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[00:00:39] Ray Latif: Hello and thanks for tuning into Taste Radio, the number one podcast for the food and beverage industry. I'm Ray Latif, the editor and producer of Taste Radio and with my colleagues for this episode, John Craven, Melissa Traverse and Mike Schneider. We are here at the final Expo East of all time here in Philadelphia at the Philadelphia Convention Center, Expo East 2023. We hardly knew thee.
[00:01:02] Expo East: We're going out with a bang.
[00:01:03] Ray Latif: I hope so. Yeah. Past two days have been, you know, pretty fruitful in terms of all the cool things that we've been seeing, all the great brands, all the new products. I don't know. I mean, I feel like I'm going to miss this show. You know, this is the show that I've been to, I think, 11 times now.
[00:01:19] Expo East: I don't know if it's that you don't know what you've got until it's gone, but I think I might also miss it.
[00:01:26] Ray Latif: Who sang that song? Cinderella. Cinderella Song.
[00:01:29] Expo East: No, you don't know what you've got.
[00:01:32] Ray Latif: That is the song. No, that's not Cinderella Song there's a heavy metal band from like the 80s called Cinderella.
[00:01:38] Expo East: I know, yes.
[00:01:39] Ray Latif: That's not Cinderella.
[00:01:40] Expo East: It goes, don't know. You don't know what you got till it's gone.
[00:01:51] Ray Latif: That sounds very like Howdy Doody, 1950s. No, it's not. It's like a 90s song. Melissa just took us to Captain Kangaroo, I think. Yeah. But anyway, I've been talking to people about the sunsetting of Expo East and what's to come. And you can read all about it on BevNET and Nosh. But as for East Coast brands, I think this is an important show because you were talking to a lot of East Coast retailers and retail buyers, smaller independents who are looking to bring on products or new products and brands. into their stores. But at the same time, you know, there is a high cost to these shows. There is a, you know, pretty significant investment that you have to make for yourself and for your team to come out here. So I guess it's six of one and half a dozen of the other, if I'm being, you know, fair about the cost.
[00:02:34] Expo East: I can appreciate that it's smaller than Expo East. So for folks like us who are trying to have as many conversations as possible, it's great for us. But I can also appreciate on the brand side that they're probably looking to speak with as many folks as possible.
[00:02:48] Cinderella Song: I think also, I mean, you know, it just seems like this whole Expo East ending thing. It's like, you know, Expo is kind of like a victim of its own success. Right. I mean, Expo East became such like, you know, the Superbowl, right. That I think this one just always really lived like, you know, distantly in its shadow. And for companies on the West coast, like it's harder to get to Philly or Baltimore compared to like getting to LA to go to Anaheim or whatever. And, you know, it seems like something we're, at this point, yeah, it's probably good for a change. You know, maybe it'll make us, like, more interested in the Summer Fancy Food Show as a East Coast show, because I think the East Coast definitely, like, needs kind of a show like this. But, you know, we'll see. I mean, it was definitely a little weird that they announced it, like, the first day of the show it kind of felt like it took the wind out of the sails a little bit in terms of like people like treating this like a serious show. That was at least my read on it. What's the Super Bowl?
[00:03:47] Ray Latif: What's the Super Bowl?
[00:03:48] Or Is: I'm just kidding. But I mean the one thing that we won't have to hear anymore is you know how when we talk about the Premier League and John Craven there's always that groan and there's like a collective groan from people here that we're at Expo East again. The one time we didn't see that was right after COVID when it came back and everybody was super psyched to be here. And I feel like that's kind of come back in a way. But a lot of the conversations that I've had have been with people who are new and haven't been to Expo East before. And they're sad because they're having great conversations, meeting people. And they're not really sure what to expect from Expo East yet, where as Melissa said, the conversations are fast and furious. So when people look back, they're going to be like, oh, We didn't know what we had. Now it's gone. And so I'm going to miss the show. And I'm going to miss, you know, just having a chance to come to Philly. I like Philly, too.
[00:04:39] Ray Latif: Philly's a great town. Some good food here. I ate at some good places last night and the prior night. Where'd you go? Where'd you head? Sorry Mike Didn't send the invite to you guys.
[00:04:47] Expo East: Yeah, thanks for nothing, Ray.
[00:04:49] Ray Latif: Sorry about that. I ate at McDonald's, Ray. Thanks for leaving me out in the cold. Ellen Yin, who's a well-known restaurateur and chef in the city. I went to her restaurant, Fork, and then went to her restaurant, A Kitchen. That was on Wednesday and Thursday.
[00:05:05] Or Is: I'm not as fancy. I went to a restaurant called Spork.
[00:05:07] Ray Latif: Spork. But I also went to an amazing cocktail bar called Enswell, which was fantastic as well. They only serve Philadelphia-based spirits, wine, and beer. Good stuff. Interesting.
[00:05:24] Expo East: I had the opportunity to go to a restaurant called Oloroso, it's tapas Spanish, and I had a chunk of eggplant that tasted just like a burnt marshmallow.
[00:05:33] Ray Latif: Nice, nice. So for those of you who did not imbibe on alcohol, I wonder if you had an opportunity to try a product that seemed to be the talk of the show, even though they didn't have a booth here. That was Ouroboros' new Dry Guys olive oil martini made in collaboration with Graza, the extra virgin olive oil brand that is a cult hit. or actually launched and became a cult hit. This is a pretty amazing product. It comes in this lime green can, as I mentioned. It's called Dry Guys. I talked to Paul Vogue, who's the co-founder and CEO of Ourobora, and he had mentioned that Dry Guys could become a sub-line for the brand. This is their first iteration. They're trying to see how it goes. They only made 5,000 cases of this. I was lucky to snag one. I know there's one in the office as well. Paul said that Ourobora has been used by a lot of folks as an alcohol alternative, as a product that people drink after 6 p.m. in place of a cocktail or beer or wine.
[00:06:35] Or Is: Right, this is the strangest thing they've done since they threatened to do a Taste Radio flavor.
[00:06:39] Ray Latif: We're still waiting for that.
[00:06:40] Or Is: The green bean flavor, yeah, we're still waiting for that.
[00:06:42] Ray Latif: Green bean casserole, yeah.
[00:06:43] Or Is: The green bean casserole was pretty weird, but also super tasty. This one, I mean, have you tried it yet?
[00:06:49] Ray Latif: I have tried it, but I tried it like three months ago. I got a sneak peek. Remember when I was like teasing? Yeah, yeah, yeah. We got a secret vial. Remember when I was teasing this? Yeah. But yeah, so an olive oil martini, it tastes very much like a sparkling water with the essence of martini more than it does a non-alk martini.
[00:07:05] Cinderella Song: It's interesting. Like when we tried that, Mike Didn't know that it was going for like an alk alternative. I just thought it was like a funky flavor.
[00:07:14] Ray Latif: There's the can, Mike holding up to the iPhone camera here. We have a pretty amazing setup, by the way, in terms of how we're recording video and audio here. I think amazing's not the word I would use. This is scrappy. Yeah, scrappy. It is scrappy. We're in the upstairs cafe at the Philadelphia Convention Center, which has become A great meeting place for lots of folks, because for some reason I've never seen this open.
[00:07:35] Or Is: This is like a Mad Max Beyond Thunderdome.
[00:07:37] Ray Latif: Yeah, it's weird.
[00:07:38] Cinderella Song: It's a fitting way to do our final Expo East. At the Overlook Cafe.
[00:07:43] Ray Latif: Yes, we will never forget you. We're overlooking things that just no cafe to be found. Great job, Ourobora and Graza. And I'm hoping that they continue to do more of these limited collabs, limited edition collabs. And, you know, seeing a food and a beverage brand do a collab, you don't see that very often.
[00:08:03] Expo East: You really don't.
[00:08:05] Cinderella Song: I mean, it's olive oil. Olive oil could be a beverage, sort of, right? No. You don't just drink Graza? No. John does. He drinks shots of alcohol at 123 every day.
[00:08:15] Or Is: Hey, just squeeze a little. Right after the Dole syrup. Oh gosh. Mike's got blobs. I do, I have Blobs here. So Blobs is a new kind of gummy that triggered me initially because I was afraid of what might be in it, but they told me they call it a candy and not a gummy for that very reason. So this is a candy. It's two grams of sugar. They're pretty tasty. This one I have in my hand is passion fruit pineapple. There's also orange peach. I think there's another flavor or two as well, but these are pretty tasty. What's the sweetener in these? Allulose and sugar. Allulose. Tapioca syrup. There's, there's a, there's a, it's like a sweetener packet in here.
[00:08:53] Ray Latif: There's some monk fruit. There's turmeric for color. I like that they make sure to mention that it's turmeric for color and not for functional benefit. Yeah, not for. For flavor. Not for inflammation. Not for inflammation. A gummy for inflammation. Now that's a, that's a hit right there.
[00:09:07] Or Is: Of course they have that out there somewhere, right? Sure that exists. Gummies are supplement carriers like THC, you know.
[00:09:13] Expo East: What about tidbits? I don't know if you all had a chance to try those, but certainly the gummy trend continues with low sugar, very tasty gummies and their packaging is adorable.
[00:09:24] Or Is: Speaking of adorable and packaging and tasty gummies, Better Sour, of course, we got to meet up with the founders of Better Sour yesterday and their new sticker is sour to the people. Sour seems to be a bit of a trend at the show right now.
[00:09:40] Ray Latif: Yeah, I feel like we have seen more sour forward products and ones that are marketing themselves as sour.
[00:09:46] Expo East: Even cranberries, the Patience brand is marketing cranberries as a sort of sour gummy as well and a few different flavors.
[00:09:54] Ray Latif: It's The first thing at the top of the package is two grams of sugar per bag. But as you mentioned, Mike, it has a sweetener, I guess, pack that includes allulose, fiber syrup. Mike Didn't see anything else beyond that. But I think people are becoming a little bit more weary, consumers that is, of non-nutritive sweeteners and the taste profile is not necessarily something that people love as much. So it was interesting to talk to the founder of a brand called ChocXO. C-H-O-C-X-O. They make all different kinds of chocolate. Their tagline is simply Better Chocolate. And at the top of this bag that I have, which is their limited edition dark milk chocolate snaps, peppermint and cookie crunch, it says only four grams of sugar per piece. So I asked him, what is your sweetener pack? And he said, we only use sugar. The way we process the chocolate allows us to give a more sweet flavor, a better tasting experience than you would if you added, say, allulose or stevia or monk fruit. So pretty interesting stuff. I love this brand, and I feel like this is the kind of trend, this is the kind of thing that more people want to see. And that's not knocking anyone who uses Allulose or Stevia, it just feels like this is more in line with consumers' expectations and demands for a lower sugar candy.
[00:11:32] Or Is: You know what I like about that brand? The size. Almost every one of them is just a little bite, and the bite seems to be enough, so you can have it, feel pretty good about it, and then, you know, if you have another one later, not a big deal.
[00:11:42] Cinderella Song: I mean, I agree with what you're saying, Ray, but I think, you know, what's interesting with this, and as evidenced by just our questioning of this, it's like, you see only three grams of sugar, which is very similar to like the blobs, like same, you know, right at the top of the package and you're just looking around to figure out what the sweetener is. So it's like, if you're taking this approach of not adding anything else, like I feel like they really need to call it out.
[00:12:09] Ray Latif: Well, that's a good point. I asked him about that at the show and he had said that they are updating their packaging to include no artificial sweeteners at the top of the pack and then also no sugar alcohols. But I don't think many consumers know what sugar alcohols are. I think they might.
[00:12:25] Expo East: I mean, go ahead.
[00:12:27] Cinderella Song: No, I mean, I think it, whether people know what it is or not, it sounds kind of like a mouthful to say that, you know, like they're just, isn't yet, someone hasn't figured out like a really clean, simple way to say that. So, you know, maybe they'll know no sugar alcohols. I mean, we've seen, I don't remember what beverage product it was that had like no stevia on it. But yeah, I mean, I think it's kind of a weird thing that what they're trying to say is like, we only use sugar, which is almost like doubling down on the use of sugar and would be bad. but they need to figure out a way to say that there's no artificial, whatever you want to call them, like no other sweeteners.
[00:13:09] Ray Latif: Is that the awful catch-22 where you are doing something that consumers want but still have to explain how you're making it? Ah, yes.
[00:13:17] Expo East: See, I think that folks are aware of sugar alcohols because of the keto trend. So many products use sugar alcohols and certainly there's some digestive issues that go along with those.
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[00:13:59] Ray Latif: Melissa, you've been walking the show floor since the Harvest Festival on Wednesday. I'm sure you've been talking to a lot of entrepreneurs, as you usually do. Anything stand out in terms of new brands?
[00:14:10] Expo East: Sure, so one of the brands that caught my eye was Chutni Punch. So the founder makes these products with a South Indian influence. They are powders that you sprinkle right on your food. So it's a spice mix, but it's not something that you cook with. You use it on a finished and cooked product. It almost, to me, seemed like a stand-in for something like a chili crunch, where you have your food, you want a little flavor on it, and the flavors are fantastic. My favorite was the spicy peanut, but they used jaggery for a sweetener, which certainly is a traditional ingredient. There's tamarind, curry leaves in there, but it knocked my socks off. The one thing is that I think consumers need to understand that it's not something you use beforehand. It's something that you use afterwards, because I think that's that sort Or Is a convenience play.
[00:15:04] Ray Latif: Yeah, I think we've been seeing this over and over in that people are introducing, founders that is, are introducing new and convenient ways to cook ethnic foods. And, you know, I think trying to make, say, an Indian dish at home seems like a pretty complicated thing to do if you're relatively new to Indian cooking. But with Chutni Punch, I think it's, as you mentioned, it's almost like it doesn't need to be an Indian dish for you to appreciate it. You can put it on anything you want. You could put it on mashed potatoes, you could put it on steak, you could put it on all different kinds of things and just enhance your food that way using familiar spices and flavors of Indian cuisine.
[00:15:46] Or Is: So when you said Chutni Punch, I thought you were talking, I thought it was like Hawaiian punch, like a beverage, because we did see a brand called Bolly Good that is a sparkling beverage that has Indian flavors as well. So I thought maybe this was a competitor to that, but it's not. Punches, you're meaning like a punch in the face.
[00:16:03] Expo East: It sounds like it would be a great companion to something sprinkled with Chutni Punch. And may I say that I grabbed a few samples. They have those adorable samples that look like K-cups. Oh, yes.
[00:16:14] Ray Latif: Yeah.
[00:16:15] Expo East: So I grabbed a few of those, and I'm very excited to roast broccoli and sprinkle some Chutni Punch on top.
[00:16:21] Ray Latif: There you go. Melissa, you always have the good ideas. You always have the good ideas on how to use these products.
[00:16:28] Expo East: I just love food.
[00:16:29] Ray Latif: Yes, yes. John Craven, what have you been tasting?
[00:16:37] Cinderella Song: Well, Mike was carrying all my samples. But these are the root tomato chips. Oh, yeah. Yeah, these were pretty interesting. They have tomato chips, onion chips. I think there was a zucchini chip. Yeah. Really interesting stuff. I remember seeing those at the fancy food show, the winter fancy food show. Yeah, I mean, they're just something I haven't had before. But yeah, the sort of dried tomato chip was Pretty pretty interesting. I'd definitely eat that again.
[00:17:07] Or Is: Yeah Did you guys get a chance to try recoup? It's an electrolyte beverage. I think it's targeting active women and it is super tasty great flavors There's some secret innovation coming out in the future to that. We got to try so I That one was definitely worth trying if you haven't tried it
[00:17:28] Expo East: Speaking of hydration beverages, did the Plink folks find you to put in the dunk tank? They're looking for you for the dunk tank.
[00:17:35] Or Is: I saw them at the WeStock party last night, but I escaped from the dunk tank. They asked if I would be in the dunk tank and I said, I Plink so.
[00:17:45] Cinderella Song: We also got to sample these Daily Crunch dill pickle sprouted almonds, which apparently were talked about previously on Taste Radio, is not having enough pickle flavor.
[00:17:58] Expo East: There's a great pickle controversy.
[00:17:59] Cinderella Song: There was a pickle controversy. But it seems like there's plenty of pickle flavor in this stuff now.
[00:18:02] Or Is: They put, like, pickle warriors inside, or what did they call them? Pickle bits.
[00:18:08] Expo East: Pickle bits.
[00:18:09] Or Is: As they were being sampled, people were just like, they really enjoyed those, so they were just going for it. Some people were just picking those out, because you can, because it's flat out in front of you, you can see, you know, you're not just, like, reaching into a bag, so they're going for that part. So it seems like they might have a win there.
[00:18:23] Expo East: The pickle police green-lighted the product.
[00:18:26] Or Is: The pickle patrol was on it.
[00:18:31] Expo East: Did anyone see Paul Stamets? The mushroom man?
[00:18:35] Or Is: The mushroom man, the mushroom man.
[00:18:38] Expo East: Yeah, he is a world-renowned mushroom expert and he spent an hour talking about psilocybin mushrooms.
[00:18:47] Or Is: How did Jackie not come to the show?
[00:18:48] Expo East: I know, I know. It was a fantastic speech.
[00:18:51] Or Is: Did you live cast for her?
[00:18:53] Expo East: I really should have, shouldn't I? Yeah, what kind of friend are you? I should have at least gotten an autograph, but I thoroughly enjoyed it. And I was, I mean, what a treat to be able to see him speak at Expo East.
[00:19:05] Or Is: We also got to catch up with the founders of Dalsy, who have a new secret SKU, I suppose. They're Pumpkin Spice Blondie, so you might know them as the ones who are trying to retake the word moist. They've got a pretty cool tagline. It's not on this one, but it's something about the delicious brownie with the dirty mouth. Also got to catch up with founders of Paro and finally got a sample that I can take home and try because these went so fast when they hit the office.
[00:19:34] Expo East: I love the branding.
[00:19:35] Or Is: And did you get a chance to check out Happy Wolf? So Happy Wolf is a brand of kids bars. It's a kid-sized bar, but I think the flavor seems to be good for kids, but I would eat these too. It's a little 80-calorie bite, so big enough for a kid to have one and feel like they don't need another one. But you could have one before, say, you go for a run, and maybe one after, too, and feel pretty good. The interesting thing about these is that the branding is juvenile, but I don't feel like you'd outgrow it.
[00:20:09] Expo East: It makes you feel like a kid again, even if you're an adult.
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[00:21:03] Expo East: A couple of products that also caught my eye included Absurd Snacks. They have new packaging and an adorable peek-a-boo window. Certainly know that buyers, especially Whole Foods buyers, are always looking for that peek-a-boo window so you can see the product inside, and I think they did such a great job making it look adorable. And I don't know if anyone tried Must Love, the frosted animal cookies and graham crackers, but if those had been around when my kids were younger, I would have stocked up on them, but now I'll just buy them and keep them all and eat them all myself. They're delicious.
[00:21:36] Ray Latif: Speaking of adorable, did anyone get to try Treehouse Naturals pecan milk? So I saw this in one of the new product areas of the show, and their packaging is fantastic. It's hard to describe because it's very minimalist, with the exception of the person, I guess the character in the middle of the cans. One is, I believe, bouncing on a rock, and then the other one is sort of doing a handstand. And the rock is not a rock, it's actually a pecan. And it's all of this interesting caricature. It reminds me of this old Nickelodeon show called Special Delivery. Does anyone remember that? No. Negative. No?
[00:22:14] Expo East: Of course Mike remembers.
[00:22:15] Ray Latif: Yeah. But interesting stuff. And you don't see too many pecan milks out there. There's this pecan at PKN. It's the only one I can think of. But Treehouse Naturals. I think Malk had one too, right? Malk did have one. But these are packaged in 7.5 ounce cans. They're obviously dairy free. I talked to the founders and they said the brand's been around for a bit, but they've restaged it in the single-serve offerings and they're looking to expand distribution in the coming months.
[00:22:44] Expo East: It gives me some of the minimalist vibes of minor figures, but certainly it is its own branding.
[00:22:51] Ray Latif: Definitely another brand that I loved and I'm shocked that I hadn't seen before is Baba's and we met the folks from Baba's at the MENA CPG event or meetup Hosted at the Ziba Foods booth. That was so great to see everyone there. But Baba's again is a brand I wasn't familiar with they're based in Minnesota they described themselves as a modern Middle Eastern food brand and They have all kinds of hummus varieties. They have a zesty za'atar, a truffle, a sriracha, a garlicky, a red pepper. But the thing I was really blown away by is their pita puffs. These little fluffy... I'll just describe it because I'm reading on the website. There's these mini puffy pita pillows described as fluffy and soft. and made for their creamy, dreamy dips. I love speaking with the founders and their branding is outstanding. It's really, really stunning. The other interesting thing about Babas is they operate a restaurant in Minneapolis. I think it's in Minneapolis. It might be somewhere else in Minnesota, so bear with me on that. But they have an area of the restaurant where they promote all kinds of other Mina-based brands or Mina-inspired brands. And it looks like a pop-up grocer. It looks like a mini pop-up grocer in the restaurant. It's amazing. So check out their website. You can see much more about it. Lovebabas.com.
[00:24:13] Or Is: To our millions of fans in St. Paul, I apologize on behalf of Ray.
[00:24:17] Expo East: Can we talk about the Mina meetup and that delightful charcuterie box that the Mazda I mean, come on.
[00:24:26] Or Is: Oh my god. That is the cutest thing I've ever seen in terms of just they walked up to us in their like military pilot outfits with big sis and little sis on the
[00:24:36] Expo East: It was the best.
[00:24:38] Or Is: On the sleeves, they made these patches and they were just like decked out and they hand us these boxes and I'm like, what's this? Because no one's ever handed me a charcuterie box that I've made up before. Never.
[00:24:48] Expo East: First. First and hopefully not last.
[00:24:51] Or Is: There was brilliant chutney inside, crackers, manchego cheese, and dried apricots, a little cookie.
[00:24:58] Expo East: The pistachio cookie, so good.
[00:25:00] Or Is: So good. Did you dip it?
[00:25:02] Expo East: No, Mike Didn't dip it, but I should have. I just ate it.
[00:25:04] Or Is: I dipped it.
[00:25:05] Expo East: Was it good?
[00:25:06] Or Is: Yes.
[00:25:07] Expo East: And also, Ziba Foods had a little nut mix. Their mulberries.
[00:25:11] Or Is: It was in there.
[00:25:12] Expo East: They get me every time.
[00:25:13] Or Is: It was inside the box. Those were really good. So good. Those were really good. That was a super fun meetup. Looking forward to the next Mina meetup. It's always just a blast. A blast. Did you also get to try ya ohaka? Oh my gosh, a line of mole sauces, if you didn't get to try that. They're so good. So good. They were explaining to me what makes mole authentic, and I was looking at the ingredients, and you know, there's a lot of ingredients that go into mole, but when you read them off, it's just all ingredients that you like. Each time you read an ingredient, the next one, just your eyes go bigger and bigger and bigger and bigger. And I think it's called the chili haka. I don't know how to say it, but that's the important pepper. It's in there and the mole is fantastic.
[00:25:57] Expo East: I'm a big Dr. Upper of sauces that come prepackaged, but that is something I wouldn't touch.
[00:26:03] Or Is: Your new nickname is Dr. Upper.
[00:26:05] Expo East: Dr. Upper. Ooh, yeah.
[00:26:06] Or Is: Hey, Doc.
[00:26:08] Expo East: I want to be Dr. Upper.
[00:26:10] Or Is: Dr. Upper. I don't know if that means what we think it means.
[00:26:13] Expo East: I'll go with it. It's fine.
[00:26:15] Or Is: Another thing that was great to hear on the floor from people, and Melissa, you probably won't toot your own horn, but you should, is that people are loving Community Call. You're getting a lot of great feedback. Isn't it cool to have people walk, your audience just walk up to you and go, oh, I love this, and can we do this?
[00:26:34] Expo East: I mean, I'm not a big horn tooter, but it was really, I mean, I was shocked, to be honest. It was such a delight and a surprise. I mean, until you really get to see people in person, it's hard to know how things are being received.
[00:26:49] Or Is: Sounds like we need to do more script flips. People like the script flip.
[00:26:52] Expo East: Can I tell you? I found, I think, five more script flips that we need to do now.
[00:26:57] Or Is: So many. And the good news is that if you like Community Call now, you're going to love it because we're going to release it as... Turning it into a podcast!
[00:27:08] Expo East: We harmonize that. Podcast! And also on Community Call, please do tune in on Tuesday at 1 p.m. Eastern. We've got Taja Dockendorf of Pulp & Wire and Casey Harshman of Fruition talking about their favorite packaging designs of Expo East. So definitely tune in and let us know what your favorites were as well. So everybody should tune in and toot their own horns.
[00:27:34] Or Is: So the interactive video community call is still going to live on. And what we're doing is we're going to add a little banter to it and release it as a podcast for those of you who missed out on the original showing.
[00:27:46] Expo East: Exactly right. So if you're driving, you don't have time to watch a video, you can catch it on the flip side.
[00:27:53] Ray Latif: That brings us to the end of this episode of Taste Radio. Thank you so much for listening. Taste Radio is a production of BevNET.com, Incorporated. Our audio engineer for Taste Radio is Joe Cracci. Our technical director is Joshua Pratt, and our video editor is Ryan Galang. Our social marketing manager is Amanda Smerlinski, and our designer is Amanda Huang. Just a reminder, if you like what you hear on Taste Radio, please share the podcast with friends and colleagues. And of course, we would love it if you could review us on the Apple Podcasts app or your listening platform of choice. Check us out on Instagram. Our handle is bevnettasteradio. As always, for questions, comments, ideas for future podcasts, please send us an email to ask at Taste Radio.com. On behalf of the entire Taste Radio team, thank you for listening. And we'll talk to you next time.
[00:28:43] Cinderella Song: you
