The Bark: Recent Episodes
RHI Solutions
The Bark is the food service variety show of your dreams. You want interviews? We've got interviews. You want music? We've got music. You have questions for experts? We have experts for questions. Games? Check! News? Check! The finest banter in all of food service? We're gettin' there, the show's still young. Join Jen and Jeremy every month as we explore the hospitality and service industry from the inside out. Don't work in food service? That's OK, you can still listen and pretend your a cool kid.
Join The Bark as we pull back the curtain on an oft neglected and misunderstood segment of the food service industry; Engineering.
We've invited several of our best food service engineer friends to to accompany us on a discussion through the world of engineering and design for food service equipment. I know what you're thinking, this one's gunna be a burner....so you better hold on tight!
Thanks to our guests:
Brock Turner-New Age Industrial
Chris Henderson-Vulcan Equipment
Christian Yungbluth-Hatco/Ovention
Music by-Appalatin
Like what you hear? Have an idea for a future episode, have a comment or a question? drop us a line: barkpodcast@gmail.com
The Bark is brought to you by RHI Solutions. Check us out on Instagram, Youtube, Facebook, and Spotify
As always, remember to Like, Share, and Subscribe for more episodes of The Bark!
It's Perlick week here at the Bark (and RHI Solutions), so we thought we'd give you an extra special treat for #ThrowbackThursday. It's two episodes of The Bark, for one low price!
As you know, here at The Bark sidetracks we sidetrack from our regular programing to occasionally bring you a couple of side series' titled 'RHI on the Industry,' and 'RHI Calm.' Today you'll get one of each, both featuring the Perlick Corporation.
In the first episode, originally published June 19th, 2018, Laura Creasy and Danny Sizemore drop by the studio to discuss the Tobin Ellis Cocktail Station built by Perlick.
And the second half of the double header is an episode of our Mock-Wellness series 'RHI Calm,' that finds Corrinne Walenda of the Perlick Corporation for higher Calmness discussing the mood altering benefits of Perlick's new line of mobile bars.
Thanks as always to our house band Appalatin. They can be found online here
Check out Perlick on the web right here
Only a few short decades ago, the world was on the cusp of a scientific revolution. We were all enjoying better Living through Chemistry, and in many cases; engineering and physics too! Nowhere as this more apparent than in the kitchen, where scientific breakthroughs were giving the world a brand new idea of what a meal could be, and how it could be prepared. Enter what would go on to become simultaneously the most prevalent and despised kitchen appliance of all time. The Microwave Oven.
But what do you really know about this ubiquitous box? Join the Bark as we explore the science, the history, and the future of Microwave Cooking.
RHI Solutions
Youtube
Show Details:
Guest-
Casey Reilley
Chris Yungbluth
Ovention Ovens
Bill Hammock
engineerguy.com
How a Microwave Oven Works
8 Amazing Engineering Stories
Archival Audio curtesy of:
The National Screen and Sound Archive of Wales
Microwave Oven-1968
NASA
Space Age Cooking
Other Resources:
American Journal of Emergency Medicine 31 (6): 958-63
Music:
Dr. Dreamchip
Spotify
FrankumJay
Soundcloud
Applalatin
Website
Awaken your mind's eye to the possibility of....mobility. Allow Perlick's Corrinne Walenda to guide you through new realms of libationary consciousness. Open your senses and journey through time and space to a world where cocktails may be crafted and served in any imaginable (or imaginary) location.
Thanks to Corrinne Walenda of Perlick
Find more information on Mobile Bars and other RHI offerings:
RHI Solutions
youtube
Allow for a moment, a journey away from your mind house, though be gracious enough to keep open the doors of perception. For through this passageway, Knowledge shall flow. Information most vital to the future health of your kitchen and hospitality establishment. Join us in Welcoming our guest pathfinder, Roxanne Holt from Vulcan Equipment. Do allow her to guide you through a Range of Possibilities.
Featuring Roxanne Holt of Vulcan Equipment
www.vulcanequipment.com
www.rhi-solutions.com
RHI on Youtube
RHI on Instagram
Allow The Bark to transport you away from your daily minutiae, away from the worries and struggles of this Earthly plain. Allow the Bark to bring you a moment of Mediation with Jeffery Thomas and Cardinal Glassware. You may find this Riverside Relaxation is exactly what you need in this chaotic life we currently lead.
Where do the paths of cannabis and the culinary arts currently bisect, and what drove them from the path they walked for centuries in unison? Join the Bark as we journey with chefs, growers, retailers and advocates on a sojourn from farm to table with the cannabis plant.
This episodes guests:
Jack "Kasi" Sanders Erodite & Stone
Unika Noiel Luvn Kitchn
Jigar Patel Nor Cal Cannabis
Devon Langford The Hydroponic Chef-Farm to Table Podcast
Aaron Varney Dockside Cannabis
Brigid Hornsby New Age Industrial
Amber Wise Medicine Creek Analytics
Featured Music:
DJ Hardbargain and DJ Frypan
HardHealth
Dr Dreamchip
Omer Sozer
Andrey Psyche
And as always, The Bark house band:
Appalatin
Research Material:
Cannabis Evolution and Ethnobotany
Timeline: The Use of Cannabis
The Guardian
A history of cannabis and racism
Welcome to a 'very special' episode of The Bark. No we're not trying to warn you about drugs, or strangers (actually we kind of like both of those things), instead we're just taking a break from our normal programing to bring you a different type of show. Instead of telling you about trends and innovations within food service, we thought we'd take some time to listen to what you had to say. We wanted to know how folks from a few different industries were adapting to the changes brought on by Covid-19. And not just how it's effecting their working lives, but how it's effecting them as people. Join us as we listen to a few 'Letters From the Earth.
And make sure to check out amazing guests online....and in real life, once it's safe to do so!
Lady Jaye west Seattle
Lady Jaye online
Lady Jaye Instagram
Ben Bedford
Ben Bedford online
Ben Bedford Patreon
Ben Bedford Instagram
As Food Service and Hospitality changes to a post Covid-19 New Normal, our idea for what proper cleaning and Sanitation means is going to change along with it. In this 'heavy' episode the bark talks with experts in the worlds of cleaning and sanitation to get a better understanding of what those changes are, and how soon they are coming.
Music this month from Michael Beauchamp as well as original soundscapes by Frankum and Frankumjay.
Like what you hear? Write to us: barkpodcast@gmail.com
www.michaelbeauchampmusic.com
www.soundcloud.com/frankumjay
www.rhi-solutions.com
www.appalatin.com
It's amazing what humanity has accomplished over the past few thousands years, and yet the miracle of pizza may be the finest example of our species' near limitless ingenuity. In this month's Socially Distant episode, we take a deep dish dive into the history, and innovations in the world of pizza. Our guests include Travis Walker of Wood Stone Ovens, and Chef Jordan Lloyd. Original music by Nate Wey and Appalatin
RHI-Solutions
Wood Stone Ovens
Wylder Hotel
Nate Wey
Appalatin
The second season of the bark is here. It's a new year and a new format for the show. Join us for an easily digestible fifteen minutes of interviews, music, and fun. We chat with Mike Griffith at Seattle's Pier 57, gaze into the crystal ball at potential industry trends for 2020, find out what it takes to run a lodge deep within Denali National Park and jam out to some contemporary bluegrass.
Guests this week include: Mike Griffith, Chris Hudson, Scott Maybanks, Jonathan Spence, and Vanessa Wyant
Music from: Vito and the One Eyed Jacks, and Appalatin
The abrupt closure of an 219 year old, family owned ceramics company has left a massive gap within the multi-million dollar, international tableware industry. Jeff Thomas joins us in the RHI Studio to discuss what the Closure of Dudson means and how the industry will move forward. In this episode we'll discuss in detail how companies such as Churchill, Diversified Ceramics and Cardinal are primed to step forward with new lines of engaging and durable products.
We're excited to bring you some amazing stories from NAFEM 2019 in Sunny Orlando, Florida. First up, we dive into the wild world of oil filtration and reclamation; a underserved topic in an industry enamored with frying. You love hot wings, chicken, tempura, and deep fried twinkies...but what do you do with all of that left over oil (pro tip: There's A LOT of it). Let's let Zack Palazzo of Frontline International walk us though the process.
In the first installment of our multi-part look at Robotics in the Foodservice industry we discuss Sally the Salad robot with Shelly Janes and Deepk Sekar of Chowbotics. Chowbotics is banking on their innovative robot leading a cultural, and gastronomic lunchtime revolution. With literally 1,000's of customizable salad options at your fingertips, Sally's easy-to-use touchscreen interface is making the lunch hour fun, interactive and nutritious.
www.rhi-solutions.com @rhi-solutions
We take a quick look at the Perlick Tobin Ellis Cocktail Station and how this unique, innovative, and user focused product is revolutionizing bar design and workflow.
Join us in welcoming back Lara Creasy who dives into the nuances, and innovations taking place within the world of craft beer and wine glassware. We're celebrating Seattle Beer week by broadcasting from the bar at Schooner Brewing in Seattle, and we're tasting a wide-array of glass specific styles and sharing informative and entertaining service and managerial tips along the way. Cheers!
Lara Creasy joins us to kick off our podcast series and to discuss proper glassware for cocktails and mixed drinks. From Old Fashioned to Thoroughly modern, Lara walks us through the correct glass for every occasion. She even brings a few of her own recipes into the fold, explaining the step by step procedure in making each one of these mouth watering libations. Cheers!