Forktales

Vigor
Forktales

A weekly podcast that feeds food and beverage brands with insights, ideas, trends, and anecdotes discussed with restaurant, hospitality, and beverage industry leaders.

  1. Joey Jurgielewicz – Duck industry leader and champion of happy poultry

    3D AGO

    Joey Jurgielewicz – Duck industry leader and champion of happy poultry

    Joey Jurgielewicz is a fifth-generation duck farmer and the Director of Client Service of Tasty Duck. With deep roots in the Long Island duck farming tradition, Joey brings passion, innovation and hospitality expertise to the family business. Tasty Duck is a vertically integrated duck operation headquartered in Pennsylvania, with a legacy dating back to 1933. The company supplies premium Pekin duck to top restaurants, retailers and international markets. The Jurgielewicz family can trace their duck lineage directly back to the original Long Island breeds—making them unique in the industry. The business is fully integrated: they hatch, raise, process and distribute their ducks while partnering with local family farms. Tasty Duck emphasizes sustainability, using feathers for pillows, composting manure for fertilizer and producing single-ingredient pet treats from unused duck parts. Their duck products are increasingly accessible to consumers thanks to pre-cooked items and partnerships with national retailers like Whole Foods. Tasty Duck is rooted in legacy but built for today. Joey’s great-grandfather started farming ducks in 1933, and the operation now spans generations and innovations. Joey believes duck should be more than a fine dining staple. He’s on a mission to make it an everyday option through products like duck carnitas and duck bratwurst. “A happy duck is a tasty duck.” The company prioritizes animal welfare with clean facilities, careful oversight and expert staff. Sustainability is built into every layer of the operation—from using feathers for pillows to turning manure into fertilizer.   QUOTES “We’re not the largest in the world, but we definitely like to say we are the tastiest and the most fun.” (Joey) “We’re the only one in the duck industry that can trace our roots back to our original breed, our original farm.” (Joey) “A lot of our fellow duck farmers… they chickenized it. We kept ours as the original strand from Long Island.” (Joey) “We like to say we have that respect. Duck has a spot on the menu now—it’s not just a special occasion item anymore.” (Joey) “A happy duck is a tasty duck.” (Joey) “If I can get people to try it, nine out of ten, if not ten out of ten, I can convince them to put duck on their menu.” (Joey) “Don’t try too hard. Simpler is better. Duck has a natural flavor—just enjoy it.” (Joey) “We’re a niche business, so our goal is to create a niche in our niche.” (Joey)

    31 min
  2. Kenny Morrison – Founder of VCC Brands and Pioneer in Cannabis-Infused Beverages

    JUN 4

    Kenny Morrison – Founder of VCC Brands and Pioneer in Cannabis-Infused Beverages

    Kenny Morrison is a cannabis industry pioneer and the founder of VCC Brands and CQ Drinks. With a background in documentary filmmaking and early cannabis retail, Kenny has been instrumental in shaping the cannabis-infused beverage category since 2008. VCC Brands, originally Venice Cookie Company, is a legacy cannabis company focused exclusively on beverages since 2020. Its flagship brand, CQ (Cannabis Quencher), creates micro- and macro-dose drinks designed to be approachable, flavorful and stigma-free. Founded in Venice Beach, VCC Brands embodies the area’s countercultural spirit with a refined, modern twist. CQ was born partly in response to early San Francisco regulations requiring “cannabis” to appear prominently on product labels. Today, the brand operates in seven states (soon to be eight) through a mix of licensing partnerships and hemp distribution, aiming to normalize cannabis consumption with clean branding, fast-acting nanoemulsification technology, and a lifestyle-oriented appeal. Kenny got into the cannabis industry by helping friends transition from underground cultivation to legal retail, ultimately co-founding one of LA’s first dispensaries. VCC Brands began as a baked goods company but pivoted fully to beverages to focus on “the future of drinking.” CQ Drinks emphasizes approachability by avoiding stereotypical stoner branding and designing products with women and first-time consumers in mind.  Kenny compares CQ’s brand positioning to “the Corona of cannabis” — a laid-back, beachy vibe grounded in authenticity. Nanoemulsification helps cannabis beverages hit faster, making them more comparable to alcohol and easing consumer adoption. Despite being a cannabis entrepreneur, Kenny uses the product less than most of his family and believes in freedom of choice across alcohol and cannabis. He stresses honesty, reliability, and customer service as keys to building trust in the cannabis space, especially for new users. Regional product tweaks — like adding seasonal flavors in Massachusetts — have helped CQ Drinks grow in both the dispensary and hemp markets.   QUOTES “Visiting one of these early stores, it was almost like an anthropological experiment for me, which really just means that I’m a thrill seeker.” (Kenny) “Ever since I was a little kid, my father never hid his cannabis use from me. Even when I was nine, he’d say, ‘Hey Kenny, I’m going to go get some grass, want to come with me?'” (Kenny) “We’re basically, you know, the original prohibition cannabis beverage brand… the things we’ve been through to keep this thing alive, it’s a frickin’ novel.” (Kenny) “The goal is to get to a place where we can really tell that story in sort of a deep, profound way.” (Kenny) “My theory has just been, look, if girls like to drink it, guys are going to drink it.” (Kenny) “We’re all trying to target the alcohol consumer looking to moderate their alcohol consumption… and when a cannabis drink affects you as quick as an alcoholic drink does, that’s going to increase consumership.” (Kenny) “Cannabis should be perceived as a benefit to be promoted rather than a harm to be tolerated.” (Kenny) “Something that makes cannabis very different than alcohol is because cannabis is non-toxic… tolerances vary far greater than people’s tolerance for alcohol.” (Kenny) “You’ve got to have great customer service and you’ve got to be honest. Especially in cannabis.” (Kenny) “We’re gathering a ton of information based on the success of those products in their territories… then we can release the greatest hits in our hemp lineup.” (Kenny) “I just think we’re in this season where the general knowledge of cannabis is slowly, gradually building up.” (Kenny)

    52 min
  3. Laurel Orley – CEO of Daily Crunch and Innovator in Better-for-You Snacking

    MAY 22

    Laurel Orley – CEO of Daily Crunch and Innovator in Better-for-You Snacking

    Laurel Orley is the founder and CEO of Daily Crunch Snacks and a mission-driven entrepreneur with a background in advertising. After more than a decade building major brands like Dove at Unilever, she transitioned to launch her own company focused on health, flavor, and impact. Daily Crunch Snacks is a women-owned snack brand offering sprouted, air-dried almonds and other nut blends with bold, innovative flavors. Rooted in a family recipe and a mission to support mental health, the brand emphasizes clean ingredients, sustainability, and crave-worthy crunch. Laurel launched Daily Crunch with her aunt Diane, who developed the unique sprouting process after studying brain health in India. The brand debuted in March 2020—days before the COVID-19 shutdown—and adapted its launch strategy for a digital-first world. Daily Crunch has since expanded into 6,000+ stores and was named the 13th fastest-growing food and beverage company by Inc. Laurel is a board member of the Upcycled Food Association and a member of EY’s Entrepreneurial Winning Women Class of 2024. The brand’s mental health mission is personal: Laurel’s cousin lost his life to bipolar disorder, inspiring her family to create The Support Network, which Daily Crunch supports financially and publicly. Laurel’s experience on Dove’s Real Beauty campaign taught her the power of mission-driven marketing and authenticity. The sprouting process transforms the texture of almonds, making them crisp and chip-like while improving digestibility. Product innovation stems from a blend of trend reports, consumer feedback, and Laurel’s own flavor instincts—like turmeric & sea salt or Nashville Hot. Collaborations, like their Fly By Jing partnership, are a strategic focus for driving awareness and reaching new audiences. Upcycling ingredients—such as pickle ends from Cleveland Kitchen—helps reduce waste and differentiate flavor profiles. Daily Crunch doesn’t lead with its mission, but invites consumers to discover its mental health advocacy as they dig deeper into the brand.   QUOTES “I wanted to launch a brand with a mission that I believed in. Our mission is actually mental health awareness.” (Laurel) “Soaking nuts removes phytic acid, an anti-nutrient, making them more bioavailable, easier to digest and more nutrient dense.” (Laurel) “The crunch is what gets people in. It’s lighter, airier, crunchier. Honestly, it’s like a chip.” (Laurel) “You’re always going to have setbacks. My motto is always two steps forward, one step back.” (Laurel) “We had to throw out 20,000 pounds of almonds and I didn’t have the right insurance for it. I almost threw in the towel.” (Laurel) “There’s a fine balance between mental and physical health. It all ladders back up to brain health.” (Laurel) “When you see someone in the wild buying your product, it’s the best feeling. I was hiding behind a pillar at the airport.” (Laurel) “The savory-sweet combo is really resonating right now. Our last two launches were savory, but you can definitely do both.” (Laurel)

    49 min
  4. Judy Joo – Chef, entrepreneur and leading voice in modern Korean cuisine

    MAY 16

    Judy Joo – Chef, entrepreneur and leading voice in modern Korean cuisine

    Judy Joo is a classically trained chef, entrepreneur, and television personality whose unconventional journey spans engineering, Wall Street, and the world’s top kitchens. She is an Iron Chef, cookbook author, and dynamic force in the food world, celebrated for modernizing and globalizing Korean cuisine. Judy is the founder of Seoul Bird, a Korean fast-casual fried chicken concept with locations in London, New York, Las Vegas, and beyond.Seoul Bird merges bold Korean street food flavors with the speed and scale of modern dining, combining Judy’s culinary heritage and operational expertise. Before launching her restaurant empire, Judy trained at the French Culinary Institute, worked in Michelin-starred restaurants like The French Laundry and Gordon Ramsay’s empire, and became a recognizable face on Food Network.  Seoul Bird is expanding through a strategic mix of franchising and licensing, including high-traffic venues like Citi Field and Edinburgh Airport. Judy left Wall Street to pursue her passion for food, trading finance for the kitchen with zero expectations—just love for cooking. Her engineering and banking backgrounds continue to shape how she designs restaurants and runs operations at scale. As a Korean-American woman in male-dominated fields—finance, engineering, and restaurants—Judy forged ahead with “fearlessness or I just don’t care” confidence. She believes “today’s invention is tomorrow’s tradition,” especially in defining authenticity in global cuisines like Korean fried chicken. Seoul Bird thrives in arenas and airports, offering high-volume, high-flavor experiences with a focus on simplicity, quality, and cultural storytelling. She emphasizes the power of brand building—through books, TV, and food—as key to her business success. Judy finds inspiration everywhere, from grocery store aisles to international travel, always absorbing and evolving her culinary creativity. She’s proud to see Korean food embraced globally, transforming from a source of school-lunch embarrassment into a pop-culture phenomenon. QUOTES “I love creating experiences. I love creating meals. I love food. I love the language of food. It is a language of love for me.” (Judy) “I’m going to downgrade my life in every way possible and work weekends and evenings and much longer hours and get paid a fraction of what I was getting paid.” (Judy) “I remember hesitating. Like, which one do I want to do? I was like, oh, math and science is easy for me. I’ll go to engineering school.” (Judy) “If I want to be in these industries where I am the one and only minority, the one and only female, I don’t care. I’m going to do it.” (Judy) “A restaurant is a business at the end of the day. You have to know cost control, maximize profits, and understand finance.” (Judy) “I know so many chefs who can’t even get their way around an Excel spreadsheet.” (Judy) “Koreans are obsessed with fried chicken. Obsessed. Obsessed.” (Judy) “Today’s invention is tomorrow’s tradition. Korean fried chicken came from war and evolved. Is it authentic? I think so.” (Judy) “I’ve gone from being embarrassed about my lunchbox to everybody spamming me, asking, ‘What are they eating? What are they drinking?'” (Judy) “As long as the DNA is there—that makes it Korean.” (Judy) “Television cheffing is much easier. You’re in a nice air-conditioned studio versus burning yourself and dealing with employees.” (Judy) “Every single time I’m in a grocery store, whenever I travel, you’re constantly seeing new things. That’s a huge source of inspiration.” (Judy)

    44 min
  5. Denise Woodard – CPG entrepreneur and advocate for allergy-friendly snacking

    MAY 8

    Denise Woodard – CPG entrepreneur and advocate for allergy-friendly snacking

    Denise Woodard is the founder and CEO of Partake Foods. She launched the brand after her daughter was diagnosed with multiple food allergies. A former Coca-Cola executive, Denise became the first Black woman to publicly raise over $1 million for a CPG food startup. Partake Foods creates delicious, allergy-friendly snacks that are free from the top nine allergens. With a mission rooted in inclusivity and accessibility, the brand is now available in over 18,000 stores nationwide and continues to grow through innovation and community impact. The brand’s name, “Partake,” reflects Denise’s desire for her daughter and others with allergies to fully participate in the joy of food. Denise’s journey began with a pitch competition and a nudge from her nanny, Martha—who now holds equity in the business. Partake has collaborated with major partners like Marvel and Sesame Street, and has donated over one million boxes of cookies to support families in need. The company is deeply involved in social impact initiatives, including work with No Kid Hungry and the Food Equality Initiative. Denise founded Partake to create allergy-safe foods her daughter could enjoy, after struggling to find suitable options in the market. Leaving Coca-Cola, she underestimated how challenging it would be to build a brand from scratch without the resources of a large company. Getting allergy-friendly products manufactured required finding rare, specialized partners willing to work with a startup founder. Her family—especially her daughter—has been central to the business journey, often pitching in during trade shows and events. Denise emphasizes leading with great taste rather than a long list of dietary claims when introducing products to new consumers. Building strong retail partnerships is about follow-through, not just shelf placement—it requires active investment and support. She believes inclusivity should be embedded naturally into company culture, hiring, and investor relationships. To stay energized, Denise now prioritizes time for reflection, creativity, and rest, recognizing the importance of long-term sustainability. QUOTES “I sought out products that she could eat and enjoy safely and that we could eat as a family together and couldn’t find the things that I was looking for and decided to do something about it.” (Denise) “I knew enough to be dangerous. I could speak the lingo. I knew the acronyms. I did not realize what I was in for.” (Denise) “There’s not very many allergy friendly contract manufacturers. So calling someone up and getting them to agree to work with a woman with an idea was definitely a challenge.” (Denise) “Being an entrepreneur is a family sport. My daughter too, I think about all the sacrifice that she made. She can probably put together a trade show booth faster than most adults.” (Denise) “It feels like a game of whack-a-mole. It’s like you think you got one thing covered and then, oh, tariffs or something. Every week there’s a new adventure.” (Denise) “The name Partake originally came from this idea that I wanted my daughter and people with food allergies to be able to partake.” (Denise) “You’re nothing if you have a story with no good product. And honestly, the same if you have a good product but nothing to talk about.” (Denise) “I want my employees to feel like they have the freedom to be able to do the same thing because I think this whole idea of separating your personal life and work life isn’t healthy for anyone.” (Denise) “I’ve just started this practice. Making time to think and be inspired—setting out time to journal, to go on walks, to visit grocery stores, to visit small markets.” (Denise) “Food is something that’s supposed to evoke positive memories for everyone. And even if you have food allergies, like you should be able to have that same joy.” (Denise)

    35 min
  6. Stephanie Jaeger – President of Les Dames d’Escoffier International (LDEI)

    MAR 27

    Stephanie Jaeger – President of Les Dames d’Escoffier International (LDEI)

    Stephanie Jaeger is the President of Les Dames d’Escoffier International (LDEI) and a veteran of the restaurant industry with over 35 years of experience. She also serves as a Learning and Development Specialist for the Joey Restaurant Group, where she focuses on training and team culture. LDEI is a global philanthropic organization of women leaders in food, beverage, and hospitality. With over 2,800 members across 42 chapters worldwide, LDEI supports women through scholarships, mentorship, and networking opportunities to elevate and advance their careers. Founded in response to the exclusion of women from the all-male “Friends of Escoffier” society, LDEI has grown into a powerful network that champions leadership, education, and community. Under Stephanie’s leadership, the organization is expanding its reach, including new chapters in Mexico and Italy, and launching new initiatives like the M.F.K. Fisher Symposium for Women’s Food and Storytelling. LDEI was born from a desire to give women a seat at the culinary table—where they had previously been excluded—and now supports thousands of members across the globe. Stephanie initially joined LDEI over 20 years ago and, inspired by mentorship and a desire to represent a global voice, rose through the ranks to become its international president. “You have to see it to be it”—Stephanie emphasized the importance of visibility and representation for women in leadership across hospitality and culinary fields. Mentorship is central to LDEI’s mission; the organization provides not just scholarships, but ongoing personal support to help women succeed in their careers. While representation at the top is critical, Stephanie believes respect and equality must also be reinforced in everyday kitchen culture and among mid-level staff. LDEI’s upcoming M.F.K. Fisher Symposium will spotlight women in food media and storytelling, creating a space for inspiration, connection, and collaboration. Stephanie’s work at Joey Restaurant Group complements her LDEI leadership, allowing her to show women within the organization that there’s always a next step in their careers. Despite growth, barriers like unconscious bias and lack of access to education persist in the industry, making LDEI’s mission more relevant than ever. QUOTES “I either needed to step up or step aside. So here I am stepping up and excited about it.” (Stephanie) “You have to see it to be it. You have to see somebody in that position, and I would encourage anybody in the industry to put a woman in that leadership position so that somebody younger can see themselves there too.” (Stephanie) “Every time I see a woman in the industry, she’s breaking a barrier. She’s showing that it’s possible. She’s showing me that I can do it too. And every time I see a woman on the Food Network or read about one taking on a leadership role, it’s one more reminder that we belong.” (Stephanie) “We need to make sure that women are not only in the kitchen, but treated with respect and equals. It’s not just about being there—it’s about being seen, being supported, and being recognized as just as capable.” (Stephanie) “Mentorship is the ability to talk about your experiences in a positive way—not in a ‘you’ll never get there’ way, but ‘look what I’ve done, and you can too.’ It’s not about gatekeeping—it’s about opening doors and saying, ‘Come on in, let me show you how I did it.’” (Stephanie) “Asking for help really can come down to just saying, ‘Is this a crazy idea?’ And sometimes you just need someone—man or woman—to say, ‘You’re not crazy’ or ‘Maybe you should rethink that.’ It’s about having someone to bounce things off of, someone who listens and understands.” (Stephanie) “I want to raise more money to support more women. I want to get the LDEI name out there more, increase our membership, and reach more women who could benefit from being part of this network. There are so many who just need the opportunity.” (Stephanie) “The restaurant industry really should be fun. Maybe don’t take yourself too seriously. You have to be able to smile, to enjoy what you’re doing. And at Joey, we focus on working as a team. That’s what creates a cohesive, engaging environment.” (Stephanie) “There is a place for you if you want to keep going up the ladder. And I think because of my own mentors and experiences with LDEI, I’m able to show that to the women I work with every day. Whether they’re servers or line cooks, I want them to see that there’s a next step.” (Stephanie)

    36 min
  7. Yanni Hufnagel – Founder of Lemon Perfect

    MAR 14

    Yanni Hufnagel – Founder of Lemon Perfect

    Yanni Hufnagel, a former college basketball coach turned entrepreneur, is the founder and CEO of Lemon Perfect, a fast-growing enhanced water brand. With a background in coaching at top programs like Harvard and Vanderbilt, Hufnagel applied his competitive drive and leadership skills to disrupt the beverage industry with a health-focused, innovative brand. Lemon Perfect is a fast-growing beverage brand redefining the enhanced water category with its refreshing, zero-sugar, lemon-infused drinks. Made from organic lemons and packed with antioxidants and electrolytes, Lemon Perfect delivers great taste and hydration without artificial ingredients, appealing to health-conscious consumers seeking a flavorful, better-for-you alternative. Lemon Perfect offers a lineup of refreshing, zero-sugar, lemon-infused beverages made from organic, hand-picked lemons. Packed with antioxidants, electrolytes, and vitamin C, the brand’s flavors include classics like Original Lemon and fan-favorites like Dragon Fruit Mango, Peach Raspberry, and Blueberry Acai. The drinks are cold-pressed, keto-friendly, and designed for guilt-free hydration. Lemon Perfect has rapidly expanded its distribution footprint, securing shelf space in major retailers like Whole Foods, Target, Kroger, Publix, and Costco, while also growing its presence in convenience stores, gyms, and online marketplaces nationwide. Yanni was inspired to create the Lemon Perfect brand in 2017 after a chance encounter with a man who introduced him to drinking organic lemon water each morning as part of his daily routine.  Squeezing and juicing lemons each morning was a hassle and Yanni was determined to create a product that took the work out of drinking organic lemon water.  Seven years after launching the brand, Lemon Perfect has sold more than 100 million bottles. In early 2020, Beyonce featured a bottle of Lemon Perfect in one of her Instagram posts. It gave the brand a boost. In April 2022, she became a key investor in the brand. QUOTES “So many parallels between coaching and entrepreneurship and running a business. At the core, you’re telling a story. Being a great storyteller is probably the most important skill you can have as a recruiter and as a college baseball coach. [As an entrepreneur] being able to tell a story is also important, and it all starts with the product.” (Yanni)  “There’s a difference between selling and presenting. I’ve always felt like presenting was more important than selling. I’ve always tried to present our story and vision and not sell it.” (Yanni)  “I was having lunch with an angel investor and I said ‘John, what do you think about this idea?’ and he said ‘I love it. Anything you can build that captures a piece of someone’s daily routine is worth going for. You can build a business around it.’ “ (Yanni)  “We’ve sold 100 million bottles. How do you sell one billion? In America and beyond, they don’t read words, they read pictures on packaging. Putting fruit on the (packaging) was a big decision. Simplifying our message.” (Yanni)  “We had an incredible entrepreneurial culture for the first five years and then we lost our way a little bit. I’ve been focused in the last six months or so on refinding our entrepreneurial way. When you’re building a beverage and you have to scratch and claw and fight and bleed every day, you need that.” (Yanni)  “You have to have a relentless motor and I think we have a group that will do that.” (Yanni)

    48 min

Ratings & Reviews

5
out of 5
5 Ratings

About

A weekly podcast that feeds food and beverage brands with insights, ideas, trends, and anecdotes discussed with restaurant, hospitality, and beverage industry leaders.

You Might Also Like

To listen to explicit episodes, sign in.

Stay up to date with this show

Sign in or sign up to follow shows, save episodes, and get the latest updates.

Select a country or region

Africa, Middle East, and India

Asia Pacific

Europe

Latin America and the Caribbean

The United States and Canada