Podcasts about kitchentown

Tuna are like the tigers of the ocean: apex predators essential for oceanic health. And just like with tigers, humanity has been waging an unprovoked war on tuna, causing their numbers to plummet in recent decades.  They may not be furry, but these finned beasts still need help, and help them is exactly what Impact Food is seeking to do. Founded in 2021 by a few recent UC-Berkely grads interested in doing something good for the world, the company has embarked on a journey to recreate whole muscle seafood without the fish. In fact, their CEO, Kelly Pan, is so interested in doing good in the world that she's a regular listener of this very show. So when I met Kelly at the Reducetarian conference in May 2022, I knew I'd be cheering her on, and I'm very glad to have her as a guest on this episode. Impact Food has now raised about $1 million in venture backing, gotten onto menus in California, including Pokeworks—the largest poke chain in the US—and is now raising a seed round to bring their whole muscle alt-tuna to thousands of menus nationwide.  Kelly tells her tale in this episode, including her past entrepreneurial endeavors and what she's seeking to accomplish now. I think you'll be impressed! Discussed in this episode: Impact Food was born out of the UC-Berkeley Alt-Meat Lab. Impact Food then moved to KitchenTown in San Mateo, Calif. Paul's blog on how food waste alters meat demand. Kelly recommends the book Delivering Happiness. More about Kelly Pan Kelly Pan is the Co-Founder & CEO of Impact Food. She is a foodie turned entrepreneur on a mission to build a more sustainable and resilient food system. With a degree from UC Berkeley-Haas School of Business, Kelly has led multiple interdisciplinary teams and launched impact-driven projects, including a skincare brand and a pro-bono consulting organization for small businesses. Through Impact Food, Kelly envisions a future of food that can reliably feed a growing global population while keeping fish in the oceans. She and her team are leveraging plants and biotechnology to create the most delicious and nutritious whole cut seafood alternatives. She is excited to bring tasty and accessible Impact Food to the masses.

Originally from Spain, Alberto Solis developed his love for food and respect for high quality ingredients from his summers spent in Andalucia, a region known for Iberico. When Alberto came to the U.S., he followed his passion into the specialty food business, introducing many Spanish products, including olive oil, cheeses, vinegars, tuna, and of course, jamon Iberico to U.S. consumers. Over his 30-year career, Alberto became more interested in local foods, and co-founded the successful KitchenTown in Silicon Valley. His knowledge of Iberico, and passion for quality, have inspired him to farm the coveted Iberico pig in Sonoma County, California. Drink in this episode with Alberto Solis as part of the Healdsburg Wine and Food Experience.

Sarah Sha is the Director of Strategy and Isha Joshi is the Director of Product Development for KitchenTown, a scale-up facility in San Mateo, CA that gives food startups access to a commercial kitchen, product innovation lab, direct to consumer warehouse, brand partnerships program, and thriving community of makers. Sara and Isha join the podcast to share more about their backgrounds and the evolution of KitchenTown as a key hub for CPG innovation. Tune in! Show Notes: https://themodernacre.com/199

The food industry is not lagging when it comes to innovating its products. With the pandemic exposing more unmet needs, healthy, sustainable solutions have become the forefront, especially for food start-ups. Today's guest is Sarah Sha, Director of Strategy for KITCHENTOWN and works together with Good Food Makers, a global accelerator of start-ups with transformative ideas. She joins host Elliot Begoun to discuss the programs they have for food start-ups with fresh, innovative ideas needing financial support as well as a community where they can thrive. Sarah also talks about the futures thinking process and ways to approach problems and develop actionable outcomes. Love the show? Subscribe, rate, review, and share! tigbrands.com/tig-talks/

"Wenn ich ein Problem im Food Bereich erkannt habe, weil ich z.B. mit einer Unverträglichkeit geplagt bin, liegt es nahe die Lösung dafür selbst zu machen." Mit Lilith Grawol habe ich über die KitchenTown in Berlin gesprochen. Was KitchenTown für die Food Start-up anbietet und diese bereichert erfährst du in dieser Folge. Außerdem haben wir uns über Finanzierung, Vertrieb, Produktentwicklung und die neue digitale Membership Lösung von KitchenTown unterhalten. KitchenTown ist ein Ort für alle angehenden Gründer und Gründerinnen im Food and Beverage Sektor. Wenn du noch relativ am Anfang stehst und Zugang zu einer profesionellen Küche sowie Sparring mit anderen Gründern/-Innen und Experten/-Innen suchst dann bist du dort genau richtig.

“Die Produkte, die kommen, gehen einen Schritt weiter.” Wie alles mit 'Everybody has a grandmothers recipe' und Bahlsen beginnt, was sich hinter personalisierter Ernährung und 1000 Quadratmetern verbirgt, wann Roboter eine Rolle spielen und was schwieriger ist, als in den Handel zu kommen. Hier findet ihr Lukas Neuß: https://www.linkedin.com/in/lukas-neuß-2b8a0634/ https://www.kitchentown.de https://www.instagram.com/kitchentown.berlin/ Und uns: https://www.instagram.com/foodure.podcast/ https://www.instagram.com/prstmhlzt/ https://www.instagram.com/vincentfricke/

„Wir wollen die Art und Weise der pflanzlichen Ernährung grundlegend verändern.“ Mit Basti & Bene von eatPlants habe ich über ihre Gründung und Arbeit in der KitchenTown in Berlin gesprochen. Was mich besonders beeindruckt hat ist, wie klar sich die beiden über Ihre Vision sind und welche Energie dadurch entsteht. 00:48 Erklärt doch mal kurz euer Unternehmen und welche Produkte ihr anbietet. 02:00 Was macht eure Produkte aus? Was euer USP? 03:48 Nehmt uns doch mal mit auf eine kleine Gründungsreise. Wie seid ihr auf Idee gekommen und die war eure Reise bis heute? 08:85 Ihr arbeitet mit Kitchentown in Berlin zusammen. Wie läuft das für euch? 12:10 Würdet ihr anderen Gründern empfehlen erstmal bei Kitchentown mit small batches zu starten? 13:44 Worüber vertreibt ihr eure Produkte? 18:15 Der Markt für vegetarische und vegane Produkte ist im Moment sehr gehyped. Wärt ihr auch vor 5 Jahren mit eurer Idee gestartet? 20:34 Was ist eure größte Herausforderung aktuell? 22:00 Welche Pläne habt ihr noch in Zukunft? 24:42 Was ist das Schönste für euch an der Arbeit an eurem Unternehmen? 26:45 Welches Buch würdest Du deinem früheren Ich, sagen wir mal mit 18, empfehlen und warum?   https://www.eatplants.de/ Mit dem Code "Tobias" bekommt ihr 15% Rabatt!

Judy profiles San Mateo’s own food incubator who provides infrastructure and expert guidance to food entrepreneurs and innovators in order to create new sustainable food systems.

Feeling peckish? This episode will certainly whet your appetite. Today, we’re talking to Kitchentown co-founder, Eike Kieras. Kitchentown is a global innovation platform that helps startups to develop, launch and commercialise new food products. In this episode we talk about managing the many stakeholders involved in the food business, how to create a sense of community in these challenging times and even get a sneak peek into some of the latest food trends to hit the supermarket shelves. Enjoy the episode!

Unser heutiger Gast ist Lukas Neuss. Er ist Co-Founder von KITCHENTOWN Deutschland. KITCHENTOWN ist ein Accelerator in Berlin, der für Food- und Beverage-Startups die Infrastruktur und das Know-How zugänglich macht, die für Foodstartups in ihrer frühen Gründungsphase essentiell ist. Sie helfen Gründerteams also mit den richtigen Tools dabei, ihre Idee voranzubringen. Wir haben mit Lukas über die Lebensmittelindustrie, Zukunftstrends, Nachhaltigkeit & Tipps und Tricks für junge Gründer im Bereich Food gesprochen. Seid also gespannt und verpasst auf keinen Fall die neueste Folge des GrowUp Podcasts! Website zu kitchentown: https://www.kitchentown.de Wir haben eine Umfrage auf unserer Website, bei der Ihr uns Feedback auf unsere ersten fünf Folgen geben könnt. https://www.growup-podcast.de/feedbackfragebogen?pk_campaign=Fragebogen&pk_kwd=Beschreibung

This is the first of a series of Podcasts for the Alternative Protein Show. We will be interviewing Rusty Schwartz from KitchenTown, a food startup incubator based in San Francisco, CA and Berlin, Germany. With all of the innovations currently occurring in food and technology, we will be delving into a diverse and compelling list of topics, including: Food Innovation, Product Development, Start-up Challenges, Scaling Up, and Success Stories from some of the companies that KitchenTown has helped along the way. See acast.com/privacy for privacy and opt-out information.

It’s been 2 years since Phil reached out to me when I was just starting My Food Job Rocks. After an interview, of course, we kept in touch. Through his period as the President of the RCA student association, to his job search, where he ended up in the famed upcycling startup, ReGrained. Who just got funded $2.5 million dollars last month. Moving back to California for my own startup, I kept on running into Phil because of the work we do at Kitchentown, a sort of shared production space for many startups. Seeing him zoom back and forth with his ReGrained swag, I wanted to interview him again, since so much as changed. I have this interview across the street at their warehouse, where ReGrained stores all of their products. Phil and I discuss the startup life and the challenges and rewards that come from it. One huge discussion that comes up is on how to use your mentors and resources to fill in what you don't know. After all, your friends have decades of experience and know what they're doing, unlike us. This is an amazing episode for food scientists who want to get into entrepreneurship. We as scientists think we really have to know everything to make the jump, but Phil and I are two examples on that there are ways to get through the parts you don’t know, with a little help from your friends. Lot’s of name dropping in the episode, but we’ve got you covered on the show notes. Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Show Notes Kim Schaub - Peas On Moss Phillip Saneski Episode 17 ConAgra Hannah Dresden and Hailey Bell - CuliNex Karen Diep - Beyond Meat ReGrained – Upcycling bar Editor’s choice of Supply Side West ReGrained’s Seed round of 2.5 million Barilla Pasta Equity Based Crowdfunding Campaign – 700 supporters. $700,000 Elliot Begoun from the Intertwine Group Kim Shaub Ali Bouzari - Speaker at the RCA Catherine Proper - RCA Larry Tong Sr. Scientist at McCormick Spices RCA board What does Innovation mean to you?: How can we turn historically wasteful ingredients to a new supply? We need to streamline better Ethan Brown-CEO of Beyond Meat: Sometimes people want innovation on their iPhone, they don’t want it in their mouth. Woodside, CA called the Village Pub Garde Manger - Protector of Salads AQ 7th and mission in San Francisco Modern California in 2014 Granada Bistro Bob’s Walbread in Los Alamos Rachel Zemser Research Chef Association Food Waste Production Development Competition Griffith Foods Foodbytes Terra Accelerator North taste Ingredients (Sea Food Concentrates) Open IDEO Food Waste Alliance Rockafeller Foundation Waste with Anthony Bourdain Phil and Dan met in IDEO Jordan Schwartz Danielle Gould – Food is a labor of love. When she tasted a food, it tasted so good then she sees the founder and she’s like “oh wow” Why does your food job rock?: We’re one of the companies who are promoting upcycling in beer grains and we are making good food and great impact Forbes 30 under 30 Food Trends and Technology: Plant-Based Protein Innovation Onion article Nut Sweat One thing in the food industry you’d like to know more about?: The regulatory. Especially for a waste ingredient How do you set up a sensory panel?: Talk to your flavor house Savannah GA has a restaurant called The Gray that has Grits like risotto Cheese cake dish with beat 3 ways Sorrel – fruit shaped like a heart Climate Action Summit Ali Bouzari book: Ingredients You can find me at Phil@regrained.com and also on linkedin

Welcome to Episode 29 of the What's The Matter With Me? Podcast: "Rituximab Infusion" In this episode we'll take a look at: no-tie shoelaces last week's rituximab infusion (my multiple sclerosis medication) Hoppin Hot Sauce's inclusion in the Winter Fancy Food Show Pre-history throwback pilot Episode 3, in which I have a hard time asking for help NOTE: Most of the early episodes are offline for maintenance, and I'll put them back as soon as I can get around to it.  Thanks for understanding. No-Tie Shoelaces In What's The Matter With Me? Episode 29, I spoke about moving on from shoe laces, and soon after I recorded it, I was looking for new shoes. I bought Asics Gel Nimbus shoes with no-tie shoelaces and they are working out for me. They are black Asics running shoes with white soles.They look pretty much like regular shoes but the laces are made of elastic so they function more like slip-on shoes. They are kind of stretchy to move in and it takes some getting used to. At first I felt self-conscious wearing them but now I like the way they look. They ran me $160 on Zappos which is pricier than I'm used to but the shoe is a lot easier to use than New Balance 574 Classics which run around $75. They are so much easier to get on and off, and that saves a lot of time and energy, things in short supply. Rituximab infusion Last Tuesday I got my infusion of rituximab which is my primary multiple sclerosis medication. My appointment was for 1:30 p.m. but I had to take Benadryl and Solu-Medrol as precursors. Because it was the afternoon and I was taking powerful steroids like Solu-Medrol, I had trouble sleeping that night. Rituximab is a prophylactic-type medication and I don't usually feel a difference right away. I think it is helping me but I am continuing to have multiple sclerosis. It is not healing me for sure. It's hard to tell, maybe it is protecting me from getting worse. That is a hard situation for multiple sclerosis patients like myself, because you can't tell whether your medication is working or not. I'm getting older for sure and that is no easy ride. So there are challenges for everyone always across the board.  I have a lot on my plate and I have to stay focused.  I'm glad rituximab infusion isn't causing me any major problems. Talk less, act more Remember last episode I told you that my New Year's resolution was: "Talk less, act more."  I spoke about wanting to get my brand out there.  Well, things are happening, and fast!  It's exciting. Hoppin Hot Sauce will take part in the the Winter Fancy Foods Show as a part of KitchenTown's Incubator Alley booth at Moscone Center on Tuesday, January 23. I have been given an opportunity to jump-start my brand, to move from prototypes to orders, and to make my brand real. The time line is very tight and showtime is 8 days away.  It is taking all my time and fatigue is tough to manage.  I am intimidated by my workload and I need support to avoid getting into an emergency. I am reaching out- it is working. Letting people know about the challenge I face is getting them on my side.  I need the discipline to delegate and manage properly. Baby chives Baby chives are growing in the winter garden.  I can find peace and hope in the natural cycle of renewal and the good, right energy of growing plants. Pre-history throwback Episode 3 Episode 3 revolves around having to ask for help, and the complicated feelings that go with that.  I need help, but I don't want to ask.  It's cool to hear old episodes, because of slight differences in the way I approach my disability.  Nowadays, I feel a lot less hemming and hawing asking for help.  This podcast has given me the strength to ask for help, and to be comfortable with myself.  That is a good thing.