With Bowl and Spoon

After 25+ years as a mechanical engineer at Westinghouse, a career shift led Jayashree to start teaching Indian cuisine, inspired by friends who raved about her meals. What began as a challenge—her first class was far from perfect—has grown into Popping Mustard Seeds, where she offers cooking classes, meal kits, and private lessons.

Jayashree’s journey took her from Chennai, Tamil Nadu, India to Pittsburgh, PA, U.S., through engineering school, and eventually to Chatham University’s Food Studies program, where she deepened her understanding of food and culture. Today, she’s passionate about sharing the flavors and traditions of Indian cooking while making it approachable for everyone.

Check out www.poppingmustardseeds.com to learn more about her classes and meal kits. Tune in to hear her inspiring story!

This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! www.wormreturn.com

#PoppingMustardSeeds #IndianCuisine #FoodEntrepreneur #withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal

Ron Gaydos, Cooperative Development Director at the Keystone Development Center, has been instrumental in developing cooperatives across various sectors. He aims to create a more equitable and sustainable food system by connecting local producers and empowering urban farmers.

Growing up in Pittsburgh, Ron developed a strong connection to nature and community, which influences his work. He believes in cooperative models that promote democratic control and shared benefits. The Keystone Development Center helps communities establish cooperatives in areas like agriculture, housing, and energy. Ron can be reached at [email protected] for more information on cooperative development.

#Cooperatives #Sustainability #Community 

This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! www.wormreturn.com

Meet Teaira Collins, a mom of five, including Judah, who has Down syndrome. In this episode, she shares her inspiring journey of navigating unique parenting challenges, especially with food. In addition to developmental delays, people with Down syndrome don't know when they're full, so Teaira taught Judah sign language and healthy eating habits. The whole family got involved, learning to communicate effectively and monitor his meals.

Judah now requests meals like chicken and rice, thanks to Teaira's dedication. His big heart has opened their eyes to a new perspective on life. Teaira's story is a heartwarming reminder of the power of love and education.

Connect with Teaira on Instagram @livinginjubugsworld, YouTube @Jubugsworld, and Facebook as Teaira Keilah Collins. Reach out via phone at 412.654.5359 or 412.853.5235, or email at [email protected].

This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! https://www.wormreturn.com/

Everyone thought Eric was a picky kid when it came to food. Little did they know he just had high standards! Eric’s culinary journey evolved from take-out at the bus stop, to culinary school, P.F. Changs, to IronBorn Pizza and now his own venture into dumplings. He tells us about his “most interesting” dumpling - the Nashville chicken dumpling - and how to make duck sauce at home.

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https://pittsburghdumplingz.com/

#withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal

In this podcast episode, Chef Keith Butler and Dietitian Judy Dodd discuss their work with Chef's Outreach Association, a non-profit that goes beyond cooking classes to focus on mindful eating, food selection, and cultural appropriateness. Chef Keith shares his personal journey with Type 1 diabetes and how adjusting his diet transformed his health, while Judy reflects on her extensive career and passion for community nutrition. Together, they emphasize the theme "we are what we eat," highlighting food's role in healing both body and mind. Their programs are available at various community venues, promoting connection and mindful eating practices.

Justin Lee is a Pittsburgh native, raised in one of the city's first Chinese restaurants. He initially pursued a career in teaching but found his joy in the service industry, working as a bartender. He later refined his skills in Las Vegas before returning to Pittsburgh.

Influenced by his father and grandfather who taught him the importance of treating customers and employees like family, Justin is committed to breaking the toxic culture often found in the service industry by prioritizing trust, respect, and fair compensation for his employees. Wild Onyinz Catering, offers a unique approach to events, focusing on quality food and personalized service.

https://www.wildonyinz.com/

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#withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal #wildonyinz

In October 2013 I drove to Tennessee to attend Sandor Katz fermentation workshop, which we affectionately refer to as "Fermentation Camp." Along with other attendees across North America, we camped out and participate din various fermentation activities, including making sauerkraut and pear cider. We visited the Barefoot Farmer's Farm, where we learned about the mycelium network and harvested a literal truck load of vegetables. We had lessons on making miso, and visited a gay faery commune, having a lasting impact on my personal food evolution.

On today's episode I tell some stories from that trip and talk with three of my fellow campers that week, Bob, Todd and Holly, who talk about their experience at Fermentation Camp.

Welcome to the third episode of Fermentation February! Today we talk about a food that's not very local for us here in Pittsburgh, but it is in Lebanon, where Marcelle Newman grew up. After a fall hike brings back fond memories from her youth, Shelly and Brett team up with Marcelle to replicate the experience!

This episode will walk you through the nostalgia, and process of pickling olives, and tasting the results of our efforts.

Trevor Ring, founder of Community Cultures, has transformed his passion for fermentation into a thriving small business. For the past two years Trevor has focused on sourcing ingredients locally and even foraging some himself. 

Trevor's approach emphasizes quality, community-building, and maintaining a small scale rather than expanding into a large production company. This philosophy stems from his experiences working with larger fermented food producers and his desire to create more seasonal offerings. 

By tapping into his Eastern European roots and prioritizing a sustainable lifestyle, Trevor has successfully turned his hobby into a business that aligns with his values of living well and fostering local connections.

Jeonghee is a Korean native with a passion for sharing the Korean table with the people of Pittsburgh. Jeonghee shares her insights on authentic Korean meals and her love for cooking and creating a sense of community. She believes that sharing a meal transforms a house into a home. Discover why Jeonghee chose to open YeGa Kimchi over a career in nursing, the challenge of creating vegan kimchi for her first retail client and the struggle to decide what to make next. 

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#withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood #foodsystems #foodsystem #localfoodsystem