My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today.
He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting and it’s all complicated.
This podcast is a wealth of knowledge to anyone who’s interested in food and we are fortunate to be partnering with the Spoon Network to amplify our reach and impact.
Message us any time at podcast@myfoodjobrocks.com to get in touch.
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Discover shows related to My Food Job Rocks!, based on actual content similarities. Explore podcasts with similar topics, themes, and formats, backed by real data.
A Persistent Career and a Whole Lot of Wheat with Claudia Carter, Executive Director at The California Wheat Commission
Thursday, March 12, 2026 • Duration 01:04:09
Adam Yee sits down with Dr. Claudia Carter, the Executive Director of the California Wheat Commission and the California Grain Foundation. Claudia shares her fascinating journey from growing up in Ecuador with a passion for food engineering to becoming a specialized expert in cereal and grain science in the United States.
She provides unique insights into the "hidden" history of California as a major grain producer and explains how wheat remains a vital, cost-effective tool for modern farmers through sustainable rotational cropping and regenerative practices.
The conversation also dives deep into the realities of high-level professional development and the "grit" required to succeed in the sciences. Claudia discusses the immense challenge of completing her PhD in Nutrition Science over five years while working full-time and raising a family, offering practical advice on time management and the importance of a supportive professional network. Whether you are a food scientist, an entrepreneur, or simply curious about the supply chain behind your daily bread, this episode offers a compelling look at the intersection of agriculture, education, and personal persistence.
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Dig In: How Great Data Can Uplift a Category with Caroline Cotto, Director of NECTAR
Thursday, March 5, 2026 • Duration 48:52
Adam interviews Caroline Cotto, the Director of NECTAR at Food System Innovations. They discuss Caroline's journey from Renewal Mill to her current role, the importance of sensory studies in the plant-based food industry, and the initiatives of Food System Innovations, including the Nectar Initiative and the Tasty Awards.
They also explore the integration of AI in food science, collaborations with Stanford, and the impact of balanced proteins in the market. The conversation emphasizes the need for consumer education and storytelling in promoting alternative proteins.
Also, we mention the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco.
This year's theme is dairy, and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. The evening will feature the award unveilings, an exclusive keynote by co-founder of Salt & Straw co-founder Tyler Malek, and a curated tasting experience with award-winning products in unique, chef-crafted dishes.
Would you be open to sharing this discount code with your food community - customers and podcast listeners? If so, they can use the code "MYFOODJOBROCKS" for 50% discount. Register here
Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation.
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Practical Advice on Building a Food Business: Innovation, Investment and Cash Flow with Jennifer Barney
Thursday, February 26, 2026 • Duration 01:00:53
Jennifer Barney shares her journey from being a stay-at-home mom making almond butter to becoming a CPG startup advisor. She discusses the challenges of starting her almond butter business, the importance of understanding cash flow, and the role of social media in marketing. Jennifer emphasizes the need for founders to be coachable and to build relationships in the food industry. She also provides valuable insights on navigating retail distribution and the evolving landscape of food marketing.
The Business of Food on substack and subscribe to her newsletter or connect on LinkedIn
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Dig In: Adam Asks for Tips On Graduate School with Veronica Hislop, Multimedia Specialist at FoodGrads and the host of That’s a Food Job!
Thursday, February 19, 2026 • Duration 01:09:44
Veronica Hislop shares her journey from undergraduate studies in chemistry to pursuing a PhD in food science at Toronto Metropolitan University. She discusses the challenges of research, the importance of literature reviews, and her experiences in publishing her work. Veronica also reflects on her aspirations for the future, the role of communication in the food industry, and the impact of AI on research methodologies.
We highlight the complexities of academic life and the importance of adaptability in the face of challenges. At the end of the episode, Adam talks about his decision to go to graduate school.
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Cracking The Code On Rubisco, a Century-Old Puzzle in Plant Proteins with Ross Milne, CEO of Leaft Foods
Thursday, February 12, 2026 • Duration 59:38
Adam Yee interviews Ross Milne, CEO of Leaft Foods, discussing his background in engineering, his career journey, and the innovative work Leaft Foods is doing in the plant-based space, particularly focusing on the protein Rubisco. Ross shares insights on project management, the challenges of building factories globally, and the importance of planning in food production. He also discusses the unique properties of alfalfa as a raw material and the future of Leaft Foods in revolutionizing food production with sustainable practices.
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Also, the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco.
This year's theme is dairy, and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. Use the code "MYFOODJOBROCKS" for 50% discount. Register here
Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Dig In: What's Happening with Talent and Immigration? with Tamanna Ramesh, Founder of Spark Careers
Thursday, February 5, 2026 • Duration 54:59
Tamanna Ramesh, a commercial lead at the Coca-Cola Company, shares her journey from being a "foodie" in India to navigating the corporate landscapes of Fortune 100 giants like Kraft Heinz and Coca-Cola. She reveals her tactical approach to surviving corporate bureaucracy, including her methods for color-coding her calendar to reclaim focus time and her "Five Whys" strategy for career alignment. Tamanna discusses the transition from a technical R&D background to business strategy, emphasizing how a researcher's mindset is a powerful tool for navigating the subjectivity of corporate roles and the emerging world of AI-driven innovation.
Beyond her day job, Tamanna is the founder of Spark Careers, a coaching business born from her passion for empowering STEM professionals. She provides deep insights into the "broken" U.S. immigration system, sharing how she successfully secured an EB-1 "Extraordinary Ability" visa and why she tells her clients that professional volunteering is no longer optional for those seeking career continuity in the States. Whether you are looking to scale a side hustle, integrate AI into your workflow, or master the art of upward mobility, Tamanna’s perspective offers a roadmap for high-achieving professionals to maximize their potential.
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From Intern to President: Growing Up with Amy’s Kitchen with Paul Schiefer, President of Amy's Kitchen
Thursday, January 29, 2026 • Duration 58:04
Adam talks with Paul Schiefer, President of Amy’s Kitchen, about his remarkable journey from teenage intern to leading one of the most recognizable natural food brands in the country. Paul shares how Amy’s scaled from a family-driven startup into a national powerhouse without losing its commitment to organic ingredients, real cooking, and values-led decision making. He also discusses modernizing systems inside a fast-growing company and why technology should support people and purpose, not replace them.
The conversation goes beyond operations into impact. Paul reflects on Amy’s role in the early organic movement, lessons from expanding internationally, and how mission, sustainability, and long-term thinking shape the company’s strategy today. For anyone building a food brand—or a meaningful career in food—this episode offers an inside look at how to grow, adapt, and lead while staying true to what matters most.
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Dig In: How to Do TikTok Videos On Food Science with hydroxide, food scientist, dancer, and yapper
Thursday, January 22, 2026 • Duration 01:01:54
Adam Yee interviews Hydroxide, a food science content creator, who shares insights into her journey in food science, her experiences in the industry, and her approach to creating engaging content on platforms like TikTok.
They discuss the importance of storytelling in science communication, the challenges of navigating controversial topics, and the impact of content creation on personal growth. Hydroxide emphasizes the need for authenticity and consistency in content creation while encouraging aspiring creators to embrace their passions and connect with their audience.
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2026 Food Predictions from a Food Futurist with Mike Lee, Founder of the Future Market
Thursday, January 15, 2026 • Duration 01:24:53
Mike Lee, a food futurist and innovation expert, discusses his journey into the world of food trends and futurism. He shares insights on the importance of humility in predicting the future, the role of design thinking in food innovation, and the need for empathy beyond just the consumer perspective.
Mike also explores the concept of edutainment in food media, the intersection of art and food innovation, and the significance of diverse inspirations in the creative process. He reflects on his career choices, the financial backing of innovation, and the current trends in AI and food innovation.
We also dive into the intersection of AI and food innovation, exploring how machine learning can optimize food production and flavor prediction. They discuss the implications of GLP-1 drugs on food addiction and consumer behavior, particularly in relation to ultra-processed foods. The dialogue also touches on the future of food trends, sustainability, and the evolving landscape of nutrition, emphasizing the need for a nuanced understanding of food science and consumer choices.
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Dig In: Real Food Talk with an IP Lawyer, with James R. Gourley, from Carstens, Allen, Gourley
Thursday, January 8, 2026 • Duration 01:03:24
Adam Yee interviews James Gourley, a partner at an intellectual property law firm specializing in the food industry. They discuss the importance of understanding intellectual property (IP) for entrepreneurs, the different types of IP, and the nuances of trademark and patent law. Gourley shares insights from his career, including the significance of writing in law, how to choose the right lawyer, and the role of trade secrets in protecting business ideas.
The conversation also touches on the impact of AI on the legal landscape and the challenges faced by food businesses in navigating legal issues.
Takeaways
James Gourley specializes in intellectual property law, particularly in the food industry.
Understanding IP is crucial for entrepreneurs in the food sector.
Writing skills are essential for lawyers, especially in drafting legal documents.
Choosing the right lawyer involves assessing their experience in specific legal issues.
Different types of IP include patents, trademarks, and trade secrets.
Trademark protection is vital for brand identity in the food industry.
Cease and desist letters can be intimidating but require careful assessment.
Trade secrets can provide a competitive advantage if properly protected.
Contracts with manufacturers should clearly outline IP rights and responsibilities.
Patents in the food industry can be complex and require careful consideration.
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