Podcasts about chefs cycle

Carlton McCoy's journey from a DC kitchen to the pinnacle of the wine world is anything but ordinary. Bart and Sam sit down with the Master Sommelier and CEO of Lawrence Wine Estates to unpack the milestones and mindset that got him there. Carlton opens up about the moment wine first lit a fire in him, what it took to pass the notoriously grueling MS exam at just 28, and how that early obsession evolved into something far bigger. At The Little Nell in Aspen, he found himself at the helm of one of the world's most elite wine programs—and it was there that fate introduced him to Gaylon Lawrence. What followed was a dramatic leap into Napa Valley's legacy scene, where Carlton now oversees iconic estates like Heitz, Burgess, and Stony Hill. He shares how he's walking the tightrope between preserving history and staying culturally relevant in a rapidly changing industry. The conversation also dives into his work with The Roots Fund, how he sees his role in breaking down barriers, and why his lens on wine always includes people, place, and purpose. And yes, there's a juicy update on Season 2 of Nomad. Grab a glass and listen in—this is one you don't want to miss. Follow Carlton: @carltonmccoy @lawrencewineestates @rootsfund And don't forget: even though Bart's Chefs Cycle ride just ended, there's still time to donate and ease the pain he's feeling… everywhere: https://p2p.onecause.com/chefscycle25/bart-hansen Also: Keep your eyes peeled for big news from our friends at the DTC Wine Symposium, returning to Monterey, CA on January 20-22, 2026. Got to www.DTCWineSymposium.com for more info.

Tune in for an engaging conversation with our host, Allen Woody, and Micah Klasky, executive chef at The Hive in Bentonville. In this episode, Klasky shares his recent experience filming A Southern Night at the Cinema, which premiered this month in New York City. Klasky took filmmakers from the Local Palate to three of his favorite spots in Bentonville, including PinoyLicious Filipino Kitchen, a food truck located at Osage Park; The Meteor Café, located in Bentonville's Market District; and the Art trail, which connects Compton Gardens and the Crystal Bridges trails.  The local chef also talks about his passion for the No Kid Hungry organization and shares about Chefs Cycle—an exciting fundraiser he'll be involved in on May 6-9, 2024. Contribute to Micah's Chefs Cycle fundraiser here.    

Since 2015, Chefs Cycle has given chefs an outlet to fight hunger AND push their own physical limits. After a two-year break due to COVID, the Chefs Cycle event returned in 2022 – with an intentionally smaller footprint to keep things safe – with a two-day, 200 mile ride in the Santa Rosa region of California. With more than 90 riders, a mix of new and returning, the event exceeded its goal of $500k raising more than $800k for the No Kid Hungry campaign. Add Passion and Stir talks with some of this year's riders -- Thomas Pisha-Duffly of Gado Gado in Portland, OR; Baruch Laskin of The Laskin in Calgary; Jamie Carawan of Buffalo Wild Wings; Elaine Cizma who rode with her dad Ted Cizma of Stellar Pizza; and Damien Hanft of Inspire Brands -- about why they ride.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get the featured cocktail recipe: Mandarin Mezcal Margarita As the co-founder of Share Our Strength, Debbie Shore has led the development of their incredibly successful fund-raising culinary events: Taste of the Nation, No Kid Hungry dinners, Dine Out for No Kid Hungry and Chefs Cycle. And as if that’s not enough, she is the co-creator of Add Passion and Stir, a weekly podcast featuring thought leaders who are diligently working to change the world for the good. Now that deserves a toast! #CocktailingAloneTogether while you make a donation to No Kid Hungry? Then head over to our library of libations to toast your act of kindness. Don't forget to subscribe, download and review to share your thoughts about the show! ****************************************************** The Designated Drinker Show is produced by Missing Link—a podcast media company that is dedicated to connecting people to intelligent, engaging and informative content. Also in the Missing Link line-up of podcasts, is Rodger That—a podcast dedicated to guiding you through the haze of dementia led by skilled caregivers, Bobbi and Mike Carducci. Now, if you are looking for a whole new way to enjoy the theatre, check out Between Acts—an immersive audio theatre podcast experience. Each episode takes you on a spellbinding journey through the works of newfound playwrights—from dramas to comedies and everything in between.

In this episode, we had the pleasure of speaking with Chef Chris Cosentino. We had a great conversation ranging from comic books to his participation in Chefs Cycle, and were truly thankful to have had him as a guest! Chef Chris Cosentino is the chef and co-owner of San Francisco's Cockscomb Restaurant, as well as Jackrabbit in Portland, Oregon. He is the author of the 2012 cookbook Beginnings: My Way to Start a Meal, as well as 2017's Offal Good: Cooking from the Heart with Guts. He was the season 4 winner of Bravo's Top Chef Masters, and has been featured on various other culinary tv shows, including Iron Chef: America on the Food Network. He is a passionate member of Chefs Cycle, a 300-mile annual bike ride that raises money and awareness for No Kid Hungry, and even authored his own Marvel comic book. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Chris Kirby is the Founder and CEO of Ithaca Hummus. He grew up in the Baltimore area in the late 80s and early 90s, and despite the popularity of processed food at that time, he was drawn to the concept of real food at a very early age. He ended up attending culinary school where he developed a strong passion for influencing people through his food, which fueled a subsequent seven-year career as a chef.  In 2013, Chris left the restaurant business and started selling fresh hummus at the Ithaca Farmers Market. Six months after launching, Wegmans discovered Ithaca Hummus and decided to put it into their Ithaca store and it ended up being an instant success. Here’s a glimpse of what you’ll learn:  Chris Kirby talks about his career as a chef and why he chose to start selling hummus at the Farmers Market. What is a hummu and what flavors does Chris’ brand carry? Chris recalls how Wegman connected with his company and how he got his products into other retail stores. Chris explains how he handled the growth, inventory, cash flow and costs for his business. How Chris built his team and moved to a bigger commercial facility. Chris’ involvement with No Kid Hungry and Chefs Cycle. Why Chris decided to stop selling his products directly on his website and how he found a distributor. The future plans for Ithaca Hummus. How Chris got into selling in Publix and his current geographical reach. How Ithaca Hummus products are promoted. Chris' advice to fellow entrepreneurs on building a brand. In this episode… Chris Kirby has always been drawn to good, real food from an early age so much so that he ended up taking Culinary Arts and pursuing a career as a chef. But seven years into his culinary career, he decided that the restaurant lifestyle was not for him. This decision to move out of the kitchen and step into the business side of the culinary world led him to selling hummus at the Ithaca Farmers Market in 2013.  Chris Kirby believes that a brand is a mirror reflection of its founder and so he has worked hard to be as authentic as possible in his business. From selling his hummus at the Ithaca Farmers Market, Chris has grown his brand, Ithaca Hummus, to be the fastest-growing brand in its category and is now available in over 5000 stores including major retailers such as Publix, Whole Foods, Target, Hannaford, and Wegmans. Join G. Steven Cleere in this episode of NexxtLevel Brands Podcast as he interviews Chris Kirby of Ithaca Hummus about his transition from being a chef to running and growing his own business. Chris talks about the early start of his company, how he was able to adapt to the fast-growing demand and scaling up to a large commercial facility, getting his products on the shelves of top retail stores, and his advice to budding entrepreneurs looking to grow their own brand. Stay tuned. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Resources Mentioned in this episode Ithaca Hummus  Chris Kirby on LinkedIn  Ithaca Farmers Market  Wegmans  Publix  Safeway  Gelson's Markets Nugget Markets  Food Lion Frank Cavallaro, COO of Ithaca Hummus No Kid Hungry  Chefs Cycle  The Swag Shop Amazon Fresh  IDDBA Show   Sponsor for this episode... Our podcast today is sponsored by Kitchen2Shelf, the educational arm of NexxtLevel Brands. Kitchen-2-Shelf provides online and in-person courses and workshops for CPG entrepreneurs at any stage of growth.  Whether you're an early-stage startup, a local growing business, or if you want to just expand your distribution to a national level, Kitchen-2-Shelf can help you learn what you need to know to grow. Visit their website to get access to some free tools that can help you understand where your business stands.  Contact them today to find out how they can help you grow your brand and expand your business to reach its full potential.

Jeff Mahin is the co-owner of Split Nutrition & other restaurants in the Los Angeles area who is an avid cyclist and also one of the founders of the non - profit Chefs Cycle. Moving to New York by yourself at 17 to work at Nobu Restaurant is quite the leap and we learn what transpired from there in this story with Jeff. Don't forget to share this episode via Instagram Stories for a chance to win weekly SPNDX swag through our weekly giveaways!www.spndxstampede.com @SPNDXstampede

On today's episode of Athleisure Kitchen, we share an organization that we have covered a number of times over at Athleisure Mag and is in the Nov issue. We have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. In the past, we have interviewed Bryan Voltaggio and Duff Goldman, both who have participated in a fundraising event known as Chefs Cycle. We have also covered the spatulas that include the creativity of various celebs, food personalities and chefs that are sold at Williams-Sonoma. Right before the holidays, we caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about a variety of programs that No Kid Hungry is involved in throughout the year. Of course, with Holiday festivities underway, we delved into what we will find on their dinner tables this year! This episode was recorded at one of Athleisure Kitchen's favorite whiskey destinations, The Flatiron Room here in NYC.You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural. See acast.com/privacy for privacy and opt-out information.

We are joined this week by Chef Nick Roberts! Nick is a dad to one, Co-chef and Co-owner of four restaurants in the LA area, and husband to the amazing Top Chef Season 14 winner Brooke Williamson! Nick’s Today’s Dad definition truly sums up his life as a dad. He takes a lot of pride in his role as a dad, and strives to balance the craziness that can be the chef/restaurant owner lifestyle with family life. We had a great time talking with Nick about his dad journey while Brooke was on Top Chef, what a kid who has two chefs for parents wants to eat for breakfast, the joy of cereal, our shared love of cycling, and his efforts to support No Kid Hungry through Chefs Cycle. A big thanks to Nick for taking time to join us on the pod! After you check out the episode, head to his Chefs Cycle fundraising page and support him in his efforts!Episode's PageIn This Episode: DrinksOak & Grist - Blended Malt Whiskey Jefferson’s BourbonNick & Brook’s Restaurants Hudson HouseThe TripelPlaya ProvisionsDa KikokikoExtras:Brooke WilliamsonTop ChefNo Kid HungryChefs CycleVittoria CoffeeBob MarleySubscribe:Apple Podcast - https://apple.co/2Tt9FkaSpotify - https://spoti.fi/2MfPPI3Stitcher - http://bit.ly/2McLrJVGoogle Podcast - http://bit.ly/2MemDS4Check us out at: Wake. Dad. Drink. Repeat.

How often do you reflect on the quality of your connections? Debbie Shore shares the power of building a network of connections that can exponentially grow your influence. She talks about building trust that is based on reciprocity – helping others while they help you. Debbie’s experience exemplifies meeting others where they are and understanding that respectful connections with few can ultimately become positive networks with many.Debbie Shore is the Co-Founder of Share Our Strength, a national nonprofit that is ending childhood hunger in America through the No Kid Hungry campaign. Together with her brother Billy Shore, Debbie founded Share Our Strength in 1984 with a $2,000 cash advance on a credit card. Since then, Share Our Strength has raised and invested more than $600 million in the fight against hunger, As a member of the executive team, Debbie oversees the organization’s long-term planning and strategy. Debbie has led the development and launch of several key platforms such as Share Our Strength’s culinary events, which include Taste of the Nation®, No Kid Hungry dinners, Dine Out for No Kid Hungry and Chefs Cycle. Now in its 29th year, Taste of the Nation® has raised more than $95 million through hundreds of events in every major market in the country and built a national network of volunteers. She is also the co-creator of Add Passion and Stir: Big Chefs, Big Ideas, the weekly Share Our Strength podcast hosted by Billy Shore, launched in 2016.Born in Pittsburgh, PA, Debbie earned a Bachelor of Arts in English Literature and Philosophy from Ohio University. She has experience as a political organizer and fundraiser for former U.S.Senator Gary Hart’s (D-Colorado) presidential campaign. Debbie has lived, studied and traveled extensively in Mexico, and has one daughter, Sofia.

On episode 021 we get a recap of the Memorial Day New River bike camping trip Brian recently took, Joey opens a can of worms talking about pro road racers riding in DK this year as a team, and Wes...well, Wes just hangs around. We answer some listener email and get a last minute update from Flirtatious Frankie before he heads west with the family to DK. And we surprise Dave Pryor and Brett Chadderdon of unPavedPA with a phone call to join us for This or That. Surprisingly enough they were at a brewery, go figure. Huge kudos and a shout out to these young riders. Elijah is 7 years old and rode more than 50 miles on his 20” MTB bike at New River bikecamping. His 5 year old sister took what she said was her last ride on the tag along bike and is ready to step up. Chefs Cycle is a fundraising endurance event featuring award-winning chefs and members of the culinary community fighting hunger outside the kitchen....Chefs Cycle has engaged culinary talents who want to push their limits by completing a three day, 300 mile ride while raising funds and awareness in support of No Kid Hungry. http://join.nokidhungry.org/site/TR/ChefsCycle/General?px=3401220&pg=personal&fr_id=1571 Strava club update... Top riders last week - Matt Miceli 352.2 - Devon Doran 341.3 - Justin Liborio 300.4 Longest Ride - Jesse Buppert 109.5 Elevation Gain - Justin 18,993 To break into the top 10 for the week you needed 214.5 miles and we are up to 155 members. Revelate designs has issued a bag recall: https://www.cpsc.gov/Recalls/2019/revelate-designs-recalls-bicycle-seat-bags-due-to-crash-injury-hazards https://www.strava.com/clubs/graveltraveldirt

What can Chefs Cycle teach us about finding our strength? Recorded after the rain-soaked second day of Chefs Cycle 2019, Billy Shore discusses riding 300 miles in three days with Cathartes principal Jeff Johnston, ZAZU Kitchen & Farm chef/owner Duskie Estes, chef Elizabeth Falkner and Add Passion & Stir producer Paul “Woody” Woodhull. Woodhull, who is new to cycling, was inspired. “One thing I was told when I went out on a training ride was… you can shift and make it feel like you’re on a level road. For hungry kids, there’s no button they can push to level the road,” he notes. Johnston, an experienced rider, also found the experience meaningful. “It was challenging, but at the same time, you’re feeding kids, you’re doing the right the thing while you’re out riding through the vineyards,” he says.Estes and Falkner point out that Chefs Cycle does as much for the chef community as it does for No Kid Hungry. “It’s not just that you got the chefs who are cyclists - you are making cyclists out of the chefs,” says Estes. “I hope this can be really inspirational for younger folks getting into the business knowing that if you’re taking care of yourself, then you can better take care of other people,” explains Falkner.Listen in and experience the commitment and camaraderie that makes Chefs Cycle a powerful event for the riders and the kids they are helping to feed.

Entrepreneur, soda maker, longtime foodie and endurance athlete. Besides running his early-stage company, Mike is working to eradicate child hunger by cycling 300 miles in 3 days as part of Chefs Cycle. You can check out beachtribealaska.com to learn more about his biz, and this link for the ride: http://join.nokidhungry.org/site/TR/ChefsCycle/General?team_id=172079&pg=team&fr_id=1571

What is the catalyst that makes us want to make a difference? Teach For America DC region Executive Director Adele Fabrikant and Rose’s Luxury head chef Seth Wells join Debbie and Billy Shore to discuss educational inequality, developing leadership and service to community. Fabrikant talks about her 20-year career in public education. “When you see the inequities that you see when you teach in the South Bronx after growing up as privileged as I did, you cannot walk away, you cannot turn and go back to the originally scheduled programming,” she explains about her early experience with Teach For America. Wells is currently preparing for his first Chefs Cycle for No Kid Hungry. “I’m at a point now where there’s always more to learn in the business, but I would like to be able to give back to the community through what I do and make that part of my mission,” he declares. Fabrikant tells a story about struggling to teach a young boy with extreme anger issues in the South Bronx. “One of the most challenging things is the self-doubt. I feel like that was my loss,” she laments. Wells understands the sentiment within the context of his own work and uses it to become a better chef and leader. “If you feel that comfortable that you’re crushing your job every single day, I don’t know what that feels like. I think self-doubt is important. It’s part of becoming a leader,” he says. Get personal with these two guests as they discuss how leaders develop their skills and what drives them to want

Joey Wölffer did not want to join the family business. Her father had founded Wölffer Estate Vineyard, the pioneering winery located in the Hamptons, but Joey was interested in the world of fashion. After tragedy struck, she changed course and has been a big part of the brand’s evolution, from the new label design to the expansion into non-alcoholic options. In the second half of our show, we’re joined by Adele Nelson, director of Chefs Cycle, the annual 300-mile endurance ride benefitting No Kid Hungry, and Chef Elizabeth Falkner, one of this year’s cyclists. Chefs Cycle will take place May 14th through 16th in Santa Rosa, California. To donate or get involved, head to chefscycle.org. Thank you to Lydia Weintraub for sharing that she thinks that Deb Perelman of Smitten Kitchen is the bombe! And thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast.

Chefs Cycle Portland – Portland Culinary Podcast Episode 47  Telling the Stories of the Portland Culinary Scene and Beyond!  In this episode of The Portland Culinary Podcast our Host Steven Shomler visits with Portland Chefs - Chris DiMinno w Trifecta, Rick Gencarelli w Lardo, and Jonathan Rendon w Departure Portland talking about the Chefs Cycle Portland team!  Chefs Cycle Portland is a team of hospitality industry professionals in Portland, Oregon striving to end childhood hunger in schools by participating in the annual Chefs Cycle fundraising endurance event that supports No Kid Hungry happening May 14-16.  During this endurance event chefs ride a bike 100 miles a day for three days in row!  To donate to the Chef Cycle Portland team you can go to www.ChefsCyclePortland.com   iTunes – You can subscribe to the Portland Culinary Podcast on iTunes - https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2  Go to www.PortlandCulinaryPodcast.com to hear the other 46 episodes of the Portland Culinary Podcast.   Other Podcasts Mentioned in This Episode  Chef Rick Gencarelli Founder of Lardo and Grassa – Portland Culinary Podcast Episode 1 --www.portlandculinarypodcast.com/chef-rick-gencarelli-founder-of-lardo-and-grassa-portland-culinary-podcast-episode-1 Follow Chefs Cycle Portland  Facebook - www.facebook.com/Chefs-Cycle-Portland-396217801167223  Instagram - www.instagram.com/chefscycleportland   Follow Portland Chef Chris DiMinno Instagram - www.instagram.com/chrisdiminno   Follow Portland Chef Rick Gencarelli Instagram - www.instagram.com/rickgenc   Follow Portland Chef Jonathan Rendon Instagram - www.instagram.com/j.rendon87   The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at The Pod Bar Food Cart at Carts on Foster.  Steven Shomler is the Host and Creator of the Portland Culinary Podcast.  Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing!   Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com  

Get the featured cocktail recipe: Destination Unknown Avant-garde film maker turned chef, Elizabeth Falkner was many talents. Whether it’s her approach in the kitchen or her live art performances, the key ingredients are always creativity, imagination and a dash of the extraordinary. She has competed on Iron Chef America, The Next Iron Chef: Super Chefs as well as, The Next Iron Chef: Redemption. And if when you were in San Fran, and dined at Citizen Cake or Orson Restaurant, then you know just how incredibly talented she is in the kitchen. Or maybe you were lucky enough to grab a bit of nosh at Krescendo, a Southern Italian restaurant she opened New York City. If not, not to worry. You can try your hand at some of her delicious recipes, because Elizabeth also authored, “Demolition Desserts” and “Cooking Off the Clock.” And if that’s not enough. Elizabeth will be participating in Chefs Cycle, a 300 mile in 3 days bike ride to help end childhood hunger in America. So to support her, or any other chef pedaling for a great cause, please donate here.   Treat yourself to one (or all) of our delicious cocktail recipes. And subscribe, download and review to let us know what you think of the show! We'd love to happy to hear from you.

On September 27, 2018, more than 100 riders, many of them nationally recognized chefs, will gather in Charlottesville, Virginia to ride 300 miles in three days with the goal of raising $1.8 Million to end childhood hunger in America. We thought this would be a good time to re"cycle"our 2017 interview with international pop superstar P!nk, who participated in our 2017 Chef Cycle ride in Santa Rosa, California. More than 200 chefs from across the country were joined by Grammy Award-winning international rock star P!nk in a fundraising bike ride that raised $2 million for the No Kid Hungry campaign from Share Our Strength. In an exclusive interview for Add Passion and Stir, the podcast from Share Our Strength hosted by brother and sister co-founders Billy and Debbie Shore, singer-songwriter P!nk, says, “What’s awesome about Share Our Strength and No Kid Hungry is that [they] really make it doable to help… [They] make it really fun. [They] make where people’s dollars go make sense. It’s really easy to understand, and it’s universal – it’s kids!”This special edition of Add Passion and Stir was taped at Chefs Cycle, a 300-mile fundraising bike ride in Santa Rosa, CA. Alecia Moore Hart – better known as P!nk – sat down with fellow riders husband Carey Hart, chef Mary Sue Milliken (Border Grill), chef Kevin Nashan (Sidney Street Café, St. Louis) and Share Our Strength founders Billy and Debbie Shore to discuss the importance of getting involved on issues that matter. Despite a grueling few days in the saddle, all the riders were inspired by the event and their collective power to make a difference for hungry kids. They are grateful for organizations that help them do this. “Everybody wants to help,” says P!nk, “but the problem is sometimes that nobody knows what to do.”James Beard award winners Milliken and Nashan have been involved with No Kid Hungry for many years, and the mission and camaraderie keeps them engaged. “When I was poor and just starting out and I had no way of really helping, I was introduced to Share Our Strength,” says Milliken. “I realized: I can do what I do! I can cook! It was so powerful. I thought, this is what I want to dedicate my time to.” Carey Hart, a retired motocross racer, now shares his time and talent with Good Ride Rally, a motorcycle rally that benefits veterans.Each guest also speaks about their memories of taking civic action with their parents when they were young and how this instilled important values of giving back and taking care of those less fortunate. They stress the importance of involving kids in helping other kids. “Every parent wants their kid to be a global citizen. Every parent wants their kid to be aware of what’s going on in the world. Every kid wants to help another kid – it’s innate, it’s who they are,” says P!nk.Share Our Strength founder Debbie Shore shares the next big idea for Chefs Cycle: a cross-country relay bike ride involving thousands of chefs and raising tens of millions of dollars for fighting child hunger. Add Passion and Stir host and Share Our Strength founder and CEO Billy Shore – who also rode all 300 miles through the hills of Santa Rosa – gives insight into how he advises his staff. “Our biggest challenge is failure of imagination. Incremental steps are not enough – to really solve the problems we need to solve, we need to think big and take big risks.”What do YOU think? How can we think big about solving child hunger in America? Can we rally thousands of chefs to bike across the country and ride on Washington, DC? How can we better engage kids in helping other kids who are struggling with hunger? We would love to hear your thoughts. Listen to the episode, provide comments in iTunes, comment on our Facebook page, tweet at us on Twitter, or go to our website(nokidhungry.org). We can’t wait to be inspired by you!

What role does Chefs Cycle play in the success of No Kid Hungry? This episode of Add Passion and Stir takes place at Chefs Cycle 2018. Krista Anderson of New Seasons Market in Portland, OR, Hugh Mangum chef/co-owner of Mighty Quinn’s New York Barbeque and Ed Doyle of Real Food Consulting in Boston join host Billy Shore after riding 100 miles for the second day to talk about their experiences participating in Chefs Cycle. The question is raised as to why go to such great lengths to raise funds. “There’s strength in numbers and numbers are community, and the community is always going to be a we, and we is always stronger than I,” says Magnum. Anderson talks about one of her teammates who used a twitter campaign to get his company to donate a money to No Kid Hungry. “And there were some comments back ‘just write the check’. Then you don’t have that spread the word,” she observed. Billy Shore notes that Chefs Cycle brings in more first-time donors (4000 per year) than anything Share Our Strength has done because of everyone reaching out to their networks. “It is such an easy ask. I don’t think anyone that I’ve asked has said no. You explain the cause. You explain that you’re not nuts…and they happily sign up, and then again year after year,” says Doyle. In addition to raising $2M to support No Kid Hungry, the guests discuss the challenges of the rides and the sense of community that grows out of the event. “You have the moments when you’re feeling great and moments where you’re like how the hell am I going to finish this, but the coolest thing is to see people who are avid cyclists, people who are not avid cyclists…and everyone pulls together,” says Doyle. Talking about the recent fires that ravaged Sonoma County, Anderson notes that “having to look around…and taking it all in and seeing just a fireplace and black trees was pretty sobering.” Mangum agrees but points out that riding in “the amazing community in Santa Rosa adds another sense of purpose.” He describes riding by a school where 80 kids came running out to spur on the cyclists. “That was a moment I’ll never forget.” Get inspired by these amazing guests who tackle the incredible physical and mental challenge of Chefs Cycle to help end childhood hunger. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Root Cause Coalition: (rootcausecoalition.org) The Root Cause Coalition is a national, member-driven, nonprofit organization dedicated to addressing the root causes of health disparities by focusing on hunger and other social determinants leading to nationwide epidemic of preventable chronic health conditions.· Krista Anderson is responsible for innovative planning of the prepared foods department programs, seasonal menu and recipe development, as well as purchasing and sourcing of ingredients for New Seasons Markets in the Portland, Oregon area. She focuses on stellar customer service and fiscal responsibility to support in-store merchandising, store openings and remodels, staff development as well as coaching and nurturing vendor/producer relationships. Prior to that, she was the Company Chef in charge of seasonal menu and recipe development to support established programs for all prepared foods departments including holiday and special event menus. She earned a bachelor’s degree from Bates College and associates degree from the New England Culinary Institute.· New Seasons Market brings delicious, healthy food from local farmers, producers, ranchers and fisherman to the communities of Portland, Oregon. They provide the best mix of local, organic favorites and grocery classics. They are firmly committed to supporting the regional food economy, environmental stewardship, giving back to the local community, and providing a progressive workplace for staff to thrive. Store by store, they focus on building and nourishing the communities they serve, creating lasting relationships with their customers, staff and vendors.· Hugh Mangum is the pitmaster and co-owner of Mighty Quinn’s New York barbeque. Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later, Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness. An avid cyclist and long-time No Kid Hungry Supporter, Magnum is veteran of Chefs Cycle.· Mighty Quinn’s New York Barbeque takes a simple approach: source the best quality ingredients they can and don’t fuss with them too much. They cook barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. They bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Their food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!· Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant with RealFood Consulting, Inc. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen. Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.· RealFood Consulting, Inc. is a full-service consulting firm that has attended to the needs of the food & beverage industry since 1996. They design, develop, and open new restaurants as well as fix rebuild, reassess, and rediscover exiting concepts.

Who would ride their bike 300 miles in three days? Travis Flood, Jess Cerra, Stuart Brown and Tom Nelson are four out of the hundreds of chefs and members of the culinary community who do it to raise funds and awareness for No Kid Hungry. In this special episode of Add Passion and Stir, host and fellow cyclist Billy Shore talks to these four riders after the second day of the 2017 Chefs Cycle event about what motivates them to tackle both the challenge of the ride and the challenge of ending childhood hunger in the US. (The first Chefs Cycle 2018 will be May 15-17 in Santa Rosa, CA and the second will be September 25-27 in Charlottesville, VA.) It comes down to commitment and community. Arby’s Foundation Executive Director Stuart Brown, who experienced several mechanical problems, sees a parallel between his ride and the mission to end hunger. “When you rally around a community, it happens. Even though I had all the flat tires, I made it because of the power of community,” he says. Chef Travis Flood of California’s Alexander’s Steakhouse and Pappas Artisanal not only rides in the event but has the added pressure of preparing dinner for all the riders and volunteers each night. “I have so much love and respect and care for this organization that I don’t want to fail,” he says. Personal chef and professional cyclist Jess Cerra grew up food insecure in small-town Montana. “I realized the community was really helping my mom so she could feed us…. So for me it goes beyond kids who don’t have breakfast or lunch or dinner… they realize that people believe in them,” she says. Share Our Strength President and CEO Tom Nelson values the perseverance. “It’s people coming together—chefs, corporations, elite cyclists—saying we’re not going to fail, we’re going to persevere on this ride. We’re going to persevere in ending childhood hunger in this country,” he says. Be inspired by the dedication of four No Kid Hungry champions who persevere through a grueling physical challenge to help end childhood hunger.

How does collective impact save ives? In this episode of Add Passion and Stir, philanthropist Karen Ansara talks with chef Michael Serpa about the transformative power of learning and doing within a group setting. Ansara and her husband founded New England International Donors in 2008 to create a network of donors, grant-makers, social investors, and advisors focused on ending global poverty. “How do you address poverty? It’s more than handing out food. Do people have livelihoods, safe communities, healthcare?,” she says. Serpa believes that you need to understand the problems better by exposure to different cultures. “If you work with Haitians and there’s a big disaster in Haiti, they’re going to be affected by that because everyone has family there. Getting exposed … really opens your eyes to what’s going on around the world,” he says. Both guests have experience with Haiti. In 2010, the Ansaras started a fund and issued a challenge grant in response to the devastation caused by the earthquake in Haiti. They were sure to include Boston’s Haitian community - the third largest in the country – in the effort. “We knew almost nothing about Haiti, but they did. And they had a stake in what was going to happen in Haiti. We knew they needed to be in leadership to make sure that Haiti was going to be rebuilt in ways that were fruitful and just for the Haitian people,” she explains. “One of the reasons we created New England International Donors is it’s really hard to get training in philanthropy and it’s hard to find mentors, so we created this network so that we would learn from each other,” she says. A dedicated No Kid Hungry supporter, Serpa shares the frustration he feels when thinking about childhood hunger in America. “This is stupid, why are kids in school in Massachusetts not getting food. Why are they hungry? It doesn’t make sense in the United States that kids are going hungry,” he says. An avid cyclist, he participates in Chefs Cycle where participants ride 300 miles in 3 days to raise money for No Kid Hungry. “With hyper-competitive chefs and restaurant people…it’s fun because it’s a challenge,” he says. Ansara sees a different aspect. “I would imagine the camaraderie — the shared pain and the shared meals together — are a big part of what motivates people to do it because you know you can have more of an impact when you’ve got a great team,” she concludes. Listen to these two dedicated change-makers describe how camaraderie and teamwork can make giving back greater than the sum of its parts.

Is food the center of the world? How do your life and your values relate to food? In this episode of Add Passion and Stir, two culinary greats discuss how food changes the world. Former Food & Wine editor-turned-podcast host Dana Cowin (Speaking Broadly) and Betony chef-turned-liquor entrepreneur Eamon Rockey (Rockey’s) join Share Our Strength founder and CEO Billy Shore to provide insights into how celebrity chefs are opening our minds and influencing our social justice concerns, the evolution of how we prefer to access food, and maintaining the successful trajectory of nonprofits like Share Our Strength’s No Kid Hungry campaign. Their conversation illustrates how food impacts everything from culture to lifestyle choices to social causes. “Food is at the center of everything; it’s at the center of the world; it’s at the center of each individual’s life,” says Cowin. “Chefs introduce Americans to cultures,” Cowin believes, by introducing us to global cuisines. She thinks experiencing and learning about other cultures’ food opens our minds. “Those of us who care have become much more accepting of the entire world.” Both guests are inspired by the No Kid Hungry campaign. “What differentiates Share Our Strength and No Kid Hungry from all others – head and shoulders above others… is giving people the opportunity to make a difference and feel that difference,” Rockey states. He believes the key is how the campaign harnesses the skill and energy of chefs at its fundraising events. “[The chefs] know their efforts are going to translate into good… because the happiness they derive out of it and the impact they make are so clear and apparent,” he says. Cowin underscores No Kid Hungry’s ability to innovate, such as turning a few chefs’ “hard-core passion” for cycling into the now-annual Chefs Cycle fundraiser. Both Cowin and Rockey also discuss their recent major career transitions and what comes next for each of them. Listen to the conversation and tell us how it inspires you!

Do you need to take care of yourself first so you can take care of others? What are the physical and mental benefits of doing something athletic for a cause? In another special edition of Add Passion and Stir taped at Chefs Cycle, hear from chef Jeff Mahin (Stella Barra Pizzeria, Do-Rite Donuts, M Street Kitchen) and pro athlete-turned-chef Lentine Alexis on what cycling for the cause of hungry kids means to them. The two chefs join Share Our Strength founder and CEO Billy Shore and Share Our Strength Associate Director of Chefs Cycle Adele Nelson on Day 2 of Chefs Cycle, a 300-mile fundraising bike ride in Santa Rosa, CA for No Kid Hungry. Chefs of all cycling levels – 230 this year, up from just 6 in 2014 - care deeply about feeding hungry kids. Mahin feels that helping is contagious, especially in the culinary world. “We all as chefs understand how powerful food is, and then when you combine that with being and athlete and understanding hunger, then [Chefs Cycle] is real close to home.” Former professional triathlete Alexis finds it very natural. “Our [culinary] community and our colleagues feel that it's our responsibility to … safeguard the wellbeing of those in our communities with food as our tool,” she says. “When you think about how many American kids are hungry… I can't imagine a more worthy cause to ride my bicycle for.” For many participants, the camaraderie of this event make those 300 hilly miles even more worthwhile. Mahin finds it very powerful to ride with a group of people who care about the cause and each other. “The generosity and camaraderie of this ride, with people helping each other… it’s a beautiful thing.” He also praises Shore and the work of No Kid Hungry: “What you're doing for my industry and for me and my friends, is you're changing our lives. You're making these culinary professionals care about each other.” Cycling was key to Mahin’s personal transformation from hard-living daredevil to dedicated health nut. Both guests feel we have only scratched the surface of the potential for chefs cycling together as an inspirational, community-building fundraiser to help feed more hungry kids in America. Listen to their conversation about health, friendship and uniting to end child hunger.

Can one event feed hungry kids, promote fitness AND celebrate amazing food? This special edition of Add Passion and Stir was taped at Chefs Cycle, a 300-mile fundraising bike ride in Santa Rosa, CA for No Kid Hungry. Chef Jason Roberts and Bon Appétit Deputy Editor Andrew Knowlton joined Share Our Strength founder and CEO Billy Shore and Share Our Strength National Director of Chef and Culinary Relations Jenny Dirksen to discuss the true meaning of the ride. As one of the founders of Chefs Cycle, Jason says “We’re changing lives. We are creating futures and opportunities… We are not just connecting [kids] to food but also to opportunity.” Andrew underscores the importance of the mission in these uncertain times. “It doesn’t matter which [political] party you believe in – everything [Share Our Strength] is doing is for the kids.” Both citizen activist guests have been involved with No Kid Hungry for many years: Bon Appétit was the first major sponsor of Taste of the Nation for No Kid Hungry and opened a lot of important doors for the organization through their advertisers, and Chef Jason led the first ever Chefs Cycle - only a small handful of riders - four years ago. In addition to raising money for hungry kids, Chefs Cycle also represents an intersection of food and fitness for many of the chefs and culinary professionals who participate. “Chefs are trading bad habits for Lycra and clip-in shoes,” says Chef Jason. Jenny Dirksen has seen chefs of all fitness levels get involved, from hardcore chef cyclists to “everyone who said, ‘this is a good opportunity for me to push myself farther than I’ve gone before.’” Jenny also compliments the entire group of more than 230 riders. “Our chefs and culinary professionals are an amazing community of generous, warm, intelligent, giving people, and you put them on a ride together and these bonds form.” These bonds will support further iterations of Chefs Cycle, such as multiple rides, longer rides, and even a cross-country ride. Listen to hear all about it and tell us what you think!

More than 200 chefs from across the country were joined by Grammy Award-winning international rock star P!nk in a fundraising bike ride that raised $2 million for the No Kid Hungry campaign from Share Our Strength. In an exclusive interview for Add Passion and Stir, the podcast from Share Our Strength hosted by brother and sister co-founders Billy and Debbie Shore, singer-songwriter P!nk, says, “What’s awesome about Share Our Strength and No Kid Hungry is that [they] really make it doable to help… [They] make it really fun. [They] make where people’s dollars go make sense. It’s really easy to understand, and it’s universal – it’s kids!” This special edition of Add Passion and Stir was taped at Chefs Cycle, a 300-mile fundraising bike ride in Santa Rosa, CA. Alecia Moore Hart – better known as P!nk – sat down with fellow riders husband Carey Hart, chef Mary Sue Milliken (Border Grill), chef Kevin Nashan (Sidney Street Café, St. Louis) and Share Our Strength founders Billy and Debbie Shore to discuss the importance of getting involved on issues that matter. Despite a grueling few days in the saddle, all the riders were inspired by the event and their collective power to make a difference for hungry kids. They are grateful for organizations that help them do this. “Everybody wants to help,” says P!nk, “but the problem is sometimes that nobody knows what to do.” James Beard award winners Milliken and Nashan have been involved with No Kid Hungry for many years, and the mission and camaraderie keeps them engaged. “When I was poor and just starting out and I had no way of really helping, I was introduced to Share Our Strength,” says Milliken. “I realized: I can do what I do! I can cook! It was so powerful. I thought, this is what I want to dedicate my time to.” Carey Hart, a retired motocross racer, now shares his time and talent with Good Ride Rally, a motorcycle rally that benefits veterans. Each guest also speaks about their memories of taking civic action with their parents when they were young and how this instilled important values of giving back and taking care of those less fortunate. They stress the importance of involving kids in helping other kids. “Every parent wants their kid to be a global citizen. Every parent wants their kid to be aware of what’s going on in the world. Every kid wants to help another kid – it’s innate, it’s who they are,” says P!nk. Share Our Strength founder Debbie Shore shares the next big idea for Chefs Cycle: a cross-country relay bike ride involving thousands of chefs and raising tens of millions of dollars for fighting child hunger. Add Passion and Stir host and Share Our Strength founder and CEO Billy Shore – who also rode all 300 miles through the hills of Santa Rosa – gives insight into how he advises his staff. “Our biggest challenge is failure of imagination. Incremental steps are not enough – to really solve the problems we need to solve, we need to think big and take big risks.” What do YOU think? How can we think big about solving child hunger in America? Can we rally thousands of chefs to bike across the country and ride on Washington, DC? How can we better engage kids in helping other kids who are struggling with hunger? We would love to hear your thoughts. Listen to the episode, provide comments in iTunes, comment on our Facebook page, tweet at us on Twitter, or go to our website (nokidhungry.org). We can’t wait to be inspired by you!

The Giro d'Italia is here! This race always surprises, and this year is no exception. Fred Dreier, Caley Fretz, and Spencer Powlison discuss a controversial new downhill racing competition, the tricky first week, and make their picks for the overall. Then, Spencer catches up with famous chef Chris Cosentino to chat about his No Kid Hungry charity and Chefs Cycle ride, plus ask him what he'd cook for famous cyclists, given the chance.

The Giro d'Italia is here! This race always surprises, and this year is no exception. Fred Dreier, Caley Fretz, and Spencer Powlison discuss a controversial new downhill racing competition, the tricky first week, and make their picks for the overall. Then, Spencer catches up with famous chef Chris Cosentino to chat about his No Kid Hungry charity and Chefs Cycle ride, plus ask him what he'd cook for famous cyclists, given the chance.

It's our 100th episode of A Single Girl's Guide to Food, Drink, & Travel and we are dedicating it to "No Kid Hungry." 1 in 5 children in America do not get the daily food they need! $1.00 provides up to 10 Meals! Together, WE Can END the tragic epidemic of childhood hunger in the United States! Chefs Cycle for No Kid Hungry - Riding to End Childhood Hunger! Check out these award-winning chefs! Soon, they will be riding 100 miles a day for 3 days to raise money to help end childhood hunger in the United States. It's a ride of endurance and bonding as chefs bike from Carmel to Santa Barbara, California June 27-29, 2016. Support your favorite Chef at http://www.chefscycle.org Chef Cycle Riders & Show Guests:Chef Hans Röckenwagner - Röckenwagner Bakeries & CafésChef Travis Flood - Pappas Artisanal Tom Nelson - President, Share Our Strength/No Kid Hungry - NoKidHungry.orgDon't miss "Taste of the Nation," a Premier Culinary Benefit for NoKidHungry.org on June 5th in Culver City, CA with Host, Chef Bruce Kalman. Check out the "Taste of the Nation," date in your city at http://ce.strength.org