x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

PODCAST

Jeff & Jamie Feed

Jeff Tonidandel and Jamie Brown

Jeff Tonidandel and Jamie Brown are a husband-and-wife team and founders of the Tonidandel-Brown Restaurant Group. With MBAs and over 15 years in hospitality, they’ve grown from 11 tables to six award-winning concepts, including Supperland—named one of Bon Appétit’s Ten Best New Restaurants in America. Their podcast, Jeff & Jamie Feed, goes beyond food to explore the restaurant business from every angle, uncovering lessons in growth, creativity, and community that resonate with entrepreneurs

arts food

All Episodes

27:54

Goal Setting: The Power of Seeing What’s Next

Jeff & Jamie Feed ·

2026/01/06

In this episode of Jeff & Jamie Feed, we talk about why goal setting matters so much to us and how powerful it can be to see what’s next for your life. We share our different approaches to setting goals, why writing them down and creating a vision board makes a difference, and a few real stories of goals and visions that have come to life for us. We also touch on trusting the process and the understanding that the obstacles in the way of your goals are actually there to help you become the

en

31:26

Feeding Inspiration: Jeff & Jamie’s Nashville Food Tour

Jeff & Jamie Feed ·

2025/12/23

Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time tostep back, get inspired, take in new considerations and latch on to ideas that will shape

en

33:38

‘Tis the Season for Sweets

Jeff & Jamie Feed ·

2025/12/09

On this episode of the Jeff & Jamie Feed, Executive Pastry Chef Savannah Foltz jumps in for a fast-paced, nostalgia-packed dive into all things sweet. Savannah dishes on her favorite holiday treats, the classics that shaped her love of pastry and her Mamaw’s “strawberry jelly” made uniquely from tomatoes! Savannah also breaks down how she builds her coveted holiday cookie box and what it takes to lead pastry teams across multiple restaurants.Whether you’re a dessert devotee or simply seeking a

en

13:21

Inside Fork & Hammer: Midseason Mash-Up

Jeff & Jamie Feed ·

2025/11/26

Jeff and Jamie are back with a brand-new episode of the Jeff & Jamie Feed, where they share some fun behind-the-scenes moments from filming Fork & Hammer during a handful of mid-season episodes from their 10-part original series now airing on PBS. Expect rapid-fire thoughts, personal experiences, and fresh insights as they revisit each episode, offering background stories and a peek at select clips from the series. Tune in for the inside scoop, then be sure to watch Fork & Hammer on

en

38:08

Serving Support: Jen Hidinger-Kendrick & The Story of...

Jeff & Jamie Feed ·

2025/11/12

Today on Jeff & Jamie Feed, we’re joined by Jen Hidinger-Kendrick from Giving Kitchen, a nonprofit that helps food service workers in crisis. We talk about what makes restaurant and hospitality work so different from other industries—and why these individuals benefit so much from Giving Kitchen’s support.Jen also shares the inspiring origin story of the organization, which began with an Atlanta restaurant later named Bon Appétit’s Best New Restaurant about eight years ago. It’s a powerful look

en

33:32

Brunch: The Sweet, Sour & Sunny-Side

Jeff & Jamie Feed ·

2025/10/28

In this episode, hosts Jeff and Jamie dig into the messy, magical world of brunch with special guest Chef Chris Rogienski of Leluia Hall. Together, they explore why brunch often gets a bad rap among chefs — and whether the critics have a point. Chef Chris pulls back the curtain on the real challenges of opening for brunch service at Leluia Hall, from staffing headaches to keeping the menu both profitable and creative.The conversation also gets cracking over farm-fresh vs. regular eggs — does the

en

11:05

Inside Fork & Hammer: The Opening Courses

Jeff & Jamie Feed ·

2025/10/23

Jeff and Jamie share inside scoop on their new TV series, Fork & Hammer. The journey has been a whirlwind—equal parts thrilling and downright surreal. The premiere was a night to remember: pure celebration, packed with laughter, cheers, and the incredible energy of friends, family, and fans. Get takeaways from filming and insights behind episodes 1 and 2—both now available for streaming on pbs.org!

en

36:32

The Business of Seasonality

Jeff & Jamie Feed ·

2025/10/14

This week on the podcast, Jeff and Jamie chat with Jesse Ledbetter from FreshList, a Charlotte-based company that aggregates produce from over 200 local and regional farms. Sitting right between two notoriously low-margin worlds—restaurants and farmers—Jesse shares how he’s built a business that supports both sides. They dive into the challenges of seasonality, the realities of sourcing locally, and how FreshList keeps it all working in a complex and ever-changing food system

en

35:01

Launching a New TV Show: Fork & Hammer

Jeff & Jamie Feed ·

2025/09/29

This week on the podcast, Jeff & Jamie are hanging out with Scott Galloway—the producer behind the brand-new PBS TV series Fork & Hammer—featuring the Tonidandel-Brown Restaurant Group team. They swap stories about the rollercoaster of making a national public TV show right here in Charlotte—all the challenges and wins and stories from the journey. Jeff and Jamie share what it was like filming season one with their team—and give a sneak peek at what’s next.

en

39:22

The Unchanging Essence of Hospitality

Jeff & Jamie Feed ·

2025/09/23

Jeff and Jamie go back in time and chat with their first business partner, Paul Manley—a successful Charlotte restaurateur with experience in fine dining, fast casual, consulting, and more. Discussing the massive changes that have taken place since 2009 when these three went into business to open an 11 table eatery called Crêpe Cellar, it is clear one thing stays the same: the loving element of hospitality.

en

10 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich