For nearly 80 years, Herr’s has remained a family-owned snack company by staying rooted in its values while continuing to evolve. Jim Herr, Senior Vice President of Sales, Marketing and R&D, represents the third generation of the Herr family and oversees the consumer-facing side of the business, helping guide everything from product innovation to marketing and growth. In this episode of Forktales, Jim discusses the opportunities and challenges of leading a multigenerational family business, building brand loyalty through authenticity and maintaining Herr’s deep connection to Philadelphia. He a
From J.P. Morgan to mushroom and cannabis beverages, Pete Olander has taken an unconventional path into one of the fastest-growing spaces in food and beverage. As founder of Happie, Olander has built a vertically integrated wellness beverage company focused on hemp-derived THC drinks and functional mushroom products designed to offer consumers approachable alternatives to alcohol and traditional energy drinks. In this episode of Forktales, Pete discusses the realities of bootstrapping a cannabis brand, the growing sober-curious movement among younger consumers, and why functional ingredients l
In a category everyone thinks they understand (like dairy and cheese), the real challenge isn’t the product, it’s staying relevant. Jenny Mehlman is Senior Marketing Director at Dairy Farmers of America, a farmer-owned cooperative representing more than 9,500 dairy farmers, bringing a sharp perspective on marketing dairy aisle staples. In this episode of Forktales, Jenny explores dairy’s resurgence, the role of storytelling in earning attention and why small, everyday moments drive connection. She also shares how authenticity builds trust and how DFA’s farmer-owned model shapes a more long-ter
Great creative doesn’t start with execution, it starts with a point of view. Chuck Meehan is Chief Creative Officer of Pavone Group and a veteran creative leader with decades of experience building bold, culture-shaping work for some of the world’s most recognizable brands. A four-time Super Bowl creative, Chuck has a reputation for ideas that break through pressure, complexity and noise. In this episode of Forktales, Chuck pulls back the curtain on what defines a truly “big idea,” why the Super Bowl is both the most exhilarating and punishing creative arena in advertising, and how protecting
Season 9 of Forktales brought together visionaries redefining what it means to lead, create, and serve in the food and beverage world. From heritage duck farms to plant-based dairies, family restaurants to city-shaping pubs, every guest offered a story rooted in passion and purpose. Joey Jurgielewicz kicked off the season with a lesson in legacy and sustainability from Tasty Duck. Tom Moffitt explored the science and spirit behind plant-based dairy innovation. Edward Medina shared how Ramona’s Food Group turned a 78-year-old family brand into a modern Mexican food powerhouse. Sameer Malhotra r
From growing up in his family’s New York restaurants to leading a $50 million food company, Sameer Malhotra has built Café Spice into one of the most recognized names in Indian cuisine. What began as a single bistro-style restaurant is now a nationally distributed brand supplying Whole Foods hot bars, private-label products, and ready-to-eat meals across the country. In this episode of Forktales, Sameer shares how Café Spice made the leap from restaurants to large-scale manufacturing, the importance of balancing authenticity with approachability when introducing Indian flavors to American cons
Edward Medina is at the helm of Ramona's Food Group, steering the company with both tradition and innovation in mind. When Edward joined in 2012 as director of finance, Ramona’s was losing hundreds of thousands each month. By 2014, as CEO, he led a dramatic turnaround—streamlining operations, cutting costs, and standing firm on product value—which transformed the struggling company into a profitable, respected brand. In this episode of Forktales, Edward shares engaging stories about Ramona's colorful journey, from delivering tortillas on buses to becoming a staple in the frozen food aisle. He
Tom Moffitt is a seasoned entrepreneur and pioneering figure in the plant-based dairy industry, leveraging his extensive background as a food microbiologist. With a successful track record co-founding Commonwealth Dairy and leading its growth into a national powerhouse, Tom now spearheads Culture Fresh Foods, a company dedicated to developing innovative non-dairy products such as plant-based yogurts, sour creams, and cream cheeses. In this episode of Forktales, Tom discusses his strategic shift from the dairy industry to plant-based products and the growing trend of plant-based products becomi
We’re kicking off Season 9 of Forktales with a deep dive into the world of duck. Joey Jurgielewicz is Director of Client Service at Tasty Duck—one of the largest and most respected duck producers in North America. With a background in hospitality and a deep knowledge of the family business, Joey is helping lead the charge in bringing premium duck to chefs, retailers and consumers nationwide. In this episode of Forktales, Joey talks heritage breeds, fat-to-meat ratios, and why duck belongs on more than just fine dining menus. He breaks down new product innovations, zero-waste sustainability eff
Season 8 of Forktales served up a fresh batch of bold voices and breakthrough ideas from across the food and beverage industry. From Sean Zecman’s insights on scaling a food distribution powerhouse to Kenny Morrison’s mission to normalize cannabis beverages, we explored innovation at every level. Laurel Orley and Denise Woodard shared how mission-driven snacking can drive both purpose and profit, while Judy Joo redefined authenticity in modern Korean cuisine. We went local with Josh Kesler and Peter Newlin, global with Stephanie Jaeger and Clara Paye, and talked brand-building and hustle with
Kenny Morrison is the founder of VCC Brands and CQ Drinks, and a pioneer in the world of cannabis-infused edibles and beverages. His expertise lies in crafting products that normalize cannabis consumption while staying ahead of shifting regulations, cultural trends, and consumer expectations. In this episode of Forktales, Kenny talks about his journey from filming a cannabis dispensary to running one of the first in Los Angeles. He shares how CQ Drinks is challenging outdated stoner stereotypes by focusing on approachable, female-friendly branding and fast-acting THC delivery.
Laurel Orley is the founder and CEO of Daily Crunch Snacks, a women-owned, mission-driven snack brand known for its sprouted, air-dried almonds and bold flavor combinations. With a background in advertising, Laurel brings a deep understanding of branding, storytelling, and consumer insight to her entrepreneurial journey. In this episode of Forktales, Laurel shares the family recipe that inspired her product and how she carved out a space in the crowded snack aisle. She talks about the mental health mission behind the Daily Crunch brand and the power of flavor-forward innovation.
In this very special 100th episode of Forktales, we’re joined by Denise Woodard. Denise is the trailblazing founder and CEO of Partake Foods, a line of allergy-friendly snacks inspired by her daughter’s food allergies. As the first Black woman to raise more than $1 million publicly for a CPG food startup, Denise has become a powerful advocate for inclusive entrepreneurship, food equity, and consumer wellness. On this episode of Forktales, Denise shares how a push from her nanny and a chance zoo encounter sparked her leap from corporate life to founder. She discusses the challenges of allergy-s
Yanni Hufnagel knows how to build a winning team, whether on the basketball court as a former assistant coach for powerhouse programs like Harvard, Vanderbilt, and Nevada or in the beverage aisle. As the founder of Lemon Perfect, he’s turned a simple idea into one of the fastest-growing brands in the industry, proving that great taste and better-for-you ingredients can go hand in hand. In this episode of Forktales, Michael and Yanni talk about the parallels between coaching and entrepreneurship, how an unplanned endorsement from Beyonce gave the brand a boost, moving the brand from Los Angeles
In this episode, we sit down with Clara Paye, founder and CEO of UNiTE Food, a company shaking up the protein bar industry with globally inspired flavors like Churro and Mexican Hot Chocolate. Clara shares her journey from the plumbing industry to entrepreneurship, highlighting her mission to create a more inclusive wellness community by offering diverse and nostalgic tastes that resonate with a wide range of consumers.
Season 7 of Forktales was a feast of stories and insights from food industry trailblazers. We explored how Biscuitville’s secret recipe became a Southern staple, how Rubix Foods stays one step ahead of flavor trends and how RoboBurger reinvented the burger experience. Highlights also included Ben Jacobs’ mission to elevate Native cuisine, Doug Renfro’s spicy salsa innovations, and Andy Gellert’s global food import expertise. From mastering hospitality in airports to preserving the glitz of Vegas' Golden Steer, each guest brought something extraordinary to the table.
Gellert Global Group imports more than 5,500 unique food items from more than 60 countries and is one of the largest food importers in the world. Andy Gellert sits at the helm of that family owned and operated business where he leads the company’s vision of being a part of every food experience. In this episode of Forktales, Michael and Andy talk about how to avoid conflict in a family-owned business, the benefits of networks like the Young Presidents’ Organizations (YPO), the impact of inflation on the import business and the role of trends in identifying new imports.
This episode of Forktales is a spicy one thanks to Doug Renfro of Renfro Foods. Doug and his cousins oversee Mrs. Renfro’s salsas, a brand that has grown into one of the largest salsa names in the nation and the brand with the most unique selection of flavors. On the menu, Michael and Doug talk about the benefits (and struggles) of family ownership, trend spotting, flavor development and eating ghost peppers for breakfast.
Earlier this year, Audley Wilson and his partners took their dream – a revolutionary vending machine that makes fresh, made-to-order burgers – and pitched it to the investors (and to America) on Shark Tank. They walked away with a $1.5 million loan, but getting there wasn’t easy. In this episode of Forktales, Audley shares the long journey to Shark Tank, the challenges with building a fully-functioning kitchen in a 12-square-foot vending machine and why he chose to devote himself to making hamburgers. Audley also offers a behind-the-scenes look at the Shark Tank process and why each entreprene
If you’ve had a donut, brownie, cupcake or cookie in the past year, you’ve probably had a baked good made with ingredients from Embassy Ingredients. Martino Brambilla was just 17 years old when his father handed him the reins to the company. Since then he’s grown it into one of the world’s largest providers of flavors and ingredients in the world. In this episode of Forktales, Michael and Martino talk about the personality traits of a successful entrepreneur, clean labels, flavor trends and why indulgence doesn’t have to mean unhealthy.
Why do so many restaurants fail to properly use data? What are the biggest mistakes restaurants make when designing loyalty programs? Two huge questions and Emily Rugaber answers them both. Emily is the VP of Marketing for Thanx, a leading loyalty and guest engagement platform for restaurants. In this episode of Forktales, Emily talks about the most common challenge restaurants face when it comes to data, the problem with discount-based loyalty programs, and why personalized programs are so difficult.
As the founder and CEO of the International Food & Beverage Technology Association (IFBTA), Rob Grimes spends his time forecasting tech trends and helping brands apply those trends to stay one step ahead of the competition. In this episode of Forktales, Rob joins us from the Consumer Electronics Show (CES) in Las Vegas where he offers his thoughts on what’s hot (and what’s not) at CES, drones, robotics, the rise of electric vehicles, and why we should all keep an open mind about plant-based steaks.
Dan Costello oversees nine Chicago area pizza shops and a thriving frozen pizza brand as the CEO of Home Run Inn Pizza. That position gives him a front row seat in the battle for hearts, minds and stomachs in the Pizza Capital of the World. In this episode of Forktales, Michael and Dan talk about brand storytelling, creating synergy between restaurant brands and CPG brands and, of course, pizza. Specifically, they discuss the origins of the Home Run Inn Pizza name, which meat tops more Chicagoland pizzas (hint: it’s not pepperoni) and whether deep dish pizza is really just a casserole disguise
