PeasOnMoss Podcast

Jeff Crace has had many adventures and taken each head on. From serving in the military to computer science and finally to food business development, there doesn't seem to be much that Jeff hasn't done. He shares his journey and sneaks in leadership lessons throughout, and his career shows that every step and job taken informs how you are as a leader and business developer. Recognizing the value of involvement, Jeff is also the Southwest Regional Chair for the Research Chefs Association, and he never skips an opportunity to meet new friends. Not afraid to try something new, Jeff promotes black garlic, among other high quality ingredients, and even dared his colleagues to taste it with a chocolate cupcake.

Connect with Jeff at Garlic King and California Garlic Company at http://garlicking.net/

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Thom King launched into the stevia business before it was considered a food product and was firmly a supplement. After stevia and other naturally derived, high intensity sweeteners were promoted to food status, Steviva took off. Now the brand offers more low-calorie sweeteners, including Monk fruit and agave, and the retail line features creative blends from syrups to coffee sweeteners. Thom provides a crash course in high intensity sweeteners and helps correct a few misunderstandings that I had about them.

Find out more about Steviva at https://www.steviva.com/

See what the PeasOnMoss team is up to at www.peasonmoss.com. There you can read recent articles, sign up to be a guest, or get information on sponsorship.

The thing I love about going to trade shows is that you meet innovators and entrepreneurs at varying stages of business growth. I wandered through the Oregon State Food Innovation Center's Incubator Alley to meet with entrepreneurs who were often first launching into the market to see what was new. I was in for a treat! I met Phoebe Smith Buls, the founder of Other Foods, and she really impressed with a tender loaf bread that was paleo diet compliant. If you have eaten gluten free breads in years past, you know how crumbly and miserable that experience can be. Well, after lots of testing and flops, Phoebe landed on a great recipe that can really meet the desire for bread without blowing the paleo diet. Hear how she iterated and what some of her challenges are in starting a food business.

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Phoebe Smith Buls was showing off her Other Foods baking mixes at the Winter Fancy Food Show in San Francisco, CA. I caught up with her to talk about why she's passionate about the baking blends she made, which are designed to be allergen friendly and delicious. Hear her talk about her passion for her work and why it's important to indulge occasionally.

Lev Berlin and his friends at SlantShack were trying to create customizable jerky and needed to create nutrition facts panels for the different options.Most nutrition database services are often very expensive and may be more than is needed for companies starting with a single product. Consulting services can also cost quite a bit.

Berlin created ReciPal, an online system that draws its data from USDA databases and offers the system to small-to-medium companies. Now ReciPal is available for businesses to create recipes, labels, and product inventories. Find out more about ReciPal at https://www.recipal.com

Want to join the conversation? Email me and find out about opportunities to sponsor the show and become a guest.

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ReciPal founder Lev Berlin created the software to create nutrition labels and maintain facility inventory out of his own business needs and recognizing that the big expensive systems weren't right for every business. Hear how he believes they're differentiated in the marketplace.

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that nourish life and support health.

He and his wife Treena were strong supporters of my growth from nutritionist to culinologist, and Graham both inspired and challenged me to think differently about my career as a nutritionist chef and the opportunity is presents to be both a skilled technician and a guide for others.

This is a very special interview with my mentor and role model, and I am honored to bring it to you. We talked about what it is to be past the crest of a career and how he spends his time. We also talk about Treena, who passed in September 2015. What you'll hear isn't a chef simply reliving days past; you get to hear from a man who is considering the ways he can give back to his community, his readers, and his fans.

If you find value in these podcasts, please sponsor it to keep it on the air. You can get details at www.PeasOnMoss.com.

See what Graham is up to: http://www.grahamkerr.com

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating rich, indulgent food to sharing meals with friends and family that nourish life and support health.

He and his wife Treena were strong supporters of my growth from nutritionist to culinologist, and Graham both inspired and challenged me to think differently about my career as a nutritionist chef and the opportunity is presents to be both a skilled technician and a guide for others.

This is a very special interview with my mentor and role model, and I am honored to bring it to you. We talked about what it is to be past the crest of a career and how he spends his time. We also talk about Treena, who passed in September 2015. What you'll hear isn't a chef simply reliving days past; you get to hear from a man who is considering the ways he can give back to his community, his readers, and his fans.

If you find value in these podcasts, please sponsor it to keep it on the air. You can get details at www.PeasOnMoss.com.

See what Graham is up to: http://www.grahamkerr.com

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain. As UCLA students, Dan and Jordan wanted access to craft beer, but being too young to hit the local pub at the time, they made their own. Unlike many home brewers who simply sadly discard their spent grains, Jordan and Dan decided to figure out a way to repurpose the ingredients. A new snack food was born, and Jordan and Dan went into the bar business instead of the beer business. Dan and I recorded this episode way back in January, so you'll hear us mention Winter Fancy Food, where they had a booth. You missed them at that show, but you'll get to see them again. Good friend and pastry chef Phil Saneski (and co-founder of the Research Chefs student committee) has since joined their team, so you'll definitely hear from them again.

Like the show? Help keep it on the air and sign up to be a sponsor! Check out www.peasonmoss.com to get more information.

You can also check out The Culinologist podcast series and read our latest articles by contributors, Anna Chow and Kevin Gorey. Find ReGrained at your local grocer (or request it!) and at https://www.regrained.com/

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain.

Like the show? Help keep it on the air and sign up to be a sponsor! Check out www.peasonmoss.com to get more information.

You can also check out The Culinologist podcast series and read our latest articles by contributors, Anna Chow and Kevin Gorey. Find ReGrained at your local grocer (or request it!) and at https://www.regrained.com/