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PODCAST

EDC Weekly Commentary by Peter G. Hall (Audio)

There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food. My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a

business

All Episodes

45:47

Ep. 146 - Helping Others Discover the Food Industry...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/11/12

Foodgrads recently partnered with Taste Your Future and you might have seen Nicole Gallace do more video shoots and social media collaborations. Chelsey is the woman behind the scenes. Chelsey Walker wasn’t intending to join the food industry, in fact, she never thought she would do marketing and communications, but through her friend in the dessage business, this changed. Chelsey helps me with some social media pet peeves like posting on a schedule and working with hashtags. In exchange, I

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57:46

Ep. 145 - Managing Food Supply Chain using Innovative...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/11/05

Supply Chain is one of the most complicated things in the food industry and managing 100s of ingredients that might need to be gluten-free, non-GMO, sourced in another country, whatever it is, you need documentation and database to help sort and store it. Many companies who are at this level rely on supply chain management software to manage all of their documentation. This is where FoodLogiQ comes in, a rapidly growing startup to help manage your mess of a supply chain. CMO Katy Jones and I have

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45:01

Ep. 144 - Building a Culinary Playground in San...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/10/29

I met Dan through Brian Chau, you might recognize him in episode 3. In the past couple of years, Dan has been slowly building this incredible, much-needed space within the Bay Area. Dan thought of Tinker Kitchen when he was in college. One of his class had a “Learn-by-Doing” workshop that he loved. Combined with his fascination with cooking, this dream was decades in the making. Having the chance to explore the space, you have food service equipment, so much table space, and any machine you can

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53:26

Ep. 143 - A Tahini Journey, How 3 Sisters Started a...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/10/22

Soom Foods started 5 years ago, with one of the Zitelman sister’s boyfriend, introducing them to their family’s Tahini in Israel. One taste of this Tahini, convinced the sisters that it had to go to the United States, no matter what. 5 years later, chefs and influencers alike love the stuff, and it’s now popping up in East Coast whole foods stores. I personally got a ton of value from Shelby’s interview because as I started Better Meat Co, we are running into a lot of the same situations Soom Foods

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01:17:52

Ep. 142 - The Flavors of Leadership with Bryson...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/10/15

I met Bryson Bolton at the IGNITE sessions, a session where 5 new professionals were asked to present their path through food science. Bryson and I got to talking and I loved his enthusiasm so I asked him to be on the show. We have a pretty timely interview, as many listeners might have heard, La Croix is getting sued on their natural flavors. Bryson gives great insight into the world of sensory and consumer sciences that might allow you to understand how working with flavor houses work. Bryson

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01:07:51

Ep. 141 - Soup's On! How to Grow An Authentic Soup...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/10/08

After a stint of being a comedian, Sara Polon started to spiral downhill and it wasn’t until she decided to do a triathlon, that she started to move her life around. But how did she decide to feed herself? With her mother’s soups of course. And that’s kind of how Soupergirl started. With constantly changing innovative flavors such as Split Pea Mint and Mexican Black Bean Sweet Potato and speedy delivery service, Soupergirl is growing fast. Soupergirl has been featured in the press multiple times

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56:29

Ep. 140 - The Hidden Variables of Packaging and...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/10/01

Carrie Arndt is a wealth of knowledge when it comes to seeing the hidden reasons on why you buy things. And not just color, or a name, but it’s so much more than that. I first heard of Carrie when I saw her post aesthetically pleasing infographics that compare brands. These infographics show the importance of not just color, but font aesthetics, and shape. It’s amazing! I really want these pictures to be achieved and not lost in space so I asked Carrie if I could put them on My Food Job Rocks. So

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54:59

Ep. 139 - On College, Graduate School, and the...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/09/24

Due to some unexpected delays, we’ll be switching our currently scheduled episode with this current one, a Q and A session that dates back all the way to IFT 2018. So, Mandy Jian, now president of the McGill University Food Science club, interviewed me live in IFT. She did a great job hosting, as she not only asked great questions but compiled a list of questions from other students. We talk a lot about how IFT can really help you, not only in college but when you start your career. Other

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50:01

Ep. 138 - Simplifying Complex Food Machinery with...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/09/17

’ve always wanted to know the machine side of the food industry. How do people build these machines that can create thousands of pounds of foods today? I found the answer when I interviewed Matt. Matt contacted me after he finished listening to Good Food institute Series and I asked if we could meet up. I’ve done interviews at libraries before, after all, they’re free and quiet, so we found the best small room in Fremont California to belt out the interview. Here we have great tips on managing big

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55:27

Ep. 137 - Capturing Culinary Passion Using Social...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/09/10

Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there. In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot

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54:16

Ep. 136 - Where Tennis and Culinary Meet with Penny...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/09/03

What do Tennis and Culinary have in common? Judi and Penny Lerner are a mother-daughter duo that leads AYS Sports Marketing, which kicks off an event called Taste of Tennis, an event that brings Tennis professionals and culinary professionals in a super fun event to showcase the best food in the city. How did this start? Funny story. Judi kept on getting asked by professional tennis players about good places to eat and that gave her an idea to bring the chefs to them. Now bringing amazing chefs

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56:10

Ep. 135- From Taco Shop to Taco Empire with Mike...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/08/27

16 years ago, Chronic Tacos started out as this little taco shop, but with time and patcience, exploded into a Taco Empire. Randy started the shop because he missed Tacos and hired on a Mexican family to produce their tacos in his store. Mike took it a step further and put systems in place to grown Chronic Tacos to an empire, with over 50 locations all over the United States, and Canada and even Japan. We go through many things in this interviews such as tough beginnings, to what it really takes to

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01:10:03

Ep. 134 - Marketing Strategies from the Food Network...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/08/20

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her

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52:47

Ep. 133 – How to Set Up For Product Development...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/08/13

I happened to be in San Francisco and met up with Siddharth at the JUST office. After an amazing tour of the place, we sat down in one of their rooms and I busted out my new equipment, a sound box where I could improve the audio quality of mics If you're interested in product development or want some skills to improve, I'd listen to this interview as we pour out our strategies and frustrations on scaling up. You’ll also learn some interesting tips on how to improve your own R and D process. A

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51:23

Ep. 132 – How to Get Hired, Write Emails, and Change...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/08/06

Melveen and I met on LinkedIn, she actually worked with a classmate of mine, Greg Yasuda, and I wanted her on the show because she had some really good content on improving the next generation of the workforce, the millennials. Though as a millennial, I prefer the term young professionals. Not only that, but she’s been an HR rep in the food industry for a long time in really big companies. Recently forming her own company, her big focus is coaching millennial or young professionals to excel at

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49:22

Ep. 131 - Fresh Perspectives with Veronica Hislop and...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/07/30

The Foodgrads Ambassadors program is an opportunity for students in Canada to explore the food industry by getting involved and educating college students about the food industry. Veronica and Yenci have benefitted well with the program as both now have jobs in the food science area. Veronica just recently got a job in Quality Assurance and Yenci is a product developer at Campbell’s Soup. Today we learn about how and why they became foodgrads ambassadors. The most important thing is that we see a

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41:52

Ep. 131 [Bonus] - On Innovating in Food and The...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/07/23

Check out our slides here This episode is a bonus episode where I rehearse the two little presentations I did in the past two weeks. I was wondering how I was going to practice them, so I thought...well, I have the mic and the script, why not practice through a podcast! Unfortunately, these rehearsals are not the final product, but they might be more informative than the final product because it has me flesh out my thoughts a bit more. The timeframe I had to complete these presentations is much

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01:06:39

Ep. 130 - [The Good Food Institute Series] How to be...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/07/16

If you are still a high school or college student and you want to get into this industry, I hope this podcast will open up the pandora’s box of opportunities we’ll be laying out before you. But even if you are maybe a bit further along in your career, there is always time to jump in. Marie Gibbons is probably the most famous clean meat scientist for multiple reasons. She is funded by the Good Food Insitute, she is currently doing her research in Harvard, and she’s really passionate in what she

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50:03

Ep. 129 - [The Good Food Institute Series] The Big...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/07/09

We talk a ton about sustainability on the podcast, being one of the most important topics food industry professionals are interested in solving. Isaac is the perfect person to talk about environmental impact. Having been in multiple disciplines, he’s been researching the sustainability from biofuels to chicken coops. We get to talk about the cool sustainability tools I never heard about. One topic, in particular, is lifecycle assessment, a complete analysis of any product in the world’s

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01:01:35

Ep. 128 - [The Good Food Institute Series] The Big...

EDC Weekly Commentary by Peter G. Hall (Audio) ·

2018/07/02

Erin Rees Clayton holds a diverse scientific background. A PhD in Genetics, a Masters of Public Health, and is in food. With this skill set, she has a very broad and insightful ability to connect the dots, which helps her a ton in her current job in the Good Food Institute. Erin and I spend a lot of time talking about questioning. I think it’s a really important skill to ask good questions and we go into how to do so. There are so many questions we still don’t know how to answer in food and Erin

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