Podcasts about kaitlin mogentale

On today's pod, I'm going to be sitting down with the founder of Trashy, Kaitlin Mogentale. Trashy is a company that reduces food waste by transforming what others deemed waste - the pulp, stems and peels of veggies and veggies that were rejected for being imperfect…Into craveable, accessible and highly consumed snack food products, namely Veggie chips. She has great info on how to turn a problem (food waste) into an opportunity or business, how she decided almost a decade into her business to completely rebrand and start from scratch and tips for entrepreneurs and dreamers everywhere!From this conversation you'll learn:-How to rebrand and pivot a business or creative project -How to pitch your ideas with confidence-The advantages of risk-taking & how to draw inspiration from your younger selfTips to trust your Gut-and much more!Get Trashy Chips: https://pulppantry.com/ Sign up for my brand-new Podcasting Course, Podcasting For Self-Expression: https://www.laurenlograsso.com/podcasting-for-self-expression Use Code UNLEASH15 for 15% off. Registration ends on Wednesday, 06/18 at 12am PT! Can't wait to see you in class and be your coach!-Remember to subscribe/follow the show on Apple Podcasts, Spotify or wherever you get your pods. Please leave us a rating and review- it helps SO much in getting the show out there. And tell a friend about the show- podcasts are very personal and tend to be spread person to person. If this show helped you or made you smile, share the love :) Follow the show @unleashyourinnercreative  Follow me @LaurenLoGrassoHosted by Ausha. See ausha.co/privacy-policy for more information.

Kaitlin Mogentale founded Pulp Pantry in 2019 to reduce food waste and increase nutrition using upcycled veggie pulp. She had great initial traction getting accepted into Target's Accelerator, airing on Shark Tank, and launching in major retailers. She found that while consumers say they are interested in sustainable messaging, labeling her product as “pulp” and “upcycled” was turning away potential customers who thought they would taste bad.So in 2024 Kaitlin listened to her customers and rebranded to Trashy, an energetic and edgy brand to attract a new wave of customers.Listen in to hear behind the scenes of her transition.Support her WeFunder Equity Crowdfunding campaignStartup to Scale is a podcast by Foodbevy, an online community to connect emerging food, beverage, and CPG founders to great resources and partners to grow their business. Visit us at Foodbevy.com to learn about becoming a member or an industry partner today.

Kate is the founder of Pulp Pantry and was a guest on Shark Tank! Pulp Pantry: https://pulppantry.com/ LinkedIn: https://www.linkedin.com/in/kaitlinmogentale/ The Shane White Show is now proudly brought you by ROUTINE! Head over to yourroutine.com and try their newest product "Morning Routine". Use code "ShaneWhite30" at checkout for 30% off your first order! Today's episode is brought to you by NeuRoast - Mushroom Coffee! Use Code "ShaneWhite" for 30% off your order from Neuroast.com Sponsor Links: Routine - http://yourroutine.com NeuRoast - https://www.neuroast.com/ ---------- Helpful Links: Instagram:  @shane.m.white Tik Tok: @shane.m.white NoBul Partners: https://nobulpartners.com/ Whoop (1 free month): https://join.whoop.com/#/C20648 Robinhood: http://join.robinhood.com/shanew1 --- Send in a voice message: https://podcasters.spotify.com/pod/show/shanewhiteshow/message

Kaitlin Mogentale is the Founder and CEO of Pulp Pantry, an upcycled food brand transforming fruit and vegetable juice pulp into nutritious, convenient snacks. With a passion for sustainability, she founded Pulp Pantry to reduce food waste and promote a sustainable future. As a Shark Tank veteran, Kaitlin has been recognized as a next-generation leader by CSQ magazine and named Woman of Entrepreneurship by Comerica Bank. In this episode… With upcycled food becoming a retail and consumer commodity, brands are pioneering sustainable, functional products. In 2022, over 100 brands and 300 products became upcycled certified. Learn how you can reduce food waste, fight climate change, and meet evolving consumer demands with innovative products. Sustainability and food waste activist Kaitlin Mogentale recognized an opportunity to leverage vegetable pulp — an often-disregarded resource in the food system — to redefine traditional veggie chips. By creating familiar flavors and harnessing various social channels and networks to relay her message, Kaitlin has amplified her impact to educate the public on the growing upcycled food movement. She advises other upcycled food brands to launch in basic categories with mainstream flavor profiles to target new audiences. In this episode of the Brand Alchemist Podcast, Taja Dockendorf interviews Kaitlin Mogentale, the Founder and CEO of Pulp Pantry, about how she built and scaled a certified upcycled food brand. Kaitlin describes her process for educating consumers about the upcycled food movement, her plans for future mission-based innovation, and her experience marketing her brand on Shark Tank.

We are talking with Kaitlin Mogentale of Pulp Pantry, Charles Swartz of Compact Membrane Systems and Jeff Beegle of mobius.Join us as we discuss:Opportunities for repurposing fruit and vegetable pulp into nutrient rich foodsTechnology advancements to help fruits and vegetables stay fresher, longerNew uses for produce waste to be repurposed in the horticulture, agriculture, and food service packaging industriesSegment 1 - Kaitlin Mogentale (Founder) of Pulp PantryPulp Pantry is dedicated to transforming forgotten, nutrient-rich ingredients such as high fiber juice pulp into delicious, healthy hand-made snacks that make it easy to get your daily servings of fruit, vegetables and fiber anytime, anywhere.They specialize in delicious paleo, vegan, gluten-free and refined sugar-free foods. Their first product to market is a crunchy grain-free granola that will change the way America eats breakfast - packed with flavor, fiber and wholesome fruits and vegetables.Segment 2 - Charles Swartz (Product Manager) of Compact Membrane SystemsCMS creates technology to capture and reduce greenhouse gas emissions, avert global warming, and transform industry into a long-term sustainable enterprise. One membrane system at a time.Optiperm™ produce is an ethylene-selective membrane for extending the shelf life of post harvest produce. This membrane can be used anywhere produce is stored to remove ethylene and slow the ripening of fruits and vegetables. A membrane patch or unit can be added to existing storage containers or modified atmosphere environments as a modular and cost effective ethylene removal solution.Segment 3 - Jeff Beegle (Chief Science Officer, Co-Founder) of mobiusMobius is creating a world where There's Wonder in Waste. They are a mission-driven company focused on eliminating waste by leveraging industrial organic waste streams from agriculture, forestry, paper and biofuel & biorefining industries to create new materials and chemicals.Their first product is a proprietary, biodegradable polymer made from lignin, a natural material found in all grasses and trees that is produced as waste at a rate of over 50 million tons each year by the paper and biofuel industries. With this biopolymer, they are creating a bio-based, biodegradable plastic pellets for applications in horticulture, agriculture, food service packaging, and beyond.Guest ResourcesKaitlin Mogentale - https://www.linkedin.com/in/kaitlinmogentale/Pulp Pantry - https://pulppantry.com/Mobius - https://www.mobius.co/Jeff Beegle - https://www.linkedin.com/in/lieutbeard/Charles Swartz - https://www.linkedin.com/in/charles-swartz-a0b9b855/Compact Membrane Systems - https://compactmembrane.com/Show LinksInternational Fresh Produce Association - https://www.freshproduce.com/Fresh Takes on Tech - https://www.freshproduce.com/resources/technology/takes-on-tech-podcast/Facebook -

We are talking with Kaitlin Mogentale of Pulp Pantry, Charles Swartz of Compact Membrane Systems and Jeff Beegle of mobius.Join us as we discuss:Opportunities for repurposing fruit and vegetable pulp into nutrient rich foodsTechnology advancements to help fruits and vegetables stay fresher, longerNew uses for produce waste to be repurposed in the horticulture, agriculture, and food service packaging industriesSegment 1 - Kaitlin Mogentale (Founder) of Pulp PantryPulp Pantry is dedicated to transforming forgotten, nutrient-rich ingredients such as high fiber juice pulp into delicious, healthy hand-made snacks that make it easy to get your daily servings of fruit, vegetables and fiber anytime, anywhere.They specialize in delicious paleo, vegan, gluten-free and refined sugar-free foods. Their first product to market is a crunchy grain-free granola that will change the way America eats breakfast - packed with flavor, fiber and wholesome fruits and vegetables.Segment 2 - Charles Swartz (Product Manager) of Compact Membrane SystemsCMS creates technology to capture and reduce greenhouse gas emissions, avert global warming, and transform industry into a long-term sustainable enterprise. One membrane system at a time.Optiperm™ produce is an ethylene-selective membrane for extending the shelf life of post harvest produce. This membrane can be used anywhere produce is stored to remove ethylene and slow the ripening of fruits and vegetables. A membrane patch or unit can be added to existing storage containers or modified atmosphere environments as a modular and cost effective ethylene removal solution.Segment 3 - Jeff Beegle (Chief Science Officer, Co-Founder) of mobiusMobius is creating a world where There's Wonder in Waste. They are a mission-driven company focused on eliminating waste by leveraging industrial organic waste streams from agriculture, forestry, paper and biofuel & biorefining industries to create new materials and chemicals.Their first product is a proprietary, biodegradable polymer made from lignin, a natural material found in all grasses and trees that is produced as waste at a rate of over 50 million tons each year by the paper and biofuel industries. With this biopolymer, they are creating a bio-based, biodegradable plastic pellets for applications in horticulture, agriculture, food service packaging, and beyond.Guest ResourcesKaitlin Mogentale - https://www.linkedin.com/in/kaitlinmogentale/Pulp Pantry - https://pulppantry.com/Mobius - https://www.mobius.co/Jeff Beegle - https://www.linkedin.com/in/lieutbeard/Charles Swartz - https://www.linkedin.com/in/charles-swartz-a0b9b855/Compact Membrane Systems - https://compactmembrane.com/Show LinksInternational Fresh Produce Association - https://www.freshproduce.com/Fresh Takes on Tech - https://www.freshproduce.com/resources/technology/takes-on-tech-podcast/Facebook -

Pulp Pantry Founder & CEO Kaitlin Mogentale knew she wanted to make a difference when she learned that over 40% of food goes to waste in the U.S. especially the waste or “left over” from fruits and veggies used in creating juices. So, she created Pulp Pantry snacks made from overlooked fruit and veggie byproducts like organic juice pulp. Kaitlin shares how she has turned her curiosity and desire to create change into a product and company. Her journey in creating Pulp Pantry hasn't all been smooth sailing as she tackles the challenge of creating a new category in the snack industry. But this determined, mission-driven, entrepreneur has been relentless at creating real meaningful change towards a more sustainable and healthy future for all to enjoy. Hear so much more on this episode. Today on #TheKaraGoldinShow. Enjoying this episode of #TheKaraGoldinShow? Let me know by clicking on the links below and sending me a quick shout-out on social. Or reach out to me at karagoldin@gmail.com https://www.linkedin.com/in/karagoldin/ https://www.instagram.com/karagoldin/ https://twitter.com/karagoldin https://www.facebook.com/KaraGoldin/ Check out our website to view this episode's show notes: https://karagoldin.com/podcast/299 List of links mentioned in this episode: https://www.linkedin.com/in/kaitlinmogentale/ https://www.instagram.com/pulppantry https://www.linkedin.com/company/pulp-pantry To learn more about Pulp Pantry and to purchase: https://www.pulppantry.com/  

https://youtu.be/PzAM00LjlFM

As a treats and snack company, our team at Mars Wrigley is obsessed with thinking about how consumer preferences and cultural values will impact the future of food. We've seen how brands act as cultural change agents, taking a stand on issues like climate change and other sustainable practices, while the ebb and flow of consumer adoption is not always consistent. In this episode, our host, global foresight leader Jo Lepore, dives into current developments being made within the food industry to create more sustainable, healthier, and delicious food. Joining her are three powerhouse experts and leaders within the food and health industry: Seth Goldman, Chief Change Agent at Eat the Change, Co-Founder at PLNT Burger, and Chair of the Board at Beyond Meat. Andrew Loader, Founder & CEO at Openway Food Co. and former Mars Wrigley General Manager. Kaitlin Mogentale, Founder and CEO at Pulp Pantry, an emerging upcycled food brand and Shark Tank alumni. Together, they give their insights into the future of food, health and opportunities for change. They also discuss the struggles and challenges in this movement, and how collaboration and conscious effort can address the prevalent issues within the food and health space. Want to know more about how food will become more sustainable in the future and what role consumers will play in this change? Tune in to find out how food brands and organizations can adapt their products to make them more planet-friendly and sustainable. Learn how consumers can help create better products that suit our individual, collective, and environmental needs. ––– https://www.linkedin.com/in/seth-goldman-234bb7124/ (Read more from Seth on LinkedIn) https://www.linkedin.com/in/andrewloader/ (Read more from Andrew on LinkedIn) https://www.linkedin.com/in/kaitlinmogentale/ (Read more from Kaitlin on LinkedIn) ——— All views are those of the podcast hosts and guests only and do not necessarily reflect the views of their employer(s).

Today we're speaking with Kaitlin Mogentale, founder of Pulp Pantry, about identifying a problem to solve, asking for help along the way, and leaning into opportunities even if they're intimidating.Pulp Pantry transforms scraps into snacks by utilizing overlooked resources in our food system, or upcycled ingredients. They are made more sustainable, and are, of course, better for you. Find more: https://pulppantry.com/Find more about Modern Species: https://modernspecies.com/Join our FREE community for CPG leaders: https://community.evolvecpg.com/Follow us on LinkedIn: https://www.linkedin.com/company/evolve-cpg/As an ever-evolving show, we also love feedback. Send us your thoughts or ideas for who we should talk to next to evolve@modernspecies.com

Kaitlin started Pulp Pantry with the goal of repurposing all of the leftover pulp into other products that would otherwise go to waste. Kaitlin has developed a strong relationship with Target, getting front row positioning in their produce set, thanks to a fantastic partnership with the mass market retailer. Hear her narrative of how she came up with the idea to use up-cycled pulp and turn it into a tasty snack, as well as how she partnered with one of the country's top shops. --- Support this podcast: https://anchor.fm/genius-juice/support

Did you know that we waste about 40% of our food across the United States and most of that ends up in landfills. Did you also know there is a solution to reduce that much food waste while also making a new product category? It's true and it's called Upcycling. Here to talk about upcycling and how it can benefit people and processors is Kaitlin Mogentale. Mogentale is the creator and founder of Pulp Pantry, which takes the waste from juiceries and produce companies and turns it into upcycled gold, resulting in Pulp Pantry's Pulp Chips. Throughout this episode, we talk about the statistics behind food waste and its impact on people and our planet. We discuss upcycling and how companies and consumers are responding to it, while ending the episode talking about the potential for this newer product category.  Enjoy the episode.  You can read the full transcript of this episode here. Kaitlin Mogentale was recently featured on our website as one of our Entrepreneurs to Watch, which you can read on Food Processing.com 

Host Amy Koonin Taylor is joined by one of the fiercest food waste warriors yet, Pulp Pantry CEO Kaitlin Mogentale. Addictive chips are made from upcycled fruit and veggie pulp, giving second life to many superfoods. What started as an innovative idea on her college campus has quickly turned into a pantry staple for health-conscious and eco-conscious consumers.

Kaitlin Mogentale, founder and CEO of Pulp Pantry, was a model student and, despite a healthy admiration for her more mischievous peers, was a high-achiever who studied and earned good grades at school while voluntarily taking on whatever extra-curricular activities she could. Attending a Women in Science event sparked her passion for the subject and sent her down the path of searching the world for its problems and solutions. The first major problem she identified came while interning with The Garden School Foundation, an L.A. non-profit that provides schools with gardening and cooking classes. Through her work for the organization, she became aware of just how many people are living their lives with a dire lack of access to healthy, nutritional food. The second big problem became clear, one day, when she watched her friend juice a carrot. They were about to throw the solid, vegetable leftovers away, and Kaitlin was immediately struck by just how much quality food is constantly being wasted as discarded pulp. She saw a way that the two problems could be united, solving each other in the process, and Pulp Pantry was born: a food manufacturer with the aim to cultivate nutritious and sustainable food options for future generations. Kaitlin came from a loving, stable family and, to this day, she’s filled with gratitude for the upbringing they gave her. It’s, perhaps, this gratitude that makes her sense of social responsibility so strong and makes her so driven to find ways to improve the world, two problems at a time. In this episode of the Gravity podcast, Kaitlin joins us to discuss the inspirations and motivations behind her successful, ethical venture. What Brett asks: [01:26] Start at the beginning: tell me where you came from? [05:55] How was your family life, growing up? [13:20] Why do you have so much gratitude for your upbringing? [17:50] What was it about science that inspired you? [21:00] Where did your sense of social responsibility come from? [27:50] After you developed an interest in science, what happened next? [34:35] Did you ever wonder what your path in life was going to be? [42:00] What were the steps between your studies and launching your business? [48:40] Tell the listeners about your company, Pulp Pantry. To learn more about intentional living, and for the complete show notes, visit: https://gravityproject.com/ (gravityproject.com) Resources: https://pulppantry.com/ (Pulp Pantry) https://www.linkedin.com/in/kaitlinmogentale/ (Kaitlin Mogentale on LinkedIn) https://twitter.com/pulppantry (Pulp Pantry on Twitter) https://www.instagram.com/pulppantry/?hl=en (Pulp Pantry on Instagram) Gravity is a production of http://crate.media (Crate Media).

Why have famous folks including Maria Carey, Uber founder Travis Kalanick, and Flavortown Mayor Guy Fieri jumped on the ghost kitchen trend? Is this pandemic-era phenomenon here to stay? Joining us to talk about these virtual restaurants and what they’re all about is Florence Fabricant, the legendary food columnist from The New York Times. Florence also shares the best ways for publicists and entrepreneurs to pitch her and how she got her start in food media. Also, find out why Lia Ballentine of the Yum Day snack company thinks Kaitlin Mogentale of Pulp Pantry is the Bombe. Today’s show is supported by Mango and Peppercorns: A Memoir of Food, An Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning, out March 16th from Chronicle Books. 

Humans are terribly inefficient when it comes to managing waste. Luckily, clever entrepreneurs are transforming our veggie, meat, and fruit carcasses into delicious products, such as Kaitlin Mogentale the Founder of Pulp Pantry. Kaitlin decided to rescue discarded vegetable pulp and transform it into one of America’s favourite snack foods, chips. After 4 years of development, you can now find the final products in online and in Target and Whole Foods! Take a listen to learn how Pulp Pantry was built from the ground up.

In this episode, Toni and Jenny take another trip to Southern California. This time they head to LA to learn about upcycling of food waste with social entrepreneur Kaitlin Mogentale, founder of Pulp Pantry, a social enterprise that sells food products made from recycled fruit and vegetable pulp. The conversation started with understanding more about Kaitlin and why she chose this PATH and opened up to a greater conversation about food waste and what each of us can do on an individual level and in our communities to collectively make a difference. They also touched on how our current crisis is creating challenge as well as opportunity and the importance of being able to adapt and overcome… which has become quite the theme here at PATH! Toni and Jenny guarantee that after listening to the conversation with this young go-getter, you will have HOPE in our collective future!! For more information on Pulp Pantry, order their yummy chips, or learn more about Kaitlin and social entrepreneurship, head to https://pulppantry.com/.

In an interview recorded in a studio before the pandemic, Kaitlin Mogentale tells host Ivy Joeva of the journey that led to create a food company  that transforms upcycled ingredients — the overlooked, nutritional byproducts of fruit and vegetable processing — into wholesome, better for people and better for the planet, pantry staples: Pulp chips. Waste Less, Thrive More, is the company motto, because Pulp Pantry believes that a thriving humanity depends on a thriving, healthy planet.  Learn more at http://pulppantry.com

Kaitlin Mogentale is a self-proclaimed food waste warrior and the founder of Pulp Pantry. Pulp Pantry works with juiceries to turn organic vegetable fiber—the prebiotic-rich fiber leftover after juicing fresh veggies—into nutritious, high-fiber, lower-carb versions of your favorite snack foods. Their newly launched tortilla-style Pulp Chips are a complete reinvention of everyone's favorite junk food, made better for your body and for the planet.

In the beginning, there was juice – then there was pulp. But what do you do with it? That’s the question that led Kaitlin Mogentale to found Pulp Pantry, a fruit and vegetable snack company on a mission to usher in a new wave of good nutrition and sustainability that’s accessible to everyone.   “A toast to all of the amazing women who are changing our food system!” –Kaitlin Mogentale   It all started with a carrot. Kaitlin saw her friend making juice and, always wearing her environmental studies hat, she immediately saw how much pulp was wasted. In fact, after some research, Kaitlin found that for each pound of juice produced, as much four pounds of nutritious pulp is created (and, usually, wasted). When you add up all of the commercial juicers just in the LA area, that’s thousands of pounds of delicious and nutritious food thrown away each week!   So Kaitlin started tinkering, beginning with a batch of delicious carrot pulp cookies. Eventually, she stumbled onto Pulp Pantry’s flagship product: grain-free granola!   “Businesses and brands have the potential to change culture – and brands have emotional value!” –Kaitlin Mogentale   We also discuss: The origins of Pulp Pantry Waste in the juicing industry (and the food industry in general) Making healthy food accessible in food desert communities How we can incorporate environmentalism into capitalism Why packaging is Kaitlin’s archnemesis Where you can purchase Pulp Pantry snacks Bringing the human element into Pulp Pantry The process of creating Pulp Pantry snacks The challenges to making healthy foods more accessible (and how Pulp Pantry is overcoming this) What you can expect from Pulp Pantry’s product line in the near future Conscious consumption & social enterprise   Resources: Learn more (and get some snacks) at pulppantry.com Connect with Pulp Pantry: Instagram | Facebook | Twitter   Kaitlin Mogentale’s Bio: Living in South Los Angeles, Pulp Pantry's founders Kaitlin and Ashley were confronted with the reality of living in a food desert plagued by a lack of access to healthy food. As classmates at the University of Southern California in the social enterprise program, they were excited to join forces to dream up their own small way to be a part of the solution.   Working at an urban school garden in a food desert, Kaitlin was exposed to the poor quality of food "fueling" kids' bodies each day (what with french fries counting as a daily vegetable!). She saw kids come into the garden, having never seen a fresh carrot before, teaching them to grow a carrot from seed to stem (later exclaiming: "carrots are my favorite vegetable!").   It all started when Pulp Pantry's founder Kaitlin Mogentale watched a friend juice a carrot. That moment proved to be quite transformative, as she saw firsthand the large amount of fresh pulp that was left behind.   "What do you do with your pulp?"   Her friend admitted to having no clue about what to do with the pulp, meaning this resource was destined for the trash.   With a background in Environmental Studies, Kaitlin's inner food waste warrior couldn't help but want to rescue the carrot's better half. She happily took the pulp home to make her first-ever juice pulp carrot cookies (and they were delicious!).   Our vision is to cultivate a better, more nutritious food reality in communities regardless of income — one day, we hope to be in not just health food markets, but in corner stores in every part of the country. Just Forking Around is produced by Podcast Masters

“Waste isn’t waste until you waste it.” Our guest this week claims to have discovered the most sustainable superfood on earth - and it’s something that most manufacturers were simply throwing away. This week we have an in-depth conversation with Kaitlin Mogentale (MOJ-en-tail), founder and CEO of Pulp Pantry. Pulp Pantry make innovative, totally delicious snacks out of pulp - a byproduct from commercial juiceries that usually just gets thrown in landfills. They’re creating a healthy, delicious, sustainable product that’s helping solve some of our most pressing healthy and environmental challenges. And if that were all that the brand was about, that would still be pretty cool. But there’s so much more. This was an awesome conversation and great story full of challenges and valuable lessons. We go over everything from what it’s like to bootstrap a business, why Pulp Pantry chose to work with a food accelerator, and the values that drive the brand. At the heart of it all is this idea of Food Justice, something that Katilin studied as a Environmental Studies major at USC. It’s a driving force behind both the product development and the brand messages. Links Comparably USC Environmental Studies Program Connect with Kaitlin on LinkedIn Have an idea for the show? Drop us a line! Brandbuilder@snacknation.com. Brand Builder is a co-production of SnackNation and ForceBrands.

Happy #SeekTheJoy Tuesday! On the podcast this week is Kaitlin Mogentale, Founder and CEO of Pulp Pantry.  Pulp Pantry’s snacks are “your juice’s other half,” made with fiber-packed organic veggie, fruit, and nut pulp from your favorite organic juicers.  Kaitlin is on a mission to create progressive solutions to combat food waste and build healthy food access for all. On today’s episode we chat ALL about where Pulp Pantry began (hint: it all started with a carrot!), the highs and lows of the entrepreneurial journey, the connection between our core fears and core values, we get real about how difficult it is to maintain balance, self-love, and self-care when you’re launching and building a business, what it’s been like following her passions, and SO much more  Today's episode is so good, I know you guys are going to enjoy it.  PLUS we're doing a GIVEAWAY! To enter to win a pack of Cinnamon Toast, Cacao Crunch and Vanilla & Sea Salt  1. Follow @seekthejoypodcast and @pulppantry on Instagram 2. Like the post announcing the giveaway 3. Tag a friend you'd like to share a bag with!  ***Bonus entries for each additional friend you tag. 1 comment = 1 entry. Good luck! The giveaway ends on Sunday May 20th at 5pm PST and the winner will be announced on Monday May 21st.   To learn more about today’s episode, head over to the show notes section of our website seekthejoypodcast.com/show-notes/kaitlinmogentale  To learn more about Kaitlin and Pulp Pantry visit their website pulppantry.com and on Instagram.com/pulppantry and on Facebook.com/pulppantry Until next week, ✨ #SeekTheJoy - hit SUBSCRIBE - and it would mean so much if you could give the podcast a rating and/or review on iTunes ✨ if you do, e-mail a screenshot of your review to sydney@seekthejoypodcast.com and we'll send you our brand NEW #SeekTheJoy Guide for Infusing More Joy into Your Life! Along with this guide, you'll also receive two limited edition Seek The Joy Podcast stickers that will be mailed out to you. We can't wait to send these out to you!  We are gearing up for the sixth episode in The Power of Storytelling, which will air on June 21st! We want you to be part of it! To learn more and to submit your story, visit our website https://www.seekthejoypodcast.com/share-your-seekthejoy-story/ and fill out our interest form - and we'll get back to you ASAP.  Connect with us! ✨✨ Instagram instagram.com/seekthejoypodcast Facebook fb.me/seekthejoypodcast E-mail sydney@seekthejoypodcast.com   

On today's episode, we meet Kaitlin Mogentale, half of a duo of highly focussed young social entrepreneurs with a brilliant business called Pulp Pantry. They launched their big idea hyper-locally through the farmers markets in Los Angeles. Every day, they are succeeding in their mission of changing the cycle of food waste in the United States and how we think about our food. Through hard work and activism, Pulp Panty is replacing sugar-laden grain cereals with nutrient-rich, organic and remarkably delicious granolas. Their line of juice pulp granolas and crackers are working their way into the pantries of lower-income communities through educational outreach efforts while simultaneously gaining a loyal following amongst committed localvores and natural foodies. Kaitlin is high energy and super focussed about her mission, her product line, and her business strategy. She is a passionate and outspoken ambassador for health foods and food justice, and she is a great example for those podcast listeners who want to launch a food product at the farmers market or take their farmers market food business to the next level. Visit PulpPantry.com to be part of their national launch. --- Send in a voice message: https://anchor.fm/get-in-my-garden-podcast/message

In her last year in college, Kaitlin watched a friend juice a carrot, shocked to see the heaps of vibrant pulp that resulted. Wondering what commercial juiceries might be doing with their pulp, she was shocked to find out most were simply trashing this high-fiber, highly nutritious resource. After graduating college with a degree in Environmental Studies and Social Entrepreneurship, she worked to find a better solution for juice pulp, developing Pulp Pantry. Today, Pulp Pantry seeks to make healthy food more affordable by creating delicious, healthy food from upcycled juice pulp in Los Angeles. Get the 5 proven steps to rapidly grow your business, make a bigger impact, and achieve your First Million. Attend the next LIVE First Million Webinar  with international business coach JV Crum III.  Like this Podcast? Then get every episode delivered to YOU!  Subscribe in iTunes Please help spread the word. Subscribing and leaving a review helps other business owners and entrepreneurs find our podcast…and make their big difference. They will thank you for it.   Conscious Millionaire Podcast: With over 500 episodes and 10 Million Listeners in 176 countries, this is the podcast for business owners and coaches who want to grow their businesses, make a bigger impact, and ultimately achieve their First Million! JV interviews the top entrepreneurs, experts, authors, and coaches on how to get the right mindset, develop your business systems, and execute to achieve bigger results, faster!  

In her last year in college, Kaitlin watched a friend juice a carrot, shocked to see the heaps of vibrant pulp that resulted. Wondering what commercial juiceries might be doing with their pulp, she was shocked to find out most were simply trashing this high-fiber, highly nutritious resource. After graduating college with a degree in Environmental Studies and Social Entrepreneurship, she worked to find a better solution for juice pulp, developing Pulp Pantry. Today, Pulp Pantry seeks to make healthy food more affordable by creating delicious, healthy food from upcycled juice pulp in Los Angeles. Get the 5 proven steps to rapidly grow your business, make a bigger impact, and achieve your First Million. Attend the next LIVE First Million Webinar  with international business coach JV Crum III.  Like this Podcast? Then get every episode delivered to YOU!  Subscribe in iTunes Please help spread the word. Subscribing and leaving a review helps other business owners and entrepreneurs find our podcast…and make their big difference. They will thank you for it.   Conscious Millionaire Podcast: With over 500 episodes and 10 Million Listeners in 176 countries, this is the podcast for business owners and coaches who want to grow their businesses, make a bigger impact, and ultimately achieve their First Million! JV interviews the top entrepreneurs, experts, authors, and coaches on how to get the right mindset, develop your business systems, and execute to achieve bigger results, faster!  

Over Halloween weekend, creative thinkers and inventors from different business sectors gathered in San Francisco at the to answer this year's theme question: "How can we support parents in effortlessly guiding their children to establish healthier eating, drinking, and lifestyle habits?" Teams were formed, ideas were brainstormed, and concepts were pitched. Meet the team of food science students, entrepreneurs, and RCA member (and the Student Committee President!) share their experience, what their product concept was, and what they plan to do with the prize money.  ZombEats team members on the show: Kaitlin Mogentale, founder and owner of , Los Angeles Hailey Zhou, co-founder of the and UC Berkeley student Philip Saneski, president of the student committee and founder of The blog Keep an eye out for these awesome up-and-comers. They're going to change the world.  Get involved - now accepting sponsorship of the podcast and blog.   Like the show? Rate us on iTunes and Stitcher so we can climb the ranks!