Fell Into Food Podcast

Latest Episodes:

E12.5 Holy Grapes Mar 21, 2024

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Talking Holy Week in Mexico and Grapes
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PATRICK MEYER & JAMIE MACBAIN: GEEK GRIND/TEQUILA/KILL,MILK,GROW Mar 19, 2024

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Delve into the dynamic world of coffee with Patrick Meyer and Jamie McBain, the masterminds behind a burgeoning coffee empire, as they share insights into Geek Grind's evolution for the gaming community and the launch of Pure Canopy, emphasizing coffee sourced from women growers. From production facility expansions to unconventional coffee experiments, the podcast explores their commitment to diversity, sustainability, and the intriguing process of 'killing, milking, and growing' product lines.

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E11.5 TALKIN TOMATOES Mar 14, 2024

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This week we are talking tomatoes.
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DUSTIN SELVAGGIO: WARING/MIRACLE BERRY/BREAKING BAD FOOD LAB Mar 12, 2024

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I had the pleasure of chatting with the remarkable Chef Dustin Selvaggio, a seasoned professional with a diverse culinary background, including being the Director of Innovation at Waring and the Owner/Chief Culinary Guru at Meez Concept. In our conversation, we delved into the dynamic world of kitchen equipment innovations, explored the flavor-altering wonders of the miracle berry, and discussed topics ranging from in-house testing to the evolving culinary landscape post-COVID-19.

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10.5 ALL ABOUT THE PRODUCE Mar 07, 2024

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In this new segment Chef Jeff Fell and Frank Perry discuss the impact of weather on the quality and availability of produce, specifically focusing on leafy greens and strawberries. Frank highlight the challenges faced by farmers due to rain and extreme weather conditions, which can lead to inferior products and shorter shelf life. We provide tips for you the consumers on how to choose the best produce, such as flipping clamshells to check for water and bruising. We also provide alternative fruits with longer shelf life, like apples and pears.
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DANIELLE MCMILLER: STRUCTURAL CONCEPTS/LEADERSHIP/ITS A BREEZE Mar 05, 2024

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Structural Concepts: Innovation meets customization in fresh food & beverage displays. Their commitment to understanding market trends & evolving tech like self-service options & data-driven insights keeps them ahead of the curve.

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LUKE EMERY & JASON MOLBURG: TRACTOR/ORGANIC GUYS/CHERRY PICKING Feb 27, 2024

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In this episode of the podcast, Jason Molburg and Luke Emery from Tractor Beverage discuss their company's mission to provide organic and sustainable beverage options, and the importance of customer service in the beverage industry. We even do a live taste test of a variety of flavors.

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MATT COTTON: ROOTED/DOT NOT CANDY/CAMEL MILK Feb 20, 2024

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Listen in with Matt Cotton the founder of Rooted Food Sales. We discuss everything from industry trade shows, what a food broker is, all the way to.....camel milk?

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Duncan Blowers: The 3 Company Man/Vacuum Kevlar/Jungle Sealer Feb 13, 2024

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This week on Fell Into Food, Jeff Fell & Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new company, Zayyden, and its upcoming products. In this conversation, Jeff and Duncan discuss various topics including the illegal cannabis trade in the Netherlands, the culinary differences between European and American cuisine, missing European food, finding good fish and chips in Chicago, explaining vacuum packaging to aliens, creating a time capsule, the impact of rugby and tennis on decision making, and the importance of making decisions. Invacus.com Invacusdigital.com Zayyden.com

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Juan Zuniga: Less is more/Steak Sammies/Culinary Kicks Feb 06, 2024

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This conversation covers various topics related to the culinary industry, including how the speakers met, burning bridges in the hospitality industry, the concept of 'less is more', culinary preferences across different markets, the rise of plant-based food, the future of culinary fashion, the impact of technology in the culinary industry, the concept of the hoodless kitchen, favorite food in Chicago, and favorite food memory from childhood. In this conversation, Juan discusses the significance of steak sandwiches in his family and how they evoke memories of special occasions. He also shares his thoughts on the future of culinary trends, emphasizing the importance of customization and smaller menus. Juan believes that comfort food is making a comeback and that it provides a sense of familiarity and satisfaction. Lastly, he talks about staying creatively inspired and the fear of not being good enough, which drives him to continuously push boundaries and set an example for his children.

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