In The Press

0:15: Joe Who? Better Breakfast. Too(m) Good. Old Gold? Stock & Shot. Review & Win. – Jacqui’s unfamiliarity with football legend Joe Montana sparks lighthearted banter about generational divides and the pitfalls of marketing to “old men.” While Mike is understandably deflated by the moment, he and Ray quickly pivot to recap a recent breakfast with the co-founders of Better Sour, a better-for-you gummy brand. The brand has secured new retail placements at Boston University, Total Wine, United Airlines, and is gearing up to launch an exclusive tart cherry flavor at Sprouts. The hosts also shine a spotlight on Toom, a garlic dip brand led by founder Matt Joyce, and commend his deliberate, slow-growth strategy. Later in the episode, the conversation turns to the relevance of endorsements from athletes of past eras and whether they still hold sway with today’s consumers. The hosts also sample a range of new THC and functional beverages from brands including Woodstock, Tonik, and Golden Root. Ray gives a special shoutout to Elephant Green Chili Chutney, a zesty new condiment featured on Taste Radio’s Elevator Talk series. The episode wraps with a call for listeners to review the podcast, sweetened with the promise of free T-shirts in return.

The subject-matter experts who make up the Specialty Food Association’s (SFA) Trendspotter Panel have compiled their list of top trends observed at the 2025 Summer Fancy Food Show, specialty food’s premier product discovery event. Taking place June 29 – July 1,...

Why Chutney & Cheese?

Western-style chutneys—created by Anglo-Indians during the British rule in India—use English fruits, dried fruits, and present a striking blend of sweet, sour, and spicy flavors. While Indian chutneys were not originally intended to pair with cheese, both styles are now rising in popularity as perfect companions for cheeseboards.The Cheese Professor

Tanzie Turel, co-founder of Elephant Green Chili Chutney, explains: “Chutney naturally offers heat, bold flavors and a story,” she says. “And we’re finding that cheese is the perfect canvas for it.”The Cheese Professor Alison McQuade of McQuade’s Celtic Chutney shares how her business started by chance: after gifting chutney at Christmas, a hairdresser passed a jar to a client—Peg Smith from Cowgirl Creamery—who loved it and began selling it in her store. Today, McQuade’s seasonal flavors—fig n’ ginger, whisky peach, apple red chili, spicy red onion, Indian spiced apple, plum n’ black pepper—are celebrated on grilled cheese sandwiches and charcuterie boards across the Bay Area.The Cheese Professor

The Guys adventured to the Fancy Food Show and found another hot product that you have to try 😍 @elephant_green_chili is beyond extraordinary… And has our palates dancing with flavor. So if you’re ready to spice things up and see...

In the Finger Lakes, Manny keeps fishing simple: catch trout at sunrise, clean them by the water, and grill them over charcoal. The only seasoning he needs is a drizzle of bold, citrusy Elephant Green Chili Chutney—turning fresh-caught fish into a bright, flame-kissed feast.

Hello! Should we switch it up this week for Go Fork Yourself? I think so! I’ve been on the road for a while, and I had a lot of packages waiting for me at home. I figured it was time for an unboxing with all of you! That way, you can see some of the cool stuff I get in the mail—and maybe even discover a new favorite. Unboxing my new favorite chips, a dutch oven and sauces.

In just 150 days, Elephant Green Chili Chutney™ has become a standout, fusing bold Indian-inspired flavor with clean, all-natural ingredients. Now available at top retailers and winning praise from chefs & foodies alike.

In just 150 days since launch, Elephant Green Chili Chutney™ has quickly established itself in the condiment market, praised for its unique flavor and wholesome ingredients. Created by mother-daughter duo Cashmira and Tan, this all-natural, vegan chutney offers versatility across various dishes and has garnered acclaim from chefs and food influencers alike. With a commitment to quality and sustainability, it’s now available at several premium retailers and plans further expansion, promoting culinary creativity and shared experiences.