Ep. 162: Salsa with Heart, and a Chef's Guide to Spring Veggies
About this episode
Aidan Milligan and Luke Keating discuss their entrepreneurial journey with Aidan's Salsa, while also exploring spring vegetables and tipping culture.
It's hot out - perfect chips and salsa weather! Aidan Milligan and Luke Keating are in the studio with Delicious City to talk about Aidan's Salsa , but their story is about much more than a delectable dip. The two friends are following their dreams of becoming entrepreneurs, an extra special pursuit for two young men with Down syndrome. At Aidan's Salsa, the mission goes beyond great taste. They envision a vibrant community where fresh, high-quality salsas bring people together and create a meaningful opportunity. Plus: Eli and Marisa talk tipping, spring veggies, and the absolute best things they ate this week. ( 00:00 ) Tipping culture and the World Cup in Philly ( 05:31 ) Sign up for the Delicious City newsletter, it's free! ( 07:12 ) Aidan Milligan and Luke Keating of Aidan's Salsa ( 20:03 ) Marisa's got a new laugh ( 21:23 ) Best Bites: Birria ramen, clams and deviled eggs (29:35) Eli's Guide to Spring Vegetables: tips from a chef And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow…
People in this episode
Host: Eli Kulp
Guests: Aidan Milligan, Luke Keating
Topics covered
- salsa
- entrepreneurship
- Down syndrome
- spring vegetables
- tipping culture
- food
Keywords
- salsa
- Down syndrome
- entrepreneurship
- spring vegetables
- tipping culture
- food
Sponsors
Peter Breslow Consulting and PR, Breakdown Media
Mentioned in this episode
Organizations: Aidan's Salsa
More episodes of Delicious City Philly
- Ep. 171: Cheesesteak In A Bottle? Yes, It Exists
- Ep. 170: Chef Evan Snyder is Fired Up, Literally
- Ep. 169: Everything Eli Ate in Spain, and a Brass Monkey Pastry-Palooza
- Ep. 168: James Beard Winner Jesse Ito: The 9-Year Journey to His First Award
- Ep. 167: Viral Caviar Pizza and Gastro-Travel
- Ep. 166: Eat, Yeet, Repeat! and our Best Bites of the Week
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