Just Forking Around

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.

#097 - Amanda Smith: How Menehune Chef Brings Cooking Education & Community to Hawaiian Children 12/25/2018

#097 - Amanda Smith: How Menehune Chef Brings Cooking Education & Community to Hawaiian Children 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 Instagram: Facebook: Check out Chef Benjamin Prichard’s 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 /episode/index/show/justforkingaround/id/8002526

#096 - Dr. Beth Ricanati: The Transformative Power of Challah & One Woman’s Journey to Wellness 12/18/2018

#096 - Dr. Beth Ricanati: The Transformative Power of Challah & One Woman’s Journey to Wellness Dr. Beth Ricanati is a physician, mother, and the author of . 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 & 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 & 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 Instagram: Facebook: Read: 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 /episode/index/show/justforkingaround/id/7928486

#095 - Amy Falbaum: The Invisible Backbone of the Hospitality Industry 12/11/2018

#095 - Amy Falbaum: The Invisible Backbone of the Hospitality Industry Amy Falbaum is the founder and president of Amy Falbaum & Associates (AF&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&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&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 Facebook: Twitter: Amy Falbaum’s Bio: At Amy Falbaum & 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 & 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 /episode/index/show/justforkingaround/id/7846379

#94 - Ani Torosyan: How DishDivvy is Solving the Dinner Dilemma 12/04/2018

#94 - Ani Torosyan: How DishDivvy is Solving the Dinner Dilemma 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 & 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, & 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 Download DishDivvy: | Instagram: Facebook: Twitter: 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 /episode/index/show/justforkingaround/id/7769759

#093 - Shoop's Delicatessen | Friday Forkisode 11/30/2018

#092 - Chelsea Poling: Natural Tools to Bring Out the Wisdom Within 11/27/2018

#092 - Chelsea Poling: Natural Tools to Bring Out the Wisdom Within 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 & 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 & how you can benefit from them Why I don’t wear sunscreen, why I should, & 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 Instagram: Facebook: 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 /episode/index/show/justforkingaround/id/7675541

#091 - Christopher Mercier: What Goes into Iconic Restaurant Spaces? 11/20/2018

#091 - Christopher Mercier: What Goes into Iconic Restaurant Spaces? 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 & 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 Connect with Christopher: | 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 & 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 /episode/index/show/justforkingaround/id/7611881

#090 - LUIGI al TEATRO | Friday Forkisode 11/16/2018

#089 - Charles Duque: The Five French Cheeses You Must Try Before You Die 11/13/2018

#089 - Charles Duque: The Five French Cheeses You Must Try Before You Die 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 Download the Cheeses of Europe app: | Instagram: Facebook: Twitter: 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 & 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 /episode/index/show/justforkingaround/id/7520414

#088 - Devon Loftus: How Moon Cycle Bakery’s Hormone-Supportive Treats Celebrate Our Cycles & Empower Women 11/06/2018

#088 - Devon Loftus: How Moon Cycle Bakery’s Hormone-Supportive Treats Celebrate Our Cycles & Empower Women 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 & 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 & why so many women crave chocolate How Moon Cycle Bakery is working to educate people on The ins and outs of subscriptions, distribution, and pricing Resources: Instagram: Facebook: Twitter: 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 /episode/index/show/justforkingaround/id/7447172

#087 - Judging the San Diego Mac n’ Cheese Fest | Friday Forkisode 11/02/2018

#086 - Gino Campagna: Raising the Food IQ of American Families 10/30/2018

#086 - Gino Campagna: Raising the Food IQ of American Families For over 15 years, Chef Gino Campagna has made it his personal mission to raise kids’ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations – and having fun! – they’ll be more motivated to try new and nutritious foods. Chef Campagna has created, gotten involved with, or been featured on things like Disney Channel’s Gino’s Kitchen, Italy’s top-rated morning cooking show la Prova del Cuoco, Kitchendaily.com’s Kitchen Kids, NBC’s Garden Party, and Jamie Oliver’s Food Revolution. Chef Campagna also released a cookbook, – because ANY kid can cook! But this isn’t just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them. “A toast to raising the Food IQ of American Families!” –Gino Campagna Just before this episode, Chef Campagna returned from a huge event in Italy called – and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction. Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when they’re eating their meals, but that’s not all – it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability. We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of How Gino makes food fun Putting a premium on ingredients Where Gino’s passion for helping children came from Gino’s experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why it’s in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food! Gino’s Mother’s Fresh Pasta Recipe Ingredients: flour and eggs Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk) Watch for more! Resources: Learn more at Connect with Chef Gino: | | Read: Chef Gino Campagna’s Bio: There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.” Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyone’s favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europe’s largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king. Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market. Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions. Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma. Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA. As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization. In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches. Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time. In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education. The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play. Just Forking Around is produced by /episode/index/show/justforkingaround/id/7340852

#085 - Shelley Callahan: How Children Incorporated Gives Kids in Need an Opportunity to Succeed 10/23/2018

#085 - Shelley Callahan: How Children Incorporated Gives Kids in Need an Opportunity to Succeed Shelley Callahan is the Director of Development at Children Incorporated, meaning she’s basically a media correspondent who gets to share the stories of incredible children all around the world who are given a chance to succeed and thrive in spite of the circumstances they’re born into. “A toast to generosity – because I really believe that when we give back to others, our lives become more fulfilling!” –Shelley Callahan By providing food, clothing, healthcare, and education to tens of thousands of children across 23 countries, the people who work for and support Children Incorporated provide kids in need with the opportunities that everyone deserves to grow and be successful. Because when children aren't given access to things like food and water, they aren’t able to get an education and their chances to succeed quickly plummet. Want to change a life? You can sponsor children all around the world by going to . “We might not be able to change the world... but doing nothing is not an option.” –Shelley Callahan We also discuss: The programs that Children Incorporated offers globally Huge issues with access to food and water, even in the U.S. Shelley’s not-quite-identical twin, Erin... because of the tattoos! How just a small amount of help can make a tremendous difference Shelley’s incredible journey before joining Children Incorporated Founding Books on Wheels Creating a world worth living in Why sharing stories about our cultures and lives is so important Shelley’s inspiration for writing The impact you make when you with Children Incorporated What’s next for Shelley & Children Incorporated Resources: Learn more at Sponsor a child: Connect with Shelly: | | Read: by Shelley Briggs Callahan Shelley Callahan’s Bio: Shelley Callahan, Director of Development at Children Incorporated, started her career in the non-profit sector in 2006 when she co-founded Books on Wheels, which provided free books to children in low-income neighborhoods across the U.S. She then expanded her work in the humanitarian sector by working with international aid organizations, taking her to Colombia to dig wells, Haiti to manage medical teams, and Nepal and Uganda to provide clean water solutions to indigenous populations living in poverty. Through her work with Children Incorporated, Callahan had helped thousands of impoverished children in Asian countries such India as Sri Lanka, Africa, Latin America, and the United States. Since 1964, Children Incorporated has extended its reach to over 250,000 children across 23 countries through programs and outreach projects. Connecting individual donors to specific in need through their sponsorship program, Children Incorporated provides impoverished children with basic needs such as food, clothing, and educational support in an effort to break the cycle of poverty and offer children a chance at a brighter future. Children Incorporated relies on our donors and individual sponsors to provide opportunities to children around the world. Sponsorship provides an underprivileged child with basic necessities such as food, clothing, healthcare and education. Just Forking Around is produced by /episode/index/show/justforkingaround/id/7282403

BONUS - Dr. Tilar Mazzeo: The Story of a Champagne Empire and the Woman Who Ruled It 10/19/2018

BONUS - Dr. Tilar Mazzeo: The Story of a Champagne Empire and the Woman Who Ruled It 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 . Dr. Mazzeo is also the author of , (two incredible guides), and the brand new biography of Alexander Hamilton’s wife, . 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 & writing process How Madame Clicquot Ponsardin became one of the biggest tourist attractions in France & 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 Resources: Learn more at Connect with Dr. Mazzeo on Twitter: Check out Dr. Mazzeo’s vineyard: 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 & 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 /episode/index/show/justforkingaround/id/7231949

#084 - | Friday Forkisode 10/19/2018

#083 - Kaitlin Mogentale: How Pulp Pantry is Upcycling Would-Be Waste, Changing the Food System, & Creating Delicious Snacks 10/16/2018

#083 - Kaitlin Mogentale: How Pulp Pantry is Upcycling Would-Be Waste, Changing the Food System, & Creating Delicious Snacks 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: ! “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 & social enterprise Resources: Learn more (and get some snacks) at Connect with Pulp Pantry: | | 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 , 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 /episode/index/show/justforkingaround/id/7179149

#082 - Ting Feng: Kula Ai & the Future of Agriculture 10/09/2018

#082 - Ting Feng: Kula Ai & the Future of Agriculture Did you know we’re living in the future? It became crystal clear for me during this conversation with Ting Feng, CEO & co-founder of Kula Ai & the Kulafoods App. Kula Ai is an Australian-based Agriculture tech startup that's creating sustainable tech to find new ways to feed the world. “We want to find a new way to feed the world.” –Ting Feng They are using two technology-driven approaches to accomplish this forking huge task: the @Kulafoods app that connects users to all of the sustainable and healthy food vendors in their community and the soon-to-be-launched @KulaHarvest, a series of AI-powered urban farming hardware. All I can say is wow. The future is now, and I’m all for it! “My passion has always been to help hardworking members of communities, like the food producers, to have a platform, to have a voice, and to showcase their craft so that it’s equally as competitive as those selling in supermarkets” –Ting Feng We also discuss: Why they chose the name ‘Kula Ai’ & how the company came to be Aspiring to create the world’s first sustainable food grid How the Kulafoods app works Building healthy communities, one city at a time Launching in LA and NYC in the near future Growing up on an organic farm How the way we eat affects everything else we do Do we want to eat ingredients or chemicals? Urban agriculture is the future The future of Kula What it was like at Ting’s dinner table growing up Resources: Learn more at Check out the app: Connect with Kula: | | Ting Feng’s Bio: CEO & Co-founder of Kula Ai & Kulafoods App - An Australian based Agriculture tech startup that's creating innovative technologies to help communities discover healthy food vendors nearby. Prior to Kula, Ting has over 13 years experience in business development. Ting is also a meditation yin yoga teacher who loves to cook and has her own edible garden at home. Kula AI is an Australia based startup. We are creating a new way to feed the world through our innovative technologies. Our @Kulafoods marketplace app helps you discover healthy food nearby from farm fresh to restaurant meals. We are also launching @KulaHarvest a series of A.I-driven urban farming home products that enable you to grow organic food effortlessly and affordably. The word “Kula” means community in the Sanskrit language and we believe the access to nutritious food should be a basic human right. In the pipeline, we are also creating our not-for-profit Kula Foundation where we hope to empower those in low economic communities around the world to grow and sell their own food through our technologies. Just Forking Around is produced by /episode/index/show/justforkingaround/id/7143017

#081 - Malibu Farm Cafe | Friday Forkisode 10/05/2018

#080 - Matthew Mabel: Helping Restaurateurs Be as Good to Themselves as They are to Their Customers 10/02/2018

#080 - Matthew Mabel: Helping Restaurateurs Be as Good to Themselves as They are to Their Customers Matthew Mabel is the president and organizational development team leader of Surrender, a boutique restaurant consulting firm that helps restaurateurs run successful businesses and live happy lives. “Why aren’t restaurateurs as good to themselves as they are to their guests?” –Matthew Mabel If you’d ask Matthew what a successful business was back in 1991, when he started Surrender, he probably would have had some numbers and metrics, possibly even a graph. But today he has a new barometer for success: happy and loyal guests, happy and fulfilled employees, and ownership that can live a flexible life that has everything they need so that they can enjoy the rewards of their success. And let me tell you, as someone who worked in the restaurant biz for years, self-care is not often your highest priority – but it should be! And when restaurateurs work with Matthew, they really are working on themselves just as much (if not more) than they are working on their businesses, and in the end, they’re collaborating to make the industry a better place for everyone. “My life’s work has been advising owners of independent, successful, multi-unit restaurant companies, improving their businesses and their lives – because I think it’s important to do both simultaneously.” –Matthew Mabel We also discuss: The 4 secrets of great restaurant ownership Restaurants are a reflection of how the owner shows up Balancing change with consistency We’re really in the branding business, not the restaurant business Why we need to be aware of the difference between a guest and someone in the restaurant biz Choosing the right location Systemizing your restaurant culture The definition of restaurant culture Operating a food truck as a brand extension The recipe for a happy & successful restaurateur Resources: Learn more at Connect with Matthew: | | Read Matthew’s blog post: Matthew Mabel’s Bio: Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. “At Surrender, I function at my greatest capacity by serving others,” Mabel said. “We open up possibilities for people and create value in our client companies. As a result, we have established wonderful relationships with our clients.” As a restaurant industry analyst, Mabel has been quoted extensively in the media about both industry and management issues. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations. He is a Trustee of the Texas Restaurant Association Education Foundation, where he serves on the Executive Committee and is Chairman of the Restaurant Education Committee. He has served on the Board of Directors and Executive Committee of the Greater Dallas Restaurant Association (GDRA). In 2003, he received the association’s President’s Award to recognize work he performed in organizational development as part of the GDRA’s launch of a major regional culinary and restaurant management education initiative. That initiative has resulted in 75 Texas Pro Start Programs, providing culinary and restaurant management education in High Schools around North Texas. Mabel is an experienced and talented entrepreneur, teacher, leader and communicator, who has started companies from scratch and re-invented existing business from within. Each step of his career has contributed to his ability to help others grow their businesses while having personal freedom and flexibility. Mabel’s forthcoming book, Beyond Business, communicates techniques used by Surrender to improve companies, careers, and lives. It includes many success stories about Surrender’s work with various clients. Modern Luxury featured Mabel and his career from concert promoter to connoisseur and advisor. The award-winning publication presents a monthly search for the finest in fashion, dining, entertainment, and travel. Just Forking Around is produced by /episode/index/show/justforkingaround/id/7115411

#079 - Patrick Smith: What’s Your Food Tribe? 09/25/2018

#079 - Patrick Smith: What’s Your Food Tribe? Today we’re chatting with a true food pioneer, Patrick Smith, who is on a crusade to make wellness a sustainable, scalable business model that celebrates local flavors, local chefs, local ingredients, and small carbon footprints – one meal at a time. “Helping people make the connection between food and health is one of the biggest challenges of the century.” –Patrick Smith Patrick is the Founder and CEO of Territory Foods, and he’s using his expertise from the software space to develop a unique food delivery platform that’s doing more than just saving people time by providing delicious, ready-to-eat meals. It’s also increasing sustainability, reducing food waste, and fighting the chronic illnesses that accompany nutritionally incomplete diets (and cause Americans to waste millions of dollars every year). So what can you expect when you order from Territory Foods? Local artisan chefs using fresh, local ingredients and assembling nutritional meals within minutes of their final destination. It is currently available near D.C., Dallas, Southern California, or the Bay Area. “40 percent of the U.S. population is a member of a food tribe.” –Patrick Smith We also discuss: What is a food tribe? The catalyst for starting Territory Foods Restaurants aren’t optimized for diet, they’re optimized for taste How the business model reduces food waste Aligning customer health & planetary health Why Territory has different menus in different areas of the country How ordering your meals on Territory works Why Patrick gives customers the option to purchase a la carte or by subscription Who makes up the local Territory Food teams How Territory uses data to optimize the service Patrick’s previous life as a social worker “You start with culture, then you start with values, then you build a product, then you build a business.” –Patrick Smith Resources: Learn more at Connect with Territory: | | by NASSIM TALEB Patrick Smith’s Bio: Patrick is the founder and CEO of Territory. A seasoned entrepreneur, Patrick has founded and built companies that at their core use technology to transform inefficient industries. He started Territory in 2011 to deliver delicious, healthy food that’s locally sourced and intentionally prepared by a network of independent chefs. Under his leadership, Territory has delivered more than 3 million nutritious and great-tasting meals to customers in more than 500 locations encompassing the San Francisco Bay Area, Los Angeles and south through San Diego, Baltimore and the Washington D.C. area, and Dallas/Fort Worth. Prior to Territory, he previously co-founded and served as COO of Market Hardware Inc., a company that helps local service providers (e.g. doctors, lawyers, plumbers, electricians) transition to online marketing. The company was acquired by IAC subsidiary ServiceMagic.com in 2009. Patrick began his career as the co-lead of the software development practice of Adrenaline Group, which built eStudentLoan’s online marketplace as well as platforms for The Motley Fool, Linuxcare and PetSmart. Patrick is a leader in the growing D.C. entrepreneurial community. He co-led the D.C. Lean Startup Meetup, one of the largest lean startup groups in the U.S. He also organized TEDxPotomac, a local TED event with 400 attendees and 20 speakers. Patrick’s own health transformation, sparked by changes in his eating and fitness routines, led him to the idea for Territory and continues to fuel the company’s mission. Just Forking Around is produced by /episode/index/show/justforkingaround/id/7079449

#078 - Little Prince | Friday Forkisode 09/21/2018

#077 - Daphne Maxwell Reid: Soulful Food, Open Doors, & Fresh Prince 09/18/2018

#077 - Daphne Maxwell Reid: Soulful Food, Open Doors, & Fresh Prince 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 and four books featuring doors around the world), a seamstress who created of the Daphne Style clothing line, a photographer with “,” 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 What is mother wit? Enjoying the tastes of different cultures Expressing love through food Growing heritage seeds on her Virginia farm & supporting other small, family farms Setting up a pantry & 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 & Purpose: Everyone should have that in their lives!” –Daphne Maxwell Reid Resources: Check out Connect with Daphne: | 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 & 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 /episode/index/show/justforkingaround/id/7050923

#076 - A New Beginning: The End of Season 1 08/21/2018

#075 - Ahmed Abouelenein: How The Halal Guys Brought Halal (and the White Sauce!) to America 08/14/2018

#075 - Ahmed Abouelenein: How The Halal Guys Brought Halal (and the White Sauce!) to America 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: Facebook: Instagram: Twitter: 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 /episode/index/show/justforkingaround/id/6923415

#074 - Shannon O'Donnell: Using Travel as a Force for Good 08/07/2018

#074 - Shannon O'Donnell: Using Travel as a Force for Good Motivation, inspiration, sweet scenery: this episode has it all! And that’s because we’re talking to Shannon O'Donnell, a responsible tourism advocate who was named a for her work helping travelers use grassroots tourism as a force for good. Shannan accomplishes this through , the world’s largest database of social enterprises empowering travelers to connect to causes and communities in the places they travel, and her book . Shannon also founded , a massive resource for travellers spanning more than 100 countries and tens of thousands of readers. For all those aspiring travelers out there who have “a trip around the world” tucked away in their bucket list, this site is a resource that makes international travel a reality. “Curiosity: the single best way to discover the greatest things in life!” –Shannon O'Donnell We also discuss: Shannon started travelling in 2008... and then never stopped What it took to start 10 years ago, as an early female travel blogger How wi-fi and 3G changed travel Why Shannon wrote Connecting to cultures through food How you, me, and we can travel in a way that builds and supports the world community How American consumption and production is changing behaviors in Oaxaca, Mexico (and not changing other traditions) Standout snacks from Shannon’s travels Travelling as a vegetarian What exactly are social enterprises & what makes a good one? Conscious purchasing habits Shannon’s next project, a book about using travel as a force for good Shannon’s Recipe for Transformative Travel: Find the way you’re going to connect: a social enterprise, through food, whatever. Stay curious and ask questions. You have to genuinely want to learn! Find a way to leave the place you travel better than when you arrived. Resources: Learn more at Want to make a difference? Check out by Shannon O'Donnell Shannon O'Donnell’s Bio: Shannon O’Donnell is a responsible tourism advocate and was named a National Geographic Traveler of the Year for her work helping travelers use grassroots tourism as a force for good. Through her writing, photography, and speaking she shares stories that encourage other travelers to not only explore the world, but to understand how travel impacts local communities and cultures. She founded both A Little Adrift and Grassroots Volunteering, which is the world’s largest database of social enterprises empowering travelers to connect to causes and communities in the places they travel. Just Forking Around is produced by /episode/index/show/justforkingaround/id/6894631

#073 - Mike Kelly: Knowing When to Pivot & Embracing the Right Opportunities 07/31/2018

#073 - Mike Kelly: Knowing When to Pivot & Embracing the Right Opportunities Mike Kelly is the creator of Papa Bear’s Nut Butter (and the titular Papa Bear). He started the business for a simple reason: he loves nut butter! It’s something for the healthy people out there who appreciate life’s indulgences. But here’s a funny little thing about this conversation – just days after our interview, some big changes happened in Mike’s life and business: Papa Bear’s is actually dissolving! Mike is partnering with up with two other people to start a new food brand focusing on a more diverse (but similarly healthy) product line. “I wasn’t afraid of losing money... I was more afraid of saying I never tried” –Mike Kelly While we do talk a lot about Papa Bear’s products in this conversation, the main focus is really product development, entrepreneurship, and online sales – and, critically, knowing when to pivot. So you can think of this episode as a time capsule of the moment right before a Mike’s big pivot, containing all of the insight and information he’ll take from years of Papa Bear’s and apply to his new endeavor. One last thing – I first met Mike a few weeks ago at a Food & Technology event in Santa Monica. These awesome adult education centers are scattered around the country and if you have an opportunity, I highly suggest checking out their incredible events. You never know who you’ll meet! “To not taking ourselves so fucking serious all the time.” –Mike Kelly We also discuss: Transitioning from farmer’s markets to Amazon Meeting at General Assembly Testing products + flavors Why they changed from Papa Bear’s Kinda Healthy Nut Butters to Papa Bear’s Nut Roasters The secret trick to getting all of the butter out of a jar Creating Churro Butter (and getting emotionally attached to it) Scaling up a food product business when you make the food by hand Your food is only as good as your ingredients Personifying Papa Bear Demolition Man, Taco Bell, and Amazon Marketing a product on Amazon Mike’s nuts being organic How Mike chose the name Papa Bear Advice from an entrepreneur who’s made a lot of mistakes Mike has touched every single jar of Papa Bear’s, in one way or another – Wow! Mike’s Game-Changing PB&J Recipe: Ingredients: Your favorite flavor of Your favorite Jelly Banana Directions: Put 2 slices of Dave’s Killer Bread in the broiler until they are toasted to your preference Put peanut butter on the toasted side of one slice & jelly on the toasted side of the other slice Put banana on the the side with peanut butter Combine the slices into a sandwich and you have a sandwich that’s soft on the outside and crunchy on the inside! Resources: Check out Connect with Mike: | Read: Check out Mike Kelly’s Bio: Mike ‘Papa Bear’ Kelly grew up in a small Jersey Shore town. As a College Football Player at the University at Albany, Mike consistently turned to various nut butters for a quick, healthy, protein packed snack. Post college, Mike moved to California where he started producing nut butters out of his home kitchen in Santa Monica using different nut combinations and a unique roasting process. Rather than adding additional sweeteners and sugars Mike chose to change the method in which nut butter is traditionally produced to create a unique product packed with flavor that doesn’t kill you nutritionally. Check out the full line at or on Amazon! Just Forking Around is produced by /episode/index/show/justforkingaround/id/6869760

#072 - Matt Eisenacher: How Piada Italian Street Food Defies Fast-Casual Expectations 07/24/2018

#072 - Matt Eisenacher: How Piada Italian Street Food Defies Fast-Casual Expectations 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 . 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 Follow Piada on Instagram: Connect with Matt: | 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 & 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 /episode/index/show/justforkingaround/id/6840225

#071 - Joe Kahn: A Comfortable Culture + Made-From-Scratch Ingredients + Tacos = Condado Tacos 07/17/2018

#071 - Joe Kahn: A Comfortable Culture + Made-From-Scratch Ingredients + Tacos = Condado Tacos Today we raise our glasses to the Taco Touchers out there, which is what you call the amazing people that make your food with love at Joe Kahn’s Condado Tacos. Joe worked as everything from a busboy at Sizzler to a roller skating server to restaurant manager before he and his wife came up with the idea for Condado Tacos, the go-to taco joint for Columbus that is quickly growing through the Midwest. They specialize in creating unique (stuffed) tacos, guacamole, and margaritas at affordable prices, and they’ve perfected the build-your-own model over the past four years. Joe has a great perspective on the food industry after years of diverse experiences, and it’s honestly remarkable he’s able to make such delicious, hand-made food for exceptionally reasonable prices. “I wanted to make a place that I could afford and go multiple times a week, not just once a month. To us, everything is all value-driven.” –Joe Kahn We also discuss: Creating the restaurant concept (over about half a bottle of whiskey) The mouth-watering rotating specials, like June’s Flying Hawaiian Queso (Applewood smoked bacon sautéed with fresh pineapple smothered in Condado's queso blanco. Garnished with our signature jackfruit bbq sauce and diced green onions), Kimchi Guacamole, and Breaded Buffalo Cauliflower taco. The six restaurants currently open + the four slated to open before the end of 2018 What it was like at the Kahn dinner table growing up Tequila is on the rise! Creating a culture that makes your employees happy (and thus, your customers happy) How Joe makes choices & chooses the right locations Joe’s restaurant mentor Resources: Check out Connect with Condado: | Joe Kahn’s Bio: Joe Kahn created Condado Tacos in 2014 after having worked in the restaurant business for many years. Joe began his restaurant experience as a busboy at Sizzler in Chicago. After bussing, washing dishes, and serving at several more restaurants, Joe went all the way to Colorado for his first bartending experience (but not before he spent some time as a roller skating server in Boulder). Joe returned to Chicago at 23 to bartend at The Outpost in Wrigleyville, where he soon found himself in management. From there, Joe began consulting for new restaurants and found his way to the idea of Condado. His goal was to create a relaxed hangout spot focused on menu innovation and delicious, made-from-scratch ingredients where people could enjoy good food that also wouldn’t break the bank. The result is Condado Tacos, Columbus’ go-to taco joint that is quickly growing throughout the Midwest. Just Forking Around is produced by /episode/index/show/justforkingaround/id/6812765

#070 - Alessandra Manias: How Saor Project is Bringing Italy to LA 07/10/2018

#070 - Alessandra Manias: How Saor Project is Bringing Italy to LA Formerly an architect and marketing consultant in Italy, now a production designer and private chef in LA: today’s guest, Alessandra Manias, is just bursting at the seams with passion and creativity. Alessandra started Saor Project with her husband, Gianluca Zago, to share the origin of ancient Italian culture, particularly northeastern Italian cuisine, with a wider audience. The real Italian traditions are based on a peasant culture and poor food, which is disappearing in the modern world. Through private dinners, forking awesome events, and a mouth-watering blog, Saor offers Italian dishes and traditions that are slowly disappearing and very important to preserve. “The food has to be really good, the presentation has to be good – but everybody has to be happy!” –Alessandra Manias We also discuss: The lovely spritz we enjoy during our conversation (Prosecco, aperol, & sparkling water) Creating SAOR Project with her husband, Gianluca Seeking out food from the Northeast region of Italy Delicious smoked cheeses Differences between the cuisines in different regions of Italy Alessandra’s favorite spots to shop in LA Making fresh bread & pasta Once a month, Alessandra opens up her apartment for a lovely meal () The geography of Italy Why Alessandra and her husband are pursuing this passion project The peasant culture behind Italian food Alessandra’s Top Secret Crostata Recipe: Ingredients: 2 cups of flour ½ cup of sugar 1 egg ~150g of Unsalted butter 1 tsp of Italian yeast (Alessandra uses Paneangeli) A little bit of vanilla extract OR a little bit of lemon zest Directions: Mix everything If it’s too dry, add a little bit of milk Put in freezer for 10 minutes Arrange dough in pan Bake for 30 minutes at 350 degrees If you want, you can serve with whipped cream on the side Resources: Learn more at Connect: | | Join the Meetup Group: Alessandra Manias’ Bio: Alessandra was an architect and consultant in Italy, and now she’s a production designer and private chef in Los Angeles. Alessandra is a creative person that expresses herself in many ways: design, art and food. She created SAOR Project with her husband Gianluca, a company about private chef service. Alessandra is the main chef, but she also collaborates with other chefs. She started to cook when she was 12 years old, taking recipes and secrets from her mother and grandmother. Just Forking Around is produced by /episode/index/show/justforkingaround/id/6788677

#069 - Birk O'Halloran: The Art, Passion, & Stories Behind Iconic Wine 07/03/2018

#069 - Birk O'Halloran: The Art, Passion, & Stories Behind Iconic Wine Birk O'Halloran leads us in a toast to “getting drunk with the right people at the right time” – and it’s so forking appropriate for this episode (and, heck, the past 68 episodes too)! Birk is the owner of winemaker , the author of , and a former sommelier. When Birk started writing , he was trying to answer an age-old question: Why do all chefs look like pirates? It ultimately became a cookbook, but it began as a photo story about tattoos, misfits, and the culinary world. He didn’t come up with a definitive answer to his question, but he did come away with a book full of delicious recipes and incredible photos. “I like to say I owe my whole career to getting drunk with the right people at the right time.” –Birk O'Halloran We also discuss: Slowly drinking his way up the supply chain Why the younger generation is currently making wine like their grandparents The wines they make at Iconic Wines: Heroine, Sidekick, and Secret Identity Geeking out on comics & recruiting comic artists to create wine labels Making a delicious and affordable wine, Sidekick The decision factors that go into why people buy a wine Being a Virgo Selling things you’re passionate about The three ways to get into owning a wine brand Working with Pour Management Why affordable wines have to be produced in a large volume Pouring wines at charity events Resources: Check out Connect with Birk: | Birk O'Halloran’s Bio: Birk O’Halloran founded Iconic Wine with a focus on producing world-class California chardonnay. Since the first release in 2010, the wines have been very limited, but have found their way to some of the top restaurants in the country including Eleven Madison Park, Saison, Husk, Daniel and Tribeca Grill. The top wines remain very limited, with as little as 50 cases of the top cuvée produced per vintage. In fall of 2015, Iconic expanded production. The new series “Sidekick” was created with the goal of producing that great everyday wine under $20 a bottle. A continuing entrepreneur in the wine industry, O’Halloran has also opened three fine wine shops, is the published author of Eat Ink, a photo essay and cookbook that explored the tattoo culture in the professional chef industry, and in 2017 founded Pour Management, an international winemaker talent and marketing agency where he advises and invests in new winemaker talent the world over. The first project under Pour Management, a collaboration with Tuscan based winemaker Tim Manning called Vinaccio, will be released August. Just Forking Around is produced by /episode/index/show/justforkingaround/id/6763630

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