Dishing with Stephanie's Dish

Latest Episodes:

Tim Mulligan Oct 27, 2023

Show notes

Welcome to another episode of Makers of Minnesota! In today's episode, our host, Stephanie, sits down with the talented Tim Mulligan, author of the book "A Perfect Ten Party Edition." Tim's book is filled with 70 recipes that are perfect for hosting parties and making them a breeze. From delicious drinks and great recipes to fun games, Tim's cookbook is a must-have for anyone who loves entertaining. Join us as Stephanie and Tim discuss his inspiration for writing the book, his love for Palm Springs parties, and some of the most requested recipes from his collection. Prepare for a fun and informative episode that will inspire you to throw unforgettable parties. Let's dive in!FULL TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to people in the food space many times Cookbook authors, and today, we have Tim Mulligan with us, and he is the author of a book called A Perfect ten Party edition. There's 70 recipes for making hosting parties a breeze. Tim, you look really fun.Tim Mulligan [00:00:38]:Well, thank you. I try try. Thanks.Stephanie [00:00:42]:Absolutely. No. You have, like, this whole book full of Fun party ideas, drinks, great recipes, suggestions. You even got some games. I just really thought this cookbook was a gas.Tim Mulligan [00:00:56]:Good. I'm glad.Stephanie [00:00:58]:Where are you from?Tim Mulligan [00:01:00]:I I live in Palm Springs, California. I I I work during the day in LA, so I'm kinda I'm pretty all over much all over Southern California, new bit. My home base is Palm Springs.Stephanie [00:01:09]:Okay. That's pretty awesome because Palm Springs has a lot of great parties.Tim Mulligan [00:01:13]:I I hope so. I I like to throw I like to throw a lot of them. So yeah.Stephanie [00:01:17]:Do you live in one of those cool Palm Spring houses in the movie district?Tim Mulligan [00:01:21]:It's close. It's, you know, I I love you know, we all have pools and, you know, live live live the life here. So, yes, definitely.Stephanie [00:01:29]:Yeah. All the beautiful houses and in case you don't know, I think my favorite story about Palm Springs and maybe you can confirm or deny is that The reason that so many celebrities lived there was because they were exactly, like, a 120 miles or whatever the distance was outside of Los Angeles, And the newspapers that paid their stipends for their entertaining didn't go as far as Palm Springs. So all the movie stars figured that out, and they could live a life without the pap paparazzi in Palm Springs.Tim Mulligan [00:02:04]:Yeah. I heard that. And they I mean, because you mentioned the radius in the distance, it wasn't too far that it was still within their contract. And so it just became like a a a a refuge and hideaway for the for the Hollywood set.Stephanie [00:02:15]:Yes.Tim Mulligan [00:02:15]:And it's you know, it still feels like it's timeless. It still still feels like the fifties, sixties here. You know? So it's it's it's understandable why it was so appealing. You know?Stephanie [00:02:24]:What was your history in terms of why you wanted to write a book, not only with just recipes, but kinda organized by themes and parties?Tim Mulligan [00:02:34]:Yeah. I mean, I've been, I've been cooking for years, not professionally trained. I did start my To my my working world career in hospitality, managing restaurants, bars, waiting tables, and and, And taking many courses and certifications over the years, I've never been a trained chef. I really am a a home cook. But, you know, during I I would say and and I worked during the day. I'm a I'm a lawyer. I'm a human resources officer, and I have been doing that for decades. But during it was COVID, you know, unfortunately, it was such a such a bad I am bit but, you know, if anything good came out of it, for me, it was the the the quarantining process and being, you know, Stuck in this house, I tried to use this as a positive way and say, what have I always wanted to do? You know? And cross off my bucket list.Tim Mulligan [00:03:19]:And for me, there's 2 things really. 1 was to write a Play. I love plays. So I spent the 1st year 2020 knocking out a play. I did it. That play got published. It's going to New York in April. That was an amazing thing.Stephanie [00:03:31]:That's so excellent.Tim Mulligan [00:03:32]:Yeah. Yeah. And then the second thing was I wanted to write a cookbook. You know, I, I really, I I've been I've been cooking forever like I said. I wanted to share with the world My favorite recipes that I've curated over the years. I'm a collector. I'm a curator. Some of these are recipes I've had since I was a kid.Tim Mulligan [00:03:48]:Others I've, you know, collected along the way. And these are recipes that I have made, countless numbers of times over the years, over the decades. I've tweaked the recipes. I've made them work for me, And I I really thought it'd be great to share that with the world and also write write a cookbook that was for, people like me who are busy, you know, who are who work maybe work all day or raise a family. I I had 2 kids. And, and and so that was the idea behind the cookbook. So I've I've that was my 1st cookbook. So that came out in 2020, 2 last year, and it was called a perfect ten.Tim Mulligan [00:04:20]:And to answer your question, I I'm an organized person. I like top 10 lists. So I decided that, you know, a good way to share my recipes was just to list them. And and so I wanted to write a book that so if you get if you are told You're going to a dinner at someone's house or enter they say you say, what can you bring? And they tell you, bring a, salad or bring a side dish or bring a dessert, a big entree, and then you kinda freak out to get, oh my god. What am I gonna make? I wanted to just provide a a a playbook. You can pull it out, and And so there's 7 meal periods. Everything from breakfast to salads to vegetable sides to entrees to dinners, Desserts that and it's my 10 kind of favorite easy go to recipes that I have, you know, are trying and tested and true in in my world. And that was the idea behind the 1st cookbook.Tim Mulligan [00:05:07]:And so that came out last year, and it just the response was really great. And I started a blog. I started blogging every week recipes and cooking, and And next thing you knew, I someone who had never even touched Instagram, now I have 18,000 followers, you know, so I I thought, well, I better write another one, you know, while I Well, I can. So as a follow-up, I I wanted to share another passion of mine, which is organizing, hosting, and throwing amazing parties. I've been doing that as long as I can remember. So I kept I kept the the perfect 10 idea going, and it's and I did instead of 7 milk periods, I did 7 types of parties. So I spent this year throwing these parties and and taking pictures and documenting and creating playbooks for what games could I throw at each party. And then I did a top ten list of everything from drinks to food to desserts, a couple of each for each type of party that you so if you're throwing any sort of party, you can pull this book out.Tim Mulligan [00:06:01]:You can make the whole recipe, the whole menu, all 10 of them. You can pick and choose. It's kind of a choose your own adventure for throwing a a party of any size.Stephanie [00:06:09]:I really liked the way that you organized it. It felt very, natural. And When you looked at each party, you know, there was kind of drinks for that party, apps for that party, mains for that party, sides for that party, and All of your recipes I think why this book probably did appeal to me right away is it felt like I'm a home cook too, and I also wrote a cookbook. And it felt kinda like the same philosophy of why I did it and why I wanted to do it. I'm a cabin entertainer, so I wrote a book about being at the cabin.Tim Mulligan [00:06:42]:Fun. Yeah.Stephanie [00:06:43]:And, you know, always being at the cabin's a party, and so it's somewhat similar. I really, appreciated too that your parties were kind of different. So a pool party is something that is probably something that they do a lot in Palm Springs. We don't see as much of that here. I like that you had an award show party because I think those are super fun. What are some of your, like, most requested recipes in this book that people are just loving?Tim Mulligan [00:07:11]:Well, a great question. I'd say for me, you know, I I do live in Palm Springs, so I'm pretty lucky with the weather. And so, I really chose and when it came down to what kind of parties to highlight, you know, there's there's, you know, unlimited types of parties. I thought about the parties I like to go to and that I throw. So living in Palm Springs, I think I've, I really kinda perfected the the outdoor brunch, you know, the, the pool party, happy hour. So things where I can kinda grab people outside of the weather, and we would in if we have to. But so I think that, For the recipes that people that people have been responding to, I think, you know, the thing about a party, you you'd appreciate this, I think, of writing a party Cookbook, a party menu is a lot different than a dinner, you know, a sit down meal because you have to have things that you can Eat while standing Yes. Better, you know, grab and go, their handhelds.Tim Mulligan [00:08:05]:And so it was pretty kinda challenging to say, okay, what are things that I could, yeah, there's 1 sit down. I did a holiday Traditional sit down dinner as well. The restaurant. Things you can, you know, grab and go from a table and talk and eat. And And so I did a lot of self serve stations. Those are really popular, I think, and those are people really like those. My mac and cheese station.Stephanie [00:08:23]:Oh, yeah.Tim Mulligan [00:08:24]:I've been doing that for years. I mean, I've been doing that for my staff. I've been doing it for families. I mean, you could throw a mac and make us make your own mac and cheese station, and you're gonna be it's the most Popular, you know, item of of of the night is that mac and cheese station. You know?Stephanie [00:08:37]:Yeah. My radio partner talks about having mac and cheese parties for graduation ceremonies. And, You know, there's different kinds of mac and cheeses that you can make from, like, the bechamel in a Dutch oven that's cooked to slow cooker. So you really can have, like, a variety of different toppings, and I thought that was a really fun one. Also, you have the walking taco that I'm familiar with in the Frito bag, but you did it in a bag with pita chips and did, like, the Greek pita fixings, which I thought was really smart.Tim Mulligan [00:09:07]:That was different. I like I love Greek food, so I and I and I like, like a Greek, kinda meat mixture. And so this it's a really great walkie talker with to take a bag of Pita chips, make a kinda oregano Greek spice infused turkey or you could just beef. You could you could do plant based, whatever. Throw it in a pita chip bag with some, you know, cucumbers and tzatziki and maybe a hummus sauce or something in it. It's awesome. People loveStephanie [00:09:31]:it. Yeah. Looked super great. I also, you did a recipe for a mole inspired tostada.Tim Mulligan [00:09:43]:Well, I think, you said so of the of the self serve stations that that I cover in this in this book, I think there's 4 self serve stations. And you can do, you know, little bowls, little jars. You I have mac and cheese. I have build your own tostada. So I think, you know, I I love a crock pot.Stephanie [00:10:00]:Yeah. Me too.Tim Mulligan [00:10:01]:So you can make a you can easily make a so I think in this cookbook cookbook, I did a mole inspired, you know, shredded Chicken dish. You just put out the little, you know, the smallest tortilla shells you can find and and then a whole bunch of sides and condiments, and that's a really fun party Activity also is making your own tostada. You know, it's really easy, and people always love it.Stephanie [00:10:23]:You also have, something that's very Midwestern in here with the, pretzel Jell O cups.Tim Mulligan [00:10:29]:I love those so much. I just did them the other day. I mean, you know what's great about the pretzel jello the pretzel salad cups is that, since the since the cookbook came out, I've been asked to do all sorts of kinda wacky things. Like, how would you do a football party? Or how would you do a Halloween bar? This or that party. And the thing about the Pretzel salad Jell O cup is you can do any colors you want. So you could do teams of the football, you know, football match. I mean, I did them in the in the book. I used it for the pool party, So I love we love Aperol Spritz here inStephanie [00:10:58]:Oh, yeah.Tim Mulligan [00:10:59]:And so if you use, so I decided to use a peach flavored jello and make it really beautiful and vibrant orange, and it looks it looks awesome on a on an outdoor party table where you're also serving pitchers of, say, Aperol Spritz or something. So the, yeah, the jello the pretzel salad cups are very popular.Stephanie [00:11:14]:That's a big that's a big thing at in families' houses at Thanksgiving and Christmas around here. They do a pretzel salad, and we also are known for our snicker salad. We're green apple snickersTim Mulligan [00:11:30]:then, like, what I love I love those kind of Midwest desserts. We don't have those over here. So I kind of was a, you know, a unicorn with my pretzel salad cups here in in California.Stephanie [00:11:38]:I love it.Tim Mulligan [00:11:39]:The one other thing that we have the one other I mean, I should have answered. The the the the one item that people are loving and And for a self a maker a a self a self serve station, it's my picadillo cups. They're really, really good. And you can also you just make a big, pot of that picadillo, which is and you can use any meat mixture you want in there. I use turkey, but you can also do plant based or you can do beef, But you really spice it up with the golden raisins and the olives and the and all the, tomato sauce and spices, and it's amazing. And you can make it in enchiladas. You can put it in dips. But it's really fun to just make it with the big pot of like a jasmine.Tim Mulligan [00:12:16]:I make a coconut rice, you know, cilantro infused, jasmine, and you give little little mason jars or bowls next to it. People to get a scoop of the rice. You can even make your own kind of beautiful trifle with it with rice rice picadillo. It's a handheld. It's delicious. It it it's people are really responding well to that that recipe.Stephanie [00:12:35]:Okay. So right now, on your shelf, we saw your Stanley Tucci cookbook. Are there, like, other cookbooks that you find yourself cooking from all the time or people that you just, like, really are inspired by?Tim Mulligan [00:12:47]:Yeah. I love Mollie. I love her do cookbook. I'm doing an ad for her, I guess, right now because I love Home is Where the Eggs Are. I have so many cookbooks here. I'm a real I'm a real Foodie, I surround myself with people that love food. We're always sharing cookbooks. That whole bookcase over here is full of cookbooks.Stephanie [00:13:02]:Oh, yeah.Tim Mulligan [00:13:03]:And these are ones that I've you know, like I said, I I'm a collector. I'm a gatherer. I know exactly what recipe I want out of each book. And I tried to and I I really kept that in mind to write these cookbooks. I think, wouldn't it…

Full show notes at the publisher

Mathew Batt, Author, "The Last Supper Club, A Waiters Requiem" Oct 20, 2023

Show notes

Welcome to another episode of Makers of Minnesota! In today's episode, we have a special guest, Mathew Batt, the author of "The Last Supper Club, A Waiters Requiem." We dive into his book, which showcases his experience working at a renowned restaurant that unfortunately closed its doors. Stephanie, our host, chats with Mathew about his background, his time in the restaurant industry, and the memorable characters he encountered along the way.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Du Nord Social Spirits - Season 5 Episode 33 Oct 06, 2023

Show notes

In this episode, we have the pleasure of sitting down with Chris Montana, the founder of Du Nord Social Spirits. You may remember Chris from our previous interview when his distillery was starting a few years ago. But since then, his journey has been nothing short of remarkable. From surviving the devastating events surrounding the murder of George Floyd to expanding, rebranding, and retooling his business, Chris has experienced a renaissance. Join us as we hear from Chris himself about the evolution of Du Nord Social Spirits and the creation of the Du Nord Foundation. Discover how authenticity and a commitment to social impact have shaped the brand, and get inspired by Chris's candid approach to entrepreneurship. So grab your favorite drink, sit back, and get ready to be inspired by Chris Montana and his incredible journey with Du Nord Social Spirits.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Amy Theilen Sep 30, 2023

Show notes

Welcome back to another exciting episode of "Makers of Minnesota"! In today's episode, the incredible Amy Theilen joins us to discuss her latest book, "Company: The Radically Casual Art of Cooking for Others." Amy takes us on a journey through her writing process, sharing how the book evolved during the pandemic and the mixed emotions she experienced. Amy reveals her secrets to creating a relaxed and enjoyable gathering with delicious recipes and menu ideas. Plus, we'll explore the unexpected twists and turns of Amy's career, from fine dining line cook to making a name for herself in the culinary world on TV and becoming the author we know today. Get ready to be inspired, entertained, and hungry as we delve into the fascinating world of Amy Theilen on this "Makers of Minnesota" episode!

Preview the book here and join her on October 7 at the Minneapolis Farmers Market and October 9 at Cooks of Crocus Hill.

Thank you for reading Stephanie’s Dish Newsletter. This post is public so feel free to share it.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Duluth's Best Bread - Season 5 Episode 32 Sep 22, 2023

Show notes

Welcome to another episode of the Makers of Minnesota Podcast! Host Stephanie Hansen sits down with Robert Lillegard, the mastermind behind Duluth's Best Bread, in today's installment. Stephanie recently visited Art in Bayfront Park in Duluth and indulged in some of the incredible breads and pastries. Join them as they dive into the history of Duluth's Best Bread, learn about the baking industry, and explore the unique collaborations they have been working on with local breweries and cideries. Get ready to tantalize your taste buds and discover the secrets behind Duluth's most beloved bakery.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Wet Dog (Season 5 Episode 31) Sep 15, 2023

Show notes

Welcome back to another exciting episode of Makers of Minnesota! In today's episode, we dive into the world of pet products and meet a company that is making a splash in the industry. Say hello to Wet Dog, an online retailer that offers high-quality pet products and gives back to dog rescues with every purchase. We'll hear from Heather Johnson, the sales and marketing expert behind Create it's Wet Dog shampoo, as she shares insights into the challenges of the competitive shampoo market and the importance of sourcing ingredients locally. Plus, we'll discover how Wet Dog is expanding its brand and gaining traction in the marketplace. So, grab a comfy spot for you and your furry friend because this episode is all about pampering our pets and celebrating the special bond we share with them. Let's get started with "Wet Dog"!

SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:

Hello, everybody, and welcome to the makers of Minnesota Podcast, where we talked cool people doing cool things and there's nothing cooler than your pets, right? Everybody's crazy about their dogs and their cats. I was just on a trip for 10 days away from my dog, and I got home, and he has not stopped, like, being by my side ever since. I think I'm giving them a complex because I keep leaving. But I am here at Heather Johnson, and she's from the company Create it. She does sales and marketing for a product that specifically for pets called Wet Dog. Hello, Heather. Thanks for joining us.

Heather Johnson [00:00:48]:

Hello. Thank you for having me.

Stephanie [00:00:50]:

So what do you think it is about pets and dogs in particular that we are so obsessed and have to buy, like, all these fancy products for them.

Heather Johnson [00:01:03]:

well, I think it's 1st and foremost the unconditional love. Pets just brings so much joy to us, and we wanna give them everything we can because they're they're just so loving to us, and they really enhance our lives.

Stephanie [00:01:17]:

Don't you think too? Like, I don't know. Maybe it's just because I had a dog for 18 years that died, and then I rescued another dog. And this dog is fairly, I'm just gonna say needy. not in a bad way. He just really likes me and really wants to be with me all the time, and my other dog was a lot more independent. And I also think like COVID, we spent 2 years with our free animals. And in a lot of instances, they were our only people that we interacted with or not people, but they just gave us so much joy during a time. Many of us spent a lot more time outdoors with our pets. It just really feels like coming out of COVID, people's pets mean more to them than ever.

Heather Johnson [00:02:00]:

Yeah. Definitely. I know the you know, you have extra bonding time. You're sitting on the couch. You're watching TV with them. there was a lot more walks going on. just a lot more time to, kind of enrich their lives with our presence as well.

Stephanie [00:02:18]:

Can you tell me a little bit about formulation about wet dog products in particular and why, it's cool that they're made here. I love that that they're made in Minnesota. But what is it like? I I don't even know, like, some people don't even wash their dogs, right? They just either take them to a salon or once a year, they get thrown into the lake?

Heather Johnson [00:02:42]:

Yeah. well, our our pet product is super cool. well, because we have flower power in it. And that just simply is the essence of rescue remedy. So during the bath, people get anxious too because we're not used to bringing our pet to the bathroom. And so they kind of feed off of that. So it's relaxing for both the pet owner and for the pet.

Stephanie [00:03:04]:

And you've got a shampoo, a conditioner. And is there another type of spray too?

Heather Johnson [00:03:09]:

Yep. We have a detangling spray and it's, like, a skin conditioner as well. So it helps for dry itchy or flaky skin.

Stephanie [00:03:17]:

When you have pets, like, how often should you be bathing them?

Heather Johnson [00:03:23]:

well, that's gonna depend upon your pets. Sometimes you have a guy that loves to get outside and roll around in the dirt and mud and just kind of be adventurous. those pets are product is safe to use on them as much as you'd like. because it is all natural. we've taken out all of the parabens sulfates, peanut wheat, gluten, and dye. And, so again, it's safe for your pet to use every day. It has a very high quality of oatmeal protein, so it's excellent for their skin and their coat. and then you could just have a guy that's real, you know, wants to be a laptop. I think at your own discretion, if you notice, like, that wet dog smell, maybe you might want to consider a bath. and those little, you know, we call it a spa day and make it real special for them.

Stephanie [00:04:11]:

Oh, that's cute. I never thought about that giving the old Stanley a spa day, but I suppose why not? Exactly. Is there a competition? Is this a competitive market this product?

Heather Johnson [00:04:24]:

I would say that shampoo in general is kind of competitive. It's kinda hard to, you know, reinvent the wheel for shampooing, so to say, But what really makes us stand out is that our product is a 100% sourced in the United States. as you know, in the United States, we have very standards when it comes to, what goes into products that we use on our body or and or consume. So you're guaranteed that you're gonna have nothing but high quality ingredients, and you're going to be supporting, a

Stephanie [00:04:59]:

family owned business in the United States and in Minnesota. So when you are going into your sales and marketing pitch, like, is it do you try to get this product on, like, you know, more boutique stores, or are you, like, trying to get it into the pet smarts of the world? And how challenging is it for a small business to compete with, you know, some of the bigger guys?

Heather Johnson [00:05:23]:

well, we're we're in the process of of doing a lot of marketing locally, we have partnered with, Jerry SUPERVALU. So we're working in local, family owned businesses at this time. but, yeah, it is a competitive market. And, you know, making yourself stand out is you know, something that you have to work on daily. You have to build trust with the consumer, and you have to back your you have to, you know, every day go out and, and give the best, the best to everybody. Or otherwise, you know, if you lose trust, you're not gonna make it very far.

Stephanie [00:06:01]:

Right. And is there other like product lines or extensions that you guys have explored? Or I love it that you're at Jerry super value. They do a really good job of supporting Minnesota makers. And, they're a great family business as well. But Can you, like, is it hard to get traction, or can you get traction with a couple of products and then expand the line, or is the goal really to just get this these three items in as many stores as possible?

Heather Johnson [00:06:30]:

you know what? We're always looking at growing our brand. we're always looking at, you know, what what do our pets need, you know, things evolve and, and we kind of we want to keep a pulse on the industry so that we can be competitive in the marketplace. So I would say we're always looking to grow. We're always looking to improve our And, you know, with that in mind, you know, we keep our eyes wide open in the industry. So we can, again, be competitive.

Stephanie [00:07:00]:

What's your biggest marketing challenge so far?

Heather Johnson [00:07:04]:

Oh, gosh. Our biggest marketing challenge so far I would say is, just really getting the word out, to all the people, not just in Minnesota, is growing our, our product brand throughout the United States. and by doing that, we have started working with, USA Made products. we're talking right now with the army and the air force reserves to be in their PX stores for American May products, as well as in the New York market. We're in the made in the USA store, which is pretty cool.

Stephanie [00:07:40]:

Yeah. That is cool. when you think about just how different it is like because you're not really marketing to dogs. You're marketing to the families of dogs. Is it women or men or who's your primary target?

Heather Johnson [00:07:55]:

Oh gosh. I think it's pretty equal between, men and women. it you would be surprised when we're at the state fair and that that civilian, that it's across the board. Anybody who loves their pet has a ton of questions for us. They wanna know about our product line, and they will spend 10 more dollars on their pet every single time if it's for the best interest of their pet.

Stephanie [00:08:21]:

Yeah. Probably more than they would spend on themselves in some cases.

Heather Johnson [00:08:26]:

Absolutely. I have definitely seen that.

Stephanie [00:08:29]:

Is the pet pavilion a sales opportunity for you, or do you use it as marketing or both?

Heather Johnson [00:08:35]:

I would say both. We've been, at the Minnesota State Bear since

Stephanie [00:08:40]:

2012.

Heather Johnson [00:08:43]:

we see a lot of repeat people that will come in that have to show us pictures of their pet every year, where they've been with their pet every year. And so the connection with everybody in Minnesota is fantastic. we love getting out and shaking hands and, you know, meeting everybody and hearing their pet stories. And then, of course, we all take the opportunity to sell our product and get it in the hands of, pet parents everywhere so that they can go home and, again, do the spa day with their fur baby.

Stephanie [00:09:13]:

If people wanna try a wet dog right now besides Jerry's, what's the best way for them to get it?

Heather Johnson [00:09:20]:

they can go online wet dashdog.com, and they can order from us. What's super cool about that is that with every online order, we give 5% back to a dog rescue every month. this month, it's pause for pause. and like I said, so if you order directly from us, we do give back to at charities. And also, you can find a list of all of our, retail partners on our social media as well as on our website.

Stephanie [00:09:51]:

I love it. And what's your social media handle so people can follow you guys?

Heather Johnson [00:09:55]:

It is Wet Dog, w e t d o g.

Stephanie [00:09:58]:

Okay. Simple is that. Alright. How's that? Yeah. Well, I'm excited. I'm gonna check out your products. Hopefully, I'll get a chance to get by your booth at the Fair. get to face to face. Yes. Yes. thank you for reaching out, and thanks for being a Minnesota maker. We're excited about it.

Heather Johnson [00:10:17]:

Thank you so much. I was so happy to be here and meet you today.

Stephanie [00:10:20]:

For sure. Thanks, Heather.

Heather Johnson [00:10:21]:

Thank you.

Stephanie [00:10:22]:

Okay. Bye bye.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nosh Posh (Season 5 Episode 30) Sep 08, 2023

Show notes

On today's episode, we dive into snack foods with Nosh Posh. With a focus on unique and healthy products, Tatiana Freeman brings her passion for Bi-POC and Women-owned businesses into an innovative snack vending machine, corporate gift box, and snack subscription business. We will explore her experiences with social media, the importance of resilience and resourcefulness, and the plans for expansion and partnerships. Stay tuned for an exciting and inspiring episode of Makers of Minnesota with Nosh Posh’s Tatiana Freeman.SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:Hello, everybody, and welcome to the makers of Minnesota Podcast where we talk to cool people doing cool things, And this cool thing I saw for the very first time at Modern Well. I saw it at Modern Well. I walked in the door. I'm a monthly contributor there. And the first thing I noticed was this cool new space age looking vending machine called Nash Pache, and I'm here today with Tatiana Freeman, and she is the founder of Nash Posh. And I have to say the cool vending machine aside What a great concept to help Minnesota makers and BIPOC and women owned businesses get exposure by helping group them together into something that is more than the sum of their individual parts. Thanks for being here today.Tatiana Freeman [00:00:59]:Yeah. So excited, to be here, and thank you for connecting with me.Stephanie [00:01:03]:Yeah. How did you think of this idea?Tatiana Freeman [00:01:07]:so I was actually working in housing at the neighborhood house, which I really enjoyed that work, But I wanted something different. I was working in an office during COVID, and I just realized going back into the office space was not for me. and so I was, you know, kind of in transition. I was like, okay, what am I gonna do now? Like, I can't go back to sitting at a desk, 9 toStephanie [00:01:29]:5.Tatiana Freeman [00:01:30]:and so I was actually and I know this is, like, not the impressive story that life people, I feel like, hope to hear, but I was at home, and it was dinner time, and I typically eat out pretty regularly, but, you know, spending 30 to 50 bucks, you know, every night for a salad was, like, not something I wanted to do. And so I was like, I just want a salad and why is it so hard? Like, why do I have to go to a restaurant to get a good quality salad? I went to the next day. I was just like, I'm just gonna start a business. I'm gonna, you know, connect people with the type of foods I wanna eat. And I started doing all this research and the rest of his history. SoStephanie [00:02:05]:-- And you kinda settled in on snacks and particular. And you have snack boxes that you can ship to people, you have subscription boxes, the vending machine, and then You have specific types of snacks in these boxes, so get more into the methodology of why you pick what you pick.Tatiana Freeman [00:02:25]:Sure. So, I knew when I first started, we were actually looking at doing, like, a convenience store concept. And so we're gonna host a pop up, get interest in that. but finding a venue was really hard. and so we started doing tabling and people were consistently asking for how they access the product. and so that's how we created the snack box.Speaker C [00:02:45]:and so we've kind of made some tweaks toTatiana Freeman [00:02:47]:it over the last year and a half or so, but essentially, the target market right now is meeting boxes because we have a lot of corporate clients that wanna have, you know, tasty treats, especially in the morning that aren't pastries. And so we have, like, a morning tailored option that has, like, breakfast cookies, bars in it. And then we have, like, our favorite box that our favorite box that has some of our life best sellers in it. And essentially, like, you can have that shipped to your home or your work, and so that you can have access to those snacks without having to go to Costco or Target. and they're fun. A lot of products that we carry are not things that you would typically see. So I really enjoy, like, you know, scouring Instagram and constantly researching and testing all these new products to bring them all together for, NashBot shoppers.Stephanie [00:03:33]:Can you give me an example of some of the items in your favorites box? that are just one in different?Tatiana Freeman [00:03:40]:Sure. So we have our simply fruit bites. I don't know if a lot of people are familiar, but they make gum. and so they also create, like, different, candy items. And so they create this really nice fruit bite that's similar to, like, a fruit snack but way better. we also have the pit corn cheese balls in there, which if you're a big, you know, crunchy snack cheese ball person, they're favorites, kids like them, then there would also be like a bar in there typically. So like Blender bombs has a really nice selection of different flavors.Stephanie [00:04:10]:With all those different kinds of snacks that you pick and the research that you do, what are the characteristics that you're looking for from a vendor? we have a lot of makers that listen to this program, and maybe they would be a candidate for you.Speaker C [00:04:23]:Yeah. So I would say we've been really fortunate that, all the products seem to visually kind of fit well together. And so a lot of times people assume that I create them, and so it's really nice in terms of packaging and the see the colors and everything that it all kind of fits together because I want it to be synonymous with the brand. But other than that, we're looking for products that don't use artificial ingredients that are kind of niche. They can be kind of re, like, you know, innovative favorites. So maybe you take something that people are familiar with, but maybe you use different flavor profiles. we also like to appeal to people that have some dietary restrictions. So vegan, you know, paleo, kosher, some of those things that, just kind of create access for more people. But at the core, we wanna just make sure they're not using artificial ingredients, you know, if it can be organic, great. and then just trying to take that health aspect into consideration what type of ingredients are they using? No, you know, preservatives and so I think for us looking into the future, I definitely wanna, start sharing more information about the nutrition ingredients so that people are just better educated on how to snack well as well?Stephanie [00:05:34]:You have many different types of way to enter the business model. Right? You have the subscription box, you have meeting boxes. do you do like a holiday box too? Is that something that you're interested in? And then I'm specifically to 2 in the vending machine itself. Like, whether you bought one off the rack or whether you founded it.Speaker C [00:05:54]:Sure. So, we do have a holiday box last year was the 1st year we did it, and it went really well. and so that should be coming out in November and will be available through January. And so that's a great client gift. I think that, you know, a lot of people have their go to for who they purchase gifts from. And so we're really excited to kind of be more visible when people are looking at, you know, sending their clients, gifts, friends, and family. in terms of vending, So it was actually really tricky. I was actually gonna go with another company that had more of a refrigerator style configuration. but looking at snacks that didn't really make sense. and so we ended up, my uncle actually sent me the link for discount vending, and so they customized the machine, they wrap it in our design, and they can also, you know, custom fit product, the machine to fit the products that we carry. So that's been really great, because you think that just looking at a machine, everything is gonna work well and smooth. but that's not always the case. So being able to, like, send them the products and make sure that everything bins well has been really helpful.Stephanie [00:06:58]:And how many of these do you have around the Twin Cities and are you in other markets too?Speaker C [00:07:03]:Yeah. We're only currently in Minneapolis, right now. So we have 6 machines, and there are one at each of Coco's locations, the wilderness, modern well, FinnLab and then lucky shots pick a ball club.Stephanie [00:07:18]:Oh, and so co working is obviously a big piece to your business. Also, the pandemic in some respects might have helped you because people are still having all these Zoom meetings. And there's nothing exciting about a Zoom meeting, but a snack box makes it a little bit more.Speaker C [00:07:34]:Yeah. So, that was kind of the reason I went with the co working as the you know, the access point just because I knew we were in this changing work environment. And so I said, well, if you're not at home, you're likely gonna be kinda seeking out these coworking spaces. And so we've been really fortunate, you know, in the twin cities to build those relationships. And so I wanna continue to expand in the co working space, but then also start kind of moving towards more sporting facilities and luxury apartments.Stephanie [00:08:01]:Oh, that makes total sense. Now you were in an incubator group. that kinda helped with your launching. Can you talk a little bit about that experience?Speaker C [00:08:09]:Yeah. So I've kind ofTatiana Freeman [00:08:11]:I've kind of beenSpeaker C [00:08:12]:a part of a lot of the program locally, everything from, you know, women venture to NDC, META. but I did participate in lunar, which I think was probably the most beneficial program that I've done. And I would say just the name recognition that Looner has in the 20 cities is always super helpful as well as the 101 coach that you receive. I think that, you know, it's a network that you build and you can kind of come back to throughout your journey. And so that's also been really helpful. And then lately, I've been kind of plugging in with naturally MN. I went to the event the other day at, FinLab, and it was such a great experience. So you kinda have be strategic with your time in terms of, like, if I'm gonna go to something feeling like I'm getting value out of it. And so it's always rewarding. you know, if you can either connect with other founders or just get really useful information.Stephanie [00:09:03]:Can you tell me some people are knowledge seekers, which I think I would put you in that category. And then other people kind of try to figure it out themselves and go to the knowledge as the second piece. They wanna figure it out themselves first. What is it about being a knowledge seeker and what have you learned from networking with all these different types of groups? Have you gotten financing? Have you been able to make your journey to where you're trying to go move along faster?Speaker C [00:09:32]:Yeah. So I I've, I adopted kind of the mantra early on that if I could get someone to do something for me for less than what I would pay myself to do that. And so, you know, when you start running a business, I had no idea what I was doing. And so it's it's a lot of stress for me because I'm a person that wants to do well at things, but I knew that it didn't make sense to throw energy at things. I had no idea what is doing. So I did get a bookkeeper pretty early. I did bring on social media support pretty early. and so sometimes you just have to have that their real moment with yourself and say, I don't know what I'm doing. This is not my lane. And so to bring on the kind of support that you need to kind of carry that for you, but I'd say you always have to be willing to pivot and seek out additional resources because you cannot do it all on your own. And so I think really important to just con to continuously ask for support and not be afraid of saying, hey. I need help. and then also kind of piggybacking with other founders in terms of like, how can we help one another and and share even if it's just a text like, hey, I know Kobe co, Tasha, from Kobe co and I share resource time because you can't watch every newsletter and you can't go to every program. So just kinda building your network as well in terms of other founders and sharing what you find and and kinda bouncing ideas off of each other is always really, really helpful for me.Stephanie [00:10:58]:I think social media is a hard thing for people to outsource because you can do it yourself. really anyone can. And there are certain people that are better at it. Some people just feel like, oh, I gotta post. What Like, at what point were you like, okay, I know I'm gonna have to pay someone to do this for me well, but that, even though, like, I can't it's like hard to track. Like, you sold this bag of snacks from this post, but what made you decide to outsource that piece in particular?Speaker C [00:11:32]:Yeah. So I'm not a social media person. I mean, I post, semi regularly. I don't really use my my personal page anymore. I've kind of just transition to kind of focusing on the business, but I knew it wasn't something that was, like, natural to me. And so we brought on support pretty early because again, we were looking hosting an event. And so building like the awareness, you know, creating the name recognition was huge. and Honestly, it can be an expensive thing that you can't really see tangible results from, but you have to keep pushing that ball up the hill. And so I spent a lot of money you know, the 1st year, just monthly having someone do that. And some people would say, don't do it. Just do it yourself, but as a founder, you have so many things to do. that just wasn't the top of my list or something that I felt like was a strength. So that's why I, you know, made the decision to outsource. And, I mean, I bootstrapped, so This was money out of my own pocket that I spent, you know, paying someone else when I wasn't even getting paid, just because I thought I would be more valuable for the brand.Stephanie [00:12:37]:How many years have you been in business? A little over 2. A little over 2. And are you paying yourself yet? No. which is, you know, not uncommon, and I guess that's kinda why I asked because it takes a while Sometimes it takes people anywhere from 3 to 5 before they kind of start to pay themselves. and you have to just keep moving forward and figuring out the resources that you need. And you'll get there, but it does just take a while. And I like people to hear that because you have to save up some money or have some resources in order to take this journey. It's not for the faint of heart.Speaker C [00:13:16]:No. And, I mean, when I started it, I'm a person that's, like, by any means necessary. Like, we're gonna get this done. And so if that meant working 3 jobs, like, that's what it took. and so it wasn't like, you know, a fun thing to do, but, like, getting funding is so difficult. And so, you know, you get all excited. You have this do. You run to everyone. You plug in the resources. And most of the time, you're gonna be told no early on. And so I just didn't allow that to be, you know, something that tried me, it was like, okay. Well, I need $2000. I can earn $2000. So just continuously being, you know, resilient through You're gonna be frustrated. You're not gonna know what you're gonna do, but you figure it out.Stephanie [00:13:56]:Was, women venture or media or some of those places you mentioned helpful in establishing financing?Speaker C [00:14:03]:I would say women venture has been really good in terms of, like, events. we do their, women mean business marketplace every year. That's always fun. I reall…

Full show notes at the publisher

Janet's Finest Compotes (Season 5 Episode 29) Sep 01, 2023

Show notes

On this episode of Makers of Minnesota, we hear from Angela Comeck and Jessica Ammel, daughters of Janet Birkin, as they share how they turned their family recipe into Janet’s Finest Compotes, a successful company. They discuss the unique flavors of their compotes, the difference between jelly and compote, and how they maintain high standards of quality set by their mother. The guests discuss their unexpected success during the pandemic, their direct-to-consumer growth, and how cheeseboard preferences have changed. Tune in to hear their journey and learn how they became the premier jam brand for cheeseboards on Instagram.

SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:

Hello, everybody, and welcome to the makers of Minnesota podcast, where we talk to cool people doing cool things. Today we have Angela comeck, and we have Jessica AMMEL, and they are the daughters of janet birkin, and the name of their product is janet's compotes. And I have to hear how you guys decided that janet's product was so worthy that you wanted to start a company behind it, because this has been like, a family recipe for a long time. So let's see how you guys got started.

Angela Kmeck [00:00:50]:

First of all, thanks for having us on. This is really she actually created the products in forever ago when we were teenagers, so we were her kind of little guinea pigs when she was just kind of, like, playing around in the kitchen. She just loved to cook. She's still around. She's still our best friend. That was real interesting. She kind of struck on gold in the 90s when spicy wasn't really that popular in the midwest, so kind of getting this sweet and spicy combination was unique and pretty cool at the time. Angel, I don't know if you want to give a little couple of minutes.

Jessica Amel [00:01:44]:

Yes. Hi. Thank you so much for having me. So she actually grew her business in a commercial kitchen. She moved out of our house, the one that we were growing up in. She lived in the house, but she moved the production out, obviously. And she really grew the business out of her commercial kitchen, which was just a few blocks away from our house. And she was shipping all over the country to gift shops and specialty food shops until she retired in 2017. And she said, if you want the recipes, you can have them. There's no pressure. Jessica and I were both doing different things at the time, and we both had kids, but we were like, yeah, we'll do it. Of course, knowing nothing about how much work was going to go into it. So we actually renamed the company after her because why not? We had the opportunity, the time to change. And we always say she's the finest. So janet's finest compotes makes sense, and it also not just sort of honoring our mom, but also being able to honor her legacy of what she had built, that she always did things the right way to the finest. And so even now, when we're doing things, it's like, that's not Janet's finest. We really make sure that our quality is high and kind of everything we do, we sort of set this bar from our mom.

Stephanie [00:03:11]:

A compote is different than a jam or a jelly in what way?

Angela Kmeck [00:03:20]:

I'll describe, a jelly really is made from fruit juices. The bulk of the fruit is strained out, and you're left with the juices, which are then processed with pectin, and it's delicious. A compo, however, is started with whole fruit, and it remains as a part of the ingredients the whole way through so what you end up with are the textural elements, like the seeds and parts of the fruit in there that kind of give it a little bit.

Stephanie [00:04:00]:

More oomph, if you will, and your current flavors. I know the Blueberry Jalapeno is a big seller, but you also have is it Raspberry Habanero?

Jessica Amel [00:04:11]:

Actually, all of our this is my sisters. We talk over each other. All of our compotes are just Jalapeno. We don't use any other kinds of peppers. We are still using just our mom's recipes. So that's what she used. Raspberry Jalapeno is our best seller. And then Cranberry Jalapeno is actually our second bestseller, which is something that a lot of people don't think about. We think it's super unique, but especially for the holidays and entertaining in the fall, it's just a really unique flavor that she came up with, which, of course, we always ask, how did you do this? And she's like, I don't know. Typical Midwestern woman. So humble, so true.

Stephanie [00:04:53]:

Now, as we've matured in our palate, since the Food Network came on board, we are having boards and cheese and Shakuta platters. But in the day, how were people using the compuls? Were they using it in the same way, or has it changed over time?

Angela Kmeck [00:05:15]:

It's funny how things have evolved. She always said it's best over a block of cream cheese. And so that was sort of the easy Midwest kind of cheese board back then, like in the she still loves it. A lot of people love it. We've kind of moved forward and we think that goat cheese and Gouda and some of the other cheeses that are more available now than back in the day are also really great pairings and what we see a lot more on the cheese board these days.

Stephanie [00:05:55]:

Were you able to retain a lot of Janet's original accounts? And then how did you build on that? Or how are you building on that moving forward?

Jessica Amel [00:06:07]:

Yeah, we have I mean, it took us a little bit of time to get back to her level. We did retain a lot of her accounts because it was so relational. She had so many amazing relationships with her customers. And for us, customer service is really high on importance. So the quality of our ingredients, the quality of our product, and then paired with just good old fashioned good customer service, we actually have retained a lot of her customers, wouldn't you say, Jessica? And then this crazy thing happened during COVID We had made this grand plan that we were going to grow, and here's how we were going to grow. And then COVID hit. And so, like everybody else, you take a few weeks to go, let's go watch Netflix for a little bit, and then now let's go assess how we're going to do this. I think we made plan B-C-D-E-F that year and what ended up happening. And I have to give a little bit of credit to Jessica here on this one, is that we sent samples to, I think, like, eight cheese board makers on Instagram. And we were pretty new to Instagram at the time. We're both in our 40s, full disclosure. So we hadn't been on Instagram before. That not a lot, at least. But anyway, so we met, for example, Kelsey from the board Loon locally, and then several others nationwide. And then out of nowhere, we became kind of the premier jam brand for cheeseboards on Instagram. And so we had built a website out, and we started selling wholesale off our website to these cheeseboard makers all over the country. And, I mean, that first year we sold I don't even know what percentage, like, so much more than we thought we would ever do. In fact, they asked, can you make smaller jars? Can you make mini jars? We need some for our small cheese boards. We need some for our medium size. And so our jar size actually changed. Our product changed because of this, which was such a shock. So, anyway, your long answer to your question of how are we growing, that was the next step, and it was not the plan. But it has been incredible, actually, because now we're doing kind of backwards where we're getting on shelves after having an explosive growth via straight to direct to consumer.

Stephanie [00:08:39]:

That is a pretty cool story. That probably couldn't have happened without the pandemic because cheese boards in general sort of branched out during the pandemic because it was one thing that you could buy or arrange or have or deliver to feel like you're having this communal experience because we were all having these weird food experiences, for sure. Can you guys talk about were you nominated or did you apply for a Good Food Award?

Angela Kmeck [00:09:11]:

We have not. We recently became a Good Food member just a few months ago. So we did miss the window for the Good Food Awards. Definitely one of our goals.

Stephanie [00:09:25]:

Yeah, because I can see your product is really a premium flavor and it's unique, and I can see that being a good next step for you.

Jessica Amel [00:09:34]:

We did attend the Good Food Awards, though, in April, and that was super fun just to be around that community and the people who care, really passionate about quality food. That was awesome.

Stephanie [00:09:45]:

Were there any products that you encountered there that you've just not been able to get out of your mind or you thought were excellent?

Jessica Amel [00:09:54]:

My gosh, they had the smorgasborg the first night for all of us. Yeah, we're both like remembering it. I mean, it was unbelievable. Like, the cheeses and just the chocolates and the way things all interconnected. It was overwhelming.

Stephanie [00:10:08]:

Stephanie, to be honest, I love it. That sounds amazing.

Angela Kmeck [00:10:11]:

It was. You should come with us next time.

Stephanie [00:10:14]:

Yeah, I think I'm angling for an invite here. Okay, so your mom is still around and are you guys making your own products in a commercial kitchen, or do you make them through a distributor at this point? Or a copacker?

Angela Kmeck [00:10:29]:

Yeah, right now we're using a copacker in Minneapolis northeast, and that has been a wonderful experience for us. We've been with them for about a year and a half. It feels really nice to contribute to the Minnesota community in that way. Sure. Long term goals are to have our own facility. We would love to have that. We're just not quite there yet. Yeah.

Stephanie [00:10:57]:

And I'm happy to hear you say you've had a good experience with your copacker, because in a product setting, some people don't have such a great experience right away. It takes them a long time to get their product refined in exactly the right way. But it sounds like your experience was pretty good.

Angela Kmeck [00:11:14]:

Yeah, knock on wood. Thankfully, right?

Stephanie [00:11:17]:

Besides the Internet, where can people find your products in Minnesota?

Angela Kmeck [00:11:25]:

Angela, want to take that one?

Jessica Amel [00:11:27]:

Yeah. So we recently joined the Kowalski's cheese counters. So every Kowalski's location has our compotes, and we are blown away by their support. A lot of times they're right up front. We keep seeing the displays when we're delivering. It's like, oh, my gosh. So we're having so much fun getting to know their cheesemongers because they are awesome. And it's not me, actually. It's Jessica who's doing that, who's been delivering. So I can't take any credit for that. And we're at cruise market also and looking forward to getting on some other shelves in the city.

Stephanie [00:12:04]:

Yeah, and selling wholesale to all these people making boards, which there is a lot of them. I just interviewed the greater good at Minnesota. I don't know if you guys work with her yet, but have we worked with greater?

Jessica Amel [00:12:17]:

I can't remember.

Stephanie [00:12:18]:

Yeah. She's cute.

Jessica Amel [00:12:20]:

Cool. We'll have to meet her. That's our people.

Stephanie [00:12:24]:

All right, well, it has been super fun to talk to you. Thanks for reaching out. I'm a big canner, and I like making my own stuff, so I think it's really cool that you're taking your mom's recipe and not even changing it. Just kind of helping spread the word. And also Janet's finest. I don't know that I'm going to get that out of my head. Like, what would Janet do? How you think about quality and just thinking about doing the right thing, because sometimes it's hard to remind yourself to do the right thing when there's shortcuts that you could take. My mom has died a while ago, so I think I might just adopt Janet for a while.

Jessica Amel [00:13:09]:

She's everybody's mom. Yeah, I love that idea.

Stephanie [00:13:12]:

Yeah. We all need a mom too, right?

Angela Kmeck [00:13:15]:

We do.

Stephanie [00:13:16]:

I love it. Guys, thanks for joining me today. It's been super on.

Jessica Amel [00:13:20]:

Thanks so much for having us.

Stephanie [00:13:21]:

All right, we'll talk soon.

Angela Kmeck [00:13:23]:

Okay.

Jessica Amel [00:13:31]:

Thanks

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

United Goods (Season 5 Episode 28) Aug 25, 2023

Show notes

Welcome back to Makers of Minnesota! Today, we have a special guest, Christie Johnson, the creative mind behind United Goods. Christie is a talented artist who shares her passion for illustration and collaboration in her work. Christie's journey in the art world has been filled with surprises and successes, from her notebook filled with ideas to her unique artwork that can't be found in big box stores. Tune in as we delve into her story, from her beginnings in greeting cards and event design to her participation in the Stone Arch Bridge Festival, where she connects with a community of fellow artists. We'll also explore Christie's love for drawing people's houses, pets, and landmarks while maintaining creative control over her prints. Stay tuned for an inspiring conversation with Christie Johnson, the creative force behind United Goods.SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:12]:Hello, everybody, and welcome to the makers of Minnesota Podcast where we talk to cool people doing cool things. And today, I'm talking to Christie Johnson, and her company is called United Goods, and your company is a funny name because it doesn't sound at all like what it is that you do. Did you ever get that from anyone? I haven't,Christie Johnson [00:00:31]:because it fits more than what it was when first began, which was red shoes 26. Okay. I love this. So,Stephanie [00:00:39]:Christy, will you explain how you describe your company? Because you're an artist, you're a designer, and I have a couple of your pieces. And I just want I know when you describe it that people listening will know who you are.Christie Johnson [00:00:53]:So I make, what I call state icons. They're little, framed illustrations that focus on the US landmarks. So I draw anything from the really well known to the quirky ones that only the locals would know.Stephanie [00:01:10]:So, like, the Corn Palace.Christie Johnson [00:01:13]:Right. That's one. I have that one. Yep. First Avenue, you know, Paul and Babe and then some dive bars and things that have been closed for years that people miss. So they like to, you know, have that little reminisce moment when they see it hanging in there. Yes. I think I have the Monte Carlo.Stephanie [00:01:33]:That's on my dad's dresser. And he has since passed, but his wife keeps it on the dresser because that's where they met. we have First Avenue that someone gave me as a gift. You're just you really capture with your illustrations, the essence of a lot of these places. How did you get started originally?Christie Johnson [00:01:54]:I worked for a while at Minneapolis St. Paul magazine.Stephanie [00:01:57]:Oh, you did? I did I meet you there? I don't think so.Christie Johnson [00:02:02]:in special sections. So I did, writing and editing for the, advertising sections. And a coworker of mine, hired me to do her wedding invitations because I used to do a lot of that kind of thing. And, then after I left, she reached out to see if I could draw some they're, called they're little table cards, like escort cards, They were doing teacher in the wedding issue of the magazine. And I said I had never done them, but I would dream up with some concepts and send her ideas. So, I came up with this couple getting married in Minneapolis, and they were gonna have a Minneapolis themed wedding. So I drew these teeny little illustrations of spoon, bridge, and cherry, and the Fauci, and things like that. And I just really love drawing them, so I just kept doing it even after that hit the newsstands and everything.Stephanie [00:02:56]:So how long have you had this business?Christie Johnson [00:03:00]:It'll be 20 years in October. Wow.Stephanie [00:03:04]:And did you ever think, like, when you started doing illustration that this would be, like, a business versus just like a hobby?Christie Johnson [00:03:13]:No. I was doing greeting cards And like I said, a lot of the event and wedding stationery, so that was kind of the track I was rolling down and enjoying it lot of logos and branding and stuff too. So I was just sort of doing that as my main gig and then the illustration stuff on the side. And I said, I would never ever do art shows because that seemed like so much work, but I had a bunch of friends that did them. So I thought I'll just try one and see how it goes. And I did them for, well, I still do pop ups and things like that. But so, yeah, it snowballs. Yeah. And they became a business because people like them, I like drawing them, and it just kept growing and growing. I was doing art shows in other states, so then I would draw things from those states. And it throughout of Minnesota to be all US?Stephanie [00:04:02]:Yes. So you start with an illustration, and then do you make multiples. How do you tell me about your process?Christie Johnson [00:04:11]:Yeah. I draw everything with a mouse. So their digital illustration to begin with. And I actually draw them at the small size that they're printed, the finished product. I've always drawn really small ever since I was a little kid. So that was just sort of natural. And, so, yeah, I draw them with a mouse on the computer and then I print them from my home studio. I, like, have the control of the colors and everything. And then my parents make the little wood frames for them. So they think so, you know, and I collect them from them in shoe boxes. That's how we transfer the product back and forth. And then I, so I put my little prints in the frames, and then they're complete. How did that process of them making the frames begin? Well, I went to a big box store when first started because I was like, there's no way I'm gonna find frames for this small print. So I thought I was gonna have to make them bigger, but I did find a little frame that I liked, but then as it grew, the business kind of grew the that store couldn't keep up with me. I was driving around all over the twin cities trying to buy all the frames that they had on the store shelves. So I was frustrated by that and mentioned it to my dad who was just a part time for fun woodworker, and he was a electrical engineer by trade. And so he said, I'll try to make them for you, and it took off from there. They're still making them for me. My dad retired from his job.Stephanie [00:05:43]:like, 10 years ago now, but, I keep him very, very busy, and my mom hand paints every single one. Okay. I love this. So in their retirement, it's given them, like, something to stay active. And, I mean, that's so important. Right?Christie Johnson [00:05:59]:Sure. Yeah. Most things they like it. Most some things they don't.Stephanie [00:06:04]:Yeah. And plus communication with their daughter and helping her seed. That's so sweet. I love that part of your story.Christie Johnson [00:06:10]:It's so it's important to me that everything is handmade. I always wanted that, but I just thought I would never ever find anybody to make them. So good old dad. Yeah. Now do you ever beer fromStephanie [00:06:24]:landmarks into, like, I don't know, pets or other types of illustrations?Christie Johnson [00:06:30]:Yeah. I have done that over the years and only just recently started kind of advertising that I do it. so I'll draw people's houses. I really like doing that. And then pets have been something I've been doing. it's expanded a little bit into, like, I did a TV show landmark series last year and then a few movie landmarks. So that's something I might continue to do. And then every once in a while, I do something just that I want to draw pop culture, maybe, like, Bernie Sanders at the inaugurationStephanie [00:07:04]:and things like that. Yeah. And sitting in the chair with the mittenChristie Johnson [00:07:08]:looking miserable. Yeah.Stephanie [00:07:11]:Yeah. I love all that, and that's I think part of what makes your stuff so unique. too is there's amongst all of your landmarks. There's always like a little bit of a wink and a nod and a little bit of humor in some of it, which I really appreciate.Christie Johnson [00:07:24]:Yeah. I have people at shows say, oh, these are so cute. Oh, maybe I shouldn't say that. And I say, no. They're cute. It's fine. Yeah.Stephanie [00:07:32]:And it's also one of the things that I liked about it. It's an entry point price point. like it's not super expensive. So I think people get really wound up. First of all, one of the things I like to do, and this is a weird thing about me, but I like to walk around at night and look in people's windows. Now, I don't like to walk right up to their window and people, Thomas, but when I'm walking, I just like, look, and I like when people have lights on, I like to see, like, there are decorations, and I'm always stunned that people don't have more art on their walls. They're very, They might have photographs, but they real very few people have art, which I'm all about the art. Yeah. So I like the you're giving people an entry point that maybe feels accessible to them.Christie Johnson [00:08:17]:Yeah. It's the small size makes them fit just about anywhere too. So you don't have to commit to hanging it on the wall. Either you can just set it on a desk or a bookshelf or something. just have that little reminder of a place that you love or a funny story from your past or something. So, yeah, they're kind of a little gateway drug to figure art.Stephanie [00:08:39]:Now that this is a business, is it different? Because I feel like for me, you know, cooking and food has started as a hobby, and now that's becoming a business for me. And it feels different. Does it feel different for you?Christie Johnson [00:08:56]:I think I still have so much, creative freedom with what I'm drawing. I get requests a lot. I have a notebook that's filled with ideas from shows that I do still go through and, check something off if I've drawn it. But I do have so much freedom still that it doesn't really feel too much of a a job but there are some days when I'm doing, like, the business y stuff. Or if I've got to prep a hundred frames for an art show that weekend or something, then it kind of gets a little more sluggish, but for the most part, I still feels like fun. Now United goods, you your your first name was 2 red shoes, did you say? It was red shoes 26. It was my, nickname in college. I played softball in college, and I wore red cleats, so they called me red shoes. and my Jersey number for many, many, many years is 26. So I just crammed them together. Yep. It weird name, but eventually I thought Well, I have this United States connection. I like collaborating with people, so uniting. In that way, because I've made a few products with other, small businesses, which has been fun and something I really like to do. and then the goods just sort of kept it open in case things expanded. So since it's digital, I can print on so many different things. So that's where that name came from.Stephanie [00:10:20]:Okay. because tell me about a collaboration that you liked. You mentioned you've done some. Yeah. I'm,Christie Johnson [00:10:26]:with a woman who lives in Chanhassen, she does pet memorial candles. She is Nellie Goods. Nellie Designs. Nellie's studio. Oh my gosh. I I'm she's gonna kill me. I'm just screwing up the name. so we collaborated on a Paul and babe candle. so we'd sold those for many years, and I just sort of phase those out, probably right before the pandemic, I think. And I sold my very last one that I still had laying around at the at Arta World.Stephanie [00:11:00]:Oh, wow. And on your website, I'm imagining that you have all these items Is do you maintain your own website or for small businesses that can be a real challenge? So how does that work for you?Christie Johnson [00:11:13]:Yeah. I do control my own website at Shopify, so it's pretty easy plug and play even for somebody who's not super techie. so I update it as much as I can with where I'm going to be and new items that I have. It kinda acts as my catalog if people wanna see Since I have over 500 illustrations, it's kind of a good place I can just send them.Stephanie [00:11:37]:Was there any that you've drawn that really resonated with people that you were surprised by? LetChristie Johnson [00:11:44]:me think. Yeah. I have had a few over the years that have surprised me a little bit. I did one that comes right to mind was I did a contest at a show 1 year where could put an idea in a drawing, and I would pick it and draw it. And, it was the arches at Saint Thomas. There's this little archway that's known as a place where you, like, have a first kiss or something like that kissing under the art. So I drew that one, for her and just put it on the website just to see if anybody else would like it. And, yeah, that one has been more popular than I thought. And the terrorist chairs at the mat at Madison, University of Wisconsin Madison. I'd never heard of them. A friend suggested that I draw them, and that one is one of my top 5 most popular. Terrace chairs. Yeah. They're these really cool iconic metal chairs that are out on this, bar seating area by the water. And anybody who went to school there is just in love with these chairs. So that's been really fun. Oh, that's funny. My sister went there, so I'll have to ask her about that. I'm sure she knows about the chairs. Yeah. And just how, like, people see art in the regular every day is something that appeals to me. Yeah. And that's what I like about what I'm doing. You know, you can find a print of the Eiffel Tower, you know, just about any big box store, but where are you gonna find one of Matt's bar? Yeah. Exactly.Stephanie [00:13:14]:you do any food illustrations?Christie Johnson [00:13:16]:I have done a few, things like that. Yeah. That's something that would be really fun me. Anything I can draw small I wanna do? Yeah. That's so great. Well, maybe I'll think of something for you and we'll collaborate because it sounds like,Stephanie [00:13:30]:super fun And I just love I just love art. Like I just came off. I work on the Stone Arch Bridge Festival, and we just came off of that. It was yesterday. It was the last day. And There's just something so heart filling about being amongst a community of artists that are working so hard putting their blood, sweat, and tears into these pieces coming outside, setting up these tents braving the elements, the weather, the people. And you know, then the people walking through and looking for different pieces and It just really makes my heart full that that still happens in a place like Minneapolis where it's a big city. It's hard to put a festival on that attracts a hundred thousand people in the middle of a functioning city, but yet it does and it happens and everybody has a great experience, and then they go home. And it's just so weird that all of that happens in a span of like 4 days. And then when it's all done, you can't even tell that it happened.Christie Johnson [00:14:30]:They're wild, well oiled machines. The shows done in Minnesota are so seamless. All the volunteers that help out are so good. Yeah. I like doing all of those shows,Stephanie [00:14:44]:on that side of it, just seeing the well oiled machine and all the pieces coming together. Yeah. It's cool. Yeah. And it's just fun for people to be exposed to art and my sister bought something this weekend, and I don't think of my sister as an arp buyer. So when she came and showed me this thing that she bought, that really spoke to her and I could see why one t…

Full show notes at the publisher

Kul Mocks (Season 5 Episode 27) Aug 18, 2023

Show notes

On this episode of Makers of Minnesota, Stephanie interviews Danielle Goss, the founder of Kul Mocks, a woman-owned beverage brand that offers non-alcoholic mocktails. Despite having no prior experience in the industry, Danielle and her husband were determined to provide a fun and social drinking alternative that caters to health and wellness enthusiasts. In this episode, the couple shares how they adapted to the pandemic's limitations by leveraging virtual meetings and social media to promote Kul Mocks, using micro-influencers and authentic content. They also discuss their challenges in building the brand, such as collaborating with distributors, developing beverages, and navigating through supply chain issues. Additionally, listeners will learn how the brand's success led them to focus more on the retail and distribution market, including grocery and liquor stores. Tune in to hear a unique entrepreneurial story that offers insights into creating a successful business in a crowded industry.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Our TOPPODCAST Picks

Follow Us

Stay Connected

Dishing with Stephanie’s Dish

Related Podcasts

Links

Stay Connected