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Kelly Carlin – Avoiding Society’s Culture Trap – REPLAY

Join Jim Serpico on a journey of self-reflection, laughter, and enlightenment as he sits down with the one and only Kelly Carlin. They’ll explore the meaning of life (no, really), discuss ego and meditation, dive into the challenges of growing up in…

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Rebecca Firkser – Food Media Reimagined – REPLAY

Jim Serpico speaks with Rebecca Firkser, a Brooklyn-based writer, recipe developer, and food stylist. They talk about developing recipes for cookbooks and websites, being on set for a food photography shoot, Taylor Ham, the world of food media, and…

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Jeanette Candido of The Granola Plant: Food Trucks and Farmers Markets

Before Jim interviews Jeanette Candido, the founder of The Granola Plant, he gives you a status update on his mobile food trailer.

Jim spoke with Jeanette, an artisan granola producer and distributor known for her Gluten-free, oil-free, and processed…

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Auntie Anne’s: Beyond Pretzels – A Delicious Story of Family, Community, and Success

Auntie Anne’s: Beyond Pretzels – A Delicious Story of Family, Community, and SuccessJoin me, Jim Serpico, on Bread For the People as I sit down with the legendary Auntie Anne’s Pretzel founder, Anne Beiler, for an intimate and heartwarming interview….

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The Dough of the Wise: A Conversation with a Mafia-Linked Bakery Investor and a Comedy Genius

Join host Jim Serpico as he welcomes an infamous Mafioso introduced only as “Tony.” Tony is a successful entrepreneur and restaurateur who credits his own success due to his unique “management” style.. Jim expresses his surprise to be talking to Tony,…

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REPLAY Patrick Duffy – The Magic of Sourdough Baking

Jim Serpico speaks with Patrick Duffy about playing Bobby Ewing on the hit series Dallas, baking sourdough, and the origin of Duffy’s Dough, a company specializing in dehydrated sourdough starter which he co-founded with his wife Linda, his…

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REPLAY Tom Cucuzza – Sourdough For People Who Are Busy AF

Jim Serpico speaks with Tom Cucuzza about sourdough, acid, PH, sourdough starter, temperature, a new rock band of Sourdough Bakers called Protease Enzymes, cold fermentation, rye flour, chasing sour, high protein flour, open crumb, Tartine style,…

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The Art of Making Pizza: Auggie Russo’s Passion for Quality and Community

In this episode of “Bread For the People,” host Jim Serpico sits down with Auggie Russo, the renowned small batch, handmade pizza maker behind Augie’s Infamous. With his Neapolitan-ish style pizzas and two portable pizza ovens, Auggie has gained a…

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Striking the Perfect Chord: Olivia Thai’s Harmonious Tale of Baking and Music

In this episode of “Bread For the People,” host Jim Serpico sits down with the multi-talented Olivia Thai, renowned for her incredible musical abilities displayed on American Idol and her exceptional journey as an entrepreneur. However, beneath her…

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A Slice of Resilience: Eamonn Murphy’s Journey through Music, Pizza, and Beating Cancer

Join host Jim Serpico in this captivating episode as he sits down with the incredible Eamonn Murphy, famously known as @themayorofpizza on Instagram. Eamonn shares his extraordinary story of being a semi-pro pizza maker, music aficionado, and…

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