THE SUGAR TRADE
Follow the podcast Immersive Business 06 in your app:
Follow the podcast Immersive Business 07 in your app:
THE SUGAR TRADE Book 1
4 parts · 12 h 21 min
The United States, 1988 to 2025. A microbiologist in southern Illinois freezes cream in liquid nitrogen and makes a product so cold that no ordinary freezer can hold it. A Texan who learned gelato in Buenos Aires puts his in a clear jar and has to persuade a supermarket chain to give it a shelf.
THE SUGAR TRADE Book 2
4 parts · 15 h 42 min
Burlington, Vermont, 1978 to 2000. Two friends from Merrick, Long Island, take a five-dollar correspondence course in ice cream making, rent a derelict gas station, and start selling cones to college students in a state whose winters are the worst possible conditions for the trade.
THE SUGAR TRADE Book 3
4 parts · 14 h 12 min
New York and Logan, Utah, 2006 to 2025. Three confectioners discover the same defense in a category that has no patents and no switching costs: make less than people want, and make the wanting visible. Christina Tosi builds a bakery out of the leftovers of a restaurant group and names a pie after an addiction.
THE SUGAR TRADE Book 4
4 parts · 14 h 31 min
Southampton, Philadelphia and Columbus, 1969 to 2024. Kathleen King sells cookies at her father's farm stand on eastern Long Island before she is old enough to drive, builds a bakery on Main Street, sells most of it, and loses the right to trade under her own first name.
THE SUGAR TRADE Book 5
4 parts · 16 h 2 min
The United States and Vancouver, 1991 to 2025. In May 1991 the Food and Drug Administration puts stevia leaf under an import alert, and for seventeen years the sweetest plant in commerce cannot legally be sold as food in America.
THE SUGAR TRADE Book 6
4 parts · 15 h 18 min
The United States, 1990 to 2025. A federal statute signed on 8 November 1990 turned the sentence on a candy wrapper into a regulated object, with categories, evidence standards and a docket number. Two American companies had to live inside those categories.