Back of the Fridge: Where the Real Stories Live

For a long time, I tried to fit my career into one tiny box. Journalist, producer, writer, video editor, voice-over talent, podcast producer, storyteller, on-camera host, content strategist.Depending on the room, the title always changed. Sometimes that made sense. Sometimes it made me feel like I was carrying around a bag full of puzzle pieces and trying to explain the picture before anyone had seen the box.So I made a career tree. At first, it felt like a practical exercise. A way to organize the work I have done, the skills I have built, and the direction I am moving in now as I send my resume into the void.Once I saw all of my titles written on paper, something shifted. The tree helped me see that my career is not scattered. And I still have room to grow. The roots are in journalism. That is where I learned how to ask better questions, listen closely, follow information, write with purpose, and understand what people need to know. Journalism taught me how to enter unfamiliar spaces, make sense of complicated systems, and bring the story back in a way people can understand.That foundation shows up in everything I do. When I produce videos, when I write about food safety, when I lead a conversation, when I speak into a microphone, when I build a segment, shape a script, edit a reel, prepare for an interview, or explain why a story matters.Everything I do now is rooted in storytelling. That is the line I kept coming back to while creating my career tree. It felt simple and honest.I am in a season where I am looking at my work differently. I am honoring where I came from and making room for where my skills can take me next.I would like to continue to do the kind of work that lets me connect with people directly. For years, I thought I needed one clean title to make all of that make sense.But as you know, a tree does not grow in one straight line forever. It develops roots, branches, leaves, texture, and shape. Some branches grow stronger. Some get pruned back, and some offshoots may surprise you.That is where I am now, and I can look at the full scope of what I have already built. It’s all part of the process. It is where I am documenting this next chapter in real time: the pivots, the lessons, the work, the uncertainty, the confidence, and the creative life I am building from here.The career tree gave me a visual language for something I had been feeling for a while. My work has branches, and my roots are the foundation of where it all began.Does your career have branches? What does your career tree look like?Thanks for reading,The Journalist Who Cooks, aka Tamika Cody This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thejournalistwhocooks.substack.com

In this episode of Back of the Fridge, we’re looking beyond the headlines.A bottled water recall raises questions about oversight.Chocolate supplements laced with prescription drugs meant for intimate pleasure challenge what labels really mean.New research from the Prison Policy Initiative examines how SNAP rules intersect with probation status in some states.Culturally, we’re seeing shoppers lean into familiar grocery stores and fixed-price buffets for a sense of control.When things start to feel uncertain, people steady themselves where they can.For me, that steadiness starts in my kitchen.— The Journalist Who Cooks 📎 Show notes + links:* 600K+ Bottled Water Recall: https://www.accessdata.fda.gov/scripts/ires/?Event=98410 * SNAP + Probation: https://www.prisonpolicy.org/blog/2026/02/24/snap_exclusions/* The Return of Buffets: https://www.yelp.com/article/2026-food-and-drink-trends * Grocery Store Loyalty: https://theacsi.org/industries/retail/supermarkets/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thejournalistwhocooks.substack.com

In this week’s episode of Back of the Fridge, I’m opening up the pantry of current food news and culinary curiosities. Warning! It’s fully stocked.The episode kicks off with a glimpse into the world of reusable water bottles. Spoiler alert: if you haven’t washed yours today (or, let’s be honest, this week), you might want to hit the pause button and grab some dish soap, turn on the hot water, and put your scrub brush to work. The numbers on bacterial growth are enough to make you gag. But don’t worry, there are some solid cleaning tips to help you bounce back.From there, I crack open an update on egg prices. While wholesale costs are finally falling after months of inflation and bird flu concerns, don’t expect relief at the checkout line just yet. Patience, shoppers.Then I’ll take you over to Yankee Stadium, where a new “stuffed Jamaican beef patty” has me … less than thrilled. Let’s just say cilantro lime slaw and jerk BBQ aioli might not be what my Jamaican ancestors had in mind.Also on the menu:* A heartfelt goodbye to boxing legend and grill king George Foreman.* A Girl Scouts + Pop-Tarts mashup you didn’t know you needed (or maybe you did).* A heartwarming reminder from Washington State to Grow Food and Give It Away.* Why the food in Apple TV+’s Severance is just as unsettling as the storyline. * The curious comeback of beef tallow and the TikTokers, who were way ahead of the trend.* A look at Seamus Blackley’s quest to grow chocolate in a Los Angeles lab.Whether you’re here for the bacteria-busting water bottle tips, the cocoa-powered tech dreams, or just love a good food rant, Episode 3 brings flavor to every segment.Stay curious. Stay hungry. — The Journalist Who Cooks 📎 Show notes + links:* Water Bottle Germs: https://www.bbc.com/future/article/20250317-how-often-should-you-clean-your-water-bottle-and-what-is-the-best-way* Eggs: Pricing update: https://www.npr.org/2025/03/17/g-s1-54111/egg-price-bird-flu-usda-easter-passover* Yankee Stadium Food Court Additions: https://www.mlb.com/news/yankee-stadium-concession-options-for-2025-season* Girl Scouts partner with Pop-Tarts to extend Girl Scouts cookie season: https://www.thestreet.com/lifestyle/food-drink/girl-scouts-cookies-announce-unexpected-new-food-partnership* Grow Food and Donate: https://www.thejoltnews.com/stories/grow-food-and-give-it-away,19271* Severance: Food at Lumon https://www.nytimes.com/2025/03/19/dining/severance-lumon-food.html* Beef Tallow or Nah? https://www.nytimes.com/2025/03/20/well/eat/beef-tallow-oil-health.html?smid=nytcore-ios-share&referringSource=articleShare* L.A.’s own Willy Wonka? The ‘father’ of the Xbox is now perfecting lab-grown chocolate: https://www.latimes.com/food/story/2025-03-21/the-father-of-the-xbox-is-now-perfecting-lab-created-chocolate This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thejournalistwhocooks.substack.com

In this episode of Back of the Fridge, TheJournalistWhoCooks is serving up a full plate of food news, cooking trends, and behind-the-scenes stories that are shaping what (and how) we eat; with a dash of curiosity.WINE EDUCATIONFirst up, we pour into wine education and career shifts. If you’ve ever wanted to learn more about wine, the Glancy Wine Education Foundation is offering scholarships, especially for underserved and minority communities. This is a unique chance to start a new career or side hustle in wine.ARTIFICIAL INTELLIGENCE AND WINEThen, we dive into the future of wine production with Artificial Intelligence. Yep, AI-powered tractors are now roaming vineyards in Napa Valley, mapping fields and helping reduce pollution and water waste. The downside may hit small producers due to the high costs.CHEERS! BREAKING BREAD AND TOASTING TO NEW FRIENDSHIPSShifting from wine to dining trends, we’re seeing blind dinner dates and group social meals on the rise, thanks to apps like Timeleft and Dinner Table Club are perfect for anyone moving to a new city and looking to make connections over food and wine.COMPOSTING IN THE DISTRICT OF COLUMBIAFor our eco-friendly foodies, we take a trip to Washington D.C. to check out the city's new rodent-proof compost bins equipped with smart sensors. These high-tech bins aim to cut food waste and reduce landfill loads while keeping the city cleaner and greener.KEEPING UP WITH THE FOOD RECALLSAnd of course, we can’t forget about food recalls. From glass noodles with undeclared allergens to pet food at risk for bird flu, TheJournalistWhoCooks cover how you can stay informed and keep your family (and pets!) safe with the Food Recalls app — a must-have tool for any home cook or parent.MARCH FOOD CELEBRATIONSIt turns out March is filled with food celebrations beyond Frozen Food Month.Did you know it’s also National Celery Month, Noodle Month, Peanut Month, and more?Whether you’re here for the latest kitchen gadgets, food policy news, cooking trends, or health tips to keep your loved ones safe, this episode has a little something for everyone…straight from the Back of the Fridge.👉 Please subscribe to TheJournalistWhoCooks Cooks on Substack for more recipes, food news, and podcast extras.SHOW NOTESWINE EDUCATION SCHOLARSHIPThe Glancy Wine Education Foundation was established in 2020 to assist wine and hospitality professionals in furthering their career goals, even as many lost their jobs during the pandemic.In 2025, the Glancy Wine Education Foundation is offering scholarships to learn more about wine at the top wine-education programs.https://www.glancywineeducationfoundation.org/scholarshipsARTIFICIAL INTELLIGENCE TAPS INTO WINEhttps://apnews.com/article/ai-artificial-intelligence-wineries-vineyards-9afba3e163e8efc6c710210a83970dd1 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thejournalistwhocooks.substack.com

If you have food news, trending info or food facts this audience could use please slide into the DMs or send an email. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thejournalistwhocooks.substack.com