On this episode of the “Hot Spot” series, which was recorded in early March, Gabriel Ornelas sits down with Loren Brill, Founder and CEO of Sweet Loren’s, a clean ingredient food company known for their all natural cookie dough. Loren discusses how her health journey and being a cancer survivor was the catalyst for starting the company and her mission of bringing clean, Non-GMO, gluten free treats to the world.

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Award winning Chef and Inventor of Floating Food, Mike Bagale calls in from Tulum, Mexico where he has been working on an upcoming project and exploring his passion with Food Is Medicine. He gives us some insight from his extensive research in the medicinal properties of different plants and foods we should be including into our daily routine.

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As we’re all staying home during the coronavirus pandemic, many of us have turned to cooking and baking projects to bring us comfort. We’ve pulled a selection of new and old cookbooks to help you hone in some useful skills while in quarantine.

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Master Tequilera, Bertha González Nieves, Co-Founder and CEO of Casa Dragones tequila discusses how her company is adapting and supporting the industry during COVID-19, the creation of Casa Dragones with her co-founder Bob Pittman and how they have pioneered premium sipping tequila to compete on the world stage of spirits. 

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To kick off our new “Hot Spot” series on On The Pass, we sat down with Michael Fox, Co-Founder and CEO of Fable Food Co, a new plant-based meat alternative company based in Australia. Michael shares with us his journey in creating the shiitake mushroom based product and where his company plans on taking it.

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Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn, NY give a sobering depiction of the current reality for many restaurant owners. We discuss their initiative with the NY Hospitality Coalition, how the Paycheck Protection Program is failing independent restaurant owners, and how they’ve pivoted their business to support the community.

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