My Food Job Rocks!

Today, Tara-Ann Dugan gives us a deep dive into the wonderful world of pork which includes barbeque, pork chops, and bacon! We learn how pork is trending and in what ways the consumer eats the meat. We go into the insights on how the data was collected (if you’re into that like I am) and also some market trends that might be related to your field. Tara also has a great history in consumer insights and I loved talking to her about her career journey. Her 4 year McDonald's stint, for instance, was super informative to see how a giant company moves forward. Form all-day breakfast, to food mobile ordering apps. We apologize in advance for any sound issues in this interview. There is a high pitched kettle-like noise sporadically throughout the interview and we’ve tried multiple methods to reduce the noise the best we can. We recommend that you listen to this podcast not using headphones in case you are sensitive to high pitch noises. Other than that, enjoy the show. About Tara Tara-Ann Dugan (Tara) joined the National Pork Board as the Director of Consumer and Marketplace Insights in 2018.  With experience spanning 12+ years across McDonald’s Corporation, IRI working with Hillshire Brands (now Tyson Foods), Nielsen, and Hammacher Schlemmer, Tara has a strong demonstrated background steeped in syndicated research, food and foodservice as well as innovation, and consumer & shopper insights.  Her passion is bringing quantitative and qualitative data together to illuminate the consumer story while making strategic and actionable recommendations to drive growth.  Tara is a proud alum of University of Illinois Urbana-Champaign and Roosevelt University, where she received a BS in Business Administration in 2005 and MS in Integrated Marketing Communications in 2008.  Tara is also a self-proclaimed Foodie! Shownotes  The white paper we talk about: National Pork Board White Paper we talk about When someone asks what you do for a living, what do you tell them in a sentence or less?: I help figure out what people buy and why. I leverage consumer and data insights to deliver marketing material What exactly is the national pork board?: For every dollar for pork, a little goes to the Pork Board for research purposes Other organizations such as dairy and cattle What are some cool insights about pork?: Pork makes up about 1/4th of the meat sales. Though bacon is the most popular, there are so many other categories What's bigger than pork?: Beef is about 40% of the share, chicken 20% Are there certain ethnicities that enjoy pork more?: Yes, in Hispanic and Asians. Pork Belly is now trending amongst Millenials. Pulled pork is trending in superbowl cuisine How did you create that research study?: We partnered with Numerator that analyzes purchasing and analyzed their buying patterns. Did focus groups all over the countries. How many responses do you usually get?: 10,000 responses! What are the benefits between large scale and small scale tests?: You get different sets of data. Small groups are much more specific. What did you find out?: We’re very busy, and very mobile. We are also based off of occasions. There are many different needs for food. Sometimes products are create solving one person’s problem Describe the steps to get to where you are today?: I went to Urbana Champaign. I used to be in Finance, but I also loved talking to people so Consumer Research was for me Coming out of college, I went to Hammglershallmer, an eCommerce company I then worked with IRI and worked with Hillshire brands with Jimmie Dean and Ballpark Since you’ve worked with so many different brands, what is the underlying principles within what you’ve done in your jobs?: It’s all about the consumer McDonalds Wraps All Day breakfast Cage Free Eggs I did everything at McDonalds from food to mobile apps and ordering All Day breakfast – The consumers want it, but it is a big ship and it’s hard to move What are the most important skills in your job?: Analytical, yet you need Empathy. You need to see what is going on in their lives How does your data reach farmers?: We kinda work for the farmers. Food Technology: Consumer Electronics Show had refrigerators that could take stock on what consumers have on hand and place orders for them The biggest challenge the industry has to face: How can the meat industry innovate? Not much in the meat isle. We are putting a finger on plant-based and cell-based meat. The innovation is exciting Chicharrones Favorite cut of pork?: Bacon or prosciutto Adam's favorite: All-You-Can-Eat Korean Barbeque One thing you’d like to know more about?: I’m curious about how Artificial Intelligence will evolve. Favorite Book: Seven Habits of Highly Effective People Favorite Kitchen Item: Airfryer Can you recall a favorite meal recently?: Escovitch Lobster. I had it in New Orleans and in Jamaica, the restaurant in Jamaica is called Pier 1. What should schools be doing more of?: AP Economics gave me a great foundation and I don’t think those courses are regularly available. Price trends of pork: Someone who eats pork is also more likely to eat beef or chicken The most popular cut: bacon The least popular cut: offal Find me on Linkedin: Tara-Ann Dugan There is a ton of information about consumer insight on LinkedIn Alan Reed - Chicagoland Food and Beverage Quarts Marketing Research Learn more about your ad choices. Visit megaphone.fm/adchoices

I’m a huge fan of the viral videos on social media that teach you how to cook in just a few minutes. The dishes are eye poppingly bright and I personally love trying to replicate them. I caught Matthew’s post on LinkedIn, talking about his layoff from Buzzfeed. As many know, many media companies went through a layoff round, and unfortunately, Matthew was one of them. I reached out to Matt to tell his story and we had an interview that night. I learned about the complexity of creating Tasty videos and the neat tips and tricks that go with it. But what’s even more impressive is Matthew’s culinary journey. He went to the Culinary Insitute of America and graduated with no debt and during that time, he would post a video on youtube every week for 8 years, about his culinary creations! Matt is doing amazingly well, with media deals all around Los Angeles. He’s using his skills in culinary video content creation to freelance for companies such as Viacom and MTV Cribs, and working as a private chef for Pretty Healthy Foods Inc. What’s also pretty cool is that he started to get into Podcasting and has a show called DinnerViews and it’s pretty good! You can check that out in the shownotes. So if you’re interested in culinary school, or creating professional cooking videos, this episode is for you. About Matthew Francis Matthew Francis is a chef and food video producer living in Los Angeles, CA. At age 23, He is most known for his previous work as a BuzzFeed Tasty Producer where he would make their viral top-down recipe videos for 100 million+ Tasty fans around the globe. For each of his videos, he would research food trends, write recipes, cook, and film the food, edit the footage, and then gather audience analytics feedback once it was published. Since leaving BuzzFeed Tasty, Matthew Francis has taken on clients working as a private chef and hosts his own food podcast show called "DinnerViews." Matthew's culinary journey is filled with fascinating stories including losing 110 pounds after coming out, traveling across the country for cooking competitions, and earning $175,000 in scholarships to graduate from the CIA debt free. His long term goal is to be the CEO of his own restaurant group and create a production company that produces television and films that will showcase incredible stories about food and the people who love it. Huge ambitions aside, Matthew Francis just seems like your chatty best friend you want to enjoy a delicious dinner with.   To connect more with Matthew Francis (@matthewfrancisj) follow him Instagram, Facebook, Youtube, Twitter or enjoy to his podcast "DinnerViews" on YouTube, iTunes, or Spotify." Show Notes What do people call you?: I’m a chef and food producer and I make viral videos about foods. Culinary Content Producer, chef, video Do you get hand make-up?: Only girls do, but mainly because people bash them online if their hands are not pretty A tasty video is about a minute or 3 minutes. Every video is about a month of work A lot of people in the tasty team went to culinary school. Only I and Rea went to culinary school I started as an intern, then I was contracted as a junior producer and did 2 a week and then we had 6-7 a month and planned in advanced What kind of equipment do you use?: Copycats can’t compare and Buzzfeed as a specific way of doing things. We do use pretty good camera equipment and manipulate lighting well Describe the steps it took to get to where you are today?: I always wanted to be a chef and worked hard to be one. I was accepted to the Culinary Institute of America. I got scholarships that paid for school and I was able to pay for all of it. I started making videos at 18 and made a video once a week. By the end of my graduation, I had over 300+ videos. Buzzfeed found these videos and asked me to interview On Scholarships: Plenty in James Beard Foundation, cooking contests, recipe competitions, Elks Scholarships, CIA had video scholarships How did you start your videos: I had an iphone and I just started filming and didn’t stop What camera are you buying for your new gig?: A Canon 80D Cooking and making videoes follow the same vein as you should do it every day to improve Who did you watch in the food network?: Cat Cora, Masuhara Morimoto, Alton Brown, Giada, as a kid, I thought it was awesome. I got to work with Anne Burrel and worked with Wolfgang Puck, Susan Fenniger, JJ Johnson What is an important skill you need for producing videos?: Pulling ideas out of your butt. how do you generate new ideas?: I try to do things that I want to do. I also see a lot of food trends. I try to look into underlying trends and dissect that. Five Spice Powder My Food Job Rocks: I’ve been given an opportunity and I’m going to run with it What’s your dream job?: I want my own restaurant group and media groups What type of food trends are exciting you?: I’m interested in where food comes from. The history and sustainability of classic food What’s your favorite technique for cooking?: Searing. As long as I’m trying something new, I love cooking Adam’s Middle School Cast Iron Skillet What is the biggest challenge the food industry needs to face?: Authenticity. But it’s more like, people will always complain about dishes in being authentic. You need to treat food authentically How do you make authentic dishes to respect the culture?: We did a black history month, Asian history month, etc. Then do it all throughout the year. We would bring someone who is of that race to make that dish. For me, cultural appropriation is shown offing a cultural dish without giving the culture credit. Who inspired you to get into food?: My parents. Also the people on TV and cook book authors Susie Fogelson What’s your favorite cookbook?: My family has their own cook book. My mom, Shirley Speltz has a lot fo Luxenberg dishes Favorite Kitchen Item: Bench Scraper Secret Chef (not sure what it’s called) Pate en Crut Korean BBQ: Genwa KBBQ – Galbi OO-Kook Koreatown Any advice for anyone going into your field: If you want to be a chef, you have to know what you want and you have to know what sets you apart. They don’t see the long hours and back-breaking work. If you live a life of creating content you’re passionate about, you’ll die happy. What’s next for you after Buzzfeed?: The layoff was a kick in the pants. I’ve always wanted to create my own content and my own business. My work experience taught me how to do it Where can we find you for advice?: @matthewfrancisj on Instagram and twitter. Brainfood production I love talking to people. Send me a message, we’ll talk. Learn more about your ad choices. Visit megaphone.fm/adchoices

I met Ethan Beswick at the Prime Root’s panel at IndieBio a couple of months ago and he was just a really cool, chill dude. It helped that he offered me some whiskey before the talk. After he told me what Endless West was about, I was curious to learn more. Ethan himself has an interesting background, especially since he took about a year off to go travel the world. I’ve heard of people do this, whether it’s teaching English, or just because they’re sick of it all. Sometimes I wish I could do that, so I ask Ethan my biggest fear: how do you adjust back after you take your trip? Ethan definitively got back to food science as his journey took him to a few innovative companies until he finally joined Endless West. Over time, he's picked up different innovation tips and tricks, which we dive into as well. So get ready to learn a bit about the alcohol industry, a little bit about hiring, and maybe a few tips and tricks, to innovate in your industry. About Ethan Ethan graduated as a Dean's Scholar with a Bachelor's Degree in Food Science from the University of Delaware.  He has spent his career working with startups and established food companies focusing on quantifying our senses and product design   A food lover at his core, the move to Endless West opened up the depth of exploration of his favorite subjects - food, wine, and spirits- to a nearly unimaginable level. Show notes Ingredion Prime Roots Food Tech Panel Spero Foods A few people telling me I was bad Miraculex When someone asks what you do for a living, what do you tell people in a sentence or less?: I love food What is your role in Endless West?: Research Director What does Endless West do?: We make Whiskey in 24 hours instead of 18 years Whiskey has so many different components and we will always try and track it. Are you guys currently in the market?: Yes. We’re in California and New York Do you make the whiskey in house?: Yes! TTB – Tax and Trade Bearau – They evaluate formulas Difference between a Spirit or Whiskey?: Spirit – a hard liquor. More than a 0.5% alcohol. First Job:  Beecher's New York Then traveled to New Zealand, Thailand Innovation tips: Ingredient suppliers:  How to do innovate through functionality or mouthfeel? Innovation in consulting companies: How do we innovate to solve a goal? Innovation for product development companies: How do we make something where nobody has made it before? At Endless West: Innovation is creating thingws we recognize but with unconventional materials. For Endless West, it’s different because we have so many components. How do you do research?: The ability to search is spectacular. You can get research papers really easily Why Does Your Food Job Rock?: there is no job I can think of where I can just create What kind of trends and technologies excite you right now?: Impossible Foods and Cellular Agg, and Prime Roots and Spero. Big companies also have the power to create innovative things Charles Spence - Future of Food Tasty by John McQuaid Texture Analyzer What is something in the food industry you’d like to know more about?: Flavor chemistry such as reaction chemistry Herve This – Molecular Gastronomy Any advice you for people going into the food industry?: Most universities actually have a focus on what they do. EG: Chocolate, Microbiology, etc. If you transition, just know is that food is not clean and pure, unlike other sciences. Cal Poly Kansas State – Grains University of Sasketchewan- Peas UMass Amherst – Food Chemistry Michigan State – Toxicology Ohio and Wisconsin – Flavor Research Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode is with Ziynet Boz, who recently got a job at the University of Florida as an Assistant Professor. Her expertise is on sustainable packaging and she is also a full bright scholar. Ziynet brings a lot of insight into the sustainable packaging realm and teaches me about what type of packaging is truly sustainable, and how you can find more about it online. We also revisit the topic of lifecycle analysis, something in which I feel is becoming a bigger and bigger topic. Last week, at Expo West's Climate Day, I learned the opportunities in the packaging problem. 47% of waste we produce is actually consumer packages. Not only that, but our rate of using these packages are exponentially rising up! Though we see many companies clean up the plastics in our ocean, because we are producing packaging so fast, it won’t even matter how much trash we try to clean up! With this, the speaker Tom Chi, presents us so many opportunities to solve this problem. From alternative packaging material to reducing. It’s definitively something to look into in the future. In this podcast, we just show you a little about the potential of sustainable packaging. Shownotes Sustainable Packaging Behavioral Analysis How do I know if a package is sustainable? : There are a lot of misconceptions with sustainable Greenwashing – companies just paint their package green Life Cycle Analysis Consumers have the ability to research sustainable packaging Plastic is more sustainable and less energy than glass B-Pack – Startup that uses reusable packaging for e-commerce Google Scholar– Write LCA food packaging and you can find food packaging. You can also find the material as well. If you use a package twice, it can improve the sustainability of packaging. It’s really ahrd to recycle plastic single-use bags California banned single-use plastic bags Modified Atmosphere Packaging In Turkey, we have Food Engineer Fullbright Scholarship – Choose 60 people who want to study in the US. You have avery intensive interview Senator Fullbright University of Florida Food Science Program What is the difference between Turkish education and English Univerisity?: research. It’s narutal to get research done with industry at the United States What made you go into packaging?: It’s in everything Silent Salesman Ship Test – Simulations for ship, train and flight shipping What kind of skills do you need to be a packaging engineer?: You can always develop your skillset. Food Technology: Food Printing Guiseppe – Nova Meats What’s the biggest challenge the food industry has to face?: Food waste, but we can make food waste be upcycled IFTNEXT – Food waste competitions Sara Ramirez – Food Waste class What is something in the food industry you’d like to know more about?: Innovation. It’s like the meatless burgers Favorite Book: Yuval Noah Harrari trilogy Favorite Quote: Average of the 5 people you hang out Turkish Food: It’s a food country. It harmonizes all cultures Stuffed Grape Leaves What do you think schools should teach people to be prepared for the workforce?: More practical things. Such as cooking or fixing machines. Twitter: @ziynetbot LinkedIn: https://www.linkedin.com/in/ziynetboz/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Joseph Robertson's job is to convince politicians to focus on Climate Change, and we get into many strategies and stories on how to do just that. Joseph’s a powerhouse when it comes to working together with political bodies to get them to understand and act on the impending climate change issue. He not only plays a key role in getting Congress to focus on sustainable solutions, but he also has a great way of rallying up great people to join the cause. This episode gave me a bit of hope in the world. That with so many frequent catastrophes this year, more and more people are finally noticing what’s going on. And that people like you and me can actually make a difference in not just food, but policy, and so many other avenues. Thank you, Darin Detwiler, for this amazing guest. Perspectives like these really shock my system and it’s so cool getting a different, positive perspective on what’s going on in the world. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship. Show Notes Citizens Climate Lobby – A grassroots organization focused on education Geocitizen – A staff for free lifelong education Geoversity Foundation- Connecting and collaborating people in the policy space. Focus on sustainability How does the US view sustainability?: My World Survey. The general public feels like it’s common sense to solve sustainability options. Institutions and leaders have constraints Is Shifting Policy Difficult?: yes, it’s very difficult. You have to keep on coming back again and again to get them to say yes. Farm Bill Describe the Steps it took to where you are today?: I studied Philosophy. Then a masters in Spanish Language Literature, then I started a publishing company. After writing a ton, I ended up at Citizen’s Climate Lobby. Frontier Work Article on Joseph Robertson’s blog How do you inspire people to do more Frontier Work?: You never really get anyone to do it. People become inspired. 21 Lessons for the 21st Century by Yuval Noah Harari  Why Does Your Food job Rock?: I get to work on ideas that people seem to be impossible and make them possible. How long does it take to convince someone that what you’re working on is a good idea?: A split second. What is our biggest problem in food?: Scale. The population is growning and the more wealthy a country becomes, the more they consume resource intensive food. There are so many moving parts. We’ve used technology to improve the food supply, but we are quickly exhausting that technology. We need to regenerate the soil. Our food system is very stressed. There will be a huge focus on data and food. Someone who wants to work on food, and food systems, there are many opportunities. Stockholm Food Forum - The Eat Foundation in Norway David Brooks Aspen Ideas Festival NPR: Community will allow the US to save itself Reinventing Fire, Amy Lovins The Big Lebowski – The whole script is based on words that other people have said. The Narrative of the Life of Fredrick Douglass (autobiography) How do we work with Citizen’s Climate lobby?: citizensclimatelobby.org Twitter: @poet_economist JR@citizensclimate.org Learn more about your ad choices. Visit megaphone.fm/adchoices

We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast. His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger. You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests. A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting. We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry! Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there. Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity. So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship. Learn more about your ad choices. Visit megaphone.fm/adchoices

To continue with our Podcast Showcase Series, we have an episode from Katie Mleziva, podcast host of real food brands, a podcast that gives great insights on food marketing and how to get your amazing brand on the shelf. She will be interviewing Alli Ball, a well known retail consultant in the industry. I don’t think I would do justice talking about Katie, as she’s been a recent friend and addition to the food industry podcast space. So I decided to do a quick interview with her, to learn about what she does, and why she decided to do a podcast. Enjoy! Real Food Brands is a podcast that focuses on brand strategy concepts, and the main concept is to give actionable insights to scale food companies. Some fun facts Kaite started working at Kraft Foods and worked in the cheese industry in Wisconsin I then started consulting. Didn’t start with food, but ended up in food because I really want to be part of the solution. Katie has always had an entrepreneurial spirit, she used to draw “business plans” as a kid. Katie wanted to blog, and someone told her that her skill set was perfect for podcasting. Katie and I found out we had the same guest or the same company and that usually has to do with PR firms. Katie recommends the following podcasts on her channel. She has solo episodes and guest episodes. For example: How to Find Your Unfair Advantage Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship. Learn more about your ad choices. Visit megaphone.fm/adchoices

To continue with our Podcast Showcase Series, we have an episode from Katie Jones from the Food Heroes Podcast. In this episode, she interviews a cool startup in the UK, a company that makes beer out of old bread. Katie Jones popped out of the scene last year when LinkedIn had this weird power of getting individuals to talk more. I was fortunate to ride the wave of this, and so did Katie. Katie has a very interesting story. You can actually listen to it on her podcast. I believe it’s episode 20. It’s a really good episode and you learn a ton about Katie’s background. Also, I get a shoutout on this episode, if you’re interested in seeing the inception of this, I’ve posted it on the show notes. So Kate is also an expert in plant-based foods such as vegan ice cream and vegan cheese. This is because of her experience at So Delicious, a very popular vegan ice cream company. Katie, who is inherently entrepreneurial, stayed in the company for 6 years building the company and creating vegan products and creating systems to execute these vegan products. After being laid off at So Delicious through an acquisition, she took time to find herself. How did she do this? Well, she took her dog and her RV and traveled around the United States. Through her RV journey, she really explored herself.  Around that time, she researched Copywriting and jumped into it. After a few months of writing, she decided to well, start a podcast! Her fascination with B-Corp spurred the development in podcasting and with 20 episodes, Katie has had some amazing guests who are doing good work in the food system we live in. Many of her episodes focus on things such as food waste, or ethical sourcing of unique ingredients like saffron or eggs. If you’re into hearing the stories of the people who are making the world just a little bit better, this is the podcast for you. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.     Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the My Food Job Rocks Podcast, a weekly podcast where we interview experts in the food industry and hear about their career path, their insights on new trends and technology and their love of food. I’m your host, Adam Yee and You are listening to episode 157, where Dr. Lin Carson from Bakerpedia and Dr. Debi from the American Institute of Baking, answer complex questions about the baking industry. This isn’t just “how do I bake bread” or “why is my bread pale” questions, these two are the experts of the baking industry. If you are not familiar with the baking industry, you might need to search something up, but there’s a website for that. Bakerpedia, a long time sponsor of My Food Job Rocks, houses hundreds of articles that help the novice commercial baker learn about the potential of baking. Bakerpedia can tell you what to add to help you optimize your bread, dives into complex processes by breaking them down, and this is all for free. Lin also has a podcast called Baked In Science, which can be found on iTunes and on their website bakerpedia.org. Though she does interview podcasts too, she also does these nifty Q and A sessions where she gathers questions from her social media accounts. I am always impressed by Lin’s ability to go above and beyond the industry standard. I interviewed her back in episode 81 and her obsession with the subject of baking was big enough to create an amazing website with thousands of views a day. Anyways, sit back and relax and get ready to learn a ton about the questions the modern bakers have today. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.       Learn more about your ad choices. Visit megaphone.fm/adchoices

Many of you know the story between Kim and I. We started our podcasts at the same time. I was able to reach out to her when I saw her posting on a super secret podcast facebook group. I reached out, because My Food Job Rocks was also in its infancy. We decided to do a podcast swap. I would interview Kim, and she would interview me. I launched episode 12 starring Kim, and now we’re here, on episode 156. Time flies, doesn’t it? But still, we persisted. Kim and my guests overlap a bit. We’ve had interviews with people such as Phil Saneski, Jessica Goldstein, Alan Reed, Rachel Zemser, and plenty more probably. However, Peas on Moss does a much better job on the culinary end of the equation. Since Kim lives the Research Chef life, she does a very good job interviewing high profile culinary geniuses in the industry. Kim was one of the people who helped me in a dark time early on in the podcast realm, I think it was in episode 20’s range, I was dropped from my host provider and was debating on dropping My Food Job Rocks. She encouraged me to stay, and also mentioned that “people don’t listen to you until you’re 30”. At the time, I was 25, and that quote motivated me to keep on going, that I needed to prove myself. Over time, Kim and I have become kindred spirits when it comes to the food industry. We connect with other people, we talk about the struggles of being ambitious and being valuable in product development. In fact, one of the most underrated episodes I did with Kim was just a one-hour break room session where I just rant about ambition. It’s a bonus episode, and it’s on the show notes. I don’t listen to my own podcast episodes after I publish them, but I always enjoy that one. Anyways, Kim is probably one of the hardest workers I’ve known. Her role at Bulletproof means she’s always traveling, making new products and I’m always impressed seeing her churn out episodes. So enjoy this episode, as Kim talks to her mentor, Graham Kerr. If you like this episode, you can find so much more at Peas On Moss.com   Learn more about your ad choices. Visit megaphone.fm/adchoices