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Union Kitchen
Season 2
Episode 204
Union Kitchen’s Cullen Gilchrist is working to help launch and nurture culinary startups in Washington DC, offering business guidance, a communal kitchen, distribution services and even a string of grocery stores to help ensure success. In this episode, you’ll meet three entrepreneurs who have leveraged Union Kitchen’s assets to launch and grow food brands that have gone national.
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26:46
The team at Askinosie is partnering with farmers to create bean-to-bar chocolate.
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26:46
Visit a Missouri distiller handcrafting top rated spirits.
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26:46
At Foeder Crafters of America, they handcraft massive beverage barrels.
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26:46
At Yoli Tortilleria, they use local ingredients and traditional techniques.
26:46
Adam Puchta Winery - the oldest, continuously-owned family farmed winery in the US.
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26:46
Bold Spoon Creamery’s Rachel Burns left finance to pursue a passion for ice cream.
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26:46
At Homie Hospitality, wood-fired feasts feature the bounty grown outside the kitchen door.
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26:46
MO Hives installs apiaries in vacant lots and creates green STEM opportunities for youth.
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26:46
At Dale Hollow Winery, a young couple is focused on making regional wines in the Ozarks.
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26:46
By looking to the past, the family at Hildebrand Farms Dairy ensures the farm’s future.
26:46
At Triple J Shrimp, saltwater shrimp are raised sustainably 1000s of miles from the ocean.
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26:46
In Portland, Oregon, Jacobsen Salt Co. harvests salt from the clean waters of Netarts Bay.