Bad Bunny – World’s Hottest Tour stops at DC’s Nationals Park on Aug 23
Bad Bunny already has a full-fledged arena tour scheduled this year, but he’ll follow it up with his first stadium trek in the summer.
Bad Bunny’s World’s Hottest Tour
The Latin pop star’s World’s Hottest Tour will launch with a U.S. leg on August 5 at the Camping World Stadium in Orlando, Florida. The trek wraps Sept. 30 at SoFi Stadium in Los Angeles, and during the U.S. leg, Bad Bunny will get support from Alesso and Diplo on select dates.
Related:
Kendrick Lamar’s The Big Steppers Tour Aug 4 at DC’s Capital One Arena
Bad Bunny will follow up his U.S. tour with a run of shows in Central and South America, as well as the Caribbean. That run kicks off Oct. 21 in Santo Domingo, Dominican Republic, and wraps Dec. 9 in Mexico City.
![Bad Bunny - World's Hottest Tour stops at DC's Nationals Park on Aug 23](https://dc.flavrreport.com/wp-content/uploads/2022/07/Screen-Shot-2022-07-08-at-8.28.33-AM.png)
Bad Bunny – World’s Hottest Tour stops at DC’s Nationals Park on Aug 23
Tickets for Bad Bunny’s World’s Hottest Tour are on sale now via the tour’s website and through VividSeats.
Bad Bunny World’s Hottest Tour Dates
Aug. 5 – Orlando, FL @ Camping World Stadium
Aug. 9 – Atlanta, GA @ Truist Park (with Alesso)
Aug. 12 – Miami, FL @ Hard Rock Stadium (with Alesso)
Aug. 18 – Boston, MA @ Fenway Park (with Alesso)
Aug. 20 – Chicago, IL @ Soldier Field
Aug. 23 – Washington, DC @ Nationals Park (with Alesso)
Aug. 27 – New York, NY @ Yankee Stadium (with Diplo)
Sept. 1 – Houston, TX @ Minute Maid Park (with Alesso)
Sept. 7 – San Antonio, TX @ Alamodome (with Alesso)
Sept. 9 – Dallas, TX @ AT&T Stadium (with Alesso)
Sept. 14 – Oakland, CA @ RingCentral Coliseum (with Alesso)
Sept. 17 – San Diego, CA @ PETCO Park (with Alesso)
Sept. 23 – Las Vegas, NV @ Allegiant Stadium (with Alesso)
Sept. 28 – Phoenix, AZ @ Chase Field (with Alesso)
Sept. 30 – Los Angeles, CA @ SoFi Stadium (with Diplo)
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Get Your Tix Now DC! Horror Hit “Soul Trader” heads to DC Shorts International Film Fest Sept 6, with Director/Producer Susan Dynner, Executive Producer / Actress Shauna Grace in person
Horror Hit “Soul Trader” heads to Washington DC at DC Shorts International Film Fest September 6, with Director/Producer Susan Dynner, Executive Producer / Actress Shauna Grace in person
Award-winning short film The Soul Trader will be to be screened in Washington DC as part of DC Shorts International Film Fest in ALAMO DRAFTHOUSE CINEMA DC (630 Rhode Island Ave NE) on Friday September 6 at 12pm.
The Soul Trader is a 12 minute short proof of concept for a feature or series directed by Susan Dynner (Brick, Punk’s Not Dead, Code Blue: A Love Story) and starring Shane West (A Walk to Remember, ER, The Dirty South), Donna Mills (Knots Landing, Nope, Origin), and newcomer Shauna Grace.
The story follows Coral Chase (Shauna Grace), an occult hitwoman who has the power to steal life-extending souls, which she then sells to vain, wealthy elites like Erica Claessen (Donna Mills), who clings to the crumbs of youth. She’s flanked by stoic bodyguard Damien (Shane West), who ultimately emerges from the shadows as her rival when she’s about to carry out a money-spinning hit at a target’s home and realizes she’s not the only one with murder in mind.
“We’re excited to share this story and show a strong female lead that audiences are falling in love with”
Director / Producer Susan Dynner
The short film launched at the Cannes Film Festival’s American Pavilion in May and has been gaining momentum ever since.
It won its first award just weeks later at the Manhattan Film Festival in NYC. Now it’s set to screen at many more festivals on the West Coast, East Coast and across the globe.
“This project is definitely a good luck charm. Playing the role of Coral, working with our cast and crew has been incredible. But the biggest thanks is the reaction from the audience. Getting to meet people who are excited and inspired by the story and characters.”
Actress / Executive Producer Shauna Grace
Meanwhile the filmmaking duo Susan Dynner and Shauna Grace are busy taking meetings toward their next step.
What is their next step?
“This was always meant as a proof of concept short film to become a feature film or TV series. With the sold-out screenings and awards, it just confirms our feeling that this story is so much bigger than a short.”
Susan Dynner
Actress Shauna Grace has been receiving strong reviews, comparing her on screen presence to other heroines including Charlize Theron and Scarlett Johansson.
Dynner’s experience as a studio development executive for visionaries such as Richard Donner and Wolfgang Peterson shines through. Also, her producing work on Sundance hit “Brick” and festival darling “Punks Not Dead” shows her ability to bring production value on a range of budgets.
Both Dynner and Grace will attend their DC Shorts screening on Friday September 6 at 12pm and be available afterwards to discussion.
The Soul Trader is directed and produced by Dynner, written by newcomer Mike Underwood, photographed by Matthias Schubert (The Door Man, Selena Gomez: My Mind & Me, Shelter in Solitude), produced by Lauren Bancroft (The Making of Happier Than Ever: A Love Letter to Los Angeles, Wild Bitch, Bite Size Halloween), edited by David Hopper (God Bless America, In Between Songs, Rust Creek), and executive produced by Shauna Grace, with music composed by Jeff Russo (Fargo, Ripley, Star Trek: Discovery).
See The Soul Trader at DC Shorts Film Festival on Friday September 6, 2024 at 12pm. Tix available here: https://dcshorts.filmbot.com/2024/passes-tickets/
Can DC get Somm-Approved wine from a Can? We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
![](https://dailyovation.com/wp-content/uploads/2024/08/Kristin-Our-Story.webp)
Nomadica Wines ‘s Owner Kristin Olszewski
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-approved wine.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines14-1017x1024.jpg)
Nomadica Wines ‘s Owner Kristin Olszewski; Source: instagram.com/nomadica
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines20-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines7-714x1024.jpg)
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines10-927x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines8-931x1024.jpg)
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines12-1024x1016.jpg)
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines22-896x1024.jpg)
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines18-877x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines15-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines13-1024x668.jpg)
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines4-918x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines19-852x1024.jpg)
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines11-921x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines3-844x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
Bubbly East Coast Prosecco Tasting! Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
DC Heads to NYC for Prosecco! Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
![New York Wine Studio's Alan Tardi](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-6.13.37 AM-898x1024.png)
New York Wine Studio’s Alan Tardi
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
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DC gets inspired by ‘Chocolate Epiphany’ Honeymoon Chocolate Wants to Help you
Ever Get so Inspired you had a ‘Chocolate Epiphany? Honeymoon Chocolate Wants to Help you
Have you ever felt better after a good meal? The flavors that linger. The euphoria that captures your attention. You’re inspired. You can’t help but smile.
Today we’re talking with Honeymoon Chocolates’ Cam Loyet.
You use the phrase ‘Chocolate Epiphany’. What does it mean to you?
So up in Bloomington, Illinois, where Hayley and I met there’s a restaurant called the Epiphany Farms it’s farm to table. It’s expensive because you’re getting the highest quality meal. We were only college students. So we really couldn’t afford it, except for once a year. Every meal I had there, I had what seemed like this Epiphany with food where everything tasted better than any meal I’d had in the last 4 weeks. It was just incredible and we hope that you know our chocolate can do that for our customers.
It’s this experience where only a single bite can tide you over or a little bit goes a long way, because not only was the flavor so incredible, but it lasts 5 or 10 minutes, the flavor in your mouth just lingers.
That’s where “Chocolate Epiphany“ comes from being sweetened with honey. It doesn’t have to be sweetened with cane sugar.
Honey is as local as it gets and it’s as unrefined as it gets with the sweetener completely untouched, raw unfiltered honey.
A lot of our competitors use coconut, sugar, monk fruit or stevia, and those are all processed ingredients, one way or another. Even cane sugar is processed.
So we’re doing our best to create this experience through chocolate and communicate with our customers; and hopefully it becomes an epiphany in the process.
Honeymoon chocolate is a love story, a health story, a delicious flavor, story and an environmental story. What else can we add to that?
It’s definitely a love story, my girlfriend at the time, now my wife; we met at Illinois Wesleyan University, and started this crazy business of sweetening chocolate with local honey. Yes, we need chocolate with local honey. And it’s a bittersweet journey. We instantly found out all of the trials and tribulations of owning our own business.
Also the cocoa supply chain. It’s a lot like the diamond industry where there’s a lot of slave labor and a lot of issues with those who really do all the hard work and effort. There’s a lot of effect we can have as we scale.
Yeah, a love story. It;’ sweet. It’s romantic. That’s one of the main reasons why we named it Honeymoon Chocolates because it always has its place at romantic events.
We do our best to attract those who want to gift our product. A lot of our customers do gift our chocolate.
It’s environmental as well. It’s all compostable packaging. We have a goal of using only clean energy in the future, but again, it continues to be bitter sweet because chocolate is a very power hungry industry. It takes a lot of effort and energy to manufacture chocolate. It takes a lot of effort and energy just to get the cocoa here.
There’s a lot of effort in our industry to be transparent on the energy that is being used in the emissions and our goals to be a bit more transparent on that as well. But we do our best.
I never want our Honeymoon Chocolates wrapper to be out on the streets blowing in the wind without the ability to biodegrade or compost. So we go a little bit more a little bit above and beyond.
Visits Honeymoon Chocolates at: https://hmchocolates.com
On Instagram, at: www.instagram.com/honeymoonchocolates
On Facebook, at: https://www.facebook.com/honeymoonchocolates
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Chris Brown & Lil Baby: One Of Them Ones Tour July 19 at DC’s Capital One Arena
Chris Brown & Lil Baby: One Of Them Ones Tour July 19 at DC’s Capital One Arena
Chris Brown and Lil Baby will bring their co-headlining One of Them Ones tour across 27 dates in 2022, presented by Rolling Loud.
The duo will be performing across North America in July and August
Dates begin with a July 15 show at Raleigh, NC’s Coastal Credit Union Music Park at Walnut Creek and run through a closing show scheduled for Saturday, August 27 at T-Mobile Arena in Las Vegas. Other stops along the way includie Capital One Arena (Washington D.C.), Madison Square Garden (New York), Dos Equis Pavilion (Dallas), and KIA Forum (Los Angeles).
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Salif Keita at City Winery DC on Aug 24 part of 2022 U.S. Summer Tour (Late Show)
Fri Jul 15 – Raleigh, NC – Coastal Credit Union Music Park at Walnut CreekSat Jul 16 – Virginia Beach, VA – Veterans United Home Loans Amphitheater at Virginia Beach
Sun Jul 17 – Philadelphia, PA – Waterfront Music Pavilion
Tue Jul 19 – Washington, D.C – Capital One Arena
Fri Jul 22 – New York City, NY – Madison Square Garden
Sat Jul 23 – Boston, MA – Xfinity Center
Tue Jul 26 – Newark, NJ – Prudential Center
Wed Jul 27 – Hartford, CT – XFINITY Theatre
Fri Jul 29 – Toronto, ON – Budweiser Stage
Sat Jul 30 – Detroit, MI – Pine Knob Music Theatre
Sun Jul 31 – Columbus, OH – Nationwide Arena
Tue Aug 02 – Cincinnati, OH – Riverbend Music Center
Thu Aug 04 – Chicago, IL – Hollywood Casino Amphitheatre^
Fri Aug 05 – St. Louis, MO – Hollywood Casino Amphitheatre
Sat Aug 06 – Indianapolis, IN – Ruoff Music Center
Tue Aug 09 – Charlotte, NC – PNC Music Pavilion
Wed Aug 10 – Atlanta, GA – Lakewood Amphitheatre
Fri Aug 12 – West Palm Beach, FL – iTHINK Financial Amphitheatre
Sat Aug 13 – Tampa, FL – MIDFLORIDA Credit Union Amphitheatre
Tue Aug 16 – Dallas, TX – Dos Equis Pavilion
Wed Aug 17 – Houston, TX – Toyota Center
Fri Aug 19 – Albuquerque, NM – Isleta Amphitheater
Sat Aug 20 – Phoenix, AZ – Ak-Chin Pavilion
Sun Aug 21 – Irvine, CA – Five Point Amphitheatre
Tue Aug 23 – Concord, CA – Concord Pavilion
Fri Aug 26 – Los Angeles, CA – KIA Forum
Sat Aug 27 – Las Vegas, NV – T-Mobile Arena^ Chris Brown Only
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Oryx Desert salt brings Taste, Health and Social Good to Your Gourmet Experience
Oryx Desert salt brings Taste, Health and Social Good to Your Gourmet Experience
Oryx Desert Salt Taste
In the crowded world of salts and condiments, Oryx Desert Salt is working hard to separate itself from the crowd and more and more people are noticing.
Come have a taste and a closer look….
Oryx Desert Salt has a heightened taste, even when compared to other gourmet options. Subtle, yet bold. It adds a zest to the bite while being gentle on your palate. A finishing salt who’s magic is pulling out an extra bit of dimension from most dishes.
I tried it on poultry, rib eye and salmon. Bringing out the juice and flavor. Each time the taste was noticeably enhanced.
With its distinctive flavor profile using less salt will achieve that enhanced flavor and Oryx is still going, creating more exclusive flavored salts for exciting new taste experiences
So far I’ve only sampled their white salt, but judging by that experience, I’d LOOOVE to try their variety.
“Salt is the smallest ingredient in any meal yet it has the biggest impact”
Oryx Desert Salt’s Flavors
SMOKED SALT – cold smoked over French Oak shavings
WINE SALT – soaked in Shiraz red wine and sundried
BRAAI/ BBQ SALT – free from additives, flavourants, preservatives, wheat or gluten fillers.
Oryx Desert Salt’s Health Benefits
Oryx Desert Salt has all the essential minerals and trace elements that exist naturally in salt, including magnesium, zinc and potassium.
It’s 100% pure, crystal-white, natural desert salt. Sun-dried, unrefined, no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun.
Why is this important? To really understand, let’s put on our science lab coats and get into the specifics.
There are two elements of salt – sodium and chloride – and they each play vital roles to your healthy body.
Sodium helps your nervous system, controls your taste, smell and touch, helps your muscles (and heart) work and helps your brain talk with the rest of your body.
Chloride is key for digestion and helps keep your blood moving.
Okay, science class is over.
But, yeah, that’s how important salt is to us. And how important Oryx Desert Salt recognises their role.
Some of us, honestly, haven’t put that much thought into what kind of salt we’re using. And now we know we should.
The Oryx Desert Salt Story
Back in the Summer of 2020 inspiration struck CEO / Founder Samantha Skyring when she took a 7 day walk through South Africa’s Namib Desert.
During the journey, she had several up-close encounters with Oryx Gazella (large antelopes) and learned the Oryx go a lifetime without drinking water.
How do they survive it?
The salt plays a big part. The animals get the necessary minerals and trace elements vial by licking native salt.
If you look on Oryx Desert Salt’s packaging, you’ll notice the Oryx, with its striking coloring and presence, because became the symbolic icon for Oryx Desert Salt.
Oryx Desert Salt Cares About Our World
They support small, local businesses, build partnerships and advocate for eco-awareness.
Oryx Desert Salt believes in impact sourcing which is choosing to source locally where possible and supporting small, often women-owned businesses.
They also work to build collaborative relationships (from their chefs, cooking schools and beyond) seeing them as valued ambassadors.
Their cotton bags, aprons and shopper bags are manufactured by a women’s home industry community group.
They partner with organizations like the Ukama Foundation, Macassar Pottery, Khomani San and Mier communities who own !Xaus Lodge in the Kgalagadi Transfrontier Park in the Kalahari Desert.
Where To Buy
Available at Whole Foods throughout the county, on Amazon and on their website here.
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