Better Food Stories

After discovering that the pescatarian diet made her feel the best, Chef Stephanie Harris-Uyidi has successfully lived the pescatarian for over 20 years. Today, she is a sustainable seafood enthusiast with a passion for spreading the word about the benefits of eating a plant-based diet supplemented with fish and seafood. Chef Stephanie is the face behind The Posh Pescatarian, as well as the producer and host of the popular travel-cooking-adventure series Appetite for Adventure! Stephanie is also the author of The Posh Pescatarian: A Collection of my Favorite Sustainable Seafood Recipes. In this interview, you'll learn: All about the pescatarian way of life and Chef Stephanie's tips of incorporating more seafood into your diet – even if you aren’t near the ocean How Stephanie built her platform, first on YouTube then on to cookbooks and a cooking show And her biggest tips for food content creators today Living a Pescatarian Lifestyle with Chef Stephanie Harris-Uyidi --- Support this podcast: https://anchor.fm/better-food-stories/support

After discovering that the pescatarian diet made her feel the best, Chef Stephanie Harris-Uyidi has successfully lived the pescatarian for over 20 years. Today, she is a sustainable seafood enthusiast with a passion for spreading the word about the benefits of eating a plant-based diet supplemented with fish and seafood. Chef Stephanie is the face behind The Posh Pescatarian, as well as the producer and host of the popular travel-cooking-adventure series Appetite for Adventure! Stephanie is also the author of The Posh Pescatarian: A Collection of my Favorite Sustainable Seafood Recipes. In this interview, you'll learn: All about the pescatarian way of life and Chef Stephanie's tips of incorporating more seafood into your diet – even if you aren’t near the ocean How Stephanie built her platform, first on YouTube then on to cookbooks and a cooking show And her biggest tips for food content creators today --- Support this podcast: https://anchor.fm/better-food-stories/support

Today on the pod, I'm chatting with Don Baocochi of Paleo Gluten Free Guy all about what it takes to be a food blogger in 2020. If you are a culinary content creator or have ever wanted to start your own food blog, this is definitely an episode you want to listen to! In my interview, Don shares: How he became interested in paleo and gluten-free living How he comes up with recipe ideas How he plans content that resonates with his audience while getting noticed by Google Exactly how he's using different social media channels to connect with his audience and grow his readership His advice for newbie food bloggers ... and so much more! --- Support this podcast: https://anchor.fm/better-food-stories/support

Get excited! Today's episode takes you inside the world of artisan chocolate. If you've ever wondered how chocolate is made, how to tell the high-quality stuff from everything else, then you are going to LOVE this interview. In this episode I’m chatting with Kate McAleer, the founder of Bixby & Company, an award-winning craft confectionery located in Rockland, Maine. This isn’t your everyday candy shop, Bixby specializes in creating better-for-you candy bars, which are filled with real food inclusions and rich in fiber and protein. They’re also the first bean to bar chocolate maker in Maine–making chocolate from directly traded cacao beans through to the end chocolate bar. In this interview, you’ll learn: What it takes to make high quality artisan chocolate How to make sure you’re getting the most of your chocolate products You’ll also learn: How Kate’s mother’s battle with breast cancer inspired her to start a business Kate’s advice for entrepreneurs navigating today’s uncertain times Learn more about Bixby & Co at Bixbyco.com. Other resources mentioned: Score Mentors: https://www.score.org/find-mentor Women's Business Centers (by state): https://www.sba.gov/about-sba/sba-locations/headquarters-offices/office-womens-business-ownership Tory Burch Foundation: http://www.toryburchfoundation.org/ --- Support this podcast: https://anchor.fm/better-food-stories/support

On today's episode, I'm chatting with Coconut Bliss' CEO, Kim Gibson Clark. A leader in the plant-based industry for over 20 years, Kim is an expert in sustainability, ethical food sourcing and the future of plant-based food. In this interview, you'll learn how Kim has helped Coconut Bliss expand to become one of the most sustainably acclaimed plant-based companies in the United States. You'll also learn how the brand is empowering women coconut farmers in the Philippines and Kim's biggest advice to aspiring food entrepreneurs. --- Support this podcast: https://anchor.fm/better-food-stories/support

On today's episode, I'm chatting with Lauren Moran, the baker, co-founder and Chief Product Officer for Eastern Standard Provisions, a Boston-based gourmet pretzel company. What makes these artisan pretzels so special? Well, besides being delicious, they're made using all-natural vegan ingredients and without any corn syrup or artificial sweeteners. Oh yea, and they happened to be on a tiny list you may have heard of called Oprah's Favorite Things back in 2019. NBD, right? In my interview with Lauren, we talk all about: How you make pretzels Different ways you can eat pretzels – yes, she shares her favorite pretzel pairings, recipes using pretzels and even some ideals for pretzel-based desserts We also talk about what it's like to run a gourmet pretzel company in the midst of a pandemic and her biggest advice to aspiring food entrepreneurs. You can get more information and photos from all our past guests at adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

Did you know that there are over 1,000 different types of bananas, over 4,500 kinds of potatoes and more than 800 breeds of cattle? So why is it that most of us – yes, even the most adventurous of foodies – have probably never tried even a fraction of these foods? Today’s guest, Erik Oberholtzer is here to talk to us all about this food diversity challenge. Erik is a chef and the founder of popular healthy food chain Tender Greens. Through his latest initiative, Food 4 Ever, he is teaching people about food and agro biodiversity and the effects it can have on our health and the health of our planet. In my conversation with Erik, we discuss: What exactly is food biodiversity and why is it a key factor in improving major problems like climate change? What food entrepreneurs, chefs and consumers can do to promote food biodiversity Why curiosity plays an important role in creating a more sustainable food system We also chat about his favorite lesser-known ingredients of the moment and business ideas for aspiring food entrepreneurs based on gaps he sees in the market. For more information, visit Food4Ever.org. --- Support this podcast: https://anchor.fm/better-food-stories/support

On this episode, I'm talking to Brook Sheehan and Rema Abedkader, best friends and co-founders of Cup O' Sugar, a mobile app that connects neighbors over sharing and requesting food ingredients. With Cup O' Sugar, users can request ingredients that they forgot to grab during their store run and if there is excess food at home, they can offer it up to those who may need it by simply scanning its UPC code. The app also features a 1-to-1 chat that allows users to connect with their neighbors while still practicing social distancing. In this interview, we discuss: How Cup O' Sugar is helping people find much-needed ingredients while maintaining social distancing How we can use technology to make real life connections How this app is helping combat food waste Why food remains the biggest connector of communities You can learn more at cuposugarapp.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

In today’s episode, I’m talking to Eman Pahlavani, one of the co-founders of a company called HUNGRY. Based in Washington, DC, Hungry is a platform that connects independent chefs to companies for corporate catering, they have an impressive backing from the likes of Kevin Hart, Usher and Todd Gurley of the Atlanta Falcons. This is a continuation of our COVID-19 business shift mini-series, so we’re talking about how, amid the pandemic, Eman and his team pivoted to launch a new aspect of their business called HUNGRY@Home as a way to give back to the community by providing meals to families in need, while supporting local chefs with a means for supplementing their income. You can learn more about HUNGRY here and here. Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content. --- Support this podcast: https://anchor.fm/better-food-stories/support

Like so many other business owners around the globe, Midgi Moore, the owner of Juneau Food Tours in Juneau, Alaska, found herself needing to pivot her business in the the wake of COVID-19. With tourism coming to a screeching halt, she needed a way to bring Alaska to the public without requiring them to jump on a plane. The result: Taste Alaska!, a delicious subscription box that includes local Alaska food products, as well as artwork, recipes and trip planning information. It's the perfect way to satisfy your wanderlust in the times of social distancing, while also supporting dozens of local businesses in Juneau. In my conversation with Midgi, you'll learn: How she came up with the concept of Taste Alaska! What makes Alaska a unique foodie destination (and ways you can experience that from home) How she went from being a food blogger and writer to a owning a walking tour company Her predictions for the future of the tourism industry ... and so much more. You can learn more about Juneau Food Tours here and here. Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content. --- Support this podcast: https://anchor.fm/better-food-stories/support

Colombia's remote, Arhuaco tribe has been cultivating heirloom sugarcane varietals high in the mountains of the Sierra Nevada de Santa Marta for generations. After visiting Colombia and being introduced to this tradition, Philadelphia-based entrepreneur Hustino Mitchell had an idea for a new business– to bring rare ancestral cane sugars to the international market while creating direct social impact to the small-plot farmers who cultivate it. Just as he was getting ready to launch, the entire world was shook by COVID-19 and Hustino and his family found themselves sheltering in place in Colomba’s remote mountain region. In this interview, learn how: Hustino is launching a food business in the midst of a global pandemic. Heirloma is preserving a biodiverse future for cane sugar while supporting local indigenous tribes Hustino and his family are embracing a new way of life in Colombia We also talk a lot about cane sugar, what makes it different from the sugar most of us are used to, and what we can all learn from the Arhuacos about being better protectors of our natural resources. You can learn more about Heirloma at heirloma.com. And make sure to follow @BetterFoodStories on Instagram for updates on new episodes! --- Support this podcast: https://anchor.fm/better-food-stories/support

On this episode, I'm chatting with chef, restauranteur and producer Nick Liberato. You may remember him from Spike TV's "Bar Rescue" but now Chef Nick is taking on his newest adventure as an expert on Netflix's "Restaurants on the Edge," (season 2 premiering May 8, 2020), taking viewers to some of the world's most spectacular locations: Malta, Hong Kong, Tobermory, Costa Rica, Austria, and St. Lucia to help local restaurants breathe some life back into their businesses, get back on top and live up to their potential. In my conversation with Chef Nick, we chat: -What viewers can expect on season 2 of this binge-worthy Netflix show -How Chef Nick is navigating his own businesses during the global pandemic -His advice to aspiring restaurant industry entrepreneurs -What he's been cooking up at home during quarantine ... and so much more! You can learn more about Chef Nick by following him on Instagram @ChefNicky or Twitter @Calidelphia Also learn more about Netflix's "Restaurants on the Edge" here. --- Support this podcast: https://anchor.fm/better-food-stories/support

On this episode, we're going inside the CBD Food & Beverage industry with Red Bull executive turned CBD industry expert, Jim Bailey. As the president and CEO of Phivida, Jim has helped launched CBD beverage brand, OKI, which is quickly building a loyal brand around its CBD-enhanced waters, teas, oils and capsules. In this interview, you'll learn: -All about CBD, including its potential benefits -The difference between CBD, THC and other hemp products -Legalities currently surrounding CBD in the food and beverage space -What we, as consumers, should be looking for when shopping for CBD products -His advice for food entrepreneurs You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. ANNOUNCEMENT!! The Better Food Stories is one year old! Help us celebrate by entering our 1st Birthday Contest! Here's what you have to do: 1.) Leave a review for the podcast 2.) Head on over to our Instagram page @BetterFoodStories 3.) DM us with a screen shot of your review 4.) Make sure to follow our page One lucky listener will win a $25 Amazon Gift Card. Contest runs through Dec. 31, 2019! Winner will be announced on Instagram Stories on Jan. 1, 2020! --- Support this podcast: https://anchor.fm/better-food-stories/support

On this episode I'm chatting with global “superfood hunter” and co-founder of BaruÌkas nuts, Darin Olien. Perhaps best known for developing an ongoing formulation of fitness company Beachbody’s wildly successful whole-food supplement, Shakeology (narrating his experience in his book Superlife: The 5 Forces That Will Make You healthy, Fit & Eternally Awesome) — Darin is on his next quest as the co-founder of Barùkas, a good-for-you, good-for-the-planet superfood company, bringing the most nutrient dense (and unknown) nut on the planet from Brazilian Cerrado in South America to the U.S. In our conversation, we chat: All about Baru and what makes this super nut so special How his company Barúkas is bringing attention to this special superfood, while facilitating tree planting and fair trade within Brazil’s indigenous communities How Darin got the title of "superfood hunter" ... and so much more. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

It's no secret that our DNA holds a lot of valuable information. Now, one company is using genetics to create personalized nutritional guides that use, you guessed it, your DNA, to make healthier choices. Today on the show, I'm chatting with Sherry Zhang, the founder of GenoPalate, a company that helps people use their genes to discover how to work with their body, build personalized nutritional habits, and take steps toward a healthier being. In our conversation, Sherry and I discuss: What type of nutritional information is contained in our DNA How our ancestors play a part in the foods may we may want to be eating more (or less) of How to develop a healthy meal plan for your specific DNA You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

On today’s episode I am chatting with David Kovaleski, the founder of Waka Coffee, a company that’s changing the way we see instant coffee in America. David, came up with the idea for Waka Coffee while living in New York City, juggling a hectic schedule as a full-time college student with a full-time job. He relied on coffee to fuel his daily routine. But, he quickly discovered that frequenting coffee shops and making coffee in a cramped NYC kitchen was complicated, time-consuming, and expensive. David honed in on a solution that wouldn’t require additional equipment and is fast to make: instant coffee. The only problem? Easy to drink isn't easy to create. How instant coffee is made and why all instant coffee is not created equal Where some of the best coffee beans come from The second most important factor in making great coffee (aside from the beans) You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

Today on the podcast, I’m chatting with Chris Carter and James Peskier, the co-founders of Porter Road, a high-end butcher shop based in Nashville, TN, that provides hormone-free, pasture-raised meats sourced from local farms. And, after years of serving their local community, Porter Road now delivers nationwide. In my conversation with Chris and James, you’ll learn: How Porter Road is setting out to improve today’s meat industry by giving power back to local farmers, putting animal welfare first, and keeping the integrity of the land these animals are raised on. You'll also get Chris and James’ insights on the alternative meat industry and their advice for how we can all do our part in fixing the current state of our food industry. Plus, Chris and James and share their tips on what to look for when purchasing meat to make sure you’re the best product. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. *DISCLAIMER: This episode discuss meat production and consumption. It is not an advertisement for the meat industry or meant to offend those who choose a plant-based or vegan lifestyle. If you’d like to take a deeper dive into vegan dining, please check out Ep. 14 for an interview with Julia Kravetz of NYC’s Little Choc Apothecary. --- Support this podcast: https://anchor.fm/better-food-stories/support

Nigel Sielegar has a deep love for Southeast Asian street food. Growing up in Indonesia, he has fond memories of feasting on street food at night markets, enchanted by the fusion of culture and cuisine. But after moving to the states, the designer and entrepreneur found it difficult to find authentic Indonesian food in New York City. So, after a design project opportunity put him in contact with the popular Queen’s Night Market, he turned to his cousin (and now business partner) to launch their own food business: Moon Man. Moon Man is the first Indonesian Street dessert pop-up vendor in New York City, and joined Queens Night Market in 2017. They have a brick-and-mortar location scheduled to open this year inside the Market Line food hall in the Lower East Side. In my conversation with Nigel, you’ll learn: How he leveraged his background and connections as a designer to help get his food business started and how he’s infused his passion for design into his company, Moon Man How food played a major role in his life and culture in Indonesia We also talk all about Queens Night Market and how it is a must-visit for anyone looking to explore deliciously authentic international food in NYC for an affordable price. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

Wine lovers are always looking for something new to enjoy. And what better time to do that than the changing of the season? Today on Better Food Stories, I’m chatting with Tracy Nielsen, founder, CEO and assistant winemaker of La Pitchoune Winery, one of the most coveted producers in Sonoma County, known for their unapologetic wines that reminiscent of the kind of farmhouse wines you'd find throughout Burgundy, France. In this conversation, you’ll learn: How Tracy’s love of food inspired her to go into the wine business What makes Sonoma county an optional location for producing great wine Tracy’s tips for pairing wine and food, and her recommendations for holiday wines You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

Did you know almost all conventional chewing gums contain plastic and other synthetic ingredients? Today's guest is on a mission to offer us all something better. Simply Gum is a sustainable food company that is disrupting the snacking industry with its better-for-you alternative to traditional gum and breath mints. The company’s founder, Caron Proschan started Simply gum in 2014 after she discovered that regular chewing gum was made of a plastic base and filled with artificial ingredients. She started making batches of gum in her New York City apartment and sold the first Simply Gum products in local stores throughout Manhattan. Today, Simply Gum is available at major retailers like The Fresh Market, Walmart, Thrive Market, Vitamin Shop and Amazon. In my conversation with Caron, you’ll learn: -How Simply Gum went from idea to successful business -How Caron and her company is incorporating a mission of sustainability into its operation -What we, as consumers, should be looking for when it comes to safe, natural snack products You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

Alex Nielsen was a a busy sophomore at the University of California, San Diego, managing an engineering degree, an active social life and running triathlons when he began looking for something (healthy) that would help get him through his demanding schedule. Caffeine and clean eating quickly became his answer to staying on top of life’s many dimensions. However, biking around campus with coffee quickly became a chore, energy drinks were loaded with chemicals, and energy snacks were filled with sugary syrups and other highly refined ingredients. That’s when Alex had his lightbulb moment. And, after early three years of experimenting with caffeine sources and natural foods, the first Ritual Energy snack was born in 2016. Today, Ritual Energy’s products are available around the country on their website, Amazon Prime and across, plus 80 retailers nationwide. In our conversation, Alex chat about: All things coffee and caffeine How he became passionate about clean eating And, why he ultimately decided to start a food business You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

What started as a dream to share part of her Brazilian culture in the U.S. came a reality for Junea Rocha. The entrepreneur and co-founder of food brand Brazi Bites, is making major waves in the frozen food space with her delicious freezer-to-oven cheese bread snacks. In this episode, I’m excited to introduce you to Junea as we chat about: -How she and her husband went from making cheese bread in their kitchen to launching in major retailers, including Target, across the nation -How Brazil Bites ended up on popular TV show, Shark Tank, and what they learned from that experience -Why Junea decided to go from a successful career in project management to launching a food company. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/better-food-stories/support

In a world of infinite food blogs and 15-second Instagram videos, being a successful food influencer doesn’t come in easy in 2019 – but it’s also not impossible. Today on podcast I’m talking to my friend and fellow foodie Kimia Kalbasi, a San Francisco-based food and lifestyle content creator and expert in social media storytelling and community building. In this info-packed conversation, you’ll learn: How Kimia built a name for herself in this highly competitive Instagram space What it takes to grow your own Instagram following in 2019 How food bloggers and content creators can work with brands How brands can connect with their ideal influencers and create authentic and successful marketing campaigns (hint: it’s not all about followers) We also dive into the topic of fake influencers, fake following and fake engagement and how brands can avoid it. You can learn more about Kimia at kimiaskravings.com You can also get in touch with me at adriagreenhauff.com --- Support this podcast: https://anchor.fm/better-food-stories/support

Raquel Tavares always knew she wanted to create something – from hemp clothing to better yoga mats, she had notebooks filled with sketches and ideas for products she wanted to invent. But it was her love of cooking and mother’s passion for Ayurveda that ultimately led her down the path of food and create Fourth and Heart, an artisanal food brand on a mission to modernize ancient pantry food staples starting with a line of grass-fed spreadable butters known as “ghee.” In our conversation, we discuss: How Raquel was inspired to turn “ghee” into a business How she’s using the help of social media influencers to continue to demystify ghee How she landed her first major deal with Thrive market The biggest challenges about today’s food industry You can learn more about Fourth & Heart at fourthandheart.com You can also get in touch with me at adriagreenhauff.com --- Support this podcast: https://anchor.fm/better-food-stories/support

Technology continues to impact our lives every single day – and the food industry is no exception. Today on the show I’m chatting with Yuni Sameshima, the co-founder of Chicory, a NYC-based technology company that makes recipes shoppable and uses artificial intelligence create digital shopping experiences. In our conversation, we chat about: How technology is impacting how we purchase food. How Yuni and his business partner became inspired to create a company that leveraged this changing landscape. How they got in from of major brands like Campbell’s and Better Crocker – and ultimately scored major business deals. You can learn more about Chicory at chicory.co You can also get in touch with me at adriagreenhauff.com --- Support this podcast: https://anchor.fm/better-food-stories/support

Melissa Vitelli had a successful career in the New York fashion industry when she found herself looking for a way to decompress from the hustle and bustle of the city. As she began enjoying more time enjoying nature on the quieter side of New York state, she got into vegetable gardening. And, the closer she got to her food, the more Melissa began thinking about entrepreneurship and self-sufficiency. That’s when she decided she wanted to rewriter her narrative and become a food entrepreneur. And, that’s where her company Jar Goods was born. Jar Goods creates authentic, clean label tomato sauces made with sweet, vine-ripened tomatoes and NO artificial flavors, colors or artificial preservatives. In my conversation with Melissa, you’ll learn: How she was inspired to create a food product she calls, “joy in a jar” How building a passionate tribe is crucial in the food business How to create a strong brand story buyers will resonate with And, of course, what goes into making a really great tomato sauce You can learn more about Jar Goods at jargoods.com You can also get in touch with me at adriagreenhauff.com --- Support this podcast: https://anchor.fm/better-food-stories/support

Inspired by the principles of Ayurveda, longtime yoga practitioner and foodie Josh Ehrenfried sought out to create a cleaner, less sweet food bar that could also be eaten to balance one’s mind and body type. Dosha Bar is a mindful snack bar made with organic, unsweetened fruit and seeds – no artificial or added flavorings, no fruit juice concentrate, no preservatives and no powders from a lab. Available in three yummy flavors, Dosha Bar is intended to offer a clean, tasty snack with honest ingredients by harnessing the power of Ayurveda, the ancient Indian wellness system. In my conversation with Josh, you’ll learn: How Dosha Bar is helping people discover Ayurveda through food Where Josh found the best bang for his buck when it comes to scaling his business What goes into building a strong brand identity that customers genuinely resonate with The biggest challenges for better-for-you food brands in today’s industry Where Josh thinks the food industry has room to improvement Want to try Dosha Bar for yourself? Make sure to listen through the end of the episode to learn how you can save 20% on your order. --- Support this podcast: https://anchor.fm/better-food-stories/support

When it comes to starting a business, it isn’t always about inventing something completely different. In fact, some of the most successful brands out there built their empires by finding an opportunity to take something that already existed and make it just a little better. For Eugene Kang, the co-founder of Country Archer Jerky Co., that opportunity presented itself during a road trip to the Grand Canyon, where he and his now business partner met Celestino “Charlie” Mirarchi, a butcher and artisan jerky maker who made small-batch jerky by hand and sold it roadside throughout the Southwest. “It was the most out-of-this-world, mouthwateringly delicious jerky we had ever tasted,” said Kang. “I knew nothing about jerky - or business for that matter - but did know that if I could just package this in the right way, source super clean ingredients, and create a strong brand behind an already amazing product, that everyone from young ingredient-conscious consumers to parents and beyond would take pride in picking Country Archer up off the shelf and sharing with others.” Twenty-five thousand stores and 155 employees later, I’d say Eugene was definitely right. In our conversation, you’ll learn: How he helped scale Country Archer into one of the biggest artisan beef jerky companies on the market How he and his business partner were able to build a brand identity that spans across age demographics and lifestyles. What initially inspired Eugene to start his own business His advice for new entrepreneurs You can learn more about Country Archer Jerk Co. at countryarcher.com. You can also get in touch with me at adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

What do you get when you task three food loving grad students from Portland with coming up with an idea for a business — you get a food company that’s equal parts flavor and personality. Red Duck Foods is an artisan organic condiment company located in Portland, Oregon.. Now a Certified B Corp®, Red Duck has 11 certified organic products including four ketchups, three BBQ sauces, three taco sauces and a cocktail sauce. On the podcast today, I’m chatting Jessica Hilbert, one of the three amazing women who started this very unique brand. In my conversation, we talk about: -How Jessica and her co-founders have built a business around making food more fun -How she and her team raised $25,000 to get Red Duck Foods off the ground -How Red Duck Foods is leveraging partnerships to scale their brand and gain new customers You can learn more about Red Duck Foods at redduckfoods.com. You can also get in touch with me at adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

Elena Ladoux was a busy attorney and mom juggling a demanding career and home life. Determined to “have it all,” she went on a search for a natural product that would help give her a boost of energy and focus on the days she needed it most. But after years of research and still coming up empty handed, she did what any determined mom would do – she created something herself. MommyGo is a healthier and gentler alternative to the traditional energy shot. Made with ceremonial grade Japanese matcha tea, MommyGO provides hours of calm alertness to power your presence when it matters most. It is packed with antioxidants, is low on sugar and 100% natural. In my conversation with Elena, you’ll learn: How she’s built a successful company around the mission of helping moms “have it all” How she leveraged her personal social media network to get MommyGo off the ground How she went from a litigator to running multiple businesses (that’s right, MommyGo isn’t her only venture) Plus, why she thinks her lack of formal business education has made her a better entrepreneur ... and so much more. You can learn more about MommyGO at mommygo.co. You can also get in touch with me at adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

As a health coach, Allyson Straka, the CEO and Chief Smoothie Officer of Frozen Garden, was frustrated hearing her clients complain they didn't have time to cook from scratch at home and there were no healthy and convenient products at the grocery store. That’s when a lightbulb went off and Allyson decide that she would fill the gap in the average American diet by creating a complete nutrient dense and convenient smoothie solution without any powders, supplements or gimmicks. Frozen Garden makes frozen ready-to-blend green smoothies that are handcrafted using 100% whole fruits, vegetables, seeds and spices. Each pouch makes one 20oz smoothie when blended with water. Yep, all you need to do is add water and blend! In my conversation with Allyson, you’ll learn: How Frozen Garden went from idea to successful business How Allyson and her team are supporting local farms in the Midwest Allyson’s secret to blending the perfect smoothie … and so much more. You can learn more about Frozen Garden at thefrozengarden.com. You can also get in touch with me at adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

It’s no secret that meal kits are major disruptors in today’s food industry. From meal kits to weekly lunch and dinner options delivered fresh to your door, there has never been more healthy food options available with just a few clicks – and without every having to leave your house. Nurture Life is a healthy meal delivery service specifically designed for babies, toddlers and young children. The brand’s co-founder, Jennifer Chow, came up with the idea after experiencing the time consuming and often stressful process of cooking fresh, wholesome meals for her young son. On this episode, Jennifer and I chat about: How she went from being a marketing exec for the tech industry to running her own food business How Nurture Life is disrupting the rapidly growing segment of healthy food delivery How this company has built a brand that parents love and trust What the first year of business is really like for a new food company … and so much more. You can learn more about Nurture Life at nurturelife.com. You can also get in touch with me at adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

How do you enjoy eating out at restaurants when your job – and livelihood – require you stay in shape? That’s the question that led food entrepreneur Julia Kravets down the road to starting her own business. Little Choc Apothecary is the first fully vegan and gluten-free crêperie in NYC, offering a creative selection of sweet and savory crepes and homemade baked goods, as well as a selection of coffee, teas, vegan wine and beer and freshly pressed juices. In my conversation with Julia, you’ll learn: How she went from a career as a fashion model to launching her own business How Little Choc is staying true to its mission of making healthy and cruelty-free food that’s also delicious What food trends Julia has seen catching the attention of New York City’s health conscious foodies We also talk about Julia’s personal journey and why she ultimately chose to embrace a plant-based lifestyle. You can learn more about Little Choc Apothecary by visiting littlechoc.nyc. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is episode 13 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today’s newest and most innovative food brands. When Theo Lee started his MBA program at the UCLA Anderson School of Management, he had an idea that someday he might start his own company. But his road to entrepreneurship turned out a little different than he imagined. Lee’s company, KPOP Foods is the newest brand helping people discover and enjoy Korean food and flavors. The L.A. startup, which started off as a grad school project, creates deliciously authentic Korean sauces, mayos and sea snacks. In my conversation with Theo, you’ll learn: -How his grandmother inspired him to start a food company paying homage to his heritage -The role that crowdfunding played in getting KPOP Foods off the ground -What Theo and his team are doing to educate consumers about Korean culture and cuisine, all while building a supportive community of brand advocates. You can learn more about KPOP Foods by visiting kpopfoods.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 12 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Samantha Abrams, founder Emmy's Organics, a gluten-free, vegan and organic snack company that has expanded from Samantha's home kitchen in Ithica, NY, into a multimillion dollar healthy snack empire. You can learn more about Emmy's Organics by visiting emmysorganics.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 11 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Stephen Hall, co-founder and CEO of Tinker Coffee Co., a speciality coffee roaster located in Indianapolis. Make sure to stick around to the end of the episode to learn how to score a discount for Tinker's monthly coffee subscription, which give you access to amazing (and pretty exclusive) coffee delivered right to your door every month. You can learn more about Tinker Coffee Co. by visiting tinkercoffee.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 10 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Claire Smith, founder of Tenera Grains, a brand that's changing the way we all eat granola with their signature Teffola recipes made with teff, a naturally gluten-free grain popular in Ethiopian cuisine. You can learn more about Tenera Grains by visiting teneragrains.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 9 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Meg Barnhart, co-founder of The Zen of Slow Cooking, a brand of single-use slow cooker spices with a social mission to create more sustainable employment options for any adults who has a developmental disability. Listen to find out how she went from idea to successful business. You can learn more about The Zen of Slow Cooking by visiting thezenofslowcooking.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 8 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Dr. Janice Elenbaas, founder of Lucky Dog Cuisine, a company that makes cooked, people-quality food for dogs. Listen to find out how she went from idea to successful business. You can learn more about Lucky Dog Cuisine by visiting luckydogcuisine.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 7 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Reid Pearson, founder of HeroFuel, a sports bar designed specifically for child athletes. Listen to find out how he went from idea to successful business. You can learn more about HeroFuel by visiting shopherofuel.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 6 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Emily and Antony Bartlett, co-founders of Real Plans, a meal-planning app that lets you easily customize menus based on family size, food preferences, food allergies and even specific diets. Listen to find out how they went from idea to successful business. You can learn more about Real Plans by visiting RealPlans.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 5 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Sara Gotch, founder of Gnarly Pepper, a line of custom herb and spice blends offering a healthier alternative to mayos and dips. Listen to find out how she went from idea to successful business. You can learn more about Gnarly Pepper by visiting GnarlyPepper.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 4 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Samad Nasserian, founder of the Cozymeal, an online marketplace that connects people with top chefs for high-quality cooking classes and unforgettable culinary experiences. Listen to find out how he went from idea to successful business. You can learn more about Cozymeal by visiting Cozymeal.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 3 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Derin Alemli, founder of the Chicago-based fast casual restaurant Square Roots Kitchen. Listen to he from idea to successful business. You can learn more about Square Roots Kitchen by visiting SquareRootsKitchen.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 2 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Ann Foley, co-founder of all-natural instant matcha tea powder company 10th Avenue tea. Listen to learn how she and her business partner went from idea to successful business. You can learn more about 10th Avenue Tea by visiting 10thavenuetea.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support

This is Episode 1 of the Better Food Stories interview series, which includes conversations with the entrepreneurs behind some of today's newest and most innovative food brands. I'm Adria Greenhauff, a South Florida-based food and hospitality copywriter, and I recently sat down with Ori Zohar, co-founder of artisanal spice brand Burlap & Barrel to learn how he and his business partner went from idea to successful business. You can learn more about Burlap & Barrel by visiting burlapandbarrel.com. You can also get in touch with me by visiting adriagreenhauff.com. --- Support this podcast: https://anchor.fm/better-food-stories/support