Podcasts about food pr

We're honoured to be joined by co-founder of the multi-award winning restaurant Chick 'N Sours, that's a favourite to everyone from Usher to Pierre Koffman to Mike Skinner and beyond. We hear about his incredible journey from working for Marco Pierre White to starting his sandwich shop in Soho to meeting his now partner Ex DJ now Chef Carl Clarke and creating their award winning Chicken Empire. Alongside his incredible stories he discusses; many pressing issues such as; the downside that social media and hype is having on the quality of food in this country, why Food PR may no longer be required, the secret to doubling your takings with a food truck and much more.... -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

A 10h, ce mercredi 28 février 2024, les GG : Zohra Bitan, fonctionnaire, Stéphane Manigold, restaurateur, et Flora Ghebali, entrepreneure dans la transition écologique, débattent de l'initiative d'une chaîne de restauration rapide anglaise appelée Wendy's qui propose d'augmenter ses tarifs aux heures de pointe.

As promised: Here is the link for your free gift!What happens when you mix a new mom, a cancer survivor, and a safe food advocate? You get a potpourri of invaluable insights, and that's exactly what we bring you today as we host Madeline Klevin, MPH, Safe and Healthy Food Program Coordinator with FACT. Madeline shares her journey with cancer and how it shaped her view of food safety. Imagine a world where you are conscious of every morsel you eat, every pill you pop - That's Madeline's world, and she invites us into it, talking about the need for moderation in antibiotic usage and the implications of misuse, particularly on the vulnerable among us.In the second part of our chat, we navigate the frightening terrain of antibiotic overuse and its consequences. Madeline draws from her experience and challenges us to shift our focus towards local and sustainable food systems. Is the FDA doing enough? Are organizations such as the Food Animal Concerns Trust making headway in curbing antibiotic resistance? We wrestle with these questions and more. We also explore the actions we, as individuals, can take in supporting a more sustainable food system. And guess what? There's a special treat waiting in the show notes! Listen in and equip yourself with the knowledge to stay healthy and promote sustainability. The journey to safe food consumption starts here!Thank you for your time and interest in this podcast! I invite you to leave a heartfelt review on whichever podcast platform you listen to. It does so much to bring exposure to the podcast and helps lift others up! Connect with me! Website: In the Rising Podcast Website Email: Bettina@intherising.com In the Rising Pinterest: In the Rising Facebook

Australia and New Zealand's leading multi-channel publisher, Are Media has been producing content across lifestyle, entertainment, fashion, beauty and food for over eight decades. Their Food & Lifestyle division delivers unique content; from the inspirational escapism of Gourmet Traveller; to the practical, fun and fresh approach of Australian Women's Weekly Food. Overseeing the team for lifestyle & food at Are Media is Digital Managing Editor, Jayde Malifa. She joins us on Influencing Insider next Thursday 16th March at 2pm to discuss: The digital titles under Are Media - and what their audience connects with How to share your news content with Are Media, and how digital differs from print The best way to reach out to Jayde About Jayde Malifa Jayde Malifa is the Digital Managing Editor at Are Media - creating lifestyle and food content for Now to Love, New Idea, WHO, Gourmet Traveller and Australian Women's Weekly Food. From health and wellbeing, to beauty and style, she is all about providing readers with the best lifestyle inspiration. About Are Media Are Media is the leading company in Australia for women's content, driven by their beloved brands and engaged consumers. They create content, experiences and ecommerce opportunities across digital, magazines, social channels, videos, podcasts and events. Their aim is to inform, inspire, influence and enable our audience to connect with the things they are passionate about across beauty, food, fashion, travel, parenting and entertainment.

Caroline Kenyon, broadcaster and serial entrepreneur in the world of food, founder of The Food Awards Company and co-founder of the radio company Food FM.  I invited Caroline to sit down with me to talk about her love of food and how she nurtures it and cultivates it in others.We start with her upbringing in London and how she moved to study law at Cambridge but found she didn't have the mindset to work as a lawyer.  Instead her creative instincts led her to journalism and eventually editing. We talk about how her initial "cheekiness" helped her to find a break in the competitive world of journalism, and how very humble beginnings led to the a flourishing Food PR company after she moved to Lincolnshire.Caroline's career now celebrates every aspect of food - through The Food Awards Company and Food FM radio, and we hear about how we are on the cusp of a global food revolution, where the provenance of food, the importance of food and new innovation in the world of food is creating so much buzz.Caroline talks about the origins of each of these businesses, and how her experience of Covid and looking after her elderly mother saw her seeing food as a healer and a source of joy.  We hear about the innovations that are currently exciting her and how food can be a source of better mental health and better overall wellness.You can find out more about the Food Awards Company on https://www.thefoodawardscompany.co.uk creating and about FoodFM at https://foodfmradio.com

TW/ homophobic comments, coming out/sexuality conversation, self harm mention Today on IYL (and this is mine) we spoke to Ellie Rose Tyrrell on how she started working in the PR industry, mental health during university and coming out this year. Tune in on your favourite streaming platforms and let us know what you think in the comments of @itsyourlifepod on Instagram. Find more of Ellie: Instagram - https://www.instagram.com/ellierosetyrrell/ Helplines/MH Information: If you're struggling with your mental health right now and need someone to talk to: https://samaritanshope.org/our-services/24-7-helpline/ Eating Disorders - https://www.beateatingdisorders.org.uk Bipolar Disorder - https://www.mind.org.uk/information-support/types-of-mental-health-problems/bipolar-disorder/about-bipolar-disorder/ Grab your own personalised Self Love Journal - www.selflovejournal.co.uk (only available until 30th Dec 2022) Contact itsyourlifethepodcast@gmail.com to share your story, thoughts or discuss a specific topic (you can be anon). Business Enquiries: scarletslippersblog@gmail.com + tash@wmgmt.co.uk JINGLE: Music from Uppbeat (free for Creators!): https://uppbeat.io/t/color-parade/persephone License code: ZECQ8DCHA5B7EHAP Don't forget to rate IYL on Spotify and your fave streaming platforms!

Food PR ist ein spannendes aber auch hart umkämpftes Thema. Umso wichtiger ist es, dass Du es schaffst durch kleine feine besondere Maßnahmen und Punkte hervorzustechen mit Deinem Food Startup. Du denkst darüber nach, welche Kommunikationsmaßnahmen zu Deinem Startup passen? Versuche fokussiert an die Sache heranzugehen: Wie erreichst Du Dein definiertes Ziel in Deiner Branche, mit Deinem Produkt und mit Deinem Budget? Von Annett Oeding lernst Du pro Folge sofort anwendbaren Tipps aus 25 Jahren Erfahrung in der Unternehmenskommunikation. So wird Deine Startup Kommunikation zum Erfolgsfaktor. Los geht's! Mehr Infos zum Onlinekurs: Mein perfekter Satz Folge mir: Insta: @pimpmystartup.de FB: @pimpmystartup.de Linkedin: PIMP MY STARTUP

Leyla Kazim finds out how food companies and restaurants use PR agencies to get us thinking about the meals they want us to buy. From talking teabags to weird breakfast combos, social media has become a way for brands to show us their personalities. In this episode we speak to those behind the stories, find out where they came from, and why they work to keep brands relevant. In hospitality, as restaurants reopen, PR agencies faced with contract cancellations at the start of the pandemic are now being called on to get people back through the doors. They don't use stunts, but publicising the stories of those involved and their recipes can be as effective in drumming up interest. Leyla meets hospitality PR expert Gemma Bell, who was involved in encouraging restaurants to take part in the Eat Out to Help Out Campaign, she says the way they communicate about restaurants over the past 10 years has really changed - and it's no longer just about getting good restaurant reviews. Plus we hear from one of London's first food influencers @onehungryasian about the role he plays in promoting restaurant businesses, and young food campaigner Dev Sharma tells Leyla how he hopes fast-food brands won't shift their marketing campaigns completely to PR once the laws change on advertising junk food to children. Presented by Leyla Kazim Produced in Bristol by Natalie Donovan

Thrillist opened in Australia in January 2021 and is quickly becoming a go-to for information on food and travel Down Under.

In today's episode, the gang is joined by Iowa's most infamous journalist, Aaron Calvin (@aaronpcalvin), to discuss everything from local media's coverage of the Black Lives Matter protests, to the role of food journalism in local politics, to people's bizarre attachment to 2007 Runescape. Jared brings up some stuff about health care, and we enjoy going through some tweets from folks freaking out about Donald Trump's online ban.

Opening a restaurant comes with a laundry list of challenges. Let’s assume you’ve checked all the boxes and you have your opening date. Now it’s all about getting people IN to your restaurant. How do you devise the press strategy for opening? And what parts of your business are unique and interesting from a press perspective? I’m confident our guest today can advise on all these issues and more.Riddle me this, what happens when a PR Pro opens bi-coastal champagne bars? Two very buzzy restaurants. Jen Pelka in the Founder and CEO of The Riddler, the popular all-women funded champagne bar in NYC and San Francisco. Jen is also the founder of Magnum PR, the leading restaurant PR agency in SF. Prior to the Riddler Jen worked alongside chef Daniel Bolud for 5 years and then went on to marketing content and strategy roles at Opentable, Gilt and Tumblr.Opening Soon is powered by Simplecast.

Food PR expert Mary Barber joins Tim to tell the origin stories behind our Thanksgiving foods, from regional favorites, to some items that trace their “roots” back to that first Thanksgiving in 1621. Listen to the story behind your Thanksgiving table. https://traffic.libsyn.com/shapingopinion/Why_We_Eat_What_We_Do_on_Thanksgiving_auphonic.mp3 Next Thursday America will celebrate Thanksgiving marking the official start of the Holiday season. A day of parades, football, food, family…and more food. History tells us that the first Thanksgiving happened in October or November of 1621. That was when a group of new arrivals to the continent called the Pilgrims hosted an autumn harvest celebration where they hosted the Wampanoag Indians on Plymouth Plantation. Since then, in various ways, Americans have remembered the event with celebrations of their own. At the center of those celebrations has been the food. Today, when we think of Thanksgiving in America, we think of family and friends gathering together around a table where the centerpiece is a turkey with stuffing. Maybe mashed potatoes, sweet potatoes, cranberries or cranberry sauce, and pumpkin pie, just to name a few of the dishes. So, how did those items and others find their way onto millions of American tables every Thanksgiving? We pondered this question and could think of no better person to ask than Mary Deming Barber. You may remember her from Episode 2 where we talked about the origin story behind the American breakfast of bacon and eggs. This time, we wanted to get Mary's thoughts on America's Thanksgiving menu. The First Thanksgiving Edward Winslow, one of the Pilgrims from the Mayflower, has said that four men went hunting and returned with a good amount of “fowl.” Given the customs of the time, that fowl could have included wild turkeys, duck, and geese. Winslow mentions venison as well. Turkey was likely not the centerpiece of the meal. According to historians, both the English and the Wampanoag would stuff birds and fish with herbs, onions or in the case of the English, oats. Not bread. It may have been the Wampanoag who introduced cranberries, which were native to the area. According to records, the first mention of consumption of a “berry with sugar for a sauce to eat with meat” was 50 years later, sometime around 1671. Potatoes were generally not included in the English diet or the American Indian diet to this point. Let's go back to Winslow's account: He said that they had access to lobsters and eels and mussels. He said the American Indians often provided oysters, along with herbs, grapes, strawberries, gooseberries, and plums. Agricultural experts say that around that time, they hay have had cultivated beans, dried berries, cranberries, pumpkins, grapes and nuts. Turnips, carrots, corn, thanks to the American Indians, which was new to the English. Pumpkin may have been included, but probably not pie. Historians speculate that some of the items we now associate with Thanksgiving really didn't arrive until 200 years alter during the Victorian era. At that same time, a woman emerged who probably had more to do with the Thanksgiving traditions we know today than anyone else. We could probably do an entire podcast episode just about her and her many accomplishments beyond Thanksgiving. Sarah Josepha Hale, editor of a women's magazine called Godey's Lady's Book, was a trendsetter for her time. She was a leading voice in establishing Thanksgiving as an annual event. She is the one who petitioned 13 presidents her idea for an annual Thanksgiving Holiday. President Lincoln took her up on it as a way to unite the country during the Civil War. As part of her campaign, Hale printed Thanksgiving recipes and menus in her magazine. She also published about 12 cookbooks. Much of what we think of when we think of Thanksgiving we owe to Sarah Josepha Hale. Norman Rockwell: Freedom from Want

Food PR expert Mary Barber joins Tim to tell the origin stories behind our Thanksgiving foods, from regional favorites, to some items that trace their “roots” back to that first Thanksgiving in 1621. Listen to the story behind your Thanksgiving table. https://traffic.libsyn.com/shapingopinion/Why_We_Eat_What_We_Do_on_Thanksgiving_auphonic.mp3 Next Thursday America will celebrate Thanksgiving marking the official start of the Holiday season. A day of parades, football, food, family…and more food. History tells us that the first Thanksgiving happened in October or November of 1621. That was when a group of new arrivals to the continent called the Pilgrims hosted an autumn harvest celebration where they hosted the Wampanoag Indians on Plymouth Plantation. Since then, in various ways, Americans have remembered the event with celebrations of their own. At the center of those celebrations has been the food. Today, when we think of Thanksgiving in America, we think of family and friends gathering together around a table where the centerpiece is a turkey with stuffing. Maybe mashed potatoes, sweet potatoes, cranberries or cranberry sauce, and pumpkin pie, just to name a few of the dishes. So, how did those items and others find their way onto millions of American tables every Thanksgiving? We pondered this question and could think of no better person to ask than Mary Deming Barber. You may remember her from Episode 2 where we talked about the origin story behind the American breakfast of bacon and eggs. This time, we wanted to get Mary’s thoughts on America’s Thanksgiving menu. The First Thanksgiving Edward Winslow, one of the Pilgrims from the Mayflower, has said that four men went hunting and returned with a good amount of “fowl.” Given the customs of the time, that fowl could have included wild turkeys, duck, and geese. Winslow mentions venison as well. Turkey was likely not the centerpiece of the meal. According to historians, both the English and the Wampanoag would stuff birds and fish with herbs, onions or in the case of the English, oats. Not bread. It may have been the Wampanoag who introduced cranberries, which were native to the area. According to records, the first mention of consumption of a “berry with sugar for a sauce to eat with meat” was 50 years later, sometime around 1671. Potatoes were generally not included in the English diet or the American Indian diet to this point. Let’s go back to Winslow’s account: He said that they had access to lobsters and eels and mussels. He said the American Indians often provided oysters, along with herbs, grapes, strawberries, gooseberries, and plums. Agricultural experts say that around that time, they hay have had cultivated beans, dried berries, cranberries, pumpkins, grapes and nuts. Turnips, carrots, corn, thanks to the American Indians, which was new to the English. Pumpkin may have been included, but probably not pie. Historians speculate that some of the items we now associate with Thanksgiving really didn’t arrive until 200 years alter during the Victorian era. At that same time, a woman emerged who probably had more to do with the Thanksgiving traditions we know today than anyone else. We could probably do an entire podcast episode just about her and her many accomplishments beyond Thanksgiving. Sarah Josepha Hale, editor of a women’s magazine called Godey’s Lady’s Book, was a trendsetter for her time. She was a leading voice in establishing Thanksgiving as an annual event. She is the one who petitioned 13 presidents her idea for an annual Thanksgiving Holiday. President Lincoln took her up on it as a way to unite the country during the Civil War. As part of her campaign, Hale printed Thanksgiving recipes and menus in her magazine. She also published about 12 cookbooks. Much of what we think of when we think of Thanksgiving we owe to Sarah Josepha Hale. Norman Rockwell: Freedom from Want

While optimism can get us far in the natural food business, you also need to spend some time thinking about what could go wrong. Planning for the worst-case scenario means that you can more confidently move forward with a positive outlook, knowing that you won’t get blindsided if things don’t go as planned. No matter what phase of business you’re in, it’s worth it to invest time to think ahead to what could go wrong. This could be applied to any area of your business (e.g. new product launch, distribution issues, supplier shortages, etc) but our focus here is on PR crisis planning. Today on the Real Food Brands Podcast, host and Brand Strategist Katie Mleziva talks with Jeff Hahn, Owner and Head of Strategy for Apron Food PR. His new book, Breaking Bad News, which launches soon, teaches you how to communicate with your audience and customers about any crisis. In This Episode: Why everyone needs a crisis communications plan. Jeff’s five-step framework for developing a food PR crisis communications strategy. Why getting the right people together in a food PR crisis is often the trickiest part. How to issue a holding statement to buy yourself time. A framework for figuring out the right message to say. The balance your spokesperson needs to strike. How to choose the right method of delivery for the job. Resources: Apron Food PR Real Food Brands Marketing Roundtable Facebook Group Real Food Brands website (download your Brand Checkup Scorecard here)

When you think of High-Pressure Processing, you might think guacamole, or hummus, or juices, but can you do it for a snack bar? Brenden Schaefer has spent the last three years developing a fresh-tasting fruit and vegetable bar that’s sold in retail such as Whole Foods, etc. Brenden knows his stuff, and there’s a reason why. He worked for one of the biggest food company in the world, Pepsi! He advised the CEO Indra Noori directly making tough decisions based off of data. He took this experience and brought it to marketing emerging brands such as IZZE and ONE coconut water With this experience in tow, Brenden started Bright Foods and has been doing super well. Find out not only about the technology of High-pressure Processing but also about how Brenden switched from one expertise to another and how he progressed through the food industry by starting out, loving music. Sponsor This episode is sponsored by TraceGains! Why not speed up new product development with TraceGains. With 25,000 suppliers, 200,000 ingredients and items, and a million supplier documents like an organic, allergen, non-GMO at your fingertips, sourcing and supplier approval is a snap. Plug in and go faster with TraceGains. Talk to a TraceGains representative to receive a demo and discount just for listening to this podcast head over to https://www.tracegains.com/npd-podcast today for more information! Show Notes When someone asks what you do for a living, what do you do?: I’m an entrepreneur and I started my own food company about 3 years ago. Bright Foods is a new, organic refrigerated bar that uses High-Pressure Processing Naked Juice What were you doing for college?: I was a musician at first and at a difficult time in my life, I just cooked and started to develop a love for food. I spent a summer working at Berkeley California, Food PR firm. I starting loving food more than music. After college, I bought a one way ticket to Paris to try and meet this bass player I worked for a small food company in New York, wasn’t for me, and then someone told me to get into management consulting. I did my research and learned how to read case studies Management consulting answers big strategic questions After a while, it hit me I wanted to create a food company and I got in the strategic position where I gave advice to the CEO directly How did you jump completely into different roles?: painting by numbers and going through the motion. Thinking methodically really helped me break down problems to solve solutions. What’s the best way for me to go here from there. Propel Naked Juice ONE What didn’t you know when you started Bright Foods?: The whole manufacturing side What did having a corporate background teach you?: There’s a big difference between managing teams at a high level versus stressing about fixing a machine to get your order in soon The Hard Thing About Hard Things Creativity Inc How to Meditate Tools of Titans Vipassana Meditation Advice to start your own food business?: Connecting with people who are qualified and well-informed and ask them how to figure it out. The more specific you are, the better Where can we find you for advice?: @eatbrightfoods, @bhschaffer, Sometimes I post on LinkedIn.

Food PR experts Jeff Hahn and Jenny Gregorcyk provide some insight on how communications strategy or a lack thereof is impacting the public conversation of a recent, high-profile ground beef recall. Before revealing the Recall of the Month, Jeff and Jenny focus on some food trend paradoxes, including ethnic foods, curbside pickup and food shopping habits among Millennials.

Food PR experts Jeff Hahn and Jenny Gregorcyk provide some insight on how communications strategy or a lack thereof is impacting the public conversation of a recent, high-profile ground beef recall. Before revealing the Recall of the Month, Jeff and Jenny focus on some food trend paradoxes, including ethnic foods, curbside pickup and food shopping habits among Millennials.

In this episode of At the Sauce, Alex and Karis talk to Pam Lloyd, owner of food-focused PR agency, Pam Lloyd PR. We discuss food trends, business challenges, and what it's really like in food PR agency. You can read the show notes here: http://atthesauce.com/2019/01/20/episode-10-food-pr-pam-lloyd/

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, Rock Shrimp Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years Discovery bought Scripps, corporate shakeup Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more musical.ly or Tik Tok– Gen Z app Crushing It – Gary Vaynerchuk Someone should get on that for cooking App: Panna – a collection of cooking videos Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything Institute of Food Technologist in Chicago Fancy Food Show Beverage Conference NOSH Live Hippeas Daily Harvest – Direct to Consumer Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling Wendys looks at Greenhouse Tomatoes Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish Blue Nalu – Clean Fish Company Impossible and Beyond Meat – lab based protein forward foods Plenty – vertical farms Aerofarms – vertical farm Fancy Food Show: Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not The Abbott’s Butcher – focuses on flexitarians Food Network Star – Nikki Dinki – Meat on the side For plant-based: it has to taste amazing Taste is King Portland Flavor Article Adam talks about sensory science Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc Rini Ader Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at F&Co's website.

Siga o Pr. Paulo: @prpauloidb

This episode was recorded at Expo West! Shannon Gomes and I connected on linkedin and just decided to wing a podcast episode while I was there. We found a table early in the morning and just did an episode. The world of Public Relations is something I’ve always been curious about. What do they do? How do they reach out to media outlets? These and many other questions are what I ask Shannon today. So if you’re interested in public relations as a profession, be prepared for a crash course on the day in the life of one. Shannon’s 17 years plus of experience and knowing the in’s and out’s of the industry shines brightly in this interview. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Show Notes How do you feel about expo west?: I ran in here and found 5 people I knew. It’s just so cool to be here. How do you navigate Expo West?: Expo West app… but carry a notebook too The problem is that the booths you want to see are spread everywhere What do you tell people in a sentence or less?; My job is to get clients in the press. At the end of the day, I’m a food storyteller. Let’s talk about your company: I am an independent PR firm and live in California In the agency, then in Williams Sonoma for 3 years. I really liked doing anything and represent who I want to represent How do you go after clients?: I have goals on who to talk to. I have clients who I feel really strongly about. I reach out to them and use the power of linkedin First have an in person coffee meeting What makes you different?: I do everything from the intern to the executive. When clients hire me, they are getting me How do you cold call?: You have to do your research and get to know the outlet Can you give me an example of a session?: I craft 90 day plans. A 1 to two page word documents and add tactical and creative elements. Who are our targets and goals? PR is a creative process and you just have to be very creative, unique. You’re pitching Ideas “What are your dream outlets you’d want to be in?” Wrong answers: Get me famous. Right answers: I want to learn about you Williams Sonoma Agrarian Line We brought in these really cool makers and I had the media get to know these people Harvest tour for my olive oil clients and have the master miller talk about olive oil For towns: You don’t need to go into New York city to be on TV. You can do just as well as you target cities. Birmingham Alabama. Tons of food outlets over there and people are moving from NYC there. There are a ton of magazines there What is the most important skill you need for your job?: Be personable, authentic, be good at human relationship Why Does Your Food job Rock?: I get to tell the stories of farmers Trends and Technology: Rise and interest in Probiotics. I represented Farmhouse Culture and learned all about it there. Proteins Back to the basics @goodfoodgomes Instagram account #kidsinthekitchen My kids love Late July and there are brands like that. Simply Fuel – probiotics Bar in a bag Customization Just Date Syrup – Mejoule date syrup What is the biggest challenge the food industry needs to face?: Rising above the marketplace noise. How do you rise above the competition? Best is storytelling. Earned Media Paid Media Advertising Instagram Tip: Respond to people and respond quickly What is something in the food industry you’d like to know more about?: The distribution channels and how things are packaged. These are the challenges my clients face. I come in when everything is developed Who inspired you to get into food?: I was born in Sonoma County and it was all about food and wine What’s your favorite quote, book or kitchen item?: Find something you are passionate about and keep on doing it Was there any time where you didn’t feel passionate?: I used to be in tech PR and learned about tech storage. Not really passionate about it, but learned a lot about it Storage World magazine Natural Bay Area not Natural San Francisco Brooklyn Food Stuff Nashville Tennessee and New Orelans are the new foodie cities What’s the best thing you ever ate?: A lot of food comes from Nostalgia Any advice for anyone who wants to go into the public relations industry: Talk to people. You gotta learn the ropes What would you want colleges to do to make people smarter?: bring in the people who are doing the work in the food world. One person might be inspired Shannon@goodfoodpr.com @goodfoodgomes. Let’s connect!

Okay, maybe she’s not a royal, but Colu Henry certainly knows a thing or two about pasta. Her cookbook, Back Pocket Pasta, is a celebration of the stuff we love so much. The former director of special projects for Bon Appétit, Colu is a writer, recipe developer, and occasional PR maven. She’s joined by special guest host Jane Larkworthy, longtime journalist, beauty editor, and the blogger behind The Fraudulent Chef. Jane is also a contributor to Elle Decor, Coveteur, and Wealth Simple. In addition to loving pasta, both women adore their dogs, Josh (Colu’s pup) and Remy (Jane’s). Radio Cherry Bombe is powered by Simplecast

Rumor has it that Bill Gates (the Bill Gates) has said if he only had "Two dollars he would spend one on Public Relations. Public Relations is how many companies share their message with the public, offering news on health, food, computers and more to the media. The media has grown during the last 20 years. With the advent of the Internet, media is now more than just radio, television and newspapers. The media is now something you carry with you all the time in your smart phone. Health and food information is at all time high. People are hungry for clean food, tasty food, recipes and GMOs. Topics of interest include labeling of GMO products and produce to organic foods. The public wants current up-to-date information about what to eat. The way companies share this information is with a PR company. A PR firm is the middle person between a media program and a company with news about a specific topic. PR professionals have interesting stories to share about working with celebrities and unique products. Working with companies that create products that the PR person can't eat for example. That brings us to 95 year young Leo Pearlstein. He's just finished his fourth book, "Adventures in PR" and is featured on Late Night Health. One story is about the Danish Cheese board. Leo represented them for 16 years, yet he could never try their cheese. It seems that Leo is lactose intolerant. Working with stars including Jayne Mansfield, Abbott and Costello and Steve Leo shares his crazy adventures in more than 60 years working in the PR business. Leo is known as the "King of Food" PR because he worked with so many food companies including "Mrs. Cubbison" for 60 years. An engaging read "Adventures in PR" is available on amazon.com

Rumor has it that Bill Gates (the Bill Gates) has said if he only had "Two dollars he would spend one on Public Relations. Public Relations is how many companies share their message with the public, offering news on health, food, computers and more to the media.The media has grown during the last 20 years. With the advent of the Internet, media is now more than just radio, television and newspapers. The media is now something you carry with you all the time in your smart phone.Health and food information is at all time high. People are hungry for clean food, tasty food, recipes and GMOs. Topics of interest include labeling of GMO products and produce to organic foods. The public wants current up-to-date information about what to eat.The way companies share this information is with a PR company. A PR firm is the middle person between a media program and a company with news about a specific topic.PR professionals have interesting stories to share about working with celebrities and unique products. Working with companies that create products that the PR person can't eat for example.That brings us to 95 year young Leo Pearlstein. He's just finished his fourth book, "Adventures in PR" and is featured on Late Night Health. One story is about the Danish Cheese board. Leo represented them for 16 years, yet he could never try their cheese. It seems that Leo is lactose intolerant.Working with stars including Jayne Mansfield, Abbott and Costello and Steve Leo shares his crazy adventures in more than 60 years working in the PR business. Leo is known as the "King of Food" PR because he worked with so many food companies including "Mrs. Cubbison" for 60 years.An engaging read "Adventures in PR" is available on amazon.com