Pederson's Farms - Powered by Protein a deep dive into Where your Food come From!

Neil chats with food enthusiast Danyel Buie about the profound significance of food memories, her culinary journey, and experiences as a judge at the World Food Championship. From childhood cake recollections to recommendations for Dallas eateries, they explore the joy and diversity of food culture.

Links:

https://danyelbuie.com/

Visit us online: https://pedersonsfarms.com/

Topics:

[01:00]: How food intertwines with cherished memories and family gatherings.

[02:13]: Memories of a birthday cake with Easter egg decorations.

[03:00]: Danyel's role as a master judge at the World Food Championship in Dallas.

[04:00]: A passion for food blogging and exploring Dallas's culinary scene for over seven years.

[04:47]: The significance of visual content in today's social media landscape for engaging audiences.

[06:00]: The beauty of simplicity in cooking and the value of quality ingredients.

[10:36]: Noteworthy dishes: boudin-stuffed green peppers and blue pasta with ribs.

][12:00]: A love for cooking, tracing back to childhood and family influences.

[13:00]: Mindful cooking, considering dietary preferences and nutritional aspects of ingredients.

[15:00]: Danyel's French heritage influences her love for Cajun and Creole cuisine, including unique dishes like turtle sausage.

[16:00]: Exotic foods like caviar, oysters, octopus, and escargot.

[16:55]: Crawfish holds a special place in Danyel's heart, representing her favorite dish and a nod to her Louisiana roots.

An ambassador for the culinary culture, Chef Jernard Wells is an inspiration for other chefs and someone for people to look up to.

Links

The book: Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours: https://a.co/d/dGSq6zk

https://www.hautecuisine.store/

https://www.threads.net/@chefjernard

https://www.instagram.com/chefjernard/

Topics

• [00:19] Introduction of Chef Wells and discussion about the importance of food.
• [00:39] The cultural and ambassadorial role of chefs.
• [00:55] The influence of his father, who was also a chef, on his career.
• [01:40] His role in supporting and mentoring other chefs in the entertainment and competition world.
• [02:01] Impact of COVID-19 on the restaurant business and the chef's personal experience.
• [02:50] Challenges faced by high-end and gourmet restaurants in adapting to takeout orders during the pandemic.
• [05:00] Discussion on the ever-changing landscape of cooking styles and food preferences.
• [06:00] TV show "New Soul Kitchen" and the idea of making recipes unique to individuals.
• [08:00] Importance of cooking at home as a bonding activity with family.
• [09:00] Background growing up on a farm in Mississippi and the influence of his father.
• [10:00] Chef Jernard's family, including his wife and nine children, and their involvement in the culinary business.
• [11:00] Recognition and award for Chef Jernard's culinary skills at Horseshoe Bay Resort in Texas.
• [12:00] Chef Jernard's new book, "Southern Inspired, My American Table," and the inspiration behind it.
• [13:00] Discussion on the perception of Southern food and the nutritional value it offers.
• [14:00] Appreciation for claims-based products like those from Pederson's Farms, emphasizing quality over cheap alternatives.

Jay Ducote joins the show recorded live at the World Food Championships to discuss his appearance on Master Chef and much more.

Links:

www.jayducote.com

Facebook & Instagram @jayducote

Visit us online: https://pedersonsfarms.com/

Topics

01:31 Jay's Background: Baton Rouge, Louisiana, and Sugarland, Texas

03:00 Transition to Food World: Blogging, Social Media, Podcasts, Radio, TV Shows

03:37 Participation in MasterChef Season 2 on Fox

04:33 Winning against Bobby Flay with a Crawfish Boil

06:00 Cooking Experience with Gordon Ramsay

07:45 Life Lessons from TV Competitions and Set Experiences

10:55 Reflection on the Journey and Building Success Locally

13:29 Challenges of Offering High-Quality but Costly Products

15:43 Jay's Appreciation for Sustainable and Humane Agriculture

17:49 Sausage Making and Importance of Texture

22:05 Germans' Influence on Sausage Making in South Louisiana

23:23 Exploration of Cajun-Style Smoked Meats

The Walk-In Talk Podcast is hosted by Carl Fiadini, combining his culinary expertise and experiences to provide an insightful and engaging exploration of the food industry.

Links

https://www.thewalkintalk.com/

https://www.thewalkintalk.com/walkin-talk-podcast

IMDb

imdb.com/title/tt27766644/reference

Instagram

intagram.com/WalkInTalkShow

TikTok

tiktok.com/@thewalkintalk

Twitter

twitter.com/thewalkintalk

Facebook

facebook.com/WalkInTalk.the.restaurant.lfe

Topics

00:48 The concept of Walk and Talk Podcast

01:53 The importance of gaining experience working in a restaurant

02:16 Challenges of catering to sick and hungry individuals

02:48 Carl's experience in the food service industry and changes over the years

03:27 Expansion into food entertainment and video production

04:47 Reaching a million downloads

05:48 Challenges and excitement of the World Food Championship

07:21 Advocacy for mental health awareness in the food industry

08:36 Opportunities for collaboration and mutual learning in the podcasting world

World Food Championships Founder Mike McCloud joins the show in a conversation recorded live at the WFC in Dallas earlier this year.

Links:

https://worldfoodchampionships.com/

Visit us online: https://pedersonsfarms.com/

Topics:

[34] Recap of the bacon category judging at the World Food Championship.

[01:01] The resilience of Jack McMurray, a former bacon champion

[01:27] Dedication of competitors and the camaraderie in the food industry.

[02:00] The intense competition and the incredible dishes presented.

[03:00] Balancing the fine line of judgment in an uber-competitive setting.

[04:00] The three dimensions of judging: appearance, execution, taste (EAT).

[4:47] The difficulty of being objective

[05:00] The grand prize and the journey to becoming a bacon ambassador.

Howard Brauner and Rock Sun join the show to talk about exporting food. The conversation as usual covers where food comes from, how it gets from here to there, and the relationships it requires.

Links:

https://www.globalresourceproducts.com/

Visit us online: https://pedersonsfarms.com/

Topics:

[00:46] China's need for foodstuffs

[2:45] The importance of whole carcass utilization

[4:31] Chinese market is strict on food safety control

[6:43] Less sweet is better

[10:53] The specter of wire fraud.

[12:58] Sourcing for everything natural and safe

[15:56] Wrap-up

Recorded live at KetoCon 2023, it's a conversation with Jennilyn Griffiths, an expert in gut health and a lot of other things. Not to mention a really high energy person.

Links:

www.jennilynfit.com

Instagram: @jennilynfit

https://www.facebook.com/jennilyn.griffiths/

Visit us online: https://pedersonsfarms.com/

https://www.ketocon.org/

Topics:

[1:13] Childhood gut issues

[3:43] IBS is a syndrome, not a disease

[5:22] What an antibiotic does to your gut

[8:46] Doctors don't know everything

[9:22] A passion for exercise

[14:25] How you can you keep a good mindset

[18:49] 'Just 'cause you saw someone on the internet lose 50 pounds, it doesn't mean that's gonna be you'

[20:14] Managing carbs

[24:09] Compete with your own potential

Dr. Lisa Wiedeman, optometric physician and a carnivore, joins the show to explore whether a carnivore diet is sustainable.

Links:

Visit us online: https://pedersonsfarms.com/

Dr. Wiedeman: www.CarnivoreDoctor.com

On Instagram: @mycarnivoredoctor

YouTube: @carnivoredoctor

https://www.ketocon.org/

Topics:

[00:56] Is carnivore sustainable?

[3:32] 'It's not a diet. We're eating to live.'

[4:25] 'Don't eat anything that comes in a box, a bag, a bottle, or a jar.'

[6:33] A daughter who knows she's doing her body good.

[8:05] Don't you get sick of meat?

[9:07] No need to be monitored by the medical profession

[10:18] Crisco and processed food

[11:40] The slow suicide of dementia, Alzheimer's, cancer, diabetes, hypertension, stroke.

[14:00] Lift, with all your body parts.

[17:34] Carnivore cooking videos

Today, recorded live at KetoCon 2023, a conversation with Chef James Barry about organ meat, a seasoning derived from organ meat, and generally where food comes from.

Links:

Visit us online: https://pedersonsfarms.com/

Pluck Seasoning: https://eatpluck.com/

Instagram: @chefjamesbarry

Twitter: @chefjamesbarry

https://www.ketocon.org/

Topics:

(0:30) Dinner was ready 'when the smoke detector went off'

(1:12) Making comfort food healthy

(1:31) Cooking for Tom Cruise George Clooney[00:03:08] Make that accessible

(3:08) Organ meats: nutrient dense food

(4:46) 'Empire of the Summer Moon'

(8:32) The magic pill is the whole animal

(9:53) Our pallets are the way to adventure eating.

(13:53) Our human body will do what it needs to do to survive

(15:34) A passion for improving the world

(17:29) Keto and other labels

(19:49) 'if I bring it into my house, I'll eat it.'

J Gulinello is a health & wellness specialist and the founder of Perpetual Health.

Links:

Visit us online: https://pedersonsfarms.com/

Perpetualhealth.com

Instagram: @perpetualhealthco

https://www.ketocon.org/

Topics

[00:56] From classic pianist to biologist

[01:29] A decade of independent research

[02:24] What is mitochondria?

[04:47] The illusion of the grocery store

[05:57] 'Food sovereignty'

[09:12] Convenience may be killing us

.[13:04] The FDA: 'they're human'

[16:24] Eggs, fish and more

[17:02] Balance between diet and fitness

[21:05] 'the door is open for the conversation'

[22:15] Allowing blood sugar to regulate