Jaime and Matt connect with founder of the Uncanoonuc Mushroom
Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and passion for all things wild mushrooms.t
Want to learn more. Join us at the JWU FiT Symposium where Christine will be leading a class on mushroom ID, food safety and culinary application -- YUM!

https://www.jwu.edu/fit-symposium/

Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.

Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.

Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.

Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.

Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.

Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday.

Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.