Podcasts about Okara

Susan talks to Kathryn about the invasive seaweed, caulerpa, which is threatening boating in Bay of Islands and beyond. Also, work is beginning on a new $20 million Okara marina for Whangarei Harbour. And Whangarei District Council discusses managed coastal retreat for houses impacted by erosion. Northland Local Democracy reporter Susan Botting based at the Northern Advocate in Whangarei

Beauty Self-Care Love: Women Empowerment and Health, and Hygiene Seminar: April 1, 2023, Good morning BEAUTIFUL YOU! I was honored to be the guest speaker at the Ebera Organization Women Empowerment, Health and Hygiene Seminar in Okara, Pakistan. It was such a blessing to speak into the lives of other across the world/nation. Loving from the ORIGIN❤️................................ The HEART❤️........................... ~RVShorter --- Send in a voice message: https://podcasters.spotify.com/pod/show/pihsrow/message

Badal Do - Okara (Overall Review) Qasim Ali Shah Foundation.

Talking With Okara Police Officers Qasim Ali Shah.

Do Change - Okara Qasim Ali Shah Foundation.

Het groene topje van een paprika, het kontje van een courgette of het steeltje van een broccoli. Je knippert met je ogen en het ligt in de prullenbak. Waarom eigenlijk, je kunt er vanalles mee! Samuel Levie en Sasker Scheerder verbonden aan het Low Foods Lab, bevragen al deze gewoontes. Sojapup, Okara zien we als afval maar blijkt een heel veelzijdig product. Je kunt er vanalles mee en dat laten deze ras ondernemers dan ook graag aan de wereld zien.  We gooien te veel weg, dat moet en kan anders!  Dus zet je koksmuts alvast maar op en trek je schort aan, want ook jij kan iets doen tegen voedselverspilling. Je bent vanharte uitgenodigd om ook in je eigen keuken te experimenteren. 

A process is a process. Life has it principles and only by these principles can we amount to anything. Our generation must learn Patience at it peak. This week Emmanuel Egya Okara our guest in simple words relate some life experiences and their consequence when we cut short a process just to the get the cash!. Be our audience as you listen to the very end. Share with a love one and encourage each other to find rest as we await our victory!

Sidra has been challenging stereotypes long before she became an entrepreneur. Born and raised in Okara, in Punjab, Pakistan, she grew up in a household and neighborhood where she felt women were only expected to care about marriage. But Sidra never conformed. Since she was a toddler, she questioned the unequal treatment of girls, and one story about bananas will leave you in splits.  The entrepreneur met her business partner and husband, Waqas Ali, because he was her aunt's student. The two eventually moved to Lahore and launched a company to make the best leather shoes. In 2015, Sidra and Waqas moved to San Francisco for Y Combinator, becoming the first team from Pakistan the accelerator had funded. But they had a rough demo day — no investors bet on them. It would take several years before Sidra and Waqas would reinvent their product to launch Atoms, everyday sneakers that aim to be the most comfortable pair of shoes you have. In this episode, Sidra shared how Atoms not only survived — but thrived – during the pandemic. Sidra, who has become a ‘Humans of New York' viral sensation, also shared her honest thoughts on the loneliness of being a founder.

Stacey is back to recap #183 on The Blacklist Benjamin T Okara. Like, share, and subscribe today. Jump in the comments and leave your thoughts! #TheBlacklist #RedReddington #Dembe Like, share, and subscribe on YouTube: https://www.youtube.com/channel/UC0X2a9A43qmBXPem841eBJQ Make sure to subscribe and follow our podcast on all the major podcast platforms! If you listen to us on Apple, we ask that you please leave us a 5 star written review! Apple: https://podcasts.apple.com/us/podcast... Spotify: https://open.spotify.com/show/1f7nR5J... Stitcher: https://www.stitcher.com/s?fid=625481

In this week's edition of the Keen Mind's podcast Tess and Jen discuss Dembe's loyalties, the trustworthiness of the Xiu sisters, and what could have been behind Charlene's strange reaction.

A scientist makes a device that is a glorified dog whistle that can melt your brain and cause seizures. He also now wants to destroy it. Support the Show! Be sure to #FillTheFedora on Patreon. Case Profile for Benjamin T Okara Benjamin T Okara was a brilliant scientist like many before that looked to bring something magical into the world.  He and his team of scientists did just that but as with any good idea, the government can find a way to weaponize it.  Feeling exposure from the device himself, Benjamin takes it upon himself to wipe out the team that has the info to make the weapon and eventually destroys the device and himself in a blaze of glory to prevent it from doing any more harm.  Elsewhere Cooper is questioned about the night of his neighbors death and Charlene and Cooper both lie about his whereabouts.  Park is still lying to Peter whom we meet in this episode only to find out that she doesn't have cancer, she is pregnant, er was pregnant because the weapon was used on her and that ended the pregnancy, which also ended Park and Peter's relationship. Red and Dembe are the big story of the week as Dembe crosses a line and Red is not to happy with it.   Be sure to answer our profiling question of the week: Who killed the Cooper's neighbor? Visit our feedback page to leave a response or call +1 (304) 837-2278. The Music for Benjamin T Okara Just one song this week during the end of the episode sequence as hang with the coopers, and watchdembe with the box we hear “Dark Matter” by the Seratones. You can hear these songs via the official Blacklist playlist on Spotify or the same playlist recreated by us on Apple Music.  Benjamin T Okara in Pictures Here are a just a few of our favorite scenes from this week. Keep Connected Each week of The Blacklist Exposed will take a deep look at both the minor and major plot lines to this fantastic series. Be sure to subscribe and review us in Apple Podcasts, Stitcher, or through whichever podcast app you prefer. Also check out our other Golden Spiral Media Podcasts. A special thanks to Veruca Crews for creating our podcast cover art. If you love it, be sure to check out the rest of her Blacklist and other artwork on her tumblr page. Thanks for listening! We'll talk to you soon. In the meantime, be sure to keep yourself off, The Blacklist.  Send Us Feedback: Check out our Feedback Form! Call our voicemail: (304)837-2278 Email Us Connect With Us: Facebook Community Twitter Instagram Tumblr Troy's Twitter Aaron's Twitter Subscribe to The Blacklist Exposed: Apple Podcasts,  Google Podcasts,  Spotify,  Pandora,  RSS Feed

A scientist makes a device that is a glorified dog whistle that can melt your brain and cause seizures. He also now wants to destroy it. Read More... The post BLE194 – S9E5 – #183 Benjamin T Okara appeared first on Golden Spiral Media- Entertainment Podcasts, Technology Podcasts & More.

Mubbashir A. Rizvi was the Assistant Professor of Cultural Anthropology at Georgetown University and is the author of "The Ethics of Staying: Social Movements and Land Rights Politics in Pakistan". Mubasshir joins us on The Pakistan Experience to discuss Okara farms case study, land rights, social movements, Anjuman Muzareen Punjab, Farmers Movement and the state. Please consider supporting us on Patreon: https://www.patreon.com/thepakistanexperience And Please stay in touch: https://twitter.com/ThePakistanExp1 https://www.facebook.com/thepakistanexperience https://instagram.com/thepakistanexpeperience The podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. He can be found on Facebook, Instagram, Twitter and Tinder. Instagram.com/shehzadghiasshaikh Facebook.com/Shehzadghias/ Twitter.com/shehzad89 Chapters: 0:00 Introduction 2:00 Smog and Air Quality 7:00 Ethics of Staying: Social Movements and Land Rights Politics in Pakistan 12:00 The moral argument for Land Rights 14:50 Ethnicity and social hierarchies 19:30 Distrust of the state 22:00 Resistance Movements 30:00 Land as a connection to several things 48:30 The System is the problem 55:00 Anti-Terrorism laws being used against social movements 1:01:00 Sub-altern 1:05:30 Nehru's land reforms 1:10:00 Landed Elite and Partition 1:16:30 Mubasshir not receiving tenure

Led by Claire Schlemme Renewal Mill reduces food waste by upcycling the byproduct of plant-based milk to create high-quality Okara flour and baking mixes. The company's Okara flour is used in products made by other plant-based food makers while its baking mixes are sold directly through its website. Claire summarized Renewal Mill's business saying, "Renewal Mill is an upcycle food company. We upcycle byproducts from food manufacturing into superfood ingredients and premium pantry staples. We are currently working with the pulp residue from plant-based milk. This pulp material is nutritious and has a lot of fiber and protein. This leftover pulp is often wasted and certainly not processed and upcycled at scale as we are attempting to do. For soy milk residue, we dry out the pulp and produce it as “okara,” which has an East Asian heritage. For oat milk, we perform a similar process and brand the material as upcycled oat protein flour. Our goal is to ultimately move beyond the plant-based milk space and continue to capture otherwise wasted sources of fiber and protein. There are numerous opportunities to do this in the tomato and potato spaces in particular." Claire spoke to the importance of mission alignment in seeking outside capital saying, "For the first two years, the company was funded through grants from both Yale and the Closed Loop Foundation. We recently received funding from Kroger as part of their Zero Hunger Initiative. We have also employed more traditional forms of capital raises with convertible and SAFE notes. Our funding sources have been mostly in the impact space. When we first incorporated the company, we did so as a public-benefit corporation, which I believe has been powerful in filtering our potential investor list to the most mission-aligned subset. We have received funding from traditional waste-to-value investors as well as an investor that focuses on plant-based food systems." Here is the transcript summary of the podcast. -- Entrepreneurs for Impact is the only private mastermind community for investor-backed CEOs, founders, and investors fighting climate change. We're on a mission to help “scale up” climate leaders supercharge their impacts, share best practices, expand their networks, and reach their full potential. Our highly vetted, invite-only cohorts of 11 executives catalyze personal development and business growth via monthly meetings, annual retreats, a member-only Climate Investor Database, and 1:1 coaching and strategy calls. Here are membership benefits, and these are sample members. To request more information on membership, click here. Peer groups are led by Dr. Chris Wedding who brings $1B+ of investment experience, 50,000+ professional students taught, 25 years of meditation, an obsession with constant improvement, and far too many mistakes to keep to himself. --- Send in a voice message: https://anchor.fm/entrepreneurs-for-impact/message

► Épisode #23 de Ne Mâchez Pas Mes Maux avec notre invitée Zina (@zin_ai), 36 ans, rédactrice/conceptrice. C'est après un premier régime conseillé par un pédiatre que Zina a sombré dans plus de 20 ans de boulimie vomitive. Dans son témoignage, Zina nous dévoile à quel point manger lui faisait peur et à quel point il lui était difficile d'évoquer le sujet de la boulimie. C'est notamment grâce à toutes ses recherches et à l'alimentation intuitive que Zina a pu sortir de ses troubles du comportement alimentaire. Elle nous rappelle l'importance d'enlever la valeur morale des aliments et l'importance de déconstruire les diktats sociétaux établis. → En raison de problèmes de connexion, il est possible qu'il y ait des problèmes de son, soyez donc s'il vous plaît indulgents vis-à-vis de ce petit soucis, merci beaucoup ! → N'hésite pas à nous donner ton avis en commentaire, à aimer et partager cet épisode s'il t'a plu ! Merci. → Tu peux également si tu le souhaites me contacter pour partager ton expérience vis-à-vis des TCA via mon podcast ! ► Mes réseaux : → Mon compte Instagram : https://www.instagram.com/verdadeiracaro/ → Instagram du podcast : https://www.instagram.com/nemachezpasmesmaux/ → Adresse mail dédiée au podcast : verdadeiracaro@gmail.com → Page Facebook du podcast : https://www.facebook.com/verdadeiracaro → Ma chaîne Twitch : https://www.twitch.tv/verdadeiracaro → La communauté est présente sur Discord : https://discord.gg/9YdK7WMmDp → Ma chaîne Youtube : https://m.youtube.com/user/Krolyn328/featured ► Références citées : → Instagram de Zina : https://www.instagram.com/zin_ai/ → Instagram de Zoédesbouis : https://www.instagram.com/zoedesbouis/ → Instagram de Ariane : https://www.instagram.com/ariane_la_psy/ → Instagram de Linda : https://www.instagram.com/an.vies/ → Instagram de Caroline : https://www.instagram.com/appetitlibre/ → Instagram de La petite Okara : https://www.instagram.com/la.petite.okara/ → Instagram de Herve Cuisine : https://www.instagram.com/hervecuisine/ → Instagram de Valentine : https://www.instagram.com/alimentation.epanouie/ → Instagram de Catherinelapsy : https://www.instagram.com/catherine_la_psy/ → Instagram de Améliecc.diet : https://www.instagram.com/ameliecc.diet/ → Site du G.R.O.S : https://www.gros.org → Site de l'alimentation intuitive : https://www.intuitiveeating.org → Instagram d'Elyse Resch : https://www.instagram.com/elyseresch/ → Instagram d'Evelyn Tribole : https://www.instagram.com/evelyntribole/ → Chaîne youtube d'Elyane C : https://www.youtube.com/channel/UCrIk1V2j2wXbstXhSr__72Q → Instagram d'Elyane C : https://www.instagram.com/elyanec_/ ► Musique Intro: Spring mood - Ilya Truhanov : https://icons8.com/music/author/ilya-truhanov-1 ►Musique Outro: Whiskey Blues - Ilya Truhanov : https://icons8.com/music/author/ilya-truhanov-1 ► Merci à Fanny, mon assistante incroyable pour ce projet, qui s'occupe du montage des épisodes ainsi que de pleins d'autres choses. ► Merci à PHM (https://manonpiroelle.com/) pour le logo et la bannière. Muito obrigada e até já !

Fjallaprædikan Poul F. Guttesen

Community • Education • Arts' @theroundtable interview with musician Okara Imani Okara Imani is a Daughter of the Moon, Libra, vocalist, and writer. She studied music classically for a bachelor's degree and has been raised under the influence of all manner of funk, jazz, alternative, and punk sounds. She is so grateful to hear and be heard by you, teach and be taught by you, to inspire and be inspired by you in the hopes that she may serve as your mouthpiece and mirror into self. More about Okara at https://www.okaraimani.com/ @theroundtable is a podcast & short videos series hosted by Community • Education • Arts (@4CEArts), where we discuss the Arts with writers, musicians, artists, and all kinds of creatives! Podcast episodes air on our website (https://cearts.org/theroundtable-podcast ) on Fridays at 4pm, and corresponding videos are uploaded to our YouTube channel: https://www.youtube.com/channel/UCKGauoE3k3ssNBmeCnYGH2Q/playlists?view=1&sort=da&flow=grid Contact us at info@cearts.org if you are interested in being a guest @theroundtable! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/attheroundtable/support

#38: In Nigeria, babies are traditionally weaned using a food called pap. It's a cornmeal mixed with water type of cereal that will certainly fill a baby up, but a dish that lacks important nutrients that babies need for adequate growth and development.   Latifat Okara is working to change this. Through her company Nomnom Babies, Latifat is helping to educate primary care providers and parents about the wider array of wholesome foods that babies CAN and SHOULD be eating when starting solid foods.    In this interview Latifat shared some INCREDIBLE stories about how her own daughter was failing to meet her growth milestones because of limited variety and reliance on high carbohydrate staple foods that were failing to provide her with adequate nutrition..and how that experience led her to start incorporating other traditional foods into the weaning process like crayfish and brown beans and egg yolk and plantain…   And I think you are really going to enjoy Latifat's message - which is essentially that babies CAN eat so many more foods than we often give them credit for. In Nigeria 1 in 5 children is malnourished, and as Latifat will share in this episode - through the processes of unlearning and relearning she is working to redirect how drivers like racial discrimination, cultural beliefs, poverty and maternal education determine food choices and preferences for families in underserved parts of Nigeria.   If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/38 Learn more about your ad choices. Visit megaphone.fm/adchoices

#38: In Nigeria, babies are traditionally weaned using a food called pap. It’s a cornmeal mixed with water type of cereal that will certainly fill a baby up, but a dish that lacks important nutrients that babies need for adequate growth and development.   Latifat Okara is working to change this. Through her company Nomnom Babies, Latifat is helping to educate primary care providers and parents about the wider array of wholesome foods that babies CAN and SHOULD be eating when starting solid foods.    In this interview Latifat shared some INCREDIBLE stories about how her own daughter was failing to meet her growth milestones because of limited variety and reliance on high carbohydrate staple foods that were failing to provide her with adequate nutrition..and how that experience led her to start incorporating other traditional foods into the weaning process like crayfish and brown beans and egg yolk and plantain…   And I think you are really going to enjoy Latifat’s message - which is essentially that babies CAN eat so many more foods than we often give them credit for. In Nigeria 1 in 5 children is malnourished, and as Latifat will share in this episode - through the processes of unlearning and relearning she is working to redirect how drivers like racial discrimination, cultural beliefs, poverty and maternal education determine food choices and preferences for families in underserved parts of Nigeria.     If you’re ready to raise an independent eater and prevent picky eating then let’s get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/38

Caroline Cotto, COO at Renewal Mill, joins us on this week’s episode to discuss:- The notion of upcycling and how it works- Incubating at Hodo Foods- Going-to market as an ingredients company- Okara flour and their product pipeline- Interesting companies built on upcycling- Getting onto retail shelves amidst COVID- Her take on my “idea of the week” Learn more at: https://renewalmill.comFollow @ingoodhands on twitter and let us know who you want to see on the show!

Minh Tsai started Hodo Foods with a simple farmer’s market stand after finishing up a wealthy career in investment banking and I asked him, why? His answer surprised me, but within context, it makes sense. Minh is someone who’s addicted to learning and solving problems and the intricacies and growth of the business has kept him in the tofu business for a little less than 16 years. Not only can you buy Hodo tofu in places in Whole Foods, Safeway and Target, but they also supply to Chipotle! We go through a variety of topics in this episode ranging from how Hodo’s factory is dealing with the pandemic, Asian humility, Minh’s incredible journey at Hodo as well as its challenges and innovations which pair in hand with some interesting tofu science facts. We also get into a very passionate discussion on blending plant-based meat and animal-based meat, and if you follow this podcast often, know about my experiences with that, and also talk about partnerships. Namely how Minh helped get a well-known upcycling company called Renewal Mill off the ground, where they were able to commercialize Hodo’s soy waste stream into great products. About Minh and Hodo Minh Tsai, Founder and CEO, Hodo Today, Hodo is one of the most original and sought after plant-based brands in the US. But Vietnamese refugee Minh Tsai never expected he’d be running such a company. Minh simply decided to make the delicious, organic artisan foods he grew up eating in Vietnam, but found elusive in the US. He started with one farmer’s market stand in the San Francisco Bay Area 15 years ago. Through innovating his own take on wholesome, traditional methods, Hodo products quickly became must-have ingredients for renowned chefs. Now, Hodo is found in ingredient-driven restaurants from Chipotle to Benu and Daniel, and in thousands of retail stores nationwide including Whole Foods Markets and Target. About Hodo Hodo handcrafts delicious, wholesome, organic plant-based foods for people who love to eat well. We use artisanal methods only, and we source every ingredient thoughtfully. Proudly made in Oakland, California. Beginning with one farmer’s market stand and growing to thousands of retail stores and restaurants nationwide, Hodo’s innovative yet traditionally-made products quickly became a favorite of renowned Chefs and home cooks alike. Hodo is served by ingredient-driven restaurants from Benu and Daniel to Chipotle, and retail stores from Whole Foods Markets to Target. Show Notes We’ve always had good food safety programs, COVID just amplified Meat factories getting Coronavirus Unfortunately, COVID and worker safety is all about controlling the probability. We have to find ways to increase the probability Has the pandemic slowed or accelerated sales?: We have a diverse sales demographics. Food services plummeted but retail and online grew really fast What do you tell people in a sentence or less?: I’m in the food business. But if they’re curious, they will dig deeper. If I say I make tofu or plant-based food, they just like up light up How often do you tell people that you’re the CEO of Hodo Foods?: Almost never Asian Humility Why don’t you like talking about yourself?: I like talking to the person, not the status. I don’t think it’s that interesting until context is made such as someone who’s working for a food company It monopolizes the conversation unfortunately Ideally, without context, you might not get a prolific conversation Describe the steps to get to where you are today: I always wanted to nourish people and wanted to work at the UN. I ended up going to Investment Banking because I couldn’t get a job because I was so new. I ended up moving through the ranks in investment banking What was the time where you decided to jump into tofu? I’d call myself an auto-didact, someone who keeps on learning I would end up being in M/A, then equity capital markets, and then I quit because I didn’t get the people I was working with. My manager asked me to work over Christmas and I said “no” to him. I didn’t understand why he had to work over Christmas and New Year while they were making millions and millions of dollars Did a little bit with a small consulting company working with dot.coms building buisnesses Then Charles’ Schaub On Money: Though we all care about Money, I’m in the United States, I can learn everything and I can reinvent myself any time. And that’s why I started a tofu business I started a tofu company when artisan was taking over. IE: Blue Bottle and CowGirl Creamery You first start by making food and once your friends tell you it’s good and would buy it, you might have something What made you feel confident about differentiated yourself: From the time we started Hobo, no one is able to make what we make It’s mainly because our process was really hard and our brand was really new Why did you decide to do hard tofu patties?: People liked it and you have to pasteurize it Mapo Tofu My Food Job Rocks: Some days are really hard but things are always different and I’m always learning Renewal Mill (see episode 4): I met Clare when I was speaking at Harvard Business School. I mentioned that we have a waste product that we produce and Clare reached out to pursue that idea. That now became Hodo Foods Regrained uses a distributed scale Renewal Mill will use their technology to do other byproducts How much Okara is produced?: It’s a 1:1 ratio of tofu to Okara. One pound of Soy beans should give you 1 lb of Okara Why help out Renewal Mill?: Why not? It’s a business. It also helps our image I wish we could talk about more things at Hodo Foods but we don’t have Paul Shapiro – Business For Good We generally treat all of our customers as partnerships. If they ask for something, we will try to innovate and help out What advice would you give people who are feeling down in today’s economy?: Forget the current climate. To start a food buisness, the barriers remain the same. You have to go through brokers and distributors. Try and sell in different channels. Perishability is a huge deal. You don’t need a national brand to be successful. There are plenty of small, local brands who are doing amazing. Reach requires more money and more cost In thisi climate, online is more critical than ever before. The shipping can kill us though Bread SRSLY Instacart, Imperfect, Sunbasket, Purple Carrot, etc Frozen is actually more stable than Refriderator Where can we find you for advice?: minh@hodofoods.com. You can bug me, but I don’t have a lot of patience dealing with common questions. I advise a few companies as well

Movement matters, but what does it look like? How can we stay fit during lockdown...this conversation was so encouraging and so much fun, especially for somebody like me...who is unfit and struggles to get that daily movement in. Okara Pilates hosts weekly classes, both group and private all online. You can find her here: https://www.instagram.com/okarapilates/ Or send an email: mika@okarapilates.com -------------------------------------------------------------------------- You can find me: Instagram: https://www.instagram.com/sincerelynicolerose/ iTunes: https://podcasts.apple.com/za/podcast/sincerely-nicole-rose/id1503534385 Soundcloud: https://soundcloud.com/nicole-rose-honeywill YouTube: https://www.youtube.com/watch?v=yBU802lrtr4

Indianapolis based singer songwriter, Okara Imani

Indianapolis based singer songwriter, Okara Imani

Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Having a podcast with Moni Mohsin, face to face , was the much needed dose of laughter, humor, intellect, wisdom and experience. Honored and humbled to have her on 'dhaani' - A platform that wants to promote well-being, on the emotional, psychological, physiological, spiritual level - and laughter , humor and wit is an intrinsic feature of the human life. We spoke about privacy, laying safe boundaries, the need for solitude, social media and intrusiveness, and last but not the least Moni was generous to share her "Social Butterfly" snippets with us. Moni Mohsin was born in 1963 in Lahore, Pakistan. Since her father was from the landed gentry of Punjab and her mother from a business family in Lahore, she grew up between Lahore (where she attended a strict convent school run by Irish nuns) and Okara, where she ran wild with peasant children. Like her siblings before her, she left Pakistan at the age of sixteen to attend boarding school in England. Having completed her A'levels, she proceeded to Cambridge to read for a tripos in Archaeology and Anthroplogy. In 1986 she returned to a Pakistan gripped tight in the iron fist of General Zia-ul-Haq. She spent the next two years working for an environmental agency, where she produced Pakistan's first environmental news magazine, Natura. And then in 1988, when General Zia was assassinated and space for political discourse opened up once again, she moved to a new publishing venture, The Friday Times, Pakistan's first independent weekly. She spent seven years there, rising eventually to the position of Features Editor. She married in 1995 and moved back to England with her husband. Since then she has freelanced for a number of Pakistani magazines including The Friday Times, Libas and Zameen. She has also contributed short fiction to the creative writing issue of Wasafiri 2000 edited by Aamer Huussein and Bernadine Evaristo and an anthology on Lahore edited by Bapsi Sidhwa and published by Penguin India. She has also authored a travel book on Lahore published by the Guide Book Company and is currently in talks for the publication of her journalistic writings with Vanguard Books Pakistan and Penguin India. The Ceremony of Innocence is her first novel. She has two children and divides her time between Lahore and London. Moni Mohsin is a Pakistani born novelist and freelance journalist based in London. She has authored two novels, the award winning The End of Innocence (Penguin UK) and Duty Free (Vintage) which was adapted for Radio Four's Book at Bedtime. Her long running satirical column in the weekly newspaper, The Friday Times in Lahore, has been published by Vintage as The Diary of a Social Butterfly and its best selling follow up, The Return of the Butterfly, by Random House India. Her journalistic work has appeared in The Guardian, 1843, Prospect, The Literary Review, Vogue, The Times of India and Nikkei Asian Review. Last year her article ‘Austenistan' (published in 1843) was shortlisted for a Foreign Press Association award. She does book reviews, cultural features, political pieces, satirical columns and celebrity interviews and writes on topics ranging from domestic workers in the Middle East to Bollywood. Moni Mohsin Social Media Handles Facebook : https://www.facebook.com/MoniMohsinpage/ Instagram : @monimohsinofficial Do listen to this and please leave us with a comment, rating or review You can subscribe to our podcast on: Apple Podcast Stitcher Anchor Fm Google Spotify

In this episode, I'm meeting with Caroline Cotto, COO of Renewal Mill, a next-generation food company helping reduce global food waste by upcycling okara. Okara is the pulp from organic soybeans that is turned into a nutritious, versatile flour. We are talking about the food scene in Oakland, the company mission, where Renewal Mill is heading in the future, what large corporations can learn from smaller food startups and how to build a company with a circular mindset. Host is Elise Johanson. For updates follow Elise Vega.

Nina Meijers discusses FoodBytes! (San Francisco event showcasing startups disrupting the food and agriculture space) and former FoodBytes! alumna Claire Schlemme, CEO & founder of Oakland-based Renewal Mill that is fighting food waste by upcycling okara.Transcripts:Lisa Kiefer:This is Method to the Madness, a public payer show on KALX Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer and today I'm speaking with Nina Meyers of Foodbytes and Claire Schlemme, CEO and founder of Oakland based and alumni startup of Foodbytes Renewal Mill. Welcome to the program.Nina Meyers:Thank you.Lisa Kiefer:I'm particularly interested in what's coming up next week with Foodbytes, but first of all, Nina Meyers, tell us what you do for Foodbytes, how it got started, what's the history and what's the problems that you're trying to solve.Nina Meyers:Sure, happy to and thanks for having us. Pleasure to be here. Foodbytes quite simply is a pitch competition and networking platform for sustainable food and AG innovators. So it started four plus years ago. We're actually about to do our 15th Foodbytes, which is in San Francisco, which is where it all began. So it's founded by Rabobank. Rabobank is one of the largest food and agriculture banks in the world and in North America, our clients are some of the largest and mid sized food and AG companies. We started to see that we're working with a lot of our corporates and they're facing a lot of challenges in innovation where we're all faced with this idea that we're going to have 10 billion people on the planet by 2050. We need to feed those people and we need to do so efficiently. There's lots of environmental challenges and there's a lot of startups that are starting to create nimble ways and test and experiment and are basically building technologies and products that are solving those challenges.So we, four and a half years ago said, we want to do something that's just for food and AG. There's lots of pitch opportunities out there for tech startups. There's lots of things that are cross-disciplinary, but we said, let's bring our knowledge to the table. Let's bring our corporates to the table and investors that are just looking at food and AG start to create an ecosystem where those startups can make the connections to help scale their technologies and on the converse side of that that the corporates can start to build relationships and really start to think about these ways that innovation is happening to bring it to their own businesses.Lisa Kiefer:Tell me how it operates. Is it a competition?Nina Meyers:Yeah, so it is a competition in its most essential form. We look through hundreds of applications. We score them and we come to 15 startups that we select to come and pitch from all around the world and we're looking at on the product side, on the tech side, on the agriculture tech sides. We're looking at like AG tech, food tech and food products and they basically have a two day experience jam packed, but we basically bring together our network of mentors in the room, experts in legal deal structuring, branding, PR and they have intimate mentor sessions with them. They get to build camaraderie and relationships with one another as the entrepreneurs. They get to practice their pitches for the judges that are going to judge them the next day and they really have this full day of just like, it's kind of like a mini business school. Learn as much as you can.Lisa Kiefer:Do you find that many of these startups don't have business skills?Nina Meyers:I wouldn't say that. I think it's like you're just trying to build your business day in and day out and you have to focus on that and this, we're doing this one day kind of takes them out of it a little bit and that they're like, "Oh I've been a tech company. I've been really focused on how do I build a relationships with corporates or how do I build the MVP of my technology, but I wasn't thinking about the brand. I wasn't thinking about how I should structure my series B round when I'm fundraising, when I'm just in this infancy of my seed stage." They start to just have a lot of information around them.Lisa Kiefer:It would seem like creativity doesn't have to go hand in hand with business skills. I mean getting the right people together.Nina Meyers:To an extent. It depends on which entrepreneur, which startup, but I would say that they kind of say, "I took a day out of my life, my building, my business life, but I got to get all these different intros and different insights and also of course the insights from the other entrepreneurs that are there who are facing similar challenges, building similar businesses." So they do that and then there's a pitch day, which is a traditional pitch competition. There's hundreds of people in the room. It's focused on investment, but it's also focused on Rabobank bringing our corporates into the room so that they can pitch for these potential partners.There's a lot of media there covering it to see what's kind of the cutting edge of food and AG innovation and then what we started with was this pitch competition. Now it's built into two days and we started to build a continuous community around that. We say, "Hey, do you want to meet with X, Y and Z?" They're really interested in thinking about partnering with you. We have a database of thousands of startups and we're always thinking about how can we continue to build relationships?Lisa Kiefer:Do you sometimes do that with those who maybe didn't make it, but they have a great idea? Maybe they don't have the right skills but you match them up with somebody else?Nina Meyers:Yep, absolutely. So we have a database of thousands of companies that have applied, but we also, we have 250 now alumni of the platform. We're looking at everyone who's ever sort of come across our radar who is an innovator in this space. So that's what happens over the two days, but we kind of say that it's a discovery platform, but it's also like the beginning of a relationship where Rabobank can kind of be this connector, be this matchmaker, be this champion for both sides of-Lisa Kiefer:Tell me about the judges. How many and who are these people?Nina Meyers:They change. Every food rates has had a different grouping of judges. I think we've had something like 75. It's probably closer to a hundred and mentors, but essentially they're some of our sponsors and partners. They're legal experts who work with startups to help them structure their deals and figure out how to engage with investors. They are actual investors in need of a CPG space or on the tech side. They are sometimes policy experts who are really focused on sustainable food policy and-Lisa Kiefer:So some academics?Nina Meyers:Yeah, academics. Exactly. So literally we've had judges sort of from all across the board. We've also started having an alumni come on as a judge to sort of speak from that first hand perspective of this is what happened when I was there. We have-Lisa Kiefer:That's a great idea.Nina Meyers:Yeah, we have Abby Ramadan from Impact Vision who is an alumni of our platform and she's been very involved. She's also based out here. We want the judging panel to be able to provide varying expertise.Lisa Kiefer:Does it always happen in the same city?Nina Meyers:It's global. We've been in San Francisco the most. We've been in Silicon Valley the most. This is our sixth San Francisco edition, but we've been in Australia. We've been in London. We've been in the Netherlands, New York. We're headed to Chicago in September. Oh, we were in Boulder. We were in Austin, but yeah, we're-Lisa Kiefer:So how many times a year are we talking?Nina Meyers:So we were doing three to four for awhile globally for 2020 and 2019 we're doing two so that we can really focus on doing more and providing more value for everyone in our ecosystem and the in between.Lisa Kiefer:So this year you have how many participants?Nina Meyers:We have 15 companies.Lisa Kiefer:And two are from the Bay Area?Nina Meyers:Yes.Lisa Kiefer:One of them I'm particularly interested in. That's SnapDNA.Nina Meyers:Yes. We talk a little bit about some of the challenges that the companies are solving and one of them is sort of this idea of transparency. It's this idea of we all know about recalls that are happening in food all the time and there's a lot of opacity around what happens from the fields to your plate or wherever it comes from. So there are companies, there are a lot of innovation in this space that's happening around food safety and pathogen detection. So that SnapDNA is one of those companies that's really creating a real time test for folks in the food supply chain to get that information on whether food is safe or whether it has certain pathogens and we've seen a number of different sort of innovators come through that are focused on this, but this is something as a point I just made that's very, very well event to the corporate focus in the room.Lisa Kiefer:That can save so much money.Nina Meyers:It's about efficiency. It's obviously about safety. It's about consumer trust, which we know consumers want safer food, more sustainable food, healthier, more nutritious, cleaner and they're willing to pay more for it as well. So this is something that's important to all those players.Lisa Kiefer:Okay, and the other one is Planetariums and they're out of Palo Alto. Do you know much about them?Nina Meyers:Yes I do and the Planetariums is an up cycling company, which what does that mean? So it's and Claire I'm sure will talk more about this, but it is a waste stream that's up cycled into a new food essentially. So they are taking defatted seeds, which are a byproduct of the vegetable oil process and they are basically making that into a very nutritious protein rich flour. So they just announced today that they got, that they just raised a $750000 seed round and one of their investors is Barilla, which is the largest pasta producer in the world. So for a company like Barilla, to just give you an example is looking at this up cycling space and saying, "Yeah, of course we make pasta out of wheat, but we know that consumers want different things. Consumers want chickpea pasta. They want gluten free pasta. They still want traditional pasta, but let's look at ways that we can really provide something that consumers are starting to relate to.Lisa Kiefer:That's interesting. I've had a couple of your alumni on this show and one of them was Andrew Brentano who does cricket protein.Nina Meyers:Yes.Lisa Kiefer:And the other people were in perfect produce and they also, we're trying to save money by getting rid of waste in the food marketplace.Nina Meyers:Yep.Lisa Kiefer:If you're just tuning in, you're listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley celebrating Bay Area innovators. Today I'm speaking with Nina Meyers of FoodBytes and Claire Schlemme, CEO and founder of Oakland based Renewal Mill. So I want to kind of shift over here to Claire Schlemme and Claire, you were an alumni of Foodbytes a couple of years ago.Claire Sclemme:Yes.Lisa Kiefer:We got up to the point where it's talking about judging. You made it to the finals.Claire Sclemme:Sure.Lisa Kiefer:What happened?Claire Sclemme:So as Nina mentioned, it's really it was a two day event for us. So the first day before the actual pitch competition, we had the opportunity to talk to a lot of different experts in different fields, which was, which was really great. So I think going back to that point, even with some business experience under our belt, it was a lot of really quick concentrated information that we were able to get from that day, which was excellent. So a lot of touching on all these legal issues, packaging issues, marketing issues, so really being able to touch all those different points and then also being able to have a pitch in front of the judges before the actual competition was also-Lisa Kiefer:So like a practice pitch.Claire Sclemme:It was a practice pitch. We got feedback on it, which was great. We could incorporate the feedback into our pitch for the next day, which was also very helpful and it really-Lisa Kiefer:Maybe you should tell us about your company.Claire Sclemme:Absolutely. So, so I'm the cp-founder and CEO of Renewal Mill and Renewal Mill up cycles byproducts from food manufacturing into high quality ingredients and products. So essentially we're building a portfolio of ingredients that are all being sourced from different byproducts. So the first-Lisa Kiefer:Like what?Claire Sclemme:So the first ingredient that we brought to market commercially is called Okara flour and it's made from the byproduct from soy milk production. So it's basically taking the soybean pulp that's generated when soy milk is made. We dry it, mill it and turn it into a high fiber, high protein, gluten free flour. So that's one example. There's a lot of other other places in the food system where this type of waste is happening. So particularly in food manufacturing waste is a really good place to be looking at food waste because it's kind of low hanging fruit in terms of being able to attack the food waste problem.Things coming out of a food manufacturing facility are food safe already because they're in this facility and they're often very concentrated in their scale because it's food production is pretty concentrated. So you have the ability to hit that economy of scale that you need to make a profitable business or make a business that can make sense. So we're focused primarily on these fibrous byproduct streams. So anything that's coming from really coming from that first step of bringing in anything from the field, the fruits, the vegetables, the beans, things like that and you get a lot of fiber rich byproducts because a lot of what we're processing out of our food system right now is fiber.Even though that's the one macronutrient that western diets are very deficient in. So we're starting with Okara. Okara production in the US is very concentrated actually. There's just a handful of major production facilities. So it's a strategic starting point for us from that point of view. From there we're looking at other byproducts of nondairy milk production. So within this big world of fibrous byproducts, we're looking specifically at these nondairy milk byproduct streams. So the byproducts coming out of almond milk production, oat milk production, that's where we're going to be headed at next.Lisa Kiefer:So anything with [holls 00:12:31].Claire Sclemme:Exactly, yeah.Lisa Kiefer:So you're up before the judges and you know your company well. What happened? What did they ask you? Give us the scenario.Claire Sclemme:That's it. That's a great question. So a lot of the feedback, the feedback always helps you kind of see things, obviously from outside eyes that haven't heard your story a million times. Basically a panel with different backgrounds be able to weigh in on things that are causing confusion for them or things that didn't quite come across.So really being able to make sure that we can really hone in on the right story that we want to be telling and making sure that it's coming across that way and being received that way by the judges and also making sure that we're presenting all the information that somebody would want to know. So making sure that we've addressed issues like competition in the field or kind of what our growth strategy is and making sure that we haven't left something kind of major out that a judge would want to see. So that was very helpful and I think it was also just helpful to get a sense of what the space is like and it's a pretty big event with quite a few attendees. So it's nice to feel comfortable on the stage and in front of the judges [crosstalk 00:13:35].Lisa Kiefer:How many minutes are you up there?Nina Meyers:It's three minutes now. So as far as-Lisa Kiefer:Wow, that's not much time.Nina Meyers:[inaudible] competitions, it's pretty tight, but the judges also ask questions after the companies go. So that it's like another layer of sort of engagement and that's-Lisa Kiefer:And do they get materials ahead of time?Nina Meyers:Yes. So they spend, obviously they're with each other the day before, but they also get materials many days in advance and they now they have meetings with some of the startups. So Claire participated two years ago and we've really continued to evolve what the programming looks like as people. We always get feedback. So the entrepreneurs say, "I actually want more time with investors that are, I know I'm going to meet the right investors." So we're doing actually an investor power hour for the first time this time around where we're strategically matching them with one or two investors and we're doing, it's not a speed dating because it's like 20 minutes, but basically meetings with those specific folks whose investment these align with what the startups are doing.Lisa Kiefer:Is the networking what they win or do you actually get funding?Nina Meyers:There isn't direct funding as a result of Foodbytes, but there are a number of prizes. One of the main ones is for all the three winners is that they, Rabobank hosts a huge summit in New York at the end of the year. So December and all of our corporate clients, so big food and AG companies are there and the winners across all the events from that year get to come and pitch and have targeted meetings with the corporates that are relevant for their businesses and they have a few days where they're just really targeted and meeting with folks that can potentially help them as partners. So that's one main prize and then a lot of our sponsors who are, like we said, experts in many different fields, there's also consultations with them so that they can get five hours of legal consultation on how to structure their deal. They can get PR consultation and branding consultation on how to build the best investor materials and DAX and present their brand in the best possible way.Lisa Kiefer:Claire, what was it you found to be the most useful out of winning this competition?Nina Meyers:So we weren't the winners from our cohort. We were in the finalists but actually kind of going back again to all the people that we meet during the two days, that was a very valuable thing for us that made the participation in the event very worthwhile for us. So we actually continued to have some conversations with some of the lawyers that we met there to talk about some of the legal structuring, some of the agreements that we were currently in the process of structuring and we also had continued conversation with folks that were very knowledgeable about packaging for food products because there's a lot that goes into making sure that the product fits all the legal regulations and the requirements. That was great to have both of those connections coming out of Foodbytes.Lisa Kiefer:Once you get involved with say a VC or some sort of funding source, do you ever worry about losing your company's mission? That it will begin to sort of move away from you?Claire Sclemme:Yeah, that's a great question. So actually one of the things that we did when we first founded the company thinking about that very point was that we incorporated as a public benefit corporation. So we wanted that to be really built into our mission and so we structured that into the type of business we actually were and one of the pieces of kind of feedback that we got at the very beginning was that maybe you don't want to do that because you might be closing yourself off to investors that aren't interested in investing in a benefit corporation and we said, "That's exactly why we want to do this, because it essentially is going to kind of self select the types of investors that we're looking for." So that was kind of the first layer and then the second of course is making sure that when we're talking to investors that we do have that mission alignment as we're taking on investment.Lisa Kiefer:Getting back to you, Nina, you've done this for several years now. What trends in agriculture are you seeing pop up from the startup companies? I mean, you talked about some of the problems in the AG industry. What are you seeing overall?Nina Meyers:Yeah, well a major trend. I'd say a cross food tech, AG tech and CPG as is this idea of waste mitigation. So up cycling is one avenue in which that's happening. Another one is of course packaging. We're seeing more and more edible packaging. We're seeing more compostable packaging, plant based packaging. We have a company that's pushing in Foodbytes called Coremat and that's exactly what they're doing. They're making compostable, plant-based packaging that's basically-Lisa Kiefer:That's awesome because all these cities are now saying it's too expensive to recycle.Nina Meyers:Exactly and from a regulatory perspective that this sort of clampdown is increasing. It's happened in Europe, forcing lots of innovation in the packaging world in Europe and it's starting to happen here. That's one massive trend and huge need that startups are really looking to solve and obviously an incredible opportunity for collaboration on the corporate side of things as they start to realize we really, really need to be focusing on it. It's happening [crosstalk 00:18:31-Lisa Kiefer:Why are you giving me a plastic bag?Nina Meyers:Why are you giving me a straw? Right, exactly. So that's one place where we're seeing a lot of innovation and then on the waste mitigation side as well, right? Stopping waste before it can happen. So more and more technology companies are saying, let's use data and technology to stop waste before it can happen. So a company like [Winnow] who's come through our platform, they basically have a scale for food service and back of house at restaurants that weighs waste as it's going out and then gives restaurants a better picture of their wastage so that they can decrease that. That's the-Lisa Kiefer:What's the incentive for someone to reduce their waste at the restaurant level?Nina Meyers:Money. They save restaurants globally $25 million a year and they're not that big yet. I mean they're just starting out. So it's money.Lisa Kiefer:It sounds like you've put together a lot of qualitative data.Nina Meyers:Yes, we, like I said, we started with a very, very small team and over the last year or so we've built up the team like I said. So we've just brought in a data analyst who is amazing and we're sort of at the tip of the iceberg for what data are we sitting on and what are we saying? But yes, we have a really good picture of trends that are happening. That's one major, major trend that we're seeing. The other one is sort of just the environmental impact of food-Lisa Kiefer:Climate change?Nina Meyers:... Production, of climate change and also to hand in hand with that that consumers have more and more knowledge of that and are demanding better, cleaner products.Lisa Kiefer:Yeah, look at the Midwest right now.Nina Meyers:Yes.Lisa Kiefer:All the flooding and that used to be our bread basket.Nina Meyers:That's when it has to change and startups are really heeding that call on the plant based foods side of things as well. Just if we're talking about packaged foods in general, we're seeing so much innovation in that space. We're seeing at least 40% of the companies that apply that have a product that apply to Foodbytes are in some way related to the plant based space. To sort of talk about some of the companies that are pitching coming up in San Francisco we're seeing new and novel plant based proteins. So we have a company called [Tali] and they are making waterlily seed puffs. So we see the puffs as like a huge category in the food product world, but this is a new type of puff. It's basically bringing in an heirloom varietal.It's gotten more protein, more nutritious. They're doing some really interesting flavors. So we're seeing companies like that who are bringing this plant based protein view to snacking. We also have a company called Gem and they basically have the first FDA regulated supplement product, food supplement. It's for women by women. It's made from algae and a number of different plants. Real food. It's clean food. So we're seeing things in that type of space. I was just at Expo West, which is the largest natural foods show in the country and I think it's 1500 exhibitors, 90000 people.Lisa Kiefer:Where was it?Nina Meyers:It's in Anaheim. It's 90000 people. So it's very, very intense and there's a lot of companies that are doing very similar things. There's the plant-based trend just continues to grow year over year. So whether that's new algae products, that's lots of cauliflower products, you see the confluence of a lot of trends.Lisa Kiefer:Are any UC Berkeley professors or policy people judging this year?Nina Meyers:Not this year, but next year we're going to make it happen.Claire Sclemme:Oh excellent.Lisa Kiefer:Can anyone go to this?Nina Meyers:Yes. It's open to the public. We really want people there who care about these issues, who care about sustainable food and AG, who want to see what the innovators at the bleeding edge of sustainable innovation are doing. Next Thursday, the 28th of March, starting at 2:00 PM, it's really an opportunity to see these 15 startups pitch, to engage with them and see their products and technologies, have some delicious food and drinks and if you want to get into food or if you're a journalist or if you're a student and this is where the world you think you want to go into, we absolutely encourage you to come. If you're an investor or you're a food corporate and you're trying to figure out what's next, we 1000000% encourage you to come.Lisa Kiefer:And you have a website?Nina Meyers:Foodbytesworld.com. Instagram is Foodbytes by Rabobank. We've profiled all the companies who are going to be pitching. There's lots of content. Claire's on there somewhere. So check us out on Instagram, Linkedin, Twitter, and then Foodbytesworld.com is where you can get tickets to come and see us next week.Lisa Kiefer:And Claire, your business is located where?Claire Sclemme:Oh, we're in Oakland.Lisa Kiefer:Okay, what have your challenges been since you participated in Foodbytes?Claire Sclemme:Oh, that's a good question. Our biggest challenge I would say is that, so working in the byproduct space, we're really a bridge builder between the production and then bringing that into the market. We have less control over being able to scale in a way that other companies might be able to have as they're creating products. So we're really bound to the amount of byproducts that are coming out of certain facilities. So being able to match that production with the sales is really, I would say one of our biggest challenges. So it kind of swings back and forth from having more demands than we have a production for to having more supply of the ingredient than we currently have sales force. So it's kind of bouncing back and forth as we try to strike that perfect balance as we bring these ingredients on board.Lisa Kiefer:And are most of your sources local?Claire Sclemme:So right now they are. So our first source is in Oakland, which is why we started out in Oakland and why we're based there. So our first partner facility is Hodo Foods and they're a tofu manufacturer. So the first step of making tofu is making the soy milk and so that's where we're basically harvesting the Okara from is from Hodo and our next two facilities that we will likely be using as our sources of production are also in northern California.Nina Meyers:When you sort of spoke about what do they get out of this, the alumni who come through our platforms have raised a combined 550 million. I believe it was something like 150 last year. So even though it's not directly a prize, this is what we've seen as the companies who've come out of who we've chosen, who we've selected, this is how they're moving forward and getting that investment to scale their companies.Lisa Kiefer:You must be checking the failure rate of these companies as they-Nina Meyers:Yes.Lisa Kiefer:... they leave Foodbytes. What is the failure rate?Nina Meyers:It's under 10% because we're doing really like a lot of due diligence in the process of picking the ones that we think are really going to be successful. It's relatively low. It's lower than the average.Lisa Kiefer:Do you have a business background?Nina Meyers:I actually went to college in upstate New York at Skidmore college. I studied at a liberal arts school and I had was working in a sustainable restaurant, a farm to table restaurant the summer after college and my Mom is a chef and so I grew up around food. Food is my whole life and I was trying to figure out what I wanted to do next when I moved to New York during the recession in 2009. I started working for a restaurant company in New York in the creative department. I got sort of my foot in the door there and started working on marketing and design for the restaurants.So that was really a sort of honed my skills there on the marketing side of things. Started to realize through being in New York that what I really cared about was sustainability in food and agriculture and trying to figure out what to do next. I then went onto work for Food Tech Connect, which is a site of record for food innovation essentially. We did a lot of events in this space and meetups and consulting and hackathons, which is really all focused on sustainable food and agriculture. So I was there. I was working with startups directly. Spent about four years there and then we started working together with Rabobank to build Foodbytes out from its infancy.Lisa Kiefer:Claire how did you get into this pat of the world?Claire Sclemme:Yes. So my background is actually in environmental management. So I have in my masters in environmental management from the Yale School of Forestry. I had primarily actually been involved mostly in the space of sustainability and energy and so I'd worked at a renewable energy startup in India and worked with UN climate change, but I started to realize how important the food system is in the space of sustainability and I, kind of my first transition into into food was actually co-founding a juice company in Boston where I was living at the time. So we started as a food truck and we were connecting farmers to folks in the city through juices and smoothies and then in that process saw how much waste is created when you're juicing. It was really kind of like this moral issue.At the end of the day we'd sourced all this great produce from these farmers and it was all organic. It was mostly local. You'd spend a lot of money to buy all this produce and we're throwing out a huge amount of it at the end of the day, ll that pulp that's left over from juicing. On the the other side, of course we're selling the product that we are making, we're selling at a price point that's pretty high for the, it wasn't a super affordable food for much of the city and so those two pieces together kind of where you know really struck me as a challenge and that was a space that I really wanted to continue working in after I left that company.So when I had really just a fortuitous conversation with the owner of Hodo Foods in Oakland, the owner of the tofu factory and saw that he had this challenge with his byproduct that he was producing, which was very similar to what I had seen at the juice company, but at this much bigger scale and that it wasn't just a Okara, it was lots of different opportunities and lots of different sources of these types of byproducts. That was really the beginning of Renewal Mill was looking into how we can solve both food waste and also increase affordable nutrition in the food system.Nina Meyers:Claire really pioneered this space and now there's a company that's much younger than you, but it's called Pulp Pantry and they're doing, they're solving the problem that Claire just outlined. It's like entrepreneurial serendipity. They saw the same problem and they're making value added snacks out of juice pulp.Lisa Kiefer:Wow, you should all join forces and become the next Nabisco.Claire Sclemme:I know. Exactly, exactly.Nina Meyers:[crosstalk 00:28:19].Lisa Kiefer:[crosstalk] better.Nina Meyers:That's exactly what Foodbytes wants to have happen.Claire Sclemme:Yeah.Lisa Kiefer:Well, was there anything else that is coming up with Foodbytes besides this conference next week?Nina Meyers:Rabo has a whole other food and AG innovation platform called Tara. It is basically the next step in the cycle for startups to engage with Rabo after Foodbytes. That's what Tara is all about. We're going into our fourth cohort and applications are open now. Tara is like, how can we do the best possible matchmaking for startups and corporates? So applications are open now. That website is Taraaccelerator.com. They're open. They close on April 26th. So any startups, anyone you think is interested, you can learn about the corporates that are participating to see and so you can learn more there.Claire Sclemme:In addition to kind of all of the structured support that's coming out of Foodbytes, I think the other piece that was really valuable to us was actually meeting the other companies that we're pitching and there there's been some valuable connections that we've had in terms of the the business and actually finding uses for our flour with some of the other companies that have been on the platform, but also just really to talk to other entrepreneurs and be able to just talk about some of the other challenges that you're facing from a business perspective and also from a personal perspective as well. So it's a really, I think it's a really great community of entrepreneurs that are being brought together as well.Lisa Kiefer:Well thank you so much for being on the show.Claire Sclemme:Thank you.Nina Meyers:Thank you for having us.Lisa Kiefer:You've been listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. [music] See acast.com/privacy for privacy and opt-out information.

Local Indy artist, Okara Imani, shares with About A Gay Girl a little about her life, love, and music. When putting all of that together you get the magical Okara Imani that I call my dear friend. Extremely talented, she is actively creating and singing in her purpose here in Indy and hopefully outside of the 317 in good timing. Please tune in and support! Okara’s Instagram: @okaraimani // Facebook: Miakoda-Okara Imani // SoundCloud: Miakodakara ————— mentioned Artist; Rae Parker - Instagram: @RaeParkerArt // Facebook: Rae Parker

گناہوں کے اثرات اور بخشش کے طریقے - حصہ دوم 06-12-2016 Okara

گناہوں کے اثرات اور بخشش کے طریقے - حصہ اول 06-12-2016 Okara

گناہوں کے اثرات اور بخشش کے طریقے - حصہ اول 06-12-2016 Okara

گناہوں کے اثرات اور بخشش کے طریقے - حصہ دوم 06-12-2016 Okara

Despertar del corazón para convertirse en nuestro estado existencial, son las palabras de Eva. Alimentación de los niños. Receta del día: Tofu y Okara para tacos Jugo del día: para Vías respiratorias Afirmación: Mis nuevos pensamientos son positivos y prósperos Invitados: Sephora Michán, Lic. en Nutrición Jhaneth Michán, Orientador Naturista Pablo Sosa. Locución: Ángela Canett

Inma Chopo charla con G. Oliveira, de Okara producciones. Nos habla de 'William, the painter of the light'

Únicamente es posible disfrutar de la vida cuando no se dispone de suficiente tiempo, son las palabras de Eva. El suplemento de día: HVT. Testimonio con fuerte dolor de brazo. La receta del día: Okara con zanahoria. Medicamento del día: Nopal. Jugo del día: Para la energía. Afirmación: Yo soy una persona positiva, comprensiva y agradecida. Invitados: Lic. Jorge Franco, Terapeuta Alma Hernández, Dr. Lucio Castillo.

La capacidad de sorpresa es una de las grandes bendiciones de la vida, son las palabras de Eva. Suplemento del día: Nutriente. Síntomas y causa de la anemia. La receta del día: Okara para tacos y quesadillas. Beneficios de la refexología. Medicamento del día: Chayote. Jugo del día: Para la artritis reumatoide. Afirmación del día: Yo tengo el poder de la palabra, todo lo que verbalizo tiene gran poder. Invitados: Orientador Naturista Pablo Sosa, Terapeuta Alternativo Genaro Rocha, Orientadora Naturista y Terapeuta Cuántica Iustina Dobrisan.

Sólo el amor es inmutable y eterno son las palabras de Eva. El suplemento del día: lecitina de soya. Superar la depresión con terapia cuántica / Testimonio. La receta del día: Okara o Tofú con zanahoria rallada. Tratamiento para trastornos mentales, cambia tu estilo de vida y mejora tu salud / Testimonio. Celebración del centenario de Serge Raynaud de la Ferrière. Medicamento del día: maíz. Elixir para corregir todo tipo de problemas (desparasitar, control de peso, diabetes, cáncer) Afirmación del día: me adapto a todas las situaciones, soy uno mismo con el poder y la sabiduría del universo. Reclamo este poder para que me sea fácil cuidarme a mi mismo. Invitados: Terapeuta - Iustina Dobrisán Orientadores Naturistas: - Ana Cecilia - Arturo Rivera Doctora: - Marí Soto.

On this episode of Turned Out A Punk, Damian runs off the stage at a festival in Germany to sit down with Jeremy and Richard from Arcade Fire. Listen as they discuss the transition from Southern Ontario DIY hardcore kids, to members of one of the biggest bands in the world. Also covered in this episode: - The pre-Arcade Fire bands - The metal band that was the Rosetta Stone of Toronto indie rock - Going to shows at ‘Who's Emma’ - The Importance of Godspeed You Black Emperor - The "What Would Ian (Mackey) Do?" guilt. - Food Not Bombs - The lost genius of Okara - Chris Colohan is the greatest dude ever - Shotmaker - Sharing the pit at an Assuck show on the front lawn of a frat house with hardcore legend Tony Erba in the 90's - Brokencyde #TOAP #arcadefire