Fell Into Food Podcast

I sat down with Nicole Bentler this week — a health and wellness pro turned maple farmer, who bought a run-down, two-hundred-year-old farm in the Pocono Mountains of Pennsylvania back in 2019 with no real plan beyond having a place to bring her family.That farm is now Pocono Maple Water, a farm-to-bottle maple water and maple syrup brand, and Nicole's one of only a handful of female-owned maple farms in the country. We got into what maple water actually is before it ever becomes syrup, the finding about our water supply that made her trademark the phrase "What's In Your Water," and why she's turned down Target and Walmart more than once to stay direct-to-consumer.Website:www.poconomaplewater.comInstagram: @poconomaplewaterInstagram: @poconomountainmapleListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91Apple Podcast - https://apple.co/41RoTm4YouTube: https://youtube.com/@FellIntoFoodLinkedin: https://www.linkedin.com/company/fell-into-food/Instagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comCHAPTERS / TIMESTAMPSTimestamps pulled from raw transcript markers — confirm exact in/out points against the edited cut before publishing.00:00 — Cold open: cracking a maple water on mic, and the question everyone asks first00:44 — What maple water actually is, and how it's different from syrup02:57 — Buying a run-down farm in 2019 with zero plans to build a beverage brand05:19 — Six to eight miles a day tapping trees in the snow06:27 — The estrogen finding behind the "What's In Your Water" trademark09:53 — Big bottled water brands, spring-water lawsuits, and knowing where your water comes from14:08 — Three bears, a raided bee yard, and building a team in a corner of agriculture with almost nobody under 4018:17 — The six-week harvest, the subscription model, and turning down Target and Walmart on purpose20:32 — The cans-vs-cartons-vs-glass packaging fight with her partner Dante25:10 — What maple water actually does for the body, and the empty-stomach testAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Jeff Tonidandel and Jamie Brown are the husband-and-wife owners of the Tonidandel-Brown Restaurant Group (TBRG) in Charlotte, NC — six restaurants (Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Leluia Hall, Olivelli Deli), three of them Michelin Guide American South recommended. They co-host the podcast Jeff and Jamie Feed and the national PBS series Fork & Hammer, recently nominated for a Daytime Emmy in Outstanding Culinary/Cultural Series. Jamie's first book, Eleven Tables: A Wild Ride Through Food, Failure, and Figuring It Out, is out now.Jeff Tonidandel and Jamie Brown left corporate jobs at the peak of the economy, backpacked across Europe and Asia for eight months with paper maps and a burner phone, and came home to the 2008 recession with an idea and no restaurant experience. They found their first space in Charlotte's NoDa neighborhood because of a pink slip taped to the door — an unpaid gas bill. That eleven-table crepe shop is now Tonidandel-Brown Restaurant Group: six concepts, three of them Michelin Guide American South recommended, a national PBS series (Fork & Hammer, just nominated for a Daytime Emmy), a weekly podcast, and Jamie's first book.In this conversation, Jeff and Jamie talk about why Jeff is campaigning to brand Charlotte the "City of Hospitality," what the city's food scene was already doing right before Michelin ever showed up, and what it actually takes to turn a 100-year-old church into a working restaurant kitchen. They get honest about the harder calls too — closing a thirteen-year, still-profitable restaurant to become Ever Andalo, and retiring their doughnut shop after one too many equipment failures. Plus: running a 330-person team across six kitchens, two shows, and three kids, and what's next — dry-aged fish, a new commissary, and hotel projects on the horizon for 2029.Website: tonidandel-brown.comPodcast: Jeff and Jamie FeedPBS series: Fork & HammerBook: Eleven Tables — Amazon / Barnes & NobleRestaurants:Supperland Haberdish Ever Andalo Growlers Pourhouse Leluia Hall Olivelli Deli Wyatt's Superfine (coming soon)Chapters0:00 Welcome, Jeff & Jamie1:01 The one thing they want listeners to take away2:29 Why Jeff is campaigning for Charlotte as the "City of Hospitality"5:03 Transplants, small-city warmth, and Bible Belt hospitality7:48 What Charlotte's food scene was already doing right before Michelin arrived10:02 Charlotte as a culinary crossroads — and the 200-farm network behind it12:07 Turning churches, a clothing store, and a general store into restaurants14:25 Supperland's 14-foot fire grill, and blending old-school with tech17:30 Why they closed a profitable restaurant to become Ever Andalo20:22 The 82-square-foot doughnut shop that broke one too many times23:02 The eight-month backpacking trip — and the pink slip that found their first space27:05 Where the entrepreneurial fortitude actually came from29:15 Jamie's six years working a day job to fund the dream32:56 Running six restaurants, two shows, and three kids with a 330-person team36:26 How Fork & Hammer landed on PBS — and just picked up a Daytime Emmy nomination42:08 Jamie's book, Eleven Tables43:58 What's next: dry-aged fish, a new commissary, and 2029 hotel plansListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91Apple Podcast - https://apple.co/41RoTm4YouTube: https://youtube.com/@FellIntoFoodLinkedin: https://www.linkedin.com/company/fell-into-food/Instagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ian Sutherland’s background in logistics began with his wife, who had extensive experience in freight and shipping. Together, they have accumulated over 50 years in the industry, specializing in containerization and managing large-scale events. Ian's expertise led him to work on major projects, including the Sydney Olympics and the Australian Grand Prix, where he learned the importance of meticulous planning and execution. This foundation set the stage for his transformative trip to Dubai, where logistics played a crucial role in delivering a world-class experience.In 2005, Ian's wife surprised him with a trip to Dubai for his 50th birthday, an experience that would change his perspective on hospitality forever. Upon arrival, Ian was struck by the lavishness of the city, which was undergoing rapid transformation into a global tourism hub. The trip included attending the Dubai World Cup, a thrilling event that showcased the region's passion for horse racing.Ian's trip to Dubai underscored the essential principles of hospitality: creating memorable experiences through thoughtful planning and execution. The logistics of the event were just as important as the food and entertainment, demonstrating that every detail matters. Ian's experience serves as a reminder of the power of hospitality to connect people and create lasting memories.Today, Ian is channeling those decades of high-stakes logistics and his passion for global hospitality into HospitalityChain.com. As the first official partner of the Fell Into Food podcast, Ian and his team are building a digital bridge that connects culinary professionals, suppliers, and innovators across the globe. From the shipping docks of Sydney to the luxury suites of Dubai, Ian’s journey proves that behind every great meal and every world-class event is a complex web of people and planning working in harmony. Join us as we explore how Ian is digitizing the "cold chain" and creating a massive global directory designed to help the hospitality industry thrive in the next decade. SocialsHospitalitychain.comLinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/Instagram: https://www.instagram.com/hospitalitychain/Facebook: https://www.facebook.com/hospitalitychain/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy