PeasOnMoss Podcast

Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf

Episode 9: how upcycling can address food insecurity

Episode 8: Health and wellness in food products with IWON Organics and Monash Univ Low FODMAP diet

Encore: Jessica Goldstein, VP Nu Products and Research Chefs Association

Episode 7 Food business leadership with Chef Mark Serice and Gerrie Bouchard

Episode 6 Career and self management with Neela Paul and Chef Chris McAdams

Encore episode: Chef Charlie Baggs - Charlie Baggs Culinary Innovation

Episode 5 Upcycled Food Association Amy Keller, pureplus; Kayla Abe, Ugly Pickle Co

Encore Episode: Author, Chef Ali Bouzari, PhD

Episode 4: Upcycled Food Association ReGrained Dan Kurzrock and Drexel Food Lab Dr. Jonathan Deutsch

Chef Eric Rivera - The actual encore episode

Encore Episode: addo Chef Eric Rivera

Encore Episode: William Madden from Whole Brain Consulting on how COVID has affected the consultancy and product innovation pipelines

Season 4.5 Episode 2: Upcycled Food Association CEO Turner Wyatt on providing the solution that food industry and consumer agree on - solving food waste

Encore Episode: Chef Ernest Miller, Coast Packing Company

This podcast continues to be sponsored by . Get information about sugar replacement and optimizing your high intensity sweetener systems. Let them know that you heard about them on PeaOnMoss.

Career management and getting your hands dirty

PeasOnMoss discusses career management and active growth to help you get and promote in product development roles with Justin Kanthak, and ; Jacob Burton, executive chef at Renaissance Hotel, Reno, NV, and founder of ; and Wiley Bates III, Sales at

Season 4.5: PeasOnMoss' origin and pivot

To start by saying that 2020 has been the most insane half-year ever is a gross understatement. In some ways I've seen our world and communities come together, focusing on a distant horizon of "better," while recognizing that a lot of work needs to be done to get there. In others, I've seen fear and suspicion lead to traumatized relationships. In all this, people have continued to eat, and our food industry has continued to produce, but in different areas, at different volumes, and at different ...

Marketing expert Stephanie Robbins - intro to the marketing team and why R&D should care

Stephanie Robbins and Kimberly met at the 2019 in Chicago when she served as the VP of Marketing at La Terra Fina. She, alongside her colleague Dan Howell, shared a compelling presentation on fostering collaborative relationships between product development and marketing. They described how the development of a trusting and synergistic cross-functional team led to more product success, quicker launches with fewer errors, and a better workplace. Stephanie joined us on PeasOnMoss podcast to expand...

Preview: Marketing expert Stephanie Robbins on life post-corporate work

Former VP of Marketing at La Terra Fina has a bright outlook for her future and doesn't carry regrets about her last work. From working to foster a strong cross-functional team at LTF, to learning to respect and trust the expertise of her teammates, Stephanie possesses a strong self-awareness of her internal strengths. In this preview, Stephanie and Kimberly catch up in 8 months of life and work and consider the next steps. Our connection is an example of how important networking events are to e...

PeasOnMoss special statement: taking a breath

We're taking a break this week from our usual interview show to give our community time to consider the events of the week and our individual and social responsibilities to seek social justice for every single member of our food and beverage industry and of our society overall. I have been so blessed and honored to share the stories of our diverse food and beverage community, and it's in the spirit of sharing the stories that I stand with our black community as we all struggle through recent vio...

Preview: Research Chefs Association President Justin Kanthak on pivoting conference to online quickly

Justin Kanthak wears several hats, notably as the head of the snack segment for Griffith Foods and as the president of the professional trade organization, the Research Chefs Association. In March 2020, the US food industry was tremendously impacted by the COVID-19 pandemic, starting with the cancellation of international and trade conferences, and the RCA annual conference was forced to cancel the in-person gathering. The weight of understanding what could be done instead weighed on the RCA boa...

Mon Hei Bakery's Aaron Chan - first Chinese bakery in Seattle and legacy

Aaron Chan's grandfather founded the Mon Hei Bakery to bring Chinese pastries to the burgeoning International District of Seattle with funding from investors. While the concept itself isn't new in this modern food startup world, the significance is the timing: the year was 1979. Fast forward over thirty years, and the Mon Hei Bakery was a provider of affordable and old world Chinese dumplings, hom bao, egg tarts, and mooncakes. Regulars flocked there to buy fresh snacks, and the Chan family had ...

Preview: Aaron Chan's family's bakery - a documentary in the works

When Aaron Chan joined the PeasOnMoss podcast to share the story of the Mon Hei Bakery in Seattle, WA, the city's first Chinese bakery, he explained that a documentary was being created about his grandfather's food start-up and the mission to bring affordable Chinese pastries to the West Coast. You'll get to hear the full story of the bakery, the fire, and the business' work in the six years since the tragedy next week. And keep an eye out on Instagram for updates about Mon Hei and where you can...

Forging your own path in nutrition and marketing with Kiran Bains

Kiran Bains is a relatively new graduate with a masters degree in nutrition science and owner of a nutrition consulting business . Kiran and Kimberly connected through LinkedIn and decided to record our introductory call as a conversation starter for younger professionals. Kiran has a passion for introducing nutrition science majors to a wider variety of career opportunities than are typically described. She also has a passion for marketing and understanding how marketing teams could leverage nu...

Chef Wiley Bates III - the key to success is more than talent, it's persistence

A past member (a gold medalist, in fact) of the , Chef Wiley describes his journey as coming from humble roots being surrounded by big players who took him on and pushed him to excel. His superpower: relentless commitment to being better, learning more, and personal improvement. Chef drops incredible insight and knowledge throughout his story, and it's impossible to choose the single best lesson he shared. Today, chef is the Food Service Manager for , having transitioned to sales to learn the ot...

Preview: IFF's Chef Wiley Bates III on mentorship and leadership

Chef Wiley Bates III strongly feels that if he hadn't worked for the chefs and supervisors he had, he doesn't know where his career would have gone. Now, as a corporate chef and manager, he takes it as his mission to find the people on his team who need that type of nudge, too. Mentorship isn't an accidental activity - it's deliberate, it's observant, and it's flexible. In this preview, Chef takes us through his mentorship theory and gives middle managers some action items to start implementing ...

Sadler's Smokehouse Dir of Culinary Sales Erich Chieca on hospitality in food manufacturing

Chef Erich Chieca is a 3-term Research Chefs Association board member whose active volunteerism has been just one of the superpowers that has helped Chef create a enriched career through friends and mentors who gave him opportunities. Reflective and thoughtful, Chef Erich emphasized that no matter the product we make nor the role we have, we are still in the hospitality business. Whether you're in R&D or sales, you have to identify your customer and find ways to serve them. Volunteering with...

Preview Chef Erich Chieca of Sadler's Smokehouse: the value-add of research chefs

Sadler's Smokehouse Director of Culinary Sales Chef Erich Chieca is an experienced chef who was invited to the research chef world through a friend at Gordon Food Service. As a research chef and sales manager, Chef has seen diverse product development teams. In this PeasOnMoss podcast preview. I ask Chef how he describes the differentiation that a research chef brings to a product development team and how we contribute uniquely from food scientists. As cross-functional partners, research chefs c...

Chef-author Kenji Lopez-Alt on Food Safety and Coronavirus - special interview

James Beard awarded is recognized as a solid resource in the food writing and professional world as a writer who takes the time to gather the facts and produce well-researched, thoughtful articles, tested and true recipes, and leadership by example. From his work on , a food website sharing articles, recipes, insights, and science with a variety of readers, to the publication of the food-science-based cookbook , and contributions to the , Chef Kenji also serves as the chef partner for the Bay Ar...

RD and Marketing expert Ashley Koff on leading not following food trends

Ashley Koff is a registered dietitian nutritionist and marketing expert who has built a reputation on looking at the food industry from a unique perspective. What started as a service to review products for brands through the eyes of nutrition professional, the program Ashley Koff Approved seeks to provide an assessment of food products that would contribute to a healthy lifestyle. Now, Ashley has expanded her programs to include the Beyond Brands, a nutrition strategy program for food businesse...