Fell Into Food Podcast

Jeff Fell
  • 4.7 (11)
  • Food
  • Updated Weekly

The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.

  1. Rameking / The GlobalNova Growth | Michael Smith

    19h ago

    Rameking / The GlobalNova Growth | Michael Smith

    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

    36 min
  2. Oryx Desert Salt / Hydration From Ancient Underground Lake | Samantha Skyring

    Jul 6

    Oryx Desert Salt / Hydration From Ancient Underground Lake | Samantha Skyring

    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

    47 min
  3. Chris Valdes: The Chef Storyteller / BAM / Smell—O-Vision

    Jun 29

    Chris Valdes: The Chef Storyteller / BAM / Smell—O-Vision

    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

    56 min
  4. The Nomad Cook / The Culinary Art of Cannabis / Life Beyond The Pop-Ups | Travis Peterson

    Jun 22

    The Nomad Cook / The Culinary Art of Cannabis / Life Beyond The Pop-Ups | Travis Peterson

    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

    58 min
  5. P!ing / The Robot Coffee Drive Thru Disrupting the $50B Business | Rob Whitten & Jane Lo

    Jun 15

    P!ing / The Robot Coffee Drive Thru Disrupting the $50B Business | Rob Whitten & Jane Lo

    Rob Whitten and Jane Lo are the co-founders and co-CEOs of p!ng — a robotics-powered coffee company building 120-square-foot autonomous pods that take your order before you arrive and hand you a finished drink in under 30 seconds, with no one behind the window. Rob is a West Point graduate and former robotics leader at Amazon and iRobot. Jane is a brand strategist and Booth MBA who spent her career inside customer experience at Forrester and SharkNinja. Together, they're going after the $50 billion coffee industry with an idea that sounds like science fiction until you realize how much of the modern drive-thru is broken. They didn't start with the robot. Rob ran a food truck first — flipping eggs on two four-foot griddles — just to learn the food business from the inside before he ever touched automation. And in the early pilot, when customers pulled up to what looked like a fully automated pod, Rob and Jane were behind a curtain inside, making the drinks by hand, Wizard-of-Oz style, just to prove people would actually want this. The twist? When customers found out there was a person inside, they were disappointed. They wanted the magic to be real. That tension — building real automation without losing the human side of hospitality — runs through the whole conversation. We get into how p!ng's "sensor-augmented geofencing" actually identifies which car you're sitting in before you reach the window (your phone is doing more work than you think), why they chose Cometeer flash-frozen coffee extract over brewing on-site, how a fifty-plus-ingredient menu gets built around what robots can actually do well, and what their Robotics-as-a-Service franchise model looks like for someone who wants to own a pod without ever having to learn robotics. P!ing - Where to find  Website — pingthru.com TikTok — @pingthru Facebook — facebook.com/pingthrucoffee LinkedIn (company) — linkedin.com/company/pingthru YouTube — youtube.com/@pingthru Instagram — @pingthrucoffee Jane Lo — linkedin.com/in/jane-lo-ping Rob Whitten — linkedin.com/in/rob-whitten-pingthru Wefunder — wefunder.com/ping 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 00:10 — Intro: Rob Whitten & Jane Lo, p!ng 01:28 — Origin story: food trucks, robot armies, and how p!ng came together 09:50 — Hand-building the first pod in a driveway 13:02 — "The guy in the box" — why customers wanted the magic to be real 14:49 — Restocking and the hub-and-spoke model 18:02 — Sensor-augmented geofencing explained 22:19 — Why p!ng uses Cometeer flash-frozen coffee 26:14 — Building a 50-ingredient menu a robot can run 30:23 — Robotics-as-a-Service: the franchise model 38:21 — What's next: 24/7 pods, WeFunder, no-tip pricing Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    47 min
  6. The Freight Behind Your Food / Global Supply Chains | Ian Sutherland

    Jun 8

    The Freight Behind Your Food / Global Supply Chains | Ian Sutherland

    Ian Sutherland is the co-founder of World Freight Direct — a dedicated industry platform for global freight and logistics — and brings 55 years of combined freight experience to the table with his wife and co-founder Kath. He was back on Fell Into Food this week to talk about the thing that makes everything in your restaurant, your kitchen, and your supply chain actually move: global freight. Most people in food think about supply chains when something goes wrong. A delivery doesn't show up. A price spikes overnight. A product disappears from the shelf. Ian has spent thirty years watching what happens before that — and in this conversation, we got into it from the ground up. We covered how international freight actually works: the four modes of transport, what a bill of lading is and why it matters, how a freight forwarder functions as the connective tissue between a seller in Australia and a buyer in Chicago, and what's physically happening inside a container when equipment travels across an ocean to land at your booth at the National Restaurant Show. I walked through his own experience unloading overseas freight for the first time this year — and yes, it looks nothing like what you'd expect. Then things got interesting. We talked fertilizer. Not the bag you buy at a garden center — the bulk-shipped global commodity that Ukraine, Russia, the U.S., Canada, and China all export, and that the world's food bowl cannot function without. Ian broke down why ammonium nitrate that grows your crops is the same compound that leveled the port of Beirut in 2020 — one of the largest non-nuclear explosions in modern history. The connection between what's in your soil, what's in your food, and what can happen when it's handled wrong is something most people in the industry have never thought about. We also got into World Freight Direct — the platform Ian and Kath have been building and rebuilding for eighteen years. It's a vertical industry platform that connects freight forwarders, customs agents, 3PLs, shipping lines, and specialty food and beverage companies in one place. Ian explains how it integrates with Hospitality Chain (Episode 58) so that the two industries that can't exist without each other can finally find each other on one platform. And we closed on AI, automation, the death of email, and why neither Ian nor Jeff think the relationship part of this business is going anywhere. Find Ian https://hospitalitychain.com/ https://worldfreightdirect.com/ LinkedIn 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 / TIME00:10 — Intro: Ian Sutherland returns — World Freight Direct and 30 years in freight 01:04 — Ian's background: wife got him in, marine roots, 55 years combined with co-founder Kath 05:34 — How international freight works: 4 modes of transport, bill of lading, freight forwarders 10:12 — Unloading a container: what's actually inside and why it looks nothing like you'd expect 12:17 — Fertilizer: what it's made of and why the global food supply depends on it 14:44 — The Beirut port explosion: 2,500 tons of ammonium nitrate and what it did 18:06 — The pandemic in Melbourne: most locked down city in the world, 268 days 24:37 — The stat: freight + hospitality = over 20% of the global workforce 26:18 — World Freight Direct: 18 years to build, rebuilt 4 times, why vertical platforms matter now 37:42 — AI agents in freight: how automation will close deals faster than any email ever could Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    51 min
  7. Taste Events / Tong Talks / It’s Not Speed Dating | Ethan Kjesbo & Cass Burson

    Jun 1

    Taste Events / Tong Talks / It’s Not Speed Dating | Ethan Kjesbo & Cass Burson

    I've known Ethan and Cass for a while now, and every time I'm around them I walk away thinking the same thing — these guys just get it. Not just the event business, but the people side of this industry. That's what Taste Events is built on. They co-founded a curated B2B food service event company that takes everything broken about the trade show model and fixes it. We're talking 150–200 people, chain operators and suppliers who actually belong in the room together, and one-on-one meetings built around an intelligence dossier pulled from real conversations — not a generic booth pitch. The whole thing is designed so that when you sit down, it matters. We talked about how they built it, what made them realize "anti-trade show" was the wrong framing, and how they're keeping events fresh without losing what makes them special. We also got into NRA — what's trending on the floor (clean label is in, meat analogs are fading), how they work the show, and what actually gets done at Portillo's at midnight. Oh, and somewhere in there Ethan ate sardines on the show floor to start a conversation. Worked like a charm. He also runs a tin fish review account on TikTok called Tinnies with the Boys. I have no notes on that — just go follow it. Find Taste Events: LinkedIn: @TasteEventsInstagram: @TasteEventsWebsite: thetasteevents.comTimestamps [00:00] Cold open — Nutter Butter on TikTok is an acid trip [01:17] How Ethan and Cass got pulled deeper into food service [03:25] What a Taste Event actually is — the model explained [08:09] The intelligence dossier and why it's not speed dating [09:21] The extracurriculars — Taste Tour, dinners, and where the real magic happens [14:37] NRA reflections — Year 2, Portillo's at midnight, and trends on the floor [21:36] Tong Talks origin story — Hannah Lopez, a mic, and a pair of tongs [24:20] Good people, good times, good business — and how you protect that as you grow [29:26] Advice for anyone at a crossroads: if it makes you nervous, lean in [35:48] Next event info + where to find them 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

    37 min
  8. STEVE MCHUGH: CURED / THE SCIENCE OF CURING, AGING & MOLD

    May 25

    STEVE MCHUGH: CURED / THE SCIENCE OF CURING, AGING & MOLD

    Chef Steve McHugh is a six-time James Beard Award finalist, the author of Cured, and the founder of the celebrated San Antonio charcuterie restaurant of the same name — a 12-year run built entirely around preservation, dry aging, fermentation, and the science of what happens when you take time seriously with meat. Steve grew up on a Wisconsin dairy farm, trained at the CIA, and cut his teeth in John Besh's kitchens in New Orleans before a lymphoma diagnosis stopped him mid-career. He finished treatment, moved to Texas, and opened Cured at the Pearl Brewery — a restaurant centered on whole-animal butchery, handmade charcuterie, and a custom aging case that eventually became one of the most interesting preservation programs in the country. In this conversation, we get into the real science behind curing and dry aging: what 60/60/60 actually means and when it doesn't apply, the difference between EQ curing and salt box method, why water is the enemy of every preservation technique, and how mold — the right mold — is the thing that keeps your case healthy and your flavors complex. Steve talks about how COVID wiped out twelve years of charcuterie inventory in three months, and how his wife's idea to fill the empty case with dry-aged beef turned into a second revenue engine. We also go deep on fish dry aging, wet aging, rapid aging claims, and one of my favorite moments in recent podcast memory: Steve debunking the "uncured bacon" label at the grocery store. Spoiler — they're curing it with celery. They're just not telling you. If you're a chef trying to understand preservation, an operator thinking about a dry aging program, or just someone who wants to know what's actually in that pack of bacon be sure to listen all the way through. Steve McHugh: Instagram / Twitter / Facebook: @ChefSteveMcHugh  Book: Cured — available anywhere books are sold 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 — Introduction01:17 — Farm life, work ethic & finding the kitchen07:26 — CIA, New Orleans & John Besh09:43 — Lymphoma, recovery & opening Cured15:08 — Curing vs. dry aging: the science explained22:05 — How COVID created an accidental dry aging program29:03 — Mold: why it's your best employee43:05 — Dry aging fish48:01 — Uncured bacon: the truth52:01 — Life after Cured & what's next Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

    57 min
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Ratings & Reviews

4.7
out of 5
11 Ratings

About

The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.

Information

  • Creator
    Jeff Fell
  • Years Active
    2023 - 2026
  • Episodes
    88
  • Rating
    Explicit
  • Copyright
    © Jeff Fell
  • Show Website
    Fell Into Food Podcast

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