Shows
Anatomy of a HustlerEleana Hsu of Shared CulturesIn this episode, Cope and Jenise join the founder of Shared Cultures in San Francisco, CA in the kitchen they share with other food makers. In this podcast, we discuss topics, such as:The origin story of Shared CulturesThe joy of mushrooms and fermentation Starting a business with your partner Transitioning from side hustle to full-time business ownerFollow Shared Cultures: https://www.instagram.com/sharedcultures/Get your own Shared Cultures misos, ferments, and tamaris: https://www.shared-cultures.com/Follow Cope:Instagram: https://www.instagram.com/copedidwhat/Follow Jenise:2023-06-0950 min
Ingredient Insiders: Where Chefs Talk54. Miso: Chef Thomas McNaughton, Ryan Pollnow, & Shared CulturesWhile miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour & Water in San Francisco.Supplying the miso to Flour & Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more!Watch our interview on YouTube HERE! Follow @thomasmcnaughton @ryanpollnow @sharedcultures @ingredientsinsiders @wherechefsshopIn partnership with The Chefs’ Warehouse, a...2023-05-0355 min
Extra SpicyHella Good Mold: Shared Cultures' Creative KojiOn this episode of the Extra Spicy podcast, host and restaurant critic Soleil Ho speaks to Shared Cultures founders Eleana Hsu and Kevin Gondo about their use of local, seasonal ingredients in products like miso and soy sauce. Koji is the star microbe popping up at restaurants all over the Bay Area, made by artisans who have taken up traditional fermentation methods with deep roots in Japan, Korea and China. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices2022-05-3125 min
The Mushroom Hour PodcastEp. 52: Shared Cultures - Foraging, Fermenting & the Magic of Koji (feat. Eleana Hsu)Today on Mushroom Hour we have the honor of chatting with and learning from Eleana Hsu. Eleana is a fermentress focused on transforming foods with the magic of microbes and koji. What makes her most excited is creating new food products and flavors using local produce, different types of beans, and whole utilization techniques. Eleana has experience teaching koji workshops in the Bay Area and crafting ferments for local popup dinners and events. Koji is a filamentous fungi that has been used to ferment food since 300 BC. By employing this wondrous organism in a sort of alchemical, culinary transmutation...2020-11-091h 12
My Food Job Rocks!Ep. 200 – [Live at WeWork Food Labs] 200th Episode Celebration Interview Collection Part 2If you haven’t listened to episode 200 part 1, you can find it at myfoodjobrocks.com/200Wow So the past three weeks looked like this: I drove from Sacramento to Texas, met some friends in Los Angeles and Phoenix, and then flew to New York. Met up with my friend David Despain in long Island and then the next week, had an orientation in New York with my Friday getting familiar with the brand new Food Labs in Austin Texas, in the SXSW Center, my new home. There’s a ton of things planned, and I am thrilled to s...2019-12-091h 05