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#056 – Eileen Bivalacqua & Mary Anna Rogers: Celebrating 300 Years of New Orleans & 3 Years of Seven Three Distilling
Resilience, passion, mardi gras, crawfish, beer, music, and the people: there’s a lot to love in New Orleans, and the ONE thing that brings people together more than the food is a mutual love of cocktails. In celebration of this – and everything else in the city’s vibrant, three-hundred year history – we are chatting with Eileen Bivalacqua & Mary Anna Rogers, co-owners of Seven Three Distilling.   Eileen is the distiller’s resident “Boss Lady,” making sure that everything is organized and that things get done. She is their brand ambassador of sorts in New Orleans and beyond, spreading the word about these delicious local spirits. Mary Anna, on the other hand, draws on her extensive history in the hospitality industry to oversee the team and create a world-class experience for Seven Three visitors.     Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to. You can learn more and reserve your spot at LAFoodAdventures.com.   We also discuss: These girls’ VERY different backgrounds What the name ‘Seven Three’ means Why this couple of couples decided to open a distillery The physical layout of the distillery The New Orleans vibe New Orleans’ historic red light district, Storyville The distillation process & local laws Creating the flavor profile of their spirits Celebrating the story of spirits Growing in the future Resources: Learn more at seventhreedistilling.com Connect with Seven Three: Facebook | Instagram | Twitter Tour New Orleans with Eileen’s other business: Pelican New Orleans Eileen Bivalacqua’s Bio: Eileen leapt headlong into launching Seven Three with her husband, Sal, and their friends Jeff and Mary Anna Rogers in 2015. As the distillery’s official “Boss Lady,” she applies her formidable skill at managing people, organizing operations, and getting things done. She’s also Seven Three’s “boots on the ground,” main point of contact, and brand ambassador in New Orleans and beyond — duties that have allowed her to meet interesting and unique people across the spirits industry, as well as dive even deeper into the amazing New Orleans community.   The child of parents who immigrated from the Azores Islands, Eileen piloted an ancient Honda from New Hampshire to New Orleans in 1999 and never looked back. After earning an MFA degree in arts administration from UNO, she worked from 2004-2011 as an artists’ rep and gallery manager, then switched gears and took a job at then-boyfriend, now-husband Sal’s law firm, where she still puts in a little time these days. The local live music scene is a strong #1 on Eileen’s “What I Love About New Orleans” list, and when it’s time to wet her whistle, she, like Sal, reaches for a refreshing Gentilly Gin on the rocks with a dash of citrus bitters, an olive, and a twist. Mary Anna Rogers’ Bio: Mary Anna co-founded Seven Three with her husband, Jeff, and their friends Sal and Eileen Bivalacqua. Inspired by a distillery visit during a family vacation, she returned home to New Orleans determined to create local spirits — a natural extension of her deep experience in the hospitality business as co-owner of Pelican New Orleans and its brands, Cajun Encounters, New Orleans Legendary Walking Tours, and Audubon Limousine. Today, Mary Anna helps oversee the team and create a world-class distillery and tourism experience for Seven Three visitors.   She’s a near-New Orleans native, having grown up in Ocean Springs, Mississippi, and settled in nearby Slidell, Louisiana, after college. Mary Anna’s grandmother lived near City Park, which meant plenty of visits and Mardi Gras memories. Now officially a local,
#033 – Chef Rouha Sadighi: The Rooster is Bringing the Breakfast Revolution from LA to Austin
COCK-A-DOODLE-DOO! It’s time to wake up because today’s guest, Chef Rouha Sadighi, is an over-medium egg perfectionist, a fierce competitor on Chopped, a Cutthroat Kitchen champion, and the woman making breakfast dope (again)! Chef Rouha brought a breakfast revolution to LA when she rolled out The Rooster food trucks, and now the revolution is coming to Austin!     Soon, Austinites will be able to enjoy items like the infamous Rico Suave (yes, named after the 90’s jam from Gerado), a breakfast burrito filled with eggs, bacon, tater tots, avocado, cheddar & cotija cheese blend, house made salsa, and cilantro crème; the Chor-acos, two tacos stuffed with chicken chorizo, cotija cheese, sunny-side-up eggs, cilantro, and salsa; and the fan-favorite Basic Bitch, Chef Rouha’s version of avocado toast served on a thick slice of brioche and topped with a fried egg. We also discuss: The Sadighi dinner table Competing on Cutthroat Kitchen & Chopped Meeting Alton Brown Loving breakfast The surreal experience of launching The Rooster What an over-medium egg is Chef Rouha’s Vans collection The Rooster’s menu The future of The Rooster Resources: Connect with Chef Rouha: theroosterla.com | Instagram | Facebook Find when The Rooster comes to Austin: theroosteratx.com Community Healing Gardens: communityhealinggardens.org Learn more about the Adopt a Box Community Program: communityhealinggardens.org/adopt If you want more info on sponsoring Venice’s Raised Bed Boxes, click here to Contact Debi directly Listen to episode 19 with Nicole Landers, founder of Community Healing Gardens: justforkingaround.net/019 Contact Jules Exum: jules.exum at gmail dot com / 310.388.7998 Shout outs: Union Pasadena | Knead & Co Pasta Bar + Market | Chef Bruce Kalman | Friends & Family | The Rooster Chef Rouha Sadighi’s Bio: Sadighi comes to Austin with over 20 years of restaurant industry experience under her belt and has worked at a number of highly acclaimed L.A. establishments, including Joe’s on Abbot Kinney (one Michelin Star) and Thomas Keller’s Bouchon of Beverly Hills. You may also recognize her as the spunky competitor on the Food Network shows Chopped and Cutthroat Kitchen. After years of working with some of the city’s finest, Rouha decided to take her obsession with over medium eggs and love for all things breakfast to the next level and launched The Rooster in the Winter of 2016. Since then, her truck has taken over the streets of L.A., while also partnering with popular coffee brands like Blue Bottle Coffee, Philz Coffee, and Alfred Coffee to sell her choice breakfast burritos.
#039 – Alan Tardi: All About Prosecco: DOCG, DOC, & More
It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.
#066 - Chef James Kelly: Personalized Dining Experiences, a Solar Powered Food Truck, Organic Fruit & Vegetable Pops, and MORE! | Forking Around Costa Rica
Chef James Kelly, or Jim for short, is a Southern New Jersey boy who relocated to Costa Rica nearly a decade ago. He is now the Executive Chef & Owner of Soma Chef Services, in addition to being a Partner in La Buena Paleta (which produces coconut water-based organic fruit & vegetable ice pops with superfoods in them) and the Owner of Dos Santos Taqueria (a cantina and food truck).   Soma is absolutely incredible – a collaborative effort between Costa Rica's finest food, beverage, and event planning professionals specializing in world-inspired gourmet and ingredients driven by Latin cuisine.   “Every client has a different thing that they’re looking for & you have to suss out that vibe. If people just want you to put some delicious food on the table then you do that – but if they want a dining experience, that’s when it becomes interesting.” –Chef James Kelly We also discuss: Jim’s backstory When Jim arrived in Costa Rica Fusing Asian & Latin American cuisine Cooking for the climate Transitioning from restaurant chef to personal chef Creating a personalized dining experience for clients The difference between running a catering company in Costa Rica VS the U.S. The rules & regulations of running a restaurant and bar in Costa Rica Jim’s fully solar powered food truck Chef James Kelly’s Recipe: Ingredients: 4 seeded yellow aji chili peppers (or two tbsp of aji pepper paste) ¼ cup fresh-squeezed lime juice 2 tbsp fresh-squeeze orange juice 2 thins slices of ginger, cut against the grain 1 medium garlic clove, peeled ½ tsp Himalayan sea salt (or other quality sea salt) 1 tsp finely minced cilantro 2 tbsp extra virgin olive oil ¾ pound of any fresh fish (1 to 1.5 inches thick)   Directions: Clean the fish, pat it dry, and put it on a plate in the freezer for about 40 minutes. You don’t want it to freeze – just get firm. Add first six ingredients into blender After that is properly blended, continue mixing while slowly drizzling in the olive oil When the fish is firm, not frozen, take it out of the freezer and slice it thinly against the grain Arrange the fish on a plate, pour the sauce on top, and sprinkle cilantro on top of that Resources: Check out somachefs.com Connect with Jim on Instagram: @chef_jameskelly Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Chef James Kelly’s Bio: Executive Chef James Kelly and Head Chef Max Dean, Co-Founders of Soma Chef Services, work exclusively with local and organic produce, sustainably caught seafood, and cruelty & hormone free meats to create inspired, customized, seasonal menus for the most sophisticated palates. They are the first choice for foodie couples looking for a memorable and delicious dining experience.   Having a background in the art of Japanese cuisine and immersing himself in Costa Rican culture, Chef James Kelly has been refining his culinary skills for nearly 20 years. He describes his style of cooking as a fusion of Asian and Latin American, but most importantly his dishes are a perfect balance of freshness, lightness, flavor and texture.  He opened Restaurante Soma at the Milarepa Hotel in 2004, and at the request of his patrons he began offering personal chef services. Just Forking Around is produced by Podcast Masters
#068 - Nik Hawks & Lee Selman: The Couple Behind Paleo Treats
Nik Hawks & Lee Selman are the co-founders of Paleo Treats, and let me just say: you do not have to be paleo to enjoy these forking delicious snacks!   These two are a really cute couple and wonderful business partners, with wild backgrounds. Nik is a former Navy SEAL and serial entrepreneur who is really just a badass, genuine, and sweet guy. Lee is pretty much an adventurer-turned-artist and entrepreneur, having previously lived in Nicaragua during the Iran-Contra war and co-founded an expedition company in West Africa.   So, basically, they’re forking awesome people with an exceptionally delicious business!   “Paleo is a diet based on evolution… We’ve evolved to eat certain types of foods, and your body kind of thrives on that type of stuff.” –Lee Selman   “We started to see that there was much more to this healthy Paleo lifestyle than just what we ate or how often we didn’t eat.” –Nik Hawks   We also discuss: The definition of Paleo Agriculture is only 10,000 years old, a blip in the timeline of human evolution Paleo is a lifestyle, not just a diet The seven pillars of paleo Getting introduced to paleo & how it improved their health Lee’s favorite Paleo Treat, the Cacao Now! Nik’s favorite Paleo Treat(s), Mustang Bar & Bandito Shipping food Creating new products Lee’s diverse background: camel handler, ManRabbit, & Filipino street fighting Paragliding with falcons   Nik & Lee’s Recipe: Cock & Balls Pancakes   Ingredients:   1 banana 2 eggs Vanilla Nutmeg Sugar Coconut oil   Directions:   Blend the banana, eggs, vanilla, nutmeg, and sugar with an emulsion blender to create your pancake batter Fry the batter in coconut oil (make pancakes about the size of your palm   Resources: Learn more at paleotreats.com Connect with Nik & Lee: Instagram | Facebook | Twitter Check out Lee’s Art: ManRabbit   Nik’s Bio: Nik Hawks is a former Navy SEAL, serial entrepreneur, and co-founder of Paleo Treats, a real food dessert company based out of San Diego, CA. He and his wife Lee founded the company in 2009 focusing on strict Paleo ingredients and phenomenal taste. Paleo Treats was a winner for Top 10 Small Businesses in the US from FedEx, and has won multiple awards for best treat or dessert from Paleo Magazine.   Nik has a history of adventure and a curiosity to explore the potentials of human performance. He has worked with Red Bull as a performance consultant for their athletes and their coaches, and with FedEx as a member of their Entrepreneur Advisory Board. Among his friends he’s known as a “human cattle dog”, a reference to his high energy and intense commitment to the job at hand.   When he’s not working on Paleo Treats, you can usually find him reading a book, paragliding in San Diego or hanging out with his dogs, Birdie, Norton, and Marvel.   Lee’s Bio: Lee Selman is an artist, serial entrepreneur, and co-founder (2009) of Paleo Treats, a real food dessert company based in San Diego, CA.   Paleo Treats was selected as one of the top ten small businesses in America in 2015 by FedEx and has won multiple awards for best treat or dessert from Paleo Magazine. In 2017, Lee served as consultant for the United States Healthful Food Council.   An adventurous spirit, Lee lived in Nicaragua during the Iran-Contra War, was a professional camel handler on the largest camel farm in the world, and co-founded and ran an expedition company in West Africa.   When she’s not running the numbers or strategizing for Paleo Treats Inc, she creates art with a partner under the name ManRabbit.   Lee also practices filipino street fighting with stick, sword and knife under the tutelage of Roy Harris. Just Forking Around is produced by Podcast Masters
#060 - Brooke Rewa: Wellness, Made with Love
Today we’re checking back in with our very first guest, Brooke Rewa, Founder of Made with Love Wellness. So much has happened in the last year, so we have a lot to talk about: rebranding, starting over from scratch, new products, a lot of delicious juice, and how she (somehow!) looks even more forking radiant than last time we talked!   If you haven’t heard Brooke’s first episode, or if you just need to brush up on her pro tips, you can find it at justforkingaround.net/001.   “One bottle of juice can literally make you feel completely different, and that can be the gateway to you making healthier choices for yourself.” –Brooke Rewa We also discuss: Trademark shenanigans & choosing a new name The impact of Brooke’s products What exactly goes into creating these juices Expanding out of LA Brooke’s unique brand of almond milk, Mylk Why Brooke doesn’t like to give people all-juice cleanses Surviving + scaling in the risky food industry Made with Love’s promise to Keep it Real Marriage plans Partnering with celebrity chef Matthew Kenney The future of raw juice vending machines More of Brooke’s awesome wellness tips Care By Design’s CBD oil Resources: Check out MWLWellness.com Connect with Brooke on Instagram: @brooke_rewa Find the recipe for Brooke’s Freezer Fudge Bites: mwlwellness.com/blogs/wellness-community/valentines-day-indulgences Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Brooke Rewa’s Bio: While battling food-related health issues, Founder and CEO Brooke Rewa began creating juice and almond milk in her home kitchen to help expedite her healing.   Seeing and feeling immediate improvements, Brooke started sharing her creations with friends and family and received tremendous response, both for the products' taste and health benefits.   Word quickly began to spread and Made With Love Wellness Co  has since grown from a local Farmer's Market staple to being offered in over  50+ premium LA cafes and shops.   "From conception, MWL’s mission has been to get real food to the masses through innovation and product transparency. Offering nutrient-dense products made from 100% organic ingredients and refusing to compromise when it comes to the integrity in each bottle is MWL's promise. We hope you will see, taste, and feel the difference!"  Just Forking Around is produced by Podcast Masters
#063 - Ryan Bickle: Beers & Butterflies | Forking Around Costa Rica
I had quite the adventure with Ryan Bickle, the owner and master brewer of Butterfly Brewing Company, a “hill-top jungle-brewery-butterfly-garden by the sea.”   The garden and nanobrewery are located in Montezuma, Costa Rica, on the southern tip of the peninsula. The beers are just forking delicious, but if that isn’t enough, you can enjoy them while taking in the view of countless neotropical butterflies. And if you want to see the place, you can check out the videos I took on Facebook: facebook.com/debi.saltzberg!   “We just want to make better beer at an affordable price. It has nothing to do with wanting to be a millionaire or having a Mercedes Benz on these dirt roads… you want to be successful though, and you want to have fun!” –Ryan Bickle We also discuss: Howler monkey balls Touring the garden & caterpillar lab The 17 different species of passion fruit Setting up the brewery 13 years ago Importing ingredients & equipment Moving from Oregon to Costa Rica Ryan’s brewing equipment & process Learning how to brew The most difficult part of running this business: paying taxes Resources: Learn more about Butterfly Brewing Co.: https://www.montezumagardens.com/deals-and-tours Check out the awesome videos I took on Facebook: facebook.com/debi.saltzberg Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Ryan Bickle’s Bio: Ryan Samuel Bickle was born on the 6th of March, 1981. He grew up in Pullman, WA,  a small college town in South Eastern part of Washington State, surrounded by rolling hills of wheat and barley.   At the age of nineteen, he moved to Portland, OR and quickly became a craft beer fanatic and IPA lover.   A passionate traveler and constant dreamer, Ryan traveled all around central America from 2000 to 2004 and fell in love with Costa Rica. He later convinced his family to invest in Costa Rica and eventually bought his property in 2005.   In December 2005 Ryan opened Mariposario Montezuma Gardens, a Bed and Breakfast and butterfly garden.   In 2012, Ryan officially started Butterfly Brewing Co., where they now make 8 different craft beers and 4 different craft sodas. In 2015, Ryan teamed up with a couple from Costa Rica/Oregon and started Cocina Clandestina, where you can find all of his beers and sodas on tap. Just Forking Around is produced by Podcast Masters
#041 – Katherine Spiers: Food Anthropology & The Smart Mouth Podcast
This week we have a baller guest for you: Katherine Spiers, Host and Creator of the Smart Mouth Podcast, a food history podcast where she talks to some of her favorite people about their favorite food.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Katherine’s content is fantastic, and she does more than just talk about food – she’s a food anthropologist! Each episode and article digs into how food intersects with history, economics, society, and culture. We also discuss: The dinner table growing up Buzz words & marketing Working as a journalist Interviewing guests like Gail Simmons, Anthony Bourdain, Jacques Pepin, & Mario Batali Mixology Our favorite places to eat Not judging people for what they like Baking tips What’s next for Katherine Resources: SmartMouthPodcast.com Connect with Katerine: Instagram | Facebook | Twitter Katherine Spiers’ Bio: Katherine Spiers is the host of the podcast Smart Mouth and, most recently, former food editor at L.A. Weekly. Her interests include mai tais and dumplings. She's constantly researching food history for Smart Mouth, and has overall learned that wars change the way we eat (hence all the mai tai drinking.) She started in journalism at the Seattle Times and Reuters when she was in high school, and is constantly fascinated by how the industry is changing.
#046 – David Pisarra: Come Together, Right Now, Over Food
Today we toast to all of the intrepid restaurateurs who are willing to work long hours and have a lifestyle like nobody else! Although our guest, David Pisarra, doesn’t run a restaurant, he does have a unique lifestyle... and he wears a LOT of hats: he is a columnist, author, speaker, filmmaker, podcaster, mentor, dog lover, and father’s rights lawyer.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here       I adore David’s column in the Santa Monica Daily Press. His articles are not always about food – it fluctuates between politics, local life, and an ongoing search for the most comfortable comfort food – but food is always important in these pieces because David sees it as the great equalizer. Everybody comes together over food. We also discuss: David’s approach to writing about restaurants & food How loving dogs influences every other part of your life (like, say, writing a book that combines your family law practice with pet ownership issues during breakups and divorces) The Santa Monica vibe Why pie is better than cake The power of podcasting as a tool to educate & empower David’s upcoming project: Podcasting for Professionals How you can get more comfortable with public speaking (hint: join Toastmasters) Giving speeches about food – pie and chocolate, specifically Changing the conversation with The Good Men Project Resources: Learn more at davidpisarra.com Connect with David: Twitter | Facebook Read David’s column: smdp.com/author/dpisarra Find a Toastmasters Club near you: toastmasters.org/find-a-club TheGoodMenProject.com
#070 - Alessandra Manias: How Saor Project is Bringing Italy to LA
Formerly an architect and marketing consultant in Italy, now a production designer and private chef in LA: today’s guest, Alessandra Manias, is just bursting at the seams with passion and creativity.   Alessandra started Saor Project with her husband, Gianluca Zago, to share the origin of ancient Italian culture, particularly northeastern Italian cuisine, with a wider audience. The real Italian traditions are based on a peasant culture and poor food, which is disappearing in the modern world. Through private dinners, forking awesome events, and a mouth-watering blog, Saor offers Italian dishes and traditions that are slowly disappearing and very important to preserve.   “The food has to be really good, the presentation has to be good – but everybody has to be happy!” –Alessandra Manias   We also discuss: The lovely spritz we enjoy during our conversation (Prosecco, aperol, & sparkling water) Creating SAOR Project with her husband, Gianluca Seeking out food from the Northeast region of Italy Delicious smoked cheeses Differences between the cuisines in different regions of Italy Alessandra’s favorite spots to shop in LA Making fresh bread & pasta Once a month, Alessandra opens up her apartment for a lovely meal (sign up on MeetUp) The geography of Italy Why Alessandra and her husband are pursuing this passion project The peasant culture behind Italian food   Alessandra’s Top Secret Crostata Recipe:   Ingredients:   2 cups of flour ½ cup of sugar 1 egg ~150g of Unsalted butter 1 tsp of Italian yeast (Alessandra uses Paneangeli) A little bit of vanilla extract OR a little bit of lemon zest   Directions: Mix everything If it’s too dry, add a little bit of milk Put in freezer for 10 minutes Arrange dough in pan Bake for 30 minutes at 350 degrees If you want, you can serve with whipped cream on the side   Resources: Learn more at saorproject.com Connect: Facebook | Instagram | Twitter Join the Meetup Group: LA Italian Dinner Experience - Saor Project   Alessandra Manias’ Bio: Alessandra was an architect and consultant in Italy, and now she’s a production designer and private chef in Los Angeles. Alessandra is a creative person that expresses herself in many ways: design, art and food. She created SAOR Project with her husband Gianluca, a company about private chef service. Alessandra is the main chef, but she also collaborates with other chefs.    She started to cook when she was 12 years old, taking recipes and secrets from her mother and grandmother. Just Forking Around is produced by Podcast Masters
#085 - Shelley Callahan: How Children Incorporated Gives Kids in Need an Opportunity to Succeed
Shelley Callahan is the Director of Development at Children Incorporated, meaning she’s basically a media correspondent who gets to share the stories of incredible children all around the world who are given a chance to succeed and thrive in spite of the circumstances they’re born into.   “A toast to generosity – because I really believe that when we give back to others, our lives become more fulfilling!” –Shelley Callahan   By providing food, clothing, healthcare, and education to tens of thousands of children across 23 countries, the people who work for and support Children Incorporated provide kids in need with the opportunities that everyone deserves to grow and be successful. Because when children aren't given access to things like food and water, they aren’t able to get an education and their chances to succeed quickly plummet.   Want to change a life? You can sponsor children all around the world by going to https://dms.childrenincorporated.org/Donor/CISponsorChild.aspx.   “We might not be able to change the world... but doing nothing is not an option.” –Shelley Callahan   We also discuss: The programs that Children Incorporated offers globally Huge issues with access to food and water, even in the U.S. Shelley’s not-quite-identical twin, Erin... because of the tattoos! How just a small amount of help can make a tremendous difference Shelley’s incredible journey before joining Children Incorporated Founding Books on Wheels Creating a world worth living in Why sharing stories about our cultures and lives is so important Shelley’s inspiration for writing The House of Life The impact you make when you sponsor a child with Children Incorporated What’s next for Shelley & Children Incorporated   Resources: Learn more at childrenincorporated.org Sponsor a child: dms.childrenincorporated.org/Donor/CISponsorChild.aspx Connect with Shelly: shelleybriggscallahan.com | Instagram | Facebook Read: The House of Life by Shelley Briggs Callahan   Shelley Callahan’s Bio: Shelley Callahan, Director of Development at Children Incorporated, started her career in the non-profit sector in 2006 when she co-founded Books on Wheels, which provided free books to children in low-income neighborhoods across the U.S. She then expanded her work in the humanitarian sector by working with international aid organizations, taking her to Colombia to dig wells, Haiti to manage medical teams, and Nepal and Uganda to provide clean water solutions to indigenous populations living in poverty. Through her work with Children Incorporated, Callahan had helped thousands of impoverished children in Asian countries such India as Sri Lanka, Africa, Latin America, and the United States.   Since 1964, Children Incorporated has extended its reach to over 250,000 children across 23 countries through programs and outreach projects. Connecting individual donors to specific in need through their sponsorship program, Children Incorporated provides impoverished children with basic needs such as food, clothing, and educational support in an effort to break the cycle of poverty and offer children a chance at a brighter future.   Children Incorporated relies on our donors and individual sponsors to provide opportunities to children around the world. Sponsorship provides an underprivileged child with basic necessities such as food, clothing, healthcare and education. Just Forking Around is produced by Podcast Masters
#086 - Gino Campagna: Raising the Food IQ of American Families
For over 15 years, Chef Gino Campagna has made it his personal mission to raise kids’ food IQs and help fight childhood obesity, and he has a forking awesome philosophy that helps him tackle this much-needed task: if kids are involved in their food choices and preparations – and having fun! – they’ll be more motivated to try new and nutritious foods.   Chef Campagna has created, gotten involved with, or been featured on things like Disney Channel’s Gino’s Kitchen, Italy’s top-rated morning cooking show la Prova del Cuoco, Kitchendaily.com’s Kitchen Kids, NBC’s Garden Party, and Jamie Oliver’s Food Revolution. Chef Campagna also released a cookbook, Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook – because ANY kid can cook! But this isn’t just for kids; the food is forking delicious and any adult is lucky to have the opportunity to cook and eat them.   “A toast to raising the Food IQ of American Families!” –Gino Campagna   Just before this episode, Chef Campagna returned from a huge event in Italy called Rural.IT – and let me tell you, this event is nothing less than spectacular. The farmers and ranchers of Emilia-Romagna, Liguria, and Tuscany are committed to recovering and protecting ancient plant varieties that have been abandoned for decades and are close to extinction.   Supporters of this event help farmers grow crops that may not be economically viable to preserve the agriculture diversity and heritage of the area, then they get together to cook and sell their harvest to recoup that initial investment. This is such an important area of historical archiving that few people ever think of when they’re eating their meals, but that’s not all – it also prevents biodiversity loss, which is critical and equally overlooked! Although all the different species of tomato may not seem important to us, each species has an important role to play in environmental sustainability.   We also discuss: The Campagna dinner table; a mouthwatering trip down memory lane The approachability of Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook How Gino makes food fun Putting a premium on ingredients Where Gino’s passion for helping children came from Gino’s experience on the A&E show Born This Way Breaking a world record at Rural.IT A deep dive into what keystone species are and why one particular species of tomato is so important (and why it’s in danger of disappearing) Translating the mindset of Rural.IT to the United States A gross paradigm: food is medicine but now we take medicine to treat health problems caused by our food!   Gino’s Mother’s Fresh Pasta Recipe Ingredients: flour and eggs Directions: Combine 100g of flour for every egg (or, to simplify, one cup of flour, one egg, and one yolk)   Watch Chef Gino’s Pasta Making Class for more!   Resources: Learn more at chefgino.club Connect with Chef Gino: Instagram | Facebook | Twitter Read: Chef Gino's Taste Test Challenge: 100+ Winning Recipes That Any Kid Can Cook   Chef Gino Campagna’s Bio: There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in Italy, Gino is a native of Parma, in a region that Forbes magazine describes as "Italy's Greatest Gastronomic Treasure.” Parma is where the famous cheese, Parmigiano-Reggiano, is made, and ditto for everyone’s favorite deluxe ham, Prosciutto di Parma. It is also home to two of Europe’s largest food producers, agri-giant Parmalat and Barilla, the pasta and sauce king. Every two years CIBUS, the largest food convention in Europe takes place in this wonderful city and Parma is the official capital of food in the European market. Growing up in Parma, Gino's food IQ was raised by the finest ingredients and refined by the rich local culinary traditions.   Chef Gino's mom was not only a wonderful home cook who taught Gino the basics of Italian cooking but she was also the chef at the nursery school Gino attended as a child and where he also worked after he received his teaching degree for early education at the Istituto Magistrale San Vitale in Parma. Cooking for an Italian school is like cooking for the finest restaurant, as Italians pride themselves in making sure that their children receive ONLY the best when it comes to food. It's easy to see why fighting for better cafeteria food in the USA, thanks to Gino's mom, is in his DNA. As he was working as an educator in Italy for more than 10 years, Gino still found time to work in local Cafes and became the to-go guy for dinner parties when he moved for 2 years to London while working for the International Coffee organization. In the mid-nineties, as Gino arrived in Los Angeles, a city he now calls home, he immediately noticed that American children lacked the sophistication of their Italian counterparts when it came to food. At that time, Americans seemed content to feed kids a steady diet of hamburgers, chicken nuggets, pizza and grilled cheese sandwiches. Gino started teaching cooking classes for children at Creative Space Hollywood and Storyopolis in Beverly Hills. Both places were very popular in the entertainment community, so it's no surprise that when Gino produced a pilot for a cooking show for children it immediately was picked up by the Disney Channel. Gino's Kitchen, a series of interstitials aimed at teaching kids a creative and engaging attitude towards food (an attitude that is Chef Gino's trademark style) aired on Disney channel for a year and became a revolutionary show way ahead of its time. In a time where celebrity chefs, stay-at-home parents, failed caterers all jumped on the bandwagon of kids and food, Chef Gino is proud of being first and foremost a teacher with a long successful career in early education. The opposite of a Laboratory-based method, Chef Gino's method is based on the creation of enthusiasm and engagements as Chef Gino knows very well the lessons kids learn best are the ones taught through fun and play. Just Forking Around is produced by Podcast Masters
#080 - Matthew Mabel: Helping Restaurateurs Be as Good to Themselves as They are to Their Customers
Matthew Mabel is the president and organizational development team leader of Surrender, a boutique restaurant consulting firm that helps restaurateurs run successful businesses and live happy lives.   “Why aren’t restaurateurs as good to themselves as they are to their guests?” –Matthew Mabel   If you’d ask Matthew what a successful business was back in 1991, when he started Surrender, he probably would have had some numbers and metrics, possibly even a graph. But today he has a new barometer for success: happy and loyal guests, happy and fulfilled employees, and ownership that can live a flexible life that has everything they need so that they can enjoy the rewards of their success.   And let me tell you, as someone who worked in the restaurant biz for years, self-care is not often your highest priority – but it should be! And when restaurateurs work with Matthew, they really are working on themselves just as much (if not more) than they are working on their businesses, and in the end, they’re collaborating to make the industry a better place for everyone.   “My life’s work has been advising owners of independent, successful, multi-unit restaurant companies, improving their businesses and their lives – because I think it’s important to do both simultaneously.” –Matthew Mabel   We also discuss: The 4 secrets of great restaurant ownership Restaurants are a reflection of how the owner shows up Balancing change with consistency We’re really in the branding business, not the restaurant business Why we need to be aware of the difference between a guest and someone in the restaurant biz Choosing the right location Systemizing your restaurant culture The definition of restaurant culture Operating a food truck as a brand extension The recipe for a happy & successful restaurateur   Resources: Learn more at surrender.biz Connect with Matthew: Facebook | Twitter | LinkedIn Read Matthew’s blog post: “Four Secrets of Restaurant Ownership”   Matthew Mabel’s Bio: Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting.   “At Surrender, I function at my greatest capacity by serving others,” Mabel said. “We open up possibilities for people and create value in our client companies. As a result, we have established wonderful relationships with our clients.”   As a restaurant industry analyst, Mabel has been quoted extensively in the media about both industry and management issues. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.   He is a Trustee of the Texas Restaurant Association Education Foundation, where he serves on the Executive Committee and is Chairman of the Restaurant Education Committee.  He has served on the Board of Directors and Executive Committee of the Greater Dallas Restaurant Association (GDRA). In 2003, he received the association’s President’s Award to recognize work he performed in organizational development as part of the GDRA’s launch of a major regional culinary and restaurant management education initiative. That initiative has resulted in 75 Texas Pro Start Programs, providing culinary and restaurant management education in High Schools around North Texas.   Mabel is an experienced and talented entrepreneur, teacher, leader and communicator, who has started companies from scratch and re-invented existing business from within. Each step of his career has contributed to his ability to help others grow their businesses while having personal freedom and flexibility.   Mabel’s forthcoming book, Beyond Business, communicates techniques used by Surrender to improve companies, careers, and lives. It includes many success stories about Surrender’s work with various clients. Read a sample chapter.   Modern Luxury featured Mabel and his career from concert promoter to connoisseur and advisor. The award-winning publication presents a monthly search for the finest in fashion, dining, entertainment, and travel. Read the article. Just Forking Around is produced by Podcast Masters
#072 - Matt Eisenacher: How Piada Italian Street Food Defies Fast-Casual Expectations
Today we start our show off with a toast to breakfast for lunch – one of the delicious concepts that Columbus-based Piada Italian Street Food is experimenting with right now.   Our guest, Matt Eisenacher, is the Chief Concept Officer for Piada Italian Street Food. It’s a great title, and it means he oversees the branding, marketing, IT, and business development efforts as the restaurant expands nationwide. Matt joined Piada in 2013, when they had 16 restaurants open, and has overseen a LOT of growth already. PIada now operates 42 locations across 7 states, offering a healthy and convenient option for today’s hectic world.   Piada’s fast-casual, Italian-inspired concept is perhaps best represented by its namesake dish: the piada, a thin Italian flatbread (cooked on a stone right in front of you) wrapped around the same delicious meats, herbs, cheeses, and vegetables you might get from the most popular food carts and corner markets in Rimini, Italy.   “People aren’t buying food – they’re buying an experience, they’re buying the person.” –Matt Eisenacher We also discuss: What is the Piada concept? Scaling a company Leveraging technology to improve the guest experience Crafting the guest’s journey The peasant food that inspired the piada Working in a test kitchen A day in the life of Matt Eisenacher Building a culture of decentralization Testing the concept in different markets How a profit-sharing plan gives the local chefs and partners running each restaurant ownership Learning how to introduce your menu to customers Resources: Check out mypiada.com Follow Piada on Instagram: @piadaitalianstreetfood Connect with Matt: Twitter | LinkedIn Matt Eisenacher’s Bio: Matt Eisenacher is currently the Chief Concept Officer for Piada Italian Street Food based in Columbus, Ohio.  Piada is an upscale, Italian inspired fast casual eatery serving a Chef driven menu in a fast, high energy setting.  Matt is responsible for the branding, marketing, IT and business development efforts as the concept expands nationwide.  He joined Piada in 2013 at 16 units and has helped grow the brand to 42 units across Ohio, Indiana, Michigan, Pennsylvania, Texas and Minnesota.   Prior to joining Piada, Matt spent 12+ years in the Consumer-Packaged Goods industry across a variety of food & nutrition brands working for Nestle USA, PricewaterhouseCoopers LLP and Abbott Nutrition.  Matt received a Bachelor's degree in Finance and Management from Ohio University and his MBA, specializing in Marketing, from The Ohio State University. Just Forking Around is produced by Podcast Masters
#016 Kelly Roach: Think Big, Act Big, Chase Your Dreams
This week, we raise a glass to big dreams and even bigger ideas toward reaching those dreams! Where are your dreams today? Do you feel stuck behind a desk? Or maybe you want to follow your dreams, but don’t even know where to begin? For so many of us, we can think big but don’t know the steps to take to act big. This week, we sit down with Kelly Roach, host of Unstoppable Success Radio and CEO of Kelly Roach Coaching. Kelly has walked a unique path to her dreams that stems from her deep compassion for humanity. After first starting out as an NFL cheerleader and then climbing high and fast in the corporate world, Kelly noticed that she wanted more out of life than a high profile career. She discovered within herself core values where she defined success and determined to help others find core values of their own. “Starting and growing your own business challenges you in ways nothing ever does.” - Kelly Roach Listen this week as Kelly imparts her wisdom and helpful strategies to help you chase your dreams. Kelly shares her journey through life’s twists and turns, how success wasn’t what she thought it would be. Kelly shares her 3 Core Values What was it that Kelly did so well? She can help people grow their business! Guiding Principles for coaching: perspective through gratitude, courage, worthiness How to gain mastery when you begin from very little. Worthiness is a universal struggle. Learn how Kelly encourages her clients to feel worthy. Dreams are there for a reason. What are Kelly’s Rituals and Mantras to help you achieve your dreams? Focus on congruency as a core commitment to yourself. Kelly shows us just how to work towards our goals. Resources: Kelly's Website: www.kellyroachcoaching.com/ Get Kelly's Free Automation Secrets: text “automatereport” to 44222 Kelly's Podcast   Don't forget to submit your answer for today's question! We are giving away some great prizes and it's easy to win! You can't win if you don't enter! Today's sponsor: Renew Juicery We love Renew Juicery's products because we use them all the time! Get 10% off your next order by using the code: JUSTFORKINGAROUND at checkout! Don't miss their Renew Pantry Line - one of our favorite things is the Pearl Power! It's amazing! Go to www.renewjuicery.com and get your 10% off today!
#015 Tapping into Your Unstoppable Power with Eric Cacciatore of Restaurant Unstoppable
Restaurants are powerful things. They are places we gather and enjoy one another’s company. We can savor new foods and relive memories through favorite dishes. They can teach us how to think, how to eat, and how to dream. The people who run them are an unstoppable power in and of themselves, and that network is growing and changing with the times. However, for many restaurateurs, the road can seem long and lonely. How can they tap into that unstoppable force of power without someone there to go along with them? Enter Eric Cacciatore. Eric has been running the Podcast “Restaurant Unstoppable” for about four years and over 300 episodes. Eric Cacciatore is a master of the interview, talking with everyone from chefs to restaurant owners to behind-the-scenes geniuses who make the restaurant an experience. Eric has a passion for the industry and a desire to help others by connecting them with a wider community. In this week’s episode of “Just Forking Around,” Eric shares his own brand of genius capable of inspiring others and, quite frankly, changing the world. Show Highlights: A good interview comes from genuine interest and curiosity. Eric’s journey from aviation to the hospitality industry. Lessons learned from a memorable interview gone wrong. Behind the scenes look at making the “Restaurant Unstoppable” podcast. Ways the podcast has changed over 300 episodes. Eric’s idea of a great restaurant experience. Our society’s loss of the human experience. Technology and the restaurant business. How podcasting has impacted the lives of other people. Eric Cacciatore's goal: change the world. Links: Eric's Website: www.restaurantunstoppable.com Eric Recommends: The Lean Startup by Eric Ries   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements. I am excited to offer you all a 15% discount off your entire order. Use JustForkingAround at checkout to receive that 15% discount, forking awesome! Enjoy! Check out Ora Organic Here Don't forget to submit your answer for today's question! We are giving away some great prizes and it's easy to win! You can't win if you don't enter! Today's sponsor: Renew Juicery We love Renew Juicery's products because we use them all the time! Get 10% off your next order by using the code: JUSTFORKINGAROUND at checkout! Don't miss their Renew Pantry Line - one of our favorite things is the Pearl Power! It's amazing! Go to www.renewjuicery.com and get your 10% off today!
#017 Linda Mark: The Farmer’s Market Fairy You Wish You Had
What could be better than a long, leisurely stroll through one of California’s best Farmer’s Markets? Bursting with color, life, and the best produce of the season, the Farmer’s Market is the right place to buy local and fresh food fit for your finest dishes. However…finding exactly what you want at the Market can be time consuming and unpredictable. Our lives are busy enough as it is! How could we get those quality ingredients we crave without spending the time? Like a wish come true, the L.A. area has it’s own Farmer’s Market Fairy. Linda Mark is a Farmer’s Market guru and a lover of purple Brussels sprouts and pink lemons. Her love for the Market led to developing her own business where she takes the freshest local produce from the farmers to your door. This week, we sat down together over a bowl of divine cherries to discuss the ins and outs of the Farmer’s Market to know precisely what gives this Fairy her magic!   Show Highlights: The Fairy herself shares her process for getting farmers market produce to your door. Linda shares her knowledge of seasonal produce, including delectable cherry varieties. How FMF is a different model than a meal kit delivery service. Generating the List for Linda’s shopping adventures. Unpacking the definition of “local.” Spotting the Farmer’s Market “cheaters.” We Grow What We Sell contract. Organic vs. non-organic produce. Having a relationship with the farmers that changes the game. The different difficulties of selling at a Farmer’s Market. How trends in the culinary world affect what Farmers grow and bring to the market. Linda shares some of her favorite clients and chefs, and a few great Market stories too! A few Market tips and trips of the trade. Links Farmer's Market Fairy Website @FarmersMarketFairy on Instagram 
#018 Chris Luecke: Raising a Glass to the Pubcast Worldwide
This world was meant to be explored. Wouldn’t you agree? There is something about the food we eat, the drinks we drink, and the places we go to get them that speaks loudly to the human experience. What better place to have a conversation about life and passion than over a couple of beers at a great local joint? This week’s guest thought that might just make an excellent podcast, and he did it! Chris Luecke is a podcaster, punk-rocker, engineer, and adventurer. Those might seem like wildly unrelated job descriptions, but Chris has managed to find a way to combine his love of beer, music, creativity, and engineering and turn into something truly great. Chris is behind the truly wonderful “Pubcast Worldwide,” and he sure knows a thing or two about having a vision and seeing it through. Join me this week as we raise a glass to new adventures, inspiring life stories, and excellent beer. “I’ve been able to have some fun adventures as a part of my side hustle…and now I’ve been able to find some ways to bring them together.”  - Chris Luecke   Show Highlights: Chris digs deep into his Midwestern roots to share how he came by his sense of adventure and love of beer. From St. Louis to Milwaukee to Houston to San Francisco! Snapshots of life in each of these vibrant cities. Manufacturing Happy Hour video series—Chris Luecke is adding value and knowledge of technology over, what else, but beer! Chris’s love of Punk Rock and it’s motivational effects on his daily life. Learn how the Pubcast was born. Breaking down podcast barriers. Chris shares how he got to do a stint as a bartender. What’s up next for Christ and Pubcast? Listen and find out! Connect with Chris: Check out Pubcast Worldwide  @pubcastworldwide on Instagram 
#064 - Rima Danielle Jomaa: The Jungle Girl & The Vegan Lifestyle | Forking Around Costa Rica
Today our guest leads us in a toast to meeting new people, the beautiful jungle atmosphere, and being able to do what we love and connect with people. It was the perfect toast to kick off my very first conversation with Rima Danielle Jomaa, AKA Rima the Jungle Girl.   Rima is an entrepreneur, licensed marriage counselor, and vegan lifestyle advocate. She’s really incorporated an incredible brand and lifestyle, inspiring and activating others to reclaim their health, happiness, and freedom through her podcast, coaching, retreats, and more.   “I’m a vegan simply because I want my actions and my words to align with my morals and ethics – that’s really all it’s about. It’s the best way that I’ve found to extend the compassion and love that I preach about and want for myself to all living creatures.” –Rima the Jungle Girl We also discuss: Doing what needs to be done to live a life that you love Earthlings, the documentary that changed Rima’s perspective on eating animals The difference between plant-based and vegan Managing vegan popups Yoga being helpful… but painful! Rima’s retreats The Gottman certification The 7 principles of making a marriage work The story behind “Rima the Jungle Girl” Working without relying on technology Watching & writing stand-up comedy Perceived problems The secret “MargaRima” recipe Resources: Check out RimaTheJungleGirl.com Connect with Rima: Instagram | Facebook | Twitter Follow Debi’s Costa Rican adventure on Facebook: facebook.com/debi.saltzberg Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Rima’s Bio: Rima is an entrepreneur, psychotherapist, vegan lifestyle advocate & yoga teacher from LA. She hosts the "The Rima the Jungle Girl" podcast from her jungle house in Santa Teresa, Costa Rica, where she lives the life of her dreams every single day. She hosts adventure, healing, and couples retreats around Costa Rica. You can find her at www.rimathejunglegirl.com or on Instagram @rima_danielle. Just Forking Around is produced by Podcast Masters
#031 – Matthew Biancaniello: Crafting the Biodynamic Mixology Philosophy Behind Eat Your Drink
Matthew Biancaniello is an absolutely inspiring self-made individual – he wrote Eat Your Drink: Culinary Cocktails (and has a second book on the way), hosted the Good Spirits TV series, and has traveled around the world making unique cocktails with unfamiliar ingredients… and he’s only been a mixologist for about seven years!   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     I met Matthew during an incredible AirBnB Experience called Sea to Fork, hosted by previous guest Nicole Landers (check out episode 19 if you haven’t already), and I immediately fell in love with his forking awesome mixology philosophy. Matthew actually hosts his own amazing AirBnB experience, too, which highlights our mutual love of biodynamics! You get to go foraging in Malibu for herbs and other plants, harvest them, and then craft cocktails using your natural bounty. We also discuss: Big family dinners full of delicious Greek food Cooking with fresh ingredients from a very young age How Matthew started bartending (and lost money buying better ingredients out of pocket) How a family history of alcoholism influences the way he makes cocktails Matthew’s mixology philosophy How he marries new flavors with old ingredients Why he got rid of his menu How Matthew makes every dining experience a journey Combining the alcohol world and food world How Matthew’s upcoming book reflects his future, and his first book reflects where he’s been Being more specific with our intentions Resources: Connect with Matthew: Website | Instagram | Facebook Sign up for Matthew’s AirBnB experience Read Eat Your Drink: Culinary Cocktails “Eat Your Drink with Modern Mixologist Matthew Biancaniello” by Carole Dixon
#025 – Moe Girton of Gossip Grill: Community Creator for a Cause
This week, I toast the innovators and pioneers in the food world who not only serve amazing food and drinks but also serve their community. Food is such a great thing to rally around, isn’t it? We all have to eat, and we all want to have a good time with the people we care about the most. So what better way to celebrate and serve a cause we care about than with a good meal in an even better place? That is exactly what my guest, Moe Girton, did with her Gossip Grill. “My ‘secret sauce’ is respect. I treat my employees like gold, and they treat the guests like gold.” - Moe Girton  Moe came to San Diego in 1999 and started her career in the Restaurant/Bar industry in 2000.  She started working with Mo's Universe in 2004 in which she quickly became known for her cocktails, flair and her ability to connect. Moe Girton opened Gossip Grill in 2009 with fellow business owners from Mo's Universe. Gossip Grill would become California's top Women's bar and one of the best in the country.  With her staff, she has created a safe space for Women and the LGBTQ community.  Gossip has become not only a bar/restaurant/ nightclub but also a community center of sorts.  They offer their space and passion to raise much-needed funds for local non-profit groups supporting Women's needs and the LGBTQ community.  Moe has always taken a stand for equality and LGBTQ rights and continues to fight for her community. You cannot help but be inspired by Moe’s community-first mindset and passion for food. Listen on, friends! The Women’s bar has grown! Listen to see how. Empowering women through authentic conversations and respectful attitudes. Changing names and pipe dreams—Moe’s goal manifestation is one wild trip. Moe’s innovative ways to keep the energy up! Developing coaching skills takes hard work and presence. Helping the staff to get rid of all the negative energy with helpful tools. Ways that Gossip has become home for so many. Challenges come up as Gossip tries to create a safe space for women. Find out more about Moe and the Gossip Grill online! http://thegossipgrill.com/ This Week's Sponsor: This week’s podcast is brought to you by our sponsor, Ora Organics. I found them on Shark Tank and love their products! So I can't recommend them enough. I love the green powder and the protein powders! You can get 15% off your entire order by using the promo code JUST FORKING AROUND and enjoy your Ora Organics products! https://www.ora.organic/justforkingaround  
#053 – Lacie Thornton: Distiller, Scientist, & Bada**
Lacie Thornton is our fourth badass female distiller in three episodes, and she knows a thing or two about both sharks and booze!! Lacie is one of two distillers at Grand Traverse Distillery, where she is responsible for the production of vodka, gin, rum, bourbon, and rye whiskey at Michigan's first Craft Certified Grain-to-Bottle distillery. They’re a small company, but they produce more booze than any other distiller in the state of Michigan! In a former life, Lacie was a scientist working with the U.S. Fish and Wildlife Service. Although she’s no longer dealing with marine wildlife, she’s still a scientist through and through. Because, if you think about it, a distillery is really just a giant lab (where you CAN taste your experiments)!! We also discuss: The Depression-era still they’re using at Grand Traverse Distillery How Traverse became one of the first craft distilleries in the country The science (and alchemy) behind the distillation process Sourcing local ingredients Lacie’s daily routine at the distillery How you can taste these delicious spirits The similarities between marine biology and distillation Becoming a distiller Creating more opportunities for women in the spirits industry Resources: Learn more about Grand Traverse Distillery Connect with Lacie on LinkedIn Check out Ladies of American Distilleries Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Want to join Debi for some LA Food Adventures? Starting 4/13/18, Debi will be hosting food tours every Friday & Saturday!! Get in touch at justforkingaround.net/contact to learn more & sign up. Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Lacie Thornton’s Bio: Lacie was raised in Northern Michigan, where home was off a dirt road surrounded by state forestland. It was there that her curiosity was nurtured between a creek and the woods, in the elk capital of the state. Following a B.A. in biology from Albion College, she moved to Florida to intern with Mote Marine Laboratory then later earn a biology M.S. in coastal zone management from Nova Southeastern University. She then worked in the field for the U.S. Fish and Wildlife Service in Maryland before changing focus and returning to Northern Michigan to be a distiller. Since 2016, Lacie has been distilling at Grand Traverse Distillery of Traverse City, Michigan producing some of the nation’s most acclaimed spirits, ranging across vodka, whiskey, gin & rum. Production & Development for Just Forking Around by Podcast Masters
#055 – Pia Carusone: Politics & Bourbon in Republic Restoratives Distillery
Pia Carusone, with her co-founder Rachel Gardner, opened Republic Restoratives Distillery in May 2016 – the only crowd-funded distillery in the country and the first women-owned distillery in D.C.   So how did Pia get to be the owner of a distillery in our nation’s capital? Hold onto something, because this story is full of emotion, determination, calculation, cheer, and inspiration.   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at LAFoodAdventures.com.   We also discuss: The Carusone household Pia’s time on the Hill, including being Chief of Staff to former Rep. Gabby Giffords The challenges of opening a distillery in Washington, D.C. Crowd funding a distillery using Indiegogo Why they chose the name “Republic Restoratives Distillery” Changing laws in D.C. Aging whiskey in a puncheon cask Pia’s flagship vodka and its unique bottle Keeping price in mind when creating their products The history behind their newest product, Chapman’s Apple Brandy Resources: Learn more at republicrestoratives.com Connect with Republic Restoratives: Instagram | Facebook Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Just Forking Around is produced by Podcast Masters
#002 Dreaming Big with Restauranteur Marie Petulla – Just Forking Around 002
Marie Petulla, owner of Union Pasadena and Knead and Co. joins Debi to discuss her rise to restauranteur and the highs and lows and running restaurants in LA. You can find more about her restaurants at the links below or if you’d like to contact Marie directly shoot her an email at marie@kphospitalitygroup.com Marie and Debi discuss pay scales and management styles as well as crummy software and first tattoos. UnionPasadena.com Kneadpasta.com 317 South Broadway Los Angeles, CA
#009 The Truths about Perimenopause and Menopause with Ellen Dolgen
This episode is AWESOME! And important for women, of course, but also for the men who love them to better understand the phases and stages women progress through and how to better support them during those stages. To call Ellen a women’s advocate seems too small. She’s made it her mission to empower women to be their own health advocate and not only better survive, but thrive in these stages of life. Debi and Ellen focus in on the topics of menopause and perimenopause, the periods of transition to and process of losing fertility that literally half of the population will go through eventually, if (as Ellen says) they’re “lucky enough to go through the aging process”. For something that half the population experiences and that will affect them for decades of their lives, it’s a topic that society at large and even women specifically, don’t talk about enough. Ellen and Debi particularly focus on the connection between “diet” or more accurately, nutrition and the perimenopause/menopause cycle. Ellen outlines her personal philosophy of food through the aging process. Contact Ellen at http://ellendolgen.com The Average age of menopause is 51 Until a woman has been without a period for 12 consecutive months, she can still conceive. THAT’s where surprise babies come from! The 6-10 years of transition before menopause is called perimenopause and can start in your late 30’s lack of energy, exhaustion, hair loss, migraines, heart palpations, weight gain, aches and pains are all just some of the lesser known symptoms of menopause that can begin to affect women in this transitional period “A Singing Uterus Explains Menopause and Perimenopause” https://youtu.be/W4TMJ7xyeaE If you don’t understand what perimenopause is you can’t take control of your own fertility. Get YOUR copy of the FREE ebook, Menopause Mondays: The Girlfriend’s Guide to Surviving and Thriving During Perimenopause and Menopause by Ellen and Jack Dolgen http://ellendolgen.com/menopause-book/ “A Diet” is something you go on and off, and that is never good for the body in Ellen’s experience The other habit many women have of denying themselves particular foods often leads to preoccupation with that food as well as a life that feels “restrictive” or less full Instead of a diet, Ellen suggests two basic steps to combat the aging process and your slowing metabolism: work to increase your metabolism and changing what you eat “a little” “Take Your Vagina to the Gym” http://ellendolgen.com/2017/02/take-your-vagina-to-the-gym/ Ways to boost metabolism: Walk, ride a bike, some form of aerobic exercise for 30 minutes a day Weight bearing exercises are excellent at metabolism boosting too, even body weight exercises or small weights repetitively used Increasing fruit and vegetable intake and decreasing the amount of processed and packaged foods you eat will help mitigate much of slowing metabolism as well Above all else, avoid “fake” sugars. High Fructose is not your friend! Can You Ease Menopausal Symptoms With Food? http://ellendolgen.com/2016/10/can-you-ease-menopausal-symptoms-with-food/ Reduced estrogen levels (a symptom of menopause) do cause your cells to retain fat. So, no, it’s not just in your head Ellen’s blog on Hormone Therapy: http://ellendolgen.com/2017/03/got-menopause-and-afraid-of-hormone-therapy/ Three things to remember when going through menopause: 1. You’re not alone 2. Trust how you feel 3. Reach out and get the help you deserve FREE! Ellen's Girlfriend Guide To Surviving and Thriving During Perimenopause and Menopause
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Podcast Details
Started
Mar 31st, 2017
Latest Episode
Dec 25th, 2018
Release Period
Weekly
No. of Episodes
100
Avg. Episode Length
About 1 hour
Explicit
Yes

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