Podcasts about just forking around

Amanda Smith is the Founder and Executive Director of Menehune Chef, a non-profit that offers functional, intuitive, and practical cooking education to children on the Garden Island of Kauai, using all local Hawaiian-sourced ingredients. They work with local chefs and farmers to really infuse the essence of community involvement, sustainable living, and locally-grown ingredients into the lives of these children.   Amanda’s vision is to impact future generations – starting with a single poi smoothie – and generate a powerful movement that will be shared through our keiki (or “the little ones”) of Hawaii.   “Believe in your own passion... how much energy you put into it is really what’s going to resonate the most!” –Amanda Smith   P.S. If you’re not familiar with Menehune – and I sure wasn’t – they are a mythological dwarf people from Hawaiian legend who are hidden and far away from human civilization, said to have built communities in the forests and valleys of Hawaii before the first Polynesian settlers arrived. It connects back to that word keiki, Amanda’s inspiration throughout her journey creating and running this wonderful organization!   “What is Menehune Chef? Cooking with sustainable foods on the Hawaiian islands!” –Amanda Smith   We also discuss: Creating something bigger in the world through cooking and community Why Kauai is so special to Amanda Amanda’s spiritual awakening The life-changing power of Poi, a Hawaiian dish created from the fermented root of the taro Living in Hawaii is expensive, which makes eating healthy expensive Hawaii as a food truck nation How Menehune Chefs finds the space and ingredients to offer their cooking classes – and what they still need When children develop their taste buds Creating a Menehune Chef children’s show for TV The Bruschetta Basil Blast   The Triple B: Bruschetta Basil Blast Ingredients: 8 Roma tomatoes 4 cloves of garlic, diced 3 tbsp balsamic vinegar ½ tbsp olive oil 1 small wedge of local lemon ¼ cup vegan parmesan (or regular if you don’t mind dairy) ¼ tsp ground pepper ¼ tsp Hawaiian sea salt (or something similar) 6 chicken breasts 1 cup rice   Directions Heat oven to 375 degrees Combine first 5 ingredients and toss together Cut chicken breasts in half Rub ground pepper and sea salt on top of the chicken Add parmesan onto chicken Drizzle olive oil on the top of chicken Bake for 45 minutes Cook your rice (Amanda uses coconut water instead of regular water) When you chicken is cooled, put it on top of the rice and pour the bruschetta ingredients in your bowl on top of it   Resources: Learn more at www.menehunechef.org Instagram: instagram.com/menehunechef/ Facebook: facebook.com/menehunechef/ Check out Chef Benjamin Prichard’s noisyfood.com   Amanda Smith’s Bio: Amanda started her journey in health education at the University of Hawaii, where she majored in Early Childhood education. She has over a decade of expertise working for three different non-profit organizations and educating the Kauai community on current health curricula, Life skills training, positive action, mother daughter circles, and youth camps. Amanda is passionate about increasing children’s awareness about nutrition and health. She currently is spreading her vision of healthy cooking to all Hawaiian islands. Just Forking Around is produced by Podcast Masters

Dr. Beth Ricanati is a physician, mother, and the author of Braided: A Journey of a Thousand Challahs. Dr. Ricanati’s debut book chronicles her journey creating a thousand challahs, showcasing a woman’s quest for wellness and peace. She has created a career focused on bringing wellness into women’s everyday lives, especially busy moms juggling life and children, but her book is meant for anyone who is carrying a myriad of responsibilities and rarely takes even a few minutes to stop and smell the rising yeast.   “For the first time, I made challah and the most incredible thing happened: I just stopped! When you’re standing at the kitchen counter and your hands are in a bowl of dough, it is just wonderful.” –Beth Ricanati, MD   Braided is a meditation on how Dr. Ricanati found a few moments of peace one Friday morning, when it was unclear whether or not she was going to be okay, and how making challah every Friday sustained her for ten full years (and still sustains her to this day). It’s not just a recipe for making the bread – although you’ll be able to knock out a killer batch after reading it – but also a lesson in taking the time you need to be truly well.   “Whether it’s challah or any other activity, we live in a crazy, busy, stressful world and I think it is imperative to have mindful activity in our lives to manage our stress.” –Beth Ricanati, MD   We also discuss: Becoming a practicing physician & mother of three Trying to do it all... and not doing it well Transforming herself and her life through the medium of Challah How challah enriches us spiritually Learning to appreciate the mindfulness & wellness aspect of cooking How holidays and rituals help us Food as medicine Integrating a mindful activity into your life, whatever it is Navigating food tribes What Beth is learning from challah, 10 years later, and what she learned from writing the book We’re never too late to try something new, even if it’s completely out of our wheelhouse   Resources: Learn more at housecallsforwellness.com Instagram: https://www.instagram.com/housecallsforwellness/ Facebook: https://www.facebook.com/pg/BethRicanatiAuthor/about/?ref=page_internal Read: Braided: A Journey of a Thousand Challahs   Beth Ricanati’s Bio: Beth Ricanati, MD, has built her career around bringing wellness into women’s everyday lives, especially busy moms juggling life and children.  She received her medical training at Case Western Reserve University and New York-Presbyterian/Columbia University Medical Center. She was a practicing physician for over ten years at both the New York-Presbyterian/Columbia University Medical Center’s Women Health Center in New York City, the Cleveland Clinic’s Center for Women’s Health, and the Cleveland Clinic’s Wellness Institute. She now lives in the Los Angeles area with her family and challah-loving dog. Just Forking Around is produced by Podcast Masters

Amy Falbaum is the founder and president of Amy Falbaum & Associates (AF&A), a global hospitality recruiting firm based out of New York. This is a very different side of the industry than we usually talk about on the show, but Amy has a fascinating story and fills an often-overlooked role for the often-underappreciated people who make our meals and trips truly special.   “In recruiting, before even the skillset, we look for that cultural fit and that citizen, that human being with integrity.” –Amy Falbaum   AF&M also serves a unique clientele: pretty much any venue that isn’t your typical restaurant and hotel. So that means everything from sourcing an executive chef for a single-unit restaurant to finding multiple key positions for an international company getting their first foothold in the U.S. to placing a general manager with restaurant experience in a new car wash in Denver.   “Be hospitable in everything you do. Lead with integrity and make good decisions. Learn from your mistakes and look for solutions. No regrets. Be transparent and grateful. Appreciate and grasp those tiny moments in life, and try to laugh even in the most trying times.” –Amy Falbaum   We also discuss: How a bad hire who turns into a fire can hurt the culture of an organization and cause things to spiral downward Amy’s rich and colorful experiences in the restaurant world Almost giving birth in a kitchen Who AF&A works with and for: small restaurants, collaborative work spaces, and even a carwash How recruiting works The process of sourcing and placing talent How the New York City market is changing Amy’s tips for hospitality workers looking for a job The honeymoon stage for new hires Two incredible recruitment success stories   Resources: Learn more at http://www.amyfalbaum.com/ Facebook: https://www.facebook.com/Amy-Falbaum-Associates-141497705943774/ Twitter: @AmyFalbaum   Amy Falbaum’s Bio: At Amy Falbaum & Associates, “We search. We find. We place.” is more than a catchy slogan. The slogan also is our pledge that we will fulfill our obligation to pursue assignments with the highest level of confidentiality because we understand the sensitive nature of our work. Indeed, we are flattered and gratified that clients, by asking Amy Falbaum & Associates to assist them, are expressing their appreciation for our high standards.    We are proud of the faith clients have in us; we worked hard to earn it. Our record speaks for itself as does the feedback we have received from clients who have lauded our efforts in achieving their employment objectives. We look forward to many more years of searching, finding and placing.   After working in top managerial positions in the restaurant/hospitality industry for more than 20 years, Amy switched gears and decided to enter the industry’s recruitment field. Amy’s knowledge of the industry as an insider and ability to “speak its language” resulted in immediate commissions and assignments from upscale hotels and high-end restaurants in the U.S. and overseas. Major and well-known hotels and restaurants recognize one of their own and knew Amy would have the right focus when fulfilling their interests.    In addition to several notable achievements on the front lines, Amy has served the industry as executive manager for the kitchen at the ’21’ Club, and she has also held other top managerial positions at Sarabeth’s Kitchen, American Renaissance, and Gramercy Tavern. She is a part time instructor at the Institute of Culinary Education in its Culinary Management program. Just Forking Around is produced by Podcast Masters

Ani Torosyan is the CEO and Founder of DishDivvy, an online platform that connects approved home cooks with hungry neighbors. If you’re one of those hungry people, you can download the DishDivvy app to find homemade food with the click of a button – and if you’re someone who makes food with love, you can get paid for sharing it with your community!   “Everyone who’s different and bringing something different to the table – literally and figuratively – thank you! We appreciate you.” –Ani Torosyan   Raised in an Armenian immigrant family and growing up in a diverse ecosystem like LA, Ani saw first-hand the impact that great home-cooked food can have on a community. However, most home cooks don’t necessarily have the resources or network to share that food outside of their friends and family or turn that passion into a source of income. At the same time, people are only getting busier and feeding ourselves is becoming the chore of the day.   So Ani drew on her childhood experience and her software engineering experience to create a space for home cooks in the gig economy and help busy people solve the ever-present dinner dilemma!   “Be an infinite learner. Don’t ever stop being curious!” –Ani Torosyan   We also discuss: How DishDivvy is giving opportunities to individuals who are mostly underrepresented in the labor force Why Ani has been talking to legislators in Sacramento & advocating for AB-626 How AB-626 passing helped home cooks Designing the entire app by herself using self-taught skills How the DishDivvy app works, for hungry neighbors and cooks Solving a problem that you’re passionate about Being the “Chief Everything Officer” for your young business DishDivvy’s values: sharing joy, connecting community, nourishing neighbors, & cultivating opportunity How early problems helped Ani come up with DishDivvy’s current packaging solution Declining a VC offer Ani’s plan to get 300 cooks in the next 18 months How DishDivvy prepares cooks for everything from kitchen certification to food photography Why Ani and DishDivvy will be hosting town halls to educate (and learn from) home cooks in the community   Resources: Learn more at dishdivvy.com Download DishDivvy: App Store | Google Play Instagram: https://www.instagram.com/dishdivvy/ Facebook: https://www.facebook.com/dishdivvy/ Twitter: https://twitter.com/DishDivvy   Ani Torosyan’s Bio: With a background in engineering and over 15 years of experience in product management, branding, marketing, digital technologies, and user experience/design, Ani brings a great deal of strategic execution and technological know-how to DishDivvy.  Her passion for creating and launching brands, coupled with her entrepreneurial spirit, drives her to create an exceptionally positive experience for each and every DishDivvy customer and cook.  Being a busy working mom to 2 young girls, Ani understands the problem we are trying to solve, and focuses on creating solutions that effectively address our users’ pain points.  In her spare time (if you can call it that ha!), Ani enjoys running, kickboxing, and all things active with her family.  Ani holds a Bachelor’s of Science degree in Biomedical and Electrical Engineering from the University of Southern California. Just Forking Around is produced by Podcast Masters

One part delicatessen + one part European market + one part cafe = a recipe for a delicious day in Santa Monica. If you want a European delicacy of sweet treat for entertaining your guests (or yourself), Shoop’s Delicatessen on Main Street is the place to be – and if you then want to sit down in for a quick-but-mouth-watering lunch or breakfast, it’s still the place to be.   The menu is dense with choices ranging from pancakes and avocado toast to frankfurters and in-house smoke salmon – and it’s so, so difficult to narrow it down to just one thing.   But I was determined to order just one dish, and I chose the Gravlax: an open-faced sandwich served with house cured gravlax, cucumber, tomato, dill, lemon, and mustard-dill sauce. The salmon melts in your mouth, balanced by the acid and sauce... and I’m in love! Are you ready for an adventure?   Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Learn more at http://www.shoopsdeli.com Instagram: @shoopsmarket Just Forking Around is produced by Podcast Masters  

Chelsea Poling is a certified Reiki Level I Practitioner, natural beauty authority and wellness expert, and the founder Rose Botanica, a natural online health and wellness boutique. Formerly employed by NASA and USAID, Chelsea has worked on behalf of the U.S. government to do everything from procuring parts for the shuttle program to promoting women’s rights abroad – and in the process, she learned some secrets about natural wellness and beauty.   Now Chelsea’s mission is to seek out natural, organic beauty products and share these secrets with the world. Today, Chelsea shares some of this little-known intel with us, digging into the bountiful tools that the planet offers to improve our health. You’ll learn a lot about self-care, a little about adaptogens, and what you can do to increase your inner glow.   “May we listen to our bodies and wholeheartedly trust our bodies’ guidance to help us feel better, look better, and become better people.” –Chelsea Poling   We also discuss: Forking Around Costa Rica Part 2 is coming! How Chelsea’s journey brought her from NASA to Rose Botanica Developing a self-care routine that changed the course of her life How becoming a yoga teacher pushed Chelsea to start her business Chelsea’s skin care routine & mantra (just check out this girl’s skin – you’ll want to learn about it) Getting your prescription for self-care What exactly an adaptogen is & how you can benefit from them Why I don’t wear sunscreen, why I should, & what a natural alternative to the chemical-filled stuff in most stores Chelsea’s experience with crystals and how she sources them You don’t need to buy any products to practice natural self-care   Resources: Learn more at RoseBotanica.com Instagram: @rosebotanica Facebook: https://www.facebook.com/Rosebotanica/   Chelsea Poling’s Bio: Meet Chelsea Poling – certified Reiki Level I Practitioner and yoga instructor, and the founder Rose Botanica, a natural online health and wellness boutique. Founded in 2017, Rose Botanica features a wide variety of products such as adaptogens, crystals, skincare lines, makeup, body care and more. The boutique carries a plethora of innovative brands, harmonizing nature and science to offer non- toxic, cruelty-free products without sacrificing effectiveness. Rose Botanica also offers its own line of face rollers and crystals to customers.   Where did Poling get her start? Originally from Melbourne Beach, Florida, Poling graduated from the University of Central Florida with a business degree, and joined the team at NASA. She then went on to work for the United States Agency for International Development. There, she had the opportunity to live in Sri Lanka and fight for the advancement of women’s rights. Through her travels she began to discover many the secrets of natural wellness and beauty. Chelsea’s goal is to redefine self-care and raise awareness about the power of self-love.   During an all-time low in her life, she knew she had to reevaluate her current situation. Through extensive therapy, Chelsea learned techniques to increase her self-respect and learned how to love herself again. Following a journey of self-discovery, she experienced the transformative power of self- care. Skincare and body-care products became self-care and healing tools, and after months of following new daily rituals, Chelsea found herself empowered, and made the move from the East Coast to Santa Monica, CA.   In her spare time Chelsea enjoys hosting friends and family in her Santa Monica residence with her cat Piper. She is also a surfer, catching waves all over the world – from Sri Lanka, to the Maldives, Hawaii, Florida, New Jersey, and of course, California. Just Forking Around is produced by Podcast Masters

People may not understand or even stop to consider the depth or complexity that goes into designing and building restaurant spaces, but today we’re going to learn a LOT more about this often-overlooked aspect of the hospitality industry.   Here to discuss what goes into creating iconic restaurant spaces is Christopher Mercier, the founder and principal designer of (fer) studio. You may have seen (fer)’s handiwork at iconic restaurants like Father’s Office in Culver City, Connie & Ted’s in West Hollywood, Officine Brera in downtown Los Angeles, or Sixth and Mill in Downtown Los Angeles.   “What we’re trying to do is really create something that’s unique for the client, and it comes out of the process of working with them to solve their design problems.” –Christopher Mercier   (fer) stands for Form, Environment, and Research: the core principles of the firm’s design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project is born appropriate and unique.   “We’re not interested in someone who just wants to hire us and call them when we’re done; this is an all-in deal. You come in, you hang out in the studio, you design with us, and you work on the models with us.” –Christopher Mercier   We also discuss: (fer)’s hands-on and collaborative approach to design The unexpected conditions that come up when converting an existing space How long the design and construction process usually takes Christopher’s architectural studies and apprenticeship in Italy How Christopher describes his style Why the last thing you want to do is “theme” something The components of great design (fer)’s role in up-and-coming “Inglewood Living City”   Resources: Learn more at ferstudio.com Connect with Christopher: Facebook | LinkedIn   Christopher Mercier’s Bio: Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use.   In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego.   Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts.   Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.”   (fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects.  (fer) studio has designed iconic restaurants such as Father’s Office (Culver City), Connie & Ted’s (West Hollywood) and Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier. (fer) studio has also designed the newly opened sixth+mill pizzeria and bar in downtown Los Angeles.   (fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills.   “It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City.   Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract.   (fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.” Just Forking Around is produced by Podcast Masters  

Almost hidden behind a sneaky doorway on 2nd St. in Santa Monica, hungry and curious walkers by are just a few steps away from LUIGI al TEATRO, a secret piece of heaven nestled near Main St. High ceilings, wall frescos of theater actors, and custom furniture direct the diner towards the star of the show: the open kitchen.   If you’re lucky, you might even get a smile and a nod from Michelin Star Chef Luigi Fineo (and if you’re like me, you might blush).   I went with a group for brunch and we ordered every dish on the menu – and I would eat every single one again! So instead of sharing my order with you, I’m going to highlight a few of my absolute favorites.   Debi’s favorite dishes: Aperol Venetian Spritz (bottomless) Toast with fig jam, ricotta, and fried rosemary Sea urchin omelette with crème fraîche and chive Bucatini with a soft poached egg and prosciutto black pepper Budino (chocolate, crème fraîche, and maldon salt)   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at http://luigialteatro.com/ Instagram: @luigialteatro Facebook: https://www.facebook.com/luigialteatro Twitter: @lugioalteatro Just Forking Around is produced by Podcast Masters

Did you know that there are over 1,300 different varieties of cheese – just in France? I’m not forking with you! Joining the show to teach us more about these delicious dairy delicacies is Charles Duque, Managing Director of the Americas for the CNIEL (Centre national interprofessionnel de l'économie laitière), AKA the French Dairy Board. Charles also oversees the French Cheese Board, a NYC location for all things fromage.   “We’re all overwhelmed these days going into a cheese shop... but we all know what we like! If you like hard cheeses, you like soft cheeses, you like strong flavored cheese, you like mild ones – whatever your tastes are, talk to the cheesemonger.” –Charles Duque   So what are these five styles of French cheese you must try before you die? From mildest to strongest: triple-crème, camembert, bloomy rind, comté, and mimolette. I can’t even tell you which one was my favorite because, after every bite, I thought, “Well, this is my favorite.” So you really can’t go wrong!   We also discuss: Charles’ role with the French Dairy Board The Cheeses of Europe campaign How to start expanding your cheesey horizons Creating the perfect cheese board The story behind the unique appearance of mimolette Sneaky hacks for properly cutting, presenting, and storing cheese The difference between cow milk, sheep milk, and goat milk cheeses The journey of artisan cheese, from the dairy farm to your plate Making a next-level grilled cheese with mimolette   Resources: Learn more at cheesesofeurope.com Download the Cheeses of Europe app: iOS | Android Instagram: @cheesesofeurope Facebook: https://www.facebook.com/cheesesofeurope/ Twitter: @cheesesofeurope   Charles Duque’s Bio: Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY.  He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City.   For over two years, Charles’ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil.   Previously, Charles worked for Savencia Fromage & Dairy, which is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses. Charles’ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business.   Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild.  Charles is fluent in four languages especially in cheese! Just Forking Around is produced by Podcast Masters

Devon Loftus is the founder of Moon Cycle Bakery, a sweet treat service that delivers hormone-supportive treats to people on their cycle. Devon and her team at Moon Cycle value celebration, empowerment, choice, and knowledge – and the power of a forking delicious brownie.   Stigma is used to isolate people, but Moon Cycle is combatting that through community. Together, these Moon Cycle Mamas are breaking down the stigma surrounding menstruation and femininity, striving to reunite people with the awesome power of being a woman.   The tools in their arsenal? Education, Matcha Coconut Bites, love, Sweet Potato Brownies with Chocolate Chunks, empowerment, and Chocolate Cup Sweetened with Ginger + Honey.   “Do right by yourself, even if it’s not the most popular decision or other people don’t quite understand. It’s not always easy, but I think it’s really important and it’s where a lot of our self-empowerment and self-love come from.” –Devon Loftus   We also discuss: What “hormone-supportive” ingredients are & how they can help How Devon was inspired to start the business during her Bachelorette party Taking Moon Cycle international Traveling to Europe to check out their bakeries Developing a community, in addition to product How stigma isolates us Food as medicine, on an emotional and physical level Devon’s next big goal Common menstrual signs and cravings & why so many women crave chocolate How Moon Cycle Bakery is working to educate people on mooncyclebakery.com The ins and outs of subscriptions, distribution, and pricing   Resources: mooncyclebakery.com Instagram: @mooncyclebakery Facebook: facebook.com/mooncyclebakery Twitter: @mooncyclebakery   Devon Loftus’s Bio: Meet Devon Loftus – founder of Moon Cycle Bakery, a one-of-a-kind hormone-supportive natural sweet treat delivery service. Loftus launched Moon Cycle Bakery in 2017 with the goal of helping people regain their sense of self-care, and to help others find support during cycles that can be challenging and alienating. Recipe development is a team effort between Loftus and her team of experts, which include nutritionists, herbalists, and acupuncturists. Each ingredient is carefully selected to ensure maximum support of the female body during their time of the month. Treat delivery is synced up to customer’s cycles and arrives at ones doorstep at the perfect moment.   “We care; we don’t make claims,” explains Loftus. “Moon Cycle Bakery is a small team of people who genuinely care about the well being of others, our bodies, and the knowledge that continues to support it. We all take the time to read studies, discuss recipes with experts, and collaborate with high-quality, integrity driven brands.”   Where did the idea come from? During Devon’s “west coast bachelorette party,” her now husband, Brian, walked into the bar with a homemade 3 tiered chocolate cake with cookie dough icing and chocolate ganache.   Devon’s friend tapped Brian on the shoulder and said, “I just needed to tell you, this is the best thing I have ever eaten. And I don’t know if it’s because I’m about to get my period or not, but I almost cried.” Needless to say, Devon was completely in love with such an honorable and real reaction and with a huge smile Devon assured her: “Don’t worry, Summer, we’ll bring you a slice every month.”   Prior to launching her own business, Loftus worked for a women’s lifestyle website, and experienced the fast-paced life of the fashion industry. She started her own clothing line, which taught her how to collaborate, find factories, build a team, understand profit, and more. During this period Loftus battled a variety of severe health issues, triggered by work stress. She quickly realized the traditional 9-5 route was not conducive to her creativity and health, and learned how crucial self-care is. Loftus has a B.A. in Creative Writing and Journalism, and studied product development at FIDM.   In her spare time Devon works on her book, practices yoga (she is also a certified instructor), and enjoys connecting with nature. She currently resides in Tenino, Washington, in a tiny home on a farm with her husband Brian and dog Olive. Just Forking Around is produced by Podcast Masters

Two award-winning top chefs, a news station producer, a fine-palated foodie, and a podcast host sit down at a table together – no, this isn’t the first line of a very obscure bar joke, this is what happened at the 4th annual San Diego Mac ‘n Cheese Fest!   I had the honor of joining the expert panel of judges at the San Diego Mac & Cheese Fest, and I had a forking blast helping decide the winner of the Best Gourmet Mac n’ Cheese in San Diego. I can’t reveal everything that went down behind the scenes, but I can share a few judge’s secrets with all of you.   So who won this cheesy, covetous prize? You’ll have to listen to find out, but I will tell you a few of my favorites:   Uptown Tavern: http://www.uptowntavernsd.com The Smoking Gun: http://www.thesmokinggunsd.com Viewpoint Brewery: https://www.viewpointbrewing.com Stacked: http://www.stacked.com Lazy Dog Restaurant: https://www.lazydogrestaurants.com   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Learn more at sandiegomacncheese.com Just Forking Around is produced by Podcast Masters

For over 15 years, Chef Gino Campagna has made it his personal mission to raise kids’ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations – and having fun! – they’ll be more motivated to try new and nutritious foods.   Chef Campagna has created, gotten involved with, or been featured on things like Disney Channel’s Gino’s Kitchen, Italy’s top-rated morning cooking show la Prova del Cuoco, Kitchendaily.com’s Kitchen Kids, NBC’s Garden Party, and Jamie Oliver’s Food Revolution. Chef Campagna also released a cookbook, Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook – because ANY kid can cook! But this isn’t just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them.   “A toast to raising the Food IQ of American Families!” –Gino Campagna   Just before this episode, Chef Campagna returned from a huge event in Italy called Rural.IT – and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction.   Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when they’re eating their meals, but that’s not all – it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability.   We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook How Gino makes food fun Putting a premium on ingredients Where Gino’s passion for helping children came from Gino’s experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why it’s in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food!   Gino’s Mother’s Fresh Pasta Recipe Ingredients: flour and eggs Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk)   Watch Chef Gino’s Pasta Making Class for more!   Resources: Learn more at chefgino.club Connect with Chef Gino: Instagram | Facebook | Twitter Read: Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook   Chef Gino Campagna’s Bio: There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.” Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyone’s favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europe’s largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king. Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market. Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions.   Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma. Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA. As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization. In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches. Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time. In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education. The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play. Just Forking Around is produced by Podcast Masters

Debi Saltzberg from Just Forking Around joins us for a fun and fascinating show about her time in the bay area restaurant scene! Hear Debi talk about food, wine, and the importance of knowing where your food comes from!This podcast is powered by Pinecast.

Shelley Callahan is the Director of Development at Children Incorporated, meaning she’s basically a media correspondent who gets to share the stories of incredible children all around the world who are given a chance to succeed and thrive in spite of the circumstances they’re born into.   “A toast to generosity – because I really believe that when we give back to others, our lives become more fulfilling!” –Shelley Callahan   By providing food, clothing, healthcare, and education to tens of thousands of children across 23 countries, the people who work for and support Children Incorporated provide kids in need with the opportunities that everyone deserves to grow and be successful. Because when children aren't given access to things like food and water, they aren’t able to get an education and their chances to succeed quickly plummet.   Want to change a life? You can sponsor children all around the world by going to https://dms.childrenincorporated.org/Donor/CISponsorChild.aspx.   “We might not be able to change the world... but doing nothing is not an option.” –Shelley Callahan   We also discuss: The programs that Children Incorporated offers globally Huge issues with access to food and water, even in the U.S. Shelley’s not-quite-identical twin, Erin... because of the tattoos! How just a small amount of help can make a tremendous difference Shelley’s incredible journey before joining Children Incorporated Founding Books on Wheels Creating a world worth living in Why sharing stories about our cultures and lives is so important Shelley’s inspiration for writing The House of Life The impact you make when you sponsor a child with Children Incorporated What’s next for Shelley & Children Incorporated   Resources: Learn more at childrenincorporated.org Sponsor a child: dms.childrenincorporated.org/Donor/CISponsorChild.aspx Connect with Shelly: shelleybriggscallahan.com | Instagram | Facebook Read: The House of Life by Shelley Briggs Callahan   Shelley Callahan’s Bio: Shelley Callahan, Director of Development at Children Incorporated, started her career in the non-profit sector in 2006 when she co-founded Books on Wheels, which provided free books to children in low-income neighborhoods across the U.S. She then expanded her work in the humanitarian sector by working with international aid organizations, taking her to Colombia to dig wells, Haiti to manage medical teams, and Nepal and Uganda to provide clean water solutions to indigenous populations living in poverty. Through her work with Children Incorporated, Callahan had helped thousands of impoverished children in Asian countries such India as Sri Lanka, Africa, Latin America, and the United States.   Since 1964, Children Incorporated has extended its reach to over 250,000 children across 23 countries through programs and outreach projects. Connecting individual donors to specific in need through their sponsorship program, Children Incorporated provides impoverished children with basic needs such as food, clothing, and educational support in an effort to break the cycle of poverty and offer children a chance at a brighter future.   Children Incorporated relies on our donors and individual sponsors to provide opportunities to children around the world. Sponsorship provides an underprivileged child with basic necessities such as food, clothing, healthcare and education. Just Forking Around is produced by Podcast Masters

Ah, champagne... there is something so mysterious, so sexy, so celebratory about this delightful bubbly beverage. But it can be difficult to put our fingers on what exactly this mystical drink represents; maybe it has to do with the trajectory of the drink, the games that were played, and the controversy over the Champagne industry that still translate into each bottle and sip.   As we trace back the history of this delicate treat, it’s impossible not to discuss the importance of Barbe Nicole Clicquot Ponsardin – the Grande Dame of Champagne and one of the most interesting business figures from French history. Her spirit and face are on and in every bottle that we so lovingly sip, as luxury laps over our souls.   “Cheers to women who make really good wine!” –Dr. Tilar Mazzeo   And there’s no one better to help us fold back the layers of this incredible story and the history of champagne than Dr. Tilar Mazzeo, the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It. Dr. Mazzeo is also the author of Back Lane Wineries of Sonoma, Back Lane Wineries of Napa (two incredible guides), and the brand new biography of Alexander Hamilton’s wife, Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton.   So pop a cork, raise your glass, and let us celebrate our Grande Madame – because it’s International Champagne Day!   We also discuss: How Madame Clicquot transcended her childhood training to become the society wife of a rich man The French Revolution The caves where she made her first bottle Dr. Mazzeo’s research & writing process How Madame Clicquot Ponsardin became one of the biggest tourist attractions in France & kickstarted wine tourism Her legacy as a folk heroine Falling in love over wine Moving champagne from an elite drink to a mass market luxury product Smuggling champagne into Russia The invention that changed the champagne production process Inventing brut champagne to appeal to the British market Being interrupted to pay a corkage fee Dr. Mazzeo’s own wine-making at Parsell Vineyard   Resources: Learn more at tilar-mazzeo-author.com Connect with Dr. Mazzeo on Twitter: @tilarmaz Check out Dr. Mazzeo’s vineyard: parsellvineyard.com   Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton Back Lane Wineries of Napa Back Lane Wineries of Sonoma   Dr. Tilar Mazzeo’s Bio: Tilar J. Mazzeo is the New York Times, San Francisco Chronicle, and Los Angeles Times bestselling author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It as well another numerous other books, including most recently Irena's Children and the first biography Eliza Hamilton, the wife of Founding Father Alexander Hamilton. The author of the Back Lane Wineries guides to the family wineries of Napa, Sonoma, and New York State, her wine writing has appeared in venues such as Food & Wine. A graduate of the University of California at Davis winemaking certificate program, she is the winemaker and proprietor at her family's estate winery, Parsell Vineyard, in Victoria, British Columbia.  Just Forking Around is produced by Podcast Masters

Zinqué cafe exudes LA cool: almost-famous and striving youngs ambitiously scribing their tales to pitch mixed with mature, seasoned, well-dressed dudes and very attractive women. It’s a melting pot of all who have made it and those who are striving to arrive. The vibe is far from pretentious – it’s just cool.   Although it’s a French-inspired restaurant, I’m greeted by a handsome man with kind eyes and a British accent. Sitting at a four-top, I appropriately fill it with four plates of forking delicious food.   Debi’s order: St André Figuière, Le St-André, Provence ’16 Smoked Salmon Tartine with crème fraîche, egg, and dill on Poilâne bread + salt & vinegar chips Le Bowl: avo, tom, arugula, comte, cilantro, sriracha, and chicken on cauliflower rice Prawn taco... with potato chips! Grilled Whole Branzino with a side of chimichurri   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at lezinque.com How many dropping silverware were you able to identify? Let me know in an email & I’ll enter your name into a t-shirt raffle giveaway: dsalty00@gmail.com Just Forking Around is produced by Podcast Masters  

In the beginning, there was juice – then there was pulp. But what do you do with it? That’s the question that led Kaitlin Mogentale to found Pulp Pantry, a fruit and vegetable snack company on a mission to usher in a new wave of good nutrition and sustainability that’s accessible to everyone.   “A toast to all of the amazing women who are changing our food system!” –Kaitlin Mogentale   It all started with a carrot. Kaitlin saw her friend making juice and, always wearing her environmental studies hat, she immediately saw how much pulp was wasted. In fact, after some research, Kaitlin found that for each pound of juice produced, as much four pounds of nutritious pulp is created (and, usually, wasted). When you add up all of the commercial juicers just in the LA area, that’s thousands of pounds of delicious and nutritious food thrown away each week!   So Kaitlin started tinkering, beginning with a batch of delicious carrot pulp cookies. Eventually, she stumbled onto Pulp Pantry’s flagship product: grain-free granola!   “Businesses and brands have the potential to change culture – and brands have emotional value!” –Kaitlin Mogentale   We also discuss: The origins of Pulp Pantry Waste in the juicing industry (and the food industry in general) Making healthy food accessible in food desert communities How we can incorporate environmentalism into capitalism Why packaging is Kaitlin’s archnemesis Where you can purchase Pulp Pantry snacks Bringing the human element into Pulp Pantry The process of creating Pulp Pantry snacks The challenges to making healthy foods more accessible (and how Pulp Pantry is overcoming this) What you can expect from Pulp Pantry’s product line in the near future Conscious consumption & social enterprise   Resources: Learn more (and get some snacks) at pulppantry.com Connect with Pulp Pantry: Instagram | Facebook | Twitter   Kaitlin Mogentale’s Bio: Living in South Los Angeles, Pulp Pantry's founders Kaitlin and Ashley were confronted with the reality of living in a food desert plagued by a lack of access to healthy food. As classmates at the University of Southern California in the social enterprise program, they were excited to join forces to dream up their own small way to be a part of the solution.   Working at an urban school garden in a food desert, Kaitlin was exposed to the poor quality of food "fueling" kids' bodies each day (what with french fries counting as a daily vegetable!). She saw kids come into the garden, having never seen a fresh carrot before, teaching them to grow a carrot from seed to stem (later exclaiming: "carrots are my favorite vegetable!").   It all started when Pulp Pantry's founder Kaitlin Mogentale watched a friend juice a carrot. That moment proved to be quite transformative, as she saw firsthand the large amount of fresh pulp that was left behind.   "What do you do with your pulp?"   Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash.   With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but want to rescue the carrot's better half. She happily took the pulp home to make her first-ever juice pulp carrot cookies (and they were delicious!).   Our vision is to cultivate a better, more nutritious food reality in communities regardless of income — one day, we hope to be in not just health food markets, but in corner stores in every part of the country. Just Forking Around is produced by Podcast Masters

Did you know we’re living in the future?   It became crystal clear for me during this conversation with Ting Feng, CEO & co-founder of Kula Ai & the Kulafoods App. Kula Ai is an Australian-based Agriculture tech startup that's creating sustainable tech to find new ways to feed the world.   “We want to find a new way to feed the world.” –Ting Feng   They are using two technology-driven approaches to accomplish this forking huge task: the @Kulafoods app that connects users to all of the sustainable and healthy food vendors in their community and the soon-to-be-launched @KulaHarvest, a series of AI-powered urban farming hardware.   All I can say is wow. The future is now, and I’m all for it!   “My passion has always been to help hardworking members of communities, like the food producers, to have a platform, to have a voice, and to showcase their craft so that it’s equally as competitive as those selling in supermarkets” –Ting Feng   We also discuss: Why they chose the name ‘Kula Ai’ & how the company came to be Aspiring to create the world’s first sustainable food grid How the Kulafoods app works Building healthy communities, one city at a time Launching in LA and NYC in the near future Growing up on an organic farm How the way we eat affects everything else we do Do we want to eat ingredients or chemicals? Urban agriculture is the future The future of Kula What it was like at Ting’s dinner table growing up   Resources: Learn more at kula.ai Check out the app: kulafoodsapp.com Connect with Kula: Instagram | Facebook | Twitter   Ting Feng’s Bio: CEO & Co-founder of Kula Ai & Kulafoods App - An Australian based Agriculture tech startup that's creating innovative technologies to help communities discover healthy food vendors nearby. Prior to Kula, Ting has over 13 years experience in business development. Ting is also a meditation yin yoga teacher who loves to cook and has her own edible garden at home.    Kula AI is an Australia based startup. We are creating a new way to feed the world through our innovative technologies. Our @Kulafoods marketplace app helps you discover healthy food nearby from farm fresh to restaurant meals. We are also launching @KulaHarvest a series of A.I-driven urban farming home products that enable you to grow organic food effortlessly and affordably.   The word “Kula” means community in the Sanskrit language and we believe the access to nutritious food should be a basic human right. In the pipeline, we are also creating our not-for-profit Kula Foundation where we hope to empower those in low economic communities around the world to grow and sell their own food through our technologies.  Just Forking Around is produced by Podcast Masters

From the moment you park to dine at the Malibu Farm Pier Cafe, you get the Malibu vibe: fresh, old, new, exciting, chill, and dreamy... and it only gets better from there.   After a short stroll, you’re in the restaurant and it feels like Massachusetts has drifted to the West Coast; a little bit of Martha’s Vineyard sprinkled with Chatham charm. And like the Vineyard, this isn’t a cheap trip – but it is forkilicious!   Debi’s order: crab cakes with caper aioli sitting gently on a bed of tomatoes and arugula Fried egg panini with bacon Grass-fed beef burger on a brioche bun with Havarti cheese, pepperoncini aioli, tomato, arugula, red onion, and cabbage slaw Swedish mini pancakes with raspberries   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at malibu-farm.com How many dropping silverware were you able to identify? Let me know in an email & I’ll enter your name into a t-shirt raffle giveaway: dsalty00@gmail.com Just Forking Around is produced by Podcast Masters

Matthew Mabel is the president and organizational development team leader of Surrender, a boutique restaurant consulting firm that helps restaurateurs run successful businesses and live happy lives.   “Why aren’t restaurateurs as good to themselves as they are to their guests?” –Matthew Mabel   If you’d ask Matthew what a successful business was back in 1991, when he started Surrender, he probably would have had some numbers and metrics, possibly even a graph. But today he has a new barometer for success: happy and loyal guests, happy and fulfilled employees, and ownership that can live a flexible life that has everything they need so that they can enjoy the rewards of their success.   And let me tell you, as someone who worked in the restaurant biz for years, self-care is not often your highest priority – but it should be! And when restaurateurs work with Matthew, they really are working on themselves just as much (if not more) than they are working on their businesses, and in the end, they’re collaborating to make the industry a better place for everyone.   “My life’s work has been advising owners of independent, successful, multi-unit restaurant companies, improving their businesses and their lives – because I think it’s important to do both simultaneously.” –Matthew Mabel   We also discuss: The 4 secrets of great restaurant ownership Restaurants are a reflection of how the owner shows up Balancing change with consistency We’re really in the branding business, not the restaurant business Why we need to be aware of the difference between a guest and someone in the restaurant biz Choosing the right location Systemizing your restaurant culture The definition of restaurant culture Operating a food truck as a brand extension The recipe for a happy & successful restaurateur   Resources: Learn more at surrender.biz Connect with Matthew: Facebook | Twitter | LinkedIn Read Matthew’s blog post: “Four Secrets of Restaurant Ownership”   Matthew Mabel’s Bio: Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting.   “At Surrender, I function at my greatest capacity by serving others,” Mabel said. “We open up possibilities for people and create value in our client companies. As a result, we have established wonderful relationships with our clients.”   As a restaurant industry analyst, Mabel has been quoted extensively in the media about both industry and management issues. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.   He is a Trustee of the Texas Restaurant Association Education Foundation, where he serves on the Executive Committee and is Chairman of the Restaurant Education Committee.  He has served on the Board of Directors and Executive Committee of the Greater Dallas Restaurant Association (GDRA). In 2003, he received the association’s President’s Award to recognize work he performed in organizational development as part of the GDRA’s launch of a major regional culinary and restaurant management education initiative. That initiative has resulted in 75 Texas Pro Start Programs, providing culinary and restaurant management education in High Schools around North Texas.   Mabel is an experienced and talented entrepreneur, teacher, leader and communicator, who has started companies from scratch and re-invented existing business from within. Each step of his career has contributed to his ability to help others grow their businesses while having personal freedom and flexibility.   Mabel’s forthcoming book, Beyond Business, communicates techniques used by Surrender to improve companies, careers, and lives. It includes many success stories about Surrender’s work with various clients. Read a sample chapter.   Modern Luxury featured Mabel and his career from concert promoter to connoisseur and advisor. The award-winning publication presents a monthly search for the finest in fashion, dining, entertainment, and travel. Read the article. Just Forking Around is produced by Podcast Masters

Today we’re chatting with a true food pioneer, Patrick Smith, who is on a crusade to make wellness a sustainable, scalable business model that celebrates local flavors, local chefs, local ingredients, and small carbon footprints – one meal at a time.   “Helping people make the connection between food and health is one of the biggest challenges of the century.” –Patrick Smith   Patrick is the Founder and CEO of Territory Foods, and he’s using his expertise from the software space to develop a unique food delivery platform that’s doing more than just saving people time by providing delicious, ready-to-eat meals. It’s also increasing sustainability, reducing food waste, and fighting the chronic illnesses that accompany nutritionally incomplete diets (and cause Americans to waste millions of dollars every year).   So what can you expect when you order from Territory Foods? Local artisan chefs using fresh, local ingredients and assembling nutritional meals within minutes of their final destination. It is currently available near D.C., Dallas, Southern California, or the Bay Area.   “40 percent of the U.S. population is a member of a food tribe.” –Patrick Smith   We also discuss: What is a food tribe? The catalyst for starting Territory Foods Restaurants aren’t optimized for diet, they’re optimized for taste How the business model reduces food waste Aligning customer health & planetary health Why Territory has different menus in different areas of the country How ordering your meals on Territory works Why Patrick gives customers the option to purchase a la carte or by subscription Who makes up the local Territory Food teams How Territory uses data to optimize the service Patrick’s previous life as a social worker   “You start with culture, then you start with values, then you build a product, then you build a business.” –Patrick Smith   Resources: Learn more at territoryfoods.com Connect with Territory: Instagram | Facebook | Twitter Antifragile by NASSIM TALEB   Patrick Smith’s Bio: Patrick is the founder and CEO of Territory. A seasoned entrepreneur, Patrick has founded and built companies that at their core use technology to transform inefficient industries. He started Territory in 2011 to deliver delicious, healthy food that’s locally sourced and intentionally prepared by a network of independent chefs. Under his leadership, Territory has delivered more than ​3 million nutritious and great-tasting meals to customers in more than 500 locations encompassing the San Francisco Bay Area, Los Angeles and south through San Diego, Baltimore and the Washington D.C. area, and Dallas/Fort Worth.   Prior to Territory, he previously co-founded and served as COO of Market Hardware Inc., a company that helps local service providers (e.g. doctors, lawyers, plumbers, electricians) transition to online marketing. The company was acquired by IAC subsidiary ServiceMagic.com in 2009. Patrick began his career as the co-lead of the software development practice of Adrenaline Group, which built eStudentLoan’s online marketplace as well as platforms for The Motley Fool, Linuxcare and PetSmart.   Patrick is a leader in the growing D.C. entrepreneurial community. He co-led the D.C. Lean Startup Meetup, one of the largest lean startup groups in the U.S. ​He also organized TEDxPotomac, a local TED event with 400 attendees and 20 speakers.   Patrick’s own health transformation, sparked by changes in his eating and fitness routines, led him to the idea for Territory and continues to fuel the company’s mission. Just Forking Around is produced by Podcast Masters

Welcome to the very first forkisode! These tasty little audio snacks will be released every other Friday, celebrating my favorite restaurants in the LA area with a story.   The star of today’s story is Little Prince, Ari Taymor's pop-up turned permanent restaurant. The setting is Main Street, Santa Monica. The plot is classy, cozy, and a little French, with Californian simplicity sprinkled on top for flavor.   Debi’s brunch order: Market fruit plate with coconut yogurt and honey Smoked salmon hash with seaweed hollandaise, crispy potatoes, and a slow-cooked yolk Tuna taurine on bread with vegetables   Are you ready for an adventure?   Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at justforkingaround.net/lafoodadventures.   Resources: Make a reservation at littleprince.la How many dropping silverware were you able to identify? Let me know in an email & I’ll enter your name into a t-shirt raffle giveaway: dsalty00@gmail.com Just Forking Around is produced by Podcast Masters

I am so excited to be kicking off season two with an absolutely delightful guest: Daphne Maxwell Reid – AKA Aunt Vivian from The Fresh Prince of Bel-Air. And as you’ll learn in this episode, Daphne is so much more than just Aunt Viv.   But before I get into Daphne’s incredible story, I want to share a little bit more about why I decided to start season two of the show. It wasn’t just for a fun Summer break – I went to Costa Rica for that ;) – it was so that I could make the show even better and introduce a few changes. Speaking of which...   Just Forking Around now has two more episodes every month! In the new bite-size Friday Forkisodes, I will be not just reviewing but celebrating my favorite restaurants in the LA area. I’ll paint a word picture of everything you will experience in the restaurant: the colors, the smells, the lines, the vibe, the energy, the company, and of course, the food! So even if you don’t live in LA, it’ll be just a forking good story, without the trappings of a traditional restaurant review.   “Everything that you do is basically walking through another door, and either the door closes or it remains open. It represents opportunity and adventure and curiosity, and it’s just a metaphor for life! So I continue to take pictures of doors and portals and try to share that philosophy.” –Daphne Maxwell Reid   Now, back to today’s pioneering guest: Daphne Maxwell Reid! This woman is inspirational, motivational, and a true Renaissance woman. She’s the author of five books ( a cookbook called Grace + Soul & Mother Wit and four books featuring doors around the world), a seamstress who created of the Daphne Style clothing line, a photographer with “Fresh Prints,” and obviously an accomplished actor.   So if you thought Aunt Vivian was cool, just wait until you learn more about Daphne Maxwell Reid!   “You can find out why you should be in the kitchen, you should find out how to bring your family together over the table... and you can find recipes and stories from the people from whom I got those recipes!” –Daphne Maxwell Reid   We chat about: The Maxwell dinner table growing up: conversation and community What you’ll find in Grace + Soul & Mother Wit: A Cookbook Spiced with Personal Memories What is mother wit? Enjoying the tastes of different cultures Expressing love through food Growing heritage seeds on her Virginia farm & supporting other small, family farms Setting up a pantry & kitchen for everyday use The power of a bowl of guacamole Enhancing her mother’s waffle recipe Traveling around the world Why Daphne is fascinated with doors Daphne’s pioneering experiences at Northwestern, during the civil rights movement, and beyond Why Daphne is such a strong supporter or Virginia State University Working with Will Smith How she almost passed up the opportunity to be on Fresh Prince Being a seamstress since the age of 9 Find Daphne's “Elephant Butter” recipe on page 24 of her cookbook (a combination of chicken liver, garlic, thyme, bay leaves, salt, three sticks of butter, and cognac)   “Joy & Purpose: Everyone should have that in their lives!” –Daphne Maxwell Reid   Resources: Check out daphnemaxwellreid.com Connect with Daphne: Facebook | Instagram Grace + Soul & Mother Wit: A Cookbook Spiced with Personal Memories   Daphne Maxwell Reid’s Bio: Everyone remembers Daphne Maxwell Reid as an iconic TV mom of the 1990s, from her three seasons as Aunt Vivian on “The Fresh Prince of Bel Air.” These days Reid is a Renaissance woman, respected artist and designer, and education activist. Working from her home in Virginia, and still happily married to pioneering television actor/producer/writer/director Tim Reid (“WKRP in Cincinnati,” “Frank’s Place”), Daphne Maxwell Reid is living proof that a passion for creativity and a dedication to hard work can ensure a lifetime’s worth of success.   Breaking new barriers is nothing new to Reid, who decades ago became the first African-American homecoming queen at Northwestern University and shortly thereafter one of the first African-American women to appear on the cover of Glamour magazine. But many fans of her modeling and acting career probably don’t know that Reid is a lifelong shutterbug, a hobby passed down by her father that has now become a focal point of her career. With five books and 5 annual calendars already published, Reid specializes in fine art photography that features doors and doorways from around the world, including Cuba, Venice, France, China, Germany, and Belgium. Now she’s added to her publishing resume with her first cookbook, “Grace + Soul & Motherwit,” which offers her favorite recipes spiced with personal memories and reflections from her life and travels.   Reid has also been a seamstress for much of her life, creating many of her own outfits and costumes as a young actress and model, and has now developed those skills into an exclusive, custom clothing line called Daphne Style, making Chinese silk brocade jackets that are wearable works of art. She also keeps busy as the Host of Virginia Currents (PBS), and as a spokesperson for Virginia State University, a historically black college/university (HBCU), doing outreach, public relations, and speaking engagements that allow her to preach the importance of education and career prep for students of color.   A thoughtful, inspiring, and fascinating professional with over five decades of experience, Daphne Maxwell Reid continues to demonstrate that mastering a new skill is always possible for an artist with a generous spirit and self-determination. Just Forking Around is produced by Podcast Masters

Today I want to share a very special toast with all of you, so let’s raise our glasses to celebrate Season 1 of Just Forking Around. We’ve spent 75 episodes talking to some of the incredible people who grow, craft, brew, serve, and create the food & beverage we all love – and we’re just getting started!   I’ll be back on September 18th for SEASON TWO with new guests, new tales, and new Friday Forkisodes, a delectable bonus audio snack that will bring you even more stories and suggestions based on my weekly food adventures.   I’ll see you in September! Resources: Follow my food adventures on Facebook: facebook.com/debi.saltzberg Connect with me on Instagram: @forkingpodcast Just Forking Around is produced by Podcast Masters

In 1990, you had to go out to Queens if you wanted a Halal meal in New York City. So the three original Halal Guys – Muhammed Abouelenein, Ahmed Elsaka, and Abdelbaset Elsayed – opened up a food cart for all of the hungry taxi drivers. Today, that food cart has grown into a fast casual restaurant with new locations opening up throu ghout the world – an entrepreneurial success story if I’ve ever heard one!   To learn more about this incredible story and how The Halal Guys is growing like crazy today, I sit down with Ahmed Abouelenein, CEO of The Halal Guys and son of one of the founders.   “During all these years, day and night, The Halal Guys was there for our customers. Whenever customers came to us, we were there. And that’s not something everyone did. During hurricanes, snow storms, all of that – we were there!” –Ahmed Abouelenein We also discuss: How the original food cart found a huge and hungry audience What does “Halal” mean? Growing up in Egypt Working at the original cart during the summers The restaurant’s distinctive yellow branding was actually taken from NYC cabs! The Halal Guys were the only cart open in the city during Hurricane Sandy What’s on The Halal Guys menu The distinctive Halal Guys “white sauce” Beginning to franchise with Fransmart in 2014 Just four years after beginning to franchise, the Halal Guys currently has 76 locations open!! The Halal Guys name actually didn’t exist until around 2006 How they monitor and assure that all of their product is genuinely Halal The biggest challenges that Ahmed runs into Resources: Find a Halal Guys near you: thehalalguys.com/locations Facebook: facebook.com/TheHalalGuys Instagram: @thehalalguys Twitter: @halalguys Ahmed Abouelenein’s Bio: Ahmed Abouelenein is the CEO of The Halal Guys and son of one of The Halal Guys founders, Mohammed Abouelenein.  Ahmed grew up working the original cart on 53rd and 6th and in 2007, became CEO. Since then, he has grown the concept to more than 70 locations within North America, Indonesia, South Korea and the Philippines through franchising with Fransmart. Just Forking Around is produced by Podcast Masters

Motivation, inspiration, sweet scenery: this episode has it all! And that’s because we’re talking to Shannon O'Donnell, a responsible tourism advocate who was named a National Geographic Traveler of the Year for her work helping travelers use grassroots tourism as a force for good. Shannan accomplishes this through Grassroots Volunteering, the world’s largest database of social enterprises empowering travelers to connect to causes and communities in the places they travel, and her book The Volunteer Traveler’s Handbook.   Shannon also founded A Little Adrift, a massive resource for travellers spanning more than 100 countries and tens of thousands of readers. For all those aspiring travelers out there who have “a trip around the world” tucked away in their bucket list, this site is a resource that makes international travel a reality.   “Curiosity: the single best way to discover the greatest things in life!” –Shannon O'Donnell   We also discuss: Shannon started travelling in 2008... and then never stopped What it took to start A Little Adrift 10 years ago, as an early female travel blogger How wi-fi and 3G changed travel Why Shannon wrote The Volunteer Traveler’s Handbook Connecting to cultures through food How you, me, and we can travel in a way that builds and supports the world community How American consumption and production is changing behaviors in Oaxaca, Mexico (and not changing other traditions) Standout snacks from Shannon’s travels Travelling as a vegetarian What exactly are social enterprises & what makes a good one? Conscious purchasing habits Shannon’s next project, a book about using travel as a force for good   Shannon’s Recipe for Transformative Travel:   Find the way you’re going to connect: a social enterprise, through food, whatever. Stay curious and ask questions. You have to genuinely want to learn! Find a way to leave the place you travel better than when you arrived.   Resources: Learn more at alittleadrift.com Want to make a difference? Check out grassrootsvolunteering.org The Volunteer Traveler’s Handbook by Shannon O'Donnell   Shannon O'Donnell’s Bio: Shannon O’Donnell is a responsible tourism advocate and was named a National Geographic Traveler of the Year for her work helping travelers use grassroots tourism as a force for good.   Through her writing, photography, and speaking she shares stories that encourage other travelers to not only explore the world, but to understand how travel impacts local communities and cultures.   She founded both A Little Adrift and Grassroots Volunteering, which is the world’s largest database of social enterprises empowering travelers to connect to causes and communities in the places they travel. Just Forking Around is produced by Podcast Masters

Mike Kelly is the creator of Papa Bear’s Nut Butter (and the titular Papa Bear). He started the business for a simple reason: he loves nut butter! It’s something for the healthy people out there who appreciate life’s indulgences.   But here’s a funny little thing about this conversation – just days after our interview, some big changes happened in Mike’s life and business: Papa Bear’s is actually dissolving! Mike is partnering with up with two other people to start a new food brand focusing on a more diverse (but similarly healthy) product line.   “I wasn’t afraid of losing money... I was more afraid of saying I never tried” –Mike Kelly   While we do talk a lot about Papa Bear’s products in this conversation, the main focus is really product development, entrepreneurship, and online sales – and, critically, knowing when to pivot. So you can think of this episode as a time capsule of the moment right before a Mike’s big pivot, containing all of the insight and information he’ll take from years of Papa Bear’s and apply to his new endeavor.   One last thing – I first met Mike a few weeks ago at a General Assembly Food & Technology event in Santa Monica. These awesome adult education centers are scattered around the country and if you have an opportunity, I highly suggest checking out their incredible events. You never know who you’ll meet!   “To not taking ourselves so fucking serious all the time.” –Mike Kelly   We also discuss: Transitioning from farmer’s markets to Amazon Meeting at General Assembly Testing products + flavors Why they changed from Papa Bear’s Kinda Healthy Nut Butters to Papa Bear’s Nut Roasters The secret trick to getting all of the butter out of a jar Creating Churro Butter (and getting emotionally attached to it) Scaling up a food product business when you make the food by hand Your food is only as good as your ingredients Personifying Papa Bear Demolition Man, Taco Bell, and Amazon Marketing a product on Amazon Mike’s nuts being organic How Mike chose the name Papa Bear Advice from an entrepreneur who’s made a lot of mistakes Mike has touched every single jar of Papa Bear’s, in one way or another – Wow!   Mike’s Game-Changing PB&J Recipe: Ingredients: Dave’s Killer Bread Your favorite flavor of Papa Bear’s Your favorite Jelly Banana   Directions: Put 2 slices of Dave’s Killer Bread in the broiler until they are toasted to your preference Put peanut butter on the toasted side of one slice & jelly on the toasted side of the other slice Put banana on the the side with peanut butter Combine the slices into a sandwich and you have a sandwich that’s soft on the outside and crunchy on the inside!   Resources: Check out Papa Bear’s Nut Butter Connect with Mike: Instagram | LinkedIn Read: "3 Pieces of Advice From an Entrepreneur Who's Made A Lot of Mistakes" Check out General Assembly   Mike Kelly’s Bio: Mike ‘Papa Bear’ Kelly grew up in a small Jersey Shore town. As a College Football Player at the University at Albany, Mike consistently turned to various nut butters for a quick, healthy, protein packed snack. Post college, Mike moved to California where he started producing nut butters out of his home kitchen in Santa Monica using different nut combinations and a unique roasting process. Rather than adding additional sweeteners and sugars Mike chose to change the method in which nut butter is traditionally produced to create a unique product packed with flavor that doesn’t kill you nutritionally. Check out the full line at iLovePapaBear.com or on Amazon! Just Forking Around is produced by Podcast Masters

Today we start our show off with a toast to breakfast for lunch – one of the delicious concepts that Columbus-based Piada Italian Street Food is experimenting with right now.   Our guest, Matt Eisenacher, is the Chief Concept Officer for Piada Italian Street Food. It’s a great title, and it means he oversees the branding, marketing, IT, and business development efforts as the restaurant expands nationwide. Matt joined Piada in 2013, when they had 16 restaurants open, and has overseen a LOT of growth already. PIada now operates 42 locations across 7 states, offering a healthy and convenient option for today’s hectic world.   Piada’s fast-casual, Italian-inspired concept is perhaps best represented by its namesake dish: the piada, a thin Italian flatbread (cooked on a stone right in front of you) wrapped around the same delicious meats, herbs, cheeses, and vegetables you might get from the most popular food carts and corner markets in Rimini, Italy.   “People aren’t buying food – they’re buying an experience, they’re buying the person.” –Matt Eisenacher We also discuss: What is the Piada concept? Scaling a company Leveraging technology to improve the guest experience Crafting the guest’s journey The peasant food that inspired the piada Working in a test kitchen A day in the life of Matt Eisenacher Building a culture of decentralization Testing the concept in different markets How a profit-sharing plan gives the local chefs and partners running each restaurant ownership Learning how to introduce your menu to customers Resources: Check out mypiada.com Follow Piada on Instagram: @piadaitalianstreetfood Connect with Matt: Twitter | LinkedIn Matt Eisenacher’s Bio: Matt Eisenacher is currently the Chief Concept Officer for Piada Italian Street Food based in Columbus, Ohio.  Piada is an upscale, Italian inspired fast casual eatery serving a Chef driven menu in a fast, high energy setting.  Matt is responsible for the branding, marketing, IT and business development efforts as the concept expands nationwide.  He joined Piada in 2013 at 16 units and has helped grow the brand to 42 units across Ohio, Indiana, Michigan, Pennsylvania, Texas and Minnesota.   Prior to joining Piada, Matt spent 12+ years in the Consumer-Packaged Goods industry across a variety of food & nutrition brands working for Nestle USA, PricewaterhouseCoopers LLP and Abbott Nutrition.  Matt received a Bachelor's degree in Finance and Management from Ohio University and his MBA, specializing in Marketing, from The Ohio State University. Just Forking Around is produced by Podcast Masters

Today we raise our glasses to the Taco Touchers out there, which is what you call the amazing people that make your food with love at Joe Kahn’s Condado Tacos.   Joe worked as everything from a busboy at Sizzler to a roller skating server to restaurant manager before he and his wife came up with the idea for Condado Tacos, the go-to taco joint for Columbus that is quickly growing through the Midwest. They specialize in creating unique (stuffed) tacos, guacamole, and margaritas at affordable prices, and they’ve perfected the build-your-own model over the past four years.   Joe has a great perspective on the food industry after years of diverse experiences, and it’s honestly remarkable he’s able to make such delicious, hand-made food for exceptionally reasonable prices.   “I wanted to make a place that I could afford and go multiple times a week, not just once a month. To us, everything is all value-driven.” –Joe Kahn We also discuss: Creating the restaurant concept (over about half a bottle of whiskey) The mouth-watering rotating specials, like June’s Flying Hawaiian Queso (​Applewood smoked bacon sautéed with fresh pineapple smothered in Condado's queso blanco. Garnished with our signature jackfruit bbq sauce and diced green onions), Kimchi Guacamole, and Breaded Buffalo Cauliflower taco. The six restaurants currently open + the four slated to open before the end of 2018 What it was like at the Kahn dinner table growing up Tequila is on the rise! Creating a culture that makes your employees happy (and thus, your customers happy) How Joe makes choices & chooses the right locations Joe’s restaurant mentor Resources: Check out condadotacos.com Connect with Condado: Facebook | Instagram Joe Kahn’s Bio: Joe Kahn created Condado Tacos in 2014 after having worked in the restaurant business for many years. Joe began his restaurant experience as a busboy at Sizzler in Chicago. After bussing, washing dishes, and serving at several more restaurants, Joe went all the way to Colorado for his first bartending experience (but not before he spent some time as a roller skating server in Boulder).   Joe returned to Chicago at 23 to bartend at The Outpost in Wrigleyville, where he soon found himself in management. From there, Joe began consulting for new restaurants and found his way to the idea of Condado. His goal was to create a relaxed hangout spot focused on menu innovation and delicious, made-from-scratch ingredients where people could enjoy good food that also wouldn’t break the bank. The result is Condado Tacos, Columbus’ go-to taco joint that is quickly growing throughout the Midwest. Just Forking Around is produced by Podcast Masters

Formerly an architect and marketing consultant in Italy, now a production designer and private chef in LA: today’s guest, Alessandra Manias, is just bursting at the seams with passion and creativity.   Alessandra started Saor Project with her husband, Gianluca Zago, to share the origin of ancient Italian culture, particularly northeastern Italian cuisine, with a wider audience. The real Italian traditions are based on a peasant culture and poor food, which is disappearing in the modern world. Through private dinners, forking awesome events, and a mouth-watering blog, Saor offers Italian dishes and traditions that are slowly disappearing and very important to preserve.   “The food has to be really good, the presentation has to be good – but everybody has to be happy!” –Alessandra Manias   We also discuss: The lovely spritz we enjoy during our conversation (Prosecco, aperol, & sparkling water) Creating SAOR Project with her husband, Gianluca Seeking out food from the Northeast region of Italy Delicious smoked cheeses Differences between the cuisines in different regions of Italy Alessandra’s favorite spots to shop in LA Making fresh bread & pasta Once a month, Alessandra opens up her apartment for a lovely meal (sign up on MeetUp) The geography of Italy Why Alessandra and her husband are pursuing this passion project The peasant culture behind Italian food   Alessandra’s Top Secret Crostata Recipe:   Ingredients:   2 cups of flour ½ cup of sugar 1 egg ~150g of Unsalted butter 1 tsp of Italian yeast (Alessandra uses Paneangeli) A little bit of vanilla extract OR a little bit of lemon zest   Directions: Mix everything If it’s too dry, add a little bit of milk Put in freezer for 10 minutes Arrange dough in pan Bake for 30 minutes at 350 degrees If you want, you can serve with whipped cream on the side   Resources: Learn more at saorproject.com Connect: Facebook | Instagram | Twitter Join the Meetup Group: LA Italian Dinner Experience - Saor Project   Alessandra Manias’ Bio: Alessandra was an architect and consultant in Italy, and now she’s a production designer and private chef in Los Angeles. Alessandra is a creative person that expresses herself in many ways: design, art and food. She created SAOR Project with her husband Gianluca, a company about private chef service. Alessandra is the main chef, but she also collaborates with other chefs.    She started to cook when she was 12 years old, taking recipes and secrets from her mother and grandmother. Just Forking Around is produced by Podcast Masters

Birk O'Halloran leads us in a toast to “getting drunk with the right people at the right time” – and it’s so forking appropriate for this episode (and, heck, the past 68 episodes too)! Birk is the owner of winemaker Iconic Wine, the author of Eat Ink, and a former sommelier.   When Birk started writing Eat Ink, he was trying to answer an age-old question: Why do all chefs look like pirates? It ultimately became a cookbook, but it began as a photo story about tattoos, misfits, and the culinary world. He didn’t come up with a definitive answer to his question, but he did come away with a book full of delicious recipes and incredible photos.   “I like to say I owe my whole career to getting drunk with the right people at the right time.” –Birk O'Halloran   We also discuss: Slowly drinking his way up the supply chain Why the younger generation is currently making wine like their grandparents The wines they make at Iconic Wines: Heroine, Sidekick, and Secret Identity Geeking out on comics & recruiting comic artists to create wine labels Making a delicious and affordable wine, Sidekick The decision factors that go into why people buy a wine Being a Virgo Selling things you’re passionate about The three ways to get into owning a wine brand Working with Pour Management Why affordable wines have to be produced in a large volume Pouring wines at charity events   Resources: Check out iconicwine.com Connect with Birk: Instagram | Twitter Eat Ink: Recipes. Stories. Tattoos.   Birk O'Halloran’s Bio: Birk O’Halloran founded Iconic Wine with a focus on producing world-class California chardonnay. Since the first release in 2010, the wines have been very limited, but have found their way to some of the top restaurants in the country including Eleven Madison Park, Saison, Husk, Daniel and Tribeca Grill. The top wines remain very limited, with as little as 50 cases of the top cuvée produced per vintage. In fall of 2015, Iconic expanded production. The new series “Sidekick” was created with the goal of producing that great everyday wine under $20 a bottle.   A continuing entrepreneur in the wine industry, O’Halloran has also opened three fine wine shops, is the published author of Eat Ink, a photo essay and cookbook that explored the tattoo culture in the professional chef industry, and in 2017 founded Pour Management, an international winemaker talent and marketing agency where he advises and invests in new winemaker talent the world over. The first project under Pour Management, a collaboration with Tuscan based winemaker Tim Manning called Vinaccio, will be released August. Just Forking Around is produced by Podcast Masters

Nik Hawks & Lee Selman are the co-founders of Paleo Treats, and let me just say: you do not have to be paleo to enjoy these forking delicious snacks!   These two are a really cute couple and wonderful business partners, with wild backgrounds. Nik is a former Navy SEAL and serial entrepreneur who is really just a badass, genuine, and sweet guy. Lee is pretty much an adventurer-turned-artist and entrepreneur, having previously lived in Nicaragua during the Iran-Contra war and co-founded an expedition company in West Africa.   So, basically, they’re forking awesome people with an exceptionally delicious business!   “Paleo is a diet based on evolution… We’ve evolved to eat certain types of foods, and your body kind of thrives on that type of stuff.” –Lee Selman   “We started to see that there was much more to this healthy Paleo lifestyle than just what we ate or how often we didn’t eat.” –Nik Hawks   We also discuss: The definition of Paleo Agriculture is only 10,000 years old, a blip in the timeline of human evolution Paleo is a lifestyle, not just a diet The seven pillars of paleo Getting introduced to paleo & how it improved their health Lee’s favorite Paleo Treat, the Cacao Now! Nik’s favorite Paleo Treat(s), Mustang Bar & Bandito Shipping food Creating new products Lee’s diverse background: camel handler, ManRabbit, & Filipino street fighting Paragliding with falcons   Nik & Lee’s Recipe: Cock & Balls Pancakes   Ingredients:   1 banana 2 eggs Vanilla Nutmeg Sugar Coconut oil   Directions:   Blend the banana, eggs, vanilla, nutmeg, and sugar with an emulsion blender to create your pancake batter Fry the batter in coconut oil (make pancakes about the size of your palm   Resources: Learn more at paleotreats.com Connect with Nik & Lee: Instagram | Facebook | Twitter Check out Lee’s Art: ManRabbit   Nik’s Bio: Nik Hawks is a former Navy SEAL, serial entrepreneur, and co-founder of Paleo Treats, a real food dessert company based out of San Diego, CA. He and his wife Lee founded the company in 2009 focusing on strict Paleo ingredients and phenomenal taste. Paleo Treats was a winner for Top 10 Small Businesses in the US from FedEx, and has won multiple awards for best treat or dessert from Paleo Magazine.   Nik has a history of adventure and a curiosity to explore the potentials of human performance. He has worked with Red Bull as a performance consultant for their athletes and their coaches, and with FedEx as a member of their Entrepreneur Advisory Board. Among his friends he’s known as a “human cattle dog”, a reference to his high energy and intense commitment to the job at hand.   When he’s not working on Paleo Treats, you can usually find him reading a book, paragliding in San Diego or hanging out with his dogs, Birdie, Norton, and Marvel.   Lee’s Bio: Lee Selman is an artist, serial entrepreneur, and co-founder (2009) of Paleo Treats, a real food dessert company based in San Diego, CA.   Paleo Treats was selected as one of the top ten small businesses in America in 2015 by FedEx and has won multiple awards for best treat or dessert from Paleo Magazine. In 2017, Lee served as consultant for the United States Healthful Food Council.   An adventurous spirit, Lee lived in Nicaragua during the Iran-Contra War, was a professional camel handler on the largest camel farm in the world, and co-founded and ran an expedition company in West Africa.   When she’s not running the numbers or strategizing for Paleo Treats Inc, she creates art with a partner under the name ManRabbit.   Lee also practices filipino street fighting with stick, sword and knife under the tutelage of Roy Harris. Just Forking Around is produced by Podcast Masters

Chef Sandy Siles is one of the best chefs in Costa Rica. He is Costa Rica’s Ambassador of National Gastronomy and the chef at the incredible Shambala Restaurant. He cooks with a really unique combination of flavors and techniques, resulting in some of the best tasting dishes you’ve never seen before.   On top of that,  Chef Randy Siles runs a Foundation named Artesanos de la Gastronomia or Gastronomic Artisans, where he mentors young people in Santa Teresa and gives them the opportunity to develop high culinary skills.   “I use everything. There’s nothing in the sea, nothing on the Earth. All produce. It’s sustainable.” –Chef Randy Siles   We also discuss: Mentoring his young apprentices Being the chef for the president Chef Siles’ unique cooking style Being mentored by Richard Neat Planning menus daily Sourcing produce from Hacienda Okhra Costa Rica is 5% of the world’s biodiversity! The Gastronomic Guide The Cook like a Tico program What you can expect to eat at Chef Randy’s restaurants Chef Siles’ dream of a one Michelin star restaurant in Costa Rica     Resources: Learn more about Chef Siles: http://www.enchanting-costarica.com/costa-rica-travel/chef-randy-siles-turns-up-the-heat-on-costa-rica-food-and-travel/ Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Chef Randy Siles’s Bio: Award-winning and gaining international celebrity status in his role as Costa Rica’s Ambassador of National Gastronomy, Randy Siles is loving life as a top chef in Costa Rica. He lives and works steps from one of the country’s prettiest beaches, sharing his passions of surfing with creating inventive sustainable cuisine at Hotel Tropico Latino in Santa Teresa, Costa Rica. Yet lately, Siles is spending almost as much time on an airplane as he is in the kitchen.   As Costa Rica’s Chef Ambassador for the National Plan of Sustainable and Healthy Gastronomy, Siles has been traversing the globe giving cooking lessons at international travel shows like the New York Times Travel Show in January. Food bloggers from around the world have been invited to “Cook Like a Tico” with Siles, who surprises them with innovative Costa Rican recipes using traditional and sustainable ingredients.   Specialty dishes he has created at the travel shows include fresh fish ceviche with mango, rice pudding (arroz con leche) in crème brulee style with pineapple, picadillo of chayote with indigenous purple corn and pork, and his squash and farro salad. Check out Siles’ very creative menu at Shambala Restaurant in Hotel Tropico Latino on the beach in Santa Teresa. Why should tourists come to Costa Rica for the food? Siles says: “We have the freshest products here in Costa Rica – fish from two oceans and thousands of rivers, fresh vegetables and fruits, and fresh meats farmed locally. Our climate allows us to grow anything and everything. And we are a small country so we can easily move products from one place to another.”   International fame aside, who is the man underneath the chef hat and how did Siles get his start as a rising star in the kitchens of Costa Rica’s gastronomic scene?   Growing up in Costa Rica’s capital city of San Jose, Siles said he first learned to cook from his mother, Elizabeth, who helped teach baking and pastry-making. Starting when he was about 8-years-old, Siles said he would climb up on a chair in their kitchen and help her make cakes. “I was always was fascinated with cooking. When I was older and would travel around with friends, I would always cook for the group,” he remembered.   Siles received a diploma in gastronomy from the ARCAM Gourmet School in San Jose in 2007. Luck and talent led him to work for one year with two Michelin Star chef, Richard Neat, in Park Café in San Jose. “He helped me form my style and awakened my interest and talents in cooking,” said Siles of his mentor.   Then, Siles’ life changed forever when he accompanied friends to the remote beach paradise of Santa Teresa on Costa Rica’s southern Nicoya Peninsula. “I loved it. I vowed to return, and did, to work in a hotel,” he said. “I loved the lifestyle and the spectacular beauty of the place. Surfing was always a dream in my life and I moved to Santa Teresa for that.” Now, at age 35, Siles has been the chef at Hotel Tropico Latino on the beach in Santa Teresa for six years. He focuses on using fresh, locally sourced, native products in his healthy menu that compliments Tropico Latino’s active Santa Teresa surf and yoga retreats, and natural spa.  When Siles is not cooking at Hotel Tropico Latino or traveling as Costa Rica’s Chef Ambassador, he loves to surf, run on the beach, and spend time with family. His daughter, Tamara, who turns 2-years-old in May, is “the light of my life,” he boasts.   He also likes taking “working vacations” where he offers to work for free as a chef in order to learn. So far, he has “vacationed” in Michelin star restaurants in Spain, France, Italy, and Japan. And just this month in Santa Teresa, Siles began inter-exchanges with cooking universities like the Montreal School of Catering and Tourism (École des métiers de la restauration et du tourisme de Montréal). Twelve students from Montreal are spending the month at Hotel Tropico Latino to learn about Costa Rican cooking and techniques.   Siles hopes to continue expanding his horizons and popularizing Costa Rica’s cuisine around the world, while at the same time keeping his paradise home in Santa Teresa close at heart. He said, “I work hard and always focus on my dreams, remember where I’m from, and keep shooting for the stars.” Just Forking Around is produced by Podcast Masters

Chef James Kelly, or Jim for short, is a Southern New Jersey boy who relocated to Costa Rica nearly a decade ago. He is now the Executive Chef & Owner of Soma Chef Services, in addition to being a Partner in La Buena Paleta (which produces coconut water-based organic fruit & vegetable ice pops with superfoods in them) and the Owner of Dos Santos Taqueria (a cantina and food truck).   Soma is absolutely incredible – a collaborative effort between Costa Rica's finest food, beverage, and event planning professionals specializing in world-inspired gourmet and ingredients driven by Latin cuisine.   “Every client has a different thing that they’re looking for & you have to suss out that vibe. If people just want you to put some delicious food on the table then you do that – but if they want a dining experience, that’s when it becomes interesting.” –Chef James Kelly We also discuss: Jim’s backstory When Jim arrived in Costa Rica Fusing Asian & Latin American cuisine Cooking for the climate Transitioning from restaurant chef to personal chef Creating a personalized dining experience for clients The difference between running a catering company in Costa Rica VS the U.S. The rules & regulations of running a restaurant and bar in Costa Rica Jim’s fully solar powered food truck Chef James Kelly’s Recipe: Ingredients: 4 seeded yellow aji chili peppers (or two tbsp of aji pepper paste) ¼ cup fresh-squeezed lime juice 2 tbsp fresh-squeeze orange juice 2 thins slices of ginger, cut against the grain 1 medium garlic clove, peeled ½ tsp Himalayan sea salt (or other quality sea salt) 1 tsp finely minced cilantro 2 tbsp extra virgin olive oil ¾ pound of any fresh fish (1 to 1.5 inches thick)   Directions: Clean the fish, pat it dry, and put it on a plate in the freezer for about 40 minutes. You don’t want it to freeze – just get firm. Add first six ingredients into blender After that is properly blended, continue mixing while slowly drizzling in the olive oil When the fish is firm, not frozen, take it out of the freezer and slice it thinly against the grain Arrange the fish on a plate, pour the sauce on top, and sprinkle cilantro on top of that Resources: Check out somachefs.com Connect with Jim on Instagram: @chef_jameskelly Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Chef James Kelly’s Bio: Executive Chef James Kelly and Head Chef Max Dean, Co-Founders of Soma Chef Services, work exclusively with local and organic produce, sustainably caught seafood, and cruelty & hormone free meats to create inspired, customized, seasonal menus for the most sophisticated palates. They are the first choice for foodie couples looking for a memorable and delicious dining experience.   Having a background in the art of Japanese cuisine and immersing himself in Costa Rican culture, Chef James Kelly has been refining his culinary skills for nearly 20 years. He describes his style of cooking as a fusion of Asian and Latin American, but most importantly his dishes are a perfect balance of freshness, lightness, flavor and texture.  He opened Restaurante Soma at the Milarepa Hotel in 2004, and at the request of his patrons he began offering personal chef services. Just Forking Around is produced by Podcast Masters

Georges Lefebvre is the magnanimous madman who created Hacienda Okhra, a concept community and farm located in the breathtaking hills of Las Delicias, just above the town of Mal Pais on the southern tip of the Nicoya Peninsula in Costa Rica. Although it started as a home for Georges and a few friends, this community has grown into an impressive business and they actually supply food for a good majority of the locals in the area.   This dream-like community features premium facilities, 106 acres of carbon-offsetting tropical forest, hidden waterfalls, a nature-immersed spa, yoga, hiking, horseback riding, meditation, and healthy organic cuisine – all located in the world’s largest Blue Zone. Everything is done naturally and on-site, combining peace and tranquility with futuristic and intelligent investment ideas.   “Basically, we took your great-grandparents garden and modernized it to today’s standards. We can produce a high yield on very, very little space with very, very little water.” –Georges Lefebvre     We also discuss: The world-renowned arugula grown at Hacienda Okhra How the farm is so incredibly efficient – In just 5-6 weeks, they’re able to produce 14 kilos of arugula in a 10x1.5 meter bed!! Why this farm could be repeated almost anywhere in the world Distributing produce directly to clients How Hacienda Okhra is giving incredible opportunities to local children Georges’s time as a restaurateur All the different crops grown at Hacienda Okhra The seeding & watering processes on these future farms Costa Rican pineapple production Being in the largest Blue Zone in the world The flora & fauna in this area A delicious recipe for arugula salad   Georges Lefebvre’s Arugula Salad Recipe:   Ingredients: Freshly cut arugula (preferably Okhra) Aged parmesan cheese Balsamic vinegar Olive oil   Combine all ingredients in a bowl, mix by hand, and then enjoy the most amazing arugula salad that you’ve ever had!   Resources: Check out haciendaokhra.com Facebook: facebook.com/Hacienda-Okhra-Farms-1220453224756368 Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Georges Lefebvre’s Bio: Hacienda Okhra Corporation is a Costa Rican Corporation owned by Georges Lefebvre who purchased over 43 hectares  (about 106 acres) of pristine property in this area of Mal Pais, Costa Rica. With the first phase of the project completed including roads and infrastructure the Hacienda Okhra Project is on its way to construct the second phase of its sustainable project.   Georges Lefebvre was born in France and spent most of his childhood between Paris, France and NYC, USA. Growing up between these two cultures assisted in Georges developing an interest in the finer things this life has to offer. In 1983 Georges graduated from an American School in Paris. After graduation Georges spent a short time in the French Military as an Airborne Commando before he moved to NYC where he opened a variety of restaurants over the next 12 years.   In NYC Georges founded the world famous Parisian restaurant Bilboquet and the Vigt-Deux Private Bar. He also opened a number of famous NYC cafes including Palallawest, Panino, Caffe Rosso and Il Baggote before relocating to Costa Rica in 1999. In 1999 Georges took his knowledge in fine dining to Costa Rica where he opened a Bilboquet Restaurant in the city of   San Jose. In 2003 Georges wanted to combine his culinary knowledge with sustainable food production practices so he started Hacienda Okhra where he has spent the past 10 years implementing the first phase of the project.   The Gardens at Hacienda Okhra are all unique and cater to the type of yield they are producing. The farmers use a variety of techniques including indoor vertical growing systems, outdoor raised beds of all different sizes as well as growing directly in the ground. The growers use a combination of mediums including fiber de coco, which is coconut fibers, natural compost from the farm, dirt from the ground, as well as the gardens compost and vermapost systems. The water is all gravity fed once it gets pumped up to a water tower that is drawing directly from a well. The system is designed as a natural reclamation system where all of the runoff flows directly into the outdoor gardens with any leftover ending up in the pond that feeds the well. Currently Hacienda Okhra is producing over 20 kilos of fresh fruit and vegetables for top tier restaurants and private chefs in the neighboring communities. Just Forking Around is produced by Podcast Masters

Today our guest leads us in a toast to meeting new people, the beautiful jungle atmosphere, and being able to do what we love and connect with people. It was the perfect toast to kick off my very first conversation with Rima Danielle Jomaa, AKA Rima the Jungle Girl.   Rima is an entrepreneur, licensed marriage counselor, and vegan lifestyle advocate. She’s really incorporated an incredible brand and lifestyle, inspiring and activating others to reclaim their health, happiness, and freedom through her podcast, coaching, retreats, and more.   “I’m a vegan simply because I want my actions and my words to align with my morals and ethics – that’s really all it’s about. It’s the best way that I’ve found to extend the compassion and love that I preach about and want for myself to all living creatures.” –Rima the Jungle Girl We also discuss: Doing what needs to be done to live a life that you love Earthlings, the documentary that changed Rima’s perspective on eating animals The difference between plant-based and vegan Managing vegan popups Yoga being helpful… but painful! Rima’s retreats The Gottman certification The 7 principles of making a marriage work The story behind “Rima the Jungle Girl” Working without relying on technology Watching & writing stand-up comedy Perceived problems The secret “MargaRima” recipe Resources: Check out RimaTheJungleGirl.com Connect with Rima: Instagram | Facebook | Twitter Follow Debi’s Costa Rican adventure on Facebook: facebook.com/debi.saltzberg Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Rima’s Bio: Rima is an entrepreneur, psychotherapist, vegan lifestyle advocate & yoga teacher from LA. She hosts the "The Rima the Jungle Girl" podcast from her jungle house in Santa Teresa, Costa Rica, where she lives the life of her dreams every single day. She hosts adventure, healing, and couples retreats around Costa Rica. You can find her at www.rimathejunglegirl.com or on Instagram @rima_danielle. Just Forking Around is produced by Podcast Masters

I had quite the adventure with Ryan Bickle, the owner and master brewer of Butterfly Brewing Company, a “hill-top jungle-brewery-butterfly-garden by the sea.”   The garden and nanobrewery are located in Montezuma, Costa Rica, on the southern tip of the peninsula. The beers are just forking delicious, but if that isn’t enough, you can enjoy them while taking in the view of countless neotropical butterflies. And if you want to see the place, you can check out the videos I took on Facebook: facebook.com/debi.saltzberg!   “We just want to make better beer at an affordable price. It has nothing to do with wanting to be a millionaire or having a Mercedes Benz on these dirt roads… you want to be successful though, and you want to have fun!” –Ryan Bickle We also discuss: Howler monkey balls Touring the garden & caterpillar lab The 17 different species of passion fruit Setting up the brewery 13 years ago Importing ingredients & equipment Moving from Oregon to Costa Rica Ryan’s brewing equipment & process Learning how to brew The most difficult part of running this business: paying taxes Resources: Learn more about Butterfly Brewing Co.: https://www.montezumagardens.com/deals-and-tours Check out the awesome videos I took on Facebook: facebook.com/debi.saltzberg Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Ryan Bickle’s Bio: Ryan Samuel Bickle was born on the 6th of March, 1981. He grew up in Pullman, WA,  a small college town in South Eastern part of Washington State, surrounded by rolling hills of wheat and barley.   At the age of nineteen, he moved to Portland, OR and quickly became a craft beer fanatic and IPA lover.   A passionate traveler and constant dreamer, Ryan traveled all around central America from 2000 to 2004 and fell in love with Costa Rica. He later convinced his family to invest in Costa Rica and eventually bought his property in 2005.   In December 2005 Ryan opened Mariposario Montezuma Gardens, a Bed and Breakfast and butterfly garden.   In 2012, Ryan officially started Butterfly Brewing Co., where they now make 8 different craft beers and 4 different craft sodas. In 2015, Ryan teamed up with a couple from Costa Rica/Oregon and started Cocina Clandestina, where you can find all of his beers and sodas on tap. Just Forking Around is produced by Podcast Masters

This is the first episode from my forking awesome Costa Rica adventure! I had the opportunity to sit down with Paige Cain, an Owner/Operator of Hotel Mono Azul – which means Blue Monkey. The hotel is family run, located in the heart of the lush Costa Rican rainforests and pacific beaches of Manuel Antonio.   Due to different resources, laws, and regulations, things in the food & hospitality world are done quite a bit differently in Costa Rica. Paige gives us a peek behind the curtain, sharing how she manages to deliver the best accommodations and meals available.   “I believe that hospitality is my gift. I just talk to guests and make sure they’re having a good time – and if that means going somewhere else, I’m okay with that!” –Paige Cain   We also discuss: Paige’s life before moving to Costa Rica What it was like moving to Costa Rica Navigating Costa Rican laws & regulations Fixing up the hotel Getting the hotel’s name from a four-year-old girl Why Paige rents out golf carts Travelling tips for Costa Rica Paige’s favorite recipe for the ultimate Costa Rican cocktail, the Guaro Sour   Resources: Check out Hotel Mono Azul: hotelmonoazul.com | Facebook Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Paige Cain’s Bio: I have always had a gift for hospitality and have wanted to own a BnB or hotel since I was a child.  When the real estate market went down the drain in '09 my husband finally agreed to try it.  We moved to the USVI of St. John and I loved it.  But being the work - aholic that I am I needed to own it.  So long story short we ended up in Costa Rica as the proud owners of a 21 room hotel.  It also has a full restaurant and bar so I am a lot busier than I had originally bargained for.  I was born in Florida.  I have lived in Florida, North Carolina, Illinois, Texas, Ohio, Minnesota, The USVI and now Costa Rica.  I am sure it is not the final place of residence for me.  My husband may be disapointed to hear that. Just Forking Around is produced by Podcast Masters

Today Jessica Jebout leads us in a toast to our future: where our lovers are the truest, our friends are the staunchest, our bank account is the largest, and our liver is no worse for the wear!   And today, we toast with an untraditional drink: the non-alcoholic beer St. Pauli. You see, Jessica is a sober lifestyle guide and the creator of A Sober Girls Guide, a how-to for navigating through love and life from a sober point of view – something that is not necessarily easy to do as a 30-year-old DJ living in LA!   “My whole life, I’ve been kind of fake interested in things… Now I’m really tapping into what I really am interested in, what really feels good, and not just going with the flow of what everyone else is doing.” –Jessica Jeboult   We also discuss: Jessica’s day job as a blogger & night job as a DJ Reframing the word ‘sobriety’ How a chance meeting with James Van Praagh’s agent led to the blog Looking at not drinking as not limiting yourself Tips & tricks for a sober lifestyle Mental presence Owning your brand Jessica’s favorite recipe   Resources: Check out ASoberGirlsGuide.com Connect with Jessica: Instagram | Facebook | Pinterest Want to be a Sober Boss Babe? Click here. Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Jessica Jeboult’s Bio: Jessica Jeboult is A Sober Girl.   Through her recovery from drugs and alcohol, Jessica created a kick-ass online community called A Sober Girls Guide. Jessica is a certified results coach and combines her knowledge and experience of sobriety to educate, motivate and inspire clients.   She created A Sober Girls Guide as a how to for navigating through love and life from a sober point of view. As a 30 year old dj living in Los Angeles she was constantly looking for inspiration and motivation to help maintain a sober lifestyle.   A Sober Girls Guide is where you come to get happy. Whether you crack up over a meme or you connect with an interview or blog post, A Sober Girls Guide is a feel good approach to a heavy sometimes scary subject. Jessica is here to guide you through the good the bad and the ugly that can come with being sober. You are not alone and everyone makes mistakes. Jessica and A Sober Girls Guide is here to put a lil pep in your step through this incredible journey we call life. Just Forking Around is produced by Podcast Masters

Today we’re checking back in with our very first guest, Brooke Rewa, Founder of Made with Love Wellness. So much has happened in the last year, so we have a lot to talk about: rebranding, starting over from scratch, new products, a lot of delicious juice, and how she (somehow!) looks even more forking radiant than last time we talked!   If you haven’t heard Brooke’s first episode, or if you just need to brush up on her pro tips, you can find it at justforkingaround.net/001.   “One bottle of juice can literally make you feel completely different, and that can be the gateway to you making healthier choices for yourself.” –Brooke Rewa We also discuss: Trademark shenanigans & choosing a new name The impact of Brooke’s products What exactly goes into creating these juices Expanding out of LA Brooke’s unique brand of almond milk, Mylk Why Brooke doesn’t like to give people all-juice cleanses Surviving + scaling in the risky food industry Made with Love’s promise to Keep it Real Marriage plans Partnering with celebrity chef Matthew Kenney The future of raw juice vending machines More of Brooke’s awesome wellness tips Care By Design’s CBD oil Resources: Check out MWLWellness.com Connect with Brooke on Instagram: @brooke_rewa Find the recipe for Brooke’s Freezer Fudge Bites: mwlwellness.com/blogs/wellness-community/valentines-day-indulgences Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Brooke Rewa’s Bio: While battling food-related health issues, Founder and CEO Brooke Rewa began creating juice and almond milk in her home kitchen to help expedite her healing.   Seeing and feeling immediate improvements, Brooke started sharing her creations with friends and family and received tremendous response, both for the products' taste and health benefits.   Word quickly began to spread and Made With Love Wellness Co  has since grown from a local Farmer's Market staple to being offered in over  50+ premium LA cafes and shops.   "From conception, MWL’s mission has been to get real food to the masses through innovation and product transparency. Offering nutrient-dense products made from 100% organic ingredients and refusing to compromise when it comes to the integrity in each bottle is MWL's promise. We hope you will see, taste, and feel the difference!"  Just Forking Around is produced by Podcast Masters

Jeremy sits down with Just Forking Around's Debi Saltzberg in front of a live audience to discuss business, starting a podcast, and much more.

Today we toast to the invisible people in the food system: the farmers, the farm workers, the truckers, the people behind the scenes in restaurants, and the women throughout history – a passion for today’s forking awesome guest.   Audra Mulkern is an author, photographer, and farm-to-table documentarian. She is the Executive Producer and host of the in-development documentary film Women’s Work: the untold story of America’s female farmers, and Founder of The Female Farmer Project, a multi-platform documentary project that chronicles the rise of women working in agriculture around the world.   “I realized that behind  every single farm table was a woman. Why had I noticed it? Why did I think women farming was different? … The more I dug, the more I came up empty: women just weren’t in the visual narrative, what I call the Agricultural Canon.” –Audra Mulkern   “You can look back through history and, over and over, it’s men at the forefront [of the Agricultural Canon], even though we know that women were the first farmers.” –Audra Mulkern We also discuss: Audra’s previous careers (ranging from the airline industry to Microsoft) When it was really difficult to access farms & farm-to-table food Tracking down farm-grown food in the 90s Developing relationships with farmers Discovering that the history of female farmers was untold (less than 1% of the Agricultural Canon is about women) Showcasing the modern women of farming The desire to feed people Audra’s in-development documentary: Women’s Work: the untold story of America’s female farmers Creating farming clothes for women How Audra is affecting legislation The problem around farmers & suicide How women tend to listen to the land (as opposed to dominating it) Beng in year three of the farm crisis Resources: Learn more at AudraMulkern.com Check out The Female Farmer Project Support Audra’s documentary: Women’s Work: the untold story of America’s female farmers Connect with Audra: Instagram | Twitter | Facebook Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Audra’s Bio: Audra Mulkern wants to change the way you look at farming and the food on your plate. As a photographer and writer she has sought to shine a spotlight on the hard-working people who are growing a food system that is sustainable and equitable for all.   Audra is the founder of The Female Farmer Project™ – a multi-platform documentary project that chronicles the rise of women working in agriculture around the world.  From in-depth stories, personal essays, photographic portraits, a podcast, and in-development documentary film -- the project gives a powerful voice to the fastest growing demographic in agriculture-- The Female Farmer.    The Female Farmer Project™ has garnered international recognition and acclaim. It has exhibited around the world, most recently at the United Nations in New York, Maison Rouge Gallery in Paris and the USDA in Washington DC. The project has been featured in digital and print globally.For event speaker inquiries, contact Audra here For video production and hosting services contact Audra here --   Just Forking Around is produced by Podcast Masters

Today we toast to building community! I met Jeremy Redman, host of Not Boring Business and Founder of AirFive, at one of his live podcast events just a few weeks ago. It was an amazing event where we enjoyed good beer, great company, and a collaborative atmosphere: the perfect ingredients for a forking awesome community!   AirFive has gone through a few different iterations – a digital business card app, an alumni association app, event influencers, and drink subscripscriptions – but, at every step, it’s been about connecting people. Today, AirFive is democratizing film distribution by helping creators set up screenings and build community.   Jeremy bundled what he learned throughout the process of shifting the business into a product called Business in a Box, “an entire tech business in a box.” It combines the tech you need to create mobile apps and build a website with the knowledge you need to get that business off the ground. (Plus, you can get 50% off by using the code FORKER when you sign up!) Then the Not Boring Business podcast brings it all together by bringing community and promotion to startup events. Wow!!   “Success is largely a factor of just not giving up.” –Jeremy Redman   Ready to finally start your tech business – in just one month? Jeremy is offering $60,000 of tech in addition to a course that will teach you how to put it to use, all bundled together as Business in a Box. “You don’t need a technical cofounder. You don’t need any co-founders. You don’t need investors. You don’t need to give away pieces of your business. I can say this with absolute certainty because I have been through this process myself.” You don’t even need an idea – you just have to be willing to start.   Use code FORKER for 50% off at notboringbusiness.com/sign-up. Are you ready for an adventure?   Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at LAFoodAdventures.com. We also discuss: Launching (and pivoting) AirFive Success = not giving up How Jeremy got his entrepreneurial start in the restaurant industry Being told he’s too big for his britches How Not Boring Business helped a restaurant entrepreneur build his own app & double down as a tech entrepreneur How you can launch a tech startup without a technical founder The endless possibilities of Business in a Box! Resources: Connect with Jeremy: JeremyRedman.com | Instagram AirFive.com NotBoringBusiness.com Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Jeremy’s Bio: Jeremy Redman is an entrepreneur and podcaster who founded AirFive, a film distribution company, and Not Boring Business, a brand built to motivate pivoters, freelancers, solopreneurs, and side hustlers with the product "Business in a Box." After starting his career in accounting for god knows what reason, he motivated himself to live the life he wanted and accomplish his goals and the goals of the people around him as well. Just Forking Around is produced by Podcast Masters

Your requests have been answered: Kelly Roach is back for another episode!! If you didn’t hear our first episode, Kelly is the host of Unstoppable Success Radio, an international best-selling author, strategist, motivator, and really just a badass. She’s also in the process of launching a brand-new company, Give Her Courage, a personal development company for kids that is focused on instilling courage and confidence in girls at a very young age.   You might wonder, what does Kelly Roach have to do with the food and beverage industry? Well, I know a lot of you are thinking of starting a business or currently run your own business, and the principles that she teaches are applicable in any industry!     We also discuss: Developing young girls’ confidence Getting your team in alignment Creating systems for your business Investing in people Managing people effectively Kelly’s favorite foods   Want to learn more about running a great business? Kelly offers an awesome free resource for anyone who is just starting out and wants to get a greater return on investment from their employees. It’s all about understanding your role in helping your people be more profitable and productive.   You can get that training for FREE by texting BIGROI to 44222!!   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at LAFoodAdventures.com.   Resources: Learn more at kellyroachcoaching.com Listen to Unstoppable Success Radio Connect with Kelly: Facebook | Twitter Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround   Kelly Roach’s Bio: Kelly Roach is the host of the top-rated podcast Unstoppable Success Radio, an International best-selling author, and the CEO of Kelly Roach Coaching. As a former NFL Cheerleader and Fortune 500 Executive who was promoted 7 times in 8 years, Kelly brings a powerful combination of proven and profitable business growth strategies coupled with the mindset, wellness and productivity practices required to help entrepreneurs build a profitable business around a life they absolutely love. Kelly’s passion and purpose is in helping entrepreneurs around the world achieve exponential profit, sales, and income growth. Just Forking Around is produced by Podcast Masters

Pia Carusone, with her co-founder Rachel Gardner, opened Republic Restoratives Distillery in May 2016 – the only crowd-funded distillery in the country and the first women-owned distillery in D.C.   So how did Pia get to be the owner of a distillery in our nation’s capital? Hold onto something, because this story is full of emotion, determination, calculation, cheer, and inspiration.   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at LAFoodAdventures.com.   We also discuss: The Carusone household Pia’s time on the Hill, including being Chief of Staff to former Rep. Gabby Giffords The challenges of opening a distillery in Washington, D.C. Crowd funding a distillery using Indiegogo Why they chose the name “Republic Restoratives Distillery” Changing laws in D.C. Aging whiskey in a puncheon cask Pia’s flagship vodka and its unique bottle Keeping price in mind when creating their products The history behind their newest product, Chapman’s Apple Brandy Resources: Learn more at republicrestoratives.com Connect with Republic Restoratives: Instagram | Facebook Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Just Forking Around is produced by Podcast Masters

Lacie Thornton is our fourth badass female distiller in three episodes, and she knows a thing or two about both sharks and booze!! Lacie is one of two distillers at Grand Traverse Distillery, where she is responsible for the production of vodka, gin, rum, bourbon, and rye whiskey at Michigan's first Craft Certified Grain-to-Bottle distillery. They’re a small company, but they produce more booze than any other distiller in the state of Michigan! In a former life, Lacie was a scientist working with the U.S. Fish and Wildlife Service. Although she’s no longer dealing with marine wildlife, she’s still a scientist through and through. Because, if you think about it, a distillery is really just a giant lab (where you CAN taste your experiments)!! We also discuss: The Depression-era still they’re using at Grand Traverse Distillery How Traverse became one of the first craft distilleries in the country The science (and alchemy) behind the distillation process Sourcing local ingredients Lacie’s daily routine at the distillery How you can taste these delicious spirits The similarities between marine biology and distillation Becoming a distiller Creating more opportunities for women in the spirits industry Resources: Learn more about Grand Traverse Distillery Connect with Lacie on LinkedIn Check out Ladies of American Distilleries Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Want to join Debi for some LA Food Adventures? Starting 4/13/18, Debi will be hosting food tours every Friday & Saturday!! Get in touch at justforkingaround.net/contact to learn more & sign up. Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Lacie Thornton’s Bio: Lacie was raised in Northern Michigan, where home was off a dirt road surrounded by state forestland. It was there that her curiosity was nurtured between a creek and the woods, in the elk capital of the state. Following a B.A. in biology from Albion College, she moved to Florida to intern with Mote Marine Laboratory then later earn a biology M.S. in coastal zone management from Nova Southeastern University. She then worked in the field for the U.S. Fish and Wildlife Service in Maryland before changing focus and returning to Northern Michigan to be a distiller. Since 2016, Lacie has been distilling at Grand Traverse Distillery of Traverse City, Michigan producing some of the nation’s most acclaimed spirits, ranging across vodka, whiskey, gin & rum. Production & Development for Just Forking Around by Podcast Masters

Jenée Libby is the creator and host of The Edacious Podcast, a show for enthusiasts, chefs, producers, and purveyors, as well as anyone ravenous about food in their region. By fostering connection, she celebrates the bounty that exists not only in her hometown, but throughout the Commonwealth of Virginia and the rest of the country.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here   Jenée is not a chef or a foodie. Just someone who loves to cook, eat, travel, and write – and talk about it all!     Jenée’s home of Charlottesville, Virginia is, like many other communities, hyperactive on social media when it comes to food. Too often, Jenée believes, this results in folks talking ABOUT rather than talking WITH one another.   Edacious attempts to bridge that gap, to create connection and strengthen community – To move the focus away from the pretty Instagrammed plate and toward the hardworking individuals doing the WORK OF FOOD in our restaurants, on our farms, in our stores, and around our conference tables. We also discuss: Eating at her mother’s dinner table, who was “Martha Stewart before there was Martha Stewart” The self-acceptance it takes to cook without a recipe Why Jenée branded herself with the archaic word Edacious (which she now has trademarked!) The good and bad of the Charlottesville area (but mostly good) Jenée’s Golden Fork Awards Moderating the Women & Food panel at the Fire, Flour, and Fork festival, featuring  Chef Joy Crump, Kerry Diamond, Chef Kristen Kish, and Chef Jessica Wilson Finding the perfect oyster Life-changing pho Resources: Listen to the podcast: Edacious.co Connect with Jenée: Instagram | Facebook | Twitter   Production & Development for Just Forking Around by Podcast Masters

This week, I toast the innovators and pioneers in the food world who not only serve amazing food and drinks but also serve their community. Food is such a great thing to rally around, isn’t it? We all have to eat, and we all want to have a good time with the people we care about the most. So what better way to celebrate and serve a cause we care about than with a good meal in an even better place? That is exactly what my guest, Moe Girton, did with her Gossip Grill. “My ‘secret sauce’ is respect. I treat my employees like gold, and they treat the guests like gold.” - Moe Girton  Moe came to San Diego in 1999 and started her career in the Restaurant/Bar industry in 2000.  She started working with Mo's Universe in 2004 in which she quickly became known for her cocktails, flair and her ability to connect. Moe Girton opened Gossip Grill in 2009 with fellow business owners from Mo's Universe. Gossip Grill would become California's top Women's bar and one of the best in the country.  With her staff, she has created a safe space for Women and the LGBTQ community.  Gossip has become not only a bar/restaurant/ nightclub but also a community center of sorts.  They offer their space and passion to raise much-needed funds for local non-profit groups supporting Women's needs and the LGBTQ community.  Moe has always taken a stand for equality and LGBTQ rights and continues to fight for her community. You cannot help but be inspired by Moe’s community-first mindset and passion for food. Listen on, friends! The Women’s bar has grown! Listen to see how. Empowering women through authentic conversations and respectful attitudes. Changing names and pipe dreams—Moe’s goal manifestation is one wild trip. Moe’s innovative ways to keep the energy up! Developing coaching skills takes hard work and presence. Helping the staff to get rid of all the negative energy with helpful tools. Ways that Gossip has become home for so many. Challenges come up as Gossip tries to create a safe space for women. Find out more about Moe and the Gossip Grill online! http://thegossipgrill.com/ This Week's Sponsor: This week’s podcast is brought to you by our sponsor, Ora Organics. I found them on Shark Tank and love their products! So I can't recommend them enough. I love the green powder and the protein powders! You can get 15% off your entire order by using the promo code JUST FORKING AROUND and enjoy your Ora Organics products! https://www.ora.organic/justforkingaround  

Restaurants are powerful things. They are places we gather and enjoy one another’s company. We can savor new foods and relive memories through favorite dishes. They can teach us how to think, how to eat, and how to dream. The people who run them are an unstoppable power in and of themselves, and that network is growing and changing with the times. However, for many restaurateurs, the road can seem long and lonely. How can they tap into that unstoppable force of power without someone there to go along with them? Enter Eric Cacciatore. Eric has been running the Podcast “Restaurant Unstoppable” for about four years and over 300 episodes. Eric Cacciatore is a master of the interview, talking with everyone from chefs to restaurant owners to behind-the-scenes geniuses who make the restaurant an experience. Eric has a passion for the industry and a desire to help others by connecting them with a wider community. In this week’s episode of “Just Forking Around,” Eric shares his own brand of genius capable of inspiring others and, quite frankly, changing the world. Show Highlights: A good interview comes from genuine interest and curiosity. Eric’s journey from aviation to the hospitality industry. Lessons learned from a memorable interview gone wrong. Behind the scenes look at making the “Restaurant Unstoppable” podcast. Ways the podcast has changed over 300 episodes. Eric’s idea of a great restaurant experience. Our society’s loss of the human experience. Technology and the restaurant business. How podcasting has impacted the lives of other people. Eric Cacciatore's goal: change the world. Links: Eric's Website: www.restaurantunstoppable.com Eric Recommends: The Lean Startup by Eric Ries   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements. I am excited to offer you all a 15% discount off your entire order. Use JustForkingAround at checkout to receive that 15% discount, forking awesome! Enjoy! Check out Ora Organic Here Don't forget to submit your answer for today's question! We are giving away some great prizes and it's easy to win! You can't win if you don't enter! Today's sponsor: Renew Juicery We love Renew Juicery's products because we use them all the time! Get 10% off your next order by using the code: JUSTFORKINGAROUND at checkout! Don't miss their Renew Pantry Line - one of our favorite things is the Pearl Power! It's amazing! Go to www.renewjuicery.com and get your 10% off today!

“To actually pop that bottle, taste the wine, see what we did, what we could change…it was really just me and my dad trying it together and that was the best part.” - Spencer Daley Spencer Daley, wine-maker extraordinaire becomes our first male guest on Just Forking Around when he came aboard our boat in Marina Del Rey to talk all things wine with Debi. From a taste of cheap wine snuck at the dinner table with his father, to growing a vineyard and creating his first label in the backyard, Spencer Daley is a man who follows his passions. While someone in their mid 20’s would generally be just starting their journey in viticulture, Spencer was literally raised in it. “If you can manage your fruit…all the way from dormancy ’til it’s time to pick. And then you take that same fruit you were managing and produce your own wine with it, that’s the most beneficial. One of the biggest parts of wine…is farming.” While Spencer “still” doesn’t own his own vineyard, that’s the goal for this young winemaker and many others like him. In the interim, he took the initiative in 2013 to start his first solo label, using grapes he’d managed personally in the Santa Ynez valley, releasing publicly in 2015 with a total of four varieties over three vintages. Follow this young artist’s journey and be ahead of the curve when he’s on top of the wine world. Debi and Spencer highlight one of his mentors, Andrew Murray and his love for Syrahs. Find more about Andrew’s Vineyard here: http://andrewmurrayvineyards.com Spencer’s first “legal” work in wine was with Carr Vineyards. See what they continue to offer here: http://carrwinery.com Spencer suggests checking out his friend’s winery, http://www.levowine.com Spencer talks about his original label http://codawines.com and then explains the move to Slyd Wines http://slydwines.com. You can reach Spencer directly at codawine@gmail.com or the new slydwine@gmail.com Spencer talks about the musical connection of his wine names, and how he’s connected his love of music with his wine club. Debi and Spencer discuss the “art” of label design and how when done right, it’s a mixture of branding and artistry that can add to and enhance the drinking experience as well as the business Join Spencer’s Wine Club at http://Slydwines.com Garagestes Festival - http://californiagaragistes.com/uncategorized/get-the-dirt-about-coda-wines-from-winemaker-spencer-daley/ Long Beach Grand Cru Event - http://longbeachgrandcru.com Taste of Camarillo - http://meadowlarkserviceleague.com/events/a-taste-of-camarillo/ “All the wine you’re tasting, as long as it’s not two buck chuck, it’s expressing the wine-maker and it’s a part of me. It’s the same thing as writing a song, in my opinion.” - Spencer Daley This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements. I am excited to offer you all a 15% discount off your entire order. Use JustForkingAround at checkout to receive that 15% discount, forking awesome! Enjoy! Check out Ora Organic Here