“Food is a unifier. We are more similar than different and that cultural aspect is really important.” —Stephanie Berlin 

An entrepreneurial journey with cultural flair! 

Once upon a time, biscotti and cookie had a serendipitous encounter, and they birthed a magical creation called Wandel. Baked by Stephanie Berlin, this delightful treat with its adventurous spirit, ignites a love affair with taste buds worldwide. Crafted with utmost care and using natural ingredients, Wandel transports its customers to a nostalgic paradise with every crumble. The mere sight of this baked beauty is enough to make hearts flutter and mouths water. Truly, baked goods are the universal love language, and Wandel is the whimsical ambassador that keeps the world craving for more fearless flavors and sweet memories. 

Tune in as Stephanie gets real about the highs and lows of starting a business from scratch, details on exciting new collaborations just in time for the holidays, plus insider tips for nurturing retail partnerships from day one. Press play to join the adventure of building community and culture through food!

 

Meet Stephanie: 

Stephanie Berlin is the CEO and Founder of Wandel, a twice-baked cookie company based in New York. She launched Wandel in 2021 after being inspired by her mother's mandel bread recipe. Prior to starting Wandel, Stephanie worked in the film industry for over 10 years in roles such as film marketing and development. As the head of her own company, Stephanie has learned about various aspects of running a business from operations to finances. Under her leadership, Wandel's classic recipes are available online and in select stores in New York. Stephanie continues to grow the business while staying true to its roots in Jewish culture and tradition.

 

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Episode Highlights:

01:35 A Modern Take On Traditional Cookies

06:39 Cultural Food Branding and Integration

12:57 Starting a Business Without a Plan

17:44 Starting a Business with Limited Funds

22:44 A Focus on Cultural Relevance

 

"If we're not having fun, we need to stop doing it." —Nicholas Kheny

"Work with people only bigger than you and you become a company of giants." —Mike Schanbacher

 

When it comes to candy, the word "healthy" might not immediately come to mind. However, with the rise of vegan lifestyles, there is an increasing demand for plant-based alternatives, including vegan candy. Vegan candy delivers a guilt-free indulgence, without compromising on taste. These candies are often made with natural flavors and colors derived from fruits and vegetables, making them a more wholesome option that aligns with your healthy choices.

Blobs is a better-for-you candy brand founded in 2020 by childhood friends Mike Schanbacher and Nicholas Kheny. The company creates vegan, low-sugar gummy candies that aim to provide an accessible and fun candy option for health-conscious consumers. Blobs gummies contain only 2g of sugar per serving while still delivering bold fruit flavors. Their signature pectin-based recipe achieves a traditional gummy texture without the added sugar or guilt typically associated with candy. 

This week's conversation offers inspiration and practical lessons for anyone interested in starting a CPG business. Listen in as Mike and Nick share their journey starting the company together as friends and co-founders; the challenges of developing the right vegan, low-sugar recipe and finding a manufacturer to partner with; Blobs' expansion into retail stores; their upcoming new product launches, and much more. 

Meet Mike: 

Mike Schanbacher is the Co-Founder and Marketing Lead at Blobs, a better-for-you candy brand. With over 10 years of experience in growth marketing and strategy, Mike oversees all marketing and sales efforts at Blobs. Prior to founding Blobs, Mike worked at several startups helping drive organic growth. At Blobs, Mike leverages his expertise to position the brand as a fun and accessible candy company while creating healthier products. When not working, Mike enjoys spending time with his family in New York.

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Meet Nick:

Nicholas Kheny is the Co-Founder and Operations Lead at Blobs. With a background in finance and biochemical engineering, Nick handles product strategy, operations, and business development. Prior to founding Blobs, Nick worked on growing several consumer brands through acquisitions and sales. At Blobs, Nick applies his analytical skills to ensure the business runs efficiently while creating great tasting yet healthy candy products. When not working, Nick enjoys spending time with his family in Philadelphia and coming up with new product ideas for Blobs.

 

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Episode Highlights:

00:58 Meet Mike and Nick

05:19 Making Candy Healthy

08:25 Launching Business with Fun

12:32 Vegan Gummy Bears

16:37 What It's Like Being Co-Founders

20:24 Potential for Growth

 

“You can also look at resources of putting your time into building that network of advisers. It's a bit of time to build that but then you get so much value out of that as long as you're willing to listen.” —Gregory Kalinin

 

Dynamic agriculture can be seen as a way of weaving regenerative farming into a holistic and adaptive system that can benefit both the farmers and the environment. By blending these two practices, farmers can meet specific goals, such as minimizing tillage, recycling organic matter, using cover crops, rotating crops and livestock, avoiding synthetic inputs, and diversifying production. Dynamic agriculture can also help farmers respond to the changing demands and preferences of consumers, such as organic, local, fair trade, or niche products. 

This week, Gregory shares his journey from being a coffee geek to the Co-Founder of Holistic Roasters, a biodynamic and organic coffee roasting company. As a coffee enthusiast who was introduced to high-quality siphon coffee in Japan, Gregory developed a passion for exploring different coffee brewing and roasting methods. He began home roasting and sourced biodynamic coffee for a school fundraiser, which led to the creation of Holistic Roasters alongside his business partner. Under Gregory's leadership, Holistic Roasters has expanded its product offerings while committing to sustainable and regenerative farming practices. 

Listen in as Justine and Gregory explain what biodynamic agriculture means and how it fits into the larger movement of regenerative farming. They also discuss the importance of testing ideas through small pilots before fully committing as well as insights into building a values-aligned business in the specialty coffee industry.

 

Meet Gregory: 

Gregory is a serial entrepreneur and corporate executive with a track record of developing and implementing new business ideas across multiple industries in start-up, turnaround, and rapid-change environments.

 

After completing an MBA from McGill University in 1995, Gregory co-founded a high-tech startup that achieved a successful IPO on the Canadian stock market. The company was recognized by Canadian Business Magazine as one of the hottest software companies and by Profit Magazine as one of the country's fastest-growing companies.

 

In 2001, Gregory was recruited by Bombardier Aerospace to launch a new business unit called Flexjet in the Asia-Pacific region. Executing a pioneering development strategy allowed the business to surpass growth targets using a fraction of the allocated budget. Flexjet Asia-Pacific became the region's #1 business aircraft charter network by attracting ultra-high-net-worth individuals, political leaders, and Fortune 100 clients. For his work, Gregory received a special bonus from the Bombardier Board of Directors for having "achieved exceptional results, with an exemplary level of perseverance".

 

In 2008, Gregory led the turnaround of an aerospace manufacturer where he increased sales by 680%, diversified the customer base, and rebuilt the Company’s reputation. Emergia Aerospace became the #1 supplier of production line tooling in Quebec with customers ranging from Bombardier to the Canadian Air Force and Bell Helicopter Textron.

 

Currently, Gregory works with several companies including a talent assessment and performance management company; Holistic Roasters, a Demeter USA-certified roaster and distributor of biodynamic coffee; and MiX Café, a private café for employees and their guests.

 

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Episode Highlights:

00:33 Biodynamic Agriculture Defined

05:12 How Biodynamic Fits Into Regenerative Agriculture

11:03 The Third Wave Coffee Movement

15:47 Navigating Product Market Fit

21:34 Product Development, Feedback, and Pivoting Tips

25:01 The Value of Building a Network of Advisors and Experts

 

“Don't let these things stop you. Figure out how to work with them.” —Mark Gravel

In the volatile world of CPG branding, establishing a successful better-for-you brand may often feel like treading on eggshells. While the steep slopes can hefty baggage are indeed formidable, the right strategies can tip the scales in your favor. 

Dirtbag Bar is an organic, vegan, gluten-free chocolate date bar created by Mark Gravel. Inspired by his passion for the outdoors and healthy living, Mark developed Dirtbag Bar as a clean, nutrient-dense snack without added sugars or refined ingredients. Starting as a homemade treat shared among friends, Dirtbag Bar has expanded to over 75 stores across California. In addition to wholesome ingredients, Dirtbag Bar supports causes like mental health awareness and environmental protection. 

This conversation provides insight into entrepreneurship and wellness. Listen in as Mark relates the challenges of transitioning from chef to building a CPG brand and his personal struggles with mental health and how it impacts running a startup. Justine and Mark also talk about the aspects of product development like deciding on the branding and design, expanding your reach, the value of varied experiences, the importance of taking care of yourself as an entrepreneur, and more.   

 

Meet Mark: 

Mark Gravel is the founder of Dirtbag Bar, an organic, vegan, gluten-free chocolate date bar. He started making the bars for himself as a snack while running a food stand at Smorgasburg, a seasonal food market in New York. Mark has a background in food, having worked as a chef, running a burger pop-up, and published a cookbook about beans. While the burger stand was successful, Mark wanted to create something healthier without added sugars. He developed Dirtbag Bar to be nutrient-dense but not too calorie-dense, using whole food ingredients. Mark strives to make the brand purpose-driven by donating to mental health causes. As an entrepreneur, his biggest challenge is managing his own mental health struggles with depression while running a stressful business. Dirtbag Bar is currently in over 75 stores in California with a goal of 100 by the end of the year as Mark works to expand distribution on the East Coast.

 

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Episode Highlights:

01:26 Why Gluten-Free and Vegan

05:17 From Chef to Entrepreneur 

09:39 Developing the Dirtbag Brand Identity 

11:01 Choose Health 

14:30 Goals for the Coming Years 

19:25 The Value of Varied Experiences 

22:05 Coping with Mental Health Challenges 

24:19 Don't Let Challenges Stop You

 

“People are looking for easy and they're looking for their foods and beverages to deliver a lot of value to them. It's not enough anymore to just taste good. They want to know why it tastes good.” —Leslie Danford 

Food is more than just a medicine. Food is health. By capitalizing on “superfoods” and other high-nutrient sources and leveraging advanced technologies to load their products with extra nutrients, we are now seeing a shift toward food products that promote convenience without compromising quality. With food companies pushing boundaries, the future of food is truly filled with excitement! 

Founded by Leslie Danford, Vitaminis is a clean-label functional food and beverage brand. The company launched its first two products— juice shots providing immune support and gut health. Vitaminis aims to provide trustworthy "mini bites and sips. Vitaminis is focused on transparency and using clinical research to substantiate the functional benefits of its ingredients. 

This week’s conversation provides valuable insights for entrepreneurs on validating ideas, building retail partnerships, and leveraging experts. It also offers a glimpse into the future of food and how brands are innovating to meet consumer demand for nutrient-dense, easy-to-consume options. Justine and Leslie also discuss the importance of clean ingredients and transparency in labeling, the challenges of being a solo founder, overcoming self-doubt, and more. 

 

Meet Leslie:

Leslie Danford is the founder and CEO of Vitaminis, a clean-label functional food and beverage brand. Prior to starting Vitaminis, Leslie worked for a global spirits company in the beverage industry. She also briefly worked in the hospitality industry before being laid off during the COVID-19 pandemic. This inspired her to pursue her long-time passion of starting Vitaminis. Under Leslie's leadership, Vitaminis has launched juice shots providing immune support and gut health. Leslie is focused on using clean, recognizable ingredients and being transparent about her products and their benefits. When not working on Vitaminis, Leslie enjoys networking with other entrepreneurs.

 

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Episode Highlights:

01:23 What Inspired Vitaminis

02:36 Defining Clean-Label

05:46 Addressing Natural Flavors

11:06 A Career Change to Entrepreneurship

16:15 Achieving Shelf Stability Without Compromise

 

"Our functional pantry staples are designed to support people at every phase of life and their cycles." — Asha Caroll

 

When dealing with reproductive health and monthly phases like mood swings, cramps, headaches, anxiety, and period pain, we might waver between a quick fix and a sustainable solution. We would've wanted both, but most of the quick treatments traditionally offered in the market are not sustainable, or vice versa. We would also prefer a natural and organic solution that steers clear of unwanted side effects. Is incorporating quick, sustainable, natural, and organic into one solution nonviable? Let's find out. 

 

Phasey, founded by Asha Caroll, formulates functional pantry staples to give a quick fix and sustainable support at every phase and cycle of people. Phasey products are organic, raw, and plant-based. For instance, their Seed Cycle Blends contain essential nutrients from six powerful seeds specially formulated to support each cycle phase. Their famous Period Chocolate has organic hemp extract that gives a package aid to cramps, cravings, and pain relief. Who would not want to leap from conventional treatment to accessible, phase-based functional food when dealing with monthly phases?

Knowing that functional foods offer health benefits beyond their nutritional value, Phasey believes in the ability of whole foods to change relationships with reproductive health and provide everyday nutrition for everybody. 

Listen in rapt attention as Justine and Asha talk about functional food and how it aids in monthly phases and cycles. You absolutely don’t want to miss to see how functional food helps us not only to feel “just okay” but to have a greater opportunity to feel better longer.

Meet Asha: 

Asha came from an unconventional background and worked for years as a professional opera singer. At that time, opera companies were struggling to keep audiences in attendance so a lot of opera houses were closing. Her interest led her to work in food marketing. She had her first business, which was a vegan baking kit. That same time though, she had to deal with her hormonal challenges. So, she took a bit more of her time to focus on dealing with her hormones. 

 

Like any other, Asha believed in an integrated approach to health care, like visiting a gynecologist and working with a registered dietician. She also worked with an herbalist who specializes in women's health; that's when she began using food and herbs. However, keeping pace with the modern lifestyle where things get faster and faster, she felt the need to have that quick fix and sustainable treatment. That mentality brought in Phasey's first functional food products.

 

Having a background in holistic nutrition, Caroll also founded Phasey to destigmatize periods and promote reproductive education. She stated, "I knew that food could be an excellent vehicle for driving conversation and community. That's how Phasey was born." 

 

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Episode Highlights: 

03:50 Getting Into Functional Food

07:17 The Marriage of Food and Productivity

10:29 How to Be Sustainable for One's Life

17:30 What Led to the Evolution of Phasey

29:05 More Functional Food for New Phases of Life

 

“Make your workplace a place that everybody is happy at. That's one that goes unsaid a lot. When they're happy in their relationship with their teammates, it's more likely that they're happy in their jobs.” —Kelsey Bishop

Facing barriers when working in a team where one does not feel part of it is an unfortunate reality in many companies. Astonishingly, this kind of adverse company culture is accepted and ingrained as the norm. 

However, it’s high time we shift from this perspective. A workplace should be a warm and welcoming place where everyone can put forth their most authentic selves. So how can company leaders rethink this glaring issue and cultivate an accepting company culture?

As part of our newest initiative here in Essential Ingredients, we give you Founders’ Resources, a brand new series that caters explicitly to founders and company leaders. We believe that it's not just about building, it's about building right— and the first chapter of this series focuses on guiding leaders to cultivate a more inclusive company culture.

Join us in welcoming Kelsey Bishop, the creative mind behind Candor, an innovative platform dedicated to assisting businesses and organizations foster an environment of connectivity and inclusivity. Candor opens an opportunity to change what has become the ‘norm’, proving that workplaces can indeed be inviting spaces expressing collective authenticity.

Justine and Kelsey reveal the key to transforming our workplace from just being clusters of cubicles to nurturing spaces. Hear as Kelsey deftlyexplains how Candor works, who is it for, how to start a Candor profile, and how it can benefit you and your team. 

Meet Kelsey: 

What sets Kelsey Bishop apart is her passion for genuine human-level connections. Candor, Kelsey’s brainchild, offers a unique solution to better comprehend the humans behind the workforce, understand what makes them tick, and how they bring their unique selves to work each day. 

As a relentless force, Kelsey also extends resources, time,  and support to budding companies. As an angel investor for various companies such as Noula Health, Candid Health, Taiyaki, and Areyo which was later acquired by Zillow, she demonstrates her trust and belief in their mission to make the world a better place.

 

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Episode Highlights:

01:34 Bridging the Gap in Team Connection

07:10 Said with Candor

11:41 How Candor Works

15:54 Company Culture is Team Work

18:51 What’s Next for Candor?

 

“Be sure that you instill in your children and your children's children the fact that farming is not the problem, it is the answer.” —Steve McDaniel

 

Biological threats due to the worsening effects of climate change pose significant risks to both the environment and human health. Decontaminating these threats proficiently can be challenging due to their varied nature, persistence, and potential for dispersal. Fortunately, key developments in the field of bioengineering have led to the development of innovative solutions focused on solving this particular problem. 

In the aftermath of the 9/11 attacks in 2001, Reactive Surfaces Founder, Steve McDaniel pondered the possibility of an enzyme that could neutralize organophosphorus pesticides and detoxify organophosphorus nerve weapons. His research found that when this enzyme was captured and stabilized in a coating system, it effectively countered nerve weapons and maintained its functionality for extended periods. This led to the creation of a bioengineered additive that continually and consistently decontaminates chemical and biological threat agents. Today, Reactive Surfaces is recognized globally as a pioneer in leveraging advanced bio-engineering to enhance the functionality of paints and coatings. 

Join in as Justine and Steve propose a more efficient, nature-based solution to decontamination. They also discuss the vital part played by farmers in addressing global challenges, nature's power in combating environmental issues, agriculture's role as a solution rather than a contributor to climate change, and how Steve plans to scale and boost the impact of bioengineering solutions.  

Meet Steve: 

Steve McDaniel, Ph.D., is the founder and Chief Innovation Officer of the award-winning paint and coatings company, Reactive Surfaces, an innovation company operating in the paint, coatings, and specialty chemicals industries for the past 20 years. His technical expertise includes organic chemistry, polymer chemistry, biochemistry, and molecular biology. Dr. McDaniel has a Bachelor of Science in Biology from the University of Texas, a master's in science in Genetics from Texas A&M University, a Ph.D. in Biochemistry from Texas A&M University, a Post-Doctoral fellow in chemistry at Baylor College of Medicine, and received a Juris Doctor specializing in Intellectual Property Law from the University of Houston. He regularly speaks and presents on topics related to polymer chemistry, bio-functional coatings, and space exploration.

 

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Episode Highlights:

01:45 Give It To The Farmers

05:46 Engineering Against Contaminants

09:06 Farming the Atmosphere

13:39 Bioengineering Paint 

16:03 Farming is the Solution

18:24 How to Scale Up

 

“Sometimes, we can only make the choices when they're available to us.” —Andy Naja-Riese 

With six successful seasons behind us, we are thrilled to announce that Season 7 is live and ready for you!

A hearty thanks to you for staying with us through the previous six seasons and continuously supporting the program. For us, you are not just our listeners. You are an integral part of this community. 

With lots of surprises and fresh series to pique your interest, we assure this season will be a unique experience. Our aim is not just to bring changes to the food system, but also to be a trusted ally for all respected founders and leaders out there.

We are setting the ball rolling for this season with our former guest, Andy Naja-Riese, the CEO of the Agricultural Institute of Marin (AIM). A non-profit organization, AIM strives to educate, inspire, and connect diverse communities, dedicated farmers, and producers to strengthen local and regional food systems. 

Join Justine and Andy as they continue their enlightening conversation on bolstering local farmers and promoting a superior food system. Take the plunge as they discuss the challenges in the local food system, the struggles of every farmer, addressing the climate crisis and food insecurity with agricultural techniques, eating by the season, and how market matching can help in ensuring the affordability of local produce. After all, the end goal is improved food accessibility. 

 

Meet Andy:

Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM’s Center for Food and Agriculture in collaboration with AIM’s Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture’s Food and Nutrition Service. 

 

Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master’s degree from the T.H. Chan Harvard School of Public Health and his bachelor’s degree from Cornell University’s College of Agriculture and Life Sciences. 

 

He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California’s natural beauty

 

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Episode Highlights:

02:02 Creating Change One Purchase At A Time

06:53 Farmers’ Challenges

12:24 The True Taste of Ripe Fruit

18:00 The Benefits of Eating by The Season 

22:27 What is Carbon Farming?

25:51 What’s Next for Andy?

 

“I'm an artist on the plate. I'm an advocate on the plate. I get to paint the plate with all these beautiful colors of the food I choose to cook.” —Nina Curtis

 

Advocating for the plate is a multi-faceted concept at the intersection of aesthetics, quality, and social responsibility. It is an essential part of promoting our health and shaping the well-being of our earthly home and everything in it. 

 

But this movement is not as complicated as it may seem. In fact, the epitome of good health often lies in the simplicity of the food we choose to serve on our plates. By taking advantage of the natural wealth that whole foods have to offer, we can reconnect with our food’s roots and break away from the chains of food politics that denied us our basic right to healthy food. 

 

This week, Justine interviews Nina Curtis, the Director and Executive Chef of Plant’ish, a food company that offers nutritious plant-forward meals that are quick and easy to prepare. Join the conversation as Justine and Nina help us rekindle a love for homemade, nourishing meals and embrace the plant-forward approach while celebrating traditional food practices. 

Meet Nina: 

Nina Curtis is recognized as a thought leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition, and whole plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant strong culinary experience. Chef Curtis has appeared on national TV and she is a guest speaker at several national culinary conferences. 

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As the former Director and Executive Chef for Adventist Health, Roseville Campus Vitaliz Café, and Culinary Arts, Chef Curtis was at the helm of this dynamic culinary division.  From inception, launch, and execution, Chef Curtis recruited, trained, and led both the front and back of the house team, providing delicious and nutritious plant-based meals for associates and guests at the Adventist Health Corporate offices. She also led whole plant-based food educational programs and presented demonstrations to encourage associates and guests to incorporate more whole foods in their diets outside of work, receiving rave reviews. 

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During her time as  Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp, and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Chef Curtis kept her finger on the pulse of the wellness and plant-based lifestyle trends and incorporated the best of best practices and cuisines for guests to have a full wellness experience.

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Chef Curtis has been an avid proponent of a plant-based lifestyle for over twenty years. Her food and beverage background includes working with the Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York, and the Springs Restaurant and Wine Bar, Los Angeles.

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An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant-Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell.

 

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