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Vinny Wilson is the Co-Founder of NO CAP! Soda Pop, a next-generation beverage brand bringing bold, nostalgic flavors to the modern soda category. After working with fast-growing brands like PRIME Hydration and Alani Nu, Vinny launched NO CAP! with his father in 2024. Delivering bold 16 oz flavors paired with zero sugar, zero calories, zero caffeine, and electrolytes, the brand generated $1.26 million in first-year revenue and has expanded to more than 4,000 active retail accounts and thousands of doors nationwide. In this episode of Fell Into Food, Jeff sits down with Vinny to break down what it really takes to launch and scale a beverage brand in one of the most cutthroat categories in CPG. Before starting his own company, Vinny moved from Southern California to a freezing Minnesota winter—accidentally living in the back of a pawn shop Airbnb—to take an entry-level field sales role with Congo Brands. After becoming their #1 sales rep and scaling into the National Field Sales Trainer role overseeing 500 reps across the country, he spotted a massive gap in the cooler: every modern "better-for-you" soda was fighting over millennial women with soft, pastel 12 oz cans, completely ignoring Gen Z, Gen Alpha, and male convenience-store shoppers. Born out of an Urban Dictionary joke over turkey burgers at a family backyard barbecue, NO CAP! Soda Pop flipped the script. Vinny shares how he and his dad (a 30-year beverage industry veteran) formulated 13 flavors in under a month, why they skipped lighting money on fire with Meta ads to lock in heavyweight licensing deals with SOUR PUNCH, ICEE, Albanese Gummies, and Country Time, and how their bold 16 oz cans pass the ultimate "Mom and Dad label turn" test. We also dive into their boots-on-the-ground guerilla sampling strategy—handing out 300,000 cans at the X Games and US Open of Surfing—and why K–12 school nutrition is the next major frontier on their roadmap. Website: https://drinknocapsoda.com/ Instagram: @nocapsodapop LinkedIn: Vinny Wilson Chapters 00:10 – The Engine Room: Moving to Minnesota, living in a pawn shop Airbnb, and scaling PRIME Hydration sales from 30 to 500 reps. 03:05 – Spotting the Gap: Recognizing that Gen Z, Gen Alpha, and male C-store shoppers were completely ignored by pastel, millennial-focused modern sodas. 05:07 – The BBQ Origin: How an Urban Dictionary joke at a family turkey burger dinner sparked the "NO CAP!" name. 08:41 – The Parent Test: Designing loud 16 oz cans that grab kids on the front while passing the zero-sugar, zero-caffeine back label test. 11:13 – Fast Formulation: Working with top-tier formulators to lock in the name, packaging, and 13 flavors in under 30 days. 12:37 – The Licensing Playbook: Skipping expensive Meta ads by partnering with Albanese, ICEE, Country Time, and SOUR PUNCH to drive instant C-store velocity. 16:36 – The SOUR PUNCH Collab: Translating iconic sour-then-sweet candy flavors into four zero-sugar soda options. 21:31 – Guerilla Sampling: Handing out 300,000 cans and sharing the podium with Monster and Red Bull at the X Games and US Open of Surfing. 26:21 – Schools & 2027 Expansion: Bringing compliant beverages to K–12 athletics and pushing past Walmart, Kroger, and H-E-B into the Midwest and East Coast. Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Until next time we’ll catch you on the Sunny Side! Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Brittney Miller is the President and second-generation owner of Manchester Farms, America’s oldest and largest quail farm, where she has helped transform her family’s South Carolina operation into a nationwide supplier of quail and quail eggs. A Clemson University graduate with a B.S. in Poultry Science, Miller grew up on the farm before building experience in animal health and fine dining, then returning home to take the reins of the family business. Today, she leads every facet of the operation, combining her poultry expertise, foodservice experience, and entrepreneurial approach to grow the specialty quail market while preserving her family’s agricultural legacy. This week, Brittney sits down with Jeff to pull back the curtain on what it really takes to scale an heirloom game bird farm from a small family operation into a $20 million commercial powerhouse. We dig into the realities of multi-generational succession, the challenges of commercial barn husbandry, and how Manchester Farms unlocked massive retail growth by distributing over 50 million quail eggs a year. Plus, Brittney shares practical culinary knowledge every chef and home cook needs—from the 3:1 baking ratio and the foolproof trick to peeling quail eggs, to why you need specialized scissors and what’s ahead for ready-to-eat sous-vide confit quail. Website: manchesterfarms.com Instagram: @manchesterquail TikTok: @manchesterquail Facebook: Manchester Farms Quail YouTube: @manchesterfarmsquail1102 Chapters 00:00 – Intro: Growing up on America’s oldest commercial quail farm 05:12 – The Campbell Soup job offer and walking away for hunting season 07:16 – Early days of Manchester Farms, trade shows, and distribution growth 10:15 – Clemson Poultry Science, corporate gigs, and the Vail ski club detour 13:37 – Navigating family business dynamics and stepping into sole ownership 17:50 – Scaling from $7M to $20M: Barn biology, risk tolerance, and agribusiness banking 22:25 – The Quail Egg explosion: Nutrition profile, Costco rollout, and heritage Pharaoh genetics 26:47 – The banana-peel trick and why you need quail egg scissors 30:49 – Kitchen applications: 3:1 baking ratio, deviled eggs, and Brittney’s pan-fried hack 34:36 – Kid food exploration, Jewel-Osco / Midwest retail distribution, and grocery buyer buy-in 40:15 – Innovation pipeline: Sous-vide duck fat confit quail and grilling tips 43:13 – Outro and closing thoughts Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Until next time, we’ll catch you on the sunny side! Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Born into a poor family in Peru as the youngest of five children, Daniel Valverde’s path to winemaking began far from the vineyard. At nineteen, without a college degree, he followed his older siblings to the United States and took a job busing tables on weekends in New Jersey while juggling shifts at a local supermarket. Grinding his way across restaurant floors, he eventually made the leap to New York City to work at the historic steakhouse The Palm, rising through the ranks from server to floor manager, beverage manager, and eventually sales manager. It was there that he met fellow server Max, sparking a late-night pact to one day make wine together in Peru. Driven by an entrepreneurial streak forged in the US, Daniel later stepped away from the corporate dining world, survived a battle with thyroid cancer, and relocated to Puerto Rico on an impulse in 2021. There, he founded Green Rose Cleaners—scaling it from a solo hustle into the island’s highest-rated commercial and residential cleaning service. That venture provided the operational freedom to return home to Peru and finally fulfill his promise: founding Valtierro to prove that Peru’s heritage grapes belong on the world’s finest dining tables. Long before Valtierro existed, Daniel and his coworker Max made an offhand promise over shift drinks in Manhattan that they would one day make wine together. Daniel walks through the forgotten history that fueled that dream: how Peru actually produced wine before Chile and Argentina in the 1500s, why Spanish Crown tariffs and natural disasters crushed the industry, and the exact phone call a decade later that convinced Max to hop on a plane to Ica. Instead of raising millions to buy real estate, Daniel hit the road and scouted bodegas across southern Peru, landing in the high-desert valley of Tacna right on the Chilean border. He explains the art of tenant winemaking—how he convinced an independent, multigenerational grape farmer to sell him two tons of fruit and rent out cellar space so they could vinify on their own terms. Valtierro Website: https://www.valtierro.com/ Valtierro Instagram: @valtierrowine Episode Timestamps & Chapters 00:00 – Intro: Welcome Daniel Valverde to Fell Into Food 00:23 – Leaving Peru at 19: Busing tables and rising through NYC dining rooms 01:40 – The 15-year pact with sommelier Max at The Palm 02:20 – The lost history: Why Peru made wine before Chile and Argentina 03:53 – Ground zero: Scouting Ica and sending the text that started Valtierro 05:41 – The entrepreneurial mindset, early failures, and launching Green Rose Cleaners 12:44 – Arriving in Tacna: Renting tanks and partnering with a generational grower 14:55 – Bringing in 40 years of Argentine winemaking expertise 15:36 – The Malbec of Peru? Why bet on Negra Criolla 17:26 – Overcoming the Pisco legacy and leaning into fine dining momentum 19:50 – The NYC restaurant story: Confronting the domestic wine stigma 21:38 – The go-to-market: 1,500 bottles, allocation math, and scaling up 24:20 – Direct-to-consumer club plans vs. retail placement 25:09 – Rejecting tourist kitsch: Burgundy glass, clean labels, and wax stamps 26:15 – Cellar details: 50% whole-cluster, manual picking, and nitrogen bottling 28:44 – Pairing wine with Peruvian cuisine: What to ask your server 30:00 – Full circle: What the 19-year-old busboy would say today 31:05 – Where to find Valtierro and closing thoughts Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it. Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the sticks, it's turtle soup, guys). I found a boudin egg roll that was one of my favorite thing I ate all trip. I walked Bourbon Street after everyone told me it'd be a disaster, and it wasn't. Best meal of the trip? Lufu which is Indian food. In New Orleans. Go figure. Go watch this one on YouTube, because me describing a plate of food with audio only gets old fast. Everything I mentioned is listed below. Tell me what I missed, because I'm going back, and next time it's crawfish season. Catch you on the sunny side. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Stephanie Noto is a Registered Dietitian, Child Nutrition Program, and School Food Expert. In partnership with school districts, Stephanie evaluates and enhances school meal programs by integrating sound nutrition principles with operational and sustainable best practices. Her career in school nutrition spans 17 years, self-employed as a consultant for the last 8 years. She brings experience as a former K12 Food Service Director, Regional Food Production Specialist, and National Support Resource for K12 operators, which has given her first hand view of the opportunities and challenges school food service teams face. Districts often struggle with staffing capacity, limited training, the complexity of institutional procurement, and the need to balance regulatory compliance with increased expectations around fresh, minimally processed ingredients. School nutrition is one of the most complex, misunderstood sectors in the entire culinary landscape. Between federal reimbursement guidelines, strict meal pattern requirements, and tight bottom lines, serving high-quality, scratch-cooked food to students is an uphill battle. In this episode, registered dietitian, former K-12 Food Service Director, and school food consultant Stephanie Noto (Noto Nutrition Consulting) breaks down the true state of the National School Lunch Program (NSLP). We explore recent changes in USDA nutrition regulations—including added sugar limits and sodium tier targets—and unpack the execution disconnect that leads to "cop-out" meals like grab bags and mealy red delicious apples. Stephanie Noto’s Website: https://www.notonutrition.com/ Instagram: https://www.instagram.com/notonutrition LinkedIn: https://www.linkedin.com/in/stephanie-noto-rd-cdn-sns-23410878/ 0:00 Intro: Meet Stephanie Noto 1:14 State of school nutrition — what's changed in 3–5 years 2:43 NSLP, SBP, and the sodium/sugar rollout explained 6:23 The "compliant" lunch that isn't really a meal 10:31 Self-op vs. contract management: the training gap 13:49 Fixing the middle of the P&L 17:45 Writing real food into the contract 21:59 From 24-year-old regional resource to independent consultant 27:19 Do chefs belong in school kitchens? 32:01 Her fix: mandatory training before you get the job Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Chef Adrianne Calvo is an award-winning Miami-based restaurateur, best-selling cookbook author, and Emmy-nominated, 9x Telly Award-winning media personality known for her signature "Maximum Flavor" style. Her flagship restaurant, Chef Adrianne's Vineyard, has grown from a strip-mall startup into a national "must-eat" institution, and she's built a full media presence around it — TV appearances on Chopped and Beat Bobby Flay, a million-plus social following, and a newest cookbook, Maximum Flavor at Home, bringing that same cooking into everyday home kitchens. At 22, with no investors and no real restaurant experience beyond an internship, she opened Chef Adrianne's Vineyard in a Kendall strip mall — right before the 2008 financial crash. Nineteen years later, it's a national "must-eat" institution, and she's built an entire "Maximum Flavor" world around it: an Emmy nomination, nine Telly Awards, appearances on Chopped and Beat Bobby Flay, a million-plus followers, and a new book, Maximum Flavor at Home, out November 3rd. Website: chefadriannes.com Instagram: @chefadrianne YouTube: youtube.com/user/ChefAdrianne Maximum Flavor at Home (out November 3, 2026) Book Tour Dates November 6 — The Last Bookstore, Los AngelesNovember 12 — Books & Books, Coral Gables, FLNovember 18 — The Chopping Block, Chicago Timestamps 01:14 — The accidental cooking class and the French toast that rerouted her life 04:56 — Opening the restaurant at 22, right before the 2008 crash, and leading a kitchen full of veterans twice her age 07:55 — Inside Dark Dining: blindfolds, heightened senses, and the champagne trick that still gets 19-year regulars 14:13 — Where AI helps in the kitchen — and where it can't touch human creativity 17:16 — Maximum Flavor at Home (out November 3): the new book, standout recipes, and the tour 30:57 — Her sister Jennifer, "Make It Count," and the difference between burnout and dedication 33:24 — 19 years as St. Jude's Culinary Ambassador, and the one standard she wants tied to her name Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Ken MacKenzie is the visionary founder and CEO of Fresh Victor, a premium line of all-natural, cold pressed, refrigerated mixers for effortlessly delicious cocktails, low-alcohol and spirit-free drinks. With over 20 years of experience in the creation, import, and distribution of spirits and craft beverages, Ken is a successful serial entrepreneur with a rich history in the industry. Before launching Fresh Victor, Ken co-founded Republic Tequila and Republic Spirit Blends. His impressive career also includes the import, development, and launch of unique spirits like Onyx Coffee Liqueurs and his highly demanded 100% agave tequila brand, Amate. Ken's journey in the spirits industry began in 1997, when he apprenticed in Guadalajara, learning the premium pure agave tequila business from the ground up. He soon launched his consultancy, La Mission, S.A. de C.V., dedicating the next decade to pioneering the importation of high-end 100% agave tequila into the United States. After returning to the U.S., Ken founded Travesia Import Group, continuing to import, distribute, and consult on premium liquor brands. He then expanded his portfolio to include bespoke Texas spirits and mixers, distributed by Republic National Distributors. Ken is a frequent and respected speaker at high-profile industry events, educating the beverage market and hospitality industry on 100% agave tequila. His Republic and Amate tequila brands have garnered over 15 top industry accolades, including recognition from Wine Enthusiast magazine and numerous medals at the San Francisco World Spirits Competition and Denver International Spirits Competition. In this conversation, I talk with Ken about what actually convinced him tequila wasn't a phase — and why he never went home. He walks through how agave tequila is really made, from an eight-to-twelve-year growing cycle to a single glass carrying over 300 distinct flavor compounds, and how that same discipline shaped everything about Fresh Victor. We get into why he refused every piece of advice to make it shelf-stable, what it cost him to spend 18 months chasing the right acid balance on one flavor, and the early stretch where the company was pouring out almost as much product as it was selling because the shelf life was too short to survive distribution. We also get into where the non-alcoholic and zero-proof movement is really headed, and why Ken built Fresh Victor so the same drink works whether or not there's alcohol in it. Nine flavors in, he says they've barely scratched the surface of where this goes next.  Website: Freshvictor.com Instagram / Facebook / Linkedin / Tiktok: @freshvictorcocktails.com X: @freshvictormix For being a listener Ken has decided to give everyone 20% off their next order from their website freshvictor.com using promo code FELL2FOOD20. No minimum purchase requirement. Can’t combine with other discounts. Active from today until Dec 31, 2026 0:00 From Tequila to Fresh Mixers — How the Pivot Started 2:23 Why Food and Drink Actually Bring People Together 5:42 Following Love to Guadalajara — and Never Leaving 8:19 How Tequila Is Actually Made, From Agave to Bottle 13:55 What You Should Actually Be Tasting For 17:24 Building Fresh Victor — Four Ingredients, No Shortcuts 19:00 Refusing to Go Shelf-Stable 24:56 The 18-Month Fight for the Right Acid Balance 28:21 The Hurdles That Almost Ended It 34:44 Zero-Proof, Connection, and What's Next for Fresh Victor Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

I sat down with Nicole Bentler this week — a health and wellness pro turned maple farmer, who bought a run-down, two-hundred-year-old farm in the Pocono Mountains of Pennsylvania back in 2019 with no real plan beyond having a place to bring her family. That farm is now Pocono Maple Water, a farm-to-bottle maple water and maple syrup brand, and Nicole's one of only a handful of female-owned maple farms in the country. We got into what maple water actually is before it ever becomes syrup, the finding about our water supply that made her trademark the phrase "What's In Your Water," and why she's turned down Target and Walmart more than once to stay direct-to-consumer. Website: www.poconomaplewater.com Instagram: @poconomaplewater Instagram: @poconomountainmaple Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com CHAPTERS / TIMESTAMPS Timestamps pulled from raw transcript markers — confirm exact in/out points against the edited cut before publishing. 00:00 — Cold open: cracking a maple water on mic, and the question everyone asks first 00:44 — What maple water actually is, and how it's different from syrup 02:57 — Buying a run-down farm in 2019 with zero plans to build a beverage brand 05:19 — Six to eight miles a day tapping trees in the snow 06:27 — The estrogen finding behind the "What's In Your Water" trademark 09:53 — Big bottled water brands, spring-water lawsuits, and knowing where your water comes from 14:08 — Three bears, a raided bee yard, and building a team in a corner of agriculture with almost nobody under 40 18:17 — The six-week harvest, the subscription model, and turning down Target and Walmart on purpose 20:32 — The cans-vs-cartons-vs-glass packaging fight with her partner Dante 25:10 — What maple water actually does for the body, and the empty-stomach test Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Jason Olinik is Senior Vice President of Operations & Partnerships at Rudy's Hospitality Group, where he leads growth strategy and every client relationship across workplace dining, markets, and restaurant concepts. He's spent 23 years in hospitality — starting at sixteen scrubbing grease off the back dock of a Chili's in Brighton, Michigan, then running a limited-service hotel in Naples, building restaurant concepts inside an airport, and working luxury resorts in Florida before landing at Rudy's. He's also the author of Discernment: Seeing Through the Narrative Economy. I sat down with him to talk about the gap between what a report says and what's actually happening on the floor — and why the leaders who stay close to the floor are the ones who catch it before it costs them. Jason talks about the meeting culture that crept in after the pandemic, the seventeen systems his teams were juggling just to load a menu, and the moment he realized he'd drifted too far from the work that built him. He also tells me about a ledge in the Jemez Mountains outside Albuquerque, and the jump that changed how he's approached every hard decision since. Book & author site: jasonolinik.com Rudy's Hospitality Group: rudyshospitality.com LinkedIn: linkedin.com/in/jason-olinik-57355464 Instagram: @j.olinik_author Book: Discernment: Seeing Through the Narrative Economy TIMESTAMPED CHAPTERS 0:00 Intro 0:10 The Chili's Loading Dock, Age Sixteen 2:22 What Makes a Great Operator 11:07 Why Workplace Dining Needs Restaurant Standards 16:10 Thin Center, Strong Field 18:15 AI, Automation, and Where It Actually Helps 26:41 Writing Discernment 33:41 The Meeting Culture Rant 36:06 The Jemez Mountains Jump 41:30 Where to Find Jason Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Jeff Tonidandel and Jamie Brown are the husband-and-wife owners of the Tonidandel-Brown Restaurant Group (TBRG) in Charlotte, NC — six restaurants (Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Leluia Hall, Olivelli Deli), three of them Michelin Guide American South recommended. They co-host the podcast Jeff and Jamie Feed and the national PBS series Fork & Hammer, recently nominated for a Daytime Emmy in Outstanding Culinary/Cultural Series. Jamie's first book, Eleven Tables: A Wild Ride Through Food, Failure, and Figuring It Out, is out now. Jeff Tonidandel and Jamie Brown left corporate jobs at the peak of the economy, backpacked across Europe and Asia for eight months with paper maps and a burner phone, and came home to the 2008 recession with an idea and no restaurant experience. They found their first space in Charlotte's NoDa neighborhood because of a pink slip taped to the door — an unpaid gas bill. That eleven-table crepe shop is now Tonidandel-Brown Restaurant Group: six concepts, three of them Michelin Guide American South recommended, a national PBS series (Fork & Hammer, just nominated for a Daytime Emmy), a weekly podcast, and Jamie's first book. In this conversation, Jeff and Jamie talk about why Jeff is campaigning to brand Charlotte the "City of Hospitality," what the city's food scene was already doing right before Michelin ever showed up, and what it actually takes to turn a 100-year-old church into a working restaurant kitchen. They get honest about the harder calls too — closing a thirteen-year, still-profitable restaurant to become Ever Andalo, and retiring their doughnut shop after one too many equipment failures. Plus: running a 330-person team across six kitchens, two shows, and three kids, and what's next — dry-aged fish, a new commissary, and hotel projects on the horizon for 2029. Website: tonidandel-brown.com Podcast: Jeff and Jamie Feed PBS series: Fork & Hammer Book: Eleven Tables — Amazon / Barnes & Noble Restaurants: Supperland  Haberdish  Ever Andalo  Growlers  Pourhouse  Leluia Hall  Olivelli Deli  Wyatt's Superfine (coming soon) Chapters 0:00 Welcome, Jeff & Jamie 1:01 The one thing they want listeners to take away 2:29 Why Jeff is campaigning for Charlotte as the "City of Hospitality" 5:03 Transplants, small-city warmth, and Bible Belt hospitality 7:48 What Charlotte's food scene was already doing right before Michelin arrived 10:02 Charlotte as a culinary crossroads — and the 200-farm network behind it 12:07 Turning churches, a clothing store, and a general store into restaurants 14:25 Supperland's 14-foot fire grill, and blending old-school with tech 17:30 Why they closed a profitable restaurant to become Ever Andalo 20:22 The 82-square-foot doughnut shop that broke one too many times 23:02 The eight-month backpacking trip — and the pink slip that found their first space 27:05 Where the entrepreneurial fortitude actually came from 29:15 Jamie's six years working a day job to fund the dream 32:56 Running six restaurants, two shows, and three kids with a 330-person team 36:26 How Fork & Hammer landed on PBS — and just picked up a Daytime Emmy nomination 42:08 Jamie's book, Eleven Tables 43:58 What's next: dry-aged fish, a new commissary, and 2029 hotel plans Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Matthew Cutolo is the Executive Pastry Chef and third-generation chef at Gargiulo's Restaurant, a Coney Island institution since 1907. He helps oversee both front and back of house, preserving rare Italian-American dishes seldom found elsewhere. A sought-after culinary voice, Cutolo has been featured on the Today Show, CBS's The Dish, The New York Times, NBC New York, PIX11, and Fox's Good Day NY. Beyond the kitchen, he creates content championing classic Italian traditions and is now building his own digital platform dedicated to his culinary philosophy, signature recipes, and entrepreneurial ventures, establishing himself as a culinary entrepreneur for the next generation of food lovers. Chef Matthew Cutolo was halfway through an accounting degree when his uncle called and asked one question — you coming to work when you're done? That was it. No speech, no pitch. He's been in the kitchen at Gargiulo's ever since, third generation now, running a Coney Island restaurant his family's had since 1965 in a building that's been slinging Italian food since 1907. A hundred and nineteen years in one spot. I've had guys work under me for years before I'd actually show them anything real — call it selfish, call it survival, but you learn fast who wants to be great and who just wants the paycheck. Matthew's version of that is a guy named Mike the Bake, forty years as Gargiulo's pastry chef, the only man alive who ever had the cannoli recipe. He didn't just hand it to Matthew. Months of watching, no bowl, no measuring, nothing written down — and there's a theory on why Mike kept walking away mid-recipe for years that's got nothing to do with baking. It's about figuring out who's serious and who's just talking. Socials WebsiteInstagram @Matthewcutolo Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com CHAPTERS / TIMESTAMPS Timestamps pulled from raw transcript paragraph-start markers — confirm exact in/out points against the edited cut before publishing. 00:00 — Cold open: a family business, a phone call, and the third generation who said yes 01:25 — Mike the Bake — the pastry chef who trained Matthew for over 40 years 06:28 — Was disappearing mid-recipe actually a test of whether Matthew really wanted it 08:57 — The pressure of running solo, and why no two written versions of the same recipe matched 12:16 — The phone call from Uncle Louie that pulled him out of an accounting degree 16:23 — Working with family — who wins the argument when the food's on the line 17:50 — Staying true to tradition while everyone else chases what's viral 20:28 — From an internship on The Chew to his first solo TV hit 27:22 — Jarring the sauce, shipping nationwide, and the real math on freight cost 29:17 — The Gargiulo wine on the way, and why he keeps building past the restaurant Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

I had Michael Smith back on the podcast this week — round two with the guy behind Rameking, the only pre-filled portion cup dispenser out there, still running the whole operation with one other person out of Ohio. And yes, that jingle is still stuck in my head. It plays at the end of this episode too. You've been warned. This episode is less about the product and more about what happens once you actually start posting. Michael went from 200 followers to a video sitting at three million views — no music, no editing, nothing polished about it, and the same thing that made people mad about it is the reason it worked. We get into that, and then into the real meat of the conversation: a private group he built called Global Nova, forty-some business owners trading warm introductions instead of competing for the same cold leads. No dues, no catch. Sounds like a nice idea in theory until you realize it's actually working for him. Somewhere in the middle of all that we also cover why the standard sauce cup isn't cutting it anymore — blame the chicken tender for that one — and the one-word email trick that actually gets telemarketers to leave you alone. That's how these conversations go with Michael. If you're trying to figure out what to actually do with the people already watching you, or you just want that Rameking song stuck in your head for the rest of the week — this one's for you. Michael Smith / Rameking: rameking.com — available through US Foods, Sysco, and Amazon.  LinkedIn: Rameking / Michael Smith Instagram @ramekingdom Facebook @therameking TikTok @ramekingdom Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com CHAPTERS / TIMESTAMPS 00:00 — Welcome back Michael Smith, and the jingle nobody can get out of their head 01:00 — What Rameking is, and the new 3.5–4oz cup coming because of chicken tender culture 02:59 — Rebuilding social media from 200 followers, and switching to an educational content style 05:20 — Recording 30–60 fifteen-second videos in a day, and the jingle sign-off on every one 06:33 — The Robopost CSV trick for scheduling a week of posts at once 09:45 — The raw, no-music TikTok video that hit 3 million views 13:25 — Why he built Global Nova instead of just growing a following 21:22 — What surprised him most about who joined — a Bar Rescue celebrity chef and Dart Containers 26:46 — Warm intros vs. cold outreach, and the trick to get telemarketers to actually leave you alone 29:03 — Audience vs. community vs. support group — the real difference RESOURCES MENTIONED Rameking (rameking.com) — portion cup dispenser, available through US Foods, Sysco, and Amazon Robopost — social media scheduling app Michael uses to batch content, including CSV bulk uploads Global Nova Group — private LinkedIn networking group Michael founded, ~42 members, free to join George / Grill Advantage — mentor who helped shape Michael's educational content style Brian Duffy — celebrity chef (Bar Rescue), Global Nova member Dart Containers — sustainability lead is a Global Nova member Levy Restaurants — Michael's former employer (GM, Ohio State) — kept as a warm-intro resource for the group Episode Art Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Samantha Skyring is the founder and CEO of Oryx Desert Salt, a mineral-rich salt sourced from an ancient underground lake beneath Africa's Kalahari Desert — now stocked by Whole Foods and Woolworths, served in more than 3,500 restaurants, and supplied to JetBlue Airlines. We get into desert salt versus sea salt, the sodium and hydration science most people get backwards, and what's actually sitting in the "natural" sea salt in your pantry. This one starts with Samantha walking 75 miles across the Skeleton Coast in Namibia in her twenties — the trip that put her face-to-face with the oryx antelope the brand is named after — and gets a lot more intense from there. Fifteen years ago, with a toddler to care for and no guarantee any of it would sell, she sold her house, bought 34 tonnes of desert salt, stored it in a garage unit, and started bottling it herself at her dining room table. That's how Oryx Desert Salt began. She'll also tell you, on tape, that table salt was invented as an industrial product around 1910 for paint and textiles, and that the chemicals added to make it "flow freely" are still in the shaker on your table today. We cover what's actually harvested out of the ocean when a bag says "sea salt" — plastics, sewage, and in some cases radioactive waste from decades-old ocean dumping. Samantha walks through why sodium and hydration are more connected than most people realize, why she thinks "salt is bad for you" might be one of the more persistent food myths out there, and how she landed a national Whole Foods listing off three cold emails to a category buyer. We also get into the plastic-free, ceramic-mechanism grinder that kept over 894,500 plastic grinders out of landfill in 2024 alone. Website: https://oryxdesertsalt.com/ Facebook: https://www.facebook.com/oryxdesertsalt/ Instagram: https://www.instagram.com/oryxdesertsalt/?hl=en Youtube: https://www.youtube.com/@oryxdesertsalt4081 Oryx Desert Salt can be found at Amazon Whole Foods Direct on website CHAPTERS / TIMESTAMPS 00:00 — Cold open: the five-month desert journey that started it all 01:18 — What Oryx Desert Salt is, and why an antelope is the logo 05:42 — She sold her house to buy 34 tons of desert salt 06:25 — Inside the Kalahari salt pan: 55 million tons, bigger than Texas 10:00 — What's actually in your sea salt (plastics, sewage, radioactive waste) 12:27 — Table salt's origin story: an industrial product from 1910 17:15 — "Salt is bad for you" — dismantling the biggest nutrition myth on the planet 26:26 — How she landed a national Whole Foods listing with three emails 32:15 — Getting on JetBlue and Amtrak 37:12 — The "tequila fist" taste test and what chefs are saying Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Chris Valdes is a Miami-based chef and TV personality best known for Food Network Star, who's spent the last eleven years building a media career out of catering, storytelling, and refusing to let anyone else write his story for him. This one didn't feel like a normal chef interview. We got into what it actually takes to build a brand before you have a team, how much of yourself you let a producer or a platform write for you versus protecting your own voice, and where AI actually earns a place in a professional kitchen instead of just taking over. Chris talks about grit in a way that doesn't feel like a quote on a slide — it's lived in. We also ended up in Miami's Latin fusion food scene, the right way to cook a pot of black beans, and somehow my own Father's Day cookout. That's how these conversations go. Connect Website Instagram  Youtube Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com 4. CHAPTERS / TIMESTAMPS Timestamps pulled from the final edited transcript (with intro narration) — these supersede the earlier raw-recording chapter list. 00:00 — Cold open: how Chris built a media brand on purpose 04:17 — Starting a catering company at 19 — the -$267 first event 08:06 — Staying authentic vs. playing a character on TV 11:31 — When cooking turned into storytelling (the Le Cordon Bleu essay & Emeril's "BAM") 15:54 — Why people actually connect with his content 23:20 — Jeff's own jump from corporate to entrepreneur 26:23 — The bride who almost didn't hire him — and 11 years of loyalty since 32:12 — Miami's Latin fusion food scene + the black beans recipe 42:13 — AI, tech, and what's actually changing in food media 53:22 — What's next: the next chapter as a storyteller Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Travis Petersen is the chef and founder behind Nomad Cook, a culinary cannabis brand that's hosted more than 1,200 cannabis-infused pop-up dinners in 117 cities across 37 states, and the person who helped the American Culinary Federation build its first cannabis chef certification course. He got his start on MasterChef at 31, years into a sales career in oil and gas — and built everything else from there.  He bombed his tacos and got eliminated in the second episode, three minutes of total airtime. Ten days later, a recession hit his oil and gas company and he got laid off with a year's severance. That accident of timing is the entire reason Nomad Cook exists. He calls it the stars aligning; it's also just a guy who decided to spend a free year finding out if he could actually cook. We get into how a newspaper photo of a sold-out cannabis dinner sent him into his own backyard for his first pop-up, and how that snowballed into touring 20 days a month with 500 pounds of gear and a sous chef in tow. He breaks down what terpenes actually are — sativa and indica only describe how the plant grows, not how it makes you feel.  He's also walking away from the touring life at the height of it. His last public Nomad Cook pop-up dinner is September 5th in Miami, and after that he's moving Nomad Cook into education only while he starts a new venture helping small businesses with AI automation. Social Instagram: the_nomadcook Website: https://www.thenomadcook.com/ ACF Cannabis Course Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91 Apple Podcast - https://apple.co/41RoTm4 YouTube: https://youtube.com/@FellIntoFood Linkedin: https://www.linkedin.com/company/fell-into-food/ Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com CHAPTERS / TIMESTAMPS 00:00 — Intro: Travis Petersen, the Nomad Cook 02:24 — The first backyard pop-up 04:48 — From oil and gas to MasterChef 09:54 — Writing the cookbook, building the ACF certification 15:02 — What a cannabis dinner actually is 19:05 — Terpenes, the entourage effect, and the mango trick 23:20 — Inside the dosing system 27:49 — Why the touring life is ending 33:25 — The Paris takeover surprise 51:23 — What's next: education and AI Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy