Podcasts about organic greens powder

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In November, 2015, this dynamic duo broke ground on the 15,000-square-foot distillery in Shelbyville, KY. Joyce is the Master Distiller behind the operation, while her daughter Autumn acts as Co-Owner and Marketing Manager. And although Jeptha Creed is still very young, they’re already creating incredible buzz in the spirits world.   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     When you think Kentucky, you probably think bourbon – whiskey, vodka, and moonshine – and if that’s the case… you’re absolutely correct!  But this epic tale is much grander, and goes way deeper, than just another Kentucky distillery. The Nethery story is truly fantastic, and what they are creating is nothing short of inspirational – and forking tasty! From the farming techniques, to the family creed, to their commitment to sustainability, Joyce and Autumn hold true to the legacy of distillers. We also discuss: How serendipity made Joyce a master distiller Why Autumn studied in Scotland for a year Why they chose the name “Jeptha Creed” The “secret recipe” and unique heirloom varietals that go into these spirits Sustainable farming techniques Wet, dry, and moist counties The Jeptha Creed drinks & their bourbon coming up in 2019 (it has to age!) Everyone’s different reactions to different spirits Resources: Learn more at JepthaCreed.com Connect with Jeptha Creed: Instagram | Facebook | Twitter Joyce Nethery’s Bio: As far back as she can remember, Joyce has had a passion for chemistry. She earned a Master’s degree in chemical engineering from the University of Louisville's Speed Scientific School, and for 15 years worked as a process engineer in industrial scale distillation. She then spent a decade teaching high school chemistry and physics before her husband Bruce’s dream of opening a distillery reignited her passion for the distillation process—and the rest, as they say, is history.   Her deep love for farm life, as well as her many years working her family’s land, have given her invaluable insight into growing the wide variety of crops used in Jeptha Creed’s products. It has also inspired the distillery’s distinct ground-to-glass maxim. In addition to being a Master Distiller and owner of Jeptha Creed, Joyce is a devoted mother of two who has a  passion for all things Kentucky. She couldn’t be prouder to carry on the state’s long history of distilling the finest spirits in the world. Autumn Nethery’s Bio: Autumn comes by her love of distilling honestly—her mother is Jeptha Creed master distiller and co-owner Joyce Nethery. But it took a year at Heriot-Watt University in Edinburgh, Scotland, studying the craft with some of the best distillers in the world to truly ignite her passion. Now Autumn is among the youngest distillery owners in the country and an integral part of making Jeptha Creed one of Kentucky’s most groundbreaking distilleries.   Using what she learned traveling abroad with Semester at Sea, as well as through her studies at the University of Kentucky, where she earned her Bachelor’s in marketing, Autumn’s dream is to expand Jeptha Creed’s reach into every state, while still keeping the family feel the distillery is known for.

  Returning guest Lorri Moore joins us on the boat once again, with a bottle of bubbly white wine and a toast to living the CBD lifestyle: healthy and abundant in all things wonderful. Lorri is the Founder of Iron Horse Organics, and her mission is to provide both individuals and animals with pharmaceutical grade, full spectrum hemp oil extracts.   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     CBD oil, or cannabidiol, is a big fad right now – but what the fork is it? It’s a compound found in both cannabis and hemp, but it is not the psychoactive chemical that can get you high (that’s THC). It does not heal or cure any kind of chronic illness, but it can be beneficial for individuals suffering from chronic illnesses and chronic pain. This is because CBD oil products react with the CB1 and CB2 receptors in your endocannabinoid system, which in turn helps that system in its efforts to regulate properly and achieve homeostasis. We also discuss: What CBD oil is + its benefits The difference between hemp-derived and cannabis-derived CBD oil Why all CBD oil is not made equal (and what you should be looking for) Different CBD oil extraction methods Why full spectrum hemp oil is the way to go CBD oil use for animals, including horses Other essential cannabinoids to look for   After the interview, we tasted some of Lorri’s favorite products. Come join us on the boat and check them out with us in this video!!   https://www.facebook.com/debi.saltzberg/videos/10155450792453042/   You can get find more behind-the-scenes videos on my Facebook!   CELEBRATING 50 EPISODES WITH FREE STUFF!   To celebrate 50 episodes, I put together a list for all of you: My Three Favorite Food Adventures in LA! Whether you live in LA, will be visiting, or just want some god intel, this list is forking awesome. Head over to JustForkingAround.net/favorites to get the top three restaurant adventures in LA sent to your inbox!   Resources: Use code JustForking2 for a 10% discount at IronHorseOrganics.com Connect with Lorri: Instagram | Twitter | Facebook Learn more about CBD from PubMed: ncbi.nlm.nih.gov/pubmed Lorri Moore’s Bio: Originally from Morristown, NJ, Lorri is a Consummate Entrepreneur, Cable Television Producer/Director, Health & Wellness Practitioner, and Mindset Mentor.   She is the Owner of Digital Blue Media Inc, founded in 2001, a boutique production consulting service supporting a diverse slate of film and video productions in the arts, entertainment, retail, and nonprofit sectors.   Former executive producer and creative director of Playgirl television, founded in 2004. She interviewed with Oxygen networks, LOGO, ABC, HBO, Showtime on a variety of topics about women's leadership and empowerment, and was featured as one of the primary leading female executives behind adult entertainment television on The Oprah Winfrey Show in 2009. By 2010, the top four adult entertainment television channels were all being run by women.   As an animal rights activist, particularly with elephants, she was a team member with Dream Out Loud Films on the documentary Where Elephants Rule, which follows the triumphs and heartaches of the Moller family as ...

Mark Addison is an award-winning designer, event planner, TV personality, entertaining expert, and the author of my new favorite book, Cocktail Chameleon.   In Cocktail Chameleon, Mark dresses up 12 cocktails in 12 unique variations for 144 signature takes on the classics. Inspiring the creative mixologist in everyone, it is an ally for hosts looking to elevate an occasion, or anyone looking to unwind and end the day on a high note! A lot of people get nervous or intimidated when mixology is brought up, but Cocktail Chameleon makes it easy for anybody.   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     Cocktail Chameleon highlights what I just forking love about Mark and his work: he believes that life is a series of special occasions meant to be celebrated in high style! He brings an element of fun and an unique aesthetic to everything he does, without ever becoming too esoteric or unapproachable. The end result is simple, entertaining, and delicious. We also discuss: What’s in the Marktini & Markarita Naming Debi’s signature cocktail Having fun with your cocktail How Mad Men helped the coupe glass make a comeback Growing up in Miami Debi’s three favorite cocktails from Cocktail Chameleon The origins and etymology of ‘margarita’ How garnish compliments your cocktails Resources: Learn more at MarkAddison.com Connect with Mark: Twitter | Instagram | Facebook Get your copy of Cocktail Chameleon Get recipes on your phone: text COCKTAIL to 47464 Mark Addison’s Bio: Mark Addison believes that life is a series of special occasions meant to be celebrated in high style. As an award-winning designer and producer, he has created extraordinary environments, from celebrity events and major product launches to destination weddings and international galas. His uniquely creative vision has earned him an impressive client list of celebrities, top consumer brands, and Fortune 500 companies.   Mr. Addison’s entertaining and design expertise, along with his dynamic personal style, have made him a sought-after authority. He has shared his ideas on throwing parties, mixing signature cocktails, home décor, and cooking for guests in more than 100 television appearances on national and regional TV shows, as well as a being a regular contributor to print and online publications.   Splitting his time between New York City, Palm Beach, and Vermont, he is always energized by his shifting environment and inspired by the natural beauty of his surroundings. This brings a fresh perspective and contagious optimism to all his work, both behind the scenes and in front of the camera.

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

Raffaele Asquer and Roberto Croci jointly manage Foodiamo, which leads to an obvious question: What the fork is Foodiamo? Foodiamo is the guide to Italian food created and written by Italians for all Italian food lovers – and a LA foodie’s dream come true! Really, you can think of Foodiamo as your local Italian friend who always knows the greatest places to eat and just can’t wait to tell you about it.   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     Together with their correspondents, Raffaele and Roberto review restaurants, do taste tests, interview chefs, cover food & wine events…. and eat pasta. LOTS of pasta. Their readers know where to find the best pasta dishes, stay up-to-date on the top new Italian restaurants, meet talented chefs to learn their secrets, and even learn where Hollywood celebrities go eat their favorite tiramisu, or what kind of pasta they like to cook at home. We also discuss: The varying climates & cuisines throughout Italy’s different regions How Raffaele & Roberto made their way from Italy to LA Our love of hospitality (and the incredible waiters we’ve had the pleasure of eating with!) Some of the best Italian dishes in LA Pizza & Pasta Where Hollywood intersects with Foodiamo Simple (and delicious) dishes A surprising fact: Italians like non-Italian food! The incredible food brought to the U.S. by “shithole countries” The future of Foodiamo Resources: Check out Foodiamo.com Foodiamo List - Find the best Italian food and events in LA Connect with Raffaele: LinkedIn | Twitter | Instagram Connect with Roberto: Twitter | freelabestia.com Read: “FOODIAMO: An Innovative Guide to the Best Italian Food and Restaurants Recommended by Italians”   Galentine’s Day Event: I'm very excited to share a Valentine's Day alternative for all the San Diego single ladies out there – Galentine's Day at Fireside by the Patio in Liberty Station! (Why shouldn't you be able to celebrate love in the month of February with your girlfriends instead of just your sweetheart?) On Tuesday, February 13th from 6-9PM, Fireside by the Patio is hosting the ultimate girls' night out event including select hosted cocktails, bites, and pop-up shops for $30 a person. A few event highlights include:   Signature Galentine's Day cocktails Hors d'oeuvres crafted by Fireside by The Patio Pop-up shops from local brands including: The Surf Life, Luv Surf Apparel and Lotus and Luna Raffle prizes including a 2-night staycation with Luv Surf Vacation Homes Swag bag with a few treats from our favorite vendors And more!   Click here to purchase your tickets!

Today we toast to all of the intrepid restaurateurs who are willing to work long hours and have a lifestyle like nobody else! Although our guest, David Pisarra, doesn’t run a restaurant, he does have a unique lifestyle... and he wears a LOT of hats: he is a columnist, author, speaker, filmmaker, podcaster, mentor, dog lover, and father’s rights lawyer.   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       I adore David’s column in the Santa Monica Daily Press. His articles are not always about food – it fluctuates between politics, local life, and an ongoing search for the most comfortable comfort food – but food is always important in these pieces because David sees it as the great equalizer. Everybody comes together over food. We also discuss: David’s approach to writing about restaurants & food How loving dogs influences every other part of your life (like, say, writing a book that combines your family law practice with pet ownership issues during breakups and divorces) The Santa Monica vibe Why pie is better than cake The power of podcasting as a tool to educate & empower David’s upcoming project: Podcasting for Professionals How you can get more comfortable with public speaking (hint: join Toastmasters) Giving speeches about food – pie and chocolate, specifically Changing the conversation with The Good Men Project Resources: Learn more at davidpisarra.com Connect with David: Twitter | Facebook Read David’s column: smdp.com/author/dpisarra Find a Toastmasters Club near you: toastmasters.org/find-a-club TheGoodMenProject.com

Today we’re checking back in with Mercy Baron, AKA the Baroness of Barbecue, a Certified Barbecue Judge for the Kansas City Barbecue Society and host of the new Hand to Mouth Podcast.   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     I originally reached out to Mercy (back in Episode 11) because she hosted the All Forked Up podcast, and I loved the name! Now she’s hosting Hand to Mouth, which also has a really interesting name. While the phrase “hand to mouth” usually has a negative connotation related to poverty, Mercy wants to turn it into a positive phrase because it’s a fun and evocative way to think about eating food. We also discuss: Becoming a Barbecue Master Being a BBQ judge The camaraderie of food Branching out into other parts of the food world Resources: Learn more at BaronsBBQBeat.com Connect with Mercy: Facebook | Twitter | YouTube Listen: Hand to Mouth Podcast Listen: All Forked Up Podcast Mercy Baron’s Bio: A retired archaeologist, actor, musician and freelance writer, Mercy has embodied the true meaning of a Renaissance Woman. She is a social media influencer and public personality on the food scene in San Diego and has hosted two podcasts, "All Forked Up" and now, "Hand To Mouth." She is also the administrator on a secret Facebook food group, filled with restaurant owners, chefs, FOH and BOH employees, food bloggers and foodies in general. Six years ago, fueled by her love of the sweet and savory nature of BBQ and having watched so many BBQ competitions on TV, she took a class and was certified by the Kansas City Barbeque Society as a food competition judge. This has enabled her to judge at over 30 prestigious competitions including the Sam's Club Regional and the World Food Championships, at which she was just a Top 10 judge in 2017. She is also asked to judge at many local food events and festivals, which includes the San Diego County Fair. She is currently reviewing over 40 BBQ restaurants here in San Diego, including ones all over the country when she travels. She was recently certified as a Master BBQ judge. To qualify, she had to cook with a team at a competition and take a written exam.  

Apples are such a staple food for so many people in the United States – almost everyone has a nostalgic memory of picking apples, baking (and eating!) apple pie, or even drinking a kid’s juicebox full of apple juice. But have you ever wondered about the story behind every bite of that apple? Susan Futrell, author of Good Apples: Behind Every Bite and Director of Marketing for the nonprofit Red Tomato, joins us today to share some incredible intel on apple history, and the economic and ecological forces that shape consumer choices (oftentimes, unbeknownst to the consumer).   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     The way we organize our food system has a big impact on our lives and our world… so there’s a lot at stake! Susan has spent her career working in sustainable food systems, and she’s passionately committed to showing why sustaining family orchards (just like family farms) is essential for the soul of our nation. We also discuss: The Futrell dinner table Why Susan wrote about apples A day in the life of an apple farmer How consumer trends influence produce farmers What “righteous produce” is & who Red Tomato are Developing Eco Apple® The democracy of apples Resources: Learn more about Righteous Produce at RedTomato.org Read: Good Apples: Behind Every Bite Connect with Susan at SusanFutrell.ink Susan Futrell’s Bio: Susan Futrell has worked with food businesses, nonprofit organizations, and farms in marketing and distribution for over 35 years, including over two decades in the natural and organic foods industry. She is a freelance writer, essayist, and consultant, and has an MFA in nonfiction writing from the University of Iowa.   Futrell is currently Director of Marketing for the nonprofit Red Tomato, which does marketing, logistics and market development for a network of fruit and vegetable farmers in the northeastern US. She helped develop the Eco Apple® program, a collaboration among fruit growers, researchers, and scientists from land grant institutions and nonprofits, which supports advanced ecological orchard and pest management practices with a goal of sustaining local fruit production in the US.   Futrell writes and speaks frequently on the challenges of bringing local foods to a broader segment of US eaters, sustaining family farms, and the history, science, and joys of apples. She’s a fifth-generation Iowan and lives with her husband, Will Jennings, in Iowa City, Iowa.  She divides her time between Iowa City, Boston, and mid-coast Maine.

Dr. Janet Orion is a Natural Medicine Woman and Healthy Lifestyle Coach who specializes in healing pain through kinesiology, which is the study of the human body’s movement and performance. Anyone can learn how to use kinesiology and muscle testing for their own self-care, health, and wellbeing – and Dr. Janet will tell you how!   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     Want to work with Dr. Orion? Dr. Orion helps people discover the specific lifestyle medicines, resources, ideas, and strategies that match their circumstances, conditions, and goals. She works with people who value their health and wellbeing enough to do what it takes to achieve both.   “The work I do with my clients and my observations help me create or assemble pertinent and valuable information for your superb self-care. Natural healing is real healing, especially when you DIY. Health is an inside job. I help people access their innate intelligence to get out of pain, get healthy, and stay healthy. The skills you learn here can grow, expand and benefit you for the rest of your life. May you benefit immensely!” Resources: Learn more: YourHealthWealthWisdomCoach.com Connect with Dr. Orion: Facebook | YouTube Get your copy of Kinesiology Simplified Dr. Janet Orion’s Bio: “I am Dr. Janet Orion. My life experiences and education have turned me organically into a natural medicine woman. I wanted to help others be healthy, I got serious about getting a real education in natural health arts and sciences. In 1985, I enrolled in chiropractic school, where I spent 40 grueling months of intense study. Pretty much the entire 4 years of school, I had recurrent muscle spasms in my lower back that would drop me to the floor and incapacitate me for days.  My most pressing question all during chiropractic school was, ‘How am I going to know what my clients need?’ No one was helping me with my horrible back pain… how would I know what to do to help my people? Then I got my answer... Kinesiology! Muscle testing revealed why I had such terrible back pain. It was parasites, specifically, beef tapeworm. I shared mangroves and a creek with 3 cows the summer of 1975. Imagine that, I solved 7 solid years of excruciating, painful, tortuous, lingering health problems through kinesiology in less than 2 weeks, once and for all. Finally finding relief set me on my life path of learning, practicing and teaching kinesiology. I overcame SAD, the Standard American Diet, with its obesity, sickness, family pain, breast cancer, my own malignant melanoma, rattlesnake bite, years of intense itching, two bouts of stress-induced pericarditis and a few other things that would send most people to the ER. I did it naturally, and I learned mainly the hard way. You can learn the easy way. How? By modelling what I do with kinesiology and my conscious choice making tools. My coaching demonstrates, teaches and promotes personal self-reliance. Together, we craft a healthy lifestyle that fits you precisely.”

This episode is a little different than usual. I recorded ‘live’ from the Gallery Montecito a couple of months ago, at an event I co-hosted with Bobbi Bennett. We had a blast, it was PACKED, and we gave away tons of shirts to the JFA contest winners! You’ll hear a compilation of really cool clips from some people who were at the event, mixed with my own thoughts.   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     Contest Questions & Answers Would you have gotten every question right? Find out! Questions: Napoleon Hill authored a 200 page book back in the 1930’s, having interviewed the most successful people of all times to find out the key to their good fortune. What is the name of this book? True of False: Cauliflower’s natural tendency is to be yellow, not white. Peanuts, unlike other nuts, grow underground and are part of what classification? Guanciale is which part of the pig: shoulder, loin, or cheek? SPAM is short for what? What breakfast cereal was Sonny the Cuckoo Bird go coo-coo for? This edible fungus is neither a plant or a vegetable. It grows from spores, not seeds. What is the name of this meaty, edible fungus? Barbacoa describes a way we cook food over an open flame, popular in Texas. What is the name of this cooking method?   Answers:   Think and Grow Rich   True Legumes Cheek Spiced Ham Cocoa Puffs Mushroom BBQ We chat with: Bobbi Bennett, Director of the Gallery Montecito and event host. Guy Webster, a wonderful artist who has an incredible story that includes Jim Morrison, The Mamas and The Papas, Chicago, and The Rolling Stones. Brian Brunello, owner of the eclectic Liquor and Wine Grotto and a certified somm. Some of our awesome contest contestants: Gary, Kaitlin, Tom, Dianne, TJ, Taylor, and Laura! Resources: Gallery Montecito - https://www.themontecitogallery.com The Liquor and Wine Grotto - http://www.montecitovino.com Lucky’s Steakhouse - https://www.luckys-steakhouse.com Cycles Gladiator Wine - https://cyclesgladiator.com Costa De Oro Winery - http://www.cdowinery.com/wines Allora by Laura - http://www.allorabylaura.com Brunello di Montalcino DOCG - http://www.consorziobrunellodimontalcino.it/index.php?p=5&lg=en Artists in attendance: Bobbi Bennett - https://www.bobbibennett.com Rose Masterpol - http://masterpol.com Kellie Bolton - http://www.kelliebolton.com Guy Webster - https://guywebster.com Will Pierce - http://www.piercefineart.com Tom Mielko - http://www.tommielko.com Bobbi Bennett’s Bio: Bobbi Bennett has been an international exhibition artist for over 25 years. In 2015, she was one of the winners of the International Exposure Award, and her piece "Fallen Angels" was on exhibition at the Louvre, Paris.   Bobbi has owned and operated 3 art galleries in Santa Barbara, Santa Fe, and now currently in Montecito. In 2016, she started an art production company, called Red Starr production, where she had a stable of 30 artists. She became very successful hosting pop-up art galleries in Venice and Santa Monica.     Her partners of the Gallery Montecito contacted her because of her success and asked her to be part of the gallery because it...

This week we have a baller guest for you: Katherine Spiers, Host and Creator of the Smart Mouth Podcast, a food history podcast where she talks to some of her favorite people about their favorite food.   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     Katherine’s content is fantastic, and she does more than just talk about food – she’s a food anthropologist! Each episode and article digs into how food intersects with history, economics, society, and culture. We also discuss: The dinner table growing up Buzz words & marketing Working as a journalist Interviewing guests like Gail Simmons, Anthony Bourdain, Jacques Pepin, & Mario Batali Mixology Our favorite places to eat Not judging people for what they like Baking tips What’s next for Katherine Resources: SmartMouthPodcast.com Connect with Katerine: Instagram | Facebook | Twitter Katherine Spiers’ Bio: Katherine Spiers is the host of the podcast Smart Mouth and, most recently, former food editor at L.A. Weekly. Her interests include mai tais and dumplings. She's constantly researching food history for Smart Mouth, and has overall learned that wars change the way we eat (hence all the mai tai drinking.) She started in journalism at the Seattle Times and Reuters when she was in high school, and is constantly fascinated by how the industry is changing.

Today we toast to focusing on and maintaining positivity in everything we do! Kristian Cosentino is the owner of two San Francisco bars, Dirty Water and The Rusted Mule. Dirty Water is a high-end bar and restaurant located in the lobby of Twitter’s HQ, and The Rusted Mule is a cocktail lounge with a unique steampunk aesthetic. Kristian is also working on a new project, Le Plonc, in which he plans to make wine just as accessible as beer.   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     Kristian has an incredible mindset, and we kick off our conversation by focusing on the power of positive thinking – and why fear-based concepts (such as “working hard”) are unsustainable. If you can remove fear and maintain love, success is all but assured. We also discuss: How Kristian got into the food world Why the restaurant is called ‘Dirty Water’ Manifesting your desired reality Why fear is a bad motivator Creating The Rusted Mule Keeping a restaurant green Kristians early love of beer, and history with brewing How Le Plonc will bring new varietals of wine to the US, without extra cost Supporting northern CA after the fires Resources: Dirty Water The Rusted Mule Le Plonc "A splash of Dirty Water for Mid-Market area" Kristian Cosentino’s Bio: Kristian Cosentino is the founder of Dirty Water Restaurant & Bar and the Rusted Mule in San Francisco. His accomplishments prior to these succulent beautiful beasts are irrelevant and, although he considers the prior path he’s been on an incredible journey filled with joy and wonderful lessons, the real path is this very moment and what he’s doing now.   The restaurant world is all he’s ever known and he wouldn’t know how to exist without it. It’s because of this that he has devoted his life to creating unique and provocative bars and restaurants that force the competition to take notice. Currently he is working on 4 more restaurant/bars that should be open within the year. He is super jazzed about these openings and would love you all to visit them since they are completely cool and exciting.   Kristian Cosentino has unhealthy love of Bad Religion and collecting vinyl. His goal is to experience the things that he’s watched his servers experience for 30 years, but didn’t have time to do himself. Kristian doesn’t believe it’s hip to be rude or mean to people and has a hard time understanding where this restaurant philosophy came from. Kristian looks forward to sharing a glass with you, provided his liver allows it. Kristian has been living in San Francisco for 17 years with an unnaturally talented pianist and a drag queen, both of whom he loves very much.

It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   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     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

Today we toast to a life filled with extraordinary adventures, friendships, love, unique experiences, open roads, and incredible sunsets!   Michael Schibel is the Founder of both The Schibel Group and Travel With Meaning, and he has a wonderful story to share that will take us on an adventure all around his world. You can expect tips and tools on travel, and some juicy tales never told before.     A little bit more about Michael’s businesses: The Schibel Group works with brands and talent wanting to develop innovating travel and hospitality concepts. Travel With Meaning is an online site and event host that showcases exactly what the title describes.   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   Attend Travel With Meaning’s next Travel Talk (w/ awesome special guests!): December 13th 7-9pm (6:30pm doors) Venice, CA Richard Bangs - Father of Adventure Travel and Co-Founder of Mountain Travel Sobek David Hertz - Sustainable  Architect Brad Gerlach - Former Pro Surfer, Coach, World Explorer Event Information Here   We also discuss: Why we share stories Michael’s Hero’s journey How Michael might have invented the Selfie Discovering his mission Tips, tactics, & tools for travel Why travel is the only thing you can buy that makes you richer What travelling means for different people When you should use #TravelWithMeaning   Resources: Learn more: Travel With Meaning | The Schibel Group Join the Travel Talk Community Connect with Michael: Facebook | Twitter | Instagram   Michael Schibel’s Bio: Former talent agent turned brand strategist, Michael Schibel is a passionate traveler who’s worked with high end luxury resorts, backpacker tour companies, and media networks to curate travel experiences. With a rolodex of talent influencers and brands, his mission is to use the Travel With Meaning platform to share travel stories globally.  

Dennis Oakley is the inventor, founder, creator, and patent holder of The Original BarBack™ Tool, an elegant multi function tool for kitchens and bars. This nifty little tool isn’t just for bartenders – it’s perfect for anyone who likes to make a good drink, and it’s forking convenient on my boat. We dive into not just the tool, but also mindset, personal development, and what it takes to achieve a goal. Want to get your own BarBack Tool? Go to originalbarback.com and use the coupon code JUSTFORKING at checkout to receive 33 % off the tool!   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     Dennis learned a lot in the restaurant industry, but he didn’t learn how to set goals or be confident behind the bar – he learned that on the mat. Dennis spent his formative years wrestling. It helped him form the mindset necessary to go after a difficult goal and achieve it, and gain the discipline necessary to get out of bed at 4 AM and start training We also discuss: So what’s on this tool? Bottle cap opener, corkscrew & double lever wine key, garnish knife, citrus zester, peeler, removeable belt clip, cutting tool, stir & layer tool, juice can opener, and finger loop. Upcoming versions of the tool will also have a flashlight! Dennis’ lengthy bartending career Goal-setting & visualization The patent process They haven’t had a single product return yet - wow! Proposing   Resources: Learn more at originalbarback.com (use coupon code JUSTFORKING for 33% off) Connect with Dennis: Facebook | Twitter | Instagram | Pinterest “Why is a Food & Bar Multi-Tool a Convenient Item to Own?”   The Story of Dennis Oakley & The Original BarBack™ Tool: The Original BarBack™Tool (a.k.a. The O-Rig™BarBack™Tool) is a modern tool innovation conceived by professional bartender Dennis C. Oakley in 2005, with convenience in mind. The O-Rig™BarBack™Tool is a specially designed multi function tool developed initially to meet the needs of bartenders and servers as well as home/amateur food & beverage enthusiasts. The O-Rig™BarBack™Tool is the first in a future line of modern bar, food and beverage tools being developed by The BarBack Tool Company. A compact, handheld unit, The BarBack™Tool boasts an elongated, rectangular shaped casing featuring softly rounded edges, inside of which a series of easily accessed food and beverage service tools are conveniently stored. The foundation of the design is derived from the standard stainless steel "flat bar" bottle cap popper, which is used widely among modern day bartenders worldwide. The finished product is a combination of the "flat bar" and other existing classic beverage tools and food preparation tools. "The BarBack Tool Company" concept was conceived by the founder, Dennis in 2005…but his road to the invention was a long and winding, across-the-country journey. Dennis was born and raised in New York, living in several places between Selden, Long Island, and upstate in the Catskills.  His grandparents owned a local hotel and tavern in the small upstate hamlet of Palenville, where he lived for most of his youth. He began working in the Hotel and Restaurant Industry at the age of 13 as a busboy at a resort in Tannersville,

Today we’re sharing a super important but under-appreciated perspective: your server’s. Annie Patterson joins us to discuss the knowledge, focus, and mental toughness it takes to keep a smile on and provide the top-notch service that everybody deserves when they go into a restaurant. And, of course, we talk about wine!   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     Annie Patterson recently moved from LA to Boston to work at Barbara Lynch’s restaurant Menton, which is a French-Italian hybrid restaurant in the Seaport District. She is in the process of honing her ability to taste and understand wine, which may sound silly, but being able to articulate the flavor profile of a wine is a talent.   We also discuss: Roller derby The city of Boston Opening a vintage furniture business Getting overworked Annie’s ability to articulate the flavor of food Developing a passion for wine Preparing for a sommelier exam How we deal with difficult people How servers can set the tone for a whole evening Resources: Eat at Menton Annie Patterson’s Bio: Annie Patterson grew up on an orchard in the Sierra Nevada foothills of Northern CA. She started working in restaurants at a young age and annoyed all her coworkers with a never-ending stream of questions about food and wine. She enjoys being outside, dogs, well-made food & wine, and laughing at inappropriate times. She has lived all over her native state of California and currently resides in the beautiful city of “Bahstan, MA,” with her pug and girlfriend of 5 years. She continues to annoy her coworkers with a non-stop stream of thought and questions.

Chef Chris Hill returns for another forking delicious episode! In episode 20, Chris discussed the biggest challenges in the food industry and his book, Making the Cut: What Separates the Best From the Rest. Today we dig into Chris’ next book, Crush Your Career: A Proven Path to Sustainability in the Kitchen.   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     Working as a chef isn’t easy, and it’s not getting any easier. At one point, being a career chef meant was all about cooking – today, it’s just as much about creating an identity that rises above the competition. Crush Your Career shares how Chefs can create a brand that propels their career, and allows them to continue cooking the food they love. We also discuss: Chris’ writing Food as a form of connection What a meal celebrating Chris’ life would look like Thanksgiving How the restaurant world is changing Teamwork in the kitchen Resources: Learn more at ChrisHillOnline.com Connect with Chris on Instagram: @the_chrishill Crush Your Career: A Proven Path to Sustainability in the Kitchen Read more of Chris’ writing on Medium Chef Chris Hill’s Bio: Chris grew up in Atlanta, then went off to earn a Master's in Marketing. That provided him with a lucrative job in consulting upon graduation, which he soon learned to hate. Miserable after a year and a half, Chris made a 180° turn and followed his heart and passion into the world of cooking. He opened his first restaurant at the age of 28, where he grew into the role of executive chef. Having taken his experiences in the corporate world, as well as those in the kitchen, Chris has built a large following centered around TV appearances all over the Southeast, his writing, two TEDx talks, and his mission of helping industry workers lead fulfilling, successful careers. He regularly speaks and shares his work on Medium, much of which has gone viral, discussing topics such as restaurant leadership, overcoming failure and business/entrepreneurship.

Do you want a peak into a world of champagne mystery, secrets, luxury, and timelessness – a world where wine holds memories of the past and future? Well, you’re in luck! Chef, restaurateur, and journalist Alan Tardi joins us to share his experiences within the secret world of the most prestigious wine label: The House of Krug.   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     Alan’s book about his time with The House of Krug, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, recently won a Gourmand Best in the World Award (and it’s an incredible follow up to his first book, Romancing the Vine, which won a James Beard Award for Best Wine and Spirits Book). We also discuss: The process of making a classic Champagne Why Alan wanted to follow how The House of Krug made their wine, specifically The unbelievable (but somehow real) characters involved in the history of champagne What a House of Krug Champagne tasting is like The role of a Chef de Cave, and how they get their jobs How the region of Champagne is shifting (and more about the history of the region) Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink     Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal. In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006. From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto. In 2015, Alan became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award. When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

You’re in the kitchen, and you’re about to slice into an incredibly juicy piece of fruit – then, like a flash of lightning, you wonder, “How the fork does this grow?”   If you’ve ever tried to find the answers to these head-scratching questions, then you probably know about TRUE FOOD TV, the web’s most-watched series dedicated to food and agricultural education (and other stories that connect us with our food). If you’re not familiar yet, then you’re in for a treat because my guest is Nicole Jolly, the gracious, intelligent, and beautiful co-creator of TRUE FOOD TV.   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     Nicole’s first show on TRUE FOOD was How Does it Grow? I’ve been watching it for years, and it never ceases to impress: it’s fun, educational, and looks forking great! She co-writes the show with her husband and business partner, Mark Jolly, who also directs.     Keep your eyes peeled: the dynamic Jolly duo is preparing to launch a brand new, top secret show called the TRUE FOOD TV Challenge in the very near future! We also discuss: Nicole’s childhood dinner table The mission of TRUE FOOD TV Helping farmers tell their stories A few of Nicole’s delicious recipes Fun facts about food Resources: Follow TRUE FOOD: HowGrow.org | YouTube | Instagram | Facebook | Twitter Watch How Does it Grow? on YouTube

Matthew Biancaniello is an absolutely inspiring self-made individual – he wrote Eat Your Drink: Culinary Cocktails (and has a second book on the way), hosted the Good Spirits TV series, and has traveled around the world making unique cocktails with unfamiliar ingredients… and he’s only been a mixologist for about seven years!   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     I met Matthew during an incredible AirBnB Experience called Sea to Fork, hosted by previous guest Nicole Landers (check out episode 19 if you haven’t already), and I immediately fell in love with his forking awesome mixology philosophy. Matthew actually hosts his own amazing AirBnB experience, too, which highlights our mutual love of biodynamics! You get to go foraging in Malibu for herbs and other plants, harvest them, and then craft cocktails using your natural bounty. We also discuss: Big family dinners full of delicious Greek food Cooking with fresh ingredients from a very young age How Matthew started bartending (and lost money buying better ingredients out of pocket) How a family history of alcoholism influences the way he makes cocktails Matthew’s mixology philosophy How he marries new flavors with old ingredients Why he got rid of his menu How Matthew makes every dining experience a journey Combining the alcohol world and food world How Matthew’s upcoming book reflects his future, and his first book reflects where he’s been Being more specific with our intentions Resources: Connect with Matthew: Website | Instagram | Facebook Sign up for Matthew’s AirBnB experience Read Eat Your Drink: Culinary Cocktails “Eat Your Drink with Modern Mixologist Matthew Biancaniello” by Carole Dixon

Let’s raise a glass and toast to the creative, excited people that inspire us! Lindsey Simcik and Krista Williams, the Almost 30 Podcast hosts, are two absolutely forking amazing women. On their podcast, they have real, raw, and honest conversations about transitions, and shine a spotlight on people who are doing amazing things in their community. 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   Unsurprisingly, Lindsey and Krista do awesome stuff outside of their podcast, too. Krista keeps it 100 at The Hundred Blog, where she offers her no BS perspective on wellness, fashion, and travel. Lindsey is an actor, fitness & lifestyle model, and SoulCycle instructor (join a class when you’re in LA!), and you can follow all of that at LindseySimcik.com.   We also discuss: Finding Almost 30’s WHY A whole lot of astrology Staying healthy Growing up in the middle of the U.S. Fashion & beauty tips Eating clean and natural Living the dream Resources: Almost 30: iTunes: Almost 30 podcast Patreon: patreon.com/almost30 Instagram: @almost30podcast Facebook: facebook.com/almost30podcast Lindsey Simcik: Instagram: @lindseysimcik Website: LindseySimcik.com Join Lindsey for SoulCycle (LA) Krista Williams: Website: The Hundred Blog Instagram: @hundredblog Twitter: @hundredblog Some of Lindsey & Krista’s favorite skin, hair, and wellness products: Silver Fern Probiotics Dermalogica Skin Care Products Oribe Gold Lust Repair & Restore Shampoo L’Oreal Total Repair 5 moisturizing mask Saje Wellness oils and bath salts Lindsey’s Bio: Lindsey is an actor, podcast host, fitness and lifestyle model, and SoulCycle instructor. She moved to Los Angeles from New York City in 2014. The change in environment, the shift in energy, and her breakup with her favorite bagel joint on 1st Ave in Manhattan, inspired mhere to commit to creating. NON-STOP. Whether she’s recording an episode of Almost 30, developing comedic sketches with talented friends, training for her next fitness shoot, or teaching high-energy, inspiring SoulCycle classes in Brentwood or Santa Monica, she’s committed to my growth and that of those around her.  Also, if you have LA bagel shop recommendations, please let her know. Krista’s Bio: Krista lives in Venice, California, but she grew up in a small town in Ohio. After that, she spent a good chunk of her post-grad life living in both Chicago and New York City. She’s really into growth and personal development, a few passionate causes, and is a lover of all things that evoke a feeling or action. In her quest for mind/body/soul mastery, she’s become bit of a fitness freak, too. If she’s not blogging or podcasting, she’s usually planning a trip, polishing off a jar of peanut butter, or reading her horoscope.

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 Today we toast to women – women taking over and stepping up their game, and my guest sets an inspiring example. I am on the boat with the amazingly talented and beautiful Jennifer O’Neil, Executive Chef at Wood & Vine. She shares her absolutely incredible life story, gives us a peek behind the curtain into the life of an executive chef and discusses what it takes to achieve such a high level in the culinary world (is it as glamorous as it looks on TV?). To give you some perspective on just how awesome Jennifer is: she’s only 26, and she’s in charge of a whole kitchen (and she’s been dreaming of this since she was seven)! One person who helped Jennifer make her dream a reality is chef Nyesha Arrington, who not only taught her technique but also how to treat and respect every person in the restaurant like family. So thank you, Jennifer, and thank you Nyesha because we can always use more badass, inspiring women! We also discuss: Rosé all day Family, friends, and food The many, many responsibilities of an executive chef Working every position in the kitchen The women who pushed us to do more Empowering others Feeding the Hamilton rush Competitive cooking TV shows Dreams for the future Resources: Connect with Jennifer on Instagram Learn more about Wood & Vine:. Website | Instagram | Facebook | Foursquare Executive Chef Jennifer O'Neil's Bio: Jennifer was born and raised on Cape Cod, Massachusetts. She went to Cape Cod Regional Trade High School, then worked her way up the ladder in the restaurant business. She traveled to many states to learn first-hand the about the cuisines that people ate while growing up. At the age of 25, she took her first executive chef job, working at Leona, a Jonathan Gold 101 restaurant, after being Nyesha Arrington’s CDC. Her food is based off global inspiration, consolidating different cuisines together, and making high-end comfort food that brings people together to enjoy the art of conversation away from their busy lives. Jennifer has also worked under chefs like Carlos Enriquez (pastry/bread chef), the Drago Brothers (Italian Cuisine), and Jason Fullilove (soul food cooking). Jennifer hopes to own a restaurant someday. She loves to work with young chefs and help them grow and learn to become the best chefs they can be. She always states to her chefs, "if I can't make you better then me than I'm not doing my job.” By staying humble, and continuing her growth in this industry, this chef has no limits on what she will do. 

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 Today, I toast great chefs, savvy managers, and fantastic food havens they create together. My guest today is Andrew Rasizer, the General Manager at B2 Bistro in Redbank New Jersey. B2 grew out of a dynamic partnership between Andrew and his Chef, Chez. It is amazing to see the ways they collaborate on menus, drinks, and innovation to create something truly magical. Making it in the food and beverage industry is all about finding your passion, and Andrew found his calling at the front of the house, rather than making the plates behind the scenes. After a trip to culinary school, Andrew found his true calling was executing a vision and inspiring innovation in a place that he loved. Now, locals, foodies, and critics rave over B2’s unique eats and attention to detail. Andrew is at a place in his career where he could truly go anywhere. I’ll raise a glass to that potential! Andrew's Bio: Andrew Rasizer acquired a passion for the food and beverage industry at a very young age. Running around his grandfather’s restaurant “Chicken Galore”, and watching him conduct business, instilled a drive in Andrew to become involved in every aspect of the industry. His first opportunity presented itself in high school, there Andrew participated in a two-year program at the Culinary Education Center in Asbury Park, NJ, where he graduated on the Dean’s List. During this time he also worked both front and back of the house at different establishments throughout the Jersey Shore. Focusing in the Culinary Arts, Andrew continued his education at The Culinary Institute of America in Hyde Park, NY. There he completed his externship at restaurant Nicholas in Middletown, NJ, where he worked in the kitchen and discovered that his true passion lay in the front of the house where he could take care of guests, as well as be able to express and share his love for food and wine. Following, Andrew gained new employment at Piccola Italia in Ocean, NJ, continued his studies at CIA to obtain his Bachelors, while also maintaining a front of the house job on campus at American Bounty. Andrew graduated with not only degrees in Culinary Arts and Hospitality Restaurant Management, he also left with drive to continue his education and, with a small group of CIA graduates, expanded his studies in Chengdu and Beijing, China. Upon returning, Andrew continued at Piccola Italia, and worked for seven years as the general manager. During this time, Andrew obtained his introductory Sommelier certification as well as traveled the west coast exploring its finest wineries. It was this learning experience as well as hard work and dedication from Andrew and his team that awarded Piccola Italia Zagat rated, as well as #1 Italian restaurant and #2 Wine List in 2014’s Best of Monmouth County. While he valued his time there, as well as his staff and learning experience, Andrew made it his goal to move on to a position in which he could grow. In his current role as general manager for B2, Andrew strives to build a solid foundation for the establishment, as well as share in his love for food and beverage to both his staff and guests. Above all, he wants everyone to leave Blu with a lasting experience an...

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 Smile, and be happy. It sounds like a simple mission to live by, but the life of Marilyn Schlossbach is anything but simple...and she wouldn’t have it any other way. Today, I raise a glass to Marilyn, owner of a diverse fleet of restaurants on the Jersey Shore, self-taught chef, and passionate philanthropist with a heart for her community. Since entering into restaurants, Marilyn has never stopped searching for new experiences, new flavors, and new ways to serve the people around her. From Japanese-French fusion to surf shacks to farm-to-table bistros, Marilyn has tried a bit of it all. “In our business, we have a lot of characters. That’s what we want!” - Marilyn Schlossbach This week, take a slice out of Marilyn Schlossbach's happiness pie and start thinking about the food you eat and the company you keep in an entirely new way. I was so excited to even begin to brush the surface of Marilyn’s amazing journey, and I know that you won’t want to stop once you begin either. We talk everything from making it in the crazy world of restaurants, digging up soil, and tasting new foods, and the inspiration we can draw from nature. Marilyn is a one-of-a-kind lady, and I can’t wait for you to meet her. Also in this episode: Creating a culture of happiness in the restaurant business. Each of Marilyn’s restaurants has a completely different cuisine and atmosphere. Being on a mission to develop self-confidence, with none of the sneaky guilt. Living presently in the midst of a lot of chaos. Overcoming the challenges of having ideas to start projects, and then finding the people to see them through. Prioritizing community outreach and farm-to-table…before it was trendy! The next step in local agriculture, plus discovering new delicious things that grow. See how a food truck is making a difference. Taking inspiration from mom and dad. Find Marilyn Online   https://marilynschlossbach.com/   Look out for Marilyn’s Cookbook!    Feed this Community  Marilyn's Non-Profit Group   Food For Thought   The mission  to support and nourish its community through the culinary arts. Awards and Recognitions Marilyn Schlossbach Awards and Recognitions Carousel Award, Asbury Park Chamber of Commerce, 2008 Monmouth-Ocean Development Council - Silver Gull Award for Community Service, 2010 Clara Barton Humanitarian Award for Monmouth County, The American Red Cross Jersey Coast Chapter, 2010 Gold Plate Award from the New Jersey Restaurant Association, 2010 Asbury Park High School, Distinguished Alumni Award, 2010 Michael Brimm Humanitarian Award, Asbury Park Mayor’s Ball, 2012 Edible Jersey Local Hero Award Winner, 2013 Glamour & Tommy Hilfiger Woman of the Year NJ Award Winner, 2013 New Jersey 50 Best Women in Business, NJBiz Magazine, 2014 Athena Award Nominee, ATHENA Award Program, 2014 New Jersey Monthly Leading Women Entrepreneurs Making a DifferenceAward, 2014   The Bio of Marilyn Schlossbach Executive Chef and Owner, The Marilyn Schlossbach Group (Langosta Lounge, Pop’s Garage, Asbury Park Yacht Club, Labrador Lounge, Russell & Bette’s, and Marilyn Schlossbach Catering and Events)