Better Food Stories

Colombia's remote, Arhuaco tribe has been cultivating heirloom sugarcane varietals high in the mountains of the Sierra Nevada de Santa Marta for generations.

After visiting Colombia and being introduced to this tradition, Philadelphia-based entrepreneur Hustino Mitchell had an idea for a new business– to bring rare ancestral cane sugars to the international market while creating direct social impact to the small-plot farmers who cultivate it.

Just as he was getting ready to launch, the entire world was shook by COVID-19 and Hustino and his family found themselves sheltering in place in Colomba’s remote mountain region.

In this interview, learn how:

We also talk a lot about cane sugar, what makes it different from the sugar most of us are used to, and what we can all learn from the Arhuacos about being better protectors of our natural resources.

You can learn more about Heirloma at heirloma.com.

And make sure to follow @BetterFoodStories on Instagram for updates on new episodes!

On this episode, I'm chatting with chef, restauranteur and producer Nick Liberato. You may remember him from Spike TV's "Bar Rescue" but now Chef Nick is taking on his newest adventure as an expert on Netflix's "Restaurants on the Edge," (season 2 premiering May 8, 2020), taking viewers to some of the world's most spectacular locations: Malta, Hong Kong, Tobermory, Costa Rica, Austria, and St. Lucia to help local restaurants breathe some life back into their businesses, get back on top and live up to their potential.

In my conversation with Chef Nick, we chat: 

-What viewers can expect on season 2 of this binge-worthy Netflix show

... and so much more! 

You can learn more about Chef Nick by following him on Instagram @ChefNicky or Twitter @Calidelphia

Also learn more about Netflix's "Restaurants on the Edge" here. 

On this episode, we're going inside the CBD Food & Beverage industry with Red Bull executive turned CBD industry expert, Jim Bailey. 

As the president and CEO of Phivida, Jim has helped launched CBD beverage brand, OKI, which is quickly building a loyal brand around its CBD-enhanced waters, teas, oils and capsules. 

In this interview, you'll learn:

-All about CBD, including its potential benefits

-The difference between CBD, THC and other hemp products

-Legalities currently surrounding CBD in the food and beverage space

-What we, as consumers, should be looking for when shopping for CBD products

-His advice for food entrepreneurs

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

ANNOUNCEMENT!! The Better Food Stories is one year old! Help us celebrate by entering our 1st Birthday Contest! Here's what you have to do:

One lucky listener will win a $25 Amazon Gift Card. 

Contest runs through Dec. 31, 2019! Winner will be announced on Instagram Stories on Jan. 1, 2020!

On this episode I'm chatting with  global “superfood hunter” and co-founder of BaruÌkas nuts, Darin Olien. 

Perhaps best known for developing an ongoing formulation of fitness company Beachbody’s wildly successful whole-food supplement, Shakeology (narrating his experience in his book Superlife: The 5 Forces That Will Make You healthy, Fit & Eternally Awesome) — Darin is on his next quest as the co-founder of Barùkas, a good-for-you, good-for-the-planet superfood company, bringing the most nutrient dense (and unknown) nut on the planet from Brazilian Cerrado in South America to the U.S.

In our conversation, we chat:

... and so much more. 

Disclaimer: This post contains affiliate links. If you use these links to buy something, I may earn a small commission. Thank you for support.

Plus, see the stories behind every Better Food Stories podcast guest by visiting adriagreenhauff.com/podcast.

It's no secret that our DNA holds a lot of valuable information. Now, one company is using genetics to create personalized nutritional guides that use, you guessed it, your DNA, to make healthier choices. 

Today on the show, I'm chatting with Sherry Zhang, the founder of GenoPalate, a company that helps people use their genes to discover how to work with their body, build personalized nutritional habits, and take steps toward a healthier being. In our conversation, Sherry and I discuss: 

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

On today’s episode I am chatting with David Kovaleski, the founder of Waka Coffee, a company that’s changing the way we see instant coffee in America.

David, came up with the idea for Waka Coffee while living in New York City, juggling a hectic schedule as a full-time college student with a full-time job. He relied on coffee to fuel his daily routine. But, he quickly discovered that frequenting coffee shops and making coffee in a cramped NYC kitchen was complicated, time-consuming, and expensive.

David honed in on a solution that wouldn’t require additional equipment and is fast to make: instant coffee. The only problem? Easy to drink isn't easy to create.

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

Today on the podcast, I’m chatting with Chris Carter and James Peskier, the co-founders of Porter Road, a high-end butcher shop based in Nashville, TN, that provides hormone-free, pasture-raised meats sourced from local farms. And, after years of serving their local community, Porter Road now delivers nationwide.

In my conversation with Chris and James, you’ll learn:

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

*DISCLAIMER: This episode discuss meat production and consumption. It is not an advertisement for the meat industry or meant to offend those who choose a plant-based or vegan lifestyle. If you’d like to take a deeper dive into vegan dining, please check out Ep. 14 for an interview with Julia Kravetz of NYC’s Little Choc Apothecary.

Nigel Sielegar has a deep love for Southeast Asian street food. Growing up in Indonesia, he has fond memories of feasting on street food at night markets, enchanted by the fusion of culture and cuisine.

But after moving to the states, the designer and entrepreneur found it difficult to find authentic Indonesian food in New York City. So, after a design project opportunity put him in contact with the popular Queen’s Night Market, he turned to his cousin (and now business partner) to launch their own food business: Moon Man.

Moon Man is the first Indonesian Street dessert pop-up vendor in New York City, and joined Queens Night Market in 2017. They have a brick-and-mortar location scheduled to open this year inside the Market Line food hall in the Lower East Side.

In my conversation with Nigel, you’ll learn:

We also talk all about Queens Night Market and how it is a must-visit for anyone looking to explore deliciously authentic international food in NYC for an affordable price.

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

Wine lovers are always looking for something new to enjoy. And what better time to do that than the changing of the season?

Today on Better Food Stories, I’m chatting with Tracy Nielsen, founder, CEO and assistant winemaker of La Pitchoune Winery, one of the most coveted producers in Sonoma County, known for their unapologetic wines that reminiscent of the kind of farmhouse wines you'd find throughout Burgundy, France.

In this conversation, you’ll learn:

You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast.

Did you know almost all conventional chewing gums contain plastic and other synthetic ingredients?

Today's guest is on a mission to offer us all something better. 

Simply Gum is a sustainable food company that is disrupting the snacking industry with its better-for-you alternative to traditional gum and breath mints.

The company’s founder, Caron Proschan started Simply gum in 2014 after she discovered that regular chewing gum was made of a plastic base and filled with artificial ingredients. She started making batches of gum in her New York City apartment and sold the first Simply Gum products in local stores throughout Manhattan.

Today, Simply Gum is available at major retailers like The Fresh Market, Walmart, Thrive Market, Vitamin Shop and Amazon.

In my conversation with Caron, you’ll learn:

-How Simply Gum went from idea to successful business

-How Caron and her company is incorporating a mission of sustainability into its operation

-What we, as consumers, should be looking for when it comes to safe, natural snack products

You can also shop this brand on Amazon. Here’s my personal recommendations:

Simply Gum Natural Chewing Gum | Variety Pack

Disclaimer: This post contains affiliate links. If you use these links to buy something, I may earn a small commission. Thank you for support.

Plus, see the stories behind every Better Food Stories podcast guest by visiting adriagreenhauff.com/podcast.