Podcasts about central kitchen

Welcome to Episode 27 of the HECHO Podcast, the podcast about what's now, and what's next in Corpus Christi and the Costal Bend. I'm your host Rob George, and our guest is Jeannette Del Angel, and if you ordered from Sucre during Covid (or since), or eaten at Central Kitchen, you've likely experienced her magic in the oven. Jeannette is a Corpus raised, Le Cordon Bleu trained, deeply experienced chef. Her primary expertise is pastry, and she created the menu for Central Kitchen. She is now starting her own adventure, Fika, an experience where one can relax with a pastry and espresso. “Fika” is a Swedish term that describes taking a break with friends, old and new. On this episode, we discuss Jeannette's journey away from and back to Corpus Christi with anecdotes from impressive stops along the way. We learn about how she impressed her French professor at UT with macaroons crafted in her dorm's basement kitchen, her delight in being called “chef” by her mentor at Southerleigh, and her passion for building a business around her family. Jeannette and Fika offer a unique vibe to the Coastal Bend—a Swedish twist on relaxing with friends. Please follow Fika on Instagram at @fika_microbakery and be sure to seize a moment for your own Fika at Jeannette's bakery on Alameda between the Quad Fitness Studio and Lavender & Lee.    If you want more of what's now, and what's next, in business and entertainment in Corpus Christi and the Coastal Bend, subscribe to the HECHO newsletter at hecho.cc and follow us @hechocorpus on Instagram.    Thank you Jeannette for coming on the show. Thank you to our infrastructure partners, Clint Tucker Homes and Sawyer Audiology. Thank you to Lucy George for her editing assistance. And thank you for taking time to listen!

Jazz88's Peter Solomon spoke with Bertrand Weber, Director of Culinary and Wellness Services at MPS. Weber gives a tour of Central Kitchen, where food is prepared and distributed to Minneapolis Public Schools. He talks about the changes that he initiated with the school system's culinary and wellness department when he came on board in 2012, and how he has reduced the amount of processed foods that the students are served in their meals.

Jazz88's Peter Solomon spoke with Bertrand Weber, Director of Culinary and Wellness Services at MPS. Weber gives a tour of Central Kitchen, where food is prepared and distributed to Minneapolis Public Schools. He talks about the changes that he initiated with the school system's culinary and wellness department when he came on board in 2012, and how he has reduced the amount of processed foods that the students are served in their meals.

The UAE and Cyprus strongly express their condemnation over Isreal's strike on humanitarian aid workers of the world Central Kitchen. Both nations aim to provide urgent humanitarian aid and supplies to the Gaza Strip to avert famine in northern Gaza and prevent further suffering in the Strip. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

Irving Fain, the founder and CEO of Bowery Farming. Bowery is the leading vertical farming company in the United States, serving almost 800 grocery stores and major e-commerce platforms, such as Whole Foods, Giant, Walmart, and so on. Join the conversation and learn how technology can play an important role in the Agriculture industry's future and how Bowery brings high-quality products to our table in a more efficient and sustainable way. This episode is dedicated to the D.C. Central Kitchen, a nationally recognized "community kitchen" that recycles food from around Washington, D.C., and uses it as a tool to train unemployed adults to develop work skills while providing thousands of meals for local service agencies in the process. (https://dccentralkitchen.org/)

Palestinians are evacuating the northern part of the Gaza Strip amid relentless Israeli airstrikes. Norwegian Refugee Council's Shaina Low joins us. As violence escalates in the Middle East, misinformation runs rampant. Even news outlets and President Biden have fallen into the trap. Bellingcat researcher Kolina Koltai joins us to talk about how it's been spreading and how to avoid contributing to it. And, on Saturday parts of the Western and Southwestern United States and parts of Mexico and South and Central America will be able to see an annular eclipse. Sky and Telescope senior editor Kelly Beatty tells us how to see it safely. Then, Chef Jose Andres, founder of World Central Kitchen, talks about the organization's work providing fresh meals to people in crisis. The newly released "World Central Kitchen Cookbook" details some of those recipes.

Meet Robert. This nonprofit leader, entrepreneur, author, speaker and activist is a passionate proponent of social good. In fact, he's the founder of D.C. Central Kitchen, the Campus Kitchen Project and the L.A. Kitchen, which have collectively produced over 40 million meals and helped over 2,000 individuals attain jobs. He's talking about the economics of nonprofit (Spoiler: we're REALLY good for business) and sharing why activism matters to the sector. Bottom line: you don't have to choose between making good and making a living.Today's GuestRobert Egger, Founder, DC Central Kitchen and L.A. Kitchen, Author, and ActivistEpisode HighlightsRobert's story and journey to where he is today (3:00)The founding story of the DC Central Kitchen (6:17)Robert's advice for nonprofits to embrace change, challenge the status quo, and be open to new ideas (7:47)The founding story of the LA Kitchen (13:00)“There is no profit without nonprofits.” - Robert's philosophy on the economics of nonprofits (23:30)What Robert is paying attention to for the future of the nonprofit sector (30:00)How nonprofits should step into an activist role (32:00)A powerful moment of philanthropy in Robert's life (42:30)Robert's One Good Thing: If you chase money, you'll run forever. If you chase results money will come to you. (44:00)For more information + episode details visit: weareforgood.com/episode/461.We want to thank the sponsors of this year's Responsive Nonprofit Summit that we co-presented with our friends at Virtuous. Thank you to Community Boost, DonorSearch, Feathr and Philanthropy Network for your support. We are honored to lock arms with you!

Tony Conrad is a Partner at True Ventures who gets to work with amazingly talented founders and operating teams from companies like Automattic (WordPress), Hodinkee, Blue Bottle Coffee, MakerBot, and Holey Grail Donuts, to name but a few. Tony also co-founded About.Me & Sphere, both of which were acquired by AOL.He has personal invested in Slack, Automattic, Lowercase Capital, International Smoke, Saltwater Oyster Depot, Elk Fence, flour+water pizzeria, flour+water, Trick Dog, Salumeria, Central Kitchen, Samovar and August.He is also a board member of the Tony Hawk Foundation and formerly a T40 National Co-Chair of Technology for President Obama. Tony also genuinely has great parking karma, communicates well with animals, is a Cubs fan, a former bowler, a wannabe surfer, and a lover of languages, art, and architecture.He grew up in a small farming community in Indiana and has since lived in cities such as New York, New Delhi, Jakarta, Chicago, Paris, and San Francisco. He has worked various jobs not listed on his resume, including being a baseball umpire, basketball camp counselor, pharmacy stock person, high school sports reporter, book bindery glue machine operator, janitor, college newspaper ad salesman, and yogurt merchandiser. It has been an exciting journey for him so far.___Get your copy of Personal Socrates: Better Questions, Better Life  Connect with Marc >>>  Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!Thanks as always for listening and have the best day yet!*Behind the Human is proudly recorded in a Canadian made Loop Phone Booth*Special props

[REBROADCAST FROM May 18, 2022] Director Ron Howard's documentary, "We Feed People," follows the career and humanitarian efforts of chef José Andrés and his non-profit, World Central Kitchen. Howard and Andrés discuss the film and the organization that has brought meals to Haiti, Lebanon, the United States, Ukraine and many other countries amid crises.

Sipping tequila is about more than just grabbing your favorite margarita and heading out the door. This week we were educated on some fine tequila that you can enjoy yourself over at Modesto, right here in Baton Rouge. Joined by Ozzie Fernandez, founder of the Go Eat concepts, which includes Izzo's, Lit Pizza, Rocca, Modesto & Central Kitchen. We learned all about his journey from originating in Houston, TX and competing in grilling contests on the weekend, to opening his very first concept right at the heart of LSU campus. Ozzie has worn each and every hat, but allows his staff the creative freedom necessary to put their unique spin on the recipes contained in each concept. From fast casual dining, to sit down and stay a while atmospheres, Go Eats concepts has it all. If you're enjoying the show, we'd be forever grateful if you hit that like, share & subscribe button. It is through each and every one of you that we are able to continue growing the show and brining on absolutely amazing guests, like Ozzie. Sponsors: Falaya, Gov't Taco, Currency Bank, Mallard Bay Outdoors, Horizon Financial Group & Mercedes-Benz of Baton Rouge Vodcast Link: https://thepattygshow.com/ Izzos: https://www.izzos.com/ Lit Pizza: http://lit.pizza/ Rocca Pizzeria: https://www.roccapizzeria.com/ Modesto: https://eatmodesto.com/ --- Send in a voice message: https://anchor.fm/pattygshow/message Support this podcast: https://anchor.fm/pattygshow/support

Hosted by David and Nycci Nellis. On today's show: • Chef Vic Albisu's Taco Bamba serves food that is like a narcotic. And Taco Bamba's beverage director, Amin Seddiq, knows his stuff, too, creating a cocktail menu for every Taco Bamba that opens. He joins us today to mix up, pour and discuss some liquid happiness; • The D.C. Central Kitchen is a national treasure. The organization's CEO, Mike Curtin, an old and good friend of the show, joins us later with news about the Central Kitchen's awesome, must-attend, star-studded, annual fundraiser, the Capital Food Fight, coming to The Anthem on the Wharf Thursday, April 7; Tanorria Askew is a chef, social justice activist and author of a new book, “Staples + 5,”, in which she demonstrates how to transform the most fundamental ingredients into effortlessly delicious dishes, a skill passed down from her mother and grandmother. Her mission is to share accessible recipes that are perfect for getting dinner on the table without extra trips to the store, entertaining unexpected guests without added stress and maybe even throwing together a casserole for a neighbor in need.

Hosted by David and Nycci Nellis. On today's show: • Chef Vic Albisu's Taco Bamba serves food that is like a narcotic. And Taco Bamba's beverage director, Amin Seddiq, knows his stuff, too, creating a cocktail menu for every Taco Bamba that opens. He joins us today to mix up, pour and discuss some liquid happiness; • The D.C. Central Kitchen is a national treasure. The organization's CEO, Mike Curtin, an old and good friend of the show, joins us later with news about the Central Kitchen's awesome, must-attend, star-studded, annual fundraiser, the Capital Food Fight, coming to The Anthem on the Wharf Thursday, April 7; Tanorria Askew is a chef, social justice activist and author of a new book, “Staples + 5,”, in which she demonstrates how to transform the most fundamental ingredients into effortlessly delicious dishes, a skill passed down from her mother and grandmother. Her mission is to share accessible recipes that are perfect for getting dinner on the table without extra trips to the store, entertaining unexpected guests without added stress and maybe even throwing together a casserole for a neighbor in need.

In this episode of The Physical Product Movement Podcast, Eric Diamond and David Miller from Central Kitchen talk about what it takes to succeed as a new food and beverage brand, exciting new trends, and plant-based foods. We also dive into why Eric and David have chosen not to take on any outside funding, the growing popularity of ghost kitchen spurred by the COVID-19 pandemic, how to be true to yourself and business, and a new perspective on the great resignation and work-life balance.

In this episode of The Physical Product Movement Podcast, Eric Diamond and David Miller from Central Kitchen talk about what it takes to succeed as a new food and beverage brand, exciting new trends, and plant-based foods. We also dive into why Eric and David have chosen not to take on any outside funding, the growing popularity of ghost kitchen spurred by the COVID-19 pandemic, how to be true to yourself and business, and a new perspective on the great resignation and work-life balance.

Our conversation this week is with Eric Diamond who is the co-founder and CEO of Central Kitchen, which has a massive physical presence here in Cleveland, hundreds of thousands of square feet out of their main food hub headquarters located at 7501 Carnegie Ave. off East 77th where former lay of the land guest Cleveland Kraut (now Cleveland kitchen) operates out of in addition to other staples like Cleveland Bagel!From incubating startups, to co-packing for successful brands like Randy's Pickles, to supporting ghost kitchens, to educating aspiring food entrepreneurs, to trends like fermenting and veganism, Central Kitchen is the driving force behind the local craft food scene here in Cleveland and it's clear from Eric's passion and vision they're just getting started!Previously Eric spent over twenty years in banking, lending and community development. Throughout his career, Eric has developed a passion for helping small businesses and entrepreneurs start and expand their businesses — realizing their aspirations and seeing them through. Loved learning the story of Central Kitchen and the outsized impact it has had on Cleveland's food scene and some of my own favorite local brands. Please enjoy my conversation with Eric Diamond————Connect with Eric on LinkedInFollow Eric on TwitterLearn more about Central KitchenFollow Central Kitchen on Instagram————Learn more about Jeffrey Stern @ https://jeffreys.pageConnect with Jeffrey Stern on Linkedin or on TwitterFollow Lay of The Land on Twitter and on LinkedIn

Sacramento is America's Farm-to-Fork Capital, and the Sacramento City Unified School District is working to bring fresh food to students at all 80 of its schools, and its new Central Kitchen food truck is designed to bring fresh breakfasts to schools, along with other initiatives. Diana Flores shares the way the district is bringing farm to fork to the schools, and how the district dealt with feeding students over the course of the Covid-19 pandemic in this episode.

Eric and David sit down with Sonya Patel from PUR Spices to hear about her unique path to Central Kitchen through the Craft Food Classroom.   As a food lover and mom of food allergy children, Sonya was sick and tired of spending hours scrutinizing food labels, wondering what was in my spices and sauces. All She wanted was to find fresh, healthy, and tasty cooking ingredients that didn't have a running list of additives, preservatives, fillers, and top allergens. And that's why she created PUR Spices Limited. PUR Spices is a company that operates with the philosophy of using only wholesome ingredients to create exceptional experiences enhancing everyday foods. We make high-quality sauces and spices of international flavor. "I've been obsessed with food my whole life." ~Sonya Patel @heinens @honeycombcredit @purspices @zenworksyoga @centralkitcle @ediblecleveland @craftfoodclassroom

What's going on? The words from singer Marvin Gaye that still ring even more true today. This week we had to get back to shit that matters, like giving you our POV on Biden's decision to extract U.S. troops from Kabul ending the 20-year war in Afghanistan. The states of Louisiana and Mississippi are in our prayers as they try to recover from another natural disaster that hit on the same weekend as the 16th anniversary of hurricane Katrina. R&R: As cuffing season begins the music, movies and tv shows begin to get cozy. We give our recap on the new releases #reallylove, #donda, #clickbait, and the anticipated #certifiedloverboy album. Texas

Meet Robert. This nonprofit leader, entrepreneur, author, speaker and activist is a passionate proponent of social good. In fact, he's the founder of D.C. Central Kitchen, the Campus Kitchen Project and the L.A. Kitchen, which have collectively produced over 40 million meals and helped over 2,000 individuals attain jobs. He's talking about the economics of nonprofit (Spoiler: we're REALLY good for business) and sharing why activism matters to the sector. Bottom line: you don't have to choose between making good and making a living.Episode HighlightsRobert's story and journey to where he is today (3:00)The founding story of the DC Central Kitchen (6:17)Robert's advice for nonprofits to embrace change, challenge the status quo, and be open to new ideas (7:47)The founding story of the LA Kitchen (13:00)“There is no profit without nonprofits.” - Robert's philosophy on the economics of nonprofits (23:30)What Robert is paying attention to for the future of the nonprofit sector (30:00)How nonprofits should step into an activist role (32:00)A powerful moment of philanthropy in Robert's life (42:30)Robert's One Good Thing: If you chase money, you'll run forever. If you chase result money will come to you. (44:00)For more information and episode details visit: www.weareforgood.com/episode/152The We Are For Good Podcast is co-hosted by Jonathan McCoy, CFRE and Becky Endicott, CFRE and welcomes the most dynamic nonprofit leaders, advocates and philanthropists to share innovative ideas and lessons learned 3x a week!Want to hear insider details and to get our best roundup of tips, freebies, resources and show notes from each episode? Join the Good Community - it's free! Visit www.weareforgood.com/helloAbout our Sponsor GivebutterGivebutter is Loved by over 30,000 nonprofits, student groups, sports teams, schools, companies, and individuals just like you, and PS: it's also loved by the three of us who are superfans of their incredible giving platform.

Welcome to the Canadian Grand Prix New Product Awards bonus episode of The Food Professor!My co-host Sylvain Charlebois and I are thrilled to once again be supporting Retail Council of Canada's new product awards this year as we both are big believers in supporting new and innovative products for the grocery shelves and beyond.  This year Longo's, an Ontario based regional grocer, is celebrating 65 years serving Canadians with fresh produce, specialty fish and deli, and they are primed for growth with a new partnership with SobeysJenny Longo is one of Canada's leading grocers and developers of private label brand in the grocery industry - and with her family name on every product, you know there is more than meets the eye behind every launch.  Sylvain and I sit with Jenny and explore the inspiration behind the products submitted for the Canadian Grand Prix New Product awards, the winning product, and then talk about the goldilocks movements when it all comes together and the magic happens on the shelves and in consumers homes.  Thanks for listening, and to see all the winners and learn more visit http://www.rccgrandprix.ca/If you liked what you heard you can subscribe on Apple iTunes , Spotify or your favourite podcast platform, please rate and review, and be sure and recommend to a friend or colleague in the grocery, foodservice,  or restaurant industry.    I'm Michael LeBlanc, producer and host of The Voice of Retail podcast and a bunch of other stuff, stay tuned for our next episode with my partner Sylvain Charlebois!Stay Safe everyone!!

Eric Diamond and co-host David Miller sit down in the Launchbox at The Central Kitchen with Anthony McGhaw with Comfort Zone Foods.Wait until they taste his Southwestern Chicken Chili at 13:25."I love my family, some of them don't cook well so I had to figure out things on my own.""You can always taste Love."www.TheCentral.Kitchenwww.TheCentral.Kitchen/Classroom/www.PNC.com@ediblecleve@centralkitcle@comfortzonefoods@craftfoodclassroom

Jordan Kurland is a founding partner in Brilliant Corners Artist Management. With offices in San Francisco, New York, and Seattle Brilliant Corners represents a diverse array of artists including Death Cab for Cutie, The Postal Service, Toro Y Moi, Best Coast, Soccer Mommy, Real Estate, New Pornographers, and Pup. Kurland is also a partner in Noise Pop Industries. Based in San Francisco, Noise Pop curates, produces, and promotes various events throughout the greater Bay Area including the Noise Pop Festival. He was one of the founding partners of the groundbreaking boutique outdoor music festivals, Treasure Island, which ran from 2007-2018. Kurland currently sits on the board of three San Francisco based non-profits: McSweeney's, Stern Grove Festival, and experimental art and performance space, The Lab. Previously he served on the boards of 826 National, Marin Headlands Center for the Arts, the Bay Area chapter of NARAS, and Revolutions Per Minute, an organization dedicated to connecting artists with social causes. Additionally, he spent five years on the board of directors for the Independent On-Line Distribution Alliance (IODA) which ended in a partial acquisition by Sony in 2009. Kurland is politically active. He was on the entertainment advisory committee for Barack Obama in 2012 and Hillary Clinton in 2016. Starting in 2004, he launched various election-based projects with the author, Dave Eggers. The most recent was a pair of digital compilations called Good Music to Avert the Collapse of American Democracy, Volumes 1 and 2. The two albums raised over $550,000 in 48 hours for voter's rights organizations, Fair Fight, Color of Change, and Voting Rights Lab. Other initiatives include the Future Dictionary of America (2004), the website 90 Days, 90 Reasons (2012), and 30 Days, 30 Songs (2016). Lastly, Kurland is an investor in San Francisco restaurants Central Kitchen, Salumeria, and Wise Son's Deli as well as the celebrated bar, Trick Dog. Join the Academy: https://www.patreon.com/makingitacademy Where do you hang out on Social Media? Find us here... Website: http://www.makingitwithchrisg.com/ Instagram: http://bit.ly/2pzCKvX Twitter: http://bit.ly/2QahgBl  

Hosted by David and Nycci Nellis. On today's show: • Wesley Mannings, owner off Sui Generis Cocktailers, born during the Covid Summer of 2020 as a novel way to host private-event, interactive, craft cocktail classes online; • DCCK CEO Mike Curtin is a man of action used to being out there working the crowds to raise awareness of and money for the D.C. Central Kitchen. Covid messed with his modus operandi in a big way, while also putting a crimp in DCCK's abilities to serve and interact with the homeless and other communities. So, now, a year after the start of the pandemic, what's up with DCCK? Mike Curtin joins us with a update; • Rejoice… the Yardbird has landed. Yardbird Southern Table & Bar, the James Beard-nominated, Miami-based American restaurant, just opened its first Mid-Atlantic location at 901 New York Ave., NW. Founded by the 50 Eggs Hospitality Group, Yardbird DC has Chef Patrick Rebholz at the helm in the kitchen and he tells us what to expect; • As it has so many times in the past, Eden's Union Market District is leading the way in fostering the growth of new retail concepts. A case in point: The Gift Shop, Washington's first retailer for discovering, appreciating, and shopping Black-owned lifestyle and home goods brands and makers. Joining us to discuss The Gift Shop's unique positioning is Gary Williams, Jr. of the Creative Theory Marketing Agency that helped craft the store's brand.

Hosted by David and Nycci Nellis. On today’s show: • Wesley Mannings, owner off Sui Generis Cocktailers, born during the Covid Summer of 2020 as a novel way to host private-event, interactive, craft cocktail classes online; • DCCK CEO Mike Curtin is a man of action used to being out there working the crowds to raise awareness of and money for the D.C. Central Kitchen. Covid messed with his modus operandi in a big way, while also putting a crimp in DCCK’s abilities to serve and interact with the homeless and other communities. So, now, a year after the start of the pandemic, what’s up with DCCK? Mike Curtin joins us with a update; • Rejoice… the Yardbird has landed. Yardbird Southern Table & Bar, the James Beard-nominated, Miami-based American restaurant, just opened its first Mid-Atlantic location at 901 New York Ave., NW. Founded by the 50 Eggs Hospitality Group, Yardbird DC has Chef Patrick Rebholz at the helm in the kitchen and he tells us what to expect; • As it has so many times in the past, Eden’s Union Market District is leading the way in fostering the growth of new retail concepts. A case in point: The Gift Shop, Washington’s first retailer for discovering, appreciating, and shopping Black-owned lifestyle and home goods brands and makers. Joining us to discuss The Gift Shop’s unique positioning is Gary Williams, Jr. of the Creative Theory Marketing Agency that helped craft the store’s brand.

Robert Egger is my guest on Episode 83 of Inside Ideaswith Marc Buckley. Robert founded the D.C. Central Kitchen, the Campus Kitchen Project, and the L.A. Kitchen, which have collectively produced over 40 million meals and helped over 2,000 individuals attain jobs. In Washington, he was the founding Chair of the Mayor's Commission on Nutrition, and Street Sense (Washington's homeless newspaper). In addition, he is a Founding Board member of The World Central Kitchen with Jose Andres, Robert was also the Co-Convener of the first Nonprofit Congress and the Founder of the CFoward PAC, which worked to help elect people who ran nonprofits. He also wrote the award winning book, Begging for Change. Robert is an international speaker, and he has received dozens of awards over the years for his ideas and work, including being named a Point of Light, an Oprah Angel, Humanitarian of the Year by the James Beard Foundation, and a Washingtonian of the Year. He was also the only direct service providers to appear on the Nonprofit Times list of the Most Powerful & Influential Nonprofit Leaders from 2006-2009. And last but not least, Robert is a 15-gallon blood donor with the American Red Cross. http://www.robertegger.org/

Michelle Martin speaks to Raymond Khoo, Founder of the movement that brings conversation and good food to the elderly, living alone.  $5 pays for a hot meal, a loaf of bread and fresh fruit for that older person living in a rental flat. Every $500 means 100 people get that meal delivered to their doors. To donate head to The Saturday Movement on Facebook. See omnystudio.com/listener for privacy information.

What is the role of nonprofits in the fight to alleviate hunger? Robert Egger, the founder of the DC Central Kitchen and pioneer of the central kitchen concept, joins NMOST VISTA Sophia Rose to talk about the history of the charity model in the nonprofit sector, community kitchens, and the social enterprise approach to food insecurity. Learn more about how the New Mexico Out-of-School Network is fighting hunger through OST at our website NMOST.org. The music for this podcast was made by Rock Violinist, Adam Degraff, you can follow him and check out his music at adamviolin.com. 

Hosted by David and Nycci Nellis. On today's show: • John Snedden, RAMW Board Member and proprietor of Rocklands Barbeque and Grilling Co., and Alonzo Freeman, bar director of the Royal talk about the RAMW Cocktail Week; • Baltimore's very cool Ivy is a luxurious hotel in a historic Mount Vernon mansion. The Ivy has reopened after a closure caused by the pandemic and offers a new restaurant concept: Magdalena, a Maryland Bistro. Executive Chef Mark Levy joins us; • The D.C. Central Kitchen's Mike Curtain is back with us to provide details on the Capital Food Fight 2020. It's coming up on Nov. 18 and … it's virtual; • And who doesn't love the family-owned Lebanese Taverna's Mediterranean delights? Grace Abi-Najm Shea joins us to talk turkey – uh, Thanksgiving – about her fundraising efforts to aid Beirut after the massive explosion a few months ago and about how they've kept keeping on during the pandemic.

Hosted by David and Nycci Nellis. On today’s show: • John Snedden, RAMW Board Member and proprietor of Rocklands Barbeque and Grilling Co., and Alonzo Freeman, bar director of the Royal talk about the RAMW Cocktail Week; • Baltimore’s very cool Ivy is a luxurious hotel in a historic Mount Vernon mansion. The Ivy has reopened after a closure caused by the pandemic and offers a new restaurant concept: Magdalena, a Maryland Bistro. Executive Chef Mark Levy joins us; • The D.C. Central Kitchen’s Mike Curtain is back with us to provide details on the Capital Food Fight 2020. It’s coming up on Nov. 18 and … it’s virtual; • And who doesn’t love the family-owned Lebanese Taverna’s Mediterranean delights? Grace Abi-Najm Shea joins us to talk turkey – uh, Thanksgiving – about her fundraising efforts to aid Beirut after the massive explosion a few months ago and about how they’ve kept keeping on during the pandemic.

WWJ's Charlie Langton talks with Detroit businessman Dennis Archer Jr. about reopening his restaurant, Central Kitchen and Bar. But along with making workers and customers feel save, he's asking when workers will come back downtown.  

Go anywhere today (this being the first week of May 2020) and you are faced with nearly empty streets shuttered shops and restaurants. The smattering of people you do see are broken into two major categories, the defiant without masks and the concerned ones covered not only with a mask, but often in a homemade PPE of sorts. What is less obvious but none the less a missing texture of our former existence are the gathered wedding guests waiting outside the church for the bride and groom to emerge or the parking lot filled with cars that carried partiers to an event. These missing pieces were the bread and butter of Chowgirls Catering, a company Amy Brown and her partner Heidi Andermak built from a tiny two-person enterprise to one of the premier caterers in the Twin Cities. Then in mid-March, like many other businesses they were closed by executive order from the Governor to help control the Covid-19 pandemic. For Chowgirls, that meant canceling or indefinitely postponing all the weddings, corporate events, birthday parties and other social events already booked for the near future. It even meant the cancellation of Chowgirls own “Sweet Sixteen” anniversary party celebrating their 16 years in business. Many hospitality businesses, both restaurants and caterers, pivoted to takeout and delivery when the lockdown happened. Others, like Chowgirls, turned to their communities and said, “how can we help”. And so…Minnesota Central Kitchen was born in the Chowgirls kitchen. With the help of Second Harvest Heartland and others they have served over 70,000 donated meals so far and according to Amy, there's no reason to stop even when Chowgirls gets the opportunity to get back up and running again.   Music: Bright Ideas by Shane Ivers - https://www.silvermansound.com

Many hospitality businesses, both restaurants and caterers, pivoted to takeout and delivery when the lockdown happened. Others, like Chowgirls, turned to their communities and said, “how can we help”. And so…Minnesota Central Kitchen was born in the Chowgirls kitchen. With the help of Second Harvest Heartland and others they have served over 70,000 donated meals so far and according to Amy, there’s no reason to stop even when Chowgirls gets the opportunity to get back up and running again.

With everyone in the world suffering from this virus, we look at some economic loans from the SBA as part of the CARES Act that entreprenuer need to be looking at right NOW! Take a listen and let us know what you think. Peace.

Today we have some very special guest talk about what its like for kids to be living during these strange days. Check it out!

Today Eric and David just do a catch-up episode and talk about how entrepreneurs can apply for the CARE ACT.

Today Eric and David continue their Covid-19 Series with FRONT LINE FRIDAYS. Today we talk with Mike Killik, owner of Killik Hot Sauce Company and find out how the virus is effecting his business. These are ridiculous times my friends. Be safe.Thanks to our sponsors:David Miller GroupCheck out Killik Hot Sauce

On today's episode Eric and David give you an update on what's going on with the virus. Also, Eric tells a CRAZY story from his banking days. You have to hear this story. Get your does of Tru Strggle and true crime all in one episode!

On today's episode Eric and David do a temperature check (um, literally) about how they are feeeling about the shutdown. They also introduce WHITEBOARD WEDNESDAY! Give it a listen. PEACE!Feel free to drop us a line at info@trustrggle.com

Eric and David continue their daily check-in and provide entrepernuers some finacial advise, and talk about what a "new normal" may look like. As always, feel free to drop us questions at info@trustrggle.com. Be safe and PEACE!

Eric and David in conjunction with PNC Bank and the Central Kitchen have been on the lookout for THE NEXT BIG THING in the Cleveland Food Scene. Over 100+ people applied to be part of the program. Eric and David narrowed down the field to 16 and finally chose the 8 to compete in the PNC/Central Kitchen initiative. Over the next 2 week you will hear the initial pitch from the 8 finalist that were chosen to be part of the cohort! Take a listen!Checkout the sponsors:PNCCentral KitchenTru Strggle

Eric and David in conjunction with PNC Bank and the Central Kitchen have been on the lookout for THE NEXT BIG THING in the Cleveland Food Scene. Over 100+ people applied to be part of the program. Eric and David narrowed down the field to 16 and finally chose the 8 to compete in the PNC/Central Kitchen initiative. Over the next 2 week you will hear the initial pitch from the 8 finalist that were chosen to be part of the cohort! Take a listen!Checkout the sponsors:PNCCentral KitchenTru Strggle

Eric and David in conjunction with PNC Bank and the Central Kitchen have been on the lookout for THE NEXT BIG THING in the Cleveland Food Scene. Over 100+ people applied to be part of the program. Eric and David narrowed down the field to 16 and finally chose the 8 to compete in the PNC/Central Kitchen initiative. Over the next 2 week you will hear the initial pitch from the 8 finalist that were chosen to be part of the cohort! Take a listen!Checkout the sponsors:PNCCentral KitchenTru Strggle

Eric and David in conjunction with PNC Bank and the Central Kitchen have been on the lookout for THE NEXT BIG THING in the Cleveland Food Scene. Over 100+ people applied to be part of the program. Eric and David narrowed down the field to 16 and finally chose the 8 to compete in the PNC/Central Kitchen initiative. Over the next 2 week you will hear the initial pitch from the 8 finalist that were chosen to be part of the cohort! Take a listen!Checkout the sponsors:PNCCentral KitchenTru Strggle

Eating local, sustainable and seasonal is something we hear a lot in the “Farm-to-Fork” capital city of Sacramento. Is that message making its its way to school lunchrooms here as well? Many school districts are trying to get local ingredients on the menu. And other organizations, from Bay Area startups to the California Department of Food and Agriculture, are helping them out with a big push to promote healthy eating and local agriculture. But three questions: How will school districts pay for it? How can parents, farmers and other food promoters help out? And will California kids eat it if it’s not fried or chocolate? Join us for a food-focused conversation about how schools, parents, the public and private sectors, and foodies in general can work together to bring the fresh high-end cuisine California is known for into the cafeteria. PANELISTS * Nick Anicich, Farm to School Program lead at the California Department of Food and Agriculture * Diana Flores, director of Nutrition Services, and the future Central Kitchen, at Sacramento City Unified School District * Todd McPherson, Urban Agriculture Academy coordinator at Luther Burbank High School * Kirsten Saenz Tobey, co-founder and chief impact officer of Revolution Foods * Amber Stott, founding executive director of the Food Literacy Center PODCAST PLAY BY PLAY * 0 to 6 minutes - Intro to California Groundbreakers, and why we're having this discussion * 6 min - Panelists introduce themselves, and share their favorite lunchtime meal * 12:30 min - How Sacramento City Unified School District is getting fresh, local food into its cafeterias * 21:15 min - How California's Department of Food and Ag is helping other school districts statewide to do the same * 24:20 min - How Oakland-based Revolution Foods is getting public school districts nationwide to serve its meals * 29:05 - Teaching kids about food literacy, and lessons learned about how to make them more food adventurous * 33:15 min - Teaching students about growing, gardening, food activism, and agriculture as a career * 37:40 min - Working with Federal rules and regulations about school meals * 51:45 min - Any new state legislation that passed to boost "Farm to School" programs? * 55:20 min - How would proposed changes to the Supplemental Nutrition Assistance Program (SNAP)affect school funding and meals for children? * 58:05 min - How can small school districts procure better foods and partner with farms to improve their meal offerings? * 1 hr, 7:50 min - Panelists share their recent Farm to School success stories (e.g., making pesto for fellow students, testifying in front of City Council, building a cooking school and commercial kitchen, partnering up with Stephen Curry) * 1 hr, 17:20 min - How can farmers and ranchers better connect with schools for offering climate change-focused food and ag education? * 1 hr, 17:20 min - The challenges of switching over school menus to healthier food that won't make students revolt * 1 hr, 24:05 min - What can individual Californians do to help public schools serve better, healthier, fresher food to their students? RESOURCES For info on panelists' organizations, and other organizations mentioned during the podcast, go to the event info on our website - www.californiagroundbreakers.org/events/2019/9/25/farm-to-fork-in-california-schools

In this episode, we will bring you a conversation with Tony Vinson, Recruitment and Intake Coordinator for D.C. Central Kitchen, a local non-profit organization whose mission is to use food to as a tool to strengthen bodies, empower minds and build communities.This year, D.C. Central Kitchen celebrates 30 years of developing and managing community-led social ventures that seek to break the cycle of hunger and poverty. From preventing food waste to expanding access to healthy options in food deserts across the country, and training jobless adults for culinary careers, D.C. Central Kitchen has become a beacon of hope and a model for scaling up similar initiatives to empower individuals with practical skills and a positive mindset.Its Culinary Job Training Program lasts 14 weeks and specifically targets unemployed, homeless, and formerly incarcerated men and women. Tony Vinson is the Recruitment and Intake Coordinator for the Culinary Job Training Program. As a graduate of the program and a formerly incarcerated person himself, Tony knows first-hand what the challenges of re-entry are and who is a potentially good candidate for rebuilding his or her life through the art of cooking.Please listen, subscribe, and rate/review our Podcast in iTunes (if you open it up on Apple Podcasts, go to the Itunes page to leave us a review), Spotify, and on Google Play.Send tips, comments and questions to: podcastoneinfour@gmail.comFollow us on Twitter: @oneinfourpodca1Instagram: https://www.instagram.com/oneinfourpodcast/Facebook: https://www.facebook.com/oneinfourpodcastHosts: Bea M. Spadacini and Tim Nicholson

This week Eric and David talk about the Central Kitchen, a food incubator co-founded by Eric in Midtown Cleveland. We also discuss David's endeavor that we will be following this season. We also talk about government cheese. You need to check it out! Take a listen and leave a rating here.Thank you to this week's sponsor Wesporte Capital Consultants. Click here to find out more about WCC.

Opportunity Detroit -Dennis Archer Jr., Owner, Central Kitchen + Bar - February 24, 2019

Opportunity Detroit -Dennis Archer Jr., Owner, Central Kitchen + Bar - February 24, 2019

On a bonus interview episode of Daily Detroit, our guest is Dennis Archer, Jr. He's the owner of Ignition Media, proprietor of the successful Central Kitchen and Bar, and chair of the upcoming Detroit Policy Conference. We talk on a variety of topics around Detroit's comeback and a vision for 2030 for the city and region.  The Daily Detroit team will be at the Detroit Policy Conference on Thursday, February 28, 2019. If you're going, make sure to say hello at our podcast table. If you're interested in going, the speakers and tickets can be found here. http://www.detroitchamber.com/dpc/  

David White is a San Francisco legend. He is the CEO of Ne Timeas Restaurant Group, which owns Flour + Water, Central Kitchen and Trick Dog. He also has a knack for telling it how it is. In the latest episode of 'This is Your Life in Silicon Valley', we sat down with David to ask him about the restaurant industry in San Francisco, social media, and... did Steve Jobs really get turned away at Flour + Water? David talks about his long, roundabout journey to San Francisco involving boats and international adventure. He fills us in on some of the latest difficulties running a San Francisco restaurant - most notably the labor shortage and its potentially crippling effect on owning an operating a restaurant in San Francisco. We hear David his thoughts on tech cafeterias, and why he wishes more local workers would stop to enjoy the local eating scene. David fills us in on some of his political perspectives, being a longtime resident of San Francisco, and of course the infamour Steve Jobs Flour + Water incident. Did Jobs really get turned away? You'll have to listen to know the answer, but it was certainly great press for the restaurant.

This week's episode of the Let's Care: The 180º of Impact Podcast features Matt Scott's conversation with Robert Egger, founder of the D.C. Central Kitchen, the Campus Kitchen Project, and the L.A. Kitchen, and named a Point of Light, an Oprah Angel and a Washingtonian of the Year. Follow Robert on Twitter @RobertEgger and visit fuckingshitup.net for more. For more on 180º of Impact, visit www.lets.care and follow @LetsYouCare on social media. --- Send in a voice message: https://anchor.fm/letsyoucare/message

Where does the food filling UO's dining halls come from? On this episode from the Emerald Podcast Network, news reporter Rylee Kahan takes a trip to the UO central kitchen, where thousands of campus meals come from every day. Kahan speaks with Head Chef William Mullins about just what it takes to supply the UO with a diverse and sustainable diet filled with local ingredients. This episode was produced by Alec Cowan.

Everyday in America, an estimated 40% of the food we produce is discarded; 50% of that waste is nutritious fruits and vegetables. In 2015, L.A. Kitchen moved into its new 20,000 sq. ft kitchen facility where we work directly with farmers and wholesale companies to collect fruits and vegetables that are cosmetically unsalable. All donations and purchases will be gathered at L.A. Kitchen’s food processing hub, where staff and volunteers will use it to make healthy meals, snacks, and food products for social services agencies across Los Angeles, or process and freeze it for distribution at a later date. During the first year of operating in this new facility, L.A. Kitchen expects to reclaim 1,000,000 pounds of produce.Robert Egger is the pioneering social entrepreneur who founded the D.C. Central Kitchen, The Campus Kitchen Project and now, the L.A. Kitchen. He has helped over 100 cities open similar kitchens, and the businesses he founded have made payroll, without fail, for 30 years.

Everyday in America, an estimated 40% of the food we produce is discarded; 50% of that waste is nutritious fruits and vegetables. In 2015, L.A. Kitchen moved into its new 20,000 sq. ft kitchen facility where we work directly with farmers and wholesale companies to collect fruits and vegetables that are cosmetically unsalable. All donations and purchases will be gathered at L.A. Kitchen’s food processing hub, where staff and volunteers will use it to make healthy meals, snacks, and food products for social services agencies across Los Angeles, or process and freeze it for distribution at a later date. During the first year of operating in this new facility, L.A. Kitchen expects to reclaim 1,000,000 pounds of produce.Robert Egger is the pioneering social entrepreneur who founded the D.C. Central Kitchen, The Campus Kitchen Project and now, the L.A. Kitchen. He has helped over 100 cities open similar kitchens, and the businesses he founded have made payroll, without fail, for 30 years.

New Jersey native and Culinary Institute of America Grad, Chef Thomas McNaughton has what seems to be an all or nothing approach to life. Overseeing Flour and Water, Central Kitchen and Salumeria, Chef McNaughton has his roots firmly planted in San Francisco, as the Executive Chef for Ne Timeas Restaurant Group.He has been nominated by the James Beard Foundation as “Rising Star Chef of the Year” in 2011, 2012, and 2013. In 2010 Flour and Water was nominated as “Best New Restaurant."Listen and discover how Chef McNaughton became unstoppable!

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by Fairway Market. “Part of the job of being a chef in Northern California is understanding where your food comes from.” [09:00] –Thomas McNaughton on Chef’s Story

In the spirit of charitable giving Robert Egger is leading the charge in America to show that philanthropy and looking out for the best interest of others can be business as usual. Dedicated to feeding the homeless and providing job training for the formerly incarcerated Egger's work at the D.C. Central Kitchen serves the poor in our nation's capital. In cooperation with restaurants and catering business, the D.C. Kitchen collects more than 3,000 pounds of surplus food each day. The non-profit makes 4,500 meals that are distributed to over 100 shelters, transitional housing facilities and rehabilitation centers throughout the Washington D.C. area. And Robert Egger travels the country giving talks on the value of philanthropic giving as an engine for social change. At the D.C. Central Kitchen Egger is using food to build stronger communities, combating hunger while creating opportunities. The Joy Trip Project is made possible through the generous support of our sponsor Patagonia. Check out their latest new media projects and conservation initiatives at their blog the cleanest line.com.

In the spirit of charitable giving Robert Egger is leading the charge in America to show that philanthropy and looking out for the best interest of others can be business as usual. Dedicated to feeding the homeless and providing job training for the formerly incarcerated Egger's work at the D.C. Central Kitchen serves the poor in our nation's capital. In cooperation with restaurants and catering business, the D.C. Kitchen collects more than 3,000 pounds of surplus food each day. The non-profit makes 4,500 meals that are distributed to over 100 shelters, transitional housing facilities and rehabilitation centers throughout the Washington D.C. area. And Robert Egger travels the country giving talks on the value of philanthropic giving as an engine for social change. At the D.C. Central Kitchen Egger is using food to build stronger communities, combating hunger while creating opportunities. The Joy Trip Project is made possible through the generous support of our sponsor Patagonia. Check out their latest new media projects and conservation initiatives at their blog the cleanest line.com.