I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.

With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of traditional boba tea to the burst of flavors in popping boba, we're exploring what’s trending in beverages right now. We were recording from the Invacus Digital Media Content Kitchen, whipping up on-trend drinks Boba Tea & Dirty Sodas. Tune in to learn about the innovative flavors and easy ways to incorporate these trendy beverages into your menu. Don't miss this refreshing episode – listen now and get inspired!

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In this episode of the Fell Into Food podcast, I interview Maisie Ganzler, a strategic advisor for Bon Appetit Management Company and author of "You Can't Market Manure at Lunchtime." We discuss Maisie's journey into sustainability, the significance of integrating sustainable practices in the food industry, and the complexities involved. Maisie shares insights from her book, including challenges such as the misconception that sustainability is costlier and strategies to overcome these obstacles. We delve into specific examples like sustainable seafood and antibiotic-free beef, illustrating how sustainability can be cost-neutral and even drive profitability. Additionally, Maisie highlights the importance of interdisciplinary collaboration within companies to achieve sustainable goals, and the evolving consumer attitudes towards sustainable food practices. This engaging conversation offers valuable lessons for businesses aiming to scale and integrate sustainability into their operations. Maisie’s website You Can’t Market Manure At Lunchtime: Follow Chef Jeff: YouTube Linkedin Instagram Facebook FellintoFood.com

This week join me as James Carr (President of Culinary Equipment Group) stops by to talk about being an equipment rep. Who they are, what they are, and ultimately how they can help.

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