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Curious about the 5-in-20 podcast?

Join host Joshua Miller as he dives into the world of school foodservice with Subject Matter Experts (SMEs). In just 20-ish minutes, he'll explore 5-ish questions on food and beverage, operations, design & equipment, technology, and sustainability. From best practices to the latest trends, there's an episode for everyone involved in the school foodservice landscape.

And remember, you are all Remarkable Academic Food (RAF) Ambassadors! Regardless of your role, your dedication to school foodservice is genuinely appreciated. Whether relaxing or multitasking while enjoying the episodes remember to subscribe to our channel on your favorite listening platform. We'd love to hear from you, so feel free to provide feedback and suggestions to We can't wait to start a dialogue with you!

Ep. 9 Cover Art

Ep. 9 - Fruits of Labor: Literally and Symbolically

Mar. 28, 2024

Part 2 of our Grow Series is all about growing school food. In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit trees and the long-term benefits they provide before sharing resources for learning more.
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Ep. 8 - Granting Success

Mar. 15, 2024

In this episode, Joshua chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creation, and the value of collaboration and resources when entering into the school nutrition world.
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Ep. 7 -Harvesting Knowledge for School Gardens

Feb. 15, 2024

Part 1 of 3 of our “Grow” series on the podcast. In this episode, landscape architect Matthieu Mehuys discusses some best practices for gardening. He shares his fascination with growing plants and the connection between healthy soil and healthy food. Matthieu provides insights on weeds, including why they exist, mulching, and using perennial plants. Learn more about Matthieu’s company at
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Ep. 6 - Award Winning BBQ: Smokin’ Success for Schools

Jan. 29, 2024

Get ready for a casual conversation listening to the incredible journey of Tom Christine, the Founder of Smoke'n Dudes Barbecue Co. This family-owned business has seen it all - from amateur beginnings to becoming an award-winning competitor, restaurant owner, supply store operator, and even a smoked meat processing kitchen supplying authentic BBQ to various schools! But that's not all, Tom also walks us through how he became a distributor and repair tech for Southern Pride smokers, unveiling the unique features that truly set them apart. Brace yourself for an inspiring adventure into the barbecue world like never before! Adding mouthwatering smoked foods to your school food service program is easier than you think. Visit their website to learn more or order BBQ supplies for yourself at home at How do you BBQ?
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Ep 5- 21st Century Training with Pineapple Academy

Jan. 11, 2024

In this episode, Joshua interviews Greg Gorgone, the president and co-founder of Pineapple Academy. Pineapple Academy is a training and education platform that focuses on improving the skills and knowledge of employees in the foodservice and hospitality industry. Greg emphasizes the importance of fundamentals in training, such as knife skills and core competencies, and how Pineapple Academy provides short, engaging videos for micro-learning. He explains the concept of time-of-need training, where employees can access training videos when needed, increasing productivity and knowledge transfer. Greg also discusses the benefits of creating brand standards and consistency in operations. Overall, Pineapple Academy aims to improve the experience and skills of employees in the industry through accessible and effective training. For more information, visit
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Ep. 4 Level Up Your Pizza with Chef David from Marra Forni

Dec. 7, 2023

Chef David spills the beans on common pizza-making blunders and serves up easy fixes. He's got your back when it comes to different types of ovens, like wood-fired, brick, and deck ovens. Find your perfect match! Plus, he's got a goldmine of resources for pizza enthusiasts looking to step up their game. To connect with Marra Forni, check out or
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Ep 3 Beyond the Grain with Jason Holman

Nov. 21, 2023

In this episode, Jason Holman, explains Cahokia Rice's health benefits and sustainable practices. Developed over a decade by rice researchers at Louisiana State University, Cahokia rice is the only non-GMO variety with higher protein content and lower blood sugar spikes, making it a healthier option for diabetics. Additionally, the episode highlights the positive impact of a low GI diet on students' focus and attention span. Blake Gerard, the fourth-generation farmer behind Cahokia Rice, has a vision of growing delicious and environmentally friendly rice in the U.S. based out of Illinois. Visit their website at
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Ep. 2 Fire Off Electrification with Christopher Galarza

Nov. 9, 2023

Get ready to be amazed by Chef Christopher Galarza, a pioneer of electric kitchens! As schools contemplate switching from gas to electric equipment, Chef Chris unveils some of the remarkable benefits backed by scientific research. Dive into this electrifying episode with knowledge bombs on this scorching hot topic!
Ep. 1 Cover art

Episode 1

Nov. 4, 2023

This episode introduces the 5-in-20 Podcast by Remarkable Academic Foods, shedding light on its purpose and the types of episodes that will be featured after its debut.