PeasOnMoss Podcast

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S2E11: ReGrained co-founder Dan Kurzrock on eating beer Jun 24, 2017

Show notes

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain. As UCLA students, Dan and Jordan wanted access to craft beer, but being too young to hit the local pub at the time, they made their own. Unlike many home brewers who simply sadly discard their spent grains, Jordan and Dan decided to figure out a way to repurpose the ingredients. A new snack food was born, and Jordan and Dan went into the bar business instead of the beer business. Dan and I recorded this episode way back in January, so you'll hear us mention Winter Fancy Food, where they had a booth. You missed them at that show, but you'll get to see them again. Good friend and pastry chef Phil Saneski (and co-founder of the Research Chefs student committee) has since joined their team, so you'll definitely hear from them again.

Like the show? Help keep it on the air and sign up to be a sponsor! Check out www.peasonmoss.com to get more information.

You can also check out The Culinologist podcast series and read our latest articles by contributors, Anna Chow and Kevin Gorey. Find ReGrained at your local grocer (or request it!) and at https://www.regrained.com/

Preview: Dan Kurzrock of ReGrained tries to stump Kimberly Jun 17, 2017

Show notes

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain.

Like the show? Help keep it on the air and sign up to be a sponsor! Check out www.peasonmoss.com to get more information.

S2E10: Revel Kombucha Bar owner Adam Gallegos on creating community around fermentation Jun 10, 2017

Show notes

Adam and Sonia Gallegos have established the seemingly first family-friendly brewery that serves non-alcoholic beverages that appeal to guests of all ages, opening it in the small but popular Southern California city of Ojai. Find out why Adam prefers brewing kombucha to brewing beer and why the kombucha bar should be the next new quick service cafe concept.

Like to hear stories about business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

Bonus Preview: Adam Gallegos of Revel Kombucha Jun 03, 2017

Show notes

Listen to the full interview next week as Adam Gallegos of Revel Kombucha and Kimberly discuss discuss kombucha brewing and being an entrepreneur in the food industry!

Find new articles on our redesigned website peasonmoss.com by Kimberly and our new contributors Anna Chow and Kevin Gorey!

Like to hear stories about food business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

S2E09: Mars Food Scientist Dr. Cesar Vega Morales on Product Design vs Product Dev May 27, 2017

Show notes

I first met Dr. Cesar Vega Morales at the Modernist Cuisine kitchen laboratory. He was conducting blue-sky research and exploring the application of food science in commercial kitchens, and I was cooking and learning. He had just edited The Kitchen as Laboratory book, a collection of food essays teaching profound lessons in the science of food. He also served as one of the expert reviewers of Nathan Myrvold's Modernist Cuisine.

Today he is a Principal Research Scientist working for Mars in the Netherlands, and he has spent his last several years working in researching and developing affordable, nutritious foods that both meet the health needs of the target population while also meeting the financial requirements to keep the entity in business.

Cesar explains why he chose to get a PhD in food science and how it is a way to quicken your career progression but isn't a shortcut. He also draws a distinction between product development and product design, and why it's important to know your desired end result before getting started.

Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details.

Bonus: Will Madden's Origin Story May 20, 2017

Show notes

Last week, we interviewed Right Brain Consulting owner William Madden, but we had to truncate the interview. Today, as a special bonus, here is Will's origin story and how some of the best life decisions come from a college bet (...not).

Like what you heard? Want to join the conversation or help us stay on the air? Contact us on www.peasonmoss.com

S2E08: Right Brain Consulting founder William Madden on his product development super powers May 15, 2017

Show notes

William Madden didn't mean to go into food manufacturing, but a bet at Georgia Tech piqued his interest in barrier packaging, and the rest is a funny and adventurous history. He came onto the podcast to share some keys to success for product development and how his specialty as a contract negotiator was honed by sitting on both the customer and co-manufacturer's perspective.

You can get in touch with William at http://right-brain-consulting.com/ and emailing him at w.madden@right-brain-consulting.com

Want to join the conversation? Email me and find out about opportunities to sponsor the show and become a guest.

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S2E07: Food Network and World Food Championship Judge Chef John Corey Apr 29, 2017

Show notes

Chef John Corey and I met through Shawn Wenner's (Ep. 20) Entrepreneurial Chef e-magazine and professional networking group.

A seasoned contestant chef in internationally renowned competitions, Chef John shares what it's like to prepare recipes intended for competing against other chefs who are at the top of their games.

Chef John also tells us his big plans for taking his catering business national and how you could get into the catering business.

Check out Chef John at http://www.chefjohns.net/home.html

Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details.

S2E06: Culinex Culinologist Webb Girard on handling (food factory) disasters Apr 15, 2017

Show notes

Culinologist Webb Girard has a varied background in food product development and manufacturing. From dried meat to crackers to fresh pasta, Webb has survived his share of "death by iteration" and manufacturing nightmares. Now that he's a developer and project manager with Culinex, he has the opportunity to expand his portfolio in clean label product development and mentorship of the Culinex interns and new culinologists.

Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details.

Listen here.

S2E05: A conversation with master's student Deepak Kumar Duraivelu Rajmohan on calling over 50 professionals to get advice about product development Apr 01, 2017

Show notes

Master's Degree in Food Science at Oklahoma State University candidate Deepak Kumar Duraivelu Rajmohan reached out to PeasOnMoss through LinkedIn. He had heard the Culinology episode with Chef Barton Dewing and thought it was very informative about the food manufacturing industry. Over the past few months, he has interviewed over 50 professionals in the industry, asking them for advice about getting into the product development field and about skills that would distinguish him. In our interview we talk about mentorship, how and why he has reached out to so many professionals, and about his upcoming internship and why he felt it was vital to do one before entering the workforce. At OK State University, his research broadly focuses on flavor modification and organoleptic enhancement of Spirulina protein.

Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details.

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