Ep 83. Heike Winter - Why Artisanal Still Matters

00:00 – Introduction
01:05 – From Germany to Scotland
02:10 – Discovering the Isle of Harris
04:30 – A Dream, a Word, and a Business Idea
06:45 – From Concept to First Jar
08:00 – Changing How People Think About Mustard
10:05 – Producing Food in a Remote Location
14:10 – Organic Ingredients and Sustainability Challenges
17:15 – Visitors, Honesty Boxes, and Tastings
18:45 – Creating Unusual Flavours
21:30 – Recognition and Leadership
23:00 – Growth Without Becoming Mass Market
25:15 – The Future of Mustard and Clean Food
29:00 – Certification, Labels, and Consumer Choice
33:00 – Personal Growth and Finding One’s Calling
34:45 – Closing Thoughts

Visit her website here (hebrideanmustard.com).
Visit her on Instagram here (instagram.com/hebrideanmustard).

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.