Jeff and Jamie Feed

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Feeding the City: Farming, Restaurants and the Future of Local Food

Épisode 112

mardi 17 février 2026 • Durée 38:54

On this episode of Jeff & Jamie Feed, we sit down with visionary Charlotte leader Tim Belk to talk about building a stronger local food system. Tim shares the story behind his family’s Wild Hope Farm located in Chester, SC—and why having farms near fast-growing cities like Charlotte is essential to the future of food. We dig into how restaurants and farms can work together more effectively, the realities of scaling sustainable agriculture, and his work with the Carolina Farm Fund to invest in the next generation of regional farms in a sustainable, thoughtful way. This is the unique farming infrastructure being planted now that will impact chefs and locals alike in generations to come in Charlotte. It’s a conversation about land, leadership, and what it really takes to feed a city well.

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Closing a Business: Making the Tough Call

Épisode 111

mardi 3 février 2026 • Durée 32:50

What’s it mean to close a business—and how do you know it’s the right call? In this episode, get the honest scoop about what it’s like to consider closing something you’ve poured yourself into. We share our story of closing Crepe Cellar to make space for something new, and why we’re now in the process of closing our doughnut shop, Reigning Doughnuts. Are there ways to see these moves not as failure but as figuring out another way? We walk through the questions we ask ourselves, the emotions that come up, and the practical realities behind the decision. If you’re an entrepreneur wondering whether to push through, pause, or pivot—gain leadership insights to make your next move.

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Designed to Succeed: Building Restaurant Spaces that Work

Épisode 110

mardi 20 janvier 2026 • Durée 44:27

Jeff and Jamie sit down with architect Don Peadon to talk about what really makes a restaurant work—long before the doors open. From the importance of a strong architect–restaurateur relationship to designing spaces that support both front and back of house, this conversation explores how thoughtful planning sets restaurants up for long-term success. Don, Jeff, and Jamie dig into the challenges they’ve worked through together, the lessons learned along the way, and several of the projects they’ve collaborated on over the years—and why the best restaurants are built on trust, communication, and shared problem-solving.

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Goal Setting: The Power of Seeing What’s Next

Épisode 109

mardi 6 janvier 2026 • Durée 27:54

In this episode of Jeff & Jamie Feed, we talk about why goal setting matters so much to us and how powerful it can be to see what’s next for your life. We share our different approaches to setting goals, why writing them down and creating a vision board makes a difference, and a few real stories of goals and visions that have come to life for us. We also touch on trusting the process and the understanding that the obstacles in the way of your goals are actually there to help you become the person you dream of being. As we kick off a new year, this episode is all about encouraging you to dream bigger, get clear on your goals, and take that first step forward.

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Feeding Inspiration: Jeff & Jamie’s Nashville Food Tour

Épisode 108

mardi 23 décembre 2025 • Durée 31:26

Nashville served up inspiration at every stop—from casual counters to Michelin Guide–recognized kitchens. Jeff and Jamie reflect on a fast-paced food tour packed with thoughtful service, smart concepts, and moments of hospitality that reinforced why the guest experience matters just as much as what’s on the plate. Come along for tiny insights and more momentous inspiration as the two entrepreneurs take time to step back, get inspired, take in new considerations and latch on to ideas that will shape their restaurants back home in Charlotte, NC.

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‘Tis the Season for Sweets

Épisode 107

mardi 9 décembre 2025 • Durée 33:38

On this episode of the Jeff & Jamie Feed, Executive Pastry Chef Savannah Foltz jumps in for a fast-paced, nostalgia-packed dive into all things sweet. Savannah dishes on her favorite holiday treats, the classics that shaped her love of pastry and her Mamaw’s “strawberry jelly” made uniquely from tomatoes! Savannah also breaks down how she builds her coveted holiday cookie box and what it takes to lead pastry teams across multiple restaurants. Whether you’re a dessert devotee or simply seeking a dose of holiday warmth, this episode is a treat you won’t want to miss.

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Inside Fork & Hammer: Midseason Mash-Up

Épisode 106

mercredi 26 novembre 2025 • Durée 13:21

Jeff and Jamie are back with a brand-new episode of the Jeff & Jamie Feed, where they share some fun behind-the-scenes moments from filming Fork & Hammer during a handful of mid-season episodes from their 10-part original series now airing on PBS. Expect rapid-fire thoughts, personal experiences, and fresh insights as they revisit each episode, offering background stories and a peek at select clips from the series. Tune in for the inside scoop, then be sure to watch Fork & Hammer on pbs.org or check your local listings.

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Serving Support: Jen Hidinger-Kendrick & The Story of Giving Kitchen

Épisode 105

mercredi 12 novembre 2025 • Durée 38:08

Today on Jeff & Jamie Feed, we’re joined by Jen Hidinger-Kendrick from Giving Kitchen, a nonprofit that helps food service workers in crisis. We talk about what makes restaurant and hospitality work so different from other industries—and why these individuals benefit so much from Giving Kitchen’s support.

Jen also shares the inspiring origin story of the organization, which began with an Atlanta restaurant later named Bon Appétit’s Best New Restaurant about eight years ago. It’s a powerful look at how one community’s compassion grew into a nationwide effort to care for those who serve us every day.

If you’ve ever worked in hospitality, love the restaurant world, or just want to hear an inspiring story about turning tragedy into positive change, this episode is for you.

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Brunch: The Sweet, Sour & Sunny-Side

Épisode 104

mardi 28 octobre 2025 • Durée 33:32

In this episode, hosts Jeff and Jamie dig into the messy, magical world of brunch with special guest Chef Chris Rogienski of Leluia Hall. Together, they explore why brunch often gets a bad rap among chefs — and whether the critics have a point. Chef Chris pulls back the curtain on the real challenges of opening for brunch service at Leluia Hall, from staffing headaches to keeping the menu both profitable and creative.

The conversation also gets cracking over farm-fresh vs. regular eggs — does the difference really show up on the plate? And finally, they tackle the big question: can brunch actually make money, or is it just a labor of love?

Pull up a chair (and maybe a mimosa) for a candid, flavorful look at the sweet, sour, and sunny side of brunch.

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Inside Fork & Hammer: The Opening Courses

jeudi 23 octobre 2025 • Durée 11:05

Jeff and Jamie share inside scoop on their new TV series, Fork & Hammer. The journey has been a whirlwind—equal parts thrilling and downright surreal. The premiere was a night to remember: pure celebration, packed with laughter, cheers, and the incredible energy of friends, family, and fans. Get takeaways from filming and insights behind episodes 1 and 2—both now available for streaming on pbs.org!

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Jeff and Jamie Feed – Détails, épisodes et analyse

Détails du podcast

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Apple Podcasts

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