Essential Ingredients Podcast

“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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“We like to think of ourselves as doing the dirty work behind the scenes to make everyone else look good.”  – Ameet Kallarackal

There are thousands of humble yet hardworking entrepreneurs like small restaurant owners and operators who are not that savvy technically and who are restlessly operating their in-person craft and business. Though necessary, they might not have enough funds to employ a skilled person in the field of marketing or to hire a technical team. How can entrepreneurs with limited digital experience enhance their business' online footprint? 

Ameet Kallarackal, the co-founder and CEO of Fisherman together with their high-class customer support team make it possible for business owners to focus on the in-person side without having to touch anything on their gadget’s screen, and yet can see how their businesses are flourishing virtually. Fisherman is a company that brings about websites, manages social media and wields the online presence for hardworking small business owners with a focus on the restaurant industry. They have a set of tools that succor traditional small businesses become automatically fortunate online. No wonder they call their website “No effort Web,” as they say it, “No code, no drag & drop, no effort.”

Harken as Justine eagerly interviews Ameet about his journey and how his passion has helped countless entrepreneurs navigate the tricky waters of the digital world. Plus, they also delve into the importance of surrounding ourselves with experts, why entrepreneurs should have a website, how to improve UX, and how rejection leads to learning. Lastly, learn more about Fisherman's new resource to help boost social media presence.

 

Meet Ameet: 

Growing up, Ameet’s parents had a website, and that was his first exposure to the world of graphic designers and WordPress. So even when he was still a kid, he became an ace at using these tools. He would always find it so interesting to create something without necessarily knowing how to code and yet that thing could look great and even lead to sales.

His family were also working with some small business owners. Ameet also personally spent time working at a local restaurant of his best friend's dad, where he witnessed firsthand how busy the life of an entrepreneur is. Having also tried being the one primarily to put food on the table, he came to say then, “You're learning 100 things to make that dream a reality. And a lot of times, computers, technology and the online component is the last thing you want to have to worry about. And so, I just remember being there and seeing how busy they were, how often they were fielding conversations with salespeople who are coming in soliciting business, all sorts of things they had to deal with.”

Cut to the chase, during Ameet’s college years, he worked on a different startup with a friend of his and ended up working on that for a few years and built out an organization until they were able to eventually exit that startup. And at the end of that, he fell in love with the idea of building something from scratch. Harking back to his experience, both virtually and in-person, he wanted to get to the bottom of how they could help more small business owners ‒ not only at a certain degree of measure, but how they can buttress multitude of small business owners to become prosperous. So, that was the evolution of the Fisherman concepts. After a handful of years, that mission was effectuated.

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Episode Highlights: 

00:03 Getting Into The Industry 

04:31 The Importance of Surrounding Yourself With Experts

05:58 Infiltrating The Restaurant Industry 

08:32 Showing The Final Product Before Anything Else 

11:14 Interaction With Clients 

15:12 What Does Social Media Look Like 

17:16 AI's Standard Offering 

19:08 The Passion of Being An Entrepreneur 

“Your cauliflower is not going to save nor destroy the world. But as we all make these decisions all the time and we scale, it can add up.” —Alison Mountford 

The relationship between home cooking and reducing food waste extends deeper than just being a simple solution. It’s about making conscious, constant decisions that influence both our health and our planet. Reinventing our kitchen practices could not only help us savor healthy, home-cooked meals but also contribute to a zero-food-waste lifestyle. 

Founded by Alison Mountford, Ends+Stems, a meal planning service, aims to reduce household food waste and combat climate change. She leverages her 15-year career as a professional chef and entrepreneur to alleviate the stress of weeknight dinners and food waste. Alison's mission centers around reviving home cooking and supporting environmental sustainability.

Listen in as Justine and Alison answer intriguing questions around food waste namely, How can we use our expertise to contribute to shifts in the food system? Do individual efforts truly make a difference? How can social media help us amplify our impact? What is the proper way to store low-moisture vegetables such as cauliflower and asparagus as opposed to high-moisture vegetables such as lettuce and celery? Lastly, if we find ourselves generating food waste, does it mean we failed?

Meet Alison: 

Alison Mountford is the Founder and CEO of Ends+Stems, a meal-planning service designed to reduce household food waste and stop the effects of climate change. Alison turned 15 years of professional chef and entrepreneurial experience into a solution to help eliminate both weeknight dinner stress and food waste in one clever step.

 

Alison is a passionate problem solver and approachable leader with a dual vision; to get households cooking again and to save the planet. Before building Ends+Stems, Alison founded Square Meals in 2005, one of San Francisco’s first prepared meal delivery companies. Square Meals was the first to market and helped define the trend of chef-prepared meals delivered to your door.

 

For 10 years, Alison grew Square Meals into a successful cafe and catering company and had the opportunity to cook for celebrities, politicians, and many influential companies. After selling Square Meals, Alison had a short stint as Procurement Director for a food tech company, solidifying her passion for reducing food waste.

 

Alison has been named a Rubicon Waste Fit Champion, was a finalist for the Spoon Tech Startup Showcase, has appeared on many podcasts and radio shows, and works as a food waste consultant.

 

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Episode Highlights:

00:48 Reducing Food Waste as a Cook 

03:26 Using Your Expertise to Create Change

07:07 Do Individual Actions Matter? 

12:37 Leveraging TikTok

17:52 Low Moisture vs High Moisture Vegetables

20:44 Look Forward  

 

“[Regenerative Agriculture] is a mindset that early adopters and farmers have, and it's a love of life that we're translating into the food supply, how we look at our food, how we look at our farming, and how we look at our agriculture. This is a multi-generational mindset shift that is dependent upon us.” —Ryan Slabaugh 

Our current agricultural system revolves around sustainability— maintaining the status quo while doing minimal damage. But our world can no longer afford this argument. We need a better narrative, a regenerative one that encourages growth, revitalization, and improvement. 

By realigning our agricultural practices with the ecological realities of our time, we will be able to approach the future with a hopeful lens. And this requires a shift not only in our mindset but also in our actions. 

Think Regeneration, a 501(c)(3) nonprofit organization, was established by Ryan Slabaugh with a focus on the regenerative movement. They are actively developing programs throughout the nation that aim at assisting farmers and ranchers. Their strategy includes revitalizing food cultivation ecosystems, curbing chronic disease rates, amplifying the perspectives of regenerative cultivators, and enhancing community resilience.

Listen in as Justine and Ryan present a different perspective on regenerative farming and how education plays a role in getting the outcome that we want. Plus, they also discuss the challenges faced in the regenerative space, the indispensable role of education in changing the narrative around regeneration, the importance of building the vision before the policy, ways to provide support for farmers and ranchers, and facing the question of long-term sustainability. 

Meet Ryan: 

Ryan Slabaugh is the founder and director of Think Regeneration and former executive director of Acres U.S.A., a 51-year-old education and media company known for being the Voice of Eco-Agriculture. Ryan has more than 20 years of experience leading businesses and individuals through change. Ryan is also the chair of the board of directors for Resource Central, a diversified nonprofit in Boulder, Colorado, that supports water management, landfill diversion, and energy use reduction goals for thousands in Colorado and students around the country. 

 

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Episode Highlights:

01:38 Meeting Different Needs 

04:23 What is Regenerative Agriculture

08:03 The Role of Education

14:03 The Challenge in Changing the Narrative

20:32 The Future of Regenerative Agriculture

23:34 The Biggest Concern

 

"The path towards better health is through food. But at the same time, we have to do more… not just better for you, but that are really functional" —Marc Washington

 

Gut health refers to the balance of microorganisms in the digestive tract. However, our gut flora has more function than we think. A gut filled with diverse and beneficial bacteria can impact every dimension of our health including digestion, immunity, and even mental health! 

 

That's why, ensuring that our gut receives the best care has a significant bearing on our well-being.  This can be achieved by ensuring that our diet is rich in prebiotics, a type of dietary fiber that fosters the growth and activity of beneficial bacteria in our gut. By understanding the symbiotic relationship between gut health and prebiotics, we can pave the way to better health.

 

Founded by Marc Washington, Supergut's goal is to leverage the potential of the gut microbiome, enabling everyone to gain and maintain control over their physical wellbeing. Marc has always aimed to provide people with effective control over their health through the means of evidence-based nutritional products that taste delicious too. Supergut is his tribute to his late sister, Monica, a victim of diabetes and other chronic health disorders. 

 

Join the conversation as Marc expounds on the significance of a meaningful name in business success and the distinctions between regular, medicinal, and functional food, while understanding the relevance of prebiotics. Justine and Marc also talk about the concept of food as a lifestyle, the need-to-knows about fiber, and the influential part entrepreneurs play in fostering healthier choices.

Meet Marc: 

As the founder and executive of health and wellness brand Supergut, Marc has always focused on empowering individuals to gain better control over their health with nutritional products grounded in scientific evidence. He launched the Supergut brand in memory of his late sister, Monica, who struggled with diabetes and other chronic health issues.

 

Supergut is dedicated to leveraging the power of the gut microbiome, allowing individuals to regain and maintain control over their health. Their evidence-based nutritional products are not only designed to be beneficial for health, but also taste good.

 

A Black entrepreneur himself, Marc is passionate about addressing the vast health disparities that affect Black and Brown communities. Supergut is envisioned to be a major part of the solution in closing these health disparities.

 

Marc's background includes prestigious academic qualifications including degrees from Princeton and Harvard Business School. He also brings extensive experience in leading large, successful health-focused companies, where he honed his understanding of optimizing nutrition to achieve health objectives.

 

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Episode Highlights:

02:10 Food as a Lifestyle

05:42 The Gold Standard Clinical Study

08:10 Functional Food vs Medicinal Food

11:32 Prebiotic Fiber Blend

16:11 Low FodMap Diet

22:10 Rebranding- the Importance of a Meaningful Name

27:48 Empowering Others to Make Healthier Choices

 

“We want to make sure the product is different—not better, but different than what's out there.” —Aaron Luo

Nestled among the country's many gastronomic wonders lies an unsung hero: authentic Spanish charcuterie. With its rich history, meticulous craftsmanship, and mouthwatering flavors, this culinary gem has captured the hearts and palates of food enthusiasts worldwide. 

Every slice tells a tale of age-old techniques handed down through generations, carefully selected ingredients, and an unwavering commitment to quality. The meticulous curing process involves patiently air-drying meats in natural environments such as mountainous cellars or coastal breezy areas. This time-honored method ensures that each product develops its unique flavors while preserving its authenticity.

This week, Justine sits with Aaron Luo. Along with his business associate Carmen Chen Wu, Aaron shares a rich Chinese heritage with a Spanish upbringing where they developed a deep appreciation for local Spanish cuisine, particularly charcuterie. Roughly two decades ago, they relocated to the United States only to face the difficulty in sourcing high-quality Spanish charcuterie at a reasonable price. This challenge led them to establish Mercado Famous, a European gourmet food brand, specializing in Spanish delicacies. 

 

Listen in as Aaron reveals the best-kept secrets of Spanish Cuisine as he walks us through his entrepreneurial journey. Justine and Aaron also cover the process of popularizing Spanish cuisine, ensuring the quality and consistency of products, criteria for choosing team members and potential partners, the significance of value differentiation, the necessity of fostering appropriate conversations, and how to turn a viable idea into a viable business. 

Meet Aaron: 

Aaron Luo has an extensive background in the global supply chain, operations, and corporate finance. His impressive portfolio includes the foundation of innovative consumer brands and services including Caraa, a New York City-based sports bag and accessory company, and Mercado Famous, a haven for authentic Spanish charcuterie. 

Born and raised in China, Aaron and his business associate, Carmen, share a passion for food, especially Spanish cuisine they discovered during their upbringing in Spain. They developed a particular interest in Spanish charcuterie, which eventually became a crucial aspect of their culinary journey.

After relocating to the U.S. nearly two decades ago, they soon realized that finding affordable, high-quality Spanish charcuterie was a daunting task. Spurred by this challenge, they launched their second venture, Mercado Famous where they aim to bring people closer together with high-quality, delicious food.

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Episode Highlights:

02:05 A Look Into the Spanish Culture

06:46 Spanish vs Italian Charcuterie 

10:32 The History of Farm Industry

15:47 Bringing the Best of Spain to the US

20:38 Making Spanish Food More Mainstream

24:29 Finding the Right Product

29:12 The Importance of Value Differentiation 

32:53 From a Viable Idea to a Viable Business 

 

“The technology was getting thrown under the bus so that brands can make a buck. And technology is very powerful and extremely important for humanity in terms of addressing a lot of existential crises.” —Zack Abbott

 

Many people find solace in drinking alcohol, whether it be during social gatherings or as a means to decompress and find some relief after a tiring day. Unfortunately, as our bodies metabolize alcohol, a toxic substance called acetaldehyde begins to accumulate. Experiencing high levels of acetaldehyde can bring about various distressing symptoms such as throbbing headaches, nausea, and other indicators of a hangover. 

 

Founded by Zack Abbott, ZBiotics offers a unique solution by leveraging genetic engineering to produce novel probiotics that can break down acetaldehyde more efficiently. This allows our bodies to recover faster and feel better after a night of drinking. This revolutionary product is designed to help our bodies catch up by temporarily adding good bacteria to our gut to help mitigate the effects of excessive acetaldehyde and promote overall health.

 

Listen in as Zack explains the science behind this groundbreaking product and how genetic engineering can change the whole trajectory of food tech. They will also share how alcohol is metabolized by the body, what probiotics and functional proteins are, and how biotechnology can help promote overall health. 

Meet Zack:

Zack Abbott is the CEO and co-founder of ZBiotics. He is the inventor of the company’s proprietary technology and sets the mission, vision, and values for ZBiotics. Zack has a Ph.D. in microbiology & immunology from the University of Michigan and holds a Bachelor’s Degree from UC Berkeley, where he double-majored in immunology and classical art & archaeology. Before starting ZBiotics, Zack worked in clinical trial design as well as researching HIV vaccines and pursuing novel antibiotics in both academia and industry.

 

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Episode Highlights:

02:18 Alcohol Toxicity

08:31 Genetic Engineering and Biotechnology 

13:24 From Microbiology to Entrepreneurship 

18:43 Promoting Overall Health

21:19 Customer Satisfaction and Product Evaluation

25:57 The GMO Advocacy