Pederson's Farms - Powered by Protein a deep dive into Where your Food come From‪!‬ Pederson's Farms

Neil interviews Molly Blakely, a remarkable cookie maker from Alaska, who shares her inspiring journey of starting her business with just her last $150 and transforming it into a million-dollar product. Molly candidly recounts the early days of hand mixing cookies in her kitchen with her 10-year-old son, gradually building up her business while facing challenges and seizing opportunities along the way. She highlights the pivotal moment when her business gained nationwide recognition after being featured on Buzzfeed, leading to exponential growth and prestigious accolades. Through her story, Molly emphasizes the importance of perseverance, faith, and resilience in the face of adversity. She opens up about the role of her faith in guiding her entrepreneurial path and how her cookies serve a greater purpose by supporting various ministries and community initiatives. The conversation delves into Molly's mission to make a positive impact through her businesses and her future plans, including her goal to sell her cookie company and focus on other ventures. Listeners are treated to insightful discussions on entrepreneurship, faith, and the power of perseverance.

Links:
mollybz.com
Molly on Instagram: @mollybzcookies
Visit us online: https://pedersonsfarms.com/

Topics

00:00 Kickoff: Introducing the Unlikely Duo
00:41 Molly's Incredible Journey: From Last $150 to Walmart Success
02:59 The Science and Secrets Behind Molly B's Cookies
05:35 Navigating Business Growth and Embracing Change
06:59 Faith and Business: How Spirituality Guides Molly's Success
11:37 Expanding Horizons: The Alaskan Love Company
13:56 Overcoming Adversity: Molly's Personal and Professional Rebirth
17:31 A Concluding Note on Faith, Business, and Life

Chef Brian Duffy, a seasoned chef with extensive experience in the culinary world, shares insights on the food industry and its various dynamics in an interview at the World Food Championship. Having graduated from culinary school in 1995, Duffy has witnessed the evolution of the industry over the years. He has appeared on television shows like Bar Rescue and Opening Night and now operates a consulting firm, aiding in the opening of restaurants globally while also engaging in speaking engagements and entertainment ventures.
Duffy delves into various topics, shedding light on the intricacies of the hospitality and restaurant business. He addresses the common misconception about food pricing, attributing the rising costs to factors like increased food prices and elevated labor wages, particularly in the wake of events like COVID-19. Duffy emphasizes the importance of supporting local businesses, especially smaller restaurants that often struggle to compete with larger chains.
The interview also touches upon broader issues such as sustainable farming practices, the impact of dietary choices on health, and the significance of consumer influence in shaping the food landscape. Duffy advocates for a balanced approach, acknowledging the diversity of perspectives and the need for open dialogue in today's polarized society. He underscores the power of consumer choices in driving change within the industry, urging individuals to prioritize quality and sustainability in their food preferences.
Links:
https://chefbrianduffy.com/
Find Chef Duffy on social media at @chefbriduff
Visit us online: https://pedersonsfarms.com/
Topics:
[00:00] Chef's background and culinary journey
[01:00] Evolution of the food industry
[02:00] Impact of TV appearances and consulting work
[02:00] Misconceptions about food pricing
[03:00] Effects of COVID-19 on restaurant economics
[03:30] Importance of supporting local businesses
[06:00] Dietary choices and health implications
[07:00] Role of consumer influence in shaping the food landscape
[08:00] Advocacy for quality ingredients
[09:00] Challenges faced by small restaurants
[11:00] Polarization and open dialogue in society
[12:00] Power of consumer choices
[15:00] Influence of social media and media consumption patterns

Paul Newnham joins the show to discuss food advocacy, sustainability and dietary diversity. The topics include  beans as a nutritious food source, the importance of biodiversity in agriculture, and the impact of dietary choices on health. Paul believes in  the need for informed food decisions and understanding food production processes.
Links:
www.gainhealth.org/paul-newnham
Find Paul on social media at @PaulNewnham
Visit us online: https://pedersonsfarms.com/
 
Topics:
[01:00] The World Food Championship, a unique food sport event.
[02:00] Advocacy for beans, peas, and lentils and their benefits.
[04:00] Paul describes his flexitarian diet and the importance of dietary diversity.
[06:00] The microbiome, fiber, and gut health.
[09:00] The importance of diversity in farming practices for resilience.
[10:00] Exploration of the impact of food choices on health and well-being.
[19:00] Small-holder farmers' significant role in global food production.
[21:00] The importance of biodiversity in the food system for resilience.
[23:00] How dietary choices can impact overall health and well-being.
[24:00] The role of food as preventive medicine and its influence on health outcomes.
[24:30] Emerging trend of prescribing food for health management.
[25:00] The importance of understanding food production before criticizing it.

Neil chats with food enthusiast Danyel Buie about the profound significance of food memories, her culinary journey, and experiences as a judge at the World Food Championship. From childhood cake recollections to recommendations for Dallas eateries, they explore the joy and diversity of food culture.
Links: 
https://danyelbuie.com/
Visit us online: https://pedersonsfarms.com/
 
Topics:

[01:00]: How food intertwines with cherished memories and family gatherings.
[02:13]: Memories of a birthday cake with Easter egg decorations.
[03:00]: Danyel’s role as a master judge at the World Food Championship in Dallas.
[04:00]: A passion for food blogging and exploring Dallas's culinary scene for over seven years.
[04:47]: The significance of visual content in today's social media landscape for engaging audiences.
[06:00]: The beauty of simplicity in cooking and the value of quality ingredients.
[10:36]: Noteworthy dishes: boudin-stuffed green peppers and blue pasta with ribs.
][12:00]: A love for cooking, tracing back to childhood and family influences.
[13:00]: Mindful cooking, considering dietary preferences and nutritional aspects of ingredients.
[15:00]: Danyel's French heritage influences her love for Cajun and Creole cuisine, including unique dishes like turtle sausage.
[16:00]: Exotic foods like caviar, oysters, octopus, and escargot.
[16:55]: Crawfish holds a special place in Danyel's heart, representing her favorite dish and a nod to her Louisiana roots.
 

An ambassador for the culinary culture, Chef Jernard Wells is an inspiration for other chefs and someone for people to look up to.
Links
The book: Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours: https://a.co/d/dGSq6zk
https://www.hautecuisine.store/
https://www.threads.net/@chefjernard
https://www.instagram.com/chefjernard/
Topics
[00:19] Introduction of Chef Wells and discussion about the importance of food. [00:39] The cultural and ambassadorial role of chefs. [00:55] The influence of his father, who was also a chef, on his career. [01:40] His role in supporting and mentoring other chefs in the entertainment and competition world. [02:01] Impact of COVID-19 on the restaurant business and the chef's personal experience. [02:50] Challenges faced by high-end and gourmet restaurants in adapting to takeout orders during the pandemic. [05:00] Discussion on the ever-changing landscape of cooking styles and food preferences. [06:00] TV show "New Soul Kitchen" and the idea of making recipes unique to individuals. [08:00] Importance of cooking at home as a bonding activity with family. [09:00] Background growing up on a farm in Mississippi and the influence of his father. [10:00] Chef Jernard's family, including his wife and nine children, and their involvement in the culinary business. [11:00] Recognition and award for Chef Jernard's culinary skills at Horseshoe Bay Resort in Texas. [12:00] Chef Jernard's new book, "Southern Inspired, My American Table," and the inspiration behind it. [13:00] Discussion on the perception of Southern food and the nutritional value it offers. [14:00] Appreciation for claims-based products like those from Pederson's Farms, emphasizing quality over cheap alternatives.

Jay Ducote joins the show recorded live at the World Food Championships to discuss his appearance on Master Chef and much more.
 Links: 
www.jayducote.com
Facebook & Instagram @jayducote
Visit us online: https://pedersonsfarms.com/
Topics 
01:31 Jay's Background: Baton Rouge, Louisiana, and Sugarland, Texas
03:00 Transition to Food World: Blogging, Social Media, Podcasts, Radio, TV Shows
03:37 Participation in MasterChef Season 2 on Fox
04:33 Winning against Bobby Flay with a Crawfish Boil
06:00 Cooking Experience with Gordon Ramsay
07:45 Life Lessons from TV Competitions and Set Experiences
10:55 Reflection on the Journey and Building Success Locally
13:29 Challenges of Offering High-Quality but Costly Products
15:43 Jay's Appreciation for Sustainable and Humane Agriculture
17:49 Sausage Making and Importance of Texture
22:05 Germans' Influence on Sausage Making in South Louisiana
23:23 Exploration of Cajun-Style Smoked Meats