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Feed the Beast

A weekly Business podcast
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Episodes of Feed the Beast

Unfortunately, Leigh-Ann is out sick this week, but Ryan, our studio-manager, fills in. Chris and Ryan chat with Sharnay, the founder of S-Bar, a RAMP certified bartender training program and mobile bartending service. Sharnay speaks about her
This week, Chris and Leigh-Ann cover a very opaque and complicated topic -- business law -- by speaking with their own business lawyer, Erica Clark, about best practices for starting and protecting your business. If legal-structuring, copyright
Happy Halloween! Chris speaks with Alexandria and Takayah Legget, daughters of the infamous James Legget, although you probably know him by another name -- Jerk Chicken Man. Alexandria and Takayah speak about their new retail space in Sherman M
Leigh-Ann was unable to make it to the studio this week, so Ryan Martin is filling in. Chris and Ryan speak to Michelle Silberman, the founder and Chief Cookie Officer of ChocAmo Cookie Cups. Listen to hear her delicious backstory as well as so
This week Chris and Leigh-Ann speak with Iliyaas Muhammad and Hadia Muhammad, the founders of Really Reel Ginger. Illiyaas and Hadia speak about their journey into entrepreneurship. Illiyaas traveled to Africa with the Peace Corps, where he met
Show Notes: This week Chris and Leigh-Ann discuss some of the most popular 2018 food trends. They also discuss Philadelphia’s newest health ordinance, requiring chain restaurants to inform patrons when a dish has 2,300 + Mg of sodium, the daily
Show Notes: This is a Re-Air of Episode 22 with Yael Lehmann, the CEO and President of the Food Trust. Learn more at http://thefoodtrust.org. Links:• https://www.facebook.com/TECCDC/ •• https://twitter.com/PhilaTEC •• https://www.instagram.com/
We are re-running Chris and Leigh-Ann's first episode as hosts of Feed the Beast - Episode 11 with Kurt Evans. Kurt is equal parts chef and agent of social change. He is part of Cooking for the Culture, a dinner series celebrating black chefs,
Links: • https://www.elmerkury.com/ •• https://www.facebook.com/elmerkuryphilly/ •• https://www.instagram.com/elmerkury/ • • https://www.facebook.com/TECCDC/ •• https://twitter.com/PhilaTEC •• https://www.instagram.com/westphillyfoods/ •To lear
This week Chris and Leigh-Ann discuss the ins and outs of meal-prepping! Chris gives some great pro-tips such as how to cook your quinoa. They also discuss some popular communication and tech tools for restaurants, such as ADP for payroll. To l
Chris and Leigh-Ann host a remote interview with Alex Canter, co-founder and CEO of Ordermark, based in L.A. Ordermark provides a convenient online ordering portal for restaurants to streamline their ticketing process, ensuring accuracy and red
Joining Chris and Leigh-Ann via Zencastr all the way from Ghana, Africa, is Kavaneet Dhami, UPenn alumnus and founder of KDHI Agriculture, an agrotech company working with West African farmers to collect data, teach new techniques and make data
This week Chris and Leigh-Ann speak to Olivia Neely, a functional nutritionist and dietician working with the Moday Center located at 20th and Sansom. They speak about what "functional" means, some practical approaches to health and wellness an
Elizabette is the co-founder of Cooking Alchemy, a holistic food and wellness company. Chris and Leigh-Ann speak to Elizabette about her journey into Cooking Alchemy as well as the philosophy that she brings with her to work every day. Chris, L
Yael Lehmann is the President and CEO of the Food Trust, celebrating it's 25-year-anniversary this year. Chris and Leigh-Ann speak to Yael about the amazing work the Food Trust is doing to increase access to healthy, high-quality food to low-in
This week Chris and Leigh-Ann speak with Zachary Tripp, the founder of Brewerytown Chiropractic. They speak about how he found his passion, when you need adjustments, and much more.Chris highlights New Liberty Distilling, located in Olde Kensin
Chris and Leigh-Ann speak to Deborah Bradley, the founder of Simply Blessed Cakes, an awesome cake design company that operates out of The Enterprise Center's "Center for Culinary Enterprises." They speak about Deborah's journey from rock botto
This week, Chris and Leigh-Ann speak to Lumumba Uhuru, who's name means "gifted freedom," about his journey into the culinary world, his philosophy on cooking, and his plans for the future. Lumumba is a Sous-Chef at Philadelphia's Union League,
Chris and Leigh-Ann speak with Paul Bulau, regional manager for Bon Appétit Management Company. Paul speaks at length about his 20-year tenure at Bon Appétit and their commitment to sustainability and fair wages for their employees and the farm
Happy Independence Day! I'm sure you're all still hungry for this awesome interview with Ontray's co-founder, Tyler Wiest. Chris speaks with Tyler about his company, Ontray, which provides restaurants with a white-label GrubHub - charging only
This is a very special episode of Feed the Beast! Chris and Leigh-Ann speak with The Enterprise Center's very own Val Cadet, Director of Operations for the TEC's Center for Culinary Enterprises. The CCE is a commissary commercial kitchen, an ex
This week on Feed the Beast, Chris and Leigh-Ann speak about Uber Eats' acquisition of orderTalk, a POS integration-tech company. They also speak with Adrian Galbraith-Paul, the manager of Heritage Farm, a small urban farm in West Philly. Learn
This week, Chris and Leigh-Ann speak with Char Nolan, a food educator and plant-based advocate, about the benefits of a plant-based diet, tips and tricks for changing behavior, and much more.The food news this week is about set of Swedish scien
Food News: Philadelphia's outdoor venues are reopening. Bok Bar is open again and located at 9th and Mifflin in South Philly. (http://www.bok-bar.com/)Guest:Kyle Cuffie-Scott, founder of Darnel's Cakes. Kyle speaks about his success at the Land
Hosts Charles and Leigh-Ann Charles-Paul speak with Vic Pinckney, a former Sous Chef at Starr Restaurants. Soon, Vic is heading to Spain to teach English and learn about Spanish cuisine. They speak about the ins and outs of the restaurant indus
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