Quench

From growing up in his family’s New York restaurants to leading a $50 million food company, Sameer Malhotra has built Café Spice into one of the most recognized names in Indian cuisine. What began as a single bistro-style restaurant is now a nationally distributed brand supplying Whole Foods hot bars, private-label products, and ready-to-eat meals across the country.

In this episode of Forktales, Sameer shares how Café Spice made the leap from restaurants to large-scale manufacturing, the importance of balancing authenticity with approachability when introducing Indian flavors to American consumers, and why food demos are more powerful than discounts.

Edward Medina is at the helm of Ramona's Food Group, steering the company with both tradition and innovation in mind. When Edward joined in 2012 as director of finance, Ramona’s was losing hundreds of thousands each month. By 2014, as CEO, he led a dramatic turnaround—streamlining operations, cutting costs, and standing firm on product value—which transformed the struggling company into a profitable, respected brand.

In this episode of Forktales, Edward shares engaging stories about Ramona's colorful journey, from delivering tortillas on buses to becoming a staple in the frozen food aisle. He talks about the importance of keeping things authentic and the unique perks of being a family-owned operation.

Tom Moffitt is a seasoned entrepreneur and pioneering figure in the plant-based dairy industry, leveraging his extensive background as a food microbiologist. With a successful track record co-founding Commonwealth Dairy and leading its growth into a national powerhouse, Tom now spearheads Culture Fresh Foods, a company dedicated to developing innovative non-dairy products such as plant-based yogurts, sour creams, and cream cheeses.

In this episode of Forktales, Tom discusses his strategic shift from the dairy industry to plant-based products and the growing trend of plant-based products becoming interchangeable with traditional dairy.

We’re kicking off Season 9 of Forktales with a deep dive into the world of duck.

Joey Jurgielewicz is Director of Client Service at Tasty Duck—one of the largest and most respected duck producers in North America. With a background in hospitality and a deep knowledge of the family business, Joey is helping lead the charge in bringing premium duck to chefs, retailers and consumers nationwide.

In this episode of Forktales, Joey talks heritage breeds, fat-to-meat ratios, and why duck belongs on more than just fine dining menus. He breaks down new product innovations, zero-waste sustainability efforts, and the company’s core belief that happy ducks make tastier ducks.

Season 8 of Forktales served up a fresh batch of bold voices and breakthrough ideas from across the food and beverage industry. From Sean Zecman’s insights on scaling a food distribution powerhouse to Kenny Morrison’s mission to normalize cannabis beverages, we explored innovation at every level.

Laurel Orley and Denise Woodard shared how mission-driven snacking can drive both purpose and profit, while Judy Joo redefined authenticity in modern Korean cuisine. We went local with Josh Kesler and Peter Newlin, global with Stephanie Jaeger and Clara Paye, and talked brand-building and hustle with Yanni Hufnagel and Jeff Broadhurst. Every guest brought flavor, strategy, and something unforgettable to the table.

Kenny Morrison is the founder of VCC Brands and CQ Drinks, and a pioneer in the world of cannabis-infused edibles and beverages. His expertise lies in crafting products that normalize cannabis consumption while staying ahead of shifting regulations, cultural trends, and consumer expectations.

In this episode of Forktales, Kenny talks about his journey from filming a cannabis dispensary to running one of the first in Los Angeles. He shares how CQ Drinks is challenging outdated stoner stereotypes by focusing on approachable, female-friendly branding and fast-acting THC delivery.

Laurel Orley is the founder and CEO of Daily Crunch Snacks, a women-owned, mission-driven snack brand known for its sprouted, air-dried almonds and bold flavor combinations. With a background in advertising, Laurel brings a deep understanding of branding, storytelling, and consumer insight to her entrepreneurial journey.

In this episode of Forktales, Laurel shares the family recipe that inspired her product and how she carved out a space in the crowded snack aisle. She talks about the mental health mission behind the Daily Crunch brand and the power of flavor-forward innovation.

In this very special 100th episode of Forktales, we’re joined by Denise Woodard. Denise is the trailblazing founder and CEO of Partake Foods, a line of allergy-friendly snacks inspired by her daughter’s food allergies. As the first Black woman to raise more than $1 million publicly for a CPG food startup, Denise has become a powerful advocate for inclusive entrepreneurship, food equity, and consumer wellness.

On this episode of Forktales, Denise shares how a push from her nanny and a chance zoo encounter sparked her leap from corporate life to founder. She discusses the challenges of allergy-safe food manufacturing, evolving her brand message, and why family, mission, and great-tasting cookies are at the heart of Partake’s success.

Yanni Hufnagel knows how to build a winning team, whether on the basketball court as a former assistant coach for powerhouse programs like Harvard, Vanderbilt, and Nevada or in the beverage aisle. As the founder of Lemon Perfect, he’s turned a simple idea into one of the fastest-growing brands in the industry, proving that great taste and better-for-you ingredients can go hand in hand.

In this episode of Forktales, Michael and Yanni talk about the parallels between coaching and entrepreneurship, how an unplanned endorsement from Beyonce gave the brand a boost, moving the brand from Los Angeles to Atlanta (just a few miles from Coca-Cola) and a sneak peek at the new Lemon Perfect packaging.

In this episode, we sit down with Clara Paye, founder and CEO of UNiTE Food, a company shaking up the protein bar industry with globally inspired flavors like Churro and Mexican Hot Chocolate.

Clara shares her journey from the plumbing industry to entrepreneurship, highlighting her mission to create a more inclusive wellness community by offering diverse and nostalgic tastes that resonate with a wide range of consumers.