Author: Kimberly Schaub

S2E11: ReGrained co-founder Dan Kurzrock on eating beer

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/ New Podcast Episode...

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Preview: Dan Kurzrock of ReGrained tries to stump Kimberly

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. 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/ New Podcast Episode...

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S2E10: Revel Kombucha Bar owner Adam Gallegos on creating community around fermentation

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. New Podcast Episode...

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Bonus Preview: Adam Gallegos of Revel Kombucha

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. New Podcast Episode...

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S2E09: Mars Food Scientist Dr. Cesar Vega Morales on Product Design vs Product Dev

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...

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