S3E36 preview: Flavor chemist Susie Bautista on aroma and memory

Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com. Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the...

Research Chefs Association Seattle Region to host special event at Salt Blade artisan cured meat June 26

The Seattle Region is hosting an event at Salt Blade, a Seattle-based artisan cured meat maker. Join fellow RCA members and hear Bob Blade, founder of Salt Blade, discuss the production of his hand crafted meat products. The event will also feature a facility...

Meet me at Summer Fancy Food Show – New York City – June 23-25

Something amazing happens when you cultivate collaborative, friendly relationships with professionals in the industry: they start to know, like, and trust you - and then they might invite you to be part of something they do. Now, that's not the motivation for meeting...

S3E35: Fora Foods on leveraging the functionality aquafaba

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of Fora Foods Andrew McClure and Aidan...

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