The Tidbit

To mark the ending of this season of The Tidbit, the hotline is open once again and answering the most commonly asked question among aspiring entrepreneurs: I think I have a good idea for a food business, where do I start? On today’s episode, we have FIVE Cureate Facilitators, Kim Bryden, Tessa Velazquez, Julia Raymond, Walton Smith and Candy Schibli, who are sharing their expertise on how to approach this big question by taking into consideration factors like vision and mission, unique value proposition and driving brand awareness in sales. These specialized coaches are also directly involved in Cureate Courses, a free 10-week food and beverage entrepreneurship program designed to help entrepreneurs navigate the industry, grow their businesses and join a community of like minded business owners. Applications are open for the Fall 2024 Maryland cohort until July 27th. To learn more visit: https://www.cureate.co/courses-md. If you are tuning in after the Maryland deadline or are interested in a Cureate Courses

Entrepreneurs of all types deal with a myriad of concerns about legal issues, like risk mitigation, trademark law and intellectual property, to name a few. These topics are especially prominent in the competitive food and beverage industry because legal rules about label and marketing claims are strict. On today’s episode of The Tidbit, host Kim Bryden speaks with Lauren Handel, principal attorney of Handel Food Law, a law firm dedicated to food businesses. Lauren shares tidbits of knowledge for entrepreneurs who are starting and growing business and uncertain what to keep in mind when it comes to legal topics.Show notes:Host: Kim BrydenProducer: Gabriela SaldiviaGuests: Lauren Handel, Handel Food Lawhttps://www.handelfoodlaw.com/lauren-handel/

The Tidbit Hotline is open once again! On today’s episode, hosts Kim Bryden and Tessa Velazquez are teaming up with guest Vance Reavie of Junction AI to continue the conversation from last week’s episode about how AI can help small businesses. Small business owner Jon Henry of Jon Henry General Store in Virginia, called in wondering how to best add new specialty beverages to his existing line of traditional soft drinks. Kim, Tessa and Vance brainstorm ideas for Jon’s challenge, including predictive retail analytics and in-person data collection strategies. Show notes:Host: Kim Bryden, Tessa VelazquezProducer: Gabriela SaldiviaGuests: Vance Reavie, Junction.ai, hello@junction.aiJon Henry, Jon Henry General Store, https://jonhenrygeneralstore.com/

Artificial Intelligence or AI has been hyper prominent in the news for the last few years because it is changing the way we work. On today’s episode of The Tidbit, we are diving into all things AI, including how small business owners can use it to their advantage. Host Kim Bryden speaks with Matt Scharpnick, Associate Director at BCG X, the tech build and design unit of the Boston Consulting Group. He previously co-founded Elefint, a design studio aimed at advancing the storytelling capabilities of social sector organizations. He shares tidbits of knowledge about how entrepreneurs can harness the power of AI to benefit them and their business.Show notes:Host: Kim BrydenProducer: Gabriela SaldiviaGuests: Matt Scharpnick, Associate Director BCG X, the digital build unit of the Boston Consulting Grouphttps://www.linkedin.com/in/matthewscharpnick

The Tidbit Hotline is back! Hosts Kim Bryden and Tessa Velazquez are answering entrepreneurs' questions about everyday challenges they are facing. On today’s episode, a Northwest Arkansas chocolatier is looking for advice about how to grow her small business — especially when scaling a labor-intensive product! To help answer her question, two scratch-made bakers who successfully scaled their once small operations into iconic D.C. area businesses share their advice and insights. Tune into learn invaluable insights from Founders, Jenna Huntsberger of Whisked! By Jenna and Caroline Yi of Sunday Morning Bakehouse.Show notes:Host: Kim Bryden and Tessa VelazquezProducer: Gabriela SaldiviaGuests:Jenna Huntsberger: Whisked! By Jennahttps://www.instagram.com/whiskeddc/Caroline Yi, Sunday Morning Bakehouse https://www.sundaymorningbakehouse.store/https://www.instagram.com/sundaymorningbakehouse/Stephanie Danielle Martinez, Musa Chocolatierhttps://www.instagram.com/musachocolatier/

To be successful in business, entrepreneurs need to be able to adapt to change, communicate clearly, build trust, and handle any unexpected challenges that come their way. On this episode of The Tidbit, Kim speaks with Mary Lemmer about how improv can help entrepreneurs navigate difficult situations, reduce stress and teach us important life lessons along the way. Mary’s company Improve offers training for companies around the world on the techniques of improv so organizations can thrive amidst uncertainty and change.Show notes:Host: Kim BrydenProducer: Gabriela SaldiviaGuests: Mary Lemmerhttps://www.marylemmer.com/Kim on Mary’s podcast: https://podcasters.spotify.com/pod/show/improved-podcast/episodes/Kim-Bryden-on-Food-Entrepreneurship--Growing-Teams--and-Holiday-Dance-Videos-e2c352r

The Tidbit Hotline is officially open! In this new format of The Tidbit, entrepreneurs send in challenges they are facing and hosts Kim Bryden and Tessa Velazquez brainstorm solutions and suggest actionable ideas along with special guest experts. On today’s episode, a mushroom farmer new to Northwest Arkansas is struggling to find a permanent place to grow their mushrooms. Kim, Tessa and Cory Babb, the owner of The Firelight Farm, offer creative strategies to get around having access to land.Hosts: Kim Bryden and Tessa VelazquezProducer: Gabriela SaldiviaGuests: Cory Babb, The Firelight Farm https://www.thefirelightfarm.com/Lucy and Rodrigo Menocal, Blooming Hope Mushrooms https://www.instagram.com/bhmushrooms/

Cureate is celebrating 10 years this Fall! To honor the occasion, for the first time on The Tidbit podcast, our founder Kim Bryden is sharing her story. Tessa Velazquez, Cureate Facilitator + Coach, takes over the host mic to interview Kim about how Cureate got its start and the ups and downs of entrepreneurship! Tessa and Kim reflect on a decade of growth and what the future holds for Cureate.Show notes:Host: Tessa VelazquezProducer: Gabriela SaldiviaGuest: Kim Bryden

This is the 100th EPISODE of The Tidbit —and our season finale! In this special live episode, Tessa Velazquez, Cureate Facilitator + Coach, spoke with Randy Wilburn, a communication strategist, entrepreneur, host of the “I am Northwest Arkansas” podcast, and founder of ONBoardNWA, a hyper-local jobs board. Randy shares strategies on how to stand out in a way that is authentic to your voice, tips for implementing guerilla marketing tactics, and attracting the right talent that aligns with your vision. Stay tuned until the end of the episode for two audience #tidbits! If you have a story to tell about your product or business, this episode is for you.Host: Kim Bryden, Tessa VelazquezProducer: Gabriela SaldiviaGuest: Randy Wilburn: https://www.linkedin.com/in/randywilburn/https://www.instagram.com/iamnorthwestarkansas/

The two final episodes on this season of The Tidbit are focusing on goal setting and the future of your business using your unique positioning. On today's episode, we explore how to position your business in a B2B (business-to-business) context —specifically with institutional buyers. We address sustainability in the workplace, specifically when it comes to food systems and health, and overall core values that determine the “why” behind what institutions may want to buy. Kim talks to Sara Hoverter, a senior fellow, attorney and adjunct professor at Georgetown Law specializing in health and food policy, and Kai Abelkis, sustainability manager at University of Maryland Medical Center.Host: Kim BrydenProducer: Gabriela SaldiviaGuests:Sara Hoverter: https://www.law.georgetown.edu/faculty/sara-p-hoverter/Kai Abelkis: https://www.linkedin.com/in/kai-abelkis/

On this episode of The Tidbit, Kim talks to Scott Shigeoka about his new book SEEK: How Curiosity Can Transform Your Life and Change the World. Scott says curiosity is key as a small business owner, and staying curious can help cure the disconnection and dissatisfaction in the workplace that has been so commonplace since the global pandemic. Host: Kim BrydenProducer: Gabriela SaldiviaGuest:Scott Shigeoka: SEEK: How Curiosity Can Transform Your Life and Change the World

On today’s episode of The Tidbit, we don’t want to do “business as usual." With everything transpiring in the world today, between global wars, the rise of hatred and vitriol, and overall mental health crises at an all time high, we thought it important to have a discussion around complex and profound emotions like grief, sorrow and loss. Kim speaks with Colin Campbell, author of Finding The Words, Working Through Profound Loss with Hope and Purpose about his story and his work to make grief less frightening, lonely and mysterious. Colin says that an important part of processing grief is to talk about it with a community that gets it.Host: Kim BrydenProducer: Gabriela SaldiviaGuest:Colin Campbell: https://colincampbellauthor.com/

The Tidbit is live! In this special episode, Kim hands over the host mic to Tessa Velazquez, coach and facilitator at Cureate. Tessa moderates a conversation with Teresa Velazquez, owner of iconic D.C. bakeries Baked & Wired and A Baked Joint, and Stephanie Long, owner of home-based artisan bakery The Cake Occasion. As bakers and entrepreneurs, Teresa and Stephanie have both successfully scaled their small businesses thoughtfully, even during the busy holiday season, and they share some tidbits of knowledge they’ve learned along the way.Host: Kim Bryden, Tessa VelazquezProducer: Gabriela SaldiviaGuests: Teresa Velazquez: Baked & Wired and A Baked JointStephanie Long:  The Cake Occasion

It is no surprise that individuals in the food, farm and beverage industry are masters of their craft. Through this mastery, they are able to differentiate themselves in the marketplace and provide education to consumers about their highly specific goods or services. On this episode of The Tidbit, Kim speaks with oyster sommelier Julie Qui about why she got interested in oysters, what it took to hone her craft and how she eventually went on to co-found the Oyster Master Guild. Julie leads master oyster classes worldwide, teaching people everything they need to know about this sometimes controversial product. Host: Kim BrydenProducer: Gabriela SaldiviaGuest:Julie Qiu: https://instagram.com/inahalfshellistThe Oyster Master Guild: https://www.oystermasterguild.com 

Traversing the U.S. from Mid-Atlantic to the Heartland, you’ll pass by many farms and rural communities. The large majority of these farms are family owned and small to mid-sized operations that don’t see large profits. How might we improve economic conditions, growth opportunities and access to new market channels for these entrepreneurs? On this episode of The Tidbit, Kim speaks with Philip Powell, Assistant Director of Local Affairs and Rural Development with The Arkansas Farm Bureau. He says the future of farming is in innovation. At the time of this recording Philip worked at ARFB, and has now stepped into a new role where he continues to serve rural communities in Arkansas.Host: Kim BrydenProducer: Gabriela SaldiviaArkansas Farm Bureau: https://www.arfb.com

The Tidbit is back! Last season, The Tidbit went on a cross country roadtrip to see how small businesses were innovating and adapting during the COVID-19 public health emergency. The trip was transformative for Kim, and for Cureate, which now has a second hub of operations in Northwest Arkansas. The new season of The Tidbit is going to reflect that expansion, featuring guests from both the Heartland and Mid-Atlantic discussing entrepreneurship with a food and beverage lens. On this first episode, Kim speaks with Philip Adams, Executive Director of FORGE Inc, and entrepreneurship consultant Jeannette Balleza Collins, about building inclusive ecosystems in Northwest Arkansas and how this region is reimagining community based businesses.Host: Kim BrydenProducer: Gabriela SaldiviaGuests: FORGE, Inc: http://forgefund.orgJeannette Balleza Collins: https://www.linkedin.com/in/jeannetteballezacollins

You are tuning into a special series, The Tidbit Takes the Road. In October 2020 Kim Bryden, CEO of Cureate and Host of The Tidbit, decided to hit the road on a cross-country listening tour to learn more about how non-coastal small businesses and cities had been adapting and innovating. On this episode of The Tidbit Takes the Road, Kim finishes her journey exploring how people have undergone deep change and reflection over the past year. This conversation with Zephyr Rose Anders wraps up this series exactly on that note. From his website abajorio.com, it reads: "Returning to the place I grew up was not my plan until further down the road. However, today I stand on the soil I used to make mud pies out of and find shade under the trees I used to build forts in. It is here I am bringing forth a vision I had kept on the side [...] With such sudden news I was left with questions, new beginnings, why's, what the community of Hillsboro needs/wants, creativity and dreams. At this point, I had a lot of time to reflect

You are tuning into a special series, The Tidbit Takes the Road. In October 2020 Kim Bryden, CEO of Cureate and Host of The Tidbit, decided to hit the road on a cross-country listening tour to learn more about how non-coastal small businesses and cities had been adapting and innovating. On this episode of The Tidbit Takes the Road, Kim grabs a drink with Palace Coffee co-founders, Krystal & Patrick. It was incredible to hear from these life and business partners how they have managed growth opportunities and challenges, while maintaining their mission of being a place -- both for guests and employees -- of true relationship building. From their website: "Serving coffee is what we do, but creating relationships is why we do it. While we can’t claim to be perfect, we strive to be the best that we can be in our craft, all the while establishing an environment where others can also work towards perfecting their own craft. Our cafes serve as a common ground for much of Amarillo, setting the stage for new ideas

Caption: You are tuning into a special series, The Tidbit Takes the Road. In October 2020 Kim Bryden, CEO of Cureate and Host of The Tidbit, decided to hit the road on a cross-country listening tour to learn more about how non-coastal small businesses and cities had been adapting and innovating. On this episode of The Tidbit Takes the Road, Kim sits down with Angela Chase, owner/operator of Flora Bodega and co-organizer of the Paseo Farmers Market. Describing Angela's talents in the publication Edible OKC, the piece reads: "The inspired cakes, frittatas, and pastries served up by Flora Bodega combine years of skill with art, whimsy, and natural talent. Angela Chase is the woman behind the shop that sells her creative and beautiful confections alongside those from a variety of curated local vendors like Lovera’s, Della Terra Pasta, and more. [...] Chase is an essential member of the Paseo Farmers Market board and has worked together with them to bring it to its current success and soon to be new brick-and-mort

You are tuning into a special series, The Tidbit Takes the Road. In October 2020 Kim Bryden, CEO of Cureate and Host of The Tidbit, decided to hit the road on a cross-country listening tour to learn more about how non-coastal small businesses and cities had been faring in 2020. On this episode of The Tidbit Takes the Road, Erin Rowe blends history, food and culture as we learn about Ozark cuisine and the ways in which businesses in NW Arkansas have survived and thrived now, and for decades. As a native chef and food author in the Ozarks, Erin's passion is connecting people with chefs and restaurants that make up the best of Northwest Arkansas through her company, Ozark Culinary Tours. She is also the author of An Ozark Culinary History: Northwest Arkansas Traditions from Corn Dodgers to Squirrel Meatloaf — which celebrates everything Ozark, from chow-chow to moonshine.