Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and intercultural communication, Wendy Lu brings a global perspective and deep understanding of the why and how of farming insects for food. She joins the PeasOnMoss podcast to dispel some myths about insect protein, share top reasons to consider alternative protein sources, and why insect protein shouldn't be considered an alternative but a future.  FB  Twitter  Insta  Thanks to Icon Foods for being the founding sponsor. Check them out at Help them and help us keep the podcast going.

Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and intercultural communication, Wendy Lu brings a global perspective and deep understanding of the why and how of farming insects for food.   Wendy Lu was a guest panelist during the 2018 Research Chefs Association Conference, the discussion I was honored to host. She's arguably the rancher of the smallest animal protein sources that we should be consuming more widely. Hear how she moves conversations from the "ick" factor to a meaningful conversation about the future of food security. FB  Twitter  Insta  Big thanks to Icon Foods for being the sponsor of the podcast. Get more information about them at . Got an idea for the podcast?

Food scientist Lindsey Wisener started WiseBev two years ago to balance her work and life responsibilities and has experienced great growth. With a specialty in beverage development, she started her niche business by getting hired by companies that already knew her quality of work, and the calls kept coming. Now she runs a thriving business in a popular food category and shares some great insights about founding her own business and how it compares to the corporate world.  PeasOnMoss is sponsored by Icon Foods. Get information about natural sweeteners and sweetener blends at Support PeasOnMoss at Connect with Lindsey's team at

When you've worked in product development and food science for ten years, you have earned some intense stories about projects that almost failed. Lindsay's story is a classic, and I couldn't believe how real it felt. Hear the start of her story in this nail-biting preview, and download the full episode next week to find out how she saved it! Get in touch with Lindsay at . Thank our show's sponsor, Icon Foods, at Support PeasOnMoss and consider joining an upcoming conversation.

Jessica Goldstein is the head of business development and sales for NuSpice, a company based in New Jersey, but she travels the nation and the world to develop business relationships and bring a personal touch to the relationships among vendors, customers, and the supply chain. Her key to success: focus on problem solving - it helps her focus on the client's biggest needs and sets the tone of working together rather than placing blame.  Connect with NuSpice at   This podcast is brought to you by Icon Foods. Connect with them at . Join them in sponsoring the podcast - get information at

NuSpice business developer and sales VP Jessica Goldstein manages a team of experienced individuals, many of whom are older than her. How does she acknowledge her youth but also maintain management? She has a solid staff, and she treats them with respect and acknowledgement of their experiences. And she trusts them to be incredible. Hear this perspective in the preview and listen to the whole episode next week. Get in touch with NuSpice   Thanks to Icon Foods for being our sponsor.  Please join them in keeping us on the air.

Chef Robert Saia joins us on PeasOnMoss to describe his unique careers as both a nutritionist and chef and how he has leveraged those experiences in restaurant management, culinary instruction, and food business entrepreneurship. Humorous and quick-witted, the conversation covered topics from how food science helps him be a better chef and how he is preparing for the Certified Executive Chef exam.  Check out his program and app at  You can reach Chef Robert on LinkedIn, and he's also active on Facebook. This podcast is brought to you by Icon Foods, the source for natural sweetener systems. Get more details at . Join them in sponsoring the podcast - inquire at Join our new topic-focused discussion episodes. Contact us on the website.

Chef Robert Saia is a personality, a passionate educator, and a Renaissance man. An entrepreneur who never let degrees and pedigrees get in his way, Chef Robert is constantly looking for needs and ways to fill them. In this preview he talks about how he uses food science to explain to culinary students how the knowledge of what's going on at a molecular level could make them better cooks.  Next week, you'll get to hear about the Menu and Recipe Genesis app that he has created to help with recipe development and brainstorming.   This podcast is sponsored by Icon Foods. Join them in keeping the podcast going for another year. Get in touch with Icon Foods at  and find out about sponsoring for a year, a month, or even a specific episode.

Before I (Kimberly) crossed into product development, I was on the pathway to studying a Master's of Food Science and taking the registered dietitian certification (RD). I don't often meet very many registered dietitians in product development, but the Research Chefs Association has members from all specialties, including Chef and Registered Dietitian Stephanie Green. She discusses how nutrition and culinary arts are interrelated and how nutrition scientists are vital in food product development. Get in touch with Chef Stephanie at   This podcast is sponsored by Icon Foods. Find out about how natural sweeteners can help reduce calories for your products. . Join them in sponsoring us for a year. Email us at

Chef Stephanie Green is both a clinical dietitian and a chef, and she is active in food education, food styling and photography, recipe development and consultation. She joins us on POM to share her career and tell us about the unique niche she has filled in combining clinical dietetics with professional cooking. This week is a preview, and next week you'll get to laugh along with Kimberly as Stephanie describes her "slow" season, which is packed with educational events, teaching, cooking demos, cookbook writing, and content creation.  This podcast is sponsored by Icon Foods. Go to  to get details about the latest innovations in natural sweeteners. Join them and sponsor this podcast. Get details at .  We'll start topic-specific episodes soon - suggest a theme or join a conversation. Contact us on the website.