The Berkeley “Gas Ban” has been reversed and what comes next. Tune in to listen to Chef Chris Galarza of Forward Dining Solutions share his thoughts on the decision and get caught up on what comes next for the movement and Forward Dining Solutions.

Read the full Berkeley Decision: https://subscriber.politicopro.com/eenews/f/eenews/?id=00000187-90e7-d5be-afa7-fbffd7080000

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

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Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”.

This podcast is made possible because of listeners like you. Your listens, feedback, and patronage are the reason this podcast exists.

What the hell just happened? Today the boys sit down to discuss the “Gas Stoves Ban” that made headlines the past couple of weeks and dispel the myths surrounding the truth. What’s real? What’s happening? When is the army coming to take my gas stove? We will cover all of your burning questions and more on this episode of Sustainable Overload.

Check out the link below for all the latest news surrounding FDS. www.ForwardDiningSolutions.com/Media

Learn more about the Pennsylvania CHECK Program here:

Commercial Buildings (pa.gov)

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

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Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”.

This podcast is made possible because of listeners like you. Your listens, feedback, and patronage are the reasons this podcast exists.

Since the release of the Building Decarbonization Guide Chef Chris and Chef Rachelle have been on an upward trajectory in their careers. Chefs Chris catches up with Celebrity Chef and friend of the show Rachelle Boucher of Kitchens To Life to discuss her meteoric rise and what’s next for the appliance whisperer and electric kitchens super fan. Join us as we make some exciting announcements!

www.kitchenstolife.com

www.electrickitchens.org

Hestan Cue | Kitchens to Life

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

Instagram: Sustainable Pod

Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast.

Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is how this podcast exists.

Chefs Chris & Juice sit down to discuss the myth that sustainability isn’t viable for business profitability, and we give our 5 tips to elevating your BBQ game. Join us as we continue our journey to understanding how sustainability effects our lives and our wallets.

Big profitable companies that are becoming the unlikeliest green leaders (theceomagazine.com)

Barron’s 100 Most Sustainable Companies | Barron's (barrons.com)

80% of Young Americans Are Willing to Pay More for Sustainable Products (environmentalleader.com)

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

Instagram: Sustainable Pod

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Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”.

This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcast exists.

This week chefs Chris & Juice get back to their roots to food as well as bring you the latest in sustainability. From building codes to countries who are on track to hit zero emissions we’ve got you covered. Each chef will highlight their favorite sustainable food and back it up with history, science, and their own experiences.

FACT SHEET: Biden-Harris Administration Launches Initiative to Modernize Building Codes, Improve Climate Resilience, and Reduce Energy Costs | The White House

https://www.ehn.org/solar-energy-schools-2657350025/solar-power-schools

EPI report: Denmark and Britain only countries on track for net-zero emissions by 2050, as U.S. lags - The Washington Post

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

Instagram: Sustainable Pod

Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast.

Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists.

This week Chefs Chris & Juice sit down with famed lamb farmers Sukey & John Jamison of Jamison farms to talk about their incredible path to going from hippie newlyweds to the preeminent lamb farmers in the US. Their storied career begins on the path to Woodstock and took them to some of the greatest kitchens in the country.

Bio:

Sukey and John own and operate Jamison Farm and Jamison Packing in Latrobe, Pennsylvania. The Jamison's started out in the late 1970’s with zero animal husbandry expertise. Until the Pandemic, they raised and slaughtered their natural lamb, which was destined for great cooks at home and the finest chefs and restaurants across the country. They researched and developed methods for processing grass lamb and other ruminants that the meat remains tender after processing. They have developed recipes for using lamb in prepared products for further processing of their lamb. Their mission was to provide the best lamb in America to chefs either at home or at work.

               In 1994, the Jamison's bought their own USDA Slaughter/Processing Plant, Jamison Packing to insure further control over the finished product. Over the years, they have developed expertise in meat butchering. With the onset of the Pandemic and the downturn of their lamb business, they had to change their business plan and now concentrate on running their USDA plant as a farmer-oriented slaughter/cutting business. With years of experience in servicing a high-end clientele, John and Sukey work with local farmers to ensure quality slaughter and butchering in preparing their animals for sale to stores, farm markets, restaurants as well as mail order as it is all under USDA inspection.

Using their years of expertise in the farming as well as processing business, the Jamison's because Adjunct Professors at Chatham University in the Master of Food Studies Graduate Program, teaching the Meat Class yearly for over ten years. During their tenure as teachers, the students were exposed to the slaughter procedure as well as meat fabrication and further processing with hands on experience of making sausage, all under USDA inspection. The students were introduced to our HACCP plans and were made aware of the import of following the plans to ensure the success for food safety for USDA establishment # 9958.

In 2018, the Jamison published their multiple award-winning books, Coyotes in the Pasture and Wolves at the Door. The book recounts their story starting of a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years. Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey’s own recipes.

www.jamisonfarm.com

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

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Please...

In honor of Mental Health awareness month Chefs Gerard Kenny & Chris Galarza sit down with Certified Executive Chef Michael Matarazzo to discuss his work, his career, and the future of the hospitality industry. We cover a wide range of topics from kitchen decarbonization to mental health and everything in between. This is an episode to listen and re-listen to as Chef Matarazzo dives deep into the importance of mental health and coaching.

Born and raised on Long Island, Chef Michael Matarazzo was formally trained at both The Culinary Institute of America in Hyde Park, NY as well as the world-renowned Greenbrier Resort in White Sulphur Springs, WV. In 2010 he was named USA's Chef of The Year by The American Culinary Federation. Michael has been to the Culinary Olympics in Erfurt, Germany three times as both competitor and coach. He is an ACF Certified Competitions Judge and has received numerous medals both domestic and internationally during his 20-year culinary career.

In addition to being a working Executive Chef, Matarazzo has a Transformation Life Coaching Practice where he coaches high performing individuals in both group and individual settings and engages his clients in transformational, life changing conversations.

In 2020, He created the fast-growing Facebook Group, Chefs for Change, as well as Kitchen Brain Podcast. Michael uses both platforms as tools to start conversations among hospitality industry professionals with the mission of providing new insight and perspective to ultimately transform the hospitality profession into a more attractive and sustainable lifestyle.

Michael is a well sought-after event speaker, and has a proven track record for team building and systems development. The services he provides are based on his "Be Better" philosophy which encourages self-awareness and self-accountability in order to improve all aspects of our individual environments.

Kitchen Brain Podcast | Podcast on Spotify

Coach | Be Better Life & Leadership Coaching | Charlottesville (bebettercp.com)

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

Instagram: Sustainable Pod

Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast.

Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists

This week the Chef Chris has a one-on-one with Dr. Luis Aguirre-Torres to discuss his incredible work with the city of Ithaca and his even more incredible back story. We what it’s really like to be a Latino in America, the barriers to electrifying, and the Ithaca model to transitioning responsibly. This is an incredible story from two Latino’s in the top of their field.

Dr. Luis Aguirre-Torres is the Director of Sustainability for the City of Ithaca, where he leads the implementation of the Ithaca Green New Deal, including the City’s Net-Zero 2030 and Justice50 strategies. Prior to joining the City of Ithaca, he spent 12 years assisting Latin American countries develop innovation and climate change legislation, sponsored by USAID and the US State Department, and providing technical assistance for the design, implementation and financing of long-term climate change and climate justice projects, sponsored by the UN Industrial Development Organization, the IFC-World Bank and the Breakthrough Energy Coalition. 

He is the founder of Green Momentum, a market-intelligence and innovation firm focused on climate change and clean technology, as well as Cleantech Challenge and Cleantech Labs, the largest cleantech and hard-tech business incubators in Latin America.

Since 2010, he led an ambitious climate justice program in Latin America, for which he was recognized as Champion of Change by President Obama in 2012 and by the White House Office of Science and Technology in 2016.  

Dr. Luis Aguirre-Torres is the former Chairman of the Latin America and Caribbean Council on Renewable Energy (LAC-CORE) and Chairman of the Energy Working Group at the Mexico -United States Entrepreneurship and Innovation Council (MUSEIC), sponsored by the US Commerce and US State Departments. Currently, he is the co-chair of the NYS Climate Impacts Assessment, Society and Economy technical working group. 

He holds a first degree in Computer Engineering, a master’s degree in Computer Science and a PhD in Electrical and Electronic Engineering from University College London.

1000 Conversations About Our Future – 1000 Conversations. This is a conversation with the community, City of Ithaca, NY

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Chef Christopher Galarza (joinfoody.com)

Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)

Join the conversation:

Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast.

Instagram: Sustainable Pod

Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast.

Chef Chris Socials:

Instagram: @ForwardDiningSolutionsLLC

Twitter: @DiningForward

LinkedIn: Chef Christopher Galarza | LinkedIn

www.ForwardDiningSolutions.com

Chef Juice Socials:

@XanderWaynerxrx on all social platforms

www.Rxmusic.us

Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists.