Fell Into Food

The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.

Last refreshed: February 24th, 2026 at 10:53 PM ⓘ

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Episodes

LUKE EMERY & JASON MOLBURG: TRACTOR/ORGANIC GUYS/CHERRY PICKING

In this episode of the podcast, Jason Molburg and Luke Emery from Tractor Beverage discuss their company's mission to provide organic and sustainable beverage options, and the importance of customer service in the beverage industry. We even do a live taste test of a variety of flavors. Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy...

Feb 27, 2024•51 min•Ep. 9

MATT COTTON: ROOTED/DOT NOT CANDY/CAMEL MILK

Listen in with Matt Cotton the founder of Rooted Food Sales. We discuss everything from industry trade shows, what a food broker is, all the way to.....camel milk? Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy...

Feb 20, 2024•39 min•Ep. 8

Duncan Blowers: The 3 Company Man/Vacuum Kevlar/Jungle Sealer

This week on Fell Into Food, Jeff Fell & Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new c...

Feb 13, 2024•53 min•Ep. 7

Juan Zuniga: Less is more/Steak Sammies/Culinary Kicks

This conversation covers various topics related to the culinary industry, including how the speakers met, burning bridges in the hospitality industry, the concept of 'less is more', culinary preferences across different markets, the rise of plant-based food, the future of culinary fashion, the impact of technology in the culinary industry, the concept of the hoodless kitchen, favorite food in Chicago, and favorite food memory from childhood. In this conversation, Juan discusses the significance ...

Feb 06, 2024•56 min•Ep. 6

Elise Tresley & Margaret Kaufman: Realm/Sacha Inchi/Ketchup Smoothie

Transitioning from one industry to another requires passion and a willingness to take risks. The COVID-19 pandemic presented challenges for startups, but adaptability and perseverance are key. Freeze-dried and dehydrated fruits and veggies offer a convenient and nutrient-dense option for smoothies. Sustainability and reducing food waste are important considerations for food companies. The plant-based food trend is here to stay, with a focus on clean labels and natural ingredients. Realm energy d...

Jan 30, 2024•1 hr 6 min•Ep. 5

Jim Heraty: Avocados/Robo Weeders/Pre-Cut Tech

Weather plays a significant role in the availability and quality of produce. Choosing high-quality growers is crucial for ensuring the best produce. Technology is revolutionizing the industry, from robotic weeding to precision irrigation. Ripening produce on the vine results in better flavor and texture. Efforts to reduce waste and control costs are important for sustainability. Pre-cut produce is becoming increasingly popular due to convenience and labor savings. The market for produce is influ...

Jan 23, 2024•55 min•Ep. 4

Ryan Babich RD/LDN: Marshmallow Battle/Kitchen EQ/Hospital Tech

In this episode, Jeff interviews Ryan Babich, a registered dietitian, about his background, leadership journey, and the use of technology in hospital food service. They also discuss the concept of biohacking and personal health, as well as share three tips for better health and nutrition. The conversation concludes with some fun questions about food obsessions, vegetable fights, superfoods, and marshmallow battles. Support this podcast at — https://redcircle.com/fell-into-food/donations Advertis...

Jan 16, 2024•37 min•Ep. 3

Chef Michael Marsh: Deep Freeze/Frosted Flakes/Turkey Technique

In this episode, Chef Michael Marsh shares his journey in the food industry, from his early culinary influences to his current role as a corporate chef for Irinox. He discusses the versatility and unique features of the MultiFresh Next unit, which combines blast chilling, freezing, and cooking capabilities. Chef Marsh also highlights common mistakes in using blast chillers and trends in the culinary tech industry. He shares his favorite kitchen equipment and offers useful kitchen tips. Support t...

Jan 09, 2024•37 min•Ep. 2

Chef Alvaro Lima: Robots/Plant Food/Paper Recipes

From dishwashing at nine to whipping up gourmet menus for Unilever, Chef Alvi's journey through the food industry is a masterclass in passion and perseverance. This episode dives into his diverse career, exploring how plant-based trends and innovative kitchen tech are shaping the future of food. Get ready for insights on Unilever's mission to make mealtimes healthier and tastier, plus valuable tips for aspiring chefs – all sprinkled with Chef Alvi's infectious enthusiasm for culinary creations. ...

Jan 02, 2024•44 min•Ep. 1

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