Podcasts about farmhouse culture

Listen Now to Future Now with Kathryn Lukas and Dr. Bruce Damer Today we have the pleasure of chatting with Dr. Bruce Damer, a long time contributor to our show, and his new bride, Kathryn Lukas a pioneer in healthy eating and in new ways of creating and distributing food through our communities.  Today you’ll hear about Gutshot, the flagship fermentation product of Farmhouse Culture, a company Kathryn founded, how Bruce and Kathryn met, the significance of TikTok to those over 60, ferreting truth from fiction, and a new model of creating, serving, and distributing home-made tasty dishes and meals in our communities. Is this the future of food?  We think the ideas presented in today’s show will inspire you, enjoy! L-R Allan Lundell, Sun Lundell, Kathryn Lukas, Bruce Damer

On today's episode Scott Lerner shares the importance of innovation, creativity, and resilience in the corporate environment. Listen in as Deborah and Scott discuss how to establish relationships with your team in a small business environment, being open to change in all phases of growth, and why the biggest challenge to scaling isn't your marketing efforts, but internal communication.   Scott Lerner is a consumer products veteran with over 20 years of experience in the consumer packaged goods industry, having previously worked for PepsiCo, ConAgra Foods and Kimberly-Clark, where he managed iconic brands such as Naked Juice, Quaker Oats, Scott Tissue and Parkay Margarine. In 2008, Scott created his own beverage brand called Solixir, resulting in a successful exit in 2014. Following the sale of Solixir, Scott partnered with the private equity group VMG partners to become the CEO of Kernel Season's, where he introduced new product lines, increased profitability by 30% and oversaw the sale of the company to Highlander Partners. Mr. Lerner was most recently the CEO of food brand Farmhouse Culture, where he partnered with private equity investors to reposition the brand in order to capitalize on growing health and wellness trends.   You can connect with Scott in the following ways: www.betterchoicecompany.com www.halopets.com   Whether you are a C-Suite Leader of today or tomorrow, take charge of your career with confidence and leverage the insights of The CEO's Compass: Your Guide to Get Back on Track.  To learn more about The CEO's Compass, you can get your copy here: https://amzn.to/3AKiflR   See omnystudio.com/listener for privacy information.

The biggest trends we’re seeing in the natural products industry (as evidenced at the recent ExpoWest 2022 in Anaheim this past March) are plant-based, regenerative, and upcycling/reducing food waste. Cool Beans’ whole food, plant-based, minimally processed frozen wraps are right on target. In this episode, I’m speaking with Tyler Mayoras, founder, and CEO of Cool Beans. Tyler has over 20 years of private equity investing experience and is currently the Co-Manager of the $155 million Advantage Capital Food & Ag Fund. He invests in and helps scale growing food and agriculture companies. Tyler is involved with portfolio companies Shenandoah Growers, Farmhouse Culture, Snaxsational Brands, and NurturMe. He’s also an angel investor with a focus on sustainable brands including Simple Mills, Tiesta Tea, EVR Foods (Lavva), Spero Foods, and CB Food Company (Cool Beans). Tyler became frustrated with what looked like vegan junk food on grocery store shelves and started making frozen wraps at home filled with clean, whole-food ingredients...specifically beans. Today we’re going to hear how Cool Beans wraps made it all the way to the store shelves, and hear what they’ve got in store for us very soon. The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals. Discussion Points Did you begin this Cool Beans journey as a vegan, or as an investor first? Tyler’s origin story and preparing vegan plant-based at home Did you look for your favorite foods, to replicate? As a long-time CPG/food industry insider, didn’t you know this might be too difficult? Did you begin with a business plan and all the things you’re supposed to do? The Expo West 2022 was all about plant-based, and clean label trends Three trends in the food industry: Plant-based Regenerative (planting a wide diversity of plants) Upcycling ingredients/reducing food waste You’ve been an investor, a mentor, an advisor, what’s your role at Cool Beans? How did it go for you during the pandemic? How have retailers done in handling the pressure? Food buyers are loving the Zoom meetings, they can see twice as many new products without the

This week https://www.cohnreznick.com/people/helana_huddleston (Helena Huddleston), Parter, CohnReznick, talks to http://www.eatcoolbeans.com/ (Tyler Mayoras), Co-Founder and CEO of Cool Beans on his journey as an impact investor to entrepreneur and where he see's the future of food.  After a 20-year career in private equity investing and consulting. Mr. Mayoras has been focused on sustainable food and agriculture during the past 10 years.  Prior to joining Cool Bean, Mr. Mayoras was a principal in the Advantage Capital Food and Agriculture Fund where he led transactions in Shenandoah Growers, Navitas Organics, Farmhouse Culture and Snaxsational Brands (Snack Pop and Pasta Chips). Tyler is also an angel investor and mentor with investments in Simple Mills, Spero Foods, Atomo Coffee, Lavva, Renewal Mill, Tiesta Tea and Cool Beans.  http://www.eatcoolbeans.com (www.eatcoolbeans.com) IG: @luvcoolbeans Twitter: @eatcoolbeans Support this podcast

Watch the 9malls review of the Dill Pickle Kraut Krisps By Farmhouse Culture Cabbage Chips. Are these unique organic chips actually worth getting? Watch the hands on test to find out. #kraut #krisps #chips #cabbage #snacks Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Lee Robinson, the director of dairy and beverage for Whole Foods Market, joined us this week for an expansive and highly informative interview focused on how entrepreneurs can build strong and long-lasting relationships with retail buyers. A longtime veteran and key decision maker at the natural retail giant, Robinson held a variety of positions at Whole Foods before taking on his current role in September 2017.  Within our conversation, Robinson discussed best practices for engaging with retail buyers, why he urges entrepreneurs to be transparent about their business and innovation strategies and how he evaluates disruptive concepts. He also offered his perspective on the future of plant-based food and shared advice on how new brand owners should set expectations for buyer communication and meetings amid the current crisis.  Show notes:  0:33: “Office Hours” Debuts Next Week. Plus, We Have Advice on Advisors -- The episode’s host riffed on the relative value of household paper, discussed the upcoming launch of BevNET’s new “Office Hours” call-in program and shared their perspectives on how to build an advisory team. They also chatted about new lines of protein and keto bars, Mike’s new food crush and a line of functional shots that are keeping Ray elevated. 20:05: Lee Robinson, Director - Dairy & Beverage, Whole Foods Market -- Robinson opened up with Taste Radio editor Ray Latif about his career with Whole Foods and how a stint working with sporting goods chain ? expanded his perspective on business and marketing. He also discussed Whole Foods’ process for reviewing new brands and products, how to tactfully decline a retailer request and why vulnerability is key when navigating the terms of a successful relationship. Robinson also offered advice on how brands can take advantage of local retail programs and formulate their channel strategy and why some branding and packaging missteps are more forgivable than others. Brands in this episode: Over Easy, Battle Bars, Farmhouse Culture, Buddha Brands, Biena, Athletic Brewing Co., Z&Z, Honey Mama’s, Teaonic, Oatly 

This week, we’re joined by Tommy Kelly and Salim Najjar, the co-founders of Sound Brands, a fast-growing company that markets carbonated, unsweetened iced teas and tea-infused sparkling waters made with herbal and botanical ingredients. Launched in 2015, Sound has been at the forefront of an emerging market for sparkling teas. Hailed by Bon Appetit magazine as “The New LaCroix,” Sound products are primarily distributed in the Northeast and Mid-Atlantic and also available at several chain and independent retailers across the U.S.  During our interview, Kelly and Najjar explained that while they’ve made several costly mistakes over the years, their perspective that “a failure is really a lesson if looked at properly” has been essential to the brand’s development. “The first year, I’d probably classify it as a bunch of failures, from spending way too much money on an initial product, to spending way too much money on an outsourced sales team,” Najjar said. “They all led us to where we are… and our current strategy, in terms of spending money and how lean we are.” Also within our conversation, Kelly and Najjar discussed Sound’s origins and overarching mission, how complementary skill sets have supported their working relationship, why getting up to speed on industry terminology is critical for early-stage entrepreneurs, how to avoid common pitfalls, and how corporate sales have been a boon for the brand. Show notes:  0:40: It’s All About Popcorn & Pickle Salsa, #CBDMike and Eating Your Veggies at Expo -- The episode began with a chat about John Craven’s West Coast extravaganza and Mike Schneider’s kombucha-soaked visit to London, and discussion about recent office visits from fresh pickle and CBD snack entrepreneurs. The hosts also riffed on a few products sent to the office, including premium popcorn, non-alcoholic spirits and cocktail mixers, and shared tips for a successful experience at Expo West 2020. 18:00: Tommy Kelly and Salim Najjar, Co-Founders, Sound Brands -- Taste Radio editor Ray Latif met with Kelly and Najjar at Sound HQ in Manhattan for a conversation that began with their transition from nuclear power plant engineers to beverage entrepreneurs, how they identified white space for a sparkling tea brand, why they eschewed added natural flavors and sweeteners and a critical error in the company’s original name. They also spoke about the trials and tribulations of their first year in business and why it was costly to hire retail consultants without having a clear go-to-market strategy, the importance of defining brand positioning, why it took years to make their first hire and how their retail strategy has evolved, particularly in Sound’s home market of New York City. Later, Kelly and Najjar explained how corporate sales have become a key component of the company’s overall business strategy and why they regret being hard on themselves during challenging times for the brand. Brands in this episode: Sound Brands, Nora’s Snacks, Belgian Boys, From The Ground Up, Maya Kaimal, Jarr Kombucha, Pip & Nut, Grillo’s Pickles, Farmhouse Culture, Big Swig, Alta Goods, [Popped] Artesian Popcorn, Lyre’s, Seedlip, GT’s Kombucha, WithCo Cocktails, Sir Kensington’s

Tyler Mayoras has over 20 years of private equity investing experience and is currently the Co-Manager of the $155 million Advantage Capital Food & Ag Fund. Mr. Mayoras invests in and helps scale growing food and agriculture companies. He is involved with portfolio companies Shenandoah Growers, Farmhouse Culture, Snaxsational Brands and NurturMe.  Mr. Mayoras is also an angel investor with a focus on sustainable brands including Simple Mills, Tiesta Tea, EVR Foods (Lavva), Spero Foods and CB Food Company (Cool Beans). More about this episode: https://eftp.co/tyler-mayoras Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Scott Lerner started his career in the military, then jumped into an MBA, then in toilet paper, then food companies, then founded his own sparkling beverage company. And has been a CEO for multiple high growth startups and with that, tons of unique experiences to help you think differently and grow better. Since this episode is a long one, I’ll keep it short, you’ll get tons of advice about growing a world-class network and how to navigate the crazy waters when it comes to growing food businesses. I ask Scott some really challenging questions when it comes to finding good people and making tough decisions so I hope you enjoy this episode as much as I do Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do, what do you tell people?: I’m the CEO of farmhouse culture. I’m paid to run this company You’ve had multiple CEO roles. What does CEO mean to you?: The responsibility to have the final say on any decision. The CEO’s role is to first recruit the best talent and be the quality control person How do you hire the best people?: Later in my career, I’ve created a great network. When I work with great people, I hire them. I also like to “date” prospects. If I could spend some time over the course of weeks with them, I get to learn more about them. How do you meet people?: Trade shows work. I’ve also taught Entrepreneurship in Northwestern and I tell people to talk to people when you’re on the plane or even at tasting booths. I have a  goal to meet people in the industry. LinkedIn helps a ton too. Pepsi ConAgra Did you ever think that you’d get into food?: Not really but after my MBA, I was interested in CPG Kimberley Clark: Toilet paper company Marine Corps ConAgra Foods. Managing the Parque Brands – Margarine Why did you jump into your own company?: I worked on Naked Juice and then I had an opportunity to start a company. Solixer, a sparkling water with a splash of fruit juice wand botanicals. It was in 2008 but it was hard because the Beverage is super competitive. What was the most shocking thing about starting your own company?: You have to do everything. In the corporate world, you don’t even know how the product is shipped. Then after your job, you kept on jumping into CEO roles Tell me more about Farmhouse Culture?: Brand was started in 2008 by Kathrine Lurker. She was doing it on her own for a while and then brought on more investment. I came in when the company was plateauing, which is usually the case with new leadership. I like fixing things and I like having a gun to my head We’re now pruning the bush with getting rid of old products. We’re also rebranding and launching things like chips. I joined the company because the brand is super strong. Gut Shot Hard Things About Hard Things How do you transition in certain stages?: If your team is comfortable, then they’re losing and you have to make them uncomfortable to get them to grow How did you go into the Marine Corps?: I was recruited during college. However, I knew that it would be beneficial no matter what. My Food job Rocks: I love doing 100 different things because all of the things are interesting. For food, it not only gives you instant gratification but also to help the planet. With this company, we provide healthy food too, which is a plus. What type of trends are you noticing?: There’s a ton of new, healthy products but it’s hard to communicate to the consumers Most advocates are becoming food producers Plant-based meat is getting huge but is it healthy? Do you have a  favorite book?: I don’t read much, but I get a lot of my information from posts and conversations. I’ve read my share of books. I can get information from everywhere, even Shark Tank Any advice for anyone who wants to go into the food industry?: dabble in it. Go to a company and ask “hey can I help you out?”. Find out what you’re passionate about. Where can we find you for advice?: Hit me up through LinkedIn or Farmhouse Culture’s website. TERP1302 instagram The world doesn’t need another granola but you need to be different There’s not any more rocketships to land on, it’s competitive

In his fourteenth year as an entrepreneur, Rick Field, the founder and CEO of premium pickle brand Rick’s Picks, says he’s always happy to share advice and insights on what it takes to make it in the food business. However, in an interview included in this episode, he noted that every meeting with a potential entrepreneur starts with one question that will determine the length of their conversation. “If you answer it ‘yes,’ we can talk for an hour," he said. "If you answer it ‘no,’ the interview is over and you’ll know why. The question is: ‘Do you love paperwork?’ Because if you don’t love paperwork, you’re not going to make it in the grocery industry. And I’m dead serious. It’s a very sobering thing to realize that a lot of the fantasy elements that people associate with their culinary lifestyle and experience give way to a really difficult business and filled with, frankly, a lot of people who could care less about your fate. You’re just a data input in a spreadsheet. You have to resign yourself to that.” As part of our conversation, Field also discussed the origins of his brand and how he identified white space in a legacy category. He also explained why he describes the Rick’s Picks journey as “champagne on a beer budget,” the dangers of hitting an entrepreneurial plateau and how innovation spurred a renewed interest in his brand. Show notes: 1:22: Thoughts On Sustainability and a Nu Take on Milk -- With three of the regular hosts out of the office this week, Mike Schneider was joined by BevNET managing editor Martín Caballero and NOSH editor Carol Ortenberg for a conversation that included insights on sustainability trends in food and beverage, Oatly ice cream hitting the U.S., and their thoughts on NüMilk, a make-your-own almond milk machine available in select Whole Foods stores. 16:50: Interview: Rick Field, Founder/CEO, Rick’s Picks -- In an interview recorded at the 2019 Summer Fancy Food Show, Taste Radio editor Ray Latif sat down with Field, who is the creator of Rick’s Picks, an innovative brand that helped usher in a super-premium tier for the pickle category. Field spoke about the early days of the brand and how selling at farmers’ markets led to a partnership with upscale fast food chain Shake Shack. He also discussed how the brand focuses on “extreme differentiation” in terms of flavor profiles and creating multiple day part uses for its products, the story of how Rick’s Picks landed at Whole Foods, “premium-izing” pickle sets at conventional retailers, and how the company identifies its core consumers. Later he explained why he views entrepreneurship as being an “army of one” and often a lonely pursuit. Brands in this episode: Rick’s Picks, Guayaki, Nestle, Vita Coco, Liquid Death, Good Mylk, Modest Mylk, NüMilk, Aqua Vitea, Oatly, Belgian Boys, Honey Mama’s, Farmhouse Culture, GoodBelly, Vlasic

Penpals James, Tom and Fred discuss which food and drinks trends will make it back home as James Chase takes on the USA. Follow us on Insta: @postcardsfromjamesEmail: sinkorswim@postcardsfromjames.comhttps://www.farmhouseculture.com/

Short Summary  This is episode #35 and it's all about fermented foods. You'll learn about how fermented foods affect the gut micro biome, improve your mood, energy levels, digestion, cravings and more. You'll also hear tips about including our favorite fermented foods like sourdough bread, yogurt, sauerkraut and kombucha. Yum! Note: We recorded a 3 part series on the gut (take a listen to episodes 3, 4, and 5!) when we started this podcast because as health experts we quickly realized that good gut health is the foundation of wellness and prevention of disease. For professional Inquiries contact - Jessica Dogert, Registered Dietitian Nutritionist: jessdogert@gmail.com; or Marisa Moon, Certified Primal Health Coach: marisa@marisamoon.comDisclaimer: Consult with your doctor or functional medicine practitioner before trying any of the remedies or protocols mentioned in this episode. Jessica Dogert and Marisa Moon are not physicians or medical practitioners. This information and recording is for informational and educational purposes only.Points of Discussion: What is the gut micro biome?Probiotic supplementationBenefits of incorporating fermented foods in daily diet...1. Better digestion and immunity.2. Reduced inflammation and cravings.3. Less social anxiety.Dr. Perlmutter: neurologist and best selling author of Grain Brain and Brain Maker Healing the gut with fermented foods to treat depression and fight cravingsAntibiotic use downfalls...1. Kills good bacteria.2. Makes us more vulnerable to diseaseWhat is fermentation?What makes fermented foods so great?1. They improve digestion and absorption of nutrients.2. Fermenting makes hard to digest proteins (gluten, casein) easier to digest.Fermented foods affect on Gas, bloating and SIBOFermented foods affect on Candida overgrowthOur favorite fermented foods (yogurt, kefir, kombucha, kimchi, sauerkraut, miso)Honorable MentionsTruth about Overnight Oats: https://mylongevitykitchen.com/the-truth-about-overnight-oats/Probiotic Guacamole Recipe: https://mylongevitykitchen.com/probiotic-guacamole-recipe/Dr. Perlmutter Books: “Grain Brain” and “Brain Maker”Our favorite kraut brands: Bubbies, The Brinery, Farmhouse Culture, Wild BrineTakeaway: Fermented foods are absolute superfoods loading your gut with good bacteria, fighting off disease and helping your body function optimally. That's why they should be a part of your daily diet. Get started today! Your family, your brain, and your body are begging you for it. Jessica's site: https://www.jessicadogert.comMarisa's site: https://www.marisamoon.comFacebook: https://www.facebook.com/FoundationofWellnessPodcastInstagram: https://www.instagram.com/foundationofwellness_podcastIntro/Exit Music  - "Ukulele Whistle" by Scott Holmes

On today's episode, I'm talking with the founder of Farmhouse Culture, Kathryn Lukas all about the sauerkraut scoop! We're back with our 175th episode of the Fed+Fit Podcast! Remember to check back every Monday for a new episode and be sure to subscribe on iTunes! Find us HERE on iTunes and be sure to "subscribe." Episode 175 Links To order Farmhouse Culture products online or find a retailer near you click HERE. To pre-order Kathryn's upcoming book, The Farmhouse Culture Guide to Fermenting: Crafting Live Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha click HERE. Episode 175 Sponsors Lorissa's Kitchen - for 20% off on Amazon, click HERE and use code "20OFFLK" Episode 175 Transcription Cassy Joy: Welcome back to another episode of the Fed and Fit podcast. I am your host, Cassy Joy Garcia. And today is a very special interview. I’m so excited for you to hear from the incredible Kathryn Lukas. She is the founder of Farmhouse Culture. And I’ll be you’ve heard of them before. If you haven’t; if you don’t have something already tasty in your refrigerator right now. I’m really thrilled to hear from her today, but just to tell you a little bit more before she introduces herself more thoroughly. Kathryn is, like I said, the founder, fermented food leader of Farmhouse Culture. Which is a company started in 2008. She has a rich knowledge of the fermentation process. It started with her love of fresh sauerkraut. Farmhouse Culture is known for it’s organic, probiotic rich offerings like kraut, gut shots; I love those. And fermented vegetables. Lukas’ first book will be released in the summer of 2019. That’s just around the corner. By Ten-Speed press. Oh my goodness. Kathryn, it is such a joy to have you on the show today. Thank you for coming on! Kathryn Lukas: Oh, Cassy, I’m thrilled to be here. Thank you for inviting me. Cassy Joy: Oh my, like I said. We pow-wowed a little bit before I pressed recording. The honor is really mine; I’m thrilled to talk with you. I would love it if you could tell us a little bit more about yourself. And about Farmhouse Culture. And about the big project you're working on right now. Kathryn Lukas: Ok, alright. Well, I’m a California girl who fell in love with a German, and ended up owning a restaurant in Germany and learning how to cook over there. And as a kid, I refused to eat the canned kraut that my grandfather loved to serve every couple of weeks. And I got to Germany, and discovered kraut in a whole different light when a farmer that we bought some of our products from gave me a forkful of fresh kraut from a barrel. Up until that point, even though I knew how to cook, I still didn’t understand that sauerkraut was fermented in a barrel. I just thought it was cabbage in vinegar; because that’s what it tasted like to me. And, when I tasted this fresh kraut, I was blown away. It was one of these moments of just pure love. I couldn’t believe it was the same stuff I had rejected as a kid. So I became fascinated with it. And when I came back to the states, having learned northern European cuisine sort of cooking, to be honest I was a little bored with it. I needed to finish raising my son, also. And I ended up in front of the house management and hated it. I was a food and beverage director down in Carmel, and just hated all of it. I wanted to get back to the kitchen. So I went through a natural chef culinary program, and learned how to ferment. And I remembered that fresh kraut, and it all clicked. And I just went wild. It was like, giving a painter new colors to paint with. That’s what it felt like, having these fermentation flavors. And so, I started fermenting like crazy, and was thinking about what sort; I knew I was going to do another business. I wasn’t sure what it was. And in the meantime, I started selling my sauerkraut through a friends CSA. I was using their cabbage, and they were like; hey,

This episode was recorded at Expo West! Shannon Gomes and I connected on linkedin and just decided to wing a podcast episode while I was there. We found a table early in the morning and just did an episode. The world of Public Relations is something I’ve always been curious about. What do they do? How do they reach out to media outlets? These and many other questions are what I ask Shannon today. So if you’re interested in public relations as a profession, be prepared for a crash course on the day in the life of one. Shannon’s 17 years plus of experience and knowing the in’s and out’s of the industry shines brightly in this interview. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Show Notes How do you feel about expo west?: I ran in here and found 5 people I knew. It’s just so cool to be here. How do you navigate Expo West?: Expo West app… but carry a notebook too The problem is that the booths you want to see are spread everywhere What do you tell people in a sentence or less?; My job is to get clients in the press. At the end of the day, I’m a food storyteller. Let’s talk about your company: I am an independent PR firm and live in California In the agency, then in Williams Sonoma for 3 years. I really liked doing anything and represent who I want to represent How do you go after clients?: I have goals on who to talk to. I have clients who I feel really strongly about. I reach out to them and use the power of linkedin First have an in person coffee meeting What makes you different?: I do everything from the intern to the executive. When clients hire me, they are getting me How do you cold call?: You have to do your research and get to know the outlet Can you give me an example of a session?: I craft 90 day plans. A 1 to two page word documents and add tactical and creative elements. Who are our targets and goals? PR is a creative process and you just have to be very creative, unique. You’re pitching Ideas “What are your dream outlets you’d want to be in?” Wrong answers: Get me famous. Right answers: I want to learn about you Williams Sonoma Agrarian Line We brought in these really cool makers and I had the media get to know these people Harvest tour for my olive oil clients and have the master miller talk about olive oil For towns: You don’t need to go into New York city to be on TV. You can do just as well as you target cities. Birmingham Alabama. Tons of food outlets over there and people are moving from NYC there. There are a ton of magazines there What is the most important skill you need for your job?: Be personable, authentic, be good at human relationship Why Does Your Food job Rock?: I get to tell the stories of farmers Trends and Technology: Rise and interest in Probiotics. I represented Farmhouse Culture and learned all about it there. Proteins Back to the basics @goodfoodgomes Instagram account #kidsinthekitchen My kids love Late July and there are brands like that. Simply Fuel – probiotics Bar in a bag Customization Just Date Syrup – Mejoule date syrup What is the biggest challenge the food industry needs to face?: Rising above the marketplace noise. How do you rise above the competition? Best is storytelling. Earned Media Paid Media Advertising Instagram Tip: Respond to people and respond quickly What is something in the food industry you’d like to know more about?: The distribution channels and how things are packaged. These are the challenges my clients face. I come in when everything is developed Who inspired you to get into food?: I was born in Sonoma County and it was all about food and wine What’s your favorite quote, book or kitchen item?: Find something you are passionate about and keep on doing it Was there any time where you didn’t feel passionate?: I used to be in tech PR and learned about tech storage. Not really passionate about it, but learned a lot about it Storage World magazine Natural Bay Area not Natural San Francisco Brooklyn Food Stuff Nashville Tennessee and New Orelans are the new foodie cities What’s the best thing you ever ate?: A lot of food comes from Nostalgia Any advice for anyone who wants to go into the public relations industry: Talk to people. You gotta learn the ropes What would you want colleges to do to make people smarter?: bring in the people who are doing the work in the food world. One person might be inspired Shannon@goodfoodpr.com @goodfoodgomes. Let’s connect!

A few weeks ago, I traveled to Chicago for the Food & Nutrition Conference and Expo, fondly known as FNCE. In addition to attending scientific sessions and hearing from thought leaders like CNN's Sanjay Gupta, Kimbal Musk, co-founder of  The Kitchen, and Dayle Hayes, MS, RDN from School Meals that Rock, I wandered through the Expo hall tracking innovative new food products and exciting nutrition trends. On this week's show, trends tracker and fellow dietitian, Janet Helm, MS, RDN joins me to dish about her favorite food finds, my top picks, and mouthwatering innovations making their way to a supermarket near you. Janet's blog is called Nutrition Unplugged, and she's my go-to resource for food trend news. I always love hearing about her insights at FNCE, which is why I invited her to chat with me on today's show. Overall, these were the biggest themes we noticed at the show: > What's Old is New Again: New food trends are fun to track, but sometimes those tried-and-true favorites make a comeback. Cottage cheese anyone? > The Power of Probiotics: With so much buzz about the health benefits of good bacteria, it was no surprise probiotic foods were everywhere. > Plant-based Milks: From almond and peanut milks to milks made with pea protein, non-dairy milks were a big hit at the Expo. > Plant-based Diets: Beans and lentils are having a moment! > Allergy-free Foods: Gluten-free was all the rage for the past few years, and now we're seeing lots of products free from the top 8 allergens. Show Highlights: Janet shares her personal history and what she finds so interesting about food trends. Plant-based foods are the trend! Learn ways to eat less meat without giving up your favorite flavors. Everyone is nuts about nuts, even with the rise of allergies. Why natural food producers are now coming to FNCE. Our favorite healthy convenience foods and snacks. The pros and cons of home food delivery services. Probiotics are everywhere. Healthy guts rejoice! Bigger companies and mainstream food producers are responding to consumer demand for clean labels. Smaller brands are turning to Amazon to get their products to the world. Old-school foods are getting a new look and feel. Sorghum is on the rise, and quinoa is here to stay. Focus on the farmers, the inspired Ocean Spray cranberry bog, and technology that allows food to tell its story. Ways to Connect with Janet Online https://www.nutritionunplugged.com/ Janet Helm on Twitter: https://twitter.com/JanetHelm Janet Helm on Facebook: https://www.facebook.com/nutritionunplugged/ Resources discussed:  Academy of Nutrition and Dietetics: http://www.eatright.org/ FNCE: http://eatrightfnce.org/ Kimbal Musk: http://www.thekitchen.com/ The Kitchen Community: https://thekitchencommunity.org/ Muuna Cottage Cheese: http://muuna.com/ Campbell's Well Yes! Soups: https://www.campbells.com/well-yes/soups/ Farmhouse Culture: https://www.farmhouseculture.com/ Lifeway Kefir Cups: http://lifewaykefir.com/family/kefir-cups-cheese/ Nancy's Kefir: https://nancysyogurt.com/products/organic-kefir/ GoodBelly Probiotics: http://goodbelly.com/ Bolthouse Farms plant-based milks: https://www.bolthouse.com/ Veggemo: https://veggemo.com/whats-veggemo/ Cybele's: http://cybelesfreetoeat.com/ Cali'flour FOODS: https://www.califlourfoods.com/ Wondergrain: http://www.wondergrain.com/products/ NOW Foods Q Cups: https://www.nowfoods.com/q-cups Biena Chickpea Snacks: https://bienafoods.com/ P-nuff Crunch: http://pnuff.com/ Yumbutter: http://yumbutter.com/ Elmhurst: http://www.elmhurst1925.com/ Bizzy Bee: https://onafoods.com/collections/all Daily Harvest: https://www.daily-harvest.com/ Rachel Paul’s Healthy Bars: https://www.rachelpaulsfood.com/ V8 Green Juice: https://www.campbells.com/v8/v8-veggie-blends/blends-healthy-greens/ Wasa Crackers: http://www.wasa-usa.com/ Quaker Oats: http://www.quakeroats.com/product/hot-cereals/Instant-Oatmeal-Cups.aspx  

A few weeks ago, I traveled to Chicago for the Food & Nutrition Conference and Expo, fondly known as FNCE. In addition to attending scientific sessions and hearing from thought leaders like CNN's Sanjay Gupta, Kimbal Musk, co-founder of  The Kitchen, and Dayle Hayes, MS, RDN from School Meals that Rock, I wandered through the Expo hall tracking innovative new food products and exciting nutrition trends. On this week's show, trends tracker and fellow dietitian, Janet Helm, MS, RDN joins me to dish about her favorite food finds, my top picks, and mouthwatering innovations making their way to a supermarket near you. Janet's blog is called Nutrition Unplugged, and she's my go-to resource for food trend news. I always love hearing about her insights at FNCE, which is why I invited her to chat with me on today's show. Overall, these were the biggest themes we noticed at the show: > What's Old is New Again: New food trends are fun to track, but sometimes those tried-and-true favorites make a comeback. Cottage cheese anyone? > The Power of Probiotics: With so much buzz about the health benefits of good bacteria, it was no surprise probiotic foods were everywhere. > Plant-based Milks: From almond and peanut milks to milks made with pea protein, non-dairy milks were a big hit at the Expo. > Plant-based Diets: Beans and lentils are having a moment! > Allergy-free Foods: Gluten-free was all the rage for the past few years, and now we're seeing lots of products free from the top 8 allergens. Show Highlights: Janet shares her personal history and what she finds so interesting about food trends. Plant-based foods are the trend! Learn ways to eat less meat without giving up your favorite flavors. Everyone is nuts about nuts, even with the rise of allergies. Why natural food producers are now coming to FNCE. Our favorite healthy convenience foods and snacks. The pros and cons of home food delivery services. Probiotics are everywhere. Healthy guts rejoice! Bigger companies and mainstream food producers are responding to consumer demand for clean labels. Smaller brands are turning to Amazon to get their products to the world. Old-school foods are getting a new look and feel. Sorghum is on the rise, and quinoa is here to stay. Focus on the farmers, the inspired Ocean Spray cranberry bog, and technology that allows food to tell its story. Ways to Connect with Janet Online https://www.nutritionunplugged.com/ Janet Helm on Twitter: https://twitter.com/JanetHelm Janet Helm on Facebook: https://www.facebook.com/nutritionunplugged/ Resources discussed:  Academy of Nutrition and Dietetics: http://www.eatright.org/ FNCE: http://eatrightfnce.org/ Kimbal Musk: http://www.thekitchen.com/ The Kitchen Community: https://thekitchencommunity.org/ Muuna Cottage Cheese: http://muuna.com/ Campbell's Well Yes! Soups: https://www.campbells.com/well-yes/soups/ Farmhouse Culture: https://www.farmhouseculture.com/ Lifeway Kefir Cups: http://lifewaykefir.com/family/kefir-cups-cheese/ Nancy's Kefir: https://nancysyogurt.com/products/organic-kefir/ GoodBelly Probiotics: http://goodbelly.com/ Bolthouse Farms plant-based milks: https://www.bolthouse.com/ Veggemo: https://veggemo.com/whats-veggemo/ Cybele's: http://cybelesfreetoeat.com/ Cali'flour FOODS: https://www.califlourfoods.com/ Wondergrain: http://www.wondergrain.com/products/ NOW Foods Q Cups: https://www.nowfoods.com/q-cups Biena Chickpea Snacks: https://bienafoods.com/ P-nuff Crunch: http://pnuff.com/ Yumbutter: http://yumbutter.com/ Elmhurst: http://www.elmhurst1925.com/ Bizzy Bee: https://onafoods.com/collections/all Daily Harvest: https://www.daily-harvest.com/ Rachel Paul’s Healthy Bars: https://www.rachelpaulsfood.com/ V8 Green Juice: https://www.campbells.com/v8/v8-veggie-blends/blends-healthy-greens/ Wasa Crackers: http://www.wasa-usa.com/ Quaker Oats: http://www.quakeroats.com/product/hot-cereals/Instant-Oatmeal-Cups.aspx  

Co-founder of The Ebco and trend consultant, Kalyn Rozanski, stops by to offer a glimpse into the latest trends of running and living a running lifestyle. Serena Marie, RD talks about what prebiotics and probiotics are, why we need them, and how to get probiotics in if you are staying away from dairy. And Runner of the Week, Jen Mitchell, chats about how her running evolved from a motivator to lose weight into the lifelong gift of running. Featured Guest: Kalyn Rozanski Kari speaks to trend researcher and co-founder of The Ebco, Kalyn Rozanski, to see what you can look forward to when you go to your next race expo, see an advertisement in Runner's World, or see a TV commercial about the latest running apparel. Gives some background on how she distinguishes a trend (which has a longer life span of three to ten years) from a fad (which is short lived) and how to validate a trend Covers the trends that will impact the running community in the future Looks at all types of industries and across different consumer groups “The gift of running” trends include the following: o   Micro-communities or “do it with me” (DIWM) groups—including all generations (for example, the ElliptiGO® Facebook group and meet-up groups), and brands growing and evolving due to consumer interaction (for example, Sketchers, Kayla Itsines with “Kayla's Army”, TRLS apparel, or the FitBit community) o   “Athleisure” wear—involving the combination of athletic and leisure wear for women (which is the only thing driving the US retail growth right now, and more women are regularly wearing Lycra® right now than jeans); this includes brands like Lululemon, Athletica, Under Armour, and Ann Taylor Loft; includes new business models of physical to digital convergence like 45 Grand, Warby Parker, a Birchbox showroom, and SoulCycle o   The experience economy (like ultramarathons or mud runs)—purchasing the product and also the outcome that it provides o   Intention-based or conscious living—wanting life experiences to be more mindful; mentions The Desire Map: A Guide to Creating Goals with Soul by Danielle LaPorte and Hunter Clarke-Fields from “Special Mindful Monday W/ Kim Stemple, Founder Of We Finish Together” (Episode 103) Austin, Portland, and Washington, DC are made up of more than 50 percent millennials Worth-the-money experiences: a Maui and Kauai trip (think paddle board yoga and helicopter rides); a Costa Rican yoga and surf retreat for women only Some of her favorite retreats include the following: o http://yogascapes.com/                   o http://www.surfgoddessretreats.com/ o https://www.bookyogaretreats.com o http://www.yogiapproved.com/health-wellness/5-fantastic-yoga-retreats-that-wont-break-the-bank/ Jabra A new month equals a new chance to win! Jabra, a TRLS show sponsor, is giving away a free pair of Pulse earbuds in March, so sprint over to Jabra.com/TRL, and sign up for the TRLS e-mail list at therunninglifestyle.com/join to enter to win. March's winner will also receive an exciting thirty-minute Skype call with Kari. She loves the Pulse model because it's wireless, has superior sound quality, and includes in-ear heart rate monitoring. Don't miss next week's episode, because Kari will announce February's winner! Runner of the Week: Jen Mitchell Kari got the chance to meet Jen Mitchell in person at the Jeff Galloway Race Weekend in Atlanta, GA. Initially, running was about losing weight for Jen, but it evolved into the gift of running. Led a very unhealthy, sedentary life until she was in her late 20s (loved books, watching TV, chips, and soda) Lost weight seven years ago and started running because she thought that was the best way to lose weight Loved the way she felt when she ran, so with the encouragement of friends and the Couch to 5K program, her first race was a 10K Feels that being active has given her more out of life Biggest Loser contest at work spurred her to really change her life Loves the support and camaraderie of running and the “tribe mentality”—just like the episode titled, “Bart Yasso: Running around the World with Lyme Disease” (Episode 34) Gives a shout out to Edgar Perez from Florida! Serena Marie, RD Serena Marie, RD, talks about probiotics specifically for people who are choosing not to consume dairy. The Book of the Month is Super Genes: Unlock the Astonishing Power of Your DNA for Optimum Health and Well-Being, and the authors talk a lot about probiotics. Probiotics are live bacteria that live in your colon, and different strains have different benefits. In pill form, the dose is high, but the number of strains is limited. In food form, you can get a larger number of strains. Common probiotic foods include yogurt (which has a limited number of strains), kefir (a yogurt drink). Probiotics are born from the fermentation process. A diet rich in grains helps to support “bad” strains of bacteria. Probiotics have been linked to preventing gastrointestinal distress, with regulating moods, and strongly correlated with boosting immunity, and so on. For non-dairy users, you can make fermented pickles, refrigerated sauerkraut like Bubbies and Farmhouse Culture, fermented veggies, kimchi, kombucha, fermented ketchup or chutney, and organic fermented soy products. Check out Serena's blog post titled, “USE #REALFOOD (PROBIOTICS!!) TO BATTLE DEPRESSION #BUHBYEWINTERBLUES”. Prebiotic is the fiber that the bacteria eat. Next week, Kari interviews one of TRLS' best friends, Tom Kreider, and his daughter Kristen. Tom completed several Disney races recently, and Kari includes some pre- and post-race interviews with both Tom and Kristen. Meet up with Kari at Fleet Feet Sports in Mechanicsville (Harrisburg), PA on Sunday, March 6 at 9:30 a.m. EST, where she will talk about living a running lifestyle and a behind-the-scenes look at The Running Lifestyle show. Afterward, the group is going to go out for a run. Kari is looking forward to meeting up with you there, and special thanks go out to Jeff Paladina! Around 10 a.m. EST, Kari will also broadcast live through the Periscope app via @KariGormley. Visit Delaware on Mother's Day weekend to hang out with Kari at the Delaware Marathon Festival! The Delaware Marathon Running Festival, on May 8, 2016, is amazing thanks to race directors Joel and Stacey Schiller (Stacey will be announcing at the marathon and half marathon finish line, and Kari will be the announcer at the relay finish line.) Go check over the Delaware Marathon Festival web site. Kari will host a meet up in Wilmington, DE on May 7. E-mail Kari@TheRunningLifestyle.com for details. Contact: Kalyn Rozanski: Website: TheEbco.com Twitter: @KalynRozanski     Serena Marie, RD: Website: www.SerenaMarieRD.com Facebook: /SerenaMarieRD Twitter: @SerenaMarieRD Instagram: SerenaMarieRD   Kari Gormley: Facebook: The Running Lifestyle Show Twitter: @KariGormley Instagram: @KariGormley

As people are realizing the benefits of probiotics and consuming more fermented foods, sauerkraut is one of the most popular ferments. Kathryn Lukas is the founder and chief kraut officer of Farmhouse Cutlure, a sauerkraut which you can find at supermarkets as well as at farmers markets in the Santa Cruz area. Kathryn talks about how she got into sauerkraut making from living in Germany to how she founded Farmhouse Culture. One of the great things about the different kraut varieties of hers is she mixes together sauerkraut with the concepts of other ferments, such as kimchee, dill pickles, horseradish, and jalapenos to create a ferment fusion. Kathryn also discusses what's involved in using organic, locally sourced, and non-GMO ingredients in all her products.

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes: Hardcore History with Dan Carlin [Marijuana Infused Kombucha NutraIngredients ](http://www.nutraingredients-usa.com/Industry/Abattis-signs-deal-to-market-CBD-infused-kombucha-in-Colorado-Washington) [Introducing the Kraut Pouch Farmhouse Culture](http://farmhouseculture.com/2013/03/introducing-the-kraut-pouch/#lightbox/0/) [Yogurt is Probiotic, Why not Your Steering Wheel? Forbes](http://www.forbes.com/sites/bruceupbin/2013/03/01/yogurt-is-probiotic-why-not-your-steering-wheel/) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [RECIPE: Polish Hunters Stew - a.k.a. Bigos Simply Recipes](http://www.simplyrecipes.com/recipes/polish_hunters_stew/) [Good Food Festival Chicago](http://www.goodfoodfestivals.com/) Please help others discover FermUp. Rate and review us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.

People, Planet, Profit- Kraut guru Kathryn Lukas tells us the Farmhouse Culture story. --- Support this podcast: https://anchor.fm/askbryan/support