26 episodes
Women In Food Melissa Singer DuMars
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- Arts
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5.0 • 22 Ratings
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Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen!
Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share a recipe you can make at home.
So, join me around the table and get ready to eat!
Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes.
Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you’ll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more!
You can learn more and join at: http://womeninfood.net/community
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Cracking Gender Barriers in Food Media + Tzatziki Sauce with Andrew Galarneau
This episode of Women in Food is unique as one of the rare times I interview a “man in food” — food writer and journalist, Andrew Galarneau. During this conversation we dance between topics like an innovative take on cooking eggs to the complexity of gender inequality in the culinary industry. Andrew lays bare what he sees is the sobering truth of women's underrepresentation in professional kitchens and the obstacles they face, from systemic discrimination to the difficulties in establishing their own ventures.
Along the way, we take a short culinary tour through Buffalo's diverse food scene, as Andrew shines a light on the importance of supporting immigrant-owned eateries. He also shares some super practical advice for those in the food business on making their mark with media professionals and the importance of clear communication with strong business acumen. Andrew tops it off with his story and accompanying recipe for Yiayia’s Tzatziki Sauce.
This was a serious yet enlightening dialogue, providing insight into both the joy of gastronomy and the critical issues that shape the industry. Tune in for this rich blend of flavorful stories and essential conversations on the path forward for women in food
The Recipe starts at 48:36
Resources mentioned in this episode:
Andrew’s Social Media: Instagram, Facebook
Andrew’s FourBites Website with reviews and food conversations in the Buffalo, NY region
Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com -
Business Side of Food + Sheet Pan Meals with Kristi Knowles
Today I talk with CEO of Mother Raw Foods, Kristi Knowles to discuss the triumphs and challenges of running a values-based food business. We hear about Kristi’s first love of food starting with her 6th project about wanting to be a Chef and how that early passion for food led her on a journey through the corporate food world. From the importance of mentorship and networking to the role of feminine leadership, Kristi shares her journey from the corporate food world to leading Mother Raw, an organic, plant-based whole food ingredient brand and taking it from 300 to over 8,000 (and counting!) retail locations. Along the way, we talk about navigating leadership as a woman, leading a values oriented business with heart. We also talk about how we approach bettering recipes and Kristi shares her tricks for 3 sheet-pan dinners.
The Recipe starts at 1:04:22
Resources mentioned in this episode:
Mother Raw’s Social Media: Instagram, Facebook
Mother Raw Website
Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com
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Passion Meets Profit on the Farm + Chicken Wings with Laura Robbins
Today I talk with farmer, community leader and entrepreneur, Laura Robbins. We talk about the challenges balancing scaling her farm business, Wild Robbins Farm, with maintaining the level of quality she wants to provide. Laura shares her story moving from a city-dweller in Manhattan, NY through the progression to becoming an organic farmer in Massachusettes and we have a lot of fun realizing how similar our career journeys have been.
In this conversation, we explore the importance of building relationships with your customers and the role of food in fostering community. Laura also shares with us her desire, as a businesswoman to build a business aligned with her values that is also profitable and the sometimes difficult decisions she makes.
Together, talk about the desire to serve community through our farm businesses while keeping our personal passion alive, acknowledging the limitations of being a mostly solo farmer and of course our shared LOVE for good food. Then, dive into all things chicken and especially wings as Laura shares her mouthwatering recipe for crispy chicken wings that you won't want to miss!
The Recipe starts at 57:29
Resources mentioned in this episode:
Laura’s Social Media: Instagram, Facebook
Wild Robbins Farm Website
Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com -
What We Learn Through Food Waste + Chickpea Mayo with Corina Akner
Today I talk with visionary entrepreneur and food advocate, Corina Akner. We talk about how she uses concepts around food waste as a tool for community and business building through her Sustainable Food Lab in Sweden, VÄRT. Corina shares her story from her expertise in Industrial Design to her discovery of food waste in all parts of the food systems. She tells about working with the Swedish National Chef Team and learning how cooking fosters community and connection. In this conversation, we explore the importance of creativity in finding alternative uses for food products and by-products and how food sustainability can give us an understanding of sustainability across different fields and industries. Corina's passion for sustainable understanding and her mission to help people make tangible changes in their daily lives will inspire you to take action. Together, we share some practical tips to engage in sustainable thinking in your kitchen, from utilizing vegetable scraps to repurposing canning liquids including how to use the liquid from a can of chickpeas, known as aquafaba, to make your own mayonnaise!
The Recipe starts at 49:00
Resources mentioned in this episode:
Corina’s Social Media: Instagram, Facebook, LinkedIn
VÄRT Sweden Website
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Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com -
Lessons from "The Automat" + Baked Mac & Cheese with Lisa Hurwitz
Today I talk with filmmaker, cafeteria-lover and foodie, Lisa Hurwitz. We talk about her recent film, “The Automat”, a documentary about the iconic Horn & Hardart restaurant chain of the early twentieth century. Learn about her beginnings in the intersection of food and film to how she’s brought her first feature film to life as a woman in the film industry. We explore the history of Horn & Hardart and how they’re success was based on values-based business decisions and good food. I’ve LOVED this conversation as I have a fascination with the Automats after visiting the very last one in NYC. Along the way, we explore the idea of the ‘Third Place’, business lessons from Horn & Hardart, the mechanics of the Automat and their role in supporting diversity and equality as a restaurant. The Automats were all about American Comfort foods, so of course, we ‘geek’ out on some of the original Horn & Hardart recipes of the 1960’s giving you their Mac & Cheese secrets!
The Recipe starts at 43:00
Resources mentioned in this episode:
Lisa’s Social Media: Instagram, Facebook
The Automat Website: AutomatMovie.com
Watch The Automat Trailer
You can Watch the Automat on Kanopy, Apple TV, Amazon
Get Business Coaching from Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com -
Eating with Empathy + Mushroom Quiche with Chef Charlie Ray
Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate. Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge.
Resources mentioned in this episode:
Chef Charlie Ray’s Social Media: Facebook, Instagram
Amazon Prime UK Show: World Cook
Pie Room Cookbook
More about the Swedish cheese: Vasterbottensost
Links to Chef Charlie Ray’s two women inspirations: Nornie Bero & Alexis Nikole (the Black Forager)
Get Business Coaching from Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com
Customer Reviews
Love it! Inspirational stories that inspires you to cook new recipes!
How lovely to hear the stories of other women in the food industry making their world a little brighter with business, changes and spreading the love of food! This podcast makes me feel I’m really a part of a great community of women who also share the passion of delightful ingredients with a burst of flavor in every dish!
The Shining Light Females In Food Needed
Missy’s podcast is a thoughtful and deeply interesting at in-the-shadows stories that need to be brought to light. There are so many fascinating stories and strong women who are working hard every day to achieve their own measure if success, and it’s so refreshing to learn everyone’s story, hear Missy bring it together with a beautiful flow and light humor, and honor each woman’s contribution by listening to their episode. Great job, Missy! Keep shedding your light, because there are so many women with stories to tell!
Cheese on Christmas
It’s Christmas Morning 2021 and I chose to spend it listening to the amazing Women in Food episode featuring Hannah Howard and one of my passions…Cheese! Host Missy Singer DuMars is a wonderful interviewer, both putting her guests at ease and letting them tell their own story, but then also asking the questions we listeners all wonder about. I thought I knew a lot about cheese before this interview with Hannah…Now I look over at my full page of notes taken during the interview and realize how much more I just learned! Milk Chocolate paired with Jasper Hill Blue Cheese? This I have to try! Thank you Missy and Hannah!