Podcasts about food care

Our special guest expert is Dr. Matthew Bolshin, a board-certified podiatric physician and surgeon specializing in diseases and medical conditions of the foot and ankle. Dr. Bolshin is passionate about continuing education and keeping up to date with the latest advancements in podiatric medicine and surgery, and he has been able to successfully introduce several wound care and other podiatric advancements to British Columbia. He will be answering all your questions related to T1D and foot care.Want to check out a previous Huddle? You can find the audio recordings here or on podcast platforms such as Spotify and Apple. If you have any questions, feel free to contact us!

Farm and Food Care Saskatchewan wants direct discussion among farmers and consumers saying it is a key step toward building trust. Executive Director Clinton Monchuk says this organizations' goal is encourage more farmers to get out there and talk to others about what they do. He'll share what some of the consequences are for not sharing those stories.Fifteen farm families have worked through the year to grow 120 acres of canola that was harvested with all the proceeds to going to assist children in India, Cambodia and Brazil.Harvest for Kids has been active in the Saskatoon area for more than a decade----highlighted by a 2012 event in the Dalmeny area that set a Guinness Book of World record for the most combines harvesting simultaneously on the same field. It took 249 combines less than five minutes to harvest a single field.The new world record of 303 combines was established six years later at Winkler, Manitoba. The current focus is on smaller harvest projects. There are four in the Saskatoon region. One of this year's projects cleared $75,000 from a wheat crop. Art Thiessen with Harvest for Kids tells us about the event in Hepburn and explain where all the proceeds go.See omnystudio.com/listener for privacy information.

We had the pleasure of speaking with Mike Learakos, CEO of Abound Food Care. Mike has a 30+ year career across all spectrums of the food industry. In addition to being the President of Foodservice company since 1993, Mike also has extensive experience in food processing, procurement, facility design and distribution. Beyond the food industry, Mike has a long history of community involvement supporting a wide variety of civic and non-profit organizations. Starting as a volunteer with Waste Not OC in 2013, Mike used his experience to develop what has become the nation's most effective food recovery model recognized nationally for its innovation and effectiveness. Under Mike's guidance, the organization became known as Abound Food Care working to develop food insecurity and food waste reduction solutions that brings together the public, private and non-profit sectors with a focus on the positive impact excess edible food can have on people and our environment.aboundfoodcare.orgFacebookInstagram

This week, the director of the Food Care Center Killeen comes in to discuss the food bank, how people can take advantage of the organization (especially around Thanksgiving), and how people can give back. And of course, this is the first episode of the month which means it is time for Book & Movie of the Month.If you want to sign up for the distribution event, you can do so here: https://www.eventbrite.com/e/fort-hood-area-military-family-drive-thru-food-distribution-registration-440384751647SUBMIT: FortHoodPAO@gmail.comFACEBOOK: /usagforthoodINSTAGRAM: @usagforthoodTWITTER: @usagforthoodAll music obtained, royalty free, through Filter by Songtradr: "Gun Metal Grey" - Delicious Allstars; "Learning By Doing" - Niklas Olovso; "Mountain High" - The Nerve Music; "Rocking The Beat" -  Marcus BresslerThis podcast is a production of U.S. Army Garrison Fort Hood and Fort Hood Public Affairs.

Executive Director Mike Learakos and Business Development Strategist Joe Greenwald of Abound Food Care join Janeane Bernstein

This week on The Back 40 we are joined by Crystal Mackay, Founder & CEO of Loft32. Crystal’s passion for agriculture has lead her to an incredible career as a speaker and the former CEO for the Canadian Centre for Food Integrity and Farm & Food Care. Most recently, she was named one of the seven most influential women in agriculture. Crystal joins us to discuss why consumer trust in the food system is so important and how agriculture can work to improve consumer’s confidence in the agricultural industry.

Join us as for Episode #1 of The Back 40 Podcast with Kelly Daynard, Executive Director of Farm & Food Care, Ontario. Kelly grew up on a corn, wheat and soy bean farm just west of Guelph and has had worked in agricultural communications for many years. Kelly has a passion for agriculture which has pushed her to better understand the connection between farmers and consumers while working to improve communication between the two groups.

GMOs, pesticides, livestock health and safety: it can feel like farmers and consumers are speaking different languages when hot button issues are discussed. What creates this communication breakdown? In the 2019 Public Trust Research Report compiled by the Canadian Centre for Food Integrity, 91 per cent of Canadians said they knew little to nothing about modern Canadian farming practices, but 60 per cent are interested in knowing more about agriculture and how their food is produced. That first number presents the obstacle farmers have to overcome in speaking with consumers; the second shows the potential opportunity. In this episode, Kelly Daynard, executive director of Farm and Food Care Ontario, discusses how everyone has a role to play in debunking myths and bad information, and that consumers are often asking “should we” rather than “can we.” John Jamieson, CEO of the Canadian Centre for Food Integrity, shares the importance of building public trust in agriculture as a way to improve the conversation. Both emphasize that sharing your story and your passion for agriculture will help make a personal connection with consumers. Show notes: https://www.farmfoodcare.org/ (Farm and Food Care); http://www.realdirtonfarming.ca/ (The Real Dirt on Farming); https://www.farmfood360.ca/ (Farm Food 360); https://www.foodintegrity.ca/ (Canadian Centre for Food Integrity); https://aitc-canada.ca/en-ca/ (Agriculture in the Classroom). Never miss an episode by subscribing to http://www.agannex.com/ (AgAnnex) Talks on https://podcasts.apple.com/ca/podcast/agannex-talks/id1506798026 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5jYXB0aXZhdGUuZm0vYWdhbm5leC10YWxrcw (Google Podcasts), https://open.spotify.com/show/2Folgv6MYbWGopHU7g81Ed?si=J51c-4RPSROzpkh1_XTiTw (Spotify), or wherever you listen to podcasts.

Americans use to spent 17.5 percent of their income on food and 5.2 percent of national income on health care. Since then, those numbers have flipped. Spending on food has fallen to 9.9 percent, while spending on healthcare has climbed to 16 percent of national income. What has changed and what can we do? Episode link: https://www.culturedfoodlife.com/podcast/episode-91-food-care-is-health-care/

Guests: Kelly Daynard of Farm & Food Care; Barry Senft, CEO of Grain Farmers of Ontario. Hosted by Maegan MacKimmie and Rachel Telford.

Key Takeaways How leaders use family as a support network How to not only innovate, but how to introduce new ideas Should you incubate or join a mastermind if you choose to start on your own? Other Links Pina Romolo, CEO from Pico La Cucina  Rohini Dey, Founder from Vermillion Naz Athina Kallel, CEO from Save Good Food Crystal MacKay, CEO from Farm and Food Care Lisa Tse, CEO from Sweet Mandarin Mike Hewitt, CEO from One Haus Raf Peeters, CEO from Qcify Ali Bouzari, CSO from Pilot R+D Dr. Howard Moskowitz from Mind Genomics Terra Chips Dang Foods Taco Bell Fancy Food Show Expo West Foodgrads Peas On Moss Transcript The last ten episodes had a bunch of startups and businesses that are not only innovative, but also are down to earth and realistic. It was amazing to talk to the owners! In this context, we’ll refer any owner, and founder as a CEO, though sometimes this isn’t the case. What I loved about learning from the CEOs was that these people were in a stage where they made something profitable but can also tell us the tangible tips needed to succeed in the food industry. This episode will take a lot of excerpts from past episodes, such as Pina Romolo, from Picco La Cucina and Rohini Dey from Vermillion as they have also created businesses from the ground up. The last ten episodes brought on a great amount of guests including Naz Athina Kallel from Save Good Food, Crystal MacKay from Farm and Food Care, Lisa Tse from Sweet Mandarin, Mike Hewitt from One Haus and Raf from Qcify. Within these interviews, we see a common thread that hopefully you can dissect in terms of starting something… and executing something. The word CEO, is fancy and powerful. Those that hold the title know that theya re the ones with the final say in anything that goes. Any initiative they bring will override any other opinion. Being the Chief requires a special type of person. A person obsessed with science might actually not make a good CEO. Take for example both Dr. Howard Moskowitz and Ali Bouzari. Both are Chief Science Officers and rely on a CEO with a different skill set. Ali Bouzari’s story on pilot R+D’s role describes this well. A team of three creative food professionals had hired Dana Peck to run their finances. Once they realized how essential she was on the team, they made her CEO. She was CEO because she knew much more about finance, a which is the blood that runs companies, and that her business experience trumped all three of her partners. Her experience with mergers and acquisitions in her past life brought a point that she could get clients and manage them well. So it’s very important for a CEO to generate money and be a champion of what their company stands for. I think in most situations, a CEO is designed to generate money needed to fund the other arms and legs in the department. Anyways, I have about 6 core topics that I found beneficial from interviewing these guests and the idea is to distill the information well enough where you can be innovative, supportive, and efficient. Let’s begin Family Matters Both Pina and Lisa are in family companies. Pina has her mother do the R and D work, and Lisa collaborates with her sisters. From their interview, you can tell that they are big picture, and that they are risk takers. All of the founders we’ve interviewed are. Though I don’t want to be biased, being younger, more ambitious, and the most adaptable in your family seems to be the best indicator of being considered a CEO. Some people like the spotlight, or rather, are willing to sacrifice being in the spotlight. Another side of the coin is Mike Hewitt, who wanted to start his own business because he wanted to spend more time with his family. The chef is life is hard, with 12 hour days and minimum pay, Mike had to decide to change jobs. They say that an entrepreneur has to sacrifice working 40 hours a day to work 80. But most people who work those hours have their family supporting them, which I think is vital for success. Whther you work with family or for family, a support network is necessary to succeed. We drive into this a little bit further down, but I want to state it now. The people who you care about are probably your first customers. And like all businesses, it’s important to make your customers happy Challenging Unfamiliar Concepts and Trends Naz and Rohini both made concepts that were risky. Naz found opportunity in ugly fruit and Rohini decided to take on ethnic indian cuisine. Both, however, added their own little twist. Naz combined ugly food with technology and created an amazing app that allows her to pick up ugly food and Rohini decided to add a fine dining element to Indian cusine to make Vermillion a hit. Something I’ve noticed during a lot of lectures on innovation is a specific formula that is quite common. Combining a new concept with an old one and creating a new yet familiar concept. This has been the best way to introduce something really new and pairing it with something old. A big example of something new with something old is an example I gave about an article about the Fancy Food show. Terra Chips, who make specialty vegetable chips. I was fortunate to listen to the Financial officer speak and their story was interesting. Two chefs were working under this superstar chef at a restaurant and the chef started deep frying things like lotus root and putting them on top. Everyone raved about them. However, the two chefs could never be as good as the superstar chef so he started to be better at something else. They took off and decided to start frying vegetables like lotus root on their own. Soon it became things like orange sweet potatoes, purple potatoes, taro, etc. They started with a bicycle, then an ice cream truck, then finally got a distributor going. Terra Chips uses the unfamiliar concept of fried root vegetables but sine they serve it in a familiar chip bag Here’s a twist on it: I was listening to the snacking innovation summit the other day and Dang foods was speaking. He was saying it was thanks to Whole Foods white labeled coconut chips that they were able to be successful. An old entity introduced a new concept and people realized that these coconut chips were there the whole time. The most important thing to know is that not everyone will like your innovative concept, but there are people who love those things. As many of our CEO guests have said, follow your audience. From Novice to Expert and when to split The basis of any consulting business is to be an expert in your field that is so good, people will pay you directly for your services. Can the same be said for starting your own business? From what I’ve been researching, it depends. From who I talked to, most businesses are born out of passion or born out of solving a problem. So based on our guests, about 3 guests who started their business out of passion are people like Pina, Rohini, Lisa, and Naz Rohini started with a high paying job in the business consultant industry but she found a gap in Indian cuisine. Because she absolutely loved food, she decided to dive in and conquer the ethnic up-scale dining scene. Lisa and her sister sold their houses to continue on their family restaurant and took it to the next level. Though they might have had some restaurant experience as children, they took it to the enxt level as adults with a  sauce line and cookbook. Sometimes other types of experiences can work. And Naz’ story is amazing. She started her business after her bout with cancer. Absolutely amazing. She has embraced technology and is solving our food waste problem. The other 3 guests I want to analyze are people who started something because they could do it better, and that would be Mike Hewitt, Raf Peeters, and Crystal Mackay. These people have actually experience in their field and have used their network to leverage their business. Mike Hewitt created One Haus with about two years of Human Resource experience. Maybe that’s all you need. However, Mike’s previous experience in the hospitality and restaurant industry gave hi the ability to make One Haus unique. Raf Peeters has said that Qcify is created based on a need in the market place, but his decade of experience in optics electronics has helped him build a stable and profitable business. Crystal Mackay has been an educator all her life and from pigs to pretty kuch the whole Canadian food industry, she’s the best at telling stories. I guess what I’m saying is that, does experience matter? I guess not. I think (as Raf has said), passion matters. You can start something any time you want if you have decades of experience, or none at all. Innovate! I’ve written a couple articles about this on linkedin. All CEOs are innovative, either rn product, or process. It’s extremely important to develop this type of mindset as this will not only help you make great products, but also help you develop a mindset to create new products, or let me try and say it in a way you should think of it…. To develop a mindset to solve problems. Learn How to Look for Solutions Every day it seems like there are problems. Every second something happens at the white house, there are a bunch of problems. Though those are problems that are a bit harder to solve, it’s important to think of ways to fix them. Just imagine, nothing else. Write it down. Now more than ever, social media shows us so many things wrong with the world. If we just thought of solutions, it would make the world a better place, right? Ugly food has been a creeping problem recently. Funny enough, we discussed it about 3 years ago in food science class and now we see people doing something about it. Naz was able to see the problem, and not only think of a solution (giving technology for farmers to tell her to pick up excess produce) but also build a business out of it! I started the podcast the same way. Nicole from Foodgrads wrote an article about a problem, I thought of a solution to use a podcast to interview people about their jobs. It was an idea I was floating around and once I saw that someone else had a problem, I gave her a solution. People who can analyze problems and figure out solutions are so valuable and those that execute are worth their weight in gold. So I leave you with a challenge that every time something on the news makes you mad, sit down and write how you would solve it. Be on the Cutting Edge Naz mentions “uberification” to gather her ugly fruit around San Diego. Uber is technically a cutting edge industry and anyone who hops on the trend to empower people to share their assets. Podcasts are also cutting edge technically. A lot of big advertisers are looking into podcasts because they’ve noticed the podcast model makes the consumer trust the brand more. So how can you be on the “cutting edge”? Expos like the Fancy Food Show help, even farmers markets, but also articles like foodbeast and Food Dive show amazing food trends no one has ever heard of. This is hard to realize, but if you are an expert at something, you might actually be on the cutting edge! 99% of the world’s population is probably not as smart as you are in a specific subject. If I were to boil down my experiences, am I on the cutting edge of my industry? I focus a lot of my time on food. My facebook is full of it, I go eat at trendy restaurants for fun, I work at a private company (more on this below) that does a billion/year so they have innovation to burn, I’m networked with amazing professionals and I always ask my friends “what new technologies are really exciting you right now?” This is not to brag, but I put a lot of time into food, and to be on the cutting edge, it does take commitment. CEOs are experts int heir field, and theya re also the tip of the spear when it comes to making innovative postions. In factm I would say the best part about being the head of a company is that you can direct innovation in a way that you want to do. However, it’s very important to realize is that you aren’t the one driving the decisions, it’s your customers. Make Little Bets If you read any self-help, startup book, this is a common thread. The point of making little bets is that you have to actually do something for you to be truly innovative. Yes, to actually become the definition of innovative, you actually have to start something! This might sound scary, but it gets easier the more times you do it. Not only does making little bets make you more creative, but it builds up your confidence and thought process where you can execute great ideas over and over again. I’ll talk about an example. In the past, I was in a group of product developers. We conceptualize new products. Before, there was old management who would shoot down every possibility because in theory, it sounded dumb, or other political BS. But once we started actually making the product and then doing a sensory test of 20 people, people started to change their minds Another example I give is from small projects. People are usually overwhelmed with huge goals. For example, starting your own Tech Company, or grocery store, or national soda brand. They think they have to start with a million dollars in capital to succeed. Not really. It takes maybe $500 dollars to make a product, create a label, and start a farmer’s market stand. Good luck! Should you incubate? Naz is the only person I’ve intereviewed who went though an incubator. Does that mean you should? A common theme I’ve seen through these leaders is that they have mentors and likeminded people surrounding them. Incubation is a great tool when it comes to networking but from what I’ve researched, it isn’t 100% necessary. In fact, most businesses that are sorted out are more or less focused on at least having a mentor or 5 and a support network of friends. Mentors seem to be a vital resource to succeed in life and I’ve had guests on the podcast who are not business owners praise their mentors. I’ve had a decent amount of mentors, some I’ve paid and some that I’ve earned. Some failed in their ventures, and some say they haven’t failed. Mentors are hard to choose from, and like any relationship, it might take a while for the relationship to click. You have to be in constant contact with each other, and in most situations, YOU have to be the one to take initiative to contact them. My advice to finding mentors? You can join start up incubators as a guarantee, but I feel like working hard and publicizing your work is the best way to bring attraction. Not only in side projects like this one, but also in your career. Sometimes a mentor isn’t necessarily set as a title, but rather the way you communicate. I have weekly office meetings with the Chief Science Officer, he makes room for these meetings because he likes to see me grow. When we talk, he talks about his experiences in the past on how to deal with people, or how he talks about not only the best way to solve the problem, but also why it’s the best way. The way him and I interact, where he is passing down knowledge to me, and I am receiving and executing. That is mentorship. A support network is also important. And an incubator can give it to you because there are people in the same boat as you. Some people throw around the world mastermind, which I fell in love with the idea at first, but then I realized they kind of suck. I think if set correctly, they can be a huge asset, but I’ve noticed they are only for MLMs and dreamers. Especially for starting something new, goals are really really hard. Accountability is extremely necessary, but surprisingly, you only really need one person. The most effective way to have a support network is constant yet separate contact with people who love what you do. I’ve found tis to work in the podcast when making certain decisions. I am in constant contact with Nicole Gallace from food grads, Kim Schaub from peas on moss, Katie Lanfranki, and others when it comes to making decisions. I call them, ask for advice, and take it to heart, and execute. They do the same. What I’m getting at in most cases, it just takes one person to help you get motivated and help you with decisions. 3 is way too many. So finally, is incubation a good thing? You don’t need it, but you also don’t need to buy a $100 dollar outdoor fireplace, you can build one yourself. If getting the resources for a mentor and support network is too time consuming, then an incubator is a very good option, The Food Industry is more than being a chef. After 50 episodes ranging from chefs, product development, food authors, consultants, engineers and recruiters, I can safely say that the food industry is much more than restaurants. Mike really hits this home in his interview. You don’t have to play with food to be part of the food industry. All you have to do is contribute to feeding people. Though we do have the CEOs who have restaurant businesses here, who’d ever thing you can be like Raf and combine technology and quality control! You can be a manager of a liquor store, or hustling people to buy wheat protein as a broker. If you love actually being involved in quote: feeling the food, that you can get a stable job and become a research chef, or you can be a food scientist. The food industry has so many different opportunities because as we’ve heard before, everyone has to eat. And you can be just one piece of the puzzle for feeding the world. Whether you help the big companies or carve your own path.

oday Crystal McKay, CEO of Farm Food Care pleasantly converses with us the importance of stories. She’s a farm girl and has worked with food all her life. Her job at Farm Food Care is to really inform the Canadian people about their food system. Kind of what this podcast and foodgrads are doing. I loved talking to Crystal because she really emphasizes how stories are the best way to convey information. Within this episode, you’ll learn a lot of facts such as the “new definition of local” and why it’s hard for the whole world to become completely vegetarian If you enjoyed this episode, please, sign up on our email list, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Crystal McKay Crystal is the CEO for Farm & Food Care Canada with a vision for building public trust in food and farming in Canada.  Farm & Food Care represents a coalition of farmers and associated food and agri-businesses proactively working together with a commitment to provide credible information on food and farming.  Crystal is a dynamic presenter who has delivered hundreds of presentations to a broad range of audiences from farmers to university students to CEOs across North America.  Crystal was raised on a farm in the Ottawa Valley, where her family still farms today.  She is a graduate of the University of Guelph and several executive leadership programs.  She is a past President of the University of Guelph OAC Alumni Association, and a former director of both the Ontario 4-H Foundation and the Poultry Industry Council.  She enjoys spending time with her young family and playing hockey whenever she gets the chance! Key Takeaways Crystal and I’s passion about sharing stories How Crystal progressed from intern to CEO The amazing trend about Canadian Agriculture In a global sense, 2/3s of land can only raise meats Question Summary Uber Drive Question: I talkn to people about food and farming and where it comes from Job Title: CEO of Farm and Food Care. A Charity to inform people about food. Typical Day: Management and presentations Favorite Topic to talk about: Talking about the people, especially with people with heart Most important skill in your industry: people skills. The ability to collaborate My Food Job Rocks: I get to talk to people about food and farming every single day Food Trends and Technology: The transformation from “local” to Opinion on GMO: GMos will produce more food with less Opinion on Fake Meat: Choice is great. There is some data that alters things Opinions on Crickets: It’s a good idea but I’d be a bit desparate to eat that What’s the biggest challenge the food industry has to face?: Feeding more people with less resources One thing in the Food Industry you’d like to know more about?: I’d ask this question to more people What do you consider a food expert?: Everyone is a food expert Who inspired you to get into food?: My family are farmers Favorite Quote: Quoteoftheday.com; Do your best until you know better, then when you know better, then you do better – Maya Angelou One meal to eat for a month: Dill Pickles, but also pizza. Briny foods Advice in the food industry: Find out what you love and then go for it. You gotta start somewhere What’s Next?: Building the team Other Links 4H Club – Do by doing Univeristy of Guelph – Animal Science; Rural Extension – Communications Ontario PorkCanadian Center of Food integrity Leclerc Foods California Support local when you can Farm-to-Table In 1900, 1 farmer= 10 people, 1 farmer = 140 people Precision farming Impossible food or Beyond Meat 2/3s of all farmland can only be used to make meat. Think globally Salty fish- Cate lin briny fish chips Farmfoodcare.org

Kelly is the Communications Manager at Farm & Food Care- we are pleased to have her on our show, talking about #ontag! February 11, 2016

Dr. Melanie Barham interviewed Ontario Sheep Marketing Agency’s General Manager, Jennifer MacTavish, and Ontario Goat’s Industry Development Manager, Kendra Keels, about what every veterinarian should know about these industry organizations, and what top issues are facing sheep and goat producers today. As well, MacTavish and Keels touch upon the resources that are available for veterinarians. Ontario Goat’s Resource Links Help line through Farm and Food Care: 519-837-1326 Veterinarians may call this number with welfare concerns if they do not wish to contact OSPCA Ontario Goat Office: 519-824-2942 info@livestockalliance.ca OSMA’s Resource Links OSMA Master Shepherd Course: http://www.ontariosheep.org/LinkClick.aspx?fileticket=aNO46ZVchMU%3D&tabid=64&mid=415 Office: 519-836-0043 Online Contact for Email Blast and Ontario Sheep News: http://www.ontariosheep.org/ Twitter: @ontariosheep Small Ruminants Veterinarians of Ontario: http://srvo.ca/