The Future of Edibles in the U.S. and Canada

On this episode of The Barron Report, Paul Barron is joined by Nancy Whiteman, founder and CEO of Wana Brands, the leading edibles company in the Colorado medical marijuana industry in terms of quality, consistency, and potency. The two discuss future innovations, laws, and potential brands entering the marijuana industry.

Wana Brands’ products are in over 450 dispensaries and account for $2 out of every $10 spent on edibles in Colorado. The company under Whiteman’s guidance has expanded to Oregon, Nevada, Arizona, and Illinois with hopes to expand their market in Florida and several other states.

Listen to this episode of The Barron Report for more insights on what the future will hold for edibles in the U.S. and Canada and how it will impact the foodservice industry.

SHOW NOTES

  • 17:37 - Edible Sales to Reach More Than $4 Billion by 2020

  • 19:12 - From Drug Trade to Grown Commercially in the U.S.

  • 22:22 - Bigger CPG Companies Looking to Enter the Cannabis Sector

  • 26:18 - What’s Next for Wana Brands

  • 1:00 - How Wana Brands Became an Edible Company

  • 4:06 - How Edibles are Expanding into the Foodservice Industry

  • 7:15 - Cannabis-Based Stocks

  • 9:03 - Predictions for Public Consumption in Restaurants and Bars

  • 15:18 - Dissecting Dosages for Medicinal and Recreational Use

 
 

Why Georgia's Wine Industry is Seeing a Renaissance

Alaverdi orthodox monastery and vineyard in Kakhetia region in Eastern Georgia |   Shutterstock

Alaverdi orthodox monastery and vineyard in Kakhetia region in Eastern Georgia | Shutterstock

Super fermented natural wines are on the rise. Although these white wines are now trending, Georgia ( the country not the state) wineries have been producing wine this way since the very beginning.

Georgia, the tiny former Soviet republic, is known for its unique white wines and is finally being noticed around the world for them.

“What’s happening now is a revival,” said Alice Feiring, author of "For the Love of Wine: My Odyssey Through the World’s Most Ancient Wine Culture" to "Forbes."

Move over France and Napa Valley. After archaeologists in Georgia found traces of winemaking in 8,000-year-old pottery shards, the country was deemed the world's oldest producer.

As today's wine drinkers become more and more adventurous, wines that stay in contact with their skins, stalks, and pips for months, producing a more complex flavor are growing in popularity.

Georgia's wineries are unlike any others in the world and wine is woven into the culture.

“There’s something very particular about how Georgians love wine,” said Noel Brockett, director of sales at the Georgian Wine House in Washington, D.C. to "Forbes.'“It’s a little eccentric but then you start looking into it and once you do, you’re truly amazed—it’s such an integral part of the culture and everyday life.”

Although the small country has a long history of winemaking and has 8,000 vintages, it doesn't have a global reputation like Italy and France does for its wine market.

But as Feiring said Georgia's wine scene is seeing a renaissance and this is due to a few factors.

"Georgian wines have come onto the world wine map only recently—thanks in part to the amber-wine trend, growing interest in natural wines, and improvements in the vineyard and winery," writes "Forbes.

“Georgia needed to change at the same time that these other things were trending,” said Lisa Granik, master of wine and also the market adviser to Georgia’s National Wine Agency.

Learn more about how the wine industry in Georgia is on the rise at "Forbes" now.

Last year a few Georgia-based wines made "Wine Spectator's" Top 100 Wines list. The country in the Caucasus region of Eurasia did not break into the Top 10 this year, but with natural wines trending will Georgia-based wines make its way on the top 10 list next year?

Watch the recent episode of The Barron Report below to learn more about "Wine Spectator's" Top 10 2018 wines.

Westward's Chef Will Gordon Shares His Matbucha Braised Wild Alaska Pollock Recipe

On this episode of On Foodable, we are featuring Chef Will Gordon, former Executive Chef of Westward, a Seattle restaurant located directly on the north shores of Lake Union. Chef Gordon will be working with wild Alaska pollock, provided by Trident Seafoods, to make a delicious Matbucha Braised Wild Alaska Pollock dish. This is the last episode out of our four-part series of chef demos that were filmed at our Foodable.io Seattle event, sponsored by the Alaska Seafood Marketing Institute.

About the Dish

Wild Alaska Pollock Braised in Matbucha with Preserved Lemon Cream, Charred Shishito Peppers and Herbs

Wild Alaska Pollock is an underutilized, sustainable fish species.

Wild Alaska Pollock is an underutilized, sustainable fish species.


Ingredients:

  • 6 ea. / skinned, Wild Alaska Pollock Fillets

  • 1 recipe Matbucha

  • Lemon juice

  • Extra virgin olive oil

  • 1 pt preserved lemon crema

  • 24 ea. medium-sized shishito peppers washed

  • 3 pts mixed pickled herbs: parsley, mint, and dill

  • Finishing salt


Method of Cooking:

This recipe serves 6 people. Preheat your oven to 400 degrees.  Heat up matbucha in two saute pans its oven proof handles (thin with a little bit of vegetable stock, water or tomato juice to the consistency of tomato sauce). When it is at a nice simmer, nestle in three portions of fish per pan, leaving space between each piece. Move to oven and bake for about 5 minutes, or until the fish is just done and flaky.  While the fish is in the oven, blister the shishito peppers in a hot, dry pan until black spots occur, and they are just cooked. Remove to a plate on the side.

After you remove the pans of fish from the oven, gently remove all of your fish to a plate off to the side. Put the matbucha back on the stove and reduce down if it needs it. Add a little olive oil, salt or lemon as necessary to make it taste as you like.  


Plating:

  • To serve, spoon some matbucha on each plate, nestle a few shishitos in the matbucha as well as your fish. Garnish with dollops of the preserved lemon cream and herbs that have been lightly dressed in extra virgin olive oil and salt.

Westward

“Westward is a restaurant with a real sense of place,” says Chef Gordon. “You can sit on the deck there, on the patio and look out and see all of Seattle… and eat oysters or eat a nice piece of fish out of our wood-fired oven and it’s like no where else in the world.”

To hear Will Gordon’s thoughts about what the role of a chef is today and to replicate his delicious sustainable fish dish, follow along by watching the episode above!

Chefs Doing What They Know: Cooking for Pittsburgh

Chefs Doing What They Know: Cooking for Pittsburgh

There is no way that I could have thought my ordinary Saturday would include standing in my ordinary kitchen in eastern Maryland learning of 11 killed and 6 wounded ordinary people.

In my hometown of Pittsburgh. In my neighborhood. In my synagogue. On the anniversary of my bar mitzvah. My phone was acting as a TV as KDKA streamed scenes from Tree of Life; windows were blown out; police in full armor running up Wilkins Ave; “Names of victims not yet released…”

It is no shocker that I have tattoos of the Pittsburgh skyline and of the Pirates’ logo—with a crossed fork and knife rather than the baseball bats; I am a cook, after all.

I am forever a kid from the Steel City.

When the call came from my sister that there were shots fired in my family’s synagogue, everything changed in an instant.

Thinking back to just after the 9/11 terrorist events, a news anchor was on a local Philadelphia station explaining why he was leaving the air. “You see,” he said, “my city needs me. I am a from New York, and I have to go back,” is how I remember that.

While my phone was drilling the unfolding scene into me over and over and over, I only could feel anxious to go to my hometown, too. To do something. To go home.

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A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

The shift that has occurred in the takeout, delivery and catering space over the last few years is nothing short of monumental and how we run restaurants is fundamentally changing as a result. On this season on The Takeout, Delivery, and Catering Show, we have covered in-depth the principles of leadership, staffing, differentiating your foodservice channels, and where to strategically invest in your off-premise program because the off-premise paradigm shift is more significant than the one saw in 2010 with fast casual.

The last major shift in the hospitality industry resulted in the creation of hundreds of fast casual brands in the mold of Chipotle and Panera Bread. One thing that we can credit to the fast casual segment is that it changed the look and model of restaurants forever with a focus on speed but also not willing to compromise on quality. Fast casual proved a model that some said was not possible and changed the landscape of the restaurant industry.

Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically, it is defined as a restaurant that only offers delivery — no storefront. The savvy restaurants are using this model to their advantage, and more innovation around ghost restaurants is happening all the time.

Channel differentiation and maximizing efficiencies are key to generating profits with your off-premise channels. Assuming your restaurant is already built and a major renovation may be too costly, so how can you do it? Kitchen Podular, partner of Monkey Group, is an innovative company that builds customized modular kitchen solutions. These kitchen solutions can include a make-line for food preparation and a service window to divert off-premise orders away from the retail wait area, aka your very own ghost restaurant. Mike Manion, CEO of Kitchen Podular, joins Erle Dardick and Valerie Killifer to talk about the restaurants of the future and how they will operate.

Show Notes

15:26 - What does it mean to isolate production lines?
20:54 - How can existing restaurants use Kitchen Podular to fulfill the 5 pillars?
27:35 - The old restaurant model is getting turned on its head.

OO:46 - The supply chain is the key to keep up with market demand.
03:59 - Mike Manion, CEO of Kitchen Podular, welcome to the show!
09:41 - How will ghost kitchens or ghost restaurants impact off-premise operations?