Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇮🇱IL · Food#162500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
250 to 1.5K🎙 ~2x weekly·102 episodes·Last published 1w ago - Monthly Reach
Unique listeners across all episodes (30 days)
500 to 3K🇮🇱100% - Active Followers
Loyal subscribers who consistently listen
200 to 1.2K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 10 epsHosts
Recent guests
Recent episodes
UMass Chefs Culinary Conference Takeover
Jun 17, 2026
55m 59s
Ancient Grains v. Big Wheat
Jun 2, 2026
44m 45s
What's Hot 2026
Apr 17, 2026
35m 19s
National Nutrition Month
Mar 18, 2026
31m 54s
Happy 100th episode!
Feb 27, 2026
55m 31s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/17/26 | UMass Chefs Culinary Conference Takeover | Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to execute an event of this scale. What emerges is a deeper story—one where the ideas shared reach far beyond Central Massachusetts, contributing to meaningful change across the food system. | 55m 59s | ||||||
| 6/2/26 | Ancient Grains v. Big Wheat✨ | ancient grainsbread+3 | Jeff Alexander | Culinary Now Podcast | — | ancient grainsbread+3 | — | 44m 45s | |
| 4/17/26 | What's Hot 2026✨ | trendsculinary predictions+4 | — | — | — | trendsculinary+4 | — | 35m 19s | |
| 3/18/26 | National Nutrition Month✨ | nutritionfood habits+3 | JWU Dietetic Students | JWU Dietetic Students | — | National Nutrition Monthdietetic students+3 | — | 31m 54s | |
| 2/27/26 | Happy 100th episode!✨ | celebrationinterview+3 | Maura Metheny | — | — | 100th episodechef interview+3 | — | 55m 31s | |
| 1/10/26 | The Evolution of Campus Dining✨ | campus diningchallenges+3 | Nico SanFilippoKirby Dorius | — | — | campus diningchefs+3 | — | 38m 56s | |
| 12/16/25 | Coming back for seconds with Rick Allaire✨ | restaurant managementteam culture+3 | Rick Allaire | Metacom Kitchen | Warren, RI | Rick AllaireMetacom Kitchen+5 | — | 41m 33s | |
| 11/26/25 |  Who to cook for: Michelin comes to Boston with Chris Coombs✨ | Michelin GuideBoston food scene+3 | Chris Coombs | Michelin Guide | Boston | MichelinBoston+3 | — | 34m 58s | |
| 11/3/25 |  Food IS Political with David Dadekian✨ | food assistanceSNAP+3 | David Dadekian | Eat Drink RI | — | food assistanceSNAP+5 | — | 27m 04s | |
| 10/31/25 | Find, Forage, Hunt & Grow with Matt Welsch✨ | Appalachia cookingforaging+3 | Matthew Welsch | — | Appalachia | frog legsvinegar pie+5 | — | 40m 07s | |
Want analysis for the episodes below?Free for Pro Submit a request, we'll have your selected episodes analyzed within an hour. Free, at no cost to you, for Pro users. | |||||||||
| 10/17/25 |  BBQ is just an idea with Greg DeFranco✨ | BBQcooking+3 | Greg DeFranco | Palmira BBQ | — | BBQGreg DeFranco+3 | — | 41m 54s | |
| 10/3/25 |  Mentorship over Lordship with Chris Piro | Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the most important. | 43m 29s | ||||||
| 9/12/25 |  Food on the Move with Taylor Hanson | Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance. | 39m 04s | ||||||
| 5/22/25 |  Unlocking Kokumi: The emotional power of fermentation | Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences. | 49m 10s | ||||||
| 5/2/25 |  The Butcher Block of America | Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry. | 40m 14s | ||||||
| 3/28/25 | The Cosmic Perspective | Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives. | 33m 12s | ||||||
| 3/12/25 |  Realities of the Restaurant Business | Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025. | 33m 09s | ||||||
| 2/27/25 |  What the Duck! | Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game. | 27m 54s | ||||||
| 1/31/25 | The making of a teacher with Max Manning | Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management. | 32m 56s | ||||||
| 1/24/25 | Bring on the ZA! with Cassie Rehm | Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie. https://magicmind.com/CNPODJAN? | 31m 49s | ||||||
| 1/17/25 | What's Hot 2025 | Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year. | 34m 38s | ||||||
| 1/10/25 | Creating consistency with Dan Lessem from RATIONAL | Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on RATIONAL's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive. | 44m 02s | ||||||
| 12/19/24 |  What cures you with Dan Bazzinotti | Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds. | 24m 39s | ||||||
| 11/22/24 |  Mushroom madness with Christine Gagnon | 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/ | 39m 33s | ||||||
| 11/8/24 | The leadership blueprint with Gabriel Key | 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. | 41m 25s | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.