In Episode 6 of Effects of Change, Jamila and Gabriel sit down with Fawn Weaver, entrepreneur, author, and spirits mogul, CEO of Grant Sidney Inc. and owner of Uncle Nearest Premium Whiskey. They discuss leading as your authentic self. Jamila and Gabriel close out the series by reflecting on everything they've learned through these conversations, the progress that has been made, and the work that still lies ahead.

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Learn more about On The Pass:

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Lets work together! Get in contact:

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In Episode 5 of Effects of Change, Jamila and Gabriel sit down with Clare Reichenbach, CEO of the James Beard Foundation, and Tim Brooke-Webb, Managing Director of the World’s 50 Best Restaurants, Bars, and Hotels platform. They discuss awards, recognition, and the importance of these platforms as vehicles for discovery and community building.

Learn More about The World's 50 Best Ecosystem:

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Learn more about The James Beard Foundation:

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Watch On The Pass Original: RARE, A Chef's Story:

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Learn more about On The Pass:

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Lets work together! Get in contact:

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In Episode 4 of Effects of Change, Jamila and Gabriel sit down with Melina Shannon-DiPietro, Managing Director of MAD, the nonprofit founded by chef René Redzepi of restaurant Noma, and Juliane Caillouette Noble, Managing Director of the Sustainable Restaurant Association. Together, they discuss sustainability, the supply chain, and the broader impact of how and what we eat.

Follow Melina Shannon-DiPietro and Juliane Caillouette Noble on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Learn more about On The Pass:

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Lets work together! Get in contact:

https://www.studioornelas.com

In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World’s Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create.

Learn more about Bon Appétit:

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Follow Daniel Humm and Elena Reygadas on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Learn more about On The Pass:

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Lets work together! Get in contact:

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In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food.

Learn more about Bon Appétit:

https://bit.ly/49CWK51

Follow Sean Sherman and Rupa Bhattacharya on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Learn more about On The Pass:

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Lets work together! Get in contact:

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Jamila and Gabriel kick off this series opener by introducing Effects of Change, a Bon Appétit and On The Pass original six-part series. The series explores progress and features intimate conversations with some of the most influential change-makers in the restaurant and hospitality industry.

Learn more about Bon Appétit:

https://bit.ly/49CWK51

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Watch On The Pass Original: RARE, A Chef's Story:

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Lets work together! Get in contact:

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How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offerings.

In this episode of On The Pass, we’re joined by two culinary visionaries who have helped shape San Francisco’s dining scene—Thomas McNaughton and Ryan Pollnow, partners and co-executive chefs of Flour + Water Hospitality Group. Renowned for their dedication to craft, sustainability, and culture-driven leadership, Thomas and Ryan oversee an impressive portfolio, including Flour + Water Pasta Shop and Penny Roma in the Mission District, as well as Flour + Water Pizzeria and Flour + Water Foods.

Together, they pull back the curtain on their dynamic partnership and share the philosophies that guide their decision-making—whether it's building a thriving restaurant culture, championing regenerative agriculture, or redefining what it means to make high-quality, organic pasta accessible to all. We also dive into their approach to leadership, the evolution of Flour + Water, and how their team continues to push the boundaries of Italian-inspired cuisine.

And as a special treat, On The Pass listeners get 15% off Flour + Water Foods’ organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly special—you don’t want to miss out!

Learn more about Flour + Water Hospitality Group:

https://bit.ly/3Empt3s

Follow Flour + Water on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Lets work together! Get in contact:

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No matter where you are in the world, January is a time for reflection—a moment to consider how we’ve moved through the past and envision how we want to step into the future. January offers us a cultural and astrological milestone, the New Year, as an opportunity to start fresh.

For many, Dry January becomes a product of this cultural shift, reflecting a growing interest in a more health-conscious start to the year. Some dive in wholeheartedly, others embrace a "Damp January," balancing moderation with indulgence, and some choose not to participate at all. Regardless of where you fall on this spectrum or how you choose to begin the year, this episode is for you.

This is a story about flavor—bold, innovative, and deeply considered. It just so happens that this flavor comes through the lens of nonalcoholic beverages. In the Season 6 opener, we sit down with Murray Paterson, founder of MURI, a pioneering drinks brand born out of the gastronomic community in Copenhagen. Inspired by the city's renowned expertise in fermentation and its culinary creativity, MURI is redefining what it means to enjoy a nonalcoholic or low-ABV drink.

Using obscure ingredients, inventive flavors, and techniques typically associated with high-end cuisine, Murray and his team create beverages that transcend the concept of "alternatives." These drinks stand on their own as complex, delicious, and innovative expressions of flavor. MURI’s offerings are a celebration of taste and creativity, challenging traditional boundaries in the drinks world.

In this episode, you’ll hear Murray’s infectious passion for flavor as he dives deep into the artistry of his craft, his vision for the evolving nonalcoholic drinks category, and the philosophy that drives Muri.

Learn more about MURI:

https://bit.ly/4hgPcsw

Follow MURI on Instagram:

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Watch On The Pass Original: RARE, A Chef's Story:

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Learn more about On The Pass:

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Lets work together! Get in contact:

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