Food Heroes Podcast

When did you realize that you are white? Most white adults can’t recall an incident when they became aware of their race. But all Black parents have that conversation with their children at some point, and it often doesn’t start with a good experience. In the latest episode of #foodheroespod, Abena Foli recalls the time when her friend’s daughter asked “Mommy – am I brown?” Her 5-year-old daughter had experienced her first brush with racism, which prompted the first of many conversations her mother would have. It’s a reality and a privilege of existing as a white person: we are rarely compelled to face racism unless we choose to. And making that choice to have the hard conversations is…well, hard. Abena was gracious enough to share her experience with us in the latest episode of Food Heroes Podcast. I encourage you to listen and take action on her advice! 

Corn is in nearly everything we consume. But how did that happen? And why? Charles Wiley, aka the Corn Man, initiates this conversation through storytelling and music!   In this episode, we talk about where we learn about our food systems, Charles’s vision for Corn Man, and the ripple effects of thoughtful conversations.

I go on quite the rant in this solo episode. I read a post on istagram from the Thrid Space CAnteen that got me fired up about the role we can each play in creating a more locally-focused food experience. Lots of observations as we all realize our food system isn't as secure as we believed. Never think you are too small to be an agent for change!

Distance between the farmer and the consumer is not just a problem in the U.S. In Italy, small towns and villages often have just one major grocery store, and people don’t question the convenience of it. “They choose the brand because they trust the brand,” Sonia Massari tells me, “but they don’t know enough about the origin of the food or where the food comes from.”  As the director of Gusto Lab in Rome, she encourages students to compile stories rather than conduct surveys in order to learn about what people need. Listen to this episode to learn what food access looked like during quarantine in Italy, the similarities and differences between Italy and the U.S., and why she emphasizes empathy as the foundation of her research method.

“It’s not charity forever.” I interviewed Mary McLaughlin from Trees That Feed to learn more about how her organization fights poverty, hunger, and climate change. Her childhood memories on her father’s farm in Jamaica inspired her to save the world by planting food forests!   We talk about all the delicious forms of breadfruit, how she and her husband developed a solar-powered dehydrator, and how Trees That Feed encourages self-reliance through agro-forests.

There’s nothing more alienating than not being able to share a meal with family and friends. But with the vegan tortellini and ravioli from Eat Nice Foods, Paul Cantagallo and his wife Nell are uniting all dietary choices around the dinner table. Learn more about their journey to veganism, the state of the filled pasta industry, and how our cravings for comfort food can bring us together.

Fishermen in Maine have seen shrimp, oyster, and mussel populations rapidly disappear due to fluctuating water temperatures. As a result, their primary source of income is lobster - but that’s at risk as well. Briana with Atlantic Sea Farms helps fishermen diversify their income with kelp farming. But she had to ask herself “How do you make the kelp industry look like the lobster industry so that lobstermen can participate?” In this episode, Briana and I talk about the state of the lobster industry (as of October 2019), how kelp farming combats climate change, and why she is proud to be a Mainer (even though she can’t call herself one).

It is April 2 2020 and we are under a "stay in place" order from the governor of Florida. How are you coping with Covid 19? What changes do you think will stick or will it be business as usual once the threat passes? In this solo episode K80 shares updates on past and future interviews and what she is doing to make the most of social distancing and self-quarantine.

Join us for a conversation about climate grief with our guest Carmen Ostrander. Carmen shares some tips on coping with climate grief and introduces the idea of radical reimagining as a way to boost our creativity to build a future we want to see.

Introducing the new season of Food Heroes Podcast. Our 1-month break turned into three but we are back with a new series of interviews that will inspire you to get to know the food heroes in your town. With all the chaos of 2020, we are asking each guest to practice the art of radical reimagining as a way to use our creativity to build a better tomorrow. Now more than ever, we believe that small changes can have big impacts.

In this episode, I'm joined by Sterling Schuyler as we dish on what we loved and learned from guests on Food Heroes in 2019.  Was there a guest who challenged your ideas about your food? I had several moments that have led me to a deeper connection to my food and the men and women pushing for change in our food system.    What's ahead for 2020? Tune in to find out.

The right to property isn’t as protected throughout the world as it is in America. And for many, it’s a right that could guarantee livelihood as well as security. To combat poverty and hunger, Danielle Flood with ECHO provides agricultural knowledge and training that improves the livelihood of people everywhere. “If we can show and test some of these theories going around with sustainable agriculture,” Danielle explains, “then we can take the risk where farmers don't have that same capacity.” In this episode, I visit the ECHO farm in Florida, where they test a variety of sustainable agriculture techniques to help people get the most from their land. Listen to learn more about how Danielle and ECHO create solutions to end world hunger!

How do you work with food companies to improve animal welfare, while also holding them accountable?   We dive into this question and more with Rachel Dreskin, the  US Executive Director of an organization called Compassion in World Farming.    If you've ever wondered what it takes to work for change in the food industry Rachel shares what it took to become a voice for the humane treatment of farmed animals along with the changes she has seen in the last few years.    Compassion in World Farming has put together a guide so that we can shop easily cut through the confusing claims and labels on packaged foods to choose foods that align with our values as conscious consumers. Check out the Food Buying Guide:  www.ciwf.com/foodguide

The obstacle we face now (as always) is changing our behavior. While a fairtrade banana can cost almost double the price as a regular banana, we have to consider whether we’re shopping in a practical manner or simply hunting for bargains. In this episode, Executive Director of Fairtrade Canada Julie Francoeur tells us about the human and environmental benefits of supporting fairtrade banana farmers.   Listen to this episode to learn about how your dollar truly has an impact on banana farmers in the Caribbean! For more of the story head to our website https://wp.me/p9QmWq-r2

You’ve probably heard that fermented foods are great for gut health. But do you know why?   Kirsten and Chris Shockey have been fervently fermenting since the early 2000s. After developing nearly a cult following at their farmer’s market, they found themselves talking more about the fermenting process than the products. The Shockeys realized there might be greater demand for teaching about fermentation instead of selling fermented foods.  Learn about grain-based ferments such as natto, tempeh, koji, and miso and why these foods are good for you and the planet  Listen to this episode to learn about fermenting and how you can get started! 

When fish company Verlasso hired Jennifer Bushman, they met with organizations such as Monterey Bay Aquarium’s Seafood Watch, World Wildlife Fund (WWF), and the Environmental Defense Fund (EDF) and asked “If we’re going to farm sustainably, and you’re going to endorse it, what do we need to do to get farming right?”   This meeting led Jennifer on a journey to change everything we understand about fish farms. And as our appetite for fish continues to grow, sustainable aquaculture is one of our best chances to save marine life. Learn more about Jennifer’s work and how you can choose the best fish in your grocery stores and at your favorite restaurants!

Annie went to India initially to work on a healthcare program that she developed with her brother for mothers and children. When Annie first tried jackfruit, she didn’t intend to start a company around the delicious fruit. But over time, she believed jackfruit could be a solution to the prevailing poverty that led to the health concerns she was trying to address. Back then, there weren’t any commercial supply chains for it, and no commercial products developed with it. As a result, a lot of it was going to waste. “This was an opportunity to take a truly amazing natural resource, a miracle crop, and instead of letting it go to waste, convert it into massive incremental income for farming families.” So how’d Annie build the supply chain for her company? It just took an enormous amount of trust, confidence, and persistence, all for an unwanted fruit. In this episode Annie’s first trip to India What jackfruit is and the stigma around it How Annie built her supply chain from scratch Her market research and the plant-based movement How The Jackfruit Company develops its products How jackfruit curbs climate change The gap between medicine and nutrition Read the full story here.

Sarah Duignan started AnthroDish around the same time I started Food Heroes Podcast. But while I focus on how individuals and businesses fight inequity and climate change with food, Sarah looks at the human history of what we eat to promote awareness and understanding of accessibility and equality.     What you’ll learn in this episode How Sarah joined the Global Future Waters project Why access to clean water is a problem for Indigenous populations How Sarah started her podcast AnthroDish What we learned in our first years podcasting The direction she wants to take AnthroDish Sarah’s experience as a podcaster at conferences How Sarah wants to tell stories and why she enjoys it Why she wants you to stop buying bottled water (hint: it’s about more than just the environment!) Check out more at https://foodheroespodcast.com/

Steven Cornett’s passion for farming has boundaries: 5,000 square feet, to be exact. His second urban farm thrives in Lemon Grove, California, just outside San Diego. When he posted on NextDoor.com to find a location, he received over 20 genuine responses. “This is something that people are really into now and want to support and want to see happen,” he says. And when he’s not tending to his farm, he’s publishing content about growing and gardening on Youtube and Instagram. His farm may be located in California, but that doesn’t mean his mission to educate stops there. In this episode we discuss: How Steven started his first urban farm - How Steven started his second urban farm - What methods and equipment he recommends for prepping your farm - How much it costs to start an urban farm - How Steven divides his time between farming and creating content - The best crops for beginners to grow - Why selling produce is the most difficult (but rewarding) part of farming - How the app Vinder connects farmers with consumers - Why he wants people to grow their own food   Full show notes and links mentioned in the interview available at https://foodheroespodcast.com 

    One morning, David Batstone read in the San Francisco Chronicle that his favorite Indian restaurant had been the hub for a human trafficking ring. In all the years he ate there, he never once asked himself whether these employees were there by choice – who does?   But David couldn’t let it go. He took a year off from teaching to write a book about how modern slavery permeates the global economy: “Uncover it, make it visible, write a book, and then go back to my previous life. That was the only plan I had.”   Not For Sale: Taking a Courageous Step After a year of learning about the tragedies and triumphs of human trafficking survivors, his plans unexpectedly changed. In Thailand, he met Kru Nam, a woman who rescued 27 children from modern slavery, but barely had adequate shelter to care for them. So David promised to build her a house.   He doesn’t consider himself a hero, but the way he sees it, he just took one step that led to another: “People we consider heroes are probably just taking one step, and then that step led them to one more thing, and then one more thing, and then you’re fully into it, and other people can’t imagine how you could do that. It’s easy: just make a courageous step.”   Named after David’s book, his organization Not For Sale is generally identified as a charity because they’re rescuing people from modern slavery. In the beginning, the organization continued David’s path of building shelters for human trafficking survivors. But after a few years, Not For Sale noticed patterns about what made communities vulnerable to human traffickers. So rather than being reactive, the organization asked itself “What does a long-term solution look like?”   REBBL and Dignita: Fighting Human Trafficking with Ethical Businesses In addition to helping survivors, David wants to prevent modern slavery from happening in the first place. Not For Sale now establishes businesses that not only create great products, but also fight the conditions that make communities ripe for exploitation. “Often times people look at companies with a cause,” David says, “but we’re a cause looking for a company.”   As a solution to the growing human trafficking problem in Peru, he founded REBBL, a beverage company committed to strengthening the communities from where the ingredients are sourced. And 2.5% of every bottle sale goes to Not For Sale, which means the company relies on the customer’s participation – not just the company’s overall profits – to achieve their goals.   On the other side of the world, David connected with Dutch activist Toos Heemskerk to combat sex trafficking in Amsterdam. They established a soup company that catered to sex workers, but as the business grew, it evolved into a restaurant called Dignita that trains and employs survivors. Today, the soup business has been sold to a national grocery chain, and a second successful Dignita location continues to provide sex workers with an alternate, achievable career path.   If you look at REBBL’s packaging, or visit Dignita, Not For Sale’s mission isn’t the primary message – the focus is on the product. As a venture capitalist, David knows that consumers have high expectations for their food, and he doesn’t want to associate a mediocre product with his mission. He believes “You don’t get a pass for having a good cause. You have to have a unique, and differentiated, high-quality product.”   What you’ll learn in this episode How David learned about human trafficking David’s year learning and writing his book How Not For Sale started Why Not For Sale changed its focus How David started the beverage line REBBL David’s journey to create the best beverage possible Dignita and David’s efforts to provide a different career path to exploited sex workers The Not For Sale business model Why David wants to change the way Western societies perceive the rest of the world LINKS Facebook: @notforsale Instagram, Twitter: @nfs Website: https://www.notforsalecampaign.org/ David Batstone on Twitter: @DaveBatstone   If you like this topic check out these episodes : Fairtrade chocolate and supporting farmer cooperatives with Liz Miller from Divine Chcolate   Superfoods and the effect on the communities they come from with Ann Shin Farming, feminism, and the fight to feed the world with Trina Moyles   And if you like what you’re hearing, consider buying me a cup of coffee. 

Becca Sufrin didn’t intend to become a Food Rescue Hero when she started her Repair the World fellowship in education justice. But after her first food run with 412 Food Rescue, she realized a new passion for food justice and mobilizing volunteers to achieve food security. “I feel a huge responsibility for my community,” Becca says. “I feel that, as a person with immense privilege and opportunity, it’s my job to pursue issues and pursue work that benefits our community. And that has a lot to do with empowering people who want to be involved.” When grocery stores, restaurants, wholesalers, and even farmer’s markets in the Pittsburgh area have surplus food, they contact 412 Food Rescue to repurpose it. And as of this writing, 412 Food Rescue has saved over 6 million pounds of surplus food, which is equivalent to over 5 million meals, and almost 3.5 million pounds of carbon dioxide emissions. Head to Food Heroes Podcast to get a free downloadable cheat sheet to food expiration labels and prevent food waste!

Josh Whiton is combating climate change by starting with the earth – literally. He isn’t asking governments or businesses to invent new ways to recapture and reduce carbon in the atmosphere. He’s calling on individuals around the world to simply stop throwing food waste in the garbage. In 2009, Josh started researching the causes of different ailments plaguing his friends and family. He found that a lot of it could be explained by their diets. But as he kept researching, he was hungry for more information about our modern food system. He eventually asked himself “What is it that the plants eat?” And that’s when he started his mission to make soil. Read the full blog post here.

In 2017, the Wall Street Journal said the market for seafood alternatives was $9 million – barely a drop in the ocean compared to meat and dairy alternatives, which are multi-billion dollar industries. But when David Benzaquen was looking for sustainable seafood alternatives to bring to market, he wasn’t focused on the size of his audience. He just wanted to save the ocean in the most delicious way possible.   Read more about David and his goal to make plant based seafood mainstream. 

As much as innovative food companies need the support of consumer dollars, those companies can’t grow without a little bit of investment. Manuel Gonzalez, founder and managing partner of Global Revolution in Food Fund (RIFF), is always on the look-out for food heroes with fresh ideas!   Global RIFF connects innovators and founders with investors and leaders in the food industry, with a focus on consumer health, food safety, and food hacking.  Manuel doesn’t want to wait for Washington to produce policies for sustainable food manufacturing: “Governments don’t have the solutions. People and entrepreneurs have the solutions.”   What you’ll learn in this episode What Manuel’s excited about in the food and agriculture sector His experience working in San Francisco during the tech boom How he developed FoodBytes! How FoodBytes! works What personalized nutrition is Why Manuel is excited about personalized nutrition Why he wishes he could change the way big investors treat the food industry

“I never could have gotten to where I am today without all the small steps over the last seven years.” . @robjgreenfield has challenged himself to forage and grow all the food he consumes for one year. But that’s not just a new year’s resolution without any groundwork. In 2011, he started learning about how consumer behavior affects the planet, and decided to make better choices. . Each change was a small step towards his current adventure: the Food Freedom project. It took him 10 months to prepare his garden in Orlando, Florida, but before that, he had to learn how to keep his plants alive! . Listen to the latest episode to learn more about @robjgreenfield and how you can live more sustainably, too!

Bonus Listener Call In Show. This special episode the microphone goes out to the listeners! It wouldn't be a celebration with out inviting YOU! Actually, I don't think Food Heroes would be celebrating 1 year if it hadn't been for each and everyone of you that take the time to listen to the show, read the newsletter, and chat with me on social media. I've learned how important it is to start small and celebrate the milestones. Today is a milestone worth sharing!   How would you answer this question- If you could change one thing in the world today, what would that be and why? Listen in - the answers will surprise you!

Ryan Black's efforts as an eco-preneur don’t stop with Sambazon. He has joined and started multiple initiatives to encourage innovative entrepreneurship. Purple for the Planet is a social engagement campaign from April 22 through May 22 to encourage environmental activism. For every customer that dyes their hair purple and posts a selfie, Sambazon will purchase 5 acres of Amazonian rain forest through Rainforest Trust’s Save-an-Acre program. They found that, for every 584 acres protected, one animal species can be saved! The Tri (pronounced “tree”) was co-founded by Ryan and other businesses to promote consumer advocacy. The organization encourages consumers to vote with their dollar, not just for what goes in their bellies, but for the future of the planet.And this concept of voting with our dollar is the core of Ryan’s entrepreneurial spirit.  To get involved and save 5 acres this earth day visit www.sambazon.com for more information.

In her book Women Who Dig, Trina Moyles tells the stories of women around the world who fight for the right to feed their communities. From land ownership to policy making, women risk violence and even death in order to challenge traditional gender roles. In this episode we discuss: Trina’s first experience with female farmers in Uganda Her decision to tell women’s stories around the world How she earned the trust of women and their communities The role land ownership plays in the fight for food security and women’s rights Women’s roles in local food production in Uganda and Nicaragua How women’s farms can curb global warming How women are joining the international market and breaking barriers Unique food Trina shared with women featured in the book Why her super power would be eliminating gender inequality https://foodheroespodcast.com/WHD

Robin Jones of Honey Girl Grows is a (badass) science-based beekeeper, educator and consultant. She designs, builds and tends  organic edible gardens for chefs, corporate, residential and restaurants, as well as  pollinator gardens. her IG is @HoneyGirlGrows@gmail.com    IN THIS EPISODE YOU’LL FIND OUT ABOUT: Robin’s legacy of family gardeners How to help the bees on a budget Why gardeners make the best beekeepers The obstacles of becoming a beekeeper The different types of bees The effects of commercialized beekeeping Robin’s favorite thing about working with bees The causes of colony collapse disorder (CCD) Robin’s answers to YOUR questions!

In this episode, Sean Lenihan shares a different side of the meat industry, one that seems to strive more for honesty than the rest. As the founder of The Honest Bison, he believes that, when you prioritize human health, it means you prioritize the animal’s health, which means the ecosystem can improve, and maybe we take a meaningful step towards reducing climate change.   If you like this topic check out these episodes : Ethical dairying - can it be done? Glen Herud Sustainable fishing with Kipp Baratoff Animal Welfare Certified farming with Wendy Babcock

In this episode, we learn from Amelia Franklin of Beanledger that the coffee industry is suffering a deeper crisis that anyone realizes. While the industry raises $370 million in certifications for sustainability, none of those funds are used to combat climate change. No one is researching how to make coffee a sustainable crop, or how farmers can protect their plants from coffee rust – that is, until BeanLedger. Amelia tells us exactly what’s at stake for the coffee industry, and how desperately we need to fund research on coffee growing.

After fighting clean energy regulations as part of the finance industry, Cindy Poiesz decided she needed a change, not just for the good of her soul, but for the betterment of her health. Her search for a deliciously healthy snack led to an obsession with superfoods, which then evolved into Supernola. I was really passionate about all these things that were so anti what my career was. Renewable energy, limiting the impact on the environment -when you're in corporate America it doesn't matter to some people.  

In this episode, Farmer Wendy debunks many of our pre-conceived notions about meat with some hard truths, including the opinion that buying the cheap, generic brand ground meat is the same as the package labeled “grass-fed.” Why? Listen now and learn what Farmer Wendy has to say!  

On this episode of  Food Heroes Podcast, we go global to uncover the phenomenon of superfoods. Director Ann Shin tells us about the worldwide search for “superfoods” in her documentary Superfood Chain, starting with dinner for her daughters and ending with her own discovery about what it means to be a super food hero.

Coromandel Coast sources their coffee from shade-grown farms, which means the coffee is…well, grown in the shade. It may be the most sustainable coffee farming practice available, yet it only seems to be widely practiced in India. To learn more about shade-grown coffee, listen to the latest episode of Food Heroes Podcast!

This is the story of a dog named Scout, an RV named Peaches, and a woman named Katie Jones, on a mission to find meaningful employment. Along the way, Food Heroes Podcast was created. Listen in to learn more about the host of food heroes and her mission to spark change in the food industry.

More people in the world eat bugs than don’t eat bugs. In the United States, our repulsion to eating insects is unique. Michela Dai Zovi, author of Bugs for Beginners: The Most Complete Guide to Teach You How to Cook Insects, talks about the benefits of eating bugs and how to enjoy them. IN THIS EPISODE YOU’LL FIND OUT ABOUT: What’s a good introductory bug and why How insects can easily be integrated into your current diet The environmental impact of micro-livestock versus traditional livestock The drive behind the cookbook Where to get edible insects in the United States How other individuals and companies are making insects more accessible Michela ’s favorite way to prepare insects What she learned in Thailand Her experience introducing family and friends to eating bugs The nutritional value of insects Her recommendations on how to get started Michela ’s wish to improve the world

Sash Sunday is the founder of Olykraut, an Olympia, Washington based raw sauerkraut company. "A big part of why I wanted to start this business, and why I was studying sustainable agriculture, is I looked around and decided one of the things that was really important to me was healthy food and making sure that healthy food was available to as many people as possible and into the future" IN THIS EPISODE YOU’LL FIND OUT ABOUT: Why Sash started making sauerkraut What makes Olykraut different from the canned stuff How she started Olykraut Gut health, fermentation, and probiotics A lesson on centralization of food vs locally sourced How Olykraut works with local farmers How to best enjoy sauerkraut - Avacado, Toast, and sauerkraut anyone?

Certified organic, cage-free, pasture raised, free-range, heritage animal-what does the label on your egg carton mean? In this episode of the Food Heroes Podcast, we meet Andrew DeCoriolis to discuss all things eggs- from confusing labeling, to conditions for egg-laying hens, to heritage breeds, and what we can do today to ensure more humane treatment of these beautiful birds. Andrew is with an organization called Farm Forward. The mission of the organization is to promote conscientious food choices, reduce farmed animal suffering, and advance sustainable agriculture.

Dan Ratner is on a mission to redirect surplus food from trash to table. He joins me on this episode of the Food Heroes Podcast to talk trash, food waste, and how we can all join in this food fight against food waste. Dan works with YourLocal - an app that offers a profitable solution to reducing food waste. The app started in Denmark, it allows vendors and restaurants to upcycle their food instead of throwing it away. App users can try new restaurants and enjoy these leftovers at a heavily discounted price.

On this episode of the Food Heroes Podcast, we learn how an On this episode of the Food Heroes Podcast, we learn how an innovative Tea startup is thinking outside the bean.   Coffee is the third most consumed beverage in the world, yet the coffee bean’s harvest season is only three months long. “During the off-season, almost 80% of the industry is out of work,” says Max Rivest of Wize Monkey, an ethically sourced coffee leaf beverage company that employs farm workers all-year round. Max believed that the discarded coffee leaves could be used for more than just mulch, in a way that would provide greater stability for the farmers and migrant workers. After a couple years of trial and error, Max and his partners figured out a way to craft exceptional tea flavors from the discarded biomass. But that trial and error period didn’t come without its obstacles.

Did you know 44% of bread produced in the UK goes to waste since it’s never eaten? And it’s such a relief that now companies like Toast Ale are trying to turn things around by making beer from that. Louisa shares with us how Toast formed, the positive impact brought about by it, and ways you can reduce food waste in your home by brewing your own beer.  On this episode of the Food Heroes Podcast, we’re joined by the positive and bubbly, Louisa Ziane. She is the chief brand officer of Toast Ale. Toast Ale is a beer company which uses surplus bread to brew beer addressing issues like food waste, feeding the hungry, and edible upcycling. Before we go further, it’s only fair to acknowledge that Toast Ale is a B Corp certified company which is one more reason to raise a glass and celebrate with Louisa.

n this episode we speak with Jarred Smith, one of the founders of sports drink brand NOOMA. As AA hockey players, Jarred and Brandon received free sports drinks on the bus rides and during their games. Jarred, however, found that the beverages gave him acid reflux, and struggled to incorporate them into his fitness regime. When he discovered in 2012 that he wasn’t the only one who had this negative experience with sugary sports drinks, Jarred and Brandon knew this was a business opportunity waiting to unfold. Listen to learn about how they brought this idea to fruition, and how they continue to strive to raise the standards not just for the industry, but for themselves as a company.

In this episode, we have Glen Herud, the founder of Happy Cow Milk Co. He was born in Zimbabwe where his parents were dairy farmers. They later immigrated to New Zealand in the 80s where they still continued with the dairy farming. Glen after many years started his own business but wanted to do it in a more practical and ethical way.

Shane Sanders, who is the head chef at the Warren Village and founder of Bake the World a Better Place, had personal problems that led him to a different path in life. He had been in the restaurant and baking industry since he was 15 years old where he even went to college to improve on his skills. Just like every graduate, he’d expected to land an amazing job right after college. This dream didn’t quite happen. ‘’When I was in bakery school, I didn’t want to just get out and start a bakery but I wanted that bakery to be able to make more of a change than just making my town happy. I wanted to be able to make a difference in the world with food.’’ His salary couldn’t sustain his lifestyle to the point he was unable to pay rent and he ended up in the streets for 3 solid years. Those years were really tough on him and when he finally landed a job, he thought of creating a program where he could train people on getting jobs in his industry. We discuss his journey since after college and how he’s now helping people get off the streets, and how you can help too. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Shane’s background and what inspired him to start a non-for profit. How he was able to get out of the homeless situation. Ways the restaurant and food industry can help employ homeless, qualified people. Shane’s baking background. The journey to becoming a head chef at Warren Village. How people can get involved with the program. Amount of time it takes for people to go through the classes and get a job. The amazingly positive reception from restaurants.   LINKS MENTIONED LinkedIn: Shane Sanders Website: Bake the World a Better Place Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Paul Hellier, founder of Fair Food Forager, and Jamie Lepre, founder of Environment To Be are on a mission to travel responsibly. They’re fighting against the use of plastic and this has been quite a challenging task to beat especially when traveling. They started their bicycle ride on June 16th, 2018, and are heading to Bangkok from Hanoi. During this trip, they were able to change the minds of some local vendors as well as tourists in using plastic. Pollution is excessively becoming a threat to almost if not all species and it is our duty to protect the earth. Paul and Jamie are finding other means to function without plastic and you can join them too. Any little action, celebrating any little win, any conversation, speaking up before you get a chance to be given a straw, is all creating some sort of change whether it's with the vendor or it’s someone standing behind you in the line. We should all realize we’ve got a deeper impact. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Challenges Paul and Jamie have faced being plastic free while traveling. The restaurants' dilemma. The immense support they're getting from friends. Sad affair where monkeys are feeding off from plastic. Sacrifices the two have had to make. The importance of being a conscious traveler. How you can make plastic unsexy. The man making AUD 2000 from recycling plastic bags. Favorite stories they have from different groups. The company that changes plastic to floor tiles and many other different products. Paul’s and Jamie’s future plan. How you can join and get involved in this beautiful cause.   MENTIONED LINKS  Pelotonagainstplastic.com Rehash Trash FOOD HEROES PODCAST EP. 001 Paul Hellier from Fair Food Forager: Making ethical eating easy   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Liz Miller, who is a senior marketing manager at Divine Chocolate, is a human rights and gender equality advocate for cocoa farmers in Africa. Growing up, she was always focused on social justice issues. After traveling to Ghana for a ‘study abroad’ program in college, she knew she wanted a career in international development. This, in turn, led her to study and get a degree in international human rights. Sustainability means the ability to meet the needs of the present, without compromising the needs of the future. Liz later joined Divine Chocolate which is a farmer-centric company. Divine helps cocoa farmers better their lives through literacy and fair trade programs. Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace. Liz shares the story of Mercy Zaah (as well as her own story) and we get to learn how many lives have changed through the various initiatives and programs Divine chocolate has implemented.   https://f.convertkit.com/5b47673901/bb86a38639.js IN THIS EPISODE YOU’LL FIND OUT ABOUT: Liz miller’s background and career. Sustainability of cocoa farming. Divine chocolate’s partnership with farmers. How farmers are using their profits to change their lives. The literacy program for women. How traveling to Ghana changed Liz’s life. The inspiring story of Mercy Zaah. Things Liz could change to make the world a better place. LINKS MENTIONED LinkedIn- Liz Miller Twitter- izabemiller Cocoa Farmers Collective- https://www.kuapakokoo.com/ Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.      

In this episode, we are glad to welcome Kimberly Jong, the CEO, and Co-founder of Rumi Spice. Rumi Spice is a for-profit social enterprise that imports saffron from Afghanistan. The company started about four years ago when a team of US military veterans partnered with Afghan farmers to cultivate saffron in the country. It aims at telling the story behind the Afghanistan saffron by bringing high-quality saffron to customers across the world. Its mission is to empower Afghan women and help in the growing of the country’s economy.  Last year, they were lucky enough to go on Shark Tank and have Mark Cuban agree to invest in the business. This was a really big milestone as it meant more than 8 million people worldwide knew about them. In the beginning, these farmers wouldn’t shake my hand because I was a woman but after a year, and after we’ve exported over 100 kilos of saffron, these farmers not only shake my hand but also take selfies. They understand the business part of this and it's why capitalism is a great way to lay a foundation for peace. IN THIS EPISODE YOU’LL LEARN; How the business began. The harvesting and processing procedure. How gender difference is a factor when it comes to working on the farms. The mission of the business. How they fitted into the Afghan’s people culture. Who are their customers? What are some of the uses of saffron? Obstacles faced when the business was starting. How the business has contributed to the growth of the surrounding community. How long it took for the business to be established. What is the role of Mark Cuban in the business? Advice to people looking up to start a similar business. If Rumi didn’t exist, what other business would she venture into? Links mentioned Website: www.rumispice.com   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.  

In this episode, our guest is no other than Cassidy Lundy from Regrained. Regrained is a socially responsible company taking the food industry by storm. Their mission is focused on fighting food waste and just waste in general. They’ve taken edible upcycling to the next level and ensure there’s zero waste in their food production. Cassidy majorly manages the company’s marketing, as well as the e-commerce of the Amazon store, but does a little bit of everything. She shares with us the thought process behind the company’s formation, how she joined in, and most importantly, how they ensure there's zero waste in their company. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Cassidy’s position at Regrained. The company’s mission. How the Regrained startup was formed. Cassidy’s entry to the company and how it all began. Why they chose the phrase edible upcycling instead of food waste on their products. Part of Cassidy mission to spread the word about edible upcycling. Feedback Regrained has received from consumers. The amazing upcycled edible flour business. Your opportunity to become an investor. Advice for anyone interested in food waste business. PULLED QUOTES Fighting food waste is as easy as picking up a vegan bar. 1/3 of edible food goes to waste and that doesn’t even include edible by-products like spent grain We use the phrase edible upcycling, It's our way of talking about the process of taking a nutritious by-product such as spent grain and reimagining it. We’re not gonna fight food waste somewhere and then fill up the landfill with something else like our own packaging. LINKS MENTIONED Website: Regrained.com Contact: info@regrained.com Instagram:@ReGrained Twitter:@ReGrained ReGrained's founder Dan at TedTalk:  Have Your Beer and Eat It Too | Dan Kurzrock | TEDxIndiana University   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.