Ever stared at your spice cabinet and thought, “meh”? Same. In this episode, I sit down with Lisa Maloney, founder of Spicy Spuds & Other Stuff, whose clean, sodium-free blends prove you don’t need buckets of salt—or a culinary degree—to cook something craveable. We dig into her origin story advocating for her daughter’s health, how she develops versatile blends that work on almost anything, and simple methods for getting dinner on the table fast without sacrificing flavor.   Watch on YouTube: https://youtu.be/S-HUov_RK-k   In this episode: The personal journey that sparked Spicy Spuds—and what “food as medicine” looks like at home How to build bold flavor without leaning on salt The role of acid, fat, and technique (hello, marinades and roasting) in fast weeknight meals Why most store-bought blends taste salty—and how to season smarter Sourcing, safety, and quality control in spice production Where clean blends fit in a professional kitchen without stealing a chef’s signature Lisa’s upcoming chef dinner in Las Vegas and how she’s expanding into retail and distribution Recipes I demo in this episode: Smoky Lime Shrimp Skewers using Chipotle Spice (quick marinade with citrus + olive oil; grill or roast) Wine Paring: Dry Riesling or Albariño Barbecue Bean & Sausage Casserole with Smoky Barbecue (ten-minute prep; oven or slow cooker) Wine Paring: Zinfandel or Rioja Crianza Tangy Garlic & Onion Potato Salad (herb-packed, picnic-ready) Wine Paring: Grüner Veltliner or Sauvignon Blanc Cinnamon Swirl Dessert Nachos with Dessert Spice (crisp tortillas, warm apple topping) Wine Paring: Tawny Port or late-harvest Riesling Want any of these? DM me on social or email me and I’ll send the step-by-step.   Connect with Lisa: Website: https://spicyspudsandotherstuff.com/ Youtube: https://www.youtube.com/@LisaMaloney-ug3ql   Connect with me: Questions, ideas, or a favorite pairing to share? Email me at cheers@thewineguy.vin or find all my links at thewineguy.vin. If you enjoyed this conversation, please follow Pour and Explore, rate the show, and share it with a friend who loves to cook and travel.