Essential Ingredients Podcast

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"One day is a mental marathon, and so it is very difficult for the brain to be the best version of itself for everything. You don't have to be— your average is good for average experiences. Your best is needed for your most important experiences." —Dr. Izzy Justice

The 10 Hertz brain state is the frequency neuroscientist Dr. Izzy Justice says separates your best decisions from your worst ones — and it's hiding in plain sight, 10 to 20 seconds away at any moment. After running more than 18,000 wireless EEG brain scans on everyone from NBA players to executives to trauma survivors, Dr. Justice discovered that peak focus, deep empathy, and total presence all cluster around the same low-noise brainwave frequency: roughly 10 Hertz. In this conversation with host Justine Reichman, Dr. Justice explains why wireless EEG technology changed how we understand the brain, how trauma physically "polarizes" specific neurons decades after the event, and why the fix isn't suppressing the memory but giving it a final chapter. He also walks through three practical neurohacks — techniques that take seconds, require no equipment, and can be used mid-conversation, mid-pitch, or mid-panic. This episode is for anyone who has ever felt foggy under pressure, reactive in a stressful moment, or unsure why their body remembers things their mind has tried to forget. Key Takeaways: Peak human performance and full sensory presence both happen near 10 Hertz, a measurably low-noise brain frequency — not a mindset or personality trait. Trauma creates highly "polarized" neurons that stay dormant until a matching sound, smell, or sensation reactivates them, sometimes decades later. You don't need to be your best self all day — reserving these techniques for one or two high-stakes moments daily is enough. The 10-10 technique (count fast to 10, then slow back to one) shifts brain state in about 20 seconds using nothing but your mind. The palm-tap technique and 4-2-8 breathing pattern each take 10 to 20 seconds and can be done anywhere, anytime. Healing trauma isn't about erasing the memory — it's about writing a final chapter where the experience serves a purpose. Listen to the full conversation and subscribe to Essential Ingredients so you never miss an episode: https://tinyurl.com/Essential-Ingredients-Podcast

Meet Izzy: Dr. Izzy Justice is the Chief Neuroscience Officer at Neuro580, a groundbreaking company at the forefront of human performance, sports psychology, and mental training. As a pioneering Sports Neuroscientist, he has certified over 300 coaches worldwide and has worked with elite athletes across multiple sports, many of whom have gone on to win Major Championships and Olympic Medals. Dr. Justice is the creator of Neurohacks-rapid, science-backed techniques that remove mental distractions, boost focus under pressure, and help athletes access the flow state in real time. With over 18,000 EEG-based functional brain scans conducted during live performance, he brings unmatched insight into golf neuroscience, mental toughness, and brainwave management for peak performance. As a consultant and executive coach, Dr. Justice has helped over 30 CEOs and dozens of Chief People Officers unlock leadership mindset, drive business performance, and build cultures of resilience through neuroscience. From Zambia, Africa, and based in the U.S. for the past 40 years, Dr. Justice is the Best-Selling Author of 10 Books, including his latest, Your Brain Swings Every Club (Foreword by Brad Faxon), which bridges the gap between golf focus techniques, emotional control, and personal mastery.

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Chapters: 01:03 Meet Dr. Izzy Justice: From Boardroom to Brainwaves 04:10 How Wireless EEG Technology Changed Brain Science 08:32 Redefining Trauma as a Neuroscience Problem 14:03 The Mothers Who Turned Grief Into Purpose 19:55 The 10 Hertz Scale: Why Less Brain Noise Wins 28:22 The 10-10 Neurohack for Instant Focus 30:26 The Palm Tap: A 15-Second Calm Reset 33:00 The 4-2-8 Breathing Technique 41:10 What We'll Understand About the Brain Next 42:45 Key Takeaway: Longevity Starts With Your Brain

Resources: Book Life Explained: Chasing 10Hz by Dr. Izzy Justice

THE PRIMES ✨ You're more capable than you have ever been, and somehow more invisible than ever. You keep handing out advice you do not take yourself. You keep saying 'after this next thing' to your own life, and the people around you have no idea because, from the outside, everything looks fine— that is exactly what The Primes was built for. 🤝 The Primes is the only membership community where high-achieving women in midlife stop putting themselves last and start building alongside the people who are already doing the work. 🏗️ Not a wellness program, not a Facebook group, a carefully curated room where your level of experience is the entry point, not the exception. 🏆 318 episodes and 1.5 million downloads of this podcast came from the same community The Primes is built on. 🎙️ 👩🏻👱🏻‍♀️👩🏻‍🦰👩🏻‍🦳👩🏻‍🦱If this show has been an essential ingredient in your life, this community was made for you. ⌛Founding member enrollment closes September 21st, 2026. 🔗Go to: https://nextgenpurpose.com/the-primes

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"You can taste the quality." —Katina Mountanos

Most of what's labeled "extra virgin olive oil" on grocery shelves isn't giving you the extra virgin olive oil benefits you think it is — and Kosterina founder Katina Mountanos found that out the hard way. In this episode, Justine sits down with Katina to unpack why so much store-bought olive oil tastes flat, what polyphenols actually do in the body, and why the "don't cook with olive oil, it has a low smoke point" advice you've been following is flat-out wrong. Katina traces her obsession with real olive oil back to summers on her family's farm in Koroni, Greece — and the moment, years later, that a $12 bottle from a New York supermarket tasted nothing like it. That gap sent her through an olive oil sommelier certification, a deep dive into polyphenol research, and eventually a full-time business built on transparency: harvest dates, single-origin sourcing, and third-party testing for everything from acidity to microplastics. This episode is for anyone who's stood in the oil aisle wondering which bottle is actually worth it, and for anyone rethinking what "seed oil vs olive oil" really means for their health. • High-antioxidant extra-virgin olive oil can contain 500–1,000+ mg/kg of polyphenols, compared to roughly 150 mg/kg in average grocery-store bottles. • Smoke point is not the right test for whether an oil is safe to cook with — free radical emission under heat is what actually matters, and olive oil emits far fewer than seed oils. • A bottle labeled "Italian" or "Greek" extra-virgin olive oil can still be a blend of residual oils from multiple countries and harvests, bottled together under one label. • Plastic packaging accelerates rancidity and can leach microplastics, so glass or tin with a visible harvest date is a stronger buying signal than the words "extra virgin" alone. • Fresh, high-polyphenol olive oil produces a peppery burn at the back of the throat — the same sensation researchers first mistook for ibuprofen contamination. • Cooking with avocado oil or genuine early-harvest olive oil, instead of canola or other seed oils, is a low-effort swap with a real anti-inflammatory upside. Listen to the full conversation for Katina's grocery-aisle checklist and her at-home smell-and-taste test — then subscribe so you never miss an episode. https://tinyurl.com/Essential-Ingredients-Podcast

Meet Katina: Katina Mountanos is the founder and CEO of Kosterina, a premium Greek extra virgin olive oil and Mediterranean foods brand built at the intersection of taste, health, and transparency. Raised between New York and the olive groves of Koroni, Greece, Katina grew up knowing what truly good olive oil should taste like. After becoming a certified olive oil sommelier and uncovering the powerful health benefits of high–polyphenol extra virgin olive oil, she launched Kosterina as a passion project while working in consumer brands at Walmart. Today, Kosterina's early-harvest, cold-pressed, high-antioxidant olive oils, fruit-infused vinegars, and olives are nationally available at Whole Foods, Walmart, Target, and online, and are recognized for both exceptional flavor and rigorous quality testing. Grounded in the Mediterranean diet, Katina's work champions cooking at home, clean ingredients, and replacing inflammatory seed oils with olive oil to support heart, gut, metabolic, and overall health.

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Chapters: 00:52 Meet Katina Mountanos: Growing Up in Greek Olive Country 06:09 Why Kosterina's Polyphenol Levels Triple the Average 08:46 Building Kosterina as a Passion Project While at Walmart 14:26 Busting the Smoke Point Myth About Cooking With Olive Oil 16:51 Canola Oil, the "Hateful Eight," and Why Blends Deceive 19:09 How to Spot Real Extra Virgin Olive Oil at the Store 21:48 The Smell-and-Taste Test for Good Olive Oil at Home 27:31 What's Next: Vinegars, Olives, and a 2027 Launch

Resources: DISCOUNT Get a 15% discount when you shop at Kosterina Use code: essential15

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"You have to figure out how to make self-care a priority because you know the body does not sit still... Your mindset will allow you to move forward, or it will take you backwards." —Dr. Mitra Ray

Stanford-trained biologist Dr. Mitra Ray spent three decades building a career in women's longevity, but the habits she taught everyone else became something she never expected: the infrastructure that kept her upright after her husband, Doug, died suddenly in a paragliding accident in October 2023. In this conversation with host Justine Reichman, Dr. Ray traces her path from NIH- and Alzheimer's-funded cancer research to walking away from the lab, building a word-of-mouth wellness brand that sold 2 million copies with zero advertising, and eventually testing her own biological age during the hardest year of her life — and watching it go backward. This episode is for anyone navigating midlife, grief, perimenopause, or the quiet realization that the wellness habits they've dismissed as trendy might be the thing holding them together. Dr. Ray and Justine talk candidly about cold plunging, sobriety, plant-based nutrition, sleep science, and the gut-microbiome research behind cravings — grounding every claim in the biology, not the buzzwords. Key takeaways: Dr. Ray's biological age measurably reversed during the year she grieved her husband, evidence that consistent habits can outperform circumstance. Comparing your current body to a memory of your 25-year-old self is biologically counterproductive — memories change every time you access them, and the comparison itself triggers cortisol and inflammation. Cold plunging activates the anterior mid-cingulate cortex, the brain region tied to willpower and will to live, which Dr. Ray leaned on deliberately after losing Doug. Food cravings are largely dictated by gut bacteria, not willpower — feeding plant-based bacteria gradually shifts what your body craves. "Superagers" in their 80s are still generating new neurons, making neurogenesis — not a return to a younger self — the more useful benchmark for healthy aging. Grief lives in the body: cortisol, thyroid, and hormone levels shift during loss, and naming that process without judgment is part of recovering from it. Listen to the full conversation and subscribe to Essential Ingredients for more real conversations at the intersection of food, purpose, and building a better future: https://tinyurl.com/Essential-Ingredients-Podcast

Meet Dr. Ray:

Living a long, healthy life is not as complicated as the wellness industry would have you believe. Dr. Mitra Ray has spent more than 30 years helping people understand this—and more importantly, live it.

Her path into health was shaped by both rigorous science and lived experience. She completed her undergraduate degree at Cornell University and earned her PhD from Stanford Medical School, where her research was funded by multiple NIH grants and recognized with the Young Investigator Award from the Federation of American Societies for Experimental Biology. Her work has been published in Science, Proceedings of the National Academy of Sciences, and the Journal of Cell Biology—journals that do not publish ideas lightly.

But credentials alone do not explain why audiences across four continents keep coming back to hear her speak, or why her books and lectures on health, beauty, brain function, and longevity have resonated as widely as they have. The reason is simpler: she translates what the science actually says into something you can do and sustain.

Her focus has always been whole plant foods, an active body, and a clear mind. These three things, she has come to understand, are not a wellness trend. They are the foundation. Everything downstream of that foundation—how you look, how you feel, how you age—follows.

In addition to her research and teaching, Dr. Ray is also a Juice Plus+ Partner, aligning with her commitment to making whole food nutrition more accessible in everyday life.

The Elder's Evolution, her Substack publication, is where she writes about what it means to age well, with full attention paid to both the biology and the deeper questions that biology alone cannot answer.

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Chapters: 01:31 Meet Dr. Mitra Ray: From Stanford Lab to Wellness Pioneer 05:41 Leaving Science: How Her Family and Peers Reacted 09:03 Why Doctors Still Ignore Whole-Food Nutrition 16:52 Stop Comparing Yourself to a Body That No Longer Exists 19:45 Building a 2-Million-Copy Word-of-Mouth Wellness Brand 23:03 After Doug's Death: The Habits That Became Her Infrastructure 32:36 Cold Plunging, the AMC, and Rebuilding Willpower After Loss 51:02 The Real Benchmark for Aging Isn't Your 25-Year-Old Self 54:34 Cravings Aren't Willpower — It's Your Gut Microbiome

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"It is getting pesticides out of the vineyard. It's making sure that when we send a worker home, they're not going home and hugging their child with any other pesticide or herbicide. It is a mission, but it does start with the dirt, and it has to flow all the way through the winery into the bottle." —Jeff O'Neill

"A lot of times, people think about the environmental side of sustainability, but it's also about the social pieces— how you treat your employees, worker health and safety, and also how you exist within the community." —Allison Jordan

Regenerative organic wine sounds like a buzzword — until you stand in a vineyard that's actually living it. This week, Justine Reichman sits down at Ram's Gate Winery with Allison Jordan (VP of Environmental Affairs, Wine Institute) and Jeff O'Neill (founder, Ram's Gate and O'Neill Vintners & Distillers) to unpack what real stewardship looks like when an entire industry commits to it. Key takeaways: How the California Code of Sustainable Wine Growing turned 200+ best practices into a statewide movement, covering everything from soil health to worker safety What it actually takes to earn CCOF Organic and Regenerative Organic Certification — including the 3-to-5-year soil conversion most people never hear about Why Ramsgate planted fruit trees inside its vineyard rows, and what that agroforestry bet could mean for the next 20 years The honest answer to the question every skeptic asks: Does regenerative wine actually taste as good? This conversation is proof that sustainability isn't a marketing layer — it's a rebuild from the soil up, and it's changing what "good wine" means. 🎧 Listen to the full episode now: https://podcasts.apple.com/us/podcast/essential-ingredients-podcast/id1534417325

Meet Jeff: As the visionary founder and owner of Ram's Gate Winery, Jeff O'Neill is a transformative leader in the wine and spirits industry. An accomplished entrepreneur and CEO of family-owned and operated O'Neill Vintners & Distillers, Jeff brings decades of expertise to his craft. Ram's Gate Winery is the culmination of Jeff's passion for producing world-class wines, offering an unparalleled visitor experience at an Estate designed by architect Howard Backen and interiors by Orlando Diaz-Azcuy. A passionate advocate for the planet, Jeff has been a leader in environmental stewardship for over 20 years. His deep commitment to building a more sustainable future for the wine business earned him recognition as Wine Enthusiast's Person of the Year in 2022.

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Meet Allison: Allison Jordan serves as the Vice President of Environmental Affairs for the Wine Institute and as the Executive Director of the California Sustainable Winegrowing Alliance. In these roles, she oversees the California Sustainable Winegrowing Program and the Certified California Sustainable Winegrowing Program, while also representing the Wine Institute on the board of directors of the National Grape Research Alliance. Previously, Allison held leadership positions at SureHarvest and the Resource Renewal Institute. She holds a Master of Public Policy from the Goldman School at UC Berkeley and a B.A. in Psychology from Allegheny College. She is a fellow in the German Marshall Fund's American Marshall Memorial Fellowship program.

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Chapters: 01:08 Meet Allison Jordan: The Voice of California's Wine Institute 02:36 Inside the California Code of Sustainable Wine Growing 06:58 Meet Jeff O'Neill: 40 Years Building Regenerative Wine 09:51 What Regenerative Organic Certification Really Requires 12:38 Ram's Gate's Agroforestry Bet: Fruit Trees in the Vine Rows 14:23 Does Regenerative Organic Wine Actually Taste Better? 16:26 Why Today's Wine Consumer Demands Transparency 19:14 Scaling Regenerative Practices Across California Vineyards 23:23 Jeff O'Neill's 50-Year Vision for California Wine

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"Farming in a way that's good for the health of the consumer and good for the product is also good for the environment. And so everybody wins, and then our consumer wins." —Andrew Salisbury

Coffee health benefits aren't just marketing; they're backed by nearly 30,000 studies, yet almost none of that research made it into the bag of coffee sitting in your kitchen.

In this episode of Essential Ingredients, Justine Reichman talks with Andrew Salisbury, founder of Purity Coffee, about the personal frustration that led him to rebuild coffee from the soil up. It started with his wife's low energy and a stubborn question: was her daily coffee helping or hurting? That question sent Andrew to two coffee scientists at Vanderbilt, who handed him a list of health benefits tied to coffee — and a gap no company was filling.

Andrew explains why coffee is actually the number one source of antioxidants in the American diet, ahead of blueberries and kale, and why most companies stop at "avoiding the bad stuff" instead of maximizing the good. He walks through Purity's three-level testing process — bean, soil, and now the body — and explains why regenerative, shade-grown farming produces higher yields and more antioxidants than industrial methods, while also sequestering carbon rather than releasing it. The conversation moves from roast curves and chlorogenic acids to the real economics of paying farmers a premium, and why climate change is expected to cut Arabica coffee supply in half by 2035.

This is a conversation about what happens when a company refuses to accept "that's just how it's done." Listen to the full episode to hear how one entrepreneur is trying to make your daily cup a genuine act of health: https://podcasts.apple.com/us/podcast/essential-ingredients-podcast/id1534417325

Meet Andrew: Andrew Salisbury is the founder and CEO of Purity Coffee, a specialty coffee company built on a simple but radical premise: every decision from farm to cup should be made for human health first. After investigating his wife's low energy and digging into research at the Institute for Coffee Studies at Vanderbilt, Andrew discovered that coffee is the number one source of antioxidants in the American diet—and that no brand was optimizing coffee specifically for health.

Partnering with leading coffee researcher Professor Adriana Farah, Andrew spent 18 months developing Purity's approach: shade-grown, regeneratively farmed, organic coffee that is independently lab-tested to minimize mold, mycotoxins, pesticides, and heavy metals while maximizing antioxidants and polyphenols.

Through Purity Coffee and the emerging concept of "circular health coffee," Andrew is helping reshape how the industry thinks about regenerative agriculture, soil health, and clean sourcing, proving that what's best for the drinker can also be best for farmers and the planet.

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Chapters: 01:19 Meet Andrew Salisbury: Founder of Purity Coffee 04:37 Coffee's Surprising #1 Antioxidant Ranking 05:31 Why No One Built Health-First Coffee Sooner 10:03 Inside Purity's Three-Level Coffee Testing 12:14 How Regenerative Farming Fights Climate Change 15:23 Clean Sourcing: Farm-to-Cup Transparency 23:54 Balancing Sustainability With Accessible Pricing 33:50 The Future of Coffee and Soil Health 40:44 Where to Find Purity Coffee

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"Most people don't understand that the best medicine cabinet is the thing that you put in your body, the food that you eat… So you could eat yourself well as equally as you can eat yourself sick." —Alex Fredericks

Voice biomarker technology is turning a 30-second recording into a full-body readiness report — and it's already caught things doctors missed. In this episode, Justine Reichman sits down with Alex Fredericks, founder and CEO of ToneWell, to unpack how a PEMF frequency technology he encountered as a consultant became a static, auditable database of 150,000 biomarker data points that can flag hydration, hormones, inflammation, and toxins from nothing more than your voice. Alex walks through the real mechanics: a locked algorithm does the analysis, while AI only powers the concierge layer that turns raw output into daily, actionable priorities — a distinction he insists on, because "AI is the workflow, not the analytic." He shares two striking real-world moments: a client whose 3:30am hormonal spikes were traced to conflicting medications after she recorded a voice snapshot in the moment, and his own nephew, whose oddly low iron reading led to catching a serious kidney infection early. The conversation moves into food, toxins, and gut inflammation, and why Alex refuses to build a diagnostic tool — Tonewell tells you what's going on, not what's wrong, leaving the declaration to practitioners. It's a grounded look at where AI genuinely helps health decisions, and where it should stay firmly in its lane. Listen to the full conversation for the jiu-jitsu principle — "flow with the go" — that shaped Alex's entire approach to building in a crowded wellness market.

Meet Alex: Alex Fredericks is the founder and CEO of ToneWell, a voice-based wellness intelligence platform that turns a 30-second voice recording into a ranked, personalized readiness report across energy, sleep, stress, hydration, inflammation, and toxins. Drawing on more than two decades building brands and growth systems in music, consumer goods, and tech, Alex specializes in turning complex bio-data into clear, actionable insights. A self-described Gen X latchkey kid and lifelong problem solver, he approaches AI in wellness with a strict filter: if it doesn't improve decisions and reduce friction, it's entertainment—not innovation. Before Tonewell, Alex worked across the green, organic, and holistic wellness space, helping companies translate emerging technologies into usable products. Alex is also a Brazilian Jiu Jitsu black belt, and the principle "flow with the go" shapes how he builds resilient systems, sustainable habits, and tools that help people build better relationships with themselves.

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Chapters: 01:08 Meet Alex Fredericks: From Growth Engineer to Wellness Founder 05:48 The Voice Resonance Breakthrough Behind Tonewell 07:37 How a 30-Second Voice Scan Collapses Decision Time 10:25 "Flow With the Go": The Jiu Jitsu Rule Behind ToneWell 13:46 Real Case: Catching a 3 A.M. Hormonal Imbalance 19:50 Why Alex Delayed ToneWell's Subscription Model 24:16 Real Case: An Early Kidney Infection Catch 26:36 Inside the AI Concierge's Safety Rails 31:27 What Actually Happens Between Voice and Report 37:43 Why Food Keeps Showing Up in Every Voice Scan

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"Sometimes, giving a name to something can help someone, because then you have a plan, you can go forward and see changes, and to know that there's not something wrong with you. You're suffering with other men and women in the same age group." —Dr. Drew Sinatra

"There's also that perspective that can be helpful, especially if you're in a partnership: what I do for my health is good for me, but it's also good for you. If I help myself age well, it means you're less likely to have to take care of me, and we're going to have a better time." —Dr. Lisa Brent

There's a quiet epidemic happening in men's lives, and almost no one's naming it. He's more tired than usual. Shorter fuse. Less interested in the gym, in sex, in connecting with the people around him. His doctor might call it depression. His wife might just think he's "checked out." Nobody's checking his testosterone. In this episode, Justine and naturopathic physician Dr. Lisa Brent sit down with Dr. Drew Sinatra to talk about andropause — the slow, often invisible hormonal shift men go through in midlife. Drew explains why testosterone decline gets missed for years, why so many men get handed an antidepressant instead of a hormone panel, and what it actually takes to find the real root cause. This isn't a conversation about chasing gym-rat testosterone numbers. It's about vitality: energy, mood, motivation, connection — and what happens when men finally get permission to talk about it. Lisa and Drew also get into something heavier: the male suicide rate that peaks in midlife, and how isolation, exhaustion, and unnamed hormonal shifts often collide. The fix isn't just a prescription. It's labs, lifestyle, and surprisingly, community. Share this with the man who's been "off" for a while now. He might not know why. This episode might help him find out.

Meet Drew: As a California- and Idaho-licensed Naturopathic Doctor who specializes in Integrative Medicine, Dr. Drew Sinatra helps people investigate the "why" behind an illness or symptom – providing the best of natural and conventional therapies to re-establish vitality lost to chronic stress and illness. Through his concierge-like medical practice, with its exceptional care and support, he empowers people to become the CEO of their health and wellbeing. Website LinkedIn Instagram YouTube

Meet Lisa: Dr. Lisa Brent is a licensed naturopathic doctor and acupuncturist specializing in women's health. With a commitment to holistic and patient-centered care, she integrates primary care training with expertise in lifestyle medicine, nutrition, bioidentical hormone therapy, and gut health. Dr. Brent is dedicated to empowering her patients through education, individualized wellness strategies, and compassionate support. She is the founder of Be Well Natural Medicine, hosts educational events such as the Women's Health Symposium, and provides care both in-person and via telehealth. Website Instagram Facebook

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Chapters: 01:31 The Importance of Midlife Health Talk 04:22 What is Andropause? 11:00 Symptoms Nobody Connects 15:40 The Truth About Testosterone Supplementation 19:35 Mental Health for Midlife Men 26:15 What to Look For? Important Questions to Ask 31:25 Environmental Disruptors and Testorterone Levels 36:20 The Importance of Support Systems to Overall Health 38:32 Advice for Better Wellbeing

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Most "healthy" drinks aren't what they claim—and your body feels it long before you realize why. In this episode, Justine Reichman sits down with entrepreneur Bryan Appio, founder of Dry Water, to unpack what really happens when you start paying attention to what's inside your hydration. After losing everything during the pandemic, Bryan hit a breaking point that forced him to rethink his health from the ground up—leading to a product built on transparency, not shortcuts. They dive into the hidden truth behind "natural flavors," why most electrolyte drinks are loaded with sugar or unnecessary salt, and how the wellness industry often prioritizes profit over clarity. But more importantly, this conversation shifts how you think about everyday choices: what you drink, how you fuel your body, and why simplicity might be the most powerful upgrade you can make. This episode will change the way you read labels—and the way you take care of yourself. Key Takeaways: Why "natural flavors" can hide dozens of unknown ingredients The real problem with most electrolyte and hydration drinks How small daily habits impact long-term health Why clean, simple ingredients matter more than marketing claims The mindset shift that turns failure into your next breakthrough If you've ever felt tired without knowing why—or questioned what's really in your food and drinks—this conversation will hit home.

Meet Bryan: Bryan Appio is the founder and CEO of Dry Water, a next-generation hydration company committed to clean ingredients, transparency, and everyday wellness. A lifelong entrepreneur, Bryan previously built and exited an early staffing "gig economy" model, before redirecting his focus to health and sustainability after the pandemic exposed his own gaps in nutrition and hydration. Motivated by personal health challenges and a deep frustration with misleading "natural flavor" claims and sugar-laden sports drinks, Bryan spent years reverse-engineering the hydration category. He developed Dry Water as a daily wellness solution built on real fruit, plant-based ingredients, zero sugar, and no artificial additives, designed to support gut, brain, and metabolic health while minimizing reliance on pills and highly processed products. Under his leadership, Dry Water has grown from kitchen experiments to a national brand available in major retailers like Walmart, Walgreens, Target, and Kroger, reaching hundreds of thousands of customers largely through education-driven, word-of-mouth growth rather than heavy ad spend. Bryan's approach centers on regenerative business principles: investing in consumer education, prioritizing clean supply chains even when crops fail or costs rise, and refusing to compromise on non-negotiables around ingredient integrity. A strong advocate for women's sports and youth wellness, Bryan has partnered with League One Volleyball (LOVB) to bring cleaner hydration to thousands of young athletes and professional players, aligning performance with long-term health. Through Dry Water, he is demonstrating that it is possible to scale a profitable, high-growth CPG brand while honoring transparency, ethical sourcing, and the long-term well-being of people and planet.

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Chapters: 00:52 Building Dry Water: The Journey and Challenges 06:43 Natural Flavors and Transparency 11:50 The Impact of Dry Water on the Market 27:37 Regulations and Scaling Challenges 30:35 Building a Team and Customer Relationships 32:23 The Role of Education and Marketing 37:13 Investing in Female Sports and Empowerment 41:21 Balancing Growth and Personal Values 46:20 Advice for Aspiring Entrepreneurs: Resources: Discount Get 30% off on your entire order + free gift when you shop at: https://drywater.com/ Use code: EI30

Podcast The "8 Glasses of Water A Day" Myth Debunked! with Gina Bria Water— The Ultimate Essential Ingredient— 100th Episode Celebration!! with Gina

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"We had to start our own lab because the standards I wanted I couldn't find in any product, aging can be a joy, empowering, and beautiful." —Daniella Inbar

What if your age isn't the problem? In this episode, Justine sits down with Daniella Inbar—cosmetic chemist, product developer, and founder of Inbar+Co. and Resonance Marin Spa. After 30 years inside the luxury beauty industry building brands and developing products, Daniela did something radical: she walked away from the "dishonest" luxury beauty machine. As the daughter of a pioneer in the German aromatherapy movement, Daniela grew up with a holistic approach to wellness rooted in authenticity and tradition, rather than beauty ads. Today, she isn't selling traditional anti-aging products. Instead, she forms skincare that actually listens to your skin's microbiome rather than lecturing it. Tune in as Justine and Daniella pull back the curtain on the "clean beauty" myth, explore why aggressive actives and harsh cleansers might actually be aging your skin faster, and discuss the complex reality of building a truly sustainable consumer brand. In this episode, you'll learn: • How over-complicating your routine and using aggressive products disrupts your skin barrier, causing congestion and accelerated aging. • Why "chemical-free" is a marketing gimmick and why lab-made synthetics can sometimes be safer and more sustainable for the planet than trendy natural ingredients. • The complex logistics of running an eco-conscious spa and skincare line—from choosing cotton over microfiber to the carbon footprint debate of glass vs. aluminum packaging. • Why the best skincare approach is to do less, work in systems, and support your skin's natural biology.

Meet Daniella: Daniella leads the INBAR+co system as Founder + Formulator. Her work begins with formulation: creating products for professional-use logic, refining them through the Resonance Marin spa environment, and releasing them as retail formulas only when they hold beyond the spa. The lab sits inside Resonance Marin, and clients pass it on their way to treatments. That proximity matters. Formulation, service, feedback, and quality control are not abstractly connected. They share a physical space. At 58, with no invasive procedures, Daniella lives the brand's age-positive position herself: support the skin, do not erase the face. Her guardrails are restraint, barrier respect, material responsibility, and visible results over time.

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Chapters: 04:49 Challenges and Changes in Sustainability 07:41 The Role of Authenticity and Tradition in Skin Care 13:54 The Evolution of Skin Care Products 21:09 Consumer Perception and the Importance of Education 31:56 The Future of Sustainable Beauty 38:00 The Impact of Sustainable Choices on the Planet 53:54 The Role of Biotech in Sustainable Skin Care 01:00:34 The Importance of Consistent and Thoughtful Practices 01:01:36 The Role of Policy in Supporting Sustainable Practices

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"We try to take sustainability to every aspect of what we do, because when you build a company, you have impact." —Karen Behnke

In this episode of Essential Ingredients, Justine sits down with Karen Behnke, a serial wellness entrepreneur and a true pioneer in the clean beauty movement long before it became mainstream. From co-launching Goop Beauty with Gwyneth Paltrow to being recognized by Goldman Sachs as one of the most innovative entrepreneurs, Karen's journey is anything but ordinary. But this conversation goes deeper than accolades. Karen shares the moment everything shifted—when she realized that despite her background in wellness, she had never questioned what she was putting on her skin. That realization sparked a mission to challenge the beauty industry and rethink how products are made, sourced, and experienced. You'll hear how her work now blends organic farming, biotech innovation, and sustainability, including growing rare grapes on her own certified organic vineyard and developing plant-based exosome technology. It's a powerful look at how beauty, health, and the planet are more connected than most of us realize. This episode is for anyone curious about what's really in their skincare—and what it means to choose better. In this episode, we cover: • The turning point that changed Karen's view on the beauty industry • Why clean beauty is about more than just ingredients • The connection between farming, skincare, and environmental impact • How innovation is shaping the future of beauty • What consumers should start paying attention to today • If you've ever wondered what you're really putting on your skin, this conversation will shift the way you think. 🎧 Share this episode with someone who cares about clean beauty and conscious living.

Meet Karen: After selling her pioneering corporate wellness company to United Healthcare and while serving on the Board of 24 Fitness, Karen ignited the clean beauty movement by launching Juice Beauty in 2005.

As the first luxury beauty brand to pioneer sustainable, organic, vegan, and cruelty-free formulations, Juice Beauty gained millions of loyal customers nationwide through ULTA Beauty, maintaining a 'Top 15 Prestige Skincare Brand" for 15 years under Karen Behnke's leadership. Her innovative product development approach led to five patents and the establishment of a unique farm-to-beauty ingredient supply chain in Sonoma County. She also forged landmark partnerships with Gwyneth Paltrow and Kate Hudson. She sold her majority stake to private equity and left the CEO role in 2023.

Website LinkedIn Instagram

Connect with Beauty Crush: Website Instagram Facebook TikTok Youtube

Connect with Juice Beauty: Website Instagram Facebook YouTube Reddit

Connect with Goop Beauty: Website Instagram Facebook YouTube TikTok Pinterest

Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube

Chapters: 01:59 Karen's Journey Into Clean Beauty 04:01 Challenges and Successes of Juice Beauty 06:17 Collaborating with Gwyneth Paltrow 10:26 Transition to Beauty Crush and Innovation 15:10 Sustainability and Biotech in Beauty Crush 26:44 Consumer Education and Future of Beauty 30:47 The Importance of Positive Resilience on Work and Life

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Discover the rich history, unique terroir, and innovative practices shaping Israeli wine. Joshua Greenstein shares insights on how Israeli wines are breaking stereotypes, embracing ancient heritage, and advancing sustainability.

Keywords Israeli wine, wine innovation, terroir, sustainability, biblical grapes, kosher wine, wine tourism, wine history, wine tasting, wine industry

Key topics Israeli wine history and misconceptions Terroir and soil diversity in Israel Innovative grape varieties and biblical heritage Sustainable and kosher winemaking practices Challenges and opportunities in the Israeli wine industry

Key frameworks Terroir and soil diversity Ancient and biblical heritage in winemaking Sustainable and kosher practices

Sound bites "Chill your red wines for a few minutes." "Israel's soil tells a story in every glass." "Argamon is a cool, funky grape from Israel."

Resources Israeli Wine Producers Association (IWPA) - https://www.iwpa.org

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In this episode, Justine Reichman interviews Stacey Berger, a seasoned product developer and founder of Sum Of All, about her journey into creating precision skincare tailored for women in midlife. They explore the science behind hormonal skin changes, sustainable beauty practices, and the importance of intentional product formulation.

Keywords skincare, menopause, sustainability, women in midlife, product development, hormonal skin, clean beauty, innovation, self-care, empowerment

Key topics Hormonal impact on skin during menopause The importance of science-backed ingredients Sustainable and clean beauty practices Building a brand with purpose and intention The role of collaboration with medical experts

Chapters 00:00 Introduction to Essential Ingredients and Guest Introduction 01:42 Stacey's Journey in Product Development 03:47 The Transition to Entrepreneurship 06:29 Overcoming Challenges as an Entrepreneur 09:00 The Importance of Community and Support 13:31 Personal Experience with Perimenopause 16:40 Identifying the Market Gap 22:10 Precision Skincare Explained 29:28 The Intent Behind Clean Beauty 32:35 Navigating Clean and Sustainable Choices 34:53 Empowering Women Through Beauty 39:24 Sustainability Challenges in Product Development 40:44 Holistic Approach to Beauty and Wellness 42:28 The Role of Indie Brands in Beauty Innovation 44:24 Customer Impact Stories 49:16 Reassurance for Women in Midlife 51:04 Rapid Fire Insights on Beauty

Guest links Instagram - https://www.instagram.com/some_of_all_beauty

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In this episode, Justine Reichman hosts Nina Oduro and Maame Boakye, co-founders of Black Women in Food and Dine and Diaspora, exploring the power of African food culture to connect communities, elevate Black women in the food industry, and promote social justice through culinary innovation.

Keywords food justice, Black women in food, African diaspora cuisine, culinary innovation, community building, food equity, cultural competency, food storytelling

Key topics Food as a tool for community connection The role of cultural competency in food innovation Challenges and opportunities for Black women in the food industry

Sound bites "Shift anger into action in food justice" "Media shapes culture and amplifies voices" "Black women in food need a platform"

Chapters 00:00 Introduction to Essential Ingredients Podcast 00:58 The Lens of Food: Personal Journeys 03:09 Connecting Through Food: The Birth of Dine Diaspora 08:14 Identifying Gaps in the Culinary Industry 12:26 Creating Unique Culinary Experiences 17:48 Justice on the Plate: Respect and Opportunity 22:37 Shifting Anger into Action in the Food Industry 29:15 The Necessity of Black Women in Food 31:19 Unmasking the Food Industry's Challenges 32:10 Purpose-Driven Strategies in Food 34:25 The Ecosystem of Food: Interconnectedness and Equity 36:22 Local Communities and Global Food Systems 38:06 Defining Equitable Food Systems 39:18 Transforming Diversity in the Food Industry 41:48 Shifting Mindsets for Equity 43:04 Honoring Black Women in Food 45:42 Opening Doors for Future Generations 47:41 Envisioning a Sustainable Food Future 49:01 Integrating Generations for Change 50:22 Dreams and Aspirations in the Food Industry

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In this episode, Justine Reichman interviews Pete Olander, founder and CEO of Happie, a wellness cannabis and hemp beverage brand rooted in California's agricultural legacy. They explore Pete's unconventional journey from finance and NASCAR to plant medicine, the importance of sustainable and organic practices, and the future of cannabis as a functional wellness tool.

Keywords Cannabis, Wellness, Sustainability, Hemp, CBD, THC, Functional Beverages, Organic Farming, California Cannabis, Plant Medicine

Key topics Pete Olander's unconventional career path The importance of sustainability and organic practices in cannabis cultivation The role of transparency and storytelling in brand differentiation

Sound bites "We use living soil and no till techniques" "Interstate commerce could be a game changer" "The whole category is poised for growth"

Chapters 00:00 Introduction to HAPI and Its Founder 01:42 The Unconventional Journey to HAPI 04:11 The Impact of COVID-19 on Wellness Trends 08:46 Ensuring Quality and Integrity in Cannabis Production 11:10 The Future of Cannabis and Interstate Commerce 12:42 Health Benefits of Cannabinoids 18:21 Changing Perceptions of Cannabis as a Wellness Product 20:40 The Evolving Cannabis Market and Consumer Education 25:52 The Product Ecosystem of HAPI 28:01 Crafting New Flavors and Local Sourcing 32:38 Sustainability in Cannabis: Practices and Challenges 39:22 Navigating the Business Landscape of Cannabis 45:47 The Future of HAPI: Growth and Vision

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In this insightful interview, Justine Reichman speaks with Terry about her extraordinary journey from refugee camp survival to becoming a wellness advocate and entrepreneur. They explore trauma, perimenopause, emotional eating, and the importance of self-awareness and identity work for women over 40.

Keywords wellness, perimenopause, emotional eating, trauma, entrepreneurship, women over 40, health, nutrition, mindset, longevity

Key topics Trauma and survival from refugee camp experience Impact of perimenopause on women's health and weight Emotional eating and hormonal influences The importance of nutritional literacy and personalized diet Building resilience and mindset for longevity

Sound bites "You either dump this shit that you believed all this time" "Everything I thought was wrong. Everything I thought I believed" "The brain is looking for. But like we talked about in very beginning"

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Kim Le, founder of Prime Roots, shares her journey from a chef's background to creating sustainable, fungi-based deli meats that appeal to both meat lovers and vegetarians. Discover how her innovative approach aims to transform the food system, reduce environmental impact, and promote healthier choices.

Keywords plant-based, fungi protein, sustainable food, deli meats, environmental impact, food innovation, Prime Roots, alternative proteins, health, transparency

Key topics Fungi-based proteins as sustainable alternatives Impact of traditional meat production on environment Consumer acceptance of plant-based meats Transparency and ingredient quality in food products Future product expansion and innovation

Sound bites "Fungi have a natural meat-like texture" "Making beef with fungi is more sustainable" "The best recent meal was beets at Bar in Copenhagen"

Chapters 00:00 Introduction to Prime Roots and Kim Lee's Journey 05:01 The Vision Behind Prime Roots: Healthier Deli Options 12:39 Impact on Health and Sustainability 17:57 Future of Prime Roots and Product Expansion 19:56 Final Thoughts and Call to Action

Resources Prime Roots Website - https://primeroots.com Life Cycle Analysis of Prime Roots - https://primeroots.com/lca Le Colonial Restaurant in New York - https://www.lecolonialnyc.com

Guest links LinkedIn - https://linkedin.com/in/kimlee Twitter - https://twitter.com/kimlee

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In this insightful interview, Michelle shares her journey from ExxonMobil to founding Hyfé, a company revolutionizing carbon refining by utilizing plant waste. Discover how her innovative approach addresses climate change, food industry waste, and health impacts, offering a scalable solution for a sustainable future.

Keywords sustainability, waste valorization, bio-refining, plant waste, climate change, food industry, innovation, bio-manufacturing, circular economy

Key topics Hyfé's innovative refining process using plant waste The economic and environmental impact of waste valorization Strategies for scaling sustainable bio-manufacturing The role of consumer awareness and industry collaboration in sustainability

Sound bites "We use plant waste instead of crude oil" "Refining carbon like the oil industry did" "Creating new value from food waste"

Chapters 00:00 Introduction to Essential Ingredients Podcast 07:16 Valuing Byproducts: A New Perspective 11:03 Personal Impact and Entrepreneurial Journey 15:08 Supply Chain Challenges in the Food Industry 21:28 Collaborative Approaches to Industry Change 25:28 Building a Values-Driven Team 29:42 Emotional Safety in Startups 33:09 The Importance of External Perspectives 34:40 Innovating Contract Structures in the Food Industry 35:33 Balancing Health and Climate Goals 38:19 Navigating Complex Responsibilities 39:39 The Future of Bio-Manufacturing 41:15 Sector Readiness for Change 43:19 The Challenge of Processed Foods 45:34 Building a Sustainable Future 46:35 Transforming Linear to Circular Systems 47:16 Lessons Learned from Hi-Fey 48:52 Essential Ingredients for Success 50:03 Rapid Fire Insights 52:25 Final Thoughts and Future Vision

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"We are a beauty store, and I think there's a tremendous impact that beauty products can have on someone's self-confidence and the way they feel about themselves that day. If we can put a smile on someone's face when they walk in our door, that's incredibly rewarding to me." —Annie Jackson Clean beauty sounds good, but the labels are confusing and the claims are louder than the truth. We are surrounded by products that promise results without telling us what is inside. The real issue is not access, it is clarity. Annie Jackson, co-founder of Credo Beauty, shares how her journey from legacy beauty brands to building a clean beauty standard reshaped how products are made, vetted, and trusted. Press play to rethink what goes on our skin and why it matters: • Clean beauty standards and ingredient transparency • How to spot harmful chemicals in skincare • Why sustainability starts with packaging and sourcing • The rise of conscious consumers and Gen Z expectations • The challenge of building ethical beauty brands • What "better for you" really means in beauty

Meet Annie: Annie Jackson is Co-Founder & CEO of Credo Beauty, a leading clean-beauty retailer she helped launch to bring high-performance, sustainably minded indie brands into mainstream retail. A beauty industry veteran, she began her career at Estée Lauder and was a founding team member at Sephora, experiences that shaped Credo's mission to prioritize ingredient transparency, safer formulations and sustainable packaging. Under her leadership Credo has grown from a single Fillmore Street store to a national footprint, curating roughly 130 brands (the majority women-founded) and stewarding a rigorous Clean Standard and sustainability guidelines. Annie is known for marrying retail expertise with a science-driven approach to product vetting and for championing accessibility and accountability in beauty.

Website: https://credobeauty.com/ LinkedIn: https://www.linkedin.com/in/anniejacksoncredo Instagram: https://www.instagram.com/credobeauty Facebook: https://www.facebook.com/beautycredo X: https://x.com/credobeauty YouTube: https://m.youtube.com/@CredoBeauty TikTok: https://www.tiktok.com/@credo.beauty

Connect with NextGen Purpose: Website: https://www.nextgenpurpose.com/ Instagram: https://www.instagram.com/nextgenpurpose/ YouTube: https:https://www.youtube.com/channel/UCQOfFBz8JSr6yIbH7p5Z-Gg Linkedin: https://www.linkedin.com/company/nextgenchef/ Facebook: https://www.facebook.com/NextGenPurpose1 Episode Highlights: 03:18 Credo's Criteria for Brand Selection 05:33 The Role of GenZ in Driving Sustainability 12:29 Impact on Consumer Behavior 13:21 The Evolution of Credo's Clean Standard 15:46 Customer Stories and Personal Impact 17:27 Credo's Expansion Plan

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In this episode, Justine Reichman interviews Andy Keller, founder of Chico Bag, about the journey of creating sustainable reusable bags, the impact of plastic pollution, and practical ways to reduce waste in daily life. They explore the evolution of environmental awareness, innovative product design, and how individual actions can drive systemic change.

Keywords sustainability, plastic pollution, reusable bags, eco-friendly products, environmental impact, waste reduction, consumer behavior, plastic industry, microplastics, eco-conscious living

Key topics The environmental impact of plastic bags Innovative design of Chico Bag for behavior change The evolution of plastic pollution awareness Microplastics and human health risks Strategies for reducing single-use plastics The role of consumer voice in sustainability Extended producer responsibility and take-back programs The lawsuit against plastic industry and its impact

Sound bites "We now make bags out of 100% recycled PET bottles" "First they ignore, then they fight, and then you win" "It's not about perfection, but mindful daily actions"

Chapters 00:00 Introduction to Essential Ingredients and Andy Keller 03:10 The Impact of Plastic Bags on the Environment 06:13 The Birth of Chico Bag: A Personal Journey 09:08 Sustainability in Product Design 12:01 Changing Consumer Behavior Towards Reusables 14:51 The Importance of Mindfulness in Consumption 17:53 Innovative Solutions for Takeout Waste 20:44 The Role of Restaurants in Reducing Waste 24:01 The Fight Against the Plastic Industry 26:52 Taking Action: Daily Steps Towards Sustainability 30:10 Future Goals and Community Engagement

Resources: Coupon code is : CHOOSEREUSE (CASE SENSITIVE)

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Join us as our guest Laura Lambe explore the gaps in menopause education, the importance of personalized care, and innovative approaches to women's health with menopause practitioner Laura Lam. Discover how global trends, diet, gut health, and community support shape the menopause journey.

Keywords menopause, women's health, menopause education, HRT, gut health, menopause community, perimenopause, menopause research, menopause support, hormonal health

Key topics Menopause education gaps worldwide Impact of diet and gut health on menopause symptoms Differences in menopause experiences across countries Importance of personalized health assessments

Sound bites "Symptoms severity varies by country and diet" "Sleep disruption is a key early symptom" "Blood tests are symptom-based, not diagnostic"

Chapters 00:00 Introduction to Menopause Awareness 03:01 The Education Gap in Menopause Training 05:46 Global Perspectives on Menopause Symptoms 09:02 The Impact of Diet and Agriculture on Menopause 12:03 Understanding Perimenopause Symptoms 14:53 The Role of Blood Work in Menopause Diagnosis 17:47 Case Study: Overcoming Insomnia and Hormonal Challenges 20:55 Navigating Healthcare for Menopause Support 22:23 Understanding Gut Health and Its Impact on Women 25:36 Nutrition and Lifestyle Changes for Menopausal Women 29:05 Addressing Gut Issues: Practical Steps 32:53 The Role of GLP-1 in Hormonal Health 35:58 Exploring Andropause and Men's Health 41:41 Building Community and Support for Menopause Awareness

Resources British Menopause Society - https://www.thebms.org/ Menopause Society - https://www.menopause.org/ The Menopause Lab - https://themenopause.lab/ Stacey Sins (Researcher) - https://www.linkedin.com/in/stacey-sins/ European Menopause and Andropause Society - https://www.emas-online.org/

Guest links Website - https://themenopause.lab/ Instagram - https://www.instagram.com/lauralambe/

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Join us as we explore the rich history and innovative future of Manischewitz with marketing manager Talia Sabag. Discover how this iconic brand is blending tradition with sustainability, inclusivity, and modern food trends, all while honoring its cultural roots.

Keywords Manischewitz, Jewish food, Passover, sustainability, innovation, cultural heritage, matzah, food packaging, gluten-free, inclusive food

Key topics History of Rabbi Manischewitz and the invention of square matzah Innovation in food manufacturing and waste reduction Sustainable packaging and product development Cultural competency and inclusivity in food traditions Adapting traditional recipes for modern dietary needs

Sound bites "Our soups are in glass for sustainability" "Transparency and real ingredients matter" "Jewish joy is infectious and inclusive"

Chapters 00:00 Introduction to Essential Ingredients and Talia 01:31 The Legacy of Rabbi Manischewitz 06:16 Innovation in Matzah Production 11:21 Cultural Competency and Food Identity 17:02 Inclusivity in Jewish Culinary Traditions 24:07 Modern Adaptations for Dietary Needs 29:33 Future Innovations at Manischewitz

Resources Manischevich Official Website - https://www.manischevitz.com Amazon Storefront for Manischevich - https://www.amazon.com/stores/Manischevitz Museum of Manischevitz History - https://www.manischevitz.com/about-us Tetra Pak Information - https://www.tetrapak.com Yiddish Language Resources - https://en.wikipedia.org/wiki/Yiddish

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In this episode, Justine Reichman interviews Erin Henry, a registered dietician, about navigating midlife changes, hormonal shifts, and how to approach menopause and perimenopause with confidence and support. They discuss strategies for health, community, and empowerment during this transformative stage.

Keywords

midlife health, menopause, perimenopause, hormonal changes, women's health, nutrition, community support, aging gracefully

Key topics

Hormonal changes in midlife

Nutrition strategies for menopause

Building community and support networks

Medical and holistic approaches to menopause

Sound bites

"Strategies need to shift, not us."

"Focus on strength, not restriction."

"Blood sugar swings affect mood and energy."

Chapters

00:00 Introduction to Midlife Conversations

01:01 Changing the Narrative on Midlife

06:49 Building Community and Support

10:50 Nutrition and Hormonal Changes

16:19 Understanding Anxiety and Emotional Well-being

19:07 Recognizing Perimenopause Symptoms

21:50 Finding the Right Practitioner

25:15 Exploring Andropause and Its Impact

28:38 Empowerment Through Strength

Resources

Erin Henry Wellness - https://erinhenrywellness.com

Erin Henry Wellness on Instagram - https://www.instagram.com/erinhenrywellness/

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Join us as we explore the transformative power of food, traditional cooking techniques, and mindful eating with Chef Whitney Aronoff. Discover how to make healthier choices, understand food preparation, and embrace a holistic approach to wellness through food.

Keywords

food sustainability, healthy eating, traditional cooking, mindful eating, wellness, chef tips, food choices, nutrition, holistic health, food preparation

Key topics

Food as the foundation for health

Traditional cooking techniques and seasonality

Mindful eating and intuitive food choices

Sound bites

"Food is the foundation for good health"

"Your body craves what it needs"

"Avoid fried foods and processed oils"

Chapters

00:00 Introduction to the Podcast and Guest

00:22 Chef Whitney's Journey to Food Healing

01:17 Self-Healing Through Food and Traditional Preparation

03:03 Key Lessons from Culinary School: Seasonality and Supportive Foods

04:25 Holistic Approach: Physical, Emotional, and Spiritual Well-being

05:33 The Impact of Food Choices on How You Feel

06:10 Restaurant Food and How to Order Mindfully

10:16 Questions to Ask When Dining Out for Better Health

13:35 Understanding Food Preparation and Ingredients

15:08 Avoiding Unhealthy Fats and Processed Foods

16:15 The Role of Coconut Milk and Traditional Oils

18:05 Traditional Oils and Their Regional Uses

20:59 Simple, Nourishing Meals for Daily Life

24:06 The Power of Spices and Homemade Blends

27:00 Nostalgia and Emotional Connections to Food

28:54 Integrating Traditional Medicine and Food Wisdom

31:12 Resonance and Intuitive Eating

33:12 Good, Better, Best: Making Food Choices

34:11 Selecting Quality Broth and Stock

36:33 Practical Tips for Eating Well on the Go

39:47 The Simplicity of Healthy Eating

43:40 The Power of Presence and Intention in Cooking

45:24 Using Frequency and Water to Enhance Food Energy

47:54 Connecting with Chef Whitney and How to Follow Her

50:03 Closing Remarks and Resources

Resources

starseedkitchen.com - https://starseedkitchen.com

Whitney Aronoff on Instagram - https://www.instagram.com/whitneyaronoff

Whitney Aronoff on TikTok - https://www.tiktok.com/@whitneyaronoff

Arowan (Los Angeles store) - https://www.arowan.com

The Buttery (Orange County butcher shop) - https://thebuttery.com

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In this episode of Essential Ingredients, Justine Reichman speaks with Rodrigo Vargas, founder of American Vinegar Works. They explore the journey of creating high-quality craft vinegars, the importance of using first quality alcohol, and the culinary applications of vinegar. Vargas emphasizes the need for consumer awareness regarding food quality and the challenges faced by small businesses in the food industry. The conversation highlights the significance of education in making informed food choices and the misconceptions prevalent in the market.

Takeaways

American Vinegar Works aims to be the premium choice for vinegar.

Vinegar starts with alcohol and reflects its underlying flavors.

Quality vinegar should have a nuanced flavor profile, not just acidity.

Using first quality alcohol is crucial for making high-quality vinegar.

Many commercial vinegars are made from surplus or low-quality alcohol.

Vinegar can enhance dishes and should be used creatively in cooking.

Consumers should be aware of the marketing tactics in the food industry.

Small businesses face significant challenges in accessing markets.

Education about food quality is essential for consumers.

Curiosity about food can lead to better choices and healthier eating.

Sound bites

"Vinegar is like that unsung hero in the kitchen."

"A little goes a long way."

"Get curious, ask questions about your food."

Chapters

00:00 Introduction to American Vinegar Works

03:04 The Journey of Rodrigo Vargas

05:57 Understanding Quality in Vinegar

09:08 The Importance of First Quality Alcohol

11:57 Health Concerns and Quality Control

15:07 The Craft of Vinegar Making

17:55 Vinegar in Culinary Applications

21:10 The Business of Vinegar

23:56 Consumer Awareness and Education

27:09 Misconceptions in the Food Industry

30:05 Final Thoughts and Takeaways

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In this episode of Essential Ingredients, Justine Reichman speaks with Hillary Cohen and Sam Luu, co-founders of Everyday Action, a nonprofit dedicated to recovering food from the entertainment industry and redistributing it to those in need. They discuss their journey from working in the entertainment industry to founding Everyday Action, the challenges they faced, and the importance of community and collaboration in their mission. The conversation highlights the impact of their work, the growth of their organization, and their aspirations for the future.

Takeaways

Everyday Action aims to inspire people to take action every day.

The organization started as a response to food waste and insecurity in Los Angeles.

Frustration can be a powerful motivator for positive change.

Collaboration is key to the success of Everyday Action.

The entrepreneurial journey requires discipline and adaptability.

Mistakes are learning opportunities that contribute to growth.

Community support is essential for nonprofit success.

Everyday Action has fed over 110,000 people in a year.

The organization is focused on building a sustainable community hub.

Future aspirations include expanding their collaborative efforts with other nonprofits.

Sound bites

"Nothing is too complicated."

"We need each other and we need community."

"We can use volunteers all days 24-7."

Chapters

00:00 Introduction to Everyday Action

01:14 The Mission Behind Everyday Action

05:35 Turning Frustration into Action

09:09 The Entrepreneurial Journey

12:04 Collaboration and Community Building

15:25 Growth and Impact of Everyday Action

19:54 Evolving Operations and Strategies

25:18 The Role of Community and Support

26:49 Future Aspirations and Closing Thoughts

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In this episode of Essential Ingredients, Justine Reichman speaks with Ralph Bianculli, the founder and CEO of Emerald EcoVations, about the importance of sustainability in the supply chain and the innovative solutions his company provides. Ralph shares his personal journey that led him to create a tree-free, compostable product line, driven by a desire to make a positive impact on the environment and health. The conversation explores the future of sustainable materials, the challenges of entrepreneurship, and the importance of education in driving change.

Takeaways

Emerald EcoVations focuses on sustainable packaging solutions.

Ralph's inspiration came from personal experiences with his son.

The company has developed a portfolio of 370 eco-friendly products.

Education is key to changing consumer habits and industry standards.

Sustainability is linked to health and wellness.

The future of packaging is moving towards compostable materials.

Ralph emphasizes the importance of persistence and consistency in business.

Surrounding oneself with knowledgeable people is crucial for success.

The company controls its own supply chain and formulations.

Composting is a viable solution to waste management issues.

sound bites

"We eliminated cutting trees down."

"Education is crucial for new ideas."

"One decision can change everything."

Chapters

00:00 Introduction to Sustainability and Innovation

04:04 The Personal Journey Behind Emerald EcoVations

12:09 The Future of Sustainable Packaging

18:39 The Importance of Composting and Waste Management

24:07 Balancing Passion and Work in Entrepreneurship

33:31 Advice for Aspiring Entrepreneurs

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In this episode of Essential Ingredients, Justine Reichman speaks with Gita, founder of gutBFF, about the importance of gut health and plant diversity in our diets. They discuss Gita's personal journey with health challenges, the role of food in wellness, and the entrepreneurial challenges she faced while launching her product. The conversation also touches on sustainability, consumer trust, and the growing awareness of nutrition, particularly among women. Gita emphasizes the need for more accessible information and the potential of the digital age to influence healthy eating habits.

Takeaways

Gut BFF aims to simplify plant diversity in diets.

30 different plants are needed weekly for optimal gut health.

Plant diversity includes fruits, vegetables, nuts, and seeds.

Small steps can lead to significant health improvements.

Food can be a preventative measure against diseases.

Women are increasingly aware of nutrition's role in health.

The digital age provides access to valuable health information.

Entrepreneurship requires grit and adaptability.

Building consumer trust is essential for success.

Sustainability and waste reduction are important in food production.

Sound bites

"Food is the first line of defense."

"Every bite better be good for your body."

"Entrepreneurship is a grit game."

Chapters

00:00 Introduction to Gut Health and gutBFF

01:02 The Importance of Plant Diversity

05:19 Personal Journey and Health Transformation

08:37 The Role of Food in Health and Wellness

10:03 Women and Nutrition Awareness

12:06 Digital Age and Access to Information

14:35 Entrepreneurial Journey and Challenges

18:48 Market Research and Competitors

21:16 Global Perspectives on Food and Nutrition

25:42 Sustainability and Waste Reduction

29:41 Building Trust with Consumers

32:18 Advice for Aspiring Entrepreneurs

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In this episode of Essential Ingredients, Justine Reichman speaks with Thomas Odermatt, founder of Roli Rotisserie, about his journey from Switzerland to the Bay Area as a third-generation butcher. They discuss the importance of local sourcing, quality ingredients, and the impact of health and nutrition on food choices. Thomas shares insights on sustainability in food production, the role of allergens, and the significance of mindful eating and community engagement. The conversation emphasizes making informed choices about food and building relationships with local farmers.

Takeaways

Thomas Odermatt is a third-generation butcher from Switzerland.

Roli Rotisserie focuses on local sourcing and quality ingredients.

Grass-fed and organic practices are essential for health.

Sustainability in food production is a priority for Thomas.

Mindful eating fosters connection and community.

Local food is often fresher and more nutritious than corporate organic.

Building relationships with farmers enhances food quality.

Eating less processed food can reduce allergens.

Cooking at home allows for healthier choices.

Community engagement is vital for a sustainable food system.

Sound bites

"I have zero allergens."

"Buy local ingredients."

"Talk to your farmer."

Chapters

00:00 Introduction to Roli Rotisserie and Thomas Odermatt

02:58 The Journey of a Butcher: From Switzerland to the Bay Area

05:46 The Importance of Local Sourcing and Quality Ingredients

08:47 Health and Nutrition: The Role of Grass-Fed and Organic Practices

11:49 Sustainability in Food Production and Packaging

15:08 The Impact of Allergens and Food Processing on Health

17:44 Mindful Eating: The Importance of Connection and Community

21:02 Local vs. Organic: Making Informed Choices

24:01 Practical Tips for Healthier Eating

27:07 Building Relationships with Farmers and Food Sources

29:45 Conclusion: The Future of Food and Community Engagement

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Summary

In this episode bvc of Essential Ingredients, Justine Reichman speaks with Cindy Anderson, founder of Manny's Choice, about her journey in creating gluten-free products based on European heritage wheat. Cindy shares her personal health challenges, including a battle with breast cancer and gluten intolerance, which inspired her to seek clean, nutritious ingredients. The conversation explores the importance of community support for entrepreneurs, the future of clean eating, and the challenges of sustainable packaging in the food industry. Cindy emphasizes the need for transparency in food sourcing and the growing trend towards health-conscious consumer choices.

Takeaways

Cindy's journey began with a personal health crisis.

The concept of 'good gluten' is based on European heritage wheat.

Clean ingredients are essential for health and wellness.

Community support is vital for entrepreneurs.

Perseverance is key in overcoming business challenges.

Listening to your instincts can guide decision-making.

The food industry is moving towards clean and sustainable practices.

Cindy emphasizes the importance of transparency in food sourcing.

Future trends will focus on health-conscious consumers.

Manny's Choice is expanding its product line to meet consumer needs.

Sound bites

"I can't pronounce half of these things."

"Believe in your instincts."

"I need the CPG community."

"Clean eating is going to be the big trend."

"We have a special 10% off everything."

Chapters

00:00 Introduction to Essential Ingredients Podcast

00:24 Meet Cindy Anderson and Manny's Choice

01:19 The Concept of 'Good Gluten' and Its Origins

02:46 Cindy's Personal Journey with Health and Nutrition

06:00 The Challenges of Finding Clean Ingredients

10:12 Lessons for Aspiring Founders

12:33 The Importance of Community in Business

17:01 Future Trends in Clean Eating and Food Innovation

20:10 Sustainability in Packaging and Business Practices

22:21 Upcoming Products and Innovations from Manny's Choice

Keywords

Manny's Choice, gluten-free, clean eating, food innovation, sustainability, health, nutrition, entrepreneurship, community, European wheat

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Summary

In this episode of Essential Ingredients, host Justine Reichman welcomes Bella, a holistic nutritionist and entrepreneur who has successfully built her brand around matcha and boba. Bella shares her journey from bartending to launching her pop-up shop, Happy Belly, which has now evolved into a platform for teaching others how to start their own food businesses. The conversation dives deep into the importance of quality ingredients, particularly matcha, and how Bella's passion for Japanese flavors has shaped her offerings. She emphasizes the significance of educating consumers about the differences in matcha quality and the health benefits associated with it.

As the discussion progresses, Bella reveals her strategies for growing her brand through social media, particularly by leveraging engaging content and community building. She highlights the importance of warming up an audience before launching products and shares insights on sales psychology and marketing. Bella's enthusiasm for teaching others is evident as she discusses her plans for creating a course to help aspiring entrepreneurs navigate the complexities of starting a food business. The episode concludes with Bella offering a special discount for listeners interested in joining her community and learning from her experiences.

Keywords

matcha, boba, holistic nutrition, food entrepreneurship, sustainable ingredients, pop-up shop, community building, digital sales, food as medicine, wellness

Takeaways

"You can heal yourself with food."

"Do not make decisions out of fear and only out of love."

"Your content needs to be interesting; it doesn't matter how often you post."

"If you can get enough people in this, that's better than five people at a higher price."

"You should be warming up your audience before launching a product."

Sound bites

""You can heal yourself with food.""

""Do not make decisions out of fear and only out of love.""

""Your content needs to be interesting; it doesn't matter how often you post.""

Chapters

00:00 Introduction to Essential Ingredients and Bella's Background

02:08 Bella's Journey from Nutritionist to Entrepreneur

04:08 The Importance of Quality Matcha

06:57 Building a Brand Through Social Media

10:15 Warming Up Your Audience for Product Launches

20:35 Future Plans: Courses and Community Building

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"The idea came suddenly one day. I was traveling and had this little Japanese perfume spray in my hand, It's actually aluminum and the inside glass, very little. And I said to myself, that's the concept of bottle I'm going to do. Glass.. Honesty." —Hardy Steinman

We drink water every day, yet most of us never question the container. We accept strange smells, plastic taste, and constant replacement as normal. This conversation challenges that mindset and asks us to slow down and rethink what daily hydration is doing to our bodies and the environment.

Listen in as Hardy Steinmann shares the personal journey behind building Okapa, a hydration vessel designed with lab-grade glass, precision engineering, and a belief that fewer, better objects can improve health and reduce waste.

Press play to explore a different way of thinking about hydration and long-term wellness:

Why hydration quality matters as much as quantity
The hidden issues with plastic and standard glass bottles
How material porosity affects taste, smell, and bacteria
The engineering behind shock absorption and durability
Longevity versus throwaway consumer culture
Environmental responsibility through better design
Why investing in one well-made product changes daily habits

Meet Hardy:

Hardy Steinmann is the founder of Okapa, a company renowned for its innovative and meticulously engineered water bottles designed to promote health, hygiene, and sustainability. With over eight years of research and development and a background that spans leading and rebuilding companies around the world, Hardy is committed to using only the highest-quality materials and advanced engineering techniques. Drawing inspiration from his international experiences—including time spent in Papua New Guinea—he brings a unique perspective to product design, ensuring that Okapa bottles set a new standard for performance, longevity, and environmental responsibility. Hardy's dedication to transparency, consumer education, and less-is-more philosophy positions Okapa as both a leader in its field and a catalyst for positive change in how people approach health and hydration.

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Episode Highlights:

00:51 The Problem with Traditional Water Bottles: Plastic & Steel Issues

03:00 The Science of Glass:

07:31 Health Impact: Comparing Glass, Plastic, and Hygiene in Hydration

12:00 Iconic Design and the Eight-Material Engineering Challenge

18:02 "Swiss Watch" Precision: Over-Engineering for Perfect Hydration

21:00 Minimalism vs. Consumption: Bottles Built to Last

28:47 Engineering Details: Handle, Materials, and Replacement Parts

31:41 Health Market Potential: From Lab-Grade Glass to Medical Collaboration

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"The value you get out of Zucca and all the things it can do is far cheaper than what it would take to hire another person or hire an external consultant to do that work." —Karen Huh

Building a CPG product should not feel like juggling spreadsheets at midnight. Teams lose time, money, and clarity when formulas, costs, and decisions are scattered across multiple locations. This conversation confronts that reality head-on and addresses why speed and focus are crucial in the food, beverage, and supplement industries right now.

Karen Huh shares how two decades in CPG at companies shaped her view of broken product development workflows. That experience led her to build Zucca, an AI-powered operating system designed to unify how CPG teams ideate, formulate, cost, and scale products.

Listen to hear how modern CPG teams are using AI to work smarter and move faster.

Building an AI-powered operating system for CPG product development
Why product launches break down as brands grow
How AI supports formulation, costing, and iteration
Reducing time to scale-ready formulas
Collaboration and single source of truth for CPG teams
Using AI as a teammate, not a replacement
What founders misunderstand about AI and speed
The future of AI in food and beverage innovation

Meet Karen:

Karen Huh is the co-founder and CEO of Zucca, an innovative operating system for product development in the consumer packaged goods (CPG) industry, powered by AI. With over 20 years of experience, Karen has held leadership roles at Starbucks and numerous venture-backed brands, building a strong track record in product innovation and business development. Drawing on her in-depth knowledge of CPG workflows, she is dedicated to streamlining and unifying product development processes through advanced technology. Karen leads a diverse, expert-driven team at Zucca, helping brands of all sizes create, manage, and scale products more efficiently.

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Episode Highlights:

02:12 What Inspired Zucca

05:32 Early Exposure to AI

11:24 Challenges and Surprises in AI Development

16:30 Zucca's Unique Features and Benefits

19:02 User Experience and Implementation

24:59 Impact on CPG Companies

28:12 Customer Success Stories

30:47 Accessibility and Pricing

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"Stop reaching externally for answers because intuitively, if you really, really sit quietly with yourself and feel, you have all the answers for yourself." —Dr. Jennifer Haley

Our skin reacts long before we slow down enough to notice. Breakouts, inflammation, and chronic issues often point to patterns we normalize every day, from food choices to stress to environmental exposure. This conversation cuts through noise and shame and brings the focus back to what our bodies are already telling us.

Dr. Jennifer Haley shares how her background in nutrition and dermatology reshaped the way she treats skin, not as an isolated problem but as part of a larger system connected to gut health, hormones, and the brain.

Listen with an open mind and a grocery list nearby.

Skin as a reflection of internal health
Acne, rosacea, and the gut-skin-brain connection
How food quality and blood sugar affect inflammation
Dairy, processed foods, and hormone disruption
The role of stress, cortisol, and nervous system balance
Organic foods, pesticides, and everyday exposure
Why moderation works better than restriction
Cyclical health needs for women across life stages
Trusting intuition over rigid wellness rules

Meet Jennifer:

Dr. Jennifer Haley is a board-certified dermatologist with nearly 22 years of experience and a strong background in nutrition. After earning her undergraduate degree in nutrition from Cornell University, she built her practice around a holistic approach to skin health, integrating nutrition and wellness into dermatological care. Dr. Haley is an advocate for education and patient empowerment. She is actively involved in developing AI platforms for dermatology, hosts her own podcast "Radiance Revealed," and shares insights into skin health and lifestyle. Dr. Haley is recognized for her commitment to helping patients take ownership of their health and for her passion in making expert dermatological care accessible to all.

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Episode Highlights:

01:31 Hormone Disruptors: What's Causing Adult Acne?

04:20 Detox and Prevention Tips

08:26 Intuitive Eating: Listen to Your Body's Signals

13:14 SIBO, Rosacea, and Dermatology: Connecting the Dots

16:54 Optimal Mood Through Gut Wellness

21:30 Diet Cycles: Thriving at Every Age

24:15 Adapting Habits for Lifelong Health

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"In an entrepreneurial journey, fear is a constant roadblock. But everything's at risk, and it's this balance between calculated risk while still managing a backup plan." —Leslie Danford

Growth does not come from chasing every opportunity. It comes from making clear choices and standing behind them. This conversation explores what it really takes to build a brand that lasts without losing direction along the way.

We sit down with Leslie Danford, founder of Vitaminis, to talk through her evolution from a small, kid-focused idea into a national functional beverage brand now on Sprouts shelves. She shares how customer insights reshaped her product strategy, packaging, retail approach, and long-term vision.

Press play for a grounded look at what sustainable growth actually requires, and why patience, clarity, and trade-offs matter more than hype.

Building a functional beverage brand in a crowded market
Identifying and serving distinct customer profiles
Rebranding to support retail discovery and clarity
Getting into national retail and what it really costs
Choosing when to bootstrap and when to raise capital
Managing growth without expanding too fast
Navigating packaging challenges and sustainability goals
Balancing mission, margin, and long-term impact

Meet Leslie:

Leslie is the founder and visionary behind Vitaminis, an innovative brand specializing in convenient, nutrient-rich drinkable vitamin shots designed for modern families and health-focused individuals. With a background in both e-commerce and retail, Leslie has led Vitaminis through a successful rebranding and national retail expansion, including an exclusive launch with Sprouts. She is celebrated for her strategic focus on product development for diverse customer needs—ranging from busy Millennial Moms to adults seeking natural nutrition—and is deeply committed to sustainability and accessibility. Leslie's entrepreneurial journey is marked by fearless decision-making, fostering brand growth, and a mission to make nutritious choices easier and more accessible for communities everywhere.

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Episode Highlights:

00:51 Business Growth and Customer Profiles

05:24 Drink Your Vitamins

09:42 Collaborative Innovation and Exploring Alternative Form Factors

13:27 Market Challenges

15:57 Funding the Dream

23:08 Calculated Growth + Back Up Plans

27:19 Community Engagement, Environmental Benefits, and Future Goals

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Health in a Sip: Fuel Your Day with Functional Clean-Label Shots with Leslie Danford

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"If we can't bring the kids to the kitchen, maybe we can bring the kitchen to the kids." —Carolyn Federman

Food education often gets treated as optional, even though it shapes health, culture, and opportunity from the very start. When kids lack access to hands-on food learning, the gap shows up everywhere from classrooms to hospitals. This conversation explores what changes when education meets practicality.

Carolyn Federman shares how years of work alongside Alice Waters and the Edible Schoolyard revealed a major barrier. Teaching kitchens worked, but they were out of reach for most schools. That insight led to the creation of Charlie Cart, a mobile teaching kitchen now used across schools, libraries, food banks, and pediatric settings nationwide.

Press play to hear how food education scales without losing heart, and why access must include skills, not just ingredients.

How Charlie Cart was designed to bring cooking education anywhere kids gather
Why food education is essential to food access and public health
The role of culture, family, and shared meals in shaping lifelong habits
Lessons learned from building and manufacturing a mission-driven product
How schools, libraries, hospitals, and communities are using mobile kitchens
What it takes to make food education a national priority

Meet Carolyn:

Before starting the Charlie Cart Project in 2014, Carolyn Federman led Alice Waters' Edible Schoolyard Project, developed programming with the Jamie Oliver Foundation, co-founded the Berkeley Food Institute, and co-produced UC Berkeley's Edible Education course with Michael Pollan. She is a proud emeritus of the Board of Directors of the Berkeley Public Library Foundation, and the author of New Favorites for Cooks (TenSpeed Press 2018), based on children's favorites from the Carlie Cart Project curriculum. Carolyn is the parent of two fabulous kids (who love to cook and eat!)

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Episode Highlights:

00:39 Meet Carolyn Federman: From Edible Schoolyard to Charlie Cart

05:04 Transition from Edible Schoolyard to Charlie Cart: Alice Waters' Support

08:34 The Importance of Shared Meals & Cultural Food Connections

13:19 Designing the First Charlie Cart: Inspiration & Early Challenges

17:54 Overcoming Startup Challenges and Manufacturing Hurdles

22:03 Lessons Learned: Building Trust and Navigating Business Relationships

27:34 Charlie Cart in Hospitals & Clinics: Adapting Food Education

31:43 The Meaning Behind "Charlie Cart": History and Inspiration

35:03 Defining Food Education: Access, Knowledge & Life Skills

36:01 How You Can Help: Advocacy, Voting, and Healthy Choices

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"It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell

Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets.

Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants.

Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive.

Key topics covered

Foodini's origin story and Dylan's celiac experience
How dietary intelligence and personalized menus work
Menu data, ingredient tagging, and QR-based experiences
Challenges of keeping ingredient and supplier data accurate
Why transparency builds trust and loyalty and opens revenue for restaurants
The role of regulation and industry adoption
How consumers and restaurants can get started with Foodini

Meet Dylan:

Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards.

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Episode Highlights:

01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained

06:23 Market Research, Customer Interviews, and MVP

10:04 Loyalty, Revenue Opportunity, and Decision Influence

13:03 Data Problem in Food Service and Building a Tech Team

17:48 Self-Funded Offshore Build and Early Team Steps

22:34 Eating Freely Again

24:22 Explaining User Workflow

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"In general, knowledge is power, and the more equipped we are with the tools we need, the better off we are. At a networking event, there were women who wish they knew about perimenopause, that it can be 10 years, and that it can impact mental health. Now I know, and I want me to tell my generation." —Lauren Tetenbaum

Some moments in life flip a switch and make our bodies feel unfamiliar. A quiet shift shows up in our mood, sleep, energy, or reactions, and it becomes clear that something deeper deserves attention. This episode sits right in that space where questions rise, and real clarity begins.

Lauren Tetenbaum shares how her own confusion around early symptoms pushed her into years of research and conversations that shaped her book Millennial Menopause. Her work blends mental health expertise, advocacy, and lived experience to help our generation understand this transition with confidence and community.

Press play for a grounded, honest conversation that treats midlife health with curiosity, humor, and real support.

In this episode: • Early signs of perimenopause in real life • How mood changes connect to hormonal shifts • What millennials are getting right and wrong about menopause • Why knowledge, community, and providers matter • Mental health patterns that deserve attention • Coping strategies for sleep, stress, and overall well-being • Strength training, nutrition, and lifestyle changes that help • How culture shapes stigma around aging • Why open dialogue benefits our future selves

Meet Lauren:

Lauren Tetenbaum, LCSW, JD, PMH-C, MSCP, is a New York-based mental health provider, therapist, and advocate for women's health and empowerment. She is the author of the book "Millennial Menopause: Preparing for Perimenopause, Menopause, and Life's Next Period," which was released in July 2025. A passionate educator and community builder, Lauren is dedicated to raising awareness, demystifying menopause, and providing women with the knowledge and resources they need to navigate midlife health transitions. Through her writing, research, and clinical practice, she empowers women to be proactive advocates for their well-being and fosters supportive conversations about topics traditionally seen as taboo.

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Episode Highlights:

00:50 Millennial Menopause

06:30 Mood Swings and Mental Health: The Stats You Need to Know

13:22 Fighting Myths and Pushing Better Support

17:18 Menopause vs Andropause

20:56 A Girlfriend's Guide for the Next Chapter of Life

23:49 No One Deserves to Suffer in Silence

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"Sustainability, where you can, is always an important resource to go to first… This earth gives us such precious resources, and it's nice to maintain and take care of the earth as well for your children and children to come." —Ashley Berman

The most meaningful jewelry isn't bought, it's reborn. It carries stories, fingerprints, and memories that outshine anything new. In a world chasing trends, there's power in slowing down, honoring what already exists, and turning what once sat in a drawer into something extraordinary.

For jewelry designer Ashley Berman, the pandemic reshaped everything. When store shelves closed, she opened a new chapter, helping clients transform heirlooms into modern pieces that carry legacy and beauty in equal measure. Today, through Ashley Morgan Designs, she champions beauty built on story, craftsmanship, and sustainability.

In this episode, Justine and Ashley unpack how to build a sustainable jewelry collection, what to ask before buying or recycling gold and stones, and the truth behind lab-grown versus mined diamonds, plus a look into her Holiday Market that celebrates local makers and meaningful design.

Meet Ashley:

Ashley Morgan Designs is a Bay Area-based jewelry design company. Ashley Berman, the creative brilliance behind the growing studio, uses her ability to evoke emotion from jewelry to craft pieces of art that are both reflective of individual style as well as the embodiment of personal histories.

Ashley's custom designs are intended for individuals who wish to express their own unique spirit and beauty. As opposed to fleeting trends, Ashley draws her inspiration from her clients' stories, traditions, and cultures, as well as the natural world, to create her personalized designs.

As a trained goldsmith in San Francisco, Ashley challenges the status quo. She leverages traditional techniques to ensure that all of her unique jewelry designs reflect the beauty and confidence of the people they adorn.

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Episode Highlights:

01:31 Meet Ashley: Ashley Morgan Designs

04:58 Sustainable Jewelry Practices and Client Experiences

08:52 Transparency and Certification in Jewelry

12:49 Lab-Grown Diamonds vs Natural Diamonds

18:08 Timeless Pieces

21:20 The Future of Sustainable Jewelry

26:19 Holiday Market and Community Engagement

29:24 Ashley's Custom Jewelry Services

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"Learning and seeing what customers respond to and what they like is how your brand grows. It's half me, but then it's how it's received. They help me decide what the rest will be. And it's so fun to co-create with customers in that way." —Xeba Zareie

Some days, the body sends signals that can't be ignored. The bloating that shows up out of nowhere. The foods that once felt safe are suddenly turning into a guessing game. The search for relief becomes an ongoing job that no one feels prepared for.

Xeba Zareie knows that life well. Years of gut illness shaped her path from film production to founding Preme Foods, where she created gentle, science-backed prebiotic blends designed for individuals who feel that nothing on the shelf actually works for their body.

Press play for a refreshing perspective on gut health and the story behind a product built from lived experience, not trend chasing.

In this episode:

• What chronic gut issues reveal about stress, lifestyle, and hidden triggers

• How plant diversity and prebiotic fiber shape long-term digestion

• Why women face gut challenges at higher rates

• The role functional medicine and Chinese medicine played in Xeba's healing

• How Preme Foods created SIBO-friendly, low FODMAP hydration

• Ingredient sourcing, European standards, and why they matter

• The emotional side of restriction and rebuilding trust with food

• Building a CPG brand rooted in science and personal history

Meet Xeba:

Xeba Zareie is an entrepreneur and founder of Preme Foods, a wellness-focused nutrition company specializing in gut-friendly, prebiotic beverage products. With a background in TV and film production, Xeba transformed her personal struggle with chronic gut health issues into a mission to create accessible, science-backed nutritional solutions. After working with a functional medicine doctor and experiencing her own healing journey, she developed a line of drink powders designed to support digestive health, particularly for women suffering from conditions like SIBO and IBS. Committed to using high-quality, European-grade ingredients, Xeba's approach emphasizes holistic wellness, nutrition science, and creating products that help people with sensitive digestive systems feel normal and nourished.

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Episode Highlights:

00:55 Meet Xeba— Lifelong GUt Struggles

02:15 Prebiotics vs Probiotics

06:05 The Emotional Toll of Eating Restrictions

10:00 The Rising Gut Health Conversation

13:22 Science-Backed SIBO-Friendly Ingredients

18:26 A Gut-Friendly Beverage Line

21:39 Why Women Suffer More Gut Issues

25:10 Glyphosate, Roundup, and Rising Gut Issues in the US

28:27 The #1 Dietary Killer

33:20 Customer-Led Product Innovation

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Get 15% off when you shop at: https://premefoods.com/

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"It's hard work being a farmer, and we just don't value it. And we just don't realize… that we're losing them." —Jennifer Grissom

When SNAP and EBT are in flux, local food systems become a lifeline. This episode breaks down how farmers' markets can become emergency food hubs that protect both people and producers.

Jennifer Grissom from Food Access LA shares how her nonprofit expanded market match, launched emergency food distributions, and coordinated with partners to meet urgent needs while keeping farmers paid.

Listen now to learn:

How market match stretches SNAP and keeps choice for families
Tactical steps for rapid food distribution that support local farmers
How teams cut unnecessary red tape and move quickly during crises
The long-term threat to small farmers and what communities can do today

Press play, subscribe, and leave a rating if this episode helped you understand what local food resilience looks like in practice.

Meet Jennifer:

Jennifer Grissom is the Executive Director of Food Access LA, a nonprofit organization committed to improving equitable access to fresh, nutritious foods across Los Angeles. The organization operates nine farmers' markets and leads community programs focused on nutrition education, food distribution, benefits access, and urban agriculture support. Jennifer works closely with small farmers, food vendors, and community partners to build a more resilient, people-centered local food system. Her leadership emphasizes dignity, autonomy, and sustainable economic opportunity for both families and farmers.

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Episode Highlights:

00:43 Overview of Food Access LA

04:24 Market Match and Emergency Funding Tactics

09:53 Red Tape vs. Action

11:35 Managing Demand & Communication

15:10 Planning in Uncertainty

20:22 Local Purchasing Agreements, Food Box Partnerships

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"There is something missing in modern medicine that's not just about the therapy and exercises or about empowering the patient, but getting the patient to really choose self-care." —DeAnna Schaefer

Stillness doesn't just happen; it's created. Between deadlines, worries, and daily noise, most of us forget what it's like to truly breathe. But when we give ourselves permission to pause, we begin to heal in ways no medicine alone can.

After decades of treating pain through physical therapy, Point Reyes Lavender Co. Founder, DeAnna Schaefer, saw the missing piece: people weren't just aching in their bodies, they were worn thin in spirit. So she turned to lavender and the land of Point Reyes, blending science, nature, and soul to help others rediscover calm and care.

Step into this conversation where business meets purpose, as DeAnna shares her journey of building a sustainable lavender farm, crafting healing products, and redefining what it means to choose joy, rest, and intentional living.

Meet DeAnna:

DeAnna Schaefer is the founder of Point Reyes Lavender Company and a seasoned physical therapist with over 25 years of experience. Combining her passion for healing with her love for agriculture, DeAnna transitioned from a successful career in physical therapy to establish a sustainable lavender farm in Point Reyes, California. Drawing on her scientific background and entrepreneurial spirit, she has developed a unique line of natural wellness products that emphasize self-care and community connection. DeAnna is dedicated to fostering a joyful, regenerative future through innovative business practices and meaningful collaborations within her local community.

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Episode Highlights:

02:54 Starting the Lavender Farm Post-COVID

06:12 Learning About Lavender: Agricultural Challenges, Medicinal Benefits, & Product Development

10:56 Lavender Effects

19:00 Entrepreneurship Journey: The Importance of Passion and "Feel"

22:34 Sustainability and Product Packaging

26:41 Future Plans and Expansion

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"Everything about our waking being is affected by the food we eat. And it's not just where your food comes from, but the ingredients…with integrity. Who is putting their love and passion into a crop? Who is not taking the shortcuts? How are individual ingredients… affecting our overall mood, physicality, all those things. All this is coming to light now— this is not pseudoscience anymore." —Jennifer Waxman

Every meal shapes more than our day—it shapes our health, our habits, and even our outlook. The world talks about superfoods and supplements, but the real power is digging into what grows close to home. By shifting perspective on our plate, we can change everything we thought we knew about wellness.

Raised on homegrown food and practical kitchen wisdom, Seed2source co-founder, Jennifer Waxman, turned her roots into a mission to make agriculture accessible and meaningful. She's faced the challenges of new food technologies, bridged the gap between farms and hospitals, and built real-world solutions for everyday eaters. Today, she proves anyone can harness the benefits of smarter agriculture, even without expert know-how.

Expect surprising tips about local sourcing, honest talk about common food myths, behind-the-scenes glimpses at hospital nutrition programs, and smart strategies for bringing better produce (and practices) into your life—all served in this week's episode. Stream now!

Meet Jennifer:

Jennifer Waxman, co-founder and managing partner at Seed2Source, began her career in agribusiness and natural wellness in 2000 after earning her MBA from Rollins College. She became a global leader in agricultural water conservation and hydroponics, gaining early insights into Controlled Environment Agriculture (CEA) before its U.S. emergence. In 2005, she founded a consulting firm focused on sustainable agriculture and wellness, managing supply chains and pioneering food-as-medicine models.

As Executive Director of The Villages Grown, she developed a community-centric, local food system business model. Jennifer is a respected mentor and advocate for the Local Food Movement, collaborating with major health and academic institutions. She educates on nutrient-dense growing and the health impacts of diet, emphasizing the link between agriculture and wellness. Her leadership spans board roles, keynote speaking, and editorial contributions across national and international agricultural organizations.

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Episode Highlights:

00:44 Meet Jennifer

04:11 Lessons Learned from Successes and Failures

07:34 Transitioning to Agriculture: Nurturing Plants and People

16:04 The Impact of Food as Medicine

21:59 Education and Empowerment in Agriculture

30:58 The Future of Agriculture and Its Broader Impact

36:16 Agriculture at the Roots of All Sectors

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"It's a really interesting thing to figure out how to communicate the essence of something like [Pacha Bread] and the heart of what the product is. It's a bread that could heal the planet and could heal our bodies. It's something really magical."–Maddie Hamann

Sometimes the best things in life take time to rise, especially when you're trying to build something people truly crave. If finding your people or turning loyal customers into true believers seems out of reach, you may just need a new approach to building community around what matters.

Maddie Hamann left ocean science behind and got her hands messy by turning a simple, two-ingredient bread into a business that feeds both people and purpose. Her journey from a small kitchen to a nationwide brand proves that embracing transparency, adaptability, and values can transform skeptics into superfans.

Ready to see how the right mix turns business into a movement? Grab a slice of Maddie's journey: jumping from academia to business, starting with almost nothing, adapting during a pandemic, the secrets behind simple bread done right, community-focused marketing, new product launches, and making business work with your spouse.

Meet Maddie:

Maddie Hamann is the co-founder and Director of Marketing at PACHA Bread, a company renowned for its organic, gluten-free bread made from sprouted buckwheat and sea salt. With a background in oceanography, Maddie transitioned from academia to entrepreneurship, leveraging her skills in storytelling and communication to build a successful e-commerce business. Under her leadership, PACHA Bread has expanded its reach nationwide, offering innovative products that align with sustainable and regenerative farming practices. Maddie's commitment to high-integrity operations and her ability to connect with consumers have been pivotal in Pacha's growth and impact.

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Episode Highlights:

02:23 PACHA Journey: Starting the Business and Navigating COVID

07:19 Building a Loyal Customer Community

13:11 The Power of Story: Real People, Real Brand

16:24 Navigating Career Shift— From Oceanography to Entrepreneurship

19:46 Co-Founders, Value, and Business Growth

22:00 New Products: Tortillas and Retail Expansion

24:30 Working with Your Spouse: Rewards and Challenges

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"Perimenopause, menopause, and andropause are such big biochemical shifts that they can affect every system in the body. There's no system left untouched by hormonal changes. o we want to use that as a filter to make sure that we're looking at the big picture." —Dr. Lisa Brent

One day your body stops responding the way it used to: sleep slips, moods shift, food doesn't hit the same, and the anxiety that never used to exist suddenly moves in. You start wondering if this is just "getting older," or if your body's trying to tell you something bigger. That quiet confusion between "I'm fine" and "something's off" is exactly where the story begins.

A naturopathic doctor and acupuncturist, Dr. Lisa Brent built Be Well Natural Medicine to help women decode what's happening in their bodies through every hormonal shift, from perimenopause to menopause and beyond. Her work bridges modern medicine with practical, whole-body care, showing that these changes aren't the end of vitality but a recalibration.

In this episode, Justine and Dr. Lisa dig into the real markers of perimenopause, how to separate anxiety from hormonal shifts, what supplements actually help, how food and gut health tie in, and why men experience their own "pause" too. Listen in!

Meet Lisa:

Dr. Lisa Brent is a licensed naturopathic doctor and acupuncturist specializing in women's health. With a commitment to holistic and patient-centered care, she integrates primary care training with expertise in lifestyle medicine, nutrition, bioidentical hormone therapy, and gut health. Dr. Brent is dedicated to empowering her patients through education, individualized wellness strategies, and compassionate support. She is the founder of Be Well Natural Medicine, hosts educational events such as the Women's Health Symposium, and provides care both in-person and via telehealth.

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Episode Highlights:

01:28 ND vs MD: What's the Difference?

05:13 The Preimenopause Shift

08:39 How to Talk to Your Doctor and What to Share

11:48 The Supplement Overload Problem

15:49 Food as Medicine and Why It Changes After 50

19:05 Alcohol and Hormones

24:31 Can Regenerative Farming Heal Us Too?

28:46 The Other Pause: Men Go Through It Too

31:50 Health as a Team Project

36:30 Informed Choice: What's Hype and What's Real

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"I believe what we're doing is based on something that's good for healing people and healing the planet. So, we're always organic and we're always working with regenerative organic farmers. And we're sticking to that mission and values, which is really important to me, because those are things that are always going to be good for you and for the…planet." —Neka Pasquale

Sometimes, wellness feels like a luxury instead of a way of life. Between the stress of business, family, and bills, it's easy to put health last until the cost of burnout catches up. What if the values that ground us—nourishment, balance, and purpose—were also the very things that drive sustainable success?

An acupuncturist turned entrepreneur, Neka Pasquale has built Urban Remedy from her kitchen into a movement by pairing holistic values with smart business. Her journey shows that growth doesn't come from chasing trends but from honoring what genuinely heals and sustains people.

This week, Justine and Neka provide clear, usable lessons about product-first growth, sourcing, hiring leadership, bootstrapped problem-solving, pivoting retail models, investor trade-offs, and how to scale without losing the values that made you special.

Meet Neka:

Neka Pasquale is the founder of Urban Remedy, a nationally recognized organic food company rooted in the philosophy of food as medicine. With a background as a licensed acupuncturist and practitioner of Chinese medicine, Neka has dedicated her career to promoting health and wellness through functional, organic, and healing foods. Since founding Urban Remedy over 13 years ago, she has grown the company from a local business in Marin, California, to a national brand featured in Whole Foods and other major retailers. Neka is known for her innovative approach to nutrition, her commitment to sustainability, and her passion for making healthy, fresh food accessible to a wider audience.

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Episode Highlights:

00:41 Urban Remedy: First Store to Wild Growth

04:43 Developing the Menu: Chinese Medicine and the Power of Food Temperatures

08:41 Finding Food Balance and Early Entrepreneurial Spirit

13:35 Scaling Up and Facing Growth Hurdles (Money, Team, and Staying Afloat)

16:35 Major Lessons on Grit, Glitch, Growth, and Greed

21:13 Evaluating Opportunities and Choosing the Right Growth Path

23:01 Hiring Your First CEO— What Matters Most

28:16 Navigating Unexpected Success and Bittersweet Decisions

31:40 Urban Remedy: The Next Steps

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“I urge everyone to take a fraction of a second more to think before you throw something out— that's the moment that it matters whether we'll never see it again or whether it will go on to have a second life. It just takes that fraction of a second to try and do the right thing.” —Laura Rosenshine

The way we handle waste isn’t just about bins and bags—it’s about habits, community, and the stories we tell ourselves. Sometimes, the real power to change things starts with a single, simple choice.

Laura Rosenshine is the co-founder of WATS, a software platform that helps manage waste more sustainably and efficiently. Laura’s path started with a curiosity about composting and grew into a mission to help businesses rethink waste. From hands-on consulting in New York to launching Watts, she’s learned that real progress comes from connecting people, data, and practical solutions.

Hit play to get honest advice, smart strategies, and a fresh perspective on waste. In this episode, Justine and Laura discuss composting, business sustainability, waste data, the circular economy, and how anyone—individual or company—can start making a difference today.

Meet Laura:

Laura founded Common Ground Compost LLC (CGC) after a few years working in the commercial waste sector, including working with a Norwegian-based technology company piloting in-vessel organics processing in NYC. In 2017, Laura co-founded Foodprint Group which was focused on bringing standardization and industry best practices to the waste management programs of multi-location hospitality and food businesses. In 2021, Laura returned to CGC to focus on building a WATS. Laura is a TRUE Zero Waste Advisor, and her rescue dog is terrified of garbage trucks.

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Episode Highlights:

00:35 What is WATS?

06:06 Becoming a Trusted Waste Expert

13:07 Unexpected Start Up Journey

18:30 Connecting Businesses to Reduce Waste

22:27 Circular Economy–Not Just for Businesses

25:12 Think Before You Toss

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"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don’t have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?’ part after you eat." —Myles Powell

Comfort food isn’t just about taste—it’s about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there’s a better way to enjoy the classics without compromise.

Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first.

Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You’ll walk away with practical insights, inspiration, and a fresh perspective on what’s possible in your kitchen and beyond.

Meet Myles:

Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that’s as honest as it is delicious.

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Episode Highlights:

00:47 Better-For-You Mac&Cheese

05:31 Real Ingredients, Real Impact

08:27 The Challenges of Shipping Perishable Goods

10:35 Emotional Eating vs Food That Feels Good

13:26 Brand Values Over Product Hype

17:38 Funding the Dream, Learning to Pitch, and Handling Rejection

26:45 New Products on the Horizon

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"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."

—Thomas Bowman

Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.

Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet.

Press play to hear Justine and Thomas’ discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.

Meet Thomas:

Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.

Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.

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Episode Highlights:

02:24 The Science Behind A Non-Dairy Dairy

06:40 Launching in Japan

10:25 Cultural Surprises and Business Lessons from Japan

16:07 Is It Over-Processed?

19:50 Exciting Partnerships in the US

22:07 Debunking Plant-Based Dairy Myths

24:26 Sustainability and Upcycling in Eclipse’s Process

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Podcast

Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart

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"Every community has different values, and every community should have different choices. And that's why local food is so important so that local communities and local farmers can decide what's most important to them and how they want to connect the people who grow our food with the people who are seeking nourishment." —Andy Naja-Riese

"The health of our Farmers Market is really dependent upon the health of our farmers." —Tanner Keys

Wonder why local food sometimes costs more, or if it’s really worth the effort to shop there? The real story behind farmers' markets is more complicated—and more important—than you might think.

Andy Naja-Riese, CEO of the Agricultural Institute of Marin, and Tanner Keys, Cooperative Agreement Manager for the Islands of Remote Areas Regional Food Business Center, have spent years on the front lines of food access. Their work in California and Hawaii gives them a unique view on what it takes to make local food affordable, how certification and regulations shape what you see at the market, and why these markets matter for everyone.

Listen in for honest talk about food prices, local farming, organic rules, food as medicine, and how farmers' markets are working to make healthy food available to all. You’ll get practical insights, real solutions, and a fresh look at what’s possible in your own community.

Meet Andy:

Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM’s Center for Food and Agriculture in collaboration with AIM’s Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture’s Food and Nutrition Service.

Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master’s degree from the T.H. Chan Harvard School of Public Health and his bachelor’s degree from Cornell University’s College of Agriculture and Life Sciences.

He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California’s natural beauty

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Meet Tanner:

Tanner Keys grew up in an agricultural community & lifestyle that has instilled a passion for food & land. He has served in various roles with the Hawaiʻi Good Food Alliance (HGFA) beginning in 2022, helping the organization in its beginning years and later leading a project of HGFA, the Hawaiʻi Farmers Market Association. Before that, he served as the Team Leader to the FoodCorps Inc., an AmeriCorps program, from 2019 to 2021. Tanner has a B.S. in Business Administration from the University of Oregon, and it was his service in the Peace Corps (Timor-Leste ʻ16-ʻ18) that led him back to the path of supporting agriculture & food security.

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Episode Highlights:

01:16 Geography and Food Access: How Location Changes Everything

06:13 Comparing Coasts: East vs West Market Experiences

10:38 Organic vs Certified— What “Certified” Really Means

16:53 Hawaii and California’s Diversity

23:40 Making Markets Accessible

27:55 Permanent Market Dreams: Building for the Future

33:57 Are Farmers' Markets Expensive? The Real Price of Local Food

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Podcast

S5 Ep 27: AIM— Preserving the Farmer's Market for Everyone with Andy Naja-Riese Part 2S7 Ep1: Boosting a Healthy, Accessible Local Farm-to-Table Revolution with Andy Naja-Riese Part 2

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"The cure for disease is not to eradicate disease, it is the ability to respond…The more self-empowered you get, the more you can respond." —Dane Johnson

You're eating "perfectly" but still dealing with bloating, pain, and fatigue. What if the problem isn't just the food you're eating, but your body's ability to handle the world we live in? It's a frustrating truth that requires a completely new approach.

After being told his Crohn's and colitis were incurable, Dane Johnson took his health into his own hands and discovered the life-changing power of customized healing. He now helps others move from a place of fear to one of empowered action, cutting through the confusion with real-world strategies.

Tune in to hear Dane’s uncomplicated take on drainage pathways, toxic buildup, biofilm breakdown, and the critical mindset shift from defensive to offensive health. Justine and Dane also cover everything from seed oils and spiritual health to parasite cleanses and why your detox might be failing—all wrapped in an actionable plan to finally start healing.

Meet Dane:

Dane Johnson is the founder of CrohnsColitisLifestyle, inspired by his life-threatening battle with Crohn’s/Colitis, which he reversed using natural practices. As a Board Certified Nutritionist and one of the most successful Crohn’s/Colitis coaches in the world, he has helped thousands around the world find their unique answer to IBD while building a community of supporters, doctors, and healers!

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Episode Highlights:

00:50 Meet Dane— From Patient to Advocate

07:02 Relapse, Temptation, and the Cycle of Bad Habits

09:24 Customizing Health

13:57 Food Industry Realities and the “Appeal” Controversy

18:39 The Mind-Body Connection— Stress and Health

21:56 Playing Defense vs Offense in Health

28:30 Wellness Key: Take Control of Your Health

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“One of the things I learned through the course of my career is that people don't have any trust, confidence, or faith in you until they feel like you care about them and learn what they need.” —Mark Spoone

What if the key to a healthier planet and better food lies right beneath our feet? The way we treat our soil today could transform our future, making it richer and more sustainable for generations to come.

With a career spanning multiple industries, Mark Spoone has founded over ten companies and taken three public, all while maintaining a focus on sustainable practices. His latest venture, Living Water, aims to transform agriculture by revitalizing soil health, offering a fresh perspective on how we can nourish both our bodies and the earth.

Join Justine and Mark as they explore fresh insights into creating a positive environmental impact through innovative agricultural solutions, restoring soil health with beneficial microbes, enhancing crop health and nutrient density, the rapid improvements possible with regenerative farming, the growing recognition of sustainable practices, the link between soil health and food quality, the importance of teamwork in entrepreneurship, the cost-effectiveness of the Living Water system, the health benefits of nutrient-dense food, and addressing water conservation challenges in agriculture.

Meet Mark:

Mark Spoone is a seasoned entrepreneur with a diverse career spanning financial services, technology, strategic management, real estate, printing, beverage, hemp, artificial intelligence (AI), and agriculture. Known for his innovative approach to sustainable farming, he has founded over ten companies and led many others as CEO, General Manager, Director, or Board Member, successfully taking three companies public. His latest venture, Living Water, focuses on revitalizing soil health through biological fertilizers, aiming to reduce reliance on synthetic inputs and enhance nutrient density in crops. Mark's broad industry experience has provided him with invaluable learning opportunities and the chance to collaborate with some of the industry's finest experts. Driven by a passion for environmental sustainability and a commitment to positively impacting global food systems, he enjoys investing himself in challenges that align with his values.

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Episode Highlights:

01:13 What is the Living Water?

05:41 Technology and Implementation

11:01 Impact on Soil and Food Quality

18:09 The Challenges Faced by Farmers and Their Need for Financial Support

21:55 Improving the Agronomic Landscape

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"The core difference is, instead of, once you've paid your employees and your expenses, what's left, instead of it just enriching the investors, it's given away to good causes." —Alex Amouyel

What if doing good didn’t mean giving up your paycheck or your dreams? Maybe you’re tired of hearing that business and kindness can’t mix, or you wonder if your small actions really matter. Here’s a fresh look at how purpose and profit can work together—and why your impact might be bigger than you think.

Alex Amouyel has spent her career making a difference, from global nonprofits to leading Newman's Own Foundation. Her journey proves you don’t have to choose between success and giving back. She brings bold, practical ideas for anyone who wants to build a business—or a life—that does real good.

Hit play to get inspired and get real. You’ll hear about profit-for-purpose models, honest truths about salaries and growth, the power of small actions, and how anyone can join the movement to make business a force for good.

Meet Alex:

Alex Amouyel is the President and CEO of Newman’s Own Foundation, a private grantmaking foundation whose mission is to nourish and transform the lives of children who face adversity. She leads the Foundation’s efforts to utilize 100% of the profits and royalties from the sale of Newman’s Own products in service of this mission. Under Alex’s leadership, Newman’s Own Foundation co-founded the 100% for Purpose Club, a community of impact-driven business leaders and companies working to support and inspire the next generation of organizations to donate 100% of their profits for purpose. Her recent TED Talk, Can Salad Dressing Transform Capitalism?, explores the “100% for Purpose” movement and what it can teach us about doing business, philanthropy, and capitalism differently.

Prior to her role at Newman’s Own Foundation, Alex led MIT Solve as its Founding Executive Director with a mission to drive innovation to solve world challenges. She steered MIT Solve’s growth to support over 268 Solver teams and Indigenous Communities Fellows, catalyzed over $60 million in commitments, and brokered more than 600 transformational partnerships. She also navigated the organization’s response to the global pandemic, launched a Health Security & Pandemics Challenge, and expanded Solve’s work on racial equity in the United States, including launching Solve’s Indigenous Communities Fellowship and the Black & Brown Innovators Program.

Over the course of her career, Alex has also served as the Director of Program for the Clinton Global Initiative and held roles at Save the Children International and the Boston Consulting Group.

Alex earned a dual master’s degree in International Affairs from Sciences Po, Paris, and the London School of Economics, along with a bachelor’s degree in Biochemistry and Natural Sciences from Trinity College, Cambridge, UK. Alex is the author of The Answer Is You: A Guidebook to Creating a Life Full of Impact.

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Episode Highlights:

02:07 How Giving Back Became a Business Model

07:37 Can You Really Do Good and Pay the Bills?

10:21 Profit, Growth, and Giving— The Real Balancing Act

17:11 Myths About Purpose-Driven Business

22:17 The Consumer’s Role: Choices and Challenges

28:51 How to Join the 100% for Purpose Movement

31:02 Finding Your Own Way to Make a Difference

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“In the entire decade of the 2000s, we had about a third of the billion-dollar weather disasters that we've had in the last three years. So in the last three years, we've surpassed threefold that entire previous decade. And it's not only fires in California and the West Coast— it's floods, it's storms, it's winter storms, wind storms. Most states are contending with this in some form or another.” —Cole Ashman

Tired of outdated power systems leaving you in the lurch? Discover how cutting-edge technology is putting the power back in your hands, offering a smarter, more reliable way to keep your home energized.

Inspired by the chaos of Hurricane Katrina, Cole Ashman has dedicated his career to transforming the energy landscape. With a background at Tesla and a passion for innovation, Cole founded Pila Energy to create affordable, smart home batteries that empower individuals and communities. His journey offers fresh insights into the democratization of energy technology.

Tune in as Justine and Cole tackle the challenges of outdated power grids, the development of Pila Energy's smart backup battery, and the importance of making sustainable, affordable energy solutions accessible to all.

Meet Cole:

Cole Ashman is the innovative founder of Pila Energy, a company dedicated to making smart home battery solutions accessible to all. With a background in engineering and experience at Tesla, Cole has been instrumental in developing Pila's modular home batteries, which offer a cost-effective alternative to traditional backup power systems. Inspired by his experiences during Hurricane Katrina, Cole is passionate about providing reliable energy solutions that empower individuals and communities. His work at Pila Energy reflects a commitment to sustainability, innovation, and making advanced technology available to a broader audience.

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Episode Highlights:

02:51 A Wake Up Call From Hurricane Katrina

05:10 Market Gap in the Energy Space

08:12 Pre-Market Product and Customer Response

10:29 The Impact of Power Outages and Market Trends

17:44 Community Support and Future Innovations

20:00 Consumer Decisions and Environmental Impacts

25:23 Innovation for Evolving Consumer Needs

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"At the end of this little tiny workshop, I hope everybody just comes away with the fact that they know they can do whatever they want with anything they want." —Sam Paone

Got more summer veggies than you know what to do with? Instead of letting them go to waste, why not turn them into delicious pickles that capture the season's flavors? Pickling is a fun and easy way to preserve your garden's bounty, ensuring you enjoy those fresh tastes long after summer fades.

Sam Paone, the mastermind behind Golden State Pickle Works, knows a thing or two about turning fresh produce into mouthwatering pickles. With her extensive experience and passion for preservation, Sam shares her tips and tricks for making pickling a breeze. Her insights will inspire you to see your garden's abundance in a whole new light.

Dive into this episode with Justine and Sam and discover how to pickle your way through summer's harvest— from sanitizing jars to crafting the perfect brine. You'll learn practical techniques, creative flavor combinations, and tips for both fermented and vinegar pickles. Tune in and start your pickling journey today—your taste buds will thank you!

Meet Sam:

Sam Paone is the founder of Golden State Pickle Works, a California-based artisan fermentation company. With a background in restaurant cooking, she transitioned to entrepreneurship, creating organic, hyper-seasonal pickled vegetables, condiments, and salad dressings. Sam is passionate about preserving local produce, supporting organic farmers, and introducing innovative fermented food products. She has developed a unique line of pickles and fermented goods that celebrate seasonal ingredients, and is currently working on a preservation-focused television series. Her culinary approach emphasizes flavor, sustainability, and community connection.

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Episode Highlights:

01:31 Sanitizing and Preparing Jars

04:56 Fermented Pickle Preparation

08:53 Making the Brine

13:23 Adding Surface Protector and Finalizing the Jar

18:42 Vinegar Pickle Preparation

33:37 Pouring the Pickling Liquid

36:42 Have Fun Pickling!

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"I think one of the biggest things to convey to anybody who wants to start a business is know what you're good at, know what you like, and know what you're not good at, and then outsource that. Because that's going to help get the business to where you wanna go." —Arielle Moody

Ever wonder if you’re settling for “good enough” when you could be living—and choosing—so much better? If you’ve ever felt overwhelmed by the choices you make for your body, your business, or your family, this episode is your permission slip to trust your gut, question the status quo, and demand more from what you put on your skin and into your life.

Arielle Moody, a seasoned beauty industry expert and co-founder of Mama Sol, turned her personal quest for safe, effective products into a thriving business that puts wellness and integrity first. Her journey from industry insider to innovative entrepreneur brings a fresh, no-nonsense perspective on why what’s inside—both products and people—matters most.

Hit play for a candid look at how intentional living, ingredient transparency, self-belief, and values-driven choices shape everything from entrepreneurship and family business to work-life balance, clinical testing, and creating wellness products that truly multitask.

Meet Arielle:

While pregnant with her first child, shocked by how many toxic ingredients were lurking in everyday products, and after trying dozens of natural mineral sunscreens, Arielle was determined to create one that 1) didn’t make her immediately want to wash her face, and 2) didn’t leave a white cast on her skin. Oh, and it needed to be something she looked forward to using daily. No biggie.

As Mama Sol’s product development whisperer, Arielle has been immersed in the beauty industry her entire adult life. Starting as a beauty sales trainer for Smashbox, Dr. Perricone, and Bite Beauty, then rising to become the head of product development for Skinn Cosmetics and, most recently, the head of sales for a leading cosmetics packaging and formulation company, she’s always known one thing—that she would one day create her own product, something truly different that had never been seen before.

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Episode Highlights:

03:19 Fulfilling a Long-Time Dream

06:16 Inclusive Formulations and Non-Nano Zinc Oxide

13:41 Bootstrapping and Business Growth

18:30 Work-Life Balance

21:20 Ingredient Philosophy and Product Development

28:11 Family Dynamics and Business Challenges

31:20 The Mamasol Expert Series Podcast

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Infinite Possibilities: The Art of Living Your Dreams: https://a.co/d/3wGFDX0

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“It's all about labels, it's all about claims, and it's all about certifications. Regenerative is a mess. It's a hot mess. ... I can understand, articulate, and define it really easily, but the average consumer, I don't think, can for a myriad of reasons.... The entire reason regenerative agriculture was created is the beauty of it being a transition tool to improve conventional agriculture. The challenge is it's super easy to greenwash if it's not legit, and it's really easy to lower the bar as low as possible.” —Anthony Corsaro

Ever picked up a carton of “regenerative” eggs or a bag of “regenerative” chips and thought, “Is this actually better—or just clever marketing?” With so many labels, certifications, and claims crowding the shelves, it’s no wonder shoppers feel lost, second-guessing every choice and wondering if they’re being duped by hype.

After overcoming personal health struggles and witnessing the gaps in our food system firsthand, ReGen Brands co-founder Anthony Corsaro shifted his focus from his family’s produce business to championing regenerative agriculture. His journey from industry insider to nonprofit leader gives him a unique lens to cut through the noise and spotlight what truly matters in the regenerative movement.

Tune in for a clear-eyed look into the meaning (and misuse) of the term “regenerative,” the maze of certifications, the evolution of food business models, supply chain realities, personal health impacts of eating and living regenerative, how to spot the difference between real change and empty claims, and practical tips for making smarter choices.

Meet Anthony:

Anthony is the co-founder of ReGen Brands, an ecosystem supporting regenerative agriculture and CPG brands. With a background in family produce distribution and personal experience overcoming an autoimmune disease through nutrition, he transitioned from business operations to advocating for regenerative agriculture. He co-hosts the Regen Brands podcast and leads three key initiatives: the Regen Brands Institute (research), Regen Brands Coalition (brand collaboration), and Regen Brands Capital (funding). Anthony is passionate about improving food systems, supporting regenerative brands, and creating systemic solutions to help these businesses scale and succeed.

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Episode Highlights:

01:12 ReGen BRands: From Podcast to Ecosystem

04:16 The Three Pillars of ReGen Brands and Non Profit Decision

08:30 Family Roots and Industry Heritage

11:25 Defining Regenerative

13:47 Making Regenerative Accesible: Consumer Clarity and Shelf Tags

17:24 Regenerative Diets and Personal Health

21:42 Tips for Aspiring Regenerative Brands

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“Life is so crazy, and you just want to be able to live it to the fullest and the best you can.” —Elissa Goodman

Everyone’s selling the next big wellness fix—but what if the real answers are simpler than you think?

We’re bombarded with superfoods, supplements, and miracle diets, but the truth is, most of us are still searching for what really works. If you’re tired of chasing trends and want to feel genuinely good in your body, you’re in the right place.

Returning guest, Elissa Goodman’s journey from chronic illness to vibrant health is proof that real change isn’t about the latest craze—it’s about tuning in to what your body truly needs. Her honest and practical approach helps her customers cut through the clutter and discover simple habits that actually make a difference.

Join Justine and Elissa as they bust wellness myths and share real-life stories, and dive into practical tips on food, gut health, energy, blood work, and simple habits for a longer, healthier life.

Meet Elissa:

Elissa Goodman is a holistic nutritionist and lifestyle cleanse expert who believes that proper nourishment and a daily renewal practice are essential for optimal living. Elissa’s mission is to educate and encourage healthy, mindful living, helping others embrace the concept that we are a product of what we eat and how we treat ourselves. Creator of “Cleanse Your Body, Cleanse Your Life” and “S.O.U.P.” Cleanse, her approach to cleansing is gentle and accessible for those looking to renew, recharge, rejuvenate, and maintain their healthy lifestyle. She is based in Los Angeles and works privately with professionals and celebrity clients to develop personalized wellness programs that encourage true health from the inside out. Elissa collaborates with health and wellness partners throughout Los Angeles and is the creator of M Cafés macrobiotic RESET Cleanse, Earth Bar food at LAX, and signature juice blends at Erewhon Market.

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Episode Highlights:

02:29 A Move for a Healthier Lifestyle

06:38 The Journey to Physical and Emotional Healing

08:30 Balancing Health and Enjoyment

14:05 Functional Medicine and Bloodwork

18:14 The Impact of Supplements and Hormone Testing

24:03 Tips for Maintaining Health and Energy

28:09 Aging Hacks

33:10 Informed Choices Impact Longevity

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Book

Cancer Hacks: A Holistic Guide to Overcoming your Fears and Healing Cancer by Elissa Goodman

Aging Hacks (Coming Soon)

Podcast

Healing the Root Cause of Why We Get Sick with Elissa Goodman

Cancer Hacks: A Holistic Guide to Overcoming your Fears and Healing Cancer

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“Simplicity was something I learned from my family and grew up with. The fact is, you do not need fancy food, you do not need a huge variety of food. You can have some potatoes, and you can have one vegetable, and you make a brothy sauce with the vegetables, and you pour it over the freshly cooked potatoes. It can be so comforting and nourishing. So simplicity is something that is important for us to understand.” —Daniela Kratz

“I grew up in a household where we cooked together. Cooking was a way of connecting for us. Culturally, food is a language of love, poetry, and respect for nature. We grew up and used everything that was available; nothing went to waste. So for my kids it was important to pass that on.” —Shirin Gonili Aryanpour

What if the most radical act of sustainability isn’t what you buy, but how you gather your family around the table?

In a world that tells working moms to do it all, the real challenge is weaving mindful choices into the chaos of daily life without losing the joy, the flavor, or the connection. If you’ve ever wondered how to nurture your kids, your career, and the planet—without burning out—this conversation is for you.

Meet Shirin Aryanpour, a mom and former physical therapist who transformed her family’s kitchen into a hub of love, culture, and zero-waste creativity, and Daniela Kratz, founder of Farmhouse Lab, who brings the wisdom of generations and the simplicity of real food to her own children. Together, they share honest stories of juggling work, family, and the pursuit of a sustainable lifestyle, offering practical rituals, cultural insights, and the reassurance that perfection isn’t the goal.

Tune in as Justine, Shirin, and Daniela explore how food rituals, cultural traditions, and open-door community spirit can empower working moms to teach their kids about conscious choices, nurture respect for nature, balance busy schedules, and celebrate the beauty of imperfection.

Meet Daniela:

A SF Bay Area-based mom of two, Daniela Kratz, the mastermind behind Farmhouse Lab’s high-quality specialty dressings, which she launched in 2016, shifted from a sustainability leadership role with a large global corporation to focus on what inspired her most — directly helping individuals make healthier, more locally-driven and sustainable food choices.

Daniela’s inspiration for creating high-quality, sustainably sourced, delicious dressings originated from her realization that the majority of dressings on the shelves contain emulsifiers, preservatives, artificial flavors, and/or refined sugars. And what was easy for her to whip up in the kitchen wasn’t so simple for many on-the-go parents and professionals. With the start of her own family, combined with her love of entertaining and passion for sustainability, it was a natural for Daniela to create a business designed to promote a healthy lifestyle.

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Meet Shirin:

Shirin Gonili Aryanpour is a passionate leader, healer, and advocate for women's empowerment. She is the founder of Illuminate Her Path, a transformative digital community that blends wellness, education, spiritual connection, and collective growth. With over 16 years of experience as a physical therapist and a decade of humanitarian work through Operation Smile (co-founder of Northern California Chapter), Shirin has long been devoted to healing and service.

Her journey as a two-time breast cancer thriver revealed the critical gaps in women's healthcare and ignited her mission to create spaces where women can thrive. Through curated events, sacred women’s circles, and evidence-based wellness resources, Shirin cultivates environments where women can share their stories, access healing, and build lasting connections. She believes in the power of community to create a more equitable and balanced world—one heart at a time.

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Episode Highlights:

02:16 Cultural and Family Cooking Practices

06:32 Teaching Kids to Cook

10:01 Community and Shared Meals

13:35 Educating Kids on Food Choices.

17:27 Regenerative Agriculture and Sustainable Living

20:27 Non-Negotiables in Family Food Practices

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“To be an effective climate optimist and person who cares about sustainability, you need equal parts of two different ingredients. The first is inspiration, because if you don't believe you can make a difference, and if you don't believe that what you do matters, then you're not going to try. You also need the other ingredient of empowerment. If you are really, really encouraged to try to make a difference, but you're not given the tools or the knowledge, then all that energy dissipates and becomes wasted.” —Charlie Sellars

What if sustainability wasn’t a burden, but an invitation? For too long, we’ve been told to shrink our impact and feel guilty for not doing enough. But what if the real power lies in small, positive choices that actually feel good and make a difference?

Charlie Sellars, the Director of Sustainability at Microsoft and author of What We Can Do: A Climate Optimist's Guide to Sustainable Living, has spent his career turning eco-anxiety into practical, empowering action. His journey proves that you don’t need to be perfect—or even an expert—to make sustainability work for your life, your business, and your happiness.

Tune in as Justine and Charlie break down how to reframe sustainability from a source of stress into a source of strength, sharing real-life stories, actionable tips, and a new way to think about your impact—one that’s positive, empowering, and actually doable.

Meet Charlie:

Charlie Sellars is a Director of Sustainability at Microsoft, which pledged to become Carbon Negative, Water Positive, Zero Waste, and Protect Ecosystems by 2030. As one of the youngest directors at the company, he has overseen sustainability for both the Windows & Devices and Cloud Operations portions of Microsoft, helping launch several sustainability-forward products ranging from new Windows PCs with repairable and recycled components to the Ocean Plastic Mouse.

Recognized by IM100 as one of 2024’s top 100 most impactful individuals in the digital infrastructure industry, Charlie also serves as a governing body member of the iMasons Climate Accord, an industry coalition united to decarbonize the digital infrastructure that underpins the next generation of cloud and AI services.

Charlie has previously served as a board member and CTO of an impact-focused non-profit, The $100 Solution, which believes that “solutions to big problems start with small steps.” He initially joined this non-profit while studying for his Bachelor of Arts degree in Physics from Williams College, a small liberal arts school nestled in the Berkshire mountains which helped to grow his love for nature.

Raised outside Milwaukee, Wisconsin, Charlie is currently based in Minneapolis, Minnesota.

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Episode Highlights:

01:24 Ingredients for Climate Optimism

03:27 Challenges and Opportunities in Sustainability

09:45 Data-Driven Sustainability

12:12 Reducing Personal Impact and Sustainability in Business

17:08 Empowering Individuals for Sustainability

20:35 Dietary Impact on Sustainability

25:20 What We CAN Do

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What We Can Do: A Climate Optimist's Guide to Sustainable Living by Charlie Sellars

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“An interdisciplinary approach to medicine is probably the way the future is going to go. There will be dieticians and a whole host of different people involved in helping someone to heal.” —Jonathan Carp

For too long, we’ve been told that health comes in a medicine bottle or a doctor’s office, but what if the real power lies in the food we choose every day? If you’ve ever felt frustrated by quick fixes that don’t last or wondered how to make healthy changes that actually stick, you’re not alone—and this episode is for you.

Dr. Jonathan Carp is a board-certified dermatologist and the founder of Miracle Noodle, a company born from his passion for using nutrition and lifestyle to transform health. With years of experience helping patients and building a wellness brand, he’s on a mission to make healthy eating accessible, enjoyable, and truly life-changing.

Tune in as Justine and Dr. Carp break down the myths about comfort food, reveal how small changes can lead to big results, and share real stories of healing, grit, and the surprising joy of eating well.

Meet Jonathan:

A Dermatologist since 2000, Dr. Jonathan Carp started Miracle Noodle in 2006. In 2004, he had a patient who healed herself from lupus through nutritional and lifestyle modification.

Since then, he has treated hundreds of patients through lifestyle modification, especially nutritional changes, with a special interest in auto-immune diseases. This has turned into a nutritional obsession that led to his learning about the health benefits of the konjac plant.

While he still practices medicine, a significant amount of time is now also devoted to Miracle Noodle and exploring and testing healthy, healing food options based on traditional cultural diets. Dr. Carp firmly believes that all that ails us in the world today could be solved by going back a few generations and making sure that the nutritional wisdom of our ancestors is remembered and combined with the latest science. While Miracle Noodle keeps him busy, it has allowed him the resources to investigate and learn about the nutritional wisdom of the world and how to get products and knowledge out to the world through his patients and his companies.

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Episode Highlights:

02:15 Miracle Noodle: From Japan to Your Plate

06:02 Food as Medicine: Why What We Eat Matters

11:29 The Fast Track to Retail: How Press and TV Changed the Game

16:26 Real Stories, Real Impact

21:17 On the Job MBA: Learning Business the Hard (and Fun) Way

26:44 From Miracle Noodle to Miracle Living

30:16 The Importance of Community and Consumer Engagement

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“In the old days, families worked together, like on a farm, and that's the model we wanted to create for ourselves at EO Products.” —Brad Black

Most businesses die because they chase profits instead of purpose—a raw, honest truth that cuts to the core of entrepreneurial burnout and lost passion. A lot of entrepreneurs pour their hearts and soul into a business, only to become a slave to spreadsheets and profit margins. But what if there was another way?

Brad and Susan Black, co-founders of EO Products, are pioneering entrepreneurs who transformed a passionate curiosity about essential oils into a 30-year sustainable business empire. With backgrounds spanning fashion, product design, and holistic wellness, they've built a company that seamlessly integrates purpose, profitability, and principled leadership.

Tune in as Justine, Susan, and Brad reveal how shared values, resilience through personal challenges, commitment to sustainable practices, and a radical approach to business can create a brand that transcends traditional profit-making models while inspiring meaningful change.

Meet Susan and Brad:

Susan Griffin-Black is a visionary product designer and co-founder of EO Products, with a background in fashion and a passion for natural wellness. After a transformative experience in a London apothecary, she studied aromatherapy and cosmetic chemistry, becoming an expert in essential oils. Her innovative approach to product development and commitment to transparency has been instrumental in shaping the natural personal care industry.

Brad Black, a former clothing manufacturer, brings extensive production expertise and a strong commitment to sustainable business practices to EO Products. With a background in recycled fabrics and ethical manufacturing, he has been crucial in developing the company's operational strategy. His focus on responsible decision-making and community-driven business models has been key to the company's success.

In 1995, Susan and Brad co-founded EO Products, leveraging their complementary skills and shared values to create a pioneering natural personal care brand. Starting with four blends for the Bloomingdale's catalog, they built a company dedicated to using pure essential oils, sustainable packaging, and transparent manufacturing. Their partnership, rooted in mutual respect and a vision for better-for-you products, has sustained EO Products through 30 years of growth and innovation in the natural products market.

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Episode Highlights:

01:02 Partners in Purpose: Brad and Susan’s Journey to a Values-Driven Business

05:38 The No Margin, No Mission Business Philosophy

08:57 The Heart of EO: Transparency, Authenticity, Community, Communication

13:18 Advice for New Entrepreneurs

17:18 The Business of Receiving

22:20 Sustainability Challenges

28:34 Mindfulness in Business and Life

37:34 Better is Better

43:33 Creating a Meaningful Business Legacy

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“You can’t be all things to all people, and a brand can’t be all things to all people. A brand can be as big as it gets with tons of money supporting it. But, there has to be a point of difference to stand out to consumers.” —Carmine Montalto

Most beauty founders drown in a saturated market, chasing viral trends while struggling to build brands that resonate. They sacrifice authenticity for algorithms, forgetting that true loyalty starts with a razor-sharp point of view—not pink packaging or empty promises.

Carmine Montalto is a NYC-based brand strategist with 25 years of beauty industry mastery, from Barneys’ cosmetics floors to judging global innovation awards. He’s named hundreds of products and built category-disrupting brands by marrying scientific rigor with soulful storytelling.

Tune in as Justine and Carmine dissect sunscreen myths, expose hyaluronic acid’s "plumping" deception, and reveal why SPF 30 outperforms SPF 50—then discover how to carve your niche in a market screaming for authenticity.

Meet Carmine:

Carmine Montalto is a NYC-based copywriter, brand advisor, blogger and podcaster with 25 years doing what he loves to do - write. With extensive expertise in beauty across every category – skincare, hair care, body care, fragrance, makeup, men’s, and oral care – Carmine has helped build multiple consumer brands from the ground up. He’s named 100s of products, crafted packaging copy, written brand & product concepts, and created compelling digital campaigns.

Carmine uses his Skincarma blog and companion podcast to demystify perceptions about skincare. He leverages his extensive knowledge, experience and wit to deliver education on skincare products and ingredients, breaking down how to use them effectively to optimize your skin health. For the past three years, Carmine has been a judge in the annual Beauty Matter NEXT awards in the product innovation category.

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Episode Highlights:

00:55 From Clearasil To Cosmetics: Carmine’s Accidental Beauty Career

08:07 Sunscreen Showdown: Mineral Vs. Chemical Filters Demystified

10:25 Why Loving Your Sunscreen Matters More Than Its Spf

22:44 Brand-Building 101: Brand Focus

24:27 Top Innovations: Peptides, Exosomes & The Rise Of "Skin Health"

27:42 Spf 30 Vs. SPF 50

29:06 Beauty Fads That Flopped (And Ones That Deserve A Comeback)

31:21 The Hyaluronic Acid Myth: Why "Plumping" Isn’t Hydrating

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“The truth is, when you start checking out other brands, you will start to notice how inconsistent they are. So just by being consistent, you're already ahead of the game.” —Jeff Greenfield.

Most entrepreneurs are drowning in a sea of marketing noise, desperately trying to be heard while burning through limited resources with little measurable return. But the real battle isn't about having the most sophisticated tactics, but about crafting a message so compelling that it cuts through the digital clutter and speaks directly to our ideal customer's deepest desires and unspoken needs.

Jeff Greenfield is the Co-Founder of Provalytics, a cutting-edge analytics platform that transforms how companies measure marketing effectiveness. With decades of experience decoding complex marketing data, Jeff has advised some of the world's largest brands on optimizing their advertising strategies.

Tune in as Justine and Jeff expound on marketing analytics, revealing how businesses can leverage historical mathematical techniques, harness the power of digital platforms, and make data-driven decisions that dramatically boost profitability—all while telling a compelling brand story that resonates emotionally with their target audience.

Meet Jeff:

Jeff Greenfield is the Co-Founder and CEO of Provalytics, where he is revolutionizing marketing attribution with privacy-centric, cookie-less solutions tailored to a rapidly evolving digital landscape. With over three decades of expertise in strategy, growth, and marketing innovation, Jeff has a proven track record of building transformative companies and delivering measurable results. At C3 Metrics, which he co-founded, Jeff developed industry-first technologies like the cookie-less identifier. These innovations helped clients such as JP Morgan and Nestlé achieve marketing ROI improvements exceeding 25%.

Jeff’s journey began with his studies in biochemistry at the University of Maryland, where he developed a data-driven approach that has shaped his career. His diverse expertise spans strategic leadership, technology innovation, and creativity, drawing from experiences that include aviation, magic, and healthcare. Today, Jeff leads Provalytics with a commitment to empowering marketers to make smarter, faster decisions that drive measurable impact, helping businesses thrive in a privacy-first world.

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Episode Highlights:

02:29 Marketing: From Traditional to Digital

07:37 Why Old-School Marketing Techniques Still Work

10:25 Ancient Math Powering Modern AI

14:40 Building Brand Awareness with Limited Budgets

22:58 Navigating Social Media Platforms

26:53 Turning Data into Millions

29:14 Beyond Clicks: Rethinking Marketing Metrics

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“You follow your passion, and when you have a purpose behind it, everything becomes a little bit clearer.” —Nancy Rimbergas

Clean beauty isn't just another Instagram hashtag—it's a real movement that starts with actually caring about what we're putting on our skin. Every lotion, cream, or serum is like a tiny decision that ripples out, affecting not just our body, but the whole planet. We're not just buying products anymore; we're voting with our dollars, pushing brands to be real about their ingredients, and showing the beauty industry that we want something better.

Nancy Rimbergas is the co-founder of Earth Based Body, a purpose-driven skincare line that harnesses the potent, scientifically backed ingredients native to the Sonoran Desert. By prioritizing local, non-toxic ingredients and maintaining a commitment to transparency, she aims to bridge the gap between natural wellness and high-performance beauty.

Tune in as Justine interviews Nancy about her inspiration and challenges behind creating a clean, non-toxic skincare line, the unique healing properties of Sonoran Desert ingredients, the importance of local sourcing and ingredient transparency, how to balance creativity and business strategy in product development, entrepreneurial lessons learned in starting and scaling a business, and the power of relationships and community in business growth.

Meet Nancy:

Nancy Rimbergas is a Chicago native drawn to the mythical desert from an early age when visiting with family. Her connection grew with each visit, and she finally took the leap and moved to Arizona to experience the desert every day. True to her maximalist vibe, she now lives the Earth Based Body lifestyle with her husband, surrounded by an obnoxious amount of original artwork collected through their travels.

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Episode Highlights:

01:14 Crafting Natural Skincare

07:05 Clean Beauty: A Personal Mission

10:02 Product Development and Ingredient Selection

13:15 Packaging with Purpose

16:06 Challenges of Starting a Business

20:24 Prioritizing Relationships OVer Rapid Expansion

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Get a 15% discount when you shop at: https://earthbasedbody.com/collections

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“I had to find that niche, that core community of people who were trying to solve the same problems that I was and who were passionate about the solution. But if I hadn’t found that, I think it would be tough to try to keep promoting your product and your brand without actually knowing where it fits.” —Belinda Lau

Every toothpaste tube and toothbrush we've ever used might still be existing somewhere on this planet! Plastic dental care products are silent environmental destroyers, with each toothbrush lingering for about 500 years in landfills and oceans.

Belinda Lau, a biomedical engineer with 15 years in medical device innovation, co-founded Elims with her dentist husband to transform oral care through sustainable, science-backed products. Motivated by the environmental impact of traditional dental care and her background in medical technology, she developed a breakthrough toothpaste using nano-hydroxyapatite that delivers clinical effectiveness while dramatically reducing plastic waste.

Tune in as Justine and Belinda explore NASA's nano hydroxyapatite technology, sustainable oral care packaging, TerraCycle's recycling innovation, clean ingredient alternatives to fluoride, bootstrapping a CPG business, growing business as a couple, flavor development strategies, dental professional insights, plus much more.

Meet Belinda:

With a background in biomedical and material science engineering and over 20 years of experience in the medical device industry, Belinda brings deep science and heart to every product. Inspired by a mission to create better-for-you, planet-friendly health care, she leads ELIMS with purpose, innovation, and impact. Belinda was named to the Forbes Next 1000 list and recognized by the Los Angeles Times as a Visionary CEO for her leadership in driving innovation and impact in sustainable consumer health.

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Episode Highlights:

02:24 ELIMS: Bridging Sustainability and Dental Health

09:07 Nano Hydroxyapatite: An Alternative to Fluoride Developed by NASA

16:44 TerraCycling: Sustainability Beyond Product

24:29 Flavor Innovation: Making Toothpaste Fun Again

36:42 Power Couple Entrepreneurship

45:21 Funding Mistakes

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“In the CPG industry, so many individuals are just so friendly and eager to help emerging brands and founders succeed. Ask for help and they’re always willing to make an introduction.” —Danny Auld

Early childhood nutrition is more than just filling tiny bellies with food. It's about creating lifelong eating habits that can shape health, curiosity, and cultural understanding. The first few years of a child's diet can determine their relationship with food for decades to come.

Danny Auld and David Fullner are the co-founders of Kekoa Foods, a groundbreaking baby food company born from their personal mission to provide nutritious, globally-inspired meals for children. As an educational psychologist and former entertainment industry professional, they've developed a revolutionary approach to introducing complex flavors and healthy eating habits from infancy.

Tune in as Justine Reichman explores with Danny and David their innovative "Taste Training" program, uncovering how parents can help children become adventurous eaters, why 93% of kids aren't eating recommended vegetables, and the transformative power of introducing global flavors from the very first bite.

Meet David:

David Fullner, the visionary CEO and co-founder of Kekoa Foods, turned his passion for cooking, gardening, and healthy living into a bold mission after the birth of his son in 2013, when he saw the lack of flavorful, high-quality baby food options. Motivated to create something better, he began crafting organic baby food blends using fresh vegetables, herbs, roots, and spices — a unique approach his son instantly loved. What started as a personal solution quickly evolved into Kekoa Foods, a company now known for challenging industry norms and prioritizing taste, wellness, and ingredient integrity. Under David’s leadership, Kekoa Foods is reshaping the future of baby food to ensure every child has access to clean, nutritious, and flavorful meals.

Meet Danny:

Dr. Danny Auld is the co-founder and President of Kekoa Foods, where he leads business operations, sales, financial strategy, and production logistics with a strong focus on excellence and community impact. He manages fundraising, investor relations, and compliance while also shaping the company’s public presence through digital content, influencer partnerships, and nationwide food donation initiatives. With a PhD from Fordham University and a background in academic leadership, Danny brings strategic insight and a passion for meaningful change. Beyond his professional work, he enjoys cooking, family time with his husband and co-founder David, and their son, and actively mentors young professionals while supporting efforts to combat food insecurity and promote youth development.

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Episode Highlights:

01:49 Kekoa Foods: Providing Nutritious Food to the Youngest Eaters

04:14 Introducing New Flavors to Young Eaters

08:00 Enhancing Flavor and Ensuring Safety

13:00 Taste Training Program

18:40 Funding and Networking in the CPG Industry

23:43 Strategic Retail Expansion

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“I would say stick to your values because once we start to slip on that, everybody knows it and we’re not authentic anymore— and what people want is the transparency of who’s making their food.” —Sam Paone

We've all been there—watching those beautiful farmers market finds slowly wilt in the fridge, feeling guilty with every sad, soggy leaf. What if there was a delicious way to rescue those forgotten vegetables and turn them into something not just healthy and edible, but absolutely crave-worthy?

Sam Paone is a culinary alchemist who traded restaurant kitchens for a mission to reinvent pickling. As the founder of Golden State Pickle Works, she transforms organic, seasonal produce into probiotic-rich delicacies that challenge everything people thought about fermented foods.

Tune in for a flavor-packed journey that transforms kitchen waste into probiotic gold as Justine and Sam talk about how fermentation can boost gut health, support local farmers, and preserve seasonal produce as well as the surprising health benefits, cultural significance, and gourmet potential of transforming humble vegetable scraps into delicious, sustainable treats.

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Episode Highlights:

01:45 Golden State Pickle Works: Exploring the Concept of Pickling

10:05 Marketing and Business Challenges

14:56 Community and Customer Feedback

22:44 What’s Next for Sam?

28:54 Advice for Aspiring Entrepreneurs

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“How can we make growing your own food possible in environments where it normally wasn’t? Or can we drastically lower the impact of water use, fertilizer use, or resources used to drive to the grocery store? That’s a big impact that we can have if we can allow you to grow your own food right at home.” —Conner Tidd

What if you could grow fresh, pesticide-free produce just steps from your refrigerator, regardless of where you live? Indoor vertical farming isn't just a trend— it's a revolutionary approach to sustainable, accessible food production.

Conner Tidd is a sustainability expert and the co-founder of Just Vertical, a pioneering company reimagining how urban dwellers grow food. With a Master's in Sustainability and a passion for solving global food challenges, Conner has developed innovative indoor gardening solutions that make fresh, local produce possible for everyone.

Tune in as Justine and Connor reveal how indoor vertical farming can slash water usage, eliminate pesticides, reduce food miles, and empower individuals to become home producers—transforming our relationship with food, one garden at a time.

Meet Conner:

Conner Tidd is the co-founder of Just Vertical, an innovative indoor farming company that designs indoor gardens and vertical farming solutions. With a Master's degree in Sustainability, he aims to make fresh, locally grown food accessible to people in urban environments and remote locations. Conner's entrepreneurial journey focuses on addressing food security, reducing environmental impact, and providing sustainable solutions for growing produce in challenging climates. Through Just Vertical, he helps individuals grow pesticide-free, fresh vegetables and herbs in their own homes, with a mission to create resilient and affordable food systems.

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Episode Highlights:

03:25 Historical Context and Current Trends in Food Production

05:09 Water and Resource Efficiency in Vertical Farming

21:14 Pesticide-Free Produce

23:23 A Journey Into Entrepreneurship: Mistakes and Lessons Learned

33:37 How to Set up a Vertical Garden

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“Once you start eating your own food, it expands your taste horizons and you can’t be afraid to experiment. If it doesn’t work out and it’s horrible, just put it in the compost bucket and start over. It’s okay, you’ll be fine.” —Marjory Wildcraft

Food is not just sustenance; it's a fundamental human right that we've outsourced to complex, fragile systems. This disconnection from food sources has transformed us into passive consumers dependent on a market that creates an illusion of abundance, masking a precarious supply chain that can unravel in moments. But we are not powerless. Our backyard is a potential fortress of food security, self-sufficiency, and resilience.

Marjory Wildcraft is a pioneering educator who teaches sustainable food production and home medicine skills. She has developed innovative systems for growing food in diverse environments, helping people reclaim their food independence.

Tune in as Justine and Marjory explore how we can transform our living space into a productive food ecosystem through urban gardening, home medicine, animal protein production, seed diversity, nutrient cycling, and economic resilience strategies.

Meet Marjory:

Marjory Wildcraft is the founder of The Grow Network, which is a community of people focused on modern self-sufficient living. She has been featured by National Geographic as an expert in off-grid living, she hosted the Mother Earth News Online Homesteading Summit, and she is listed in Who’s Who in America for having inspired hundreds of thousands of backyard gardens. Marjory was the focus of an article that won Reuters’ Food Sustainability Media Award, and she recently authored The Grow System: The Essential Guide to Modern Self-Sufficient Living—From Growing Food to Making Medicine.

She is best known for her DVD series Grow Your Own Groceries, which has over half a million copies in use by homesteaders, foodies, preppers, universities, and missionary organizations around the world.

Beloved for her humorous, non-judgmental, get ’er done style, Marjory raised two teenagers in Central Texas and currently splits her time between Paonia, CO, and Puerto Rico. When she’s not building an online network, being “Mom,” and tending her family’s food supply, Marjory loves playing, running, doing gymnastics, skateboarding, acquiring skills from the Paleolithic era (yes, she is part cavewoman!), and experimenting with anything and everything related to food production and sustainability.

Join the I Can Grow Food webinar to learn the fastest and easiest ways to produce healthy and delicious meat, eggs, and vegetables with Marjory: http://www.backyardfoodproduction.com

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Episode Highlights:

00:20 Meet Marjory: A Journey of Food Security

08:00 Practical Tips for Urban Food Production

14:55 Transitioning to Home Medicine

21:11 The Role of Marketing in Sustainability

26:56 Preparing for Future Food Security

30:01 Integrating Ancient Practices with Modern Needs

33:01 The Nutritional Value of Backyard Livestock

38:54 Start Growing Your Food

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Episode Description:

“I don’t have an MBA. I only have a food knowledge background, and that doesn’t make me an expert, either. But I know how to inquire and how to connect. So I have just been digging and grinding through my process, always finding the answers when I need them.” —Seena Chriti

Snack innovation is more than just creating a product—it's about telling a cultural story through flavor. Every bite carries the potential to bridge traditions and challenge culinary expectations.

Seena Chriti is a culinary arts graduate from Mexico City with a deep passion for food, media, and cultural storytelling. Her entrepreneurial journey transforms traditional Mexican snacks into modern, health-conscious offerings through her CPG brand.

Tune in as Justine sits with Seena to share her journey of launching a culturally inspired snack brand and how she navigated challenges in product development, market positioning, consumer education, scaling, cultural food innovation, and more.

Meet Seena:

Seena Chriti is a Food and culture expert with TV and print media experience. Her focus is on visual media, such as TV and video production of Food segments. Her passion is the relationship of food with culture, history, art, its meaning, and symbolism.  

Seena has worked in television, newspaper, and magazines, always highlighting the historical or symbolic value of food so that it is never taken for granted since it is considered one of the most important aspects of human life. She believes that food is the only element of culture that enters our body and becomes part of us.

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Episode Highlights:

01:52 Meet Seena

04:26 The Role of Incubators and Accelerators

08:41 Consumer Feedback and Product Adjustments

14:21 Exciting Innovations

20:38 Consumer Perception and Market Challenges

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“We need to think more about the ecosystem, and it’s not always the cheapest way to do stuff. I think we’re just trying to make a difference. And if we can make a living while making a difference, then that’s really important.” —Jason Walker

Regenerative organic farming is more than just a method—it's a revolutionary approach to healing our planet's most critical resource: soil. It offers a holistic approach that sees agriculture not as an extraction process but as a recuperative, life-giving partnership with the Earth.

Jason Walker is a visionary third-generation farmer who leads StarWalker Organic Farms, championing regenerative organic agriculture and raising heritage breed livestock in their natural environments. With a deep commitment to soil health, animal welfare, and sustainable farming practices, Jason is not just a farmer, but an educator and advocate for transforming our understanding of food production and its impact on human and environmental well-being.

Listen in as Justine and Jason decode the complex landscape of regenerative organic farming, exploring the intricate connections between soil vitality, heritage breeds, certification standards, and the profound impact of conscious agricultural practices on nutrition and environmental sustainability.

Meet Jason:

Jason Walker is a third-generation farmer and co-founder of StarWalker Organic Farms, a pioneering regenerative organic farm with nearly 45 years of organic farming experience. As a passionate advocate for sustainable agriculture, Jason has transformed his family's farm by implementing regenerative practices that prioritize soil health, animal welfare, and ecosystem diversity. Jason is committed to educating consumers about the importance of regenerative farming and its impact on nutrition, environmental sustainability, and food production.

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Episode Highlights:

01:23 The Origin: StarWalker Organic Farms

07:34 Transitioning to Regenerative Organic

10:19 The Impact of Regenerative Farming on Soil and Ecosystem

21:38 Regenerative Farming: Challenges and Opportunities

29:03 Heritage Breeds and Nutrient-Dense Meat

38:44 Future Aspirations and Community Engagement

40:04 Availability and Accessibility of Regenerative Products

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Episode Description:

“Trust that you can do the Math and that you have the tenacity and that nature will give you way more opportunities than you even need.” —Jamiah Hargins

Imagine a world where water conservation isn't just a choice, but a critical strategy to survival.

Water isn't just slipping through our fingers—it's vanishing before our eyes. Yet, our current consumption patterns are writing a dangerous narrative for future generations. Hence, the silent crisis of water conservation demands immediate, innovative solutions that reimagine how we interact with this precious resource.

Jamiah Hargins is a visionary urban farmer and social entrepreneur who founded Crop Swap LA, a nonprofit revolutionizing food production in unused urban spaces. With a mission-driven approach, he has developed groundbreaking strategies for community-based agriculture and water management.

Tune in as Justine and Jamiah talk about water conservation, community-driven food independence, entrepreneurial resilience, organic gardening techniques, local food distribution, and innovative strategies for creating sustainable, resilient food systems.

Meet Jamiah:

Jamiah Hargins is the founder of Crop Swap LA, a nonprofit organization dedicated to growing food on unused urban spaces and promoting food independence. With a mission to transform local food systems, he has developed innovative approaches to urban agriculture, water conservation, and community-driven food production. Over the past seven years, Crop Swap LA has impacted approximately 1,000 people monthly, growing food across 10 different locations in Los Angeles.

An experienced social entrepreneur, Jamiah has previously launched multiple ventures and is passionate about creating sustainable, regenerative solutions to food insecurity. His work focuses on empowering communities to grow their own food, implement water recycling systems, and reduce dependency on traditional agricultural supply chains. Jamiah is also developing educational resources to help other communities replicate Crop Swap's model across the United States.

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Episode Highlights:

02:54 Empowering Community Leaders

06:50 Water Conservation and Rainwater Capture

17:44 Expanding the Movement

26:05 Community and Mentorship

29:49 Crop Swap: Impact and Future Plans

35:22 Upcoming Events and Campaigns

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Episode Description:

“I want to create a world of mindful foodies. I don't see this as a little project. I see this as something big.” —Janet Irizarry

Every bite we take is a vote for the planet's future, and our children are the most powerful voters we have. By modeling mindful eating to them, we can transform how future generations understand and respect the journey of their food.

Janet Irizarry is a culinary innovator and passionate educator who has dedicated her professional life to reshaping how families approach food sustainability. As an instructor at the Culinary Institute of America and founder of The MMK Method, she bridges culinary expertise with environmental consciousness.

Listen as Justine and Janet unpack the secrets of reducing household food waste, creative strategies for involving kids in mindful eating, insights about food storage and preservation, the profound environmental impact of conscious consumption, and practical, joy-filled approaches to transforming kitchen habits that benefit both families and the planet.

Meet Janet:

Janet Irizarry, M.Ed, is the founder of the My Mindful Kitchen (MMK) Method, a program dedicated to fostering mindful eating, sustainability, and well-being. With a Master’s in Education from Arizona State University and extensive experience in teaching, instructional design, and hospitality, she develops impactful courses at The Culinary Institute of America and advocates for food sustainability as Editor of Hudson Valley EATS. Passionate about reducing food waste, Janet collaborates with initiatives like Food Waste Prevention Week and inspires positive change through education, community engagement, and her innovative MMK Method.

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Episode Highlights:

03:26 Raising the Next Generation of Mindful Foodies

05:44 The MMK Method

10:52 Practical Tips for Reducing Food Waste

15:57 The Role of Mindfulness and Family Involvement

26:23 The Impact of the MMK Method

31:55 Creating at Home Change

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Founder Resource Series

Episode Description:

“My advice for people that are wanting to shift or starting out is to just jump in the water. Once you're there, you're going to figure out how to swim.” —Sebastian Stahl

A lot of startups crumble within their first year—a stark reminder that dreams alone cannot sustain a business. But the difference between survival and surrender often hinges on adaptability, strategic thinking, and the courage to pivot when the path becomes uncertain.

Sebastian Stahl is a battle-tested entrepreneur who has navigated the complex terrains of restaurants and marketing, transforming setbacks into strategic victories. With a rich background spanning multiple industries, he brings a unique perspective on building sustainable businesses and helping entrepreneurs break through their most challenging obstacles.

Tune in as Justine and Sebastian deconstruct the entrepreneurial code, revealing raw survival strategies, marketing game-changers, personal growth blueprints, mentorship secrets, and the critical mindset shifts that can turn potential business failures into extraordinary success stories.

Meet Sebastian:

With over 19+ years in the hospitality industry, Sebastian has owned and operated multiple restaurant concepts and served as the Head of Marketing and Partner at an award-winning restaurant group in South Florida operating six brands. Sebastian’s track record speaks for itself. He has helped numerous restaurants around the country transform their business and drive revenue growth. His approach is not just about short-term gains but also about building a solid foundation for long-term success.

Sebastian’s mission is to help restaurant owners gain freedom in their business. His wealth of experience, combined with his strategic mindset and creative flair, make him an invaluable asset for any restaurant owner looking to elevate their brand, attract new customers, and ultimately achieve sustainable growth. When he is not working you can find him at home hanging out with his wife and playing with his daughter Annika.

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Episode Highlights:

01:13 Falling in Love with the Restaurant Biz

06:55 Navigating a Growing Business

11:14 Overcoming the Blind Spots

18:53 The Impact of Building Relationships on Business

31:12 How to Survive the First Year of Business

37:56 Just Keep Doing

40:04 The Road to Becoming a Good Leader

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Episode Description:

“You can over engineer things like a business plan. I think there's no substitute for going out and just trying things— that's the best and fastest way you can learn.” —Ashwin Cheriyan

Modern life often makes it hard to balance convenience, health, and sustainability, leaving many searching for better options.

Ashwin Cheriyan, Thistle’s co-founder and CEO, is a former corporate lawyer turned passionate innovator, dedicated to bringing health and sustainability to everyone’s table. Ashwin’s work focuses on proving that eating delicious, wholesome, and planet-friendly meals can be both effortless and satisfying

Tune in as Justine interviews Ash about how about Thistle's remarkable journey from a passion project to a mission-driven food company, exploring how they blend health, sustainability, entrepreneurial resilience, and innovative meal delivery to create positive change for individuals and the planet.

Meet Ashwin:

Ashwin Cheriyan is an entrepreneur, recovering corporate lawyer, and a mediocre surfer. He is currently the co-founder and CEO of Thistle, a Bay-area-based modern, tech-enabled, organic food and nutrition company. He was also the co-founder of WeGoFair, a social enterprise providing ratings for hotels and restaurants reflecting their performance on social and environmental issues.

Prior to Thistle and WeGoFair, he spent 4 years in New York as an M&A associate at Simpson Thacher & Bartlett, where he worked alongside senior management and cross-functional deal teams in collective transactions valued at over $100 billion. He received his A.B. in Economics from Brown University and his JD from The University of Texas School of Law.

Outside of Thistle, he spends his energy working with, advising, and investing in startups, mountain biking throughout Marin County, suiting up in neoprene to surf the waves of Bolinas, and enjoying the abundant culinary delights the Bay Area has to offer.

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Episode Highlights:

02:05 Building a Heath and Sustainability-Driven Biz

15:44 Challenges and Growth of Thistle

27:46 Thoughts Before Seeking Venture Financing

31:52 The Importance of Passion and Alignment

36:05 The Broader Impact of Collective Action

39:44 From Skeptical Partners to Loyal Customers

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Founder Resource Series

Episode Description:

“I think consumers and company leaders are becoming more curious as to what the alternatives are and not just following simple workflows and playbooks. The transparency and the ability to educate around the possibilities— the alternative possibilities of manufacturing and ingredients that are available.” —Riana Lynn

The possibilities for AI-powered innovation in the culinary world are truly exciting. Consumers are now more intrigued than ever about the transformative potential of AI-powered solutions in innovation and nutrition.

This week, we are joined by Riana Lynn, the Founder of Journey Foods, a cutting-edge platform that leverages AI to transform the way companies approach food innovation. With a diverse background spanning VC, chemistry, and entrepreneurship, Riana is at the forefront of driving positive change in the food industry.

Tune in as Justine and Riana discuss the role of AI in revolutionizing food formulation and sourcing, the impact of Journey Foods on companies of all sizes, the importance of transparency and education in the food industry, and more.

Meet Riana:

Riana Lynn, MPH is an entrepreneur, storyteller, and AI consultant dedicated to transforming the global food system through innovative, data-driven solutions as the founder and CEO of Journey Foods. Recognized as a World Economic Forum Tech Pioneer and Google Entrepreneur-in-Residence, she has delivered over 230 speaking engagements at prestigious forums worldwide.

As the inventor of the first AI patent for generative recipes and one of the first women with an AI software patent, Riana leads Journey Foods and Journey Labs in setting new industry standards. She combines her focus on creative community building with her commitment to business challenges.

Riana holds degrees and formal training in Biology, Chemistry, Anthropology, Black Studies, Public Health, and Artificial Intelligence from multiple prestigious institutions. Based in Atlanta, she enjoys collecting art, growing fruit trees, and exploring culinary and architectural heritage sites globally.

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Episode Highlights:

01:24 Bridging the Nutrition Gap with AI

04:57 Food and Chronic Diseases

09:24 AI in Food Innovation

16:19 Journey Foods’ Services and Impact

21:56 Connect with Journey Foods

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Beyond the Basket: The Secret Ingredient to Building a Regenerative Community with Wen-Jay Ying

Episode Description:

“It's having a genuine interest in your consumers, not just a transactional experience— That is the best way to build community.” —Wen-Jay Ying

Building a thriving community takes more than just a shared interest— it requires genuine connections, a sense of belonging, and a shared vision for a better future. In an age of impersonal online interactions, the power of face-to-face relationships and supporting local businesses has never been more important. Discover how one entrepreneur is redefining the way we think about community through the lens of food.

Wen-Jay Ying is the founder and CEO of Local Roots, a community-driven and minority-owned company in New York City. With over 14 years of experience in the local food movement, Wen-Jay continues to innovate and find new ways to connect people to their food sources.

Tune in as Justine and Wen-Jay share insights on traditional and online marketing strategies, operational models, the evolution of the local food movement, overcoming common entrepreneurial challenges, reflections on closing the business, and building community and customer relationships.

Meet Wen-Jay:

Wen-Jay Ying is the founder and CEO of Local Roots, a community-driven and minority-owned company in New York City. Wen-Jay started Local Roots in 2011 with the goal of making high-quality local and organic ingredients more accessible and convenient for New Yorkers. Under her leadership, Local Roots has grown into a trusted source for seasonal, regeneratively-grown produce and other local food products.

Wen-Jay is passionate about education, transparency, and empowering consumers to make better food choices. With over 14 years of experience in the local food movement, Wen-Jay continues to innovate and find new ways to connect people to their food sources.

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Episode Highlights:

01:51 Local Roots: Modernized CSA

04:15 Initial Marketing a Community Building

09:26 Operational Model and Customer Experience

14:37 The Evolution of the Local Food Movement

18:11 Overcoming Financial, Structural, and Operational Challenges

25:01 The Emotional Process of Closing a Business

32:03 Tips on Building a Community

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The Secret Ingredient to Food Biz Success: A Shared Kitchen with a Side of Networking with Djenaba Johnson-Jones

Founder Resource Series

Episode Description:

“I wanted something that I could call my own and not have to answer to anyone. We asked ourselves what we want for our future and we wanted to launch this business.” —Djenaba Johnson-Jones

Shared kitchens are more than just a place to cook - they're hubs of innovation, collaboration, and growth for food entrepreneurs. By tapping into a community of like-minded innovators, food startups can unlock new opportunities, streamline operations, and accelerate their path to success. Beyond the physical space, shared kitchens offer a wealth of resources, education, and networking that can be game-changing for any food business.

Djenaba Johnson-Jones is the founder of Hudson Kitchen, a shared commercial kitchen and storage facility in New Jersey that has supported over 60 food businesses since its inception. With a background in marketing and a passion for empowering entrepreneurs, Djenaba has built a thriving ecosystem that caters to the unique needs of CPG and meal prep companies.

Tune in as Justine sits down with Djenaba to discuss the resources, collaborations, and community that make Hudson Kitchen a hub for food business growth.

Meet Djenaba:

Djenaba Johnson-Jones is the founder of Hudson Kitchen, a shared commercial kitchen and storage facility based in Carney, New Jersey. She started the business in 2016 after being laid off from her corporate job, pivoting from an initial plan to launch a fitness business.

At Hudson Kitchen, Djenaba supports over 60 food businesses, primarily focused on consumer packaged goods and meal prep companies. She has created educational resources like a "10 Steps to Starting a Food Business in New Jersey" guide and a Food Business Boot Camp program to help entrepreneurs launch and grow their food ventures.

In addition to providing physical kitchen space, Djenaba has fostered a collaborative community at Hudson Kitchen, where members share resources and support each other's growth. She also hosts networking events featuring industry experts to connect with her members and provide them with valuable connections and insights.

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Episode Highlights:

01:54 Sustainable Food Delivery and Packaging

04:01 Founding the Hudson Kitchen

11:12 More Than a Kitchen: Resources and Support Hub

19:48 Expanding Reach: Local to National Support

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Instant Noodles 2.0: Bringing Flavor, Health, and Sustainability to Your Favorite Comfort Food with Thuong Tan

Episode Description:

“I'm going to create something that I love and my friends’ love— because even on a bad day you have to wake up to run your business.” —Thuong Tan

Comfort food has the power to transport us, to soothe the soul, and to bring us back to simpler times. For many, that comfort comes in the form of a steaming bowl of noodles - a quick, satisfying meal that has stood the test of time. But what if we could reimagine this beloved staple to be both delicious and better for our bodies and the planet?

Thuong Tan, the visionary founder of Noodelist, has done just that. With a background in luxury branding and a deep-rooted passion for noodles, she's on a mission to elevate the instant noodle experience with a plant-based, sustainable solution that doesn't sacrifice flavor.

Tune in as Justine and Thuong discuss the journey of creating a healthier, more sustainable instant noodle, the challenges and triumphs of entrepreneurship, the power of branding and marketing to stand out in a crowded market, the benefits of having a co-founder, the importance of teaching young ones to eat healthy, and more.

Meet Thuong:

Thuong Tan is the founder of Noodelist, a plant-based instant noodle company that offers a healthier and more sustainable alternative to traditional instant noodles. With a background in international business and a passion for food, Thuong embarked on a mission to create a better-for-you instant noodle product that delivers on both taste and nutrition.

After completing her MBA in luxury branding, Thuong was inspired to leverage her marketing and branding expertise to develop Noodelist. The company's products feature clean, plant-based ingredients and are packaged in eco-friendly materials. Thuong's goal is to make nutritious and delicious instant noodles accessible to a wider audience, from busy professionals to health-conscious families.

Under Thuong's leadership, Noodelist has gained a loyal following for its innovative approach to a classic convenience food. Thuong continues to drive the company's product development and expansion into new distribution channels, with a focus on making a positive impact on people's diets and the environment.

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Episode Highlights:

01:42 Loving Noodles

07:06 Walking the Entrepreneur Path

14:28 Challenges and Insights in Entrepreneurship

19:02 Marketing and Strategy

24:14 Building Healthy Habits to the Younger Generation

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From Garage to Global: Spilling the Beans on Startup Success with Jon Lambert

Founder Resource Series

Episode Description:

“You can run the best business in the world, but if you as an individual, fail, the entire thing falls to pieces.” —Jon Lambert

In the world of startups, your network can be as valuable, if not more, than your net worth. A strong community can provide the resources, mentorship, and support needed to navigate the turbulent waters of entrepreneurship. By fostering meaningful connections and collaborations, founders can unlock opportunities that money alone can't buy, turning their vision into a thriving reality.

Jon Lambert is the CEO of The Cannon, a community-driven organization dedicated to empowering entrepreneurs and startups. With a background in tech, startups, and corporate venture capital, Jon has made it his mission to democratize access to resources and support for founders at every stage of their journey.

Tune in as Justine and Jon explore the essential ingredients for startup success, including community building, pandemic resilience, digital networking, global expansion strategies, funding challenges, and the power of founder-to-founder support in this insightful conversation about nurturing the next generation of business innovators.

Meet Jon:

Jon Lambert is the CEO of The Cannon, a company dedicated to supporting entrepreneurs and startups. Under his leadership, The Cannon has expanded from its initial focus on mobilizing people and conversations to establishing nine physical locations in Houston, while also developing a robust digital platform to connect members globally.

With a vision for global expansion, Jon is guiding The Cannon toward an international network that transcends geographical boundaries, providing resources and support to innovators and entrepreneurs worldwide.

Jon's expertise in fundraising, community building, and providing comprehensive support to businesses at various stages has positioned him as a respected figure in the entrepreneurial ecosystem.

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Episode Highlights:

02:00 The Initial Focus of The Cannon in Houston

08:00 How the Pandemic Impacted The Cannon’s Community

15:00 Join the “Founder’s Confessions” Event

22:00 Accelerator Services

28:00 Global Reach and International Support StartUps

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Glow Up Guaranteed: The Chemist-Approved Skincare Routine with Ron Robinson

Clean Beauty Series

Episode Description:

“Every brand now needs to be an educator as well as a seller.” —Ron Robinson

The beauty industry is undergoing a transformative shift, with consumers demanding more than just surface-level solutions. From the rise of the "skinification" trend to the ongoing debate around clean beauty, the landscape is evolving rapidly. Brands must now navigate the delicate balance between safety, efficacy, and sustainability to captivate their audience.

Ron Robinson is a veteran cosmetic chemist with an impressive track record, having developed products for renowned brands like Clinique, Lauder, and L'Oreal. His expertise and passion for unlocking the potential of gold-standard ingredients have led him to found his own brand, Beauty Stat.

Tune in as Justine and Ron explore the rise of skinification in beauty products, misconceptions around natural vs synthetic ingredients, the need for brands to incorporate consumer education, Ron’s expert recommendations and tips for essential skincare products, upcoming trends in the beauty industry, the importance of sustainability, the challenges around recycling and waste management in the beauty industry, and more.

Meet Ron:

Veteran cosmetic chemist Ron Robinson founded BeautyStat blog in 2009, demystifying skincare ingredients with a factual, chemist-based approach. After years of research, he developed a technology to formulate pure Vitamin C (L-ascorbic acid) at its optimal 20% concentration, protected from oxidation.

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Episode Highlights:

01:17 The Skinification of Beauty Products

05:00 Clean Beauty and Consumer Concerns

13:19 Consumer Education and Product Transparency

17:21 Skincare Tips

26:52 Beauty and the Planet

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Sea the Difference: Unlocking Seaweed's Potential for Beauty and Beyond with Matthew Perkins

Clean Beauty Series

Episode Description:

“Sometimes, it might feel like you're not making progress, but you might just be missing a critical piece of information. Don't give up unless you understand why you want to change direction before you do it.” —Matthew Perkins

Imagine a world where our beauty products come from the sea, not the land. Could kelp farming be the answer to reducing pressure on terrestrial agriculture while providing sustainable ingredients for our skincare? As we face growing environmental challenges, this innovative approach might just be the wave of the future we've been waiting for.

Matthew Perkins is the CEO and founder of Macro Oceans, a California-based startup transforming seaweed into low-carbon biomaterials. With a background in agriculture and a passion for sustainability, Matthew is pioneering the use of kelp in beauty products and beyond.

Tune in as Justine And Matthe talk about sustainable harvesting, clinical trials for kelp-derived ingredients, the challenges of green chemistry, expanding beyond skincare to packaging, and the future of bio-based materials in the beauty industry.

Meet Matthew:

Matthew Perkins is the CEO and founder of Macro Oceans, a California-based startup that's revolutionizing the beauty and materials industries through innovative use of kelp. With a background in agriculture and previous experience in the digital ag space, Matthew is leveraging his expertise to transform seaweed into sustainable, low-carbon biomaterials.

His vision extends beyond beauty products, aiming to build a kelp economy that replaces petrochemicals in everyday materials. Matthew's entrepreneurial journey is marked by persistence, a commitment to sustainability, and a drive to create high-performance, environmentally friendly alternatives to traditional products.

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Episode Highlights:

02:17 Macro Oceans: Inspiration and Initial Challenges

10:23 Navigating Consumer Reception and Market Impact

18:02 Lessons Learned: Before Abandoning a Project

23:42 The Impact of Food-Based Ingredients on Beauty

27:00 The Way to Move Faster

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Clean Beauty Series

Episode Description:

“I'm excited to see what gets tested. There is an endless supply on this planet of products or sources that have not been tested yet. And I think there are entrepreneurial companies starting to find the next efficacious ingredient.” —Tamar Kamen

The intersection of food and beauty is redefining the future of skincare, as innovative brands harness the power of natural, edible ingredients to nourish skin from the inside out. From upcycled coffee grounds to hydroponic-grown botanicals, the beauty industry is undergoing a delicious transformation.

Tamar Kamen is an independent product developer in the beauty industry with over 20 years of experience, bringing her wealth of knowledge and passion for clean, sustainable formulations to the forefront of the conversation.

Tune in as Justine and Tamar talk about the rise of transparency and consumer education, the challenges and costs of sustainable packaging, the evolution of clean beauty, the innovations shaping the future of the industry, and more

Meet Tamar:

Tamar Lara Kamen is an award-winning beauty industry expert with a proven track record in product development and marketing. As a HERO PRODUCT MAKER and Beauty Industry Consultant, Tamar has collaborated with renowned brands such as Herbivore, Dune Suncare, Alpyn, Lion Pose, Glowbar, BoldHue, and Knesko. With a Bachelor of Arts in American Studies from Columbia University, Barnard College, she brings a wealth of knowledge and experience to her role.

Tamar's expertise spans product development, start-ups, new brand development, clinical skincare, consumer studies, pharmaceuticals, and more. She has held key positions, including Vice President of Product Development at Topicals, where she oversaw product development, education, marketing, and regulatory compliance. Tamar is also a member of WE ARE THE BOARD, contributing her insights and leadership to the beauty industry.

In addition to her professional achievements, Tamar is dedicated to animal welfare, volunteering as a foster mom, adoption counselor, and dog handler for Best Friends Animal Society and Mayor's Alliance for NYC's Animals. Her passion for innovation, strategy, and brand development makes her a sought-after consultant and fractional executive in the beauty industry.

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Episode Highlights:

02:17 Transparency and Consumer Education

06:47 Challenges and Cost of Sustainable Packaging

10:03 Consumer Thresholds and Product Preferences

16:03 The Role of Food in Clinical Beauty

19:10 Innovations in Upcycled Ingredients

24:02 The Future of Clean Beauty

28:25 Tips for Clean Beauty Founders

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Clean Beauty Series

Episode Description:

“You also need a little bit of luck. You can make decisions, and they can cut both ways— you can make a decision and your brand goes through the roof, and you can make a good decision but it just didn't work and you can't recover from it. So you have to stick around long enough for luck to happen too. You just have to be patient.” —Kelly Kovack

The lines between wellness and beauty continue to blur, as innovative brands harness the power of functional ingredients and cutting-edge biotech to redefine what it means to look and feel our best. As the industry evolves, navigating the clean beauty landscape has become a minefield of misinformation and greenwashing, underscoring the need for transparency and scientific rigor. Yet, amidst the challenges, a new generation of experts and entrepreneurs are paving the way for a more sustainable, efficacious future.

Kelly Kovack is the founder and CEO of BeautyMatter. With over two decades of experience in the beauty and wellness space, she is a respected thought leader known for her insights on the business of beauty.

Tune in as Justine and Kelly dive deep into the impact of food on the beauty industry, the rise of biotech and clean beauty, the role of education, the future of expert-backed brands, the importance of ensuring legal issues in brand innovation, the importance of patience and perseverance, and more.

Meet Kelly:

Kelly launched BeautyMatter in the Fall of 2016 with the firm belief that in a fast-moving world, information is knowledge, but context matters. And more importantly, innovation comes from the cross-pollination of industries and expertise. She set out to use her experience building brands and scaling businesses to offer a new perspective and holistic approach to B2B content that filled a void in the beauty industry.

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Episode Highlights:

02:04 Ingestible Beauty

08:17 Historical Context of Food and Beauty

12:13 Biotech in Beauty

20:04 Lawsuits and Legal Threats in Product Innovation

29:36 The Future of Clean Beauty

33:39 Doctor-Made Products and Brand Innovation

37:53 The Timeline of Building a Product

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Clean Beauty Series

“What you put ON your body is just as important as what you put INSIDE of your body. ” —Adria Marshall

While we meticulously scrutinize every morsel that enters our bodies, we often overlook the products we slather on our largest organ— our skin. Yet, what if the shampoo we use daily is as crucial to our health as our morning smoothie? It's time to rethink our approach to personal care and consider the profound impact of what we put ON our bodies, not just what goes in.

Adria Marshall, a visionary in the natural hair care industry, is the founder of Ecoslay, a brand committed to crafting products with food-grade, natural ingredients. With a passion for holistic wellness, Adria has revolutionized the way we think about hair care and its connection to overall health.

Tune in as Justine and Adria explore the fascinating world of scalp permeability, the importance of refrigerating natural hair products, the unexpected benefits of food-grade ingredients in personal care, and how to decipher product labels for truly clean beauty.

Meet Adria:

Adria Marshall is the innovative founder and CEO of Ecoslay, a pioneering handmade, sustainably packaged, plant-based hair care company. With a passion for sustainability and natural hair care, Adria transformed her frustration with commercial hair products into a thriving business that partners with local farms to grow ingredients for their "farm to pouch" approach. Her journey from creating products in her kitchen to leading her own team showcases her entrepreneurial spirit and commitment to quality. Adria's vision extends beyond hair care, as she aims to support small-scale entrepreneurs to bring high-quality, natural products to market.

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Episode Highlights:

01:50 The Connection Between Food and Hair Care

06:26 Challenges to Shelf Stability

09:34 Transitioning to Entrepreneurship

12:07 Navigating Challenges in Initial Product Development

25:51 Expansion and Community Involvement

30:13 Growing Your Own Ingredients

33:52 Ingredient Safety and Consumer Education

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Gut, Food, & Health series

“Your body will tell you what it needs. Be curious about what your body's telling you, you will make the right decision.” —Dr. Edison de Mello

The health of our gut is intricately tied to the health of our mind. Emerging research reveals just how profoundly our thought patterns can influence digestive function and overall well-being. Hence, mastering the mind-gut connection may be the key to unlocking optimal vitality.

Dr. Edison de Mello is a pioneering integrative medicine expert and clinical psychotherapist. As the Founder and Chief Medical Officer of the Akasha Center for Integrative Medicine, he blends cutting-edge science with holistic wisdom to help patients achieve transformative results.

Tune in as Dr. de Mello shares eye-opening insights on the surprising link between our thoughts, gut function, and mental resilience.

Meet Dr. de Mello:

Dr. Edison de Mello, MD, PhD is the founder and Chief Medical Officer of the Akasha Center for Integrative Medicine. He is a board-certified integrative physician and a licensed psychotherapist. Dr. de Mello completed his residency at the Albert Einstein College of Medicine at Beth Israel Medical Center in New York City, where he trained in a biopsychosocial model and integrated complementary medicine into Family Medicine.

Inspired by his grandmother, Nana, who practiced natural healing, Dr. de Mello's approach combines Western and Eastern medicine, focusing on treating the mind, body, and spirit. He has written several articles and contributed to Dr. Andrew Weil's upcoming book on the microbiome and food addiction. Dr. de Mello is also on the advisory board of several organizations and a member of various professional associations.

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Bloated?: How to Reclaim Your Gut Health and Eat Without Pain: De Mello MD PhD, Edison

Episode Highlights:

01:51 Gut and Mental Health Connection

07:08 Practical Tips for Improving Gut Health

11:06 Processed Foods and Mental Health

14:53 Changing Eating Habits

21:06 Understanding the Role of Hormones

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“This is the right thing to do. People deserve good, healthy food, especially in a hospital, when we're talking about starting the healing process.” —Andrew Bennett

Hospital food has long been the butt of jokes, but what if it could rival five-star restaurants? Imagine a world where patients look forward to their next meal, not just their next dose of medication. The revolution in hospital cuisine isn't just about taste— it's a powerful tool for healing and recovery.

Andrew Bennett is the Executive Chef at Lenox Hill Hospital in New York City, bringing his fine dining expertise to healthcare. With a background in Michelin-starred restaurants and a passion for healthy cuisine, Bennett is at the forefront of transforming hospital food into a key component of patient care.

Tune in as Justine and Andrew explore the impact of high-quality hospital food on patient recovery, the challenges of implementing restaurant-grade cuisine in healthcare settings, the role of dietitians in menu planning, the business advantages of investing in food quality, and the future of food as preventive medicine in healthcare systems.

Meet Andrew:

Andrew Bennett is an Executive Chef at Lenox Hill Hospital in the New York City Metropolitan Area. With over 25 years of experience in the culinary industry, he has worked in various restaurants in the US and the UK. Andrew is known for his creative approach to menu development and operational strategies, utilizing research and data analysis. He emphasizes positive leadership, team building, and mentorship in his management style. Andrew is also an avid cyclist who incorporates his passion for health and nutrition into his culinary practices.

His recent posts on LinkedIn highlight his team's achievements and celebrations at Lenox Hill Hospital, including winning the Hospitality Above and Beyond award and spreading festive cheer during the holiday season. Andrew has also shared his experiences and insights in a podcast with Joshua Spodek, discussing his journey into healthcare and the evolution of food at Northwell Health.

Andrew's professional journey includes roles as Executive Chef at Half Moon Restaurant, Patina Restaurant Group, and Rouge Tomate Chelsea. He holds certifications such as ServSafe Manager and NYC Food Handlers.

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Episode Highlights:

01:34 Hospital Food: A Focus on Quality and Patient Recovery

07:55 The Role of Dieticians

12:01 The Potential and Challenges of Northwell’s Food Service Model

16:16 Chef Challenge!

19:23 The Importance of Quality Ingredients

24:43 The Business Advantage of Offering High-Quality Hospital Food

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Gut, Food, & Health series

“The food that you eat affects everything, including your mental health.” —Dr. Edison de Mello

What if the key to better mental health was as simple as the food on your plate? Emerging research reveals the profound influence of gut health on cognitive function, mood, and emotional resilience. By nourishing the body, we may unlock the path to nourishing the mind.

Dr. Edison de Mello is an integrative medicine specialist and the founder of the Akasha Center for Integrative Medicine. As a physician and psychologist, he has dedicated his career to exploring the intricate connections between physical, mental, and emotional well-being.

Tune in as Dr. de Mello shares his insights on leveraging the power of nutrition to support brain health, combat depression, and optimize cognitive performance.

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Episode Highlights:

02:16 the Impact of Diet on Mental Health

05:35 Dietary Reboot

08:46 How IV Therapy Works

14:22 Addressing Memory Issues and Depression

19:53 Gut and Mental Health Connection

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“There are a lot of no's… you just keep knocking, and you will eventually find the people that believe in what you're doing and not where you are in that exact moment.” —Lisette Howard

“There's a lot of flash-in-the-pan products out there that hit the market fast as all they're gone… It’s really important to know your end game right when you start.” —Katy Tucker

Feeding our little ones can be a constant battle— between picky palates, busy schedules, and the overwhelming options on grocery shelves. But what if we could provide our kids with snacks that not only satisfy their cravings, but also nourish their growing bodies? The future of kids' food is clean, simple, and deliciously nostalgic.

Sunnie is a mission-driven snack brand dedicated to upgrading snack time for busy families. Co-founders Katy Tucker and Lisette Howard are on a mission to provide better-for-you options that never compromise on taste or convenience.

Tune in as Justine sits down with Katy and Lisette to discuss their journey in revolutionizing the snack industry, the importance of clean ingredients, and their plans to bring more wholesome choices to families nationwide.

Meet Katy:

With a background in fashion, Katy Tucker brings a unique perspective to the food industry, focusing on creating products that are not only nutritious but also nostalgic and appealing. As a mother of three, Katy is passionate about empowering parents to make better choices for their children's snacking needs. Through Sunnie, Katy aims to redefine the snack landscape and inspire a healthier future for families.

Meet Lisette:

With a background in online marketing, Lisette brings a strategic and innovative approach to building Sunnie’s brand and reaching health-conscious consumers. As a mother of three, Lisette understands the challenges of finding snacks that both nourish and delight children. Through Sunnie, Lisette is on a mission to provide families with better-for-you options that never compromise on taste or convenience.

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Episode Highlights:

01:44 Bridging the Market Gap in Kids’ Lunch

06:51 Navigating the Business Landscape During COVID

10:31 Pitching and Fundraising Challenges

14:46 Target Partnership

18:56 Distribution and Expansion Plans

24:21 Future Plans for Feel Sunnie

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Gut, Food, & Health series

Episode Description:

“Your taste buds have a different agenda than your mind and your gut. They're not connected in congruence all the time. So what tastes good in your mouth, is not necessarily what your gut or your brain needs.” —Dr. Edison de Mello

Your gut is the gateway to your overall health and well-being. Did you know that the gut-brain connection can significantly influence your mood, cognitive function, and immune system? Maintaining a balanced gut microbiome is crucial for optimizing both physical and mental wellness.

Dr. Edison de Mello MD, PhD, is a renowned expert in the field of integrative medicine. As the Founder and Chief Medical Officer of the Akasha Center for Integrative Medicine, he seamlessly blends cutting-edge Western medical practices with the wisdom of Eastern holistic approaches to provide personalized, comprehensive care to his patients.

Discover the profound impact of food on gut health, the challenges of implementing dietary changes, and the importance of tailored solutions as Dr. de Mello and Justine Reichman dive deep into the gut health revolution.

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Episode Highlights:

01:13 Food and Gut Health

04:46 Mindfulness and Food Insensitivity

07:33 Allergy and Intolerance Test

13:59 Tailoring Dietary Advice and Personal Needs

16:45 The Role of Medical Education in Nutrition

20:50 Navigating Global Health

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“There are ups and downs through all of that. You have to be prepared for those days when things don't feel like they're moving ahead. And you have to bring the same type of passion, the same drive on either type of day.” —John Thorp

“You're never trying to get a yes out of anyone you're talking to when you are an early founder; you are trying to get a not, no… If it's getting bad feedback, fix it immediately and go right back. You have the ability to change someone's mind after they've made an opinion.” —Buzz Wiggins

Sparkling water has become a beloved beverage for its refreshing fizz and health-conscious appeal. Yet, the environmental impact of single-use containers and the lack of customization options have left many consumers seeking a more sustainable and personalized solution. How can we rethink the way we enjoy carbonated drinks?

John Thorp and Buzz Wiggins, the co-founders of Aerflo, have dedicated themselves to revolutionizing the sparkling water experience. With their innovative portable carbonation system, they are empowering consumers to take control of their hydration while minimizing waste.

Tune in as Justine Reichman sits down with John and Buzz to discuss their entrepreneurial journey, the challenges of building a sustainable product, the far-reaching benefits of their approach to sparkling water, the benefits of having the right co-founder, the lie we were all made to believe about recycling, and more!

Meet John:

With over a decade of experience as an alternative investment professional, John Thorp brings a strong business acumen and strategic mindset to Aerflo. John is passionate about designing sustainable products that improve the lives of consumers while also reducing environmental impact. Under his leadership, Aerflo has developed innovative carbonation technology and established a unique refill model to move beyond single-use waste. John is committed to building a company that creates positive change through thoughtful, consumer-centric design.

Meet Buzz:

As a skilled designer and problem-solver, Buzz Wiggins has been instrumental in the development of Aerflo's innovative product design and packaging. Leveraging his expertise in product design and optimization, Buzz has led the team in creating a seamless user experience while also ensuring the environmental sustainability of the Aerflo system. Buzz's creative approach and attention to detail have been crucial in bringing Aerflo's vision to life.

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Episode Highlights:

02:07 The Inspiration Behind Aerflo

16:33 Challenges and Prototyping

22:10 Business Building Lessons

31:50 Focus on Environmental Impact

34:30 The Lie We Were Made to Believe

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Episode Description:

“You can't live out your best life and fulfill your passions… if you don't feel good.”—Meredith Mann

Perimenopause can be a time of profound hormonal shifts, often accompanied by challenges like fatigue, mood swings, and weight fluctuations. What if the key to navigating this transition lies in the power of protein?

Meredith Mann, the founder and CEO of The Peachie Spoon, is a holistic nutrition expert and former personal trainer who has dedicated her career to empowering women to achieve optimal health and balance through simple, nourishing recipes and lifestyle strategies.

Tune in as Meredith shares her personal journey with insulin resistance, the importance of blood sugar management, her experience and lessons learned from turning her hobby into a business, her insights on supporting perimenopausal women's health and wellness, plus much more

Meet Meredith:

Meredith Mann is a CPT, holistic nutrition coach, and founder of The Peachie Spoon. Married for 19 years with three teenagers, she loves creating simple, wholesome recipes in her kitchen. She has written two cookbooks, runs the Well Made Academy online course, and has now launched The Peachie Spoon Nutrition Products.

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Episode Highlights:

02:11 Struggling with insulin Resistance and Hypoglycemia

04:40 From Hobby to Business

10:05 Developing and Launching a Product

16:42 Meredith’s Advice for Aspiring Entrepreneurs

22:47 Writing and Publishing a Book

26:11 Find the Ideal Recipe for Your Dietary Needs at The Peachie Spoon

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"The secret to success is the art and science of growing vegetables online to high-performing academic standards. So we are transforming both the lens of public education and personal eating outcomes." —Stephen Ritz

Imagine a classroom where students don't just read about science but experience it firsthand by growing their own food. This isn't some futuristic fantasy— it's the reality created by the Green Bronx Machine, a pioneering program that is transforming public education one school at a time.

Stephen Ritz is the visionary behind this game-changing initiative. As an educator, social entrepreneur, and passionate advocate for community empowerment, he has dedicated his life to unlocking the potential of underserved students through the power of hands-on, food-based learning.

Listen in as we revisit this classic episode and discover how Stephen's innovative approach is yielding remarkable results, from improved academic performance to greater environmental stewardship and a renewed sense of purpose.

Connect with Stephen:

Known as “America’s Favorite Teacher,” Stephen is responsible for creating the first edible classroom in the world, which he has evolved into the National Health, Wellness, and Learning Center. He and his students have grown more than 100,000 pounds of vegetables in the South Bronx. He was a Top Ten Finalist for the Global Teacher Prize, named Global Humanitarian, Food Tank Hero, TEDx Prize Winner, and a Global Food Educator, and has presented at the Obama White House three times. Stephen believes that together, via collaboration, and coalition and get to yes solutions, we can all prosper!

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Episode Highlights:

02:15 Steve’s Documentary

04:52 Steve’s Impact on Schools

06:29 Green Bronx Machine Curriculum and Accessibility

09:49 The Impact of Green Bronx Machine Programs

10:07 How to Donate to Green Bronx Machine

12:24 Student Success Despite Economic Challenges

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“Transparency and authenticity are the new currency. If you don't figure that out, you won't be able to get the purchases because consumers today want to understand what the brand is about … They want to see the humans behind the brand.” -Jake Karls

Transparency and authenticity are the new currency in today's business landscape. Consumers crave genuine connections with the brands they support, valuing honesty and vulnerability over polished perfection. In a world saturated with noise, the brands that dare to be unapologetically themselves will rise above the rest.

Jake Karls is the co-founder of Mid-Day Squares, a modern-day chocolate company redefining the way we indulge. As a passionate advocate for transparency and innovation, Jake has built a brand that prioritizes both functional nutrition and emotional connection.

Revisit this insightful conversation as Jake shares Midday Squares' journey of growth, legal challenges, and the power of staying true to your values in a rapidly evolving industry.

Connect with Jake:

Jake Karls is an actuary turned modern-day Willy Wonka. He co-founded Mid-Day Squares in 2018 along with his sister and brother-in-law. They manufacture the world’s first Functional Chocolate Bars: “Everything a chocolate bar isn’t, everything a protein bar wishes it was.” The social skills he acquired from running run a clothing brand (Chase & Hunter) became a strength for Mid-Day Squares, his role being the Chief Rover Officer and Resident Social-Personality. He makes a noise, builds relationships, and spreads love.

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Episode Highlights:

01:26 What’s New with Jake?

04:50 Giving the Ownership to the Consumers

08:17 Transparency is the New Currency

10:50 Trust is the Key

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“Our mission is to raise healthy animals, to get a healthy product by having healthy soil.” —Mandy Schmidt

Healthy soil leads to healthy animals, which in turn lead to nutrient-dense, sustainable food. This cyclical relationship holds the key to a more resilient food system.

Mandy Schmidt is a 5th generation rancher at Marin Coast Ranch, where she and her family have been raising grass-fed livestock for over 30 years. Committed to regenerative agriculture, Mandy prioritizes land stewardship and species-appropriate diets to produce the highest quality meat.

In this episode, Mandy shares the secrets to her family's sustainable ranching practices, from the importance of soil health to the benefits of grass-fed beef and lamb. Tune in as Justine and Mandy talk about the definition of grass-fed vs. grass-finished livestock, the role of soil health in animal and human nutrition, generational knowledge and continuous learning in family farming, transparency and consumer education in sustainable agriculture, and more.

Meet Mandy:

Mandy Schmidt is a 5th generation rancher at Marin Coast Ranch in West Marin, California. Mandy and her family have been raising grass-fed beef cattle, sheep, and goats on their family ranch for over 30 years. Committed to sustainable and regenerative agriculture practices, Mandy prioritizes soil health and species-appropriate diets for her livestock. As a mother of two, Mandy is passionate about providing nutrient-dense, transparent food options for her community. Mandy leads ranch tours and educational events to connect consumers with the origins of their food. Through her work, Mandy aims to inspire others to make more informed choices about the food they consume and its impact on personal and planetary health.

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Episode Highlights:

01:27 Traditional Livestock Care Methods

03:29 Grass0Fed vs Grass-Finished

07:08 Evolving Conversations About Food

10:34 The Role of Soil Health and Food Quality

14:58 Buying Power and Direct Relationships

18:35 Questions for Informed Choices

22:45 Generational Challenges and Continous Learning

27:10 Transparency and Consumer Education

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“It's not that capitalism is out to destroy the environment. It's basically there to make money. And so, if you can replace the mechanism by which it makes money with something that is beneficial for the environment, it'll continue to do that.” —Scott “Scotty Claus” Martin

Christmas trees are a beloved tradition, but the environmental impact of cutting down millions of trees each year is undeniable. But what if there was a way to enjoy the festive spirit of a Christmas tree without the waste? The answer may lie in the concept of living, rented trees— a sustainable solution that's gaining traction.

Scott “Scotty Claus” Martin, the founder of the Living Christmas Company, has dedicated his career to revolutionizing the way we celebrate the holidays. With a background in landscape design and a passion for environmental stewardship, Scotty has been on a mission to change the narrative around Christmas trees and promote a more sustainable approach.

Tune in as Scotty shares his inspiring journey of founding the Living Christmas Tree Company, the strategies he's developed to balance business needs with his social mission, the power of changing people’s narrative, his broader vision for using social entrepreneurship to drive positive change, plus tips for aspiring entrepreneurs.

Meet Scotty:

Scott Martin, also known as Scotty Claus, is the founder of The Living Christmas Company. The idea for the company was born from his experience delivering Christmas trees for a local nursery during his Christmas vacation. Scotty Claus was struck by the joy and magic that a Christmas tree brought into homes but also saddened by the sight of discarded trees after the holiday season. This inspired him to create a more sustainable way to celebrate Christmas.

In 2008, he founded The Living Christmas Company, which allows people to rent living Christmas trees for the holiday season. After the season, the trees are returned to the nursery, repotted, and cared for until the next year. If a tree becomes too large to be used as a Christmas tree, it is planted in the local community or nearby forests through an Urban Reforestation Project2.

Scotty Claus's innovative approach has not only provided an eco-friendly alternative to traditional Christmas trees but has also expanded to include various communities in California, with hopes of reaching environmentally conscious people across the nation

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Episode Highlights:

00:47 The Evolution of The Living Christmas

03:16 Sustainability and Value of Living Christmas Trees

09:23 Navigating Challenges and Expanding Impact

14:46 Social Entrepreneurship

19:09 Tools and Strategies for Success

21:03 Future Goals and Vision

24:19 Tips for Aspiring Entrepreneurs

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“A job is a give and take. You give your time, you build momentum, and you build value in the community; but then you also receive financial remuneration. But this is about cooking as well, and the healing component of kitchens.” —Kate Rogers

“It's not just for a job, it's for the future. These kids are thinking long-term, which is something that is hard to see in the youth.” —Nelson German

“Just one thing going right can change your life.” —Michael Bauer

For many young adults facing hardship, the path to a brighter future can seem daunting. But with the right support and guidance, their lives can be transformed in remarkable ways. Empowering at-risk youth to find their passion and purpose is a powerful catalyst for change.

Kate Rogers, the founder and executive director of the Sprouts Chef Training Program, has dedicated her career to providing comprehensive job training, mentorship, and financial workshops to empower young adults. Partnering with renowned chefs like Nelson German and Michael Bauer, the program is changing the trajectory of lives, one trainee at a time.

Tune in as Justine interviews Kate, Nelson, and Michael to discover the inspiring stories, the program's holistic approach, the long-term impact of empowering at-risk youth through culinary arts, and more.

This Giving Tuesday, you can give the gift of opportunity. $5,000 sponsors a life-changing 3-month paid internship through the Sprouts Chef Training Program. And the best part? NextGen Purpose will MATCH your donation, doubling your impact. Donate today and change a life!

Meet Kate:

Kate Rogers is the founder and executive director of the Sprouts Chef Training Program. Driven by her personal experiences and a deep passion for empowering at-risk youth, Rogers established Sprouts with the goal of providing culinary training and job opportunities to young adults facing hardship. Under her leadership, the program has expanded to multiple cities, partnering with renowned chefs and restaurants to offer comprehensive training and mentorship. Rogers' unwavering dedication to creating positive change in the lives of the program's participants has been instrumental in Sprouts' success and growth.

Meet Michael:

Michael Bauer is a renowned food writer and restaurant critic. He served as the restaurant critic and food editor for the San Francisco Chronicle for over 32 years, establishing himself as a leading voice in the Bay Area culinary scene. Since leaving the Chronicle, Bauer has dedicated his time to supporting the restaurant industry and giving back to the community. He currently serves on the board of the Sprouts Chef Training Program, where he leverages his industry expertise to help mentor and empower at-risk youth interested in culinary careers.

Meet Nelson:

Nelson German is the chef and owner of alaMar, a popular restaurant in Oakland, California. With over a decade of experience in the industry, German has established himself as a respected figure in the Bay Area culinary community. In addition to running his own successful restaurant, German has been an active participant in the Sprouts Chef Training Program, serving as a mentor and providing hands-on training to young adults looking to break into the restaurant industry. German's commitment to giving back and supporting the next generation of culinary talent has made him an invaluable asset to the Sprouts program.

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Episode Highlights:

00:17 The Sprouts Chef Training Program

05:46 Meet Nelson

14:45 Changing the Lives of Youths

15:06 Meet Michael

25:09 Giving Tuesday

36:03 Youth Empowerment: Investing on Long-Term Impact

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“It is challenging to stand out there and pitch your idea to total strangers. But as you do it, you realize you can do it, and you get better at it the longer you do it.” —Monica O’Neil

“Not only in the business, it's extended to our life. I'm now driving an electric car, and we're now both composting, which we weren't before. The little, tiny bits we're doing with this are starting to eat into our lives.” —Cindy Estes

The holiday season is a time of joy and celebration, but it also generates an overwhelming amount of waste from single-use gift wrapping. This staggering issue highlights the urgent need for sustainable alternatives to reduce our holiday footprint.

Monica O'Neil and Cindy Estes, the co-founders of Rapt GiftWrap, have answered this call with their innovative and eco-friendly solutions. Monica and Cindy have combined their expertise to create a reusable fabric gift wrap that not only reduces waste but also offers a stylish and practical alternative to traditional wrapping paper.

Tune in as Monica and Cindy share their inspiring journey, covering key insights on sustainability, thoughtful product development, embracing sustainable lifestyles, educating and building a market, leveraging entrepreneurial experience, adaptability and customer-centricity, overcoming marketing challenges, and their collaborative strengths.

Meet Monica and Cindy:

Monica O’Neil is a New England transplant with a youth spent in Chile, Venezuela, and Morocco. Fluent in 3 languages with a Master’s in French Literature, Monica spent a decade teaching at several area high schools. Becoming a mother was a natural evolution - there is a lot of overlap in the skill set. Monica is still trying to educate but the subject is a little more straightforward - reducing waste with fabric gift wrap - and there’s a lot less homework.

A California native who married New England, Cindy Estes started Seam, a children’s clothing line, with 4 children in tow. As a young graduate, Cindy became the first in-house graphic designer at The Museum of Contemporary Art, Los Angeles and worked with various artists and curators to create a consistent brand strategy. With a background in design and experience in clothing manufacturing, she brings her sense of style, design, and implementation to Rapt gift wrap.

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Episode Highlights:

00:50 The Birth of Rapt

04:02 Developing the Product Concept

06:52 Sustainability and Business Practices

09:45 Cultural Context

13:02 Marketing and Customer Feedback

15:16 Entrepreneurship and Collaboration

18:28 Navigating Challenges

23:07 Community Engagement

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Cha Cha Cha Changes Mini Series

Episode Description:

Part of the success of an entrepreneur is owning your story and taking control of that journey. So you have to put yourself out there.” —Gita Vellanki

Menopause can be a challenging transition for many women, marked by a range of uncomfortable symptoms that can significantly impact daily life. While often overlooked, finding natural solutions to manage these changes is crucial for maintaining overall health and wellbeing. Functional nutrition offers a promising approach to addressing menopause woes, empowering women to take control of their hormonal balance.

Gita Vellanki is the Founder of Neeshi, a CPG company dedicated to creating innovative functional food products that support women's health. With a background in corporate operations and a lifelong passion for holistic wellness, Gita is committed to destigmatizing conversations around women's health issues and providing natural solutions.

This week, Justine and Gita discuss Gita's holistic approach to women's health, her mission to destigmatize conversations around menopause, the invaluable support of her entrepreneurial community, her meticulous research and development process, and the strategic vision driving Neeshi's growth. Tune in.

Meet Gita:

Gita Vellanki is the Founder of Neeshi, a CPG company that creates functional food products to support women's health. After struggling with her own and her daughter's painful period symptoms, Gita was inspired to develop a natural solution using high-quality, nutrient-dense ingredients.

With a background in corporate operations and a lifelong passion for holistic health, Gita has leveraged her expertise to build Neeshi from the ground up. She is committed to destigmatizing conversations around women's health and empowering others to take a proactive approach to their well-being.

Under Gita's leadership, Neeshi has developed a loyal customer base and received validation from healthcare professionals. As the company continues to grow, Gita remains dedicated to creating innovative products that seamlessly integrate functional nutrition into everyday life.

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Episode Highlights:

03:15 Unique Challenges and Mindset Required in Entrepreneurship

08:26 Support Needed

14:08 Bootstrapping and Marketing Strategies

19:31 Family Involvement and Product Development

23:36 Product Line and Market Positioning

29:13 Research and Development Process

33:39 Expanding Retail

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Holiday Gifting Series

Episode Description:

“If you're passionate about something, go for it. It's just lots of ups and downs, and you just gotta ride that wave.” —Staci Inspektor

“We want to give back to the community that inspires us and has allowed us to do what we do.” —Nikki Reed

Elevating the every day with sustainable style - that's the new frontier of eco-conscious living. Thoughtfully designed textiles are proving that being kind to the planet doesn't have to sacrifice an ounce of sophistication. It's a delicate balance that's both beautiful and responsible.

Atelier Saucier is a design house committed to breathing new life into fashion industry waste, reimagining discarded textiles into luxurious table linens and home accents. Founded by Nikki Reed and Staci Inspektor, the brand is rooted in sustainability without sacrificing style.

Learn more about Atelier Saucier's multifaceted approach to sourcing deadstock and upcycled textiles, its seasonal collection model that balances core essentials with limited-edition pieces, and its design process inspired by fashion, architecture, and current trends. Discover how the co-founders' complementary skills and collaborative company culture drive product development and community engagement. Tune in to uncover Atelier Saucier's inspiring story of marrying eco-consciousness and covetable design.

Meet Nikki and Staci:

Nikki Reed and Staci Inspektor are the co-founders of Atelier Saucier, a modern table linen and tabletop decor brand based in Los Angeles.

With a background in the restaurant and hospitality industry, Nikki was inspired to create sustainable and stylish linens after struggling to find the right options for her own restaurant. As the operational and organizational force behind Atelier Saucier, Nikki brings her problem-solving skills and attention to detail to help grow the business.

Staci Inspektor:

With a creative background in fashion design and interior design, Staci's innovative spirit and design expertise are the driving force behind Atelier Saucier's unique product offerings. Staci is responsible for the brand's seasonal collections and collaborations, constantly finding new ways to reimagine textiles into modern, eco-friendly home goods.

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Episode Highlights:

01:38 Challenges and Solutions in Sustainable Sourcing

06:02 The Importance of Shared Strengths in Business

13:11 Empowering Employees

17:49 Holiday Collections and Unique Offerings

20:34 Future Collaborations

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Cha Cha Cha Changes Mini Series

Episode Description:

“Seaweed is an essential ingredient.” —Sachi Singh

Seaweed may be one of the most overlooked superfoods on the planet. This nutrient-dense aquatic plant is a true powerhouse, packed with protein, fiber, vitamins, minerals, and bioactive compounds that can work wonders for our health. Yet, many of us relegate seaweed to the occasional sushi roll or salad garnish, failing to recognize its full potential.

Led by its Founder, Sachi Singh, Rootless is on a mission to mainstream the health and sustainability benefits of seaweed. With a background in climate and ocean solutions, Sachi is passionate about using seaweed to help women navigate menopausal symptoms while creating a more regenerative food system.

Elevate your wellness routine and the planet's future as Justine and Sachi share why eating seaweed is beneficial for thyroid health, how seaweed can alleviate menopausal symptoms, tips for building a strong brand and product development team, how we can invest in a greener future, and Sachi’s advice for new founders.

Connect with Sachi:

Sachi Singh is the Founder and CEO of Rootless, a mission-driven food company on a mission to make seaweed an essential part of the American diet. With over a decade of experience in the climate and ocean space, Sachi is passionate about developing sustainable, nutrient-dense solutions that benefit both human and planetary health.

As a first-time founder, Sachi has built Rootless from the ground up, leveraging her background in environmental management and her family's roots in the "food as medicine" philosophy. Under her leadership, Rootless has developed a line of seaweed-based snacks that are helping women navigate the hormonal changes of menopause through the power of this ancient superfood.

Sachi is committed to creating a more equitable and regenerative food system, and she continues to be a vocal advocate for increasing access to sustainable, bioavailable nutrition. With Rootless, she is on a mission to change the way people think about and consume seaweed.

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Episode Highlights:

00:28 Seaweed Essential Ingredient

06:24 A Regenerative Food Crop for Climate Solution

13:28 Seaweeds as Medicine

19:51 Founder Things

26:07 Put Your Money Where Your Values Are

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“People want to know where your food comes from. Why shouldn't people know where your building materials come from?” —Gregory Wilson

Many of the building materials we use in our homes and workplaces can pose serious health risks. From toxic chemicals like formaldehyde to hazardous plastics, these materials can negatively impact indoor air quality and overall well-being. Therefore, it's time to rethink the foundations of construction and seek out sustainable, plant-based alternatives that prioritize human health.

Gregory Wilson is a serial entrepreneur and the founder of HempWood®, a company revolutionizing the building industry with its eco-friendly, carbon-negative flooring solutions. With over 28 years of experience in the field, Wilson is on a mission to provide healthier, more sustainable materials for residential and commercial spaces.

In this episode, Wilson discusses his entrepreneurial journey, the environmental and health benefits of Hempwood, the challenges of competing with cheaper but less sustainable options, and his plans for global expansion.

Meet Gregory:

Gregory Wilson is the founder of HempWood®, a company that produces sustainable building materials made from hemp fiber and soy protein. He has a background in business strategy, financial modeling, and product development, with experience in setting up operations in the USA and China. Gregory is also involved in other ventures such as SmartOAK Pty Ltd and QPC Partners, focusing on innovative and eco-friendly solutions in the real estate and manufacturing industries. He holds an MBA from Frostburg State University and has completed executive education at Harvard Business School.

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Episode Highlights:

01:47 Loving the Outdoors

05:40 The Only Carbon-Negative Flooring Company

14:00 Overcoming Challenges in Sales

18:49 Do Not Be a Minority Owner in Your Own Company

23:59 Expanding Global Reach

27:43 What People Care About Most

31:06 It's Not Easy to Do What's Right

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Cha Cha Cha Changes Mini Series

Episode Description:

“We need to know what we're doing so that we can support women to feel their best and live long lives.” —Dr. Anjali Dsouza

Welcome to the Cha Cha Cha Changes Mini Series, a special limited exploration of menopause and the essential ingredients for navigating this transformative life stage!

Menopause and perimenopause are significant life transitions that impact women's health in profound ways. From changes in mood and cognition to increased risks of chronic conditions, this natural hormonal shift can bring a host of challenges. Yet, with the right knowledge and support, women can navigate this transformative period with greater ease and vitality.

District Center for Integrative Medicine (DCIM) Founder, Dr. Anjali Dsouza, is a leading expert in integrative medicine and a certified specialist in menopause care. Drawing on her extensive training and passion for holistic wellness, she provides comprehensive guidance to help women optimize their health during this pivotal stage of life.

In this insightful conversation, Justine and Anjali delve into the physiological changes of menopause, the importance of food as medicine in navigating the challenges of menopause and perimenopause, practical tips for symptom management, and a wealth of resources to support women on their journey.

Meet Anjali:

Dr. Anjali Dsouza is the Founder of District Center for Integrative Medicine (DCIM). She is a board-certified physician specializing in Integrative Medicine, Palliative Care, and Psychiatry. Her areas of particular interest are women’s health optimization, autoimmunity, digestive dysfunction, lifestyle medicine, nutritional medicine, preventative care, and metabolic health.

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Episode Highlights:

00:17 The Cha Cha Cha Changes Mini-Series

03:10 Meet Anjali

08:33 Understanding Menopause and Perimenopause

12:28 Menopause: Common Symptoms and Health Risks

16:51 Food as Medicine for Menopause

20:03 Tips for Managing Menopause Symptoms

26:44 Resources and Support for Menopause

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“What a lot of people don't quite understand about plant-based meat is that you have to understand the industry that you are replacing.” —Christie Lagally

The plant-based meat industry is at a pivotal moment, with innovative companies harnessing the power of technology to transform the way we think about sustainable protein. By seamlessly combining cutting-edge manufacturing processes and high-quality products, these visionaries are paving the way for a future where plant-based alternatives are not just viable, but the preferred choice for consumers, institutions, and the planet.

At the forefront of this revolution is Christie Lagally, the CEO and Founder of Rebellyous Foods. A mechanical engineer by trade, Lagally has leveraged her expertise to develop game-changing technology that makes plant-based meat production faster, better, and more affordable than ever before.

In this episode, Justine and Christie dive into the challenges of building a business around plant-based alternatives, developing the technology and market strategy to succeed, the impact of the hype cycle, funding challenges, addressing health concerns, and more.

Meet Christie:

Christie Lagally is the CEO and Founder of Rebellyous Foods, a manufacturing technology company working to make plant-based meat available and affordable for everyone. With a background as a mechanical engineer in the aerospace industry, Lagally transitioned to founding Rebellyous in 2017 to combine her personal values and professional expertise to address the negative impacts of industrial animal agriculture.

Under her leadership, Rebellyous has developed innovative processing equipment to produce high-quality, price-competitive plant-based meat products, with a focus on serving large-scale customers like school lunch programs.

Lagally is committed to creating a sustainable path forward for the meat industry to transition to plant-based production, driving positive change for the environment, human health, and animal welfare.

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Episode Highlights:

05:01 Rebellyous Foods: Challenges and Early Development

13:05 The Hype Cycle and Its Impact

23:55 Health Concerns and Future Plans

35:06 Collaborations, Partnerships, and Exit Strategies

40:00 Future Opportunities

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“For something that you eat every day or consume every day, shouldn't it be the best quality ingredients that you can possibly have?” —Adrienne Lufkin

For something we consume on a daily basis, the food we choose should be of the highest quality possible. Granola has long been a breakfast staple, but many store-bought varieties are packed with added sugars and artificial ingredients. It’s time to shift to a granola that’s good for us.

Adrienne Lufkin, the Founder of Struesli, brings a unique perspective to the granola game. As a former private chef, she learned firsthand the power of using food as medicine to support her clients' health needs. Now, she's on a mission to share her better-for-you granola with the world.

In this episode, Adrienne takes us through her entrepreneurial journey - from ideation to securing investors, building a talented team, and expanding Struesli's distribution. Tune in to learn how she's revolutionizing the granola category and providing a healthier breakfast option for all.

Meet Adrienne Lufkin:

Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys.

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Episode Highlights:

01:04 Adrienne’s Personal Health Challenges

04:43 From Chef to CPG Founder

09:51 Funding and Team Building

15:38 Balancing Roles and Responsibilities

20:54 Product Expansion and Distribution

24:15 What’s Next?

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“If your soil is nutritious, all those micronutrients are now being born into your food.”—Caryl Levine

“There's no standing still. You're moving forward or you're moving backwards. To regenerate is to actually restore or bring to health, or bring to life, the living systems that sustain us.” —Ken Lee

Rice is the staple food for over half the world's population, providing essential nutrients and sustaining livelihoods. Yet, the true potential of this ancient grain remains largely untapped. From heirloom varieties to regenerative farming practices, the story of rice is one of resilience, innovation, and global impact.

As the co-founders of Lotus Foods, Caryl Levine and Ken Lee have dedicated over three decades to promoting rice biodiversity, empowering smallholder farmers, and championing sustainable agriculture. Their unwavering commitment to transforming the rice industry has positioned them as trailblazers in the realm of conscious consumerism and regenerative food systems.

Tune in to this captivating conversation as Caryl and Ken share their journey, from uncovering hidden rice treasures to spearheading the regenerative organic certification movement. Discover how Lotus Foods is addressing misconceptions, educating stakeholders, and navigating challenges to drive innovation and create a more nourishing and equitable future for rice.

Meet Caryl and Ken:

Caryl Levine and Ken Lee are the co-founders of Lotus Foods, an organic heirloom rice company they started in 1995. With a shared passion for promoting rice biodiversity and supporting smallholder farmers, Caryl and Ken have dedicated over 30 years to building a purpose-driven business that creates positive social and environmental impact.

As pioneers in the organic and regenerative food movement, Caryl and Ken have led Lotus Foods to become the first rice company to achieve Regenerative Organic Certification. They have championed innovative farming practices like the System of Rice Intensification, which reduces water usage and labor-intensive work, particularly for women farmers.

Through their commitment to education and advocacy, Caryl and Ken have worked tirelessly to address misconceptions about rice cultivation and elevate the voices of smallholder farmers in the global food system. Their vision for a more sustainable and equitable food future continues to inspire and guide the evolution of Lotus Foods.

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Episode Highlights:

03:59 The Road to Entrepreneurship

09:32 Smallholder Farmers

20:53 Education and Consumer Perception

29:35 The Importance of Maintaining Company Culture

33:32 Staying True to Company Values

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Series: World Food Day

Episode Description:

“If you have healthy soil then you have a healthy system.” —Lily Verdone

Our agricultural lands are the beating heart of our communities, tended to by the hardworking hands of farmers and ranchers. Safeguarding these vital landscapes is not just an environmental imperative, but a moral obligation— a promise we make to those who came before us, and a gift we must pass on to generations yet to come.

As Lily Verdone settles into her third year as CEO of the Marin Agricultural Land Trust (MALT), her focus has shifted towards reinvesting in the lands the organization has worked tirelessly to protect. By channeling resources into innovative stewardship programs, MALT aims to not only safeguard the land but also empower the farmers and ranchers who are the backbone of Marin's agricultural community. Lily believes that this reinvestment will unlock the full potential of the land, benefiting both the environment and the people who depend on it.

In this episode, Justine and Lily explore the critical role that land trusts and conservation organizations play in addressing pressing environmental and agricultural challenges. Join in as they discuss innovative programs that support farmers and drive holistic, systems-based approaches to land management, the value of partnerships, and the trend of younger, diverse leaders bringing fresh perspectives to traditional conservation organizations.

Connect with Lily:

Lily Verdone is the CEO of Marin Agricultural Land Trust (MALT), a leading land trust focused on protecting farmland in Marin County, California. Lily has over 20 years of experience in environmental conservation, having previously worked with organizations like The Nature Conservancy on climate change and land management initiatives.

As CEO of MALT, Lily is responsible for leading the organization's efforts to preserve over 60,000 acres of agricultural land through conservation easements and sustainable stewardship practices. She is passionate about finding innovative solutions to support the viability of local farming and ranching communities.

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Episode Highlights:

00:49 What is MALT?

07:44 Protect the Land

10:16 The Water Conservation Issue

15:30 Shifting the Quality of Life

18:17 The 5 Pillars of MALT

23:17 Building Partnerships

26:23 The Land Trust Movement

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“They know they're going to get taken care of when they come to school. That's one of the most important things that we can do, and then they're ready to learn.” —Laura La Vacca

Food and nutrition are often overlooked as the most important part of a child's day, despite their crucial role in fueling young minds and bodies. Yet, while schools play a vital part in ensuring students have access to healthy, nourishing meals, the integration of food education into the curriculum remains a challenge.

Laura La Vacca is the Food Service Director of Burlington School District in Vermont. Her primary role is to oversee the district's federally funded meal programs and spearhead initiatives to incorporate local, fresh produce into school cafeterias.

From the importance of building trust with students to the transformative power of hands-on food education, this conversation offers valuable insights into the future of school nutrition and its potential to shape the next generation's relationship with food.

Tune in as Justine and Laura discuss the importance of building trust and relationships with students to encourage them to try new, healthy foods, the transformative impact of hands-on food education, the challenges of balancing federal nutrition guidelines with student preferences and limited resources, he vital role of school nutrition programs in providing nourishing meals and a sense of community for all students, plus much more.

Connect with Laura:

Laura La Vacca is the nutritionist for the Burlington School District in Vermont, bringing over two decades of experience in school nutrition to her role. Responsible for overseeing the district's federally funded meal programs, Laura is dedicated to integrating local, fresh produce into school cafeterias and empowering students to develop a lifelong love of nutritious foods through hands-on education and community-based partnerships.

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Episode Highlights:

00:49 USDA Guidelines and Requirements for Meal Planning

04:24 The Impact of Peer Influence and Hands-On Experiences

07:23 Healthy Meals for the Community

11:17 The Number of Food-Insecure Students

15:02 Integrating Food and Nutrition Into Education

22:01 Mission: Sustainable School Nutrition Programs

25:06 The Need for Continued Advocacy

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Series: Edible SchoolYards

Episode Description:

“It's harder for adults to try new things. So when we build those habits with kids, they can disseminate that and spread that joy to their family members— it's really, really powerful.” —Charlotte Steele

Food education is a powerful tool for supporting kids' holistic development. By providing access to fresh ingredients, teaching cooking skills, and connecting food to culture, we can empower the next generation to make informed, nourishing choices that benefit their health and communities.

The Edible Schoolyard Project is an innovative food education initiative that integrates garden and kitchen classrooms into the school day, empowering students to explore the connections between food, health, and community. By cultivating hands-on learning experiences that foster food literacy, agency, and appreciation for local food systems, Edible Schoolyard aims to equip the next generation with the knowledge and skills to become conscious, confident consumers.

In this episode, Edible Schoolyard New Orleans Director, Charlotte Steele joins Justine to discuss the transformative power of food education programs that go beyond just teaching nutrition facts, the challenges of implementing these kinds of programs, the broader implications of these programs for global food education and the role of cafeterias in promoting healthy food choices.

Connect with Charlotte:

Charlotte Steele is the Director of Edible Schoolyard New Orleans, a pioneering food education program that empowers students to build a positive relationship with food through hands-on learning in gardens and kitchens. With a background in human development and social relations, Charlotte is deeply passionate about using food as a vehicle to support the holistic growth and well-being of young people.

Under Charlotte's leadership, Edible Schoolyard New Orleans has become a model for integrating food-based education into the school day, providing over 4,000 student experiences annually across four public charter schools. Through her work, Charlotte is committed to increasing food access, fostering agency, and cultivating food-literate individuals who will carry these essential life skills into adulthood.

An engaging public speaker, Charlotte has shared her expertise on leveraging food to drive personal and community transformation at events throughout the region. Her vision is to see food education become a standard part of every child's learning experience, empowering the next generation to make informed, nourishing choices that benefit both their own health and the health of the planet.

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Episode Highlights:

01:08 Access and Agency

07:16 Understanding Food Access

11:57 Food and Community

15:30 Equipping Students with Essential Food Knowledge

20:25 3 Ways To Help Kids Build A Positive Food Relationship

24:56 Tradition and Mindfulness

30:01 An Important Life Skill

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Series: Edible Schoolyards

Episode Description:

“School meals are part of the education day.” —Betsy Rosenbluth

For far too long, the school lunchroom has been the butt of jokes and the source of dread for students and parents alike. Mention the words "cafeteria food" and visions of limp, gray mystery meat and rock-hard tater tots immediately come to mind. This pervasive stigma has reduced the lunchroom to a place where kids simply have to get through the meal as quickly as possible before rushing off to their next class.

By changing the culture and elevating the dining experience, we can empower students to see the cafeteria as an extension of the classroom, where they can learn about nutrition, explore new flavors, and take pride in the food that fuels their growing bodies and minds.

This week, we hear how we can transform the lunch room into a place of nourishment, community, and joy with Betsy Rosenbluth. Betsy is the Farm to School Director at Shelburne Farms, a nonprofit organization on a 1400-acre working farm in Vermont. For the past 10 years, Betsy has been spearheading efforts to expand farm-to-school programming across Vermont and support a national movement to transform the school food system.

Stay tuned as Justine and Betsy talk about the importance of tailoring programs to local needs, overcoming supply chain challenges, empowering students to make informed choices about their food, the benefits of building partnerships, and how farm-to-school programs are inspiring long-term impacts.

Connect with Betsy:

Betsy is Co-Director of Vermont FEED, a nationally recognized farm-to-school partnership program of the Northeast Organic Farming Association of Vermont and Shelburne Farms. Betsy also coordinates the Vermont Farm to School & Early Childhood Network and the Northeast Farm to School Collaborative and serves on the Advisory Board of the National Farm to School Network.

Prior to joining Shelburne Farms, Betsy helped establish the Burlington School Food Project and Education for Sustainability programs in Burlington schools. She also helped Vermont FEED draft and pass Vermont’s first Farm to School bill and grant program. She led the effort to create a Lake Champlain museum on Burlington’s waterfront with a nationally recognized youth employment program. Most recently, Betsy was Director of Projects and Interim Director at the Orton Family Foundation with a focus on community planning, development, and engagement in small cities and towns.

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Episode Highlights:

01:06 Mission: Educate and Cultivate

06:38 Tailoring Programs to Communities

11:30 Getting Schools’ Attention

15:34 Getting Funding and the Importance of Partnerships

18:31 Incorporating Values

22:45 Celebrating Food Through Cooking Competitions

26:37 Empowering Kids to Try New Things

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Series: Labor Day Special Episode 2

Episode Description:

“If we were smart as a country, we would look at all of these immigrants that are new citizens of the United States, and look at all of these food production methods and skills that they bring. We would have better food security by including the immigrant farmers in the decision-making on how food production is going to be developed for the future is hitting us really hard with climate change.” —Rosalinda Guillen

Farming is the backbone of our communities, yet too often, the hard-working men and women who toil in the fields are overlooked and undervalued.

But a growing movement is changing that narrative, empowering farmers to take the reins and shape a more sustainable, equitable food system. Community to Community (C2C), founded by Rosalinda Guillen, is a pioneering organization that empowers farm workers and immigrant communities to lead the charge in building a more sustainable, equitable, and community-driven food system.

In this episode, Justine and Rosalinda discuss the challenges and barriers in organizing farm workers, the integration of immigrant farmers' practices, the vision for community farms and food security, the role of regenerative agriculture in addressing climate change, and Rosalinda’s hopes for the future of empowering farmers and transforming the food system.

Connect with Rosalinda:

Rosalinda Guillen (she/hers) is the founder of Community to Community and a lead strategist and visionary within the non-hierarchical ecofeminist leadership of C2C. Her perspective is fundamentally influenced by her introduction to the multi-racial, working-class community organizing model of the Rainbow Coalition, the Cesar Chavez house meeting model, The World Social Forum, the Landless Workers Movement (MST) of Brazil and growing up a farmworker in La Conner, WA. Rosalinda has organized farmworkers in WA State and the strawberry fields of Salinas CA. She has represented farmworkers in the Legislatures of California and Washington State and in ongoing policy and Movement dialogues on immigration issues, climate change, labor rights, trade agreements, ecofeminism, and strengthening the food sovereignty movement towards a Solidarity Economy.

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Episode Highlights:

01:30 What is C2C?

09:18 Learning How to Organize a Community

11:54 Creating a New Narrative

18:09 Getting Into Consensus

21:49 Agricultural Lessons From Immigrant Farmers

26:50 The Answer is in Collaboration

30:45 The Role of Regenerative Agriculture

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Series: Labor Day Special Episode

Episode Description:

“Suffering doesn't have to be part of the food we eat. Workers feed every family in this country, and it is only fair that everyone, everywhere should do something to make sure that farm workers have the same ability to feed their families with dignity and respect. And it doesn't take much. It takes for us to have these conversations.” —Gerardo Reyes Chávez

The food we consume is often built upon the backs of a vulnerable workforce struggling to maintain their dignity and basic rights. While we enjoy the convenience and affordability of our food, we must reckon with the unseen sacrifices made by the men, women, and children who toil in the fields, a sobering reality that challenges us to consider the true price we pay for the food we consume.

Gerardo Reyes Chávez is a seasoned farm worker and community organizer who has dedicated over 25 years to advocating for the rights of agricultural laborers. As a long-time member of the Coalition of Immokalee Workers (CIW), Gerardo has been instrumental in the development and implementation of the groundbreaking Fair Food Program, which has dramatically improved working conditions and wages for tens of thousands of farm workers across the United States.

Tune in as Justine and Gerardo relate the stark contrasts between farm workers' cultural expectations and the harsh realities they face in the agricultural industry, the systemic nature of the abuses and exploitation they endure, the outsized power of major food brands driving industry consolidation and wage stagnation, the innovative and persistent approach of the Coalition of Immokalee Workers in targeting this systemic change, the potential for replicating successful models like the Fair Food Program, and the critical importance of building solidarity and collective action between consumers, advocates, and the farm worker community to address the deep-rooted challenges in the food system.

Connect with Gerardo:

Gerardo Reyes Chávez is a distinguished farmworker advocate and a key leader of the Coalition of Immokalee Workers (CIW). With a background in farm labor that began at the age of 11 in Zacatecas, Mexico, Gerardo has dedicated his life to improving the conditions and rights of farmworkers. He has worked in the fields of Florida, picking a variety of crops including oranges, tomatoes, blueberries, and watermelon.

As a leader in the CIW, Gerardo has played a pivotal role in the development and implementation of the Fair Food Program, which aims to protect workers from exploitation and improve labor conditions. His efforts include facilitating community meetings, educating workers about their rights, and attracting new buyers to support the program. Gerardo is also actively involved in addressing issues such as wage theft and modern-day slavery, ensuring that farmworkers’ voices are heard and their rights are upheld.

Gerardo’s work has been recognized nationally and internationally, and he frequently speaks at events to raise awareness about the challenges faced by farmworkers and the importance of ethical labor practices.

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Episode Highlights:

00:50 Farmer vs Farm Worker

08:02 Overcoming Challenges and Abuse

15:41 The Role of the Coalition

20:32 Change the Farming Community

23:25 Suffering Should Not Be A Part of Our Food

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“I wanted to share a look at what's to come in the biggest and the best season of essential ingredients yet!” —Justine Reichman

The wait is over! Season 9 of Essential Ingredients is finally here, and it's the most impactful and eye-opening season yet, and we can't wait to share it with you!

This season, we're pulling out all the stops to bring you the most captivating, thought-provoking, and downright inspiring stories from the frontlines of the food revolution.

Get ready to meet the visionary entrepreneurs, passionate activists, and pioneering innovators who are transforming our food systems in remarkable ways. But it's not just about the latest breakthroughs— we're also diving deep into the critical issues that are transforming our food systems, from the fight for food access and worker dignity to the quest for true environmental sustainability, and more.

Prepare to be informed, inspired, and galvanized into action as we explore these vital topics through the lens of real people creating real change.

The future of food has never looked brighter! Tune in.

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Episode Highlights:

00:23 The Biggest and Best Season Yet!

02:03 Sneak Peek: Biodiversity and Organic Farming Practices

03:58 Sneak Peek: Carbon-Negative Flooring

05:13 Sneak Peek: Edible School Yard

06:15 Sneak Peek: Rice Intensification Impact

08:52 Sneak Peek: Community Building and Personal Groth

10:17 Sneak Peek: Agriculture

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“It's been a journey. Our conversations this season have been incredibly inspiring, and they've left me hopeful for the future of food… Thank you for a great season!” —Justine Reichman

What an incredible ride this season has been!

To our devoted listeners, your unwavering support and engagement have fueled our mission from the very start. And to our esteemed guests, your willingness to share your personal journeys, innovative ideas, and visionary perspectives has been truly inspiring.

Together, we've embarked on a transformative exploration of the food landscape— uncovering challenges, celebrating triumphs, and catching glimpses of a future where nourishment, sustainability, and community converge.

Join our host, Justine Reichman, for a look back at the most inspiring moments from the past few months. Hear from founders, experts, and visionaries who are redefining the future of food— from startups tackling health and wellness, to the conscious drinking movement, to moms building better choices for their families.

As we close the curtain on Season 8, we are overflowing with gratitude for the privilege of walking this path alongside all of you. The road ahead is paved with promise, and we can't wait to embark on the next leg of this remarkable journey.

Onward to Season 9!

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Episode Highlights:

00:17 The Importance of Start Ups

05:20 Stories for Inspiration

08:12 Conscious Drinking Series

10:21 Making the World a Sweeter Place

13:43 Upcycling

15:17 It’s Been a Journey

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“The flavor and the taste of our regions, as soon as you start industrializing it… it strips the flavor of the grain. It might be good as a crop that will bring in money, but it's not going to have that same soulful value that the type of flour that is stone-milled.” —Jennifer Lapidus

From the farmers who nurture the grains, to the millers who coax out their complex flavors, to the bakers who transform these flours into loaves that nourish the soul, these artisans play a crucial role in preserving the unique tastes of their regions.

Jennifer Lapidus founded Carolina Ground, a small flour mill that aims to revive traditional milling practices and strengthen the connection between farmers, millers, and bakers. With a passion for history and a deep appreciation for the art of sourdough bread-making, Jennifer has spent over 30 years championing the use of locally sourced, stone-milled flour to create exceptional baked goods that nourish both body and soul.

Join the conversation as Justine and Jennifer talk about the importance of following your passions even if the path is not straightforward, how collaboration and support help the baking community thrive, the power of preserving tradition in the age of rapid industrialization, the benefits of focusing on the quality over quantity, and the value of finding the right balance for a mission-driven business.

Meet Jennifer:

Jennifer (she/her) is a baker, a miller, an author, a wife, a mother and stepmom, a sister, a fan of beagle mutts, bitter foods, long walks, and Belgian road bikes. She’s forklift certified and her favorite musical is A Chorus Line (though Hamilton is a close second).

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Episode Highlights:

00:40 Baking as a Mark in History

05:21 Making Sourdough More Nutritious and Flavorful

09:16 The Farmers-Millers-Bakers Community

13:16 The Benefits of Growing Laterally

16:39 More than Just Sugar and Egg

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“I traded my life in WallStreet for the world of WellStreet, and I became an entrepreneur.” —Shizu Okusa

The wellness industry has experienced a remarkable transformation in recent years, as consumers increasingly seek natural, holistic solutions to address their health and well-being. This shift reflects a broader societal trend towards a more integrative understanding of health, one that recognizes the interconnectedness of the mind, body, and environment. As this intersection continues to evolve, innovative companies are poised to capitalize on this growing market, offering consumers a new generation of wellness products and services that prioritize prevention, personalization, and overall well-being.

Founded by serial entrepreneur Shizu Okusa, Apothekary offers a range of herbal remedies, functional foods, and educational resources to empower people to take a more proactive approach to their health. As a respected voice in the wellness industry, Shizu continues to develop innovative products and experiences that help people live healthier, more balanced lives.

Listen in as Shizu shares her inspiring entrepreneurial journey, from her time on Wall Street to her passion for herbal medicine and holistic healing. Justine and Shizu also discuss the growing intersection of wellness, healthcare, and food as medicine, the importance of using your gifts to create solutions that benefit others, their personal morning routines for better skin and mental health, and the importance of knowing your numbers, having a clear business plan, and being strategic about fundraising.

Meet Shizu:

Shizu Okusa, is a Wall Street alum-turned-wellness entrepreneur. After leaving an intense finance career, she became inspired to live a more balanced lifestyle and revisit her Japanese roots and passion for herbal medicine. Shizu set out to help others regain their holistic health using traditions she grew up with and ones she learned along the way. Now, she proudly leads Apothékary in our mission to deliver natural herbal remedies that get to the root cause of health issues rather than masking the symptoms.

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Episode Highlights:

01:10 From WallStreet to WellStreet

08:27 Empowering Consumers with Natural Healing Solutions

12:42 Morning Routine for Skin and Mental Health

16:55 Managing Workload

21:28 Fundraising Challenges and Tips

26:42 The Founder’s Role

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“The individual decision is the difference maker.” —Becky Selengut

Our local markets and farms are brimming with a diverse array of ingredients. Yet, many of us pass them by because of their peculiar appearance or because we may be unsure of how to incorporate them into our cooking. But, by moving past our assumptions of how food should look like and embracing the unique qualities of these “ugly” and “misunderstood” vegetables, we can unlock a world of delicious, nutritious possibilities and transform our palates and perspectives while forging a deeper connection to the land.

Becky Selengut is an author, chef, and educator who has dedicated her career to inspiring home cooks to embrace overlooked, locally-sourced ingredients. Through her books, cooking classes, and advocacy work, Becky encourages people to look beyond the familiar and explore the diverse array of produce available in their own communities.

Join the conversation as Justine and Chef Becky highlight specific examples of overlooked local ingredients, the reasons these ingredients are often misunderstood, the importance of curiosity, experimentation, and a willingness to try new things when it comes to expanding our culinary repertoire, the impact of individual food choices, the divide between eating organically versus domestically, and how eating locally contribute to sustainability and improved local food systems.

Meet Becky:

Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her wife April Pogue, their lovably loony pointer mix Izzy and their semi-feral gray floof Jinx.

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Episode Highlights:

00:34 Misunderstood Vegetables

07:29 “Ugly Vegetables” for Global Problems

13:14 Eating Locally and Sustainably

19:38 Organic vs Local

23:00 Individual vs Systemic Change

28:55 Reduce Plastic

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“Everything in the world is about how you're connecting to other people.” —Wade Johnson

From the women farmers cultivating coffee beans in remote regions to the baristas crafting specialty drinks in bustling cafes, coffee brings people together. But more than an everyday beverage, coffee also offers cultural and economic significance. It provides livelihoods for millions while fueling creative and business endeavors. However, coffee production faces growing threats from climate change and fluctuating prices.

Exploradora Coffee is a socially conscious coffee roaster co-founded by Wade Johnson, her mother Alison, and her sister, Hollis. By exclusively sourcing from women farmers and reinvesting in programs for coffee growers, Exploradora Coffee promotes food security as well as economic and social empowerment. The family-run business strives to uplift women coffee producers while securing a sustainable future for this culturally and economically significant crop.

Listen in as Justine and Wade open up about their experiences in navigating family business dynamics and growth strategies, the importance of mentorship, collaboration, and creating efficient tools and processes, the impact of regenerative agriculture practices and building long-term relationships with coffee farms, Exploradora’s future growth plans, and more.

Meet Wade:

Wade Johnson is the co-founder of Exploradora Coffee, a coffee roastery that sources exclusively from women farmers around the world. With a background in politics, executive recruiting, and coffee, Wade brings diverse experience to building Exploradora Coffee. Wade is passionate about empowering women in coffee-producing countries and donates company proceeds to support mothers through the Springboard to Opportunities nonprofit. Under Wade's leadership, Exploradora Coffee has expanded its restaurant and cafe partnerships while committing to long-term relationships with coffee farms. When not running the day-to-day operations of Exploradora Coffee, Wade enjoys mentoring other entrepreneurs and advocating for sustainable agricultural practices like regenerative farming.

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Episode Highlights:

01:35 Building a Family-Owned Roastery

09:08 Empowering Women in Coffee Production

15:46 Evolving Leadership Roles

19:31 Giving Back as Entrepreneurs

26:16 How Regen Ag Impacts Coffee Production

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“The industry responds to the consumer. If we would stop buying all of the processed foods, they would change. We have the ability to change the industry by where we put our dollars.” —Dr. Heather Stone

For many people, certain foods can trigger uncomfortable and sometimes debilitating symptoms. However, identifying the culprit foods isn't always straightforward. Through traditional trial-and-error elimination diets, it's possible to pinpoint sensitivities over time. But, by taking a holistic view of the body's systems and how they interact with diet and lifestyle, it is possible to uncover and address underlying imbalances that may be exacerbating sensitivity reactions.

Dr. Heather Stone is a functional medicine practitioner who helps clients overcome food sensitivities and autoimmune conditions by identifying and correcting imbalances in a holistic manner. By focusing on nutrition, lifestyle factors, and reducing inflammation, she empowers people to take control of their health and minimize symptoms naturally.

Listen in as Justine and Dr. Stone dive into the importance of addressing the root causes of health issues rather than just treating symptoms, how traditional and functional medicine can work together comprehensively for optimal patient care and health outcomes, how to clean up diet to manage blood sugar levels, reduce inflammation, and insulin resistance, what a balanced approach to moderation means, and the role of cultural competence and community in making lifestyle changes.

Meet Heather:

Dr. Heather Stone, DC is one of the top functional medicine practitioners in the world. She has over twenty years of clinical experience in private practice. During that time she has successfully helped thousands of women overcome the symptoms of hypothyroidism & Hashimoto’s Thyroiditis.

In addition, her Thyroid Transformation Blueprint has been used by hundreds of doctors, and thus has helped countless women return to happy, healthy, & lean. Her mission is to change the face of healthcare through her private practice, books, masterclasses, webinars, educational programs, and retreats.

Dr. Heather believes the body was born to heal and works tirelessly to remind her patients that the power to heal always comes from within. When she is not working to help her patients achieve their goals she is spending time with her family, friends, and a menagerie of animals on her ranch. She is passionate about great food, cooking, regenerative farming, gardening, raising animals in a healthy and humane environment, and her quest to live to 120 years old. She currently resides in Texas where she runs Born To Heal Ranch, which is a retreat center for women dealing with hypothyroidism & Hashimoto’s.

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Episode Highlights:

01:27 More Than Just Symptoms

07:47 Integrating Traditional and Functional Medicine for Optimal Health

13:40 Continous Glucose Monitors for Improved Patient Care

18:25 Managing Food Sensitivities

24:51 Personal and Cultural Competence

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“When you're an entrepreneur, there's opportunities everywhere. And part of the art is the discernment of the opportunity that is not only going to be achievable but has the highest, long-term return. That comes with experience, but if you understand your tools better, you get there faster.” —Joni Kindwall-Moore

Our modern food system has become disconnected from nature's inherent wisdom. Agriculture prioritizes yield over nutrition, flooding our bodies with empty calories that lack phytonutrients and fiber. This imbalance is having disastrous health consequences, amplifying the rising rates of preventable diseases. Reconnecting agriculture with its original purpose of nourishment is key to reversing these trends.

Snacktivist Foods is a food innovation company that is transforming underutilized crops into healthier comfort foods using ancient grains and ingredients. Founded by former nurse Joni Kindwall-Moore, Snacktivist's mission is to elevate nutrition and sustainability through innovative plant-based products.

This week’s conversation aims to reestablish the linkage between agriculture, food, and human health by creating products from nutrient-dense crops that provide medicinal benefits. Listen in as Justine and Joni discuss why modern highly processed foods are leading to overeating, how creating better-for-you alternatives can help address diet-related diseases, how embracing imperfection and continuous improvement leads to more sustainable behavioral changes and success in wellness goals, and how lifestyle interventions can impact health outcomes.

Meet Joni:

Joni Kindwall-Moore is the founder and CEO of Snacktivist Foods, a food innovation company focused on elevating underutilized crops. She has over 15 years of experience as a registered nurse, where she worked in critical care units and saw firsthand the human suffering caused by diet-related diseases. This inspired her to leave healthcare and launch Snacktivist to create healthier comfort foods using ancient grains and ingredients with medicinal properties. Under Joni's leadership, Snacktivist has raised over $3 million in grants to further its mission of connecting agriculture to better health outcomes. When she's not running her company, Joni enjoys advocating for more responsive and sustainable food systems.

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Episode Highlights:

03:48 Nutrition and Microbiome Health

09:19 The Importance of Balance in Food Choices

12:44 Food Innovation for Health

17:21 Meeting the Challenges of Fundraising

20:58 How Diet Impacts Life Expectancy

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“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe

The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape.

Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals.

Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products.

Meet Jamie:

Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications.

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Episode Highlights:

04:38 Challenges of Building a Catering Company

08:21 Partnership and Division of Responsibilities

14:23 Making It Healthy and Accessible

18:33 Lessons in Launching a New Food Product

22:39 Packaging Focused on Sustainability

26:47 Catering with Plant-Based Options

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“If you always knew, you may think twice. But then you approach it with audacity.” —Maria Paula Garces

Mushrooms are nature's secret superfoods, quietly working behind the scenes to nourish both humans and Earth's ecosystems alike. Combined with the indulging flavor of cacao, these mushroom morsels form the newest way to nourish both taste buds and total wellness.

Founded by Maria Paula Garces, Fungible Chocolates creates chocolate bars infused with single strains of functional mushrooms to provide targeted health benefits like focus, immunity, and relaxation. They aim to educate consumers on the untapped wellness potential of mushrooms through clean, simple products.

Listen in as Justine and Maria share the benefits of using single-mushroom extracts versus blends in functional mushroom chocolates, the challenges of starting a business related to fungi, the importance of finding a product that aligns with one's values and enjoying the process of creating something material from an idea, and the value of building a strong foundation for a successful business through diverse advisory boards and consistent networking events.

Meet Maria:

Maria Paula Garces is the founder and CEO of Fungible Chocolates, a functional mushroom chocolate company based in California. She has over 10 years of experience as an entrepreneur, having launched 10 startups in various industries including health foods and organic clothing.

Prior to founding Fungible Chocolates, Maria worked as a marketing manager in the biotech industry. Maria takes a lean, self-funded approach to building her businesses and has raised a small round of investment. She is focused on researching new mushroom extracts and expanding Fungible Chocolate's product line while maintaining simplicity and accessibility.

When she's not running her company, Maria enjoys networking in the startup community to build her knowledge and advisory network.

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Episode Highlights:

03:32 A Dive Into Functional Mushrooms and Chocolate

10:12 Mushroom Benefits and Their Role in Agriculture

16:46 Funding and Growth with a Lean Perspective

21:07 Building a Strong Advisory Board

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“The things that you run away from, you end up going back to as you get older.” —Aishwarya Iyer

Because of our busy schedules, it's all too easy to rush through meal preparation on autopilot. But cooking with presence and awareness has profound benefits for both body and soul. With each conscious action in the kitchen, whether stirring a pot of soup or mixing a salad, we nourish our mind and spirit, as well as our physical needs. The mindfulness we cultivate over the stove can spread throughout our day, improving mood and relationships toward more conscious living.

Aishwarya Iyer’s passion for conscious cooking inspired her to create Brightland, where she strives to elevate people's connection to their food through products that encourage mindfulness. By sharing the stories of the farmers and flavors behind each product, she aims to help customers more present and aware during mealtimes, allowing them to reap the mental and physical benefits of living in the moment while nourishing themselves and their loved ones.

In this episode, Justine and Aishwarya talked about overcoming self-doubt, the importance of surrounding oneself with knowledgeable people, Brightland's organic and regenerative products, Ash’s strategic approach to growing the company, and the value of mindful cooking and making thoughtful choices to nourish both body and soul.

Meet Aishwarya:

Aishwarya Iyer is the founder and CEO of Brightland, an olive oil, vinegar, and honey company based in California. She launched Brightland in 2017 after becoming passionate about food and cooking oils. Under her leadership, Brightland has grown to produce a variety of high-quality, organic, and regenerative olive oils, vinegar, and honey. Brightland partners directly with small farms to source ingredients and tell the story of sustainable agriculture.

Prior to founding Brightland, Aishwarya worked in the beauty industry and tech startups. She credits her experiences in consumer products and the startup world with giving her the skills to successfully launch and scale her own company. Aishwarya is committed to building Brightland through a strategic and calm approach while delighting customers.

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Episode Highlights:

00:55 Walking the Path of Entrepreneur

05:19 Overcoming Barriers to Success

10:30 Mindful Cooking

15:06 Partnering with Local Farmers

18:57 The Value of Advisors

23:51 Emphasis on Quality and Uniqueness

31:02 AVoiding Rancidity

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“You can't leave the question of justice out of sustainability. Because if large numbers of people feel disempowered, or left out of the process, there's nothing sustainable about that.” —Dr. Laird Christensen

Building a sustainable and regenerative future requires innovative education and community engagement. When educational programs empower people with practical knowledge of their local ecosystems and economies, they gain the tools to strengthen food systems, land use, and social networks where they live.

Dr. Laird Christensen is an award-winning instructor and administrator at Prescott College, where he directs innovative graduate programs focused on sustainability and resilience. Through story-based and project-centered learning, his curricula empower professionals to create just and sustainable communities.

Tune in as Justine and Dr. Christensen cover critical issues on empowering students to address challenges in their regions through bio-regional and solutions-based approaches, the need for inclusive solutions that benefit all people as energy systems transition away from fossil fuels, overcoming climate anxiety, and reinventing systems in a more regenerative and equitable manner.

Meet Laird:

Laird Christensen is an award-winning instructor, writer, and administrator. As the director of the Master of Science in Resilient and Sustainable Communities program at Prescott College, he has developed innovative project-based curricula and interdisciplinary programs focused on how stories shape the interaction of human communities and their environments. With over 10 years of experience directing online graduate programs, Laird is passionate about empowering working professionals to build more sustainable and just communities through place-based and solutions-oriented learning.

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Episode Highlights:

04:35 A Focus on Solutions-Based Learning

08:38 Student Innovation Builds Sustainable Food System

14:51 Creating Systemic Resiliency Through Education and Community Engagement

19:31 Understanding Different Perspectives to Address Social and Environmental Issues

23:33 Communication Strategies for Creating a Regenerative Future

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“This isn't just a purchasing decision. This has huge and sweeping ramifications. As consumers, we dictate the food system; our choices pull a lever that directly dictates how all this works.” —Marshall Bartlett

Sustainable meat production is about more than just the end product— it's also about supporting a holistic farming system that nourishes both people and the land. When consumers make the conscientious choice to purchase meat from farms practicing this kind of care, it solidifies a food system that will continue nourishing communities for many years to come.

This week, Justine sits down with Marshall Bartlett, the co-founder and CEO of Home Place Pastures, a fifth-generation family farm in Mississippi that has transformed over the past decade to practice regenerative agriculture through rotational grazing of grass-fed beef and pastured pork. Marshall aims to improve soil health, support ethical animal welfare, and make locally grown, sustainable meat accessible in his community.

Tune in as Justine and Marshall talk about the challenges of conventional agriculture, how regenerative practices like rotational grazing can improve soil health and sequester carbon long-term, and the importance of education and storytelling to help consumers understand labels and make informed choices that support small, local producers.

Meet Marshall:

Marshall grew up in the Home Place and fell in love with the farm and his hometown throughout his childhood. After graduating from the Mississippi School of Math and Science, Marshall left the South to attend Dartmouth College for undergrad. After college, he spent time in Montana, completed an AmeriCorps term in New Orleans rebuilding houses destroyed in Katrina, and eventually ran operations for a small business specializing in sourcing local meat for New Orleans chefs.

In 2014, at the age of 24, Marshall returned to the Home Place with a new vision for the family farm and has worked for the last 10 years to bring this vision to reality. You can usually find him on the Home Place Monday through Saturday somewhere between the meat plant, the farming operation, and the Farm Store. He often gives farm tours and butcher classes at the Home Place. He spends his off-farm time with his wife Katie and daughter Joan or traveling to help learn from other farmers and meat processors.

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Episode Highlights:

02:33 Farming Challenges and Opportunities for Sustainable Practices

12:44 Financial Viability Concern

16:13 Connecting Food with Health and Planet

21:56 Manipulated Label Claim in the Meat Industry

25:17 Local and Sustainable Meat Production

28:44 Local Foods and Consumer Impact

34:05 Animal Welfare and Regenerative Agriculture

36:46 Supporting Local Agriculture

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“Choosing a non-alcoholic option isn't a less than choice.” —Anika Sawni

The lines between drinkers and non-drinkers are beginning to blur as new options emerge. Where social events were once defined by their alcohol consumption, people now gather for deeper connections unbound by beverage choices.

Gruvi co-founder, Anika Sawni’s vision celebrates the joy of community while empowering individuals to make choices that align with their health, values, and mood. Their growing range of sophisticated yet accessible zero-proof options ensures no one ever feels left out or like a third wheel due to their drinking habits alone.

Listen in as Anika shares her journey launching Gruvi, and their focus on taste, variety, and accessibility when crafting their award-winning non-alcoholic bevies. Justine and Anika also discuss the growing interest in reducing alcohol consumption, what mindful drinking means, and how we can help build an inclusive drinking culture.

Meet Anika:

Anika Sawni is the co-founder and Director of Marketing at Grüvi, a company that produces alcohol-free beverages. She studied neuroscience at McGill University before teaming up with her brother, Niki Sawni, to launch Grüvi.

Anika’s journey with Grüvi began when she noticed the lack of non-alcoholic options at social gatherings. This observation led her to create a healthier alternative that could complement social experiences without adding inebriation.

Grüvi started with a focus on the cannabis community in Denver, and it quickly gained popularity. Today, Grüvi’s products, which include alcohol-free wine and beer, are sold across more than 1,500 stores, including Whole Foods, Total Wine, Target, and the Canadian grocery chain, Sobeys.

In addition to her work with Grüvi, Anika has also served as the VP of Events for McGill Students for DueNORTH from 2016 to 2019. She was named to Forbes’s 30 Under 30 list in its food and beverage category in 2021. Anika’s future aspirations include founding a company focused on brain-based interventions.

Anika Sawni’s work with Grüvi exemplifies her commitment to promoting healthier lifestyle choices and her innovative approach to addressing gaps in the beverage market.

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Episode Highlights:

01:42 Building a Non-Alcoholic Brand

08:49 Working with Family

11:58 Addressing Consumer Barriers

18:45 Shifting Societal Attitude Toward Drinking

22:36 Mindful Drinking Habits

28:02 Focusing on Taste and Accessibility

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“I try to remove ego from as many of these decisions as I can as that's one of the greatest inhibitors to future success.” —Connor Godfrey

When external pressures or internal imbalances knock us from our center, discomfort and disease can take root. However, balance is not found by force but through nurturing what needs nurturing within. Therefore, by supporting our body's innate wisdom with natural remedies, mindfulness, and self-care, we allow its equilibrium to renew.

Founded by Connor Godfrey, Rasāsvāda is a spirit restorative company that creates herbal spirits using traditional Chinese medicinal plants and ingredients. Rasāsvāda aims to help consumers on their lifelong wellness journeys through plant-based remedies without preservatives that promote healing and restore balance.

Listen in as Justine and Connor dive deep into nature-inspired wellness solutions, including traditional Chinese medicine and adaptogenic ingredients. They also share the importance of treating business obstacles as a game, balancing ego and growth, regularly assessing and pivoting the business strategy, including education in crafting marketing strategy, and more.

Meet Connor:

Connor Godfrey is the founder and CEO of Rasāsvāda, a spirit restorative company based in New York City. Rasāsvāda creates spirits made from 100% plants and traditional Chinese medicinal herbs. Connor was inspired to start the company after turning to Eastern medicine to help heal from personal struggles.

Connor has a background in private equity and comes from a family with experience in herbalism and tea. As the sixth generation entrepreneur in his family, he leverages his knowledge of Eastern wellness practices to formulate Rasāsvāda’s adaptogenic products. Under Connor's leadership, Rasāsvāda focuses on education and innovation, with a mission to help customers on their wellness journeys through plant-based remedies and restorative rituals.

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Episode Highlights:

01:06 Eastern Medicine and Spirit Restoration

04:50 Business Partnerships and Navigating Challenges

11:47 A Focus on Adaptogenic Ingredients

17:47 Wellness, Education, and Education

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“We want to get people to recognize that there are better-for-you options in the alcohol world.” —Jennifer Roman-Matito

While a night of fun and frivolity is part of the social experience, the unpleasant physical effects of a hangover can leave us longing for a better way— a way to continue the party without the painful playoff.

In this episode, Justine sits down with Jennifer Roman-Matito, the co-founder of Mother's Milk, a coconut water cocktail company that offers a healthier alternative to alcoholic drinks. She created Mother's Milk to provide hangover-free beverage options made with natural ingredients for conscious drinkers.

Jennifer shares how her interest in healthier alternatives was sparked by unwanted physical reactions to alcohol and how this led her to create a line of coconut water-based RTD cocktails designed for hydration without hangovers.

Tune in to hear the challenges of launching and growing a female-founded business from the ground up, what conscious drinking means, plus, advice on choosing the right ingredients, building strategic partnerships, and fundraising as a small business.

Meet Jennifer:

Jennifer Roman-Matito is a dynamic entrepreneur and co-founder of Mother's Milk, a pioneering coconut water-based cocktail brand aimed at health-conscious individuals with a penchant for revelry. Armed with a degree in Communications and Media Studies from CUNY-Hunter College, Jennifer combines her passion for innovative products with her rich island heritage to craft beverages that resonate with a diverse and adventurous audience.

As a self-funded and female-founded initiative, Mother's Milk stands as a testament to Jennifer's entrepreneurial spirit and dedication to creating distinctive offerings in the beverage industry. Leveraging her expertise in hospitality, marketing communications, and event management, Jennifer spearheads the brand's distribution efforts, forges strategic partnerships, and orchestrates impactful marketing campaigns to propel Mother's Milk into the spotlight.

Through Mother's Milk, she not only offers refreshing libations but also cultivates a community of like-minded individuals who embrace wellness without compromising on enjoyment. With Jennifer at the helm, Mother's Milk continues to captivate taste buds, spark conversations, and carve its niche as a trailblazer in the beverage industry.

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Episode Highlights:

00:29 Alt Drinks for Hangovers

05:05 Building a Lifestyle Brand

09:17 Challenges and Solutions for Female-FOunded

13:38 Finding Strategic Partners

18:09 Conscious Drinking

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“When one person makes the decision to be more mindful, more conscious, it starts to have a little bit more of a ripple effect.” —Jennifer Roman-Matito

Conscious drinking is gaining popularity as people recognize that alcohol consumption is a choice where informed decisions matter. Younger generations especially are looking for drinking experiences to satisfy their desire to socialize without sacrificing how they feel. This trend speaks much about the mainstreaming of preventative health habits and considering ingredients in all areas of life, including how we enjoy social beverages.

Jennifer Roman-Matito is the co-founder of Mother's Milk, a groundbreaking coconut water-based cocktail brand designed for health-conscious individuals who enjoy vibrant experiences. With a passion for creating unique products that reflect her island heritage, Jennifer utilizes her expertise in hospitality, marketing communications, and event management to distribute the brand, foster partnerships, and generate excitement within a diverse and adventurous audience.

The conversation explores the growing trend of conscious drinking. Tune in as Justine and Jennifer define conscious drinking and discuss how conscious drinking is impacting the food and beverage industry, social gatherings, and the overall health and wellness of consumers. They also talk about the rise of ready-to-drink cocktails and non-alcoholic options, as well as collaborating on future events and partnerships to further the conversation around mindful alcohol consumption.

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Episode Highlights:

00:46 What is Conscious Drinking

04:28 Conscious Drinking and Its Growing Popularity

11:06 Conscious Drinking and Its Impact on Social Gathering

19:45 Conscious Drinking and Collaboration with Brands

24:15 Conscious Drinking and Mindfulness

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“Without our mothers, we wouldn't be here. We need to put mothers and nurturing maternal relationships at the forefront of our families, of our communities, and also how we lead businesses as well.” —Hoda Mohajerani

Motherhood is at the heart of many businesses today. Where some see constraints, these mompreneurs find freedom in following passions with impacts that nourish families and the future. Their brands reflect the love, care, and vision that sustain communities, just as motherhood sustains families.

Chakra Chai founder Hoda Mohajerani returns to share her journey as a mom and business leader. Listen in as Justine and Hoda discuss more about the intersection of motherhood and entrepreneurship, Chakra Chai's latest products that aim to nourish both physical and spiritual well-being, the importance of collaboration and community in business success, nurturing communities through sustainable practices, and more.

Meet Hoda:

Following the loss of her newborn son, Arta, Hoda’s body, mind, and soul were in a state of disarray. Her heart was shattered, her energy depleted, and she suffered from chronic gut and colon problems. Hoda’s being was in turmoil while she struggled to find solace in her physical and emotional state. However, her sheer power will keep her going through the toughest of times.

While meditating at home, Hoda heard a whisper from her dear Arta: “Chakra Chai”. At first, she was not sure what it meant or what her little one was trying to tell her. Over time, though, she began to understand the profound message, delivered with the utmost tenderness and love.

Hoda received a download of information that she knew was sacred and powerful. She sat with her thoughts and quieted her mind, allowing for the message to sink in and take root. She knew that this was an incredible gift, one that she had to honor and pursue with all her being.

CHAKRA CHAI is the product of her loss and grief, but it has become Hoda’s mission in life to offer a drink that brings wholeness, balance, and strength to those who need it. It is a privilege to serve others, and she hopes that each sip of CHAKRA CHAI offers solace and healing to all those who come across it.

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Episode Highlights:

02:37 Building a Conscious Brand that Supports Mothers

05:16 Love Truffles

08:04 Finding the Right Team

13:27 The Importance of Collaboration and Community

19:03 Honoring Motherhood in Business

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“We believe that small businesses change the game. They'll be the future of everything and they are more adaptable. So if we can support small businesses, that's going to lead to a better economy, a better future for everyone.” —Jared Damman

Traditional plastic and petroleum-based packaging have severe environmental consequences, filling landfills and releasing greenhouse gases. Hence, sustainable packaging is becoming increasingly important as consumers demand environmentally-friendly options. However, compostable packaging also faces challenges in terms of availability, cost, and processing infrastructure. Innovation is key to developing sustainable solutions that are viable for both businesses and the planet.

Led by Jared Damman, WildKind Packaging, a sustainable packaging manufacturer, utilizes innovative digital printing technology to make compostable packaging more accessible and cost-effective. With over 15 years of experience in product development and manufacturing, Jared was inspired to launch WildKind to create a meaningful environmental impact.

Tune in as Justine and Jared look inside the efforts to develop financially viable and truly sustainable packaging solutions through empowering employee ownership models. They also talk about the challenges of measuring environmental impact and educating consumers, how digital printing and E-beam curing allow for customized, small-batch production using plant-based materials, navigating partnerships within a parent company to launch a new initiative, and the importance of considering future generations through business decisions.

Meet Jared:

Jared Damman is the Founder and CEO of WildKind Packaging, a sustainable packaging manufacturer focused on plant-based flexible packaging. With over 15 years of experience in product development and digital printing technologies, Jared was inspired to launch WildKind after wanting to create a tangible environmental impact. Under his leadership, WildKind utilizes innovative digital printing and E-beam technology to make compostable packaging accessible and affordable for small businesses.

Prior to founding WildKind, Jared helped develop new business lines and digital applications as part of an employee-owned manufacturing company. Jared is passionate about empowering employees and future generations through sustainable business practices.

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Episode Highlights:

03:18 Plant-Based Materials Innovative Packaging Solutions

08:45 Leveraging Digital Printing Technology

13:49 Educating Consumers About Packaging Alternatives

15:45 Employee Ownership Model

20:55 Business Decisions and the Future Generations

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“Wi-Fi and the Internet have now become a utility. But food is not. It should be! Good food should be as available and accessible as Wi-Fi.” —Kate Burns

“Hit the market where the market is not where you wish it would be.” —Andreas Duess

Leveraging data and insights provides businesses with a strategic edge. Rather than relying solely on assumptions or untested ideas, a data-driven approach empowers companies to design products and strategies that deliver impactful solutions that meet customers’ needs.

6Seeds is a company that provides data-backed insights to guide businesses toward sustainable growth. Their analysis helps founders move past assumptions to make fact-based choices. By acting on insights from real consumer behavior and preferences, entrepreneurs can create relevant offerings and navigate the path to success.

Listen in as Justine interviews 6Seeds co-founders, Kate Burns and Andreas Duess to discuss how understanding real customer behaviors through data empowers entrepreneurs to expand their brand beyond initial expectations.

They also talk about the key questions founders should ask themselves upfront, how hard data can help reframe business models, how a data-first approach can set the stage for long-term wins, and much more!

Meet Kate Burns:

After running Google Europe, and then launching Buzzfeed Tasty during her tenure as CEO of Buzzfeed, Kate has now co-founded 6 Seeds to support brands that build a sustainable future for food.

Meet Andreas Duess:

Andreas started his career at Ogilvy in London, focusing on tech with Sony, Canon, and Cisco. He moved to Toronto and co-founded one of North America’s leading marketing agencies focusing on food, drink, and ag.

He is now utilizing his deep CPG knowledge to support the brands that are building the future of food.

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Episode Highlights:

01:16 Leveraging Tech for Food

04:19 Food and Beverage Industry: Challenges and Solutions

13:14 Utilizing Data for Product Development

18:01 Determining Potential Target Audience

25:03 Identifying the Core Opportunity for Businesses

30:48 Building a Successful Business Through Data-Driven Insights

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“I love matzo! I eat matzah year-round as a snack.” —Ashley Albert

“The goal is to do something out of the box that people wouldn't normally do to give matzo a rebrand.” —Jeremy Nelson

Passover is a joyous springtime holiday that celebrates freedom and renewal. At the heart of the Passover seder meal and ritual is matzo, an unleavened flatbread that represents the hurried departure of the Israelites from ancient Egypt. Made simply of flour and water, matzo takes center stage during the week-long celebration as a symbol of the oppression the Jews endured.

However, modern chefs and food entrepreneurs are putting a fresh spin on matzo, rebranding it as a versatile ingredient for light and healthful spring recipes. Companies like The Matzo Project are keeping matzo traditions alive while introducing new ways for people to celebrate Passover with healthful, innovative recipes.

The Matzo Project Founder, Ashley Alberts returns to the Essential Ingredients Kitchen along with Floura’s Chief Product Officer, Jeremy Nelson to share new recipes and partnerships that are continuing to push the boundaries of what's possible with Matzo.

Tune in as Justine, Ashley, and Jeremy share the beginnings of The Matzo Project, Jeremy’s journey as a plant-based chef, a recipe for Mexican Matzo Ball soup from Chef Fany Gerson, exciting new potential products from Ashley and Jeremy’s collaboration, and more.

Meet Ashley:

Ashley Albert is an accomplished American voice actress, singer, and entrepreneur, born in 1973 in Miami Shores, Florida. With a multifaceted career spanning various industries, Ashley has left an indelible mark on each endeavor she undertakes.

However, Ashley's entrepreneurial journey took an unexpected turn when she revisited a long-dormant idea from her past. In collaboration with her old friend Kevin Rodriguez, Ashley resurrected her concept of artisanal matzo, inspired by a childhood encounter with her neighbor's pizza shop. What began as a nostalgic reminiscence evolved into "The Matzo Project," a thriving enterprise that revolutionized the traditional Jewish cracker.

With unwavering determination and a commitment to quality, Ashley and Kevin embarked on a journey to redefine matzo, infusing it with innovation and culinary excellence. Their meticulous attention to detail, coupled with a bold and unconventional approach to branding, propelled The Matzo Project to unprecedented success. From humble beginnings in a small bakery in Coney Island to securing coveted placements in prestigious establishments like Zingerman's and earning recognition from cultural icons like Oprah Winfrey, The Matzo Project has become a testament to Ashley's entrepreneurial vision and Kevin's dedication.

While Kevin oversees the day-to-day operations of The Matzo Project, Ashley remains actively involved, infusing her unique perspective and creative flair into every aspect of the business. As she reflects on the remarkable journey they've embarked upon, Ashley's pride in their accomplishments is palpable, serving as a testament to the power of perseverance, creativity, and the enduring bond of friendship.

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Meet Jeremy:

Jeremy Nelson is a Michelin-starred chef from San Francisco and the Chief Product Officer at Floura. He has over 15 years of experience in the culinary industry with a background in plant-based and health-supportive cooking. At Floura, he applies his culinary expertise to develop delicious, nutritious products using upcycled fruits and vegetables. Jeremy is passionate about connecting with others through food and creating options that are good for both humans and the planet. In his role, he oversees product development and ensures Floura's recipes deliver on taste, nutrition, and sustainability.

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Episode Highlights:

00:59 Beginnings: The Matzo Project

04:17 Meet Chef Jeremy

06:12 Matzo and Ricotta Dumpling Recipe

07:45 Mexican Matzo Ball Soup Recipe

08:38 Matzo All Year Round

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“That's the lesson of baking bread that you think you're in control and you're not. You're just a guide in the process. You're on the bread’s timeline.” —Molly Carney

Bread is a simple yet profound food that has sustained cultures for millennia. More than just a vehicle for nutrients, bread represents community, tradition, and comfort. Today, artisans continue this living tradition, honoring ancestral practices while innovating with modern techniques and heirloom ingredients, providing nourishment for both body and soul while keeping alive the memories and meanings embedded in this most humble of foods.

This week, Justine interviews Molly Carney to discuss the time-honored craft of artisanal bread baking and its impact on community health and sustainability. Molly Carney is the founder of Dirt Lady Bread, a small bakery in Tucson, Arizona that makes organic, sourdough, and fermented breads using locally grown ingredients. She started the bakery to connect people to high-quality, nutritious food through her artisanal breads.

Listen in as Justine and Molly talk about the importance of regenerative farming partnerships and efforts to educate customers about intuitive eating, how the quality of soil affects the quality of food, the challenges and rewards of running a values-aligned food business with a long-distance partner, and insights into the nutritional benefits of traditional fermentation methods as well as cultivating a culture that values artisanal food producers.

Meet Molly:

Baker Molly Carney has been trained in naturally-leavened bread from James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and Executive Chef Jake Dodd-Sloan, Carney learned the trade at “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.

In her recent move to Tucson, Carney noticed that local support is present and the demand is high; the market is nowhere near saturated. In this niche market, the demand is not being fully met. Carney created Dirt Lady Bread as a response to her community - clean-ingredient yummy bread for everybody!

Prior to baking, Carney was an organic farmer, growing heritage varieties that best benefited environmental and human health. Carney incorporated her deep understanding of place and farming practices with her MA in Sustainable Communities to develop a healthy and earth-conscious sourdough bread.

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Episode Highlights:

02:26 Artisanal Bread-Making

07:09 Gluten-Free Bread and Gut Health

09:43 Integrating Regenerative Farming Practices

14:21 Seeking Partnerships for Business Growth

17:22 Involving the Community

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“For functional mushrooms, you need to take a medicinal dose daily for about three weeks to feel something. They do not work instantly. That's a big gap in the market that people don't understand.” —Charlotte Cruze

When it comes to wellness, some pairings just make perfect sense. Mushrooms and chocolate may seem an unlikely match made in hedonistic heaven, but their union holds untapped potential.

Mushrooms have long been prized for their healing properties across cultures. Science now shows their ability to boost brain health, energy levels, and more. Chocolate, too, has benefits, with flavonoids that uplift mood and antioxidants aplenty. By melding mushrooms' functional powers with chocolate's feel-good compounds, a new generation of treats could emerge.

This episode explores the exciting world of functional mushroom chocolate with Charlotte Cruze, the Co-Founder and COO of Alice Mushrooms, a company pioneering the use of functional mushrooms in delicious chocolate formulations. With a master's degree in Food Studies from NYU and over 10 years in the consumer food industry, she is dedicated to educating people about evidence-backed natural wellness solutions. Through her leadership of Alice, Charlotte is helping more individuals harness the profound benefits of functional foods like mushrooms in an enjoyable and effective way.

Listen in as Charlotte provides an overview of Alice's three flagship mushroom chocolate products, their thoughtful formulation process to deliver both instant and long-term benefits, and tips for taking the chocolates throughout the day. Justine and Charlotte also discuss partner dynamics in business and the importance of complementing each other's skills, the role of education in spreading awareness of functional mushrooms' profound effects, as well as real customer success stories demonstrating the life-changing impacts of mushrooms.

Meet Charlotte:

Charlotte Cruze is the co-founder and COO of Alice Mushrooms, a pioneering company crafting functional mushroom chocolates. She holds a master's degree in Food Studies from NYU and has over 10 years of experience in the consumer food industry.

Prior to founding Alice, Charlotte worked on early-stage food brands and developed a passion for food's role in wellness. She is an advocate for natural, whole-food solutions and believes in food's power to profoundly impact lives.

Under Charlotte's leadership, Alice has launched three flagship mushroom chocolate SKUs focused on energy, sleep, and arousal. She oversees formulation, operations, and education initiatives. Charlotte is dedicated to spreading awareness of functional mushrooms' benefits through delicious products and informative content.

When not running Alice, Charlotte enjoys yoga, long-distance cycling, and learning about new functional foods. She finds fulfillment in empowering others to feel their best through high-quality nutrition.

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Episode Highlights:

03:14 Mushroom-Infused Chocolate

08:26 Different Chocolates for Different Feelings

13:23 Chocolate as a Functional Food

17:17 Formulating Functional Mushroom Products

21:13 The Benefits of Functional Mushroom

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“We're not doing a marketing campaign to try to convince you that we're doing good stuff. It doesn't work. What works is creating beautiful products as a team who's devoted because we believe in the mission.” —Jeni Britton

“When you can put your ego aside and focus on the larger vision, you can achieve so much more than you can alone.” —Jeremy Nelson

Upcycling in the kitchen isn't just about saving money— it's about redefining what "waste" truly means and unlocking a hidden world of culinary creativity. It empowers us to break the cycle of consumption and injects valuable nutrients back into our diets, promoting a more mindful and resourceful approach to cooking and eating.

This week, Justine sits down with James Beard Award-winning ice cream maker and founder of Jeni's IceCreams, Jeni Britton and Michelin-starred chef, Jeremy Nelson, to discuss their new venture, Floura, a company creating high-fiber, prebiotic snacks and ingredients from upcycled produce trimmings.

Listen in as Jeni and Jeremy delve into their personal wellness journeys and how it inspired Floura’s mission and innovative processes. They also explain the importance of fiber and prebiotics for microbiome health, the importance of upcycling, the power of building a company alongside customers, farmers, and investors, and the role of research in moving toward sustainability and planetary wellness.

Meet Jeni:

Jeni Britton is a James Beard Award-winning ice cream maker and the founder of Jeni's IceCreams. She has over 25 years of experience in the food industry, constantly developing direct relationships with farmers and using fresh, local ingredients in her products. More recently, she has focused her efforts on gut health and microbiome research. As the co-founder of Floura, Jeni is leading the company's mission to upcycle fresh produce trimmings into high-fiber, prebiotic ingredients, and snacks to support overall wellness. She enjoys spending time in nature, where she finds inspiration for her creative work.

Meet Jeremy:

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Episode Highlights:

02:04 The Floura Mission

05:30 Nutrition on a Personal Level

09:03 The Bridge Between Health and Entrepreneurship

12:52 Prebiotics and Fiber for Gut Health

16:56 Upcycling For Health and the Environment

20:46 Working Remotely

28:05 What’s Next?

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“In the case of a business, pick a few ideas, do them well, and scale them up instead of doing a whole bunch of things at a very small scale.” —Aaron Hodgins Davi

The medicinal mushroom industry is primed for exponential growth as research continues to uncover the vast health benefits of fungal powerhouses. Research found that mushrooms support brain, immune, cardiovascular, and digestive health in ways no other food or supplement can match. As public interest in preventative healthcare rises, medicinal mushrooms are emerging as highly effective and easily accessible wellness all-stars.

Hence, many forward-thinking farmers are now helping to bring these adaptive allies from the forest to the forefront by making high-quality mushroom products available nationwide. One of them is Aaron Hodgins Davis. Aaron is the founder and operator of Hodgins Harvest, a certified organic mushroom farm in Hudson Valley. Through Hodgins Harvest, Aaron cultivates medicinal mushrooms organically and sustainably while educating communities about their health benefits.

This interview offers fascinating insights into the past, present, and promising future of the medicinal mushroom industry. Listen in as Justine and Aaron talk about the wide-ranging health benefits of mushrooms supported by research, their adaptogenic properties and healing applications, and their potential in the preventive wellness industry. They also offer valuable advice for balancing a side hustle with a day job, maintaining focus, keeping realistic expectations, and overcoming challenges as an entrepreneur.

Meet Aaron:

Aaron Hodgins Davis is the founder and operator of Hodgins Harvest, a certified organic mushroom farm based in the Hudson Valley region of New York. As the chief fungi enthusiast at Hodgins Harvest, Aaron oversees all aspects of growing and producing medicinal mushrooms such as Lion's Mane, Reishi, Turkey Tail, and Shiitake.

With over five years of experience in the mushroom farming industry, Aaron is passionate about cultivating mushrooms using organic and sustainable practices. He is also dedicated to educating communities about the health benefits of medicinal mushrooms through growing kits, extracts, and community outreach.

Prior to starting Hodgins Harvest, Aaron worked in the documentary film industry for 15 years. He founded Hodgins Harvest as a side hobby that has now grown into a full-time career focused on the future of medicinal mushroom farming.

When not working on the farm, Aaron enjoys foraging for wild mushrooms, cooking with culinary varieties, and staying up to date on the latest mushroom research. He aims to continue expanding Hodgins Harvest's organic mushroom operations in the years to come.

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Episode Highlights:

01:30 Hobby Turned Full-Time Business

02:49 Balancing Side Hustle and Career

07:25 Overcoming Challenges

12:07 Medicinal Properties of Mushrooms

16:40 Scaling Up Operations

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“You're not going to heal unless you're creating that environment in your body. We should understand that fruits and vegetables help you every single day.” —Amber Benson

While we're often told the importance of "eating the rainbow" each day, many struggle to fit those colorful servings of produce into their busy routines. Without sufficient intake of these nutrient-dense whole foods, we miss out on essential vitamins, minerals, fiber, and plant compounds shown to support longevity and decrease the probability of chronic illnesses. Hence, this widespread deficiency has become a major public health issue that demands innovative solutions.

This week, Justine is joined by Amber Benson, the co-founder of Ruvi, a company that uses freeze-dried technology to preserve the nutrients in fruits and vegetables while making them easy to enjoy anytime in a convenient powder form.

Listen in as Amber discusses how their clean label approach and use of freeze-dried technology help more people increase their fruit and vegetable consumption. Justine and Amber also explore the importance of balancing fruit, vegetable, and fiber intake for wellness, strategies for educating consumers, making healthy eating easier through convenient fruit and veggie delivery, and more!

Meet Amber:

Amber has a passion for healthy eating and a disdain for waste. The co-founder of Ruvi, she is on a mission to crush nutritional deficiency with the planet’s purest source of nutrition: fruits and veggies. Amber worked in food and supplements for 20 years and loves the challenge of starting a new business. She received an MBA from Brigham Young University. She’s married with three children and feels accomplished when she gets a healthy meal at her family’s dinner table at night. Her favorite fruit is papaya with a squeeze of lime.

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Episode Highlights:

01:16 Leveraging Freeze-Dried Technology

04:25 The Benefits of Delivery Service

09:02 How Fruits and Vegetables Impact Health and Wellness

13:25 Product Development foe Healthy Eating

17:57 The Power of Easy and Readable Labels

22:01 Go Ruvi, Get Ruvi

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“Realistically, as we age, we just physiologically are not the same as we used to be. And that has not just a physical effect on us; it has a mental, cognitive, and emotional effect on us as well.” —Dustin Baker

While modern medicine has achieved incredible feats, dependence on synthetic prescription drugs is not without its downsides. By their very nature, these medications are designed as "selective poisons" that incur side effects for many users. From minor issues like drowsiness or nausea to more serious long-term health impacts, taking synthetic drugs always involves trading one's well-being for another. As more people seek to proactively manage their health and optimize wellness without compromising on risks, the demand has grown for natural alternatives that can provide prescription-level benefits without the potential dangers.

Led by Dustin Baker, BioProtein Technology develops natural, non-synthetic supplements that provide the same benefits as prescription drugs without any side effects. Through innovative research and clinically-backed products, BioProtein Technology aims to help individuals enhance their health, performance, and quality of life in a safe and natural way.

Listen in as Justine and Dustin share a behind-the-scenes look at product research and development processes, scaling a company, developing gender-specific products to meet more customer needs, and innovating revolutionary products for a healthier future without dependence on synthetic medications.

Meet Dustin:

Dustin Baker is the Founding President of BioProtein Technology and BioPro+, the first non-synthetic alternative to HGH - Human Growth Hormone and Peptide Treatments that works FASTER, EASIER, and SAFER. With over 15 years of experience in the fitness, health, and wellness industries, Dustin brings a passion for human optimization and performance to his role. Under Dustin's leadership, BioProtein Technology is focused on developing innovative, gender-specific products and continuing clinical research to support its mission of providing prescription-level benefits without side effects. When not in his office, Dustin enjoys spending time with his family and staying active in the community.

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Episode Highlights:

01:52 Bio-Identical Hormone Replacement Therapy

06:59 From a Small Company to a Global Organization

11:05 Business Growth Strategies

15:57 Developing Gender-Specific Products

21:03 Optimizing Wellness with NO Side Effects

26:03 Natural Supplements for Brain Health

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“It's a big undertaking when you start thinking about data and how you want it to move. But that foundational layer of data and getting that right internally is the first step whether you're a small business, or whether you're a large business.” —Liz Sertl

Supply chain visibility refers to the ability to access accurate and real-time data across all processes within the supply chain, from raw material sourcing to the final delivery to the consumer. This allows them to proactively address issues and inefficiencies, better manage risks and disruptions, and meet evolving customer demands. When implemented effectively, visibility can help reduce costs, improve on-time delivery rates, strengthen customer relationships, and boost overall supply chain resiliency.

This week, we hear from Liz Sertl, a seasoned supply chain leader passionate about enabling efficient and sustainable commerce through global standards. As Senior Director of Supply Chain Visibility at GS1 US, she's helping businesses of all sizes streamline operations and future-proof for compliance using foundational data standards.

Listen in as Liz pulls back the curtain on the real-world impact of clean, shared supply chain data. Justine and Liz also discuss how even the smallest operations can start reaping rewards today, tips for getting supply chain-savvy without breaking the bank, food safety regulations every business needs to address, the simplest path to competitive advantage, and much more.

Meet Liz:

Liz Sertl is the Senior Director of Supply Chain Visibility at GS1 US. She has over 15 years of experience in supply chain management and data quality in the consumer packaged goods industry, having previously worked at Anheuser-Busch and Coca-Cola. Liz is passionate about enabling efficient and interoperable supply chains through the use of global standards. At GS1 US, she leads initiatives to promote supply chain visibility and data sharing across industries. Liz enjoys educating others on how foundational standards can drive impactful results for businesses of all sizes. In her role, she aims to increase awareness of key issues like food safety compliance and sustainability in the supply chain.

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Episode Highlights:

01:42 Supply Chain Efficiency and Data Quality

06:22 The GS1 Standard for Small Businesses

10:43 Supply Chain Tech and Its Impact on Businesses

14:47 Food Safety and Visibility

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“Soil health can be complicated but it's also super simple and something that everybody can participate in.” —Sarah Wentzel Fisher

Soil health is the foundation of our food systems and ecosystems. Yet many are disconnected from the living soil that sustains us. The soil is a complex web of microbial and ecological activity below our feet, working constantly to cycle nutrients, sequester carbon, and support plant life above and below ground. When soil health declines, it impacts water quality, biodiversity, our ability to grow nutritious food, and ultimately all living beings.

In this episode, Justine interviews Sarah Wentzel Fisher about the transformative potential of getting more people involved in agriculture and stewarding soil health.

Sarah is the Executive Director of the Quivira Coalition and a regenerative farmer. Through her work with the Carbon Ranch Initiative, she aims to improve soil health on rangelands and educate farmers and ranchers on the importance of soil stewardship.

Listen in as Justine and Sarah discuss the importance of soil health for functioning ecosystems and its central role in mitigating climate change, the impact of research in providing practical solutions, ways to inspire conversation around soil health, and more.

Meet Sarah:

Sarah has worked in food and agriculture planning for over a decade with a focus on supporting young and beginning farmers and ranchers. She was the editor of Edible Santa Fe from 2011 to 2017. From 2013 to 2015 she worked for the National Young Farmers Coalition as an organizer and is currently on the board of the Southwest Grassfed Livestock Alliance and the Rocky Mountain Farmers Union. She is a committed champion of the local food movement and of resilient and regenerative agriculture. In her free time, you can find her feeding pigs, turkeys, and cows, checking the compost pile, or possibly weeding a patch of beans at Polk’s Folly Farm where she lives.

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Episode Highlights:

02:21 Creative Conveing and Food Systems

06:27 Soil Health and Its Impact on Ecosystems

10:40 The Importance of Understanding Soil Health

15:03 How Soil Health Impacts Climate

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“My goal and still is, is to be able to create a business that's ethical from the farm to the end.” —Daniel Korson

The emerging category of ethical vegan chocolate appeals to health-conscious consumers who demand transparency and sustainability in their treats. As demand grows for plant-based options produced with care and compassion, vegan chocolate represents an opportunity for small businesses to delight taste buds while upholding values from bean to bar.

On this special Valentine's Day episode, Justine sits down with chocolatier Daniel Korson. Daniel is the Founder and President of Coracao Chocolate, an organic and fair-trade chocolate company based in California. After developing digestive issues as a teenager, Daniel was inspired to create clean, allergen-free treats and has grown Coracao into an award-winning brand known for innovative flavors and sustainable practices.

Listen in as Justine and Daniel walk us through the process of crafting decadent treats, scaling production and ingredients, employing innovative practices like employee ownership programs and sustainable packaging, tempering chocolate, and maintaining high standards for organic ingredients and sustainability in the business.

Meet Daniel:

Daniel Korson is the founder and owner of Coracao Chocolate, an organic and fair-trade chocolate company based in Berkeley, California. With over 15 years of experience in the specialty food industry, Daniel pioneered the category of clean, allergen-free chocolate.

Prior to launching Coracao, Daniel worked as a pastry chef where he began experimenting with raw cacao ingredients. This sparked the idea to recreate nostalgic childhood treats that he could enjoy despite developing digestive sensitivities. Under Daniel's leadership, Coracao has grown into an award-winning brand distributed nationwide, known for unique fillings and a commitment to ethical sourcing from farm to factory.

When he isn't developing new chocolate recipes or running the day-to-day operations, Daniel enjoys educating consumers and the trade about bean-to-bar production techniques. He also advocates for sustainability initiatives in packaging and farming practices. Daniel continues advancing Coracao's mission to spread health and joy through thoughtfully crafted confections.

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Episode Highlights:

03:15 Tempering Chocolate

08:17 How Employee Ownership Works

12:17 Sourcing Quality Ingredients

17:37 Ethical From Farm to End

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“You have to give something away to get someone in.” —Kourtney Jason

For any small business, getting noticed isn't easy. Between all the noise online and in their communities, it's hard for owners to get their message heard. Hence, increasing visibility through smart PR and marketing can really help spread the word. When more potential customers learn about what the business has to offer, it leads to more opportunities for sales, growth, and success.

This week, Justine chats with Kourtney Jason about getting publicity for small businesses and authors. Kourtney is the Co-Founder of Pacific & Court, a boutique book publicity and digital marketing firm based in Brooklyn. She helps small businesses and independent authors and publishers to expand their media outreach through various digital marketing services.

Tune in as Justine and Kourtney discuss strategies for restaurants and startups to create buzz, the importance of following up, and tips for pitching media effectively. They also outline the PR process for hiring an agency and managing expectations as well as insights on digital advertising and maximizing publicity opportunities.

Meet Kourtney:

Kourtney Jason is the President and Co-Founder of Pacific & Court. With more than 13 years of experience as a publicist, she has worked with and represented celebrities, world-renowned chefs, and bestselling authors. She led the in-house publicity departments at Ulysses Press and Time Inc. Books, and further honed her strategic communications skills at Bread & Butter and Smith Publicity agencies.

Since its launch in 2021, P&C’s publisher clients have included Ulysses Press, KeyPress Publishing, Jesse B. Creative, The Collective Book Studio, Rocky Nook, Dzanc Books, and more. She’s secured coverage for clients in top-tier national media that includes the TODAY show, Associated Press, People magazine, NPR, The Wall Street Journal, USA Today, CNN, Oprah Daily, Salon, Reader’s Digest, and much more.

Her past work includes high-profile authors such as country music icon Martina McBride, actress Valerie Bertinelli, chef Todd Richards, TODAY’s Siri Daly, New York Times bestselling authors Syd and Shea McGee (of Studio McGee) among others. She is the author of five non-fiction books, including Lights Camera Booze: Drinking Games for Your Favorite Movies, which was included in the Academy Awards swag bags. She lives in Brooklyn, NY.

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Episode Highlights:

02:41 People and Perspectives

06:39 PR Strategies for Small Businesses and Entrepreneurs

11:17 The Importance of a Well-Written Pitch

16:03 The Importance of Building Long-Term Relationships with Professionals

20:08 How to Make Advertising Less Intimidating

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“You don't start by showing them everything; you start with what's that one thing that matters most. But then through that journey at the end, you make available everything that may matter to them.” —Aditya Varanasi

Digital advertising has become vital for businesses as consumers spend more time online. Advanced tools now allow advertisers to precisely target audiences across platforms based on detailed data. For startups and small businesses especially, digital provides an affordable and measurable way to efficiently build awareness, engage customers, and boost sales.

In this episode, Justine Reichman interviews Aditya Varanasi to discuss effective yet affordable advertising strategies for startups and small businesses.

Aditya is the founder and CEO of Awarity, a digital advertising platform that helps small businesses efficiently build brand awareness. With over a decade of experience in marketing, he was able to make targeted and data-driven advertising affordable and accessible for all businesses.

Listen in as they explore the challenges of building brand awareness with limited budgets, when digital advertising makes sense, how to determine the budget and target the right audience, how targeted digital ads can help businesses stretch their dollars further, actionable tips on crafting clear messaging, consistency, analyzing campaign performance, and allowing time for behaviors to change, grassroots marketing alternatives, and how to amplify their message in a way that makes sense for their goals and budget.

Meet Aditya:

Aditya Varanasi is the founder and CEO of Awarity, a digital advertising platform that helps small and mid-sized businesses maximize the impact of their marketing budgets. With over 15 years of experience in brand marketing and advertising, Varanasi previously led brands at Frito-Lay and worked as the CEO of a startup funded by private equity. He holds an MBA from Northwestern University's Kellogg School of Management. Varanasi founded Awarity to make world-class advertising accessible and effective for all businesses. Under his leadership, Awarity has grown to serve thousands of clients across industries and helped boost their sales and brand awareness through targeted digital campaigns.

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Episode Highlights:

01:52 Advertizing Challenges and Strategies for Startups

08:32 How Advertizing Impacts ROI

12:03 Marketing Strategies and Agency Costs

18:26 Aligning Goals with Advertising Strategies

22:30 Simple and Consistent Advertising

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“What we needed was the diversity of what nature provides, we needed to get better nutrition to more people… not in the big corporate way, but doing something different than anything that we've done before.” —Todd Rands

With sugar consumption linked to health issues like obesity and diabetes, consumers are looking for healthier options that allow for moderation without compromise. Innovation in natural low-calorie sweeteners holds promise for addressing this need and empowering personal choices.

Led by CEO Todd Rands, ELO Life Systems is developing sustainable, natural ingredients by engineering plant biofactories. With decades of experience in molecular biology, agriculture, and venture capital, Todd's vision is for ELO to make healthier, plant-based products accessible to all through agricultural innovation.

Join in as Justine and Todd explore ELO's research process, partnerships with major brands, goals of making plant-based ingredients widely accessible, and leveraging molecular farming to revolutionize global agriculture and food production.

Meet Todd:

A seasoned life-sciences executive, Todd Rands has more than 25 years of scientific, legal, and business leadership at Fortune 500 companies, venture capital-backed startups, and top-tier law firms. With Elo’s advanced technology and a world-class team of innovators, Todd brings a singular focus to making everyday foods consumers love more nutritious and better for the planet.

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Episode Highlights:

02:10 Reimagining the Food System with Cutting-Edge Tech

06:58 A Natural Alternative to Sugar

13:13 Molecular Farming for a Healthier, More Sustainable, and More Affordable Food

19:22 Sugar Alternatives and Their Health Impacts

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“Food as your medicine is anything that's not processed. These are things that we should be eating [because they] prevent you from having to take drugs. So if you're interested in health, you should be eating holistically in that regard.” —Kevin Bressani

Your best self starts on the plate!

The food we put on our plates each day has a profound impact on our health and well-being. Yet in our fast-paced world, it's easy to lose sight of how the small daily choices around what we eat can nourish our minds and bodies.

During his travels abroad, Healthy Roots Chef Kevin Bressani was exposed to permaculture and the connection between soil health, biodiversity, and nutrition. This experience brought him to an awareness of how this impacts the whole food production process, and ultimately the health of the consumers.

In this conversation, Chef Kevin shares insights into how eating for optimal health starts on the plate by cooking in tune with the seasons from sustainable, organic sources. Justine and Chef Kevin also delve into how prioritizing whole, minimally processed foods and supporting local farms through our shopping decisions can help optimize wellness from the ground up. Tune in to learn practical strategies for making meals that not only taste delicious but also care for people and the planet.

Meet Kevin:

Chef Kevin Bressani has always been passionate about food and nutrition. As a young kid, he became interested in cooking by watching great chefs such as Jacques Pepin and Julia Child on television. This interest sparked a desire to work in various restaurants and to travel around the world to places like Australia where he worked and learned on organic and biodynamic farms. Kevin also traveled to Belize to study the natural healing power of plants and herbs with traditional Mayan healers. Through these adventures, he became inspired to nourish his community by creating healthy meals.

In 2009, he enrolled in the Natural Chef program at Bauman College in Berkeley, California. He polished his culinary skills and expanded his knowledge of therapeutic cooking at Bauman College and an internship at Three Stone Hearth, a community supported kitchen in Berkeley, CA. Chef Kevin believes that food is a powerful medicine and a vital component in our own longevity. As a personal chef, his cooking philosophy emphasizes the use of whole, local, and organic foods to provide every cell in the body with the vital nutrients and minerals needed to stay healthy and prevent disease.

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Episode Highlights:

01:30 Food Choices and Seasonal Eating

05:59 Personalized Meal Planning and Holistic Health

11:13 Private Chef Services

15:59 Evolving a Food Business with a Focus on Healthy Products

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“We're doing some work, but not enough work. We need to move away from just talking about our impact, and we need to actually start making an impact.” —Meredith Danberg-Ficarelli

Digital tools hold great potential to transform waste management strategies. By tracking waste data and providing actionable insights, new technologies can optimize diversion efforts and maximize recycling rates. This revolution in waste analytics promises to make resource recovery vastly more efficient and sustainable.

Waste Administration and Tracking Software (WATS) is a waste management software company co-founded by Meredith Dannenberg. It provides tools to help businesses track, measure, and reduce their waste streams like trash, recycling, compost, and e-waste.

Listen in as Meredith shares insights about digitizing waste data and processes, understanding local composting guidelines, choosing a co-founder wisely, addressing the issue of food loss, and focusing on action over just measuring impact.

Meet Meredith:

Meredith Danberg-Ficarelli built services and operations as Exec Director of Common Ground Compost LLC from 2017-2022. She sits on the US Composting Council board of directors and was a founding member of the New York City Microhaulers and Processors Trade Association. She believes that materials literacy and upstream/downstream supply chain transparency are foundational building blocks of the circular economy. Meredith is a TRUE Zero Waste Advisor.

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Episode Highlights:

03:48 Waste Reduction and Entrepreneurship

09:26 Recycling Best Practices

16:03 Streamlining Waste Management with Digital Tools

22:01 Co-Founding a Software Company

29:13 Addressing Food Loss Across the Supply Chain

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“We are more microbes than we are human cells. And it's the only alien thing that's in our body that we have to form a unity with in order to enjoy phenomenal health.” —Natasha Trenev

Probiotics are live microorganisms that can enhance digestive health when consumed in adequate amounts. Cutting-edge research continues to reveal exciting new ways specific probiotic strains can promote a healthy immune response and reduce inflammation throughout the entire body. As the gut microbiome plays a vital role in overall wellness, maintaining a diverse population of beneficial bacteria through probiotic intake is crucial, but only if done the right way.

Joining us for the premiere episode of Season 8 is probiotic pioneer Natasha Trenev, a pioneer in the fields of fermented foods and probiotics, introducing these concepts over 40 years ago. As founder and president of Natren Probiotics, she continues her mission to educate on gut health and choose probiotic strains that support the immune system.

Listen in as Natasha provides a historical perspective on how our understanding of gut health and functional foods has evolved. She details early studies on probiotics and women's health as well as controversial topics like soy milk, kombucha, and raw foods consumption based on her decades of research and experience.

Justine and Natasha also share important factors to consider when choosing a probiotic supplement and practical advice on reintroducing foods and incorporating fermented options like homemade yogurt into our diet.

Meet Natasha:

Probiotic pioneer, Natasha Trenev, has significantly contributed to the evolution of the probiotics industry. Prior to her work in the field, consumers had very limited knowledge of the supplement and its many benefits. Natasha's extensive experience and knowledge of the industry began with her family's 750-year history of producing the most beneficial yogurt prized by the royal family of Yugoslavia.

After graduating from UCLA in 1970, a decade of research led to Natasha's development of the first revolutionary method of producing an effective and scientifically validated single-strain probiotic bacteria product. Her efforts helped to establish the entire probiotics category in the world!

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Episode Highlights:

01:42 Gut Health and Holistic Approach to Health

06:28 Research Studies

12:26 Probiotics and Gut Health

17:55 A Focus on Safety and Effectiveness

24:06 The Impact of Diet on Overall Health

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“It's a business, but more than anything, it's a community, and it's a movement.” —Marika Messager

The level of consciousness profoundly shapes a leader’s effectiveness. Self-awareness of one's blindspots, biases, and triggers is key to leading with wisdom, empathy, and care for all people affected by decisions. This approach benefits every member of the company as it centers around long-term well-being over temporary gains.

In this episode, Justine is joined by Marika Messager, a researcher and teacher of consciousness, and Founder of Conscious Leadership, an organization that helps develop conscious leaders capable of creating systemic change.

Tune in as Justine and Marika explore how unconscious biases, emotional triggers, and disconnect from one's emotions can negatively impact leadership, tools for cultivating presence, ways to create a more inclusive culture, and strategies for managing energy states.

Meet Marika:

Marika Messager is the founder of Conscious Leadership, an organization dedicated to researching unconscious behaviors and toxic patterns. Through her work, Marika helps individuals and organizations uncover the root causes of unhealthy behaviors and transform themselves. With years of experience, she guides her clients on their journey of self-awareness and emotional mastery to become conscious leaders. Marika is passionate about creating systemic change by developing healthy behaviors in individuals, families, and professional circles.

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Episode Highlights:

00:56 The Connection Between Consciousness and Leadership

03:07 Leadership Core Values

09:18 Energy Management and Emotional Regulation in Business

16:19 The Importance of Cultural Competence

19:11 Conscious Leadership and Inclusion

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“The three main factors are taste, price, and availability. Make sure things taste amazing, make sure it's affordable, and make it even more healthy.” —Alan Perlstein

Cell-culture technology is unlocking new frontiers in food production by growing crops from single cells instead of plants. This novel approach allows us to see a new generation of "designer" foods engineered at the cellular level to promote wellness in tasty new ways.

California Culture is pioneering the use of cell culture to grow cocoa and coffee from single cells, allowing them to produce chocolate and coffee with unprecedented health benefits. By cultivating cocoa cells in bioreactors, they can infuse chocolate with high levels of heart-healthy cocoa flavanols while removing lead and other toxins. Their vision is to make chocolate not only more delicious but also a secret weapon for cardiovascular health.

Listen in as California Culture CEO, Alan Perlstein shares how his background in biotechnology and entrepreneurship led him to this innovative idea, the health benefits of cocoa flavanols, and his vision to make chocolate healthier and more sustainable through this technology. Justine and Alan also talk about the potential of cellular agriculture in improving the food industry, the process of scaling your biz from lab to market, expanding distribution, making products more affordable, guiding principles for product development, and more.

Meet Alan:

Alan started working in a tiny cell-cultured fish lab in Long Island 17 years ago, back in the early days of cell-culture technology. He launched his first food tech company Joywell Foods (formerly Miraculex), where he commercialized protein-sweetened foods. When he saw tension brewing between the huge demand for chocolate and the sustainable/ethical issues surrounding it, he knew he had to look towards something bigger and thus, California Cultured was born.

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“A lot of times, taking over business legacy doesn't necessarily mean that brand or that company, but how do you continue that story.” —Jia Liao

The bold and complex flavors of a hotpot have introduced many new food lovers to unique culinary experiences. Eating hotpot allows diners to immerse themselves in the tingling, numbing, and spicy sensations as different ingredients are cooked in the communal broth. Gathering with friends and family to cook ingredients has also won fans worldwide and helped spread appreciation for this cuisine to distant parts of the globe.

This week, we are joined by Jia Liao. Jia has dedicated her career to sharing the rich culinary traditions of Sichuan that she grew up with through her brand Hotpot Queen. Having worked for many years in her family’s hotpot restaurant, Jia is passionate about introducing new audiences to authentic Sichuan flavors and the cultural experiences that can be shared through food.

Listen in as Jia shares her journey of carrying on her family's culinary legacy while innovating to introduce Sichuan cuisine to a global market. Justine and Jia also talked about sourcing ingredients from local Chinese chili farmers, tips on making family business work, the challenges of building a new product line for expansion, popular ways to use Hotpot Queen products, goals of expanding distribution, and insights about bridging cultures through food and sparking curiosity about diverse flavors.

Meet Jia:

Jia Liao is the founder and passionate leader behind Hotpot Queen. She was born and raised in Sichuan, China where her family has operated a hotpot restaurant for over 40 years. Jia studied economics and business in the United States before returning to China to work in the hospitality industry for 13 years. In 2021, Jia launched Hotpot Queen to share Sichuan cuisine and málà flavors with a global audience through premium condiments and sauces. Her goal is to make málà the next umami sensation and start a málà revolution.

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Episode Highlights:

03:14 Innovating Legacy

09:06 Cultural Exchange in the Food Industry

13:36 Creating New Culinary Experiences

17:41 Expanding the Family Biz with a New Product Line

21:33 How to Make Family Biz Work

27:06 Building Online Presence

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“When we think about our community, we don't feel alone at all. We look at all of our farmers, all of these amazing other CPG brands, we are becoming a loud minority that is shaking and moving the system.” —Maddy Rotman

“Be a little bit more curious when you're out there shopping for alcoholic products. Gravitate towards the brands that fully disclose everything.” —Taylor Lanzet

As the world of spirits embraces regenerative organic farming, a new era of eco-conscious consumption is taking root. By adopting practices that mimic nature's restorative cycles, distillers are not only crafting exceptional spirits but also nurturing a more sustainable and equitable future for the industry. This shift reflects a growing awareness that the spirits we enjoy come not just from the land but also from the hands of those who care for it.

Driven by their passion for sustainability, Maddy Rotman and Taylor Lanzet founded Anytime Spritz, a company offering a line of low-ABV canned cocktails made with ingredients sourced from regenerative organic farms. Their commitment to regenerative agriculture led to the creation of three delicious flavors, expanding distribution from New York to California. This initiative sets a new standard for the alcohol industry, paving the way for a more sustainable future.

Listen in as Maddy and Taylor share how they met, the inspiration and vision behind launching Anytime Spritz, what regenerative farming means to them, and the importance of partnering with organic growers. They also discuss the challenges of entering the alcohol industry as first-time entrepreneurs, why transparency around ingredients is so important to their brand, and their upcoming spirits releases.

Meet Taylor:

Taylor Lanzet is a passionate food policy expert dedicated to transforming the food system for the benefit of farmers, workers, and consumers. Known as a food policy nerd, Taylor blends academic expertise with practical experience, working tirelessly to bridge the gap between policy and action. With a focus on sustainability and equity, Taylor collaborates with diverse stakeholders to advocate for mission-driven initiatives and build a more resilient and ethical food system for all.

Meet Maddy:

Maddy Rotman has extensive experience in sustainable food systems and building farm-to-table supply chains. She met her co-founder Taylor Lanzet while they were students at Brown University where they studied the intersection of food systems and climate change. Maddy brings her passion for organic and regenerative agriculture as well as her business experience to Anytime Spritz's mission of creating transparent, organic canned cocktails.

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Episode Highlights:

00:55 The Sustainable Farm-To-Can Cocktail

06:31 Identifying Market Need

13:02 Sustainable Spirits and Consumer Impact

19:08 Regen Ag and Natural Flavors

23:30 Lack of Transparency in the Alcohol Industry

25:20 Drink Mindfully

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“It's only when we learn to also let go and let other people make suggestions that they can grow and they can become maybe even entrepreneurs of the future.” —Roland Siebelink

Navigating the growth of a business while maintaining control and vision requires a delicate balance of delegation and oversight. The key is to find that sweet spot where you can trust your team members to handle the day-to-day stuff while still keeping your finger on the pulse. By empowering your teams, you not only reap the rewards of their collective brilliance but also create a workplace where individuals feel valued and inspired to excel. After all, business success isn't just about numbers— it's about the people who make it happen.

This week, Justine sits with Roland Siebelink, the CEO of Midstage Institute to talk about how entrepreneurs can take ownership of their leadership role while giving their teams room to shine.

Listen in as they discuss leadership challenges that arise as startups scale up their operations and team sizes, key skills founders need to adapt to successfully guide their business to the next phase, how to shift our mindset from being a founder to a facilitator, and practical strategies for using feedback to clear the air after disagreements.

Meet Roland:

Roland Siebelink helps tech founders go big without going corporate. He specializes in mid-stage Internet, software, and technology startups. He works with Silicon Valley-style companies in the Americas, EMEA, and Asia/Pacific.

Roland’s purpose is to enable founders of tech companies to scale so that they can keep growing their companies while keeping the unique startup zeal and culture.

Roland’s clients have (or are seeking) venture capital backing and target a trade sale or IPO. His programs target restoring growth momentum, slashing the burn rate, upskilling the team and sustaining a 10X advantage.

With over 40 years of experience in Silicon Valley, Roland and his team at Midstage Institute have a proven track record of guiding startups from the brink of failure to the pinnacle of success. By leveraging proprietary strategies, insights, and hands-on coaching, he's the go-to expert for businesses aiming to achieve lasting profitability.

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Episode Highlights:

01:40 Helping Companies Navigate Growth Pains

05:32 Coaching Different Types of Entrepreneurs

09:06 Effective Communication and Conflict Resolution in Business

14:51 Leadership, Growth, and Delegation

18:16 Exercising Liberty in the Work Environment

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“Most of the regenerative farms are still surrounded by conventional farms. Nevertheless, the food from the regenerative farm will be more nutritious and more healthy than the food from the conventional farms just 20 meters over the fence.” —Philippe Birker

This week, we are joined by Philippe Birker. Philippe’s passion for regenerative agriculture's potential to address climate change and related challenges led him to co-found Climate Farmers, where he and his team assist farmers in adopting more sustainable methods.

Hit play and join this insightful conversation as Justine and Philippe provide an understanding of solutions to climate change through sustainable food production. They also discuss the principles and benefits of regenerative agriculture, how regenerative practices help build healthy soil and increase biodiversity and drought resilience, the challenges of transitioning to regenerative agriculture, why regenerative farmers are the unsung heroes of the food system, and why a systemic change is necessary.

Meet Philippe:

Philippe Birker is the Co-Founder of Climate Farmers, an organization working to transition Europe's food system to regenerative agriculture. Based in Portugal, Philippe bought an abandoned village in 2017 and has been rebuilding it while learning about regenerative farming practices. Prior to founding Climate Farmers, he worked for several tech startups. Through visiting regenerative farms across Europe, Philippe became passionate about the ability of regenerative agriculture to tackle climate change and other issues, leading him to support farmers transitioning to more sustainable methods.

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Episode Highlights:

03:00 Regenerative Agriculture and Its Benefits

07:05 The Lack of Support from the Current Agricultural System

11:14 A Need for Systemic Change

18:31 Regenerative Agriculture and Its Impact on Health and Climate Change

22:27 Regenerative Agriculture vs Conventional Farms

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“Providing pathways for today's young people who are going to be tomorrow's leaders is critical because we need them to be the problem solvers for us in the future. We have no alternative.” —Katherine Soll

Today's food injustice weighs heavily on our global conscience, with millions suffering from hunger while others face the dire consequences of unhealthy diets. The involvement of youth is paramount in addressing this pressing issue, as they carry the power to challenge the status quo, champion sustainability, and demand equitable access to nutritious food for all.

Teens for Food Justice (TFFJ) is an organization that works to end food insecurity through school-based hydroponic farming. Students then learn to how to operate and maintain the farms through STEM classes and internships. This gives students access to fresh, healthy food and teaches them about sustainable food systems. The goal is to address the lack of access to nutritious food and educate youth to advocate for change.

This week, Justine sits with TFFJ Founder and CEO, Katherine to Soll to discuss the pressing issue of addressing food justice through youth empowerment and access to education.

Listen in as they share impactful stories of how the program advocates for healthier food policies, plans for expansion, the importance of youth involvement and community engagement in addressing food injustice, the health impact of food insecurity on vulnerable communities, and more.

Meet Katherine:

Katherine Soll brings her lifelong and deep commitment to social justice and her belief in the power of young people to build a better and more equitable world in her role as Founder, CEO, and leader of Teens for Food Justice (TFFJ). By empowering youth as 21st-century urban farmers growing fresh produce for their schools, and as nutrition educator-advocates leading their communities to healthier futures, TFFJ’s multi-faceted approach offers more than a technologically-advanced solution to affordable fresh food access in neighborhoods that need it most – TFFJ is laying the foundation for a sustainable youth-led social justice movement that can close huge gaps in food access, health, and opportunity between lower-and upper-income communities in NYC and beyond. Katherine has received various awards for her work in the nonprofit sector, including her selection as a 2021 AARP Purpose Prize Honoree. She has held high-level management and marketing roles in the for-profit and not-for-profit sectors throughout her career and serves on the advisory boards of various professional organizations, including the Food and Nutrition Innovation Council and the Healthy Living Coalition.

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Episode Highlights:

04:59 Sustainable Food Systems and Youth Involvement

10:56 Food Justice and STEM Education

15:37 The Impact of School Gardening Program and Students’ Advocacy

19:43 Replicating the Farm-to-School Program

25:16 The Importance of Community Involvement

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“[Entrepreneurship] is a mix of optimism and hope coupled with just a tenacity to make it work no matter what happens.” —Melissa Villanueva

Embarking on the journey of being a first-time founder is like that invigorating first sip of coffee in the morning, filled with both excitement and uncertainty. Just as each carefully roasted bean lays the foundation for a rich and complex brew, every decision and milestone achieved forms the bedrock of your startup's growth. With time, effort, and a sprinkle of innovation, you can watch your business percolate and flourish, just like that first sip of freshly brewed success.

Brewpoint Coffee CEO, Melissa Villanueva went from being a recruitment director to a coffee shop owner overnight after finding a listing on Craigslist. Without experience nor a solid plan, she took a chance, bought a struggling coffee shop and turned it into a thriving multi-location business.

Tune in to hear her tips for entrepreneurial optimism and problem-solving your way to success, inside scoop on Brewpoint Coffee's mission-driven approach, the importance of creating an inclusive and diverse community space, the impact of data-driven decisions to profitability and sustainable growth, and her advice for founders dreaming big.

Meet Melissa:

Melissa Villanueva is the CEO, owner, and founder of Brewpoint Coffee. Brewpoint has four coffee shops, a wholesale roastery, a premiere event space, and a book called, “Starting & Running a Coffee Shop.” Brewpoint Coffee has been mentioned in Forbes, Entrepreneur, Fast Company, Sprudge, and a number of leading publications.

Melissa is most proud of building a thriving business she 100% owns and leads. This is important because profit often dictates a business owner's decisions. Still, if you have the power to fully decide why you do what you do, you can build a system that is not just about profit but about social and environmental impact.

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Episode Highlights:

02:00 Entrepreneurship= Passion

06:10 Scaling to Multiple Locations

08:39 The Importance of Data-Driven Decision-Making

12:46 Building a Foundation for Growth

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“Food is a unifier. We are more similar than different and that cultural aspect is really important.” —Stephanie Berlin

An entrepreneurial journey with cultural flair!

Once upon a time, biscotti and cookie had a serendipitous encounter, and they birthed a magical creation called Wandel. Baked by Stephanie Berlin, this delightful treat with its adventurous spirit, ignites a love affair with taste buds worldwide. Crafted with utmost care and using natural ingredients, Wandel transports its customers to a nostalgic paradise with every crumble. The mere sight of this baked beauty is enough to make hearts flutter and mouths water. Truly, baked goods are the universal love language, and Wandel is the whimsical ambassador that keeps the world craving for more fearless flavors and sweet memories.

Tune in as Stephanie gets real about the highs and lows of starting a business from scratch, details on exciting new collaborations just in time for the holidays, plus insider tips for nurturing retail partnerships from day one. Press play to join the adventure of building community and culture through food!

Meet Stephanie:

Stephanie Berlin is the CEO and Founder of Wandel, a twice-baked cookie company based in New York. She launched Wandel in 2021 after being inspired by her mother's mandel bread recipe. Prior to starting Wandel, Stephanie worked in the film industry for over 10 years in roles such as film marketing and development. As the head of her own company, Stephanie has learned about various aspects of running a business from operations to finances. Under her leadership, Wandel's classic recipes are available online and in select stores in New York. Stephanie continues to grow the business while staying true to its roots in Jewish culture and tradition.

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Episode Highlights:

01:35 A Modern Take On Traditional Cookies

06:39 Cultural Food Branding and Integration

12:57 Starting a Business Without a Plan

17:44 Starting a Business with Limited Funds

22:44 A Focus on Cultural Relevance

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"If we're not having fun, we need to stop doing it." —Nicholas Kheny

"Work with people only bigger than you and you become a company of giants." —Mike Schanbacher

When it comes to candy, the word "healthy" might not immediately come to mind. However, with the rise of vegan lifestyles, there is an increasing demand for plant-based alternatives, including vegan candy. Vegan candy delivers a guilt-free indulgence, without compromising on taste. These candies are often made with natural flavors and colors derived from fruits and vegetables, making them a more wholesome option that aligns with your healthy choices.

Blobs is a better-for-you candy brand founded in 2020 by childhood friends Mike Schanbacher and Nicholas Kheny. The company creates vegan, low-sugar gummy candies that aim to provide an accessible and fun candy option for health-conscious consumers. Blobs gummies contain only 2g of sugar per serving while still delivering bold fruit flavors. Their signature pectin-based recipe achieves a traditional gummy texture without the added sugar or guilt typically associated with candy.

This week's conversation offers inspiration and practical lessons for anyone interested in starting a CPG business. Listen in as Mike and Nick share their journey starting the company together as friends and co-founders; the challenges of developing the right vegan, low-sugar recipe and finding a manufacturer to partner with; Blobs' expansion into retail stores; their upcoming new product launches, and much more.

Meet Mike:

Mike Schanbacher is the Co-Founder and Marketing Lead at Blobs, a better-for-you candy brand. With over 10 years of experience in growth marketing and strategy, Mike oversees all marketing and sales efforts at Blobs. Prior to founding Blobs, Mike worked at several startups helping drive organic growth. At Blobs, Mike leverages his expertise to position the brand as a fun and accessible candy company while creating healthier products. When not working, Mike enjoys spending time with his family in New York.

Meet Nick:

Nicholas Kheny is the Co-Founder and Operations Lead at Blobs. With a background in finance and biochemical engineering, Nick handles product strategy, operations, and business development. Prior to founding Blobs, Nick worked on growing several consumer brands through acquisitions and sales. At Blobs, Nick applies his analytical skills to ensure the business runs efficiently while creating great tasting yet healthy candy products. When not working, Nick enjoys spending time with his family in Philadelphia and coming up with new product ideas for Blobs.

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Episode Highlights:

00:58 Meet Mike and Nick

05:19 Making Candy Healthy

08:25 Launching Business with Fun

12:32 Vegan Gummy Bears

16:37 What It's Like Being Co-Founders

20:24 Potential for Growth

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“You can also look at resources of putting your time into building that network of advisers. It's a bit of time to build that but then you get so much value out of that as long as you're willing to listen.” —Gregory Kalinin

Dynamic agriculture can be seen as a way of weaving regenerative farming into a holistic and adaptive system that can benefit both the farmers and the environment. By blending these two practices, farmers can meet specific goals, such as minimizing tillage, recycling organic matter, using cover crops, rotating crops and livestock, avoiding synthetic inputs, and diversifying production. Dynamic agriculture can also help farmers respond to the changing demands and preferences of consumers, such as organic, local, fair trade, or niche products.

This week, Gregory shares his journey from being a coffee geek to the Co-Founder of Holistic Roasters, a biodynamic and organic coffee roasting company. As a coffee enthusiast who was introduced to high-quality siphon coffee in Japan, Gregory developed a passion for exploring different coffee brewing and roasting methods. He began home roasting and sourced biodynamic coffee for a school fundraiser, which led to the creation of Holistic Roasters alongside his business partner. Under Gregory's leadership, Holistic Roasters has expanded its product offerings while committing to sustainable and regenerative farming practices.

Listen in as Justine and Gregory explain what biodynamic agriculture means and how it fits into the larger movement of regenerative farming. They also discuss the importance of testing ideas through small pilots before fully committing as well as insights into building a values-aligned business in the specialty coffee industry.

Meet Gregory:

Gregory is a serial entrepreneur and corporate executive with a track record of developing and implementing new business ideas across multiple industries in start-up, turnaround, and rapid-change environments.

After completing an MBA from McGill University in 1995, Gregory co-founded a high-tech startup that achieved a successful IPO on the Canadian stock market. The company was recognized by Canadian Business Magazine as one of the hottest software companies and by Profit Magazine as one of the country's fastest-growing companies.

In 2001, Gregory was recruited by Bombardier Aerospace to launch a new business unit called Flexjet in the Asia-Pacific region. Executing a pioneering development strategy allowed the business to surpass growth targets using a fraction of the allocated budget. Flexjet Asia-Pacific became the region's #1 business aircraft charter network by attracting ultra-high-net-worth individuals, political leaders, and Fortune 100 clients. For his work, Gregory received a special bonus from the Bombardier Board of Directors for having "achieved exceptional results, with an exemplary level of perseverance".

In 2008, Gregory led the turnaround of an aerospace manufacturer where he increased sales by 680%, diversified the customer base, and rebuilt the Company’s reputation. Emergia Aerospace became the #1 supplier of production line tooling in Quebec with customers ranging from Bombardier to the Canadian Air Force and Bell Helicopter Textron.

Currently, Gregory works with several companies including a talent assessment and performance management company; Holistic Roasters, a Demeter USA-certified roaster and distributor of biodynamic coffee; and MiX Café, a private café for employees and their guests.

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Episode Highlights:

00:33 Biodynamic Agriculture Defined

05:12 How Biodynamic Fits Into Regenerative Agriculture

11:03 The Third Wave Coffee Movement

15:47 Navigating Product Market Fit

21:34 Product Development, Feedback, and Pivoting Tips

25:01 The Value of Building a Network of Advisors and Experts

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“Don't let these things stop you. Figure out how to work with them.” —Mark Gravel

In the volatile world of CPG branding, establishing a successful better-for-you brand may often feel like treading on eggshells. While the steep slopes can hefty baggage are indeed formidable, the right strategies can tip the scales in your favor.

Dirtbag Bar is an organic, vegan, gluten-free chocolate date bar created by Mark Gravel. Inspired by his passion for the outdoors and healthy living, Mark developed Dirtbag Bar as a clean, nutrient-dense snack without added sugars or refined ingredients. Starting as a homemade treat shared among friends, Dirtbag Bar has expanded to over 75 stores across California. In addition to wholesome ingredients, Dirtbag Bar supports causes like mental health awareness and environmental protection.

This conversation provides insight into entrepreneurship and wellness. Listen in as Mark relates the challenges of transitioning from chef to building a CPG brand and his personal struggles with mental health and how it impacts running a startup. Justine and Mark also talk about the aspects of product development like deciding on the branding and design, expanding your reach, the value of varied experiences, the importance of taking care of yourself as an entrepreneur, and more.

Meet Mark:

Mark Gravel is the founder of Dirtbag Bar, an organic, vegan, gluten-free chocolate date bar. He started making the bars for himself as a snack while running a food stand at Smorgasburg, a seasonal food market in New York. Mark has a background in food, having worked as a chef, running a burger pop-up, and published a cookbook about beans. While the burger stand was successful, Mark wanted to create something healthier without added sugars. He developed Dirtbag Bar to be nutrient-dense but not too calorie-dense, using whole food ingredients. Mark strives to make the brand purpose-driven by donating to mental health causes. As an entrepreneur, his biggest challenge is managing his own mental health struggles with depression while running a stressful business. Dirtbag Bar is currently in over 75 stores in California with a goal of 100 by the end of the year as Mark works to expand distribution on the East Coast.

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Episode Highlights:

01:26 Why Gluten-Free and Vegan

05:17 From Chef to Entrepreneur

09:39 Developing the Dirtbag Brand Identity

11:01 Choose Health

14:30 Goals for the Coming Years

19:25 The Value of Varied Experiences

22:05 Coping with Mental Health Challenges

24:19 Don't Let Challenges Stop You

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“People are looking for easy and they're looking for their foods and beverages to deliver a lot of value to them. It's not enough anymore to just taste good. They want to know why it tastes good.” —Leslie Danford

Food is more than just a medicine. Food is health. By capitalizing on “superfoods” and other high-nutrient sources and leveraging advanced technologies to load their products with extra nutrients, we are now seeing a shift toward food products that promote convenience without compromising quality. With food companies pushing boundaries, the future of food is truly filled with excitement!

Founded by Leslie Danford, Vitaminis is a clean-label functional food and beverage brand. The company launched its first two products— juice shots providing immune support and gut health. Vitaminis aims to provide trustworthy "mini bites and sips. Vitaminis is focused on transparency and using clinical research to substantiate the functional benefits of its ingredients.

This week’s conversation provides valuable insights for entrepreneurs on validating ideas, building retail partnerships, and leveraging experts. It also offers a glimpse into the future of food and how brands are innovating to meet consumer demand for nutrient-dense, easy-to-consume options. Justine and Leslie also discuss the importance of clean ingredients and transparency in labeling, the challenges of being a solo founder, overcoming self-doubt, and more.

Meet Leslie:

Leslie Danford is the founder and CEO of Vitaminis, a clean-label functional food and beverage brand. Prior to starting Vitaminis, Leslie worked for a global spirits company in the beverage industry. She also briefly worked in the hospitality industry before being laid off during the COVID-19 pandemic. This inspired her to pursue her long-time passion of starting Vitaminis. Under Leslie's leadership, Vitaminis has launched juice shots providing immune support and gut health. Leslie is focused on using clean, recognizable ingredients and being transparent about her products and their benefits. When not working on Vitaminis, Leslie enjoys networking with other entrepreneurs.

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Episode Highlights:

01:23 What Inspired Vitaminis

02:36 Defining Clean-Label

05:46 Addressing Natural Flavors

11:06 A Career Change to Entrepreneurship

16:15 Achieving Shelf Stability Without Compromise

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"Our functional pantry staples are designed to support people at every phase of life and their cycles." — Asha Caroll

When dealing with reproductive health and monthly phases like mood swings, cramps, headaches, anxiety, and period pain, we might waver between a quick fix and a sustainable solution. We would've wanted both, but most of the quick treatments traditionally offered in the market are not sustainable, or vice versa. We would also prefer a natural and organic solution that steers clear of unwanted side effects. Is incorporating quick, sustainable, natural, and organic into one solution nonviable? Let's find out.

Phasey, founded by Asha Caroll, formulates functional pantry staples to give a quick fix and sustainable support at every phase and cycle of people. Phasey products are organic, raw, and plant-based. For instance, their Seed Cycle Blends contain essential nutrients from six powerful seeds specially formulated to support each cycle phase. Their famous Period Chocolate has organic hemp extract that gives a package aid to cramps, cravings, and pain relief. Who would not want to leap from conventional treatment to accessible, phase-based functional food when dealing with monthly phases?

Knowing that functional foods offer health benefits beyond their nutritional value, Phasey believes in the ability of whole foods to change relationships with reproductive health and provide everyday nutrition for everybody.

Listen in rapt attention as Justine and Asha talk about functional food and how it aids in monthly phases and cycles. You absolutely don’t want to miss to see how functional food helps us not only to feel “just okay” but to have a greater opportunity to feel better longer.

Meet Asha:

Asha came from an unconventional background and worked for years as a professional opera singer. At that time, opera companies were struggling to keep audiences in attendance so a lot of opera houses were closing. Her interest led her to work in food marketing. She had her first business, which was a vegan baking kit. That same time though, she had to deal with her hormonal challenges. So, she took a bit more of her time to focus on dealing with her hormones.

Like any other, Asha believed in an integrated approach to health care, like visiting a gynecologist and working with a registered dietician. She also worked with an herbalist who specializes in women's health; that's when she began using food and herbs. However, keeping pace with the modern lifestyle where things get faster and faster, she felt the need to have that quick fix and sustainable treatment. That mentality brought in Phasey's first functional food products.

Having a background in holistic nutrition, Caroll also founded Phasey to destigmatize periods and promote reproductive education. She stated, "I knew that food could be an excellent vehicle for driving conversation and community. That's how Phasey was born."

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Episode Highlights:

03:50 Getting Into Functional Food

07:17 The Marriage of Food and Productivity

10:29 How to Be Sustainable for One's Life

17:30 What Led to the Evolution of Phasey

29:05 More Functional Food for New Phases of Life

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“Make your workplace a place that everybody is happy at. That's one that goes unsaid a lot. When they're happy in their relationship with their teammates, it's more likely that they're happy in their jobs.” —Kelsey Bishop

Facing barriers when working in a team where one does not feel part of it is an unfortunate reality in many companies. Astonishingly, this kind of adverse company culture is accepted and ingrained as the norm.

However, it’s high time we shift from this perspective. A workplace should be a warm and welcoming place where everyone can put forth their most authentic selves. So how can company leaders rethink this glaring issue and cultivate an accepting company culture?

As part of our newest initiative here in Essential Ingredients, we give you Founders’ Resources, a brand new series that caters explicitly to founders and company leaders. We believe that it's not just about building, it's about building right— and the first chapter of this series focuses on guiding leaders to cultivate a more inclusive company culture.

Join us in welcoming Kelsey Bishop, the creative mind behind Candor, an innovative platform dedicated to assisting businesses and organizations foster an environment of connectivity and inclusivity. Candor opens an opportunity to change what has become the ‘norm’, proving that workplaces can indeed be inviting spaces expressing collective authenticity.

Justine and Kelsey reveal the key to transforming our workplace from just being clusters of cubicles to nurturing spaces. Hear as Kelsey deftlyexplains how Candor works, who is it for, how to start a Candor profile, and how it can benefit you and your team.

Meet Kelsey:

What sets Kelsey Bishop apart is her passion for genuine human-level connections. Candor, Kelsey’s brainchild, offers a unique solution to better comprehend the humans behind the workforce, understand what makes them tick, and how they bring their unique selves to work each day.

As a relentless force, Kelsey also extends resources, time, and support to budding companies. As an angel investor for various companies such as Noula Health, Candid Health, Taiyaki, and Areyo which was later acquired by Zillow, she demonstrates her trust and belief in their mission to make the world a better place.

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Episode Highlights:

01:34 Bridging the Gap in Team Connection

07:10 Said with Candor

11:41 How Candor Works

15:54 Company Culture is Team Work

18:51 What’s Next for Candor?

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“Be sure that you instill in your children and your children's children the fact that farming is not the problem, it is the answer.” —Steve McDaniel

Biological threats due to the worsening effects of climate change pose significant risks to both the environment and human health. Decontaminating these threats proficiently can be challenging due to their varied nature, persistence, and potential for dispersal. Fortunately, key developments in the field of bioengineering have led to the development of innovative solutions focused on solving this particular problem.

In the aftermath of the 9/11 attacks in 2001, Reactive Surfaces Founder, Steve McDaniel pondered the possibility of an enzyme that could neutralize organophosphorus pesticides and detoxify organophosphorus nerve weapons. His research found that when this enzyme was captured and stabilized in a coating system, it effectively countered nerve weapons and maintained its functionality for extended periods. This led to the creation of a bioengineered additive that continually and consistently decontaminates chemical and biological threat agents. Today, Reactive Surfaces is recognized globally as a pioneer in leveraging advanced bio-engineering to enhance the functionality of paints and coatings.

Join in as Justine and Steve propose a more efficient, nature-based solution to decontamination. They also discuss the vital part played by farmers in addressing global challenges, nature's power in combating environmental issues, agriculture's role as a solution rather than a contributor to climate change, and how Steve plans to scale and boost the impact of bioengineering solutions.

Meet Steve:

###### Steve McDaniel, Ph.D., is the founder and Chief Innovation Officer of the award-winning paint and coatings company, Reactive Surfaces, an innovation company operating in the paint, coatings, and specialty chemicals industries for the past 20 years. His technical expertise includes organic chemistry, polymer chemistry, biochemistry, and molecular biology.

###### Dr. McDaniel has a Bachelor of Science in Biology from the University of Texas, a master's in science in Genetics from Texas A&M University, a Ph.D. in Biochemistry from Texas A&M University, a Post-Doctoral fellow in chemistry at Baylor College of Medicine, and received a Juris Doctor specializing in Intellectual Property Law from the University of Houston. He regularly speaks and presents on topics related to polymer chemistry, bio-functional coatings, and space exploration.

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Episode Highlights:

01:45 Give It To The Farmers

05:46 Engineering Against Contaminants

09:06 Farming the Atmosphere

13:39 Bioengineering Paint

16:03 Farming is the Solution

18:24 How to Scale Up

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“Sometimes, we can only make the choices when they're available to us.” —Andy Naja-Riese

With six successful seasons behind us, we are thrilled to announce that Season 7 is live and ready for you!

A hearty thanks to you for staying with us through the previous six seasons and continuously supporting the program. For us, you are not just our listeners. You are an integral part of this community.

With lots of surprises and fresh series to pique your interest, we assure this season will be a unique experience. Our aim is not just to bring changes to the food system, but also to be a trusted ally for all respected founders and leaders out there.

We are setting the ball rolling for this season with our former guest, Andy Naja-Riese, the CEO of the Agricultural Institute of Marin (AIM). A non-profit organization, AIM strives to educate, inspire, and connect diverse communities, dedicated farmers, and producers to strengthen local and regional food systems.

Join Justine and Andy as they continue their enlightening conversation on bolstering local farmers and promoting a superior food system. Take the plunge as they discuss the challenges in the local food system, the struggles of every farmer, addressing the climate crisis and food insecurity with agricultural techniques, eating by the season, and how market matching can help in ensuring the affordability of local produce. After all, the end goal is improved food accessibility.

Meet Andy:

He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California’s natural beauty

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Episode Highlights:

02:02 Creating Change One Purchase At A Time

06:53 Farmers’ Challenges

12:24 The True Taste of Ripe Fruit

18:00 The Benefits of Eating by The Season

22:27 What is Carbon Farming?

25:51 What’s Next for Andy?

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“I'm an artist on the plate. I'm an advocate on the plate. I get to paint the plate with all these beautiful colors of the food I choose to cook.” —Nina Curtis

Advocating for the plate is a multi-faceted concept at the intersection of aesthetics, quality, and social responsibility. It is an essential part of promoting our health and shaping the well-being of our earthly home and everything in it.

But this movement is not as complicated as it may seem. In fact, the epitome of good health often lies in the simplicity of the food we choose to serve on our plates. By taking advantage of the natural wealth that whole foods have to offer, we can reconnect with our food’s roots and break away from the chains of food politics that denied us our basic right to healthy food.

This week, Justine interviews Nina Curtis, the Director and Executive Chef of Plant’ish, a food company that offers nutritious plant-forward meals that are quick and easy to prepare. Join the conversation as Justine and Nina help us rekindle a love for homemade, nourishing meals and embrace the plant-forward approach while celebrating traditional food practices.

Meet Nina:

Nina Curtis is recognized as a thought leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition, and whole plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant strong culinary experience. Chef Curtis has appeared on national TV and she is a guest speaker at several national culinary conferences.

As the former Director and Executive Chef for Adventist Health, Roseville Campus Vitaliz Café, and Culinary Arts, Chef Curtis was at the helm of this dynamic culinary division. From inception, launch, and execution, Chef Curtis recruited, trained, and led both the front and back of the house team, providing delicious and nutritious plant-based meals for associates and guests at the Adventist Health Corporate offices. She also led whole plant-based food educational programs and presented demonstrations to encourage associates and guests to incorporate more whole foods in their diets outside of work, receiving rave reviews.

During her time as Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp, and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Chef Curtis kept her finger on the pulse of the wellness and plant-based lifestyle trends and incorporated the best of best practices and cuisines for guests to have a full wellness experience.

Chef Curtis has been an avid proponent of a plant-based lifestyle for over twenty years. Her food and beverage background includes working with the Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York, and the Springs Restaurant and Wine Bar, Los Angeles.

An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant-Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.

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“We like to think of ourselves as doing the dirty work behind the scenes to make everyone else look good.” – Ameet Kallarackal

There are thousands of humble yet hardworking entrepreneurs like small restaurant owners and operators who are not that savvy technically and who are restlessly operating their in-person craft and business. Though necessary, they might not have enough funds to employ a skilled person in the field of marketing or to hire a technical team. How can entrepreneurs with limited digital experience enhance their business' online footprint?

Ameet Kallarackal, the co-founder and CEO of Fisherman together with their high-class customer support team make it possible for business owners to focus on the in-person side without having to touch anything on their gadget’s screen, and yet can see how their businesses are flourishing virtually. Fisherman is a company that brings about websites, manages social media and wields the online presence for hardworking small business owners with a focus on the restaurant industry. They have a set of tools that succor traditional small businesses become automatically fortunate online. No wonder they call their website “No effort Web,” as they say it, “No code, no drag & drop, no effort.”

Harken as Justine eagerly interviews Ameet about his journey and how his passion has helped countless entrepreneurs navigate the tricky waters of the digital world. Plus, they also delve into the importance of surrounding ourselves with experts, why entrepreneurs should have a website, how to improve UX, and how rejection leads to learning. Lastly, learn more about Fisherman's new resource to help boost social media presence.

Meet Ameet:

Growing up, Ameet’s parents had a website, and that was his first exposure to the world of graphic designers and WordPress. So even when he was still a kid, he became an ace at using these tools. He would always find it so interesting to create something without necessarily knowing how to code and yet that thing could look great and even lead to sales.

His family were also working with some small business owners. Ameet also personally spent time working at a local restaurant of his best friend's dad, where he witnessed firsthand how busy the life of an entrepreneur is. Having also tried being the one primarily to put food on the table, he came to say then, “You're learning 100 things to make that dream a reality. And a lot of times, computers, technology and the online component is the last thing you want to have to worry about. And so, I just remember being there and seeing how busy they were, how often they were fielding conversations with salespeople who are coming in soliciting business, all sorts of things they had to deal with.”

Cut to the chase, during Ameet’s college years, he worked on a different startup with a friend of his and ended up working on that for a few years and built out an organization until they were able to eventually exit that startup. And at the end of that, he fell in love with the idea of building something from scratch. Harking back to his experience, both virtually and in-person, he wanted to get to the bottom of how they could help more small business owners ‒ not only at a certain degree of measure, but how they can buttress multitude of small business owners to become prosperous. So, that was the evolution of the Fisherman concepts. After a handful of years, that mission was effectuated.

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Episode Highlights:

00:03 Getting Into The Industry

04:31 The Importance of Surrounding Yourself With Experts

05:58 Infiltrating The Restaurant Industry

08:32 Showing The Final Product Before Anything Else

11:14 Interaction With Clients

15:12 What Does Social Media Look Like

17:16 AI's Standard Offering

19:08 The Passion of Being An Entrepreneur

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“Your cauliflower is not going to save nor destroy the world. But as we all make these decisions all the time and we scale, it can add up.” —Alison Mountford

The relationship between home cooking and reducing food waste extends deeper than just being a simple solution. It’s about making conscious, constant decisions that influence both our health and our planet. Reinventing our kitchen practices could not only help us savor healthy, home-cooked meals but also contribute to a zero-food-waste lifestyle.

Founded by Alison Mountford, Ends+Stems, a meal planning service, aims to reduce household food waste and combat climate change. She leverages her 15-year career as a professional chef and entrepreneur to alleviate the stress of weeknight dinners and food waste. Alison's mission centers around reviving home cooking and supporting environmental sustainability.

Listen in as Justine and Alison answer intriguing questions around food waste namely, How can we use our expertise to contribute to shifts in the food system? Do individual efforts truly make a difference? How can social media help us amplify our impact? What is the proper way to store low-moisture vegetables such as cauliflower and asparagus as opposed to high-moisture vegetables such as lettuce and celery? Lastly, if we find ourselves generating food waste, does it mean we failed?

Meet Alison:

Alison Mountford is the Founder and CEO of Ends+Stems, a meal-planning service designed to reduce household food waste and stop the effects of climate change. Alison turned 15 years of professional chef and entrepreneurial experience into a solution to help eliminate both weeknight dinner stress and food waste in one clever step.

Alison is a passionate problem solver and approachable leader with a dual vision; to get households cooking again and to save the planet. Before building Ends+Stems, Alison founded Square Meals in 2005, one of San Francisco’s first prepared meal delivery companies. Square Meals was the first to market and helped define the trend of chef-prepared meals delivered to your door.

For 10 years, Alison grew Square Meals into a successful cafe and catering company and had the opportunity to cook for celebrities, politicians, and many influential companies. After selling Square Meals, Alison had a short stint as Procurement Director for a food tech company, solidifying her passion for reducing food waste.

Alison has been named a Rubicon Waste Fit Champion, was a finalist for the Spoon Tech Startup Showcase, has appeared on many podcasts and radio shows, and works as a food waste consultant.

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Episode Highlights:

00:48 Reducing Food Waste as a Cook

03:26 Using Your Expertise to Create Change

07:07 Do Individual Actions Matter?

12:37 Leveraging TikTok

17:52 Low Moisture vs High Moisture Vegetables

20:44 Look Forward

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“[Regenerative Agriculture] is a mindset that early adopters and farmers have, and it's a love of life that we're translating into the food supply, how we look at our food, how we look at our farming, and how we look at our agriculture. This is a multi-generational mindset shift that is dependent upon us.” —Ryan Slabaugh

Our current agricultural system revolves around sustainability— maintaining the status quo while doing minimal damage. But our world can no longer afford this argument. We need a better narrative, a regenerative one that encourages growth, revitalization, and improvement.

By realigning our agricultural practices with the ecological realities of our time, we will be able to approach the future with a hopeful lens. And this requires a shift not only in our mindset but also in our actions.

Think Regeneration, a 501(c)(3) nonprofit organization, was established by Ryan Slabaugh with a focus on the regenerative movement. They are actively developing programs throughout the nation that aim at assisting farmers and ranchers. Their strategy includes revitalizing food cultivation ecosystems, curbing chronic disease rates, amplifying the perspectives of regenerative cultivators, and enhancing community resilience.

Listen in as Justine and Ryan present a different perspective on regenerative farming and how education plays a role in getting the outcome that we want. Plus, they also discuss the challenges faced in the regenerative space, the indispensable role of education in changing the narrative around regeneration, the importance of building the vision before the policy, ways to provide support for farmers and ranchers, and facing the question of long-term sustainability.

Meet Ryan:

Ryan Slabaugh is the founder and director of Think Regeneration and former executive director of Acres U.S.A., a 51-year-old education and media company known for being the Voice of Eco-Agriculture. Ryan has more than 20 years of experience leading businesses and individuals through change. Ryan is also the chair of the board of directors for Resource Central, a diversified nonprofit in Boulder, Colorado, that supports water management, landfill diversion, and energy use reduction goals for thousands in Colorado and students around the country.

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Episode Highlights:

01:38 Meeting Different Needs

04:23 What is Regenerative Agriculture

08:03 The Role of Education

14:03 The Challenge in Changing the Narrative

20:32 The Future of Regenerative Agriculture

23:34 The Biggest Concern

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"The path towards better health is through food. But at the same time, we have to do more… not just better for you, but that are really functional" —Marc Washington

Gut health refers to the balance of microorganisms in the digestive tract. However, our gut flora has more function than we think. A gut filled with diverse and beneficial bacteria can impact every dimension of our health including digestion, immunity, and even mental health!

That's why, ensuring that our gut receives the best care has a significant bearing on our well-being. This can be achieved by ensuring that our diet is rich in prebiotics, a type of dietary fiber that fosters the growth and activity of beneficial bacteria in our gut. By understanding the symbiotic relationship between gut health and prebiotics, we can pave the way to better health.

Founded by Marc Washington, Supergut's goal is to leverage the potential of the gut microbiome, enabling everyone to gain and maintain control over their physical wellbeing. Marc has always aimed to provide people with effective control over their health through the means of evidence-based nutritional products that taste delicious too. Supergut is his tribute to his late sister, Monica, a victim of diabetes and other chronic health disorders.

Join the conversation as Marc expounds on the significance of a meaningful name in business success and the distinctions between regular, medicinal, and functional food, while understanding the relevance of prebiotics. Justine and Marc also talk about the concept of food as a lifestyle, the need-to-knows about fiber, and the influential part entrepreneurs play in fostering healthier choices.

Meet Marc:

As the founder and executive of health and wellness brand Supergut, Marc has always focused on empowering individuals to gain better control over their health with nutritional products grounded in scientific evidence. He launched the Supergut brand in memory of his late sister, Monica, who struggled with diabetes and other chronic health issues.

Supergut is dedicated to leveraging the power of the gut microbiome, allowing individuals to regain and maintain control over their health. Their evidence-based nutritional products are not only designed to be beneficial for health, but also taste good.

A Black entrepreneur himself, Marc is passionate about addressing the vast health disparities that affect Black and Brown communities. Supergut is envisioned to be a major part of the solution in closing these health disparities.

Marc's background includes prestigious academic qualifications including degrees from Princeton and Harvard Business School. He also brings extensive experience in leading large, successful health-focused companies, where he honed his understanding of optimizing nutrition to achieve health objectives.

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Episode Highlights:

02:10 Food as a Lifestyle

05:42 The Gold Standard Clinical Study

08:10 Functional Food vs Medicinal Food

11:32 Prebiotic Fiber Blend

16:11 Low FodMap Diet

22:10 Rebranding- the Importance of a Meaningful Name

27:48 Empowering Others to Make Healthier Choices

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“We want to make sure the product is different—not better, but different than what's out there.” —Aaron Luo

Nestled among the country's many gastronomic wonders lies an unsung hero: authentic Spanish charcuterie. With its rich history, meticulous craftsmanship, and mouthwatering flavors, this culinary gem has captured the hearts and palates of food enthusiasts worldwide.

Every slice tells a tale of age-old techniques handed down through generations, carefully selected ingredients, and an unwavering commitment to quality. The meticulous curing process involves patiently air-drying meats in natural environments such as mountainous cellars or coastal breezy areas. This time-honored method ensures that each product develops its unique flavors while preserving its authenticity.

This week, Justine sits with Aaron Luo. Along with his business associate Carmen Chen Wu, Aaron shares a rich Chinese heritage with a Spanish upbringing where they developed a deep appreciation for local Spanish cuisine, particularly charcuterie. Roughly two decades ago, they relocated to the United States only to face the difficulty in sourcing high-quality Spanish charcuterie at a reasonable price. This challenge led them to establish Mercado Famous, a European gourmet food brand, specializing in Spanish delicacies.

Listen in as Aaron reveals the best-kept secrets of Spanish Cuisine as he walks us through his entrepreneurial journey. Justine and Aaron also cover the process of popularizing Spanish cuisine, ensuring the quality and consistency of products, criteria for choosing team members and potential partners, the significance of value differentiation, the necessity of fostering appropriate conversations, and how to turn a viable idea into a viable business.

Meet Aaron:

Aaron Luo has an extensive background in the global supply chain, operations, and corporate finance. His impressive portfolio includes the foundation of innovative consumer brands and services including Caraa, a New York City-based sports bag and accessory company, and Mercado Famous, a haven for authentic Spanish charcuterie.

Born and raised in China, Aaron and his business associate, Carmen, share a passion for food, especially Spanish cuisine they discovered during their upbringing in Spain. They developed a particular interest in Spanish charcuterie, which eventually became a crucial aspect of their culinary journey.

After relocating to the U.S. nearly two decades ago, they soon realized that finding affordable, high-quality Spanish charcuterie was a daunting task. Spurred by this challenge, they launched their second venture, Mercado Famous where they aim to bring people closer together with high-quality, delicious food.

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Episode Highlights:

02:05 A Look Into the Spanish Culture

06:46 Spanish vs Italian Charcuterie

10:32 The History of Farm Industry

15:47 Bringing the Best of Spain to the US

20:38 Making Spanish Food More Mainstream

24:29 Finding the Right Product

29:12 The Importance of Value Differentiation

32:53 From a Viable Idea to a Viable Business

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“The technology was getting thrown under the bus so that brands can make a buck. And technology is very powerful and extremely important for humanity in terms of addressing a lot of existential crises.” —Zack Abbott

Many people find solace in drinking alcohol, whether it be during social gatherings or as a means to decompress and find some relief after a tiring day. Unfortunately, as our bodies metabolize alcohol, a toxic substance called acetaldehyde begins to accumulate. Experiencing high levels of acetaldehyde can bring about various distressing symptoms such as throbbing headaches, nausea, and other indicators of a hangover.

Founded by Zack Abbott, ZBiotics offers a unique solution by leveraging genetic engineering to produce novel probiotics that can break down acetaldehyde more efficiently. This allows our bodies to recover faster and feel better after a night of drinking. This revolutionary product is designed to help our bodies catch up by temporarily adding good bacteria to our gut to help mitigate the effects of excessive acetaldehyde and promote overall health.

Listen in as Zack explains the science behind this groundbreaking product and how genetic engineering can change the whole trajectory of food tech. They will also share how alcohol is metabolized by the body, what probiotics and functional proteins are, and how biotechnology can help promote overall health.

Meet Zack:

Zack Abbott is the CEO and co-founder of ZBiotics. He is the inventor of the company’s proprietary technology and sets the mission, vision, and values for ZBiotics. Zack has a Ph.D. in microbiology & immunology from the University of Michigan and holds a Bachelor’s Degree from UC Berkeley, where he double-majored in immunology and classical art & archaeology. Before starting ZBiotics, Zack worked in clinical trial design as well as researching HIV vaccines and pursuing novel antibiotics in both academia and industry.

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Episode Highlights:

02:18 Alcohol Toxicity

08:31 Genetic Engineering and Biotechnology

13:24 From Microbiology to Entrepreneurship

18:43 Promoting Overall Health

21:19 Customer Satisfaction and Product Evaluation

25:57 The GMO Advocacy

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“Infant formula is a baby's first food. And it's the first decision you make as a new parent… We had to do better for babies and for parents because this is the most important food.” —Mia Funt

Breast milk is often referred to as the "magical superfood" for infants due to its numerous health benefits and essential nutrients. While breast milk is considered the gold standard for infant nutrition, infant formula serves as a viable alternative when breastfeeding is not possible or preferred. That’s why, infant formula should be developed to closely mimic the composition of breast milk, providing babies with the necessary nutrients they need for healthy growth and development.

Co-Founded by Mia Funt, ByHeart’s infant formula goes beyond just filling your baby's tummy— it's a specially formulated blend that mirrors the essential nutrients found in breast milk. With an emphasis on quality and safety, each ingredient is carefully selected to meet the nutritional needs of growing infants, while providing the peace of mind that comes with a safe and trusted product.

Join Justine and Mia as they chat about the motivation behind ByHeart’s baby formula and their careful selection of ingredients. They also touch upon the significance of breastmilk as the ultimate first food for infants and explore the uphill battle of innovating in the world of infant formula, how advancements in science have revolutionized the nutritional aspect of infant formulas, the benefits of having multiple clinical trials, tips in working with your family, and why direct-to-consumer marketing holds great importance.

Meet Mia:

Mia Funt, as the co-founder and president of ByHeart, heads a company dedicated to developing an infant formula that closely emulates the benefits of breastmilk. Recognizing the shortcomings within the infant formula industry, siblings Ron Belldegrun and Mia Funt embarked on a transformative five-year journey to create an uncompromised and superior first food for babies. They laid the foundation for robust quality systems and stringent supplier approval requirements while traversing the globe in search of like-minded ingredients and farm partners. With an unwavering commitment to excellence, they perfected their small batch approach, ensuring every ingredient's quality and benefits were retained. Through close collaboration with parents and experts, as well as extensive clinical trials, they successfully crafted a clean-label, nutritious, and top-tier infant formula.

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Episode Highlights:

03:57 Doing Better For Babies and Parents

06:11 The Challenges in the Infant Formula Category

11:59 Changing the Nutritional Landscape of Infant Formula

14:17 Choosing the Right Ingredients

19:22 Manufacturing vs Outsourcing

21:12 The Importance of Clinical Trials

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“It's so important to have an antidote that shows us how beautiful it can be to make food at home and how actually joyful and easy it can also be. Because in the end, this will be healthier for us but also for the planet.” —Daniela Kratz

Cooking can be a therapeutic and satisfying experience, but it's not always easy to find the motivation. Between finding the right recipe, shopping for ingredients, and having to clean up after the meal, it’s no wonder so many people opt for takeout. But what if, there is an “antidote” so that we can enjoy the cooking process just as much as the final product?

Founded by Daniela Kratz, Farmhouse Lab is all about celebrating the joys of sustainable, plant-based eating. Their goal is to help inspire a plant-based revolution from the comfort of our own homes. Not only are they passionate about ensuring that every ingredient used is consciously sourced and crafted with care, but they also choose their partners with great attention to detail. They want their customers to know exactly where their food comes from and how it's made, so they can feel good about every meal they enjoy.

Tune in as Justine and Daniela share how simplicity can make our food of superior quality. They'll also dish on the key ingredients for a delicious, healthy salad. Plus, they'll delve into how Ayurveda's guiding principles can help us find balance, and the secret to bringing more joy to our mealtimes. Don't miss out!

Meet Daniela:

Daniela Kratz is a mom of two who calls the SF Bay Area home. In 2016, she decided to shift gears and launched Farmhouse Lab’s specialty dressings.

After years of working in sustainability leadership for a large global corporation, Daniela realized that what inspired her was helping individuals make healthier and more sustainable food choices. She noticed that most dressings on the shelves contained yucky stuff like preservatives and artificial flavors.

So, she decided to take matters into her own hands and create high-quality, sustainably sourced, and delicious dressings. As a busy mom, she knew firsthand how hard it can be to whip up healthy meals on the go. Combining her love of entertainment and passion for sustainability, Daniela created a business that promotes a healthy lifestyle.

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Episode Highlights:

01:20 Passion for Fresh Food

05:18 Food, Health, and Art

08:05 Home Cooking Made Easy

14:34 The Principles of Ayurveda and Food

18:33 Bringing More Joy Into Food

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“We are A PART OF nature, we are not apart from nature.” —Hoda Mohajerani

At our core, humans are a part of nature, not separate from it. Our health and well-being depend heavily on the natural world around us. The modern world may have pushed us into a distance from nature, but if we want to achieve optimal health, we must ensure that our choices are in harmony with the world around us. By working with the natural rhythms of the earth, we can create thriving ecosystems that nourish both our bodies and the planet.

Founded by Hoda Mohajerani, Chakra Chai® is a heart-centered business that believes that food is not just vital for our bodies, but it can also heal the environment. Based on the Ayurvedic teachings on the interconnectedness of life, they are committed to spreading values that are in harmony with the earth and its people and are proud of their regenerative agriculture techniques and responsible business practices.

Their mission is not only to offer exceptional products but also to contribute positively to society. Being a part of the Eco-Alliance, Chakra Chai® is passionate about discovering sustainable packaging alternatives to reduce their impact on the planet. This is why they prioritize utilizing materials that are compostable, recyclable, and reusable.

In this episode, Justine sits with Hoda to discuss why we should be mindful of the food we consume and how we consume them. They also share how we can apply “regenerative” not only in agriculture but also in our business, how food can build a community, where individual and systemic change start, what Ayurveda means, what are chakras, and how we can nourish these energy centers. With so much valuable information to gain, you won’t want to miss this week’s podcast!

Meet Hoda:

Following the loss of her newborn son, Arta, Hoda’s body, mind, and soul were in a state of disarray. Her heart was shattered, her energy depleted, and she suffered from chronic gut and colon problems. Hoda’s being was in turmoil while she struggled to find solace in her physical and emotional state. However, the sheer power of her will kept her going through the toughest of times.

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Episode Highlights:

01:29 Inspired by Heritage

07:21 Deeper Into Regenerative Agriculture

10:07 In Tuned with Nature

17:50 Functional Foods

22:25 What is Ayurveda

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“Food is always where people are. Food equals a time and an emotion; it's that moment of comfort.” —Rachel Krupa

Choosing better-for-you products has been about endless label-reading and guessing games. Moreover, these products are hard to find and often comes with a higher price tag. But what if healthier options can be found in convenience stores? Well, that sure would be a game-changer!

Rachel Krupa, the founder of The Goods Mart, has one important principle: putting the community and people first above anything else. Her passion for providing a unique kind of convenience store began with Krupa Consulting, a PR agency dedicated to promoting genuine and healthy food, snacks, and wellness brands that value quality ingredients, ethical practices, and sustainable business.

The Goods Mart has more than 200 carefully selected products designed for the environmentally and health-conscious community. They offer lots of healthy options without sacrificing taste. With The Goods Mart, everyone can finally say goodbye to doubtful food choices and shop without worries knowing every item they see is better-for-you and better for the planet.

Listen is as Justine and Rachel defines what convenience means in our current generation and why choosing healthier options does not mean it has to be perfect. They also discuss what it means to choose better-for-you products, how to figure out what customers want and need, and how PR can help emerging brands grow. Stick around for some great ideas to expand your reach!

Meet Rachel:

Rachel Krupa is a trailblazer in the world of PR, particularly when it comes to guiding better-for-you brands. She's the mastermind behind Krupa Consulting, which launched back in 2010, and the brilliant concept behind The Goods Mart, which opened its doors in 2018. With over 20 years in the PR industry, Rachel is an expert at navigating the peaks and valleys of the culinary, hospitality, and wellness landscapes. She's worked in the trenches of D.C. politics, represented major league baseball, spent five years under the tutelage of the legendary Lizzie Grubman, and even opened the first West Coast office of Berk Communication.

What sets Rachel apart is her keen awareness of what makes a brand successful, from nailing the perfect price point to crafting killer marketing language. The Goods Mart is a true testament to her expertise. By running this one-of-a-kind convenience store, Rachel and the Krupa Consulting team have a distinct advantage when it comes to delivering powerful storytelling, strategic social consciousness, and purposeful partnerships. Suffice it to say, Rachel is a true force to be reckoned with and we can't wait to see what she conquers next!

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Episode Highlights:

01:01 Inside The Goods Mart

05:53 Emerging Brands and Convenience

08:54 Better-For-You: Good Choice Not Perfect

15:15 PR Help

19:12 Getting a Wider Reach

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"Do it for the love of the product, the love of the founder, and not necessarily the love of the bank." —Sasha Millstein

Thirty years ago, an incredible woman, by the name of Alicia Ethel Reinish, whipped up a recipe that still makes our mouths water to this day! She has been cooking up delicious pot pies for her local clients but she decided to share the love with everyone across the country. Hence, the birth of Aunt Ethel's Pot Pies. Led by her niece, Sasha Millstein, Aunt Ethel's Pot Pies offer restaurant-quality taste without any sketchy ingredients and are only half the calories of other pies. And the best part? It takes just 5 minutes to prepare!

In this week's episode, Justine and Sasha will be sharing insights about angel investment and its benefits, how giving back can be super valuable, tips on how to minimize the cost of mistakes, and ways to show respect for your product.

Plus, Aunt Ethel's Pot Pies is also cooking some new products for all the vegetarians out there! Finally, they'll wrap things up by sharing some insider knowledge about what you should keep in mind before investing in a company. You won't want to miss this one!

Meet Sasha:

Always surrounded by entrepreneurs, Sasha founded Aunt Ethel's to reinvent the ultimate comfort food— pot pie. By helping to create a nutritious, clean-labeled pot pie that is both quick and delicious, she hopes to fuel busy people the right way. Sasha hopes to grow the company keeping women centered in leadership and spreading pot pies far and wide.

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Episode Highlights:

01:30 Who is Aunt Ethel?

04:33 Angel Investing

10:59 The Cost of Mistake

14:25 Whipping the Right Ingredients

17:24 Health Factors

23:21 Formulating New Flavors

27:06 Success Takes Time

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"Simple dish with simple ingredients is always going to be the best." —Max La Manna

Every year, tons of food are wasted, leading to environmental pollution and economic losses. By adopting low waste cooking methods, we can save food, money and natural resources.

Low waste cooking is a way of life that reflects our values and priorities. It shows that we care about the planet, the people, and the future. By reducing food waste, we also reduce greenhouse gas emissions, conserve water, and protect biodiversity. We also support local farmers and communities, reduce food insecurity, and promote food justice.

Chef Max La Manna is a superstar in the world of low waste cooking! With a laid-back approach to creating delicious meals, he’s captured the hearts of over 1.2 million fans on social media. Max’s passion for reducing waste and using every bit of an ingredient has inspired his menus, and people can't get enough of his viral recipe videos. It's no surprise that he's been featured by top publications and even given his own TV series. Today, Max has become a household name for his food waste reduction efforts.

Hear what he'll cook up next in this week's episode as Justine and Max dive in an in-depth conversation about zero food waste and the secret to the best dishes. They also discuss how to build a community, create an impact through a movement, the connection between culture and the future of food, the importance of accessibility, and how to make a success in the food industry.

Meet Max:

Max La Manna is an award-winning author, low-waste chef and digital creator whose casual approach to cooking has captivated an audience of over 1.2 million followers across his social media accounts.

Inspired by his own life experience, Max creates simple, affordable dishes that use as much of each ingredient as possible. His viral, easy-to-follow recipe videos have racked up over 1 billion views across socials.

His debut cookbook More Plants Less Waste was named Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards. He has also been featured in publications including Vogue, Vice and The Guardian, hosted the BBC Earth series Regeneration Food, cooked live on BBC Saturday Kitchen, featured as a guest on BBC Breakfast talking about reducing food waste in the home, and won Digital Creator of the Year at the Fortnum & Mason Food and Drink Awards in May 2022.

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Episode Highlights:

01:32 A Staggering Amount of Food Waste

06:11 Low Waste Cooking

09:30 Building a Community Through Social Media

13:40 Starting a Movement

20:40 Culture and the Future of Food

26:17 Food Does Not Lie

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"We need to think about health, not just health care." — Shreela Sharma Ph.D.

We are currently living in one of the most prosperous times in human history. The problem is that many people are still not having access to enough high-quality food or even the right education about it.

But if we were to look at nutrition as something that is a lot more accessible than we think in terms of both quality and quantity, then it could be possible for us to make huge changes in the world of nutrition.

This is the vision of Brighter Bites, an organization founded by two inspirational women leaders: Lisa Helfman and Dr. Shreela Sharma. Their mission is to bring better nutrition into the lives of everyone—not just those who could afford it or had time on their hands to cook healthy meals. They believe that if every household has access to fresh, nutritious foods, we can not only change the food system in general, but also raise the next generation to be more aware of how their food choices create an impact on them and the future of the food system.

Listen in as Dr. Shreela Sharma walks us through the processes of their organization and how they were able to build efficient processes to turn their ideas into executable steps. Justine and Dr. Sharma also discuss how bringing fresh foods to schools can help children learn the language of nutrition, why thinking health over healthcare can benefit us more in the long run, and Dr. Sharma's advice to help business leaders build trust among their team and identify their strengths as leaders.

Meet Shreela:

Dr. Shreela Sharma is the co-founder of Brighter Bites. Dr. Sharma is responsible for operationalizing the Brighter Bites formula. She developed the research infrastructure for the program and continues to ensure rigorous replication of Brighter Bites across all of the sites in Houston, Dallas, Austin, New York, Washington, D.C., and Southwest Florida.

Dr. Sharma is Professor of Epidemiology at UTHealth School of Public Health and a trained dietitian and physical therapist. As a health professional, she strongly felt she was treating preventable diseases stemming from poor lifestyles: heart disease, diabetes, and hypertension. She saw the repercussions were devastating the community. Her love for teaching, academics, and the community led her to purse a PhD in epidemiology with a minor in biostatistics, health promotion and behavioral sciences. Her interest is in nutrition and physical activity-based interventions to address obesity via school, family, and community-based approaches. In addition to her significant contribution to building the Brighter Bites model and overseeing its expansion, Dr. Sharma serves on the Mayor of Houston’s Go Healthy Houston Task Force.

In addition to Brighter Bites, Dr. Sharma’s research portfolio includes her leadership in: the ongoing ENRICH study funded by the National Institutes of Health (NIH) to pilot test a home visitation program to improve parenting behaviors for healthy weight management of overweight and obese toddlers; the Healthy Eating/Active Living (HE/AL) designed to promote healthy birth outcomes and prevent maternal and childhood obesity among low-income Medicaid patients using evidence-based strategies including Brighter Bites; and evaluation of the BUILD collective impact model to create healthy food systems in the North Pasadena community in Houston. Additionally, Dr. Sharma was the lead investigator in the development and evaluation of the CATCH Early Childhood program to improve opportunities for healthy eating and physical activity in three to five-year-old children attending preschool.

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Episode Highlights:

00:53 Bringing Healthy Foods to Kids

06:10 The Importance of Access and Nutrition Education

12:43 Capturing Lived Experiences

15:58 Building Trust as Leaders

19:17 The Importance of Partnership

22:36 Idea Incubation vs. Implementation

27:03 Mother, Not Smother

30:15 Democratizing Nutrition

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"Don't allow yourself to have excuses is one of the biggest things in building a business or in your life in general." —Aaron Magenheim

Agtech has been used as a buzzword a lot lately as the farm industry moves to digitalization. But there's more to this than just growing food with the latest technology and equipment. Advanced technologies can also be used by farmers to gain an edge when it comes to attracting customers and building relationships with them over time.

Aaron Magenheim, an agtech veteran, has been helping farmers and entrepreneurs around the globe leverage this arena. Along with his co-founder and partners, Aaron built Agtech Insight and Growers Insight as a consulting platform to help agribusinesses, food companies, and investors navigate the evolving food industry with less risk and more profitability.

Listen in as Justine and her co-host Lisa Johnson as they interview Aaron on what agtech means and how it impacts the food industry, the importance of traceability, how blockchain can be integrated in the food space, how to be culturally competent, benefits and challenges of having a startup accelerator, and the three factors that can help you build a market.

Meet Lisa:

Lisa Johnson is a leader in food loss and waste - focused on agricultural production. She is a seasoned horticulturist with a broad range of experience in local, organic, sustainable, conventional and biotech food and agriculture. Lisa’s research has aimed to understand the loss of edible vegetables. Understanding constraints from the growers’ perspective has been critical: always encouraging people to incorporate more growers' voices in their work. Lisa is fortunate to be able to work with some of the most forward-thinking specialty crop growers in the country, as well as non-profits, governments, start-ups, industry and the academy.

Meet Aaron:

Aaron is an entrepreneur working globally across the Agriculture and technology nexis specializing in Go-to- Market strategies; farm operation innovation planning; and advising corporates, investors, governments, NGOs, and startups through successful AgTech integrations and best farming practices across the supply chain. Aaron has been a co-founder of AgTech startups in both hardware and software development with global operation as well as has become a leader in the AgTech movement and speaks to groups around the world.

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Episode Highlights:

01:16 Finding Global Opportunities in Agtech

07:43 Defining Agtech

11:31 Blockchain in the Food Chain

14:09 The Importance of Product Traceability

18:57 Looking at the Picture

22:09 Execute and Achieve Results

27:25 All in the Attitude

33:02 No Excuses

37:48 Building a Market in Agtech

40:08 Benefits and Challenges of Startup Accelerators

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“It's super important not to define regenerative agriculture as this ultra-advanced way of doing agriculture— we define it more through the measures that are being applied rather than the state that a farmer is at." —Nina Mannheimer

Industrial agriculture has been the backbone of food production for decades, but it is now being challenged by a new approach— regenerative agriculture. This method of farming has been gaining traction in recent years due to its potential for positive system change and its scientific foundation. It is also being supported by new agritech platforms that are making it easier to implement and track progress.

Regenerative agriculture is not just about improving the environment, but also creating a sustainable business case for farmers. This became the mission of one company. By focusing on soil health and other elements of sustainability, regenerative agriculture can create a more resilient agricultural system that will benefit both people and the planet.

This week, Justine sits with Nina Manheimer, a founding member of Klim Foods. Nina is a true champion for regenerative agriculture and her work at Klim Foods is a testament to her commitment to making a positive impact on our planet. As the Chief Product Officer and climate strategist, she is dedicated to the development of products that can help reduce environmental damage while also promoting climate-friendly agriculture. Nina understands that in order to make meaningful change, it is essential to communicate the importance of sustainable practices and educate consumers on the benefits they can bring.

Join in as Justine and Nina talk about how we can scale regenerative agriculture and magnify its impact, why we should define “regenerative” through the systems applied instead of where the farmer is at, how regenerative agriculture provides the key to human health and environmental sustainability, how to navigate the rough terrains of starting your business, why human element is important in a world of tech, how to help both farmers and companies make a smooth transition towards a regenerative future, and much more!

Meet Nina:

Nina works as the Chief Product Officer and sustainability strategist at Klim Foods. She is dedicated to the development of products that make a difference and is passionate about networking with like-minded individuals working towards a better planet.

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Episode Highlights:

02:09 Defining Regenerative Agriculture

05:26 Soil Health— The Key to Environmental and Human Health

09:04 What to Expect When You Start Building a Business

14:48 Incorporating Tech

18:25 Short Term vs Long Term Rewards

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“Urban agriculture always seemed like a beautiful solution to so many environmental problems like food miles, seasonality, getting rid of the sod; not to mention all of the physical and mental benefits that gardens bring to people." —Meredith Shepherd

Urban farming can help create a future where everyone has easy access to fresh, nutrient-rich produce. Additionally, these gardens provide green spaces in cities that can be used for leisure activities and contribute to improved physical and mental health. With the help of modern technology, urban farmers will be able to maximize their yields while minimizing their use of resources such as water, energy, and land. This could lead to a more sustainable future for our cities and a healthier lifestyle for all.

For one woman, this was the motivation to start Love & Carrots, a company that helps city dwellers to enjoy the benefits of urban farming while also reducing their carbon footprint. Not only will they be able to access fresh and healthy food right from their backyard but it will also bring them closer to nature and provide them with an opportunity to learn new skills. From seedlings to soil preparation, this initiative is providing all the necessary tools and advice that one needs for successful urban farming.

Listen in as Justine and Love & Carrots founder, Meredith Shepherd share the benefits of urban gardening, finding good people to join your team, operating with a system in place, being adaptable and patient, being able to delegate tasks strategically, and taking baby steps as you navigate your journey.

Meet Meredith:

Meredith Sheperd has been working in organic agriculture and environmental sustainability for 15 years. Before founding Love & Carrots in 2011, she was the manager of Chaily Farm in VA, which produced organic herbs and vegetables for DC restaurants. Meredith received the 2013 DC Mayor's Sustainability Award, 2014 Green America Award, and Business Insider's Top 50 'Coolest' Businesses in America.

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Episode Highlights:

02:44 The Growth of Love & Carrots

06:29 It’s All About Your Team

13:52 Overcoming the Pandemic and Other Challenges

18:09 How to Focus on What You Love

21:27 It Takes Time

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“The most irresponsible thing I could do as an entrepreneur is fail." —Dana Thompson

Native foodways have been an integral part of various indigenous cultures for centuries. However, due to the economic and health crises affecting native communities, access to traditional foods has become more difficult. This has resulted in a lack of culturally relevant food options contributing to the overall health disparities across the continent.

Re-establishing native cultures and making traditional foods more accessible through noble initiatives such as community gardens, farmers markets, and educational programs is an essential step towards addressing these issues and promoting greater equity for indigenous peoples.

The Sioux Chef, co-owned by Dana Thompson is helping to bridge the gap between traditional culture and accessibility. Through their commitment to equity, they help indigenous people reclaim their heritage while also providing affordable, tasty, and nutritious meal options. By understanding the importance of food in indigenous culture, they are also able to create a platform where everyone can experience the richness of native cuisine.

Listen in as Justine and Dana talk about how to create a company that champions the indigenous community, how to build an authentic brand, the benefits of involving the community in business building, the importance of continuity in branding, and the key to making good decisions.

Meet Dana:

As co-owner of the company The Sioux Chef, Dana Thompson, lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes and lifetime Minnesota native, has been working within the food sovereignty movement for the past six years. Within that time, she has traveled extensively throughout tribal communities engaging in critical ways to improve food access. Last year Dana jointly founded the non-profit NATIFS (North American Traditional Indigenous Food Systems) for which she is acting Executive Director. Through this entity, she will focus her expertise on addressing and treating ancestral trauma through decolonized perspectives of honoring and leveraging Indigenous wisdom.

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Episode Highlights:

00:48 Inside The Sioux Chef

05:03 Relationships Create Success

09:21 Building the Community

11:17 Continuity in Branding

14:24 How to Make Good Decisions

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"We are the ones we are waiting for. And that from the ground up— in communities that needed most where we are both under-resourced and over-extraction— together, in community, with community, and with dedicated people, we can grow something greater." —Stephen Ritz

School gardens are popping up all over the country as more and more people are recognizing their value in transforming both the lens of public education and green literacy. These gardens are usually designed and built by educators, parents, or community members with the help of students.

The gardens serve as living laboratories where children can learn about the environment and the importance of eating healthy. They also provide a place for students to relax and connect with nature.

Gardens can be found in all types of schools, from urban to rural, and they come in all shapes and sizes. They can be as small as a window box or as large as an acre. No matter their size, all school gardens have the potential to make a big impact on the lives of the students who garden in them.

This is the mission of the Green Bronx Machine Curriculum, an indoor gardening educational program that allows children to eat what they grow! Not only does this help them develop healthy eating habits early on, but it also increases their school engagement and opens up job opportunities. And it’s not just a flash in the pan – this program is here to stay as this initiative keeps growing.

This week, Stephen Ritz is back on the show to share exciting news and developments about the Green Bronx Machine. They also talk about how kids can now both enjoy exploring, planting, and learning both physically and digitally. Tune in and learn what we can do to help more kids experience the joy of education and personal eating outcomes.

Meet Stephen:

Stephen Ritz is a South Bronx educator who believes that students should not have to leave their community to live, learn, and earn in a better one. An internationally acclaimed award-winning educator, Stephen is the author of the best-selling book, The Power Of A Plant, and founder of Green Bronx Machine Known as “America’s Favorite Teacher,” Stephen is responsible for creating the first edible classroom in the world, which he has evolved into the National Health, Wellness and Learning Center. He and his students have grown more than 100,000 pounds of vegetables in the South Bronx. He was a Top Ten Finalist for the Global Teacher Prize, named Global Humanitarian, Food Tank Hero, TEDx Prize Winner and a Global Food Educator, and has presented at the Obama White House three times. Stephen believes that together, via collaboration, coalition and get to yes solutions, we can all prosper!

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Episode Highlights:

00:53 Growing From 17 to 270,000

03:33 The Green Bronx Machine Curriculum

07:19 From Box to Garden

10:30 Together, We Can Grow

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“It's very easy to sit and read a recipe but the key is not going on a diet— you really need to adjust your way of life." —Stephen Freedland M.D.

Eating healthy is not just about looking good, it is also about feeling good. Food has been used as medicine for centuries, and with the right knowledge and eating habits, we can use food to heal ourselves.

This week, Dr. Stephen Freedland delivers compelling reasons we must rethink our eating habits and lifestyle. Dr. Freedland is a leader in the field of urology, with expertise in the diagnosis and treatment of benign prostatic hyperplasia (BPH) and prostate cancer. He has contributed significantly to cancer prevention and awareness through a patient-centered approach that focuses on understanding the whole person rather than just the disease.

Join in as Dr. Freedland outlines a decade worth of research on how carbohydrate affects tumor growth, the challenges of conducting a clinical trial, how a personalized lifestyle can make greater impact, how we can gain more control over our health journey, and what can help us make better choices not only for our health but for our future.

Meet Stephen:

Stephen Freedland, MD, is the director of the Center for Integrated Research in Cancer and Lifestyle, co-director of the Cancer Genetics and Prevention Program, and associate director for Faculty Development at the Samuel Oschin Comprehensive Cancer Institute. He is a faculty physician in the Division of Urology at the Cedars-Sinai Department of Surgery. Freedland's clinical expertise focuses on urological diseases, particularly benign prostatic hyperplasia, and prostate cancer. His approach toward cancer prevention and awareness focuses on treating the whole patient, not just the disease, by combining traditional Western medicine with complementary holistic interventions. His research interests include urological diseases and the role of diet, lifestyle, and obesity in prostate cancer development and progression, as well as prostate cancer among racial groups and risk stratification for men with prostate cancer.

Freedland has published over 400 studies, and his research has appeared in the Journal of the American Medical Association, Journal of the National Cancer Institute, Journal of Clinical Oncology, Journal of Urology, Cancer Prevention Research, Cancer and BJUI, among others. Freedland is an active reviewer for more than 50 journals. He sits on the editorial board for Cancer Prevention Research, European Urology, International Journal of Urology, Nature Reviews Urology and BJUI, and serves as editor-in-chief for Prostate Cancer and Prostatic Diseases and as a consulting editor for European Urology. Freedland earned his MD from the University of California, Davis. He completed a residency in urology at UCLA and a fellowship in urological oncology at Johns Hopkins. Before joining Cedars-Sinai, he was at Duke University, where he specialized in surgical oncology and urologic oncology, and served as an associate professor in the Division of Urology.

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Episode Highlights:

01:00 The Link Between Food and Cancer

06:49 Carbohydrate and Tumor Growth

12:15 Measurable Outcomes

16:25 Personalizing Lifestyle

22:06 Be an Active Participant in Your Health Journey

30:33 Make Better Choices

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“Some people have an intuition that [alternative proteins] might be somehow bad for the environment because it's unnatural and that might upset the balance of nature. But in reality, animal products are one of the worst contributors to climate change and many other environmental metrics that you can think of. So reducing the consumption of animal products is one of the major ways that we can reduce our own environmental footprint currently.” —Chris Bryant

Protein is the building block of life, and it's crucial that we get enough of it in our diet every day. But we're hard-wired to crave meat, plus, we know how challenging it can be to find healthy foods that match up to the rich flavor profiles of meat. That's why there's so much excitement around plant-based proteins: they're taking over the market!

This transition is not only beneficial for our health but it also helps us move toward greener solutions for our health while reducing our carbon footprint. Making this shift can bring about tangible benefits such as improved air quality, reduced waste and emissions, and healthier communities. Moving away from traditional methods of production is essential in order to achieve these goals.

Bryant Research UK is one of the leading experts in advancing protein transition. Their team of experts in social science, market research, and policy analysis helps mainstream meat reduction and alternative proteins. Besides conducting independent research, they also collaborate with alternative protein companies and animal protection non-profits to help speed up this initiative.

In this episode, Bryant Research UK Director, Chris Bryant offers empirical evidence on how protein transition can help create a more sustainable future for everyone. Justine and Chris also talk about what makes protein transition so urgent, how culture and background shape people’s choices, what labels really say about animal welfare, how alternative proteins have progressed over the years, how misinformation affected how alternative proteins are perceived, and how businesses can make a successful transition in this trend.

Meet Chris:

Chris Bryant is the Director of Bryant Research UK. He is an expert in alternative proteins and has published dozens of papers on the social dimensions of the protein transition. He has his MSc in Policy Research from the University of Bristol and his PhD in Psychology from the University of Bath.

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Episode Highlights:

01:43 Moving Protein Transition Forward

05:13 What Survey Says

10:03 What Labels Really Say

14:24 The Truth About Alternative Proteins

17:46 Facing the Horrible Truths of the Meat Industry

20:06 How Businesses Can Make the Transition

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“There was so much need for healthier food and so much extra food.” —Anna Hammond

Food is an important part of our lives. It's what we eat, and it's how we celebrate and mourn. But sometimes, getting the right ingredients can be a challenge—especially if we're trying to do right by our environment, too.

As faithful stewards of the earth and advocates of our health, we are faced with the urgency to act upon this inherent responsibility. Upcycling is a great way to reduce waste and give something new life. It's also a great way to support local communities and build connections with the people we're working with. Thankfully, more companies are embracing upcycling as a sustainable business practice.

Matriark Foods is a Founding Member of the Upcycled Food Association, therefore, all their products are Certified Upcycle. Their dedication to sustainability is also seen in their FSC (Forest Council Certified) packaging, which means that their products are totally eco-friendly and sourced responsibly from the inside out.

In this episode, Justine sits with Matriark Foods’ CEO, Anna Hammond to discuss the urgent reasons we must reframe our food system and how businesses can help in achieving this goal. They also talk about food and art, how food strengthens bonds, tips on starting a new business, getting your products on the shelf, and the challenges faced by women entrepreneurs.

Meet Anna:

Anna Hammond is the Founder and CEO of Matriark Foods, a social impact business— inspired by the thousands of children Anna has worked with (including her 3 children and 4 grandchildren) — to scale access to healthy food for the benefit of people and the environment. Anna has spent 25 years as a nonprofit leader scaling programs and teams into dynamic, and stable organizations. Most recently, she was Executive Director for The Sylvia Center and collaborated with farmers, institutions, funders, and foundations committed to solving food insecurity through education and reimagined food systems. Together they expanded healthy eating and cooking programs in public housing community centers in all 5 NYC boroughs and all 6 school districts in Columbia County.

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Episode Highlights:

00:56 The Goals of Matriark Foods

03:55 Weaving Environment, Economics, and Health

07:04 Creativity in Food

10:56 Tips When Starting Something New

18:03 Getting on the Shelf

22:30 Challenges of a Female Entrepreneur

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“In the long run, we need all forms of ag(riculture)— they all play their particular role. The more forms of ag we have, the greater the food supply; the greater the diversity of the food supply; and the greater the options we're providing. So at the end of the day, that allows the consumers to make the choice and not have the choice forced on them based on the limitations of the agricultural system.” —Rick Vanzura

Food security is a pressing global issue that requires concerted action from multiple sectors to solve. In many cases, communities are far away from reliable sources of fresh, healthy, and affordable food. This distance can lead to a number of long-standing barriers that prevent these communities from accessing the food they need. Fortunately, modernized food systems have the potential to help in achieving sustainability in food production and consumption on a global scale.

Freight Farms is on a mission to create a global infrastructure of products and services so that people around the world can enjoy fresh and accessible food. Their use of Agriculture Technology yields plenty of benefits, especially in urban vertical farms. By utilizing this process, their network of farmers can produce larger yields with smaller energy inputs, while maintaining a scalable and easy-to-replicate design that is also ideal for both small and large businesses.

This week, Justine and Freight Farms CEO, Rick Vanzura discuss how this modernized farming method impacts the farmers, entrepreneurs, consumers, and ultimately the planet. They also talk about how much space, resources, and technological know-how is needed to start your own farm; how to customize your own crops; common mistakes in ag-tech farming, and much more!

Meet Rick:

Rick is the CEO of Freight Farms, a sustainable, hyper-local, fully traceable growing solution that uses no soil and minimal water. He has spent the last 25 years in President/C-level roles at major consumer and tech brands, including Fortune 5 companies and start-ups. He has also been an active board participant in every company he has served since 1994 and his current role reflects his interest in sustainability and environmental causes. Rick has received numerous awards and recognitions for his achievements and has been featured in major publications and spoken at various universities, including Harvard and Santa Clara.

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Episode Highlights:

00:53 Growing Hyperlocal Fresh Food with Freight Farms

06:17 Finding the Right Mission

11:15 Customize Your Crops

14:54 Soil Ag vs Agtech

19:25 Connecting Communities With Agtech

22:30 Start Your Own Farm

26:44 Common Mistakes About Agtech Farming

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"When you come up with something, you have to commit to manifesting that thing." —Ashley Albert

Matzo crackers are a classic snack, but many people struggle to find a good version that doesn't taste like cardboard. Matzo Project co-founders Ashley Albert and Kevin Rodriguez have solved this problem with their revolutionary matzo cracker.

Matzo Project is designed to appeal to consumers who want to enjoy familiar flavors without compromising their health. With its extra snappy texture, sturdy construction, and flavorful ingredients, this cracker is sure a favorite among snack lovers. Matzo crackers are made from natural ingredients and are also vegan, nut-free, and dairy-free. Plus, it's kosher (but not certified for Passover) — reviewed and approved by the Rabbis of the Orthodox Union.

Matzo crackers are also versatile. Their different recipes make it a perfect ingredient for just about anything you crave— from a bowl of soup to your favorite toast.

In this episode, Justine and Ashley discuss how to start an artisanal food brand. They also share advice on key areas such as knowing which avenue suits your business model best, working with a co-founder, the importance of commiting to your ideas, and facing the dilemmas of going big in your ventures.

They wrap up the show with their Lucky Subscribers Giveaway. Tune in to find out more details on how to participate and win!

Meet Ashley:

Ashley Albert, the creative power-house behind some of the most iconic ideas of the last decade shows no signs of slowing down. Living in Brooklyn in close vicinity to The Royal Palms Shuffleboard Club, one of her pet projects, Ashley is the driving force behind The Matzo Project and the kids’ band The Jimmies. But aside from her ideas, Ashley’s home- from plants to photos; quirky objects and unique furniture- paints a vivid image of Ashley’s life and personality.

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Episode Highlights:

01:05 Everything Matzo

09:11 From Voiceovers to CPG Company Founder

18:22 Co-Founders Complement

20:03 Manufacturer vs Marketer

22:52 Yes or No— Facing the Dilemma

26:35 Going Big

31:08 Matzo Giveaways!

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"We put so many different things in our bodies now. I think the cleaner we eat, the better we are." —Shareen Davis

Our oceans are an incredibly valuable resource— home to some of the world's most majestic and diverse marine life. Unfortunately, our current fishing systems continue to threaten the health and balance of our aquatic ecosystems.

That's why sustainable fishing is a vital practice for the preservation of our water resources. It helps to protect endangered species, reduce bycatch, and create more sustainable seafood supplies. Additionally, it promotes ocean health, improves the livelihoods of fishing communities, and reduces environmental damage from overfishing. By taking steps to implement sustainable fishing practices in our fisheries communities, we can help make a difference for future generations.

Chatham Harvesters is a cooperative that harvests and sells Cape Cod seafood. By utilizing their resources and implementing innovative strategies to empower the local fishing community, they have been able to create a sustainable business model that benefits everyone involved. This proves that sustainable seafood practices are possible when there is a collective effort.

In this episode, we will take a look at the innovative initiatives that Chatham Harvesters has implemented to promote sustainability and how they empower the local fishing community. Justine and Shareen also discuss the challenges of sustainably managing fishing and marine resources, the importance of economic empowerment for fishermen, the difference between eating local catch vs farm-raised seafood, and how to bridge the gap between local farmers and the community.

Meet Shareen:

Shareen has years of experience in seafood consulting, visual art, and writing. Through her work and writing, she aims to provide insight into the issues facing our local fishing communities. She also hopes to raise awareness about the importance of sustainability in our food system and help people understand how they can make a difference.

Shareen also serves as the Program Developer and Cook at Chatham Harvesters, a cooperative that is owned and operated by fishermen themselves. Their mission is to build community involvement in local fishing while ensuring that consumers receive quality local seafood at reasonable prices. To achieve these goals, they focus on increasing access to abundant species markets, educating the public about cleanly harvesting whole animals from fisheries, and creating collective economic stability.

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Episode Highlights:

00:53 Reconnecting Seafood Loving Communities to Local Catch

04:00 Local Catch vs. Farm-Raised Fish

10:38 Connecting Fishermen and the Community

15:04 The Fair Price Conversation

21:26 Crafting a Business Model That Benefits All

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“Networking is a ripple effect… It's hard to track how those connections play out and what the value is in the long term for the founder who makes that first connection." —Kate Fosson

The world is changing, and businesses must keep up to remain competitive. To do so, they need to look beyond their own resources and start collaborating with others to create sustainable solutions. Engaging with other companies not only leads to creative ideas that can be propelled forward quickly but also gives valuable access to the resources of others involved in the collaborative project.

Moreover, amplifying voices through collaboration can create a larger platform on which to affect change and bring people closer together. By forming these connections, businesses generate more innovative ideas, increase sustainability initiatives and corporate social responsibility, as well as drive brand recognition.

This is the mission behind Brand Pollinators, founded by speaker, author, and connection-maker, Kate Fosson. Brand Pollinators is dedicated to helping brands spark positive change through their sustainable and socially responsible initiatives. This unique approach harnesses the importance of humanity in order to drive meaningful progress toward shared objectives.

Listen in as Justine and Kate discuss how building connections can be an asset, how to manage the community that you are building, how to ensure that your conversations are mutually beneficial, the pros and cons of having a co-founder and being a solo founder, finding the right time to charge for the value you provide, and how networking creates a ripple effect.

Meet Kate:

Kate is a 2X founder, speaker, author, and connection-maker. She has worked alongside entrepreneurs from a variety of industries, providing expertise in branding, marketing, operations, and personal development. Kate has also served in various leadership roles with non-profits and local government. She is a certified business mentor and has an MBA from American University.

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Episode Highlights:

00:51 Connection is an Asset

06:58 Managing the Community

11:30 Why Limited to Founders

13:08 Having a Co-Founder vs Being a Solo Founder

18:06 Resources for Founders

22:32 Networking Is a Ripple Effect

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“Food waste happens at every stage of the supply chain so there are many instances that we can, ourselves, rescue.” —Leah Lizarondo

Food shortage is a pressing issue affecting people of all countries and cultures across the globe. Sadly, it's not necessarily due to lack of food production, but the excessive waste that contributes mostly to this problem.

Food Rescue Hero is a non-profit organization that is tackling this problem head-on. Hence, it is dubbed as the Door Dash of food surplus. Food Rescue Hero collects and redistributes excess food from donors and distributes it to partner charities, schools, and community programs. Through their efforts, Food Rescue Hero has saved thousands of meals from going to waste and have ensured those meals get to people who need them.

Listen in as Justine and Food Rescue Hero Founder, Leah Lizarondo share how this initiative can be a model for food rescue projects and how we can be food heroes as consumers. Leah also shares pitching tips to convince potential investors, how to set up a model for an organization, and how our narrative can change our whole conversation.

Meet Leah:

Leah is the Founder of Food Rescue Hero, a food recovery technology platform used in over 25 cities. The platform has redirected over 100 million pounds of perfectly good food from going to waste toward feeding people experiencing food insecurity. Prior to founding Food Rescue Hero, Leah worked in technology, focused on investment, market, and brand strategy for early-stage companies, and in brand management for global FMCG.

Leah has won numerous awards for her work including Fast Company’s World Changing Ideas Award in 2020, Carnegie Mellon University’s Distinguished Alumni Award in 2022, the Vital Voices Global Leadership Award in 2020 and WE Empower UN SDG challenge in 2019, a global award for women social entrepreneurs. She has been named as one of the 100 Most Influential Leaders by both Pittsburgh Business Times and City & State PA. Most recently, she was recognized in the Grist 50, a list of emerging leaders creating impactful solutions to climate change.

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Episode Highlights:

01:05 The Door Dash of Food Surplus

07:26 From Vision to Mission to Reality

12:24 Pitching Tips

17:04 Expanding the Model

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"We're helping people who've never grown crops before be successful farmers in places that they never thought they could.” —Alexander Olesen

Simplifying farming to provide more access to good food is becoming the new norm. With technology advancing the way it has, people are now able to grow their own food in spaces where they never thought were possible with fewer resources needed than traditional farming methods.

This was the idea behind Babylon Micro-Farms. It all began when co-founders Alexander Olesen and Graham Smith started working on automating most of the processes associated with indoor farming. Eventually, they came up with the idea to design a low-cost Micro-Farm™ by taking advantage of sustainable hydroponic farming and all its benefits. Their technology not only simplified crop production but made it more executable for everyone as well.

In this episode, Justine interviews Alexander about how this revolutionary technology is making an impact on agriculture, climate, and people’s lives. Alexander also shares helpful business advice on keeping the momentum going, raising funds, the importance of having mentors, and how co-founders can work together to keep their businesses growing and thriving despite their differences.

Meet Alexander:

Alexander Olesen is the CEO & Co-Founder of Babylon Micro Farms Inc., a company dedicated to bringing urban farming solutions to cities all over the world. He has become a well-respected Social Entrepreneur, presented at numerous keynotes and TEDx speaker events, and has become a respected Urban Agriculture Expert. He is passionate about building a more sustainable food system and is determined to make urban farming a reality for everyone through their Micro-Farms.

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Episode Highlights:

01:21 What Are Micro-Farms?

05:44 Different Skillset, Same Passion

08:09 Business Advice

13:18 How Great Co-Founders Make It Work

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"The beauty of upcycling is that it can apply to every stage of the supply chain, from the farm level all the way down to consumers… It's really a mind shift on how we think about food and what is edible and what isn't." —Angie Crone

The global food waste epidemic is no longer a secret. Each year, billions of tons of food are wasted globally, including tons of perfectly edible produce that are lost even before they can reach homes, stores, and eateries. Thankfully, upcycling is now seen as a sustainable way to accelerate innovation and reduce food waste.

Upcycling is a creative approach to turning food waste and food products that may otherwise go to waste into something useful and profitable. Not only does this save food, but it also reduces environmental impacts. With upcycling, we can rethink how we view what is waste and what's being wasted.

In this episode, Justine sits with Angie Crone, the Interim CEO of Upcycled Food Association (UFA).

The organization's work is driven by a powerful mission to turn the most authentic economic movement into quantifiable success for upcycled food businesses. To this end, the organization has created the Upcycled Food Standard, a traceable, transparent label for upcycled foods, to identify and certify products that are using upcycled ingredients.

By joining their network of certified business, members can gain a competitive advantage and be seen as credible and trustworthy. Currently, their membership network is made up of upcycled food businesses from 20 countries around the world - from small artisan businesses to large multinationals companies and academic institutions.

Listen in as Justine and Angie talk about the role of upcycling in achieving nutritional security, accelerating innovation through upcycling, differentiating waste and food that's being wasted, the benefits of being Upcycle Certified, and much much more!

Meet Angie:

Angie Crone is the Interim CEO Of Upcycled Food Association. A highly creative and motivated change-maker, she holds the ability to build purpose-driven programs from the ground up and shepherd them through the entire implementation process with success.

With great insight into the needs of the organization and its end users, Angie is well-versed in designing value-adding programs, building lasting relationships and ensuring everyone is invested in the process. She has also been part of human rights and environmental standards and frameworks, delivering high-value initiatives, and leading cross-functional teams. Her passion and drive, combined with a dynamic and motivating approach, have enabled her to successfully reach goals time and time again.

Her educational background is quite impressive. She holds a Master of Public Administration from Columbia University, a Graduate Certificate in Emergency and Disaster Management from American Military University, and a Bachelor of Science in Natural Resource Management from Shepherd University.

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Episode Highlights:

02:41 The UFA Journey

06:33 Accelerating Innovation Through Upcycling

10:32 Rethinking Food Waste

14:46 The Benefits of Being Upcycle Certified

18:20 Road to 300

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"If your story does not demonstrate how you're going to make your listeners' life better, then they're going to stop listening. So one big thing is framing your story in such a way that it not only includes, but it is in service to the people that you're speaking to." —Frances Cole Jones

When it comes to presenting information, stories are often the most effective way to capture and hold the attention of our audience. By understanding the basics of storytelling, we can create memorable and engaging presentations that will leave our audience wanting more.

In this episode, Justine talks with author, speaker, and Presentation Coach, Frances Cole Jones. Frances is a prominent guest speaker, frequently traveling across the U.S. to share her expertise in sales and customer service.

Listen in as Justine and Frances share how to get started in media training, mistakes that founders should avoid, how to build your story effectively, how breathing can calm you, how to prepare for a presentation, the importance of strategizing, and what to do when someone starts yelling at you.

Meet Frances:

Frances speaks frequently around the country on topics such as “10 Things You Can Do Today to Wow Tomorrow”, “Feels Like (Virtual) Team Spirit”, “Catch Your Customer’s Attention—Keep Their Trust”, and “The Art of Selling.”

In addition to writing and speaking, Frances is in the midst of a 3.5-year training with the Yoga Well Institute for certification as a yoga therapist. These skills enable her to work with clients to address physical impediments to presenting their best selves: anxiety, insomnia, back/neck/wrist pain, etc.

Frances began her career at St. Martin’s Press, Viking Penguin, and Doubleday as an editor of commercial nonfiction. The experience of helping authors translate their ideas into books that retain their unique voice is part of what makes her valuable to clients. “There’s no point in my writing a perfectly crafted sound bite that you have to strain to remember,” Frances says. “You need to sound like you. You on your best day.”

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Episode Highlights:

00:50 Presentations Make a Difference

05:49 How to Build Your Story

09:54 The Importance of Breathing

12:04 The Importance of Strategizing

16:03 When Someone Yells at You

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"For a good idea, there's a lot of money.” —Simón Sacal

Eating clean foods is one of the most important things we can do for our health. It helps keep our energy levels up, reduce cravings, and maintain our weight. In addition, clean foods are nutrient-dense and packed with vitamins, minerals, and antioxidants, which are essential for maintaining a healthy immune system, and preventing inflammation and chronic diseases. With its many benefits, it’s not surprising that clean eating has become one of today’s hot topics.

In this episode, Justine sits with Simón Sacal, the CEO of Solely Fruits. Simón strives to give back to society with Solely's work, particularly the ones that have helped create the company— the farmers, who do not have efficient market access for the fruits that are grown on their farms. Thus, he established a long-term partnership with them to help bring delicious and nutritious fruit snacks to the world!

Solely’s values are evident in its dedication to clean and real ingredients. All of their products are made solely out of Certified Organic produce which is purchased from the farmers they work with. Additionally, Solely has invented an innovative technology that eliminates the need for traditional additives, preservatives, and other artificial chemicals, meaning the nutrient content in their fruits remains intact. Ultimately, this makes their products not only safe to consume but good for everybody and the planet as well.

Listen in as Justine and Simón dive into the conversation on the need for clean foods, how to make a family business work, how culture impacts how we perceive healthier alternatives, how Solely built a framework for sourcing out high-quality ingredients that are well-priced, Simón’s tips to scale your business, and Solely’s product lines you may want to try!

Meet Simón:

Simón is the co-founder and CEO of Solely, the maker of the fastest-growing line of real fruit snacks. In an effort to help the Mexican government provide accessible fruits to children, Solely shifted their primary focus from rice and potatoes to fruits. Solely prides itself on only using real and clean ingredients as its products are made from Certified organic produce bought from organic farmers they work with. Additionally, Solely's innovative technology allows them to develop stable fruit bars without the artificial chemicals that compromise the fruits' nutrient content.

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Episode Highlights:

00:57 The Need for Clean Food

08:22 Why Fruits?

13:04 Making Family Business Work

18:33 The Impact of Culture on Food

23:02 Good for You Products

39:06 Solely’s Product Lines

34:03 The Importance of Working with the Right People

37:09 3 Practical Ways to Scale Your Business

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"If you can give people the taste and texture of meat and make it out of something other than animals, that's the best route to helping end industrial animal agriculture.” —Michael Fox

One fine day, a vegetarian, a celebrity chef, and a mushroom geek were out for a leisurely walk in the woods. The crunch of the leaves and the sweet, floral scent of that enchanting place lingered in the air. Suddenly, they stopped. There, clustered around the base of a tree, was a patch of mushrooms that shimmered in the sunlight. With excitement, they realized they had stumbled upon something special— an opportunity to transform their eating habits and create a more sustainable and nutritious way of cooking. From that day forth, these three friends worked together to explore and understand the unique flavors, health benefits, and cooking techniques involved in cooking with mushrooms - ultimately finding a way to turn their discovery into a more high-five-awesome way to eat!

With their meaty texture, vibrant flavor, and numerous health benefits, mushrooms can make a fantastic alternative to traditional meats. Not only does it have antioxidant, anti-inflammatory, and immune-boosting contents, but it is also packed with essential vitamins and minerals. In addition, mushrooms can help reduce the environmental burden by decreasing the amount of animal farming and water usage associated with meat production, whilst also providing a sustainable and animal-friendly food option. All of this makes mushrooms an all-around healthier, tastier, and more sustainable choice for replacing meat in our diets.

In this episode, Justine interviews Michael Fox, one of the co-founders and CEO of Fable Foods, a startup that uses mushrooms as the main ingredient for its alternative meat products. Listen in as Michael shares more of their journey and lessons learned along the way. Justine and Michael also discuss what we can learn about living a regenerative life, what aspects of the food industry make it more challenging than other industries, what factors should we consider before deciding to scale our business, and how to get more accurate consumer insights.

Meet Michael:

Michael grew up as a meat-loving Queenslander. As a child, he once penned a song (more like a demanding chant) entitled “Steak of Glory”. He became vegetarian in 2015 for health, environmental and ethical reasons and has since gone fully vegan.

Michael loves to cook healthy food for his family which includes a 4 and a 2-year-old. He wanted to combine his passion for the planet with his healthy home cooking habits to create a whole food plant based meat-alternative. The result is Fable.

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Episode Highlights:

01:00 Once Upon a Time

03:14 The Protagonist: Mushrooms

09:45 The Journey: Making the World a Better Place

14:16 The Challenges: Food Safety

16:22 Moral Lesson

22:06 The Start of a Happy Ever After

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"Our mission is to redistribute excess food to people experiencing food insecurity— and make food rescue the universal standard rather than the exception." —Robert Lee

Food insecurity and hunger is a tragic reality. Despite the overwhelming abundance of food, millions of people around the world are still hungry and do not have regular access to enough nutritious food to support a healthy lifestyle. Hunger does not only affect individuals, but also has socio-economic impacts on communities and countries, affecting economic development, education, health, and even security. To address this global problem, we must prioritize creating equitable access to quality food.

Robert Lee experienced first-hand what it was like to live with food insecurity as an underserved child. This prompted him to create Rescuing Leftover Cuisine (RLC) in 2013, a nonprofit organization that seeks to prevent the waste of food and end hunger. In the following years, RLC's work has helped in drastically reducing how much food is wasted each year and improving food security for thousands of people.

Listen in as Justine and Robert talk about the mission of RLC, how food rescue can solve world hunger, our role in making food rescue a universal standard, the importance of getting educated in entrepreneurship, the importance of processes and boundaries in business building, the best way to start in business, and the next steps for RLC.

Meet Robert:

As someone who experienced food insecurity as a child, Robert Lee was very familiar with the wasted food and hunger issues facing our society. That is what led him to launch Rescuing Leftover Cuisine (RLC), a nonprofit organization that targets both the prevention of wasted food and putting an end to hunger, in New York City in the summer of 2013. He left his full time job at J.P. Morgan in 2014 to run RLC full-time, using seed money he and co-founder Louisa Chen won at a venture competition during their senior year at NYU, as well as corporate donations from his former employer. In the eight years since, RLC has expanded to 8 regions and rescued over 7 million pounds of excess food.

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Episode Highlights:

01:14 Food Rescue— Making It a Universal Standard

05:27 How Much Excess Food is Thrown Away?

08:25 How to Grow Your Company

11:04 The Importance of Learning

14:06 What's Next with RLC?

17:40 What We Can Do to Help

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"Even though it's not an easy idea, it was an idea that had to happen and I felt like I needed to make it happen." —Anne Carlson

As pet owners, we want to ensure that our furry friends are getting the best nutrition possible. Unfortunately, animal proteins used in many pet treats are not only unsustainable and cruel to animals and the environment, but also contain pathogens that can harm our pet's health, especially if they have allergies and gut issues.

With today's continued efforts to promote general sustainable practices, it is important for us as pet owners to align ourselves with the same philosophies. As conscientious fur parents, we must do our part to find sustainable treats for our pets that are both good for them and the planet.

That's why Jiminy’s created an option for pet owners who want to give their furry friends a treat without compromising on their values. With the leadership of Anne Carlson, Jiminy's is dedicated to making a conscious effort to create cricket protein-based treats which can provide all the nutrition our pet needs while also solving animal cruelty issues. With research and partnership with experts, Anne and her team are unlocking the amazing potential health benefits held by these buggers!

Join in as Justine and Anne talk about the benefits of insect protein to our fur babies, the impact of animals to our planet, how business owners can realize their dream of making an impact on the world, how to sustain company growth, and Jiminy's exciting developments to look out for.

Meet Anne:

Anne has spent her entire career working with consumer brands across many categories, however her passion is the pet category. She worked for fortune 500 companies as well as start ups, including Secant, a business she sold to IRI in 2006.

Anne currently has two rescue pups at home, a Great Dane named Derby and a lab / border collie mix named Tuco. You can describe Anne as a retired marathon runner, new pilates junky, and a film lover.

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Episode Highlights:

00:58 Sustainability in Pets

00:32 Facts About Pet Impact

05:08 The Benefits of Insect Proteins

08:29 The Future of Pet Food

14:50 What's New with Jiminy's

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"The work we do has to work for the farmers and food makers, for our team members and colleagues, and how we can build positive momentum for everyone." —Andy Naja-Riese

The Farmers Market offers a variety of benefits to the local community. They provide a convenient and accessible place to buy fresh and local produce which is often healthier and more sustainable than the produce available in the supermarket.

Purchasing seasonal produce and local products helps to support the local economy and farmers in the area and preserves traditional farming practices. These local vendors also help to offer education to the community about the importance of sustainable farming and help to strengthen the sense of community by providing a gathering place for members of the community.

Led by Andy Naja-Riese, The Agricultural Institute of Marin/AIM is helping the food system move forward by creating a Center for Food and Agriculture. This initiative aims to foster meaningful connection between the community and their local Farmers Market.

In this episode, we will dive deeper into the center of our food system and answer important questions that affect us and our environment: Is it really possible to feed everyone? What 2 factors determine a program's success? What are the benefits of having a Farmer's Market in a community? How is buying real food at the core of our food system? Is the Farmers Market all organic? How can we support equity with regards to food access? And finally, what can we learn from AIM's environmental processes? Tune in as Justine and Andy answer these questions and more!

Meet Andy:

Andy Naja-Riese brings 15 years’ experience in community food systems and education. He is Chief Executive Officer of the Agricultural Institute of Marin (AIM), a Bay Area 501c3 educational non-profit that connects communities and local and regional food systems so the public can access healthy and sustainably-grown food. He brings a unique perspective to non-profit executive management after spending 10 years with the Federal government, including the U.S. Centers for Disease Control and Prevention and the U.S. Department of Agriculture’s Food and Nutrition Service.

While government assistance and feeding programs are intended to support health and development, there exist many inherent conflicts and political influences that often undermine the very outcomes that government programs are designed to achieve. Andy successfully navigated these bureaucratic systems to effect change so that scientific evidence would drive policy and program decisions. This experience has shaped much of Andy’s thinking about our food systems and charitable food programs.

In his current role, Andy is a champion for a systems approach to connecting farmers and food producers directly with eaters while supporting education and advocacy. Andy is doing just that when it comes to directing the 8 certified farmers markets, mobile market, and educational programs run by AIM to serve 360+ small and mid-size family farmers, food businesses, and artisans from 40 California counties. Andy also shares his vision for building a new food landmark: the Center for Food and Agriculture, a world-class gathering space that takes us on a journey from healthy soils to healthy foods to healthy communities.

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Episode Highlights:

01:39 Working for Food and Food Justice

05:54 Is It Possible to Feed Everyone?

09:46 Why Farmer's Market

14:14 The Foundation of Our Food System

17:33 Promoting Equitable Food System

22:15 AIM & Their Environmental Impact Processes

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"Smart nutrition is personalized, precise, and proactive."—Ari Tulla

Technology and innovation have revolutionized modern life. A wide range of cutting-edge gadgets are at our disposal to make life easier and more enjoyable. So why not take advantage of the technological advances and use them to be smarter about our nutrition choices?

People tend to forget about the negative effects of an unhealthy lifestyle at a young age, thinking that mortality and health are a worry for the future. But it’s never too late to start on the road to wellness and the best place to start is to evaluate and revise our diet.

Co-founded by Ari Tulla, Elo Health is introducing the concept of smart nutrition to the world. Elo has created a personalized nutrition solution to provide its customers with a unique supplement regimen for their specific needs. They believe that nutrition should be tailored to each individual, and innovating new products and technologies can help empower people to take control of their health.

Tune in as Justine and Ari discuss more about what smart nutrition means, how to understand our biomarkers, and how to do breakfast the right way to get the most from our food. They also talk about what companies should focus on when creating a product, how to build credibility as a business entity, and how we can gain access to trusted healthcare information.

Meet Ari:

Ari Tulla is a San Francisco-based entrepreneur with an impressive list of successes. Ari is currently the co-founder and Chief Executive Officer (CEO) of Elo smart nutrition services, a revolutionary service whose mission is to transform how we view food, from the cause of disease to a tool for medicine.

Ari has a great track record for turning ideas into business, as demonstrated by his past successes. Ari is the Chief Executive Officer of the market leader in doctor data and network management, Quest Analytics, which he brought up to a $40 million-dollar revenue, an increase in $15 million, during a pivotal growth stage.

Ari is also the co-founder and CEO of BetterDoctor, a popular doctor search engine, which raised $30 million in investments from first-tier investors such as NEA and Uncork Capital, before being acquired by private equity firm Vestar Capital in June 2018. Apart from his entrepreneurial successes, Ari is also the Head of Nokia's game and application studios. Ari is also an angel investor with a portfolio of 45 startups, such as Virta Health, Good Eggs, and Oura.

Aside from his impressive accomplishments, Ari is also a proud father, husband and outdoorsman.

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Episode Highlights:

01:40 Solving Healthcare Problem

05:30 Food as Medicine

12:38 Understanding Your Biomarkers

16:04 Smart Nutrition

21:00 Better Doctor

23:57 Elo and Health

27:32 Can Kids Take Smart Protein?

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“The more small steps you take, the more impact you have on the future because you choose the future you want to live in three times a day every time you eat." —Tyler Dawley

Renewable resources are finite and need to be managed carefully in order to ensure their long-term sustainability. Therefore, we need something that is beyond sustainable— we need something regenerative.

Holistic resource management is the key to unlocking the many potential benefits of regenerative agriculture— a farming system that uses natural processes to restore disturbed land and improve the environment. It also helps farmers and landowners take control of their land organically while providing food security for generations to come.

Big Bluff is a family-owned ranch that implements regenerative agriculture techniques. Led by Tyler Dawley, a 4th generation rancher, Big Bluff Ranch is one of the largest producers of pasture-raised chicken on the West Coast. They pride themselves on producing “good chicken” that brings health not only to the land but also to their customers. Their chickens are organic, free-range, and are not treated with antibiotics.

In this episode, Tyler takes us back to how Big Bluff Ranch started, the challenges they faced, and how they are actively living the vision they had for the ranch since it was bought over 6 decades ago. Justine and Tyler also talk about what holistic resource management is and why it is considered a key component of regenerative agriculture, why it is important to not get tied too much on labels, recreating the farmer-consumer relationship through digital media, and how our food choices define our future.

Meet Tyler:

Tyler Dawley is the CEO of Big Bluff Ranch, a family-owned regenerative ranch that specializes in pasture poultry. Tyler belongs to the 4th generation of ranchers since his Grampa bought the ranch in 1960. The Dawley family has kept a conscious commitment to sustainability and that is the legacy they want to leave to future family members and to the world. Today, Big Bluff Ranch has grown to be one of the largest producers of pasture-raised chicken on the West Coast.

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Episode Highlights:

01:34 Holistic Resource Management

08:52 Regenerative Helps Build Sustainable Business

14:26 Learning About the Market Game

18:20 Recreating the Farmer-Consumer Relationship

21:01 Regenerative and Land Stewardship

25:36 We Choose the Future

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“We can be the regeneration generation, and our food system is the mechanism to do that..” —Ryland Engelhart

The world is changing. The way we live, the way we work, the way we interact with each other and with the world around us - it's all changing. And we are the generation that is leading this change.

We are the generation that is breaking down barriers and opening up new possibilities. We are the generation that is using our creativity and our passion to build a better future. We are the generation that can help our planet heal. We are the regeneration generation!

And that starts with transforming our food system. The food industry has been one of the biggest contributors to our planet’s deteriorating condition— but we can change all that. And that change is happening right now!

Kiss The Ground, is a documentary that provides a clear picture of how big our impact is on our environment and reveals a sound and practical solution to climate change. Co-founded by Ryland Engelhart, its nonprofit partner, Kiss The Ground is actively leading the citizens of the earth to the possibilities of regeneration.

Tune in to this week’s episode as Justine and Ryland discuss how we can turn food into a transformational experience, how culture and emotions are inseparable aspects of food, what it means to be committed but not attached, how knowing our farmers can help us get a wider perspective on regeneration, and how we can become better stewards of the earth.

Meet Ryland:

Ryland Engelhart co-founded Kiss the Ground in 2013 and plays a leadership role in the organization as the Chief Mission Officer; he is a producer of the Kiss the Ground film released on Netflix and host of the Kiss the Ground Podcast. As a 15-year entrepreneur, he is also the co-owner and prior Mission Fulfillment Officer of the nationally recognized plant-based restaurants Cafe Gratitude and Gracias Madre, located in Southern California, and co-creator of the documentary film, May I Be Frank.

He is a passionate speaker on the topics of sacred commerce and regenerative agriculture, tools for building community, food is medicine, and the practice of love and gratitude. Ryland is also a dedicated husband and father and lives on a 17-acre regenerative organic farm in Fillmore, CA, where he is learning to practice what he preaches.

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Episode Highlights:

01:48 The Matrix of Life

06:17 Food and Games and Life

12:11 Cafe Gratitude to Gracias Madre

17:08 Committed But Not Attached

20:45 The Regeneration Generation

23:30 Be an Advocate for Soil Health

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“The foundation of all that we are is food and water." -Mollie Engelhart

We're used to the idea that we live in a time for sustainability. While "sustainable" agriculture has certainly played its part in making us more aware of the impact of our actions on the environment, it hasn't done much to actually improve the situation. And with climate change getting worse every day, it's clear that something needs to change.

We need to stop obsessing over how much food we grow and start paying attention to how much food we regenerate. Regenerative agriculture can strengthen our food system beyond the "sustainable" level and help us fulfill our role as stewards of the land.

In this episode, Justine sits with Mollie Engelhart, the Executive Chef at Sage Plant Based Bistro and Brewery. Working in the kitchen for so long has helped Mollie to see how much food waste is affecting the environment. Although she was doing her part to solve this, she knew she can do more. That’s when Sow a Heart was born, an organic farm that focuses on regenerative agriculture. All the food waste from their restaurants and others were brought to the farm to help regenerate soil health, in turn, giving them more nutrient-dense produce. But the farm was not only used to grow crops, Mollie’s heart also inclined her to build a sanctuary for rescued animals.

Listen in as Justine and Mollie talk about how much greenhouse gas is produced from food waste, how regenerative farming is helping the environment and humans thrive, the qualities of a successful entrepreneur, why we should not be afraid to fail, and how much work is needed to succeed.

Meet Mollie:

Plant-based Chef, Mollie Engelhart and her husband own Sow a Heart, a 17-acre organic farm that supports regenerative agriculture and takes care of rescue animals. Besides running farm operations, Mollie and her husband also manage their plant-based restaurant, Sage Plant Based Bistro and Brewery. Mollie is also a board member of Kiss the Ground, the award-winning producer of “May I Be Frank”, a freedom fighter, and a mother of 3.

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Episode Highlights:

01:01 Food Waste and Greenhouse Gases

04:05 This is No Longer About Sustainability

08:02 Not Afraid to Fail

11:06 Success is Work

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“One of the biggest things about being unhealthy is we are so hard on ourselves. We don't love ourselves.” -Elissa Goodman

There's a lot of pressure to be healthy.

We want to feel better, and we know what makes us feel better: not eating a bunch of junk food that makes us feel like crap. But sometimes, we just don't have it in us to eat right, hydrate, or exercise enough. And then we beat ourselves up for not being able to do it—for feeling bad about our bodies and ourselves. But it’s not too late for us to treat our body with more kindness and love.

In this episode, Justine interviews Elissa Goodman, the creator of S.O.U.P. Cleanse. Her program is a guide to help others detoxify and heal themselves in a natural way. Elissa’s health journey began in her early 30’s when she learned that she has cancer, Celiac Disease, and Hashimoto’s Disease. Her doctors suggest that she start chemotherapy and a host of healing strategies right away, but with her weak immune system, she knew her body would give out. But Elissa is not one to give up. She searched for a way to heal naturally and also strengthen her body along the way. Today, Elissa is cancer-free and has built a business from her passion for helping others heal holistically.

Listen in as Justine and Elissa talk about how pathogens and toxins affect our health, the importance of hydration, how to get started with detox, how our own health journey can impact our loved ones, especially our kids, and how we can find what recipe is best for us.

Meet Elissa:

Elissa Goodman is the creator of S.O.U.P. Cleanse, a program designed to deliver a gentle cleanse using superfoods, organic, anti-inflammatory, and alkaline-rich food. Elissa has over 10 years of experience as a holistic nutritionist.

Her business is a product of her own healing journey from cancer, Celiac disease, and Hashimoto’s disease. As she noticed a tremendous transformation in her health, Elissa began to share her discovery to help others heal as well.

Today, Elissa remains cancer-free. Her book, Cancer Hacks not only tells her story and that of her late husband but also serves as a guide to cancer patients and their families to overcome their fears and start their own healing journey.

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Episode Highlights:

00:59 The Journey to Cleansing

03:22 Building a Passion Business

07:03 Why We Get Sick

10:56 Tapping Into Customers’ Pain

18:17 Celery Juice

21:38 What Recipe is Right For You?

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“As humans, we are consumers— we can't change that. But we can be aware of how we consume and the impact that our food choices have on the environment, the animals, and people,” -Anaïs Dervaes

An urban homestead is a space where people grow their own food and raise animals, as well as produce other goods like soap or candles. It’s not only going back to nature but also making sure that we have access to high-quality organic products. It's basically an agricultural collective where everyone contributes something to the community and benefits from it as well!

This week, Justine sits with Anaïs Dervaes, the Executive Director of Urban Homestead, a family-owned 501 (c) (3) non-profit organization that creates programs to educate the community about protecting the environment and being aligned with nature. Some of their programs include internships, farm-to-table sessions, and food donations. Anaïs runs the organization with her siblings Justin and Jordanne. Urban Homestead was founded by their father and they are determined to continue his legacy.

Listen in as Anaïs shares how they turned their home into a homestead in the city, her fun experiences on the farm, how self-sufficiency is achieved through community, what growing with nature means, and how we can make a difference in the food system in our own way.

Meet Anaïs:

Anaïs Dervaes is an apron-wearing barefootin’ dynamo who is passionate about food, wellness, and music. When she’s not leading kids through a magical tour of the farm, she enjoys hiking, foraging, practicing her autoharp, and spending time in the kitchen, creating tasty meals from seasonal harvests.

She is a hands-on activist for sustainable living, sharing her practical knowledge and teaching people of all ages. Carrying on the family’s work and mission, she’s co-founder and Executive Director of the Urban Homestead Institute.

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Episode Highlights:

00:47 Urban Homestead— A Homestead in the City

03:13 Farm is Fun!

06:28 It Takes a Village

10:08 In Tune with Nature

12:17 How We Can Support Nature

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"If you have a foundation of good products and good people, more of the world needs to hear about it." -Mike Fata

Hemp is now considered a superfood! Hemp has a very high nutritional profile and offers plenty of health benefits, including being high in omega-3 fatty acids, antioxidants, vitamins, minerals, and fiber content.

A lot of the misconceptions around hemp is associated with it being closely related to marijuana. However, unlike its counterpart, hemp doesn’t contain enough THC (0.3%), the chemical compound responsible for getting high. Rather, it is high in Cannabidiol (CBD), a phytocannabinoid that helps in easing symptoms of many health issues including pain, inflammation, and a wide range of neurological disorders.

Inspired by his own personal health transformation, Mike Fata co-founded Manitoba Harvest, one of today's global leading manufacturers and brands of high-quality hemp food products. Weighing over 300 pounds, Mike took decisive action to change. He focused his diet on fiber, protein, and healthy fats— all components of hemp. Amazed by his results, Mike made it his mission to spread the word about the power of hemp to as many people as possible.

In this episode, Justine and Mike talk about the health benefits of hemp, where to get trusted resources, the foundation of a successful business, what it's like to sell your business, and how the shift in narrative is gradually changing our current food system for the better.

Meet Mike:

Co-founding Manitoba Harvest Hemp Foods in 1998, and serving as Chairman of the Board and CEO until 2016, Mike helped guide the strategic sale of the company to Tilray for $419 million dollars in 2019. Since then, Mike has celebrated and supported other business ventures as an entrepreneur, board member, investor, and advisor.

Mike is an award-winning author and keynote speaker. He is currently the Chief Executive Officer of Fata & Associates and host of the Founder to Mentor podcast. Mike is an investor/advisor to a portfolio of world-class companies, a Lifetime Member (Past Chairman) of the Canadian Health Food Association (CHFA), and a Lifetime Member (Past Chairman) of the Young Presidents’ Organization (YPO).

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Episode Highlights:

00:45 Discovering the Health Benefits of Hemp

04:49 What It's Like to Sell Your Business

07:40 Fats That Heal

09:17 The Right Foundation for Entrepreneurship

13:03 We Need More Good Products & Good People

16:19 The Shift of the Narrative

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There's no light switch here, but we do have to make changes." -David Israel

From the way it tastes, to the way it smells, to the way it melts over a perfectly cooked Asiago chicken breast (or pasta, or pizza, or a cracker, you name it)— so yes, we do love cheese! It's one of life's great pleasures.

However, cheese is also one of the biggest contributors to climate change and injustice towards animals. As the world population climbs and livestock-dependent farming practices remain, it has become necessary to develop more sustainable production methods. Our planet needs every business and individual to take ownership and save it.

In order to help mitigate the harmful effects of the dairy industry, GoodPLANeT Foods set out to create a premium plant-based cheese that is better for the planet and also better for humans.

The company's founder, David Israel, challenged the idea that good food has to be complicated, especially when it comes to its environmental footprint. That's why he sold the snack company he founded in 2011 (POP! Gourmet Foods) and shifted to creating something that brings all the flavor with none of the guilt.

In this episode, David shares the challenges he faced and the blessings he received from creating a joyful cheese experience for their consumers. Justine and David also discuss how we can create balance and inclusion in our products, the good and bad side of competition, and how we can help our consumers to be willing to give plant-based alternatives a place in their choices.

Meet David:

David Israel is the Founder of Good PLANeT Foods, the maker of premium plant-based allergen-free cheese products. He has years of expertise in the food and beverages industry and is a professional in business development. He is a proud graduate of the School of Hard Knocks, where he learned most of his knowledge and wisdom.

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Episode Highlights:

01:15 Why Organic?

04:14 The Rise of Plant-Based

10:59 Balance and Inclusion

13:40 The Good and Bad Side of Competition

16:58 How to Get Into Consumers' Mouths

19:19 What to Look Forward To

23:53 Together, We Can Make a Greater Impact

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"We've seen a lot of progress in the last few years. We are on a significant upward trajectory that will continue. But plugging into these endeavors is how we can make a difference." -Bruce Friedrich

Since the turn of the 21st Century, global meat consumption has increased significantly around the world. This growing demand is unsustainable and highly detrimental to our climate, our health, and our security.

The good news is that we already have the solution right before us— alternative proteins. With alternative proteins, we lessen the cost of production while also reducing carbon emissions from agriculture. And not only are they solving global environmental issues, but they are also ethical for the animals and healthy for humans.

The challenge is enormous, but not impossible. Many companies have begun working at the intersection of innovation, food, and sustainability. But we, too, have a significant role to play.

In this episode, we hear how the Good Food Institute is revolutionizing the field of biotechnology and food innovation from their CEO and Founder, Bruce Friedrich himself.

Listen in as Justine and Bruce share how much the agricultural sector is contributing to climate change, how much food is wasted unnecessarily, and how we— as students, individual consumers, founders, and leaders— can help create a world where alternative proteins are no longer alternatives, but choices for everyone.

Meet Bruce:

Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world.

Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.

Bruce oversees GFI’s global strategy, working with and across all of GFI’s international teams (Asia Pacific, Brazil, Europe, India, Israel, and United States) to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce is a TED Fellow, Y Combinator alum, 2021 “American Food Hero” (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, Making Sense (Sam Harris), ReCode Decode, and other programs and podcasts. Bruce’s 2019 TED talk has been viewed two million times and translated into dozens of languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

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Episode Highlights:

01:16 The Good Food Institute Mission

05:01 How Much Food is Wasted

13:12 Solution: Alternative Proteins

16:51 50% Alternative Meat by 2050

18:33 What Can You Do?

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"Plant-based was born and became adopted by the industry because this is not necessarily a vegan product, but it has some of these same values." -MJ Kinney

Creating a plant-based food product is no small feat— from developing a nutritious and flavorful recipe to designing your labeling and packaging, and eventually coming up with a strategy for getting your products into the hands of potential consumers.

It takes a lot of hard work, dedication, and passion to get to your first sale. But if you have a great idea for a plant-based product, it can be extremely rewarding both personally and professionally.

In this episode, Justine sits with MJ Kinney, the founder and Principal Food Scientist at FareScience. MJ works in the advancement of plant-based food products in terms of nutrition, taste, price, and scalability. Her work in moving food science forward is not only tailored with the society's need for better alternatives but also to promote product development with values.

Listen in as Justine and MJ discuss the necessary steps in launching a plant-based food product— from concept building, to finding the right contract manufacturers, and from making sure your product follows the plant-based values to finally seeing your own products in store shelves. They also talk about the shaming around vegetarianism and veganism, how plant-based was born, and how long it takes to launch your product.

Meet MJ:

MJ Kinney uses her specialized scientific, social, and commercial knowledge to develop exceptional food products that do well for both producers and consumers. MJ is a food scientist and the founder of FareScience, specializing in alternative proteins. Her innovative approach relies on a comprehensive understanding of how R&D, marketing, sales, and project management interact. MJ’s creative and unique strategy is born from her varied roles in and around food science, as well as her successes in business to business, business to consumer, and non-profit sectors.

MJ’s product development experience spans the natural, organic, and plant-based foods segment, where she has formulated according to a wide variety of standards including vegan, clean label, USDA Certified Organic, Non-GMO, allergen-free, gluten-free, protein enhanced, and reduced sugar. She is a go-to expert for the application of plant protein ingredients into alternative meat, egg, and dairy products, as well as puffed snacks, cereals, beverages, spreads, sauces, and much more.

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Episode Highlights:

03:32 Meet MJ and Fare Science

06:07 The Shame and Guilt Around Vegetarianism

10:11 How Plant-Based Was Born

16:54 What Goes Into Contract Manufacturing

19:42 Working with Contract Manufacturers

24:19 When Your Labor Bears Fruit

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"Plant-based was born and became adopted by the industry because this is not necessarily a vegan product, but it has some of these same values." -MJ Kinney

Meet MJ:

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Episode Highlights:

03:32 Meet MJ and Fare Science

06:07 The Shame and Guilt Around Vegetarianism

10:11 How Plant-Based Was Born

16:54 What Goes Into Contract Manufacturing

19:42 Working with Contract Manufacturers

24:19 When Your Labor Bears Fruit

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"We, as food brands, can do better. We can deliver higher quality products. We can work with fresher ingredients that are better sourced." -Ryan Johnston

The trend of going plant-based is powerful for many reasons. For one, it promotes gut health. Our gut microbiome is made up of trillions of bacteria that play a crucial role in digestion, immunity, and overall health.

Diet is a major modifiable factor that influences the composition of the gut microbiota. Unfortunately, the modern diet and lifestyle are major contributing factors to an imbalanced gut microbiome. On the other hand, a plant-based diet is rich in fiber and phytonutrients, which promote a healthy gut microbiome.

Biotic Ferments is a company that was built for this reason. Being a social purpose company, Biotic Ferments have taken their game to the next level by using USDA Certified Organic ingredients that are regeneratively sourced. They also use renewable sources in their production, practice zero food waste, use 70% recycled glass with BPA-free lids, and avoid using refined sugar in their products. Most importantly, they do not sacrifice taste as they believe that food should be a source of joy and satisfaction.

In this episode, Justine sits with Biotic Ferments co-founder and CEO, Ryan Johnston. Justine and Ryan discuss how to weave tradition into innovation, what regenerative agriculture means and how to practice it at home and in business, how to run a food brand that touches people, what it takes to run a family business, and the secret to creating products with better flavor and higher quality.

Meet Ryan:

Ryan is the co-founder and CEO of Biotic Brands, a family-owned social purpose beverage company. He grew up in west Sonoma County where his love for living systems had grown over the years.

Ryan also serves as the Strategic Advisor at Landscape Carbon Calculator, Orchard Manager and Cidemaker at Ethic Ciders, and the Chair of the Board of Directors at Daily Acts Organization, where he also met his lovely wife, Kellen.

When he's not working, Ryan spends his time fly fishing, backpacking, foraging, gardening, and cooking. Ryan and Kellen now live in Sebastopol.

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Episode Highlights:

01:20 Expanding KVASS

05:29 Building Relationships Around Food

09:14 What is Regenerative Agriculture

13:35 The Role of Food Brands

18:49 Passion for Flavor and Quality

25:12 Catering to People's Tastes

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"We, as food brands, can do better. We can deliver higher quality products. We can work with fresher ingredients that are better sourced." -Ryan Johnston

Meet Ryan:

Ryan is the co-founder and CEO of Biotic Brands, a family-owned social purpose beverage company. He grew up in west Sonoma County where his love for living systems had grown over the years.

When he's not working, Ryan spends his time fly fishing, backpacking, foraging, gardening, and cooking. Ryan and Kellen now live in Sebastopol.

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Episode Highlights:

01:20 Expanding KVASS

05:29 Building Relationships Around Food

09:14 What is Regenerative Agriculture

13:35 The Role of Food Brands

18:49 Passion for Flavor and Quality

25:12 Catering to People's Tastes

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"The soul of everything is knowledge." -José Guerrero

If science is the engine that drives innovation, then research and development (R&D) is the lifeblood behind it. In the past couple of years, food science has made incredible strides. However, there is still so much to understand about our favorite foods.

R&D can help create the foundation for creativity, new innovations, and change. From bringing ideas to life to providing new insights into our daily lives, R&D helps motivate, inspire and transform the food industry.

Founded by José Guerrero, Anima Project is a research and development project that aims to create an impact in Gastronomy. They focus on improving human lives by "changing the industry from the inside with ethical and sustainable products."

In this episode, Justine and José help us rethink the potential of food as something more than a plate on the table. Listen in as they discuss what "anima" means and how it relates to food experience, how to revolutionize the kitchen and eradicate the hostility in the workplace, what drives creativity, how to make knowledge accessible to everybody, and why we should always weave in joy in the food experience.

Meet José:

An experienced chef, José Guerrero wanted to create a deeper impact in the food industry so he studied Gastronomy at Basque Culinary Center. José did not only get educated about food, but he was also trained in the research and development side of culinary.

When the pandemic hit, José and his girlfriend, Fanni moved to Budapest. They founded Anima Project where they are creating a revolution in the research and development of food products. Recently, they have partnered with Thimus in an effort to create a plant-based protein alternative. They are also working with experts and interested individuals in their test kitchen and pilot lab projects to create a more holistic and sustainable approach to our food experience.

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Episode Highlights:

00:53 A Big Dream Came True

05:33 Creativity is Not Magic

10:08 Making Knowledge Accessible to All

16:57 What Anima Means

21:06 Revolutionizing Human Experience with Food

27:12 Research and Development Toward Improvement

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"What was missing was the connection between the farmers to the customers." -Ori Zohar

The centralized food system is broken and it needs to be fixed. In order to bridge the gap between farmers and customers, we need to create an enterprise model that allows the customer to buy produce directly from farmers. This is the only way to create a sustainable agricultural economy.

An enterprise allows farmers to sell their products more easily and at a higher price point because they are able to reach customers who are willing to pay more for their products.

Moreover, business owners will be able to provide customers with more information about the food they are eating, where it came from, how it was produced, and what is in it.

On the other hand, customers also benefit because they get fresh, local produce delivered directly from the farm. This also reduces food miles which is good for the environment. So, it's a win-win!

Burlap & Barrel partners with small, local farmers in order to support their livelihood and end inequality in the food system from its roots. This partnership has also allowed them to source out natural spices that are not available in the US as well as ensure that the products are all high-quality and taste great.

Learn more about the mission of Burlap & Barrel and how they're solving a major need in our food system as Justine interviews the company's co-founder, Ori Zohar. Justine and Ori also discuss why consumers care for good ingredients, how companies can help educate their consumers on what they're buying and how to buy them, how to create a better brand reputation, and Ori's secret spice that you might want to try.

Meet Ori:

Ori is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances.

Ori's family moved to Baltimore, Maryland from Israel when he was 5 years old. He developed a love of all things food as a kid, learning to cook Middle Eastern and Mediterranean dishes from his parents. He firmly believes that tahini can improve most dishes.

Ori's entrepreneurial journey started in his teens, when he started a business (poorly) DJ'ing parties. Many other entrepreneurial initiatives followed. Ori first teamed up with Ethan to start Guerrilla Ice Cream, an activist ice cream cart that received a frenzy of media attention, in 2010.

A few years later, he co-founded Sindeo, a venture-backed mortgage company that provided home loans in an open and transparent way. Sindeo raised $32m, helped its customers secure more than $500m in home loans with record-setting customer satisfaction scores. Ori took the startup from idea through acquisition.

Ori's happy to be back in the food world, where eating is an integral part of his job.

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Episode Highlights:

00:46 An Unpleasant Experience

05:24 Burlap and Barrel

12:23 Bridging the Gap Between Farmers and Customers

16:48 Being the Ultimate Source of Spices

20:44 Winning Over Great Chefs

26:07 Origin Blends

30:34 Ori's Secret Ingredient

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"If we can make nutrition no brainer, we can drive adoption, we can drive sustainability." -Monica Bhatia

The food system, undoubtedly, is an industry that has a high potential in innovation, especially with the rise of technology. In fact, we are seeing endless possibilities in this arena.

But before we go bigger, we ought to consider one area that affects us all- staple foods. We cannot live without our daily staples (or at least most of us can't). Unfortunately, most of these products are mixed with questionable ingredients that do not have a business being in there in the first place. What if there is a healthier version for each of our favorite staples?

Co-founded by Monica Bhatia, Cella Farms aims to deliver nutritionally balanced staple food products that also taste great. They use fermentation technology in order to enrich agricultural products with complete protein. Now, consumers can enjoy their bread, pasta, and other staples with confidence.

Listen in as Justine and Monica walk us through Cella Farms and their mission in creating a more sustainable food system. They also talk about the importance of transparency and clean-labeling, choosing a co-founder, creating fun and healthy food that kids will love, methods of getting your products out into the market, and what drives Monica to continue on the path to creating a more sustainable food system despite challenges.

Meet Monica:

Monica Bhatia is an impact-driven technopreneur with 15 years of experience in bio-manufacturing and commercialization of sustainable products, including food, fuels and chemicals. As an early employee at Geltor, she helped commercialize the world's first animal-free ingestible collagen. Previously, she was responsible for scaling-up algal DHA, algal fuels and food oils at Solazyme, to multi-ton production facilities in the USA and Brazil.

Monica is also the co-founder of Novol Bio, a company that develops high quality prescription eyeglasses using sustainable polymers made from corn. Being a life-long vegetarian, she understands the pros and cons of a plant-based diet. At Cella Farms, her goal is to drive technology that fundamentally improves the way humanity eats, regardless of diet styles, age or cultural preferences.

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Episode Highlights:

01:16 What is Cella Farm

06:08 Consumers Decide

09:34 Passion, Imagination, & Reputation

15:20 A Bread That Kids Love

20:12 Reaching the Buyers

22:32 Future Food Tech London

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"The most important thing I can do in life is to give my children a solid foundation that changes everything." -Jason Bronstad

There's a lot of talk about the future of the food industry, and it's exciting to see how plant-based milk alternatives are making their way into the market.

So what exactly makes these plant-based options so appealing? These new products are not only good for our health—they also taste amazing! And they can be used in all kinds of recipes—from milkshakes to cream pies. In fact, plant-based milk have entered restaurants and cafes as well!

But what do we really know about the companies that make these products? How much do they care about their customers? Are their products really what they say they are?

Malk Organics started with the idea of creating something good for the family until it was able to scale and reach the masses. Their tagline: #TurnItAround. They value transparency and they want their consumers to know what ingredients were used in creating the product. They pride themselves with using only high-quality, certified organic ingredients that can be counted in just one hand.

Malk Organics’ CEO, Jason Bronstad joins Justine for a deep conversation on how high-quality ingredients are the key for people to embrace plant-based products, why companies that claim “plant-based” are using so many ingredients, why customer engagement is critical to a company’s success, how we can create a balance between our business and family, how we can manage stress, and how failure can be a catalyst for creating.

Meet Jason:

Jason Bronstad is the CEO of Malk Organics, a company that values high-quality ingredients, transparency, and health. This reflects in their plant-based milk alternatives that are certified organic, free of fillers, and non-GMO. Their tagline: #TurnItAround- That's how confident they are that their products will genuinely benefit their consumers.

Jason has an exceptional record of achievements in business governance and operations. He excels in creating and presiding top-performing teams, managing multi-million dollar funds, and leading top CPG brands to success.

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Episode Highlights:

00:54 High-Quality Ingredients- The Key to Adoption

04:23 Why Companies Put So Many Ingredients

08:02 When Companies Have the Same Goals

12:53 The Importance of Consumer Engagement

16:40 The Best Thing We Can Do Everyday

19:27 Be an Entrepreneur AND an Engaged Family Man

24:35 Turn It Around!

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"The most important thing I can do in life is to give my children a solid foundation that changes everything." -Jason Bronstad

There's a lot of talk about the future of the food industry, and it's exciting to see how plant-based milk alternatives are making their way into the market.

But what do we really know about the companies that make these products? How much do they care about their customers? Are their products really what they say they are?

Meet Jason:

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Episode Highlights:

00:54 High-Quality Ingredients- The Key to Adoption

04:23 Why Companies Put So Many Ingredients

08:02 When Companies Have the Same Goals

12:53 The Importance of Consumer Engagement

16:40 The Best Thing We Can Do Everyday

19:27 Be an Entrepreneur AND an Engaged Family Man

24:35 Turn It Around!

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“The industry as a whole needs to do a better job of coming together. This competing messaging is not helping anyone." -Kishan Vasani

In this era of technological innovation, one of the most promising solutions for improving our food experience is artificial intelligence (AI).

AI is a technology that allows computers to learn from data and make decisions based on that information. It can be used for a variety of purposes, including personalization of services. For instance, AI is used to identify food trends and predict customer preferences based on moods or other factors such as age or gender which allows restaurants to customize their meals based on changes in customer behavior over time.

Co-founded by Kishan Vasani, Spoonshot aims to determine the future of food through their AI called #foodbrain. They utilize over 28k data resources that include research, articles, social conversations, menus, and more to understand consumer insights, marketing, and product development. This platform aims to help companies and restaurants make better decisions and produce desirable outcomes. Their clients include big companies such as Nestle, Unilever, Mars, Dan One, and Suntory.

Listen in as Justine and Kishan help us better understand the nuances and everything that goes into food personalization, the factors that affect our preferences, how we can be more transparent in the food space conversation, and how companies can work together rather than destroy each other through unnecessary competition.

Meet Kishan:

Kishan Vasani is the co-founder of Spoonshot, a tech startup that leverages food science and AI to predict food trends for CPG and FMCG companies. He is also the co-founder and chairman of One Cause, an organization investing in education solutions for poverty. He studied management at Ashton University in Birmingham. Kishan loves tech, food, and startups. He is a big sports fan and plays about any sport but football is his number one.

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Episode Highlights:

01:18 Personalizing Food

06:28 Understanding the Local View of Food

12:38 Occasions Breed Innovation

17:40 Food and the Age of Information

21:57 Get Ready for Future Food-Tech London!

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“The industry as a whole needs to do a better job of coming together. This competing messaging is not helping anyone." -Kishan Vasani

In this era of technological innovation, one of the most promising solutions for improving our food experience is artificial intelligence (AI).

Meet Kishan:

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Episode Highlights:

01:18 Personalizing Food

06:28 Understanding the Local View of Food

12:38 Occasions Breed Innovation

17:40 Food and the Age of Information

21:57 Get Ready for Future Food-Tech London!

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“Just plant-based isn't good enough. It needs to live up to those standards that plant-based consumers are looking for.” -Brooke Harris

When we think of a plant-based product, we think about healthy, organic, cruelty-free foods that are full of goodness. But a lot of the products we see on supermarket shelves are not what they seem.

Many companies are marketing their plant-based alternatives as ‘healthy’ while they're riddled with sketchy ingredients from behind the scenes. They're not just looking to sell their products; they're looking to make sure they have a stake in the future of our diets.

That’s why, being ‘plant-based’ isn’t good enough anymore. As smart consumers, we want more than just an edible thing— we want meaning behind our food. We want ethics and philosophy, we want sustainability, animal welfare, and transparency.

This is the inspiration behind Brooke’s Good Mylk Co. Brooke Harris turned into plant-based diet to improve her health. Later did she realize that these products made her even sicker. So she decided it was time for her to make something that she will be confident taking in. Wanting to share her discovery, Brooke came up with the recipe for Good Mylk and scaled her business to help more like her who value what plant-based really mean.

Listen in as Brooke shares how her journey from film to food industry was like, the challenges she faced in that transition, and how she was able to create opportunities for herself and her business to grow. Justine and Brooke also talk about the idea behind Brooke’s hemp milk, the pillars of plant-based alternatives, what sustainable practices they follow in their packaging and shipping processes, and the shocking truth about most plant-based milk in the market.

Meet Brooke:

Brooke Rewa Harris turned to a plant-based diet to transform her own health. However, she soon realized that plant-based doesn’t necessarily mean “good”. So she experimented with real food ingredients until finally, she was able to develop an alternative milk that is good for the body, good for the taste buds, and good for the planet. Hence, the birth of Good Mylk Co.

However, her idea was criticized by investors, telling her that a formula like hers will not be able to scale. Not wanting to compromise the integrity of her product, Brooke developed a flash-blast freezing technique that allowed her to keep the quality of Good Mylk as well as scale her business.

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Episode Highlights:

01:29 Good Mylk — The Good Milk

06:10 The Problem with Deceptive Plant-Based Milk

09:19 From Film to Food

13:49 Introducing Hemp Mylk

17:29 Just Plant-Based Isn’t Good Enough

20:12 Sustainable Packaging

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“Just plant-based isn't good enough. It needs to live up to those standards that plant-based consumers are looking for.” -Brooke Harris

When we think of a plant-based product, we think about healthy, organic, cruelty-free foods that are full of goodness. But a lot of the products we see on supermarket shelves are not what they seem.

Meet Brooke:

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Episode Highlights:

01:29 Good Mylk — The Good Milk

06:10 The Problem with Deceptive Plant-Based Milk

09:19 From Film to Food

13:49 Introducing Hemp Mylk

17:29 Just Plant-Based Isn’t Good Enough

20:12 Sustainable Packaging

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“Wellness is not just about how you look— it's about how you feel. It should make you confident, not more insecure.” -Stella Vanstone

In the age of social media, when every meal is a tiny Instagram post waiting to happen, it's easy to get swept up in the idea that being healthy and fit means sacrificing foods that we love.

But what if we could change our relationship with food so that it didn't have to be about weight loss and looking "skinny"? What if healthy food tasted like our favorite treat? What if healthy means you can eat your favorite cake or pizza again?

That's the idea behind Stellar Eats, a company that creates baking bundles so that their customers can bake their favorite pastry with no worries. Their goal is to help people feel more confident in the kitchen and make eating healthy, fun, and empowering. This value-driven company refuses to capitalize on people's insecurities just so they could sell. Moreover, all their baking mixes are made with real food ingredients that our body will surely love. Afterall, when it comes to food, we should be counting memories, not calories.

This week, Justine and Stellar Eats founder, Stella Vanstone sit together to discuss how wellness became associated with food products that are riddled with the “diet” culture, why eating should be more about how we feel and not how we look, how to navigate the financial side of food, and why we should be intentional about the language we use when we market our brand.

Meet Stella:

Stella Vanstone is a Holistic Nutritionist (CNP), Recipe Developer and Writer behind the popular wellness blog Stellar Health and founder of Stellar Eats. Prior to entering the wellness world, she struggled with disordered eating for many years. Now, the driving force between all of her entrepreneurial endeavours is to help people cultivate a healthy relationship with food and their bodies.

She wants people to understand that nourishing foods can be delicious and that wellness does not have to mean sacrifice or restriction. This mission-driven ambition is shared by her partners, Michelle and Emma and she is so grateful to have two strong women to work alongside with on this Stellar Eats journey.

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Episode Highlights:

01:04 Healthy Baking with Real Food Ingredients

04:34 Listen to Your Body

07:20 Navigating the Financial Side of Food

12:39 The Unifying Power of Food

15:01 The First Step to Entrepreneurship

18:03 Be a Smart Consumer

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“Wellness is not just about how you look— it's about how you feel. It should make you confident, not more insecure.” -Stella Vanstone

In the age of social media, when every meal is a tiny Instagram post waiting to happen, it's easy to get swept up in the idea that being healthy and fit means sacrificing foods that we love.

Meet Stella:

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Episode Highlights:

01:04 Healthy Baking with Real Food Ingredients

04:34 Listen to Your Body

07:20 Navigating the Financial Side of Food

12:39 The Unifying Power of Food

15:01 The First Step to Entrepreneurship

18:03 Be a Smart Consumer

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“There’s still a lot of room in grocery stores for better products. So, there’s a lot more that we could do.” -Nels Leader

As the world continues to grapple with the issue of climate change, businesses are under pressure to find ways to operate in a more sustainable way. One way to do this is by achieving a Net Zero status. Net Zero means a company offsets all of its carbon emissions.

Achieving Net Zero is a major commitment for businesses, but it is one that can have a big impact on combating climate change. As more businesses strive for net zero, we will move closer to a sustainable future. Moreover, achieving Net Zero is not only good for the environment and for the people, but it can also help businesses save money on energy costs and make them more attractive to customers and investors.

Bread Alone is one of the companies that has worked hard to achieve this status. Bread Alone is a family-owned, values-driven company that has been making fresh, organic bread since 1983. Besides their tasty, honest, and affordable products, this values-driven bakery is a passionate advocate for regenerative farming and other sustainability measures. They are also committed to supporting local farmers, protecting the environment, and promoting the health of their customers.

In this episode, Justine sits with Nels Leader, the CEO of Bread Alone to discuss how we can be faithful stewards of the earth. Listen in as Nels shares what we can learn from his parents, Dan and Sharon about building a resilient family business and how they were able to build their facilities and run their operations in a very sustainable way. Justine and Nels also talk about how we can find a more purpose-driven life, why we should not stop or slow down in making better products, and how big of a difference small changes can make.

Meet Nels:

Nels Leader is the CEO of Bread Alone, a family-owned bakery that supports sustainable business for people and for the planet. Their family moved to the Catskill Mountains in 1983 where they started their journey. Since then, Bread Alone has become the home of freshly-baked oven organic bread. Nels joined his parents Dan and Sharon in 2012 and helped them make the company’s vision bigger.

Nels was also trained for AI Gore’s Climate Reality Project and is the co-owner of several other businesses. For the past years, Nels has been lecturing on Bard College's Sustainability Programs. Today, we can find Nels in Woodstock NY with his wife, son, and their dog.

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Episode Highlights:

01:17 The Genesis of Bread Alone

06:05 Building a Family Business

10:02 Searching for A More Purpose-Driven Life

13:04 How to Achieve Net Zero in Your Business

16:10 How to Start Operating in a More Sustainable Way

18:57 There’s More Room For Better Products

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“There’s still a lot of room in grocery stores for better products. So, there’s a lot more that we could do.” -Nels Leader

Meet Nels:

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Episode Highlights:

01:17 The Genesis of Bread Alone

06:05 Building a Family Business

10:02 Searching for A More Purpose-Driven Life

13:04 How to Achieve Net Zero in Your Business

16:10 How to Start Operating in a More Sustainable Way

18:57 There’s More Room For Better Products

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“As a planet, we should be eating all the food we’re producing.” -Daniel Kurzrock

One of our favorite inspiring changemakers, Daniel Kurzrock, is in the house! It's been a while since we've had the pleasure of hearing from him and the exciting developments at ReGrained.

In this episode, Daniel shares the new products they’ve launched, new partnerships they’ve made, and new projects they’re working on. Of course, the conversation will not be complete without a discussion on upcycling.

We know that our food system is broken. Yet, until now, we're still doing just enough to keep the problem at bay. We're not just talking about how it's made up of huge corporations who care more about their bottom line than they do about the food we eat. But, we're also looking at how this affects our health and our environment.

We need a better food system in order to build a better world. If we want to create a sustainable world that supports us all and doesn't leave anyone behind, then we have to start by changing our approach to food production and consumption. With upcycling, we can help reduce food loss and conserve resources in a fun and exciting way, while also being intentional about what we eat and the impact it has on the environment.

Listen in as Justine and Daniel explore bigger opportunities available to us in the upcycling arena. Daniel also shares their approach and methods to impact the food industry on an individual and industry level, how certification gives broader meaning to upcycled food products, and how we can go beyond what we know today to be guilt-free.

If you want to learn more about Daniel and the mission of ReGrained, you can check our past conversations with him here:

How to Build an Organization for a Healthier and More Sustainable Food System

EI UPDATE SERIES: ReGrained's Recent Partnerships & New Product Launches

Meet Daniel:

Daniel Kurzrock is the Co-founder and Chief Grain Officer/CEO of ReGrained and a founding executive board member of the Upcycled Food Association. ReGrained is an ingredient platform and packaged foods innovator that specializes in upcycling overlooked and undervalued ingredients. Dan is also an entrepreneurial systems thinker and loves tackling seemingly intractable problems through creative entrepreneurship and cross-sectoral collaboration. Through ReGrained, he has become a thoughtleader about food waste business models, "edible upcycling" and the circular economy for food.

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Episode Highlights:

01:30 A Huge Opportunity in Food Waste

06:26 The Regrained Pledge

12:27 The Regrained Approach

17:26 Upcycling Going Bigger

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“I know that if I'm willing to work for it, I can keep working.” -Petra Bergstein

Caviar is a delicacy that's enjoyed all over the world. But it's not just about eating it on crackers or as an hors d'oeuvre—caviar can be used in many different ways: from baking to cocktails, to salads and desserts.

Caviar is a very delicate and scarce commodity, which means that if we're not responsible enough to preserve and protect it, it will be gone forever. The only way to ensure that this precious resource will be available for future generations is to create a sustainable system for its production. This is why we need to take a moment to examine the current state of one of the world's most expensive food.

The Caviar Co. was born when two sisters opened their own caviar business in San Francisco. Petra Bergstein-Higby and her older sister, Saskia wanted to share their passion for caviar with the world in an approachable and sustainable way. They also wanted to educate the people about this exquisite delicacy, not only to help them find the right caviar for their taste buds but also to hold caviar companies accountable to keep them from deceitfully mislabeling their products.

The caviars available at The Caviar Co. are not wild-caught but come from farms that have their own broodstock. They also make sure that the well-being of the fishes was well taken care of and have reached a mature age before they were harvested.

Listen in as Justine and Petra help us understand caviar and its different types more, how the caviar companies can follow a sustainable course in their farming methods, how to overcome self-doubt when starting a passion project, and Petra’s advice for entrepreneurs who wish to grow their business.

Meet Petra:

Petra Bergstein-Higby didn't think about caviar much growing up in Texas, but now it has become her passion. After graduating from Texas University, her first job was in a caviar company. She did everything she could to learn everything about the caviar trade— from spawning to processing and sales. In 2015, she and her sister Saskia founded The Caviar Co. and were able to expand their business with their newest shop at Tiburon.

When Saskia got married and moved back to Texas, Petra became the sole owner of the company. When she's out of the office, Petra enjoys spending time with her husband, Alex and their daughter, Adriana.

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Episode Highlights:

02:58 The Cool Side of the Hospitality Industry

06:43 How to be Sustainable

10:01 Get to Know Your Caviar

17:14 Keep Working for It!

21:13 What’s Next for The Caviar Co.?

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“We have an opportunity because of the urgency now to come together. Sometimes, we forget but there’s joy in food. We can figure this thing out, but we need to get it together.” -Danielle Nierenberg

In a world where the climate is changing and the population is growing at an alarming rate, it is more important than ever to build a more resilient food system— a food system that can not only withstand shocks and stresses, but also thrives in the face of these changes.

When it comes to developing a more resilient food system, it pays to work together. By pooling our resources and knowledge, we can create a system that is better able to combat climate change and other global issues we face today. Ultimately, by working together, we can build a food system that is more robust and resilient.

Co-founded by Danielle Nierenberg, Food Tank is dedicated to building a community toward a more resilient food system. Food Tank is a non-profit organization that works to advance the conversation around food and agriculture by promoting sustainable agricultural solutions and providing training programs to help local communities face the challenges unique to them.

Tune in as Justine and Danielle discuss the need for collaboration in building a more sustainable food system. They also discuss how we can reframe the story we tell about food and agriculture, how food brings joy, and why farmers hold the key to solving some of the global issues we face today.

Meet Danielle:

Danielle Nierenberg is a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture.

In 2013, she co-founded Food Tank with Bernard Pollack, a 501(c)(3) nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, thought leadership organization, and unbiased creator of original research impacting the food system. Danielle is the recipient of the 2020 Julia Child Award.

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Episode Highlights:

01:18 A Focus on Agricultural Problems

06:54 People Thriving in the Food Movement Inspire

12:51 The Origin - Food Tank

16:25 Food is Part of the Solution

21:01 Solving Problems at Different Levels

23:07 Be a Chief Sustainability Officer

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“Everybody gets opportunities. It’s a matter of recognizing them.” -Lars Langhout

Palm oil has been causing havoc in the food industry for years. It has been a major cause of deforestation, with the production causing large areas of forest to be cleared to make way for palm oil plantations. This has been a major contributor to climate change as well as animal cruelty and exploitations.

As a result, many companies have pledged to remove palm oil from their products. But palm oil is also a versatile and cost-effective ingredient that is hard to replicate. With no viable alternatives, the food industry has been at a standstill, unable to provide its consumers with the products they desire.

However, recent scientific discoveries in the field of food technology have paved the way for the first truly palm oil-free food products. The most exciting thing about plant-based food is not the taste or texture, but the fact that it has the ability to revolutionize the food industry by replacing the need for palm oil in food production. With these products finally on the market, the food industry has a new direction and purpose.

Founded in 2020 by Lars Langhout, NoPalm Ingredients seeks to create a better alternative to palm oil. Its mission revolves around three critical goals— local, circular, and sustainable. Thanks to their non-GMO and vegan-friendly microbial oil, the need for palm oil is replaced, not only in the food industry but also in its use in cosmetics and detergents. At the Fi Global Startup Challenge held last year, NoPalm Ingredients was named the Most Innovative F&B Ingredient or Processing Technology.

In this episode, Lars explores the scope of the problems caused by palm oil production and the future with no palm alternatives. He talks about what microbial oil is made from, how it is processed, as well as how it can be applied in different industries. Justine and Lars also talk about the steps needed to make an impact, recognizing opportunities that come, determining the right time to make a move, ideas on raising funds, and the new trend about alternative fats.

Meet Lars:

After a career in strategy consulting, Lars took the plunge to have a positive impact on the climate. Inspired by the likes of Irving Fain (Bowery Farming) and fellow CBS alumni Ethan Brown (Beyond Meat), Lars founded NoPalm Ingredients to replace the need for palm oil altogether. As CEO, Lars is responsible for all commercial aspects of NoPalm Ingredients

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Episode Highlights:

01:16 The Issue with Palm Oil

07:08 Prerequisites to Making an Impact

11:00 When to Make a Move

13:46 The Future with NoPalm Oil

16:01 Raising Funds

20:15 New Trend— Alternative Fats

22:00 The Microbial Oil Advantage

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Series: Mindful Eating Film and Food Festival

Episode Description:

“I’m not just vegan for the animals. I’m also vegan for humans. Being compassionate for humans is very important— understanding the conditions that people are living in and the oppression that is going on.” -Shawn Bannon

On a farm, animals are treated like machines. They're kept in cages with no room to move or express themselves, and they live their entire lives on the same land with no chance of escape. They are fed a diet that is unnatural and often unhealthy, and they are exploited to produce resources for humans.

But what about the people who live nearby? How do they fit into this equation? The truth is that it's not different at all. When animals are used as a farming tool, they lose their lives—directly through slaughter and indirectly through pollution caused by pesticides and other toxic chemicals used on crops to protect them from disease-carrying insects or weeds. In many cases, these chemicals also seep into groundwater supplies where many human communities live causing health issues. Furthermore, communities also have to face economic challenges and even oppression from these large corporations.

Directed and Produced by award-winning filmmaker Shawn Bannon, The Smell of Money sheds light on this horrific truth. This documentary features the story of Elsie Herring and the rest of her community and their decade-long battle to reclaim their rights to clean water and a healthy environment. Rancho Compasión’s 3rd Annual Mindful Eating Film and Food Festival to be held on the 6th and 7th of August, 2022 features this heart-wrenching and motivational documentary.

Listen in as Shawn shares more about The Smell of Money and his motivation behind the environmentally-themed film. Justine and Shawn discuss how going vegan benefits not only the animals and the environment but also humans and how we, as a community, can be a part of changing our food system.

Meet Shawn:

Shawn Bannon is an award-winning filmmaker whose films have been screened at the Sundance Film Festival, AFI FEST, and featured on The Atlantic, Forbes, and BBC America. His short films, Hurricane Heroes, Bloody Barbara, and A Ghost Story – 10 Pages, have all been selected for Vimeo Staff Picks. His recent film The Green Knight Documentary was made for A24 and premiered on iTunes. The Smell of Money is his first feature-length documentary.

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Episode Highlights:

01:00 15 Years of Fighting for the Environment

04:13 Vegan for Animals, Vegan for Humans

08:36 People Impacted by Big Industries

10:27 MEFF 2022—What to Expect

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Series: Mindful Eating Film and Food Festival

Episode Description:

“There is still a choice… We need to strive to be better, instead of finding excuses.” -Skyler Thomas

Point Reyes is one of the most celebrated and visited locations in all of California. Nestled on the tip of the Marin Headlands, the small town is a near-perfect representation of the natural beauty of coastal California, with old-world charm and 21st century amenities. But the best part about Point Reyes is the opportunity to escape the bustle of the city and truly immerse yourself in nature.

The headlands that define Point Reyes’ landscape are dotted with historic lighthouses, picnic areas, frolicking animal species, and the path to the ocean is lined with hiking trails that take visitors up to spectacular views of the ocean and the San Francisco skyline.

As historic as it is, the future of Point Reyes is slowly jeopardized as its wildlife and natural resources are exploited and the question of how to use the land is still debated. The community is working to preserve the land, but the threat of development looms with its controversial land management plan.

Filmed and produced by award-winning, independent filmmaker Skyler Thomas, The Shame of Point Reyes- Elk Water is a follow up documentary that explores the history, current state, and future of Point Reyes. This film is one of the many features of the upcoming 3rd Annual Mindful Eating Film and Food Festival, produced by Rancho Compasión to be held on the 6th and 7th of August, 2022.

In this episode, Skyler helps us see the truth about wildlife exploitation, not just in Point Reyes, but around the world. Justine and Skyler also discuss how we, as ordinary citizens, are used to subsidize private companies that harm the environment, and what choice is laid before us that can affect the future of animals and our environment.

Meet Skyler:

Skyler Thomas is an independent filmmaker focusing on issues of coexistence and an overall goal of slowing down the growing disconnection of humans from the natural world. Starting with perhaps the most polarized animal on the planet Skyler spent 20 years diving with and filming various species of sharks before broadening the film themes to more animals. During post-production of the sequel to Great White Lies an unexpected discovery of threats facing a national park near his home inspired the production of The Shame of Point Reyes.”

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Episode Highlights:

01:46 The Shame of Point Reyes

04:39 Opening the Public’s Eyes

07:58 The Truth Exposed Through the Lens

09:55 There is Still a Choice

12:13 Connect with Interested and Interesting People

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Series: Mindful Eating Film and Food Festival

Episode Description:

"The animals need you… They want you-we need help! -Miyoko Schinner

Going plant-based is something that can make a massive impact on the world, and it's also something that we can do today. We don't have to wait for some significant change to happen—it's happening right now!

The Mindful Eating Film and Food Festival is one of the largest gatherings of people exploring the truth behind our food and animal agriculture systems. This fundraiser brings together changemakers, celebrities—and every one of us!

This event is produced by Rancho Compasión, Marin County’s only non-profit urban animal sanctuary, which was founded by Miyoko Schinner. Rancho Compasión’s Mindful Eating Film and Food Festival provides solid evidence of how to work together to create an informed world filled with compassion for animals and work together as a community to create a better world through our food choices. Learn the deepest secrets of the animal industry through thought-provoking documentaries, connect with like-minded changemakers, and be a part of humane programs geared to providing quality care to rescue animals. And all this is just scratching the surface! In this episode, Justine and Miyoko talk about what to expect during the 3rd Annual Mindful Eating Film and Food Festival, what a sanctuary really means for both animals and humans, how animals connect with us, and how we may be indirectly contributing to the inhumane treatment of animals in factory farms. Miyoko also talks about her two passions— Rancho Compasión and Miyoko’s Creamery, the home of plant-based dairy alternatives she founded.

Meet Miyoko:

Miyoko Schinner is the fearless CEO/Founder of Miyoko’s, a food brand combining culinary traditions with food technology to revolutionize dairy by making cheese and butter without cows. Through an innovative proprietary process that merges food science with old-world creamery methods, Schinner has successfully scaled the production of fermented cheese and cultured butter made from plants. Under Schinner’s visionary leadership, Miyoko’s has replaced animal-dairy products on the shelves of more than 15,000 retailers nationwide and in Canada including Target, Trader Joe’s, Whole Foods, Kroger, and Safeway. The pioneer of the plant-based cheese revolution, Schinner is a passionate culinarian, former restaurateur, best-selling cookbook author, co-host of the national public television cooking show Vegan Mashup, and a founding board member of the Plant Based Foods Association. Schinner also co-founded Rancho Compasión, a farmed animal sanctuary in California that provides a home to over 70 farm animals. She lives with her husband and has 3 grown children, 2 dogs, and 4 cats.

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Episode Highlights:

01:22 What is a Sanctuary?

04:59 Human and Animal Connections

07:23 The Mindful Eating Film and Food Festival

13:46 Miyoko's Creamery

17:36 Be Involved with Rancho Compasión

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Future Food-Tech Alternative Proteins Series Part VII

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

“The ingredients and quality matter a lot. We've created a product that from an ingredient perspective and nutritional perspective, has some real advantages.” -Aylon Steinhart

Episode Description:

The plant-based alternative space is exploding! With more and more consumers demanding healthier, sustainable options, the need for alternatives to meat and dairy has grown exponentially. This trend has led to an increase in investment in both research and development of plant-based options, as well as companies focused on developing these products.

Technology can enable plant-based alternatives to meet consumer expectations in terms of taste and texture, while also making them more environmentally sustainable and cost-effective than traditional animal products. Yet, in order for these foods to continue being considered healthy options for consumers, they need to be made with whole ingredients and without unnecessary additives like preservatives and artificial flavors. The good news is that there are many companies who are already doing just that.

Co-founded by Aylon Steinhart, Eclipse Foods, aims to create a more sustainable, ethical, and healthy food system by developing plant-based alternatives to dairy products. Moving away from using produce from factory farms presented challenges, but Eclipse Foods knew that this action was a big step toward making an impact on the environment and human health.

In this episode, Justine and Aylon discuss the crisis we’ll be facing if people continue to patronize and practice industrial agriculture and the number one thing we can do to reduce our impact on climate change. They also talk about how technology has helped Eclipse Foods to develop their products and scale quickly, the factors that drive consumer purchasing decisions, and how the choice of ingredients affects the nutritional value and quality of the products being produced.

Meet Aylon Steinhart:

Aylon Steinhart, Founder & CEO of Eclipse Foods, is an expert in the alternative protein industry and has spoken regularly on food innovation at conferences and schools such as Harvard, MIT, Yale, Berkeley, and Stanford. In his work at the Good Food Institute, Aylon incubated dozens of startups and advised investors and strategic partners on the alternative protein space. Aylon has co-founded two startups and worked with companies such as Kraft Heinz, Nestle, and Kellogg’s.

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Episode Highlights:

01:22 A Plant-Based Dairy Platform

06:07 A Worldwide Problem with Lactose Intolerance

10:54 What Drives Purchasing Decisions

16:18 Creating a Plant-Based Dairy

21:45 The Core of a Company

23:38 Ingredients and Quality Matter

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“You’re a water being— All your tissues, all your organs, all your skin is a form of water that we weren't watching for. And therefore, hydration is one of the most extreme essential ingredients that we can possibly think of.” -Gina Bria

E P I S O D E 1 0 0 ! ! !

We have reached another major milestone in our journey! When we started this podcast, we wanted to provide a platform to help people see that they have a choice and that they don't have to settle for anything less than what their health and well-being deserve.

With your help, our dear listeners, this vision has become a reality. We are so grateful for your loving support and encouragement. We look forward to continuing this journey with you with more amazing episodes and guests coming soon. Again, we thank you so, so much for being a part of the Essential Ingredients mission!

And what a better way to kick off this special episode that to talk about one of the most essential ingredient for life — water. No other substance on Earth can support life as we know it like water can. Not only does water make up the majority of our bodies, but it’s also necessary for just about every function our bodies perform.

Think about it – we need water to digest food, transport nutrients and oxygen to our cells, lubricate our joints, regulate our body temperature… the list goes on and on. But water isn’t just essential for our bodies – it’s also vital for the planet. Every living thing needs water to survive, and our planet is no different. Water is a key part of the Earth’s natural systems and cycles. Without water, life, including ours, would be impossible.

Since our body is made up of mostly water, it’s therefore important to keep it hydrated. But this doesn’t mean that drinking water is the best way to do it. In fact, there are other ways that are more effective.

This special episode will help us to see water in a way that most of us usually don’t think of. Our very first guest, Gina Bria, the founder of Hydration Foundation, joins us again to share how we can take in water in a more hydrating way!

Tune in as Justine and Gina share how getting hydrated from plain water differs than getting hydrated from plants. They discuss factors that affect our level of hydration: nutrition, sun exposure, and mobility (talk about how doing a little wiggly dance can dramatically change your day)! Gina also leaves us with a way to activate the electric properties of water to make it more hydrating.

Meet Gina:

Named Real World Scholar, Gina researches, consults, and speaks on hydration strategies for health and agriculture. She founded Hydration Foundation.org to promote optimal hydration for people, plants, and soils. The Hydration Foundation generates direct public activism in food quality and security by collecting funds to donate water-saving/soil decontaminating irrigation funnels directly to farmers. Her work advances the findings of Dr. Gerald Pollack, renowned for his identification of the fourth phase of water. Her initiatives through the Hydration Foundation have accelerated research and health and soil regeneration practices. The Hydration Foundation has become known for pilot projects which quickly turn into standard best practices.

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Episode Highlights:

04:39 Water— the Ultimate Essential Ingredient

10:52 How to Activate Our Physiological Water System

14:29 What Hydrates More Than Water

21:13 How a Little Wiggle Dance Can Change Your Day

24:10 What is Structured Water?

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Future Food-Tech Alternative Proteins Series Part VI

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

We all want to transition to something more sustainable. But if you take sustainability without the hedonic component, you take pleasure away from sustainability.” -Mario Ubiali

It's no secret that humans are emotional eaters. We can't help it—we're built this way! It is the way we deal with stress, the way we bond with our friends, and the way we console ourselves after a bad day.

Therefore, in order for sustainability to work in the food space, it has to be more than just a good idea—it has to be exciting, fun, and worth the effort. Sustainable eating is not about telling people what to do. It's about addressing the emotional, psychological, and cultural needs behind eating so as not to take the pleasure away from sustainability.

Mario Ubiali founded Thimus with the vision of humanizing the food experience. Their team consists of biomedical engineers and cognitive neuroscientists who have developed a high-level portable electroencephalogram/EEG device with dry sensors embedded in the hardware to provide neurophysiological data used in analyzing and interpreting human behavior, specifically towards food.

Listen as Justine and Mario discuss how technology helps us understand our food choices, why pleasure and sustainability must go together, how to encourage inclusivity and diversity in the food system, how food transforms humans, and what each of us can do to accelerate the rise of sustainability in the food space.

Meet Mario:

Mario Ubiali is the Founder and CEO of Thimus. He has 20 years of experience in the creation and scale-up of international service companies with highly innovative content. He has a strong focus on the growth of multidisciplinary teams, on the planning and execution of strategies aimed at implementing IP portfolios and positioning the company as a powerful generator of added value.

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Episode Highlights:

01:29 Thimus— Understanding the Human Food Experience

05:23 Accelerating the Neuroscience of the Food Experience

08:42 Pleasure and Sustainability Go Together

14:02 Inclusivity and Diversity of the Food System

18:16 How the Language is Changing

21:14 Food is a Place for Human Transformation

24:04 If You Really Want to Make a Change

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Future Food-Tech Alternative Proteins Series Part V

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

“To produce alternative protein that tastes good is a very challenging problem. And this is not something that can just be brute-forced. We had to develop a unique technological solution to produce alternative protein very cost-effectively and with flavor and color suitable for the food industry.” -Yonatan Golan

Food security is one of the largest global crises we face today. To feed the population and continue moving towards a better-for-you food system, we need sustainable sources.

Brevel, an Israeli startup cofounded by the Golan brothers Yonatan (CEO), Ido (CTO), and Matan (GM). This family trio joined their unique set of skills to give a new meaning to sustainability in the alternative protein space. Brevel uses microalgae as the main ingredient in their alternative meat products. It’s being called the “ghost protein”, because when introduced, microalgae does not alter the final product’s taste, texture and color. When compared to other leading alternatives such as soy or pea protein, microalgae consume less water, require very little to no land use, and emit less carbon dioxide into the atmosphere. In fact, microalgae produce the majority of the Earth’s oxygen.

Brevel isn’t the first company to grow and harvest microalgae; however, they are doing it differently and, according to Yonatan, ‘more affordably and effectively.’ Brevel decided to combine heterotrophy and phototrophy, which results in higher and more consistent yields- and their process is fully automated.

In this episode, Justine talks with Yonatan about the future of sustainable food regarding microalgae. Yonatan shares the inspiration behind this dream project, how Brevel achieved the right technology to make it happen, while incorporating moral and ethical values in their processes.

Meet Yonatan:

Yonatan is passionate about making the world a better place through sustainable nutrition, social change and cutting-edge science. He transitioned to a vegan diet in 2012 and believes in a bright future on this planet. Yonatan has led Brevel's growth from a small startup to an innovative, evolving global player in the microalgae industry, raising more than $9M and winning various awards and international recognition.

Prior to founding Brevel, Yonatan co-founded and managed a food co-op (2012-16) with more than 400 member-workers, leading it through its profitability and growth stages. He holds an MSc in biophysics with a publication in Nature.

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Episode Highlights:

01:03 Brevel on the Mission

04:07 Addressing the 3 Biggest Issues in the Alternative Protein Space

07:39 The Future of Food with Microalgae

11:23 What People Are Saying

14:10 Meeting Sustainability Partners

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Future Food-Tech Alternative Proteins Series Part IV

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

“What we eat is as important as anything else we're doing.” -Dr. Matthew Spence

The food industry is not just about what we eat. It's also about how we produce it— And that's a big deal!

The world needs a more sustainable approach to feed its growing population, and technology can help us get there. Technology is helping us find new solutions to some of the world's most pressing problems, including those related to food security. The alternative protein space is one example of how innovation can help us meet this challenge. This is where innovation meets sustainability meets deliciousness meets healthiness meets affordability—and it's changing how we think about food as much as anything else we're doing right now.

In this episode, Justine talks with Dr. Matthew Spence, Managing Director of Guggenheim Securities, a global investment and advisory firm that focuses on investment management, investment banking, and insurance services. With the leadership of Dr. Spence, their Food Technology team aims to support innovation that promotes sustainability.

In this episode, Justine and Dr. Spence engage in a broad discussion about the food industry’s role in climate change and how it affects global security, how entrepreneurs can help solve the world’s biggest issues, what investors are looking for in a company, why the alternative protein space is a worthy investment, and how technology shapes major industries.

Meet Matthew:

Dr. Matthew Spence is a Managing Director at Guggenheim Securities, a global investment and advisory firm known for its innovative solutions. The firm’s primary focus is investment management, investment banking, and insurance services. He leads the company’s Venture Capital Coverage team as well as the Food Technology team.

Dr. Spence is the co-founder of the Truman National Security Project, an organization that aims to provide timely, innovative, and principled solutions to complex national security challenges. He also worked at the White House on the National Security Council as the President’s Special Assistant and has received the Secretary of Defense Award for Outstanding Public Service. He holds doctorate degrees in law from Yale Law School and International Relations from the University of Oxford.

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Episode Highlights:

00:52 Climate Change, Global Security, and Food

05:15 How Entrepreneurs Help Solve the World’s Biggest Problems

11:14 Great Investment Opportunities

14:17 What Investors Are Looking For

18:50 Why the Alternative Protein Space is Gaining Traction

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Future Food-Tech Alternative Proteins Series Part III

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

“We are looking for new technologies to bridge the gaps of things that we don't produce and we don't have.” -Hadar Sutovsky

The food system is a complex, interconnected web of systems—from agriculture to processing and distribution to retail. While we know that the primary goal of the food system is to feed the population, we also know that there are many other goals that this system serves, such as providing jobs, protecting the environment, and improving human health.

In recent years, there has been much talk about how to bridge the gaps between these different parts of the system. One way to do this is through technology. New technologies allow us to produce more food without using resources at unsustainable levels.

With these new technologies comes an opportunity for investors: It's important to note that investing in companies that make these technologies helps speed up the change process towards more sustainability. Past investments are paying off—and will continue to pay off as long as we continue to make smart decisions about what kind of products we choose, how much of them we buy, and how they're made.

This week, Justine interviews Hadar Sutovsky, VP of External Innovation at ICL Group, the leading global manufacturer of specialty minerals and fertilizers. They create sustainable solutions for the agricultural sector, food system, and industrial products. With the leadership of Hadar, they were able to expand their reach through the ICL Planet Startup Hub, the company’s FoodTech and AgTech accelerator. With this project, they aim to support early-stage startups who are passionate about creating impact.

In this episode, Justine and Hadar discuss the goals of ICL, how to strengthen the internal and external innovation of a company, and how strategic investing ensures that all investments made produce outcomes. If you are a founder looking to grow your impact, stay tuned until the end as Hadar shares how the Planet Startup Hub project can help you reach your goal.

Meet Hadar:

Hadar Sutovsky is the VP of External Innovation at ICL Group, one of the top tier fertilizers corporations in the world, and GM of ICL Planet. She is dedicated to establishing the ICL accelerator and leading investments in AgriFoodTech startups. Prior to her role at ICL, Hadar also served as a Managing Partner in AquagroFund, an impact investment management firm that supports technology companies addressing global issues related to agriculture, food, and water. Outside her work as a leader and mentor, Hadar volunteers as a certified Yoga teacher. She is happily married and is currently living in Tel Aviv, Israel.

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Episode Highlights:

01:10 ICL- The Leading Company in Fertilizers in the World

04:43 Moving Forward From Internal Innovation to External Innovation

09:24 The ICL Planet Startup Hub

13:04 Thoughts About Strategic Investing

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Future Food-Tech Alternative Proteins Series Part II

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

“Innovation is all about solving pain points— solving problems. When there's a problem, there's always innovation.” -Lalana Thiranusornkij

The rise of the vegan diet has created a new market for companies to cater to. But it's time to put the myths to bed: plant-based meats aren't just for vegans and vegetarians anymore. In fact, we can now find them in stores near us, and they taste as good or even better than any meat out there.

Yet, having the reputation of being healthy is not enough to lead consumers to adapt plant-based alternatives into their diet. One thing all consumers have in common is that they want their food to taste delicious!

So, what really goes into creating a plant-based alternative? How do they get it to taste so good? And how do they make it so convincing? The answer to these questions is technology. The rise of plant-based meats has been driven by the work of scientists who are making “meat” from plants. Truly, modern technology has given us tons of options when it comes to choosing what we eat.

In this episode, we are joined by Lalana Thiranusornkij, SVP Head of Innovation and New Product Development at Charoen Pokphand Foods (CPF) Group. As a leader in the plant-based space and sustainability, the company spent over two years in research and development, and finally they were able to launch MEAT ZERO, Thailand’s best-selling plant-based brand, which has gained favorable responses from the global market. With the help of its Plant-Tec innovation, creating a meat alternative solely from plants but having the flavor and texture of real meat has been made possible.

Listen as Justine and Lalana walk through the process of developing meat alternatives— creating the actual product, determining possible varieties, choosing sustainable packaging, and expanding to the global market.

Meet Lalana:

Lalana Thiranusornkij is the SVP Head of Innovation and New Product Development at CPF Group. She has a PhD in Technopreneurship and Innovation Management from Chulalongkon University. She is an adaptable and transformational leader who has a strong passion for innovation and creativity. She has a solid track record in successfully establishing cross-functional teams and building a sustainable Research and Development in the company.

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Episode Highlights:

01:45 What’s Exciting About Innovation?

04:29 Product Development for the Global Market

11:08 What Clean-Label Product Means

16:27 Adapting to Change

19:22 Continuous Improvement is the Way to Go

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Future Food-Tech Alternative Proteins Series Part I in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022

Episode Description:

"Now it's a premium on animal proteins. And at the end of the day, it shouldn't be because it is more efficient to get protein from plants than it is to get it from animals."

-Nicole Atchison

The meat industry is an example of an industry that has a disproportionate and large impact on the environment. Knowing this, we can no longer close our eyes and continue depending on the old system.

We are in the era where the future of food is headed towards increased sustainability- better for the environment, and better for the people. Investors see this and that's why the alternative proteins space is growing rapidly with innovation playing a significant role.

PURIS Foods was named Most Innovative Food Company of 2021 by the Fast Company magazine. Known for its signature "PURISpea" protein, the company has been creating innovations for over three decades, including their latest additions, PURIS 2.0, BITE+, and P870 LS. But PURIS is more than just a pea protein manufacturer.

In this episode, Justine interviews PURIS' CEO, Nicole Atchison. Nicole expands on the factors that affect food production: ingredients, process, and technology. They also talk about why plant-based nutrition presents more benefits, how to move your diet in that direction, and how innovation is key to rapidly scaling the alternative protein space.

Meet Nicole Atchison:

Nicole Atchison serves as the CEO of PURIS Holdings, leading the company towards new innovations in food and agriculture. Their mission is to provide healthier choices for people and encourage regenerative practices to protect the soil and animals while striving to contribute further to food security. Named Most Innovative Food Company of 2021, PURIS has been continuously expanding to affect the food system and reimagining what being an environmental steward really means.

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Episode Highlights:

01:07 PURIS- More Than a Pea Protein Manufacturer

04:10 Continuing the Legacy

08:21 Plant-Based Nutrition

12:55 What Goes Into What's Next?

16:06 What's Needed to Scale?

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“The more we utilize hemp, the better off we’ll be tomorrow— because it replenishes itself and the soil in the air. So the more it's utilized, the more we alleviate the stresses on the planet in different places.”

-Braelyn Davis

Hemp is one of the most versatile plants on Earth. It can be used to make everything from paper and clothing, to fuel and plastic. It grows quickly, uses less water, prevents soil erosion, is pest resistant (no chemicals needed), drought tolerant, and reduces the carbon dioxide in the air. These characteristics make hemp a sustainable option for farmers who want to produce healthy crops without harming their land or water supply.

The benefits don't stop there! Food-grade hemp is also a nutritional powerhouse. It contains all nine essential amino acids, as well as protein, iron, potassium and magnesium—all of which are essential for proper bodily function.

In this episode, Justine and Planet Based Foods Co-Founder and CEO, Braelyn Davis, discuss how creating plant-forward products can build new pathways to sustainably feed people with nutritious foods while helping the earth regenerate. Braelyn also shares how to build a system for more efficient production, three factors to consider before diving into the plant-based space, the characteristics that an entrepreneur needs to possess, and what our role is in the regenerative movement.

Meet Braelyn Davis:

With a background in nutrition and wellness, Davis realized the potential to establish food-grade hemp as a nutrient-dense, sustainable protein source while working on the leading edge of the cannabis wellness industry. As Planet Based Foods’ CEO, Davis is responsible for stewarding the vision and driving growth for the company’s clean, nutritious and sustainable hemp-based foods.

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Episode Highlights:

00:39 The Goal of Planet Based Foods

06:47 Where It All Started

11:46 How to Make Production More Efficient

14:21 3 Factors to Consider Before Diving Into the Plant-Based Space

21:46 What Entrepreneurs Need to Possess

28:45 Go Regenerative

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“Together, with the collective intelligence of the group, we can strive and achieve something much larger than ourselves.” -Betty Lu

Episode Description:

Nature is about diversity. Yet, today's society divides edible produce into "good" and "bad". The perfect are favored, and the imperfect are wasted along the food value chain. That's billions of tons of food each year unnecessarily and unethically dumped in landfills!

The fact that every year, millions of people die of hunger when there is already enough food produced to feed everyone on our planet is ironic, not just environmentally but also in a humanitarian sense. Food waste reduction is a win-win situation, as it means more food to feed more people without expanding into new territories while saving resources like fossil fuels and water.

Founded by Betty Lu, Confetti Snacks takes these imperfect foods and gives them new life by turning them into healthy snacks. Confetti Snacks donate a generous portion of the proceeds to help combat global hunger and malnutrition, especially in the poorest parts of the world.

In this episode, we hear about Betty’s journey and how she was able to create something beyond what we normally associate with “snack food” and make it successful. Justine and Betty also discuss food security and the food waste crisis that we are facing, how to find the right people to make your business vision a reality, and how doing “less” is better when you’re growing your company. Whether you're looking for a way to add color to your diet or simply want to reduce your carbon footprint, this episode is for you. Tune in to find out how and why Betty Lu turned food waste into a WINNING snack brand!

Meet Betty:

Betty is the founder and CEO of venture-backed Confetti Snacks, based in Singapore and NYC. Confetti makes award-winning tasty gourmet snacks from nutrient-dense vegetables in exotic flavors inspired by Southeast Asia. These scrumptious plant-based snacks are upcycled from ugly produce, and are an excellent source of minerals and fiber. A portion of the proceeds from Confetti Snacks goes to global efforts for the environment and to end hunger. Betty is a branding expert with a global strategic outlook. She is an avid scuba diver, paraglider and world traveler.

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Episode Highlights:

01:31 The Ironic Crisis of Food Waste and Hunger

06:08 The Confetti Concept

09:09 Finding the Right Partners

13:57 Beyond Snacks

16:33 Solve Food Security, Food Waste, and Consumer Time

19:03 It’s About the People

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“If it's not good for a river, it's not good for your body because we are exact replicas of this planet we call home. It's not by accident that you and I are born 70% water- just like this planet is 70% water.”

Florencia Ramirez

Episode Description:

Water is a resource that’s easy to take for granted.. Most of us don't think much about the water we use. We turn on the tap in our homes, take long showers, or buy a bottle of water at the corner store. We may not even think about where it comes from, or if it’s safe to drink—until there’s a problem. And as we are now experiencing, the problems we’re facing are getting bigger and more terrifying each year.

Water isn't just a resource—it's a call to action! It's time to think differently about the way we consume water—because it matters.

In this episode, Justine sits with Eat Less Water author, Florencia Ramirez for Part 2 of their conversation on the water footprint of the food we eat. Justine and Florencia dive deeper into how we should be thinking about food through the water it uses, being aware of the sources of water we consume, how the color of water affects sustainability, and what simple ways we, as consumers and individuals, can do things today to “eat less water” and protect our water system.

Meet Florencia:

Florencia is a trained researcher at the University of Chicago’s Harris School of Public Policy, activist, educator, and mother. After focusing on water-waste prevention in bathrooms, she, recognizing that “seven out of every ten gallons of water is used for food production,” redirected her efforts to the kitchen, where much more could be saved. Florencia fully immerses herself in her subject with eye-opening field trips to resourceful water-sustainable croplands across America. She has been interviewed by NPR, American Public Media, KCRW’s Good Food, New York and Bay Area Pacifica Radio, Entertainment Weekly, CBS and KTLA Morning News, and several popular podcasts. She is now working to transition schools and parks from chemicals to organic landscaping in and around Oxnard, California, with funding awarded by Patagonia.

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Episode Highlights:

01:19 Eat Less Water- What It Means

06:04 The Color of Water

10:08 How to Eat Less Water

13:32 Understand the Story Your Food Tells

16:04 The Power of Our Voice as Consumers

18:50 Waste Less Food

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Dine and Design Series Part VIII

“This isn't just me on the menu…There's a bunch of beautiful minds that go into it.” -Sieger Bayer

Episode Description:

Most people want to eat the healthiest foods available, but it can be difficult to do when we don’t know where our food comes from. Buying directly from local farmers gives us the ability to shop at places that care about our health as much as we do. In addition, when we buy locally sourced food, we know that we’re getting quality foods year-round rather than eating something grown elsewhere, which might have been sitting in storage for weeks, in conditions that aren’t ideal for taste or nutrition. Buying local produce allows us to savor crisp, fresh flavor and foods’ nutrients at their peak.

However, freshness isn’t everything when it comes to food. A lot of products have been sprayed with chemicals that can be harmful to our health, so it makes sense to buy locally wherever possible. This gives us the opportunity to advocate for our well-being and support farmers who practice sustainable farming. Not only that, buying directly from local farmers means getting access to more varieties of produce than what might be available in stores. We can also find vendors who are happy to explain how they grow their food and answer any questions we might have about their products. It’s also a great place to get inspiration for cooking as many vendors are thrilled to share recipes and cooking tips.

Etta Culver City is a celebrated neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. Led by two-time Michelin Chef/Partner Danny Grant and the What If Syndicate restaurant group, Etta and its sister companies Monarch, Maple&Ash, Celestina, and Kessaku aim to serve nutritious, savory, and high-quality food. To do this, they make sure they only buy fresh ingredients directly from local farmers.

In this episode of EI’s Dine & Design, Justine and Bridget interview Etta’s Executive Chef, Sieger Bayer. Listen to their fun exchange as Chef Sieger talks about the beginning of his journey with food, building relationships with local farmers, capturing the eyes and palates of diners through the art of plating, and how he helps chefs in-training to be better at their craft. Chef Sieger also reveals his passion project for the first time and tells the audience how they can get involved!

Meet Sieger:

Sieger Bayer is the Executive Chef of Etta Culver City, a neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. True to its namesake, “Keeper of the Hearth”, Etta is known for its perfectly baked wood-fired pizza and other familiar dishes that are perfect for the whole family. Sieger understands the impact of buying directly from local farmers on the quality of food served, the well-being of their customers, and its benefit to the farmers themselves and the environment. Sieger has also partnered up with Erika Chan and other artists on an art-driven cookbook, re.c.o.o.k.e.d You can connect with Sieger and the fellow cookbook authors and artists via instagram using the links below.

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Connect with Bridget Cooper (Co-Host, Dine & Design):

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents by working on many commercial projects and events creating unforgettable experiences on both big and small scales. Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

02:09 You Need to Join!

05:02 Plating and Design

07:53 When Food Critics Arrive

09:42 More Than a Cookbook

11:14 Expand Your Network

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Dine and Design Series Part VII

“Being naive is a gift because if you know what it takes, you're not going to do it.” -Zhena Muzyka

Episode Description:

From a single mother who had an infant badly in need of a life-saving surgery and only $6 in her wallet, Zhena started blending teas that would eventually become her multimillion-dollar fair trade tea brand, Zhena’s Gypsy Tea. Her vision extends not only to bring health and healing to the world but also to empower tea growers who lack the proper healthcare and recognition they deserve. Growing up with the land, Zhena has always been passionate about taking care of the environment. In fact, their teas are cultivated and harvested from the pristine Idulgashima Bio Tea Garden, the first tea garden to become Certified Organic and Biodynamic in the world!

When we think about the food we eat, we often assume that the terms "organic" and "biodynamic" are interchangeable. However, biodynamic farming is a distinctly different approach to agriculture than organic farming. Biodynamic farming takes into account the whole farm as an ecosystem—not just individual plants or animals. This means that even when weeding or tilling, biodynamic farmers are aware of how their actions will affect everything else on their land. Biodynamic farmers interact with their ecosystem in a more thoughtful way—they're less focused on maximizing output and more on building resiliency and balance into their systems.

In this episode, Justine, Bridget, and Zhena discuss how biodynamic practices takes farming to another level, how it benefits the earth and everything that depends on it, and how our choice of tea or any beverage for that matter can have a huge and lasting effect. Zhena also talks about how the design of their bottles not only provides eye-catching aesthetics but also boosts the flavor and re-energizes what’s inside it, and her advice to new founders who want to pursue their dreams.

Meet Zhena:

Zhena Muzyka is the Creator & Formulator of Magic Hour Tea & Transformation, a fast-growth lifestyle brand whose mission is to connect the world through the ancient art of tea ceremony. A pioneer and founder of the organic and fair trade movements Zhena founded Zhena’s Gypsy Tea in 2000 to celebrate her Roma heritage and the herbal medicine training she underwent in Peru and that which was passed down from her Ukrainian grandmother.

Zhena is also a Level 3 Reiki Master, intuitive herbalist, business advisor, certified aromatherapist, certified Life and Executive Coach, Certified Conscious Loving & Living Coach, and Author of Life by the Cup & Love in Detail.

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Connect with Bridget Cooper (Co-Host, Dine & Design):

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:01 Growing Up with the Land

06:13 What is Biodynamic?

11:18 Each Tea to Its Function

14:00 Naivety is a Gift

19:44 Your Health is In Your Hands

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Dine and Design Series Part VI

“It's a blessing in any craft, in any profession if you can make a living making a product that you love. It doesn't get better than that.” -Matt Dees

Episode Description:

We tend to love things that are pure, natural, and simple. Think of all the qualities that are prized in a fine wine like a fresh fruit taste, smoothness, and mild tannins. Yet, most wines have confusing names that make it hard for the average consumer or even a pro to know what they're getting when they buy a bottle. What’s missing?

This week on Dine and Design, we’re joined by Mail Road Wines Partner, Matt Dees. The history of Mail Road Wines is a long and rich one, filled with unique twists and turns that tell the tale of a vision, a dream, and pure fascination with the world's most delicious nectar of the gods: wine! In this episode, Matt relates the history of Mail Road Wines- how he and his partners Ron and Nancy Piazza and Michael Palmer work together to create a brand that stands out in its richness. Matt shares the secret to their simple but sophisticated labels, and how vignerons can contribute to improving soil health. To discover what makes wines distinct, you don't have to go far. Tune in!

Meet Matt:

Born and raised in Kansas City, Missouri, Matt found his calling when, as a Soil Science major, he planted a vineyard on the shores of Lake Champlain. Lucky for all of us, he moved from dirt to winemaking.

Matt spent his first years in the trade jetting back and forth between New Zealand (Craggy Range) and Napa Valley (Staglin), where his background in soil led first to interest – and later, to a passion – for things like tannin, acid balance, structure, and texture.

A talented winemaker, Matt is a sucker for a challenge. Throughout his career, he’s built a habit – and a record – of extracting extraordinary results from sites that could only be considered challenging – certainly the case at Mt. Carmel Vineyard. His philosophy is simple: “The vineyard calls the shots. We just (try to) listen and get the heck out of the way.”

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Connect with Bridget Cooper (Co-Host, Dine & Design):

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jetset for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:56 The Fine Wine- Making Mecca

06:21 Plant Your Roots, Grow Your Roots

10:41 Pure and Simple Label

12:29 Vineyards and Soil Health

16:44 Wildfires Effect to Vineyards

20:01 A One-of-a-Kind Blessing

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Dine and Design Series Part V “There are a lot of good opportunities to make the world better. The question is, will we do it?” -John Roulac

Episode Description:

We are at a crossroads. There's a very large transition that we need to make as humans, in order to ensure the future of our planet. We must shift away from industrial agricultural methods as, without question, these methods currently fall short in many ways. They create soil degradation, water pollution, deforestation, and other global environmental issues that we are trying so hard to combat.

For thousands of years, farmers and gardeners have used plants as our most powerful tools for regenerating the landscape, expanding carbon sequestration, providing healthy food choices, and feeding the communities around us. We are living in a time where it is crucial that we make these lands functional again.

In this episode, Justine and Bridget interview John Roulac, the founder of the organic superfoods brand Nutiva and Executive Producer of Netflix Blockbuster's hit, Kiss the Ground. John has been passionate about the environment from youth on and has made it his life’s mission to revolutionize the way the world eats, and today he’s sharing how he was able to do that effectively over the years. John also shares the unspoken truths about industrial agriculture, how our everyday choices impact the environment on a larger scale, and how important regenerative agriculture is to securing the Earth’s future. Tune in to hear design ideas to make agriculture more efficient and sustainable.

Meet John:

John is a hemp innovator, serial entrepreneur, investor, philanthropist, writer, and champion of regenerative agriculture.

In 1999, John founded the organic superfoods brand Nutiva. He has sourced and formulated $1B in retail sales of organic superfoods in the past 20 years. Through his leadership, Nutiva became the fastest-growing superfoods company on the planet and was named one of Inc. magazine’s fastest-growing companies in America for seven years in a row.

He is also an executive producer of the Netflix blockbuster regenerative agriculture film Kiss the Ground, narrated by Woody Harrelson.

John was blessed to spend his childhood summers on the islands in the Pacific Northwest, where he played among the forests and tide pools. When nuclear waste was dumped nine miles from his California home, John’s ecological awareness was awakened. He began his central life journey: to study natural systems and discover practical solutions to pressing environmental challenges.

Over his career, John has founded six non-profit organizations, including Great Plains Regeneration, Agroforestry Regeneration Communities (creating regenerative food forests), and Forests Forever, which placed the California Forest Protection Act, Prop 130, on the California state ballot in 1990. His passionate hemp advocacy brought him to sue the U.S. Drug Enforcement Agency. This long legal battle culminated in a historic 2004 federal court victory to keep hemp foods legal. He is a pioneer of the modern home-composting movement and has authored four books on hemp and composting that have combined sales of more than one million copies. He has been interviewed on numerous radio and television programs and has been widely quoted in the print media—from WIRED magazine to the Los Angeles Times and the Wall Street Journal.

In his leisure time, John enjoys travel, hiking, playing basketball, and soaking in natural hot springs.

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Connect with Bridget Cooper (Co-Host, Dine & Design):

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of international jetset for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales. Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:41 What Am I Eating?

05:33 The Hemp (and Plants in General) Controversy

08:38 The Red Palm Wonder

13:59 Kiss the Ground

18:13 Regenerative Agriculture is Hope

24:09 Team Regeneration

30:14 The Most Destructive Thing in the World

34:20 Agri Design Ideas

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Dine And Design Series Part VI

“As a venture capitalist, you can't just keep paying lip service to these problems, you have to actively do something.” -Michael Pierce

Episode Description:

Post-seed investment is the most underrated stage of investing. Post-seed investment is a venture capital investment that comes after a startup's initial "seed" round. New startups often raise a seed round after launching their product to gather the funding they need to grow their operations and help their companies grow fast enough to make them valuable. The seed funding stage that preceded it was good at getting companies started but not very good at helping them thereafter, which explains why most startups never get past the early stage. They’re at a point where they need a large amount of money to get past key milestones necessary to attract later-stage growth capital or a buyer. Wherever possible, growth needs to be funded with equity rather than debt. This way companies can benefit not just from the money, but from a new way of life.

In this week’s episode, Digi Ventures founder, Michael Pierce, answers how investors decide which companies to invest in. Michael started Digi Ventures to provide assistance to companies that are focused on developing solutions and products that are meaningful, sustainable, and create repeatable revenue.

Listen as Justine, Bridget, and Michael explain the world of impact investing to a broader audience and explain why impact investing should be so enticing for venture capitalists and angel investors looking to affect change. The trio also talks about why the organic food space is a good choice to invest in, things to look for in a company before you invest, the challenges that come with this opportunity, and how this can mean so much more in terms of solving the food security crisis. Tune in to realize the potential that impact investing has to transform our food system.

Connect with Michael Pierce:

Michael is a well-respected investor in Los Angeles. As an entrepreneur he co-founded Pierce Williams Entertainment and Zero Gravity Management, which produced and financed 10 feature films with combined revenues over $200m, including the Oscar-nominated film The Cooler.

His investment interests have evolved over the last 15 years. His roots lie in his Canadian business of oil/gas and real estate, but his keen eye for returns moved his focus to public market equities in the late 2000s. His returns on technology-related stocks surpassed his other investments and he shifted his attention to this area as an investor.

In 2011, Michael was a founding partner of venture capital firm, WPSChallenger. Most recently, Michael has gotten closer to the source of innovation by backing technology founders directly as an Angel Investor in LA. His diverse and entrepreneurial background gives him a distinct perspective on new businesses and a unique ability to identify and support talented exceptional founders. Recently, he made a return to the content space as the CEO of the new OTT platform, Raw Milk.

Michael has a BA from The University of Western Ontario and an LLB from University College London. Michael currently lives in Los Angeles with his wife and two young kids.

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Connect with Bridget Cooper (Co-Host, Dine & Design):

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales. Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building Iverson House.

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Episode Highlights:

00:35 The Interest in the Organic Food Space

06:10 Where Investment is Most Needed

13:01 Things to Look for When Investing

18:03 The Challenges

22:17 Equal Access to Good Food

27:19 What Is Truly Lacking

29:25 Believe in the Process

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Dine And Design Series Part III

“If you don't go right to where you're supposed to be, that doesn't mean that you're not going to get there eventually.” -Elizabeth Colling

Episode Description:

Elizabeth Colling owns an artisanal cafe in Santa Barbara, CA, but building this mecca of confections wasn’t her childhood dream. Elizabeth is a perfect example of how one thing leads to another, no experience is ever wasted and how embracing the concept of pivoting is so powerful.

This week, Justine and Bridget are joined by Elizabeth Colling, Creator & Owner of Merci Montecito. Elizabeth, who earned her degree at the Ritz Escoffier in Paris, shares what it took to start Merci, what characteristics to look for in a business partner and team members, and how to make sure the business stays afloat in the face of changing circumstances. Elizabeth also reveals her secret to getting only the best ingredients for all the delicious desserts they serve.

Meet Elizabeth:

Merci Montecito, created by acclaimed pastry chef Elizabeth Colling, is an artisanal cafe serving delicious organic homemade food. Elizabeth earned her degree at the Ritz Escoffier in Paris before working at Spago Beverly Hills and becoming the pastry chef at Bastide. Elizabeth was a Food Editor at Martha Stewart Living and Martha Stewart Weddings, where she developed and styled desserts for both publications.

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Connect with Bridget (Dine & Design Co-Host):

A native of New Zealand, Bridget Cooper moved to NY when she was 18 to pursue a career in interior design. This journey started a life of international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales. Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson house.

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Episode Highlights:

01:10 The Genesis: Merci-To-Go

05:51 Rediscovering the Passion

10:29 Gathering the Team

14:11 It’s All About Good Ingredients

19:44 Take It Slow and Earn Experiences

21:57 Love It!

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Dine & Design Series- Part II

“A lot of municipalities are considering moving away from gas cooking. It's where the future is going.” -Leslie Delli-Venneri

“I have to say I've been reluctant to convert from gas to induction, but this is an amazing piece of equipment!” -Hilary Pisor

Episode Description:

Cooking is one of the top sources of indoor air pollution. Many of us are used to cooking with a gas range, yet few of us are aware that the resulting smoke coming out of our kitchen's chimney is hazardous to our own household’s health. (And to think that we’ve been doing it for years!) But now innovation has produced eco-friendly solutions to this problem. This week, we are looking at one splendid example.

Fisher & Paykel Appliances has completed a design overhaul on their major product lines. These products are not only changing homes everywhere- but changing people’s lives as well. Their induction cooktops are sleek, elegant, and most importantly, SUSTAINABLE. The efficiency of using energy in a heat induction stove makes it worthwhile. Unlike gas stoves that release smoke and raise environmental dangers, induction stoves are safer and produce less radiation. While the environmental benefits of induction stoves are always a hot topic, the “people benefits” are often overlooked. Induction stoves have a unique way of saving people time and keeping them safe, especially in a household with children and seniors.

In this episode, Justine is joined by Leslie Delli-Venneri, Design Development Manager at Fisher & Paykel Appliances, along with Hilary Pisor, a renowned restaurateur, who demonstrates one of Fisher & Paykel’s induction cooktops. Leslie talks about the New Zealand-based Fisher & Paykel, why she is proud to represent the brand, and how it’s changing the food industry by bringing freshness and sustainability not only to the kitchen but the entire home. From Hilary, we learn about why she feels cooking is an essential aspect of sustainable living, her perspective as a chef on the quality of food being prepared using these innovative solutions- and when/if other chefs will be ready to make the sustainable switch from gas to induction.

Meet Leslie Delli-Venneri:

Leslie Delli-Venneri is the Design Development Manager at Fisher & Paykel Appliances. She specializes in consumer goods design and product development. Fisher & Paykel designs, manufactures and markets a wide range of innovative home appliances developed in the spirit of invention. They design products rooted in a commitment to technology, user-friendliness, and environmental awareness. Their design heritage is founded on a pioneering spirit and a culture of curiosity that has challenged conventional appliance design to consistently deliver products tailored to human needs. Today, Fisher & Paykel is still committed to ongoing research and development that fosters a culture of open innovation.

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Episode Highlights:

00:25 A Visit at Fisher & Paykel

03:57 Innovative Techs and Environmental Impact

05:38 Live Cooking Show!

08:04 A Chef’s Perspective on Sustainable Appliances

10:09 Induction Cooking vs Gas Range

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“Incredibly, 75% of all aluminum ever created is still in use today.” -Justin Mahy Episode Description:

Water is the elixir of life and these days we’re getting it in bigger and bigger bottles. Unfortunately, these bottles tend to be made of plastic that ends up in our landfills and oceans. It's an issue that's being discussed around the world and rightly so. Fortunately, many organizations are taking steps to help make a difference and one of them is KOPU Water.

KOPU Water’s mission is to provide pure water to the world, while reducing pollution from plastic. KOPU Water is packaged in a recyclable aluminum bottle- an eco-friendly alternative to plastic and glass. Incredibly, 75% of all aluminum ever created is still in use today. The design, which Justin and his co-founder labored over, and the material used, not only provide a luxurious look but also keep the water cool, thus preserving its great taste. KOPU Water is sourced from an artesian spring thousands of feet below the dormant volcanoes of Oregon’s Cascade Mountain Range. KOPU has a pH of 8 and is rich in naturally-occurring silica, aka the “beauty mineral.” Silica helps improve skin elasticity and hair growth as well as building stronger bones and increasing joint flexibility. Currently, KOPU offers two options to choose from: KOPU Spring Water and KOPU Sparkling Water.

Tune in as Justine and her Dine & Design co-host, Bridget Cooper, talk with KOPU Water Co-Founder, Justin Mahy, about the benefits of KOPU Water for our personal health and the health of the environment. The trio discuss sparkling vs. naturally sparkling water. Is there such a thing as “naturally sparkling” water?? They dive into the factors that make KOPU Water so desirable- including the water’s source, its velvety taste, the balance and size of the bubbles, and the impact drinking KOPU has on the planet.

Connect with Justin:

As a serial entrepreneur, Justin Mahy always looks for new business opportunities. His wife, Mindy, loves sparkling water, which is the fastest-growing beverage in the US. However, since bottled water doesn’t hold a good reputation because of its major contribution to pollution and biodiversity issues, Justin and Mindy took one step further as they sought to develop pure and sustainable water. After making their vision a reality- a pure drinking water in an eco-friendly aluminum bottle- Justin and Mindy finally launched KOPU Water in 2015.

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Connect with Bridget (Dine & Design Co-Host):

A native from NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the International jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales. Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building Iverson house.

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Episode Highlights:

01:20 The Love Story of KOPU

04:21 The Champagne of Sparkling Waters

06:09 A Luxurious Sustainable Water Bottle

10:04 What Makes Success

13:53 A Clean Fizz

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“Transparency and authenticity is the new currency. If you don't figure that out, you won't be able to get the purchases because consumers today want to understand what the brand is about … They want to see the humans behind the brand.” -Jake Karls

Episode Description:

Mid-Day Squares co-founder, Jake Karls is back for part 2!

We’ve heard about Jake’s story and how they came up with the world’s first-ever functional chocolate. This week, we will hear what Jake and Mid-Day Squares have been up to. Just a sneak peek, Jake and his team have received a big offer from a renowned chocolate conglomerate. How did they respond? What happened after? What is Mid-Day Squares’ latest endeavor? And what’s in it for you? If you’re excited to find out the answers, press play and join the conversation!

If you haven’t heard it yet, you can listen to Jake’s interview and everything about Mid-Day Squares Chocolate Bar For Health-Conscious Chocoholics here:

https://www.justinereichman.com/podcast-episodes/jake-karls

Connect with Jake:

Jake Karls is an actuary turned modern-day Willy Wonka. He co-founded Mid-Day Squares in 2018 along with his sister and brother-in-law. They manufacture the world’s first Functional Chocolate Bars: “Everything a chocolate bar isn’t, everything a protein bar wishes it was.” The social skills he acquired from running run a clothing brand (Chase & Hunter) became a strength for Mid-Day Squares, his role being the Chief Rover Officer and Resident Social-Personality. He makes a noise, builds relationships, and spreads love.

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Episode Highlights:

01:26 What’s New with Jake?

04:50 Giving the Ownership to the Consumers

08:17 Transparency is the New Currency

10:50 Trust is the Key

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“Regenerative is as much about an agricultural practice, as it is a strategy to ensure that every aspect of the business is really thinking about their footprint today and tomorrow.” -Tara Kriese

Episode Description:

ChoCho is a species of Lupin grown in the Andes, mainly cultivated because of its high protein content. This super protein belongs to whole foods, is vegan, gluten-free, keto and paleo-friendly, and non-GMO. What makes ChoCho so innovative besides being drought-tolerant and rainwater-watered, is that it improves soil quality in terms of retaining water and fertility! Cho Cho is also lectin-free which is great for people with digestive problems such as bloating, diarrhea, vomiting, and more!

This week, Mikuna Foods’ CEO, Tara Kriese joins the show. “Mikuna” means nourishing the body through food- from the ancient Kichwa concept of nutrition. Justine and Tara discuss what regenerative means for us as individuals and as a people, chasing a more impactful dream, the benefits of going plant-based, how to navigate a nonlinear entrepreneurial journey, exciting developments for Mikuna, and why the healthy food industry is great business potential.

When it comes to a lot of crops, sustainable usually means “staying the same”. However, what the world needs now is to move towards a more regenerative future. Mikuna was created to lift the spirit and nourish the soul, we hope you enjoy every sip and leave empowered!

Connect with Tara:

Tara works tirelessly as Mikuna Foods’ current CEO, the very company that introduced Chocho, a clean superfood protein from Ecuador into the US Market. Tara utilizes her 20+ years of consumer experience in emerging whitespace categories, created new product lines and launched device and service companies, and played an important role in increasing sales for the organization on numerous occasions.

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Episode Highlights:

02:06 What is Regenerative?

06:40 Limited But Intense

12:23 There’s No Linear Journey

14:56 Cho Cho- The Clean, Super Protein

19:38 What’s Next for Mikuna?

22:02 A Prie Time for Functional Foods

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“A big part of Hooray’s success is choosing the right product at the right time. Oftentimes, we want to start with a product that we love or that we know, but think about where's the market at.” -Sri Artham Episode Description:

Pigs are smart, emotional creatures that are every bit as sensitive as dogs and cats. They feel pain and fear just like we do. However, these qualities are overlooked as they are sent to cruel slaughterhouses and turned into bacon and other foods that we eat every day. What if we could save the lives of billions of pigs each year AND also improve our health? That’s what going plant-based can do for us and the pigs!

But bacon? Few foods incite such passion and frenzy as this world’s favorite cured meat does. Thankfully, there is a new type of bacon in town, and it’s better than your traditional bacon in any respect!

Sri Artham is the founder of Hooray Foods, a mission-driven, and award-winning plant-based meat company that recently introduced a hallmark in innovation: plant-based bacon! His goal is to introduce cutting-edge products that are not only better for you and the planet, but also truly "delicious" as his customers describe them.

This week, Justine and Sri talk about the origin of Hooray’s plant-based bacon and how this innovative product can change the way we enjoy our BLT sandwiches! They also talk about where Hooray is headed and future plans to look forward to. As an entrepreneur, Sri shares business-building tips and secrets for aspiring founders to successfully navigate the food industry market.

We have taken a wrong turn in the way we treat our planet. Eating less meat is one of our only hopes in saving our environment and all that is living in it, including us, humans. It is something we CAN do to see less suffering for animals and build a healthier planet and healthier people.

Connect with Sri:

Sri Artham founded Hooray Foods in 2019, a San Francisco-based plant-based bacon company. The company produces innovative and realistic bacon as well as other sausage products that are designed to be delicious, non-GMO, affordable, competitively priced with conventionally grown meats and animal byproducts.

Sri believes that the future is vegetarian and purely sustainable for the planet and its inhabitants.

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Episode Highlights:

01:07 Creating a Pig-Free Bacon

05:23 Bacon-The Magical Food!

08:18 The Best Place to Start Building Your Business

11:22 A Hooray for Hooray!

14:50 What is Success?

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“We're simply not going to get to where we need to go if the sustainable food movement remains niche instead of the norm.”-Eve Turow-Paul

Episode Description:

We often overlook food as one of the major contributors to climate change. As far as the cause of climate breakdown goes, food is right up there with coal-fired plants, cars, and deforestation. One of the effects of climate change that impacts us greatly is global warming. Global warming is caused by the increased concentration of greenhouse gases in the Earth’s atmosphere. Many experts believe that one major cause for this increase in emissions is our consumption of meat and other animal products, which require more energy to produce than plant-based foods per calorie consumed. In addition, food loss also plays a big part in many pressing issues that we face.

Food For Climate League founded by Eve Turow-Paul is an organization focused on advocating for a more sustainable food culture. It is composed of organizations, leaders, and individuals working together to change the narrative of food and climate through in-depth research, prototyping, new product testing, and strategic planning.

This week, Justine and Eve explore the connection between food and climate change, the limitations in our diet brought by our reliance on what farmers are able to produce, and how everyone can be a part of the sustainable food movement. Eve also shares great points about our emotional health and today’s food trend from her book, Hungry. Interesting topics include the Mukbang culture, which has taken over the internet, emotional eating, and how food trends are being used for social media validation.

How we respond to food and food trends is more powerful than we think. It affects not only us but our very own home- Earth. Tune in and learn how to eat the climate-smart way!

Connect with Eve:

Eve Turow-Paul is the founder and Executive Director of Food for Climate League. She is a globally-recognized thought leader on youth food culture, well-being, and sustainability. At FCL, Turow-Paul supports groundbreaking strategic narrative and behavioral design research around food and climate issues. Through her writing, consultancy (ETP Insights), and nonprofit leadership, Eve focuses on harnessing food culture as a tool for mental, physical, and environmental health. Her latest book is Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning (BenBella, 2020), which explores the ‘why’ behind today’s biggest food and lifestyle trends.

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Episode Highlights:

00:55 The Why Behind Today's Biggest Food And Lifestyle Trends

05:40 The Sustainable Food Movement@

09:33 Our Limited Diet

15:35 Make Food Sustainability a Norm

18:50 Food and Mental Health and the Mukbang Culture

23:06 Understanding Food Trends and Human Behavior

26:20 Addressing Climate Crisis Comes First

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“Just because it's the easy way does not make it the right way.” -Alex Bayer

Episode Description:

The recent surge of big-name food companies touting their products as “natural” has consumers everywhere asking, what exactly is natural food? The Food and Drug Administration does not set stringent guidelines for the use of the term “natural”, leaving it up to individual companies to decide what makes a product natural. This results in manufacturers adding chemicals onto the list of ingredients so long as they are categorized as “natural.”

Genius Juice founder, Alex Bayer has long been baffled by the lack of genuine natural ingredients in beverages. So he made his own… Later, he discovered the irresistible coconut smoothie from his vegan friend, made from only 2 ingredients- coconut water and coconut meat. And he thought that this is too good to not be shared with other people! So the birth of Genius Juice. To date, there are 5 yummy flavors that help support brain function, promote gut health, and provide no-crash energy. Genius Juice is certified natural by the USDA, Vegan.org, and Kosher.

This week, Justine and Alex discuss what “natural” really means and how to create a product that stays true to its name. Alex also shares lessons and business tips to help listeners find their entrepreneurial drive, overcome failures, develop partnerships and turn a profit- even in the early stages of your business!

Success is a journey, not a destination. You are born with the drive for success; it’s just waiting to be nurtured and developed.

Connect with Alex:

Alex Bayer, founder of Genius Juice, first discovered the coconut smoothie through a friend, who was a vegan chef. She was raving about a new creation using 'the whole coconut and nothing but the coconut.'

Alex decided to go back home and chop open a coconut (quite a dangerous task!). He then poured the coconut water into a blender, and scraped the coconut meat out as well.

He blended the two ingredients together. The taste and texture was like nothing he’d ever experienced.

The first words out of his mouth were, "This is GENIUS!"

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Episode Highlights:

00:59 The Genius Juice

06:51 Where the Entrepreneur’s Drive Come From

10:53 Entrepreneurship Needs a Roadmap

14:31 Genius Juice in 5 Yummy Flavors

18:21 Options and Equity

22:50 The Primary Component of Success

25:57 Many People Do Not Know About This Big Discount!

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“If we do our jobs right, at the end of the day, we can play a big role in transforming the grocery store or accelerating the transformation that's underway to make grocery retail in general, a healthier, cleaner, better for you space. Let's ignite that transformation and keep it going.” -Joe Dickson

Episode Description:

While we want to be as healthy as we can be, the cost of better-for-you products is higher than the mainstream. But what if we can get a big cashback from choosing better-for-you products? Now, that’s something! But is it possible? Can we really get rewarded for rewarding ourselves with healthier, cleaner alternatives?

Merryfield is a rewards app that makes that dream come true! The app offers 5% cashback when you buy from better-for-you brands anywhere, whether online or from your favorite grocery store. From food products, household essentials, and personal care, Merryfield has got you covered! Their latest addition is also something to be delighted with- pet needs! You can redeem your reward points right in the app for free gift cards you can use at Whole Foods, Target, Amazon, Walmart, Sephora, Starbucks, Panera, and more!

Learn more about this life-changing app as Justine sits with Merryfield co-founder, Joe Dickson. Justine and Joe answer controversial questions about the standards of better-for-you products, the problem with misleading labels, creating deeper connections between brands and consumers, and offer business advice for aspiring entrepreneurs. But, transforming the food industry requires more than rewarding consumers to make better choices. Tune in and discover what we can do to ignite the transformation on a larger scale.

Connect with Joe:

Joe Dickson is Co-Founder and Head of Standards & Policy at Merryfield, a rewards app exclusively for better-for-you brands that meet high standards. A leading advocate for natural and organic products as well as organic agriculture and integrity in food labeling for the past two decades, Joe is an expert on clean labels. Before joining Merryfield, Joe spent more than fifteen years at Whole Foods Market, most recently as Director of Quality Standards, where he led the team responsible for developing and maintaining standards for the products sold in its stores as well as developing and maintaining the company’s status as the first national certified organic retailer. His work was integral to the launch of many company standards programs, such as the Premium Body Care standard for personal care products, Eco-Scale standards for cleaning products, strict requirements for organic personal care products, the company’s industry-leading standards for egg production, and the company’s GMO Labeling Policy. Joe has also served as a board member of The Non-GMO Project, the USDA National Organic Standards Board, the Texas Department of Agriculture Organic Industry Advisory Board, and The Organic Center. A graduate of Vassar College, Joe spent many years raising goats and chickens on a small family ranch in Texas before recently relocating to the mountains of Southern Vermont.

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Episode Highlights:

01:00 Get Rewarded for Buying Better-For-You Products

04:35 Misleading Brand Labels

11:09 Is Rewards an Effective Reinforcer?

18:11 Creating Deeper Connection Between Brands and Consumers

21:05 Go for It!

24:53 Ignite the Transformation and Keep it Going!

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“Branding takes a long time and communications are hard. So give people a reason to be able to differentiate your message from everybody else's and you're going to have a lot more success standing up.” -Tom Geary

Episode Description:

The first step in making a change is communicating it. When the meaning of your message is received in a way that evokes action, that’s when you start making an impact. This applies to anything in life, including your business.

In this episode, Justine sits with Tom Geary, Founder and Creative Director at School of Thought to talk about what effective communication really means in business. Tom also shares how to handle differing opinions, how humor influences your message, the way your message is received by your audience, and why effective communication may, at times, mean “less talk”. Tune in for more tips on effective communication and business building!

Connect with Tom:

Tom Geary is the Founder and Creative Director at School of Thought, a fresh and innovative creative agency based in the San Francisco Bay area. With decades of experience in the industry, Tom has become a thought leader on topics related to the world of branding, strategy, media, and content creation. He has positioned his agency as a leader in sustainability and social responsibility- creating high-impact campaigns for brands including Cisco WebEx, eBay, Bing, and Red Bull.

Tom Geary's philosophy is based on "Making Them Care" - the guiding principle driving School of Thought's compassionate, socially-conscious and relatable campaigns that create meaningful connections between brands and consumers. His light-hearted and humorous approach to some of the biggest issues impacting the industry and world today makes him a perfect guest on podcasts with audiences interested in creative innovations, industry insights, and branding strategy advice.

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Episode Highlights:

01:17 School of Thought

05:50 Entrepreneurship Requires a Leap of Faith

08:29 Everyone Loves Funny!

11:39 Don’t Just Talk, Show

14:34 3 Ways to be Effective at Communication

17:58 Don’t Do Try Everything

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We don't eat just to eat. There's a lot of emotion that goes into food.”

-Lisa Dorfman

Episode Description:

Chi or Qi from Chinese principle pertains to the purest form of vital energy force that is needed for life. Chi has been a central part of Chinese medicine, which later became a popular concept around the world. Eventually, it was adapted into many cultures because of its role in health and longevity. What if we can tap into the power of Chi energy in the form of food?

Living in a very exhausting world, many people find themselves lacking the energy to do what they have to do. Our body requires clean, nutritious, and easy-to-digest food to perform well. From this need, a powerful energy snack was born- Chi Energy Bites. Award-winning sports and performance nutritionist Lisa Dorfman, also known as “the Running Nutritionist,” created Chi Energy Bites, a “super snack” that fuels an active lifestyle. Chi Energy Bites revolves around four pillars- to Empower, Sustain, Replenish, and Nourish. Chi Energy Bites are organic, sugar-free, allergen-free, and gluten-free so you can fulfill your cravings without the guilt. This snack-on-the-run not only provides energy and nutrition, but the company also gives back to the community by supporting non-profit organizations that share the same goals.

Learn more about Chi Energy Bites and its mission as Justine and Lisa discuss what it takes to build a purpose-driven business and develop a product that’s both healthy AND tasty! As an expert who holds many titles and qualifications, Lisa also shares her secret to presenting a product in a professional way.

Connect with Lisa:

Lisa Dorfman is an award-winning, Miami-based nutrition expert who helps people reach their optimal level of health. Lisa has built a global integrative culinary sports nutrition and performance practice, along with a corporate consulting business. She has worked with Olympic athletes, Fortune 500 executives, movie actors & actresses, politicians, and prestigious luxury resorts such as Sandals and the Ritz Carlton Hotel Company. Lisa designs, writes, and speaks about delicious dishes, menus, and diets and travels worldwide. From launching programs to training staff and providing private classes, Lisa works with clients to solve their culinary challenges- sharing the “gospel” of good food, fresh tastes, and plant-forward cuisine. Her passion for healthy living is contagious.

She has taken her expertise to the Olympics, serving as the US Sailing Team Nutritionist for the Beijing Games. Lisa is the Nutrition Expert for Zumba® Plate program and consults for Sony Entertainment Latin America's corporate wellness program. As an accomplished author of eight books, dozens of textbook chapters & magazine columns, Lisa translates the complex science of nutrition into bite-sized, easy-to-digest information for the public and the press.

| Lisa is a competitive runner and triathlete who has competed in more than 35 marathons (PR 2:52:32), Ironman USA Lake Placid, and hundreds of running and multisport races. In 2004, she competed for the United States on Team USA at the World Long Distance Duathlon Championships. Lisa is a mom of three children and has been married to her husband, Bob, for over three decades. She and her family and rescue dog, Cookie, have lived in Miami since 1980. |

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Episode Highlights:

00:52 The Running Nutritionist

04:41 What it Takes to Develop a Product

07:47 Present Your Product Professionally

11:15 Join the Chi Movement

16:45 Food, Emotion, and Psychology

20:00 Start with Passion

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“You have to find ways to find the definition of success as more than just dollars in your pocket.” -Michelle Carfagno

Episode Description:

A food allergy is defined as a physical reaction to certain types of food often leading to an immune system response and affecting other organs. This happens when the body mistakenly reads a food protein as harmful, thus, allerting antibodies to fight it. Symptoms may include hives, swelling of some parts of the body, diarrhea, nausea, trouble breathing, and dizziness. On the other hand, food intolerance also causes some symptoms similar to food allergy, but is limited to the digestive system. It occurs due to a chemical reaction in the body caused by particular substances found in a food or drink.

Food is a major part of our lives. We love it and we enjoy it. However, food allergies and food intolerance often rob many people of this very right. Not being able to enjoy food for fear of how your body might react can be isolating. Michelle Carfagno’s journey started with her desire to give other people access to the food that they love without all the pain and suffering. Hence, she founded The Greater Knead, the home of gluten-free and allergen-free snacks. Her desire is for people to eat with confidence and feel a joy that only food can bring.

Tune in as Michelle relates how helping her family and herself feel better has turned into a greater cause. Justine and Michelle also discuss how to look at fear and problems, build your business despite uncertainties, and develop a fighting spirit to keep growing. When the pandemic hit, businesses were hit hard. If you find yourself in one of those tougher times, listen as Michelle shares the secret to maintaining her business and success.

Connect with Michelle Carfagno:

Being authentic, creating gluten-free and allergen-free foods, with integrity, empowers others and inspires change. Since founding The Greater Knead, formerly Sweet Note Bakery, in June 2012 Michelle has been on a mission to do just that. They add the ingredients of passion, persistence and honesty to our products, so the allergen-free community can eat confidently.

They work with retail and food service partners to service 35 states and 1000 locations along the East Coast. We are continuing to expand across the nation with our authentic gluten-free and top 8 allergen bagel line.

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Episode Highlights:

01:12 Managing Food Allergies with Food

05:44 The Nostalgia in Food

08:43 Fear of Error is the Death of Success

11:35 Why Outsourcing Allows More Control

14:48 Find the Solution

18:25 Success is More Than a Revenue

23:10 There’s So Much Room to Grow

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“You can have animal-based proteins without any animals involved at all and you're going to get the exact same taste without intensive animal farming.”

-Elysabeth Alfano

Episode Description:

BREAKING NEWS!

The first plant-based innovation and climate ETF is here!

Plant-Powered Consulting founder Elysabeth Alfano and plant-based investor Sasha Goodman have launched VegTech Invest to serve as a platform for value-driven investors to support companies that innovate plant-based food and ingredients.

VegTech: The Global Vegan Impact and Innovation Index lists and tracks companies that take the lead in removing animal products from the market. Currently, there are 21 companies on the list. As the list goes public, Elysabeth hopes that more and more companies will be inspired to join.

This week, Justine and Elysabeth discuss the motivation behind VegTech and what you can expect from the plant-based industry in 2022 and beyond. Tune in and learn how you can invest in a better world for humans, animals, and the earth.

Connect with Elysabeth:

Elysabeth Alfano is an award-winning media personality, the founder of Plant Powered Consulting, and a keen investor. As one of the foremost plant-based business experts in North America, Elysabeth regularly delivers analysis and commentary about the latest plant-based developments and trends on major media outlets. She hosts the Plantbased Business Hour, the Awesome Vegans Influencer Series, and her weekly syndicated radio show, Plant-based Life and Style with Elysabeth Alfano.

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Conneect with EATV: VegTech Plant-Based Innovation and Climate ETF:

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Episode Highlights:

02:22 The First Plant-Based Innovation ETF

04:57 What is ETF?

07:10 Be a Plant of the Plant-based Craze

09:05 The Plant-Based Industry 2022 and Beyond

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“The cascara is the better half of what the coffee plant has to offer. We see even greater potential with cascara and the last thing that should be done is throw it to waste.” -Paul Evers

Episode Description:

Coffee is one of the most loved beverages around the world. According to data, around two billion cups of coffee are consumed every day! It’s not surprising, therefore, that it has become a multi-billion dollar industry. However, the question still arises, “Are we really utilizing 100% of coffee’s agricultural value?”

Coffee is made from coffee cherries. Yes! Coffee actually comes from a fruit. Each pulp covers two beans, sometimes one, called a peaberry. Processing starts with separating the beans from the “CASCARA”, or the pulp. The beans are then roasted, brewed, and extracted depending on how strong or mild you want your coffee to be. What happens to the pulp, you may ask? Because there is little demand, the cascara is left to ferment, converted to fertilizer or animal feed, or thrown into a landfill. Needless to say, that accounts for billions of food waste and millions of metric tons of carbon emissions.

Thankfully, more and more companies are acting to solve a significant portion of this problem. One of them is Riff. Co-founded by Paul Evers, Riff aims to impact the planet by “creating possibilities out of coffee beans and the whole dang coffee plant!” Riff created plant-based products that provide energy and immunity. Their energy+ drinks and cold brews come in fun flavors, are gluten-free, vegan-friendly, non-GMO, and ethically-sourced.

In this episode, Justine and Paul discuss how we can weave our love for coffee and our love for the planet together. They talk about a brewing problem in the coffee industry that affects consumers, farmers, and the environment. If you’re interested in investing in Riff’s mission, tune in as Paul shares how you can show your support in building a better-for-you food system.

Connect with Paul Evers:

A celebrated veteran in brand strategy, design, and advertising— Paul led the teams behind the creative development of craft beverage brands such as Humm Kombucha, 21st Amendment, Deschutes Brewery, Odell Brewing, and Crux Fermentation Project—which he co-founded, and served as President and CMO. In 2017, Paul co-founded Riff Cold Brewed Coffee along with veterans from Stumptown and LinkedIn. Paul is also a long-time active community member, having played a significant role in launching both the Bend Volunteer Corps and TEDxBend.

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Episode Highlights:

01:54 Food Waste and the Coffee Industry

08:58 Creating Relationship Over Traditional Advertising

14:37 Solving Multiple Problems At the Same Time

18:31 Success Redefined

21:59 Cascara Foster Child

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“Functional food is important and integral to health. We're using food as medicine to help us feel better and feel more balanced.” -Felicity Chen

Episode Description:

Cannabis is controversial. Many support the idea of medical marijuana, while some remain critical because other people tend to abuse it. On the other hand, research shows that cannabis does offer a lot of health benefits.

We learned about the different systems of the body in school. But there is one system in our body that is yet to gain familiarity- the endogenous cannabinoid system or ECS, named after cannabis, the plant that led to its discovery. This system plays a variety of major roles in our body’s development, including the nervous system, affecting important functions including: sleep, appetite and pain management. What if we can harvest the benefits of cannabis without suffering its mind-altering properties?

The inspiration for Potli came to Felicity Chen as she was looking for ways to help her mother, who was suffering from asthma. She started with cannabis-infused honey which truly made a difference in her life and that of her family. Today, Felicity has grown her brand and has helped many others achieve better sleep, feel calm and relief and find greater balance.

Tetrahydrocannabinol or THC is the active chemical found in cannabis that gives users the feeling of being “high”. Potli products are THC-free, which is why it’s safe to consume. The products are also 3rd party-tested to ensure accurate dosing and purity. Potli uses premium, homegrown, organic ingredients and the company also strives to support local farmers.

Felicity understood the importance of food as a medicine as she was growing up. In this episode, she relates how her background has helped her in this endeavor. Justine and Felicity also talk about the importance of functional foods to holistic wellness, how to manage product regulation and distribution and upcoming developments for Potli. Working in the food tech space has given Felicity ample training to grow her own brand organically. Tune in as she shares some tips!

Connect with Felicity Chen:

Felicity is a third-generation sauce and spice maker who launched Potli as a way to promote healthy living. Potli expands upon Felicity’s heritage and passion for functional ingredients by creating high-quality, craftsman kitchen staples for everyday use. Felicity was born, raised, and is still rooted in the Bay Area. She is committed to sourcing delicious ingredients from her home state.

As CEO, Felicity oversees Potli's revenue and operations, and ensures the quality of the company’s ingredients- the primary reason customers choose Potli- is at the highest level. Prior to Potli, Felicity worked in the food tech space at companies like UberEats and Gilt.com where she constantly thought about new ways to bring food to consumers.

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Episode Highlights:

01:14 Food that Helps You Feel Better

06:42 Cannabis for Wellness

13:26 Regulation and Growing Your Brand

16:19 Moving Towards a More Open World

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“Everybody deserves something delicious!” -John Wiseman

Episode Description:

Since the pandemic, people have become better aware of their health. To boost their immunity, many have made significant lifestyle changes regarding their drinking habits. Some have reduced their alcohol intake with others shunning booze all together. Yet, alcohol has long been a part of celebrations and associated with having a good time. Is there a way to unwind and enjoy real adult drinks without sacrificing sobriety and health? Thankfully, there is!

In 2017, John Wiseman founded Curious Elixirs, a company that creates booze-free craft cocktails. But don’t be fooled! Although their cocktails are non-alcoholic, they offer the benefits you may be looking for in a traditional alcoholic beverage. Currently, there are six adventurous flavors to choose from. (Curious No. 7 Coming very soon!) Each elixir is tailored to your personal needs. There is an elixir for when you’re looking to set the mood, for when you want to relax, for when you have a busy mind, for when you need a pick-me-up and for when you are craving balance. But more than simply providing a better sober alternative, Curious Elixirs also promote health as they are made from organic botanicals and infused with adaptogens that help resist any type of stressor.

Learn more about Curious Elixirs as John relates the backstory of how he came up with this brilliant idea, and how he turned it into a business opportunity. Justine and John also talk about bridging the gap in the functional food space and providing better customer service in terms of convenience, taste and healthy options. With a background in marketing, John was able to craft creative strategies that spread the curious culture even further. Tune in as John lets you in on some marketing secrets you can use!

Connect with John Wiseman:

In 2017, John Wiseman founded Curious Elixirs, a booze-free company whose mission is to redefine how we drink socially by providing delicious, complex and healthy adult beverages packed with adaptogens. Their flavors are bold and crafted for the adventurous. Each flavor is a collaboration between their team of world-class bartenders, herbalists and food scientists. John believes that drinks should be good for the body and soul, that’s why they only use organic ingredients.

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Episode Highlights:

02:54 Booze-Free Cocktails

07:34 Bridging the Gap in Functional Foods

11:57 Lead with Fun and Humor

15:53 Marketing Secrets

20:07 Spread the Curious Culture!

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“When you work on food waste, you are working on the most important things. You’re working on climate, food security and feeding the world.” - Andrew Shakman

Episode Description:

The less people see, the less people care. It’s been easy to disregard this urgent issue, because food waste has been placed in a blind spot. But this dangerous situation can no longer be ignored! What is being done- and what can YOU do- to prevent food loss?

Leanpath is today's leading food waste prevention platform. Its co-founder and CEO, Andrew Shakman is an author, speaker, and internationally-renowned expert in food waste prevention. Andrew is passionate about creating a more sustainable future and supporting companies to create products that make a difference and are resilient through economic cycles.

This week, Justine is joined by a special co-host, Lisa Johnson, an industry powerhouse in food loss. The duo digs deep with Andrew on effective food loss prevention tactics that both companies and households can apply. It doesn't matter whether it’s a company factory or a home kitchen, food is still wasted. In this episode, Andrew shares why food waste is a problem and why prevention is the most important action we can take today. He also addresses the importance of measuring food loss in increasing awareness and initiating intervention. Listen as Lisa and Andrew share tools and strategies that can help you measure, manage, and reduce food loss. Zero food waste is the goal, but without getting a clear picture of the gravity of the situation, this problem will persist. The key is to assign value to food, while we still have it.

Connect with Andrew:

Andrew Shakman is the Co-Founder and CEO of Leanpath, the industry’s leading food waste prevention platform working with client partners to fight waste around the world. He’s been working on the front lines of behavior change and is an internationally renowned expert in food waste prevention.

Andrew is a speaker, author, and expert on global food waste issues. One of the “20 Most Influential” people in the foodservice industry (Foodservice Director Magazine); featured in BusinessWeek, NPR, PBS, Forbes, New Yorker, Fast Company and many food industry publications.

For the love of food, Andrew has been on a journey to end avoidable food waste since 2004. He believes that food connects us to one another and to our natural environment in powerful and profound ways and that it's a tragedy of epic scale that we routinely waste it. This is a tragedy for our planet and its climate, for those in need, for the animals whose lives we take only to discard them, for the workers who invest heart and soul to produce food we ignore, and for our collective conscience as a society.

As a passionate food waste prevention advocate. Preventing food waste at the source is the only route to true reform and yet it's the most overlooked, under-targeted part of the food waste solutions space. Wasting food is simply wrong. Fortunately, this is a solvable problem and he’s committed to seeing that solution in his lifetime.

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Lisa Johnson is a leader in food loss and waste - focused on agricultural production. She is a seasoned horticulturist with a broad range of experience in local, organic, sustainable, conventional, and biotech food and agriculture. Lisa’s research aims to understand the loss of edible vegetables. Understanding constraints from the growers’ perspective have been critical: always encouraging people to incorporate more growers' voices in their work. Lisa is fortunate to be able to work with some of the most forward-thinking specialty crop growers in the country, as well as non-profits, governments, start-ups, industry leaders, and the academy.

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Episode Highlights:

02:59 The Genesis of Leanpath

09:13 Creating Meaningful Impacts

14:09 Measurement IS Intervention

17:22 Food Loss and Farmers

22:01 Leanpath’s Mission And Vision

27:12 Food Waste Tracking Technology

31:44 Food Connects Everything

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“I can have a larger impact by…educating people on the benefits of regenerative and for them to be able to taste the difference.” -Sam Richardson

Episode Description:

In the last century, we have seen and experienced the worsening effects of climate change. It has gotten so bad that new record highs and extreme weather conditions are now the norm.

On the other hand, humans have also become more cognizant of the impact of human activities on planetary health. Active remediations and conservation efforts are being done around the globe by environmentally-minded companies and individuals. We also see evidence of such actions in the food industry. An outstanding example is regenerative products and practices. What are these and how big of an impact can they make?

Sam’s Adventure Snacks is a startup built around the idea that everyday adventures should be combined with healthy bites. Its founder, Sam Richardson, found himself in a familiar cycle of home-work-car-home. He turned this automated way of life into a series of adventures by intentionally looking for ways to add excitement into his daily activities. Eventually, Sam found himself getting closer and closer to food. He needed something to power up his adventures, so he started to create his own recipe for whole food snacks. Eventually, he recognized that what he was making could impact other people’s lives, especially those who find themselves in a work/office dungeon filled with unhealthy food options. Thus, Sam’s Adventure Snacks was born.

In this episode, Sam and Justine talk about what regenerative food products mean and how they impact our health, the climate, and the world. As a startup founder, Sam also shares tips on launching a product during a challenging time, such as this pandemic. Tune into this episode, a bite-sized adventure with Justine and Sam, as he expands on the importance of storytelling through labeling and the efforts he goes to to source premium, regenerative ingredients.

Connect with Sam:

Sam Richarson is the Founder of Sam’s Adventure Snacks. When Sam returned to San Francisco, he became perplexed by the repetitive cycle he was in: home-car-work-car-home. He had enough of it. Sam believes that adventures aren’t only found in dangerous and distant locations. He created a way to make every day an unforgettable adventure. Of course, an adventurer always needs a healthy stash of snacks to keep him going. Sam’s goal is to carve a path for healthy snacking through whole foods. Hence, the birth of Sam’s Adventure Sammies and Sam’s Adventure Nut Butters- the perfect snacks to “Power Your Day’s Adventure!”

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Episode Highlights:

01:34 Power Your Adventures!

06:09 Bridging the Gap between Pure CPG and Baked Goods

09:50 What Are Regenerative Products

13:42 Launching a Business During COVID

16:21 Taste is King!

19:12 What Story Can You Tell?

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“I want to support active living. I think that being active and physically fit... is so important for overall health and overall productivity for people.” -Jennifer Maxwell

Episode Description:

Energy bars and protein bars became popular among athletes and young adults because of the instant boost of energy they provide and the number of proteins and fibers they contain. However, because of their daily busy schedules, these supplemental bars have also reached the adult market who barely has time to eat.

These on-the-go snacks have promised convenience and nutrition, yet more and more products in this category start to fall short of expectations. The health aspect became adulterated with saturated fats, processed sugars, and other additives that rather harm the body. It's time to bring back what energy bars and protein bars were supposed to be!

JAMBAR founder, Jennifer Maxwell believes that the ingredients used reflect the overall mission of a product. For her, promoting health and a positive lifestyle starts with ingredients that are as close to nature as possible. Jennifer and her team aim to fill the nutritional gap in the food system by creating pure and natural supplemental snack bars, which come in fun flavors too! Their mission also includes giving back to the community. In fact, JAMBAR donates 50% of the profits to organizations that support music and active living- the core motivation behind the company's establishment.

Indulge in the music of a complete nutritional ensemble in your taste buds! In this episode, Justine and Jennifer discuss what it takes to create a premium product that is organic, delicious, affordable, and accessible to everyone. They also talk about funding matters, how long it takes to develop a marketable product, and how to perfect your recipe. Tune in as Jennifer shares where you can buy this heavenly treat and exciting developments with JAMBAR you wouldn't want to miss!

Connect with Jennifer:

Jennifer Maxwell is the founder of JAMBAR, a startup that promotes health and philanthropy through its organic, nutritious, and delicious energy bars. Jennifer believes that in making energy bars, you are only as good as your ingredients, that’s why she and her team endeavor to work with eco-conscious suppliers. They only choose ingredients that are high quality and as close to nature as possible. 50% of the profits from JAMBAR are being donated to programs that support active living and the art of music.

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Episode Highlights:

01:14 Differentiating Premium Products

06:37 Creating Protein Bars for Everybody

09:54 Creating Accessible and Affordable Products

11:32 Funding Structures

15:23 The Creating and Perfecting Process

18:08 Stay Focused

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“A lot of products from nature can have a much greater part to our health and well being and into the future.” - Jim McMillan

Episode Description:

Have you ever wondered why Manuka honey is so rare and expensive? Honey is the only food that contains all the necessary substances needed to sustain life. It also helps in weight loss, soothing colds and sore throats, boosting the immune system, and improving brain function. However, Manuka honey's antibacterial properties separate it from regular honey. Apart from this special property, this specific type of honey is also hard to produce. It is harvested from bees that pollinate the Manuka bush, which is native to New Zealand and Australia. Its flowers will only bloom for 2-6 weeks and will stay open for 5 days, a very short period for the bees to collect nectar. Moreover, due to the harsh environment, the flowers may die with only a slight change in climate conditions. Despite all these, the Manuka honey has managed to gain the hearts of consumers due to its special properties, not only in the food industry but also in the beauty industry. Thanks to producers and manufacturers, this golden ray of sunshine is already available all over the world.

True Honey Co. is one of the companies that believe in protecting and conserving the Manuka bush and the environment in which it thrives. That's why, the company's founder and CEO, Jim McMillan closely works with local farmers and sectors that have the same goals. In this episode, Jim shares how he stumbled into this space, and how they ensure that their product stays true and pure. Jim also discusses the chemical component that makes manuka honey an effective antibacterial and anti-inflammatory agent and its benefits on health and wellness. Justine and Jim also talk about ways to create an efficient system and reinstall confidence in the market. Stay tuned until the end to see where True Honey branches are located across the globe.

Connect with Jim:

Jim McMillan, founder and CEO of True Honey, knew right from the start that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions.

As it’s always been, a big part of Jim’s job is working closely with farmers, local Iwi and the Department of Conservation. He’s dedicated to protecting New Zealand’s unique environment, while working with these landowner partners to leave the land in a better state for future generations.

Full ownership from hive to jar means Jim stands behind every drop of their Mānuka honey, with full traceability back to where it was harvested. As the industry grows, Jim is dedicated to making sure that honey lovers worldwide can trust The True Honey Co. name for high rated, ethically produced and top-notch quality Mānuka honey.

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Episode Highlights:

00:50 The Story Behind True Honey

02:40 Manuka Honey, A Gift From Nature

06:50 Challenges in the Manuka Honey Industry

11:13 Reinstalling Confidence in the Market

14:27 Market And Product Development

18:56 Producing Premium Honey

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“The vast majority of animals who are raised in cages can barely move at the end of their life. They're in constant pain and constant suffering… Make an impact in the lives of so many animals to make their lives better!”

Josh Balk

Episode Description:

Billions of factory farm animals suffer beyond the imaginable degree. Genetic modification, inhumane treatments, confinement, and other cruel ways are utilized to ensure high production at the lowest cost. Because of the high demand, these animals are often killed in large numbers in a very short time. A few months after they're born, they are already on their way to the slaughter house while their meat is tender. They are forced to forget their animal instincts as they only learned how painful it is to be born. They never see the sun nor how beautiful the world is.

This is the reality of our world today. Profit comes before welfare. Animals are treated as commodities, as objects exploited by a greedy system. In this episode, we will uncover how grim this practice is for the animals, humans, and the environment. Josh Balk, co-founder of Eat JUST, Inc., relates his undercover assignments inside farm factories and how the industry contributes to the disturbing state we are in. As a passionate advocate for animal welfare, Josh also talks about what’s currently being done to address this problem. Our goal should be to have tangible progress for the animals. Like us, they deserve to enjoy their lives. As stewards of the earth, we hold the biggest responsibility to make this world a better place for the animals under our care. Tune in to learn how you can be a part of moving towards a more humane food system.

Connect with Josh:

Josh Balk is the Vice President of Animal Welfare at the Humane Society of the United States (HSUS), Farm Animals Division. He has led efforts to enact animal welfare policies with many of the world’s largest companies, including Walmart, Wendy’s, Kroger, Denny’s and dozens more. These policies have helped shift the food industry’s reliance on veal crates, gestation crates, battery cages and cruel methods of raising chickens in the meat industry. He's also been a leader in creating and supporting start-up animal-friendly companies, including co-founding JUST, and guiding investment firms and high net worth individuals to invest in this space. Balk also led discussions with the largest food service companies in creating the world’s first partnerships on shifting their focus to plant-based foods. On legislative priorities, he was a leader on successful campaigns passing laws for farm animals, including in California, Massachusetts, and Maine.

Prior to coming to The HSUS, Balk worked at Compassion Over Killing (COK) where he conducted investigations into factory farms and slaughterhouses, and launched one of our nation’s first advertising campaigns on farm animals. Balk’s work has been covered by the Associated Press, Fortune, CNN, New York Times, Washington Post and dozens of other outlets. He was inducted into the Animal Rights Hall of Fame in 2015.

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Episode Highlights:

01:06 Humane Society United States Role, Making A Difference To Animal’s Lives

08:44 Transformational Campaign That Can Change The World

11:55 Companies Mandating Better Welfare For Animals

15:05 How We Can Better Help Animal’s Condition

21:56 How to Make an Impact

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"It's necessary that we create a future-proof chocolate brand to de-risk the core supply chain." -Max Marquart

“A lot of people are aware that meat is bad for the planet, that cheese is bad for the planet. But most people don't know about the devastating effects of our enormous production of global cocoa harvesting. It’s important for consumers to get educated about the problems.” -Sara Marquart

Episode Description:

Milk chocolate, dark chocolate, white chocolate, ruby chocolate, bittersweet chocolate, sweet chocolate, unsweetened chocolate -- How much do we love chocolates!

Globally, the number of chocolates consumed each year is estimated to be at least 7.2 metric tons. Therefore, it’s not surprising that the chocolate industry is now a billion-dollar empire.

Yet, this sweet treat has a bitter, darker secret. The cacao plant, the main component used in chocolate making, is a very controversial ingredient. It is strongly linked with deforestation and loss of biodiversity. With the high production demand, farmers are forced to clear forest lands and over use chemical fertilizers. These practices pollute the environment, affect human health, contribute to climate change, and displace animals that naturally inhabit the land. Moreover, history reveals that cacao farming is directly associated with increased poverty and child labor. In Côte d’Ivoire and Ghana, the world's top producers of cocoa, there are 2.1 million children who still work in cacao fields. Sadly, even big chocolate companies have no way of telling whether there is no child labor involved in the cacaos they use in manufacturing.

Fortunately, startups and innovators are making noble attempts to create more sustainable chocolate alternatives. Max and Sara Marquart are one with this endeavor. This sibling duo has recently launched QOA, the world's first 100% cocoa-free, gluten-free, allergen-free, lactose-free chocolate. As their chocolate is made from by-products, the whole process does not come with significant human and environmental consequences.

Join us this week as Max and Sara share the processes that go with turning by-products into a future-proof chocolate brand, removing the risks in our supply chain, educating consumers to make more informed choices, and satisfying the world's needs without sacrificing sustainability. Tune in and learn how you can be part of the QOA mission!

Connect with Max and Sara Marquart:

Max and Sara are both scientists who love food, science, and sustainability. And in their quest to weave together their passions, QOA was born. QOA manufactures the world’s first-ever 100% cocoa-free chocolate alternative. With Sara’s expertise in food chemistry and Max’s ability to build and grow a business, this venture is now getting recognition in many parts of the world for its contribution especially in promoting sustainable practices and creating healthy food alternatives.

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Episode Highlights:

01:43 Cocoa vs Cacao

05:09 Sibling Entrepreneurs

07:05 A Much Bigger Problem

11:16 Cocoa and Its Global Effect

13:56 A Chocolate for You and the Planet

18:49 Join the QOA Mission

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“A lot of intellectual curiosity we now have can influence the future of food because we develop something that has never been there before. And, while doing so, we also have a very positive impact on the planet because we can restructure how the value chain works.” -Maximilian Bade

Episode Description:

Technological advancements and modern innovations have truly revolutionized the food industry. And many more founders, innovators, and entrepreneurs are stepping up to the plate as we continue our quest for practical long-term solutions. However, as much as they want to continue on this path, sometimes they lack adequate support. Thankfully, there are venture capitalists who are willing to invest in this arena.

Maximilian Bade, founding partner at Nucleus Capital, is one who helps these purpose-driven entrepreneurs reach their goals. Nucleus Capital partners with founders and start-ups in the field of synthetic biology and climate and food technology.

In this episode, Justine and Max will bring you into the world of investing and food tech. They discuss what makes food tech different from other investment opportunities and the countless possibilities that come with it in terms of creating a healthier, more sustainable food system for humans and the environment. Max also talks about the biggest problem we have in the industry today, how to drive our intellectual curiosity towards the right direction, and the benefits of being an expert of one rather than a generalist.

The food industry can be divided into three: companies, regulatory boards, and consumers. If these components work together, we can restructure how the value chain works. Tune in and understand the different layers of what drives innovation.

Connect with Maximilian Bade:

Maximilian is the founding partner at Nucleus Capital, a new venture capital firm supporting purpose-driven entrepreneurs solving systemic challenges to planetary health. Their primary focus is on synthetic biology, climate and food technology. They partner with entrepreneurs at the nucleus of their journey, investing at the pre-seed stage, and supporting them to achieve their goals.

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Episode Highlights:

01:09 Venturing Into Whole Food Tech

05:45 What Makes Food Tech Different

09:49 Meeting the Challenges

14:37 A Help for Founders

17:54 The Unending Possibilities in Food Tech Investment

21:02 Expert vs Generalists

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“If we are going to fuel people with the types of foods that they should be eating, someone needs to shake things up.” - Kathryn Bernell

Episode Description:

reBLEND is primarily known for its tagline: "A Whole Lot of Impact in a Small Little Pop!" reBLEND produces healthy smoothie shot pops made from whole fruits, vegetables, and superfoods. It comes in a variety of flavors, kids and adults alike will surely love at any time of day!

reBLEND’s CEO & Founder, Kathryn Bernell, learned about the staggering statistics of the food waste epidemic during her time at university. With her passion ignited, Kathryn slowly began to create a meaningful way to seamlessly get fruits and veggies into people's diets. Currently, reBLEND is working with farmers and manufacturers to source imperfect produce and turn it into better-for-you food products. With this innovation, reBLEND strives to bridge the gap between food waste management and healthy food choices.

In this episode, Justine and Kathryn show you a different way of thinking about convenience without compromise. They also talk about the vast opportunities available by revolutionizing food waste and ways we can fuel people with healthier food choices. There will be challenges along this path- and many will show a lack of interest. It takes patience and effort to transform into a new food system. Tune in as Kathryn shares how she was able to push through despite all the disappointments she faced.

Connect with Kathryn:

Kathryn Bernell is the CEO and founder of reBLEND, a line of frozen smoothie pops packed with fruits, veggies, and superfoods, with a bold mission to radically tackle food waste. Kathryn previously spent 14 years in the food industry and took this experience to create these high impact smoothie shortcuts. reBLEND is built on a sourcing platform to reHARVEST + rePURPOSE fruits and vegetables that are not to cosmetic standards and would otherwise go to waste.

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Episode Highlights:

01:07 How ReBlend Started

08:05 Overcoming Challenges In Scaling Production

11:27 Know Your Why And Face Rejections with Grace

13:53 Building Supply Chain While Delivering Convenience

17:24 Never Give Up!

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“It makes you much more aware and [you] value each of those items as you build them back into your pantry and your repertoire.”-Maisie Ganzler

Episode Description:

Bon Appétit Management Company / BAM Co is a restaurant company that offers full food-service management in more than 1000 cafés in 33 states. Its mission is to weave in "culinary expertise and commitment to socially responsible practices." The chefs of BAM Co. create heavenly menus from scratch and follow strict kitchen standards to ensure health and sustainability. Maisie Ganzler is the Chief Strategy and Brand Officer of BAM Co. The company has successfully ramped up its tech development. In this episode, Maisie shares how they were able to utilize technology to provide their customers ease of access as they scan the menu, optimize menuing standards and balance, reduce food loss while multiplying impact, and empower their chefs to make better decisions.

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Maisie Ganzler is the chief strategy and brand officer at Bon Appétit Management Company (BAM Co), where she oversees the company’s strategic initiatives, purchasing policies, culinary development, marketing, and communications.

For more than 20 years with Bon Appétit, Maisie has been instrumental in the company’s efforts to deliver “food service for a sustainable future” in the areas of local purchasing, sustainable seafood, animal welfare, responsible antibiotics use, climate change, farmworkers’ rights, and waste reduction in accordance with the company’s mission to educate people about how their food choices affect the global environment and local economies.

She is an adviser to the Equitable Food Initiative, Fair Trade Colleges & Universities, the Resnick Program for Food Law and Policy at UCLA School of Law, Food System 6 Accelerator, Food What?, and Juma Ventures.

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Episode Highlights:

00:53 Figuring How To Serve Food In This New World

05:12 The Curated App

07:28 The Impact Of Food Standards Dashboard

11:28 Menu Engineering

14:28 The Impact Of Food To The Planet

17:43 To the Next Level

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“Try to evolve into innovative ideas. Farmers are very important, but you should try to turn their mindsets into business people...that's definitely what will change the landscape of the food industry and will bring it more innovation and more sustainability.”

Joaquim Macedo de Sousa

Episode Description:

The Habitat for Business Innovation in Strategic Sectors (HIESE) serves as an innovation space that promotes entrepreneurship in rural areas. Launched in 2016, this business incubation facility in Quinta Vale do Espinhal, Penela, Portugal has 15 offices that accommodate companies in the critical early stages of their business. HIESE offers various services including physical and virtual incubation and acceleration programs, internationalization, training, and business planning.

Business incubation is a process employed to help start-ups innovate and accelerate their growth. Learn more about this and other business development programs on this episode as Justine talks with Joaquim Macedo de Sousa, Executive Director of Rural Smart HIESE. Joaquim shares the idea behind incubation and why it is especially needed in rural areas. Justine and Joaquim also discuss how HIESE can help you turn your ideas into a successful business, how much it costs, how to apply (and get accepted) and more! Entrepreneurs have a unique “DNA” that makes them distinct, and also capable of creating impact in a shorter period of time. The key is to continuously develop and make that impact sustainable. Failing is an expensive lesson, so before you launch, tune in and learn how you can turn hurdles into golden opportunities!

Connect with Joaquim Macedo de Sousa:

Born in 1978 in Braga, Joaquim lives in Coimbra, is married and has four children.

He is currently the Executive Director of HIESE Habitat for Business Innovation in the Strategic Sectors, a business incubator focused on entrepreneurship and innovation in rural areas, resulting from a partnership between IPN Incubator

and the Municipality of Penela. He is also a Professor of Entrepreneurship and Management at the Coimbra Institute of Engineering. As an entrepreneur, Joaquim was the co-founder of several companies related to the food sector (technologies, agriculture and aquaculture).

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Episode Highlights:

01:14 Rural Incubation

05:02 What Makes Entrepreneurs Unique

11:20 From Problem to Opportunity

15:03 What is a Business Incubator?

22:40 Geared Towards Sustainable Innovation

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“Everyone's energy levels shift and change. It's important to not put that pressure on ourselves.”

Katie Bressack

Hormones are our body's chemical messengers. They affect every bit of physiological function you can think of: growth, sleep, stress levels, blood sugar, childbirth, nursing, masculinity, femininity and even the period drama that women dread every month. It seems like the roles hormones play in our lives are impossible to count, so we need to take care of our hormonal health the best we can. One way we can do that is by keeping a strict watch on what we eat, how we eat, when we eat, and why we eat.

In this episode, Justine and award-winning Holistic Health Coach Katie Bressack help you gain broader insight into how the foods we eat impact our hormonal health. They discuss how your eating habits affect your sleep, energy, mood, stress levels, menstruation, menopausal stages, and more. If you're hankering for carbs, sweets, or a caffeine fix, take a quick pause and hit play because Katie’s about to let you in on some secrets about those cravings and why they’re telling you about your body/health.. as Katie lets you in on some craving secrets!

Connect with Katie Bressack:

Katie is an award-winning holistic health coach who specializes in women’s hormonal health. As a holistic nutritionist, she helps women prepare their bodies for pregnancy, increase energy levels, get their periods back on track, lose weight, eat healthier and maintain a balanced mood with 1-on-1 personalized nutrition and group programs. She attended the Institute for Integrative Nutrition and is Board Certified by the American Association for Drugless Practitioners (AADP). Katie has furthered her education through the Institute of The Psychology of Eating, Dr. Sara Gottfried and Nicole Jardim. She’s also a registered yoga instructor.

For ten years, Katie supported companies through corporate wellness programs in New York City and Los Angeles. She has partnered with Fortune 500 Companies including Mattel, Vice Media, Digitas, Karl Storz, Publicis Modem and Prodege. She previously worked in digital advertising and print journalism before pursuing a career in nutrition and wellness.

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Episode Highlights:

01:04 Understanding Hormonal Health

04:15 Food Impact On Our Body and Sleep Pattern

10:19 Hormonal Change and Aging

12:41 The Role Of Different Hormones

14:28 What To Eat And Do During Your Menstrual Cycle

19:30 Men and Hormones

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“If you recruit a thousand of your earliest supporters and champions and customers, as investors and owners of the business, they're going to be more loyal customers and more passionate brand ambassadors. And that is going to do good things for your revenue and help you win as a company and thrive over the coming years.”

-Jonny Price

Episode Description:

Most people believe that investmenting is only for the rich and famous. That used to be the case; however, today doors have opened for fundraising and investment opportunities for the average investor. Wefunder is a Public Benefit Corporation that focuses on small businesses, startups, and the public. Their mission is to fix capitalism and help founders take their shot. With as little as $100 dollars, a person can invest in a company he or she believes in and contribute to a greater good. To date, Wefunder has 1,367,945 angel investors and over $5 billion raised in venture capital.

This episode is aimed at under-represented founders and entrepreneurs, who face prejudice in the industry because of status, ethnicity, gender, and a myriad of other reasons. Join Justine and Jonny Price, the VP of Fundraising at Wefunder as they walk you through the mission of the company, who can raise money through it, the restrictions and limitations that are present- and how you can benefit from it. Investing and fundraising is hard work- and often risky- but for an entrepreneur with a burning passion and a noble cause everything can be conquered. Tune in as Jonny shares THREE THINGS THAT CAN DETERMINE YOUR SUCCESS!

Connect with Jonny:

Prior to becoming the VP of Fundraising at WeFunder, Jonny Price led the growth of Kiva US, where he served as Director until 2017. This trained him in many aspects of crowdfunding and fundraising. Jonny was also appointed by the Central Bank of the United States, Federal Reserve System Board of Governors as a member of the Community Advisory Council.

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Episode Highlights:

01:45 What is Wefunder

04:24 Investments Made Easy!

07:00 Who Can Raise Money Thru Wefunder

10:08 Restrictions and Limitations

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“The way that you can frame up your diet and how you make your choices can make such a huge impact.” - Meghan Adelman

The market for organic products is now a billion-dollar industry. It is therefore no surprise that many companies claim to be "organic,” despite falling short of the actual rigorous standards that must be met to carry that label. Many so-called "organics" today are, in fact, heavily loaded with chemicals that harm the environment and negatively impact the health of consumers. So how do we know if the foods we’re eating are certified organic?

This week, Justine interviews Meghan Adelman, Co-Founder of Navitas Organics. As a Certified B-Corporation, Navitas holds powerful credibility as it is expected to balance profit and purpose. Meghan became a vegetarian when she was 15 because of a generational health problem that runs in her family. Eventually, she and her husband built Navitas, which serves as a platform that "supports people in making healthy choices." Navitas has a wide array of super foods to choose from. Now, people can enjoy a tasty way to get back in shape and optimize their health.

In this episode, Justine and Meghan discuss how to create resilience in the food system and how upholding smallholder farmers can solve a variety of problems. They also talk about what regenerative farming and raw foods really are and their actual benefits to our health and the environment.

Connect with Meghan:

Meghan Adelman is the co-Founder of Navitas Organics, a Certified B-Corporation committed to creating a healthier world through regenerative organic farming and plant-forward lifestyles. She is a trained nurse that focuses on public health nutrition, wellness and lifestyle medicine. As an RN, MPH and successful healthy lifestyle business owner, Meghan focuses her efforts on improving generations of population health by relentlessly promoting the lifestyle-health connection and pushing for policy and legislative change to support people in making healthy choices.

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Episode Highlights:

01:27 Launching A Plant-based Company

04:03 The Raw Food Diet

08:53 Create Resilience In The Food System

11:02 Your Health, Your Choice

15:15 Regenerative- Its Meaning and Its Benefits

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“Let's remember how valuable our food and our resources are, and put it all to best use for creating delicious food to feed people.” -Daniel Kurzrock

Episode Description:

You’re in for a yummy treat! Audience favorite Daniel Kurzrock, the Co-Founder and Chief Grain Officer/CEO of ReGrained has returned to give us an update on the new products at ReGrained and dive deeper into upcycling. Daniel, a co-Founder of the Upcycled Food Association, joined us as our guest on S2 Ep6 of Essential Ingredients, where he talked about how to build an upcycle company. ReGrained’s story started with two college friends trying to make their own beer. The grains they used in brewing initially ended up in a dumpster until they discovered they could use them to bake bread. Little did they realize they were up to something bigger! Grains from breweries are packed with proteins, prebiotics, and micronutrients. Soon, ReGrained’s SuperGrain+ was born. From this discovery, ReGrained was able to leverage it further by making innovative and savory treats that “align the food we eat with the planet and people we love.” (ReGrained’s mission)

In this episode, Daniel shares a guest update on all the recent happenings at ReGrained, including new and exciting partnerships and products that bring upcycled food to the next level! Learn about the benefits of upcycling and the growing number of companies changing the future of food through this system. If you are looking for a crouton alternative, soup topper, or puffed chips you can snack on, ReGrained introduces the world’s first puff snack powered by Supergrain+. This innovation proves that there is a tasty way to reduce food loss. Tune in and discover five bold and fun flavors that will hook your tastes buds!

Tap into the upcycled food opportunity; be an Upcyclist! Stay tuned to find out how you can be a CERTIFIED Upcycle Company.

Connect with Daniel:

Daniel Kurzrock is the Co-founder and Chief Grain Officer/CEO of ReGrained and a founding executive board member of the Upcycled Food Association. ReGrained is an ingredient platform and packaged foods innovator that specializes in upcycling overlooked and undervalued ingredients. Dan is also an entrepreneurial systems thinker and loves tackling seemingly intractable problems through creative entrepreneurship and cross-sectoral collaboration. Through ReGrained, he has become a thought-leader about food waste business models, "edible upcycling" and the circular economy for food.

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Episode Highlights:

01:09 Regrained Updates

07:12 Tap Into Common Sense Kitchen Wisdom

14:28 Powered by Upcycled Products

17:25 Regrained Puffs with Fun Flavor

19:34 The Upcycled Food Association

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“The big challenge is changing the narrative around preservation. It's a word that people don't like to hear. But preservatives are essential in terms of food safety.” -Natasha Dhayagude

Episode Description:

Climate change is one of today’s most pressing issues, and one contributor toward climate change is food waste. Food waste accounts for approximately 8.2% of greenhouse emissions. This figure is relatively small compared to other factors, but its impact is enough to pose a danger to us and our environment. Eight-five percent of this waste comes from businesses and residential, and the rest comes from farms. What if we could turn agricultural waste into a viable product that preserves the quality of other goods, thus reducing food waste along the way? Is it even possible? Chinova Bioworks says it is!

While artificial preservatives spell health risks, natural preservatives work in the opposite way. Chinova delivers clean-label preservatives extracted from white button mushrooms to extend shelf-life for a wide range of food items. Although some natural preservatives fall short compared to their artificial counterpart, Chinova’s natural solution is highly effective, economical, easy to use, and healthy. Of the over 2,000 edible types of mushrooms, white button mushrooms are the most commonly eaten around the world.

Cultivation leftovers often end up in landfills, and this is also true for mushroom farming. Tune in as Chinova CEO, Natasha Dhayagude walks us through the science and processes of this mind-blowing waste reduction solution. Justine and Natasha also talk about upcycling, creating value throughout the supply chain, incorporating food safety practices in product development, and changing the perception around preservation. What was once seen as waste is being looked at differently these days! Tune in to learn more about future innovations and business tips you can leverage to impact the future of the food system.

Connect with Natasha:

Natasha Dhayagude is the Co-Founder and CEO of Chinova Bioworks. Built in 2016, Chinova has one goal: to reduce food waste. They are pioneers in using mushroom fiber as a clean-label solution for extending the shelf-life and improving the quality of food items without sacrificing sustainability and health. Natasha is also a strong advocate for women, especially female minorities. She gives them a voice as she continues to build a legacy in the food industry.

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Episode Highlights:

00:59 Clean Label Preservatives

10:31 Upcycling and Mushroom

15:31 How Mushroom Extract Works

19:02 The Future with Natural Clean Label Solutions

22:49 Be Patient

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“Food is creative; food is alchemy; food is inventing.” - Donna Pace

Episode Description:

Two elements need to be woven together to impact the future of food- food innovation and a business to serve as its vehicle. The call to change the food system is urgent, and it commands the need to seek ways to improve on these elements fast. However, these are two of the most challenging aspects of development. According to the US Bureau of Labor Statistics, approximately 20 percent of new businesses fail in the first two years, and only a quarter lasts up to 15 years. We need to shift these numbers to work at our advantage.

This week, Justine sits with Donna Pace, a mentor, life coach, and creative problem-solving trainer. She sees herself as a CreACTivist, one who actively participates in creating a global community of creative innovators.

Tune in as Donna discusses how we can build and support regenerative food businesses to fulfill their mission. Learn how to upgrade your communication systems, address communication barriers, and keep a sense of authenticity and integrity. As a provocateur, Donna also shares two definite processes and resources that can help entrepreneurs succeed in their future projects. Future trends allow us to see how tomorrow looks like-- and that means, we hold the power to create a better food system now.

Connect with Donna:

Donna Pace is a human design practitioner, mentor and life coach. She is a master lateral thinker, a six hat master trainer, six value medals master trainer, a FOURSIGHT (USA) certified trainer, and a creative problem solving trainer.

Donna runs a consultancy and a training organization that essentially dedicate time and energy to creativity, innovation, future trends, and value decoding and leadership. She is an agile provocateur, who enjoys waking people up and a person who enjoys exploration and discovery. She is a visiting professor at the UIB (University of the Balearic islands), and also the first Ambassador to the "Fundación por la Creativación" in Catalonya, together with (superstar creative) chef Ferrán Adría. They have reached thousands of school children and teachers in their quest to make creativity a mainstream language.

Donna’s commitment is to the world of ideas, to the language of creativity - as a systematic rigorous discipline. She considers herself a CreACTivist. She believes in a global community that can go from "What is" to "What can be", which is why she is an explorer of the future and future trends. She believes that we need a "global language" that brings us together as a human race, as we totter on the very threshold of a new beginning. As we REset, REthink and REwire our minds, societies, governments, education, Donna believes that we need a higher order communication system. And that is one based on respect, tolerance, co-creation, collaboration and contribution.

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Episode Highlights:

03:38 Upgrade Your Perfection Of Communication

10:36 The Errors Of Perception

12:54 Skill Sets And Cognition

18:34 The Creativity in Difference

21:29 Focusing On Futurism

29:57 A Process Of Evolution

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“When you stay with your WHY, change becomes easier.” -Laura Kyttanen

“We as moderns have attempted to change the structure of water for the better but unintentionally, there's been some profound consequences… So we may be using a lot of water, but we're not getting hydrated. Water is broken and that's an important conversation to have.” -Gina Bria

Episode Description:

Welcome to the first episode in our special series: Essential Ingredients FOR THE MIND!

This series is a whole new conversation about food mindset and how it impacts you to build a sustainable and regenerative business and mind. In this episode, Laura Kyttanen joins Justine as a co-host for an informative discussion about hydration and how it affects our mental capacity and behavior. Laura is the Founder and CEO of Zielo Studio and it’s her mission to empower others to “expand their minds and elevate their business and life on their terms.”

Our guest this week is a familiar name, Gina Bria. She has been a guest and co-host on previous episodes. As a Real World Scholar, Gina is passionate about hydration strategies for health and agriculture.

Contrary to popular belief, hydration is more than simply taking in fluids. It also pertains to the ability of the body to absorb water. Therefore, real hydration occurs when the body meets a certain condition that allows for the absorption of the right type and amount of water. According to Professor David Nieman of the Appalachian State University and a study conducted by the American Journal of Clinical Nutrition in 2015, plain water needs to be accompanied by nutrients, fats, amino acids, and minerals for it to be taken up and absorbed well in the body.

In this episode, Gina warns about drinking “naked” water. Tune in as she teaches easy and tasty ways to make your water more hydrating. She also relates an intriguing study about the contrast between polluted and pristine water and how it may affect how people think, behave, and function. We are “walking water beings” and that’s why hydration is key for our mindset and all aspects of our lives.

Connect with Gina Bria:

Named Real World Scholar, Gina researches, consults, and speaks on hydration strategies for health and agriculture. She founded Hydration Foundation.org to promote optimal hydration for people, plants, and soils. The Hydration Foundation generates direct public activism in food quality and security by collecting funds to donate water-saving/soil decontaminating irrigation funnels directly to farmers. Her work advances the findings of Dr. Gerald Pollack, renowned for his identification of the fourth phase of water. Her initiatives through the Hydration Foundation have accelerated research and practices in health and soil regeneration. The Hydration Foundation has become known for pilot projects which quickly turn into standard best practices.

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Laura is the Founder and CEO of Zielo Studio, an incredible coaching community empowering her clients to ignite their passions, expand their minds and elevate their business and life on their terms. Her signature coaching model was created from her passion for spirituality and neuroscience, experience in business and change management, as well as her personal triumphs. Her favorite question is, “Why not dream bigger?”

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Episode Highlights:

02:37 What Mindset Includes

06:13 We Are Walking Water Beings

11:36 Polluted vs Pristine Water

18:18 Don’t Drink Naked Water!

21:43 Use Organic Matter for Your Water

26:06 Food is Hydration

30:10 How to Course Correct

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“Being adaptable in any facet of your life is only going to be a good thing. If you're more open...you're going to be more successful, no matter how you define success.” -Julie Wiener

Episode Description:

For health-conscious individuals, granola is one of the best go-to snacks. Americans loved it so much, they even made January 21st National Granola Bar Day! Granola was invented in 1863, but it wasn’t until the 90’s that granola bars burst onto the scene. Grocery store shelves were brimming with a huge selection of granola bars- and granola cereal became a popular choice. Granola is a good source of iron, zinc, vitamin D, proteins, and fiber. While the primary ingredients used are healthy, some innovations turned them into junk foods. Refined sugar and added unnatural fats raise health concerns, especially when they displace nutrients from other foods and increase the risk of chronic conditions such as diabetes and heart disease.

Founded by the Lust Queen, Julie Wiener, Granolust is a company creating premium gluten-free, vegan, organic granola. Shortly after launching the business, Julie’s Granolust was already in over a dozen stores in Montreal. Fast-forward to four years later: Granolust is sold in over 200 stores and online sites. Tune in as the Accidental Granola Maven shares the lessons she’s learned on product development, branding, business building, and marketing along her incredible journey.

Connect with Julie:

Julie Wiener (a.k.a. the Lust Queen), a spirited entrepreneur with a degree in journalism and a 20-year career as a Senior Executive for a local fashion house, came by her sexy new title almost by accident. A foodie, who had been casually indulging friends and family with her mouth-watering granola for years, Julie was chatting with girlfriends when an idea sparked. A mutual friend who owns Montreal’s hottest juice bar was looking for a new granola supplier, and all eyes turned to Julie!

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Episode Highlights:

02:57 From Fashion to Food

10:58 Believe in Transferable Skills

15:57 A Gluten-Free Organic Granola with a Sexy Personality

18:02 The Challenge with Sustainable Packaging

22:39 A Healthier Way to Snack

30:08 Looking Good and Tasting Good

33:27 Tip: How to Market Yourself

40:26 The Right Way to Plan

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“Be mindful about whatever your project is. Create something that would be wholesome for the human body and the earth.” -Sufia Hossain

Episode Description:

“A Hot Sauce with a Fashionable Pedigree,” wrote The New York Times about Sufia Hossain’s Silly Chilly Hot Sauce, which is currently offered in flavors that will tickle your taste buds: Super Hot Habanero, Fresh Mango and Sweet Pepper, and the Smokey Serrano and Chipotle. [Check Resources for discounts!] What started out as Sufia’s dream of winning a hot sauce contest is now a mission-driven company that values better-for-you food products and supports local organic farmers. All of Silly Chilly’s hot sauces are made from locally-sourced ingredients directly grown and handpicked by New Jersey farmers.

Recently, headlines caused quite a stir with predictions about the number of harvest seasons we have left. Some say about a hundred, others 60, and some- more dire- put the number at only 30. Yet, it’s not how many seasons remain, but the fact that our soil health has declined enough to threaten the earth and everything on it, including humans. We are now experiencing the effects of soil degradation due to centuries of irresponsible farming. It’s time to create a more sustainable world.

In this episode, Sufia shares the mission behind Silly Chilly Hot Sauce, and how better-for-you products like hers can bridge the gap between farms and our tables. As an entrepreneur who started from scratch, she also shares valuable tips for new founders. Justine and Sufia talk candidly about the struggles they had when starting their respective businesses, how they overcame shyness, fears of pitching and their shared fear of public speaking. If you’re thinking about launching a new product or business- or just have a germ of an idea- this episode is definitely a must listen!

Connect with Sufia:

Sufia Hossain is the CEO and Founder of Silly Chilly Hot Sauce, a mission-driven company dedicated to supporting local organic farmers. The company invests in long-term sustainable relationships with its farm network to ensure the true value of farm-to-table products, preserving freshness and quality. As a first-generation American hailing from Bangladesh, Sufia always goes back to her roots to find refuge from the fashion industry she works in. Silly Chilly Hot Sauce started out as a dream. Sufia wanted to win the title of “Hottest of Hot Sauces!” Sufia eventually turned that dream into her own mission-driven (and passion-driven) business.

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Episode Highlights:

03:10 The Best Compliment for an Accidental Entrepreneur

10:01 The Challenge of Selling

14:44 How to be Comfortable with the Uncomfortable

18:00 Question and Compliments

23:51 Support the Local Farmers

27:29 Go with a Clean Label

31:25 Tips for New Founders

35:09 Be Mindful of Sustainable Packaging

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“Let's do the hardest thing that we can possibly do, and that is alternative protein.” -Dr. Rebecca Vaught

Episode Description:

As the pandemic sparks a global awareness in health and wellness, the alternative protein industry is emerging in the mainstream. Yet, the process of producing viable cultured meat products is intricate and costly. What if there is a technology that can meet these requirements and deliver a quality product at a significantly lower cost? Van Heron Labs, founded by Dr. Rebecca Vaught, offers breakthrough technology to solve this financial inefficiency.

Culture media is a crucial step in creating alternative proteins. It’s basically a cocktail of nutrients, electrolytes, peptones and other substances used to support the growth of microorganisms. After stem cells are isolated, they undergo differentiation in a culture medium where they receive essential nutrients for proliferation. The challenge comes when CPG Companies have to consider the cost and bio-efficiency needed for the process and accommodate large-scale production. But if this system can be customized, it’s possible to reduce the price without sacrificing the quality. This is where Van Heron Labs comes in. In June 2020, Life Science Newswire said, “They [Van Heron Labs] have created a novel pipeline that utilizes genetic analysis to design a customized procedure for optimizing metabolism for a particular organism or cell, maximizing growth and product output.” Tune in to hear Dr. Vaught talk about the key aspects of Van Heron Labs’ technology and its potential for the alternative protein industry.

Connect with Dr. Rebecca:

Dr. Rebecca Vaught is the Co-Founder of Van Heron Labs, a biotech company geared towards optimizing bio-performance. She named the company after her late mentor, James Van Heron. Van Heron Labs is the world’s first commercial platform that channels multi-Omics data to match nutrient substrates to specific bio-system requirements for growth and functionality, resulting in minimum bio-input and maximizing bio-output for enhanced bio-productivity.

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Episode Highlights:

00:54 Van Heron Labs

06:09 Solving the Meat Problem

12:55 A New Way to Optimize Culture Media

17:36 Mainstreaming Alternative Proteins

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“By helping farmers, we can help people- and when we can help people eat better quality food, we can bring health worldwide.” -Francesco Arlia, Jr.

Episode Description:

Farmers used to need pesticides to protect their crops from pests and diseases; however, the damage they cause in the long run outweighs the benefits they confer. Pesticides contaminate the environment and are also linked to various diseases such as cancer, birth defects and other lethal disorders.

What if farmers can reduce or even eliminate the need for these chemicals without sacrificing their crops, instead of reaping more than they used to harvest? That is now possible with a new technology called KYMINASI Plant Booster. Kyminasi is an acronym for its investor’s four children: KYrhian, MIa, NAthan and SIrio. Independent researcher Fulvio Balmelli is passionate about improving and maintaining human health. To realize this dream, he carried out an interdisciplinary study, which led to the creation of this technological breakthrough.

Learning how Fulvio’s vision related to his, Francesco Arlia, Jr. supported the development of this project and became its licensed distributor. With his company, Harvest Harmonics, Francesco has been able to get this technology out to 350 farms in 18 countries (and counting) since its launch in 2019.

KYMINASI is a non-chemical treatment that works through CytoAlgorithm to promote growth and health using the plant’s own electromagnetic frequency. This process helps plants to absorb more nutrients without the use of synthetic chemicals. This technology guarantees an increase in crop yield, healthier produce, and promotes soil health which benefits the environment, farmers, and end consumers.

In this episode, Francesco explains how easy this technology is to install, use, and maintain. He also talks about the science behind Kyminasi and the problems it can solve. Tune in to learn how this technology functions, why it is a worthy investment, and what impact it can create for the future of farming and for you!

Connect with Francesco:

Francesco “ Frank” Arlia, Jr. is the Founder and CEO of Harvest Harmonics. When he learned about the work and vision of Fulvio Balmelli, a Swiss independent researcher on the Kyminasi Plants Booster, Francesco knew he found the perfect partner to change the future of farming. He funded Fulvio’s research and obtained exclusive rights to be a worldwide distributor of Kyminasi. Together, they work to get this technology to farmers and help them save money on chemicals while improving crop yield. This way, the environment, farmers, and consumers can enjoy the benefits of pure organic. To date, grants amounting to millions of dollars have been given away to farms around the world.

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Episode Highlights:

01:16 A Walkthrough of The Kyminasi Plant Booster

05:30 The Benefits of Kyminasi Tech

09:11 A Worthwhile Investment

14:30 Better-For-You Yields

18:33 How Food Impact Health

25:00 Help the Farmers, Help the World

28:28 Eat Healthy, Get Healthier

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"It's not a matter of IF something can be done. It's a matter of WHEN, and that comes with understanding project management, vision, drive, as well as all the other components with it." -Brian Chau

Episode Description:

Food Science is the thoughtful application of multidisciplinary scientific principles to create products for long-term growth and sustainability. To ensure high quality and more effective outcomes, food scientists need to consider various aspects beyond the science and art of product development. They also need to consider the micro and the macroeconomics of the food business, food system operations, trends, and available technology. Food science is the result of comprehensive research, careful analysis, and anything from farm to table.

Brian Chau is a food scientist, fungal fanatic, and food system analyst. Brian is the founder of Chau Time, a consulting firm that includes a wide scope of services ranging from food safety to food business. Chau Time has worked with big companies that produce functional foods which support health such as Dole, Good Medicine Co (now Agni For All), and ATAQ Fuel. In this episode, Brian talks about how food science can help innovate better-for-you food, minimize risks, and bridge the gap in the food system. Tune in to learn how to help create a food system that puts "people first!"

Meet Brian:

Brian Chau is a food scientist, a fungal fanatic, and a food system and society analyst focusing on food democracy. He took his Bachelor’s degree in Food Science and Technology at University of California, Davis and finished his masters in Food Systems and Society at Oregon Health and Science University in 2019. He is currently doing many different things in the food space.

In the middle of Spring 2011, an impromptu brainstorm session emerged to five college students while eating which gave birth to Chau Time, a podcast hosted by Brian. Chau Time brings you seasonal experiences for your ears, curating subject matters around food from science to literature and politics to religion. The vast world of food has a lot of coverage and Chau Time aims to deliver it all on a series of plates.

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Episode Highlights:

01:02 Intro to Food Science

05:03 Building A Better System Through Reflection

08:45 What a Food Scientist Do

10:48 Everybody Is An Entrepreneur

13:38 Defining The Role Of A Food System Analyst

16:49 How To Operate In The Food System

22:09 Changing Your Mindset

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“We're meant to build ecosystems around the world to support startups and entrepreneurs through collaboration, innovation, and community.” -Justine Reichman

What needs to change is that people don't have the education, the information, to build good options and make healthy food accessible.” -Justine Reichman

The tables have turned! The host of Essential Ingredients, Justine Reichman, takes her turn in the guest’s seat this week as Shelley Zalis steps in as a guest host. Shelley Zalis is the founder and CEO of The Female Quotient, a company that serves as a catalyst for gender equity and female empowerment. Being a global platform for remarkable female change-makers, The Female Quotient helps women-owned businesses by bringing them more visibility. They also donate 20% of their proceeds to help nonprofits that promote equality.

In this episode, Justine takes us deeper into the heart of Essential Ingredients- discussing her mission and the vision behind the podcast. She relates practical lessons from past interviews about soil health, food waste/food loss, imperfect food, supporting locally-grown produce, and avoiding home-generated wastes.

The Essential Ingredients podcast is powered by NextGenChef, a global platform that brings together individuals, organizations, and entrepreneurs who are changing the future of food. The goal of NextGenChef is to bridge the gap in the food system caused by the lack of information and resources, so that consumers want to make better choices- and so that they can! NextGenChef believes in the power of collaboration, innovation, and connection. You are invited to join the community through the NextGenChef App on Apple or Android.

Connect with Shelley Zalis:

Shelley Zalis is an internationally renowned thought leader for advancing equality in the workplace and is the CEO of The Female Quotient. As the first female chief executive ranked in the research industry’s top 25, she changed the game, helped elevate feminine values in the workplace and has devoted herself to becoming a mentor and role model for women and leaders in her industry.

Today, through The Female Quotient, Zalis is advancing gender equality across industries and career levels. A firm believer in giving back with generosity, her legacy is to tap into the power of collaboration to transform workplace culture so that all people feel like they belong.

Zalis authors a Forbes column that provides advice for women in the “messy middle,” middle management, who are looking to rise up into leadership positions. She is co-founder of #SeeHer, a movement led by the Association of National Advertisers (ANA) to increase the accurate portrayal of women and girls in advertising and media. She is on the board of directors for MAKERS.

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Episode Highlights:

02:01 Essential Ingredients at the Core

05:46 Discover Available Resources

07:55 How to Manage Home Wastes

13:35 Who Are the Next Generation Chefs?

17:07 Nurture vs Nature

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“[The difference lies in] the good quality ingredients and keeping it simple.”

-Maile Swint

“Don't try to imitate your competitors too much because you don't know what type of leverage they have, what type of talent that they have on staff. Find out what you’re capable of and try to save as much as possible- at the same time, creating a quality product.” -Percy Swint

Who says healthy food can’t taste great? Of course, we want to eat healthy, but taste is also as important. As humans, we eat to live and feel satisfied. That’s what our 10,000 taste buds are for!

Canelé Gourmet Pantry is a dessert company that offers organic, vegan-friendly, and gluten-free treats. The ingredients used include organic coconut oil and adaptogens, such as reishi mushrooms and Maca root (also called Peruvian Ginseng). Adaptogens are botanicals that aid the body in fighting off biological and chemical stressors, balance hormones, increase endurance, and promote anti-aging. In this episode, Justine talks with Maile Swint, patissier and Founder of Canele, along with her husband, Percy Swint. Percy Swint serves as Canele’s Creative Director. As a patissier, Maile shares the secret to creating desserts that are healthy, tasty, and shelf-stable (without the use of preservatives.) With almost a decade of experience in business design and development, Percy shares strategies on how to make business processes easier and more efficient. As a partner to Maile, Percy helped grow the business with tools and strategies for time management, ingredient/recipe efficiency and order fulfillment. One of the tools he employs is the Prophit Calculator. It began as something meant only to be used within Canele, but proved to be so effective in managing production costs, inventory, and determining profit margins that they decided it should be shared with other businesses! This husband/wife team is a powerful example of a strong business partnership.

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Canelé Gourmet Pantry, founded by Maile Swint, is a gourmet dessert company dedicated to providing delectable treats made with exceptional ingredients. Canelé Pantry's menu boasts impeccable delights that are rich in flavor, and nourish the body.

In 2007, Maile began her practice in culinary arts while attending Le Cordon Bleu. Since graduating, she has been baking cakes and pastries. When Canelé Pantry began in 2015, she wanted to create the same delicious desserts without the use of refined sugars or processed ingredients typically found in traditional desserts. Maile became well-informed on the many health benefits associated with superfoods and their ability to heal and enrich the body. Using this information she created Canelé's first raw, vegan truffle. Canelé's menu now features dark, velvet chocolates and adaptogen-activated, wellness bites.

Creative Director, Percy Swint, established the brand's design and identity; visualizing a modern and elegant aesthetic. From Canelé Pantry's beautifully designed web presence to matte black boxes, presented with gold-plated accents, Percy has created a wonderful experience fitting for gourmet desserts.

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Episode Highlights:

01:03 Healthy Chocolates Every Day!

08:53 Zero Preservatives, Long Shelf Life

10:15 Navigating Through the Pandemic

15:08 Is Your Business Profitable?

21:50 The Prophit Calculator

24:09 Common Mistakes In Business You Can Avoid

27:28 A Chocolate Recipe to Love

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“We're at a unique time in human history where we see massive disconnection from where our food comes from and how it's produced. But we're at a moment where we're ready to reconnect to that source. The closer we cut down on the degrees of separation in how we interact with food, the healthier we're going to become as a society.”

-Jeff Tkach

Jerome Irving Rodale, founder of the Rodale Institute, coined the term organic and was also an early advocate of sustainable agriculture in the United States. Even after his death in 1971, the Rodale Institute, in rural Pennsylvania, continues to be powered by the passion of its founding father, a global leader of the regenerative organic farming movement.

Since the beginning of man’s history, organic farming has been employed using natural practices such as composting, cover cropping, crop rotation, and intercropping. As opposed to the synthetics used in conventional farming, these methods ensure optimum soil health and robust crops, which benefit humans and the environment. In this episode, Justine talks with Rodale Institute’s Chief Impact Officer, Jeff Tkach. Jeff explores the history of the Rodale Institute and organic farming. He also discusses the incredible power of soil health, healthy food- and the importance of knowing where and how our food is grown.

This year, Rodale Institute launched a virtual campus, which serves as an educational platform focused on regenerative organic agriculture. The courses are open to researchers, farmers, and the public. One of the courses focuses on transitioning to be CERTIFIED Organic based on USDA Standards. Although this is a big leap for the food system, many small business owners and farmers still hesitate because of the lack of support and resources. Jeff shares how Rodale can help interested parties get a free service consultancy.

Sustainable practices are meaningless if there is nothing left to sustain. This starts with each person participating to nurture the soil while we have yet the opportunity to do so. Take control over your well-being; farm your body back to health!

Connect with Jeff:

Jeff Tkach serves as the Chief Impact Officer for the Rodale Institute, where he is responsible for expanding the institute’s global influence in healing people and the planet by unlocking the transformational power of regenerative organic agriculture.

As Chief Impact Officer, Jeff leads the development and execution of the Institute’s core strategies, overseeing opportunities for partnership and co-investment that drive positive outcomes for Rodale’s philanthropic and programmatic initiatives.

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Episode Highlights:

01:05 The Power of Food

07:47 The Physiological System

11:38 Rodale Institute

15:54 Soil Health and Human Health

21:17 Regenerative Agriculture and Organic Foods

24:17 Get Your Organics Certified

29:53 Help for Farmers Transitioning to Organic

34:46 Create Yourself a Backyard Wonderland!

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“When we're thinking about regenerative capital, we're combining what philanthropy did, but we're also looking to grow that philanthropic pool, so we can do more. That's where we start building a better world for us all.” -David Cooper

“Fundraising is the hardest part of entrepreneurship. If they have the capital sooner, they would be executing because entrepreneurs, by and large, are doers.” -Maggie Spicer

“When it comes to social enterprise investing, raising awareness among investors and entrepreneurs is essential. Impact investing is a general investment strategy that seeks to generate financial returns while also creating a positive social or environmental impact. Investors who follow impact investing consider a company's commitment to corporate social responsibility or the duty to positively serve society as a whole. The bulk of impact investing is done by institutional investors, including hedge funds, private foundations, banks, pension funds, and fund managers. Yet, a range of financial service companies, investment platforms and investor networks now offer individuals an opportunity to participate.” (Chen, J. 2021 “Impact Investing.” Investopedia. Retrieved Jun 20 2021, from https://www.investopedia.com/terms/i/impact-investing.asp)

In this episode, Justine talks with David Cooper, Senior Partner and Donor Advisor of DAF Capital and Maggie Spicer, Partner and COO, DAF Capital. Donor-Advised Funds (DAF) are one form of investment vehicle. David and Maggie explain impact investments and charitable capital investments through Donor-Advised Funds. Since the pandemic, DAF Capital along with 86Fund raised $120,000 to help 119 businesses. The 86Fund is a 501c3-sponsored, DAF-backed philanthropic venture fund that provided grants to U.S.-based restaurants and restaurant-adjacent small businesses (farmers, wine + beer makers, bakers, fishermen/women, etc.) impacted by the global pandemic and/or climate change. In this episode, David and Maggie also talk about frameworks that have the same goals such as Environmental, Social, and Governance (ESG); Sustainable Development Goals (SDG); and Justice, Equality, Diversity, and Inclusion (JEDI-nope, not the Star Wars movie!). These and other similar frameworks are promising and POSSIBLE.

Connect with David Cooper:

David serves as DAF Capital’s Senior Partner specializing in the details of unlocking DAF capital. He has 20+ years of experience directing the acquisition, financing, ownership, and disposition of early-stage companies. He brings deep knowledge of equity transactions including due diligence, structuring, closing, and operational management. He and his associates make investments that match risk with returns and reconnect investors with the performance of the companies they invest in, selecting companies in need of financing that make a positive impact in the world—without sacrificing returns. And he has the track record to prove it.

David is a managing member of his family’s clean technology fund West Coast CleanTech (WCTT), founded on the belief that the confluence of economic, social, and environmental factors driving rapid technological change in green technologies offers positive investment opportunities. David is a board member of the Baja Coastal Institute, a nonprofit organization devoted to regional environmental and socioeconomic research throughout Baja, Mexico.

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Maggie serves as a Partner at DAF Capital to enable and inspire more people to use their Donor-Advised Funds in different ways than they would traditionally think.

She’s spent her career starting and building innovative companies, typically as a hybrid CEO/COO/CCO. She is the founder and Chief Operating Officer of WHISK, the brand strategy & kinesthetic experience agency trusted by Airbnb, Twitch, IDEO, Levi Strauss & Co., Github, Square, Salesforce, Tesco, Zendesk, and many others.

In tandem to WHISK, Maggie has launched six businesses in the last decade including 86Fund, a $12M DAF fund to aid SF Bay Area restaurants experiencing economic hardship. She serves on the Board of Directors for 18Reasons, a member of the Bi-Rite Market family.

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Episode Highlights:

01:37 Impact Advising and Investing

07:39 The Environment, Social, and Governance Framework

12:43 How to Address the Gap in the Food System

18:13 Invest in Healthy Soil!

21:01 How Everything is Interrelated

26:25 It’s a Win-Win!

29:56 Why Support Impact Entrepreneurs

36:27 Get Folks ON the Land

41:09 Think About Healthy Ecosystems

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“Once we start changing the food we make, then we have to change the farming equipment that we have. And we have to change how we farm. So vertical farming is going to be big.” - Elysabeth Alfano

Episode Description:

Have you ever thought about a farming system that didn’t include animals? In this episode, Justine talks with Elysabeth Alfano, Founder of Plant Powered Consulting and the host of the Plantbased Business Hour and Awesome Vegans Influencer Series, who argues that the “next step in innovation for our food supply has to be a complete overhaul of the animal agricultural system, basically taking animals out of the equation.” She’s not alone: in fact, many say taking that step will make way for vertical farming and a booming alternative protein market. Elysabeth also discusses the benefits of plant-based products and how companies can benefit from incorporating plant-based offerings in their product lines. Find out how to navigate the plant-based landscape and gain valuable investor insight from one of the most knowledgeable influencers in the plant-based arena!

Connect with Elysabeth:

Elysabeth Alfano is an award-winning media personality, the founder of Plant Powered Consulting and a keen investor. As one of the foremost plant-based business experts in North America, Elysabeth regularly delivers analysis and commentary about the latest plant-based developments and trends on major media outlets. She hosts the Plantbased Business Hour, the Awesome Vegans Influencer Series and her weekly syndicated radio show, Plant-based Life and Style with Elysabeth Alfano.

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Episode Highlights:

06:29 The Path To Veganism

13:58 The Food Supply Innovation

19:47 A Brilliant Strategy For The Future

23:45 Who Are The New Innovators?

25:04 Plant-based Products and Lifestyle

35:43 The Secret Weapon For Founders

37:55 The Emergence of Flexitarians And Reducetarians

43:39 The Power Of Media In Growing Your Business

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“The food waste problem is everywhere. It's about getting to the places where the most waste happens and upcycling as much of it as we can into products that can be used for human consumption.” -TJ Galiardi

Nearly a billion go hungry worldwide each year: and one-third of our food is lost to waste. Yet, we are producing enough food to feed everyone. Can we use dehydration as a means to address the problem of global food waste? Absolutely! In this episode, former NHL star TJ Galiardi, Co-Founder & CMO of Outcast Foods, talks about a unique dehydrating technique that helps increase a product's shelf life without sacrificing its nutritional value. Using their proprietary dehydration technique, Outcast Foods is helping to reduce food loss. Outcast Foods Co-Founder & CMO, TJ Galiardi, is actively encouraging other companies and consumers to get in the game and do the same! Business owners and consumers alike are shaped by society to believe in the notion of perfect produce. Changing this mindset will allow us to move toward a regenerative future at a faster rate. Tune in to find out how you, too, can support the vision of upcycling and give a new life to perfectly imperfect foods!

Connect with Lisa Johnson:

Lisa Johnson is a leader in food loss and waste - focused on agricultural production. She is a seasoned horticulturist with a broad range of experience in local, organic, sustainable, conventional, and biotech food and agriculture. Lisa’s research aims to understand the loss of edible vegetables. Understanding constraints from the growers’ perspective has been critical: always encouraging people to incorporate more growers' voices in their work. Lisa is fortunate to be able to work with some of the most forward-thinking specialty crop growers in the country, as well as non-profits, governments, start-ups, industry leaders, and the academy.

Connect with TJ:

TJ Galiardi is the Co-Founder and CMO of Outcast Foods. He’s a former NHL forward who played for the Colorado Avalanche, San Jose Sharks, Calgary Flames, and the Winnipeg Jets. TJ loves smoothies with a fiery passion, hot and cold tub immersion, and shorts (shorts as a passion is the weirdest flex, but we dig it). He’s into all things alternative, and while we don’t quite know what this means, we’re confident it’s stellar.

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Episode Highlights:

02:25 Post-Harvest Yield Potential

08:23 Food Wasted No more

13:02 Reaching to the Supply Chain

17:24 Giving New Life to Upcycled Products

26:17 How to Succeed in Upcycling

31:45 Grow the Vision of Upcycling

33:56 Who Loves Smoothies!!

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“The desire for fresh, healthy, convenient food is everywhere across the globe.” -Megan Mokri

Episode Description:

When we think of vending machines, we think of unhealthy grab n’ go junk food, but fresh and healthy foods are now served with that same convenience! In this episode, we’re joined by Megan Mokri, Co-Founder and CEO of Byte Technology, which created technology that makes this possible. Megan shares her entrepreneurship journey- including the challenges that come with building a rather atypical business. She talks about the market potential and immense benefit of the technology created by Byte Technology.

Connect with Megan Mokri:

Megan Mokri is the Co-Founder and CEO of Byte Technology, a food company using proprietary IoT technology to offer a high quality, affordable alternative to clients looking for fresh food alternatives in the grab n’ go space. Byte Technology brings the retail experience of Whole Foods grab ‘n go to workplaces, apartments, gyms, and hospitals using smart refrigerators. Byte Technology serves hundreds of clients including Tesla, Amazon, Sephora, Chevron, Williams-Sonoma, the San Francisco SPCA, and foodservice providers like Sodexo and Aramark. Prior to forming Byte Technology, Megan spent eight years in the online ad technology space, leading teams at Yahoo! and Ghostery. She studied biological engineering at Cornell University and received an MBA from UC Berkeley’s Haas School of Business.

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Episode Highlights:

02:02 Convenient Fresh Foods

07:14 Fresh Food and Market Potential

11:05 COVID Effects

17:35 Break and Rebuild

20:32 What Entrepreneurs Should Believe

23:13 Amazing Partnership

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“Regenerative goes one step beyond sustainability. It's making something better than you found it.” -Courtney Boyd Myers

Episode Description:

Did you know? Over 50 billion burgers are consumed annually in the US alone? If arranged in a straight line, they could circle the earth 32 times! It’s fair to say that humans love their burgers. Yet, there is much debate about just how (un)healthy and sustainable this unquestionable food favorite is for humans- and for our planet. The public has been introduced to alternative proteins and an increasing number of better-for-you substitutes. In this episode, Justine talks with Courtney Boyd Myers, the CEO and Co-Founder of AKUA, which just launched a much-hyped kelp burger! (Guess we can still enjoy burgers after all!) Kelp is one of the superfoods slowly gaining popularity in the market today. It’s overflowing with vitamins, antioxidants, and minerals that boost health- and its benefits are said to include revving the metabolism, helping the body absorb water, combating stress, protecting the heart, and ridding the body of cancer-causing free radicals. Courtney relates the genesis of this tasty and healthy meat alternative, describes the process of regenerative ocean farming and the potential kelp has in the future of food. Courtney also talks about how this innovation has provided an opportunity for AKUA to promote health and give back to the people, the community, and the environment. Tune in and discover more interesting facts about seaweeds, regenerative aquaculture and seafood alternatives!

Connect with Courtney:

Courtney Boyd Myers is the CEO and Co-Founder of AKUA, a company that produces tasty and healthy burgers from kelp. AKUA utilizes regenerative aquaculture for their kelp farm, which is healthy for the planet and can also reverse the effects of climate change. Courtney is an investor in Public, which she describes as a ‘new age version of a trading service our parents used.’ She says that she’s online on Public every day and folks can reach out to her there to chat about what’s going on in the markets. Courtney is an avid kite surfer, swimmer, & rebel mermaid at heart. She is happiest in flippers or bare feet. She is "mostly vegan" but being married to a Frenchman means every once in a while, she sneaks in some fine cheese!

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Episode Highlights:

05:00 AKUA and Regenerative Ocean Farming

10:00 Why Seaweeds?

17:00 Go Community!

21:48 3 Big Changes in the Food industry

27:03 Amazing Seaweed and Aquaculture Facts

34:20 The Future of Alternative Seafood

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“There are all sorts of reasons why food is left behind but none of those state that it's not good quality food or not worth eating.” -Lynette Johnson

“There are huge social and environmental problems that can be solved by fixing food waste.” -Lisa Johnson

Episode Description:

What should a tomato look like? There are different ways to picture a tomato- red, green, tiny, larger...but seldom would one picture one with loads of imperfections. In most cases, those tomatoes are tossed aside and discarded during a farmer’s harvest, because they won’t sell to perfection-obsessed consumers in grocery stores. The same goes for other fruits and vegetables...and thus we see how the story of one imperfect tomato quickly adds up- to millions of tons of food loss/waste in the United States each year. So, where do these food items go? Join Justine and this week’s co-host, Lisa Johnson as they talk with the Executive Director of the Society of St. Andrew, Lynette Johnson. Lynette talks about the Society of Saint Andrew’s work with respect to reducing food waste- in cooperation with farmers- a process known as gleaning. In gleaning, teams recover discarded crops or harvest surplus farm crops from the fields of participating farmers once their initial harvest is complete. This prevents waste and nourishes local families. Last year, SOSA’s Gleaning Network collected and distributed 37,068,221 pounds of fresh produce.

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Lynette Johnson became Executive Director of Society of St. Andrew (SoSA) in January 2017. She joined the organization in 2010 as Regional Director for Tennessee and Alabama, overseeing day-to-day operations in both states. She developed gleaning networks that now engage thousands of volunteers each year in hands-on food recovery work. In just three years, that work put approximately 14 million servings of nourishing food on the tables of hungry Alabamians and Tennesseans. In late 2013, Lynette joined SoSA’s national staff, serving as Director of Church Relations. She invited congregations into the conversation about hunger and food waste, introducing them to the possibility of gleaning to feed people in need right in their own communities.

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Episode Highlights:

01:59 The Ancient Practice of Gleaning

07:02 Food Loss Not Waste

11:49 The Challenge of Exclusive Contracts

17:00 How Great Are the Numbers

23:06 Sustainable Intensification

28:13 End Hunger!

33:50 How to Manage Surplus

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“Opportunity comes with the responsibility to decide where the value is going to go.” -Turner Wyatt

Episode Description:

There are so many food products and countless ways to upcycle them. This week’s episode of Essential Ingredients with Justine Reichman features special guest Turner Wyatt, Co-Founder and CEO of Upcycled Food Association. Justine and Turner discuss the powerful role upcycling plays in the battles against food insecurity and climate change. Turner discusses organizations currently doing innovative work in upcycling - and shares valuable tips for personal upcycling with our audience! For those planning to launch a food-based biz, Turner provides insight on the “three drivers of food purchase” to help owners achieve better outcomes and offers advice on achieving an Upcycle Certified Seal.

Connect with Turner Wyatt:

Turner Wyatt, Co-Founder and CEO of Upcycled Food Association, is a social entrepreneur focused on reducing food waste and improving our environment and economy. Turner came to the upcycled food movement by way of the food rescue/hunger relief movement, where he served as the Executive Director of an award-winning organization for seven years. He's excited to continue growing this powerful solution!

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Episode Highlights:

03:01 What Holds Us Back

12:34 What We Eat, What We Don’t Eat

17:29 The Benefit of Certification

26:16 Upcycling and Food Security

29:21 How to Create Nutritious Soil

31:46 Rules in Creating an Upcycling Start-Up

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“You can do what you're passionate about. You can do what you're curious about. You can go try it, and you should go try it.” -Kara Goldin

Episode Description:

“Diet” does not always mean health! In this episode, Justine speaks with Kara Goldin, Founder and CEO of Hint, Inc., which manufactures unsweetened flavored water. Kara talks about her journey to health, how it resulted in the creation of Hint Water and how where she is today- years later! Justine and Kara also talk about the term “accidental entrepreneur,” the responsibility that comes with being a founder, how to effectively promote your brand without degrading others- and what to do in the face of discouragement. Tune in and discover the secret to raising a thriving company. Don’t doubt- Just do!

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Kara Goldin is the Founder and CEO of Hint, Inc., best known for its award-winning Hint® water, the leading unsweetened flavored water. She has been named one of InStyle’s Badass 50, Fast Company’s Most Creative People in Business, Fortune’s Most Powerful Women Entrepreneurs, and EY’s Entrepreneur of the Year 2017 Northern California. She is an active speaker & writer and hosts the podcast Unstoppable with Kara Goldin where she interviews founders, entrepreneurs, and other disruptors across various industries. She lives in the Bay Area.

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Episode Highlights:

01:42 A Hint on Hint

08:55 From Doubts to Undoubted

17:01 Just Do It

22:01 Who To Listen To

26:57 Every Founder’s Responsibility

30:38 The Accidental Entrepreneur

37:02 How to Promote

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"The sooner we understand insulin resistance, the better we can address chronic diseases and be healthier." - Dr. Benjamin Bikman

Episode Description:

Have you been following a certain diet and still can't see the changes you want to achieve? Are you battling with chronic diseases or want to avoid suffering from one as you get older? This week, Justine interviews Dr. Benjamin Bikman, a Metabolic Scientist and Professor, about the facts and myths about metabolism and human health. Dr. Bikman talks about the critical role insulin has on metabolism and the 3 pillars of nutrition that help shrink fat cells and keep the body's optimum function. Dr. Bikman also discusses his newest project- which helps individuals monitor their glucose levels- and what we can learn from his book, “Why We Get Sick.” In this episode, Dr. Bikman addresses the correlation between poor metabolism and the severity of COVID symptoms. More about that and helpful tips to modify your metabolic rate! Tune in!

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Episode Highlights:

01:49 What You Should Know About Metabolism

11:31 Simple Strategies To Boost Metabolic Rate

17:24 Animal Protein Versus Plant Protein- Which Should You Consume

25:26 Why We Get Sick

31:24 Continuous Glucose Monitors

36:26 Metabolic Health and COVID

39:33 Three Pillars To Have A Good Health

42:46 Complete Meal Shake

Why We Get Sick: The Hidden Epidemic at the Root of Most Chronic Disease--and How to Fight It

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“The best approach to serve the needs of humanity lies on our capacity to optimize the use of the actual product at maximum levels.” -José Luis Cabañero

Episode Description:

Food is an amazing human experience, and the chances of exciting adventures are high. If you're in for a sweet, life-changing journey, this episode is for you! Tune in as Justine talks to José Luis Cabañero, Founder of Eatable Adventures. Justine and José discuss: how to increase production outputs while minimizing food waste; where to place your bet to make your startup a success; determining the viability of a business; and what to focus on BEFORE getting professional funding. José also shares interesting projects in the field of alternative proteins, AI in fermentation, and climate-affected precision farming.

Meet José:

José Luis has been active in the innovation and new technologies industry for almost 30 years, working with such international corporations as Cisco, Oracle, BBVA, and Unisys as EMEA and LATAM new markets and emerging sectors development business director.

Educated as a Computing Engineer at Extremadura University, José Luis completed his tech studies with business and culinary studies at Stanford University — Executive Program – Le Cordon Bleu at Francisco de Vitoria University in Madrid — Diplôme de Cuisine – Reims Champagne- Ardennes University – Diplôme Universitaire DUGGAT – and Haas Business School Berkeley University – Venture Capital Executive Program.

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Episode Highlights:

02:23 The Food Ecosystem

08:31 How to Determine Viability

12:53 The Best Approach to Human Service

17:27 The Best Way to Reach the Market

20:38 Before Getting Professional Funding

24:23 How to Survive Covid and Help Others

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“Understand how you feel after you eat something and you'd be surprised by how much better you can feel if you weren't eating that one thing that your body hates.” - Niki Papaioannou

“The way the food industry operates is a business. Businesses have to make money and marketing can be very misleading… You should look at product labels and see where it comes from and how it is grown.” - Dr. Nadia Rizzo

Episode Description:

Make the world a healthier place! In this episode, Justine speaks to Dr. Nadia Rizzo, a Naturopathic Doctor and Niki Papaioannou, the Founder of Niki Inc. Nadia and Niki share why businesses and consumers should become mindful about the choices they make. Listen for tips on how you can alter your diet and make better food choices for a healthier you!

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Episode Highlights:

03:09 Informed Choices Impacts Our Health

08:37 Offer The Best Version Of Every Plate

12:37 Make The World A Healthier Place

15:26 Identify Individuals’ Food Sensitivity

18:30 What Can Iron Do For You?

22:24 Why You Need A Naturopathic Doctor In Your Life

24:43 Eat Differently

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“The greater goal is to create as much impact as possible in terms of education and climate. We're not just telling people what to do, we're showing them what to do, and what can be achieved if we all do it together.” -Peggy Chan

“People want to know where their food comes from. Slowing down the service helped in that aspect.” -Joel Tomas

Episode Description:

Zero Carbon Footprint- Is it possible? A great percentage of waste and carbon emissions come from the food industry, but with growing awareness, the world is now gradually moving towards a more sustainable future. Peggy Chan, Founder and Managing Director of Grassroots Initiative Consultancy, and Joel Thomas, Grassroots Initiative Consultancy's Projects and Ops Director discuss Chan's former restaurants Grassroots Pantry and Nectar, the duo's newest and much-lauded Hong Kong consultancy, and their desire to continue connecting consumers, chefs, owners, and food industry changemakers. They also discuss their new project: Zero Footprint Asia and Peggy’s e-cookbook, Provenance. Tune in!

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Episode Highlights:

01:57 Make the Journey Meaningful

08:02 Focus Shift: Sustainable Operations

12:18 Bringing Back Consumer Connection

17:54 Cleaner Zero Waste Food

24:57 Zero Footprint Asia

33:03 What Power Do We Have?

40:13 A New Trend For Media Contents

43:50 Where Healthy Food Begins

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“Business can be a force of good and should be a force for good, not just profits.” - Asim Khan

Episode Description:

How can you make money while doing good for the world? In this podcast, Asim Khan and his business partner (and brother), Qasim Khan, share how they incorporated their Pakistani culture and traditions when building their business, ZYN. This duo values operating their business as a force for good and giving back to the community. Tune in to hear how they started a viable business that’s good for the body, soul and community.

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Episode Highlights:

03:50 A Product Of Cultural Lifestyle

06:27 Giving Back To The Community

09:55 Food As Medicine

24:55 A Better Food System

27:43 Bringing Ancient Wisdom Of Cultures Around The World

33:49 Building A Company From Scratch

36:49 A Company That Cares

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“Remember why you're doing it...You can experience challenges along the way, it's inevitable.” -Jim Ngokwey

Have you thought about how you can live your dream in a way that would make a difference? In this episode, Jim Ngokwey shares how he was able to connect his passion with his heritage bringing a great impact on a local product to be globally competitive. He was given an opportunity to do business in a way that it would bring a positive impact to the Democratic Republic of Congo, his country of origin. Listen for tips on how to become a successful entrepreneur and weather even the seemingly insurmountable challenges.

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Episode Highlights:

06:48 Exploring Congo As A Source Of Great Coffee

10:58 Transparency As A Real Thing

13:57 A Bridge That Connects People

16:29 Being Flexible And Supportive Partners

19:34 Invest In Relationships

20:39 Planning And Forecasting

23:24 The Key To The Process

25:53 Tips On Market Challenges

27:56 Three Elements To Be Successful Entrepreneur

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“Nobody, no country can change this alone. The food system is a global system.” -Jian Yi

Episode Description:

We all love good food! In this episode, we continue to move forward with meat alternatives as Justine and Yvette interview Good Food Fund Founder, Jian Yi. Listen as Jian shares 3 of their initiatives in transforming the food system and why we should start reimagining the market space. If you're thinking of a more creative way of advocating for sustainability, Jian also provides tips on how to hold your own programs, create greater impact, and his new film that will help you see the animal world through a different lens. Today's takeaway: It takes a globe to change the future of food! If everybody does even a little something, it is a huge leap forward.

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Episode Highlights:

01:53 Food System Transformation

04:57 The Good Food Summit

10:03 The Good Food Festival

15:53 Reimagine the Role of Markets

21:07 An Overwhelming Success

26:00 It’s a Global Act

31:24 Meat Veganism

38:49 Towards Sustainable Future

44:48 There’s Not One Solution

51:13 Animals Through the Lenses

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“We choose quality and integrity on the product over price points because we knew that chocolate lovers wanted more than just chocolate.” -Jake Karls

Episode Description:

Chocolate and its comforting heavenly taste, the way it melts in your mouth, and how it makes your day- How can a treat be so good! This week, Justine speaks to Jake Karls, the Co-Founder of Mid-Day Square, the birthplace of the first-ever functional chocolate! Jake shares their bitter-sweet journey in creating a better-for-you chocolate. But what if you are diabetic? Discover what makes it MORE than chocolate and why doctors recommend this chocolate bar to their patients. Jake also shares product development and business-building strategies to help you connect with your consumers and become more resilient. Before you run for a bar from your stash of goodies, listen as Jake shares how you can get a discount on your purchase of this super chocolate.

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Episode Highlights:

03:23 More Than Chocolate

07:20 Play to Your Strengths

10:42 A Functional Chocolate

15:08 What If You Are Diabetic?

20:06 Why Document Your Journey

22:07 Go for the Offense

25:41 How to Connect to Your Consumers

29:36 Get Above Results

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“There's so many interesting, delicious ways to enjoy all these foods. We just need to broaden our horizons.” - Shaun Chavis

Episode Description:

A change in medical condition often means a change in diet. Having a long list of things you can't eat is becomes a daily torture. As a result, many people become isolated from their family food traditions. Is there a way to stay healthy while enjoying the food you love? Today, Justine interviews food journalist and founder of LVNGbook Shaun Chavis. Justine and Shaun talk about why food diversity is important, how the media and our society influence our perception of food and why food diversity is important to healthy living. Shaun also shares how you can build a delicious recipe that's unique to your taste and condition. Tune in and hear Shaun’s tips to level up your marketing and branding game!

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Episode Highlights:

02:11 The Making of a Food Journalist

08:07 Cultural Challenge & Lack Of Diversity In Dietary Guidelines

16:11 Customized Cookbook For You

23:07 Marketing & Branding Tips

27:04 Culturally Diverse Inspired Meal

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“Consumers are looking for a solution to a problem. When you give them an option that’s competitively priced and tastes just as good, they may opt in for a more sustainable better-for-you solution.” -Irina Gerry

Episode Description:

We are living in a time where sustainability is more urgent than ever. As a response, people are now more aware and concerned about how their decisions affect them and the earth. The trend in alternative proteins proves that this is slowly being realized. Irina Gerry, one of the pioneers in this field, gives her insights about creating a greater impact with change foods. Justine, Yvetter, and Irina talk about what change foods are and how they differ from the dreaded GMOs. They also discuss new trends and technologies in alternative protein such as precision fermentation, plant-based dairy options, and developments in the meat space.

Irina also lists challenges in the alternative protein industry and 3 tips on how to launch a product that’s displayed on shelves and stays on shelves. Press the play button for another exciting conversation!

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Episode Highlights:

04:23 Silk: Plant-Based Protein Drinks

10:43 What Is Precision Fermentation?

13:05 Change Foods: Animal-Free Cheese

19:37 Growth In Plant-Based Space All Over The World

26:39 Changes In Food System Today

32:52 Vision & Mission In Food System

43:35 Understanding GMO

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“It's not enough to have the best product. It's not enough to have the best marketing. If you combine the two, you have a really exciting opportunity.” Bjorn Öste

In this episode, we learn how that can be possible as Justine and Yvette interview Bjorn Öste, the CEO and Founder of Good Idea, and Co-Founder of Oatly. Bjorn talks about how to create and launch a better-for-you product that has a solid foundation and how we, as consumers can benefit by being aware of how our food is made. Concerning this, he emphasizes the critical role research has on the success of any endeavor. Tune in and hear amazingly good ideas about health, lifestyle, and food technology!

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Episode Highlights:

01:39 A Product That The World Has Never Seen

06:41 Why Oats

15:02 An International Success

22:25 Research-Focused Products

25:51 How to Avoid Lifestyle Diseases

33:10 Grocery Foods vs Functional Foods

39:35 Best Combination of Success

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"Be mindful that what you put on your plate makes a difference. Change your plate to change your body to change your health." -Jennifer Marcks

Episode Description:

Globally, 250 million individuals suffer from food allergy, a hike of about 50 percent in the last decade. Gluten is found in almost everything we eat but sometimes, it can also cause allergic reactions to some. In this episode, Justine and Jennifer Marcks, CEO of Gluten Free Marcks The Spot talk about how gluten and other allergens adversely affect health and lifestyle. They discuss where to find gluten substitutes and how to make healthier versions of your favorite recipes without sacrificing the flavor. Jennifer also shares how she was able to create a gluten-free kitchen and recreate tasty and nutritious gluten-free meals. Tune in for more tips that positively impact your health and lifestyle!

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Episode Highlights:

02:15 Going Gluten-Free

10:25 Impact Of Gluten-Free

16:03 Pre COVID & Post COVID Gluten-Free

19:28 Create & Learn New Things

25:47 Tips For A Better For You Food Entrepreneur

28:05 New Recipes To Try!

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"There's power in the collective. There's incredible change as a result of these little decisions. Tiny water drops create waves." -Florencia Ramirez

Episode Description:

Lack of water is a global crisis. Billions of people experience a scarcity of clean fresh water. Without urgent intervention, a great fraction of our population will experience recurring water supply interruptions within the next few years. In this episode, Justine invites the author of Eat Less Water, Florencia Ramirez to discuss this pressing issue and how practicing regenerative agriculture can save a tremendous amount of water. But why agriculture? Because the agricultural sector accounts for one of the most water consumption. Learn the benefits of regenerative agriculture, the misconception around organic food, shopping tips to make sure you are buying bio dynamic products, and more! If water, which is a primary requirement for life, becomes more inadequate than it is now, we can only expect an unutterable disaster. So if you are a landowner, a farmer, or a consumer, you certainly play a huge part in this advocacy. Listen in and find out how we can give back to the soil as much as it gives to us!

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Episode Highlights:

03:22 Shower Timers

07:05 Water Footprint
12:21 Regenerative Agriculture

18:31 Eat Less Water

23:05 Organic Food Are Healthy Food

34:14 Recipe Guide

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“Create a movement that's bigger than yourself. It starts by having a team that can create a place for people to come, to be drawn to, and then bringing them together to do something that is really powerful.” - Daniel Kurzrock

Could upcycling food be the most promising solution to reducing food waste? This week, we sit down with upcycling pioneer Daniel Kurzrock, CEO and Co-Founder of ReGrained. Daniel relates how his simple hobby of brewing beer turned into a greater purpose. As an organization, their goal is to bring together companies and people who are passionate about food-system level solutions. Daniel also talks about promoting the best use of ingredients, market failures, misconceptions about expiry dates, and collaboration. If you are an entrepreneur, farmer, chef, or consumer wanting to be a part of this movement, this episode will surely resonate with you. Press the play button and listen to Daniel's advice on building an organization that unites with a single message and purpose.

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Episode Highlights:

04:30 Brew Your Own Beer

09:11 Upcycling Ideas

14:32 Working With Chefs

21:10 Upcycling At Home

24:59 Upcycled Food Association

31:36 ReGrained

37:02 Creativity In Action

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“The word waste itself implies blame and you have behaved in a certain way to create this waste, which is problematic.” - Lisa Johnson

"As long as we're thinking about food as waste, we're not going to value it. The most important thing we can do around this issue is to think about the words that we use." -Adam Kaye

Episode Description:

This week, we are reframing the discussion around food waste. Tune in as Justine interviews Lisa Johnson and Adam Kaye about how they help solve the issue and how we can engage more deeply in this endeavor. Food waste is a major problem not only in agriculture but also to the environment and economic sector. Lisa and Adam discuss how the terms we use impact the way we manage food. Our guests also talk about how the stream of food loss is becoming more alarming and how to turn surplus foods into appetizing, sustainable, and marketable products. We are looking at a global food crisis, and we can do something about it. Tune in and you will never say the word "waste" again!

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Episode Highlights:

02:02 Meet Together

09:37 Spare Food

13:04 More Ways To Use More

18:30 Food Waste In US versus Other Countries

23:51 Food Waste vs. Food Loss

33:44 Food: What To Use

37:52 Cook What You Love

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“The biggest impact you can make is by your plates.” -Sonalie Figueiras

Episode Description:

Are you looking for a new protein alternative? Why not make one yourself? Join us in another episode of the New Meat Focus Series, where you can enjoy meat that is good for you and good for the environment! Today, Justine and Yvette interview the Green Queen, Sonalie Figueiras. Sonalie teaches us how to solve a fast-approaching global food insecurity crisis through impact media, along with some techniques you need to know in product development, marketing, and packaging. She also shares the secrets of creating a product that your local consumers will love and patronize. Listen in and create a new spin in alternative protein!

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Episode Highlights:

02:59 Impact Media

04:13 Alternative Protein Products

11:01 Foods Impacts All

13:38 Protein Movement In Asia

19:58 Price Sensitivity In Asia Versus US

25:49 Impact Of Alternative Proteins

30:45 Plant Based Food All Over The World

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“When you teach kids about food, you teach them about life. You teach them that you can't rush growth. You can't go from seed to harvest without cultivation in the middle.” - Stephen Ritz

Today, we’re delighted to have a powerful conversation with Steve Ritz, an internationally acclaimed award-winning educator, best-selling author, and founder of Green Bronx Machine. Education has always been an excellent avenue for creating the transformation we want. But like any path, it has some obstacles of its own. What if we can solve some of these barriers through the power of food? Steve talks about the benefits of bringing vegetable cultivation as a part of the curriculum in terms of student performance, teacher satisfaction, and parent engagement. Amazingly, we're also speaking about reaping these advantages for a long time. He also narrates the inspiring experiences of kids who benefited from this project. Food is not only created to fill and satisfy an empty stomach. Listen as Steve talks about how the process itself of growing, cultivating, and nurturing it can also unlock the greatness in all of us and awaken the spirit of equality and unity. Truly, food is a language we all should start learning and using more often. Check out today's episode and be amazed at how food is changing schools one vegetable garden at a time.

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Episode Highlights:

02:18 It All Started With A Dream

06:01 Food Justice Is Racial Justice

12:09 Unity In The Community

16:32 Scaling All Over The World

24:55 Farming Is The New Sexy

27:54 Growing A Greener World

32:46 Start In Order To Be Great

35:00 Sustainable Gangster

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“We can be part of the answer. We don’t have the luxury of letting things run as they are. We need to start making changes in farming today.” - Xinyi Lim

Episode Description:

Is there a way to help local farmers earn more without placing a heavy burden on consumers? Yes, there is! And it's in the palm of your hands! Join Justine, Yvette, and Executive Director of Pinduoduo, XinYi Lim and discover how to harness the power of online platforms. As consumer awareness increases, the demand for healthy alternatives and organic produce is increasing rapidly. We're discussing the barriers to the agriculture industry, ways to solve oversupply, and how to bridge the gap between technical and traditional farming. Find out how to get started in the agriculture business and get your message out into the market in today's episode!

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Episode Highlights:

02:49 Farm Food Through Your Phone

07:26 New Farmers & Entrepreneurs

12:18 Connecting With Farmers

18:06 US Farming vs China

22:53 COVID Impacts Farmers

29:06 Pinduoduo Platform

34:41 Bridging the Gap Between Technologist Traditionalist Farming

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“Food needs a soul. This is where you live and live food.” -Fabio Ziemssen

Episode Description:

The food industry is now shifting fast. Consumers are looking for healthy and better food alternatives. Can businesses cope up with the increasing demand? Today, Justine and Yvette introduce us to Fabio Ziemssen, a passionate advocate of sustainable food development. Fabio opens the door to the new food universe. Find out how you can create a sustainable story behind every food development and be equipped to face challenges in technology, resource allocation, and the food ecosystem. Fabio also shares their survey on the top 3 most important consumer concerns and business tips for product development, validation, marketing, partnership, and increasing demands. If you are looking for ways to bridge the gap between the operational field of food and your consumers or wanting to expand your market globally, jump right in because this episode is for you!

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Episode Highlights:

02:14 The Digitalization of Food

06:47 The Consumer’s Dilemma

12:10 The New Food Universe

16:14 Going Local to Global

20:19 The Use Case

23:01 The Consumer’s Top 3

26:19 Business Tips

32:00 Vertical Farming Solutions

39:33 Get Access to the European Food Ecosystem

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“As a manufacturer, our very first responsibility is to keep our people safe.” - Nona Lim

Episode Description:

Product development is tricky. Some entrepreneurs tend to choose between creating a product that captures the taste and something that promotes health. But that era of compromise is now behind us! Today, Justine interviews fencer turned foodie, Nona Lim about blending all of these factors and more! Let's look deep into the different aspects of creating CPG that tastes fantastic, is healthy, and unbelievably convenient, with a touch of Asian flavor added to it. Nona also shares with us the challenges and barriers around product development: from choosing the right ingredients to pricing architecture and marketability. Tune in, and together, we can elevate the future of food!

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Episode Highlights:

02:02 Fencing To Food

10:18 Making Better-For-You Asian Food

15:27 COVID-19 And Businesses
19:26 Challenges In Building New Business

22:17 Right & Clean Ingredients

25:30 Medicinal Bone Broth

34:39 Quick Meal Recipe

37:59 Stir Fry Kit

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“Take a leap of faith and jump. The ground is not going to hit you on the way down.” - José Hernandez

Are you into keto diet and the likes? If you are cutting down on your carbs and sugar intake, you'll probably love today's specialty cookies. In this episode, Justine sits with José Hernandez, the co-founder of ChipMonk, a specialty baking business that creates low carb, better-for-you desserts. If you're planning to launch a start up or turn your side hustle into a full-time gig, you'll surely face some challenges along the way. In line with that, José shares 3 tips to help you successfully navigate the food industry. He also gives some advice on how to survive the fierce online market and the economic downturns resulting from this pandemic. Of course, this episode won't be complete without yummy and healthy recipes you can enjoy this quarantine period. Tune in and fall in love with these new dessert variations you can add to your diet list.

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Episode Highlights:

01:52 The Birth Of ChipMonk

08:34 Keto Cookies

11:03 Trial & Error in Marketing & Social Media

13:11 Health Conscious: Sugar Issue In Food

18:43 Keto Cookie Ingredients

21:58 Tips To Start A Business

23:38 New Recipe In Keto Bites

28:36 Sugar Is Everywhere

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“An important part of the CPG equation is not just trying to convert people but to convert them multiple times per year. Selling once is great, but selling 20 times is way better. So it has to be special.; it has to be different in some way. ” -Nader Ashway

"Acknowledge that you will make mistakes and that it will not be a nice, smooth, easy road. Every day brings its own set of fun adventures into the kitchen.” -Mike Van Dorn

Episode Description:

Do you have a product idea that you want to share with the world? Then, you might be thinking about getting it out as a Consumer Packaged Goods (CPG). If you are a business owner, founder, chef, or operator, this episode is a special treat for you! Justine and her co-host attorney turned food writer, Andrea Strong uncover the secret path to launching a successful consumer packaged goods. Today, we’re navigating the CPG world from the perspectives of an investor-founder, Nader Ashway, and a director of logistics at Brodo, Mike Van Dorn. Don’t miss important points to ponder before pivoting from product services to CPG, when managing limited resources, before you seek an investor, and when setting out for product development. Nader and Mike also warn about the most common mistakes to avoid in business along with awesome management tips. Tune in for helpful strategies, and advice to sell your product, not just once but multiple times, and move towards scaling your business and possibly stepping up as an international brand!

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Episode Highlights:

05:46 Should You Take Your Product to the Market?

09:07 Are You Overlooking These Things?

14:53 Managing with Limited Resources

20:38 Things to Consider Before You Proceed

26:26 When to Seek Investors

32:35 Avoid These Pitfalls!

41:24 Don’t Stop Too Quickly

44:50 What’s Next?

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“Plant-based food is not going anywhere, it's only going to grow from here on out.” - Jessica Kwong

Episode Description:

Have you ever tasted a beef jerky that isn't made out of beef at all? This week, Justine and Yvette sit with Jessica Kwong, the founder of Jack and Friends, a brand that creates the only plant-based jerky of its kind. As a food scientist, Jessica states the importance of research and development in food innovation and how it can help companies meet the growing demand for plant-based products. She relates the challenges of creating plant-based products that are inclusive and replicates the same food experience as its meat counterpart. They also talk about how entrepreneurs and consumers alike can benefit from healthy competition and collaboration and more recipes you might want to try! If you are into fun+delicious+healthy foods, this episode is for you!

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Episode Highlights:

02:28 Jack & Friends

06:12 Leap Of Faith

09:59 Food Science In Building A Company

13:26 Plant Based Jerky

16:41 Jack & Friends Ingredients

21:49 Consumer Demand In A Plant Based Foods

26:58 Educate Yourself With Your Own Product

29:47 Healthy Level Of Competition

33:28 New Recipes

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“We have to start thinking about not just what we're taking, but what we're giving back.” - Sarah Parlow

What do food and fashion have in common? They're both into convenience. We know about fast food and how it plagued the health system. However, we also have fast fashion disrupting the rag trade. And indeed, every product and industry for that matter. Thankfully, the trend is now shifting towards sustainable development. But what does it mean to be sustainable? This week, Justine and Sarah Parlow, Owner of SPUNJ, dig deep into that. Sarah talks about what sustainability means and how the way we spend our money and make choices impacts the world. We also learn practical ways to reduce carbon emission, from farming practices to creating products and shipping. You do not have to compromise style for quality or vice versa. There is a way to unite both while being sustainable. Listen to the conversation to find out!

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Episode Highlights:

03:12 Start Of SPUNJ Sustainability
07:41 Sustainability Defined
12:10 Sustainability In Fashion
15:44 Food Products To Wearable Materials
21:05 SPUNJ Brand Use Natural Materials
25:13 Buy Products That Last
29:27 Impact Of Food In Fashion

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“Get your sleep, get hydrated, eat healthy, take care of yourself as much as you can and don't work yourself into the grave, otherwise, you're going to lose that passion a little bit.” - Hayden Fulstone

Growing their brand is every entrepreneur's dream. But how far a brand can go depends on how the entrepreneur takes care of his business AND his health. That's right! Today, Justine sits with Hayden Fulstone, Co-Founder of Liquid IV, to discuss how entrepreneurs and small business owners can grow and sustain that growth. Hayden relates his journey from the founding of Liquid IV and beyond. He shares some priceless wisdom he learned along the way on how to establish priorities, ask the right questions, decide between profitability and swift growth, expand despite challenging times, and be creative and innovative in solving problems. Hayden also helps us understand the importance of preventive medicine, sustainable practices, incorporating social impact, and giving back to the community. Listen for more tips and strategies on how to turn your brand into the next "Best New Product"!

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Episode Highlights:

01:58 Liquid I.V. Hydration Multiplier

08:46 Cultivate Advisor

11:27 Working From Product To Service

16:30 How We Can Help You Grow

20:41 Right Question To Ask In Starting A Business

29:36 Learn From Past Experiences

33:13 Always Continue To Plan For The Future

36:53 Believe In Yourself!

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“Build out a program that is not just like hiring somebody… because this is the rise of the connection between food and experience.” - Merril Gilbert

Customers do not only buy good food. They often go for a good experience. Most often, business owners center on food innovation, original recipes, and secret ingredients, among others. However, with a growing competitive market, these elements become secondary. In this episode, Justine and Merril Gilbert, CEO of TraceTrust discuss the relationship of food and experience and how you, as the leader, can build an environment that offers both. Merril also talks about having a standard of hiring, using technology for creativeness, promoting equality, and navigating successfully through challenges. The food world is an exciting place to be. We can use our passion for food to create a better future for everyone, regardless of color or background. Listen in and discover new ideas to make your journey more meaningful and fun!

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Episode Highlights:

02:17 Learning Different Cultures

05:23 Food And Restaurant World

16:13 How To Be Creative With Technology

23:32 Challenging Experiences Leads To Success

32:06 Plant Based Edibles

40:11 Equality, Supportive To Any Colors

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“Food has gotten better in taste. But make sure that it's kinder food that is better for the planet.” -Ira van Eelen

Is it possible to enjoy meat without killing one single animal on the planet? Of course! Since its introduction in the 2000s, cultivated/cultured meat is slowly changing the future of meat. As it is not out in the market, there are quite a few reviews and information yet. But today, we're breaking the silence and giving you exclusives in our New Meat Focus Series! Justine and Yvette Yi Yuan of NextGenChef, interview Ira van Eelen on this controversial topic. But what is cultivated meat anyway? How can you produce meat without animal slaughter? Will it taste and look like the meat we know? What potential does it bring to the future of food? Can Vegans and Vegetarians finally enjoy meat? What are the benefits of eating cultivated meat? Are there risks associated with it? What innovations can be done so that more people can enjoy cultivated meat? If you're eager and dying to hear the answers, hurry and press play because today, we're serving a hot plate of meat insiders and more!

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Episode Highlights:

02:40 Alternative Protein
09:59 A Must Watch Movie!
14:24 Just How Big Is the Animal Industry?
19:17 The Rise of Meat Consumption
24:17 How Cultivated Meat Can Solve The Biggest Problems Humans Face
32:41 What’s Between a Farmer and Your Plate
40:28 Mushroom Trivia

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"The future of food and how we move this industry forward is a combination of celebrating the old and the new. The one thing we can't do is continue treating the earth, the animals, and our bodies as commodities to be used up as quickly as possible. But we're doing all three at the same time." -David Benzaquen

“There are many fishes in the sea.” in a literal sense, no longer seems to be true. It’s a good thing we’re not talking about your love life today. But what’s more alarming and sadder to hear than a failed relationship, is this global crisis that we’re faced with. Sea creatures going extinct means a threat to our environment and eventually, to our existence. Don’t worry, we’re not telling you what to do. We’re providing you solutions you’ll fall in love with. In this first episode of our fresh series, NEW MEAT FOCUS, we’re going to find better, cheaper, kinder alternatives to meat. Yvette Yi Yuan, NextGenChef’s Marketing Analyst joins Justine to interview animal welfare and environmental advocates and entrepreneurs. For our first guest: David Benzaquen, Founder of Mission: Plant LCC. Listen to David’s wisdom, projects, tips, and advice to solve the growing problem with our ocean, the creatures living in it, and the industries connected to the sea. This topic goes from fishing practices to establishments, and lastly, to your plate! Don’t miss out and see what’s cookin’!

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Episode Highlights:

02:47 What’s More Life-Changing Than Telling People What to Do
06:19 The Ocean is Sicker than You Think!
11:26 The Ocean Hugger
15:00 Global vs Domestic Perception
22:07 Understand the Usage Occasion
30:31 Make Your Own Pet Food!
35:35 Business Insiders!
45:04 Resources for Plant-Based Entrepreneurs

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“A customized meal plan at the end of the day, is just a plan, it's the person's resolution and determination that makes a difference.” - Krish Rathi

If you are to pick between taste and ingredient, which would choose? Of course, we fancy healthy foods but taste is equally important. As humans, we eat not only to survive but also to find enjoyment and satisfaction. In this episode, Justine and Krish Rhati, the founder of Oorjabar share how to get the most out of your food. Krish relates his journey towards the creation of Oorjabar, a protein bar that blends great taste and real, nutritious food. He also talks about the healing power of food, a better rice substitute, how to make a customized meal plan to suit your needs, and why building a better foundation for health matters. The media features mouthwatering foods that become poison in our body in the long run. But we refuse to be a prey to these marketing schemes! Tune in and discover better food alternatives and effective meal plans!

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Episode Highlights:

02:55 Nutrition Food Company
09:46 Customized Meal Plan
15:44 Ingredients Matter!
19:06 Start Of Oorjabar
25:37 Safety And Supply of Oorja During Pandemic
36:38 Real Food, Wholesome Ingredient
38:10 Best Way To Eat It!

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“Get expertise and invest in expertise. That's where you begin to succeed at a new, much deeper level because you have the full awareness of your business and you're fully empowered on how to build your success as you've learned it.” -Sara Simmonds

Turn your vision into a viable business! Today, we have Sara Simmonds, Owner of Sharkah Chakra, the first 100% hand-crafted, sustainable, fair-trade denim brand, on the show. Building a company with a high revenue in view is as important as your purpose. You cannot create the full impact you desire with a failing business. Sara teaches how to weave these two elements together to create a sustainable brand that also sells well. She also shares how to lead your business wisely, benefit from digital media to multiply your growth during this pandemic, and take on an active role in your trade. Listen and discover a shortcut to your success!

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Episode Highlights:

02:56 Award-Winning Conscious Fashion Brands

07:01 Shortcut Framework for Faster Success

16:55 Build a Sustainable Product That Sell Well

27:12 How to Understand and Lead Your Business

30:39 Double Your Growth In Unfortunate Times

35:02 The Future with Sustainability and Innovation

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“When you're an entrepreneur… it's about understanding what's important to you.” -Sandra Velasquez

The market competition became unbelievably tight during this pandemic. Products with appealing promises emerge and more small business owners are stepping up in the arena. But how can entrepreneurs rise above the competition while being aligned with their purpose and mission? In this episode, Sandra Velasquez shares her amazing journey and the lessons she learned about transition and purpose-driven endeavors. Sandra talks about the characteristics of a good leader, the right way to write emails, the best hiring and sales practices, how to better understand your category, and how to craft products that win your target market. If you’re craving for Mexican Avocados that look like they came straight from Eden, you don’t want to miss this episode!

From Music To Food

08:20 The Lost Art of Email Writing
15:57 A Passion To Empower People
23:32 What Makes A Good Leader
31:15 Things To Remember in Crafting a Product
36:39 Care For Some Mexican Avocados?
39:19 Tomato Tips

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Episode Highlights:

01:52 From Music To Food
08:20 The Lost Art of Email Writing
15:57 A Passion To Empower People
23:32 What Makes A Good Leader
31:15 Things To Remember in Crafting a Product
36:39 Care For Some Mexican Avocados?
39:19 Tomato Tips

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“Working with nature is much better than working against nature.” -Daniel Baertschi

The New “Old Normal” of food is back! Well, it’s not that new, rather we’re reverting back to when people were not contaminated by processed food. Due to this pandemic, more people became aware of their health. In this episode, Justine and Daniel Baertschi, Founder and CEO of Carbon Farms, discuss how regenerative agriculture can create a huge difference in the future of food. Daniel talks about the top 3 reasons why the food system is not changing for the better, what can we do to make a change in a generational level, and the one question we should ask before we spend our money. A healthy soil means a healthy humanity. Farmers need help and it is time we understand the value of good food, not only for ourselves but for our planet Earth. If you are a farmer looking for agricultural improvement or an individual wanting to live a healthier life in a healthier society, tune in to today’s podcast!

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Episode Highlights:

03:07 What’s Up with the Food System

06:26 Bring Back Your Relationship with Real Food

13:19 Top 3 Reasons We’re Losing the “Change” Dialogue

19:10 A Beam of Hope

25:47 The New “Old Normal” of Food

25:47 What Can You Do?

31:28 Are You Paying For the Food or for the Marketing?

37:21 New Recipes To Try!

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“You need to have a sense of integrity about what you're doing and have a clear plan for what you're saying.” - Reilly Brock

Food gone bad? No worries! Today’s treat: cool recipes, storage tips, and refrigeration hacks that will make you love being in the kitchen! Today, Justine sits with Reilly Brock, Associate Creative Director at Imperfect Foods. As an expert in all things communications and branding, Reilly provides us with a list of important things to remember in storytelling, content creation, branding & identity, and event planning. We also learn how to adapt with the unpredictable food system, plan for uncertain times, and be of outstanding service to our customers even when disaster strikes. Reilly also talks about our role and responsibility towards the growing problem of food waste and how we can support our local farmers. Tune in and have a meaningful impact on the food system- as entrepreneurs, consumers, and citizens of the world!

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Episode Highlights:

01:57 Cooking- An Essential Part Of Our World

06:26 From Food To Event Planning

12:49 Have A Positive Response To Change

19:29 Imperfect Storytelling: Storage Tips

24:22 Imperfect Changes In Supply And Demand

32:17 Honesty With The Consumers

39:17 Empathy+ Curiosity+ Trust = Excellent Brand

48:27 How To Manage Food Waste

56:36 Food That Needs To Stay And Food That Needs To Go

58:25 Make Your Own Broth!

01:03:10 Life Hacks That Gets You Through The Day

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“Food is wisdom. The goal is to embrace ourselves as natural beings that need nature.” -Gina Bria

We’re bombarded today with an influx of products that promise wonderful health benefits. We all want that but how can we be sure that what their labels say is true? Today, Justine sits with Gina Bria, founder of Hydration Foundation; Arpit Bhopalkar & Shreyas Oak, co-founders of Bhoomi; and Nisha Saini, founder of New York Ayurveda and Panchakarma Center. Their discussion revolves around sustainable product goods and the Ayurveda way of achieving balance for a healthier body. Arpit and Shreyas talk about their sugarcane drink- it’s composition, how it’s made- from the ingredients to the bottle used, how it promotes better health, and how it is able to support local minority farmers. Nisha explains what Ayurveda is and the amazing benefits of herbs such as Moringa, Turmeric, Ginger, etc which are also found in Bhoomi’s sugarcane drink. And lastly, Gina expounds further on how sugarcane provides more hydration for the body than water, how sugarcane helps regenerate the soil, how water molecules play an important role in carrying biological information, and why we should be more aware about choosing the foods we eat. If you’re looking for new ways to stay healthy, you don’t want to miss today’s episode!

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Episode Highlights:

03:04 Innovative Ways To Hydration, Health, and Balance

08:53 The Hydrating Power of Cane Water

14:43 Wonder Herbs You Should Try!

18:46 What Is Ayurveda?

26:10 It’s Not Just Sugar Dissolved In Water!

30:45 Bring Back Plant Wisdom Into Your Life

35:07 Why Choose Bhoomi

43:06 Practical Ways To Make The Food System Better

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“Our system is run on hydration because we are water beings. All electrical function in our bodies depends on the conductivity of the water inside us. It is NOT about more, it's about quality.” -Gina Bria

Once upon a time, someone said that we need to drink 8 glasses of water a day and the world believed it! While it is true that we need water to live, counting glasses of water just isn’t the right way to rehydrate. Simply put, it is a myth and not based on actual scientific research and also we are already taking in water without even realizing it. How? Join Justine and Gina Bria, Founder of Hydration Foundation, as they unveil the less known facts about water and hydration. Gina shares why hydration is an urgent call, not only for people but also for nature. She talks about water in its fourth state, the misconceptions we have about hydrating, the right way to hydrate, and the role of hydration during this pandemic. Tune in and discover how to make your coffee hydrating and Gina’s pudding recipe that will hydrate you like crazy!

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Episode Highlights:

02:00 Hydration in Dehydrated Lands

07:08 “Gel” Water- the Fourth Stage of Water

14:55 How to Make Your Coffee Hydrating

22:22 The 8 Glasses of Water A Day Myth

25:38 A 5-Second Miracle Recipe For Better Hydration!

29:29 Hydration and COVID-19

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Welcome to The Essential Ingredients Podcast! Together, we will define the future of food!

Food is essential!. We need it and we love it. It serves not only for our survival but also for our enjoyment. No doubt, the food business is a thriving industry in whatever form, situation, or time period.

However, we are all faced with an URGENT call!

Global food problems are starting to pile up- from food security and declining resources to unsustainable agricultural practices and obstacles that afflicts minority & local farmers.

What do we do?

We need to gather our “Essential Ingredients”: caring experts, relevant resources, and people like you who have the heart and power to #MakeTheWorldABetterPlace!

This podcast aims to demystify issues we face in the food sector and offer regenerative solutions on a multigenerational level. We also tackle tested business strategies to support entrepreneurs on their path from concept to purpose.

We bring together global influencers, thought leaders, change-makers, and serial entrepreneurs who have a deep understanding of this matter in question.

Join us every Monday at 6 am for fresh and inspiring conversations!

Meet Your Host:

Justine Reichman is the CEO and Founder of NextGenChef. If you want to scale your business and fast, NextGenChef is the perfect place to find the right place to find the resources and make the connections you need to take your business to the next level. Justine is a social entrepreneur and philanthropist. She is a passionate advocate for affordable, quality foods and a better food system that both serve the planet and the people living in it for generations to come.

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Essential Ingredients Podcast: Recent Episodes

Justine Reichman