Lettuce Wrap

Update: Thanks to your purchases, we raised $1,800 to support the work of Planting Justice! Thank you for supporting this effort.

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We’ve joined thousands of other #BakersAgainstRacism supporting…

We’re back! We didn’t plan to be away this long, but the world changed, quickly. In this episode, we share what it’s been like running three essential businesses during the COVID-19 pandemic, and how…

In our final episode of 2019, we take a break from interviews to talk about our favorite (and busiest!) time of the year: The holidays! We get personal and chat about our holiday history, how we prep…

In 2007, Anucha Kongthavorn stepped off a plane in San Francisco from his native Thailand, and got a job cooking the same day. He's spent his career in the service industry, from restaurant busser to…

This episode we talk about something we both know a bit about: farmers’ markets. Both NeoCocoa and Spice Hound owe their early success to these neighborhood marketplaces, and we firmly believe they’r…

Dan Mills turned his hobby of collecting commercial kitchen gadgets into Tinker Kitchen, a makerspace for community cooking. He joins us to talk about his inspiration for the space, why entrepreneurs…

Kelly Zubal of Inticing Creations made a custom guitar birthday cake for Journey guitarist Neal Schon, and appeared on TV next to Martha Stewart. Now she’s here with us to talk about how she got star…

We discuss the state of “plant-based meat alternatives” then taste seven different burgers, beef and not-beef, to see if we like (or can even identify!) the plant-based ones from Impossible Food and …

Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food in…

The lack of decent lunch options led Koji Kanematsu to launch Onigilly, serving onigiri—traditional Japanese rice balls—to busy American workers. He now has an ambitious mission to build Onigilly int…

Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career. He now runs two kitchen-based businesses, Seismic BBQ and South Basin Kitchen, and …

It was unusually warm in San Francisco in early June, so we took a quick break from interviews to chat with each other about ice cream to keep us cool during these rare, warm San Francisco evenings. …

This episode is dedicated to James Yamaoka.

Joel Sakakihara and his brother updated their grandfather’s 60 year old toffee recipe, and built a business that’s grown from farmer’s markets to Costco a…

Award-winning pastry chef Robert Hac joins us to taste some of the best chocolate croissants in San Francisco. Robert is the pastry chef at Sons & Daughters, where he builds seasonal desserts inspire…

As an entrepreneur, you do what it takes to make your dream a reality, and Elyce Zahn almost literally built Coco Tutti by hand. She makes gorgeous, “addictively edible” chocolate artwork, an award-w…

Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s G…

You don’t need passion to start a business, but you do need it to keep one going for a quarter century. Life-long entrepreneur Jack Epstein of Chocolate Covered sells over a thousand artisan chocolat…

Stuart went from whiskey novice to Certified Bourbon Steward, turning a bad first impression with whisky into a passion he now shares with others in his at-home whiskey tasting and cooking classes. W…

The baobab tree looms large in the life of Nafy Flatley. Its fruit juice nourished her when she was young, and powers her Teranga Juice business today. We discuss the origins of Nafy’s business and l…

From an immunology Ph.D to ice cream entrepreneur, learn how a book, a funny name, and a memory of an ice cream taco all came together to form Lori’s delicious desert business. We discuss reasons to …