The Kimmel Cultural Campus is excited to present A Tribute to Jerry Blavat, a one-night-only event in the Academy of Music celebrating Philadelphia’s iconic radio DJ.
Concert lineup includes Darlene Love, The Intruders, The Happenings, Bobby Wilson, and The Chantels.
The Kimmel Cultural Campus presents A Tribute to Jerry Blavat, a one-night-only event in the Academy of Music on Saturday, October 21 celebrating Philadelphia’s iconic radio DJ, the late Jerry Blavat.
Jerry Blavat AKA the Geator with the Heater AKA the Boss with the Hot Sauce was a fixture on the Campus and an even greater presence in the city of Philadelphia and music world for decades. Lineup includes: Darlene Love, The Intruders, The Happenings, Bobby Wilson, and The Chantels.
“The entertainer of a generation, Jerry Blavat
was a beloved friend & fixture on our Campus for years,”
said Frances Egler
Vice President, Theatrical Programming & Presentations on the Kimmel Cultural Campus.
“He found joy doing what he loved for a lifetime – bringing music to the masses – so what better way to honor his legacy than to assemble a series of special guests to continue keeping the magic of his shows alive.”
Starting in 2002, Jerry Blavat began bringing high-energy performances to the Kimmel Cultural Campus.
Voted “Best Philly Icon” in a recent poll conducted by Philadelphia Magazine, Blavat spent decades filling Philadelphia’s radio waves with golden oldies. He gained local fame hosting live dances in the area and led his own independent radio station, helping to break many acts in the 1960s, including the Four Seasons and the Isley Brothers.
With over 60 years in the business, at the time of his passing, Blavat was still a DJ for multiple radio stations, including WVLT, WXPN, WTKU, WOND, and WBCB. In 1972, he opened his nightclub, “Memories”, in Margate, NJ, where he put on shows throughout the summer. He was inducted into the Broadcast Pioneers of Philadelphia’s Hall of Fame, Philadelphia Music Alliance Walk of Fame, and the Rock & Roll Hall of Fame.
Tickets
Tickets go on presale to members on Tuesday, June 27, with a public onsale Friday, June 30.
Is This the Dominican Ozama Rum Philly Didn’t Know It Needed? Big Papi Thinks So.
In a region that prides itself on loyalty, grit, and a good pour, Hall-of-Fame baseball legend David Ortiz—yes, “Big Papi” himself—is making a bold new play far from Fenway Park. But this time, it’s not with a bat. It’s with a bottle.
Ortiz has just launched Ozama Rum, a 100% Dominican-made, ultra-premium spirit that’s already raising eyebrows (and glasses) from Swarthmore to Chesterbrook. And while Philadelphia is famously a whiskey-and-beer town at heart, this rum is built to challenge your expectations—and maybe even your liquor shelf.
“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” Ortiz says. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”
From Santo Domingo to the Schuylkill: Ozama Rum Arrives
Named after the Ozama River in Ortiz’s hometown of Santo Domingo, Ozama Rum is a full-circle project for the former MLB star. Every drop is born, aged, and bottled in the Dominican Republic—from fresh-pressed sugarcane to oak barrel aging (for a minimum of one year), with no shortcuts or outsourcing. It proudly carries the Ron Dominicano denominación de origen, certifying it as a true product of the island.
This isn’t the kind of celebrity-branded spirit you buy once and forget. It’s built for drinkers who care about craftsmanship, story, and serious flavor.
Ozama launches with three distinct expressions, each one capturing a different note in the Dominican rum legacy:
Ozama Blanco: Bright and crisp with citrus and a whisper of white pepper. Ideal for daiquiris, mojitos, or sipping neat in your backyard in Penn Wynne.
Ozama Añejo: A rich, copper-toned rum with hints of chocolate, toffee, and warm spice. Smooth enough to replace your bourbon in an Old Fashioned.
Ozama Gran Añejo: Silky and deep with notes of dates, raisins, honey, and fine wood. The kind of pour that deserves your best glass and a quiet evening.
With prices between $25 and $40 for a 700ml bottle, Ozama is positioned as an accessible indulgence—whether you’re picking it up from a premium bottle shop in Center City or mixing cocktails at a family cookout in Chesterbrook.
Rum’s Renaissance—and Philly’s Perfect Timing
According to Global View Research, the global rum market hit $11.77 billion in 2022 and is projected to grow by over 5.6% annually through 2030. Craft rum, in particular, is rising as consumers turn to artisanal, culturally rooted spirits. That’s good news for Philly, where diverse culinary traditions meet a growing appetite for unique, quality liquor—especially from Black- and Latinx-owned brands.
Ozama Rum fits the moment. And Ortiz isn’t just a face on the label. He worked closely with Dominican distillers and Abbott Wolfe, CEO of Drink2Success, to ensure the product had integrity, vision, and real impact.
“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” Wolfe said.
A Spirit That Gives Back
Beyond its refined flavor, Ozama carries a mission. Two percent of its profits will be directed to cleanup efforts around the Ozama River and to community-building projects in the Dominican Republic. It’s the kind of built-in social impact that resonates with Philly’s values-driven drinkers—especially younger generations.
Where to Try Ozama Rum in Philadelphia
Ozama is available now at drinkozama.com and is beginning to roll out in select stores and venues in the Northeast—including Pennsylvania. While you may not see it on every bar in Old City just yet, insiders say local mixologists are already experimenting with it behind the scenes.
Expect to see Ozama popping up at Latin-inspired restaurants in South Philly, rooftop lounges in Rittenhouse, and maybe even your next tailgate in FDR Park.
Final Thoughts: Philly’s Rum Moment Starts Here
Ozama Rum isn’t trying to be flashy. It’s not a gimmick. It’s a high-quality, hand-crafted, heritage-driven spirit with a story as deep as its flavor—and Big Papi’s passion is in every bottle.
“They say that perfection doesn’t exist,” Ortiz says. “But you can get close to it.”
In Philly, where we respect heart, hustle, and something with real roots? That might be close enough.
Would you like to add a sidebar with cocktail recipes or recommendations for where Ozama might pair best with Philly cuisine?
WWE and Seagram Escape Spiked Just Tag Teamed on a Boozy Banger—and Philly’s First in Line to Crack It Open
Wrestling and beer. If there’s a better pairing for the City of Brotherly Love, we haven’t found it yet.
In a move that’s got South Philly popping and the Northeast buzzing, WWE has officially entered the beverage ring with its first-ever ready-to-drink alcoholic product, and they’re doing it with flavor-forward heavyweight Seagram’s Escapes Spiked. The two icons just dropped a multi-year partnership, and the new WWE-branded drinks are already hitting shelves all over Philly.
Whether you’re grabbing a cold one for a backyard wrestling watch party in Fishtown, tailgating before a WWE Live event at the Wells Fargo Center, or just stocking the fridge at your neighborhood deli, the new Seagram’s Escapes Spiked WWE Series is made to hit like a chair shot—and go down smoother than a Stone Cold stunner.
Philly’s Wrestling Legacy Meets Its New Favorite Drink
Let’s not forget—Philadelphia is wrestling royalty. This city gave us ECW. We’ve packed the Spectrum, sold out the Wells Fargo Center, and brought serious heat to WWE, AEW, and every indie fed that’s dared to step between the ropes. So it’s only fitting that Philly gets to be one of the first cities to crack open WWE’s newest creation.
“Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, Executive Vice President and Head of Global Partnerships for TKO Group Holdings, WWE’s parent company. “Philly fans bring unmatched passion—and we wanted to bring this launch to cities that know how to show up.”
Show up? This is Philly. We throw snowballs at Santa. We boo our own draft picks. And we’ve been showing up loud for wrestling for decades.
The Flavor Card: A Main Event Lineup
Seagram’s Escapes Spiked WWE Series debuts with three bold, bodyslam-worthy flavors that were clearly designed with Philly’s taste buds in mind. This isn’t your average backyard seltzer. These are full-flavored malt beverages, and they’re coming in hot:
Rumble Punch™ – A remix of the classic Jamaican Me Happy, this flavor brings strawberry, watermelon, lemon, and guava together in one tropical haymaker. It’s the kind of drink you’d sip while screaming “E-C-Dub!” in a backyard kiddie pool in Kensington.
Pineapple Powerhouse™ – With juicy pineapple, cherry, and lime, this flavor feels like the afterparty to a surprise cash-in—sweet, citrusy, and absolutely electric. Perfect for rooftop parties in Northern Liberties or tailgates at the Linc.
Slammin’ Blueberry™ – A tag-team blend of blueberry and lemon that hits crisp and clean, made for easy drinking during a hot August night watching SummerSlam.
Each flavor is 8% ABV, unapologetically bold, and available now in Philly-area retailers, from Center City liquor shops to corner delis in South Philly.
Superstars, Stores, and Citywide Showdowns
This isn’t just about cans on shelves. As part of the partnership, Seagram’s Spiked is now an Official Partner of WWE, meaning you’ll see the brand front and center during Premium Live Events like Money in the Bank® (June 7), SummerSlam®, and Survivor Series®.
Expect enhanced match sponsorships, custom digital content featuring your favorite WWE Superstars, and yes—in-person appearances from Superstars right here in Philly.
Imagine bumping into a former champ at your local Acme or grabbing a selfie with a WWE Superstar at your favorite beer distributor in the Northeast. It’s all on the table.
“Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global audience—and Philly’s local fans who bring energy like nowhere else,” said Jaime Polisoto, brand director of Seagram’s Escapes. “Our sales team is thrilled to bring the excitement of WWE into Philadelphia’s stores and create unforgettable fan experiences.”
It’s Not Just a Drink. It’s a Pop.
Philly doesn’t do subtle. We do flavor. We do passion. And we do loyalty. That’s why this partnership works—it’s for fans who know every chant, who still talk about the time The Rock came through South Street, and who treat every PLE like it’s WrestleMania at the Vet.
So whether you’re cracking open a can after a shift in Brewerytown, posting up with friends in Fairmount, or pregaming in your Rhawnhurst backyard with your Bluetooth speaker on full blast, the WWE x Seagram’s Spiked Series is your new go-to.
Taraji P. Henson’s Seven Daughters Moscato Sets Sail with Princess Cruises — and Philly’s Invited to the Party
Taraji P. Henson is serving up more than fierce roles and red-carpet moments—now she’s pouring the perfect glass of Moscato, and she wants Philly to come sip it at sea.
That’s right, the award-winning actress, entrepreneur, and all-around queen just teamed up with Princess Cruises to bring her Seven Daughters Moscato to their Love Lines Premium Liquors Collection. And while she may be Hollywood royalty, Taraji’s wine is all heart—sweet, vibrant, and a whole lot of fun. Sound familiar, Philly?
“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” said Henson. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”
Let’s be real—after dodging potholes on Broad Street, waiting too long for your Wawa order, and sitting through another frustrating season of Philly sports (we still love you, Birds), you deserve a drink. And not just any drink—a crisp, lightly sweet Moscato with notes of tropical fruit and honeysuckle, made to help you unwind like you actually took a vacation day.
Princess Cruises knows a good thing when they taste it. “Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, VP of Food and Beverage. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”
Translation? This wine’s got the same attitude as a Philly native in line at Reading Terminal: real, bold, and a little bit sweet when it counts.
And don’t worry, Taraji isn’t rolling solo in this celebrity liquor squad. Her Seven Daughters joins a star-studded bar cart featuring Jason Momoa (yes, Aquaman) and Blaine Halvorson’s Meili Vodka, Camila and Matthew McConaughey’s Pantalones Organic Tequila, Blake Lively’s Betty Booze and Buzz, Liev Schreiber’s Sláinte Irish Whiskey, Jason Aldean’s Melarosa wines, Romero Britto’s Love Prosecco, and Kylie Minogue’s No Alcohol Sparkling Rosé.
Still, let’s keep it 100—none of them bring the same heat as Taraji. She’s got grit, glamour, and a wine that says, “let’s dance on the deck and then eat something greasy at midnight.”
And Philly folks? You don’t have to fly across the country to get in on the action. Princess Cruises offers sailings from nearby ports like Brooklyn and Baltimore, so you can trade I-95 traffic for ocean views real quick. Book a weekend cruise and suddenly, you’re sipping Seven Daughters while someone else does the cooking. Imagine that.
So whether you’re a Center City cocktail snob, a Fishtown foodie, or just someone who appreciates a damn good glass of wine, Taraji’s got you. This isn’t just a celebrity brand slapped on a bottle. It’s a whole vibe. A celebration. And a reminder that every Philly girl (and guy) deserves to be treated like royalty—preferably with a Moscato in hand, looking out over the ocean.
Catch you on the ship. And don’t forget to raise a glass to Taraji when you do.
For more on the Love Lines Premium Liquors Collection, head to www.princess.com.
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com
Secret to BBQing a Juicier Chicken? Shark Tank’s Turbo Trusser revealed by Brian Halasinski and Kirk Hyust.
Want juicier chicken? Yes. More flavor? Yes. Get it all setup in seconds? Yes. Two guys who love good food decided to tackle the problem.
Luckily, a Chef and a Builder were on the team. And luckily the team has business smarts, creativity and can-do spirit. Lastly, the team got global attention by winning their way onto hit TV show Shark Tank where Kevin O’Leary got excited by the flavors, the team and their product.
Today Turbo Trusser partners Brian Halasinski and Kirk Hyust stopped by for a conversation about delicious food, creating a great team and the secret to cooking.
The below conversation was edited for length and clarity. Find the full conversation on our YouTube channel.
Can you guys share a memory about how being in the backyard with your family and friends inspired you to create the Turbo Trusser?
Brian Halasinski: Kirk and I have been working together on inventions for the last eight years and oftentimes we’ll have an idea that’ll come up and we’ll text each other and we’ll write it down in a notebook and then we’ll come and visit it later.
It just happened that I was getting ready to make chicken for my family and I was going to do a rotisserie chicken and I was trying to figure out how to tie this bird up with traditional strings. So I got my iPad and I’m watching a video.
I have to pause the video. My hands are covered in chicken juice. And after it was all done, it wasn’t done well.
I texted Kirk because he’s a trained chef from the culinary Institute. There’s gotta be a better way. We started working on the Turbo Trusser from there.
After your success on Shark Tank, Turbo Trusser has become a global hit. How have your backgrounds inspired where you are today?
Kirk Hyust: I’ve been a building contractor for 25 years. Before that I was a chef. I got burnt out [being a Chef] and then I started building things and that’s how Brian and I met. I renovated his house for him.
I was in the middle of inventing a wrench and Brian saw it [and said], ‘I want to start inventing too. You want to be inventing partners.’
We still haven’t quit our day jobs. We work seven days a week. Luckily working for us a lot of the time is cooking. Which is good.
You mentioned you are a trained chef. Tell us about your chef side.
Kirk Hyust: I went to the Culinary Institute of America in Hyde Park, New York. Classical French cuisine. We’re from Ohio, so I like meat and potatoes and hearty casseroles.
Do you have a favorite dish?
Kirk Hyust: Fettuccine Alfredo and Turbo Trusser chicken.
Brian, can we touch on your background and how how you ended up with TurboTruster?
Brian Halasinski: I have been in the pharmaceutical sales industry for the last 20 years. I have a fairly flexible schedule to where I’m on the road and can be on the phone and be multitasking quite a bit when I’m working.
I’ve had that entrepreneurial spirit in a way. Then when I met Kirk, he had invented this wrench and he was working on my house and he was there for it was a pretty decent sized project.
So over time we became friends. I became interested in the whole process of inventing.
And then with that, you could actually take your invention and license it to somebody, basically renting out your idea and collecting a royalty. Kirk and I always thought that would be great.
We did a couple of products and we licensed them. Didn’t end up working out […]. We learned a little bit about the failures. And then ultimately that day I texted Kirk and said, listen, we got to come up with a better way to trust a chicken or Turkey. And we looked out there and there was nothing available other than butcher’s twine, which has been the way it’s been done for a hundred years.
A huge majority of people cook chicken and turkeys the wrong way. That’s my assumption.
When we compare your final chicken to a poorly done chicken what’s the difference?
Kirk Hyust: Trusting actually is a technique that brings all the meat together. If you don’t trust a bird, you’re actually cooking five pieces of meat separately. You got two wings, you got two legs and thighs and a breast. What you do, when you truss a bird, you actually bring all the pieces together and it cooks as one piece of meat, so it’s cooked more evenly and it’s juicier.
If you don’t cook it, if you don’t tie it up, if you just throw it in the oven or on the grill, what happens is all the meat cooks separately. The breast is gonna be done before the legs. The wings probably are going to dry out and they’re going to be inedible. Because when you use the Turbo Trusser the wings are great.
It makes one ball of meat essentially and cooks it as one piece of meat instead of five.
Is it the ego of the grill master? Or how do we help people realize they can have a better bird?
Kirk Hyust: That’s a really good question because we get that a lot. People have never even heard the term truss. To truss a bird.
Your bird’s gonna be a lot better, but it’s gonna take you about five minutes to do it when it takes 20 seconds to use our product. Especially a Thanksgiving Turkey because that will dry out a lot faster than a chicken.
Brian Halasinski: With the Turbo Trusser, the way it’s designed it’s going to hold the stuffing in place too. So the stuffing’s not going to dry out the way it closes the cavity.
If you’re going to do a rotisserie, you absolutely have to tie that bird up or your legs and wings are going to be just flopping around the whole time.
Can we talk a little bit about the process going from zero to where we are today?
Brian Halasinski: It was when we came up with the concept.
First, we started making prototypes. We made them out of cardboard. Then we made them out of wood. Kirk’s got all these tools so we could easily cut things. Then through trial and error with prototypes that we could make cheaply, we ended up with a very similar design to what we have today.
Then from there, we found a local fabricating shop that was able to laser cut out some samples for us so we could actually cook with them. We did all these things, refining the process and refining the product down to where we wanted to make it. Then we had to make a decision: make this here in the U.S. or go overseas.
Kirk and I made a decision based on our beliefs and our values that we wanted to make it here in the U.S. Being in Ohio, we were close to Cleveland, Ohio. This was the rust belt. There’s still a lot of manufacturing here.
So within one hour of our headquarters, we were able to source everything we needed to mass produce and launch this product to the world from Canton, Ohio.
Kirk Hyust: We had six prototypes by the time we got to our seventh one. That was the one that we stuck with. We just kept refining the prototypes until we landed on the seventh one, which is that what in the stores or online.
Can you tell us a little bit about from prototype one to seven? How did we get there?
Kirk Hyust: When you’re doing a prototype, obviously you have to solve a problem. When you build a product, it has to work correctly or you’re going to get bad reviews.
But we started out with a couple different designs. We bought a chicken and a turkey; and we put this contour gauge on the leg, so that made the dips that you see now where the legs go into. Then we were in my shop, cutting it out and it looked like [bird] wings so we ended up putting the heads on it because it already had wings that the legs sat into the cradle.
It’s a lot of detail.
Kirk Hyust: Yes, exactly. We just got our patent […] issued for the very first time. Even if it’s a piece of stamp metal and 2 wires. How intricate it really is.
Kirk, between your chef skills and your contractor skills. A perfect combination of bringing those two skill sets together.
Kirk Hyust: It is. We have sales and numbers and Brian’s also creative. […]The technical stuff, the websites, we develop everything together, but we have our strengths, he has a master’s degree in business. So he’s trained really well for that.
So it’s lie our strengths and weaknesses definitely fit together with each other.
Can we just talk through in the most simple, basic steps, how to use the Turbo Trusser?
Kirk Hyust: It’s really very simple. I usually buy a five pound bird. [With] smaller birds, it still works. It goes up to a 10 pound chicken.
Then you take the plastic off, pull the packet of giblets and everything out of the inside. Rinse it off. Pat it dry with a paper towel and if you have time, put it in the refrigerator and let the skin dry out. Put the Turbo Trusser on it, hook the legs in, hook the wings.
Use duck fat or some kind of a binder to put your spices on it. Salt and pepper, your favorite rub, something spicy, something sweet. Coat it with some kind of oil, or ghee or olive oil.
Put it in the oven at 375 for an hour and a half until it hits 165 degrees. That’s pretty much in a nutshell how easy it is.
Brian Halasinski: The Turbo Trusser is just three pieces. You got the main piece. Then you have two hooks. The hooks are going to go through the holes on the body of the chicken. You’re going to put the sharp end through the hole. It’s going to lock into place with the other end.
So it’s simply, put the two hooks into the Turbo Trusser body. You hook them onto the wings. The legs go into the cradle and in 20 seconds, you’re done.
How do we get that strong-willed Backyard Grillmaster to give the Turbo Trusser a try?
Brian Halasinski:Just telling them to keep it simple and go back to what people have been doing for 100 years. And that’s using string to tie it up. Only we came up with a simpler solution. So it’s what everybody’s been people don’t do it because they’re intimidated, but now they don’t have to be. The turbo truss are so easy to use.
Anybody can use it. Even if you have dexterity problems, you’re never going to figure out how to, you’re not going to be able to tie up a bird if you have problems with your fingers, right? older people, maybe they have arthritis and it’s hard for them to tie a knot. Now with the turbo trusser, you can do that without fear and you can, it’s simple and effective.
As we wrap up, tell me about the Shark Tank experience.
Kirk Hyust: It was crazy.
Brian Halasinski: I’ll give you a high level view. We launched our product on November 1st of 2021.
Right away we went online and we applied for Shark Tank. It was 100% online. Before COVID they would do open casting calls like Like American Idol.
About 50, 000 people apply. They narrow that down to about 125 people that tape [a TV segment], and maybe 100 or so will end up airing on television for the season that you’re in.
So we apply, we have no sales, we don’t hear a word from them for a couple months. So we launched the product. We did pretty well. We sold like $50,000 worth of Turbo Trussers in the first two months of being in business with nobody ever heard of us.
We went back and we re-applied again, we got some sales numbers. Eventually they called. I Six months after we initially applied, they called us.
You basically work down through the process every week. They’re giving you something new to turn in, to make a video.
Our first video, we came up with the idea to wear the chicken and turkey costumes. We said we wanted to stand out. We know that Shark Tank is television. If it’s not good TV, people aren’t going to watch it. They loved it.
We made it all the way down through. We went all the way out to California and taped [our episode]. We ended up getting a deal with Kevin O’Leary, which was incredible.
Kirk Hyust: Brian’s a salesman. I’m not used to that. So when I was on Shark Tank, I messed my lines up. I went blank for a couple seconds. I missed my cue to go over to my spot and I was really flustered, but I recovered, but man, that was the worst part.
Tell us the website, social media, where to find you, where to browse your products, where to learn more about you.
Brian Halasinski: The first thing for our product is TurboTrusser.com.
You can make your decision if you want to buy from our website, or you can go to Amazon Prime across the country.
You can find us on all the regular social media at Turbo Trusser on Facebook, Instagram, TikToK
You can find me, Brian Halasinski on LinkedIn, connect with us and be happy to chat or answer any questions with anybody.
You can reach out if you have any questions. I write a lot of the PPAs (provisional patent applications) and stuff. So any kind of questions, how to cook a good bird we’re accessible. We want to help we want to help anybody out there that we can, because we’ve had a lot of people help us along the way.
The Roots Picnic returns to Philadelphia June 4-5 with Mary J. Blige, The Roots, Summer Walker, Wizkid and more
The Roots and Live Nation Urban proudly announce the return of “Roots Picnic.”
For the first time in-person since 2019, the annual festival headlined, hosted, and curated by the GRAMMY®Award-winning multiplatinum hip-hop luminaries will take over the Mann at Fairmount Park in Philadelphia, PA, for two days of music, art, and culture on Saturday and Sunday, June 4-5, 2022.
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A special fan club presale is live, while general on-sale begins on Friday, February 18th at 10 am ET. Weekend or limited single day tickets will be available as well as VIP packages—HERE.
The Roots picnic June 4-5 in Philadelphia
For the first time ever, Mary J Blige, fresh off a performance at Super Bowl LVI, and The Roots will join forces on stage to headline the proceedings with a once-in-a-lifetime set. Assembling possibly the biggest and boldest lineup in the festival’s history, the bill includes Summer Walker, Wizkid, Kirk Franklin, Jazmine Sullivan, J Period Live Mixtape featuring Black Thought, Rick Ross, G Herbo, Mickey Guyton,Muni Long, and more. Check out the full confirmed lineup below.
Offering an inimitable experience, “Roots Picnic” once again features the fan favorite Podcast Stage curated by Wallo267 and Gillie The King. Highlighted by live podcasts of Million Dollaz Worth of Game, Questlove Supreme, and more, the concourse also boasts various activations and engagements, ranging from film to social justice.
“After a long two years, we are excited to announce
the return of The Roots Picnic to Philly
with two days of music and culture at the Mann at Fairmount Park,”
says Shawn Gee, President of Live Nation Urban, The Roots manager, and co-founder of the event.
“This year, Black Thought, Questlove and I attempted to curate a lineup that broke through the genre barriers that often separate us in black culture. To be able to book Mickey Guyton, Kirk Franklin, G Herbo, Wizkid, Wallo & Gillie, and Mary J Blige on the same lineup was a dream come true.”
Bringing “Roots Picnic” worldwide, YouTube will serve as the exclusive host for the festival. It will stream live on the group’s Official YouTube Channel. Fans can subscribe to The Roots’ channel now to revisit some of the incredible content and performances from the 2020 virtual “Roots Picnic” here.
Since launching in 2007, The Roots Picnic has stood at the crossroads of music and culture, entertaining, engaging, and enlightening millions of fans along the way. Its dynamic lineups have included everyone from The Weeknd, Pharrell, Snoop Dogg, Phantogram, Usher, Nas, A$AP Rocky, Macklemore & Ryan Lewis, and Future to Vampire Weekend, The War On Drugs, Gary Clark, Jr., Solange, Diplo, Gnarls Barkley, and more. “Roots Picnic” isn’t just a cornerstone of the group’s career, but a cornerstone of the culture.
Related:
After a two-year hiatus, Old City Eats is returning to the neighborhood with food and drink deals at Cuba Libre and 20+ other restaurants!
LINEUP:
Mary J. Blige with the Roots
Summer Walker
Wizkid
Jazmine Sullivan
Kamasi Washington
J Period Live Mixtape featuring Black Thought, Rick Ross, and Benny the Butcher
Soulquarians Jam Session featuring Keyshia Cole, SWV, and Musiq Soulchild
Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.
Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.
Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.
“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”
Andy Fathollahi
CEO of SYSTM Foods
“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”
Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.
Flavors include:
Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.
Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.
Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.
Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.
The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.
Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.
About Chameleon Organic Coffee® Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.
