PeasOnMoss special statement: taking a breath
Release Date: 06/05/2020
info_outline Research Chefs Association Hustlers Under 40 Speaker Chef Wiley Bates III
Chef Wiley Bates III is a popular speaker for the young professional networking group, and he held our attention for over an hour sharing his lived experiences as well as the recommendations for pivoting a career "when the SHIFT hits the fan." Adam Howell co-hosted the discussion.info_outline Special Podcast: Is Research Chefs Association membership worth it? 3 chefs discuss
info_outline Special Podcast: IFT First Conference
PeasOnMoss Podcastinfo_outline Research Chefs Association Hustlers Under 40 Speaker Lauren Abda
The Founder of the Food Edge Conference, Lauren Abda joined us for an entrepreneurship conversation with the RCA Hustlers Under 40. Food Edge is an annual conference that brings together the food industry’s largest brands, dynamic start-ups, disruptive leaders, and leading researchers to discuss the future of food. Packed with 2 days of inspiring speakers, innovation workshops, and fireside chats, the summit explores trends, strategies, and capabilities that help food innovators and entrepreneurs differentiate themselves in the marketplace. Food Edge explores food innovation with a...info_outline Special Episode: Get Rich Podcast founder, food scientist Richard Rycraw
PeasOnMoss Podcastinfo_outline Kicking off 2022 with Intention: IWON Organics founder Mark Samuel
PeasOnMoss Podcastinfo_outline Perspectives on Sustainability in the Food Industry with WholeWorks CSO Laura Asiala
PeasOnMoss Podcastinfo_outline Encore: Chef Pierre Thiam - Yolele and fonio grain - advice for young chefs
info_outline Quick Bite: Ray Delucci - Line Cook Thoughts
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 violence, murder, and subsequent protests and riots.
Racism has no place in our community, and we all hurt when one member is hurt. Right now, it's our black brothers and sisters who are being hurt disproportionately to others.
There are various organizations that provide information about the issues, the systemic racism, and actions we can take, including changing how we talk about race issues, how to identify racist behaviors and attitudes, how to educate and learn from each other, and how we can work together for solutions.
Here is a list of resources I've referenced to help me learn. They're from several perspectives, from businesses to specific advocacy groups, spiritual (Christian) perspectives and industry announcements. If you have some others that I could share, please let me know.