My Food Job Rocks!
My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today. He connects the dots in the complex world of food, from farmers to ingredient manufacturers, to entrepreneurs and global players. The podcast explores all angles in the food industry with engaging conversations and impactful insights. It is a wealth of knowledge for anyone interested in food and is partnered with the Spoon Network to amplify its reach and impact.
Episodes
Adam Learns A Ton About Beef with Jess Pryles, Founder of Hardcore Carnivore and Author of Prime Cuts
ess Pryles is a live-fire cook, two-time cookbook author, TV host, and the founder of Hardcore Carnivore. She grew up in Melbourne, Australia, never trained as a chef, and dropped science classes as soon as she could. She got into barbecue because she loved how it tasted. That led her to Texas A&M's Beef 101 and Brisket Camp, and then to a graduate certificate in meat science from Iowa State.
In
AI in Food Marketing & Reinventing Imagination with Alicja Spaulding, Alicja Spaulding, Adjunct Professor at Saint Joseph University (and much more)
What happens when AI agents start doing the grocery shopping? Alicja Spaulding teaches what she describes as the world's first MBA and undergraduate curriculum in AI and food marketing at Saint Joseph's University. She has been watching technology upend industries since her early days in new media marketing at Universal Music Canada.
Adam and Alicja talk about building a portfolio career and why
Dig In: How AI is Affecting Hiring in The Food Industry and Advice for Young People Going Forward with Nicole Gallace, founder of FoodGrads
Adam sits down with Nicole Gallace, Talent Solutions Manager at FoodGrads and Careers in Food, who founded FoodGrads back in 2016 and has spent 20+ years recruiting across the food and beverage world. A decade after Nicole gave Adam his very first platform, the two reconnect for a wide-ranging, freeform conversation about how much has changed — and what still matters.
They dig into the real state
The Food Scientist Who Founded a Biotech Company with Laura Katz, Founder and CEO of Helaina
What does it actually take to bring a human protein—one never before put into a human body orally—from a shared co-working lab to a partnership with the largest food company in the world? This week, Adam sits down with Laura Katz, founder and CEO of Helaina, the company making bioidentical human bioactive proteins, starting with its first commercialized product: a replica human lactoferrin sold un
Why Restaurants Live and Die By Their People with Christine Marvin, Founder of Columbine Hospitality
What does it actually take to build a restaurant that lasts and to scale it without burning out?
In this episode of My Food Job Rocks, Adam Yee sits down with Christin Marvin, CEO of Columbine Hospitality, who started as a 15-year-old line cook flipping enchiladas and went on to open 13 restaurants across concepts from speakeasy barbecue to casual French. Today she coaches multi-location restaura
What Adam Is Doing With His Life: An Interview with Nathan Schmidt on The CPG Level Up Podcast
An interview about my past career, present-day projects, and future insights
Check out Nathan Schmidt's website: https://progressusolutions.com/
The CPG Level Up Podcast: https://open.spotify.com/show/4rKQ00Gayuk2kIqERYWyTK
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My Food Job Rocks Every Other Week
Starting next week, we will do an episode twice a month.
But I'll still be on every week! Listen to the R&D Radio podcast on the Startup CPG podcast!
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Meat As a Technology with Bruce Friedrich, Author of MEAT, President and Founder of the Good Food Institute
Bruce Friedrich, president and founder of the Good Food Institute, joins the show to mark GFI's 10th anniversary and unpack a decade of building the plant-based and cultivated meat ecosystem.
Drawing on his acclaimed new book Meat (a Publishers Weekly Top 10 and Nature Top 5 science pick, praised by Jane Goodall, Nobel laureate Michael Kremer, and Kim Stanley Robinson), Bruce makes the case that
Launching Founders and Formulators: a cool event before IFT FIRST with Adam Yee and Daniel Scharff
Light bites and refreshments are included with your ticket; please indicate any dietary restrictions in your ticket order confirmation form.
Heads up, as always, we'll have VIPs in attendance as well!
Hey Chicago: Startup CPG is hosting our first-ever Founders & Formulators event!
Join us at the historic Palmer House Hotel for an afternoon of structured "speed-dating" with the top food scient
Dig In: How AI Saved Her Plant-based Cheese Business $250,000 Dollars with Kirsten Maitland Co-Owner at Rebel Cheese
Kirsten Maitland co-founded Rebel With Cheese out of necessity
— she went plant-based overnight, went looking for real artisanal vegan cheese,
and couldn’t find any. So she started making it herself, first in a wine
fridge, now in a full-scale cheese cave (the only vegan one of its kind,
designed with a 40-year dairy expert). The cave-aged brie takes two weeks to
make, gets touched by hand every s
Innovation Topics on Consumer, GLP-1, Ultraprocessed, and How We Are Currently Marketing Things with Suzanne Allers, Founding Partner at Untapped Innovations
Suzanne Allers built her career bridging two worlds most people never connect: P&G beauty product development and the fast-moving, low-margin world of food innovation. As a partner at Untapped Innovation Consulting, she's spent over 20 years helping brands translate consumer insight into product and product back into story.
In this episode, Suzanne breaks down why food consumers don't think in "p
Dig In: Beverage Science and Taste Modulation with Lauren Senne, Senior Application Scientist (and more) at Imbibe
Lauren Senne, Senior Manager of Applications and Taste Modulation at Imbibe, joins the show to demystify what flavorists actually do and why their work is one of the most fascinating fusions of art and science in our industry.
We dig into the realities of formulating beverages with high-protein, functional, and botanical ingredients, the difference between bitter blockers and maskers, and why sw
From Corporate to Fractional with Stephanie Zhuang, Founder of Title Brand Management
Stephanie Zhuang is the founder of Tidal Brand Management, a fractional marketing services firm specializing in startup CPG brands across food, beverage, and supplements. In this episode, we cover her journey from fine arts to corporate brand management at Johnson & Johnson, Kimberly-Clark, Vega, and Campbell’s — and what finally pushed her to go out on her own. Stephanie shares why CPG marketing
Dig In: How Digital Ads Work In Food with Mateusz Drela, Co-Founder of Retail Media IQ
Ever wonder why some food brands seem to blow up on Amazon or Instacart while others burn through their ad budget with nothing to show for it? In this episode, I sit down with Mat Drela, CEO and founder of Retail Media IQ, who has spent 17 years mastering performance marketing across thousands of campaigns.
We dig into the world of retail media the ads you see on Instacart, Amazon, and your favo
Building a Food Business in North Carolina with Becca Wright, Founder and CEO of Piedmont Pennies
Becca Wright, founder of Piedmont Pennies, joins the show to share how a grandmother’s cheese cracker recipe became a Southern specialty brand sold in 450+ stores across 47 states. She breaks down why specialty retail is the smartest launchpad for new food brands, how demoing reveals truths your spreadsheet never will, and the mindset shift that keeps founders steady through the highs and lows.
Dig In: Stories About Finance in Food with Abby June Richards, Fractional CFO at the CPG CFO
What does it really take to understand the numbers behind your CPG brand? This week, Adam sits down with Abby June Richards, founder and fractional CFO of The CPG CFO, to demystify the financial side of the consumer packaged goods world. Abby shares how she went from 20+ years in public accounting to building a thriving fractional CFO practice serving emerging CPG founders and why she'll never go
What Does It Take to Become Department Head? with Job Ubbink, Food Science Professor and Department Head at University of Minnesota
Dr. Job Ubbink is a professor and the head of the Department of Food Science and Nutrition at the University of Minnesota Twin Cities, with a career spanning Givaudan, Nestlé, his own consultancy, and Cal Poly before landing in the Twin Cities.
In this episode, we trace his unconventional path from chemistry and a Michelin-starred restaurant kitchen in the Netherlands to global R&D leadership an
Dig In: How The Heck Do I Use Claude? (And Other Useful AI Tools) with Grace Uvezian, VP of Marketing at Appetronix
Grace Uvezian is VP of Marketing at Appetronix, the company building fully autonomous robotic kitchens deployed in airports, universities, and stadiums including a live location at Columbus International Airport.
In this episode, we go deep on how Grace uses Claude, MCPs, and AI automation to run her marketing function, including how she generated $5M in PR value at Spice using Zapier, the exa
A New and Cool Way To Market Apples With Tenley Fitzgerald, VP of Marketing & Brand Strategy at Yes! Apples®
Tenley Fitzgerald, VP of Marketing & Brand Strategy at Yes! Apples®, joins the show to talk about turning a 100-year-old apple operation into a consumer-facing brand. From launching FreshDirect's social media to partnering with Bob's Burgers at Blue Apron, Tenley shares how brand collaborations unlock new audiences and why the apple category is ripe for disruption.
We dig into the challenges of
Dig In: Suing the United States Government with Ori Zohar, Co-CEO and Co-founder of Burlap and Barrel
Ori Zohar, co-founder of Burlap & Barrel, returns to discuss how his 10-year-old bootstrapped spice company is taking the U.S. government to court over tariffs they believe are illegal.
Ori shares the real financial impact tariffs have on small food businesses, why big food companies stay silent, and how Burlap & Barrel is channeling brand activism to fight for smallholder farmers worldwide. The
Lessons on a Sustainable Business and a Sustainable Life with Adam Hiner, Co-founder and CEO of Pacha
Adam Heiner, CEO and cofounder of Pacha, a sprouted buckwheat brand, shares his journey from the mortgage industry to founding the first hard kombucha brand (Boochcraft) and now running a sprouted buckwheat bakery with just two ingredients. We dive into contract farming with regenerative farmers, the hard lessons of scaling a beverage startup, and how to build an assembly-line mindset on the produ
Podcast Swap: Introducing R&D Radio on the Startup CPG Podcast Episodes with Daniel Scharff and Rachel Zemser
Adam Yee has a new podcast! Introducing R&D Radio, a segment where he interviews food scientists and how they help food brands on the Startup CPG podcast.
In this episode, we'll be sharing two episodes: one with Danile Scharff interviewing Adam and Adam interviewing Rachel Zemser along with some insights on podcasting in general.
Expect two podcast episodes every month and a newsletter. There's
How to Sell Your Food Product to Your Grandmother with Jess Haghani, CEO and Founder at Lucille
In this episode, Adam Yee interviews Jess Haghani, the founder and CEO of Lucille, a pioneering nutrition company dedicated to the often-overlooked senior demographic. Haghani shares how her grandmother’s health struggles inspired her to disrupt the clinical, "shameful" legacy shake market with an aspirational brand and a superior, clean-label product.
The conversation dives deep into the techni
Dig In: A Discussion with a Dietitian about Ultraprocessed Foods With Melissa Halas, MA, RDN, CDCES President of the non-UPF Program
In this episode, Adam sits down with Melissa, president of the non-UPF Program, to unpack the rise of ultra-processed foods and their links to metabolic disease, autoimmune conditions, colorectal cancer, and even depression. Melissa breaks down the Nova classification system, explains why "normal weight" doesn't mean metabolically healthy, and shares what it actually takes to reverse chronic disea
A Persistent Career and a Whole Lot of Wheat with Claudia Carter, Executive Director at The California Wheat Commission
Adam Yee sits down with Dr. Claudia Carter, the Executive Director of the California Wheat Commission and the California Grain Foundation. Claudia shares her fascinating journey from growing up in Ecuador with a passion for food engineering to becoming a specialized expert in cereal and grain science in the United States.
She provides unique insights into the "hidden" history of California as a
Dig In: How Great Data Can Uplift a Category with Caroline Cotto, Director of NECTAR
Adam interviews Caroline Cotto, the Director of NECTAR at Food System Innovations. They discuss Caroline's journey from Renewal Mill to her current role, the importance of sensory studies in the plant-based food industry, and the initiatives of Food System Innovations, including the Nectar Initiative and the Tasty Awards.
They also explore the integration of AI in food science, collaborations wi
Practical Advice on Building a Food Business: Innovation, Investment and Cash Flow with Jennifer Barney
Jennifer Barney shares her journey from being a stay-at-home mom making almond butter to becoming a CPG startup advisor. She discusses the challenges of starting her almond butter business, the importance of understanding cash flow, and the role of social media in marketing. Jennifer emphasizes the need for founders to be coachable and to build relationships in the food industry. She also provides
Dig In: Adam Asks for Tips On Graduate School with Veronica Hislop, Multimedia Specialist at FoodGrads and the host of That’s a Food Job!
Veronica Hislop shares her journey from undergraduate studies in chemistry to pursuing a PhD in food science at Toronto Metropolitan University. She discusses the challenges of research, the importance of literature reviews, and her experiences in publishing her work. Veronica also reflects on her aspirations for the future, the role of communication in the food industry, and the impact of AI on r
Cracking The Code On Rubisco, a Century-Old Puzzle in Plant Proteins with Ross Milne, CEO of Leaft Foods
Adam Yee interviews Ross Milne, CEO of Leaft Foods, discussing his background in engineering, his career journey, and the innovative work Leaft Foods is doing in the plant-based space, particularly focusing on the protein Rubisco. Ross shares insights on project management, the challenges of building factories globally, and the importance of planning in food production. He also discusses the uniqu
Dig In: What's Happening with Talent and Immigration? with Tamanna Ramesh, Founder of Spark Careers
Tamanna Ramesh, a commercial lead at the Coca-Cola Company, shares her journey from being a "foodie" in India to navigating the corporate landscapes of Fortune 100 giants like Kraft Heinz and Coca-Cola. She reveals her tactical approach to surviving corporate bureaucracy, including her methods for color-coding her calendar to reclaim focus time and her "Five Whys" strategy for career alignment. Ta
From Intern to President: Growing Up with Amy’s Kitchen with Paul Schiefer, President of Amy's Kitchen
Adam talks with Paul Schiefer, President of Amy’s Kitchen, about his remarkable journey from teenage intern to leading one of the most recognizable natural food brands in the country. Paul shares how Amy’s scaled from a family-driven startup into a national powerhouse without losing its commitment to organic ingredients, real cooking, and values-led decision making. He also discusses modernizing s
Dig In: How to Do TikTok Videos On Food Science with hydroxide, food scientist, dancer, and yapper
Adam Yee interviews Hydroxide, a food science content creator, who shares insights into her journey in food science, her experiences in the industry, and her approach to creating engaging content on platforms like TikTok.
They discuss the importance of storytelling in science communication, the challenges of navigating controversial topics, and the impact of content creation on personal growth
2026 Food Predictions from a Food Futurist with Mike Lee, Founder of the Future Market
Mike Lee, a food futurist and innovation expert, discusses his journey into the world of food trends and futurism. He shares insights on the importance of humility in predicting the future, the role of design thinking in food innovation, and the need for empathy beyond just the consumer perspective.
Mike also explores the concept of edutainment in food media, the intersection of art and food inn
Dig In: Real Food Talk with an IP Lawyer, with James R. Gourley, from Carstens, Allen, Gourley
Adam Yee interviews James Gourley, a partner at an intellectual property law firm specializing in the food industry. They discuss the importance of understanding intellectual property (IP) for entrepreneurs, the different types of IP, and the nuances of trademark and patent law. Gourley shares insights from his career, including the significance of writing in law, how to choose the right lawyer, a
The Celebrity of Water Activity: How to Make Technical Talk Engaging with Zachary Cartwright, Principal Food Scientist at AQUALAB by Adeniem
Adam Yee interviews Zachary Cartwright, a principal food scientist and sales engineer at AquaLab. They discuss the integration of AI in podcasting, the importance of science communication, and the nuances of water activity in food science.
Zachary shares his journey from biochemistry to food science, emphasizing the significance of effective communication and networking in career development. Th
Dig In: The Difference in Demographics of Raising Money in Silicon Valley, Memphis and Japan, and How to Change That, with Schyler Cole, Entrepreneur-in-Residence at Value Create
During my trip to Japan I met Schyler Cole and had a great talk with her so I decided to interview her. Her journey is very interesting!
Schyler Alexandra Cole is an Entrepreneur in Residence at Value
Create Ventures in Tokyo, building a revenue-based financing venture to fill funding gaps for SMEs and startups. Her journey into entrepreneurship began with food: while earning her BA in Economics
Food Service Insights with the Chief of Stuff with Alice Wistar Head of Growth and Strategy at Palate Insights
Adam sits down with Alice Wistar, Head of Growth & Strategy at Palate Insights, for a chat about her career, her role as Chief of Staff for startups, and some insights on food service. Alice shares how she accidentally fell into her dream career from pivoting from med school ambitions to vegan gastronomy in Peru, to a crash-course MBA at Black Sheep Foods during the plant-based boom.
They unpack
Dig In: Exploring Policy with Rachel Atcheson, Executive Director of Food Policy Pathways
Rachel Atcheson, the Executive Director of Food Policy Pathways, discusses her journey into food policy, the importance of understanding policy definitions, the role of data in shaping food policies, and the influence of lobbying. She shares insights on navigating government structures, implementing innovative programs, and building a career in food policy. Rachel emphasizes the need for collabora
How To Talk to Customers with Seth Waite, Partner at Schaefer
Seth Waite shares his unique journey from studying political science to becoming a partner at a biopsychology firm. He discusses the importance of understanding consumer behavior, the transition from law school to nonprofit work, and how these experiences shaped his approach to marketing. Seth emphasizes the significance of talking to customers, understanding their emotional needs, and using data
Dig In: Adam Delivers Some Hot Takes in Japan - an Interview with Satoshi Umino of Sustainable Food Asia
Satoshi Umino, CEO of Sustainable Food Asia interviewed me while I was in Japan at his office in front of a live audience. This podcast has been edited to remove the Japanese translation.
I chat about the following trends happening in the USA:
What's happening now: Protein, Tariffs, Labubu Economy
What's not happening now: Plant-based, Sustainability Initiatives, Regenerative
Trends that wil
On Leadership, Flavors, and Exploring New Mediums with Laurette Rondenet, CEO and Owner of Edlong Flavors
In this conversation, Laurette Rondenet, CEO of Edlong Flavors, shares her journey in the food industry, the challenges of running a family business, and the importance of mentorship and leadership. She discusses the evolution of Edlong, the significance of decision-making in business, and the dynamics of company culture. Laurette emphasizes the need for awareness in the food science field and the
Dig In: B2B Strategies Using Video with Tim Bradley, Co-founder of Tennant Video
In this conversation, Tim Bradley, founder of Pennant Video Company, discusses the significance of video marketing in the B2B sector, emphasizing the importance of mid-funnel content and the buyer's journey. He introduces the 'video marketing trifecta'—differentiation, demonstration, and validation—as essential components for effective video content. Tim also shares insights on overcoming camera s
Why My Food Job Rocks with Adam Yee, An Interview with Jaime Tulley from HeyDay Canning
In this conversation, Adam Yee shares his journey into food science, detailing his early influences, educational experiences, and the challenges he faced in the food industry.
He discusses the importance of networking, the role of AI in food science, and his entrepreneurial ventures, including product development and consulting work. Adam emphasizes the need for consistency and the value of star
Dig In: How to Put Magic and Leaderships in a Hospitality Program and in Life with Taylor Scott, Founder of Lead with Hospitality
Taylor Scott is a best-selling author, inspirational keynote speaker, and organizational development consultant. Through his books, workshops, keynotes, and licensed content, he inspires audiences at Fortune 500 companies, Universities, and community organizations nationwide to become their best, deliver their best, and experience the best life possible. Taylor leverages his personal experiences a
Product Developer Tips When Making Your Own Food Business with Caroline Lafleur, Founder of Bouquet Infusions
Caroline Lafleur shares her journey from studying biology to becoming a food scientist and entrepreneur. She discusses her experiences in product development competitions, her time at Mattson, and the challenges of transitioning to a startup. Caroline emphasizes the importance of understanding the target market, cross-disciplinary collaboration, and the role of branding in the food industry. She a
Dig In: What do NFL Players Eat? With Sebastian Zorn, Head Team Performance Dietitian for the LA Rams
In this conversation, Adam Yee interviews Sebastian Zorn, the head team performance dietitian for the Los Angeles Rams. They discuss Sebastian's journey into sports nutrition, his experiences at various colleges, and the unique challenges and opportunities in professional sports nutrition. Sebastian shares insights on the principles of sports nutrition, the impact of trends like NIL on college ath
How to Scale Frozen Mac and Cheese to 700+ Stores with Myles Powell, Founder of Myles Comfort Foods
In this conversation, Adam Yee interviews Myles Powell, CEO of Myles Comfort Foods, discussing his journey from corporate America to the food industry. Myles shares his experiences with product development, transitioning from barbecue sauces to frozen foods, and the challenges of scaling a CPG brand. He emphasizes the importance of clean labeling, navigating retail partnerships, and the impact of
Dig In: New Technologies to Reduce Animal Suffering with Lewis Bollard, Farm Animal Welfare Program Director at Open Philanthropy
Lewis Bollard, Programme Director for Farm Animal Welfare at Open Philanthropy, discusses the critical intersection of technology and advocacy in improving animal welfare. He highlights the alarming rise in chicken consumption and the inhumane conditions in factory farming.
Lewis emphasizes the importance of innovative solutions, such as In-ovo sexing technology, and the need for corporate respo
More Than Just on TV - Lessons on Business, Leadership and Philanthropy with Chef Robert Irvine
Chef Robert Irvine shares his journey from a young boy interested in cooking to a renowned chef and television personality. He discusses the leadership skills he gained from his military background and how they shaped his approach to managing teams in the culinary world. Robert emphasizes the importance of food as a vehicle for community building and healing, particularly for veterans. He also hig
Dig In: Asian American Brand Strategy In the Modern World with Vincent Kitirattagarn, founder of Sappan and Dang Foods
In this conversation, Adam Yee interviews Vincent, an Asian American food innovator and founder of Dang Foods. They discuss Vincent's journey from his educational background at Cornell to the inception of his company, which focuses on coconut chips. The conversation delves into the challenges of navigating the food industry, sourcing ingredients, and the importance of product strategy. Vincent sha
Punk Rock Food Scientist Revolutionizes Canned Beans with Jaime Tulley, Cofounder at HeyDay Canning Co
In this conversation, Jaime Tulley shares her journey from a background in food science and pre-med studies to becoming a co-founder and COO of Hey Day Canning Co.
She discusses her early experiences in the food industry, the challenges of launching a canned food brand, and the innovative approaches they are taking to revitalize the canned food aisle. Jaime emphasizes the importance of passion,
Dig In: Lessons Learned to Apply To Your Next Business with Jordan Buckner, Founder at Foodbevy
Jordan Buckner, founder and CEO of Foodbevy, shares his entrepreneurial journey, starting from his early ventures in the food industry to the challenges faced with his first company, T-Squares. He discusses the importance of product differentiation, the emotional toll of closing a business, and the transition to building Foodbevy as a community for emerging food brands. Jordan emphasizes the signi
How to Focus When You Can’t Focus: ADHD as a Founder and CEO with Dane Atkinson at ODEKO
Dane Atkinson is the Founder and CEO of Odeko, the operations partner helping independent coffee shops run and grow through smart software, next-day delivery, and a modern supply chain. Since launching Odeko in 2019, Dane has focused on giving small businesses enterprise-level tools, and he led the company through over $280M in funding to further scale that mission. Before Odeko, he served as CEO
Dig In: What We See, On Food Trends, Branding and Packaging with Fred Hart, founder of Hart Brands
Fred Hart is a brand consultant, creative director, and design strategist obsessed with building and studying CPG brands. Over the last decade, he's built a 30-person branding agency, transformed over 137 CPG brands, won an industry record 5 Designalytic Design Effectiveness Awards in the last five years, and been entrusted by visionary founders and Fortune 500 companies to craft strategic design
Making Science Easy with Great Marketing Campaigns with Matt Roszell at On The Ridge Communications
Matt Roszell is an award-winning storyteller and communications leader with 25+ years of experience across biotech, tech, food and consumer brands. He now consults with companies—from startups to industry leaders—on brand and media strategy, investor communications, crisis communications and employee culture.
He’s an expert in designing and delivering blockbuster branded media strategies that bre
Dig In: Honest Lessons Winding Down Haven's Kitchen with Alison Cayne
Alison Cayne shares her journey from urban planning to founding Haven's Kitchen, a cooking school that evolved into a consumer packaged goods brand. She discusses the challenges of navigating the food industry, the harsh realities of retail economics, and the impact of venture capital funding on food brands. Alison reflects on the lessons learned from shutting down Haven's Kitchen and emphasizes t
From Corn to Duckweed - The Insider’s Insight of The Ingredient Industry. New and Old with Yadu Dar, VP of Business Development at Plantible
In this episode, Adam chats with Yadu Dar about his career at Ingredion and his job at Plantible. They chat about the ingredient industry, how it has evolved since back in the day, and the challenges of working in a small less-than-a-decade old company versus a century old behemoth. Yadu gives great knowledge and insights in ingredient functionality as his team at Plantible explores the function o
Dig In: Cool Tools for Regulatory Work (Doing the Boring Stuff Better) with David Lennarz, President and Cofounder of Registrar Corp
In this conversation, David Lennarz, co-founder and president of Registrar Corp, shares his extensive experience in the food industry and the importance of FDA compliance. He discusses the challenges and complexities of navigating regulatory requirements, the impact of tariffs on importers, and the role of technology in ensuring food safety. David also provides insights into current trends in the
A Non-Profit That Inspires One Million Public School Students to Eat Healthy and Be Well with Nancy Easton, Cofounder of Wellness in the Schools
Nancy Easton, founder and executive director of Wellness in the Schools, discusses the importance of nutrition and wellness in schools, the challenges faced by food service directors, and the impact of community engagement and partnerships in promoting healthy eating among children.
She shares her journey in establishing Wellness in the Schools, emphasizing the need for scratch cooking and the r
Dig In: How Food Experts Work With Influencers with Felice Thorpe from Felice Foods
In this conversation, Felice Thorpe, founder of Felice Foods, shares her extensive experience in the food industry, particularly in dairy and cheese.
She discusses her approach to influencer marketing, the importance of brand positioning, and the unique challenges faced by both small and large food brands.
Felice emphasizes the significance of understanding consumer expectations and market tre
How to Survive Food Tech with Fun, Laughter, and Silliness with Rob Mulligan, Sensory Analyst at Spindrift Berverage
Adam and Robert Mulligan discuss Robert's journey in the food science industry, touching on his educational background, various roles in manufacturing, consulting, and product development, particularly at Keurig and Motif FoodWorks.
They explore the challenges and innovations in food tech, the importance of sensory analysis, and the impact of good coworkers on job satisfaction. Robert shares ins
Dig In: How This Small Business Is Dealing With Chinese Tariffs with Jia Liao, Founder of Hot Pot Queen
Jia Liao, founder of Hot Pot Queen, shares her journey of launching her food brand, which is rooted in her family's legacy. She discusses the challenges of manufacturing and shipping products from China to the U.S., including navigating tariffs and customs. Jia emphasizes the importance of authenticity in her products and the need for transparency in business operations.
She also shares her expe
It's Never a Linear Path with Jenny Du, SVP of Apeel Sciences
Jenny Du, SVP of operations and co-founder of Apeel Sciences, shares her journey from a high school chemistry enthusiast to a leader in food preservation technology.
She discusses her academic background in engineering chemistry, her research experiences, and the innovative solutions her team is developing to combat food waste. The conversation delves into the science behind their plant-based co
Dig In: CAPEX, OPEX and Building Manufacturing Plants with David Ziskind, Managing Partner at Mach Global Advisor
In this episode, Adam Yee interviews David Ziskind, managing partner at Mack Global Advisors, focusing on the intricacies of building food and beverage facilities. David shares his journey into the industry, emphasizing the importance of understanding facility infrastructure, sanitary design, and the differences between brownfield and greenfield projects.
The conversation delves into the finan
Growing Monkfruit in Watermelons – All About Plant Molecular Farming with Matt DiLeo, Vice President of R&D at Elo Life
In this conversation, Matt DiLeo, VP of R&D at LO Life Systems, discusses his journey in plant biotechnology, the importance of plant pathology, and the role of genetic engineering in food production.
He shares insights on the startup culture in biotechnology, the transition from academia to industry, and the innovative approaches ELO Life Systems is taking in molecular farming to produce natu
Dig In: What Keeps the Flavor Industry Up at Night with Alex Wendling, CEO of Custom Flavors
In this conversation, Adam and Alex Wendling delve into the intricacies of the flavor industry, exploring Alex's journey into flavor development, the art and science behind creating flavors, and the challenges of managing supply chains. They discuss the shift from traditional food products to supplements, the competitive landscape of flavor houses, and the increasing regulatory demands in the indu
Telling Bizarre Stories Through Food and Immersive Exploration with Andrew Zimmern, TV host of Wild Game
Join Adam Yee has he chats with Andrew Zimmern about his career, advice on trying new food and about his new show, Wild Game!
Adam then talks about his sabbatical and the food in 9 different countries.
Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef,writer and passionate global citizen. As the creator, executive producer and host of the Bizarre
Dig In: Peas and Tariffs a History with Nicole Atchison, CEO of PURIS Holdings
Nicole Atchison, CEO of Puris Holdings, shares her journey in the food industry, focusing on the evolution of Puris from a seed breeding company to a leader in pea protein production.
She discusses the importance of innovation in overcoming taste challenges associated with pea protein and delves into the complexities of the global supply chain and trade dynamics affecting the pea market. In this
Living a Life of Action and Good with Nick Cooney, Managing Partner of LeverVC and Author of What We Don't Do
Nick Cooney shares his journey from a journalism major to becoming a managing partner at Lever VC, discussing his diverse career in nonprofit work focused on animal advocacy and the transition to food technology.
He elaborates on the establishment of Lever VC and Lever Foundation, their missions, and the impact they aim to create in the food and agriculture sectors. Nick also addresses current t
Dig In: How to Approve Cultivated Fat with Saam Shahrokhi, CTO of Mission Barns
Saam Shahrokhi, CTO of Mission Barns, discusses the seven-year journey of creating cultivated fat products, particularly focusing on the challenges and successes of gaining FDA approval. He shares insights into the strategic decision to focus on fat over muscle in cultivated meat, the scientific processes involved, and the regulatory hurdles faced along the way. The conversation highlights the imp
How This CPG Company Uses AI to Make Food Products with Chaz Flexman, CEO and Cofounder at Starday Foods
In this conversation, Chaz Flexman, CEO and co-founder of Starday Foods, discusses the innovative use of AI technology in food product development, his career journey, the importance of supply chain management, and the dynamics of choosing co-founders. He emphasizes the significance of understanding consumer trends and the role of data in creating successful food products.
The discussion also to
Dig In: A Sensory Professor's Dream Lab with Dr. Amy Lammert, Professor at Cal Poly
Dr. Amy Lammert discusses her journey in the field of food science, focusing on sensory science and product development. She highlights the challenges of teaching product development in academia, the importance of collaboration between industry and education, and her personal experiences transitioning from industry roles to a professorship at Cal Poly.
We chat about the evolving nature of food s
Why John Madden's Grandson Did Food Science with Jack Madden, Graduate Student at Cal Poly San Luis Obispo
In this engaging conversation, Jack Madden shares his journey from being a graduate student at Cal Poly to discovering his passion for food science. He discusses the influence of his famous grandfather, John Madden, on his life and career choices, the importance of effective communication in both sports and science, and how he found his niche in the food industry. Jack also reflects on his experie
Dig In: Common Commercialization Pitfalls with Jamie Valenti-Jordan, Food Program Manager (among other things)
Jamie Valenti-Jordan shares his extensive experience in the food industry, discussing his journey from working in large corporations to founding his own consulting firm, Catapult. He emphasizes the importance of commercialization, investment strategies, and the challenges faced by startups in achieving profitability. Jamie also highlights the significance of innovative solutions in food production
From Animal Whey to Animal-Free Whey with Kyle Failla, Sales Director at Perfect Day
Adam and Kyle were in the same class in college and catch up on a variety of topics including aging gracefully, the evolution of their careers in food science, and the innovative technology of precision fermentation.
Kyle shares insights from his role at Perfect Day, a leader in precision fermentation, and reflects on his experiences at Glambia, emphasizing the importance of networking and relat
Dig In: Adam Talks to His Recuiter with Richard Herbert, President of Helix Executive Recruiting
Richard has been building Venture Capital backed startups since 1996. He was at the forefront of the industrial biotechnology sector beginning with Amyris Biotechnologies.in 2007. Those experiences with Amyris and other SynBio 2.0 companies led to building startups in various other sectors including; FoodTech, HardTech, Material Science, AgTech, Renewable Energy and various carbon capture technolo
The Issues with Venture Capital in Food with James Richardson, Author of Ramping Your Brand
In this engaging conversation, Dr. James Richardson discusses his influential book 'Ramping Your Brand' and its impact on the food industry. He delves into the importance of understanding seed financing, the challenges faced by food entrepreneurs, and the negative role of venture capital in shaping business success.
He also reflects on the ethical landscape of American business, the influence of r
Dig In: Tips and Tricks for Expo West with Kim Shaw and Jessica Rubino from New Hope Network
Adam shares his journey being an exhibitor and freeloader at Expo West/Natural Products Expo hosted by Informa/New Hope Network. In this conversation, Adam speaks with Kim Shaw and Jessica Rubino, the ones running the show, about the evolution and growth of Expo West, a major trade show for natural products.
They discuss the increasing number of exhibitors and attendees, the importance of supporti
Building a Personal Brand in Food Law with Mathilde Do Chi, Food Law Consultant
In this conversation, Mathilde Do Chi, a food law consultant, shares her journey into the world of food law, discussing her background, the importance of networking, and the role of social media in building her personal brand.
She explains the complexities of novel foods and the regulatory challenges involved in bringing food products to market. Mathilde emphasizes the significance of effective co
Dig In: Cold Chain, Cacao, and Tariffs, with Michelle Klieger, Agricultural Economist at Stratagerm Consulting
Dig In is a new sub-podcast where Adam Yee gets an expert to chat about something very specific.
Michelle Klieger, an agricultural economist, discusses the complexities of agricultural economics, the cultural implications of meat consumption, and the significance of cold chain technology in food supply. She highlights the challenges faced by modern farmers, including market volatility and the imp
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