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S2E17: The human microbiome with George Roche

The word microbiome is probably something you would expect to hear on Nova, but health enthusiasts talk about it as having a major impact on our health today. George joins us to talk about the microbiome and recent research about it. He also gives some hints about the...

Preview: Business opportunities in treating the human microbiome

George Roche and I connected at the IFT/RCA Mixer at the Winter Fancy Food Show, and this is a preview of our interview together next week. It's also an announcement about our founding corporate sponsor: Steviva! Thom King was our guest on Episode 15 of Season 2, and...

S2E15: Steviva’s Thom King on sweet talking

Thom King launched into the stevia business before it was considered a food product and was firmly a supplement. After stevia and other naturally derived, high intensity sweeteners were promoted to food status, Steviva took off. Now the brand offers more low-calorie...

Preview: Recipal Founder Lev Berlin – why we’re cloud based

ReciPal founder Lev Berlin created the software to create nutrition labels and maintain facility inventory out of his own business needs and recognizing that the big expensive systems weren't right for every business. Hear how he believes they're differentiated in the...

S2E12: Graham Kerr, life and focus post television

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that...

Preview: Graham Kerr the former Galloping Gourmet

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that...

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...

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...

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...

Bonus: Will Madden’s Origin Story

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...

S2E07: Food Network and World Food Championship Judge Chef John Corey

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...

S2E06: Culinex Chef Webb Girard on handling (food factory) disasters

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...

Special Episode: 2017 RCA Annual Conference and Culinology Expo

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend....

Bonus interview: Crossing from the Air Force into the Industry

Jonathan Valdez is an Air Force officer looking for the next career, and he is (wisely) choosing the food manufacturing industry. He reached out to the Research Chefs Association connect forum, and he simply asked how one gets into the field and whether more schooling...

PeasOnMoss Podcast Season 1 Finale

You've followed my journey blogging about crossing from military veteran to freelance writer, eventually to line cook, recipe writer, and product developer. It's been quite an adventure. As my identityas a chef has grown, I have expanded my network and expertise as a...

Bonus Episode: Food Science Event at UC Berkeley Oct 6

We're bringing you a bonus episode today with Chef Ali Bouzari. Ali will be the keynote speaker at a food science workshop at UC Berkeley on Thursday, Oct 6. You can find details to the event at Eventbrite. ~~ As a chef with a Ph.D. in food biochemistry, Ali has...

Podcast: Podcast host Adam Yee tells us why his food job rocks!

Food scientist and product developer Adam Yee is a graduate of Cal Poly's Food Science and Nutrition program and is already making a name for himself as a podcaster as the host of the Foodgrad.com My Food Job Rocks! Hear why Adam started his podcast with...

The Culinologist Podcast Premier Episode: Chef Philip Saneski

Pastry Chef Philip Saneski is the co-founder and current president of the Research Chef Association Student Committee. Hear why Phil has chosen a path in product development and why he and several student members of the RCA have collaborated to start the student...

Culinologist Podcast Premier!

The PeasOnMoss Podcast is two months old, and we're partnering with the Research Chef Association Student Committee to bring you interviews with RCA members to tell their stories about professional cooking, research, and product development. Research chefs wear many...

Podcast is on Stitcher!

The podcast is 2 months old! I have heard the requests of my listeners and have posted the show on Stitcher! I'm really excited to share the podcast with a new audience. If you like what you hear, would you write a...

Podcast: Pastry Chef Tonyia Smith – Coffee & A Specialty Bakery

Fellow Seattle Culinary Academy alumna Pastry Chef Tonyia Smith was assigned a gluten-free baking project during her pastry program, and she discovered her niche market - classical French pastries for people who can't eat gluten. She opened her cafe at the foot of the...

PeasOnMoss Podcast

11 months after downloading my first podcast by Geoff Woods' The Mentee and 6 months after joining the Entrepreneur on Fire's Podcaster's Paradise, I have finally posted my own podcast!  It is brilliantly titled the PeasOnMoss Podcast and can be found on iTunes....

Guest interview: Chef Jacob Burton Stella Culinary

Chef Jacob Burton is a scientifically-minded chef who has been the force and chief educator of Stella Culinary for a few years. His straightforward training videos and understandable explanations set him apart from educational material online. I started following him...

First attempt at an audio post – podcast

Check out my First Podcast! I simply read the last post to see how the audio sounded. What do you think? I'm hoping to use this to interview chefs and professionals in my field, so let me know if this seems like a good...