In this episode of South End Stoop Sessions, host Cate Brinch sits down with KK, Anna and Emmie, the three neighbors behind Roe House Caviar, a brand born on Worcester Street in Boston's South End. Anna traces her route into the fish trade, from culinary school to the kitchen at L'Espalier, where she first plated caviar, and on to running Wulf's Fish as it grew from a small Brookline shop into a wholesale business on the Boston Fish Pier. The three explain why caviar costs what it does, with some sturgeon taking up to sixteen years to reach maturity, why all caviar is roe but not all roe is caviar, and why farmed sturgeon is the ethical choice rather than the compromise. They also make a case for Bugles, mashed potatoes and a bump off the back of your hand, and close with their own South End favorites.

Key Points From This Episode:

[00:00:00] Introduction

[00:01:14] KK, Anna and Emmie introduce themselves and their favorite tins

[00:03:21] Anna's route into food: culinary school and the kitchen at L'Espalier

[00:05:59] Her first encounter with caviar, and how much one tin differs from another

[00:08:00] Business school, then running Wulf's Fish from Brookline to the Boston Fish Pier

[00:10:09] Sourcing standards: marine-based feed, fallowing pens and fish welfare

[00:11:21] Why the seafood world is still "a bit of the Wild West"

[00:13:54] Moving a highly perishable product from farm to jar, and what original tins are

[00:14:55] Red flags on a label, and why pasteurized caviar is worth avoiding

[00:16:08] Why Roe House refuses the classic, royal and imperial grading other brands use

[00:18:35] Bugles, blinis and mashed potatoes as unexpected vehicles for caviar

[00:19:45] What a caviar bump is, and why the warmth of your hand opens up the flavor

[00:23:09] Why caviar costs what it does: sturgeon that take years to reach maturity

[00:24:35] All caviar is roe, but not all roe is caviar

[00:26:28] Wild versus farmed, and why farming is the ethical route for sturgeon

[00:28:57] Three neighbors on Worcester Street: how Roe House came together

[00:32:11] Pop-ups, private tastings and building the brand around community

[00:34:02] Neighborhood rapid fire: South End restaurants and under-the-radar businesses

Links:

• Roe House Caviar: https://eatroehouse.com

• Roe House Caviar on Instagram: https://www.instagram.com/eatroehouse

In this season two premiere of South End Stoop Sessions, Cate Brinch sits down with Boston Ballet Executive Director Ming Min Hui and Artistic Director Mikko Nissinen. They share how Boston became home, how Mikko reshaped the company’s artistic identity, and why live performance still matters in an increasingly digital world. The conversation covers Boston Ballet’s approach to The Nutcracker, Ming and Mikko’s working partnership, the organization’s global roster of dancers, its education and adaptive dance programs, and the role the Ballet plays in the South End and across Boston. They also talk favorite neighborhood spots, tuna fishing, career purpose, and the mission that keeps them committed to the arts.

Key Points From This Episode:

[00:00:00] Introduction

[00:01:33] Ming Min Hui and Mikko Nissinen introduce their roles and tenures at Boston Ballet.

[00:02:04] Ming shares how business school brought her from New York to Boston and how the city became home.

[00:02:55] Mikko reflects on his international path from Finland to Boston and why he plans to stay.

[00:05:32] Mikko explains arriving as a “game changer” and building an organization relevant to today’s audiences.

[00:06:35] The importance of experiencing art live in a social and communal setting.

[00:07:09] Boston Ballet’s artistic identity across classical, neoclassical, contemporary, and modern dance.

[00:07:52] Mikko explains his approach to The Nutcracker and why he treats it as a gateway into ballet.

[00:09:12] Boston Ballet approaches the 1,000th performance of Mikko’s production of The Nutcracker.

[00:10:20] Ming reflects on working with Mikko and what she has learned from his long-term leadership.

[00:11:19] Mikko describes his partnership with Ming and their shared focus on what is best for the organization.

[00:12:10] Mikko recalls a memorable Nutcracker performance involving a young mouse performer and the orchestra pit.

[00:12:49] Ming reflects on stepping down and what she will miss most after 11 years at Boston Ballet.

[00:14:35] Ming shares her go-to South End restaurants for business lunches.

[00:15:04] Boston Ballet’s roughly 60 dancers represent as many as 19 or 20 nationalities.

[00:15:25] Mikko explains the competition to join Boston Ballet, with around 1,300 people pursuing five company spots each year.

[00:16:12] Mikko talks tuna fishing, while Ming shares stories about his passion for cooking and preparing fish.

[00:17:39] Boston Ballet’s dance education begins in infancy and extends across a large student community.

[00:18:33] Mikko discusses the scale of Boston Ballet’s school and the impact of its adaptive dance program.

[00:20:20] Mikko and Ming share how they experience art and community throughout the South End.

[00:21:38] Boston Ballet welcomes around 200,000 theatergoers annually and extends its reach through touring.

[00:22:56] Mikko reflects on how dance changed his life and his commitment to preserving and advancing the art form.

[00:23:42] Ming explains why she left a traditional finance path to build a mission-driven career in the arts.

Links:

Boston Ballet: https://www.bostonballet.org/

Mikko Nissinen on LinkedIn: https://www.linkedin.com/in/mikko-nissinen-97331a31

Ming Min Hui on LinkedIn: https://www.linkedin.com/in/mingminhui/

In this episode of South End Stoop Sessions, Cate Brinch sits down with Valerie Gurdal, the longtime owner of Formaggio Kitchen, to share the story behind one of Boston's most beloved specialty food shops. Valerie reflects on building the South End location, traveling the world to source exceptional cheeses, wines, pantry staples, and handcrafted products, and forming lasting relationships with producers across Europe. She also discusses the evolution of the neighborhood, the challenges of importing and running an independent business, mentoring the next generation, and ultimately passing Formaggio Kitchen into trusted hands. It's a conversation about craftsmanship, community, and the passion behind creating a truly one-of-a-kind food destination.

Key Points From This Episode:

[00:00:00] Show intro.

[00:00:20] Valerie Gurdal's journey from working at Formaggio Kitchen to becoming an owner.

[00:01:58] Finding the South End location and the story behind opening the Shawmut Avenue store.

[00:03:57] Opening Formaggio Kitchen in 1999 and the early days of the South End neighborhood.

[00:05:05] Traveling the world to source specialty foods, cutlery, and artisan products.

[00:05:53] Direct importing, working with international producers, and overcoming shipping and regulatory challenges.

[00:07:47] Building lifelong relationships with food producers across Europe.

[00:08:35] Expanding beyond cheese into wine and introducing organic and biodynamic wines early on.

[00:10:16] Creating an international network to import products from small producers.

[00:11:12] Opening the Formaggio Kitchen location on Essex Street in New York City.

[00:13:15] Valerie's favorite part of the business and learning directly from customers.

[00:14:57] The collaborative spirit among South End chefs and local businesses.

[00:16:09] How running an independent specialty food business changed over the decades.

[00:16:59] The origin of Formaggio Kitchen's educational classes and cheese workshops.

[00:17:33] Selling Formaggio Kitchen to longtime employee Julia Holman while preserving its mission.

[00:18:43] Favorite products, bestselling items, and memorable discoveries from years of sourcing.

[00:22:01] Valerie's advice for aspiring specialty food entrepreneurs.

[00:23:11] Formaggio Kitchen's influence on food trends and introducing new products to customers.

[00:23:52] Valerie's favorite South End restaurants and reflections on the neighborhood community.

Links:

Formaggio Kitchen: https://www.formaggiokitchen.com/boston