Two Peas in a Podcast
Season 1
Episode Four - Fungi and Fungirl
Episode Three - The one where we talk about PLOT
Episode Two - The One Where We Talk About Zoodles, Boodles & Strudels
by Performance Foodservice Twin Cities
In this episode of Two Peas in a Podcast, Adam and Sam sit down with Kevin Doyle of Forest Mushrooms for a deep dive into the fascinating world of fungi. From cultivated specialty mushrooms to wild foraging in Minnesota forests, Kevin shares his journey in the mushroom business and the passion that turned into a career. The conversation explores the differences between conventional and specialty mushrooms, how weather and seasonality impact growth, responsible foraging practices, mushroom varieties, cultivation methods, and the hidden life cycle happening beneath the surface. The episode also covers culinary trends, dried mushroom products, local foraged delicacies, and the rich umami flavor mushrooms bring to the table. Whether you are a chef, food lover, or simply curious about mushrooms, this episode offers an inside look at one of the most unique and flavorful categories in produce.
In this episode of Two Peas in a Podcast, the hosts dig into the unsung heroes of every menu — potatoes, lettuce, onions, and tomatoes — and reveal why these everyday staples are the real powerhouses of foodservice. From the dominance of French fries and the versatility of chipper potatoes, to lettuce’s role as both a fresh foundation and a high-margin menu driver, the conversation blends industry insight with real-world kitchen trends. The episode also spotlights onions as the quiet backbone of savory cooking and tomatoes as a global icon that shapes everything from burgers to pizza and pasta. Along the way, the hosts sprinkle in fun facts, regional trends, food safety innovations, and playful debates, making this a flavorful deep dive that helps listeners see familiar produce in a whole new way
Welcome back to Two Peas in a Podcast, where this week our produce pros Adam Skeate and Samantha White dive headfirst into the wild, colorful, cozy world of fall and winter produce. From hearty root vegetables to vibrant citrus, this episode is packed with flavor, fun, and plenty of chef-friendly inspiration. Join Sam and Adam as they break down what’s fresh, what’s seasonal, and what’s downright magical this time of year. You’ll hear everything from debates on kissable apples vs. fire-roasted shishitos, to insider stories from the fall apple harvest, to how imported fruit keeps our kitchens lively all winter long. They’ll share tips on adding color to plates, infusing sauces with produce flair, mixing up bright citrus cocktails, and leveraging fresh ingredients as menu strategy and table talk. Then things get really fun: veggie noodles. Yes—Zoodles, Boodles, Coodles, and even Buttnoodles take center stage as our buyers explore creative ways operators can incorporate veg-forward twists into menus that pop with color and texture. And of course… the great Pop-Tart vs. Toaster Strudel showdown you didn’t know you needed. Whether you’re a chef, a sales rep, or a produce lover who just likes a good laugh, this episode brings energy, education, and plenty of fresh ideas for winter. Tune in—and catch Sam & Adam at the GSM, where they’ll be showcasing many of the items discussed (just not the strudels… sorry). Got questions or topics? Send them our way! Next week: Adam teases a deep dive into P.L.O.T.—and no, it’s not what you think.
Meet Adam and Sam — In this premiere episode, the Peas pull back the curtain on their roots in the produce world, share how they first got started, their experience and swap some laugh-out-loud stories.. 🌽🥦