With Bowl and Spoon

Season 4, Episode 21 – Jamie Moore, Eat’n Park Hospitality Group

Jamie Moore’s food journey started back in Greensburg in 1979, making omelets for neighbors after church. From homemade pasta to Italian classics, his passion followed him into the Navy, where he ran the galley, joined the fire brigade, and served during the first Gulf War. Four years at sea brought him face-to-face with global flavors—from baklava to octopus to pomegranate—shaping his palate and his purpose.

Today, Jamie is the driving force behind Parkhurst Hospitality’s Know Your Source program, building direct relationships with family-owned and independent producers. His approach? Make local sourcing a replicable system so every chef in the company knows where—and how—to find the good stuff.

Jamie’s next chapter? Telling the story of local sourcing on a bigger stage. This episode is part of that mission—and proof that one person’s drive can ripple across an entire food system.

https://blog.eatnpark.com/2015/06/know-your-source-videos-receive.html?m=0

https://www.eatnpark.com/

Season 4, Episode 21

Sandi Kern is the founder of Desire to Be Well Juicery, and an integrative health practitioner whose story starts in the suburbs of Maryland, winds through years of chronic inflammation, and lands in a barn-turned-juice-bar in Washington County, Pennsylvania.

When I first met Sandi, I was struck by her energy. She’s warm, funny, a little sassy, and full of passion—not just for wellness, but for making wellness fun. Her journey to healing wasn’t easy. It took years of being dismissed by doctors before one finally said, “This is food-triggered inflammation. Let’s start there.” And that simple act of listening changed everything.

Suddenly, food wasn’t the enemy—it became the way back to herself. Sandi rebuilt her diet from the ground up. She experimented, got creative, and somewhere between coconut cashew Alfredo sauce and dancing barefoot in the kitchen with her husband Fred, she found not just health, but joy.

Now she’s created something really special—a place where people with dietary restrictions don’t have to ask a million questions or explain themselves. They can just eat. And not just eat—but savor, celebrate, and maybe even dance a little.

This episode is about healing, love, and kitchen alchemy. It’s about trusting your body, reinventing your plate, and remembering that sometimes, joy really is the best ingredient.

Season 4, Episode 20

What if your big idea started with a borrowed credit card, a Paco Jet, and a dream? In this sweet and satisfying episode, I sit down with Chad Townsend, co-founder of Millie’s Homemade Ice Cream, to hear how he and his wife Lauren turned a chef’s side hustle into one of Pittsburgh’s most beloved ice cream brands.

Chad shares how his journey from fine dining kitchens to ice cream entrepreneur began with a few experimental batches, a loyal network of chef friends, and an early commitment to quality—from raw milk to real-food coloring. He talks about building their own dairy plant, why pasteurization is more complex than you'd think, and how they shifted from wholesale dreams to retail reality once they opened their first scoop shop.

We dig into favorite (and not-so-favorite) flavors, why waffle cones matter, and what it’s like to swap the late-night life of a chef for the creative, family-friendly world of ice cream. Chad opens up about parenting picky eaters, culinary school mistakes, and his time in both Pittsburgh kitchens and the French Alps. Plus: what’s next for Millie’s, what flavors you won’t see in the case, and which unexpected combo became a surprise hit.

This episode is for anyone who’s ever wondered what might happen if you said yes to that big idea—even if it meant a little bit of risk and a lot of ice cream.

🎙️ Season 4, Episode 19 – Rich Patti, Kali Vita Fresca

This week on With Bowl and Spoon, I sat down with Rich Patti, chef and founder of Kali Vita Fresca—a Mediterranean-inspired meal prep business born from a personal health wake-up call and rooted in the vibrant flavors of the Mediterranean diet. The name itself is a nod to the diverse languages and cultures of that region, and the food he creates reflects that same richness.

We talk about Rich’s roots—growing up in Oakmont, PA, going to Mercyhurst and then the Culinary Institute of America, and working in some intense kitchens from Manhattan to Pittsburgh. He’s cooked for athletes, run catering operations, and helped open restaurants. In January 2025, he launched Kali Vita Fresca to make healthy eating easier and more accessible. His meals are ready to eat, made with care, and grounded in his desire to nourish both his customers and the community.

Rich shares what it takes to cook at scale without sacrificing quality. We dig into the everyday “food math” of choosing what to eat, why all his recipes are in grams, and why even just shifting 10% of your grocery budget toward local food can make a real difference.

This is a conversation full of heart, humor, and helpful takeaways.

Sara Lynn @ www.saralynnstudio.com

Two people meet in rehab. Fall in love. Make pickles. Launch a food truck. Open a sandwich shop. Raise a family. Build a community. 

In this episode, I sit down with Madi Donaldson and Joe Bardakos, the co-owners of The Brinery in Sharpsburg that’s serving up scratch-made sandwiches, homemade pickles and kraut, house dressings and sauces, and a lot of heart. Their journey to brick-and-mortar started pre-pandemic—making pickles in the kitchen at Piccolo Forno—before moving on to a food truck and finally landing in a storefront where they could build the kind of place they’d always wanted: a family, not just a restaurant.

But The Brinery is more than a sandwich shop—it’s an expression of who they are. For Joe, who grew up in a Greek-Italian household in Shaler, food has always meant family. And for Madi, The Brinery has become the place where she gets to build the kind of family she’s always dreamed of. Their team is part of that too—from the fish-fry batter genius Scotty to the whole crew of food lovers and creatives behind the counter.

We talk about Meatball Madness (it got too intense to last), Sunday supper dreams, the heartbreak of losing parents, the joy of feeding people, and the spicy beauty of imperfection.

Food is nostalgia. Food is subjective. Food is chaos. And food is love.

www.brinery412.com

914 Main Street, Pittsburgh, PA 15215

412.420.0744

What happens when two Pittsburgh food podcasters finally sit down for lunch? A little spice, a lot of laughter, and some deep conversation about what it really takes to make a podcast — from equipment quirks to sponsorship struggles to storytelling philosophies.

In this episode, I share a meal with Doug Heilman of The Pittsburgh Dish and talk shop: podcasting styles, listener habits, and why we both keep showing up for the mic. We also talk about Marc Maron’s influence (RIP WTF), how Doug’s foodie journey began with a Chi-Chi’s menu, and why I might need to start asking for help funding my internet bill.

https://www.pittsburghdish.com/

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In this episode, I’m joined by Julian Figaretti and HongChing Cheung, the co-founders of Healthy HeartBeets, a Pittsburgh-based startup offering a nutritious beet powder blend made with hemp and chia seeds. The two share the story of how their paths crossed and how a shared passion for health and food innovation evolved into a full-fledged business.

Julian reflects on his early ventures into food product development—starting with homemade recovery drinks and beet bars tested on whitewater rafters in Ohiopyle. Inspired by family roots in the restaurant industry, a background in business and entrepreneurship at WVU, and personal health benefits from beet products, he began experimenting during the pandemic. His first solo effort hit roadblocks, but the spark reignited when HongChing entered the scene.

HongChing brings a marketing and food-savvy background, having worked at restaurants like Pusadee’s Garden and creperies, as well as doing freelance work at Iron City Boulders. Her analytical mind and love for food aligned perfectly with Julian’s vision. Initially helping with the website and digital visibility, she soon dove deeper into the business after experiencing the product herself and feeling a renewed sense of purpose.

Together, they tackled the challenges of product development—nailing down shelf life, production logistics, and finding a shared kitchen space at Fulton Commons. Their partnership flourished through programs like the food business incubator and accelerator, where they gained critical insights into sales, operations, and scaling their brand. They even won a pitch competition and appeared on another podcast, marking milestones in their journey.

Now, Healthy HeartBeets is available in stores, at farmers markets like Bloomfield, and online—with recipes and ideas on how to incorporate the product into everyday meals. The duo reflects on how they balance their different working styles (HongChing the planner, Julian the reactor) and look ahead with double the flashlights—metaphorically speaking—lighting the way through the startup tunnel.

From homemade samples in brown paper bags to navigating the wholesale market, Julian and HongChing share a story of creativity, resilience, and the joy of building something meaningful, one scoop of beet powder at a time.

Music in this episode includes:

Theme song: With Bowl and Spoon, written and performed by Paul Labrise and Friends

Background music: Firmament by Kevin MacLeod, Licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Intermission: Lose Yourself by Drew Banga

In this episode, I talk with Lauren Marzullo, owner of Roots to Petals—a florist and plant shop specializing in unique, locally grown flowers. Lauren tells me about Pittsburgh’s surprising number of year-round flower farms, the challenges of growing, and how flowers help create a welcoming atmosphere. The conversation covers climate change, pests, pop-up flower buffets, and why flowers are an essential part of hospitality—even if they aren’t food!

www.rootstopetalsstudio.com

[email protected]

412-822-6023

Sponsored by Terroir Designs

In this episode, retired Pittsburgh Public Schools teacher Kim Flurry shares how a personal health issue inspired her to start AKLW Bone Broth. Drawing from her family's deep food traditions and her years in the classroom, Kim talks about transforming her home cooking into a business—starting with a crock pot and steadily scaling up.

She discusses how bone broth became a daily staple in her wellness routine, why she hasn't eaten beef or pork in over 30 years, and what she’s learned about nutrition, energy, and entrepreneurship. With a strong support team behind her, Kim is preparing to re-launch her product in Fall 2025.

🌐 aklwbonebroth.com 📱 Instagram: #aklwbonebroth | Facebook: @ALKWBoneBroth

Email: [email protected]

A message from Kim:

ALKW Bone Broth – Your Fall Essential

October 2025 marks the season of warmth, wellness, and fresh beginnings—join us for the ALKW Bone Broth Kickoff! Experience the finest ingredients, slow simmered for peak flavor and nutrients. Whether it’s a cozy night in or a busy day ahead, embrace fall with every sip.

Cheers to health, comfort, and a season worth celebrating!  Stay tuned!!!!!

Peace, Patience, Health, & Hope,

Kim

In this episode of With Bowl and Spoon, I chat with Dr. Nadia Sundlass, an integrative dermatologist with Forefront Dermatology. We dive into the fascinating connection between the gut microbiome and our skin, how fermented foods play a role, and why modern dermatology is expanding to include holistic practices like herbalism and Ayurvedic medicine. We also touch on the impact of microplastics, and why you should get that skin check—especially since May is Skin Cancer Awareness Month.

https://forefrontdermatology.com/provider/nadia-sundlass-md-phd/

This episode is sponsored by Terroir Designs, https://www.terroir-designs.com/