Michael Oraschewsky's guest appearances

Michael Oraschewsky

PeasOnMoss Podcast

Joshua Smith

Erik Jones

Kenji Lopez-Alt

Pierre Thiam

Ali Bouzari

Shawn Wenner

Phoebe Smith

Rachel Zemser

Adam Yee

Jessica Goldstein

Rachelle Boucher

Kimberly Schaub

Gary Nowacki

Andrea Zeng

Michael Bunn

OwlTail

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration with the Philadelphia-based hunger relief organization, Philabundance, and their work in upcycling less choice produce in their program Abundantly Good.  Look for the gourmet bacon jams in your specialty grocers or online at   Philabundance and Abundantly Good details are at   This podcast is brought to you by Icon Foods, a global  supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at

S3E33: Chef Michael Oraschewsky brings Bacon Jam to the people

Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the emerging Upcycling trend which is helping to curb waste in our food supply chain. In this episode preview, we talk about some of the experiences he had in bringing bacon jam to the people and how he leveraged academic and expert services to help him be successful.   Look for the gourmet bacon jams in your specialty grocers or online at   Philabundance and Abundantly Good details are at   This podcast is brought to you by Icon Foods, a global  supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at

S3E33 Preview: Chef Michael Oraschewsky on the learning curve of scaling a recipe from restaurant to retailer