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Amanda Smith is the Founder and Executive Director of Menehune Chef, a non-profit that offers functional, intuitive, and practical cooking education to children on the Garden Island of Kauai, using all local Hawaiian-sourced ingredients. They work with local chefs and farmers to really infuse the essence of community involvement, sustainable living, and locally-grown ingredients into the lives of these children.
Amandaâs vision is to impact future generations â starting with a single poi smoothie â and generate a powerful movement that will be shared through our keiki (or âthe little onesâ) of Hawaii.
âBelieve in your own passion... how much energy you put into it is really whatâs going to resonate the most!â âAmanda Smith
P.S. If youâre not familiar with Menehune â and I sure wasnât â they are a mythological dwarf people from Hawaiian legend who are hidden and far away from human civilization, said to have built communities in the forests and valleys of Hawaii before the first Polynesian settlers arrived. It connects back to that word keiki, Amandaâs inspiration throughout her journey creating and running this wonderful organization!
âWhat is Menehune Chef? Cooking with sustainable foods on the Hawaiian islands!â âAmanda Smith
We also discuss: Creating something bigger in the world through cooking and community Why Kauai is so special to Amanda Amandaâs spiritual awakening The life-changing power of Poi, a Hawaiian dish created from the fermented root of the taro Living in Hawaii is expensive, which makes eating healthy expensive Hawaii as a food truck nation How Menehune Chefs finds the space and ingredients to offer their cooking classes â and what they still need When children develop their taste buds Creating a Menehune Chef childrenâs show for TV The Bruschetta Basil Blast The Triple B: Bruschetta Basil BlastIngredients:
8 Roma tomatoes 4 cloves of garlic, diced 3 tbsp balsamic vinegar Âœ tbsp olive oil 1 small wedge of local lemon ÂŒ cup vegan parmesan (or regular if you donât mind dairy) ÂŒ tsp ground pepper ÂŒ tsp Hawaiian sea salt (or something similar) 6 chicken breasts 1 cup riceDirections
Heat oven to 375 degrees Combine first 5 ingredients and toss together Cut chicken breasts in half Rub ground pepper and sea salt on top of the chicken Add parmesan onto chicken Drizzle olive oil on the top of chicken Bake for 45 minutes Cook your rice (Amanda uses coconut water instead of regular water) When you chicken is cooled, put it on top of the rice and pour the bruschetta ingredients in your bowl on top of it Resources: Learn more at www.menehunechef.org Instagram: instagram.com/menehunechef/ Facebook: facebook.com/menehunechef/ Check out Chef Benjamin Prichardâs noisyfood.com Amanda Smithâs Bio:Amanda started her journey in health education at the University of Hawaii, where she majored in Early Childhood education. She has over a decade of expertise working for three different non-profit organizations and educating the Kauai community on current health curricula, Life skills training, positive action, mother daughter circles, and youth camps. Amanda is passionate about increasing childrenâs awareness about nutrition and health. She currently is spreading her vision of healthy cooking to all Hawaiian islands.
Just Forking Around is produced by Podcast Masters -
Dr. Beth Ricanati is a physician, mother, and the author of Braided: A Journey of a Thousand Challahs. Dr. Ricanatiâs debut book chronicles her journey creating a thousand challahs, showcasing a womanâs quest for wellness and peace. She has created a career focused on bringing wellness into womenâs everyday lives, especially busy moms juggling life and children, but her book is meant for anyone who is carrying a myriad of responsibilities and rarely takes even a few minutes to stop and smell the rising yeast.
âFor the first time, I made challah and the most incredible thing happened: I just stopped! When youâre standing at the kitchen counter and your hands are in a bowl of dough, it is just wonderful.â âBeth Ricanati, MD
Braided is a meditation on how Dr. Ricanati found a few moments of peace one Friday morning, when it was unclear whether or not she was going to be okay, and how making challah every Friday sustained her for ten full years (and still sustains her to this day). Itâs not just a recipe for making the bread â although youâll be able to knock out a killer batch after reading it â but also a lesson in taking the time you need to be truly well.
âWhether itâs challah or any other activity, we live in a crazy, busy, stressful world and I think it is imperative to have mindful activity in our lives to manage our stress.â âBeth Ricanati, MD
We also discuss: Becoming a practicing physician & mother of three Trying to do it all... and not doing it well Transforming herself and her life through the medium of Challah How challah enriches us spiritually Learning to appreciate the mindfulness & wellness aspect of cooking How holidays and rituals help us Food as medicine Integrating a mindful activity into your life, whatever it is Navigating food tribes What Beth is learning from challah, 10 years later, and what she learned from writing the book Weâre never too late to try something new, even if itâs completely out of our wheelhouse Resources: Learn more at housecallsforwellness.com Instagram: https://www.instagram.com/housecallsforwellness/ Facebook: https://www.facebook.com/pg/BethRicanatiAuthor/about/?ref=page_internal Read: Braided: A Journey of a Thousand Challahs Beth Ricanatiâs Bio:Beth Ricanati, MD, has built her career around bringing wellness into womenâs everyday lives, especially busy moms juggling life and children. She received her medical training at Case Western Reserve University and New York-Presbyterian/Columbia University Medical Center. She was a practicing physician for over ten years at both the New York-Presbyterian/Columbia University Medical Centerâs Women Health Center in New York City, the Cleveland Clinicâs Center for Womenâs Health, and the Cleveland Clinicâs Wellness Institute. She now lives in the Los Angeles area with her family and challah-loving dog.
Just Forking Around is produced by Podcast Masters -
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Amy Falbaum is the founder and president of Amy Falbaum & Associates (AF&A), a global hospitality recruiting firm based out of New York. This is a very different side of the industry than we usually talk about on the show, but Amy has a fascinating story and fills an often-overlooked role for the often-underappreciated people who make our meals and trips truly special.
âIn recruiting, before even the skillset, we look for that cultural fit and that citizen, that human being with integrity.â âAmy Falbaum
AF&M also serves a unique clientele: pretty much any venue that isnât your typical restaurant and hotel. So that means everything from sourcing an executive chef for a single-unit restaurant to finding multiple key positions for an international company getting their first foothold in the U.S. to placing a general manager with restaurant experience in a new car wash in Denver.
âBe hospitable in everything you do. Lead with integrity and make good decisions. Learn from your mistakes and look for solutions. No regrets. Be transparent and grateful. Appreciate and grasp those tiny moments in life, and try to laugh even in the most trying times.â âAmy Falbaum
We also discuss: How a bad hire who turns into a fire can hurt the culture of an organization and cause things to spiral downward Amyâs rich and colorful experiences in the restaurant world Almost giving birth in a kitchen Who AF&A works with and for: small restaurants, collaborative work spaces, and even a carwash How recruiting works The process of sourcing and placing talent How the New York City market is changing Amyâs tips for hospitality workers looking for a job The honeymoon stage for new hires Two incredible recruitment success stories Resources: Learn more at http://www.amyfalbaum.com/ Facebook: https://www.facebook.com/Amy-Falbaum-Associates-141497705943774/ Twitter: @AmyFalbaum Amy Falbaumâs Bio:At Amy Falbaum & Associates, âWe search. We find. We place.â is more than a catchy slogan. The slogan also is our pledge that we will fulfill our obligation to pursue assignments with the highest level of confidentiality because we understand the sensitive nature of our work. Indeed, we are flattered and gratified that clients, by asking Amy Falbaum & Associates to assist them, are expressing their appreciation for our high standards.
We are proud of the faith clients have in us; we worked hard to earn it. Our record speaks for itself as does the feedback we have received from clients who have lauded our efforts in achieving their employment objectives. We look forward to many more years of searching, finding and placing.
After working in top managerial positions in the restaurant/hospitality industry for more than 20 years, Amy switched gears and decided to enter the industryâs recruitment field. Amyâs knowledge of the industry as an insider and ability to âspeak its languageâ resulted in immediate commissions and assignments from upscale hotels and high-end restaurants in the U.S. and overseas. Major and well-known hotels and restaurants recognize one of their own and knew Amy would have the right focus when fulfilling their interests.
In addition to several notable achievements on the front lines, Amy has served the industry as executive manager for the kitchen at the â21â Club, and she has also held other top managerial positions at Sarabethâs Kitchen, American Renaissance, and Gramercy Tavern. She is a part time instructor at the Institute of Culinary Education in its Culinary Management program.
Just Forking Around is produced by Podcast Masters -
Ani Torosyan is the CEO and Founder of DishDivvy, an online platform that connects approved home cooks with hungry neighbors. If youâre one of those hungry people, you can download the DishDivvy app to find homemade food with the click of a button â and if youâre someone who makes food with love, you can get paid for sharing it with your community!
âEveryone whoâs different and bringing something different to the table â literally and figuratively â thank you! We appreciate you.â âAni Torosyan
Raised in an Armenian immigrant family and growing up in a diverse ecosystem like LA, Ani saw first-hand the impact that great home-cooked food can have on a community. However, most home cooks donât necessarily have the resources or network to share that food outside of their friends and family or turn that passion into a source of income. At the same time, people are only getting busier and feeding ourselves is becoming the chore of the day.
So Ani drew on her childhood experience and her software engineering experience to create a space for home cooks in the gig economy and help busy people solve the ever-present dinner dilemma!
âBe an infinite learner. Donât ever stop being curious!â âAni Torosyan
We also discuss: How DishDivvy is giving opportunities to individuals who are mostly underrepresented in the labor force Why Ani has been talking to legislators in Sacramento & advocating for AB-626 How AB-626 passing helped home cooks Designing the entire app by herself using self-taught skills How the DishDivvy app works, for hungry neighbors and cooks Solving a problem that youâre passionate about Being the âChief Everything Officerâ for your young business DishDivvyâs values: sharing joy, connecting community, nourishing neighbors, & cultivating opportunity How early problems helped Ani come up with DishDivvyâs current packaging solution Declining a VC offer Aniâs plan to get 300 cooks in the next 18 months How DishDivvy prepares cooks for everything from kitchen certification to food photography Why Ani and DishDivvy will be hosting town halls to educate (and learn from) home cooks in the community Resources: Learn more at dishdivvy.com Download DishDivvy: App Store | Google Play Instagram: https://www.instagram.com/dishdivvy/ Facebook: https://www.facebook.com/dishdivvy/ Twitter: https://twitter.com/DishDivvy Ani Torosyanâs Bio:With a background in engineering and over 15 years of experience in product management, branding, marketing, digital technologies, and user experience/design, Ani brings a great deal of strategic execution and technological know-how to DishDivvy. Her passion for creating and launching brands, coupled with her entrepreneurial spirit, drives her to create an exceptionally positive experience for each and every DishDivvy customer and cook. Being a busy working mom to 2 young girls, Ani understands the problem we are trying to solve, and focuses on creating solutions that effectively address our usersâ pain points. In her spare time (if you can call it that ha!), Ani enjoys running, kickboxing, and all things active with her family. Ani holds a Bachelorâs of Science degree in Biomedical and Electrical Engineering from the University of Southern California.
Just Forking Around is produced by Podcast Masters -
One part delicatessen + one part European market + one part cafe = a recipe for a delicious day in Santa Monica. If you want a European delicacy of sweet treat for entertaining your guests (or yourself), Shoopâs Delicatessen on Main Street is the place to be â and if you then want to sit down in for a quick-but-mouth-watering lunch or breakfast, itâs still the place to be.
The menu is dense with choices ranging from pancakes and avocado toast to frankfurters and in-house smoke salmon â and itâs so, so difficult to narrow it down to just one thing.
But I was determined to order just one dish, and I chose the Gravlax: an open-faced sandwich served with house cured gravlax, cucumber, tomato, dill, lemon, and mustard-dill sauce. The salmon melts in your mouth, balanced by the acid and sauce... and Iâm in love!
Are you ready for an adventure?Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others arenât privy to.
You can learn more and reserve your spot at lafoodadventures.com.
Resources: Learn more at http://www.shoopsdeli.com Instagram: @shoopsmarket
Just Forking Around is produced by Podcast Masters -
Chelsea Poling is a certified Reiki Level I Practitioner, natural beauty authority and wellness expert, and the founder Rose Botanica, a natural online health and wellness boutique. Formerly employed by NASA and USAID, Chelsea has worked on behalf of the U.S. government to do everything from procuring parts for the shuttle program to promoting womenâs rights abroad â and in the process, she learned some secrets about natural wellness and beauty.
Now Chelseaâs mission is to seek out natural, organic beauty products and share these secrets with the world. Today, Chelsea shares some of this little-known intel with us, digging into the bountiful tools that the planet offers to improve our health. Youâll learn a lot about self-care, a little about adaptogens, and what you can do to increase your inner glow.
âMay we listen to our bodies and wholeheartedly trust our bodiesâ guidance to help us feel better, look better, and become better people.â âChelsea Poling
We also discuss: Forking Around Costa Rica Part 2 is coming! How Chelseaâs journey brought her from NASA to Rose Botanica Developing a self-care routine that changed the course of her life How becoming a yoga teacher pushed Chelsea to start her business Chelseaâs skin care routine & mantra (just check out this girlâs skin â youâll want to learn about it) Getting your prescription for self-care What exactly an adaptogen is & how you can benefit from them Why I donât wear sunscreen, why I should, & what a natural alternative to the chemical-filled stuff in most stores Chelseaâs experience with crystals and how she sources them You donât need to buy any products to practice natural self-care Resources: Learn more at RoseBotanica.com Instagram: @rosebotanica Facebook: https://www.facebook.com/Rosebotanica/ Chelsea Polingâs Bio:Meet Chelsea Poling â certified Reiki Level I Practitioner and yoga instructor, and the founder Rose Botanica, a natural online health and wellness boutique. Founded in 2017, Rose Botanica features a wide variety of products such as adaptogens, crystals, skincare lines, makeup, body care and more. The boutique carries a plethora of innovative brands, harmonizing nature and science to offer non- toxic, cruelty-free products without sacrificing effectiveness. Rose Botanica also offers its own line of face rollers and crystals to customers.
Where did Poling get her start? Originally from Melbourne Beach, Florida, Poling graduated from the University of Central Florida with a business degree, and joined the team at NASA. She then went on to work for the United States Agency for International Development. There, she had the opportunity to live in Sri Lanka and fight for the advancement of womenâs rights. Through her travels she began to discover many the secrets of natural wellness and beauty. Chelseaâs goal is to redefine self-care and raise awareness about the power of self-love.
During an all-time low in her life, she knew she had to reevaluate her current situation. Through extensive therapy, Chelsea learned techniques to increase her self-respect and learned how to love herself again. Following a journey of self-discovery, she experienced the transformative power of self- care. Skincare and body-care products became self-care and healing tools, and after months of following new daily rituals, Chelsea found herself empowered, and made the move from the East Coast to Santa Monica, CA.
In her spare time Chelsea enjoys hosting friends and family in her Santa Monica residence with her cat Piper. She is also a surfer, catching waves all over the world â from Sri Lanka, to the Maldives, Hawaii, Florida, New Jersey, and of course, California.
Just Forking Around is produced by Podcast Masters -
People may not understand or even stop to consider the depth or complexity that goes into designing and building restaurant spaces, but today weâre going to learn a LOT more about this often-overlooked aspect of the hospitality industry.
Here to discuss what goes into creating iconic restaurant spaces is Christopher Mercier, the founder and principal designer of (fer) studio. You may have seen (fer)âs handiwork at iconic restaurants like Fatherâs Office in Culver City, Connie & Tedâs in West Hollywood, Officine Brera in downtown Los Angeles, or Sixth and Mill in Downtown Los Angeles.
âWhat weâre trying to do is really create something thatâs unique for the client, and it comes out of the process of working with them to solve their design problems.â âChristopher Mercier
(fer) stands for Form, Environment, and Research: the core principles of the firmâs design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project is born appropriate and unique.
âWeâre not interested in someone who just wants to hire us and call them when weâre done; this is an all-in deal. You come in, you hang out in the studio, you design with us, and you work on the models with us.â âChristopher Mercier
We also discuss: (fer)âs hands-on and collaborative approach to design The unexpected conditions that come up when converting an existing space How long the design and construction process usually takes Christopherâs architectural studies and apprenticeship in Italy How Christopher describes his style Why the last thing you want to do is âthemeâ something The components of great design (fer)âs role in up-and-coming âInglewood Living Cityâ Resources: Learn more at ferstudio.com Connect with Christopher: Facebook | LinkedIn Christopher Mercierâs Bio:Architect Christopher Mercier, AIA, left Frank Gehryâs Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use.
In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego.
Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts.
Mercier wants (fer) studio to be an active and vital part of the communityâs transformation. âWe want to be part of the re-development of Inglewood,â he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. âPart of the problem has been that it has no sense of place, no sense of identity,â Mercier explains. âWe want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.â
(fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects. (fer) studio has designed iconic restaurants such as Fatherâs Office (Culver City), Connie & Tedâs (West Hollywood) and Officine Brera, an Italian restaurant in downtown Los Angelesâ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. âOfficine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,â says Mercier. (fer) studio has also designed the newly opened sixth+mill pizzeria and bar in downtown Los Angeles.
(fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills.
âIt varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,â says Mercier. Some of the âcreative office spacesâ they have designed include a new lobby and reception area for noted business woman Sunnie Kimâs Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City.
Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract.
(fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.â
Just Forking Around is produced by Podcast Masters -
Almost hidden behind a sneaky doorway on 2nd St. in Santa Monica, hungry and curious walkers by are just a few steps away from LUIGI al TEATRO, a secret piece of heaven nestled near Main St. High ceilings, wall frescos of theater actors, and custom furniture direct the diner towards the star of the show: the open kitchen.
If youâre lucky, you might even get a smile and a nod from Michelin Star Chef Luigi Fineo (and if youâre like me, you might blush).
I went with a group for brunch and we ordered every dish on the menu â and I would eat every single one again! So instead of sharing my order with you, Iâm going to highlight a few of my absolute favorites.
Debiâs favorite dishes: Aperol Venetian Spritz (bottomless) Toast with fig jam, ricotta, and fried rosemary Sea urchin omelette with crĂšme fraĂźche and chive Bucatini with a soft poached egg and prosciutto black pepper Budino (chocolate, crĂšme fraĂźche, and maldon salt) Are you ready for an adventure?Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others arenât privy to.
You can learn more and reserve your spot at lafoodadventures.com.
Resources: Make a reservation at http://luigialteatro.com/ Instagram: @luigialteatro Facebook: https://www.facebook.com/luigialteatro Twitter: @lugioalteatro
Just Forking Around is produced by Podcast Masters -
Did you know that there are over 1,300 different varieties of cheese â just in France? Iâm not forking with you! Joining the show to teach us more about these delicious dairy delicacies is Charles Duque, Managing Director of the Americas for the CNIEL (Centre national interprofessionnel de l'Ă©conomie laitiĂšre), AKA the French Dairy Board. Charles also oversees the French Cheese Board, a NYC location for all things fromage.
âWeâre all overwhelmed these days going into a cheese shop... but we all know what we like! If you like hard cheeses, you like soft cheeses, you like strong flavored cheese, you like mild ones â whatever your tastes are, talk to the cheesemonger.â âCharles Duque
So what are these five styles of French cheese you must try before you die? From mildest to strongest: triple-crĂšme, camembert, bloomy rind, comtĂ©, and mimolette. I canât even tell you which one was my favorite because, after every bite, I thought, âWell, this is my favorite.â So you really canât go wrong!
We also discuss: Charlesâ role with the French Dairy Board The Cheeses of Europe campaign How to start expanding your cheesey horizons Creating the perfect cheese board The story behind the unique appearance of mimolette Sneaky hacks for properly cutting, presenting, and storing cheese The difference between cow milk, sheep milk, and goat milk cheeses The journey of artisan cheese, from the dairy farm to your plate Making a next-level grilled cheese with mimolette Resources: Learn more at cheesesofeurope.com Download the Cheeses of Europe app: iOS | Android Instagram: @cheesesofeurope Facebook: https://www.facebook.com/cheesesofeurope/ Twitter: @cheesesofeurope Charles Duqueâs Bio:Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY. He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City.
For over two years, Charlesâ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil.
Previously, Charles worked for Savencia Fromage & Dairy, which is among the worldâs leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses.
Charlesâ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business.
Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild. Charles is fluent in four languages especially in cheese!
Just Forking Around is produced by Podcast Masters -
Devon Loftus is the founder of Moon Cycle Bakery, a sweet treat service that delivers hormone-supportive treats to people on their cycle. Devon and her team at Moon Cycle value celebration, empowerment, choice, and knowledge â and the power of a forking delicious brownie.
Stigma is used to isolate people, but Moon Cycle is combatting that through community. Together, these Moon Cycle Mamas are breaking down the stigma surrounding menstruation and femininity, striving to reunite people with the awesome power of being a woman.
The tools in their arsenal? Education, Matcha Coconut Bites, love, Sweet Potato Brownies with Chocolate Chunks, empowerment, and Chocolate Cup Sweetened with Ginger + Honey.
âDo right by yourself, even if itâs not the most popular decision or other people donât quite understand. Itâs not always easy, but I think itâs really important and itâs where a lot of our self-empowerment and self-love come from.â âDevon Loftus
We also discuss: What âhormone-supportiveâ ingredients are & how they can help How Devon was inspired to start the business during her Bachelorette party Taking Moon Cycle international Traveling to Europe to check out their bakeries Developing a community, in addition to product How stigma isolates us Food as medicine, on an emotional and physical level Devonâs next big goal Common menstrual signs and cravings & why so many women crave chocolate How Moon Cycle Bakery is working to educate people on mooncyclebakery.com The ins and outs of subscriptions, distribution, and pricing Resources: mooncyclebakery.com Instagram: @mooncyclebakery Facebook: facebook.com/mooncyclebakery Twitter: @mooncyclebakery Devon Loftusâs Bio:Meet Devon Loftus â founder of Moon Cycle Bakery, a one-of-a-kind hormone-supportive natural sweet treat delivery service. Loftus launched Moon Cycle Bakery in 2017 with the goal of helping people regain their sense of self-care, and to help others find support during cycles that can be challenging and alienating. Recipe development is a team effort between Loftus and her team of experts, which include nutritionists, herbalists, and acupuncturists. Each ingredient is carefully selected to ensure maximum support of the female body during their time of the month. Treat delivery is synced up to customerâs cycles and arrives at ones doorstep at the perfect moment.
âWe care; we donât make claims,â explains Loftus. âMoon Cycle Bakery is a small team of people who genuinely care about the well being of others, our bodies, and the knowledge that continues to support it. We all take the time to read studies, discuss recipes with experts, and collaborate with high-quality, integrity driven brands.â
Where did the idea come from? During Devonâs âwest coast bachelorette party,â her now husband, Brian, walked into the bar with a homemade 3 tiered chocolate cake with cookie dough icing and chocolate ganache.
Devonâs friend tapped Brian on the shoulder and said, âI just needed to tell you, this is the best thing I have ever eaten. And I donât know if itâs because Iâm about to get my period or not, but I almost cried.â Needless to say, Devon was completely in love with such an honorable and real reaction and with a huge smile Devon assured her: âDonât worry, Summer, weâll bring you a slice every month.â
Prior to launching her own business, Loftus worked for a womenâs lifestyle website, and experienced the fast-paced life of the fashion industry. She started her own clothing line, which taught her how to collaborate, find factories, build a team, understand profit, and more. During this period Loftus battled a variety of severe health issues, triggered by work stress. She quickly realized the traditional 9-5 route was not conducive to her creativity and health, and learned how crucial self-care is. Loftus has a B.A. in Creative Writing and Journalism, and studied product development at FIDM.
In her spare time Devon works on her book, practices yoga (she is also a certified instructor), and enjoys connecting with nature. She currently resides in Tenino, Washington, in a tiny home on a farm with her husband Brian and dog Olive.
Just Forking Around is produced by Podcast Masters -
Two award-winning top chefs, a news station producer, a fine-palated foodie, and a podcast host sit down at a table together â no, this isnât the first line of a very obscure bar joke, this is what happened at the 4th annual San Diego Mac ân Cheese Fest!
I had the honor of joining the expert panel of judges at the San Diego Mac & Cheese Fest, and I had a forking blast helping decide the winner of the Best Gourmet Mac nâ Cheese in San Diego. I canât reveal everything that went down behind the scenes, but I can share a few judgeâs secrets with all of you.
So who won this cheesy, covetous prize? Youâll have to listen to find out, but I will tell you a few of my favorites:
Uptown Tavern: http://www.uptowntavernsd.com The Smoking Gun: http://www.thesmokinggunsd.com Viewpoint Brewery: https://www.viewpointbrewing.com Stacked: http://www.stacked.com Lazy Dog Restaurant: https://www.lazydogrestaurants.com Are you ready for an adventure?Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others arenât privy to.
You can learn more and reserve your spot at lafoodadventures.com.
Resources: Learn more at sandiegomacncheese.com
Just Forking Around is produced by Podcast Masters -
For over 15 years, Chef Gino Campagna has made it his personal mission to raise kidsâ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations â and having fun! â theyâll be more motivated to try new and nutritious foods.
Chef Campagna has created, gotten involved with, or been featured on things like Disney Channelâs Ginoâs Kitchen, Italyâs top-rated morning cooking show la Prova del Cuoco, Kitchendaily.comâs Kitchen Kids, NBCâs Garden Party, and Jamie Oliverâs Food Revolution. Chef Campagna also released a cookbook, Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook â because ANY kid can cook! But this isnât just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them.
âA toast to raising the Food IQ of American Families!â âGino Campagna
Just before this episode, Chef Campagna returned from a huge event in Italy called Rural.IT â and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction.
Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when theyâre eating their meals, but thatâs not all â it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability.
We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook How Gino makes food fun Putting a premium on ingredients Where Ginoâs passion for helping children came from Ginoâs experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why itâs in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food! Ginoâs Motherâs Fresh Pasta RecipeIngredients: flour and eggs
Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk)
Watch Chef Ginoâs Pasta Making Class for more!
Resources: Learn more at chefgino.club Connect with Chef Gino: Instagram | Facebook | Twitter Read: Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook Chef Gino Campagnaâs Bio:There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children.
Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.â Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyoneâs favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europeâs largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king.
Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market.
Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions.Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma.
Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA.
As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization.
In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches.
Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time.
In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education.
The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play.
Just Forking Around is produced by Podcast Masters -
Shelley Callahan is the Director of Development at Children Incorporated, meaning sheâs basically a media correspondent who gets to share the stories of incredible children all around the world who are given a chance to succeed and thrive in spite of the circumstances theyâre born into.
âA toast to generosity â because I really believe that when we give back to others, our lives become more fulfilling!â âShelley Callahan
By providing food, clothing, healthcare, and education to tens of thousands of children across 23 countries, the people who work for and support Children Incorporated provide kids in need with the opportunities that everyone deserves to grow and be successful. Because when children aren't given access to things like food and water, they arenât able to get an education and their chances to succeed quickly plummet.
Want to change a life? You can sponsor children all around the world by going to https://dms.childrenincorporated.org/Donor/CISponsorChild.aspx.
âWe might not be able to change the world... but doing nothing is not an option.â âShelley Callahan
We also discuss: The programs that Children Incorporated offers globally Huge issues with access to food and water, even in the U.S. Shelleyâs not-quite-identical twin, Erin... because of the tattoos! How just a small amount of help can make a tremendous difference Shelleyâs incredible journey before joining Children Incorporated Founding Books on Wheels Creating a world worth living in Why sharing stories about our cultures and lives is so important Shelleyâs inspiration for writing The House of Life The impact you make when you sponsor a child with Children Incorporated Whatâs next for Shelley & Children Incorporated Resources: Learn more at childrenincorporated.org Sponsor a child: dms.childrenincorporated.org/Donor/CISponsorChild.aspx Connect with Shelly: shelleybriggscallahan.com | Instagram | Facebook Read: The House of Life by Shelley Briggs Callahan Shelley Callahanâs Bio:Shelley Callahan, Director of Development at Children Incorporated, started her career in the non-profit sector in 2006 when she co-founded Books on Wheels, which provided free books to children in low-income neighborhoods across the U.S. She then expanded her work in the humanitarian sector by working with international aid organizations, taking her to Colombia to dig wells, Haiti to manage medical teams, and Nepal and Uganda to provide clean water solutions to indigenous populations living in poverty. Through her work with Children Incorporated, Callahan had helped thousands of impoverished children in Asian countries such India as Sri Lanka, Africa, Latin America, and the United States.
Since 1964, Children Incorporated has extended its reach to over 250,000 children across 23 countries through programs and outreach projects. Connecting individual donors to specific in need through their sponsorship program, Children Incorporated provides impoverished children with basic needs such as food, clothing, and educational support in an effort to break the cycle of poverty and offer children a chance at a brighter future.
Children Incorporated relies on our donors and individual sponsors to provide opportunities to children around the world. Sponsorship provides an underprivileged child with basic necessities such as food, clothing, healthcare and education.
Just Forking Around is produced by Podcast Masters -
Ah, champagne... there is something so mysterious, so sexy, so celebratory about this delightful bubbly beverage. But it can be difficult to put our fingers on what exactly this mystical drink represents; maybe it has to do with the trajectory of the drink, the games that were played, and the controversy over the Champagne industry that still translate into each bottle and sip.
As we trace back the history of this delicate treat, itâs impossible not to discuss the importance of Barbe Nicole Clicquot Ponsardin â the Grande Dame of Champagne and one of the most interesting business figures from French history. Her spirit and face are on and in every bottle that we so lovingly sip, as luxury laps over our souls.
âCheers to women who make really good wine!â âDr. Tilar Mazzeo
And thereâs no one better to help us fold back the layers of this incredible story and the history of champagne than Dr. Tilar Mazzeo, the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It. Dr. Mazzeo is also the author of Back Lane Wineries of Sonoma, Back Lane Wineries of Napa (two incredible guides), and the brand new biography of Alexander Hamiltonâs wife, Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton.
So pop a cork, raise your glass, and let us celebrate our Grande Madame â because itâs International Champagne Day!
We also discuss: How Madame Clicquot transcended her childhood training to become the society wife of a rich man The French Revolution The caves where she made her first bottle Dr. Mazzeoâs research & writing process How Madame Clicquot Ponsardin became one of the biggest tourist attractions in France & kickstarted wine tourism Her legacy as a folk heroine Falling in love over wine Moving champagne from an elite drink to a mass market luxury product Smuggling champagne into Russia The invention that changed the champagne production process Inventing brut champagne to appeal to the British market Being interrupted to pay a corkage fee Dr. Mazzeoâs own wine-making at Parsell Vineyard Resources: Learn more at tilar-mazzeo-author.com Connect with Dr. Mazzeo on Twitter: @tilarmaz Check out Dr. Mazzeoâs vineyard: parsellvineyard.com Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton Back Lane Wineries of Napa Back Lane Wineries of Sonoma Dr. Tilar Mazzeoâs Bio:Tilar J. Mazzeo is the New York Times, San Francisco Chronicle, and Los Angeles Times bestselling author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It as well another numerous other books, including most recently Irena's Children and the first biography Eliza Hamilton, the wife of Founding Father Alexander Hamilton. The author of the Back Lane Wineries guides to the family wineries of Napa, Sonoma, and New York State, her wine writing has appeared in venues such as Food & Wine. A graduate of the University of California at Davis winemaking certificate program, she is the winemaker and proprietor at her family's estate winery, Parsell Vineyard, in Victoria, British Columbia.
Just Forking Around is produced by Podcast Masters -
ZinquĂ© cafe exudes LA cool: almost-famous and striving youngs ambitiously scribing their tales to pitch mixed with mature, seasoned, well-dressed dudes and very attractive women. Itâs a melting pot of all who have made it and those who are striving to arrive. The vibe is far from pretentious â itâs just cool.
Although itâs a French-inspired restaurant, Iâm greeted by a handsome man with kind eyes and a British accent. Sitting at a four-top, I appropriately fill it with four plates of forking delicious food.
Debiâs order: St AndrĂ© FiguiĂšre, Le St-AndrĂ©, Provence â16 Smoked Salmon Tartine with crĂšme fraĂźche, egg, and dill on PoilĂąne bread + salt & vinegar chips Le Bowl: avo, tom, arugula, comte, cilantro, sriracha, and chicken on cauliflower rice Prawn taco... with potato chips! Grilled Whole Branzino with a side of chimichurri Are you ready for an adventure?Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others arenât privy to.
You can learn more and reserve your spot at lafoodadventures.com.
Resources: Make a reservation at lezinque.com How many dropping silverware were you able to identify? Let me know in an email & Iâll enter your name into a t-shirt raffle giveaway: [email protected]
Just Forking Around is produced by Podcast Masters -
In the beginning, there was juice â then there was pulp. But what do you do with it? Thatâs the question that led Kaitlin Mogentale to found Pulp Pantry, a fruit and vegetable snack company on a mission to usher in a new wave of good nutrition and sustainability thatâs accessible to everyone.
âA toast to all of the amazing women who are changing our food system!â âKaitlin Mogentale
It all started with a carrot. Kaitlin saw her friend making juice and, always wearing her environmental studies hat, she immediately saw how much pulp was wasted. In fact, after some research, Kaitlin found that for each pound of juice produced, as much four pounds of nutritious pulp is created (and, usually, wasted). When you add up all of the commercial juicers just in the LA area, thatâs thousands of pounds of delicious and nutritious food thrown away each week!
So Kaitlin started tinkering, beginning with a batch of delicious carrot pulp cookies. Eventually, she stumbled onto Pulp Pantryâs flagship product: grain-free granola!
âBusinesses and brands have the potential to change culture â and brands have emotional value!â âKaitlin Mogentale
We also discuss: The origins of Pulp Pantry Waste in the juicing industry (and the food industry in general) Making healthy food accessible in food desert communities How we can incorporate environmentalism into capitalism Why packaging is Kaitlinâs archnemesis Where you can purchase Pulp Pantry snacks Bringing the human element into Pulp Pantry The process of creating Pulp Pantry snacks The challenges to making healthy foods more accessible (and how Pulp Pantry is overcoming this) What you can expect from Pulp Pantryâs product line in the near future Conscious consumption & social enterprise Resources: Learn more (and get some snacks) at pulppantry.com Connect with Pulp Pantry: Instagram | Facebook | Twitter Kaitlin Mogentaleâs Bio:Living in South Los Angeles, Pulp Pantry's founders Kaitlin and Ashley were confronted with the reality of living in a food desert plagued by a lack of access to healthy food. As classmates at the University of Southern California in the social enterprise program, they were excited to join forces to dream up their own small way to be a part of the solution.
Working at an urban school garden in a food desert, Kaitlin was exposed to the poor quality of food "fueling" kids' bodies each day (what with french fries counting as a daily vegetable!). She saw kids come into the garden, having never seen a fresh carrot before, teaching them to grow a carrot from seed to stem (later exclaiming: "carrots are my favorite vegetable!").
It all started when Pulp Pantry's founder Kaitlin Mogentale watched a friend juice a carrot. That moment proved to be quite transformative, as she saw firsthand the large amount of fresh pulp that was left behind.
"What do you do with your pulp?"
Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash.
With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but want to rescue the carrot's better half. She happily took the pulp home to make her first-ever juice pulp carrot cookies (and they were delicious!).
Our vision is to cultivate a better, more nutritious food reality in communities regardless of income â one day, we hope to be in not just health food markets, but in corner stores in every part of the country.
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Did you know weâre living in the future?
It became crystal clear for me during this conversation with Ting Feng, CEO & co-founder of Kula Ai & the Kulafoods App. Kula Ai is an Australian-based Agriculture tech startup that's creating sustainable tech to find new ways to feed the world.
âWe want to find a new way to feed the world.â âTing Feng
They are using two technology-driven approaches to accomplish this forking huge task: the @Kulafoods app that connects users to all of the sustainable and healthy food vendors in their community and the soon-to-be-launched @KulaHarvest, a series of AI-powered urban farming hardware.
All I can say is wow. The future is now, and Iâm all for it!
âMy passion has always been to help hardworking members of communities, like the food producers, to have a platform, to have a voice, and to showcase their craft so that itâs equally as competitive as those selling in supermarketsâ âTing Feng
We also discuss: Why they chose the name âKula Aiâ & how the company came to be Aspiring to create the worldâs first sustainable food grid How the Kulafoods app works Building healthy communities, one city at a time Launching in LA and NYC in the near future Growing up on an organic farm How the way we eat affects everything else we do Do we want to eat ingredients or chemicals? Urban agriculture is the future The future of Kula What it was like at Tingâs dinner table growing up Resources: Learn more at kula.ai Check out the app: kulafoodsapp.com Connect with Kula: Instagram | Facebook | Twitter Ting Fengâs Bio:CEO & Co-founder of Kula Ai & Kulafoods App - An Australian based Agriculture tech startup that's creating innovative technologies to help communities discover healthy food vendors nearby. Prior to Kula, Ting has over 13 years experience in business development. Ting is also a meditation yin yoga teacher who loves to cook and has her own edible garden at home.
Kula AI is an Australia based startup. We are creating a new way to feed the world through our innovative technologies. Our @Kulafoods marketplace app helps you discover healthy food nearby from farm fresh to restaurant meals. We are also launching @KulaHarvest a series of A.I-driven urban farming home products that enable you to grow organic food effortlessly and affordably.
The word âKulaâ means community in the Sanskrit language and we believe the access to nutritious food should be a basic human right. In the pipeline, we are also creating our not-for-profit Kula Foundation where we hope to empower those in low economic communities around the world to grow and sell their own food through our technologies.
Just Forking Around is produced by Podcast Masters -
From the moment you park to dine at the Malibu Farm Pier Cafe, you get the Malibu vibe: fresh, old, new, exciting, chill, and dreamy... and it only gets better from there.
After a short stroll, youâre in the restaurant and it feels like Massachusetts has drifted to the West Coast; a little bit of Marthaâs Vineyard sprinkled with Chatham charm. And like the Vineyard, this isnât a cheap trip â but it is forkilicious!
Debiâs order: crab cakes with caper aioli sitting gently on a bed of tomatoes and arugula Fried egg panini with bacon Grass-fed beef burger on a brioche bun with Havarti cheese, pepperoncini aioli, tomato, arugula, red onion, and cabbage slaw Swedish mini pancakes with raspberries Are you ready for an adventure?Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others arenât privy to.
You can learn more and reserve your spot at lafoodadventures.com.
Resources: Make a reservation at malibu-farm.com How many dropping silverware were you able to identify? Let me know in an email & Iâll enter your name into a t-shirt raffle giveaway: [email protected]
Just Forking Around is produced by Podcast Masters -
Matthew Mabel is the president and organizational development team leader of Surrender, a boutique restaurant consulting firm that helps restaurateurs run successful businesses and live happy lives.
âWhy arenât restaurateurs as good to themselves as they are to their guests?â âMatthew Mabel
If youâd ask Matthew what a successful business was back in 1991, when he started Surrender, he probably would have had some numbers and metrics, possibly even a graph. But today he has a new barometer for success: happy and loyal guests, happy and fulfilled employees, and ownership that can live a flexible life that has everything they need so that they can enjoy the rewards of their success.
And let me tell you, as someone who worked in the restaurant biz for years, self-care is not often your highest priority â but it should be! And when restaurateurs work with Matthew, they really are working on themselves just as much (if not more) than they are working on their businesses, and in the end, theyâre collaborating to make the industry a better place for everyone.
âMy lifeâs work has been advising owners of independent, successful, multi-unit restaurant companies, improving their businesses and their lives â because I think itâs important to do both simultaneously.â âMatthew Mabel
We also discuss: The 4 secrets of great restaurant ownership Restaurants are a reflection of how the owner shows up Balancing change with consistency Weâre really in the branding business, not the restaurant business Why we need to be aware of the difference between a guest and someone in the restaurant biz Choosing the right location Systemizing your restaurant culture The definition of restaurant culture Operating a food truck as a brand extension The recipe for a happy & successful restaurateur Resources: Learn more at surrender.biz Connect with Matthew: Facebook | Twitter | LinkedIn Read Matthewâs blog post: âFour Secrets of Restaurant Ownershipâ Matthew Mabelâs Bio:Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting.
âAt Surrender, I function at my greatest capacity by serving others,â Mabel said. âWe open up possibilities for people and create value in our client companies. As a result, we have established wonderful relationships with our clients.â
As a restaurant industry analyst, Mabel has been quoted extensively in the media about both industry and management issues. He is a frequent contributor to trade publications including Nationâs Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.
He is a Trustee of the Texas Restaurant Association Education Foundation, where he serves on the Executive Committee and is Chairman of the Restaurant Education Committee. He has served on the Board of Directors and Executive Committee of the Greater Dallas Restaurant Association (GDRA). In 2003, he received the associationâs Presidentâs Award to recognize work he performed in organizational development as part of the GDRAâs launch of a major regional culinary and restaurant management education initiative. That initiative has resulted in 75 Texas Pro Start Programs, providing culinary and restaurant management education in High Schools around North Texas.
Mabel is an experienced and talented entrepreneur, teacher, leader and communicator, who has started companies from scratch and re-invented existing business from within. Each step of his career has contributed to his ability to help others grow their businesses while having personal freedom and flexibility.
Mabelâs forthcoming book, Beyond Business, communicates techniques used by Surrender to improve companies, careers, and lives. It includes many success stories about Surrenderâs work with various clients. Read a sample chapter.
Modern Luxury featured Mabel and his career from concert promoter to connoisseur and advisor. The award-winning publication presents a monthly search for the finest in fashion, dining, entertainment, and travel. Read the article.
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Today weâre chatting with a true food pioneer, Patrick Smith, who is on a crusade to make wellness a sustainable, scalable business model that celebrates local flavors, local chefs, local ingredients, and small carbon footprints â one meal at a time.
âHelping people make the connection between food and health is one of the biggest challenges of the century.â âPatrick Smith
Patrick is the Founder and CEO of Territory Foods, and heâs using his expertise from the software space to develop a unique food delivery platform thatâs doing more than just saving people time by providing delicious, ready-to-eat meals. Itâs also increasing sustainability, reducing food waste, and fighting the chronic illnesses that accompany nutritionally incomplete diets (and cause Americans to waste millions of dollars every year).
So what can you expect when you order from Territory Foods? Local artisan chefs using fresh, local ingredients and assembling nutritional meals within minutes of their final destination. It is currently available near D.C., Dallas, Southern California, or the Bay Area.
â40 percent of the U.S. population is a member of a food tribe.â âPatrick Smith
We also discuss: What is a food tribe? The catalyst for starting Territory Foods Restaurants arenât optimized for diet, theyâre optimized for taste How the business model reduces food waste Aligning customer health & planetary health Why Territory has different menus in different areas of the country How ordering your meals on Territory works Why Patrick gives customers the option to purchase a la carte or by subscription Who makes up the local Territory Food teams How Territory uses data to optimize the service Patrickâs previous life as a social workerâYou start with culture, then you start with values, then you build a product, then you build a business.â âPatrick Smith
Resources: Learn more at territoryfoods.com Connect with Territory: Instagram | Facebook | Twitter Antifragile by NASSIM TALEB Patrick Smithâs Bio:Patrick is the founder and CEO of Territory. A seasoned entrepreneur, Patrick has founded and built companies that at their core use technology to transform inefficient industries. He started Territory in 2011 to deliver delicious, healthy food thatâs locally sourced and intentionally prepared by a network of independent chefs. Under his leadership, Territory has delivered more than â3 million nutritious and great-tasting meals to customers in more than 500 locations encompassing the San Francisco Bay Area, Los Angeles and south through San Diego, Baltimore and the Washington D.C. area, and Dallas/Fort Worth.
Prior to Territory, he previously co-founded and served as COO of Market Hardware Inc., a company that helps local service providers (e.g. doctors, lawyers, plumbers, electricians) transition to online marketing. The company was acquired by IAC subsidiary ServiceMagic.com in 2009. Patrick began his career as the co-lead of the software development practice of Adrenaline Group, which built eStudentLoanâs online marketplace as well as platforms for The Motley Fool, Linuxcare and PetSmart.
Patrick is a leader in the growing D.C. entrepreneurial community. He co-led the D.C. Lean Startup Meetup, one of the largest lean startup groups in the U.S. âHe also organized TEDxPotomac, a local TED event with 400 attendees and 20 speakers.
Patrickâs own health transformation, sparked by changes in his eating and fitness routines, led him to the idea for Territory and continues to fuel the companyâs mission.
Just Forking Around is produced by Podcast Masters - Vis mere
