Essential Ingredients Podcast

“It's only when we learn to also let go and let other people make suggestions that they can grow and they can become maybe even entrepreneurs of the future.” —Roland Siebelink 

Navigating the growth of a business while maintaining control and vision requires a delicate balance of delegation and oversight. The key is to find that sweet spot where you can trust your team members to handle the day-to-day stuff while still keeping your finger on the pulse. By empowering your teams, you not only reap the rewards of their collective brilliance but also create a workplace where individuals feel valued and inspired to excel. After all, business success isn't just about numbers— it's about the people who make it happen.

This week, Justine sits with Roland Siebelink, the CEO of Midstage Institute to talk about how entrepreneurs can take ownership of their leadership role while giving their teams room to shine. 

Listen in as they discuss leadership challenges that arise as startups scale up their operations and team sizes, key skills founders need to adapt to successfully guide their business to the next phase, how to shift our mindset from being a founder to a facilitator, and practical strategies for using feedback to clear the air after disagreements. 

Meet Roland:

Roland Siebelink helps tech founders go big without going corporate. He specializes in mid-stage Internet, software, and technology startups. He works with Silicon Valley-style companies in the Americas, EMEA, and Asia/Pacific.

Roland’s purpose is to enable founders of tech companies to scale so that they can keep growing their companies while keeping the unique startup zeal and culture.

Roland’s clients have (or are seeking) venture capital backing and target a trade sale or IPO. His programs target restoring growth momentum, slashing the burn rate, upskilling the team and sustaining a 10X advantage.

With over 40 years of experience in Silicon Valley, Roland and his team at Midstage Institute have a proven track record of guiding startups from the brink of failure to the pinnacle of success. By leveraging proprietary strategies, insights, and hands-on coaching, he's the go-to expert for businesses aiming to achieve lasting profitability.

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Episode Highlights:

01:40 Helping Companies Navigate Growth Pains 

05:32 Coaching Different Types of Entrepreneurs

09:06 Effective Communication and Conflict Resolution in Business

14:51 Leadership, Growth, and Delegation

18:16 Exercising Liberty in the Work Environment

“Most of the regenerative farms are still surrounded by conventional farms. Nevertheless, the food from the regenerative farm will be more nutritious and more healthy than the food from the conventional farms just 20 meters over the fence.” —Philippe Birker

This week, we are joined by Philippe Birker. Philippe’s passion for regenerative agriculture's potential to address climate change and related challenges led him to co-found Climate Farmers, where he and his team assist farmers in adopting more sustainable methods.

Hit play and join this insightful conversation as Justine and Philippe provide an understanding of solutions to climate change through sustainable food production. They also discuss the principles and benefits of regenerative agriculture, how regenerative practices help build healthy soil and increase biodiversity and drought resilience, the challenges of transitioning to regenerative agriculture, why regenerative farmers are the unsung heroes of the food system, and why a systemic change is necessary.  

Meet Philippe:  

Philippe Birker is the Co-Founder of Climate Farmers, an organization working to transition Europe's food system to regenerative agriculture. Based in Portugal, Philippe bought an abandoned village in 2017 and has been rebuilding it while learning about regenerative farming practices. Prior to founding Climate Farmers, he worked for several tech startups. Through visiting regenerative farms across Europe, Philippe became passionate about the ability of regenerative agriculture to tackle climate change and other issues, leading him to support farmers transitioning to more sustainable methods.

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Episode Highlights:

03:00 Regenerative Agriculture and Its Benefits

07:05 The Lack of Support from the Current Agricultural System

11:14 A Need for Systemic Change

18:31 Regenerative Agriculture and Its Impact on Health and Climate Change

22:27 Regenerative Agriculture vs Conventional Farms

“Providing pathways for today's young people who are going to be tomorrow's leaders is critical because we need them to be the problem solvers for us in the future. We have no alternative.” —Katherine Soll

Today's food injustice weighs heavily on our global conscience, with millions suffering from hunger while others face the dire consequences of unhealthy diets. The involvement of youth is paramount in addressing this pressing issue, as they carry the power to challenge the status quo, champion sustainability, and demand equitable access to nutritious food for all. 

Teens for Food Justice (TFFJ) is an organization that works to end food insecurity through school-based hydroponic farming. Students then learn to how to operate and maintain the farms through STEM classes and internships. This gives students access to fresh, healthy food and teaches them about sustainable food systems. The goal is to address the lack of access to nutritious food and educate youth to advocate for change.

This week, Justine sits with TFFJ Founder and CEO, Katherine to Soll to discuss the pressing issue of addressing food justice through youth empowerment and access to education. 

Listen in as they share impactful stories of how the program advocates for healthier food policies, plans for expansion, the importance of youth involvement and community engagement in addressing food injustice, the health impact of food insecurity on vulnerable communities, and more. 

Meet Katherine: 

Katherine Soll brings her lifelong and deep commitment to social justice and her belief in the power of young people to build a better and more equitable world in her role as Founder, CEO, and leader of Teens for Food Justice (TFFJ). By empowering youth as 21st-century urban farmers growing fresh produce for their schools, and as nutrition educator-advocates leading their communities to healthier futures, TFFJ’s multi-faceted approach offers more than a technologically-advanced solution to affordable fresh food access in neighborhoods that need it most – TFFJ is laying the foundation for a sustainable youth-led social justice movement that can close huge gaps in food access, health, and opportunity between lower-and upper-income communities in NYC and beyond. Katherine has received various awards for her work in the nonprofit sector, including her selection as a 2021 AARP Purpose Prize Honoree. She has held high-level management and marketing roles in the for-profit and not-for-profit sectors throughout her career and serves on the advisory boards of various professional organizations, including the Food and Nutrition Innovation Council and the Healthy Living Coalition.

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Episode Highlights:

04:59 Sustainable Food Systems and Youth Involvement

10:56 Food Justice and STEM Education

15:37 The Impact of School Gardening Program and Students’ Advocacy 

19:43 Replicating the Farm-to-School Program

25:16 The Importance of Community Involvement

“[Entrepreneurship] is a mix of optimism and hope coupled with just a tenacity to make it work no matter what happens.” —Melissa Villanueva  

Embarking on the journey of being a first-time founder is like that invigorating first sip of coffee in the morning, filled with both excitement and uncertainty. Just as each carefully roasted bean lays the foundation for a rich and complex brew, every decision and milestone achieved forms the bedrock of your startup's growth. With time, effort, and a sprinkle of innovation, you can watch your business percolate and flourish, just like that first sip of freshly brewed success.

Brewpoint Coffee CEO, Melissa Villanueva went from being a recruitment director to a coffee shop owner overnight after finding a listing on Craigslist. Without experience nor a solid plan, she took a chance, bought a struggling coffee shop and turned it into a thriving multi-location business. 

Tune in to hear her tips for entrepreneurial optimism and problem-solving your way to success, inside scoop on Brewpoint Coffee's mission-driven approach, the importance of creating an inclusive and diverse community space, the impact of data-driven decisions to profitability and sustainable growth, and her advice for founders dreaming big. 

Meet Melissa: 

Melissa Villanueva is the CEO, owner, and founder of Brewpoint Coffee. Brewpoint has four coffee shops, a wholesale roastery, a premiere event space, and a book called, “Starting & Running a Coffee Shop.” Brewpoint Coffee has been mentioned in Forbes, Entrepreneur, Fast Company, Sprudge, and a number of leading publications.

Melissa is most proud of building a thriving business she 100% owns and leads. This is important because profit often dictates a business owner's decisions. Still, if you have the power to fully decide why you do what you do, you can build a system that is not just about profit but about social and environmental impact.

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Episode Highlights:

02:00 Entrepreneurship= Passion 

06:10 Scaling to Multiple Locations 

08:39 The Importance of Data-Driven Decision-Making

12:46 Building a Foundation for Growth

“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