Hey there, I'm Stephanie Gravalese, and in this episode, I'm taking you back to a chat I had with Nate Scull in 2022. Nate used to work with Hermit Thrush Brewery, a place that was all about using what nature gives us to make some really unique beers. Even though the brewery closed its doors in 2024, there's a lot we can learn from how they did things.

Back in 2021, I dove into how breweries are getting creative with wild ingredients, and that's when I first stumbled upon the cool stuff Nate and his team were doing. We talked about how they found and used these wild plants and ingredients, how things changed as they started brewing more and more, and how important it was to them to always respect nature.

Nate shared stories about the challenges and adventures of brewing with what you can find in the wild. It wasn't always easy, especially as they tried to grow, but it was important to them to stick to their roots and make sure they always did right by the environment.

From the challenges of supply chain snags to the triumphs of a perfectly balanced dish, I spoke with seven women in the food industry who shared their real-world experiences of running a food business. Here's how they stay dedicated, inspired, and manage to lead by example.

I speak with chef and author Paola Velez, who, in her debut cookbook, "Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store," revisits the bodegas of her Bronx upbringing—places that were much more than mere shopping destinations; they were the heart of her community.

Bodegas serve purposes beyond quick stops for snacks or soda; they're where life's little moments unfold, where you catch up with neighbors, find that elusive recipe ingredient, or spot Paola herself, gathering inspiration from the aisles. I'm excited to share this love letter with these important third spaces in this episode and much more.