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

Girl, let's talk about food

Angelo’s Civita Farnese

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

Nitro Bar

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

PVDonuts

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

Kow Kow

This week we're joined by Jan Faust Dane for a conversation about keeping things local, and the value of community. Jan has been a writer, marketer, food dorager and a director of culinary education. Now she spends all of her time (and more) running Stock Culinary Goods - an independent store dedicated to kitchen culture. Topics include willing a business into being, a lifetime love of food, the importance of local culture, how to sustain a brick-and-mortar retail business in a massively online world, and having the energy and drive to get it all done. Show Notes Jumping in a car and exploring every part of RI Providence: the best culture-to-hassle ratio Providence realizing its potential Stock Culinary Goods willing itself into being Writing a city travel guide about a state Building community as the core of a business Links Follow Stock Culinary Goods on Instagram (https://www.instagram.com/stockpvd/) Like them on Facebook (https://www.facebook.com/Stockpvd/) Follow them on Twitter (https://twitter.com/stockpvd) Check out their website (http://www.stockculinarygoods.com/) Check out her eat shop guide to new england (https://www.amazon.com/eat-shop-new-england-Indispensable-Establishments/dp/0982325401) Big thanks to NGHTSWM (https://itunes.apple.com/us/artist/nghtswm/1316607579) for the use of their song, Fiji (https://itunes.apple.com/us/album/fiji-single/1436041716), on this show.

Stock Culinary Goods

This week we're joined by Milena Pagan - owner of Rebelle Artisan Bagels, purveyors of hand-rolled and boiled bagels in Providence - for a conversation about innovation, starting a business, advocating for yourself, taking in pride in what you produce, and what doesn't belong on a bagel. Topics include leaving the corporate world to start your own business, crafting a customer experience, progress through tinkering, how to position your product, and why a bagel is not a donut. Show Notes Leaving a job you hate to start a business you love How market positioning can turn something from mediocre to a bestseller Why is a bagel not a donut? Connecting with customers through workshops Coordinating ideas with other businesses in Providence How starting Rebelle has changed Milena Links Follow Rebelle Artisan Bagels on Instagram (https://www.instagram.com/rebelleartisanbagels/) Like them on Facebook (https://www.facebook.com/rebelleartisanbagels/) Check out their website (https://www.rebelleartisanbagels.com/) Give 'em 5 stars on Yelp (https://www.yelp.com/biz/rebelle-artisan-bagels-providence-2). And honestly just go eat a dang bagel there. And a pastry. You can thank us later. Check out a "Bitchin': Female Founders in Providence" event (https://www.eventbrite.com/o/rebelle-artisan-bagels-14289060124) Learn what Separating the wheat from the chaff (https://writingexplained.org/idiom-dictionary/separate-the-wheat-from-the-chaff) means! Big thanks to NGHTSWM (https://itunes.apple.com/us/artist/nghtswm/1316607579) for the use of their song, Fiji (https://itunes.apple.com/us/album/fiji-single/1436041716), on this show.

Rebelle Artisan Bagels

This week we're joined by Victoria Young - owner of Vic's Hand-Crafted Ice Cream and ice cream artist - for a conversation about inspiration, pushing your creative muscles, and what it takes to make a business and product that people come back to again and again. Topics include taking the leap from concept to business, ice cream artistry, going from popup to physical location, ice cream innovation, branding, and using flavor, presentation and experimentation to build a food experience. Show Notes Using pressure to force innovation Making an ice cream experience with flavor profiles and presentation Building a brick and mortar business What the heck is a kelp tart, and how many months did Victoria make them for? Collaboration in the providence food scene Why rainbow sprinkles are the superior sprinkle The "Bitchin': female founders in providence" events Links Follow Vic's on Instagram (https://www.instagram.com/vicscrafticecream/) and be on the lookout for her ice cream shop! Like Vic's on Facebook (https://www.facebook.com/vicscrafticecream/) Check out a "Bitchin': Female Founders in Providence" event (https://www.eventbrite.com/o/rebelle-artisan-bagels-14289060124) Check out stock's website (http://www.stockculinarygoods.com/) If you're in copenhagen, maybe try out Noma (https://noma.dk/) and learn about some of Victoria's origin story Big thanks to NGHTSWM (https://itunes.apple.com/us/artist/nghtswm/1316607579) for the use of their song, Fiji (https://itunes.apple.com/us/album/fiji-single/1436041716), on this show.

Vic's Hand-Crafted Ice Cream

A podcast miniseries featuring women-led food innovation, collaboration, and community in Providence, RI — presented by You Can Do It, Do It. Women are doing amazing work in Providence. Join us every other week to to hear a different food industry professional highlight their journey, their struggles & triumphs, and how they do great work.

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Girl, let's talk about food

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