PeasOnMoss Podcast

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Join Research Chef Kimberly Schaub from PeasOnMoss.com as she talks about food science, product development, and food research with chefs, culinary scientists, research chefs, and product developers. Experience the food manufacturing world through experiences, hilarious stories, and conversations ab…

Kimberly Schaub - Peas On Moss


    • Aug 13, 2022 LATEST EPISODE
    • monthly NEW EPISODES
    • 30m AVG DURATION
    • 236 EPISODES

    5 from 28 ratings Listeners of PeasOnMoss Podcast that love the show mention: kimberly, entrepreneurship, food, thanks, keep up the great, show, love.



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    Latest episodes from PeasOnMoss Podcast

    When the SHIFT Hits the Fan, with Chef Wiley Bates III

    Play Episode Listen Later Aug 13, 2022 23:32


    Research Chefs Association Hustlers Under 40 Speaker Chef Wiley Bates III

    Play Episode Listen Later Jul 9, 2022 34:56


    Chef Wiley Bates III is a popular speaker for the young professional networking group, and he held our attention for over an hour sharing his lived experiences as well as the recommendations for pivoting a career "when the SHIFT hits the fan." Adam Howell co-hosted the discussion. 

    Special Podcast: Is Research Chefs Association membership worth it? 3 chefs discuss

    Play Episode Listen Later Jun 18, 2022 36:17


    Special Podcast: IFT First Conference

    Play Episode Listen Later May 14, 2022 36:06


    Research Chefs Association Hustlers Under 40 Speaker Lauren Abda

    Play Episode Listen Later Apr 9, 2022 13:15


    The Founder of the Food Edge Conference, Lauren Abda joined us for an entrepreneurship conversation with the RCA Hustlers Under 40.  Food Edge is an annual conference that brings together the food industry's largest brands, dynamic start-ups, disruptive leaders, and leading researchers to discuss the future of food. Packed with 2 days of inspiring speakers, innovation workshops, and fireside chats, the summit explores trends, strategies, and capabilities that help food innovators and entrepreneurs differentiate themselves in the marketplace. Food Edge explores food innovation with a focus on sustainable sourcing, recipe innovation, product design, customer experience, and social media.

    Kicking off 2022 with Intention: IWON Organics founder Mark Samuel

    Play Episode Listen Later Jan 29, 2022 13:07


    Perspectives on Sustainability in the Food Industry with WholeWorks CSO Laura Asiala

    Play Episode Listen Later Jan 22, 2022 47:31


    Special Episode: Get Rich Podcast founder, food scientist Richard Rycraw

    Play Episode Listen Later Dec 25, 2021 33:08


    Encore: Chef Pierre Thiam - Yolele and fonio grain - advice for young chefs

    Play Episode Listen Later Dec 4, 2021 13:35


    Quick Bite: Ray Delucci - Line Cook Thoughts

    Play Episode Listen Later Nov 6, 2021 18:43


    Quick Bite: Terry Madden - remember those who opened doors for you

    Play Episode Listen Later Oct 2, 2021 17:16


    Encore: Vaughn Tan - Uncertainty Mindset - thoughts for product developers

    Play Episode Listen Later Sep 4, 2021 32:38


    Quick Bite: Chefs Kevin Mitchell and Wiley Bates III - special RCA conference recording

    Play Episode Listen Later Aug 8, 2021 17:11


    Quick Bite: CuliNex Founder CEO Mark Crowell on expectation setting for win-win

    Play Episode Listen Later Jul 18, 2021 15:13


    Quick Bite: Lundberg Family Farms innovation and staying true to a food cause with Matt Slem

    Play Episode Listen Later Jun 26, 2021 19:25


    Quick Bite: Brand Innovation with Andria Long

    Play Episode Listen Later Jun 12, 2021 27:15


    Big Bite: Abe Cohn on legal counsel engagement

    Play Episode Listen Later May 29, 2021 41:49


    Quick Bite: Chef Mark Floerke on mentorship and career growth

    Play Episode Listen Later May 15, 2021 16:36


    Season 5 Quick Bite: Edible Chemistry's Jaime Underwood explains hydrocolloids

    Play Episode Listen Later May 1, 2021 28:07


    Season 5 Quick Bite: Vanessa Siahmakoun on food safety fundamentals

    Play Episode Listen Later Apr 17, 2021 20:22


    Special Episode: Presidential recap of the RCA+ virtual conference with Justin Kanthak, Jaime Mestan, Kimberly Schaub

    Play Episode Listen Later Apr 3, 2021 35:48


    Season 5 Quick Bite: Chef Anne Druschitz

    Play Episode Listen Later Mar 27, 2021 17:29


    Season 5 Quick Bite: Dr. Rosemary Trout

    Play Episode Listen Later Mar 13, 2021 22:41


    Season 5 Quick Bite: Chef John Draz

    Play Episode Listen Later Feb 20, 2021 15:04


    Season 5 Bigger Bite: secrets in the spice industry and what you need to know as a food professional

    Play Episode Listen Later Feb 6, 2021 42:05


    Season 5 Quick Bite: Healthy Food and Beverage Group president Ainsley Moir

    Play Episode Listen Later Feb 6, 2021 15:46


    Season 5 Special episode: Exec Research Chef Nathan Schomers, ADM

    Play Episode Listen Later Jan 30, 2021 29:12


    PeasOnMoss Quick Bite: Dr. Angela Shaw on looking at both sides of a food science position

    Play Episode Listen Later Jan 23, 2021 10:19


    Season 5 Special episode: Chip Potter exec director Research Chefs Association

    Play Episode Listen Later Jan 16, 2021 37:41


    Season 5 Quick Bite: The Hartman Group Laurie Demeritt

    Play Episode Listen Later Jan 9, 2021 10:09


    Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf

    Play Episode Listen Later Dec 29, 2020 34:11


    Episode 9: how upcycling can address food insecurity

    Play Episode Listen Later Dec 12, 2020 41:52


    Episode 8: Health and wellness in food products with IWON Organics and Monash Univ Low FODMAP diet

    Play Episode Listen Later Nov 28, 2020 72:12


    Encore: Jessica Goldstein, VP Nu Products and Research Chefs Association

    Play Episode Listen Later Nov 15, 2020 54:36


    Episode 7 Food business leadership with Chef Mark Serice and Gerrie Bouchard

    Play Episode Listen Later Oct 31, 2020 59:24


    Episode 6 Career and self management with Neela Paul and Chef Chris McAdams

    Play Episode Listen Later Oct 17, 2020 29:35


    Encore episode: Chef Charlie Baggs - Charlie Baggs Culinary Innovation

    Play Episode Listen Later Sep 20, 2020 60:33


    Episode 5 Upcycled Food Association Amy Keller, pureplus; Kayla Abe, Ugly Pickle Co

    Play Episode Listen Later Sep 5, 2020 38:31


    Encore Episode: Author, Chef Ali Bouzari, PhD

    Play Episode Listen Later Aug 29, 2020 56:50


    Episode 4: Upcycled Food Association ReGrained Dan Kurzrock and Drexel Food Lab Dr. Jonathan Deutsch

    Play Episode Listen Later Aug 22, 2020 41:54


    Chef Eric Rivera - The actual encore episode

    Play Episode Listen Later Aug 15, 2020 29:30


    Encore Episode: addo Chef Eric Rivera

    Play Episode Listen Later Aug 8, 2020 26:50


    Encore Episode: William Madden from Whole Brain Consulting on how COVID has affected the consultancy and product innovation pipelines

    Play Episode Listen Later Jul 20, 2020 44:54


    Season 4.5 Episode 2: Upcycled Food Association CEO Turner Wyatt on providing the solution that food industry and consumer agree on - solving food waste

    Play Episode Listen Later Jul 11, 2020 28:10


    Encore Episode: Chef Ernest Miller, Coast Packing Company

    Play Episode Listen Later Jul 11, 2020 28:16


    This podcast continues to be sponsored by . Get information about sugar replacement and optimizing your high intensity sweetener systems. Let them know that you heard about them on PeaOnMoss.

    Career management and getting your hands dirty

    Play Episode Listen Later Jul 4, 2020 34:06


    PeasOnMoss discusses career management and active growth to help you get and promote in product development roles with Justin Kanthak, and ; Jacob Burton, executive chef at Renaissance Hotel, Reno, NV, and founder of ; and Wiley Bates III, Sales at

    Season 4.5: PeasOnMoss' origin and pivot

    Play Episode Listen Later Jun 27, 2020 14:17


    To start by saying that 2020 has been the most insane half-year ever is a gross understatement. In some ways I've seen our world and communities come together, focusing on a distant horizon of "better," while recognizing that a lot of work needs to be done to get there. In others, I've seen fear and suspicion lead to traumatized relationships. In all this, people have continued to eat, and our food industry has continued to produce, but in different areas, at different volumes, and at different costs. I've kept the podcast schedule essentially on track, with a very brief acknowledgement of today's challenges, because the show is focused on the industry, not on social justice. But, a holistic view of the industry does have to include the challenges that each of our members take on, and I will not be silent about this.  As we move into the next season, we are pivoting the podcast from guest-focused interviews to topic-focused features. Now you'll be able to hear more diverse perspectives about a single subject in the same episode.  I have loved the insights shared by the guests who have joined the show, whether they were experienced research chefs sharing their hard-earned lessons, or entrepreneurs discovering the complexities of the food industry. Thank you for following it for the past four years, and I'm hopeful that it can continue for the years to come.  As we pivot to the new style, I decided to indulge in a monologue about my journey, to share with you some of the influences that led me to the product development world. Next week, we'll look at career management and how involvement in a professional organization can shape your growth as a worker and eventually a leader. TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

    origin pivot peasonmoss
    Marketing expert Stephanie Robbins - intro to the marketing team and why R&D should care

    Play Episode Listen Later Jun 20, 2020 54:51


    Stephanie Robbins and Kimberly met at the 2019 in Chicago when she served as the VP of Marketing at La Terra Fina. She, alongside her colleague Dan Howell, shared a compelling presentation on fostering collaborative relationships between product development and marketing. They described how the development of a trusting and synergistic cross-functional team led to more product success, quicker launches with fewer errors, and a better workplace. Stephanie joined us on PeasOnMoss podcast to expand on that presentation and to tell us about work she's doing post-La Terra Fina. Stephanie does individual for food businesses in marketing (and gives perspectives about food business entrepreneurship) and is working with a business partner in a new snack concept, soon to be announced. Get in touch with her at

    Preview: Marketing expert Stephanie Robbins on life post-corporate work

    Play Episode Listen Later Jun 13, 2020 3:01


    Former VP of Marketing at La Terra Fina has a bright outlook for her future and doesn't carry regrets about her last work. From working to foster a strong cross-functional team at LTF, to learning to respect and trust the expertise of her teammates, Stephanie possesses a strong self-awareness of her internal strengths. In this preview, Stephanie and Kimberly catch up in 8 months of life and work and consider the next steps. Our connection is an example of how important networking events are to expand our circles and relationships, but the honest and vulnerable conversations that we get to have among a few are the marks of connections that go beyond professional introductions. You won't make friendships like this at every event, but when you do, they're so valuable and are the highlights to our careers. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

    PeasOnMoss special statement: taking a breath

    Play Episode Listen Later Jun 5, 2020 2:42


    We're taking a break this week from our usual interview show to give our community time to consider the events of the week and our individual and social responsibilities to seek social justice for every single member of our food and beverage industry and of our society overall. I have been so blessed and honored to share the stories of our diverse food and beverage community, and it's in the spirit of sharing the stories that I stand with our black community as we all struggle through recent violence, murder, and subsequent protests and riots. Racism has no place in our community, and we all hurt when one member is hurt. Right now, it's our black brothers and sisters who are being hurt disproportionately to others.  There are various organizations that provide information about the issues, the systemic racism, and actions we can take, including changing how we talk about race issues, how to identify racist behaviors and attitudes, how to educate and learn from each other, and how we can work together for solutions.  Here is a list of resources I've referenced to help me learn. They're from several perspectives, from businesses to specific advocacy groups, spiritual (Christian) perspectives and industry announcements. If you have some others that I could share, please let me know.  

    Preview: Research Chefs Association President Justin Kanthak on pivoting conference to online quickly

    Play Episode Listen Later May 30, 2020 4:39


    Justin Kanthak wears several hats, notably as the head of the snack segment for Griffith Foods and as the president of the professional trade organization, the Research Chefs Association. In March 2020, the US food industry was tremendously impacted by the COVID-19 pandemic, starting with the cancellation of international and trade conferences, and the RCA annual conference was forced to cancel the in-person gathering. The weight of understanding what could be done instead weighed on the RCA board leadership, and Justin joined the podcast to share his thoughts about how the industry will change and what we can do as product development professionals.  The Research Chefs Association conference is currently on-going as RCA PoweredUp. It is open to members and non-members alike. Get more information at their conference home page: Tune in next week for the full special episode with Justin.

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