Podcast appearances and mentions of susie fogelson

Susie Fogelson is the founder of F&Co, a consulting company focused on how understanding the food-connected audience and food culture insights can help a brand find a purpose and share their products through storytelling and experiences. Learn about the food-connected consumer, the increasing focus on multi-sensory engagement, the growth of meal kits, and how brick and mortar stores can engage with these trends.  This episode was recorded on location at Groceryshop in Los Vegas, NV.

A lot happened this year. I started a company with two amazing people, I moved to Sacramento, I reconnected with old friends and I made new ones. So some updates for My Food Job Rocks. Lots of fun things happened this year. I was able to talk to some really amazing guests that made its mark in the food science community. I would say the past 100 episodes focused much more on innovative technologies, and startups, as well as having even better technical people on the show, in all sorts of disciplines from blockchain to clean meat. This was also the year where half of my guests weren’t people I had to hunt down and beg to be on the show. A big chunk of this years’ guests were actually from PR firms! And there were some really cool people. Susie Fogelson from the Food Network, Alan Reed from the City of Chicago, Claudia Sidoti from Hello Fresh, and so many more awesome people were pitched to me and I learned so much from them. However, this podcast has gotten a bit tough to manage. On the article, a Better Bet, I sprinkled throughout the article that the point of My Food Job Rocks was to develop a network so I could have the resources needed to create a great company when I was 30. However, things happened 4 years earlier and I’m now co-founder of a rising startup. The podcast’s initial purpose is done, so what now? I’m going to be honest with you, I don’t know. I still have a lot of fun doing it, and I find the learning experience like a routine. For me, it’s like jogging, or reading, or stuff like that. I learn and take away so much. Especially interviewing these CEO’s, I can now ask questions that are stumping Better Meat Co. For example, I asked Shelby Zitelman from Soom Foods and Sara Polon from Soupergirl, “how did you get your first sale?” And their answers were so good, I clipped them for our Smart Snack Bites (add bites). I learned a lot from that question, no one really expects their first sale, but when they do, it’s such a memorable experience. So what does that mean for next year? No idea actually. I’ll still be maintaining the blog, because it’s an outlet for me to talk, and it’s an outlet for me to share. Share my challenges and share my story so others can not make the same mistakes I did. Recording and writing helps me think clearer, talk better, and show people I’m a legitimate person, so I keep on doing it. We have a survey launching this week. It’s not about improving stuff, well it is, but the questions will be focused more on content variety. What do you want me to talk, or write about in the future? Who do you want me to interview? What would you want a T-shirt about Food Science to say? Stuff like that. I also find the My Food Job Rocks blog as great way to give food industry professionals an opportunity to write and show what they’re made of, and the growth of the people who have wrote for My Food Job Rocks has made me so proud. Veronica Hislop still writes, Julia Lamphear who wrote the Why Series, has her own Non-Profit, Faseeh Rahman who participated in our Food Science Global event is now posting food safety clips on LinkedIn and is getting so many opportunities! Carrie Ardnt, our latest guest poster used to just post her amazing packaging analysis posts on linkedin and they’d be swallowed in the abyss, but I wanted them to be achieved because they have value. These posts do so well on social media. Giving people who want to write the opportunity to write and see how their work is helping people is very valuable. If you’re interested, you know where to find me. However, I’m a tough boss because I want you to fall in love with writing on a consistent basis. What’s also nice is that my articles are actually being found in google. My name is also googleable, which definitively means I’m the best Adam Yee on the internet, right? Anyways, a handful of articles get a dozen views daily. Did I expect these articles to be searched so much? Sorta, I had a good hunch about them. Basically, here are the top 5 articles on My Food Job Rocks Food Science vs Nutrition Why You Shouldn’t Be a Food Scientist. What is Food Science, a Beginner’s Guide Resume Tips for Beginning Food Scientists The Graduate Student Series If you like stats like I do, I’ll have you know that David Despain’s podcast about being a CFS is actually the most viewed shownotes. Dr. Gabriel Keith Harris’ has the most downloads. In certain periods, Veronica’s articles also get a lot of views. For instance, this month, the Cotton Candy article is very popular. A couple of months back, Banana was trending and a couple of months before then, peanuts. The fruits of My Food Job Rocks’ labor has bore its benefits, not just in credibility. Heck, I think it saved me from a dark time when all of my friends left me in Phoenix. I have an article on Friday that’ll explain all of that. Many know the lessons of being consistent, and My Food Job Rocks is proof that if you do something everyday for two years…you’ll get better at it. But more importantly, people will respect you for it. Being consistent allowed me to get speaking gigs. Not just in IFT, but in San Francisco, and soon, perhaps some other conferences in the works. This was a lot of work, putting one block at a time, every week until it’s finally building to something pretty cool. To end on this, I wanted to talk about skills. Particularly, 5 of them These 5 skills are designed to get you through a startup, but now that I’m reviewing them, these skills will help you in any aspect of your career. As I think about these skills, these skills allowed me to excel at my last job, and is proving their worth at Better Meat Co. If you want to rise to the top, or want to survive the startup world, I suggest working on these skills. We’ll be analyzing why they’re important, and how you can get better at them. Top 5 Skills Autonomy Autonomy is the ability for you to confidentially do your job and deliver results without the help or permission of your equals or superiors. This is a very tough skill to master as it requires a lot of confidence in your craft. In school, you had to ask permission to do something, all the way to perhaps college. I would even guess that people who are We all go through this slope when it comes to acquiring a new skill. According to Wikipedia, we call this the four stages of competence. I actually learned about this when scanning through the brochure at my last job where it talked about how to sell nutrition products to your friends and family. The four stages are: Unconscious incompetence The individual does not understand or know how to do something and does not necessarily recognize the deficit. They may deny the usefulness of the skill. The individual must recognize their own incompetence, and the value of the new skill, before moving on to the next stage. The length of time an individual spends in this stage depends on the strength of the stimulus to learn.[5] Conscious incompetence Though the individual does not understand or know how to do something, they recognize the deficit, as well as the value of a new skill in addressing the deficit. The making of mistakes can be integral to the learning process at this stage. Conscious competence The individual understands or knows how to do something. However, demonstrating the skill or knowledge requires concentration. It may be broken down into steps, and there is heavy conscious involvement in executing the new skill.[5] Unconscious competence The individual has had so much practice with a skill that it has become "second nature" and can be performed easily. As a result, the skill can be performed while executing another task. The individual may be able to teach it to others, depending upon how and when it was learned. Everyone deals with this when it becomes a skill. Yet learning how to be automomous this can become a problem, A bad boss who helicopters around you can traumatize you into always asking your superiors if your option is the right option to do. A bad boss can really affect your career just because they can cripple your ambitions. You never know if what you do is right and it really affects your psyche. It’s a really terrible thing. The best way I found to solve this is to read books about this type of stuff. Reading helps you understand different perspectives. In many books, the saying “It’s better to beg for forgiveness then ask for permission”. What helps in this regard is to publish or ship something on your own. By creating something where you can give out or even better, sell on your own will give you more confidence in terms of doing work. What giving out or selling something does is validates that what you do is valuable to whomever you’re giving it to. Knowing you have full control over what people find valuable, and not your superiors makes your job a lot easier. Resourcefulness Phil Saneski and I have had a great talk on the power of resources. The podcast has also given me a very powerful resource pool and I’ve used some of my guest’s services and products to get work done at the startup. Using your resources is directly connected to how well you network. As many know, networking is an art and takes time to cultivate, but the benefits is like your garden actually growing food for you to eat. Podcasting, or in general, interviewing, is the ultimate networking tool because you cater to two people in particular: the people you’re interviewing have a close connection to you and if it was a good, legitimate interview, they remember that. But also the people who read or listen to your stuff. Yet let’s look at this through a microscope. With podcasting I learned how to cold call people to get on the show, advertise on social media, leverage and work together on other networks to amplify value on both sides, learned how to not be afraid of my own voice, to be consistent and deliver value every single week. Those are the skills, the crevices that get filled when you do a podcast and all of it, helps with being resourceful. Humility Back in college, I had a huge ego. I didn’t want to be wrong, and I made people cry. It took a lot of time working with different people to slowly break that down. Working in the multicultural center chipped it down, working with young, high school educated workers in the factory chipped it down, supervising coworkers who were older than me and were in a company longer than I was chipped that down. My coworkers are sometimes very surprised when I admit I’m wrong when the data shows that I’m wrong. Humility is a vital skill, and it requires a great amount of confidence and self-awareness for it to actually work. When you’re humiliated, shame or the perception of shame overwhelms you and you are paralyzed, or worse, you make things worse. Working on being shameless improves so many things. When shame stops affecting you, two things happen: you can share everything, and you have the vision that surpasses you being right or wrong. In the grand scheme of things, does your opinion matter? This is a big question. Nobody wants to look incompetent, or weak, or embarrassed, but everyone’s gone through this before. You won’t ever be fired for admitting your wrong if no damage has been done. In most cases, you’ll be thanked for your humility. Training for humility is hard, but it of course, involves risks. Failing high risk generally builds up humility but only if you can reflect on why your call was a bad one. I was fortunate enough for my CSO at Isagenix to throw me into very high risk situations. Sometimes, they didn’t work out the way I planned, so I reviewed what went wrong and tried again. Having a sort of Nihilistic or Stoic mindset when it comes to humility also works wonders. Reading books from Ryan Holiday, or Seth Godin helps wonders in understanding Humility. Understanding humility will help you put yourself out there more, and will allow you to sympathize with anyone. Curiosity This is a skill that always pops up on almost every interview with a passionate food scientist. They are generally curious on how things work. But on this episode, I want to emphasize the importance of learning the whole process. For the food industry, that means learning literally everything. This was resonated from Alan Reed from the Chicagoland Food and Beverage Network. This guy got an MBA and did marketing, but he was so interested in the whole process, he recently took a role of Executive Director. Will Holsworth started in Pepsi, where Pepsi knows the importance of knowing the whole process and many food companies develop leadership programs to explore the whole process. Maybe you don’t have the luxury to do this, but that doesn’t matter. You can still talk to your colleagues about learning what’s going on. You can still force yourself to attend meetings that bridge the knowledge gaps. You can still listen to My Food Job Rocks podcasts to see a glimpse of the day in the life of what goes in your food. Curiosity killing the cat is a threat. It doesn’t work anymore because now, the floodgates on gaining knowledge is now infinite. Even if someone will harm you for their knowledge, there are many ways to get around it, connect the dots, and create a different recipe. Secret formulas don’t make sense any more because brand is associated with flavor. Who cares if your product tastes like Coca Cola or your product tastes like KFC’s chicken? Will coke or KFC lose market share because you found their formula? Maybe 50 years ago, but now, their brands are so strong, it doesn’t matter. Instead, what if you just learned the process, or how the flavors work in products and make your own masterpiece? This takes curiosity to dive in and find our how to do things. Curiosity isn’t about copying products, it’s about discovering systems. Curiosity allows you to connect the dots and create innovation for the sake of innovation. Craft There is a difference between treating your profession as a job versus treating your profession as a craft. Treating your profession like a job is just doing the same thing, waiting to just be done, get money and spend it on whatever. And the cycle repeats. Treating your profession as a craft means that you want to improve the work you do enough where people will notice and love what you do. A job is a cyclical process, you do things for the sake of compensation, and that’s fine. A craft is like a spiral. You do things, but every day, every week, or every iteration, you want to improve. Making your job your craft delivers a lot of things that help see your life as a bit more palatable. For one, you deviate from the fact that you aren’t doing it for the money anymore. Most artists don’t do things for the money, you don’t have to either. Perhaps the payoff of improving your craft is appealing. That one day, you will get what you deserve through hard work and improvement. But most of all, improving on your craft gives you a sense of purpose. By slowly imporving what you do to make people’s lives’ better, for a chance to be the best of it is a very satisfying goal, that gives your life meaning. It’s a blessing if your job and your craft is one and the same, but it doesn’t have to be. In fact, I would say that if it wasn’t for podcasting, I wouldn’t have ever made food science my craft. Podcasting allowed me to dive deeply into this meta-learning state, reading more about the art of crafting. Now both food science and podcasting are a craft to me, and I wouldn’t have it any other way. Having a craft means having a goal where you will keep on improving it until you get to that goal, and then achieve a bigger goal. For podcasting, it was “make 6 episodes”, then “get sponsors” then “get 100 episodes”, and now, “get 300 episodes”. For Food Science, I started my job in a granola bar factory. The goal was to “get a product development job”, then it was “make really good products”. Then it was “start your own company”, now it’s “make an impact”. All of these skills can be cultivated all at the same time very easily. All you need to do is start something you’re passionate in. Someone last week came up to me and talked about trying to change the healthcare system. Instead of drugs, he wants turmeric, medicinal mushrooms, etc to solve our health problems. He mentioned in his question to the speakers “when can something like turmeric-mushroom mix, be sold in the stores instead of drugs?” Afterwards we talked, he said that he knows that our healthcare system is a big problem. I told him if he wanted to fix it, of course, he did. After I told him the story of the podcast, and the Better Meat Co, and how that all got started, all I said was “If you can’t sell your own turmeric-mushroom mix, what makes you think you have a shot of changing the healthcare system?”. People have the power to change things, but sometimes the problem is so big, nobody starts. This is the current issue with climate change. We’re getting close, we need more help. So finally, this is the final ask. You might be able to work for 8-12 hour a day, but afterwards, you have 8-12 hours to make an impact. You just have to start something. A blog, a podcast, an event every weekend, a food stand in a farmer’s market. Elon Musk said it takes 80 hours to change the world. There was a lot of backlash from his post, but I am a firm believe you have to work hard to make an impact. So do more than the 100 people I’ve interviewed. A lot of people don’t make an impact in their life. If you don’t want to, that’s fine, there are many people like you. But for those who do want to leave an impact, we need you. We need more heroes. And we’re all here, happy to support you. And I'll be so happy when I can say "Welcome to the community"

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, Rock Shrimp Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years Discovery bought Scripps, corporate shakeup Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more musical.ly or Tik Tok– Gen Z app Crushing It – Gary Vaynerchuk Someone should get on that for cooking App: Panna – a collection of cooking videos Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything Institute of Food Technologist in Chicago Fancy Food Show Beverage Conference NOSH Live Hippeas Daily Harvest – Direct to Consumer Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling Wendys looks at Greenhouse Tomatoes Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish Blue Nalu – Clean Fish Company Impossible and Beyond Meat – lab based protein forward foods Plenty – vertical farms Aerofarms – vertical farm Fancy Food Show: Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not The Abbott’s Butcher – focuses on flexitarians Food Network Star – Nikki Dinki – Meat on the side For plant-based: it has to taste amazing Taste is King Portland Flavor Article Adam talks about sensory science Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc Rini Ader Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at F&Co's website.

Reflecting on a 31-year-career that has seen him evolve from an acclaimed chef and founder of an award-winning restaurant group to a media personality and successful CPG food entrepreneur, Rick Bayless points to authenticity as the guiding principle in his own journey and as an indispensable element to success in the food business. "I want the real deal,” Bayless said in an interview included in this episode of Taste Radio. “I don't want to modify a recipe just to make it more mass." As part of our conversation, Bayless discussed the origins of his food career, the launch, development and eventual sale of his packaged food brand, Frontera Foods, why he was ahead of the game on clean labels and transparency, and his take on the future of food. Like Bayless, Susie Fogelson also has her share of experience at the intersection of food and media. For nearly 15 years, Susie spearheaded marketing strategy for the Food Network and Cooking Channel, culminating in her role as the senior vice president of marketing & brand strategy. In our second interview, Fogelson shared insights gleaned from her career at the Food Network, including the importance of purpose-driven marketing and why transparency is an opportunity for brands to tell a story. Also included in this episode: a conversation with Jamie Meltzer, the founder and CEO of Watermelon Road, an upstart brand of fruit jerky and the winner of NOSH Live Summer 2018’s Pitch Slam 4. Show notes: 1:42: Meals, Wheels and West: The hosts discussed Expo West housing, the business of meal kits, including the recent shuttering of Chef’d, and WeWork’s transition to a meatless office culture. 12:02: Interview: Rick Bayless, Founder, Frontera Foods -- Recorded at the 2018 Fancy Food Show, Bayless, known for his expertise in Mexican cooking and cuisine, discussed how he cut his teeth in the food business as the host of the PBS series “Cooking Mexican,” and the development of his acclaimed restaurant group. He also spoke about entering the packaged food business with Frontera Foods, a brand of gourmet Mexican products that includes salsas, sauces, and meals and its acquisition by ConAgra Foods in 2016 for $108.9 million, a sale that Bayless fleshed out in the interview. 34:23: Interview: Susie Fogelson, Founder, F&Co -- After 15 years leading marketing efforts at the Food Network and Cooking Channel, Fogelson founded founded F&Co., a boutique consultancy that works with food brands to develop a blueprint for storytelling and experiences. In our conversation, recorded at the 2018 Summer Fancy Food Show, she offers her perspective on the evolution of the food space and how brands can best communicate with their consumers. 55:23: Interview: Jamie Meltzer, Founder, Watermelon Road -- Meltzer sat down with us following her big win and experience in NOSH Live’s Pitch Slam 4, and discussed her experience in the competition, finding her brand’s voice and what’s next for her brand. Brands in this episode: Chef’d, Blue Apron, Hello Fresh, Frontera Foods, Hippeas, 4505 Meats, Watermelon Road

Yes, she does look familiar. If you’re a foodie or a glutton for cooking challenges, you may recognize her as one of the judges on the show The Next Food Network Star, while she was SVP of the Food Network and Cooking Channel. But that gig was just a peek into the expertise that Susie Fogelson brings to the proverbial table. Not only is she a magnetic and empathetic leader from the corporate world, (who I happened to idolize at my first job out of college), but she is also showing major food brands how they can take a socially conscious approach. As the Founder of Fogelson & Co., Susie is now serving the food industry by helping brands find their food story and tell it. In doing this, she is also elevating awareness of innovative food trends. In this fascinating conversation, Susie shares her journey of following a passion for food, her experience striking major revenue-generating deals with advertisers, we dive deep into so many current trends in the food industry, the importance of being socially conscious as a culinary brand, food-tech vs agriculture-tech, and her own approach to sustainable eating. Please SUBSCRIBE and for more conscious content look for Conscious Enterprises on Instagram, LinkedIn and Facebook! You can also always find us at www.Conscious.Enterprises

Alton Brown sits down with Food Network executives, Bob Tuschman and Susie Fogelson. They talk about how a niche channel found its place among the mainstream, and open up to their own on-camera strengths and weaknesses. Alton also answers questions from fans and percolates on a fruit from paradise.

In this episode, we go behind the scenes and talk to two of the people that have been around the Food Network longer than I have. First, we have Susie Fogelson, who has been at the network for 13 years now, currently holding the title of Senior Vice President of Marketing. Then there is Bob Tuschman, a 15-year-long employee of the Food Network, named both Senior Vice President and General Manager. Together, they have took on the role of “the network” on Food Network Star for nine years. Being the eyes and ears behind the network, the two have seen it move from niche networking to the big-time, and they share with me what they believe to be the “secret sauce” behind that change. You’ll find out why some shows flopped while others blew up, if the viewers are more.. The post Judges Roundtable: The Alton Browncast #9 appeared first on ALTON BROWN.