Podcasts about food series

Play Episode Listen Later May 23, 2023 18:24

Over the last four episodes, we've heard how we need to change our food system to one that is nature-positive. But how can we scale a circular economy for food to feed the global population, which the UN estimate will reach 10 billion by 2057?In the final episode of our Redesigning Food series, we hear from Professor Tim Benton, Research Director of the Environment and Society Programme at Chatham House, the Royal Institute of International Affairs, and Mikel Hancock, Walmart's Senior Director for Sustainability Initiatives, about the role policymakers and big businesses can play.This episode was supported by players of People's Postcode Lottery.Learn more about a circular economy for foodSign up to hear about the Big Food Redesign ChallengeLet us know what you'd like to hear about in future episodesFind out more about our contributors:Professor Tim BentonMikel Hancock, Walmart

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Add to basket: How retailers are working towards a circular economy for food | Redesigning Food series

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Play Episode Listen Later May 16, 2023 20:45

What if there were no bad choices in your shopping basket? What if every bite of food had been designed in a way that helped to regenerate nature?In this episode, we hear from Waitrose and Natoora about the steps they're taking towards a circular economy for food.This episode was supported by players of People's Postcode Lottery.Learn more about the Ellen MacArthur Foundation's food workSign up to hear about The Big Food Redesign Challenge, launching soon.Find out more about our guestsJohn Lewis Partnership and WaitroseNatoora

Teas, Peas, and Chutneys — what do nature-friendly products look like? | Redesigning Food series

Play Episode Listen Later May 9, 2023 17:33

In a circular economy, food ingredients should be diverse, low-impact, upcycled, and produced in a regenerative system. But what does that look like in practice?In this episode we meet three brands - Rubies in the Rubble, Grounded Ingredients and Hodemedod's, to find out how they are applying the principles of Circular Design for Food to their products.This episodes was supported by players of People's Postcode Lottery.Learn more about the Ellen MacArthur Foundation's food workSign up to hear about The Big Food Redesign Challenge, launching soon.Find out more about our guests:Rubies in the RubbleGrounded IngredientsHodmedod's

How can farmers help to regenerate nature? | Redesigning Food series

Play Episode Listen Later May 2, 2023 19:20

What is regenerative production? And how can farmers help address the damaging effects our industrialised food system has on the climate and biodiversity?In this episode, we'll hear from Philippe Birker, co-founder of Climate Farmers, an organisation working to empower farmers. We also visit Nunwell Home Farm to learn how they are using regenerative methods to improve biodiversity and soil health on their farm.This episode was supported by players of People's Postcode Lottery.Find out more about our food work.

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Is there a better way to produce our food? | Redesigning Food series

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Play Episode Listen Later Apr 25, 2023 18:29

Welcome to the first episode of our new series looking at the need to redesign our food system.In the episode, we look at what's wrong with the current system, and learn how a circular economy for food can help address some of today's biggest global issues, such as biodiversity loss and climate change.We're joined by the Ellen MacArthur Foundation's Food Lead, Reniera O'Donnell, Ecology, Social, Governance Advisor, Dr Catherine Chong and we'll also hear from Climate Farmers Co-Founder Philippe Birker.--Learn more about the Big Food RedesignThis episode was supported by players of People's Postcode Lottery. Find out more about who we work with

Trailer: Our Redesigning Food series launches next week

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Play Episode Listen Later Apr 21, 2023 0:53

Our current linear food system is failing us. It is the primary driver of biodiversity loss, accounts for a third of greenhouse gas emissions and, while 10% of the planet's population goes hungry, we waste almost one-third of the food we produce.What if there was a better way? What if we could produce food to help nature thrive?In a new five-part podcast series, we'll explore how a circular economy for food can help address these challenges.Join us from Tuesday 25th April, as we meet the people creating a future food system that's good for people, farmers, nature, and business.

Black Food Series 3: Dr. Michelle Grant of Era Wine Bar

Play Episode Listen Later Feb 23, 2023 46:48

Dr Michelle Grant is the founder and sommelier of Era Wine Bar. Prior to Era, Dr. Grant spent years as a subject matter expert and business development leader in both non-profit and private sector consulting firms. Her former life included many of the travels that were the inspiration for Era. Dr. Grant lives in Mount Rainier, MD with her husband Ka-ton, their two children, Leila and Lionel, and bulldog, Biko.https://www.instagram.com/districthostess/ https://www.erawinebar.com/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire

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Black Food Series 3: Dr. Michelle Grant of Era Wine Bar

Play Episode Listen Later Feb 23, 2023 46:47

Dr Michelle Grant is the founder and sommelier of Era Wine Bar. Prior to Era, Dr. Grant spent years as a subject matter expert and business development leader in both non-profit and private sector consulting firms. Her former life included many of the travels that were the inspiration for Era. Dr. Grant lives in Mount Rainier, MD with her husband Ka-ton, their two children, Leila and Lionel, and bulldog, Biko.https://www.instagram.com/districthostess/ https://www.erawinebar.com/The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

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Black Food Series 3: Chef Lisa Brooks

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Play Episode Listen Later Feb 16, 2023 45:21

In 2010, I decided it was time to follow my dreams and turn my passion and purpose into a business. I left my corporate job, moved back home to Charlotte, N.C., and enrolled in a culinary arts program. From there, Heart and Soul Personal Chef Service was born.https://cheflisabrooks.com/ https://www.instagram.com/cheflisabrooks/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletterFollow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Black Food Series 3: Chef Lisa Brooks

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Play Episode Listen Later Feb 16, 2023 45:22

In 2010, I decided it was time to follow my dreams and turn my passion and purpose into a business. I left my corporate job, moved back home to Charlotte, N.C., and enrolled in a culinary arts program. From there, Heart and Soul Personal Chef Service was born.https://cheflisabrooks.com/ https://www.instagram.com/cheflisabrooks/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire

Black Food Series 2: Chef Danielle Fiala

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Play Episode Listen Later Feb 9, 2023 57:11

Danielle Fiala didnt always want to be a chef. But after completing her engineering degree in Philadelphia, she found herself missing the tastes of her native Jamaica and began seeking comfort in the kitchen. Thus began the journey that led her to culinary school in San Francisco and a new careerand lifeas a chef. In the twelve years since then, she has worked at numerous acclaimed restaurants in the Bay Area; there was even a stint as a butcher along the way. Her travels landed her in the Napa and Sonoma valleys, where her cooking career took a decidedly wine-centric turn. She is currently freelancing as a private chef, with regular clients including The Napa Valley Reserve, Silver Oak Cellars, and Breathless Wines in Healdsburg. Growing up in a developing country, she was acutely attuned to the issue of food waste. So a commitment to sustainability is always at the forefront of her work. Danielle currently serves as the San Francisco Chapter Secretary of Les Dames dEscoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries.https://www.instagram.com/dsfiala/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletterFollow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Black Food Series 2: Chef Danielle Fiala

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Play Episode Listen Later Feb 9, 2023 57:11

Danielle Fiala didn't always want to be a chef. But after completing her engineering degree in Philadelphia, she found herself missing the tastes of her native Jamaica and began seeking comfort in the kitchen. Thus began the journey that led her to culinary school in San Francisco and a new career—and life—as a chef. In the twelve years since then, she has worked at numerous acclaimed restaurants in the Bay Area; there was even a stint as a butcher along the way. Her travels landed her in the Napa and Sonoma valleys, where her cooking career took a decidedly wine-centric turn. She is currently freelancing as a private chef, with regular clients including The Napa Valley Reserve, Silver Oak Cellars, and Breathless Wines in Healdsburg. Growing up in a developing country, she was acutely attuned to the issue of food waste. So a commitment to sustainability is always at the forefront of her work. Danielle currently serves as the San Francisco Chapter Secretary of Les Dames d'Escoffier, a philanthropic organization of women leaders in the food, beverage, and hospitality industries.https://www.instagram.com/dsfiala/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire

Black Food Series 1: Chef Mimi

Play Episode Listen Later Feb 2, 2023 57:53

A proud Oakland native, Aminah “Chef Mimi” Robinson-Briscoe is the founder of the Black Food & Wine Experience. She is passionate about bringing Black culture and food together for the most amazing culinary experiences. For more than a decade, she has focused on the often-overlooked intersection of food, social justice, and entertainment. Through Chef Mimi LLC, Chef Mimi has brought to life three distinct brands: The Black Food & Wine Experience, an interactive annual event that bridges food, beverage, education, health, and Black culture, "Bringing It to The Table," the first culinary competition show highlighting the talent and passion of Black chefs, and Chef Mimi Catering, a boutique catering company that services Bay Area tech companies such as Facebook, Slack, Twilio and Lyft as well as non-profits and cultural events like the Coalition of Black Excellence and ESSENCE Festival. A graduate of the California Culinary Arts Academy in San Francisco, Chef Mimi is an active board member of the Oakland African American Chamber of Commerce and Diablo Valley College's culinary and wine program. Most recently, she was recognized as 2022 Wine Enthusiast Top 40 tastemakers and the list of 2021 Forbes Next 1000, which highlights entrepreneurial heroes who are redefining what it means to build and run a business today. https://www.thechefmimi.com/bfwe https://www.instagram.com/iamchefmimi/ The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite: SwirlSuite@gmail.com @SwirlSuite www.swirlsuite.com Sarita @VineMeUp Tanisha @GirlMeetsGlass Leslie @Vino301 Glynis @Vino_Noire

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Black Food Series 1: Chef Mimi

Wellness: Rebranded - Intuitive eating, diet culture, food relationship, weight training, food freedom

Play Episode Listen Later Feb 2, 2023 57:52

A proud Oakland native, Aminah Chef Mimi Robinson-Briscoe is the founder of the Black Food & Wine Experience. She is passionate about bringing Black culture and food together for the most amazing culinary experiences. For more than a decade, she has focused on the often-overlooked intersection of food, social justice, and entertainment. Through Chef Mimi LLC, Chef Mimi has brought to life three distinct brands: The Black Food & Wine Experience, an interactive annual event that bridges food, beverage, education, health, and Black culture, "Bringing It to The Table," the first culinary competition show highlighting the talent and passion of Black chefs, and Chef Mimi Catering, a boutique catering company that services Bay Area tech companies such as Facebook, Slack, Twilio and Lyft as well as non-profits and cultural events like the Coalition of Black Excellence and ESSENCE Festival. A graduate of the California Culinary Arts Academy in San Francisco, Chef Mimi is an active board member of the Oakland African American Chamber of Commerce and Diablo Valley Colleges culinary and wine program. Most recently, she was recognized as 2022 Wine Enthusiast Top 40 tastemakers and the list of 2021 Forbes Next 1000, which highlights entrepreneurial heroes who are redefining what it means to build and run a business today. https://www.thechefmimi.com/bfwe https://www.instagram.com/iamchefmimi/The Wine Concierge Clubhttps://thewineconcierge.co/ VineMeUp Newsletterhttps://www.vinemeupdc.com/newsletter Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuite www.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

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Can you honor your body and cultivate health without having to track calories and macros? Intuitive eating principles that will change your life! Make peace with food series pt. 3

Play Episode Listen Later Dec 28, 2022 24:04

If we're being honest, are you tired of following restrictive diets, counting macros and calories, or dieting overall? Are you ready to feel good in your body, get healthier and develop a better relationship with food? Do you wish you could tune into your body wisdom and let go of unattainable diet culture “norms”? You're in luck because there is a way for you to heal your body image, feel satisfied, and choose true self-care! Welcome to episode 11 of Wellness: Rebranded! Today is the third episode of our intuitive eating series and we're discussing intuitive eating principles 6-10! If you're ready to start the New Year with a plan that allows you to make peace with your food choices and doesn't consume your thoughts- you're going to love today's episode! Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course: How to Break Up With Dieting For Good This episode was produced by Juliana Barbati

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Ready to give intuitive eating a try? 5 Intuitive eating principles you need to know to improve your relationship with food and start trusting yourself. Make peace with food series Part 2

Wellness: Rebranded - Intuitive eating, diet culture, food relationship, weight training, food freedom

Play Episode Listen Later Dec 21, 2022 20:52

There are so many diet culture messages around us about what to eat and how to look. And we're often told that it's all about the numbers: calories, macros, more protein, no carbs, yes carbs, fat, fat-free… and the list goes on. The truth is that dieting simply doesn't work, and it can even be harmful for your health and well-being. In today's episode, we're continuing our intuitive eating series and talking about the first 5 intuitive eating principles. Overall, intuitive eating is about improving your relationship with food and your body, learning to listen to your body's cues and needs, rather than relying on outside sources like diet culture or restrictive diets. But, before we can fully practice intuitive eating and heal from the damage caused by the dieting mentality, we need to first understand the principles of having a healthy relationship with food and your body. Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course, How to Break Up With Dieting For Good: https://elizabethharrisnutrition.com/how-to-break-up-with-dieting-for-good This episode was produced by Juliana Barbati

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Ready to break up with dieting and heal your relationship with food? Say goodbye to restrictive diets and discover how to make peace with food and your body instead! Make peace with food series pt. 1

Wellness: Rebranded - Intuitive eating, diet culture, food relationship, weight training, food freedom

Play Episode Listen Later Dec 14, 2022 18:19

How much time and energy have you spent dieting? Or feeling guilty or frustrated when you've eaten something you think you shouldn't? In today's episode, we're diving into the world of intuitive eating and how it can help you stop dieting (or feeling as though you should be!) and improve your relationship with food. Intuitive eating is a self-care eating framework that focuses on trusting yourself and listening to your body. In short, intuitive eating principles focus on YOU instead of counting calories, macros, or unsustainable “rules”. One of the main intuitive eating benefits is that it's NOT about perfect outcomes—it's about listening to your body wisdom and trusting yourself, rather than what a one-size-fits-all diet plan says you should eat. Ready to stop dieting so you can feel more peaceful around food? Let's dig in! Cheers to rebranding wellness together! Elizabeth, Maura, & Tara Let's connect and keep the conversation going! Tara De Leon, Master Personal Trainer Email: FitnessTrainer19@hotmail.com Instagram: @tara_de_leon_fitness Maura Tunney, LCSW-C https://mauratunney.com Elizabeth Harris, , MS, RDN, LDN www.elizabethharrisnutrition.com FB: Health and Healing with Intuitive Eating community (Link: https://www.facebook.com/groups/nutritioncoachingwithRDNElizabeth) Instagram: Elizabeth Harris @elizabeth_harris_rd Freebie: 5-day mini course: How to Break Up With Dieting For Good This episode was produced by Juliana Barbati

Season 4. Ep 93. Animals, Catholicism & Veganism, Food Series #5

Physically Spiritual

Play Episode Listen Later Dec 7, 2022 31:40

This episode continues the series on food by exploring animals as food, humans as omnivores, bioavailability of protein and fat, veganism, animal agriculture, and fear based dietary restriction. Episode 93 Show Host: Andrew Reinhart Becoming a PATRON of my show! Go to physicallyspiritual.com Show Page: http://awakencatholic.org/physically-spiritual/animals-catholicism-and-veganism-food-series-5 Download the official AWAKEN App: http://theawakenapp.io Bring the AWAKEN MISSION to your parish! - https://www.awakencatholic.church/mission

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Classic Smooth Tokyo Episode Rerun: The Japanese Food Series: Yakisoba (Japanese stir fry noodles)

Smooth Tokyo The Podcast

Play Episode Listen Later Nov 29, 2022 24:32

Konnichiwa Mina san, Welcome to episode 142 we're on autopilot again this week! But that doesn't mean I did not come empty-handed by rerunning one of my "Classic Smooth Tokyo Episodes" from this podcast Catalog! this week's episode I'm still continuing our "The Japanese Food Series"! These next few weeks or months I will be discovering my favorite Japanese foods and cuisines. In this week's episode of Japanese food, we're talking about Yakisoba and the history of it, and why it's so popular today! Enjoy this episode! Domo Arigato Gozaimasu Minnasan. Here are all the Info Links to my Podcast episodes, Social Media page, and Podcast Merch https://linktr.ee/Smoothtokyothepodcast! Music by Lo-fi Japan, Shake up Christmas by Train --- Send in a voice message: https://anchor.fm/andrew-harris3/message

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344: How to get ahead at a company like Huel

Table Talk

Play Episode Listen Later Nov 9, 2022 36:59

What is it like to work for one of the most well-known and growing brands in the food industry? That's exactly the position Dr David Lloyd, Senior Research and Development Manager at Huel, finds himself in. In this episode of the Career Conversations podcast series, the first to be recorded in front of a live studio audience as part of our Inspiring Careers in Food Series of events, he reveals all about his journey to the top. Dr Lloyd's role as Huel is heavily science based and includes a lot of project management. He has a degree in Chemical Engineering, which he got at Loughborough University, and he has a PhD in Formulation Engineering from the University of Birmingham. Before joining Huel, he was chief scientist at the huge multinational Unilever. Listen to the full episode to find out how Dr Lloyd found the move from Unilever to Huel, how much you can expect to earn if you follow a career path like his, and enjoy some questions from our audience of students who attended the event. Dr David Lloyd, Senior R&D Manager, Huel Dr David Lloyd is Senior R&D Manager of Huel, a food company that makes a variety of nutritionally complete, plant-based meal products. As Huel has expanded in employees, sales revenue and scientific capability, David has played an important role on that journey over the last 3 years. He is now co-ordinating Huel's longer-term R&D strategy to drive further growth and help Huel move up another gear. A passionate scientist and engineer (depending on the task at hand), David whilst still in the relatively early stages of his career has had a somewhat varied experience across industry and academia. Graduating from Loughborough with a degree in Chemical Engineering, it is slightly unconventional David wasn't swallowed into the world of Petrochemicals and Pharmaceuticals with most of his peers but his passion for food led him in a different direction. After studying an Engineering Doctorate in Formulation Engineering under well renown food scientist Prof. Ian Norton, David worked 5 years for FMCG giants Unilever carrying out R&D innovation projects on ice cream & Ready-to-drink Iced Tea. Looking for a new challenge brought him into the early stages of the rapidly growing Huel business looking after their Ready-to-drink category before a switch to his current role. A common theme throughout David's career is the ability to adapt and thrive in different environments. Industry or academia, small or large business, he has won multiple accolades for presentations, business delivery and most recently been nominated for Food & Drink Scientist of the Year 2022.

Classic Smooth Tokyo Episode Rerun: The Japanese Food Series: Sushi

Smooth Tokyo The Podcast

Play Episode Listen Later Oct 4, 2022 32:04

Konnichiwa Mina san, Welcome to episode 134 we're on autopilot again this week! But that doesn't mean I did not come empty-handed by rerunning one of my "Classic Smooth Tokyo Episodes" from this podcast Catalog! In this week's episode, I'm starting a new series called "The Japanese Food Series"! I will discover my favorite Japanese foods and cuisines in the next few weeks or months. Today we're looking at one of my favorites Japanese food sushi and its history of it and why it's so popular today!! Enjoy this episode! Domo Arigato Gozaimasu Minnasan. JIRO DREAMS OF SUSHI Documentary movie I Highly Recommend you watch this movie!! https://itunes.apple.com/us/movie/jiro-dreams-of-sushi Here are all the Info Links to my Podcast episodes, Social Media, and Podcast Merch https://linktr.ee/Smoothtokyothepodcast! Follow me on Twitter @SmoothTokyo --- Send in a voice message: https://anchor.fm/andrew-harris3/message

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Backcountry Food Series - Cooking At Base Camp - Jaime Teigen

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Play Episode Listen Later Aug 10, 2022 39:45

“Backcountry Food Series” - Cooking At Base Camp - Jaime Teigen Cooking at a nice comfortable base camp is one of my favorite things about camping and hunting. Today I have Jaime Teigen on the show to talk about preparing delicious meals at a base camp. We cover a lot of great recipes and talk about Jaime's involvement with OutdoorClass The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com

Backcountry Food Series - SNACKS- Cody Rich

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Play Episode Listen Later Aug 5, 2022 55:21

“Backcountry Food Series” - SNACKS- Cody Rich Today's episode is all about snacks but not all snacks are created equal. I have Cody Rich on to talk about 20 snacks that aren't bars. We discuss some of the best options out there and what we like to take in our packs. Snacks are one of my favorite things on the mountain and I'm sure they are some of yours too. Enjoy this SNACKS Episode! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp.

Backcountry Food Series - Alpen Fuel - Shaun Durkee

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Play Episode Listen Later Aug 3, 2022 30:03

“Backcountry Food Series” - Alpen Fuel - Shaun Durkee Today I am talking with Shaun Durkee about breakfast food. Shaun and his wife creating Alpen Fuel to provide high quality breakfast options to those who are out chasing animals, hiking trails, fishing the high mountain lakes or whatever it is that you do in the mountains. Alpen Fuel is a great food option for the outdoors. Check them out and enjoy the show! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. Find Alpen Fuel Here https://www.alpenfuel.com OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com

Backcountry Food Series - Pinnacle Foods - John Ritner

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Play Episode Listen Later Jul 29, 2022 44:50

"Backcountry Food Series" - Pinnacle Foods - John Ritner Today's episode of the Backcountry Food Series is with John Ritner from Pinnacle Foods. This show has been in the making for a couple of years as I have followed along and devoured many Pinnacle meals since they launched. John talks about how Pinnacle got started and how they prepare their food using locally sourced products and careful attention to detail to make the meals perfect. Check out Pinnacle Foods and enjoy this show! The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp. Pinnacel Foods https://pinnaclefoods.co OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com

Backcountry Food Series - Gastro Gnome - Shannon Waters

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Play Episode Listen Later Jul 27, 2022 43:43

"Backcountry Food Series" with Shannon Waters of Gastro Gnome Today I have Shannon on to talk about the importance of quality foods and how she makes such a great product. Shannon talks about her journey from cooking in five-star restaurants to cooking freeze dried meals and how the desire to make great food carried over. Gastro Gnome meals are fantastic and so is this show. Enjoy! https://www.gastrognomemeals.com OutdoorClass - Save 20% on the best hunting education platform out there! Use the code ROOKIES today and start the course https://www.outdoorclass.com

Backcountry Food Series - Next Mile Meals - Jessie Gregor

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Play Episode Listen Later Jul 22, 2022 56:18

To kick off the "Backcountry Food Series" I am releasing a show I did a few years ago with Jessie Gregor from Next Mile Meals. Next Mile is a keto friend option for backcountry food lovers. Listen to the show to find out more and to hear how Jessie developed the company while hiking the PCT. The Backcountry Food Series is intended to introduce listeners to some newer options for backcountry meals. The people and companies I selected to be a part of the series were chosen because of their dedication to quality, consistency, and fresh ingredients in their meals. They are all fantastic and delicious options for you to enjoy on the mountain or sitting at base camp.

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S3E79: An inside look at how our Taste of Summer food series came together

The Sidebar

Play Episode Listen Later Jul 21, 2022 29:00

Jennifer Biggs talks to Eric Barnes about the Taste of Summer food series, plus what she eats for breakfast, what food she has in her refrigerator, and her belief that, apparently, all change is for the better.

Food Series Introduction - Chad Ryker

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Play Episode Listen Later Jul 20, 2022 27:46

Food Series Introduction - Chad Ryker The next few shows will be 100% food related and 100% awesome! On this intro I tell you what to expect and why I chose the companies I did and why I decided to put this tegether. You dont want to miss this series! ENJOY!

Annemarie Stenfors Women in Food Series

The Collective Co. Podcast

Play Episode Listen Later Apr 20, 2022 41:17

TUNE IN: APPLE PODCASTS | SPOTIFY | STITCHER | AUDIBLE Annemarie grew up in an Irish-Italian family where food would bring everyone together and food and cooking have always been a big passion of hers. She graduated from the Culinary Institute of America with an associates degree in culinary arts and went on to develop recipes for many Chefs and kitchens locally in the Boston area such as Tosca and Alma Nove. She also worked as a culinary director before owning her own restaurant with her husband in Hull for eight years. Anne dives into her start and how she got into food as a young woman and began her journey working under Chef Ken Oringer and felt inspired. She touches on what it was like in her early career working as a woman in the kitchen environment and how that translated into her own leadership roles. She talks about leading by example and having to work harder than everyone else. We talk about young women going into the culinary world and the challenges they face but how the industry is growing and evolving to be more inclusive of women. Anne talks about some of her favorite dishes that she loves to recreate now and talks about how she works to develop new recipes and how she pays close attention to the flavor profiles and seasonal availability of ingredients. We touch on some of our favorite local restaurants and what Anne loves and suggests when eating out locally. Anne and Courtney talk about the incredible support system that exists within the local restaurant industry and community. links + resources WHERE TO FIND ANNE WEBSITE thank you to our sponsors Today's episode is brought to you by Canva Pro. Many of you know that my background is in graphic design. I currently still handle all of the design here at The Collective Co. everything from our social media graphics to our outreach templates and website design. But I want to let you in on a new tool that I've started using. I almost exclusively now use Canva Pro for all of my design needs. It has made it so easy for me to set up our brand elements and create templates so that when I need something quickly made I can jump right in. Canva pro is filled with pre-designed templates, fonts, graphics and even photographs that all seamlessly come together. It is one of the tools I use at The Collective Co. almost daily and I can't recommend it enough. As a designer I almost feel like I'm cheating but it is that easy to create beautiful branded elements for your business. Click here to get started with Canva Pro today!

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