-summer-2019-issue-0! One of the early graduates of https://makefoodyourbusiness.org/ Big thanks to https://itunes.apple.com/us/artist/nghtswm/1316607579 for the use of their song, https://itunes.apple.com/us/album/fiji-single/1436041716, on this show.

This week we're joined by Vilada Khammahavong for a conversation about building a business by listening to your gut. Vilada is a pre-med student turned bubble waffle food truck founder, and Kow Kow is where she crafts food that makes you feel like family. Topics include the importance of trusting your gut, building charity into your business, giving back to the community, being kind to yourself, how selling hot soup from a food truck is probably a bad idea, honesty in your online presence, and executing on an idea through sheer force of will. Show Notes What is a bubble waffle, anways? Starting a business by yourself Giving back to the community you love Building charity into the core of your business Being real with your customers and everyone around you Special after-episode story from Vilada's boyfriend Henry Links Follow Kow Kow on https://www.instagram.com/kowkowfood/?hl=en Like them on https://www.facebook.com/kowkowfood/ Follow them on https://twitter.com/kowkowfood?lang=en Check out https://www.kowkowfood.com/ Check out a great http://motifri.com/kowkow/ Big thanks to https://itunes.apple.com/us/artist/nghtswm/1316607579 for the use of their song, https://itunes.apple.com/us/album/fiji-single/1436041716, on this show.

This week we're joined by Jan Faust Dane for a conversation about keeping things local, and the value of community. Jan has been a writer, marketer, food dorager and a director of culinary education. Now she spends all of her time (and more) running Stock Culinary Goods - an independent store dedicated to kitchen culture. Topics include willing a business into being, a lifetime love of food, the importance of local culture, how to sustain a brick-and-mortar retail business in a massively online world, and having the energy and drive to get it all done. Show Notes Jumping in a car and exploring every part of RI Providence: the best culture-to-hassle ratio Providence realizing its potential Stock Culinary Goods willing itself into being Writing a city travel guide about a state Building community as the core of a business Links Follow Stock Culinary Goods on Instagram Like them on Facebook Follow them on Twitter Check out their website Check out her eat shop guide to new england Big thanks to NGHTSWM for the use of their song, Fiji, on this show.