Amanda Smith is the Founder and Executive Director of Menehune Chef, a non-profit that offers functional, intuitive, and practical cooking education to children on the Garden Island of Kauai, using all local Hawaiian-sourced ingredients. They work with local chefs and farmers to really infuse the essence of community involvement, sustainable living, and locally-grown ingredients into the lives of these children.   Amanda’s vision is to impact future generations – starting with a single poi smoothie – and generate a powerful movement that will be shared through our keiki (or “the little ones”) of Hawaii.   “Believe in your own passion... how much energy you put into it is really what’s going to resonate the most!” –Amanda Smith   P.S. If you’re not familiar with Menehune – and I sure wasn’t – they are a mythological dwarf people from Hawaiian legend who are hidden and far away from human civilization, said to have built communities in the forests and valleys of Hawaii before the first Polynesian settlers arrived. It connects back to that word keiki, Amanda’s inspiration throughout her journey creating and running this wonderful organization!   “What is Menehune Chef? Cooking with sustainable foods on the Hawaiian islands!” –Amanda Smith   We also discuss: Creating something bigger in the world through cooking and community Why Kauai is so special to Amanda Amanda’s spiritual awakening The life-changing power of Poi, a Hawaiian dish created from the fermented root of the taro Living in Hawaii is expensive, which makes eating healthy expensive Hawaii as a food truck nation How Menehune Chefs finds the space and ingredients to offer their cooking classes – and what they still need When children develop their taste buds Creating a Menehune Chef children’s show for TV The Bruschetta Basil Blast   The Triple B: Bruschetta Basil Blast Ingredients: 8 Roma tomatoes 4 cloves of garlic, diced 3 tbsp balsamic vinegar ½ tbsp olive oil 1 small wedge of local lemon ¼ cup vegan parmesan (or regular if you don’t mind dairy) ¼ tsp ground pepper ¼ tsp Hawaiian sea salt (or something similar) 6 chicken breasts 1 cup rice   Directions Heat oven to 375 degrees Combine first 5 ingredients and toss together Cut chicken breasts in half Rub ground pepper and sea salt on top of the chicken Add parmesan onto chicken Drizzle olive oil on the top of chicken Bake for 45 minutes Cook your rice (Amanda uses coconut water instead of regular water) When you chicken is cooled, put it on top of the rice and pour the bruschetta ingredients in your bowl on top of it   Resources: Learn more at www.menehunechef.org Instagram: instagram.com/menehunechef/ Facebook: facebook.com/menehunechef/ Check out Chef Benjamin Prichard’s noisyfood.com   Amanda Smith’s Bio: Amanda started her journey in health education at the University of Hawaii, where she majored in Early Childhood education. She has over a decade of expertise working for three different non-profit organizations and educating the Kauai community on current health curricula, Life skills training, positive action, mother daughter circles, and youth camps. Amanda is passionate about increasing children’s awareness about nutrition and health. She currently is spreading her vision of healthy cooking to all Hawaiian islands. Just Forking Around is produced by Podcast Masters

Just Forking Around

#097 - Amanda Smith: How Menehune Chef Brings Cooking Education & Community to Hawaiian Children

Dr. Beth Ricanati is a physician, mother, and the author of Braided: A Journey of a Thousand Challahs. Dr. Ricanati’s debut book chronicles her journey creating a thousand challahs, showcasing a woman’s quest for wellness and peace. She has created a career focused on bringing wellness into women’s everyday lives, especially busy moms juggling life and children, but her book is meant for anyone who is carrying a myriad of responsibilities and rarely takes even a few minutes to stop and smell the rising yeast.   “For the first time, I made challah and the most incredible thing happened: I just stopped! When you’re standing at the kitchen counter and your hands are in a bowl of dough, it is just wonderful.” –Beth Ricanati, MD   Braided is a meditation on how Dr. Ricanati found a few moments of peace one Friday morning, when it was unclear whether or not she was going to be okay, and how making challah every Friday sustained her for ten full years (and still sustains her to this day). It’s not just a recipe for making the bread – although you’ll be able to knock out a killer batch after reading it – but also a lesson in taking the time you need to be truly well.   “Whether it’s challah or any other activity, we live in a crazy, busy, stressful world and I think it is imperative to have mindful activity in our lives to manage our stress.” –Beth Ricanati, MD   We also discuss: Becoming a practicing physician & mother of three Trying to do it all... and not doing it well Transforming herself and her life through the medium of Challah How challah enriches us spiritually Learning to appreciate the mindfulness & wellness aspect of cooking How holidays and rituals help us Food as medicine Integrating a mindful activity into your life, whatever it is Navigating food tribes What Beth is learning from challah, 10 years later, and what she learned from writing the book We’re never too late to try something new, even if it’s completely out of our wheelhouse   Resources: Learn more at housecallsforwellness.com Instagram: https://www.instagram.com/housecallsforwellness/ Facebook: https://www.facebook.com/pg/BethRicanatiAuthor/about/?ref=page_internal Read: Braided: A Journey of a Thousand Challahs   Beth Ricanati’s Bio: Beth Ricanati, MD, has built her career around bringing wellness into women’s everyday lives, especially busy moms juggling life and children.  She received her medical training at Case Western Reserve University and New York-Presbyterian/Columbia University Medical Center. She was a practicing physician for over ten years at both the New York-Presbyterian/Columbia University Medical Center’s Women Health Center in New York City, the Cleveland Clinic’s Center for Women’s Health, and the Cleveland Clinic’s Wellness Institute. She now lives in the Los Angeles area with her family and challah-loving dog. Just Forking Around is produced by Podcast Masters

#096 - Dr. Beth Ricanati: The Transformative Power of Challah & One Woman’s Journey to Wellness

Amy Falbaum is the founder and president of Amy Falbaum & Associates (AF&A), a global hospitality recruiting firm based out of New York. This is a very different side of the industry than we usually talk about on the show, but Amy has a fascinating story and fills an often-overlooked role for the often-underappreciated people who make our meals and trips truly special.   “In recruiting, before even the skillset, we look for that cultural fit and that citizen, that human being with integrity.” –Amy Falbaum   AF&M also serves a unique clientele: pretty much any venue that isn’t your typical restaurant and hotel. So that means everything from sourcing an executive chef for a single-unit restaurant to finding multiple key positions for an international company getting their first foothold in the U.S. to placing a general manager with restaurant experience in a new car wash in Denver.   “Be hospitable in everything you do. Lead with integrity and make good decisions. Learn from your mistakes and look for solutions. No regrets. Be transparent and grateful. Appreciate and grasp those tiny moments in life, and try to laugh even in the most trying times.” –Amy Falbaum   We also discuss: How a bad hire who turns into a fire can hurt the culture of an organization and cause things to spiral downward Amy’s rich and colorful experiences in the restaurant world Almost giving birth in a kitchen Who AF&A works with and for: small restaurants, collaborative work spaces, and even a carwash How recruiting works The process of sourcing and placing talent How the New York City market is changing Amy’s tips for hospitality workers looking for a job The honeymoon stage for new hires Two incredible recruitment success stories   Resources: Learn more at http://www.amyfalbaum.com/ Facebook: https://www.facebook.com/Amy-Falbaum-Associates-141497705943774/ Twitter: @AmyFalbaum   Amy Falbaum’s Bio: At Amy Falbaum & Associates, “We search. We find. We place.” is more than a catchy slogan. The slogan also is our pledge that we will fulfill our obligation to pursue assignments with the highest level of confidentiality because we understand the sensitive nature of our work. Indeed, we are flattered and gratified that clients, by asking Amy Falbaum & Associates to assist them, are expressing their appreciation for our high standards.    We are proud of the faith clients have in us; we worked hard to earn it. Our record speaks for itself as does the feedback we have received from clients who have lauded our efforts in achieving their employment objectives. We look forward to many more years of searching, finding and placing.   After working in top managerial positions in the restaurant/hospitality industry for more than 20 years, Amy switched gears and decided to enter the industry’s recruitment field. Amy’s knowledge of the industry as an insider and ability to “speak its language” resulted in immediate commissions and assignments from upscale hotels and high-end restaurants in the U.S. and overseas. Major and well-known hotels and restaurants recognize one of their own and knew Amy would have the right focus when fulfilling their interests.    In addition to several notable achievements on the front lines, Amy has served the industry as executive manager for the kitchen at the ’21’ Club, and she has also held other top managerial positions at Sarabeth’s Kitchen, American Renaissance, and Gramercy Tavern. She is a part time instructor at the Institute of Culinary Education in its Culinary Management program. Just Forking Around is produced by Podcast Masters

#095 - Amy Falbaum: The Invisible Backbone of the Hospitality Industry

Ani Torosyan is the CEO and Founder of DishDivvy, an online platform that connects approved home cooks with hungry neighbors. If you’re one of those hungry people, you can download the DishDivvy app to find homemade food with the click of a button – and if you’re someone who makes food with love, you can get paid for sharing it with your community!   “Everyone who’s different and bringing something different to the table – literally and figuratively – thank you! We appreciate you.” –Ani Torosyan   Raised in an Armenian immigrant family and growing up in a diverse ecosystem like LA, Ani saw first-hand the impact that great home-cooked food can have on a community. However, most home cooks don’t necessarily have the resources or network to share that food outside of their friends and family or turn that passion into a source of income. At the same time, people are only getting busier and feeding ourselves is becoming the chore of the day.   So Ani drew on her childhood experience and her software engineering experience to create a space for home cooks in the gig economy and help busy people solve the ever-present dinner dilemma!   “Be an infinite learner. Don’t ever stop being curious!” –Ani Torosyan   We also discuss: How DishDivvy is giving opportunities to individuals who are mostly underrepresented in the labor force Why Ani has been talking to legislators in Sacramento & advocating for AB-626 How AB-626 passing helped home cooks Designing the entire app by herself using self-taught skills How the DishDivvy app works, for hungry neighbors and cooks Solving a problem that you’re passionate about Being the “Chief Everything Officer” for your young business DishDivvy’s values: sharing joy, connecting community, nourishing neighbors, & cultivating opportunity How early problems helped Ani come up with DishDivvy’s current packaging solution Declining a VC offer Ani’s plan to get 300 cooks in the next 18 months How DishDivvy prepares cooks for everything from kitchen certification to food photography Why Ani and DishDivvy will be hosting town halls to educate (and learn from) home cooks in the community   Resources: Learn more at dishdivvy.com Download DishDivvy: App Store | Google Play Instagram: https://www.instagram.com/dishdivvy/ Facebook: https://www.facebook.com/dishdivvy/ Twitter: https://twitter.com/DishDivvy   Ani Torosyan’s Bio: With a background in engineering and over 15 years of experience in product management, branding, marketing, digital technologies, and user experience/design, Ani brings a great deal of strategic execution and technological know-how to DishDivvy.  Her passion for creating and launching brands, coupled with her entrepreneurial spirit, drives her to create an exceptionally positive experience for each and every DishDivvy customer and cook.  Being a busy working mom to 2 young girls, Ani understands the problem we are trying to solve, and focuses on creating solutions that effectively address our users’ pain points.  In her spare time (if you can call it that ha!), Ani enjoys running, kickboxing, and all things active with her family.  Ani holds a Bachelor’s of Science degree in Biomedical and Electrical Engineering from the University of Southern California. Just Forking Around is produced by Podcast Masters

#94 - Ani Torosyan: How DishDivvy is Solving the Dinner Dilemma

One part delicatessen + one part European market + one part cafe = a recipe for a delicious day in Santa Monica. If you want a European delicacy of sweet treat for entertaining your guests (or yourself), Shoop’s Delicatessen on Main Street is the place to be – and if you then want to sit down in for a quick-but-mouth-watering lunch or breakfast, it’s still the place to be.   The menu is dense with choices ranging from pancakes and avocado toast to frankfurters and in-house smoke salmon – and it’s so, so difficult to narrow it down to just one thing.   But I was determined to order just one dish, and I chose the Gravlax: an open-faced sandwich served with house cured gravlax, cucumber, tomato, dill, lemon, and mustard-dill sauce. The salmon melts in your mouth, balanced by the acid and sauce... and I’m in love! Are you ready for an adventure?   Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Learn more at http://www.shoopsdeli.com Instagram: @shoopsmarket Just Forking Around is produced by Podcast Masters  

#093 - Shoop's Delicatessen | Friday Forkisode

Chelsea Poling is a certified Reiki Level I Practitioner, natural beauty authority and wellness expert, and the founder Rose Botanica, a natural online health and wellness boutique. Formerly employed by NASA and USAID, Chelsea has worked on behalf of the U.S. government to do everything from procuring parts for the shuttle program to promoting women’s rights abroad – and in the process, she learned some secrets about natural wellness and beauty.   Now Chelsea’s mission is to seek out natural, organic beauty products and share these secrets with the world. Today, Chelsea shares some of this little-known intel with us, digging into the bountiful tools that the planet offers to improve our health. You’ll learn a lot about self-care, a little about adaptogens, and what you can do to increase your inner glow.   “May we listen to our bodies and wholeheartedly trust our bodies’ guidance to help us feel better, look better, and become better people.” –Chelsea Poling   We also discuss: Forking Around Costa Rica Part 2 is coming! How Chelsea’s journey brought her from NASA to Rose Botanica Developing a self-care routine that changed the course of her life How becoming a yoga teacher pushed Chelsea to start her business Chelsea’s skin care routine & mantra (just check out this girl’s skin – you’ll want to learn about it) Getting your prescription for self-care What exactly an adaptogen is & how you can benefit from them Why I don’t wear sunscreen, why I should, & what a natural alternative to the chemical-filled stuff in most stores Chelsea’s experience with crystals and how she sources them You don’t need to buy any products to practice natural self-care   Resources: Learn more at RoseBotanica.com Instagram: @rosebotanica Facebook: https://www.facebook.com/Rosebotanica/   Chelsea Poling’s Bio: Meet Chelsea Poling – certified Reiki Level I Practitioner and yoga instructor, and the founder Rose Botanica, a natural online health and wellness boutique. Founded in 2017, Rose Botanica features a wide variety of products such as adaptogens, crystals, skincare lines, makeup, body care and more. The boutique carries a plethora of innovative brands, harmonizing nature and science to offer non- toxic, cruelty-free products without sacrificing effectiveness. Rose Botanica also offers its own line of face rollers and crystals to customers.   Where did Poling get her start? Originally from Melbourne Beach, Florida, Poling graduated from the University of Central Florida with a business degree, and joined the team at NASA. She then went on to work for the United States Agency for International Development. There, she had the opportunity to live in Sri Lanka and fight for the advancement of women’s rights. Through her travels she began to discover many the secrets of natural wellness and beauty. Chelsea’s goal is to redefine self-care and raise awareness about the power of self-love.   During an all-time low in her life, she knew she had to reevaluate her current situation. Through extensive therapy, Chelsea learned techniques to increase her self-respect and learned how to love herself again. Following a journey of self-discovery, she experienced the transformative power of self- care. Skincare and body-care products became self-care and healing tools, and after months of following new daily rituals, Chelsea found herself empowered, and made the move from the East Coast to Santa Monica, CA.   In her spare time Chelsea enjoys hosting friends and family in her Santa Monica residence with her cat Piper. She is also a surfer, catching waves all over the world – from Sri Lanka, to the Maldives, Hawaii, Florida, New Jersey, and of course, California. Just Forking Around is produced by Podcast Masters

#092 - Chelsea Poling: Natural Tools to Bring Out the Wisdom Within

People may not understand or even stop to consider the depth or complexity that goes into designing and building restaurant spaces, but today we’re going to learn a LOT more about this often-overlooked aspect of the hospitality industry.   Here to discuss what goes into creating iconic restaurant spaces is Christopher Mercier, the founder and principal designer of (fer) studio. You may have seen (fer)’s handiwork at iconic restaurants like Father’s Office in Culver City, Connie & Ted’s in West Hollywood, Officine Brera in downtown Los Angeles, or Sixth and Mill in Downtown Los Angeles.   “What we’re trying to do is really create something that’s unique for the client, and it comes out of the process of working with them to solve their design problems.” –Christopher Mercier   (fer) stands for Form, Environment, and Research: the core principles of the firm’s design philosophy. Firmly rooted in contemporary modernism, (fer) studio is dedicated to the idea that Form helps to shape the world, and can have a profound ability to positively impact contemporary experience. Through intensive research and the study of the site and environmental conditions, along with extensive client input, each project is born appropriate and unique.   “We’re not interested in someone who just wants to hire us and call them when we’re done; this is an all-in deal. You come in, you hang out in the studio, you design with us, and you work on the models with us.” –Christopher Mercier   We also discuss: (fer)’s hands-on and collaborative approach to design The unexpected conditions that come up when converting an existing space How long the design and construction process usually takes Christopher’s architectural studies and apprenticeship in Italy How Christopher describes his style Why the last thing you want to do is “theme” something The components of great design (fer)’s role in up-and-coming “Inglewood Living City”   Resources: Learn more at ferstudio.com Connect with Christopher: Facebook | LinkedIn   Christopher Mercier’s Bio: Architect Christopher Mercier, AIA, left Frank Gehry’s Gehry Design Group in 2002 to establish his own architecture practice to create (fer) studio: Form, Environment Research. Their goal: to design contemporary spaces for creative clients, and to re-imagine and re-purpose existing structures, preserving their history and character while adapting them to modern use.   In projects large and small, (fer) studio has designed upscale homes, hotel and hospitality projects, academic and industrial buildings; they even have plans for a large-scale community development called Cedros Market, near San Diego.   Based in Inglewood, California, (fer) studio is at the epicenter of a new wave of urban renewal and restoration. The architecture firm is part of a surge of urban explorers (and intrepid investors) including many writers, artists, designers and entrepreneurs who have discovered the city in their search for affordable live/work spaces and brick-and-mortar retail storefronts.   Mercier wants (fer) studio to be an active and vital part of the community’s transformation. “We want to be part of the re-development of Inglewood,” he says. (fer) studio has consulted with the Mayor of Inglewood and other city officials. “Part of the problem has been that it has no sense of place, no sense of identity,” Mercier explains. “We want to take this place, which has a lot of potential- -good scale and walkability, and bring in a transit hub. If people live, work and shop in a community, it is healthy.”   (fer) studio is staffed by 14 architects, and divides its talents between residential, commercial and hospitality projects.  (fer) studio has designed iconic restaurants such as Father’s Office (Culver City), Connie & Ted’s (West Hollywood) and Officine Brera, an Italian restaurant in downtown Los Angeles’ arts district. Officine Brera is housed in a 1920s industrial building that once was home to the Gas Company. “Officine Brera is a mixture of adaptive reuse set against the influx of a new contemporary geometry that fuses together,” says Mercier. (fer) studio has also designed the newly opened sixth+mill pizzeria and bar in downtown Los Angeles.   (fer) studio brings the same design philosophy to its residential projects as well, designing houses for clients in Venice Beach, Fullerton, California, La Canada Flintridge, Santa Monica, and Mulholland Estates in the Hollywood Hills.   “It varies from year to year, but our practice usually breaks down to 20 to 30 percent residential, 20 to 30 percent hospitality, and the rest creative office spaces,“ says Mercier. Some of the “creative office spaces” they have designed include a new lobby and reception area for noted business woman Sunnie Kim’s Hana Financial in downtown Los Angeles, and Smashbox Studios in Culver City.   Other recent or currently developing projects include The Hayden, a 30,000 square foot creative office adaptive reuse project in Culver City in the Hayden Tract.   (fer) studio strives to combine environmental sensitivity and trend-setting vision in every project, no matter how large or small and develop a dialogue between interior and exterior space that morphs through the façade.” Just Forking Around is produced by Podcast Masters  

#091 - Christopher Mercier: What Goes into Iconic Restaurant Spaces?

Almost hidden behind a sneaky doorway on 2nd St. in Santa Monica, hungry and curious walkers by are just a few steps away from LUIGI al TEATRO, a secret piece of heaven nestled near Main St. High ceilings, wall frescos of theater actors, and custom furniture direct the diner towards the star of the show: the open kitchen.   If you’re lucky, you might even get a smile and a nod from Michelin Star Chef Luigi Fineo (and if you’re like me, you might blush).   I went with a group for brunch and we ordered every dish on the menu – and I would eat every single one again! So instead of sharing my order with you, I’m going to highlight a few of my absolute favorites.   Debi’s favorite dishes: Aperol Venetian Spritz (bottomless) Toast with fig jam, ricotta, and fried rosemary Sea urchin omelette with crème fraîche and chive Bucatini with a soft poached egg and prosciutto black pepper Budino (chocolate, crème fraîche, and maldon salt)   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at http://luigialteatro.com/ Instagram: @luigialteatro Facebook: https://www.facebook.com/luigialteatro Twitter: @lugioalteatro Just Forking Around is produced by Podcast Masters

#090 - LUIGI al TEATRO | Friday Forkisode

Did you know that there are over 1,300 different varieties of cheese – just in France? I’m not forking with you! Joining the show to teach us more about these delicious dairy delicacies is Charles Duque, Managing Director of the Americas for the CNIEL (Centre national interprofessionnel de l'économie laitière), AKA the French Dairy Board. Charles also oversees the French Cheese Board, a NYC location for all things fromage.   “We’re all overwhelmed these days going into a cheese shop... but we all know what we like! If you like hard cheeses, you like soft cheeses, you like strong flavored cheese, you like mild ones – whatever your tastes are, talk to the cheesemonger.” –Charles Duque   So what are these five styles of French cheese you must try before you die? From mildest to strongest: triple-crème, camembert, bloomy rind, comté, and mimolette. I can’t even tell you which one was my favorite because, after every bite, I thought, “Well, this is my favorite.” So you really can’t go wrong!   We also discuss: Charles’ role with the French Dairy Board The Cheeses of Europe campaign How to start expanding your cheesey horizons Creating the perfect cheese board The story behind the unique appearance of mimolette Sneaky hacks for properly cutting, presenting, and storing cheese The difference between cow milk, sheep milk, and goat milk cheeses The journey of artisan cheese, from the dairy farm to your plate Making a next-level grilled cheese with mimolette   Resources: Learn more at cheesesofeurope.com Download the Cheeses of Europe app: iOS | Android Instagram: @cheesesofeurope Facebook: https://www.facebook.com/cheesesofeurope/ Twitter: @cheesesofeurope   Charles Duque’s Bio: Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY.  He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City.   For over two years, Charles’ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil.   Previously, Charles worked for Savencia Fromage & Dairy, which is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses. Charles’ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business.   Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild.  Charles is fluent in four languages especially in cheese! Just Forking Around is produced by Podcast Masters

#089 - Charles Duque: The Five French Cheeses You Must Try Before You Die

Devon Loftus is the founder of Moon Cycle Bakery, a sweet treat service that delivers hormone-supportive treats to people on their cycle. Devon and her team at Moon Cycle value celebration, empowerment, choice, and knowledge – and the power of a forking delicious brownie.   Stigma is used to isolate people, but Moon Cycle is combatting that through community. Together, these Moon Cycle Mamas are breaking down the stigma surrounding menstruation and femininity, striving to reunite people with the awesome power of being a woman.   The tools in their arsenal? Education, Matcha Coconut Bites, love, Sweet Potato Brownies with Chocolate Chunks, empowerment, and Chocolate Cup Sweetened with Ginger + Honey.   “Do right by yourself, even if it’s not the most popular decision or other people don’t quite understand. It’s not always easy, but I think it’s really important and it’s where a lot of our self-empowerment and self-love come from.” –Devon Loftus   We also discuss: What “hormone-supportive” ingredients are & how they can help How Devon was inspired to start the business during her Bachelorette party Taking Moon Cycle international Traveling to Europe to check out their bakeries Developing a community, in addition to product How stigma isolates us Food as medicine, on an emotional and physical level Devon’s next big goal Common menstrual signs and cravings & why so many women crave chocolate How Moon Cycle Bakery is working to educate people on mooncyclebakery.com The ins and outs of subscriptions, distribution, and pricing   Resources: mooncyclebakery.com Instagram: @mooncyclebakery Facebook: facebook.com/mooncyclebakery Twitter: @mooncyclebakery   Devon Loftus’s Bio: Meet Devon Loftus – founder of Moon Cycle Bakery, a one-of-a-kind hormone-supportive natural sweet treat delivery service. Loftus launched Moon Cycle Bakery in 2017 with the goal of helping people regain their sense of self-care, and to help others find support during cycles that can be challenging and alienating. Recipe development is a team effort between Loftus and her team of experts, which include nutritionists, herbalists, and acupuncturists. Each ingredient is carefully selected to ensure maximum support of the female body during their time of the month. Treat delivery is synced up to customer’s cycles and arrives at ones doorstep at the perfect moment.   “We care; we don’t make claims,” explains Loftus. “Moon Cycle Bakery is a small team of people who genuinely care about the well being of others, our bodies, and the knowledge that continues to support it. We all take the time to read studies, discuss recipes with experts, and collaborate with high-quality, integrity driven brands.”   Where did the idea come from? During Devon’s “west coast bachelorette party,” her now husband, Brian, walked into the bar with a homemade 3 tiered chocolate cake with cookie dough icing and chocolate ganache.   Devon’s friend tapped Brian on the shoulder and said, “I just needed to tell you, this is the best thing I have ever eaten. And I don’t know if it’s because I’m about to get my period or not, but I almost cried.” Needless to say, Devon was completely in love with such an honorable and real reaction and with a huge smile Devon assured her: “Don’t worry, Summer, we’ll bring you a slice every month.”   Prior to launching her own business, Loftus worked for a women’s lifestyle website, and experienced the fast-paced life of the fashion industry. She started her own clothing line, which taught her how to collaborate, find factories, build a team, understand profit, and more. During this period Loftus battled a variety of severe health issues, triggered by work stress. She quickly realized the traditional 9-5 route was not conducive to her creativity and health, and learned how crucial self-care is. Loftus has a B.A. in Creative Writing and Journalism, and studied product development at FIDM.   In her spare time Devon works on her book, practices yoga (she is also a certified instructor), and enjoys connecting with nature. She currently resides in Tenino, Washington, in a tiny home on a farm with her husband Brian and dog Olive. Just Forking Around is produced by Podcast Masters

#088 - Devon Loftus: How Moon Cycle Bakery’s Hormone-Supportive Treats Celebrate Our Cycles & Empower Women

Two award-winning top chefs, a news station producer, a fine-palated foodie, and a podcast host sit down at a table together – no, this isn’t the first line of a very obscure bar joke, this is what happened at the 4th annual San Diego Mac ‘n Cheese Fest!   I had the honor of joining the expert panel of judges at the San Diego Mac & Cheese Fest, and I had a forking blast helping decide the winner of the Best Gourmet Mac n’ Cheese in San Diego. I can’t reveal everything that went down behind the scenes, but I can share a few judge’s secrets with all of you.   So who won this cheesy, covetous prize? You’ll have to listen to find out, but I will tell you a few of my favorites:   Uptown Tavern: http://www.uptowntavernsd.com The Smoking Gun: http://www.thesmokinggunsd.com Viewpoint Brewery: https://www.viewpointbrewing.com Stacked: http://www.stacked.com Lazy Dog Restaurant: https://www.lazydogrestaurants.com   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Learn more at sandiegomacncheese.com Just Forking Around is produced by Podcast Masters

#087 - Judging the San Diego Mac n’ Cheese Fest | Friday Forkisode

For over 15 years, Chef Gino Campagna has made it his personal mission to raise kids’ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations – and having fun! – they’ll be more motivated to try new and nutritious foods.   Chef Campagna has created, gotten involved with, or been featured on things like Disney Channel’s Gino’s Kitchen, Italy’s top-rated morning cooking show la Prova del Cuoco, Kitchendaily.com’s Kitchen Kids, NBC’s Garden Party, and Jamie Oliver’s Food Revolution. Chef Campagna also released a cookbook, Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook – because ANY kid can cook! But this isn’t just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them.   “A toast to raising the Food IQ of American Families!” –Gino Campagna   Just before this episode, Chef Campagna returned from a huge event in Italy called Rural.IT – and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction.   Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when they’re eating their meals, but that’s not all – it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability.   We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook How Gino makes food fun Putting a premium on ingredients Where Gino’s passion for helping children came from Gino’s experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why it’s in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food!   Gino’s Mother’s Fresh Pasta Recipe Ingredients: flour and eggs Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk)   Watch Chef Gino’s Pasta Making Class for more!   Resources: Learn more at chefgino.club Connect with Chef Gino: Instagram | Facebook | Twitter Read: Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook   Chef Gino Campagna’s Bio: There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.” Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyone’s favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europe’s largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king. Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market. Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions.   Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma. Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA. As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization. In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches. Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time. In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education. The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play. Just Forking Around is produced by Podcast Masters

#086 - Gino Campagna: Raising the Food IQ of American Families

Shelley Callahan is the Director of Development at Children Incorporated, meaning she’s basically a media correspondent who gets to share the stories of incredible children all around the world who are given a chance to succeed and thrive in spite of the circumstances they’re born into.   “A toast to generosity – because I really believe that when we give back to others, our lives become more fulfilling!” –Shelley Callahan   By providing food, clothing, healthcare, and education to tens of thousands of children across 23 countries, the people who work for and support Children Incorporated provide kids in need with the opportunities that everyone deserves to grow and be successful. Because when children aren't given access to things like food and water, they aren’t able to get an education and their chances to succeed quickly plummet.   Want to change a life? You can sponsor children all around the world by going to https://dms.childrenincorporated.org/Donor/CISponsorChild.aspx.   “We might not be able to change the world... but doing nothing is not an option.” –Shelley Callahan   We also discuss: The programs that Children Incorporated offers globally Huge issues with access to food and water, even in the U.S. Shelley’s not-quite-identical twin, Erin... because of the tattoos! How just a small amount of help can make a tremendous difference Shelley’s incredible journey before joining Children Incorporated Founding Books on Wheels Creating a world worth living in Why sharing stories about our cultures and lives is so important Shelley’s inspiration for writing The House of Life The impact you make when you sponsor a child with Children Incorporated What’s next for Shelley & Children Incorporated   Resources: Learn more at childrenincorporated.org Sponsor a child: dms.childrenincorporated.org/Donor/CISponsorChild.aspx Connect with Shelly: shelleybriggscallahan.com | Instagram | Facebook Read: The House of Life by Shelley Briggs Callahan   Shelley Callahan’s Bio: Shelley Callahan, Director of Development at Children Incorporated, started her career in the non-profit sector in 2006 when she co-founded Books on Wheels, which provided free books to children in low-income neighborhoods across the U.S. She then expanded her work in the humanitarian sector by working with international aid organizations, taking her to Colombia to dig wells, Haiti to manage medical teams, and Nepal and Uganda to provide clean water solutions to indigenous populations living in poverty. Through her work with Children Incorporated, Callahan had helped thousands of impoverished children in Asian countries such India as Sri Lanka, Africa, Latin America, and the United States.   Since 1964, Children Incorporated has extended its reach to over 250,000 children across 23 countries through programs and outreach projects. Connecting individual donors to specific in need through their sponsorship program, Children Incorporated provides impoverished children with basic needs such as food, clothing, and educational support in an effort to break the cycle of poverty and offer children a chance at a brighter future.   Children Incorporated relies on our donors and individual sponsors to provide opportunities to children around the world. Sponsorship provides an underprivileged child with basic necessities such as food, clothing, healthcare and education. Just Forking Around is produced by Podcast Masters

#085 - Shelley Callahan: How Children Incorporated Gives Kids in Need an Opportunity to Succeed

Ah, champagne... there is something so mysterious, so sexy, so celebratory about this delightful bubbly beverage. But it can be difficult to put our fingers on what exactly this mystical drink represents; maybe it has to do with the trajectory of the drink, the games that were played, and the controversy over the Champagne industry that still translate into each bottle and sip.   As we trace back the history of this delicate treat, it’s impossible not to discuss the importance of Barbe Nicole Clicquot Ponsardin – the Grande Dame of Champagne and one of the most interesting business figures from French history. Her spirit and face are on and in every bottle that we so lovingly sip, as luxury laps over our souls.   “Cheers to women who make really good wine!” –Dr. Tilar Mazzeo   And there’s no one better to help us fold back the layers of this incredible story and the history of champagne than Dr. Tilar Mazzeo, the author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It. Dr. Mazzeo is also the author of Back Lane Wineries of Sonoma, Back Lane Wineries of Napa (two incredible guides), and the brand new biography of Alexander Hamilton’s wife, Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton.   So pop a cork, raise your glass, and let us celebrate our Grande Madame – because it’s International Champagne Day!   We also discuss: How Madame Clicquot transcended her childhood training to become the society wife of a rich man The French Revolution The caves where she made her first bottle Dr. Mazzeo’s research & writing process How Madame Clicquot Ponsardin became one of the biggest tourist attractions in France & kickstarted wine tourism Her legacy as a folk heroine Falling in love over wine Moving champagne from an elite drink to a mass market luxury product Smuggling champagne into Russia The invention that changed the champagne production process Inventing brut champagne to appeal to the British market Being interrupted to pay a corkage fee Dr. Mazzeo’s own wine-making at Parsell Vineyard   Resources: Learn more at tilar-mazzeo-author.com Connect with Dr. Mazzeo on Twitter: @tilarmaz Check out Dr. Mazzeo’s vineyard: parsellvineyard.com   Eliza Hamilton: The Extraordinary Life and Times of the Wife of Alexander Hamilton Back Lane Wineries of Napa Back Lane Wineries of Sonoma   Dr. Tilar Mazzeo’s Bio: Tilar J. Mazzeo is the New York Times, San Francisco Chronicle, and Los Angeles Times bestselling author of The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It as well another numerous other books, including most recently Irena's Children and the first biography Eliza Hamilton, the wife of Founding Father Alexander Hamilton. The author of the Back Lane Wineries guides to the family wineries of Napa, Sonoma, and New York State, her wine writing has appeared in venues such as Food & Wine. A graduate of the University of California at Davis winemaking certificate program, she is the winemaker and proprietor at her family's estate winery, Parsell Vineyard, in Victoria, British Columbia.  Just Forking Around is produced by Podcast Masters

BONUS - Dr. Tilar Mazzeo: The Story of a Champagne Empire and the Woman Who Ruled It

Zinqué cafe exudes LA cool: almost-famous and striving youngs ambitiously scribing their tales to pitch mixed with mature, seasoned, well-dressed dudes and very attractive women. It’s a melting pot of all who have made it and those who are striving to arrive. The vibe is far from pretentious – it’s just cool.   Although it’s a French-inspired restaurant, I’m greeted by a handsome man with kind eyes and a British accent. Sitting at a four-top, I appropriately fill it with four plates of forking delicious food.   Debi’s order: St André Figuière, Le St-André, Provence ’16 Smoked Salmon Tartine with crème fraîche, egg, and dill on Poilâne bread + salt & vinegar chips Le Bowl: avo, tom, arugula, comte, cilantro, sriracha, and chicken on cauliflower rice Prawn taco... with potato chips! Grilled Whole Branzino with a side of chimichurri   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at lezinque.com How many dropping silverware were you able to identify? Let me know in an email & I’ll enter your name into a t-shirt raffle giveaway: dsalty00@gmail.com Just Forking Around is produced by Podcast Masters  

#084 - | Friday Forkisode

Every week as we raise a glass and toast to the beautifully insane, sexy world of food adventures. Expect a variety pack of guests who have the most compelling stories. For they are the Brewers, the Distillers, Authors, Winemakers, Farmers, Vegan Product Makers, Restaurateurs, Top Chefs, Entrepreneurs - truly inspirational, motivational, this is ear ball riveting! Explore and discover with us as we navigate around the globe to reveal and share these remarkable stories.

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Just Forking Around

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