My Food Job Rocks!

You may remember Darin in episode 73 where he talked about his life-long crusade to improve food safety. We’ve kept in touch and he asked me to help him with a guest lecturer project. Darin is in charge of the class, Global Economics of Food and Agriculture, which is a multidisciplinary graduate class focused on current global trends in the food industry. On the cutting edge, I was interested in helping him out and boy, I’m so glad I did. I was happy to interview 6 really cool guest lecturers from Darin’s class and wow did I learn a lot. Not only about the coolest technologies in the world like Geospatial tech, and environmental biome research, but there’s a lot on authenticity not only in the food realm but the political and entrepreneurial realm as well. Darin and I break down the purpose of the course and each of the guests that encompass this series I hope you enjoy this as much as I do. No ads this time, this one’s a freebie Show Notes GST 6350 – Global Economics of Food and Agriculture. This course was made to interdisciplinary cross-link Global Economics and people in the food industry Lead Faculty – Masters of Food Science in Regulatory Affairs in the Food Industry Why do people take this class?: Both of interest and requirements. Most people in the class are for the industry Why did you decide to use a guest structure?: I couldn’t do it alone. There’s too much to talk about. Thanks to technology, we can get guests anywhere in the world and even record and videotape it for the public. Why did you decide to put a podcast element in the podcast?: 3 reasons. Students like to know how people got into their profession This acts as a supplementation to the lecture Students like listening to podcasts Thank to you, (Adam), podcasts last forever and this information can be interchangeable for other course. It’s an innovative platform. Guest List: Mitchell Weinberg – Darin met him in Dubai and kept on running into each other. Because both were doing such great work in Authenticity, Darin and Mitchell have teamed up in many things. Does a lot of public television work and TED Talk things. What do people do to push new policy? Todd Barr- Works with another individual who Darin knows well. She recommended Todd Barr to do the lectures on precision agriculture. Still discussing on teaching a course about it. David Mahoney – Teaches in Regulatory affairs and Bio Medical Devices. Really good on FDA Laws. I actually interviewed him at Northeastern. During this interview, I asked the difference between a trade secret, patent, copyright. Ted Johnson – When I was going through my doctoral program, he was a student with me. Both in the military. His podcast is about finding ways to feed the underprivileged. As a man of policy, we get pretty into finding solutions. Uwe Hohgrawe – A genius of Analytics. His desk is close to mind. We talk a lot and how to use analytics to help the food industry. Multiple discussions on epidemiology and blockchain. Had to get him to speak and had students take classes in analytics to help them in their jobs. Analytics is a gadget. Keenan Davis – Wildcard of a guest. Very energetic. Same class as Ted and Darin. Took a different role in terms of an entrepreneur angle. It’s not all big corporations. There are startups that want to go into the food industry. Other guests that did not get interviewed Freight Farms Lawyer from Boston about BlockChain Talking about the security of food boarders How different countries protect data What is most important to Darin: These 32 students that come out of this class are going to make better educated decisisons whether in work, or life I also want to learn from them as well. This would be the class I’d want to be in.   Learn more about your ad choices. Visit megaphone.fm/adchoices

This is a special interview where I get on skype and talk to not only Dr. Harris, but his whole class! In terms of content, this is a standard information about me, how my food job rocks, the life of a food scientist in my eyes, and what I’ve learned podcasting. If you’ve been a long time listener of the show, you’ll realize that I say the same things in previous episodes, or articles but unless you’re super obsessed with me, you’ll learn some things about me that is a great summary of the content I’ve produced in the past 110 episodes. You can even say I’ve updated my philosophy quite a bit. So key takeaways in this episode is that I distill the tactics for getting say, a job. Or switching jobs. Not only that, but the power of asking questions and the power of building your credibility. You’ll hear no laugh track on this one. Its either because I’m not funny or I couldn’t hear the crowd. I’ll be doing double episodes in the next 3 weeks and this is a special segment. I had the opportunity to help Darin Detwiler with his class, Global Economics and he allowed me to interview 6 of his amazing guest lecturers and use it as supplemental information. These types of technologies include Geospatial Technology, Food Fraud, and Analytics. All super interesting technology. Some of the lecturers are not focused on food actually, but they’re good none-the-less. So yea, expect 2 episodes a week, Monday and Wednesday. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. I’ve updated why My Food Job Rocks: to overall, I have the ability to impact millions of people with food. Foodgrads.com Gabriel Harris' My Food Job Rocks: I get to work with cool students about the food scientist How did you find out about Food Science?: Serendipitously googled it How do you process Granola Bars?: A lot of stuff is mixed together in large machines. The big focus on how manufacturing helps with product development Manufacturing job: Bootcamp for Food Scientists How did you change from Granola Bar to Isagenix?: Networking and job hopping You can interview for another job. A lot of people actually don’t know this. Companies will encourage you to leave, and get experience somewhere else and come back. Your network is your net worth. You also need to have strong and weak relationships What is the day in the life of a food scientist?: It’s based on projects rather than the daily life. You have to work with a lot of people to get this done. Episode 80 Adam gets interviewed for the Phoenix New Times How did you start a podcast Why I built a website: A website is 100% mine I interviewed my friends first: Episode 2, Episode 3, Episode 4 Paul Shapiro – Clean Meat There will always be problems in the world. You should be the one who solve them What have you learned from 100 podcasts: How to ask better questions and when to ask better questions Student Questions How do ideas come up when you make new products? Sometimes through market research, sometimes through top leadership. It really depends on the company. However, you DO have the ability to give input if you gain enough credibility in the company. Is your podcast on Spotify?: Yes! Click Here  Learn more about your ad choices. Visit megaphone.fm/adchoices

Really excited to have Austin on the show. What’s really cool is that he found My Food Job Rocks because he’s a regular listener of Don and Ben’s podcast, Food Safety Talk. Funny how that works, right? So Austin became a regular listener and engaged with me on social media. We now pretty much support each other in everything we do. Austin has his own site, Fur Farm Fork where he posts really technical, powerful stuff about food safety. This was a fun interview. Austin’s past was a bit different than most as he found out why his food job rocks out of falling into an internship and found out he really loved auditing and making corrections to said audits. Now taking on a leadership role at Earth2O. We get into in-depth discussions on whole genome sequencing, and since we have a water expert, we get into the raw water craze that was sweeping Silicon Valley at the time, and Austin has quite the interesting viewpoint on that. Also, quick disclaimer, I apologize for saying the company name Earth2O as Earth H2O multiple times in the episode. Hope you can forgive me. About Austin Austin Bouck is a quality assurance manager at EartH2O, a certified B-corp bottled water and coffee manufacturer in Oregon. When not at work solving technical quality challenges, he continues to ponder food safety issues on his blog, Fur, Farm, and Fork, which helps him stay sharp and share his knowledge with other professionals and the public. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Job Title: QA Manager for Earth2O The difference between Quality Assurance versus Quality Control Quality Assurance: The framework used to set up quality Quality Control: The action step. The auditors used to make sure things are done right Earth2O is a small company. I brought someone on last year. I used to lead a team of 9. The biggest misconception: A lot goes on in bottled water. For example, cleaning, has to last 2 years, etc. Technical Expertise in water: Water treatment is complex. There are tools such as: Reverse osmosis: Pretty much means ultrafiltration Deionization Distillation Describe the steps it took to get to where you are today: I wanted to be a vet and I did my bachelors in animal science. I applied but I’m on the waitlist. I did an internship at OFD Foods. I had to do a risk assessment in the lab and I loved it! I stayed for 3 years and then I moved to my hometown in central Oregon Temple Grandin Certified B-Corporation. A business that’s a force for good. Oregon gas law What is the most important skill you need in Quality Control/Assurance?: The devil is in the details IFSQN – A Forum for QA people What’s your dream job title?: I want to be known as a _______ guy What do you look for most in a  company?: Employee investment. Either going to an established company or start your own QA culture. Some companies don’t care about Quality Management Mary Wilkerson – American Peanut Corporation Whole Genome Sequencing: The hottest technology for food safety, but still really new Sequencer Cell Phones Where can we find more information about whole genome sequencing?: It’s actually hard to find info about it. What is the biggest challenge the food industry needs to face?: As we get more specific on food safety, we’ll be focused more on processing What about Raw water?: “can you please define what’s raw water?”. Different people want different water and everyone has a different reason to not trust your water. However, there are some natural spring water sources that are actually up to standard. (Earth2O has this water). As a capitalist, go them! As a food safety standpoint, it’s like raw milk. Favorite Quote: Where does the true source of music lie? In the strings themselves or the hands that pluck them? Favorite Kitchen Items: Avacado Slicer and Silicon Rubber Stapula Any advice for anyone who wants to go into the food industry?: Be ready for multiple roles and be ready to find out you like some of those roles. What would you tell yourself your first day at your job?: Calm down. Eat the elephant a bite at a time. Learn more about your ad choices. Visit megaphone.fm/adchoices

So this is part of the graduate student series, a series launched last year about graduate school. Even though Cat and Meg are graduate students, they have taken a different path. And this path is actually getting more popular. Cat and Meg are both getting their Masters of Professional Studies Designed for professions who want to transition into the food industry, this program is sprouting up everywhere. Even Cal Poly has one just for their dairy program! According to Cat and Meg, this 1 year intensive course allows you to tackle on a project while taking the classes you’ve always wanted including but not limited to, wine tasting, food entrepreneurship, and cheese making. Not only that, but Cat and Meg are also food communicators and instead of doing just a plain old podcast, they are killing it using Instagram! Check out @nonfictionfoods, where Cat and Meg post beautiful pictures of food and the science of that food. Overall, if you’re interested in a different approach for graduate school, or are interested in the food industry, this might be the episode for you About Meg Meg is a Master of Professional Studies (MPS) student in Food Science at Cornell University. She received her Bachelor’s degree in Chemistry from Queen’s University, Canada in 2015. Between her degrees, she worked for two years in sales and marketing with consumer packaged goods companies. It was here that she was inspired to go back to school and pursue a career in the food industry. Aside from school, Meg has always been passionate about food and public health. She is excited to be a part of the next generation of food leaders that thinks of innovative ways to drive the industry forward and create products to improve our quality of life. About Cat Cat is also a Master of Professional Studies (MPS) student in Food Science at Cornell University. She earned her Bachelor’s degree in Chemistry from the College of Wooster, OH in 2017. Following her junior year, she interned in Quality Assurance for Gordon Food Service in Grand Rapids, Michigan. It was there that she fell in love with what the food industry has to offer. She is looking forward to pursuing a career in the food industry that melds her passion for science and creativity. About Nonfiction Foods Nonfiction Foods is the brainchild of two Cornell professional graduate students, created in an effort to bridge the gap between science and the foods we eat every day. After meeting at Cornell, Meg & Cat realized how little they and their friends and families knew about the foods they consume. The biggest barrier they found was the lack of reliable media presence for food science facts and so Nonfiction Foods was created. They are primarily on Instagram and reached 1,000 followers in just under two months of starting. In addition to their Instagram they have a website, Facebook page, and are currently on the lookout for new opportunities to expand their reach. Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Episode Summary Cathrine Boyles - 1st year in professional studies. Love the free food Meghan Marchuk - 1st year in professional studies. Love the scenery We are studying a professional study. It’s a 1 year course that has you choose a project to complete so you go straight to industry. You can specialize in food product development, food chemistry, etc. You can take a diverse amount of classes Cathrine – Chemistry background wvas in Canada and work for food industry companies Meghan – Graduate from the College of Wooster and jumped straight into the course. Interest in entrepreneurship How did you find out about the program?: I googled food science masters and this was the most appealing. You have to do your GRE and send your transcripts Is there a requirement?: Cornell is pretty vague on grades and GRE scores. We think the personal statement matters the most. How do you write a personal statement?: Ask the alumni these questions. You should mention how you’ll give back to the school. You also need a great hook. How many units do you have to take?: We have to take 30 credits (per hour). 20 of them have to be food science. Has to be a 4000 (4 level class) Do you have any funny stories in your classes?: In our wine class, we were confused when our professor tasted asparagus in wine. What’s the biggest thing you learned about your application process?: Talk and email alumni. Don’t be afraid to email people outside your comfort zone. Figure out your advisor before you get there. It’s hard, but do your research! How are advisors different in your program?: We have a very different experience with advisors compared to other graduate students. Lay out your expectations What kind of questions you asked to have you convinced of this program?: It’s quite a large financial bet. I had to ask people, “will this course get me a leg up on the competition?” The cost of the program is around: 30k (30% added on in Canada). It is an investment What type of food tends and technologies are exciting right now?; The plant-based alternatives. I love meat, but I understand the environmental and ethnical issues. HPP- High Pressure process used for diamonds now for the food industry. Apparently, very good at getting the meat out of a lobster. What is the biggest challenge the food industry needs to face?: Factory farming, and food waste. Also, how are all of these food companies going to work in the future? How are we also going to communicate with food? Nonfiction foods: How did you make it? Sitting in class and learning about eggs and that’s how it got started. We went through 100s and 100s of text messages about the names. Rejected names: the Shucking Truth Tips on Instagram: Hashtags, comment and talk to other food blog influencers. Who inspired you to get into food: To both, my family. Favorite quote book or kitchen item: Good Food Great Business by Susie Wyshak Favorite kitchen items: I want to buy a kitchen aid mixer. Also a garlic press Ingredient by Ali Bouzari What’s the best thing you’ve ever eaten?: Banana pudding from Magnolia Bakery. The pepperoni roll Jessica Goldstein The best thing about being a graduate student: The flexibility, the diverse classes, and meeting amazing people in the food industry The worst thing: Being poor, the blend of work-life balance, not enough time to prepare for your career sinc eit’s only a year Do you have any advice for anyone to go to graduate school?: Do an internship or work a bit so you have some direction. The application process is not easy and no streamlined. Always remember to keep trying and reach out to people. What’s the best way to contact you?: ceb364@cornell.edu mam795@cornell.edu Instagram: nonfiction foods  Learn more about your ad choices. Visit megaphone.fm/adchoices

I stumbled upon Stephanie’s podcast and discovered that her episode count was the same as mine. Curious, I checked out her site and her clean, bright, and crisp platform contrasted my dark, grimy and unartistic website. I sent her a quick email and got a response back, and here we are today. Stephanie is located in Charleston South Carolina and travels all over the southern United States to eat food and interview a diverse array of guests that invoke a southern flare. There are some differences between our podcasts. Stephanie does her podcast face to face. I barely do. Her podcast has no structure, mine as too much structure. Her podcast is about the fury of southern cooking, mine is about the calmness of a food lab. But the passion is still there. Stephanie and I talk about communicating via podcasting and writing, especially what the difference is between the two mediums. As a writer, we also discuss how to describe food, and we give some salivating examples in this episode. Overall, I had a blast with this episode. As you’ll see, it’s full of laughter and radiates with southern hospitality. Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 Question Summary What do you do for a living?: I'm a Podcaster and writer Southern Fork: a podcast where I interview people in the south (culinary, expats, etc), I focus on the cultures and stories and profiles as chefs. I don’t review restaurants. I go to restaurants and make opinions on restaurants. I also write and the writing and the podcast work well together. Notable people: Merherwan Irani, Steve McHugh Podcasting versus writing: Do you pick out stuff from your podcast to put into your writing?: No, the interview allows me to get inspired and learn more about the chef. For example, I found out chef Steve McHugh had Leukemia from a couple minutes of interviewing with him and was able to get inspired by an article. Describe the Steps it took to get to where you are today: I’ve always been a writer and gravitated more towards food. When I was hired as a writer, I couldn’t get all the information I wanted. When I went freelance, I used the skills I was good at to create podcasts and long-form interviews Advice on freelancing: Reputation is the number one thing When I first started, I talked to my friends. My first 10 episodes were from my friends. I got better as I talked to my friends. As I got +90 episodes, I could go to a restaurant and ask “who reps them?” I can call the representatives and ask for the chef and I start to snowball based off of my guests Tips on making guests comfortable: Every podcast I listened to, I hope I speak less. I can only do two a day (I do these live). I don’t really know the nuance of the story. Everyone is different but we are used to our questioning as being a defensive mechanism. We’ve created an environment where we sincerely want to know why. The chef and culinary realm have a lot of profanity. My show is the one time we don’t need to clean it up. What is the most valuable thing you learned about podcasting: Podcasting is a new skill that made me stretch my comfort zone.  Advice on writing: don’t use drool-worthy or nom nom. The point of writing is to translate one sense to another sense. For example, translating taste to writing. Most of the time, relate to an experience or memory. Or describe the moment and environment and you can match it with the dish. FONA Flavor Course – Ancient Grain You can put connotation on descriptions. For example, icy can mean gritty like a slushy Umami – Sweet, Sour, Salty, Satisfaction Why does your food job rock?: I am so interested in the life of a chef Why do people like what they do base off of your interview on Southern Fork?: The need for approval. But also the compulsion of passion. The chef’s life is like being in an opera, golfing and a battle all at once. The best kitchens are completely silent. This is why there are more open kitchens.  What don’t you like about the front of the house in restaurants?: I want to feel comfortable when I eat. Service is super important. I don’t need bad service when plenty of restaurants have good service. Food trends: Done with Pork belly? A shift in service. The shift in service where the chef is giving you the dishes. It feels like you’re in somebody’s house. It heightens the experience I like off-menu item trends. For example, like a burger or soft serve ice cream or a surprise menu I like cured eggs shaved on salads, on top of fish dishes I like red wine: Mediterranean, Greek, Turkish. Wines that are getting on the list that are interesting and fun I like local/trash fish: Lion Fish, Tile Fish, Wahoo, Wreck Fish Tomorrow: Uni from Maine Adam’s pet peeve: eggs on top of things. Instagram,: #putaneggonit Also: deep fried pig ears. Charleston: Pig Ear Lettuce wrap What is something you’d like to know more about: Cheese! I give myself a task every year to learn to do something Who inspired you to get into food writing?: Charlotte Observer: Kathleen Pruvis. And John T Edge, director of the Southern Food Ways Alliance. Restaurants were part of the civil rights movement. David Wondrich (Esquire and Daily Beast) he looks at cocktails. Wayne Curtis in Rum Favorite Quote: Food people are the best people. If you can’t use butter, use cream. Julia Child Favorite Writing Technical Book: Will Write for Food (book and blog) that makes you understand the different types of writing mediums. Read the kind of articles you enjoy and want to contribute. (Eater versus Bon Appetit). Do chefs write recipes?: They write methods and batch things, but won’t translate it for single serving individuals  If you go pro, you have to go weight and scales What’s the best meal you’ve eaten recently?: One of my best friends moved to a new restaurant. He never was the head honcho. I ate his menu and I enjoyed him spreading his wings and I enjoyed it so much. Edmond’s Host (oust).  Food is really about pleasure memories What kind of advice would you give a freelancer in food media?: Save a lot of money. DON’T DO IT. In my world, it was inevitable. The writing world is very volatile and everything is cause and effect. If I didn’t have work, I would have to work in Food and beverage. Whenever a chef explains a dish, I wanted to ask so much more. You should read food articles for the structure to improve your writing. An average consumer will just absorb the news, you should absorb the structure. Where can we find you?: thesouthernfork.com. I’m on facebook, I’ve given up on twitter. Instagram @thesouthernfork Learn more about your ad choices. Visit megaphone.fm/adchoices

During my chat with Ken Burgin, we went on a lot of tangents, and they all crossed a common theme, which is building an online platform. In random spots of Ken’s interview, we end up talking about different areas of internet marketing and content generation and I thought it would make more sense to snip and stitch this content to a bonus episode. And I did this for a couple of reasons. One being that this podcast episode would make a lot more sense as a separate episode because if you follow what we said, it might actually inspire you to write more, or start a blog, or start a podcast! Another reason is a bit… well, I’ll let you judge this. During my satisfaction survey, I got a comment saying that Adam shouldn’t talk about podcasting so much. This was probably in regaurds to episodes like Alex Osterle and Don and Ben’s food safety podcast. I wanted to honor this suggestion so we’re trying this now. No ads this time, this one is a freebie So we begin with a topic about podcasting, something which originally linked Ken and I’s interest. Here you’ll learn a lot about how we got started, and more importantly, the community we’ve joined. Community is very important when it comes to starting something new. Ken and I had different communities, but it helped us all the same. Next we talk about blogging. A big part are novice questions I am always too embarrassed to ask. Overall, we talk a lot about linkedin and how it’s been doing awesome recently. Also, Ken mentions the value of consistency and he’s been doing this for years. What I haven’t been doing, however, is doing workshops. You’ll find out how that’s beneficial here.   So now we talk about email lists, the ultimate tool to build a following. We go in to a complex marketing term called funnels which starts with a email list. I find that an email list is the most useful tool for a marketer, but it’s really hard to grow. It’s actually very inconvenient to sign your email up on a list. Because of this, many people off free things to put on their list. Ken thought of almost 500 solutions for his clients and gave it for free. Giving out freebies that are so good you’ll pay for them is the best way to get email subscribers. Now about podcasts. This is a small extension of my convo with Ken on episode 106. We talk about our favorite podcast, but listen toward the end. We tell you a lot about what makes good podcaster great. And we finish off this bonus episode with a quote, “The confused mind says no”. Make your message clear. That is the thing that will sell. Also we talk about the restaurant, In and out Thanks for enjoying is bonus episode. If you like this format, I’d love your opinion on it. Let me know by either emailing me at podcast@myfoodjobrocks.com or message me on linkedin.   Learn more about your ad choices. Visit megaphone.fm/adchoices

I met Ken when he commented on an article I posted. I think it was the one on how podcasting changed my life. Ken mentioned his experience podcasting in the food industry so we got to talking and decided to swap interviews. You can listen to my interview on Ken’s podcast on the show notes. Ken is what I like to call, an authority in the restaurant management industry. He’s had a restaurant for years,a nd then after selling it, he decided to take a more, teacher role. Ken doesn’t like the word consultant, but he has helped so many restaurant owners lower their cost and manage their dream. So in this interview, we learn some tips on how to become an authority in your space, but this is also a nice interview for people who are in the restaurant industry. You’ll learn the biggest problem with managing the restaurant industry, and even steps on how to sell a restaurants, and so much more. During our interview, Ken and I talk a lot about podcasting and blogging and I separated a good chunk of our interview and we’ll be turning it into a bonus episode later in the week. *NEW* Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 What do you tell someone in a sentence or less?: I work with restaurants to get more business Barbeque Stopper – A word that makes everyone go silent, consultant, psycologist…. Food science I developed profitablehospitaility.com and posted blogs and podcasts onto the website Restaurant Owners are great at food, but they lack marketing and accounting skills. Ken has all of this as downloads How do you get people to find you?: Linkedin! I post frequently and people like it. It’s only been recently that I’ve used linkedin. I’ve been here quite a while. I’m available as a speaker and do workshops, which adds on. SEO is great too. Can you describe your ideal clinet/patients: I came from a  restaurant and a café background as an independent workshop. I ran workshops to gently tell people to get out of the restaurant business. You have to build a business with people who want to get going. How do you vet them: Money is a great filter. $40 dollar membership, $400 dollar call. Find a pain point, give value Steps it took to get to where you are today: I’ve always wanted to have a  café so I bought one in Sydney and grew it over 10 years. Bought another with a partner. Didn’t work out too well. Sold the café business. I sold the training side to the restaurant and hotels association. Then I consulted and was approached by Silver Chef and they bought the business. Why did you start a podcast?: I liked a podcast and I liked listening to them. I thought it would distinguish myself compared to the rest. Do you recommend any other podcasts?: History podcasts, business podcasts, BBC food program, Russian History podcasts, Hardcore History, Paul Barron Food Service authority in the US, Food Marketing Nerds (Wendy’s, Jersey Mikes) What are the common questions you get in the restaurant business?: Where do I find a chef? Why are my food costs so high why are my wages so high? Why is social media not working? You will get more engagement on articles trying to cut cost than to increase sale What advice can you give about cost?: Cloud based scheduling is cheap and easy to implement. And Cloud based point of sale system. Adopting technology is not about cost, but the struggle to understand it How do you teach people about technology?: Well it’s about stories. Great stories will convince people to adapt to technology. Especially if you mention if you save money. “If you want to get more people to listen, they need to hear cash register ring more” How do you sell a restaurant?: You need to control a lease and get it right. You will usually get a lease for 10-15 years. You have the right to do almost whatever you want with that lease. You also have to have it be easily ran. It has to be simple and people who want to buy businesses need to get it right away. What should someone do when they want to start a restaurant?: Get into the restaurant industry. Your college experience probably doesn’t cover it. Learn the ins and outs of a restaurant. There’s a very steep learning curve. Be there in the business 6 to 12 months Favorite Restaurant Concept: Grounds of Alexandria right next to the Sydney Airport Eataly World – FICO. A Theme park in Eataly What flavors are hot in Australia: Hot, big, spicy flavors such as Asian food. They also like to know more about where the food comes from Gelato Shops Hokey Poke – New Zealand flavors Unicorn Frappachino – worker complaints Tyler Cowan – Overrated or Underrated? Reid Hoffman – Masters of Scale GMO – good or bad? Bad Vegetarians good or bad. Good Social Media in marketing. Good or Bad? Good Robots/Automation? Good or Bad: Good Favorite Book: There’s a new three volume biography about Joseph Stalin. The Life of Stalin. What is the best food you’ve ever eaten?: An Indian restaurant called Malabar Any advice for anyone who wants to be a consultant: I talked to someone who consulted consultants. You gotta sell the benefit and pitch that you’ll make someone more money. “I’m going to cut your power cost and refrigeration” everyone wants it but must pay him to know the brand. Most consultants are too busy talking about themselves rather than tell them the benefits. Simple numbers work better, focus on dollar amounts rather than arbitrary percentages. Where can we find you?: I have a blog at kenburgin.au, profitablehospitality.com.au, Ken Burgin on Linkedin   Learn more about your ad choices. Visit megaphone.fm/adchoices

Sometimes you just browse the internet and you see a product that just is so noticeable that you have to take a look at it. This is Hugh Thomas’ company Ugly Drinks in a nutshell. A bright, light blue can with various bold flavors, and the U looks like a tongue, like it’s teasing you. Not only that, but Ugly Drink’s clever marketing campaign is eye catching and a bit tongue in cheek! Ugly Drinks was kind enough to give me some ads to show, which you can see on our website. Hugh posts regularly on linkedin promoting his company but does it in a way where I want to know more about his company. Success after success, funny ad after funny ad, I just loved the way his team is challenging the soft drink market! I had to have him on the show and I am so glad I did. Not only did I learn about the creativity in marketing and branding behind Ugly Drinks, but Hugh gave really clear, transparent advice to help the budding food entrepreneur excel to their level. So if you want to hear how to start and market a food company from the ground up, Hugh gives great tactical advice to do this! From choosing a manufacturer, to leaving your job, to getting into stores, and so much more. Soon to be launched in the United States around the time this podcast airs, keep an eye on these guys. Not because they’ll be dominating, I mean, they definitively might, but this company is just a fun, bright, brand, and I’m sure that if you follow them, they will take you for a wild ride *NEW* Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 Question Summary When someone asks what you do for a living what do you tell in a sentence or less?: I try to build a rebellious healthy drink brand Ugly is a flavored sparkingling water with no artificial flavors. We stand for the ugly truth For example, we targeted Red Bull. Most sugary drinks have the same taglines. They talk about how it improves people’s lives but not their health. Have you gotten criticism on your aggressive ads?: No, people are very receptive. People should have choice and transparency How did you meet your cofounder?: Thomas and Joe met in a drink company. Thomas was in marketing, Joe was in sales. Originally had a still bottle drink but consumers wanted canned sparkling water. The first step was: how do we even make this? Called a lot of manufacturing facilities. A lot of people said “no” but eventually found one. How do you have people validate a food product?: Start small, make your own batches and go to farmer’s market. Once you see repeat basis, you have something. You can test on a farmer’s market or even online. How do you find a copacker?: To get a copacker to notice you, invest in a domain name and email, and a logo to show that you are legitimate. If they can’t help you, you have to follow up: “do you know anyone who can?”. This question helped a lot. The steps you took to get to where you are today: I finished university and started at Heinz brand management team. Then I joined a smaller startup as their first marketer and had to do everything. The brand grew massively (he met Rihanna!). I met my cofounder and left when the team had 60 people. What is the different in working in a big company versus small company?: I hated structure in a big company but I missed it in the small company. You should have a simple plan as too much structure will overbear you. For example: We aligned our team to do store demos and not big shows. This allowed us to focus and refine. As the team grows, you can improve structure. Doing store demos helped a ton with communicating the brand to people. How long did it take you to transition full time to Ugly?: Thomas and Joe came up with the idea in 2013. Thought it would take 2-3 months, took 18 months to start. 9-5 job and production fumbles, legal fees, etc caused some delays. Was there a concrete period where you had to quit?: You need a 3 month notice period. We had to talk to the CEO and he gave us his blessing. We did 3 month runway from leaving our jobs and getting into stores. How did you get into stores?: Joe had some connections, but sometimes you have to get into the trenches Why did people accept your project?: The UK wants to try new things. Our team is super energetic and have people give us a chance Lisa Tse I always thought London had terrible food: In the past, yes. In the last 4 years, the CPG industry has innovated in London. The supply chain got more interesting. Jamie Oliver also was a huge factor of making people more adventurous and health contious My Food Job Rocks: The best feeling is seeing someone with your product walking down the street with someone. What do you look for in your first couple of employee?: Passion matters more. IQ and EQ matters a ton. Lots of varying skill sets. What type of food trends and tehcnologies are exiting right now?: Online commerce. There will be a lot of food that will be sold online. Plant based protein will also be popular because it’s appealing to all eaters. It’s better for your body and better for the world. Cold brew coffee and kombucha is exploding in the UK What is the best social media space for food brands?: Instagram and Facebook. Your website needs to be set up to handle the user experience. Have them “go into the funnel” What is the biggest challenge the food industry has to face?: The food industry needs to understand how the digital world works What is one thing in the food industry you’d like to know more about?: Microbiology! It would help me sleep better at night. We are creating products, they need to be safe. Who inspired you to get into food?: I’ve always loved how brands affect people. I’m excited in how my brand gave impact. What type of brands do you admire?: Hippeas and RXBar What makes a great marketing campaign?: You have to understand the consumer and understand what that consumer’s like Romancing the Brand Favorite Quote: You’re the average of the 5 people that you spend the most time with Favorite Book: The Obstacle is the Way by Ryan Holiday Favorite Kitchen Item: Toaster Other books by Ryan Holiday’s Growth Hacker Marketing, Ego is the Enemy, Perennial Seller Favorite Meal: Surprised my mom for lunch at The River Café in London. Jaime Oliver learned to cook there. It’s the people you’re with that matters. Any advice for food entrepreneurs?: Be patient and don’t spend money. Also really think a lot about your brand and vision. Where can we find you?: email me at hugh@uglydrinks.com, @uglyhugh, at linkedin How about Ugly?: We’re launching in the US early 2018! You can find us anywhere. Talk to us at hello@uglydrinks.com. We want to pay it forward. Learn more about your ad choices. Visit megaphone.fm/adchoices

I met Dr. Sarah Ramirez in my last year in college. She was a temporary lecturer for Cal Poly and she enjoyed learning about the extracurriculars around the department, so I immediately thought she was cool. Soon, I took one of her classes about Food Waste and we’ve been friends ever since. She might be the only professor I had in Cal Poly that I see on a semi-regular basis and that’s mainly because she lives really close to my grandma’s house in the Central Valley! I’ve been keeping tabs on Sarah’s company, Foodlink, an innovative food bank in Tulare county, which is housed in one of the poorest American counties. Sometimes, I’ve helped a few times gleaning kiwis and lecturing about spices. I’ve seen Foodlink grown from a small food bank to a huge facility that has its own kitchen and hosts events to inform people on how to feed the community. Sarah’s drive and mission to feed the world is absolutely contagious. There are A LOT OF emotional truth bombs in this episode and it is just so inspiring listening to Sarah. She has the ability to make you care about the people she’s feeding. A big thing you’ll notice about Sarah is that she likes to break stereotypes no matter what. Whether it’s her life as a child, or rising up the ranks in Stanford, or what she’s current;y doing in the food bank industry! Sarah is a truly inspiring figure with a heart of gold. *NEW* Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.  Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 Questions to ask How do we elevate the voices of the community we serve? Summary Best thing about your job: A mission driven organization. Putting together ateam that believes food can change the world. Food banks are about 30-40 years old. A time where there was an increased amount of poverty What has been the traditional method for food banks to get funded?: One misconception is that the government thinks foodbanks are completely funded. However, foodbanks still need multiple sources of funding, but still needs sustainable methods of funding. Less than 25%. The Celebrity Champions model works well in cities but won’t work in Tulare County Sara’s history: I never thought I’d be a food bank director. I started with community health and went from there. I saw a lot of people that became ill. I began to ask many questions about how to feed people and began to become an interdisciplinary learner. I became a director of Foodlink due to supporting it in the past and I found I could use all of the skills I learned to impact more people and make a difference. How do you take initiative on things?: Sometimes, when you get so obsessed with things, you have to dig deeper. I was frustrated, and sometimes you get so frustrated, you have to do something about it. There is no other option but there is no place I’d rather be. Problems with food equity: Work with food service directors. Recipe development, buy food in bulk and provide it to schools. There are a lot of barriers to this and it’s a new sector, so we need a solution My Food Job Rocks: I love breaking barriers and breaking stereotypes in the food bank industry What type of Food Trends and Technologies are really exciting you right now?: Social enterprise food trends. For example, youth run cafes are developing their own locally sourced recipes. Or creating cafes that develop job security. I thought I was insane with my ideas before I went to this thing and now I don’t feel alone The biggest challenge the food industry has to face: Food waste. I’ve studied this for several years and it’s been recently put into more important Who inspired you to get into food? Was it a specific person?: I remember asking my mom to make food from magazine but we couldn’t afford or know the ingredients used to create the dishes Favotie Kitchen Item: Food Processor (which I didn’t buy until way later) Favorite Book: Currently Big Hunger Favorite Food: Sometimes I just like what’s fresh and simple The hardest challenge about managing a food bank: Put into a box of stereotypes. I’m learning a lot of new skills to face the challenges in Tulare county What do you recommend people who want to take the non-profit route?: Focus on collaboration. We all try to do a lot with the limited resources that we have What’s been the most rewarding thing about being in a non-profit?: Be thankful for the experiences that you have any time. People will tell you that their dreams came through because of you Where can we find you?: Facebook. sarah@foodlinktc.org. We accept volunteers Other Links SLOW Food LA Kitchen Robert Edgar Closing the Hunger Gap in Seattle Food Sovereignty project in Maine that focused on food got state wide attention Si Se Puede Learn more about your ad choices. Visit megaphone.fm/adchoices

Back in November, I saw posts from Dino Borri on Linkedin and all this buzz about opening Eataly’s newest location in Los Angeles. Conveniently, I thought it wouldn’t hurt to message him saying if I could interview him at the spot. It turned out, I was able to go to Eataly, take a tour of the fantastic new LA location, interview Dino, and did such a good job, I ate the heck out of their food. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 Key Takeaways What Eataly means to Italian food What makes each Eataly location unique How Purchasing vets their 25,000 SKUs Show Notes Eataly is all about Susbtainability What is your official job title?: VP of Purchasing, but titles dn’t matter in Eataly What’s the best thing about your job?: We create a lot of jobs in the United States. We also support a lot of small business products How do you find new vendors? We go out and they also go to us. We have a blind taste for all of our products. They use a simple ranking system. The food has to be Good, Clean and Fair. The History of Eataly SLOW Food Philosophy - a movement Mr. Oscar Farinetti, the founder of Eataly who wants to combine Italy Food and Retail Used to be called Eat Italy Opened in Italy to start (duh) Then the Tokyo Location 5 more stores in Italy New York Location (Aug 31st 2010) 40 stores in 2017. Finally in Los Angeles Possible next locations: Las Vegas, Toronto maybe Phoneix (haha) Launching Eataly World in Bolongna November 15th Eataly world 65 acres of Italian food. Has FICO – Italian farmer production Why do people like Eatlay so much?: We deliver the experience. Every location is different. When you walk, you feel like you’re in an Italian market. Differences in Eataly Every location is a mix of products. What’s different in Japan’s Eataly? We use soy sauce and tofu. Los Angeles has more Vegan and local Fish products Claifornia Wine Flour is sold locally. We want to use local ingredients What is your favorite food event or expo?: The town of Bra, Cheese event in Italian 30000 people. All the cheese mongers in the world for 4 days How did you get into Eataly?: I worked for SLOW Food and my boss Carl Petrini knew the owner of Eataly El Bulli Dino had a dream of going to New York, and he opened the Eataly store in new York El Bulli will create a class Did you have any experience in purchasing or was it all there?: I had to learn it on my own Any advice for quality products versus cheap products?: It’s easy to buy the best product, but it’s hard to afford the best product. I need to find good food for everybody. Our system makes it easier for smaller businesses to get to our market. Our job in Eataly is to deliver good food to the store. Why does your food job rocks?: Food has become cool. In the past, food was a common person’s job. Now food is important. We have to take care of the earth What type of Food Trends are you interested?: We want labels that say “not organic”. Also, the certification is too harsh for small businesses. GMO Good or bad?: Bad Gluten-Free: It depends. I love pasta and pizza but I don’t overeat. We should enjoy food. Clean Meat: We need to eat meat. But we should eat less meat Sustainability: Everything should be sustainable The biggest Challenge the food industry has to face?: Food Waste. We produce food for a lot of people but a million people still go hungry. Eataly is almost 0% waste and we give food away. What is one thing you’d like to know more about?: Other food cultures. Whenever we open a new store, I discover a new culture. What’s a new favorite cuisine?: Whenever ask people what’s my favorite, I tell people I haven’t found my favorite yet. Whatever reminds me about my roots. What do you recognize when you eat your home town food?: Raw meat at my home town Bra. A local cheese from Bra  mixed with tomato. Who inspired you to get into food?: Carlo Petrini was in my hometown and he inspired me. I started working for him at 14 year old. I met people like Michael Pollan Why did the owner like you?: I got lucky. I was born in the right place and met the right people. I was part of the University of Gastronomy. We hire a lot of people there. (is this like food science?) Favorite Quote: We are what we eat, don’t eat sh*t Favorite Kitchen Item: Knife. I eat raw food so I like to cut. I have knives from Japan and Brookyln Any advice for anyone who wants to go into your industry?: When you’re in the food business, you’re feeding people. You’re in the ecosystem. Study a little bit. Where can we find you if you want to be found?: You can go to our website and contact our buyers. We will blind taste your product. Eataly SKU’s: 25,000 in the United States. The Los Angeles SKU has 15-18,000 SKUs.   Learn more about your ad choices. 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