Amanda Smith

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

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

#097 - Amanda Smith: How Menehune Chef Brings Cooking Education & Community to Hawaiian Children

Beth Ricanati

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

Dr. Beth Ricanati is a physician, mother, and the author of <a href="https://www.amazon.com/Braided-Thousand-Challahs-Beth-Ricanati/dp/1631524410/ref=sr_1_1?ie=UTF8&amp;qid=1530818183&amp;sr=8-1&amp;keywords=braided+a+journey+of+a+thousand+challahs" rel="nofollow" target="_blank"> Braided: A Journey of a Thousand Challahs</a>. Dr. Ricanati’s debut book chronicles her journey creating a thousand challahs, showcasing a woman’s quest for wellness and peace. She has created a career focused on bringing wellness into women’s everyday lives, especially busy moms juggling life and children, but her book is meant for anyone who is carrying a myriad of responsibilities and rarely takes even a few minutes to stop and smell the rising yeast. “For the first time, I made challah and the most incredible thing happened: I just stopped! When you’re standing at the kitchen counter and your hands are in a bowl of dough, it is just wonderful.” –Beth Ricanati, MD Braided is a meditation on how Dr. Ricanati found a few moments of peace one Friday morning, when it was unclear whether or not she was going to be okay, and how making challah every Friday sustained her for ten full years (and still sustains her to this day). It’s not just a recipe for making the bread – although you’ll be able to knock out a killer batch after reading it – but also a lesson in taking the time you need to be truly well. “Whether it’s challah or any other activity, we live in a crazy, busy, stressful world and I think it is imperative to have mindful activity in our lives to manage our stress.” –Beth Ricanati, MD   We also discuss: <ul> <li>Becoming a practicing physician &amp; mother of three</li> <li>Trying to do it all... and not doing it well</li> <li>Transforming herself and her life through the medium of Challah</li> <li>How challah enriches us spiritually</li> <li>Learning to appreciate the mindfulness &amp; wellness aspect of cooking</li> <li>How holidays and rituals help us</li> <li>Food as medicine</li> <li>Integrating a mindful activity into your life, whatever it is</li> <li>Navigating food tribes</li> <li>What Beth is learning from challah, 10 years later, and what she learned from writing the book</li> <li>We’re never too late to try something new, even if it’s completely out of our wheelhouse</li> </ul>   Resources: <ul> <li>Learn more at <a href="https://housecallsforwellness.com/" rel="nofollow" target="_blank">housecallsforwellness.com</a></li> <li>Instagram: <a href="https://www.instagram.com/housecallsforwellness/" rel="nofollow" target="_blank">https://www.instagram.com/housecallsforwellness/</a></li> <li>Facebook: <a href="https://www.facebook.com/pg/BethRicanatiAuthor/about/?ref=page_internal" rel="nofollow" target="_blank"> https://www.facebook.com/pg/BethRicanatiAuthor/about/?ref=page_internal</a></li> <li>Read: <a href="https://www.amazon.com/Braided-Thousand-Challahs-Beth-Ricanati/dp/1631524410/ref=sr_1_1?ie=UTF8&amp;qid=1530818183&amp;sr=8-1&amp;keywords=braided+a+journey+of+a+thousand+challahs" rel="nofollow" target="_blank"> Braided: A Journey of a Thousand Challahs</a></li> </ul>   Beth Ricanati’s Bio: Beth Ricanati, MD, has built her career around bringing wellness into women’s everyday lives, especially busy moms juggling life and children.  She received her medical training at Case Western Reserve University and New York-Presbyterian/Columbia University Medical Center. She was a practicing physician for over ten years at both the New York-Presbyterian/Columbia University Medical Center’s Women Health Center in New York City, the Cleveland Clinic’s Center for Women’s Health, and the Cleveland Clinic’s Wellness Institute. She now lives in the Los Angeles area with her family and challah-loving dog. Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#096 - Dr. Beth Ricanati: The Transformative Power of Challah & One Woman’s Journey to Wellness

Amy Falbaum

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

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

#095 - Amy Falbaum: The Invisible Backbone of the Hospitality Industry

Ani Torosyan

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

Ani Torosyan is the CEO and Founder of DishDivvy, an online platform that connects approved home cooks with hungry neighbors. If you’re one of those hungry people, you can download the DishDivvy app to find homemade food with the click of a button – and if you’re someone who makes food with love, you can get paid for sharing it with your community! “Everyone who’s different and bringing something different to the table – literally and figuratively – thank you! We appreciate you.” –Ani Torosyan Raised in an Armenian immigrant family and growing up in a diverse ecosystem like LA, Ani saw first-hand the impact that great home-cooked food can have on a community. However, most home cooks don’t necessarily have the resources or network to share that food outside of their friends and family or turn that passion into a source of income. At the same time, people are only getting busier and feeding ourselves is becoming the chore of the day. So Ani drew on her childhood experience and her software engineering experience to create a space for home cooks in the gig economy and help busy people solve the ever-present dinner dilemma! “Be an infinite learner. Don’t ever stop being curious!” –Ani Torosyan   We also discuss: <ul> <li>How DishDivvy is giving opportunities to individuals who are mostly underrepresented in the labor force</li> <li>Why Ani has been talking to legislators in Sacramento &amp; advocating for AB-626</li> <li>How AB-626 passing helped home cooks</li> <li>Designing the entire app by herself using self-taught skills</li> <li>How the DishDivvy app works, for hungry neighbors and cooks</li> <li>Solving a problem that you’re passionate about</li> <li>Being the “Chief Everything Officer” for your young business</li> <li>DishDivvy’s values: sharing joy, connecting community, nourishing neighbors, &amp; cultivating opportunity</li> <li>How early problems helped Ani come up with DishDivvy’s current packaging solution</li> <li>Declining a VC offer</li> <li>Ani’s plan to get 300 cooks in the next 18 months</li> <li>How DishDivvy prepares cooks for everything from kitchen certification to food photography</li> <li>Why Ani and DishDivvy will be hosting town halls to educate (and learn from) home cooks in the community</li> </ul>   Resources: <ul> <li>Learn more at <a href="https://www.dishdivvy.com/" rel="nofollow" target="_blank">dishdivvy.com</a></li> <li>Download DishDivvy: <a href="https://itunes.apple.com/us/app/dishdivvy/id1385120390?mt=8" rel="nofollow" target="_blank"> App Store</a> | <a href="https://play.google.com/store/apps/details?id=com.dishdivvy.ionic" rel="nofollow" target="_blank"> Google Play</a></li> <li>Instagram: <a href="https://www.instagram.com/dishdivvy/" rel="nofollow" target="_blank">https://www.instagram.com/dishdivvy/</a></li> <li>Facebook: <a href="https://www.facebook.com/dishdivvy/" rel="nofollow" target="_blank">https://www.facebook.com/dishdivvy/</a></li> <li>Twitter: <a href="https://twitter.com/DishDivvy" rel="nofollow" target="_blank">https://twitter.com/DishDivvy</a></li> </ul>   Ani Torosyan’s Bio: With a background in engineering and over 15 years of experience in product management, branding, marketing, digital technologies, and user experience/design, Ani brings a great deal of strategic execution and technological know-how to DishDivvy.  Her passion for creating and launching brands, coupled with her entrepreneurial spirit, drives her to create an exceptionally positive experience for each and every DishDivvy customer and cook.  Being a busy working mom to 2 young girls, Ani understands the problem we are trying to solve, and focuses on creating solutions that effectively address our users’ pain points.  In her spare time (if you can call it that ha!), Ani enjoys running, kickboxing, and all things active with her family.  Ani holds a Bachelor’s of Science degree in Biomedical and Electrical Engineering from the University of Southern California. Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#94 - Ani Torosyan: How DishDivvy is Solving the Dinner Dilemma

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

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

#093 - Shoop's Delicatessen | Friday Forkisode

Chelsea Poling

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

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

#092 - Chelsea Poling: Natural Tools to Bring Out the Wisdom Within

Christopher Mercier

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

People may not understand or even stop to consider the depth or complexity that goes into designing and building restaurant spaces, but today we’re going to learn a LOT more about this often-overlooked aspect of the hospitality industry. Here to discuss what goes into creating iconic restaurant spaces is Christopher Mercier, the founder and principal designer of (fer) studio. You may have seen (fer)’s handiwork at iconic restaurants like Father’s Office in Culver City, Connie &amp; Ted’s in West Hollywood, Officine Brera in downtown Los Angeles, or Sixth and Mill in Downtown Los Angeles. “What we’re trying to do is really create something that’s unique for the client, and it comes out of the process of working with them to solve their design problems.” –Christopher Mercier (fer) stands for Form, Environment, and Research: the core principles of the firm’s design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project is born appropriate and unique. “We’re not interested in someone who just wants to hire us and call them when we’re done; this is an all-in deal. You come in, you hang out in the studio, you design with us, and you work on the models with us.” –Christopher Mercier   We also discuss: <ul> <li>(fer)’s hands-on and collaborative approach to design</li> <li>The unexpected conditions that come up when converting an existing space</li> <li>How long the design and construction process usually takes</li> <li>Christopher’s architectural studies and apprenticeship in Italy</li> <li>How Christopher describes his style</li> <li>Why the last thing you want to do is “theme” something</li> <li>The components of great design</li> <li>(fer)’s role in up-and-coming “Inglewood Living City”</li> </ul>   Resources: <ul> <li>Learn more at <a href="http://www.ferstudio.com/" rel="nofollow" target="_blank">ferstudio.com</a></li> <li>Connect with Christopher: <a href="https://www.facebook.com/ferstudio/posts/architect-and-artist-christopher-mercier-featured-in-the-article-space-invasion-/10152745018353741/" rel="nofollow" target="_blank"> Facebook</a> | <a href="https://www.linkedin.com/in/christophermercier/" rel="nofollow" target="_blank">LinkedIn</a></li> </ul>   Christopher Mercier’s Bio: Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use. In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego. Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts. Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.” (fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects.  (fer) studio has designed iconic restaurants such as Father’s Office (Culver City), Connie &amp; Ted’s (West Hollywood) and Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier. (fer) studio has also designed the newly opened sixth+mill pizzeria and bar in downtown Los Angeles. (fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills. “It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City. Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract.   (fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.” Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#091 -  Christopher Mercier: What Goes into Iconic Restaurant Spaces?

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

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

#090 - LUIGI al TEATRO | Friday Forkisode

Charles Duque

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

Did you know that there are over 1,300 different varieties of cheese – just in France? I’m not forking with you! Joining the show to teach us more about these delicious dairy delicacies is Charles Duque, Managing Director of the Americas for the CNIEL (Centre national interprofessionnel de l'économie laitière), AKA the French Dairy Board. Charles also oversees the French Cheese Board, a NYC location for all things fromage. “We’re all overwhelmed these days going into a cheese shop... but we all know what we like! If you like hard cheeses, you like soft cheeses, you like strong flavored cheese, you like mild ones – whatever your tastes are, talk to the cheesemonger.” –Charles Duque So what are these five styles of French cheese you must try before you die? From mildest to strongest: triple-crème, camembert, bloomy rind, comté, and mimolette. I can’t even tell you which one was my favorite because, after every bite, I thought, “Well, this is my favorite.” So you really can’t go wrong!   We also discuss: <ul> <li>Charles’ role with the French Dairy Board</li> <li>The Cheeses of Europe campaign</li> <li>How to start expanding your cheesey horizons</li> <li>Creating the perfect cheese board</li> <li>The story behind the unique appearance of mimolette</li> <li>Sneaky hacks for properly cutting, presenting, and storing cheese</li> <li>The difference between cow milk, sheep milk, and goat milk cheeses</li> <li>The journey of artisan cheese, from the dairy farm to your plate</li> <li>Making a next-level grilled cheese with mimolette</li> </ul>   Resources: <ul> <li>Learn more at <a href="http://cheesesofeurope.com/" rel="nofollow" target="_blank">cheesesofeurope.com</a></li> <li>Download the Cheeses of Europe app: <a href="https://itunes.apple.com/us/app/cheeses-of-europe/id1388044192" rel="nofollow" target="_blank"> iOS</a> | <a href="https://play.google.com/store/apps/details?id=com.rockne.coe" rel="nofollow" target="_blank"> Android</a></li> <li>Instagram: <a href="https://www.instagram.com/cheesesofeurope/" rel="nofollow" target="_blank">@cheesesofeurope</a></li> <li>Facebook: <a href="https://www.facebook.com/cheesesofeurope/" rel="nofollow" target="_blank">https://www.facebook.com/cheesesofeurope/</a></li> <li>Twitter: <a href="https://twitter.com/CheesesofEurope/" rel="nofollow" target="_blank">@cheesesofeurope</a></li> </ul>   Charles Duque’s Bio: Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY.  He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City. For over two years, Charles’ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil. Previously, Charles worked for Savencia Fromage &amp; Dairy, which is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses. Charles’ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business. Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild.  Charles is fluent in four languages especially in cheese! Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#089 - Charles Duque: The Five French Cheeses You Must Try Before You Die

Devon Loftus

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

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

#088 - Devon Loftus: How Moon Cycle Bakery’s Hormone-Supportive Treats Celebrate Our Cycles & Empower Women

Every week as we raise a glass and toast to the beautifully insane, sexy world of food adventures.  Expect a variety pack of guests who have the most compelling stories.  For they are the Brewers, the Distillers, Authors, Winemakers, Farmers, Vegan Product Makers, Restaurateurs, Top Chefs, Entrepreneurs - truly inspirational, motivational, this is ear ball riveting!  Explore and discover with us as we navigate around the globe to reveal and share these remarkable stories.

Very energetic and engaging. Must listen if you are a foodie!

Entertaining!

Can&#39;t wait to try out some of the dishes and visit some of the places talked about!

Mouth watering!

Just Forking Around

Tilar Mazzeo

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

Ah, champagne... there is something so mysterious, so sexy, so celebratory about this delightful bubbly beverage. But it can be difficult to put our fingers on what exactly this mystical drink represents; maybe it has to do with the trajectory of the drink, the games that were played, and the controversy over the Champagne industry that still translate into each bottle and sip. As we trace back the history of this delicate treat, it’s impossible not to discuss the importance of Barbe Nicole Clicquot Ponsardin – the Grande Dame of Champagne and one of the most interesting business figures from French history. Her spirit and face are on and in every bottle that we so lovingly sip, as luxury laps over our souls. “Cheers to women who make really good wine!” –Dr. Tilar Mazzeo And there’s no one better to help us fold back the layers of this incredible story and the history of champagne than Dr. Tilar Mazzeo, the author of <a href="https://www.amazon.com/Widow-Clicquot-Story-Champagne-Empire/dp/0061288586" rel="nofollow" target="_blank"> The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It</a>. Dr. Mazzeo is also the author of <a href="https://www.amazon.com/gp/product/1607745925/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i5" rel="nofollow" target="_blank"> Back Lane Wineries of Sonoma</a>, <a href="https://www.amazon.com/gp/product/1607745909/ref=dbs_a_def_rwt_bibl_vppi_i3" rel="nofollow" target="_blank"> Back Lane Wineries of Napa</a> (two incredible guides), and the brand new biography of Alexander Hamilton’s wife, <a href="https://www.amazon.com/Eliza-Hamilton-Extraordinary-Times-Alexander/dp/1501166301" rel="nofollow" target="_blank"> Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton</a>. So pop a cork, raise your glass, and let us celebrate our Grande Madame – because it’s International Champagne Day!   We also discuss: <ul> <li>How Madame Clicquot transcended her childhood training to become the society wife of a rich man</li> <li>The French Revolution</li> <li>The caves where she made her first bottle</li> <li>Dr. Mazzeo’s research &amp; writing process</li> <li>How Madame Clicquot Ponsardin became one of the biggest tourist attractions in France &amp; kickstarted wine tourism</li> <li>Her legacy as a folk heroine</li> <li>Falling in love over wine</li> <li>Moving champagne from an elite drink to a mass market luxury product</li> <li>Smuggling champagne into Russia</li> <li>The invention that changed the champagne production process</li> <li>Inventing brut champagne to appeal to the British market</li> <li>Being interrupted to pay a corkage fee</li> <li>Dr. Mazzeo’s own wine-making at <a href="https://www.parsellvineyard.com/" rel="nofollow" target="_blank">Parsell Vineyard</a></li> </ul>   Resources: <ul> <li>Learn more at <a href="https://www.tilar-mazzeo-author.com/" rel="nofollow" target="_blank">tilar-mazzeo-author.com</a></li> <li>Connect with Dr. Mazzeo on Twitter: <a href="https://twitter.com/tilarmaz" rel="nofollow" target="_blank">@tilarmaz</a></li> <li>Check out Dr. Mazzeo’s vineyard: <a href="https://www.parsellvineyard.com/" rel="nofollow" target="_blank">parsellvineyard.com</a></li> </ul> <ul> <li><a href="https://www.amazon.com/Eliza-Hamilton-Extraordinary-Times-Alexander/dp/1501166301" rel="nofollow" target="_blank"> Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton</a></li> </ul> <ul> <li><a href="https://www.amazon.com/gp/product/1607745909/ref=dbs_a_def_rwt_bibl_vppi_i3" rel="nofollow" target="_blank"> Back Lane Wineries of Napa</a></li> </ul> <ul> <li><a href="https://www.amazon.com/gp/product/1607745925/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i5" rel="nofollow" target="_blank"> Back Lane Wineries of Sonoma</a></li> </ul>   Dr. Tilar Mazzeo’s Bio: Tilar J. Mazzeo is the New York Times, San Francisco Chronicle, and Los Angeles Times bestselling author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It as well another numerous other books, including most recently Irena's Children and the first biography Eliza Hamilton, the wife of Founding Father Alexander Hamilton. The author of the Back Lane Wineries guides to the family wineries of Napa, Sonoma, and New York State, her wine writing has appeared in venues such as Food &amp; Wine. A graduate of the University of California at Davis winemaking certificate program, she is the winemaker and proprietor at her family's estate winery, Parsell Vineyard, in Victoria, British Columbia.  Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

BONUS - Dr. Tilar Mazzeo: The Story of a Champagne Empire and the Woman Who Ruled It

Audra Mulkern

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

Today we toast to the invisible people in the food system: the farmers, the farm workers, the truckers, the people behind the scenes in restaurants, and the women throughout history – a passion for today’s forking awesome guest. Audra Mulkern is an author, photographer, and farm-to-table documentarian. She is the Executive Producer and host of the in-development documentary film <a href="http://www.womensworkdocumentary.org/" rel="nofollow" target="_blank">Women’s Work: the untold story of America’s female farmers</a>, and Founder of <a href="http://www.femalefarmerproject.org/" rel="nofollow" target="_blank">The Female Farmer Project</a>, a multi-platform documentary project that chronicles the rise of women working in agriculture around the world. “I realized that behind  every single farm table was a woman. Why had I noticed it? Why did I think women farming was different? … The more I dug, the more I came up empty: women just weren’t in the visual narrative, what I call the Agricultural Canon.” –Audra Mulkern “You can look back through history and, over and over, it’s men at the forefront [of the Agricultural Canon], even though we know that women were the first farmers.” –Audra Mulkern We also discuss: <ul> <li>Audra’s previous careers (ranging from the airline industry to Microsoft)</li> <li>When it was really difficult to access farms &amp; farm-to-table food</li> <li>Tracking down farm-grown food in the 90s</li> <li>Developing relationships with farmers</li> <li>Discovering that the history of female farmers was untold (less than 1% of the Agricultural Canon is about women)</li> <li>Showcasing the modern women of farming</li> <li>The desire to feed people</li> <li>Audra’s in-development documentary: <a href="http://www.womensworkdocumentary.org/" rel="nofollow" target="_blank">Women’s Work: the untold story of America’s female farmers</a></li> <li>Creating farming clothes for women</li> <li>How Audra is affecting legislation</li> <li>The problem around farmers &amp; suicide</li> <li>How women tend to listen to the land (as opposed to dominating it)</li> <li>Beng in year three of the farm crisis</li> </ul> Resources: <ul> <li>Learn more at <a href="http://audramulkern.com/" rel="nofollow" target="_blank">AudraMulkern.com</a></li> <li>Check out <a href="http://www.femalefarmerproject.org/" rel="nofollow" target="_blank">The Female Farmer Project</a></li> <li>Support Audra’s documentary: <a href="http://bit.ly/thisiswomenswork" rel="nofollow" target="_blank">Women’s Work: the untold story of America’s female farmers</a></li> <li>Connect with Audra: <a href="https://www.instagram.com/rootedinthevalley/" rel="nofollow" target="_blank">Instagram</a> | <a href="https://twitter.com/audragm" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.facebook.com/audramulkern" rel="nofollow" target="_blank">Facebook</a></li> <li>Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="https://www.touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a></li> <li>Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://www.ora.organic/?utm_source=affiliate&amp;utm_medium=refersion&amp;utm_campaign=Debi%20Saltzberg&amp;rfsn=729622.3a0140" rel="nofollow" target="_blank"> OraOrganic.com</a></li> </ul> Audra’s Bio: <a href="http://audramulkern.com/" rel="nofollow" target="_blank">Audra Mulkern</a> wants to change the way you look at farming and the food on your plate. As a photographer and writer she has sought to shine a spotlight on the hard-working people who are growing a food system that is sustainable and equitable for all. Audra is the founder of The Female Farmer Project™ – a multi-platform documentary project that chronicles the rise of women working in agriculture around the world.  From in-depth stories, personal essays, photographic portraits, a podcast, and in-development <a href="http://www.womensworkdocumentary.org/" rel="nofollow" target="_blank">documentary film</a> -- the project gives a powerful voice to the fastest growing demographic in agriculture-- The Female Farmer.  The Female Farmer Project™ has garnered international recognition and acclaim. It has exhibited around the world, most recently at the United Nations in New York, Maison Rouge Gallery in Paris and the USDA in Washington DC. The project has been featured in digital and print globally.For event speaker inquiries, contact Audra <a href="http://audramulkern.com/speaker/" rel="nofollow" target="_blank">here</a> For video production and hosting services contact Audra <a href="http://audramulkern.com/contact/" rel="nofollow" target="_blank">here</a> -- Just Forking Around is produced by <a href="http://www.podcastmasters.net" rel="nofollow" target="_blank">Podcast Masters</a>

#059 - Audra Mulkern: The Untold Story of America’s Female Farmers #ThisIsWomensWork

Brooke Rewa

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

Today we’re checking back in with our very first guest, Brooke Rewa, Founder of Made with Love Wellness. So much has happened in the last year, so we have a lot to talk about: rebranding, starting over from scratch, new products, a lot of delicious juice, and how she (somehow!) looks even more forking radiant than last time we talked! If you haven’t heard Brooke’s first episode, or if you just need to brush up on her pro tips, you can find it at <a href="http://justforkingaround.net/001" rel="nofollow" target="_blank">justforkingaround.net/001</a>. “One bottle of juice can literally make you feel completely different, and that can be the gateway to you making healthier choices for yourself.” –Brooke Rewa We also discuss: <ul> <li>Trademark shenanigans &amp; choosing a new name</li> <li>The impact of Brooke’s products</li> <li>What exactly goes into creating these juices</li> <li>Expanding out of LA</li> <li>Brooke’s unique brand of almond milk, Mylk</li> <li>Why Brooke doesn’t like to give people all-juice cleanses</li> <li>Surviving + scaling in the risky food industry</li> <li>Made with Love’s promise to Keep it Real</li> <li>Marriage plans</li> <li>Partnering with celebrity chef Matthew Kenney</li> <li>The future of raw juice vending machines</li> <li>More of Brooke’s awesome wellness tips</li> <li><a href="https://www.cbd.org/" rel="nofollow" target="_blank">Care By Design’s CBD oil</a></li> </ul> Resources: <ul> <li>Check out <a href="https://mwlwellness.com/" rel="nofollow" target="_blank">MWLWellness.com</a></li> <li>Connect with Brooke on Instagram: <a href="https://www.instagram.com/brooke_rewa/?hl=en" rel="nofollow" target="_blank">@brooke_rewa</a></li> <li>Find the recipe for Brooke’s Freezer Fudge Bites: <a href="https://mwlwellness.com/blogs/wellness-community/valentines-day-indulgences" rel="nofollow" target="_blank"> mwlwellness.com/blogs/wellness-community/valentines-day-indulgences</a></li> <li>Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="https://www.touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a></li> <li>Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://www.ora.organic/?utm_source=affiliate&amp;utm_medium=refersion&amp;utm_campaign=Debi%20Saltzberg&amp;rfsn=729622.3a0140" rel="nofollow" target="_blank"> OraOrganic.com</a></li> </ul> Brooke Rewa’s Bio: While battling food-related health issues, Founder and CEO Brooke Rewa began creating juice and almond milk in her home kitchen to help expedite her healing. Seeing and feeling immediate improvements, Brooke started sharing her creations with friends and family and received tremendous response, both for the products' taste and health benefits. Word quickly began to spread and Made With Love Wellness Co  has since grown from a local Farmer's Market staple to being offered in over  50+ premium LA cafes and shops. "From conception, MWL’s mission has been to get real food to the masses through innovation and product transparency. Offering nutrient-dense products made from 100% organic ingredients and refusing to compromise when it comes to the integrity in each bottle is MWL's promise. We hope you will see, taste, and feel the difference!"  Just Forking Around is produced by <a href="http://www.podcastmasters.net" rel="nofollow" target="_blank">Podcast Masters</a>

#060 - Brooke Rewa: Wellness, Made with Love

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 &amp; 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 &amp; cuisines throughout Italy’s different regions How Raffaele &amp; 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 &amp; 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!

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 &amp; 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 &amp; cuisines throughout Italy’s different regions How Raffaele &amp; 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 &amp; 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 <a href="http://Foodiamo.com" rel="nofollow" target="_blank">Foodiamo.com</a> Foodiamo List - Find the best Italian food and events in LA Connect with Raffaele: LinkedIn | Twitter | Instagram Connect with Roberto: Twitter | <a href="http://freelabestia.com" rel="nofollow" target="_blank">freelabestia.com</a> 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!

#047 – Foodiamo: LA’s Guide to Italian Food Created by Italians for Food Lovers

Matt Eisenacher

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

Today we start our show off with a toast to breakfast for lunch – one of the delicious concepts that Columbus-based Piada Italian Street Food is experimenting with right now. Our guest, Matt Eisenacher, is the Chief Concept Officer for <a href="https://mypiada.com/" rel="nofollow" target="_blank">Piada Italian Street Food</a>. It’s a great title, and it means he oversees the branding, marketing, IT, and business development efforts as the restaurant expands nationwide. Matt joined Piada in 2013, when they had 16 restaurants open, and has overseen a LOT of growth already. PIada now operates 42 locations across 7 states, offering a healthy and convenient option for today’s hectic world. Piada’s fast-casual, Italian-inspired concept is perhaps best represented by its namesake dish: the piada, a thin Italian flatbread (cooked on a stone right in front of you) wrapped around the same delicious meats, herbs, cheeses, and vegetables you might get from the most popular food carts and corner markets in Rimini, Italy. “People aren’t buying food – they’re buying an experience, they’re buying the person.” –Matt Eisenacher We also discuss: <ul> <li>What is the Piada concept?</li> <li>Scaling a company</li> <li>Leveraging technology to improve the guest experience</li> <li>Crafting the guest’s journey</li> <li>The peasant food that inspired the piada</li> <li>Working in a test kitchen</li> <li>A day in the life of Matt Eisenacher</li> <li>Building a culture of decentralization</li> <li>Testing the concept in different markets</li> <li>How a profit-sharing plan gives the local chefs and partners running each restaurant ownership</li> <li>Learning how to introduce your menu to customers</li> </ul> Resources: <ul> <li>Check out <a href="https://mypiada.com/" rel="nofollow" target="_blank">mypiada.com</a></li> <li>Follow Piada on Instagram: <a href="https://instagram.com/piadaitalianstreetfood/" rel="nofollow" target="_blank">@piadaitalianstreetfood</a></li> <li>Connect with Matt: <a href="https://twitter.com/matt35621" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.linkedin.com/in/eisenacher/" rel="nofollow" target="_blank">LinkedIn</a></li> </ul> Matt Eisenacher’s Bio: Matt Eisenacher is currently the Chief Concept Officer for Piada Italian Street Food based in Columbus, Ohio.  Piada is an upscale, Italian inspired fast casual eatery serving a Chef driven menu in a fast, high energy setting.  Matt is responsible for the branding, marketing, IT and business development efforts as the concept expands nationwide.  He joined Piada in 2013 at 16 units and has helped grow the brand to 42 units across Ohio, Indiana, Michigan, Pennsylvania, Texas and Minnesota. Prior to joining Piada, Matt spent 12+ years in the Consumer-Packaged Goods industry across a variety of food &amp; nutrition brands working for Nestle USA, PricewaterhouseCoopers LLP and Abbott Nutrition.  Matt received a Bachelor's degree in Finance and Management from Ohio University and his MBA, specializing in Marketing, from The Ohio State University. Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#072 - Matt Eisenacher: How Piada Italian Street Food Defies Fast-Casual Expectations

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

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: <a href="http://HowGrow.org" rel="nofollow" target="_blank">HowGrow.org</a> | YouTube | Instagram | Facebook | Twitter Watch How Does it Grow? on YouTube

#032 – Nicole Jolly: How the Fork Does Food Grow?

Ahmed Abouelenein

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

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

#075 - Ahmed Abouelenein: How The Halal Guys Brought Halal (and the White Sauce!) to America

Daphne Maxwell Reid

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

I am so excited to be kicking off season two with an absolutely delightful guest: Daphne Maxwell Reid – AKA Aunt Vivian from The Fresh Prince of Bel-Air. And as you’ll learn in this episode, Daphne is so much more than just Aunt Viv. But before I get into Daphne’s incredible story, I want to share a little bit more about why I decided to start season two of the show. It wasn’t just for a fun Summer break – I went to Costa Rica for that ;) – it was so that I could make the show even better and introduce a few changes. Speaking of which... Just Forking Around now has two more episodes every month! In the new bite-size Friday Forkisodes, I will be not just reviewing but celebrating my favorite restaurants in the LA area. I’ll paint a word picture of everything you will experience in the restaurant: the colors, the smells, the lines, the vibe, the energy, the company, and of course, the food! So even if you don’t live in LA, it’ll be just a forking good story, without the trappings of a traditional restaurant review. “Everything that you do is basically walking through another door, and either the door closes or it remains open. It represents opportunity and adventure and curiosity, and it’s just a metaphor for life! So I continue to take pictures of doors and portals and try to share that philosophy.” –Daphne Maxwell Reid Now, back to today’s pioneering guest: Daphne Maxwell Reid! This woman is inspirational, motivational, and a true Renaissance woman. She’s the author of five books ( a cookbook called <a href="http://www.daphnemaxwellreid.com/page-4/" rel="nofollow" target="_blank">Grace + Soul &amp; Mother Wit</a> and four books featuring doors around the world), a seamstress who created of the Daphne Style clothing line, a photographer with “<a href="http://www.daphnemaxwellreid.com/photos/" rel="nofollow" target="_blank">Fresh Prints</a>,” and obviously an accomplished actor. So if you thought Aunt Vivian was cool, just wait until you learn more about Daphne Maxwell Reid! “You can find out why you should be in the kitchen, you should find out how to bring your family together over the table... and you can find recipes and stories from the people from whom I got those recipes!” –Daphne Maxwell Reid   We chat about: <ul> <li>The Maxwell dinner table growing up: conversation and community</li> <li>What you’ll find in <a href="http://www.daphnemaxwellreid.com/page-4/" rel="nofollow" target="_blank">Grace + Soul &amp; Mother Wit: A Cookbook Spiced with Personal Memories</a></li> <li>What is mother wit?</li> <li>Enjoying the tastes of different cultures</li> <li>Expressing love through food</li> <li>Growing heritage seeds on her Virginia farm &amp; supporting other small, family farms</li> <li>Setting up a pantry &amp; kitchen for everyday use</li> <li>The power of a bowl of guacamole</li> <li>Enhancing her mother’s waffle recipe</li> <li>Traveling around the world</li> <li>Why Daphne is fascinated with doors</li> <li>Daphne’s pioneering experiences at Northwestern, during the civil rights movement, and beyond</li> <li>Why Daphne is such a strong supporter or Virginia State University</li> <li>Working with Will Smith</li> <li>How she almost passed up the opportunity to be on Fresh Prince</li> <li>Being a seamstress since the age of 9</li> <li>Find Daphne's “Elephant Butter” recipe on page 24 of her cookbook (a combination of chicken liver, garlic, thyme, bay leaves, salt, three sticks of butter, and cognac)</li> </ul> “Joy &amp; Purpose: Everyone should have that in their lives!” –Daphne Maxwell Reid   Resources: <ul> <li>Check out <a href="http://www.daphnemaxwellreid.com/" rel="nofollow" target="_blank">daphnemaxwellreid.com</a></li> <li>Connect with Daphne: <a href="https://www.facebook.com/daphne.reid1" rel="nofollow" target="_blank">Facebook</a> | <a href="https://www.instagram.com/daphnemreid/" rel="nofollow" target="_blank">Instagram</a></li> <li><a href="http://www.daphnemaxwellreid.com/page-4/" rel="nofollow" target="_blank">Grace + Soul &amp; Mother Wit: A Cookbook Spiced with Personal Memories</a></li> </ul>   Daphne Maxwell Reid’s Bio: Everyone remembers Daphne Maxwell Reid as an iconic TV mom of the 1990s, from her three seasons as Aunt Vivian on “The Fresh Prince of Bel Air.” These days Reid is a Renaissance woman, respected artist and designer, and education activist. Working from her home in Virginia, and still happily married to pioneering television actor/producer/writer/director Tim Reid (“WKRP in Cincinnati,” “Frank’s Place”), Daphne Maxwell Reid is living proof that a passion for creativity and a dedication to hard work can ensure a lifetime’s worth of success. Breaking new barriers is nothing new to Reid, who decades ago became the first African-American homecoming queen at Northwestern University and shortly thereafter one of the first African-American women to appear on the cover of Glamour magazine. But many fans of her modeling and acting career probably don’t know that Reid is a lifelong shutterbug, a hobby passed down by her father that has now become a focal point of her career. With five books and 5 annual calendars already published, Reid specializes in fine art photography that features doors and doorways from around the world, including Cuba, Venice, France, China, Germany, and Belgium. Now she’s added to her publishing resume with her first cookbook, “Grace + Soul &amp; Motherwit,” which offers her favorite recipes spiced with personal memories and reflections from her life and travels. Reid has also been a seamstress for much of her life, creating many of her own outfits and costumes as a young actress and model, and has now developed those skills into an exclusive, custom clothing line called Daphne Style, making Chinese silk brocade jackets that are wearable works of art. She also keeps busy as the Host of Virginia Currents (PBS), and as a spokesperson for Virginia State University, a historically black college/university (HBCU), doing outreach, public relations, and speaking engagements that allow her to preach the importance of education and career prep for students of color. A thoughtful, inspiring, and fascinating professional with over five decades of experience, Daphne Maxwell Reid continues to demonstrate that mastering a new skill is always possible for an artist with a generous spirit and self-determination. Just Forking Around is produced by <a href="http://www.podcastmasters.net/" rel="nofollow" target="_blank">Podcast Masters</a>

#077 - Daphne Maxwell Reid: Soulful Food, Open Doors, & Fresh Prince

Jenée Libby

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 &amp; 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 &amp; Development for Just Forking Around by Podcast Masters

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

#048 – Jenée Libby: Let’s Stop Talking About Our Food & Start Connecting Over It

COCK-A-DOODLE-DOO! It’s time to wake up because today’s guest, Chef Rouha Sadighi, is an over-medium egg perfectionist, a fierce competitor on Chopped, a Cutthroat Kitchen champion, and the woman making breakfast dope (again)! Chef Rouha brought a breakfast revolution to LA when she rolled out The Rooster food trucks, and now the revolution is coming to Austin!     Soon, Austinites will be able to enjoy items like the infamous Rico Suave (yes, named after the 90’s jam from Gerado), a breakfast burrito filled with eggs, bacon, tater tots, avocado, cheddar &amp; cotija cheese blend, house made salsa, and cilantro crème; the Chor-acos, two tacos stuffed with chicken chorizo, cotija cheese, sunny-side-up eggs, cilantro, and salsa; and the fan-favorite Basic Bitch, Chef Rouha’s version of avocado toast served on a thick slice of brioche and topped with a fried egg. We also discuss: The Sadighi dinner table Competing on Cutthroat Kitchen &amp; Chopped Meeting Alton Brown Loving breakfast The surreal experience of launching The Rooster What an over-medium egg is Chef Rouha’s Vans collection The Rooster’s menu The future of The Rooster Resources: Connect with Chef Rouha: theroosterla.com | Instagram | Facebook Find when The Rooster comes to Austin: theroosteratx.com Community Healing Gardens: communityhealinggardens.org Learn more about the Adopt a Box Community Program: communityhealinggardens.org/adopt If you want more info on sponsoring Venice’s Raised Bed Boxes, click here to Contact Debi directly Listen to episode 19 with Nicole Landers, founder of Community Healing Gardens: justforkingaround.net/019 Contact Jules Exum: jules.exum at gmail dot com / 310.388.7998 Shout outs: Union Pasadena | Knead &amp; Co Pasta Bar + Market | Chef Bruce Kalman | Friends &amp; Family | The Rooster Chef Rouha Sadighi’s Bio: Sadighi comes to Austin with over 20 years of restaurant industry experience under her belt and has worked at a number of highly acclaimed L.A. establishments, including Joe’s on Abbot Kinney (one Michelin Star) and Thomas Keller’s Bouchon of Beverly Hills. You may also recognize her as the spunky competitor on the Food Network shows Chopped and Cutthroat Kitchen. After years of working with some of the city’s finest, Rouha decided to take her obsession with over medium eggs and love for all things breakfast to the next level and launched The Rooster in the Winter of 2016. Since then, her truck has taken over the streets of L.A., while also partnering with popular coffee brands like Blue Bottle Coffee, Philz Coffee, and Alfred Coffee to sell her choice breakfast burritos.

COCK-A-DOODLE-DOO! It’s time to wake up because today’s guest, Chef Rouha Sadighi, is an over-medium egg perfectionist, a fierce competitor on Chopped, a Cutthroat Kitchen champion, and the woman making breakfast dope (again)! Chef Rouha brought a breakfast revolution to LA when she rolled out The Rooster food trucks, and now the revolution is coming to Austin!     Soon, Austinites will be able to enjoy items like the infamous Rico Suave (yes, named after the 90’s jam from Gerado), a breakfast burrito filled with eggs, bacon, tater tots, avocado, cheddar &amp; cotija cheese blend, house made salsa, and cilantro crème; the Chor-acos, two tacos stuffed with chicken chorizo, cotija cheese, sunny-side-up eggs, cilantro, and salsa; and the fan-favorite Basic Bitch, Chef Rouha’s version of avocado toast served on a thick slice of brioche and topped with a fried egg. We also discuss: The Sadighi dinner table Competing on Cutthroat Kitchen &amp; Chopped Meeting Alton Brown Loving breakfast The surreal experience of launching The Rooster What an over-medium egg is Chef Rouha’s Vans collection The Rooster’s menu The future of The Rooster Resources: Connect with Chef Rouha: <a href="http://theroosterla.com" rel="nofollow" target="_blank">theroosterla.com</a> | Instagram | Facebook Find when The Rooster comes to Austin: <a href="http://theroosteratx.com" rel="nofollow" target="_blank">theroosteratx.com</a> Community Healing Gardens: <a href="http://communityhealinggardens.org" rel="nofollow" target="_blank">communityhealinggardens.org</a> Learn more about the Adopt a Box Community Program: <a href="http://communityhealinggardens.org/adopt" rel="nofollow" target="_blank">communityhealinggardens.org/adopt</a> If you want more info on sponsoring Venice’s Raised Bed Boxes, click here to Contact Debi directly Listen to episode 19 with Nicole Landers, founder of Community Healing Gardens: <a href="http://justforkingaround.net/019" rel="nofollow" target="_blank">justforkingaround.net/019</a> Contact Jules Exum: jules.exum at gmail dot com / 310.388.7998 Shout outs: Union Pasadena | Knead &amp; Co Pasta Bar + Market | Chef Bruce Kalman | Friends &amp; Family | The Rooster Chef Rouha Sadighi’s Bio: Sadighi comes to Austin with over 20 years of restaurant industry experience under her belt and has worked at a number of highly acclaimed L.A. establishments, including Joe’s on Abbot Kinney (one Michelin Star) and Thomas Keller’s Bouchon of Beverly Hills. You may also recognize her as the spunky competitor on the Food Network shows Chopped and Cutthroat Kitchen. After years of working with some of the city’s finest, Rouha decided to take her obsession with over medium eggs and love for all things breakfast to the next level and launched The Rooster in the Winter of 2016. Since then, her truck has taken over the streets of L.A., while also partnering with popular coffee brands like Blue Bottle Coffee, Philz Coffee, and Alfred Coffee to sell her choice breakfast burritos.

#033 – Chef Rouha Sadighi: The Rooster is Bringing the Breakfast Revolution from LA to Austin

Litty Mathew

This week, our series on the badass women in the spirits world stays local! I got to join Litty Mathew in person at Greenbar Distillery, the first distillery to open in LA after prohibition ended. Litty is the co-founder and spiritsmaker at Greenbar Distillery, where she and her husband oversee a growing portfolio of small-batch, organic spirits – the largest in the world!   https://www.facebook.com/debi.saltzberg/videos/10155512593228042/     Litty kicks the episode off with a toast to being the change we want to see in the world, but she doesn’t just talk the talk – she walks the walk. Greenbar Distillery is partnering with The Burrito Project to give away one burrito for each cocktail sold as part of the #DrinkCityGin campaign. They plan to donate 10,000 burritos during Spring 2018, and YOU can contribute just by drinking gin – forking score!   All you have to do is buy a cocktail featuring CITY Bright Gin at one of the participating bars listed on greenbardistillery.com/burritos (which includes awesome spots like True Food Kitchen, Sage Plant Based Bistro, Mohawk Bend, Beelman’s, Sixth Street Tavern and Redbird).   Plus, if you follow @greenbardistillery &amp; share a photo of your drink on IG using the hashtag #drinkcitygin, you’ll be entered into the LA Staycation Contest!                                 We also discuss: How Litty &amp; her husband first got into making spirits at home If you have 2 oz of any spirit from Greenbar Distillery, you are actually carbon negative because they plant a tree for every bottle sold (over 675,000 so far!!) Changing the archaic laws in LA The distillation process Breaking all the rules to make something new Changing the way people drink Pairing foods &amp; spirits Resources: Learn more at greenbardistillery.com Connect with Litty: Instagram | Facebook | Twitter Starting 4/13/18, Debi will be hosting food tours every Friday &amp; Saturday!! Learn more, book a tour, or buy a gift card at LAFoodAdventures.com Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Litty Mathew’s Bio: Litty Mathew is spiritsmaker and co-founder at Greenbar Distillery, Los Angeles’s first since Prohibition and maker of a growing portfolio of small-batch, organic spirits.   She was born to South-Indian parents in Ethiopia. Her family, including her two older sisters, grew their own fruits and vegetables in each country they lived. At age four, the family moved to Jamaica, then to the US when she was nine years old. Her roots and the countries of her childhood steeped her in vibrant flavor and a rich culinary history.   Litty majored in Political Science and Economics with a French minor at the University of California, Riverside. She went to graduate journalism school at the University of Southern California where she met her husband and Greenbar Distillery co-founder, Melkon Khosrovian. They married in 2002.   Before starting Greenbar Distillery, Litty worked in public relations and marketing for a beauty company. She left after a few years to attend Le Cordon Bleu cooking school in Paris, honing her lifelong love of food and cooking. She returned to the U.S. to work as a freelance travel and food writer for major publications like Maxim and Saveur. She has also published a novel, The Musician’s Secret, about the Armenian community in Glendale, where she and Melkon live.   Litty combines her passion for real food with her search for exceptional flavors as she and Melkon create and produce spirits. Litty and Melkon still taste their spirits daily throughout the process — from fermentation to distillation to flavor —to find that “sweet spot” for ultimate flavor and consistency.

This week, our series on the badass women in the spirits world stays local! I got to join Litty Mathew in person at Greenbar Distillery, the first distillery to open in LA after prohibition ended. Litty is the co-founder and spiritsmaker at Greenbar Distillery, where she and her husband oversee a growing portfolio of small-batch, organic spirits – the largest in the world!   <a href="https://www.facebook.com/debi.saltzberg/videos/10155512593228042/" rel="nofollow" target="_blank">https://www.facebook.com/debi.saltzberg/videos/10155512593228042/</a>     Litty kicks the episode off with a toast to being the change we want to see in the world, but she doesn’t just talk the talk – she walks the walk. Greenbar Distillery is partnering with The Burrito Project to give away one burrito for each cocktail sold as part of the #DrinkCityGin campaign. They plan to donate 10,000 burritos during Spring 2018, and YOU can contribute just by drinking gin – forking score!   All you have to do is buy a cocktail featuring CITY Bright Gin at one of the participating bars listed on <a href="http://greenbardistillery.com/burritos" rel="nofollow" target="_blank">greenbardistillery.com/burritos</a> (which includes awesome spots like True Food Kitchen, Sage Plant Based Bistro, Mohawk Bend, Beelman’s, Sixth Street Tavern and Redbird).   Plus, if you follow @greenbardistillery &amp; share a photo of your drink on IG using the hashtag #drinkcitygin, you’ll be entered into the LA Staycation Contest!                                 We also discuss: How Litty &amp; her husband first got into making spirits at home If you have 2 oz of any spirit from Greenbar Distillery, you are actually carbon negative because they plant a tree for every bottle sold (over 675,000 so far!!) Changing the archaic laws in LA The distillation process Breaking all the rules to make something new Changing the way people drink Pairing foods &amp; spirits Resources: Learn more at <a href="http://greenbardistillery.com" rel="nofollow" target="_blank">greenbardistillery.com</a> Connect with Litty: Instagram | Facebook | Twitter Starting 4/13/18, Debi will be hosting food tours every Friday &amp; Saturday!! Learn more, book a tour, or buy a gift card at <a href="http://LAFoodAdventures.com" rel="nofollow" target="_blank">LAFoodAdventures.com</a> Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="http://touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a> Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://OraOrganic.com" rel="nofollow" target="_blank">OraOrganic.com</a>   Litty Mathew’s Bio: Litty Mathew is spiritsmaker and co-founder at Greenbar Distillery, Los Angeles’s first since Prohibition and maker of a growing portfolio of small-batch, organic spirits.   She was born to South-Indian parents in Ethiopia. Her family, including her two older sisters, grew their own fruits and vegetables in each country they lived. At age four, the family moved to Jamaica, then to the US when she was nine years old. Her roots and the countries of her childhood steeped her in vibrant flavor and a rich culinary history.   Litty majored in Political Science and Economics with a French minor at the University of California, Riverside. She went to graduate journalism school at the University of Southern California where she met her husband and Greenbar Distillery co-founder, Melkon Khosrovian. They married in 2002.   Before starting Greenbar Distillery, Litty worked in public relations and marketing for a beauty company. She left after a few years to attend Le Cordon Bleu cooking school in Paris, honing her lifelong love of food and cooking. She returned to the U.S. to work as a freelance travel and food writer for major publications like Maxim and Saveur. She has also published a novel, The Musician’s Secret, about the Armenian community in Glendale, where she and Melkon live.   Litty combines her passion for real food with her search for exceptional flavors as she and Melkon create and produce spirits. Litty and Melkon still taste their spirits daily throughout the process — from fermentation to distillation to flavor —to find that “sweet spot” for ultimate flavor and consistency.

#054 – Litty Mathew: Spiritsmaker of Greenbar Distillery, Makers of The World’s Largest Portfolio of Organic Spirits

Ashby Marshall

Today we’re talking to another kick-ass, badass female distiller: Ashby Marshall, Co-Founder &amp; Brand Director of Spirit Works Distillery. I’m not kidding when I say Ashby is a forking badass. She met her husband and co-founder, Timo, while they were both sailing around on the Rainbow Warrior for Greenpeace. Wow!!     Just a few years later, they laid anchor in the Bay area. They originally wanted to work with local microdistilleries to reproduce a version of Timo’s family Sloe Gin recipe, but their goal grew into something bigger: creating something sustainable together. This naturally led to Spirit Works’ grain-to-glass philosophy, which ensures a quality product distilled from California-grown organic Red Winter Wheat. Of course, Timo’s Sloe Gin recipe is still the basis of their flagship spirit, and Spirit Works Distillery is actually the only producer of Sloe Gin in the U.S. We also discuss: Being a sailor What exactly a Sloe Berry is The process, equipment, and ingredients that go into distilling How to identify high-quality spirits Laws that affect the spirit industry Resources: Learn more at spiritworksdistillery.com Connect with Spirit Works: Twitter | Facebook | Instagram   Ashby &amp; Timo Marshall’s Bio: Husband and wife team Timo and Ashby Marshall bring a combination of British tradition and New World innovation to Spirit Works Distillery.   Timo hails from a small coastal village in southwest England, where his family has been refining their sloe gin recipe for generations, using sloes handpicked every autumn. Ashby, on the other hand, has a deep passion and impressive palate for whiskey and its complexity. She was born and raised on the West Coast and is proud to be the first distiller in her family.   Ashby and Timo met while working together for several years as sailors on environmental research vessels. Eventually, they moved to San Francisco and began dreaming of creating something together, something unique and sustainable. Originally, they hoped to join forces with an established distillery and create a traditional sloe gin based on Timo’s family recipe. However, as they researched, the grain-to-glass process quickly became a central focus. They wanted to be a part of every step of the production process so they set out to start their own distillery. Together, Ashby and Timo spent several years visiting and learning in other distilleries, enrolling in courses and workshops around the country, and apprenticing under several grain-to-glass mentors. After many years of dreaming, learning, and planning, they discovered the perfect community in West Sonoma County and set up shop in The Barlow in Sebastopol.   Today, they can be found working side by side at the distillery with their Boston Terrier, Bandit, producing Vodka, Gin, Sloe Gin, Barrel Gin, Straight Wheat Whiskey, and Straight Rye Whiskey. They are incredibly excited to be able to share their passion and products made batch by batch, from grain to glass.

Today we’re talking to another kick-ass, badass female distiller: Ashby Marshall, Co-Founder &amp; Brand Director of Spirit Works Distillery. I’m not kidding when I say Ashby is a forking badass. She met her husband and co-founder, Timo, while they were both sailing around on the Rainbow Warrior for Greenpeace. Wow!!     Just a few years later, they laid anchor in the Bay area. They originally wanted to work with local microdistilleries to reproduce a version of Timo’s family Sloe Gin recipe, but their goal grew into something bigger: creating something sustainable together. This naturally led to Spirit Works’ grain-to-glass philosophy, which ensures a quality product distilled from California-grown organic Red Winter Wheat. Of course, Timo’s Sloe Gin recipe is still the basis of their flagship spirit, and Spirit Works Distillery is actually the only producer of Sloe Gin in the U.S. We also discuss: Being a sailor What exactly a Sloe Berry is The process, equipment, and ingredients that go into distilling How to identify high-quality spirits Laws that affect the spirit industry Resources: Learn more at <a href="http://spiritworksdistillery.com" rel="nofollow" target="_blank">spiritworksdistillery.com</a> Connect with Spirit Works: Twitter | Facebook | Instagram   Ashby &amp; Timo Marshall’s Bio: Husband and wife team Timo and Ashby Marshall bring a combination of British tradition and New World innovation to Spirit Works Distillery.   Timo hails from a small coastal village in southwest England, where his family has been refining their sloe gin recipe for generations, using sloes handpicked every autumn. Ashby, on the other hand, has a deep passion and impressive palate for whiskey and its complexity. She was born and raised on the West Coast and is proud to be the first distiller in her family.   Ashby and Timo met while working together for several years as sailors on environmental research vessels. Eventually, they moved to San Francisco and began dreaming of creating something together, something unique and sustainable. Originally, they hoped to join forces with an established distillery and create a traditional sloe gin based on Timo’s family recipe. However, as they researched, the grain-to-glass process quickly became a central focus. They wanted to be a part of every step of the production process so they set out to start their own distillery. Together, Ashby and Timo spent several years visiting and learning in other distilleries, enrolling in courses and workshops around the country, and apprenticing under several grain-to-glass mentors. After many years of dreaming, learning, and planning, they discovered the perfect community in West Sonoma County and set up shop in The Barlow in Sebastopol.   Today, they can be found working side by side at the distillery with their Boston Terrier, Bandit, producing Vodka, Gin, Sloe Gin, Barrel Gin, Straight Wheat Whiskey, and Straight Rye Whiskey. They are incredibly excited to be able to share their passion and products made batch by batch, from grain to glass.

#052 – Ashby Marshall: The Grain-to-Glass Story of Spirit Works Distillery

Dennis Oakley

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 &amp; double lever wine key, garnish knife, citrus zester, peeler, removeable belt clip, cutting tool, stir &amp; layer tool, juice can opener, and finger loop. Upcoming versions of the tool will also have a flashlight! Dennis’ lengthy bartending career Goal-setting &amp; 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 &amp; Bar Multi-Tool a Convenient Item to Own?”   The Story of Dennis Oakley &amp; 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 &amp; 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,

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 <a href="http://originalbarback.com" rel="nofollow" target="_blank">originalbarback.com</a> 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 &amp; double lever wine key, garnish knife, citrus zester, peeler, removeable belt clip, cutting tool, stir &amp; layer tool, juice can opener, and finger loop. Upcoming versions of the tool will also have a flashlight! Dennis’ lengthy bartending career Goal-setting &amp; visualization The patent process They haven’t had a single product return yet - wow! Proposing   Resources: Learn more at <a href="http://originalbarback.com" rel="nofollow" target="_blank">originalbarback.com</a> (use coupon code JUSTFORKING for 33% off) Connect with Dennis: Facebook | Twitter | Instagram | Pinterest “Why is a Food &amp; Bar Multi-Tool a Convenient Item to Own?”   The Story of Dennis Oakley &amp; 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 &amp; 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,

#037 – Dennis Oakley: The Forking Great Story Behind The Original BarBack™ Tool

Ryan Bickle

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

I had quite the adventure with Ryan Bickle, the owner and master brewer of Butterfly Brewing Company, a “hill-top jungle-brewery-butterfly-garden by the sea.” The garden and nanobrewery are located in Montezuma, Costa Rica, on the southern tip of the peninsula. The beers are just forking delicious, but if that isn’t enough, you can enjoy them while taking in the view of countless neotropical butterflies. And if you want to see the place, you can check out the videos I took on Facebook: <a href="https://www.facebook.com/debi.saltzberg" rel="nofollow" target="_blank">facebook.com/debi.saltzberg</a>! “We just want to make better beer at an affordable price. It has nothing to do with wanting to be a millionaire or having a Mercedes Benz on these dirt roads… you want to be successful though, and you want to have fun!” –Ryan Bickle We also discuss: <ul> <li>Howler monkey balls</li> <li>Touring the garden &amp; caterpillar lab</li> <li>The 17 different species of passion fruit</li> <li>Setting up the brewery 13 years ago</li> <li>Importing ingredients &amp; equipment</li> <li>Moving from Oregon to Costa Rica</li> <li>Ryan’s brewing equipment &amp; process</li> <li>Learning how to brew</li> <li>The most difficult part of running this business: paying taxes</li> </ul> Resources: <ul> <li>Learn more about Butterfly Brewing Co.: <a href="https://www.montezumagardens.com/deals-and-tours/" rel="nofollow" target="_blank">https://www.montezumagardens.com/deals-and-tours</a></li> <li>Check out the awesome videos I took on Facebook: <a href="https://www.facebook.com/debi.saltzberg" rel="nofollow" target="_blank">facebook.com/debi.saltzberg</a></li> <li>Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="https://www.touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a></li> <li>Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://www.ora.organic/?utm_source=affiliate&amp;utm_medium=refersion&amp;utm_campaign=Debi%20Saltzberg&amp;rfsn=729622.3a0140" rel="nofollow" target="_blank"> OraOrganic.com</a></li> </ul> Ryan Bickle’s Bio: Ryan Samuel Bickle was born on the 6th of March, 1981. He grew up in Pullman, WA,  a small college town in South Eastern part of Washington State, surrounded by rolling hills of wheat and barley. At the age of nineteen, he moved to Portland, OR and quickly became a craft beer fanatic and IPA lover. A passionate traveler and constant dreamer, Ryan traveled all around central America from 2000 to 2004 and fell in love with Costa Rica. He later convinced his family to invest in Costa Rica and eventually bought his property in 2005. In December 2005 Ryan opened Mariposario Montezuma Gardens, a Bed and Breakfast and butterfly garden. In 2012, Ryan officially started Butterfly Brewing Co., where they now make 8 different craft beers and 4 different craft sodas. In 2015, Ryan teamed up with a couple from Costa Rica/Oregon and started Cocina Clandestina, where you can find all of his beers and sodas on tap. Just Forking Around is produced by <a href="http://www.podcastmasters.net" rel="nofollow" target="_blank">Podcast Masters</a>

#063 - Ryan Bickle: Beers & Butterflies | Forking Around Costa Rica

Alan Tardi

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 &amp; 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.

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: <a href="http://AlanTardi.com" rel="nofollow" target="_blank">AlanTardi.com</a> | 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 &amp; 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.

BONUS – Alan Tardi: Exploring The House of Krug for #ChampagneDay 2017

Kaitlin Mogentale

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

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

#083 - Kaitlin Mogentale: How Pulp Pantry is Upcycling Would-Be Waste, Changing the Food System, & Creating Delicious Snacks

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 &amp; 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.

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 &amp; 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 <a href="http://MarkAddison.com" rel="nofollow" target="_blank">MarkAddison.com</a> 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.

#049 – Mark Addison: How Cocktail Chameleon Brings Mixology to the Masses

Georges Lefebvre

Hacienda Okhra

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

Georges Lefebvre is the magnanimous madman who created Hacienda Okhra, a concept community and farm located in the breathtaking hills of Las Delicias, just above the town of Mal Pais on the southern tip of the Nicoya Peninsula in Costa Rica. Although it started as a home for Georges and a few friends, this community has grown into an impressive business and they actually supply food for a good majority of the locals in the area. This dream-like community features premium facilities, 106 acres of carbon-offsetting tropical forest, hidden waterfalls, a nature-immersed spa, yoga, hiking, horseback riding, meditation, and healthy organic cuisine – all located in the world’s largest Blue Zone. Everything is done naturally and on-site, combining peace and tranquility with futuristic and intelligent investment ideas. “Basically, we took your great-grandparents garden and modernized it to today’s standards. We can produce a high yield on very, very little space with very, very little water.” –Georges Lefebvre   We also discuss: <ul> <li>The world-renowned arugula grown at Hacienda Okhra</li> <li>How the farm is so incredibly efficient – In just 5-6 weeks, they’re able to produce 14 kilos of arugula in a 10x1.5 meter bed!!</li> <li>Why this farm could be repeated almost anywhere in the world</li> <li>Distributing produce directly to clients</li> <li>How Hacienda Okhra is giving incredible opportunities to local children</li> <li>Georges’s time as a restaurateur</li> <li>All the different crops grown at Hacienda Okhra</li> <li>The seeding &amp; watering processes on these future farms</li> <li>Costa Rican pineapple production</li> <li>Being in the largest Blue Zone in the world</li> <li>The flora &amp; fauna in this area</li> <li>A delicious recipe for arugula salad</li> </ul> Georges Lefebvre’s Arugula Salad Recipe: Ingredients: <ul> <li>Freshly cut arugula (preferably Okhra)</li> <li>Aged parmesan cheese</li> <li>Balsamic vinegar</li> <li>Olive oil</li> </ul> Combine all ingredients in a bowl, mix by hand, and then enjoy the most amazing arugula salad that you’ve ever had!   Resources: <ul> <li>Check out <a href="http://haciendaokhra.com/" rel="nofollow" target="_blank">haciendaokhra.com</a></li> <li>Facebook: <a href="https://www.facebook.com/Hacienda-Okhra-Farms-1220453224756368/" rel="nofollow" target="_blank"> facebook.com/Hacienda-Okhra-Farms-1220453224756368</a></li> <li>Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="https://www.touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a></li> <li>Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://www.ora.organic/?utm_source=affiliate&amp;utm_medium=refersion&amp;utm_campaign=Debi%20Saltzberg&amp;rfsn=729622.3a0140" rel="nofollow" target="_blank"> OraOrganic.com</a></li> </ul>   Georges Lefebvre’s Bio: Hacienda Okhra Corporation is a Costa Rican Corporation owned by Georges Lefebvre who purchased over 43 hectares  (about 106 acres) of pristine property in this area of Mal Pais, Costa Rica. With the first phase of the project completed including roads and infrastructure the Hacienda Okhra Project is on its way to construct the second phase of its sustainable project. Georges Lefebvre was born in France and spent most of his childhood between Paris, France and NYC, USA. Growing up between these two cultures assisted in Georges developing an interest in the finer things this life has to offer. In 1983 Georges graduated from an American School in Paris. After graduation Georges spent a short time in the French Military as an Airborne Commando before he moved to NYC where he opened a variety of restaurants over the next 12 years. In NYC Georges founded the world famous Parisian restaurant Bilboquet and the Vigt-Deux Private Bar. He also opened a number of famous NYC cafes including Palallawest, Panino, Caffe Rosso and Il Baggote before relocating to Costa Rica in 1999. In 1999 Georges took his knowledge in fine dining to Costa Rica where he opened a Bilboquet Restaurant in the city of San Jose. In 2003 Georges wanted to combine his culinary knowledge with sustainable food production practices so he started Hacienda Okhra where he has spent the past 10 years implementing the first phase of the project. The Gardens at Hacienda Okhra are all unique and cater to the type of yield they are producing. The farmers use a variety of techniques including indoor vertical growing systems, outdoor raised beds of all different sizes as well as growing directly in the ground. The growers use a combination of mediums including fiber de coco, which is coconut fibers, natural compost from the farm, dirt from the ground, as well as the gardens compost and vermapost systems. The water is all gravity fed once it gets pumped up to a water tower that is drawing directly from a well. The system is designed as a natural reclamation system where all of the runoff flows directly into the outdoor gardens with any leftover ending up in the pond that feeds the well. Currently Hacienda Okhra is producing over 20 kilos of fresh fruit and vegetables for top tier restaurants and private chefs in the neighboring communities. Just Forking Around is produced by <a href="http://www.podcastmasters.net" rel="nofollow" target="_blank">Podcast Masters</a>

#065 - Georges Lefebvre: Creating Hacienda Okhra, the Community & Farm of the Future | Forking Around Costa Rica

Paige Cain

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

This is the first episode from my forking awesome Costa Rica adventure! I had the opportunity to sit down with Paige Cain, an Owner/Operator of Hotel Mono Azul – which means Blue Monkey. The hotel is family run, located in the heart of the lush Costa Rican rainforests and pacific beaches of Manuel Antonio. Due to different resources, laws, and regulations, things in the food &amp; hospitality world are done quite a bit differently in Costa Rica. Paige gives us a peek behind the curtain, sharing how she manages to deliver the best accommodations and meals available. “I believe that hospitality is my gift. I just talk to guests and make sure they’re having a good time – and if that means going somewhere else, I’m okay with that!” –Paige Cain   We also discuss: <ul> <li>Paige’s life before moving to Costa Rica</li> <li>What it was like moving to Costa Rica</li> <li>Navigating Costa Rican laws &amp; regulations</li> <li>Fixing up the hotel</li> <li>Getting the hotel’s name from a four-year-old girl</li> <li>Why Paige rents out golf carts</li> <li>Travelling tips for Costa Rica</li> <li>Paige’s favorite recipe for the ultimate Costa Rican cocktail, the Guaro Sour</li> </ul>   Resources: <ul> <li>Check out Hotel Mono Azul: <a href="https://www.hotelmonoazul.com/" rel="nofollow" target="_blank">hotelmonoazul.com</a> | <a href="https://www.facebook.com/Hotel-Mono-Azul-156825507670769/" rel="nofollow" target="_blank"> Facebook</a></li> <li>Want to increase sales &amp; improve service in your restaurant? Get 20% off TouchBistro at <a href="https://www.touchbistro.com/justforkingaround" rel="nofollow" target="_blank">touchbistro.com/justforkingaround</a></li> <li>Get 15% off your supplements by using discount code “JustForkingAround” at <a href="http://www.ora.organic/?utm_source=affiliate&amp;utm_medium=refersion&amp;utm_campaign=Debi%20Saltzberg&amp;rfsn=729622.3a0140" rel="nofollow" target="_blank"> OraOrganic.com</a></li> </ul>   Paige Cain’s Bio: I have always had a gift for hospitality and have wanted to own a BnB or hotel since I was a child.  When the real estate market went down the drain in '09 my husband finally agreed to try it.  We moved to the USVI of St. John and I loved it.  But being the work - aholic that I am I needed to own it.  So long story short we ended up in Costa Rica as the proud owners of a 21 room hotel.  It also has a full restaurant and bar so I am a lot busier than I had originally bargained for.  I was born in Florida.  I have lived in Florida, North Carolina, Illinois, Texas, Ohio, Minnesota, The USVI and now Costa Rica.  I am sure it is not the final place of residence for me.  My husband may be disapointed to hear that. Just Forking Around is produced by <a href="http://www.podcastmasters.net" rel="nofollow" target="_blank">Podcast Masters</a>

#062 - Paige Cain: Exploring Mono Azul, an Expat’s Hotel & Restaurant | Forking Around Costa Rica

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