Our next guest is the Founder and Keeper of Good Things Vending. She places local art and oddities in vending machines and places them in some of the most iconic places in the city. You can find some of her machines in places like The Chicago Cultural Center, Kimball Arts Center, and The Garfield Park Conservatory. I truly enjoyed learning how she found her way to the intersection of art and vending machines as well as discussing what our role is in the grand scheme of life. Please enjoy my conversation with the wonderful Steph Krim.

https://www.goodthingsvending.com/

https://www.instagram.com/goodthingsvending

Support our friends:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

If you’d like to try some of the chocolate bars from Mez (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is a hospitality veteran and has helped open spaces like Truce, Lilac Tiger, Coach House, and Mirra. I was first introduced to David through Justin of Kyoto Black Coffee when they put on a coffee cocktail pop up at Cindy’s Rooftop. I knew David was working on opening a bar, but it wasn’t until a recent dinner at Mirra when I realized David was also part owner. It was wonderful to hear how David has reclaimed some of that agency and is now working to reclaim some of the joy back in the work. Please enjoy my conversation with David Mor.

https://instagram.com/davidmmor

Support our friends:
If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

If you’d like to try some of the chocolate bars from Mez (MezFoods.com), they’ve provided a code for you to use: CURIOUS15

Our next guests are brothers and founders of an alternative chocolate brand, Mez Foods. But the implications of how revolutionary mesquite is makes this a very exciting time for these two. Their challenge is to introduce a product that is more sustainable (environmentally and production-wise), price competitive, and nutritive to cacao. This was truly an insightful episode that just kept unraveling. Please enjoy my conversation with Ben and Bob Schultz of Mez Foods.

https://mezfoods.com
https://instagram.com/mez.foods

Support our friends:
If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

If you’d like to try some of their chocolate bars (Mez Foods), they’ve provided a code for you to use: CURIOUS15

Our next guest is the Owner and Executive Chef of Vendador, a private dining company that imports an entire fine dining ecosystem into clients' homes. He shares how hungry he was to collect culinary experiences at a young age that eventually landed him at Roister (part of the Alinea Group). He reflected about being honest with what you want out of life and going after it despite your circumstances. The kitchen is a space (especially in fine dining) where those who truly want it will persevere. His humility, curiosity, and integrity really came through in this episode. Please enjoy my conversation with Chef Francis Pascal.

https://www.vendador.com/
https://instagram.com/vendadorchicago

Game changer episode that was mentioned: https://nav.al/kapil

Support our friends:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest has been a tech recruiter for over 10 years and how he became one is a funny story. Last year he started a chex mix based snack brand that’s typically seen in Hawaiian households. The three flavors they have are The OG (Furikake), Bean (Vanilla), and Rooster (Sriracha). Only a few months after a successful launch, he approached Francis Almeda (Side Practice Coffee) with an idea for a musubi pop up at SPC. That idea eventually became Kanin which should be opening soon next door to SPC. Please enjoy my conversation with Julius Tacadena.

https://instagram.com/krackishsnackco
https://instagram.com/kanin.chi
https://instagram.com/kuya.julz
https://krackishsnackco.com/

Support our friends:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Amin returns to reflect on life and how his side hustle of operating “Chicago Food Guide” has grown over the last year. From adding on team team members to CFG, new collaborations with athletes, and providing new services like influencer marketing and food photography, Amin manages to balance his side hustle alongside being a full time ESL teacher for grades 9-12 and becoming a new dad. We reflected on fatherhood, creating dinner parties, and what could be next for Chicago Food Guide. Please enjoy my conversation with Amin Tomalieh.

https://instagram.com/chicago.food.guide
https://www.chicagofoodguide.info/

Support the show:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest has been creating cookie-cracker crisps that have been passed down from her grandmother, Carolyn. Amie was inspired to make these crisps after having a hard time finding snacks that fit her needs and had the taste she was looking for. These crisps are gluten free, vegan, and soy free. She has a variety of flavors from sweet to savory and is now even producing bark which is partially inspired by not wanting the broken crisps to go to waste. She reflects on her previous life as an Art Director for various companies, receiving positive feedback after sharing the initial iterations of the crisps, as well as her experiences with Foxtrot abruptly closing and then reopening. She’s got some exciting projects and activations coming up so give her a follow if you’re interested. Please enjoy my conversation with Amie Kesler.

https://www.carolynskrisps.com/
https://www.instagram.com/carolynskrisps/

Support the show:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!

Our next guest makes our current favorite ice cream! Handmade and small batch pints with some of the most creative flavor combinations we’ve heard of. She shares some of her earliest memories with ice cream, journey through hospitality, and how she brought Ice Cream Girl Co to life. I appreciate her sense of adventure! We spent some time reflecting on some of her travels and how she navigated the pandemic while abroad. Please enjoy my conversation with Sarah Cochran.

https://icecreamgirlco.com
https://instagram.com/icecreamgirlco

Support our supporters:

If you’d like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!