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Discover the fascinating journey of scaling a food business. We'll explore the personal challenges of delegation, the heartwarming support of local farmer's markets, and the significance of single-ingredient dog treats for pet health. With influences ranging from food science at Cornell to diverse interests in architecture and aerospace.

We also take a closer look at the controversial chemistry behind Olestra, a fat substitute developed by Procter & Gamble, and its mixed legacy in the world of fried foods. Our discussion spans the nutrition bar industry, where experiences at Nature's Bounty and Sweet Productions provide insight into the challenges of job transitions and the fulfillment found in food science. By contrasting this with the corporate finance world, we emphasize the passion that drives our endeavors in the culinary space.

From the benefits of regenerative farming and nutrient-packed organ meats to the operational intricacies of a hydronically heated dehydrator, this episode is packed with knowledge and personal stories. Learn about water filtration systems, the Maillard reaction, and the captivating process of making black garlic. We'll also touch on building a brand, the value of farmer's markets, and the emotional connections formed during the pandemic. So join us for an episode that's as informative as it is heartwarming, and leave with a deeper understanding of the food industry and the communities it supports.

https://pulsar-foods.com/
https://www.instagram.com/k9bros?igsh=cTl6dmJtb3o0aG5o

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