Fell Into Food Podcast

Welcome back to another episode of the Fell Into Food podcast! I’m Chef Jeff Fell, and as promised, we’re diving into part two of our visit to Windy City Mushroom. This time, we're taking a deeper look at their operation with John. Today, we're exploring the nitty-gritty of mushroom farming right in the heart of Chicago’s South Side. John walks us through their unique setup, from the concrete-heavy city farm environment to their state-of-the-art production facility. We get a detailed tour of their entire process, from the innovative bagging and sterilization methods to the intricate incubation stages. John also shares some fascinating history about their building, which was originally used for making engines during World War II. We discuss the science behind mushroom cultivation, including the use of micropore filters and the vital role of grain spawn. Plus, we dive into their local ecosystem, emphasizing their commitment to using local materials and supporting local farmers. This episode is packed with knowledge about sustainable mushroom farming and the meticulous care that goes into every step. Let's get started and see where our mushrooms really come from!

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In this episode of the Fell Into Food podcast, I had the pleasure of visiting Fisher Farms and chatting with Dave and Joseph Fischer. Broadcasting live from a field, we explored the diverse and sustainable farming practices that make Fischer Farms a standout in the industry. From their multi-crop system that enhances soil health to their meticulous attention to cattle genetics and diet, the Fischers detailed how they maintain top-quality beef production. They emphasized the importance of a stress-free environment for their cattle, from pasture to processing, ensuring both humane treatment and superior meat quality. Our conversation highlighted their commitment to premium, natural, local, and sustainable farming, which translates to the exceptional beef products they provide to chefs and consumers alike.

Fischer Farms

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Welcome to another episode of the Fell Into Food Podcast! Today I'm joined by Don Zajac, Chairman of the ACF Chicago division. We dive into his 43-year culinary journey, from humble beginnings to leading in the ACF Don shares his expertise, while we cook up some delicious dishes. Tune in for a blend of culinary tips, professional insights, and a touch of gourmet magic!

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In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on entrepreneurship, sustainability, and culinary creativity.

Windy City Mushroom Website https://windycitymushroom.com/

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LinkedIn https://www.linkedin.com/company/windy-city-mushroom/

Recipes

Fungitarian Ragu

Ingredients:

1# Rigatoni

1 Pouch Fungitarian Marinara

Directions:

Cook pasta al dente and reserve some pasta water. Heat marinara Fungitarian in sauce pan. Add cooked pasta and toss. Add pasta water for desired sauce consistency 

Lions Mane Steak:

Ingredients:

1 Head Lions Mane mushroom

2 Tbsp Worcestershire sauce

2 Tbsp Avocado Oil

To Tast Salt and Pepper

Directions: Cut mushroom in half and flatten. Season with Worcestershire, salt, and pepper. Heat skillet up on medium heat. Add avocado oil. Place mushroom in pan and press down with grill press or other. Once seared about 6-7 minutes, flip and repeat. Remove from pan.

Lions Mane Nuggets

Ingredients:

1 head Lion’s Mane mushroom

3 Eggs (beaten)

2 Cups Italian seasoned breadcrumbs

Avocado or other oil to cook in (quantity to depend on pan size)

Directions: Pull apart mushrooms into nugget size pieces. Press pieces flat. Have 1 bowl or container for egg wash and another for breadcrumbs Dredge in egg wash. Remove and put into breadcrumbs, coat well and set aside. Get pan heated over medium heat with oil of choice (or you can also air fry). Use enough oil to pan fry. Place mushroom pieces into oil. Cook eat side 3-4 minutes or until gold brown. Dip in your favorite sauce.

I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.

With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of traditional boba tea to the burst of flavors in popping boba, we're exploring what’s trending in beverages right now. We were recording from the Invacus Digital Media Content Kitchen, whipping up on-trend drinks Boba Tea & Dirty Sodas. Tune in to learn about the innovative flavors and easy ways to incorporate these trendy beverages into your menu. Don't miss this refreshing episode – listen now and get inspired!

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In this episode of the Fell Into Food podcast, I interview Maisie Ganzler, a strategic advisor for Bon Appetit Management Company and author of "You Can't Market Manure at Lunchtime." We discuss Maisie's journey into sustainability, the significance of integrating sustainable practices in the food industry, and the complexities involved. Maisie shares insights from her book, including challenges such as the misconception that sustainability is costlier and strategies to overcome these obstacles. We delve into specific examples like sustainable seafood and antibiotic-free beef, illustrating how sustainability can be cost-neutral and even drive profitability. Additionally, Maisie highlights the importance of interdisciplinary collaboration within companies to achieve sustainable goals, and the evolving consumer attitudes towards sustainable food practices. This engaging conversation offers valuable lessons for businesses aiming to scale and integrate sustainability into their operations. Maisie’s website You Can’t Market Manure At Lunchtime: Follow Chef Jeff: YouTube Linkedin Instagram Facebook FellintoFood.com

This week join me as James Carr (President of Culinary Equipment Group) stops by to talk about being an equipment rep. Who they are, what they are, and ultimately how they can help.

Culinary Equipment Group Website

Check out interviews from the following companies at this years National Restaurant Show.

1 Ovention

• Ovention Website
• Joe Arvin

2 Pitaya Foods

• Pitaya Website
• Jason Mosley Sr. VP of Sales North America
• Chuck Casano - CEO/Founder

3 Irinox

• Irinox Website
• Chef George Cruz
• Chef Fernando Cardona

4 Oregon Fruit

• Oregon Fruit Website 
• Emra Nation

5 Just Baked

• Just Baked Website
• Manny Araujo Vice President of On-Site Foodservice

6 Meatico

• Meatico Website
• Steve Safron

7 Unox

• Unox Website
• Sebastian Heil Market Development Specialist - Western Region

8 Zero Acre

• Zero Acre Website
• Jeff Nobbs CEO & Co-Founder

9 Broaster

• Broaster Website
• Andrew Milenkovski Business Development Manager

10 Citrus America

• Citurs America Website
• Jay Gardner VP National Sales

11 Force of Nature

• Force of Nature Website
• Emily Wylie Director of Marketing

12 Hatco

• Hatco Website
• Ryan Catarozoli - Director of Key Accounts

13 Atoria’s Family Bakery

• Website
• Inanna Eshoo

14 Winston

• Winston Website
• Chad Lunsford - Territory Sales Executive

15 Sterling Manufacturing

• Sterling Website
• David Krinn - Sales Representative

16 American Range

• American Range Website
• Nicole O’Rourke - Product and Marketing Manager

17 Hestan

• Hestan Website
• Basil Larkin - Sr. VP Sales

Join The Fell Into Food Podcast as Chef Alicia Bell, a plant-based champion from the Humane Society, shares her inspiring journey and practical tips for incorporating more plant-based meals into your cooking routine. Get ready for delicious swaps, exciting industry trends, and a path to a more sustainable lifestyle, all starting with your next bite.