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"On parle de sujets chiants.Du climat, de biodiversité, du non-respect des droits humains.Est-ce que ça vous fait kiffer ?Pas nous.Quand tu écoutes ce genre de contenu,tu plonges dans une certaine éco-anxiété."Ça, c'est ce que Benjamin me dit d'emblée, de jeu en face de moi sur le canapé.Paf.On met les pieds dans le plat direct.Et pour autant,Benjamin VOIRIN et son associé ont voulu contrebalancer ça.Quand tu jettes un œil au compte Instagram d' In Nuts We Trust, tu découvres :
Hoe haal je levenslessen uit de metafoor van het skaten? En hoe vind je dagelijkse routines terug in deze topsport? Het wordt een gesprek over angsten overwinnen, doorzetten, de passie voor de levensstijl en de stereotypes die voorbij komen. In deze wereld is iedereen welkom, maar is het ook voor iedereen? Deze week spreekt Arie met skateboardkampioen Douwe Macaré. Hij deelt zijn kennis over zijn twintig jaar skate-ervaring, wat hij van skateboarden vindt als onderdeel van de Olympische Spelen en hoe hij vroeger met de meningen van anderen omging. Deze aflevering wordt mede mogelijk gemaakt door HiPro
ROMA (ITALPRESS) - In questo numero di Agrifood Magazine, prodotto dall'Italpress in collaborazione con TeleAmbiente:- Confagricoltura e xFarm Technologies lanciano Hubfarm- Cambiamenti climatici e inquinamento minacciano gli allevamenti di ostriche- Torna My Selection di McDonald's, nuovo sostegno ai prodotti DOP e IGP- Giro d'Italia, HiPRO premia la combattivitàabr/gtr/col
ROMA (ITALPRESS) - In questa edizione:- Tre finanzieri del Soccorso Alpino muoiono in Valtellina - Maxi incidente in A1, 2 morti e 1 ferito, 8 mezzi coinvolti - Riforma Giustizia, sì a separazione carriere, Anm minaccia sciopero - Inchiesta Liguria, Spinelli intercettato - Infermiera di Piombino, ergastolo all'Appello bis - Accoltella e uccide ladro, fermato a Reggio Calabria - Polonia: “Kiev può usare nostre armi per colpire Russia” - Giro d'Italia, HiPRO premia la combattività - Previsioni 3B Meteo 30 Maggiogsl
ROMA (ITALPRESS) - Il francese Julian Alaphilippe della Soudal Quick-Step ha vinto il Premio Combattività HiPRO al termine delle 21 tappe del 107esimo Giro d'Italia. HiPRO, brand del Gruppo Danone specializzato nella produzione di alimenti ad alto contenuto proteico, ha consolidato la sinergia con il Giro d'Italia proprio grazie a questo riconoscimento. Il premio finale è arrivato a coronamento del percorso del Dorsale Rosso del Combattivo, assegnato tappa dopo tappa dagli appassionati, che online hanno potuto votare chi si è distinto per forza, tenacia e spirito positivo, indipendentemente dalla posizione in classifica. col/sat/gtr
ROMA (ITALPRESS) - Il francese Julian Alaphilippe della Soudal Quick-Step ha vinto il Premio Combattività HiPRO al termine delle 21 tappe del 107esimo Giro d'Italia. HiPRO, brand del Gruppo Danone specializzato nella produzione di alimenti ad alto contenuto proteico, ha consolidato la sinergia con il Giro d'Italia proprio grazie a questo riconoscimento. Il premio finale è arrivato a coronamento del percorso del Dorsale Rosso del Combattivo, assegnato tappa dopo tappa dagli appassionati, che online hanno potuto votare chi si è distinto per forza, tenacia e spirito positivo, indipendentemente dalla posizione in classifica. col/sat/gtr
Deze week is voormalig militair vlieger Dominique Schreinemachers te gast. Als elfjarige meisje zag ze een Starfighter op tv en wist het zeker: ze wilde piloot worden. Na een zware opleiding komt haar droom uit en wordt ze vlieger bij Defensie. Op missie in Afghanistan gaat het bijna mis; ze wordt beschoten door de Taliban. Een gesprek over angst, vertrouwen en de lessen die ze heeft geleerd als militair vlieger. Deze aflevering wordt je aangeboden door HiPro.
Bienvenue pour ce 72ème épisode, aujourd'hui nouveau concept avec Clément alias @coach_bras_casses coach nous jouons au jeux du "Sur-côté ou Sous-côté" sur différents sujets du fitness. Au menu: Entrainement: Le Crossfit, le temps d'execution des exercices (tempo), la serviette sur le banc, le repos(les jours off), les hiits, les étirements, faire des abdos, le "brosplit", la marche, l'entrainement au poids du corps (sans matériel), le cardio à jeun Nutrition : Skyr, le beurre de cacahuète, l'alimentation en prise de muscle, les Hipro, le jus de citron, le cottage cheese, calculer ses calories… Compléments: Les compléments alimentaire, la whey, omega 3, multivitamines, créatine, les compléments pour perdre du gras l-Carnitine/bruleurs de graisse Sujet à la mode: Les régimes sans glucides, jeûne intermittent, régimes végétarien, les montres connectées. Ps: Pense à me laisser un commentaire et une note : ) Si tu as des questions ou des sujets que tu voudrais que j'aborde pour le prochain podcast n'hésite pas à m'écrire via mon compte Instagram: https://www.instagram.com/clement_personaltrainer/
HiPRO, il brand del Gruppo Danone da sempre al fianco degli sportivi, lancia sul mercato italiano tre nuove referenze: HiPRO DRINK al gusto stracciatella, HiPRO PUDDING al gusto vaniglia e HiPRO AL CUCCHIAIO al gusto caffè macchiato.I nuovi prodotti arricchiscono l'offerta del brand che diventa così sempre più un punto di riferimento per i consumatori appassionati di sport e fitness.
The onset of the COVID-19 pandemic over 18 months ago and the massive loss of jobs that followed compelled many Jamaicans to turn to alternative means to survive. A number of persons, including some in the hospitality sector, pivoted to agriculture.Poultry and egg farming suddenly became a viable business for many and with assistance of HiPro Farm Supplies, small producers were able to supply almost 40 per cent of the country's poultry needs – up from just above 30 per cent before the pandemic hit.“The small farmer stepped up to the plate to feed the nation,” said Dayne Patterson, the Business Development Manager at HiPro Farm Supplies. “And they are continuing to do it.”In this episode of Impacting Jamaica, host Luke Douglas talks with Patterson who provides insights into the critical role his company plays in Jamaica's food security and the provision of employment. Hosted on Acast. See acast.com/privacy for more information.
Tag Paid Go - EP 54: I Have The Best Gig! Sony sent me a NEW Playstation 5 - This episode I do an unboxing review of the PS5. I also have re-recorded one of my songs, Clock Radio but with a MINOR twist. The original is on ep37 "Music Appreciation 101". link - https://tagpaidgo.podbean.com/e/music-appreciation-101/ Listen to past episodes and songs at: www.tagpaidgo.com Sign up for the newsletter - news.tagpaidgo.com ----more---- TRANSCRIPT Have you ever wanted to record a podcast like a pro? Wanna know what kind of mics I use? For all my podcasts I use the HiPro 3023 Gain Master Omni directional Microphonic Condenser. It's the only mic with auto compression 2.0 built in for hi def recording. I also have a portrait of 5 Giraffes eating lunch in my studio. Well, they're not eating lunch in my studio. That would be ridiculous. The PORTRAIT is in my studio. Why 5 Giraffes you ask? Anything less than five dampens the sound and blocks critical frequencies. And any MORE than 5 proves you're an idiot. If you wanna record like a pro, do what the pros do, hang up a portrait of 5 giraffes eating, in your studio. Welcome to another episode of tag paid go. My name is scott. This week I'm gonna talk do an unboxing reaction to a PS 5 I was sent to review. Man the perks of this gig. But before I do that, do you like walking barefoot but hate having to avoid sharp rocks or hot pavement? Well Fred's Fast Foot Fakers have you covered. Literally. Fred's Fast Foot Fakers are peel and stick pieces of sand paper that stick to the bottom of your feet. The smooth side sticks to you while the sand paper side offers traction all while keeping your feet from getting burned or cut up by the unforgiving earth. Sold in peel-away tablet form, you will never be without foot protection. Free the foot! Try Fred's fast Foot Fakers today! Here's one of those moments that makes this gig really worth it. Sony sent me the new Ps5 and I'm gonna do an unboxing RIGHT NOW. Here we go. Wow. Look at this Oh I'm speechless. Are you kidding me?? Whoa. Just the form factor if this thing Wait, WHY??? WHAT?!?! *sigh I hope y'all. I hope y'all are fortunate enough to get one of these things and get to experience this beautiful piece of tech. *sigh whew I need a second. It's now part of the show where I feature a song I wrote. Just like last week, I re recorded one of my favs in a MINIOR way.. it's a minor key - I recorded it in minor. The song in question is A song called clock radio. It was originally on ep 37. Anyway, sit back with your favorite glass of raspberry lemon fizzy water and enjoy. This ones called. Clock radio. In minor. Well that does it for this weeks episode of tag paid go. I'd like to thank this weeks sponsor. Fred's Fast Foot Fakers. Face facts. Forget unforgiving floors. Find Fred's for fantastic Fashionable form fitting Foot fabulousness. Follow Fred's Fast food Fakers today. I'd also like to thank all of you for listening in. Thanks for all the reviews and messages. I love the show ideas as well. Keep'm coming. Remember to follow @tagpaidgo on Instagram,Twitter and tik tok. To hear some of my favorite songs that have been featured on past shows go to tag.BANDCAMP.com. Everyone stay safe. Be kind to each other. Till next time. Tag. Paid. Go.
Tag Paid Go - EP 53: You Wanted The Best, You Got The Best This episode I discuss the band KISS and their current path to fame. I also have re-recorded one of my songs but with a MINOR twist. The original is on ep38 "Better Than Flowers". link - https://tagpaidgo.podbean.com/e/better-than-flowers/ Listen to past episodes and songs at: www.tagpaidgo.com Sign up for the newsletter - news.tagpaidgo.com ----more---- TRANSCRIPT: Have you ever wanted to record a podcast like a pro? Wanna know what kind of mics I use? For all my podcasts I use the HiPro 3023 Gain Master Omni directional Microphonic Condenser. It's the only mic with auto compression 2.0 built in for hi def recording. I also wear green shirts in every recording session. What blend do you ask? 60% combed ringspun cotton/40% polyester jersey. These shirts keep my skin AND my voice smooth velvety. If you wanna record like a pro, do what the pros do. wear green shirts. Welcome to another episode of tag paid go. I'm scott. This week we're gonna talk rock music. Im taking about the hottest band in the world, Kiss. We're also gonna talk about the hottest taco sauce to just hit the world You may have hear if it. It's Ken's Taco Bonaza sauce. It's the new sauce that everyone's TACO ING about. Made with organic chili's and Ken's own blend of spices. Ken's taco bonanza sauce. Try some today. Mmm that's good. OH MY GOD ITS HOT(distorted with a scream- maybe a sample). break into it with the break song. Kiss has taken the world by storm. If you've never heard of this band, you should really check them out. They're really hot right now and their track, “rock and roll all nite” is. A. Barn burner. Plus they wear makeup. A desguise. No one knows who they are. Lemme tell you, NO Band is doing this sort of thing right now. Look out for this song on your favorite rock n roll radio station. Speaking of favorite songs, I wrote my OWN favorite song and I'm gonna debut it right here. But before I do that, I re-recorded one of my older songs …a little differently. Sit back with a spicy organic tomato juice bloody Mary and enjoy. This is called jellybean..in minor. Well that does it for this weeks episode of tag paid go. I wanna thank my sponsor, Ken's Taco Bonanza sauce. Taco WALK on the wild side with Ken's and use the coupon code SPICEY and get a FREE bottle. Remember 2 is PEPPER than one. I'd also like to thank all of you for listening in and coming back. Subscribe on YouTube for some music videos and check out the BANDCAMP page to hear songs featured on these episodes. That's tagpaidgo.BANDCAMP.com Everyone stay safe. Be kind to each other Till next time Tag paid go.
Tag Paid Go - EP 52: The Wolfman Diaries This episode I discuss a run in I had at a local diner. John Beyer will be filling in again as guest host. My featured song is called "Wolfman Diaries". Listen to past episodes and songs at: www.tagpaidgo.com Sign up for the newsletter - news.tagpaidgo.com ----more---- TRANSCRIPT Have you ever wanted to record a podcast like a pro? Wanna know what kind of mics I use? For all my podcasts I use the HiPro 3023 Gain Master Omni directional Microphonic Condenser. It's the only mic with auto compression 2.0 built in for hi def recording. If you're looking for something ON THE GO, try the MINI hipro 3021 Gain Master Omni Directional Microphonic Condenser and record ANYWHERE. Use the code MICROPHONIC CONDENSER to get 35% off your first order AND free shipping. Visit online today! The other day I was eating pancakes at this diner down the block when this wolfman comes in. I say wolfman but really he was just a very hairy faced guy who let his bear grow all the way to his eyes. He also had a very low burly voice so when he ordered breakfast EVERYONE around the diner could hear him. He sort of commanded attention. He ordered coffee with cream on the side. I got the last cream for the breakfast run BUT I don't use cream so I offered the wolfman man mine. He was very appreciative. So much so that he just started telling me about his day. He delivers human organs. He said it was super stressful but also very fulfilling. I was intrigued. We talked for about an hour. We finally came to the end of our breakfast. Before parting, he said “if you ever need anything delivered, I'm your man.” I thought that was a tad out of place. And why is he mentioning it now. Out loud. In front of everyone, instead of before when we were talkin. But I nodded and said - ok - before making my way to the exit. He said “anything you need delivered. Anything. Call me. I nodded again. Anything, he said. I. can deliver. anything. Alright, I said. Take it easy. I can deliver anything. Anything you need. Anything. Big or small. Alive or..I stopped him there. Yeah. Cool. Alright..gotta go..I said. I'm just saying. Anything you need. I make deliveries. I. Can. Deliver. At this point the waitress was just staring at the both of us. I can tell she was trying to put 2 and 2 together to figure out what we had been talking about for the last hour. I realized this was going downhill REAL fast. He made one last attempt to convince me of his delivery skills and I interrupted him before he could finish. Tell red riding hood I said hi. Then I walked out the door. The diner went quiet. Wolfman was dumbfounded. Confused. The waitress sighed, rolled her eyes and went back to work. It wasn't my best joke but it totally bought me enough time to make my escape. He was their problem now. I never saw that wolfman man there again. I imagine he's in some OTHER diner drinking coffee. With cream on the side. Preparing to deliver a lung. Or a heart. Or maybe just a box of hootenanny. I mean who doesn't love some good ol hootenanny, pre packaged and delivered to your doorstep. Beats a wingding any day. All that hootenanny talk has got me wantin to play a little number of my own. Sit back with a moonshine infused martini…or a MOONTINI as we like to call it down here and enjoy. This ones called Wolfman Diaries. Well that does it for this weeks episode of tag paid go. Tired of social media? subscribe to the newsletter at news.tagpaidgo.com for all the latest updates. If you're not tired of social media, follow us on Instagram, Twitter and now Tik tok. Make sure to also listen to the latest SONGS on BANDCAMP. That's tagpaidgo.BANDCAMP.com. I'd like to thank John Beyer for joining the show this week. What a great interview. Thanks to all you for listening in. Thanks for all the support you've given this last 52 shows. Everyone stay safe. Be kind to each other Till next time. Tag. Paid. Go.
iTunes Stitcher Google Spotify Go to axebat.com and use our code AOTC at checkout to save 10% on your purchase of Axe Bat training products including all of the Axe Bat Speed Trainers and wood bats! Full Episode Here http://www.aotcpodcast.com/e/9-chris-dunn-hitting-coach-and-author-of-the-high-performance-hitter/
If you are still a high school or college student and you want to get into this industry, I hope this podcast will open up the pandora’s box of opportunities we’ll be laying out before you. But even if you are maybe a bit further along in your career, there is always time to jump in. Marie Gibbons is probably the most famous clean meat scientist for multiple reasons. She is funded by the Good Food Insitute, she is currently doing her research in Harvard, and she’s really passionate in what she does. Marie’s passion and kindness resonate in this interview. She is an extremely authentic and transparent scientist who explains the process of clean meat in simple yet dense detail. Do note, some of the experiences Marie has being a farm animal veterinarian are quite graphic, of course, to prove a point. We only talk about it in the beginning, but just be forewarned. Otherwise, I’m glad that Marie has a sense of humor so enjoy a bunch of smart alec scientists talk about clean meat among other things. 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 On the shownotes, I did something special and labeled Opportunities that are available in the industry. Clean Meat by Paul Shapiro 80,000 hours podcast – effective altruism podcast Zak Weston Harvard medical school Gym Meats When someone asks what you do for a living, what do you usually tell someone in a sentence or less?: I grow animal cells for meat. Dr. George Church How did you get to work with Dr. George Church?: I met him at an Effective Altruism conference and I contacted him after the show. We got to talking and here I am! How do you get funding for Clean Meat?: You have to write a grant or a giant lab report. When did you find interest in Clean Meat?: It came from when I was 12 years old and my dad gave me two pet snakes. I had to feed them mice. In order for snakes to live, they have to kill and then I thought of clean meat. Then I became a veterinarian and became a farm animal vet. And I realized farm animals aren’t treated the same way as other animals. I had to do a lot of really gruesome stuff as a farm animal veterinarian. If they get a disease, we have to find painful ways to remove it. How do you get in the foot in the door for Clean Meat?: Just like the food industry, there are so many avenues to help with clean meat. How is clean meat made? Opportunity: If you want to get into the science, focus on 3D modeling to prepare for baby back ribs and t bone steak. I can grow a nugget for $400 dollars Opportunity: Replace Fetal Bovine Serum to make plant-based growth media Opportunity: Somatic Cell Technology:Use pluripotency and turn them back into Stem Cells. Media components: Gatorade and Protein Powder. The standard Protein Powder has Fetal Bovine Serum Fetal Bovine Serum is quite a painful process by stabbing unborn baby cows in the heart to extract the fluid The growth factors have to be part of the serum which is the hard part because they have to tell the cell to grow. Opportunity: You can create growth factors with Recombinant DNA technology. You can get bacteria to create growth factor Algae Soylent Green Opportunity: Cut out the middle man to get the cells to automatically grow their own growth factor How do you change cells?: DNA, RNA, gene editing, environmental media etc. Induced Plurry Potent Opportunity: Scaling up Clean Meat. Regulatory, what is it going to be called? Opportunity: Induced Immortalization. To get cells to continuously grow until we said no. We just need to tell them to grown certain cells. Embryonic Stem Cells should be immortal. Telomerase Telomeres – serve as a buffer for our chromosomes to create DNA. What kind of resources do you use to find out about Clean Meat?: Sometimes, it’s literature based, sometimes it’s the feedback from professors and industry folks. Opportunity: Though there isn’t a lot of clean meat research, there is a ton of research in regenerative agriculture. Pigs are so physiologically similar to humans, which is why there is tons of research on pigs. We still need a lot of hands to sift through the research My Food Job Rocks: I get to study how life works. And not only that, but I have a chance to help animals and end animal suffering What would be your dream job title?: Clean Meat Scientist. I am funded by the Good Food Institute Harvard is generally interested in clean meat. Clean Meat and Plant-based meat actually has a lot of overlap. What companies are doing a great job in Clean Meat? Memphis Meats Mosa Meats JUST Foods Finless Foods What’s your favorite quote book or kitchen item: Blender and George Foreman Grill. I can make BLAT. Vegan bacon. If you’re trying to go more plant-based, you need to start with products with a lot of things going on and eliminate meat. A vegan food you really like: Tofu Scramble with Salad Greens and Asian spices Kimchi and lactic acid Smoothies – vegan chocolate protein powder, blueberries, greens Soylent Drinks Necter Soylent Rice and beans, and Indian food Do you have any advice to be a clean meat scientist?: Get familiar with cellular biology. All of these companies are looking for people and if you want to get into this, reach out and apply. It doesn’t hurt to reach out. If you want to reach out, you can go to the GFI and contact them. What should colleges teach you about to prepare you for life?: Taxes haha. Business course. There is a lot of common sense in business. A mandatory class on how to grow food. Where can we find you for advice?: My email is on the Harvard website, also on facebook, linkedin, or Instagram. I’m kind of bad for getting on emails but be patient.
AARON TRIPP (International Winners Collective / Brooklyn) Aaron Tripp (@aaron-tripp) is Brooklyn-based DJ and cofounder of International Winners Collective. He is a frequent guest on The Irradiance Cache, Distant Signal, Clock Tower Radio & Cultivated Sound. Aaron also runs the collective's shows on Bel-Air and London-based 199 radio with Dillian (Gap), who he collaborates with under the names HiPro and xxx1990. Aaron organizes the "Windows" party at Bossa Nova Civic Club and throws other events at different warehouse and DIY spots around the city, including the Evil Disco house party, which has crammed several notable DJs into a Bushwick living room. In this mix, Aaron wanted to blend different styles, clammer ambient tracks to lo-fi and classic Detroit house. He made a point to use tracks from lesser know artist that he found online, as well as several tracks from friends who he feels are great producers. Artwork by Chris Cole Stream / download all Deep Club Podcasts here: soundcloud.com/deepclubdenver/sets/deep-club-podcasts Tracklist: 01. ColdSummer - Mirage 02. Kanman no Uragasumi (蚶満の裏霞) - Sungai Ken 03. Sosqsq - Gregory Kramer and Gabe Raines 04. Glory Bitch - Caterina Barbieri 05. Souvenir - Mr. YT 06. PrismNight - Mirage 04. wav2 - Terekke 08. You so Cold - atripp 09. Brisas - Cavities 10. Said - ? 11. Anima Mundi (Side A) - Vril 12. Pete Found His Z - BOOF 13. Hunacho - Qasio 14. Altavista3 - Cavities 15. Error E - 8302 (B611) - Galaxie P 16. Reality - Andrés 17. Selector's Theme - Theo Parrish & Marcellus Pittman 18. Apt 1b - N.Y House’n Authority 19. Unread - Othere 20. Tracksource - InterstellarFunk 21. Evil - Wladimir M 22. Midi Comiti - Galaxie P ft Jung Hardware 23. Remember - Dj Genesis 24. Life As An Echo - Tape Hiss 25. Ocean Reflection - Sandoz 26. A1 - Dresvn 27. Freak Sex - Acemo 28. The Spirt (DJ Sneak Mix) - Gene Farris 29. Jevantte - Mr. Piano Man ( Well Being Thing Remix) 30. The Love That I Lost - Theo Parrish 31. Up & Down (Baby) - Blair Sound Design 32. Safe Return - 45 ACP 33. Milo - Human Mirth Tube Unit 34. Wunderlande - Rubin Steiner 35. Rise From Your Grave (Wake Da Fuck Up Mix) - Puture
We talk a ton about sustainability on the podcast, being one of the most important topics food industry professionals are interested in solving. Isaac is the perfect person to talk about environmental impact. Having been in multiple disciplines, he’s been researching the sustainability from biofuels to chicken coops. We get to talk about the cool sustainability tools I never heard about. One topic, in particular, is lifecycle assessment, a complete analysis of any product in the world’s environmental impact. I hope that this interview gives you the tools necessary to save the world. I also notice that Isaac and I have very similar ways of cooking. For example, we love stir-frying in our favorite cast iron skillets. What does that mean? I have no idea. 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 When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m an environmental scientist and my focus is comparing the effects of food and environmental effects in food. Why did you decide to join the GFI?: The mission is really exciting. I’ve worked on sustainability for a number of different angles, human health also. The technology like clean meat and plant-based meat can really change the world. What do you do at the GFI?: I’ll read a lot of academic papers, and clean meat articles, and everything, and then connect the dots and share it with people What is one fact about what you’ve found out?: Animals are generally not very efficient in producing meat. Clean Meat will reduce a ton of landmass. Not only animals but the corn and soybeans to livestock. 15-35 x more average land mass Clean Meat Some land is made for animals, a lot of arguments about land usage Though that may be true, half of all land on earth is from agriculture. As the earth becomes more populous and prosperous, the pressure for land is tremendous. Talk to Isaac about environmental impacts on clean meatLetter to the editor to the National Academy of Sciences on switching to plant-based diet might not be environmentally friendly. White Paper critiquing the flawed analysis on animal agriculture If someone were to get more information on alternative meats, where can they go?: Unfortunately a lot of these papers are very technical. We at GFI hope to break them down. World Resources Institute Steps it took to get to where you are today: Whitman College Walla Walla Washington, biochemistry and molecular science. I still took classes in environmental issues Purdue, Ph.D. in biofuels. Learned a ton about the environmental aspects of biofuels. After that, I started to get interested in food. Most important skills you need for your job: Big picture thinking How do you get better at big picture thinking?: Everyone is different. Some people are naturally inclined to think big, others like detail. However, to solve big problems, you need to talk to people. Coffee Causes Cancer in California Wework Impact Hub in Seattle PeasOnMoss What would be your dream job title?: I’m pretty happy with my job title now! Someday, I’ll have my own department of scientists but now, I love my title. What would you do with a team of environmental scientists?: Sustainability is a big problem so we need more experts. Lifecycle Assessment: A new scientific tool that has a lot of potential. Not the lifecycle of a cow or chicken, but rather, the lifecycle of a hamburger or a car. What About Protein Isolation? Ricardo at UC Berkeley Land use might be the most important environmental factors for animal farming What kind of research papers are you working on right now? Poultry farming and manure pasteurization How do you take in research?: I learn a lot by writing. Writing things to summarize and then I think about what other people say. I synthesize different viewpoints and different resources. What’s your favorite thing to cook?: I tend not to do recipes. Stirfry and stews. Some day, I want to use clean meat to make my family’s traditional chicken pot pie. Favorite Spice: Cumin, Rosemary and Thyme especially for potatoes and stews. Turmeric is good, but it stains. Adam’s Favorite Spice: Chipotle. The peppers in a jar Favorite Kitchen item: Cast Iron Skillet Favorite Book: Cadillac Desert by Mark Briesner. About land and agriculture Do you have any advice for anyone who wants to go into your industry?: You can use your passion and skills on anything in the food industry. There are a lot of different ways you can apply your skills in food. What should colleges teach people more of?: The things that are really important are being reflective, being willing to admit your assumptions are wrong. Reflective thinking. The ability to write, the ability of have conversations on really important topics. Where can we find you for advice? The GFI website. Twitter: @doctordendrite
Erin Rees Clayton holds a diverse scientific background. A PhD in Genetics, a Masters of Public Health, and is in food. With this skill set, she has a very broad and insightful ability to connect the dots, which helps her a ton in her current job in the Good Food Institute. Erin and I spend a lot of time talking about questioning. I think it’s a really important skill to ask good questions and we go into how to do so. There are so many questions we still don’t know how to answer in food and Erin will share them with you, so you can be inspired to answer 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. 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 Did you know: Copper is an essential micronutrient When someone asks what you do for a living, what do you tell them in a sentence or less?: I work with scientists and entrepreneurs to make healthy and affordable meat alternatives The GFI works as more of a consulting role. They will analyze the scope, and mobilize the resources What kind of people do you get who come talk to you?: A variety, academia, entrepreneurs, and big companies. We also want other industries to get involves such as the tissue engineering company. Are there any educational hubs that are forming for these industries?: Not really. We’re trying to change it. Tufts, Harvard, and Berkeley have labs and innovation centers are going through this. Allison Burke Everyone is pretty much doing this. Washington and Texas A+M are both universities that are getting involved, probably more. Describe the steps it took to get to where you are today: Not a linear or planned path. Science is really about asking questions Dennis Thiele at Duke University. Copper Metabolism Then got a masters of public health at Michigan to get a more holistic view of scientific impact How did you get interested in GFI?: I stumbled upon it. I loved their mission and I wanted to see what it would be like so I wanted to go into it because I would always wonder if I didn’t What skills were they looking for?: I’m a Scientific Liason. At the time, it was grant writing in which I wrote a lot of during my time working. What are some big questions the GFI is trying to answer?: Plant-Based Meat Questions: The sources of protein. For example, pea protein. We really haven’t explored the vast majority of plants out there. Also, what are we trying to do with plant protein? Can we find healthier ways to create the product? Clean Meat Questions: Clean meat can rely on biomedical to get our questions answered. Yet the price of making Clean Meat has to be drastically lower than biomedical. A big point is to find a media to create clean meat. Media recycling systems or remove waste or add in is also a big questions Do you have any tips for asking good questions?: Not being afraid to admit being wrong. We always want to be right, but with cutting edge technology, we don’t know the answer. No one does but we are all working to solve these answers. Ask questions that don’t have answers and enjoy the process. My Food Job Rocks: 1. I get to learn new things and be challenged on a daily basis 2. I can make a difference in a very positive and big way. I’m one small part of that, but the potential is impactful 3. The people that I get to interact with. My colleagues are super cool. What would be your dream job title?: Similar to what I’m doing now. Food Systems Strategist maybe? Can you name one specific gap that’s stumping you?: I tend to think about what does it look like to develop plant based meats in other countries? Extruders are huge, expensive pieces of equipment and a lot of nations can’t afford it. What companies that don’t get much love are innovating in this space?: American Pulse Association, USA dry pea and lentil council. These are not for profit entities. Pulse protein innovation summit in Oakland: We brough farmers, breeders, food scientists, and plant based meat companies to discuss innovation of plants. Will that summit be there again, next year?: Maybe, not sure. We are actually having our own Good Food Institute Conference Who inspired you to get into food?: It’s more of a what, than a who. I saw GFI as the potential to really change something and this will make an impact. Should Scientists be Idealistic?: Some should be, most have a touch of pessimism. Favorite book: Fiction: Les Miserables by Victor Hugo. Non-Fiction: Long Walk to Freedom. For the books applicable to my career: Living Down Stream by Dr. Sandra Stiengraber and Silent Spring by Rachel Carson. Made an impact on thinking about health from not just inside our bodies, but outside as well. Do you have any advice for anyone who wants to get into your industry?: There is a lot of space that needs to be accomplished. People are struggling to find technical talent just because there’s not really a degree for that right now. Don’t be afraid to try something new. If a class sparks your interest, or you find a seminar that’s interesting, go and do it. Talk to people. You never know what you’re going to learn and making connections are crucial. A lot of scientists are introverted. How do you convince them to talk?: Us being scientists and talking is really important. Scientists can talk to other scientists and feel comfortable. What should colleges teach you to be more prepared?: Exposing students to broad applications to their knowledge. Not “If you major in X, you can’t work in Y”. Interdisciplinary collaboration: GFI is not just science and technology. We have innovation, policy, corporate engagement,
Aylon Steinhart brings his entrepreneurial grit and amplifies it through convincing and motivating people to start plant-based meat and clean meat companies. But isn’t that hard? To start your own company? The short answer is yes, but it’s something worth pursuing. Aylon and I tag team to break down the tips and tricks to becoming more innovative and entrepreneurial. We go from tips on getting into Expos for free, why it might be a good idea to start corporate for a bit, and the amazing resources the GFI has, to help you start your plant-based or clean meat company. To give you some sort of disclaimer, this interview was conducted before I decided to team up and start my own company. But perhaps this interview was one of the factors that when the offer was presented to me, I accepted. 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 When someone asks what you do for a living, what do you tell them in a sentence or less?: I work for a non-profit that is transitioning to animal alternatives. We’re trying to create a healthy and sustainable food supply through healthy innovation. I help startups and inspire the next generation of entrepreneurs to go into this space Watch out for Aylon Steinhart at a Stanford video How did you become an entrepreneur?: I was an account manager in Puerto Rico. I was studying business at Berkeley. Afterward, I took a leadership development training course at AT&T. I saw joining a leadership program to explore the learning ground of corporate life. Once I found out about industrial agriculture, things picked up fast and I wanted to make an impact. I saw that Beyond Burger and Impossible Burger were making an impact, and I wanted to be part of it. Impossible Burger vs Beyond Burger Even though I didn’t have a food background, I did a consulting to make a website for a food company. However, it was my innovation skill set that helped me with the GFI. Me not leaving the GFI alone is also another reason How to get to Expo West: Looking at the list and asking anyone to volunteer at their booth Startup Advice: Ask the right questions, make things as simple as possible, you need to think: “how easy will this be for the consumer to understand?”. Think of the end consumer. Are plant proteins premium?: Not really. It depends on a lot of different things Clean Meat is hard to commercialize, right?: Yes, but people are bright. The issue is to find Technical Cofounder Good Dot – Plant-Based Meat India Market Impact on both Plant-based Meat and Clean Meat is much more impactful than Academia How can we get more technical cofounders in the alternative meatspace?: You might know more than you think if you study muscle or plant knowledge. The GFI has 2 really good white papers on alternative meats and just email us. The GFIdeas community Slack Channel Kraft Heinz Incubator Good Catch Memphis Meats Many innovative companies in Israel We need more companies in both fields GFI company database What is one thing in the food industry you’d like to know more about?: What do consumers really want? Do they care if the meat tastes exactly like meat? Or can we actually make a better meat? Rennet: used to be gathered form the stomach of calves and then we discovered that we can ferment it with bacteria. Same concept is being explored with clean milk and eggs Who got you into Veganism?: Kip and Keegan. I watched a documentary. Media is important Pat Brown and Ethan Brown convinced me to go to Food. Bruce Friedrich too. Favorite Book: Artisan Vegan Cheese. I'm am making a probiotic beverage made by soaking Quinoa, mixed with a cashew blend and makes a cultured nut product Zak’s Bechamel sauce using cashews Favorite Food: Tom Ka Gai Soup – Coconut Milk based soup using plant based chicken 24 Vegan – vegan fish sauce Any advice for anyone who wants to start a food business: If you want to start a food company, I would urge you to start a plant-based meat and clean meat company Plant-based meat is a quarter of 1 percent of the meat market. In 3 decades, it will be a 1/3 of the total market. This was before the plant-based meat was actually shown. 70 billion dollars of market share is up for grabs But that’s hard: Yes, it’s not easy. Things that aren’t easy are probably worth doing. GFI has a list of white space company ideas for you to start their own company The White Space Company Idea You could import plant based food in Asia and sell it in the US. There is pre-extruded textured products as well GFI Blog. Look for me and find the resources You can email me directly if you ever want to start a food company: aylons@gfi.org
Really excited to have the first of 5 interviews from the generous people at the Good Food Institute, the best nonprofit that deals with the plant-based meat and clean meat space. Zak Weston never thought he would end up in food but after finding how much he could impact the world, he persistently networked his way to a job as a corporate engagement specialist at the Good Food Institute Zak convinces companies to put more plant-based options on their menus and clients include restaurants, food service companies, and even manufacturing. One really important topic Zak and I get into is discussing the group, Effective Altruism, a very pragmatic group of individuals who want to do good in the world. This is where Zak found that food was his calling. If you are stuck in your life, then this episode will motivate you to keep going. The food industry is the perfect industry to impact the world. Quick note, I met Zak in person at the Protein Technologies Seminar. It’s always good to put a face with a name. 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. ShowNotes What did you do before the food industry?: Sales and marketing in software or non profit. I once started reading about the food industry and found that I could help fix the food industry. When someone asks what you do for a living, what would you do in a sentence or less?: I talk to companies on why you should give plant-based options. Companies all over the world are looking for plant-based products A lot of the job is networking, attending conferences and trade shows and talking. Sometimes we need to cold call but we have noticed companies are very open. We can easily tell people that people are open to plant-based food. We try to ask for a resource How do you find information about plant-based news: We have a team of 33 people who are writing and aggregating about the plant and clean meat industry. Plant-Based Foods Association, Nielsen, other well-respected places. Better Buying Lab, Academic Research, Asking Private sectors for answers. World Resources Institute Faunalytics: A subset of the research and data they’ve aggregated is plant-based and clean meat food Do you think companies who want plant-based options have a moral reason or financial reason?: Both. We take a pragmatic approach and fully expect that they need to make the profit. What is one misconception you want to dispel about the food industry?: The Food industry really does want to repair the world and climate change. GFI works to make sure things can be more sustainable. Consumers such as millennials care about the environment and where food comes from. Describe the Steps it took to get to where you are today?: I majored in business development. I had a job in Ohio and then in Florida. I learned a ton about sales I wanted to get into the food industry so I read a lot and interviewed people a lot. Effective Altruism Bruce Friedrich How did you get your job? Through networking or job application?: I met people in the GFI, did food industry networking, etc Center for Effective Altruism 80,000 hours – career guide to maximizing your impact using your career. Helps when you’re uncertain on your career. What is the most important skill you need for your job?: Being entrepreneurial, also being a great communicator Do you need to learn communication?: You can learn it. You have to put yourself in situations to do that. I used to read books on small talk which I found embarrassing. Once you practice doing it, you become more confident. Adam’s perspective: I only became social because I needed to lead things How many companies do you talk to a day?: 2 to 3 companies. Sometimes small or big. We maintain a product database on plant-based food service and retail to deliver to places who need that Made restaurant scorecards of 100 restaurant chains to evaluate their menu What would be your dream job title?: This is the perfect job. If I wanted to progress, I’d do the but bigger and better. What do you look for most in a job?: Impact on important issues. Most millennials don’t know how to change the world. “I want to change the world and I don’t know how” Trends and Technology: Plant based and clean meat (duh!) Memphis Meats Beyond Meat Regenerative Agriculture Wendell Berry one acre fund Mark Post Mosa Meats Expo West: Improve Nature, Forage, faba bean (chickpea?) butter, there are a lot of starts that blow me away Daiya’s ice cream pop Daiya yogurts Beyond Sausage Who inspired you to get into food?: A set of people that impresse don me that food is important. What books did you read that started you the food path?: The Ethics of What We Eat - Why our food choices matter. It’s probably the most consequential thing we do all day. Clean Meat by Paul Shapiro David Welch Michael Pollan’s book – Omnivore’s Dilemma What the best thing you’ve ever eaten?: On date nights, we try different recipes. We have a lot of dietary restrictions. We found an amazing dairy-free cashew alfredo sauce. Creamy, great consistency, nutty. Do you have any advice for anyone who wants to go into the food industry?: Get into the plant based and clean meat industry. Do as much research as you can and go to conferences. I promise you it’ll be very rewarding as this is the ebst time to get into food. What do you think colleges should teach you to be more prepared?: You should work in companies who value growth because it gives you career capital that will help you build success. It’s important to systematically explore career options. Eventually, you’ll get into a career space: hell yes, I want to do this every day. 80,000 hours career guide So Good They Can’t Ignore You You have to show high quality, passionate work that shows “yes, that person can do the job”
I met Lumeng Jin at the now discontinued Heart Healthy Competition in Chicago about 5 years ago. We participated in the same product development competition and kept in touch because that’s what you’re supposed to do as a student. In case you’re wondering, Lumeng’s team won that competition. I’m not bitter at all! Anyways, I wanted Lumeng on the show because she’s on the side of the industry that doesn’t get so much love on the podcast. Sensory Science and Consumer Research are both super important career paths in the food industry because it’s the science that deciphers how people will respond to your product. I would say in the hands of a master, this is one of the most important things to know when it comes to product success. Lumeng has worked many jobs and has even done her masters in this field and now lives in New York City where she conducts and analyzes large-scale consumer tests. So get ready for an exciting episode where we talk about the importance of this field. 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. Shownotes What do you tell people in a sentence or less?: I do marketing research in food and household products Carrie Arndt – Follow her on LinkedIn makes really awesome graphics on brands Chobani rebrand infographics MMR Research has a lot of sensory research, market research, and global research Steps to take to where you are today: Bachelors in Food Science, Masters in Sensory My masters was in sensory. Tasters verses Non Tasters. I worked with Beverley Tever Sensory testing eliminates all the variables except a couple of them. Any best practices?: What are you really trying to achieve? What about consumer research?: You want to choose your target market. For example, people who love burgers need to be experts on burgers. We also need the environment to be fluid. What kind of statistics tests do you do?: In school, you do the test. Actually, in the real world, you get a statistician to work with you. Usually, food scientists will use ANOVA What kind of software do you use?: Red Jade (cloud based), Compusense (consumer panel) How do you capture sweetness/second?: Using software What was the funnest thing you’ve done?: We got samples of air fresheners in India How do migitiate client expectations: Work with the client and ask the right questions What do you look for most in a job?: I like working in a team. I work in an open environment. I enjoy collaborating to find a solution. I also look for career path and progression. Can you have room for growth on a certain company? Is it hard to ask questions?: Yes, but if it’s a healthy work environment, you should ask questions and people should want to help you What’s your favorite kitchen item?: Instant Pot! I made bone broth, for example. Amazon Echo The best thing you’ve ever eaten: Japanese food. In New York City, there’s a Japanese Hot pot place that has pig feet. Has collegen. Hakata Ton Ton. Any advice to get into the sensory industry?: Network with people in the sensory area. I go to the IFT sensory science division as a start. People are open to help. What I should have done in college: I should have talked to my professors about career aspects earlier. What would you tell yourself if you just started your job?: The world is not that scary Where can we find you for advice?: LinkedIn (inbox or email)
Today we have an exciting episode with Claudia Sidoti, who not only owned her restaurant at 19, but also wrote recipes for the Food Network, and now is the head honcho at Hello Fresh’s North America’s division. As many know, meal kits have gotten a ton of buzz too, but I always wanted to know how the R+D process worked. I asked Claudia how her team develops recipes and wow, I was super surprised how it works. With over 100 dishes ideated a week, while accounting for supply chain, portion size, and ease of use, Claudia’s description of the process was really informative. So get ready for a really cool episode on how to be a culinary super star. Whether you’re in the restaurant industry, magazine writing, or meal kit business. Wanted to give a shoutout to HelloFresh, I’m not sponsored by them, but they gave me some meal kits for free. With moving, I only used one, and they’re very good for the busy professional. If you have no time to go to the grocery store or plan dinner, these are worth it. For me, I can live off beans and rice and free steaks I find, so meal kits aren’t for me, but they can be for you. About Claudia Claudia’s deep connection with food began in her grandmother’s kitchen and eventually landed her in the kitchens of Food Network where she was the Test Kitchen Director. For more than 8 years she directed the culinary content for Food Network Magazine, which reached over 13.5 million readers each month, and is the 2nd largest magazine in the U.S. From its inception, Claudia launched the magazine and contributed more than 3000 recipes. She also directed a host of other projects including brand extensions, such as Food Network Café’s and large-scale events and festivals. Her start as a young New York City chef and restaurateur at age 19 landed her recognition in Restaurant Institutions and Gourmet Magazine. After eight successful years in the kitchen at Onini restaurant, Claudia decided to shift gears and began food styling for television commercials, editorial and print advertising campaigns. Several years later, she launched Beauty & the Feast, a New York City catering company, which was noted in New York Magazine’s, Best Bests. Over time, the company added several divisions including a wholesale food department that supplied prepared foods to coffee bars and cafes including, Barnes & Noble. In addition, she launched Urban Market an international specialty food shop that featured authentic dishes, inspired by Claudia’s multi-cultural family, which also landed placement in the New York Times food section. As a marketing and catering director, she helped companies such as Eatzi’s, Cosi and Panera Bread, to grow their businesses. During this time, she also developed an interest in food and publishing. She began working as a freelance food writer for the New York Post and other publications in 2002. Currently, with over thirty years of combined experience, Claudia’s unique perspective gives her the ability to lead HelloFresh’s kitchen as the Head Chef and Head of Recipe Development. 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. Shownotes What do you tell people in a sentence or less?: I lead the culinary team of developers at Hello Fresh 5 people on the team Permalancer Freelancer What do you look for in freelancers?: expertise in the industry, temperament, people who work fast-pace Because of the changes in jobs, freelancers are becoming more available and I can hire them for their creativity Not all chefs are recipe developers, not all recipe developers in chefs How to make a Hello Fresh recipeFirst comes down from the top: choose the categories on what needs to be filled We analyze the constraints and the assignments (you must use pork tenderloin, or you must feed a family of 4) We then see what’s actually doable, we have time constraints, kitchen equipment constraints, to vet out the recipe Give the recipes to the team and split into categories. Not only that, but we have to itemize the portions. Each chef has a unique style which must be translated to the consumer. Usually this a week-long process. We use external focus groups to find out what they want How many recipes do you do a month?: Around 100 a month. Not all of them are through the process What’s one of the more popular dishes?: American comfort food dishes like pork chops, burgers, meatloaf Difficulty: We really take pride on how to make the dishes hassle free How do you cook a potato wedge efficiently: 425 in an oven, not too much oil, salt and pepper, roast for 20 minutes. Claudia’s website Steps it took to get to where you are today?: They weren’t not really steps, but dancing I opened up a restaurant at 19 The restaurant industry will teach you how to rush and think fast Grew up in Chelsea (NY?) 8th Ave was becoming restaurant row. I was fortunate enough to meet a chef who was just opening a restaurant. And I forced myself to become a chef. I acquired skills by learning from others and working really hard. How long did you work in the restaurant industry? I worked for 8.5 years at that restaurant What advice would you give someone who wants to open a restaurant: Understand your idea and understand your cost. “Are we actually making money on this dish?”. Most chefs don’t understand recipe development After the restaurant gig, I did a lot of freelance from writing to recipe development. I met a freelancer at the Food Network and we swapped jobs. I worked for the Food Network for 8.5 years and started with their first food network magazine What’s the best way to meet freelancers?: There are networking specific events and alliances such as culinary alliances, women in restaurant tourism, media tourism has a lot of events as well. Staying in it and word of mouth is best. Tips for recipe development: It’s extremely fast pace. 120 recipes per issue. Extremely rigourous testing. Pay attention to food trends and take inspiration anywhere We want people to innovate and build confidence and inspire them to take more risks My Food Job Rocks: The people. Not only my team, but the suppliers we work with and the customers we work with What type of food trends and technologies are exciting you right now?: Food waste and trying to reduce waste in the kitchen What are some initiatives Hello Fresh is doing for waste?: There isn’t really a waste component because everything is portioned very well. The beauty of meal kits One thing in the food industry you’d like to know more about?: Sourcing, and the impact of where our food is coming from and who is it being fed to Who inspired you to get into food?: My grandmother What’s your favorite kitchen item?: Wooden spoon and zesters. I like very simple food tools. At hello fresh, all you need is a cutting board, a knife a pot, a pan, and a baking sheet What’s your favorite food: Pizza. So much I built a pizza oven. Do you have any advice for anyone who wants to go into the food industry?: Wear a bunch of different hats and find out what fits the best. There’s a lot of opportunity to failure. How can we find you?: Twitter: https://twitter.com/csidotifood Instagram: https://www.instagram.com/csidotifood/
As you recall in episode 110, I interviewed at the intro to food science class in NCSU and had a blast. Now we continue with Dr. Gabriel Keith Harris’ story. Like many, his path to food science was unconventional, though he’s always had an interest with food, he went through the dietetics path until someone said he was interested in food science! Gabe’s main focus in the academic world is how food is processed through the gut. So get ready for an exciting episode where you’ll learn all about coffee and chocolate, inflammation of the gut, and how you can be a perpetual learner. 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. Shownotes NCSU Interview Marie Gibbons (spoiler) Don Schaffner Ben Chapman When someone asks what you do for a living, what do you tell them?: I teach food science and nutrition scientice. I teach at the food science and bioprocessing department Bioprocessing: pharmacy, brewery, fermentation, etc Dr. John Sheppard Cal Poly-My school is lumped into Nutrition, we are Food Science and Nutrition Dr. Chris Albert – Dean at Missouri Pharmaceuticals is bleeding into food science so we combine the two Keith’s Area of expertise: What happens when you eat food, particularly plant foods. I get to study chocolate and coffee and see what’s in there. Chocolate benefits: 1000s of years of anecdotal evidence that chocolate was a medicine. Lewis and Clark Coffee isn’t quite as extensive: Arab scholars and coffee houses might have spirred the enlightenment. Prop 65: Coffee as a carcinogen May prevent type 2 diabetes, or Parkinson’s. 3 cups a days Study about not drinking something first thing in the mornings Coffee Chocolate – Tierra Nueva Chocolate Coffee Raw Cacao It’s no surprise that people are drinking cacao. This was its original intent Steps it took to get to where you are today: I grew up with an interest in food and health. Then I joined the navy. In college, I did a bachelor’s of dietetics. I met a professor who moved to food science and he convinced me to go to IFT. The first people I met were NC State Graduate students. I went to the expo floor and ate everything Food Toxicology – Dr. Steve Schwartz. He invited me to be a part of his lab at Ohio state. Cancer center at Ohio State Post-Doc: Center for disease control and prevention. Spent 3 years on how cells deal with inflammation. Inflammatory: How do you feel inflamed?: It’s our body’s immune response like an injury, or sprain. It does good, but can also do harm Low-level inflammation in the gut: You probably can’t feel it. The signals that are produced might be damaging Tenure process: The tenure process is the idea that you arrive as an assistant professor. You set up shop and your work shows that your work is vital. After 5 years, you make a giant packet that shows that you’re worthy to senior faculty. Then you get to Associate Professors. You then have a board of professors from all schools evaluate you to get tenure. Most important skill in the industry: The idea to always keep growing. When you graduate, you are not done. Treat your students to prepare themselves 5 years old. Things change so quickly in terms of how knowledge is communicated and how things work. How do you convince students to learn beyond what’s expected?: Being enthusiastic really helps. Also bringing professionals to talk to students where all of the voices are saying the same thing to push students forward. Why does hour food job rock: I get to give back to the people who taught me to be a great food scientist. I also get to eat my experiments. Food is right there and everyone eats What type of food trends and technologies are really exciting to you?: Sustainability. An example is consuming insects will be the norm. Also Clean Meats and fermentation. Another trend is automation. Where are my students are going to work? The speed the food industry is automating is impressive. The contrast to automation is artisan. Hyperlocal production Vegan trends vs meat trends What is one thing in the food industry you’d like to know more about?: I’m really fascinated by engineering. Just watching these machines astounds me. Fermentation: how to get these microbes to make something for you? What do you think is the best way to learn more about it?: To visit as many food companies as possible. Watching how a large company vs a small company produces food. In general, the food industry experts are quite gracious in sharing knowledge. In food science, there seems to be a desire or willingness to share information. It's easier to be friends with people than enemies with people in the food industry In my graduate years, I wish I could have networked with them in the food industry. At the end of the class, we have students get dressed and be technically interviewed Favorite book: the bible, For reading and rereading: The Hobbit. Kitchen Item: rubber spatula Pancake culture: flatbreads, tortillas, naan Bread and beer are a result of noticing things Vanilla and chocolate fermentation is a bit tougher Do you have any advice for anyone who wants to get into your industry: Go on more food tours to give people a sense of what to look for. You should also visit universities. Where can we find you for advice: Through linkedin. Also via email. Contact me at gkharris@ncu.edu
Julie Wilson is a serial entrepreneur who’s started multiple businesses in the comfort of her home. As many know, this is the dream! You see it all the time on facebook and youtube, right? Julie and I dispel the fictions on starting an online business and also talk about the best steps to start your own. But more importantly, Julie is the marketing arm of FreshCheq, a really innovative software that allows restaurants to operate more safely and efficiently. FreshCheq can measure temperature logs, checklist staff tasks, and now recently, can monitor how much food a restaurant is wasting. Learn from Julie’s experience the amazing opportunity in the online space. 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. Shownotes What do you do for a living?: I create businesses that solve problems. I love remote work because I’m not bound to anything How did you get into the online business space?: I was reprimanded for going to my son’s game and realized it wasn’t worth it. I started my first business at 2006. I bought a foreclosure business and managed it remote. I sold my business then, started an online business There are a lot of scams out there. For someone who wants to start an online business: Do a lot of research and find a mentor FreshCheq: Me and my 4 partners make up FreshCheq. Scott manages restaurants for 20 years. He noticed that recording food safety parameters in restaurants suck. So he digitized it. What did they hire you on as in FreshCheq? The marketing arm of the business. When you were on board, did you have an app?: it was an idea. Our co-founders are great coders How did you build an app?: We did market research, found out what people wanted in the beginning, then they develop a wireframe, and then we start testing things as a team. It took a lot of communication. The first version was created in 6 months. What questions have you asked to refine the app?: We ask our people a lot of questions and we almost have 400 restaurants under freshcheqs. Thanks to Scott’s network, we get really good feedback. Some questions are about accountability when people are busy. Our users said that they need text alerts What do your customers see the results on your app?: We can see how they’re using the data such as food temperature logs. Owners can see immediately who does their texts. Gamification: Using streaks (like snapchat) Rollout of food waste logs: Restaurant owners will be able to log how much food they will waste Ken Burgin Why does your food job rock?: Every day, I make life easier for restaurant owners. With the new food waste rollout, it’s even better. Notable people: Kristin Rainey – Food Acquisition for Google. She sources all the food at Google cafes. She focuses a lot of food waste and plant based diets What products are really exciting you right now?: Making food careers cool (thanks!) What is something you’d like to know more about: Food waste and plant-based diets. Expo West Daiya Ice Cream Popsicle – Coconut Based Beyond Meat Sausage Allysa Cowen – Living on live food Raw Diet Clean Meat by Paul Shapiro Why did the FreshCheq team interest you?: I was really excited about FreshCheq’s mission. It solves a problem in all the fields I’m interested in. How do you communicate remote work?: We do an Uber Conference at least once a week. We can screen share We also use Asana We’ve been fortunate with the people we work with What’s your favorite type of food?: Fondue Do you have any advice for anyone who wants to start their own business?: Find a mentor and talk to someone that you trust. What about your mentors?: Mine were serendipitous. People should ask to be mentored though. My old boss did all sorts of crazy side hustles. I watched him and took notes. I kind of figured out a lot of things on my own, which is something I wouldn’t recommend. What would you say to someone who has an idea but doesn’t know how to start: I don’t think it’s possible to research too much Where can we find you for advice?: Julie@freshcheq.com. I’m very active on Linkedin. Our goal for freshcheqs is to be involved in the food industry
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!
Today I help Debomitra Dey and Soniya Katekar design their website through a conference call. I’ve done this before, but I wanted to post this up so eventually, if you would like to create a blog, or Instagram account, or podcast, you can use this as a way to motivate you, or at least see how I get motivated to do things. In this episode, I drill down on the purpose on how I structure my website, and then talk about how committed you want this to be. More importantly, what are the steps and processes you need to focus on to go all out? I hope this episode will inspire you to create your own platform! Like Debomitra and Soniya, I’m always happy to chat with people who are trying out ways to educate people on science. After all, we are all in this together. 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 The Food Tech Club Soniya Katekar - Pretzel Baron Food Safety Manager Debomitra Dey - Equinox Lab Sensory Analyst Did you know: In India, if you tell anyone in Food Science, people think it’s cookingMindset: Treat this like a job, the only way you will make an impact is to post every day Website: You should focus on a way to have your reader “binge watch” your content Use bought wordpress themes for a template to get things up and running Spending money on things because it’s an investment SEO is ok, but consistent content is better Example of a good website: Mr. Money Mustache Website Tips Home Tab About Section Articles or other media Contact Tab Social Media Tab Right side of the column is to have: recent or best posts. Category list, banners to buy products Should you tag your posts on your website? I do tags on profession or category Gather people’s emails because it’s much better in the long run to collect emails How to get social media tracking: Yea just post anything, often Books on Social media (Gary Vaynerchuk) Crush It Crushing It Jab Jab Jab Right Hook You should think about money when you make an online platform because you will be striving for value. This is a very hard thing to grasp. On guest blogging You should invite guest bloggers after you have a bunch of articles under your belt. Guest articles will help bring their audience over to your area On Linkedin posting Just test things out on social media until you find something that ticks On communicating to people about food scientist Talk big about food scientists. Don’t talk daily life. It’s too boring. Talk about how to feed the world through food. You have to take three steps back. Anyone can read a term paper, nobody reads textbooks, but people read stories On getting traction Post every single day Notable food influencers mentioned Meg and Cat Katie Jones
I’m sure you've heard a lot about Tyson Foods investing in a lot of cutting edge companies. Beyond Meat, Memphis Meats, and Tovala to name a few. I wanted to get to the bottom of this, so I asked Tom Mastrobuoni to talk about the reasons why Tyson is putting a stake into these companies. His answer surprised me. To get ahead and be truly innovative, Tyson knows that it has to be invested in these up and coming companies. I learned the complexities of why it’s a win-win situation for companies to partner with Tyson. For one, Tyson has a vast array of resources to help any food company out. The new food companies just have to innovative. One of the most valuable things in the interview is talking with Tom about the newest trends. Because Tom is at the cutting edge of the industry, I asked for his opinion on plant-based foods, clean meat, artificial intelligence, and blockchain, among others. If you want to know the hottest and most game changing food technologies, this is the episode you should listen to. I hope it inspires you to think big! 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 Michael Wolfe, The Spoon Fancy Food Show Do you have any airplane tips?: Nope! The aisle seat is better than middle sitting When someone asks what you do for a living, what do you do?: We run the venture arm of Tyson foods and we’re reinventing Tyson Foods What caused this?: We saw a shift in consumer demands and we needed to keep up. Tyson is 80 years old We’re a 2500 team with 100 location We not only do meat, but preprared foods 2nd largest producer of tortillas Tyson Ventures, a subsidiary: Focus on two things, sustainability and the internet of food Reese Schroder: Expert at Corporate Venturing Justin Whitmore: Executive VP of corporate strategy Chief Financial Officer: What does that mean? Well, technically, I’ve extended the role. I’m CFO+ now. Even though I still have to do financials, I love to work closely and source new ideas. Was being a CFO+ a requirement or a passion?: A passion. You have to work with people and connect with people, and understand their story. What is the misconception you like to dispel about Tyson?: If we invest in a company, that doesn’t mean we’re shifting completely to this. Tyson is big, we need to think how to handle disruption, so we look down the road in 5 to 10 years. We’re not shifting, we’re exploring In a theory point of view, investing in “competitors” is easy, executing it is super hard. The top leadership must be on board. Corporate Venture can be a force multiplier Tyson petfood Tyson tannery business (leather) When we approach a company, we don’t want to acquire it, but we want to be around it Describe the Steps to get to where you are today: Villanova University in Public Accounting Worked in New York around the big accounting firms, ended up creating own firm Opportunity for Tyson came up, everyone eats and I’m having a lot of fun. Tyson isn’t about making a profit or sucking up IP, we want to add value to companies and we have the resources How do you get to Tom’s level?: Do deals. Get a degree in accounting or financing. If you audit them, you can do it How did you apply for the job?: I applied for this job at an online job board Advanced Venture Partners Augusta Columbia Capital Good reputations are hard earned, they give the bad ones for free How do you find your deals?: Mainly our two pillars. Sustainability: Either alternative proteins or food waste fits in these pillars. Internet of Food: Disruptive marketing techniques, factory monitoring, enhancement of sustainability Perfect Day Tovalo Foodbytes How do you pitch an idea?: We find them, and they find us. But, we also look for competitors in that space and see who disrupts them. How to find competitors: Pitchbook, google, etc. We find competitors who are doing things more quietly, more thoughtfully, etc. How does interacting a deal work?: We usually email you with info about Tyson Ventures. 98% of the time, the company is super excited. We then have a 60-90 minute interview with a Subject Matter Expert at Tyson to grill the company. The results can range from pilot to non-investment collaborations. We want to add value to day one. Tyson is doing this so intimately because Tyson is a people business. We invest in the network. We make those warm introductions for them and it builds the network. Why Does Your Food job Rock?: Global Corporate Summit in California, my boss said I have a really cool job. I have the opportunity to change Tyson and I’m empowered to do so What is the most prominent or popular place for food companies? There are so many emerging ecosystems 1871 Plug and Play Chicagoland Food and Beverage The Hatchery, Chicago There’s so many and we don’t have the time to go to them Tyson Innovation Lab Let’s talk trends and technologies Plant Based Meat: On the board for Beyond Meat. Because they are targeting a bigger target market, and they have crisp distributions, this made sense. This is proof that this is not going away any time soon Clean Meat: Commercilization is up for grabs, I predict that once someone gets ahead, they will buy up their competitors. Really interesting space, we’d love to talk to people and give them resources. Poultry Science at the University of Arkansas. Though a long way away, we still need to know how to market it. We think food deserts and emerging nations would be the best avenue Complex=Expensive Internet of Things (for Food): Tovala, for example. Direct to Consumer is not a familiar angle for us. In Michael Wolfe’s podcast, you mentioned that you can get data from consumers really fast. Data is king for a consumer product. It’s changed so fast. Before, I had to write a letter to an airline. Now I can send an email and get my rewards points 30 seconds later. By investing in Tovala, we can get so much data on what they like and what didn’t they like. Uber is like hitchhiking on your phone. Tovala has their own forum where they can troubleshoot and innovate. We brought Tovala and Beyond Meat to our R+D Lab and asked how we can partner up. Blockchain: We have had meetings on blockchain to have more meetings about blockchain. We’ve announced IBM and Walmart partnerships. Most blockchain companies are hyper-focused SOX Compliance Someone has to be the certifying body for blockchain Artificial Intelligence, AR, VR: Safety AR VR might help with making the factory more safer We are looking into robotics and exoskeletons. Also market research is important. Upward Academy In all aspects, AI, AR, VR best in safety for the workers. Food Desserts: We’re working on making food cheaper and more affordable. The challenge is that doing this is a triple bottom line issue with profits. We want more community leaders to tell us how we can help. This is important. Do you have any advice for anyone to tackle something big?: Have the passion for it. Any time you do something big, it’ll be hard. Understand their perspective, why they’ll say no, and get them to yes. Books: Good to Great Where can we find you?: LinkedIn. Please make your profile open. I’m on twitter. Google Tyson Ventures that you can submit a form.
Fred Hart contacted me after listening to my interview with Hugh Thomas and was so inspired by it, he contacted me to be on the show. Fred’s pretty legit, he’s been a speaker for Expo West, has an awesomely inspiring team, and the dude just oozes passion. We talk a lot about the power of branding, and the nuances it really takes to make a brand stand out. We don’t only say the power of say, words, but the power of color, the power of being different, and small design tweaks to make it stand out. Other big topics are about my favorite topic, how to be more creative, why Boulder has such a powerful natural food community and the beauty of being obsessed with your work. Fred also was generous to share his expo west experience. Attached is his team's massive photo collection of the expo. And his article about it! 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 did you meet Hugh Thomas: Through BevNet. How did you meet Alex Oesterle: I’m in Boulder and he’s in Denver How did we all meet each other?: We’re obsessed When someone asks what you do for a living, what do you tell them?: I build food brands. I work at a creative agency, with 16 people, We work exclusively with the food and beverage company and work on packaging and brand consulting How do you prepare to brand?: Holy trinity: Client, Category, Consumer Client: Who’s the client? Category: For example, water is a commodity but can be branded to anything go to 14 food and beverage trade shows If it doesn’t resonate with the consumer Scenario, what’s more important, more claims or fewer claims?: If I throw you 6 tennis ball at once, you’ll probably not catch any of them. But throwing one is easy to catch. We want you to catch one. However, claims can be used abundantly People don’t read, but they recognize. Romancing the brand: Sprite: Hip hop Artists are like Sprites. Cool, icy or crisp. Bobo’s Oat Bars: Beyond being an oat bar, what makes this product unique?: The bar is named after her own daughter. Coffee shops exude this too so we sell Bobo’s at coffee shop Creativity is so subjective that there’s only variying degrees of wrong Is creativity a muscle?: I do, and I think that as kids we’re the most creative and we lose creativity though most people can build it up How do you train creativity: I break down creative pieces like documentaries and see how I can make it How Adam gets creative: I argue with different people and that’s a good thing. How do you Do people come to you or you go to them?: Clients come to us either through referrals or trade shows. Entrepreneurs who talk to us just get it and want to go forward. At the end of the day, it’s about sharing a vision. If you don’t want to have a beer with them, you shouldn’t be working with them. Did you join Interact in the beginning?: I left San Francisco 2.5 years ago to grow Interact from 3 people to 16 people. We went to their own branding Describe the steps it took to get to where you are today: In college, I didn’t party too much, but I loved the design. For design, do what you love, and the money will follow if you work hard enough. Food and Beverage Industry: Food and beverage is probably the most stimulating and captivating industry because it’s competitive design. No other industry competes with each other for the “share of stomach”. I have to interrupt a consumer’s shopping behavior. Interview with Alex Oesterle What catches your eye in grocery store?: People don’t read, they recognize. For example, Coke is red, Tiffany is teal. Color is huge. Brand identity is huge. For example, Monster Energy Monster claw. Shape too. For example, Voss water bottle. Method cleaning. The tear drop bottle. A lot of natural categories are switching to bright color. You should always challenge your catrgory, but not your consumer. We’d have to find different ways to see if the color is different, but effective Goodbelly – did not want to do white. They owned black and black is the color of efficacy. Color Psychology: We don’t adhere to it a lot because if everyone did it, everything would be red. You have to keep in mind the context of the brand How do you become more innovative?: It takes a willingness and a confidentness to take a leap of faith. Tension leads to attention. If I describe a cookie, it can’t be just any cookie. It has to be unique. Do you guys use small tests to show tension?: Depends. Small brands trust their gut. Big brands is a bit harder. For big brands, you have to maintain equity and give a breathe of fresh air. On buyouts: You have the chobani’s and KINDs of the word where they maintain their independence. The small companies can innovate, the big food has the power of scale. As long as big food leaves their acquisition alone, then it becomes beneficial. Annie’s Foods RX Bar Justin’s Nut Butter Independence is something that big food recognizes is really important. What kind of food trends and tech is really exciting you right now?: Cannabinoids. We’re in the heart of it in Colorado. Adaptogens are popping up too. Rebel Coffee is doing something. Ashwagandha Holy Basil About Cannabis and CBD: No market leader just yet. No one has necessarily been adding it directly to food. Is it legal?: It’s in this weird gray space. The biggest challenge the food industry has to face?: Better defining sustainability. It could be privatized, not heavily regulated, but it can be. Rotten documentary: It exposes the darker side. Boulder Colorado: Has a history of natural food. For example, White Wave Foods. Celestial Seasonings was founded here, a lot of outdoors Naturally Boulder Naturally San Francisco/Naturally Bay Area What is the one thing in the food industry you’d like to know more about?: The supply chain. How does it all work. Saffron Brands Chobani Was there a brand that inspired you to get into food?: Monster Energy Drinks. You can add so much to improve a food brand. Most people think that logos are word-based, but they are actually pictoral. Alex Oesterle’s interview with Brandon Roten and Wendy’s Some brands don’t want to be the best and use it as their advantage CEO of Taco Bell moves to Chipotle Even though Chipotle is taking a beating, it still has a strong brand integrity. If this CEO can activate that, it will work Missy Schaaphok Episode Kardashians tweet about Snapchat Do you have any advice for anyone who wants to go into your industry?: The creative industry is very blue collar. You need to let your obsession drive what you do. What’s your favorite interview question to ask?: If they were a crayon what would you be? Adam’s answer: Dark Blue Describe it to a blind person: Right before the sunset, that is dark blue. What do you think colleges should teach more of?: Soft skills Do you have any advice for speaking gigs?: Having something to say. Don’t talk about yourself but just share knowledge Keep doing some work. Post and talk on forums and blogposts. That’s how you build rapport John Kraven Where can we find you for advice?: Interact boulder Instagram. Fred@interactboulder.com
Sebastien messaged me on linkedin and said he was impressed by his work. Being the snoop that I am, I checked out his profile and found he was a food photographer! Hmmmm I never had a food photographer on the show…. I decided to interview Sebastien to understand the art of photography and what I got out of it was an interview about the amazing feeling interviewing creative people. Sebastien isn’t just a photographer, I would say he is a sort of historian. He not only takes food photos, but also interviews and documents the works of chefs, hunters, anyone in the food industry really. If you like photography as a hobby, Sebastien gives some great tips not only in a professional sense like what equipment to use, but also how to up your Instagram game. He also talks about the struggles of being a photography student in college and described the experience of making his family’s lobster bisque. About Sébastien Born into a culinary household and raised in some of the finest kitchens, Sébastien’s passion for food and hospitality runs throughout his veins. Somehow, convinced by his mother to never become a chef, Sébastien’s curiosity and creativity lead him to pursue another artistic discipline – Photography. Later marrying his love for the photographic medium with gastronomy, he quickly found his way back into the kitchen. Today, he utilizes his industry knowledge, kitchen mentality and artistic talent to create stories and visual content for clients around the world. Food | Place | Identity – a compilation of Sébastien’s photo essays, brings awareness to the significant rolls food & cooking have in societies and cultures. From small-town chefs and local farmers, to Three Star Michelin establishments, Sébastien travels the world to capture and tell the stories of the people who feed us. Photo essays from the Food | Place | Identity platform have been published by international publications since its debut in 2014. 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 What do you tell people you do?: I’m a culinary photographer Anyone can be a food photographer, right?: I get this a lot I just make food look pretty. Through a lense and through the light. Other people make the food look pretty. Do you have a studio?: I freelance and I have an agent Can you give me your thought process when taking a picture?: I do both studio and documentary work. I do an interview process, I spend the day with them and capture what comes and find vantage points. What equipment do you use?: Cameras and lights. I use a 5D Mark 2 Canon and I have a variety of Lenses. Gloss is what sets an image apart. For light, I use Speedatrons. Old but does the job. I shoot off of capture one when I take a photo and I use photoshop to edit them How to take better Instagram photos: Use natural lighting, find a window, play with composition Can you describe the steps to get to where you are today?: I went to university to study photography. My friend told me to shoot food because my family was so into food anyways. The classes I took reflected that I’m good with taking pictures of food. I started look at food from a philosophical and cultural perspective which gave my work depth. A lot of us underestimated get a job. I got an assistantship 4 months out of college. Even though he was a fashion photographer, there were similar principles. My rep officially took me on after that as an artist. How did people notice you?: I assisted the photographer on volunteer shoots in the past. The first shoot is for volunteering to see if it was even worth the work. I just kept in touch with him and developed a relationship. Be a really good assistant and keep hustling a portfolio and small gigs. What do you think is the most important skill you need for a Photographer?: Work on your concept and how you develop concepts. Try to be inspired and keep on being creative. How do you get inspired and creative?: Keep on researching and being aware of what you do. Talk to chefs, read everything. Food philosophy, food science, anything. Being involved in your industry and being passionate about it. There’s a great community in the food industry and we can push our industry forward. Why does your food job rock?: Other than playing with food, I get to meet some awesome people. Being able to talk to so many like-minded people is just an amazing experience. How do you develop your documentary work?: It was an offshoot to understand food and identity. It wasn’t just about food, but also the people and how food shapes their identity I recently documented a hunt What have you noticed to be the most interesting thing about people working for food: They’re all the same yet different. Chefs are crazy in the way. It takes a certain kind of people and it takes over their lives which is a good thing. At the end of the day, food is an act of love and it’s the central point of Creatives talk the same language and from a creative standpoint What would be a dream project?: If I could travel the world and document everything about it, I would love that. What is something in the food industry you’d like to know more about?: Food sciences, food history and how it shapes cultures. You can’t learn enough about it. Do you have any book recommendations for food people?: Michael Pollan’s Omnivore’s Dilemma. The Raw and the Cooked by Claude Lévi-Strauss One of the important books to read as a foodie. He kind of breaks down recipe writing and when to cook. It’s still very relevant to what food is. Sapiens by Yuval Noah Harris Clean Meat by Paul Shapiro Favorite Quote: Luck is a matter of Preparation Meets Opportunity Favorite Kitchen Item: Spoon, a tasting spoon. We use it all the time. It’s the litmus test of food Favorite food: Homemade Lobster Bisque. The process of making it with family and having a specific flavor to it. Every time I have it, it’s been with people I love. Is there any advice you’d tell aspiring chefs?: Assess how passionate and how much you care about food before you get into it. It’s a very tough profession. There are a lot of small industry issues that young aspiring chefs don’t pay attention to. This might apply to all creative professions. If you were to tell yourself something valuable in the beginning of what you know now, what would it be?: Really talk things through with the subject that’s involved. Get to know the person a lot better. Where can we find you?: I’m traveling quite a bit. Online is best. Instagram: @sduboisd . I’m also in Toronto. www.duboisdidcock.com What was your annoying pet peeve on Instagram?: Crazy food fads like unicorn food and weird colored grilled cheese. Social pandering.
This is my take on an entrepreneur interview. Most if not all of the questions are free form in some way so this was an…interesting episode. It takes a while for Keenan and I to warm up, to get on each other’s wavelength, but you’ll get some amazing dialog at the end of the episode. Originally supposed to be an episode about ethics, this became an episode about people. How do you find good people, what makes people tick, what makes them do good things, or bad things. Perhaps that’s the most important thing in entrepreneurship. Keenan does not hold back in this interviews and is a fiery and loud guest. He will bring some very controversial views. I ask you just listen. This is the end of our Northeastern Lecture Series. Next week we’ll be going back to our 1 episode a week format every Monday. See you next week! 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. What is your definition of a startup?: A project with zero funding and zero operations. It grows from zero to something. What industries have you been in?: Sports, education, men’s grooming What are the common theme for starting buisnesses?: An MBA will give you a perfect process using imperfect people. However, in my opinion, perfect people make an imperfect process work. If I have good people, it will work and be successful How do you hire people?: Talk to people you want to promote. Do you have an interview question that you find useful to vet people?: Not really. Find what people are passionate of. What do you think makes a person Ethical?: Clarity, Accountability, Vulnerable, we’ve all been let down, so we know what it looks like. Have you been in an unethical situation?: I’ve worked for some major brands, the whole system is unethical. What drives someone to be unethical?: Risk is based off of unpredictability, threat and fear. You have a decision to make not based on chance or likelihood based on threat or fear. How do you mitigate risk?: I’m more of a gambler. But still there’s a way I can migitate in the large term Why I started entrepreneurship: The risk aspect of entrepenuership because I defined what the risk was. Can you describe a favorite failure?: I started a sports agency. I saved $100k and gotten another $60k injection. Once it started losing money, I invested my 401k. When you’re an entrepreneur, you’ll risk a lot to achieve success. When did you have to let the project go?: I had near $168 dollars left to my name. I was at a dead end. No where left to go. How did you bounce back?: I applied for a craigslist job at an education startup. They’re looking for a college admissions startup. I didn’t have the street creds but I got the job. I worked my way up through contracts and I eventually took over the company. A friend of mine wants an R+D job but has quality experience. How can he get the R+D job?: I want to see work ethic. Were you promoted? Do you have experience in other sectors? You need to be well-rounded. Generally, that breeds self-confidence Should you work harder or work smarter?: People want to see you sweat. But you eventually find techniques that limit wasted motion. You’ve perfected the technique. People say practice makes perfect but if you practice mistakes, you’ll only make mistakes Books, Quotes, or Heroes: Humility is not about thinking less about yourself, but thinking about yourself less. I’m my biggest fan. I had to become my biggest fan. You’ll never have a more fair fight than the person in the mirror Dying a second time: How to not be forgotten How can we find out more about you?: Find him here How did you find Darin?: We were classmates but I found him different yet cool with.
As you’ve heard in episode 112 with Todd Barr and 114 with David Mahoney, Analytics becomes an ever powerful technology to save the world. Yet the subject is pretty dense and hard to grasp. In most cases, it requires coding. I bring Uwe Hohgrawe on the show to talk a bit more about analytics and his answers surprised me. It’s actually better to be a subject matter expert first and then dive into the analytics more than anything else. So this interview is much more about why Analytics is something you might need to invest in the future, especially if you want to make big changes in the food industry. 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. Shownotes What do you tell people in a sentence or less?: I’m working for one of the most prestigious universities in the united states and I lead analytics The history of analytics Florence Nightengale was a Nurse/ first female statistician. Identified areas where soliders died more than other areas. It was more from diseases than wounds. Who else sues big data: Jeff Bezos. Sold books online but used Big Data to beautifully shape amazon’s philosophy “What is good for the customer is in the end, good for amazon” Different parts of analytics are outsourced: for example, you can buy data and buy visualization services. Analytics tools: Dope Sequel R Python Spark Is there anything that you’d like to dispel today?: I completely understand that people are scared of data. Even though we gather a ton of data, it’s for artificial intelligence. We use this to find new knowledge. Clean Meat – Paul Sharpiro’s book The best professionals in analytics are those who have the best knowledge about the domain. I started in the pharmaceutical business. I then became a social scientist and got into analytics, which helped me in the pharmaceutical industry. I was in charge of global analytics from Johnson and Johnson. What appealed you about North Eastern?: We incorporate real world data in NorthEastern. The students are also all around the world and I love it. Why do you love what you do?: I get feedback from students that are impactful. I love it when students get it. How can what you do, feed the world?: If we are able to have people buy stuff and control traffic, we should be able to identify hunger and find ways to feed people using analytics. How has science evolved?: When I started college, I used a dial telephone. We’re going faster and faster but the core remains the same. We have to deliver quality and answer the question What are your thoughts on Artificial Intelligence?: If it saves time and makes you more innovative, it’s worth it. Any advice for anyone in the food industry?: Know what you like to do. Talk to experts and get informed. For analytics, know math, statistics, some tools. Machine learning, predictive elements Where can we find you for advice?: Northeastern website
Can you patent your grandma’s cookies? No, but it can be a trade secret. David works as a lawyer at a really cool company that you’ve probably never heard of: Indigo Ag. From what I've gathered, the company uses data and analytics to find the optimal place to grow plants all around the world. David’s path to being a lawyer was unconventional but synergizes very well with what he was passionate about. He was a scientist first, but was so good at arguing and logic, that he was recommended to be a lawyer. In the end, he was able to combine his love of science with his practice of law. A big portion of the podcast involves us talking about the difference between a trade secret, a patent and a copyright. Things that are confusing and there’s a lot of gray area, but it’s nice to know. I recall in this interview, I had a cold so I might sound a bit clogged up and congested. Expect some loud coughs. 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 Dave is an expert in intellectual property who deals with patents When someone asks what you do for a living, what do you do for a sentence or less?; I’m an attorney. Or I work in a corporate setting protecting and licensing the technology. To average joes, I just say I work for technology companies. The perception on attorney’s: Like the 12am commercials on TV. Where do you work?: Indigo Ag Inc. Locations in Massachusets, Memphis, Tennesse, Brazil, Argentina Indigo Agriculture: Harness the microbiome technology for seeds and plants for the benefit of augmenting crop yields. The theory is that the microbiome in the soil will optimize growth in plants like drought tolerance, pesticide resistance, and other factors. These are all naturally occurring, non-GMO programs. We find what is out there in the environment that would benefit the growth of these plants. The hard part is finding the symbiome plant/fungi helping the plant grow. Partner’s program: will work with farmers and will guarantee paying a premium for their crops. This is due to the quality being better than what might be there otherwise. What’s the difference between intellectual property (IP) and patents? IP is the umbrella, patents include that. The IP umbrella: Patents, copyright, trademarks, and trade secrets Trademark: Partially bitten apple in the back of your laptop. It’s a well valued. Copyrights: Due to the rapid pace of technology, most software companies go this route. Doing anything is also copyrighting Trade Secrets: Recipes and formulations. You can protect it indefinitely as long as you keep it a secret. This is what the food industry does Patents: Public. Limited process time. The limit is about 20 years The most common, known way is the music industry. Everytime a song plays, they are charged a royalty fee. Penalties: If you find out KFC’s secret recipe, could you copy it?: They need to use reasonable measures. For example. If you are an employee and you steal a formula, you can be sued. If you sign an NDA or any employee confidentiality, you can get penalized for stealing. There is not an enforcement for fighting for a trade secret How did you get to where you are today?: I thought I was going to be a scientist but I found out that law would be the best path for me because I can argue really well. My score at the GRE told me I should work on the LSAT. Human Genome Project – David found many gray areas with the Human Genome Project in regaurds to law and it was the perfect intersection between science and law. My first job a laywer at a company that was searching genetic sequences automatically. Can you patent genes?: It’s really hard to patent genes. You have to know everything about the gene/microbe What do you think is the most important skill you need for your job?: Wisdom. Which comes from experience. Why does your food Job Rock: It rocks because they are trying to do something no one has done in the food industry. Why is what you do important for the global food supply?: 2 reasons. This technology is capable to use the unnoticed land to grow crops and would notify people to not hard vital areas that can grow crops. How will the future change be impacted in what you do?: Hopefully, we can impact agriculture that uses natural substances to make yields more robust. We can get rid of chemicals doing this. How has technology helped in what you do?: It allows us to screen tons of data really fast. How will artificial intelligence change food and agriculture careers?: it will benefit and change it. Artificial Intelligence will allow better prediction for physical microbiomes and research purposes. What is one significant example of what you do will benefit the world?: Things are built upon other things and we need to know how to access this technology. To truly improve technology, we need to collaborate but have agreements in place. Do you have any advice for anyone who wants to go into your field?: I don’t know if this is a field for everybody. In all seriousness, whatever field you go into you need to really believe in it. What I enjoy in my job is that I get to see stages in biology that is applicable to food and agriculture. We take for granted the ability to go to stores and buy great quality food no matter where we are. People don’t even think about where food comes from anymore. Do you think there will be more diversity in the world or less?: If we’re able to be productive and more mindful, then yes, I think we can.
If you’re in the non-profit space, what do you have to do to jump through the hoops and get funded on your project that will help your community? This is the question I asked Ted Johnson today. Ted leads an incubator that helps push these projects to get funded and we go through multiple scenarios on how to get community projects funded. This includes things I’ve never known. Some examples include ethnic based sororities and fraternities, kickstarters and go-fund-me’s. Other topics we talk about that are super interesting is the complexities of Food Deserts and the power of writing. We really stress the importance that everyone should learn to write and the best way to do it? Start a blog! About Ted Theodore R. Johnson is a senior fellow at the Brennan Center for Justice. Prior to joining the Brennan Center, Dr. Johnson was a national fellow at the New America Foundation, where he undertook projects on black voting behavior and the role of national solidarity in addressing racial inequality. Previously, he was a Commander in the United States Navy and, most recently, a research manager at Deloitte. You can read more about Ted here. 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. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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 What do you tell people in a sentence or less: I study racial disparities and the implications those disparities have on public policy What do you do in the food realm?: There’s tons of data showing that communicates with less access to food have less access to healthy food. It’s hard to get a fresh piece of fruit in a food desert Food Desert: A geographic area where there is no access to fruit and evegtables. Healthy foods are not accessable. They form because grocery stores don’t find it economical to set up in poor neighborhoods How do you prevent food deserts?: The federal government has to get involved and the solution might be to give grants to innovative projects Urban Gardening Uber, Lyft, Airbnb: Sharing Economy How do people get funding for their projects?: there are a lot of places that want to invest in solutions Idea: Combining free breakfast and food trucks. This removes the pain point for kids on free lunch can get food right at their house and remove the stigma of free lunch. How to Get Funding Angel Investment and Community Crowdfunding helps a ton Black Fraternities and Sororities are actually one of the best ways to get funding as they are lifelong community activists Every culture has their way of giving back to the community. For example, Hispanics send money back to their homeland. Hispanic and South East Asians can pool community resources extremely well. Ted, what role do you play in this?: I’m at the federal level. I identify problems and find solutions and find the natural fit for the agency or policy maker. I put the human element in. I try to close the wage gap. Is that hard?: Super hard. It’s because of the politics. The decision makers think “how does this benefit me?” Can you describe the steps it took to get you where you are today?: Math major, ended up in the Navy in cyber security. Was a whitehouse fellow. During that time, I saw a lot of disparities in the black community so I focused the rest of my career on that. I spent my last few years in service getting my PhD in Public policy The Lesson in all of this: It’s NEVER too late to change yourself What is the most important skill you need for your job?: Writing. It’s a really effective way to communicate a complex problem to people who can build support. There is a talent to write short, long and book-length content. All are important. For me, I try to write lived experience. Not just data, stories Writing is a muscle. Start a blog. It gets your name out there. What is what you do important for the food system?: It impacts the global food supply because it makes food cheaper and people should be getting it. A lot of the food that grows is, unfortunately, going to processed food. How will the future change or be impacted by what you do?: If we figure this out, resources will be freed up to help us do more things. If people live higher quality lives and we get more talent, we can improve every aspect of our society. How has science and technology impact what you do?: Yield. The more food we have, the more it will help with our cause How will artificial intelligence change what we do in food and agriculture: It will free up a lot of mundane tasks and will help us make better decisions by recognizing problems we’d never discover. How can what you do help us as cities: The only ways companies will do things is if you buy more stuff. For example, if a chicken is free ranged, they will plaster it everywhere. We have to do the same with food disparity. Do you have any advice for anyone who wants to get into food policy?: Be specific. Find that passion in that discipline and go from there. Where can we find you: TheodoreRJohnson.com Everything is there. I talk about cybersecurity, racial security, everything.
We shoot around the topic of big data around, but it’s hard for us to understand what that actually means. Luckily, Todd Barr helps break down not only Big Data, but also gives us a taste of the fascinating world of Geographic Information Systems, and Precision Agriculture. Using drones, tractors, or anything that scans data, Todd can gather mass amounts of data, organize it, and give hyper-targeted solutions on certain issues in the food realm. We give tons of examples of how this technology works. For example, we can fix farms really easily because we know what plots of lands need more water, and we know where to put Whole foods in which suburb because we know what type of people live there, This interview is admittedly really rocky, because I had a hard time trying to understand this! And I want to understand it so I ask a lot of questions. Todd does an amazing job breaking it down with examples on how precision agriculture can feed the world. The first half of the interview is very rough, but I want you to take note how I try and understand the technology and eventually we get to the heart of it. 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. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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 What do you do for a living?: I collect data using drones and satellites and analyze data. I color maps like a kindergartner Tractor technology: started as GPS, ended up using new technology. Post Katrina, they are self-driving and getting real-time data. People don’t realize what’s on a farm. There are automatic tractors nowadays Geospatial: is basically X Y Z data. Geographic Information Systems (GIS): Using technology and data to run spatial analytics to solve real-world problems Whole Foods and Trader Joes uses geospatial technology to plant their shops How did you get to the Big Data industry?: 20 years in Washington DC. Introduced through work and learned about it before big data was a thing. Where can you learn about Big Data?: Youtube has great videos, ESRI, Open Source, QGIS Where would you go first?: I’d join the spatial community on twitter #GIStribe and then go to youtube Can you give me an example on this technology?: We did a study on tractor accuracy so reduce how “off” they are in their path Another example: Scanning biomass of orange fields and tells you if biomass is a correlation of yield Is there any software you need?: You need to create a lake database and link it to a JSON file and you chunk it out to do the analysis. You can extract and input a row. We use cloud systems to handle the data. We use Amazon web services. What kind of skill do you need for your job?: You should know a bit about statistics but you should also learn to ask questions. Be interactive. Big Data is about volume velocity My Food Job Rocks: I make food cheaper, and I get to play with data. How do you make food cheaper?: We can scan a whole mass of data and find ways to reduce input. We can target an area that has problems and fine-tuning it. You spend less on resources. More and more farms are asking people to do this during the growing season What is Darin’s course: Darin’s course is about food security and this technology will help with solving food security. A lot of countries are now looking into this technology. Africa, for example, is getting a lot more yield with this technology. What is what you do important?: It’s going to make food cheaper because we can find pain points and reduce it. Planet Labs is taking pictures of the earth every day and the stuff gets processed in under 24 hours. Doves or small satellites. You can buy their services and get the big data. What up and coming technologies will help you in Precision Agriculture?: This technology will be cheaper. However, machine learning will improve this technology by a lot. What will AI do to your industry?: It will come up with recipes in what humans have been doing for years. So it would give you a recipe for maximum yield on a farm. When will this AI be coming?: It’s here, we need to convince people that it’s a proper ROI. Monsanto, Cargill is already implementing it. Medium-sized farms probably won’t buy it yet. How do you feel about self-driving cars?: I hate them. But I like assisted self-driving cars Other technologies: Vertical farming, Hydroponics, Stacking farms on top of each other Favorite book: Fahrenheit 451 Favorite Kitchen Item: Ipad. I can learn to cook or order from seamless. Amazon Echo Do you have any advice for anyone who wants to go to your field?: Don’t be afraid to ask questions, know statistics, don’t be afraid about a computer program. How to learn computer programming: Data camp (in browser coding). You should learn python if you want to go into Big Data. Really easy to learn Where can we find you?: Twitter (Spatial_punk). I havea blog at medium called Spatial Impressionism. Workshops: Spatial R and Spatial Squal classes at Colorado State and going to Miami and Ohio University
To kick off our Northeastern Lecture Series, I give you an episode that feels like a spy flick than anything else. Mitchell leads and manages food spies who look for food fraud in various companies and his mission in life is to make food authentic. This was all inspired by a food safety incident in China. So this episode brings us to the complex world of food fraud, and how Mitchell promotes food authenticity through various services and non-profits. We also get into a discussion on blockchain. Though nobody seems to truly understand blockchain, Mitchell tells us why it might not be the panacea we’re looking for. We do this interview live with Mitchell conveniently at Phoenix at the time. Kinda cool, huh? 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. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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 What do you tell people you do?: I’m a Food Spy. I run a food intelligence gathering firm where I contract operatives all over the world What do these spies do?: very good at gaining employment and taking audio and pictures Examples: Melamine in China Honey Fraud Peanut Corporation of America In general, profit will always take over quality when push comes to shove Has quality improved since you started or not?: Consumers want quality, but there’s a chance that it can be clever marketing How do you get into a career in Food Fraud?: You have to try internally and create a system inside the company to test out. This takes a ton of courage. The European Union Regulatory Environment is much more honest compared to the United States. How did you get into food?: I was a lawyer in the semiconductor industry. When I was setting up an international trade company in China, I got some terrible food poisoning Most important skill you need in what you do?: Common Sense. Food Industry is complicating the issue Why Does Your Food Job Rocks?: It validates my mission in life Switzerland Organic Food (Bio). Nobody bought the lower priced produce because they know it's authentic. Why is what you do important in terms of the global food supply?: Because it’s global. We want to promote food authenticity. International Food Authenticity Non-Profit Trends and technologies: Why Michthell does not agree with Blockchain in a food fraud standpoint How will artificial intelligence change the future?: Artificial intelligence is honest and not greedy so it will help food fraud a lot What is one example that shows people that what you do is important?: This interview! Outside of the food industry, how can regulatory help others in the future?: We need better regulations. People in public affairs and public policy can help us push forward. How would they contact you?: Info@inscatech.com I am also googleable Any advice for anyone who wants to go into the industry: Go for it, but be passionate
This is a special interview where I get on skype and talk to not only Dr. Harris, but his whole class! In terms of content, this is a standard information about me, how my food job rocks, the life of a food scientist in my eyes, and what I’ve learned podcasting. If you’ve been a long time listener of the show, you’ll realize that I say the same things in previous episodes, or articles but unless you’re super obsessed with me, you’ll learn some things about me that is a great summary of the content I’ve produced in the past 110 episodes. You can even say I’ve updated my philosophy quite a bit. So key takeaways in this episode is that I distill the tactics for getting say, a job. Or switching jobs. Not only that, but the power of asking questions and the power of building your credibility. You’ll hear no laugh track on this one. Its either because I’m not funny or I couldn’t hear the crowd. I’ll be doing double episodes in the next 3 weeks and this is a special segment. I had the opportunity to help Darin Detwiler with his class, Global Economics and he allowed me to interview 6 of his amazing guest lecturers and use it as supplemental information. These types of technologies include Geospatial Technology, Food Fraud, and Analytics. All super interesting technology. Some of the lecturers are not focused on food actually, but they’re good none-the-less. So yea, expect 2 episodes a week, Monday and Wednesday. 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. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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. I’ve updated why My Food Job Rocks: to overall, I have the ability to impact millions of people with food. Foodgrads.com Gabriel Harris' My Food Job Rocks: I get to work with cool students about the food scientist How did you find out about Food Science?: Serendipitously googled it How do you process Granola Bars?: A lot of stuff is mixed together in large machines. The big focus on how manufacturing helps with product development Manufacturing job: Bootcamp for Food Scientists How did you change from Granola Bar to Isagenix?: Networking and job hopping You can interview for another job. A lot of people actually don’t know this. Companies will encourage you to leave, and get experience somewhere else and come back. Your network is your net worth. You also need to have strong and weak relationships What is the day in the life of a food scientist?: It’s based on projects rather than the daily life. You have to work with a lot of people to get this done. Episode 80 Adam gets interviewed for the Phoenix New Times How did you start a podcast Why I built a website: A website is 100% mine I interviewed my friends first: Episode 2, Episode 3, Episode 4 Paul Shapiro – Clean Meat There will always be problems in the world. You should be the one who solve them What have you learned from 100 podcasts: How to ask better questions and when to ask better questions Student Questions How do ideas come up when you make new products? Sometimes through market research, sometimes through top leadership. It really depends on the company. However, you DO have the ability to give input if you gain enough credibility in the company. Is your podcast on Spotify?: Yes! Click Here
Really excited to have Austin on the show. What’s really cool is that he found My Food Job Rocks because he’s a regular listener of Don and Ben’s podcast, Food Safety Talk. Funny how that works, right? So Austin became a regular listener and engaged with me on social media. We now pretty much support each other in everything we do. Austin has his own site, Fur Farm Fork where he posts really technical, powerful stuff about food safety. This was a fun interview. Austin’s past was a bit different than most as he found out why his food job rocks out of falling into an internship and found out he really loved auditing and making corrections to said audits. Now taking on a leadership role at Earth2O. We get into in-depth discussions on whole genome sequencing, and since we have a water expert, we get into the raw water craze that was sweeping Silicon Valley at the time, and Austin has quite the interesting viewpoint on that. Also, quick disclaimer, I apologize for saying the company name Earth2O as Earth H2O multiple times in the episode. Hope you can forgive me. About Austin Austin Bouck is a quality assurance manager at EartH2O, a certified B-corp bottled water and coffee manufacturer in Oregon. When not at work solving technical quality challenges, he continues to ponder food safety issues on his blog, Fur, Farm, and Fork, which helps him stay sharp and share his knowledge with other professionals and the public. 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. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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. Job Title: QA Manager for Earth2O The difference between Quality Assurance versus Quality Control Quality Assurance: The framework used to set up quality Quality Control: The action step. The auditors used to make sure things are done right Earth2O is a small company. I brought someone on last year. I used to lead a team of 9. The biggest misconception: A lot goes on in bottled water. For example, cleaning, has to last 2 years, etc. Technical Expertise in water: Water treatment is complex. There are tools such as: Reverse osmosis: Pretty much means ultrafiltration Deionization Distillation Describe the steps it took to get to where you are today: I wanted to be a vet and I did my bachelors in animal science. I applied but I’m on the waitlist. I did an internship at OFD Foods. I had to do a risk assessment in the lab and I loved it! I stayed for 3 years and then I moved to my hometown in central Oregon Temple Grandin Certified B-Corporation. A business that’s a force for good. Oregon gas law What is the most important skill you need in Quality Control/Assurance?: The devil is in the details IFSQN – A Forum for QA people What’s your dream job title?: I want to be known as a _______ guy What do you look for most in a company?: Employee investment. Either going to an established company or start your own QA culture. Some companies don’t care about Quality Management Mary Wilkerson – American Peanut Corporation Whole Genome Sequencing: The hottest technology for food safety, but still really new Sequencer Cell Phones Where can we find more information about whole genome sequencing?: It’s actually hard to find info about it. What is the biggest challenge the food industry needs to face?: As we get more specific on food safety, we’ll be focused more on processing What about Raw water?: “can you please define what’s raw water?”. Different people want different water and everyone has a different reason to not trust your water. However, there are some natural spring water sources that are actually up to standard. (Earth2O has this water). As a capitalist, go them! As a food safety standpoint, it’s like raw milk. Favorite Quote: Where does the true source of music lie? In the strings themselves or the hands that pluck them? Favorite Kitchen Items: Avacado Slicer and Silicon Rubber Stapula Any advice for anyone who wants to go into the food industry?: Be ready for multiple roles and be ready to find out you like some of those roles. What would you tell yourself your first day at your job?: Calm down. Eat the elephant a bite at a time.
So this is part of the graduate student series, a series launched last year about graduate school. Even though Cat and Meg are graduate students, they have taken a different path. And this path is actually getting more popular. Cat and Meg are both getting their Masters of Professional Studies Designed for professions who want to transition into the food industry, this program is sprouting up everywhere. Even Cal Poly has one just for their dairy program! According to Cat and Meg, this 1 year intensive course allows you to tackle on a project while taking the classes you’ve always wanted including but not limited to, wine tasting, food entrepreneurship, and cheese making. Not only that, but Cat and Meg are also food communicators and instead of doing just a plain old podcast, they are killing it using Instagram! Check out @nonfictionfoods, where Cat and Meg post beautiful pictures of food and the science of that food. Overall, if you’re interested in a different approach for graduate school, or are interested in the food industry, this might be the episode for you About Meg Meg is a Master of Professional Studies (MPS) student in Food Science at Cornell University. She received her Bachelor’s degree in Chemistry from Queen’s University, Canada in 2015. Between her degrees, she worked for two years in sales and marketing with consumer packaged goods companies. It was here that she was inspired to go back to school and pursue a career in the food industry. Aside from school, Meg has always been passionate about food and public health. She is excited to be a part of the next generation of food leaders that thinks of innovative ways to drive the industry forward and create products to improve our quality of life. About Cat Cat is also a Master of Professional Studies (MPS) student in Food Science at Cornell University. She earned her Bachelor’s degree in Chemistry from the College of Wooster, OH in 2017. Following her junior year, she interned in Quality Assurance for Gordon Food Service in Grand Rapids, Michigan. It was there that she fell in love with what the food industry has to offer. She is looking forward to pursuing a career in the food industry that melds her passion for science and creativity. About Nonfiction Foods Nonfiction Foods is the brainchild of two Cornell professional graduate students, created in an effort to bridge the gap between science and the foods we eat every day. After meeting at Cornell, Meg & Cat realized how little they and their friends and families knew about the foods they consume. The biggest barrier they found was the lack of reliable media presence for food science facts and so Nonfiction Foods was created. They are primarily on Instagram and reached 1,000 followers in just under two months of starting. In addition to their Instagram they have a website, Facebook page, and are currently on the lookout for new opportunities to expand their reach. 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. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. 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. Episode Summary Cathrine Boyles - 1st year in professional studies. Love the free food Meghan Marchuk - 1st year in professional studies. Love the scenery We are studying a professional study. It’s a 1 year course that has you choose a project to complete so you go straight to industry. You can specialize in food product development, food chemistry, etc. You can take a diverse amount of classes Cathrine – Chemistry background wvas in Canada and work for food industry companies Meghan – Graduate from the College of Wooster and jumped straight into the course. Interest in entrepreneurship How did you find out about the program?: I googled food science masters and this was the most appealing. You have to do your GRE and send your transcripts Is there a requirement?: Cornell is pretty vague on grades and GRE scores. We think the personal statement matters the most. How do you write a personal statement?: Ask the alumni these questions. You should mention how you’ll give back to the school. You also need a great hook. How many units do you have to take?: We have to take 30 credits (per hour). 20 of them have to be food science. Has to be a 4000 (4 level class) Do you have any funny stories in your classes?: In our wine class, we were confused when our professor tasted asparagus in wine. What’s the biggest thing you learned about your application process?: Talk and email alumni. Don’t be afraid to email people outside your comfort zone. Figure out your advisor before you get there. It’s hard, but do your research! How are advisors different in your program?: We have a very different experience with advisors compared to other graduate students. Lay out your expectations What kind of questions you asked to have you convinced of this program?: It’s quite a large financial bet. I had to ask people, “will this course get me a leg up on the competition?” The cost of the program is around: 30k (30% added on in Canada). It is an investment What type of food tends and technologies are exciting right now?; The plant-based alternatives. I love meat, but I understand the environmental and ethnical issues. HPP- High Pressure process used for diamonds now for the food industry. Apparently, very good at getting the meat out of a lobster. What is the biggest challenge the food industry needs to face?: Factory farming, and food waste. Also, how are all of these food companies going to work in the future? How are we also going to communicate with food? Nonfiction foods: How did you make it? Sitting in class and learning about eggs and that’s how it got started. We went through 100s and 100s of text messages about the names. Rejected names: the Shucking Truth Tips on Instagram: Hashtags, comment and talk to other food blog influencers. Who inspired you to get into food: To both, my family. Favorite quote book or kitchen item: Good Food Great Business by Susie Wyshak Favorite kitchen items: I want to buy a kitchen aid mixer. Also a garlic press Ingredient by Ali Bouzari What’s the best thing you’ve ever eaten?: Banana pudding from Magnolia Bakery. The pepperoni roll Jessica Goldstein The best thing about being a graduate student: The flexibility, the diverse classes, and meeting amazing people in the food industry The worst thing: Being poor, the blend of work-life balance, not enough time to prepare for your career sinc eit’s only a year Do you have any advice for anyone to go to graduate school?: Do an internship or work a bit so you have some direction. The application process is not easy and no streamlined. Always remember to keep trying and reach out to people. What’s the best way to contact you?: ceb364@cornell.edu mam795@cornell.edu Instagram: nonfiction foods
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