If you missed it LIVE… Click here to listen or download this show! Show files are listed by date and the 4 segments are in reverse order.
My first guest is author and long time Sargento employee Tom Faley with his new book: “Treated Like Family: How an Entrepreneur and His “Employee Family” Built Sargento, a Billion-Dollar Cheese Company.” Do you want to build your business into a billion-dollar company? Maybe you want to create an “employee family” culture? Or perhaps you just REALLY love cheese!
At the age of nineteen, high school diploma in hand, Leonard Gentine knew two things: he wanted to own a family business that would pass from generation to generation, and he wanted to spend the rest of his life with Dolores Becker, a girl he’d met on a blind date.
For Leonard, life didn’t prove that simple!
This biography, told from the viewpoint of four generations of the Gentine family, places the reader in Leonard’s shoes as he advances from young man to old age and discovers life’s foundational lessons. Along the way, he endures outstanding debts, disappointments, and a collection of small businesses, all with Dolores at his side. It’s an inspirational story of perseverance, personal integrity, and a mind-set of always doing the right thing-as painful as that may be in the short term.
TREATED LIKE FAMILY details the development of Sargento-a nationally recognized cheese company and household name. At the same time, it’s a timeless story that showcases the importance of the individual and how a family united in a single purpose within the right culture is unstoppable.
Tom Faley invites the reader into the lives of the Gentine family and the men and women they hired, deftly weaving a story grounded in over 180 interviews-the collective voices of the company’s employees, retirees, and friends.
TREATED LIKE FAMILY offers a rare glimpse into the creative mind of an innovator and entrepreneur and underscores the rewards for all of us when we maintain our humanity toward one another: When one person motivates others to pull together, at times facing unspeakable odds, he is able not only to change their lives but to alter history. Order a copy NOW!
Tom Faley, as a 29-year employee of Sargento, had the opportunity to share numerous, private conversations with the founder, Leonard Gentine, before his passing. As a long-term veteran of Sargento, Tom speaks on a large portion of the corporate history from first-hand experience. Holding an MBA in Marketing, Tom played active roles in shaping Sargento, including starting and developing many departments within the company: marketing, consumer research, consumer promotions and new product development. In addition, he holds a patent in his name for Sargento. For over eight years, he has written a blog as well as weekly essays underscoring the company’s culture. Learn more about Tom Faley. Follow Tom on FaceBook & TwitterGood Life Guy’s Wine of The Week:
2016 Julien Braud Forty Once Muscadet, Loire White Wine
Though it’s not a true ‘Forty’, this liter of Muscadet has all the attitude of 5th Ave & Bergen on a late Friday night. Julien Braud wanted it that way, so he found the right bottle and slapped a shiny green & gold label on it. In addition to his own 27-acre biodynamic estate, Julien also runs Fief Aux Dames, his dad’s 65-acre property that’s now its 6th generation under Julien. His ‘Forty Ounce’ is made from 100% Muscadet Sèvre-et-Maine that goes into his more expensive bottlings. This stuff is no joke, just a great deal for the money.Flavor Profile: Lighter medium-bodied, dry. Citrus aromas followed by minerals, green apple, and a touch of brine. Crisp finish. Pair with seafood and any white protein. Only 12% ABV
2016 Julien Braud Forty Once Muscadet, Loire White Wine
Though it’s not a true ‘Forty’, this liter of Muscadet has all the attitude of 5th Ave & Bergen on a late Friday night. Julien Braud wanted it that way, so he found the right bottle and slapped a shiny green & gold label on it. In addition to his own 27-acre biodynamic estate, Julien also runs Fief Aux Dames, his dad’s 65-acre property that’s now its 6th generation under Julien. His ‘Forty Ounce’ is made from 100% Muscadet Sèvre-et-Maine that goes into his more expensive bottlings. This stuff is no joke, just a great deal for the money.Flavor Profile: Lighter medium-bodied, dry. Citrus aromas followed by minerals, green apple, and a touch of brine. Crisp finish. Pair with seafood and any white protein. Only 12% ABV
2016 Nine Hats Benches Vineyard Pinot Gris
Dutcher Crossing Winery represents an authentic and enjoyable experience for wine-lovers who visit the beautiful Dry Creek Valley. The perfect blend of award-winning wines, gorgeous wine country views and warm hospitality await visitors.
Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!
Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. Ali was named as one of Forbes Magazine’s 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor’s, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City.
Jameson Triple Distilled Irish Whiskey
Knowing how to balance flavor and spice can transform a dish. But whether you’re looking to liven up what’s already in the refrigerator or trying something new, figuring out just the right blend of spices to use can be intimidating. Cooking with Spices is a comprehensive reference cookbook that explains the regional origins of spices from around the world and gives you easy-to-follow recipes for rubs, pastes, sauces, and blends. Cooking with Spices serves up recipes with a pinch of history to give your taste buds something to talk about.
About the Author
The 2016 vintage is a gorgeous, mouth-watering example from another stellar Oregon growing season. This has a pale straw color with glistening edges. Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass. Juicy flavors of just ripe pear, wild honey and pineapple are framed by a balance of viscous texture and clean, racy acidity. I really like this wine and it shows the fine vintage and the talented wine making at the home of Pinot Gris in Oregon – King Estate.