Allinfoodz

Our emotions impact our decision making daily, including our food choices. On this episode of allinfoodz, Amit Sharma sits down with Dr. Herbert L. Meiselman, an internationally known expert in sensory and consumer research, product development, and food service. They discuss how emotions impact food decisions as well as the emotional impact of COVID-19 on food choices.

Many industries have been affected by COVID-19 and the wine industry is no different. In this episode of allinfoodz, Amit Sharma sits down with colleagues from Penn State’s College of Agriculture Sciences who focus on alcohol and economic trends. Kathy Kelley, Ph. D., Professor of Horticultural Marketing and Business Management and Claudia Schmidt, Ph. D., Assistant Professor of Agricultural Econo...

Food insecurity in the United States is a complex and multilayered issue. On this episode of allinfoodz, Amit Sharma sits down with Charlie Hoffs, Stanford undergraduate student and Isabelle Foster, Stanford alumna. They created a student-led research group focused on combating food insecurity in American communities with data driven policy. They discuss their perspective on food insecurities and...

Even though schools have been forced to close during the COVID-19 pandemic, school food service directors have been busy supplying meals to students. In this episode of allinfoodz, Amit Sharma sits down with Megan Schaper, State College Area School District Director of Food Service, recently elected Vice President of the Pennsylvania School Nutrition Association and SHM alumna, HRIM ‘88. They disc...

The new allinfoodz Rapid Response series brings food service professionals sound and creative suggestions to manage the impact of the COVID-19 pandemic. In this episode, Amit Sharma is joined by Alexis Lorenc, recent graduate of Penn State School of Hospitality management. Alexis shares the unique promotions food service businesses are rolling out during this unprecedented time.

  Chambers of Commerce and other business organizations have always been an important part of local economies but even more so during this unprecedented time. Keeping businesses sustainable during the pandemic is at the forefront of these organizations. On this episode of allinfoodz, Amit Sharma sits down with Vern Squier, President and CEO of the Chamber of Business & Industry of Centre Count...

The new allinfoodz Rapid Response series brings food service professionals sound and creative suggestions to manage the impact of the COVID-19 pandemic. In this series premiere episode, Amit Sharma is joined by Breffni Noone, Associate Professor in the School of Hospitality Management whose focus is operations and revenue management.

  Access to food has been a challenge for many in this unprecedented time. In New York City, food insecurity has always been an issue but even more so now. Amit Sharma sits down with Josiah Haken, Vice President of Outreach for New York City Relief, an organization that serves the struggling and homeless. Since 1989, NYC Relief has served over 7 million servings of food and beverage, connected ove...

  Food access and security has always been an issue for society and even more so in this unprecedented time. For Colleges and Universities, on campus dining has changed drastically since the implementation of social distancing and other measures in response to COVID-19. Although most students were able to return home many were unable to do that and are still living on campus. In this episode of al...

In this unprecedented time, increasing food access in the community has become a paramount issue. Food banks and other organizations that provide food for no cost are becoming more important in these uncertain times. On Penn State’s University Park Campus, the Lion’s Pantry’s mission is to address and mitigate student hunger. On this episode of allinfoodz, Amit Sharma sits down with President of T...

COVID-19 is affecting lives around the world. In this episode of allinfoodz, Amit Sharma gets the scientific perspective on the virus with two Penn State Agriculture Science Professors whose expertise include epidemiology, immune responses to viruses, viral pathogenesis, viral vaccines and anti-virals. Bhushan M. Jayarao and Suresh V. Kuchipudi share their knowledge and take us on a deeper dive in...

Food Safety has always been a top priority for society. It has become even more important in this unprecedented era. In this latest episode of allinfoodz, Amit Sharma sits down with Martin Bucknavage, Penn State Food Safety Extension Senior Associate to discuss food safety in the era of COVID-19.

Our culture thrives on human interaction and food and drink have been bringing us together for centuries. During this unprecedented time people have had to come up with alternatives to connect around food and drink. In this latest episode of allinfoodz, Amit Sharma is joined by Penn State Professor of Horticultural Marketing and Business Management Kathy Kelley and Penn State School of Hospitality...

  During this unprecedented time, more people than ever will be cooking at home. Dr. Amit Sharma sits down with Chef George Ruth for some home cooking tips and how this is a great time to get the whole family involved.  

  Diets often restrict people’s favorite foods and make it difficult for them to maintain. One diet that breaks that mold is Volumetrics, the No. 2 weight-loss plan in this year’s U.S. News & World Report's "Best Diets." On this episode of allinfoodz, Dr. Amit Sharma discusses the diet plan with the developer, Penn State Professor of Nutrition Dr. Barbara Rolls. Dr. Rolls shares how Volumetric...

At Penn State, there are many dining options on campus. One of the premiere dining locations on campus is Cafe Laura. At Cafe Laura Penn State School of Hospitality Management students plan, market, prepare, and serve a memorable dining experience for the University community to enjoy. In this episode of allinfoodz, Dr. Amit Sharma sits down with Cafe Laura General Manager Chef Jeff Dover. They di...

On this special international version of allinfoodz, recorded in Lyon, France, Dr. Amit Sharma sits down with the owners of Made In Fish, a Fish and Chips restaurant in Lyon. They discuss how a Fish and Chips restaurant has been so successful in France’s gastronomic capital. Featuring a trivia question about World War II and Fish and Chips.

  There are over 1.9 million wine brands in the world. With all these choices, choosing the right wine can be overwhelming. On this special Thanksgiving edition of allinfoodz Dr. Amit Sharma talks with Penn State School of Hospitality Management Wine Appreciation Instructor, Pat Felitti, on what to look for next time you select a wine.  

  Dr. Amit Sharma sits down with Dr. Catherine Strohbehn, Professor Emeritus at Iowa State University, College of Human Sciences to discuss the Farm to Fork or Farm to Table craze and what it means for food production.  

On this special international edition of allinfoodz, recorded in Croatia, Dr. Amit Sharma takes a deep dive into the cuisine of Croatia. Due to its centralized location in Europe, Croatia has an eclectic mix of cultures and this is reflected in the cuisine. 

  In this special edition of allinfoodz, recorded in Shanghai, China, Dr. Amit Sharma sits down with Chef James Chi, Executive Chef and Ella Wong, Director of Marketing and Communications at the JW Marriott Shanghai to get the cultural perspective on cuisine in China.  

Dawn Sweeney, President and CEO of the National Restaurant Association sits down with Dr. Amit Sharma to discuss a wide range of topics dealing with food and the restaurant industry today.

allinfoodz hosts the 2nd Annual Online Industry Symposium: Unpacking the Food Trends. With special guests Kayla Shull, Senior Training Specialist and Program Launch Lead at Ecolab, Jamie Moore, Director of Sourcing and Sustainability and Eat'n Park Hospitality Group, and Sara Quinteros-Fernandez Pediatric clinical dietitian at University of Maryland and Founder/CEO of QuinFer LLC and Little Chef's...

  Duke Gastiger is co-creator and managing member of the RE Farm Café at Windswept Farm in State College, PA. The only net zero energy café on a working farm in the country. He discusses how Re Farm Café offers an opportunity to take responsible sourcing and ecologically sound practices to the table in a new light.  

  Preparing food for students is a big responsibility. Chef Stephane Gawlowicz of the Redifer Dining Commons on Penn State’s campus discusses what goes into preparing food for the 7,000 students that are served at the commons daily.