Essential Ingredients Podcast

“Infant formula is a baby's first food. And it's the first decision you make as a new parent… We had to do better for babies and for parents because this is the most important food.” —Mia Funt

Breast milk is often referred to as the "magical superfood" for infants due to its numerous health benefits and essential nutrients. While breast milk is considered the gold standard for infant nutrition, infant formula serves as a viable alternative when breastfeeding is not possible or preferred. That’s why, infant formula should be developed to closely mimic the composition of breast milk, providing babies with the necessary nutrients they need for healthy growth and development. 

Co-Founded by Mia Funt, ByHeart’s infant formula goes beyond just filling your baby's tummy— it's a specially formulated blend that mirrors the essential nutrients found in breast milk. With an emphasis on quality and safety, each ingredient is carefully selected to meet the nutritional needs of growing infants, while providing the peace of mind that comes with a safe and trusted product.

Join Justine and Mia as they chat about the motivation behind ByHeart’s baby formula and their careful selection of ingredients. They also touch upon the significance of breastmilk as the ultimate first food for infants and explore the uphill battle of innovating in the world of infant formula, how advancements in science have revolutionized the nutritional aspect of infant formulas, the benefits of having multiple clinical trials, tips in working with your family, and why direct-to-consumer marketing holds great importance. 

Meet Mia:

Mia Funt, as the co-founder and president of ByHeart, heads a company dedicated to developing an infant formula that closely emulates the benefits of breastmilk. Recognizing the shortcomings within the infant formula industry, siblings Ron Belldegrun and Mia Funt embarked on a transformative five-year journey to create an uncompromised and superior first food for babies. They laid the foundation for robust quality systems and stringent supplier approval requirements while traversing the globe in search of like-minded ingredients and farm partners. With an unwavering commitment to excellence, they perfected their small batch approach, ensuring every ingredient's quality and benefits were retained. Through close collaboration with parents and experts, as well as extensive clinical trials, they successfully crafted a clean-label, nutritious, and top-tier infant formula.

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Episode Highlights:

03:57 Doing Better For Babies and Parents

06:11 The Challenges in the Infant Formula Category

11:59 Changing the Nutritional Landscape of Infant Formula

14:17 Choosing the Right Ingredients

19:22 Manufacturing vs Outsourcing

21:12 The Importance of Clinical Trials

“It's so important to have an antidote that shows us how beautiful it can be to make food at home and how actually joyful and easy it can also be. Because in the end, this will be healthier for us but also for the planet.” —Daniela Kratz

Cooking can be a therapeutic and satisfying experience, but it's not always easy to find the motivation. Between finding the right recipe, shopping for ingredients, and having to clean up after the meal, it’s no wonder so many people opt for takeout. But what if, there is an “antidote” so that we can enjoy the cooking process just as much as the final product?

Founded by Daniela Kratz, Farmhouse Lab is all about celebrating the joys of sustainable, plant-based eating. Their goal is to help inspire a plant-based revolution from the comfort of our own homes. Not only are they passionate about ensuring that every ingredient used is consciously sourced and crafted with care, but they also choose their partners with great attention to detail. They want their customers to know exactly where their food comes from and how it's made, so they can feel good about every meal they enjoy.

Tune in as Justine and Daniela share how simplicity can make our food of superior quality. They'll also dish on the key ingredients for a delicious, healthy salad. Plus, they'll delve into how Ayurveda's guiding principles can help us find balance, and the secret to bringing more joy to our mealtimes. Don't miss out!

Meet Daniela:

Daniela Kratz is a mom of two who calls the SF Bay Area home. In 2016, she decided to shift gears and launched Farmhouse Lab’s specialty dressings. 

After years of working in sustainability leadership for a large global corporation, Daniela realized that what inspired her was helping individuals make healthier and more sustainable food choices. She noticed that most dressings on the shelves contained yucky stuff like preservatives and artificial flavors. 

So, she decided to take matters into her own hands and create high-quality, sustainably sourced, and delicious dressings. As a busy mom, she knew firsthand how hard it can be to whip up healthy meals on the go. Combining her love of entertainment and passion for sustainability, Daniela created a business that promotes a healthy lifestyle.

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Episode Highlights:

01:20 Passion for Fresh Food 

05:18 Food, Health, and Art

08:05 Home Cooking Made Easy

14:34 The Principles of Ayurveda and Food

18:33 Bringing More Joy Into Food

“We are A PART OF nature, we are not apart from nature.” —Hoda Mohajerani 

At our core, humans are a part of nature, not separate from it. Our health and well-being depend heavily on the natural world around us. The modern world may have pushed us into a distance from nature, but if we want to achieve optimal health, we must ensure that our choices are in harmony with the world around us. By working with the natural rhythms of the earth, we can create thriving ecosystems that nourish both our bodies and the planet. 

Founded by Hoda Mohajerani, Chakra Chai® is a heart-centered business that believes that food is not just vital for our bodies, but it can also heal the environment. Based on the Ayurvedic teachings on the interconnectedness of life, they are committed to spreading values that are in harmony with the earth and its people and are proud of their regenerative agriculture techniques and responsible business practices. 

Their mission is not only to offer exceptional products but also to contribute positively to society. Being a part of the Eco-Alliance, Chakra Chai® is passionate about discovering sustainable packaging alternatives to reduce their impact on the planet. This is why they prioritize utilizing materials that are compostable, recyclable, and reusable.

In this episode, Justine sits with Hoda to discuss why we should be mindful of the food we consume and how we consume them. They also share how we can apply “regenerative” not only in agriculture but also in our business, how food can build a community, where individual and systemic change start, what Ayurveda means, what are chakras, and how we can nourish these energy centers. With so much valuable information to gain, you won’t want to miss this week’s podcast!

Meet Hoda:

Following the loss of her newborn son, Arta, Hoda’s body, mind, and soul were in a state of disarray. Her heart was shattered, her energy depleted, and she suffered from chronic gut and colon problems. Hoda’s being was in turmoil while she struggled to find solace in her physical and emotional state. However, the sheer power of her will kept her going through the toughest of times.

While meditating at home, Hoda heard a whisper from her dear Arta: “Chakra Chai”. At first, she was not sure what it meant or what her little one was trying to tell her. Over time, though, she began to understand the profound message, delivered with the utmost tenderness and love.

Hoda received a download of information that she knew was sacred and powerful. She sat with her thoughts and quieted her mind, allowing for the message to sink in and take root. She knew that this was an incredible gift, one that she had to honor and pursue with all her being.

CHAKRA CHAI is the product of her loss and grief, but it has become Hoda’s mission in life to offer a drink that brings wholeness, balance, and strength to those who need it. It is a privilege to serve others, and she hopes that each sip of CHAKRA CHAI offers solace and healing to all those who come across it.

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Episode Highlights:

01:29 Inspired by Heritage

07:21 Deeper Into Regenerative Agriculture

10:07 In Tuned with Nature 

17:50 Functional Foods 

22:25 What is Ayurveda

“Food is always where people are. Food equals a time and an emotion; it's that moment of comfort.” —Rachel Krupa

Choosing better-for-you products has been about endless label-reading and guessing games. Moreover, these products are hard to find and often comes with a higher price tag. But what if healthier options can be found in convenience stores?  Well, that sure would be a game-changer!

Rachel Krupa, the founder of The Goods Mart, has one important principle: putting the community and people first above anything else. Her passion for providing a unique kind of convenience store began with Krupa Consulting, a PR agency dedicated to promoting genuine and healthy food, snacks, and wellness brands that value quality ingredients, ethical practices, and sustainable business. 

The Goods Mart has more than 200 carefully selected products designed for the environmentally and health-conscious community. They offer lots of healthy options without sacrificing taste. With The Goods Mart, everyone can finally say goodbye to doubtful food choices and shop without worries knowing every item they see is better-for-you and better for the planet. 

Listen is as Justine and Rachel defines what convenience means in our current generation and why choosing healthier options does not mean it has to be perfect. They also discuss what it means to choose better-for-you products, how to figure out what customers want and need, and how PR can help emerging brands grow. Stick around for some great ideas to expand your reach!

Meet Rachel: 

Rachel Krupa is a trailblazer in the world of PR, particularly when it comes to guiding better-for-you brands. She's the mastermind behind Krupa Consulting, which launched back in 2010, and the brilliant concept behind The Goods Mart, which opened its doors in 2018. With over 20 years in the PR industry, Rachel is an expert at navigating the peaks and valleys of the culinary, hospitality, and wellness landscapes. She's worked in the trenches of D.C. politics, represented major league baseball, spent five years under the tutelage of the legendary Lizzie Grubman, and even opened the first West Coast office of Berk Communication.

What sets Rachel apart is her keen awareness of what makes a brand successful, from nailing the perfect price point to crafting killer marketing language. The Goods Mart is a true testament to her expertise. By running this one-of-a-kind convenience store, Rachel and the Krupa Consulting team have a distinct advantage when it comes to delivering powerful storytelling, strategic social consciousness, and purposeful partnerships. Suffice it to say, Rachel is a true force to be reckoned with and we can't wait to see what she conquers next!

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Episode Highlights:

01:01 Inside The Goods Mart

05:53 Emerging Brands and Convenience

08:54 Better-For-You: Good Choice Not Perfect

15:15 PR Help 

19:12 Getting a Wider Reach

"Do it for the love of the product, the love of the founder, and not necessarily the love of the bank." —Sasha Millstein

Thirty years ago, an incredible woman, by the name of  Alicia Ethel Reinish, whipped up a recipe that still makes our mouths water to this day! She has been cooking up delicious pot pies for her local clients but she decided to share the love with everyone across the country. Hence, the birth of Aunt Ethel's Pot Pies. Led by her niece, Sasha Millstein, Aunt Ethel's Pot Pies offer restaurant-quality taste without any sketchy ingredients and are only half the calories of other pies. And the best part? It takes just 5 minutes to prepare! 

In this week's episode, Justine and Sasha will be sharing insights about angel investment and its benefits, how giving back can be super valuable, tips on how to minimize the cost of mistakes, and ways to show respect for your product. 

Plus, Aunt Ethel's Pot Pies is also cooking some new products for all the vegetarians out there! Finally, they'll wrap things up by sharing some insider knowledge about what you should keep in mind before investing in a company. You won't want to miss this one!

Meet Sasha:

Always surrounded by entrepreneurs, Sasha founded Aunt Ethel's to reinvent the ultimate comfort food— pot pie. By helping to create a nutritious, clean-labeled pot pie that is both quick and delicious, she hopes to fuel busy people the right way. Sasha hopes to grow the company keeping women centered in leadership and spreading pot pies far and wide.

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Episode Highlights:

01:30 Who is Aunt Ethel?

04:33 Angel Investing

10:59 The Cost of Mistake

14:25 Whipping the Right Ingredients

17:24 Health Factors

23:21 Formulating New Flavors

27:06 Success Takes Time

 "Simple dish with simple ingredients is always going to be the best." —Max La Manna

Every year, tons of food are wasted, leading to environmental pollution and economic losses. By adopting low waste cooking methods, we can save food, money and natural resources. 

Low waste cooking is a way of life that reflects our values and priorities. It shows that we care about the planet, the people, and the future. By reducing food waste, we also reduce greenhouse gas emissions, conserve water, and protect biodiversity. We also support local farmers and communities, reduce food insecurity, and promote food justice. 

Chef Max La Manna is a superstar in the world of low waste cooking! With a laid-back approach to creating delicious meals, he’s captured the hearts of over 1.2 million fans on social media. Max’s passion for reducing waste and using every bit of an ingredient has inspired his menus, and people can't get enough of his viral recipe videos. It's no surprise that he's been featured by top publications and even given his own TV series. Today, Max has become a household name for his food waste reduction efforts.

Hear what he'll cook up next in this week's episode as Justine and Max dive in an in-depth conversation about zero food waste and the secret to the best dishes. They also discuss how to build a community, create an impact through a movement, the connection between culture and the future of food, the importance of accessibility, and how to make a success in the food industry. 

Meet Max: 

Max La Manna is an award-winning author, low-waste chef and digital creator whose casual approach to cooking has captivated an audience of over 1.2 million followers across his social media accounts.

Inspired by his own life experience, Max creates simple, affordable dishes that use as much of each ingredient as possible. His viral, easy-to-follow recipe videos have racked up over 1 billion views across socials.

His debut cookbook More Plants Less Waste was named Most Sustainable Cookbook at the 2020 Gourmand World Cookbook Awards. He has also been featured in publications including Vogue, Vice and The Guardian, hosted the BBC Earth series Regeneration Food, cooked live on BBC Saturday Kitchen, featured as a guest on BBC Breakfast talking about reducing food waste in the home, and won Digital Creator of the Year at the Fortnum & Mason Food and Drink Awards in May 2022.

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Episode Highlights:

01:32 A Staggering Amount of Food Waste

06:11 Low Waste Cooking

09:30 Building a Community Through Social Media

13:40 Starting a Movement

20:40 Culture and the Future of Food

26:17 Food Does Not Lie

"We need to think about health, not just health care." — Shreela Sharma Ph.D. 

We are currently living in one of the most prosperous times in human history. The problem is that many people are still not having access to enough high-quality food or even the right education about it.

But if we were to look at nutrition as something that is a lot more accessible than we think in terms of both quality and quantity, then it could be possible for us to make huge changes in the world of nutrition. 

This is the vision of Brighter Bites, an organization founded by two inspirational women leaders: Lisa Helfman and Dr. Shreela Sharma. Their mission is to bring better nutrition into the lives of everyone—not just those who could afford it or had time on their hands to cook healthy meals. They believe that if every household has access to fresh, nutritious foods, we can not only change the food system in general, but also raise the next generation to be more aware of how their food choices create an impact on them and the future of the food system.

Listen in as Dr. Shreela Sharma walks us through the processes of their organization and how they were able to build efficient processes to turn their ideas into executable steps. Justine and Dr. Sharma also discuss how bringing fresh foods to schools can help children learn the language of nutrition, why thinking health over healthcare can benefit us more in the long run, and Dr. Sharma's advice to help business leaders build trust among their team and identify their strengths as leaders.

Meet Shreela: 

Dr. Shreela Sharma is the co-founder of Brighter Bites. Dr. Sharma is responsible for operationalizing the Brighter Bites formula. She developed the research infrastructure for the program and continues to ensure rigorous replication of Brighter Bites across all of the sites in Houston, Dallas, Austin, New York, Washington, D.C., and Southwest Florida.

Dr. Sharma is Professor of Epidemiology at UTHealth School of Public Health and a trained dietitian and physical therapist. As a health professional, she strongly felt she was treating preventable diseases stemming from poor lifestyles: heart disease, diabetes, and hypertension. She saw the repercussions were devastating the community. Her love for teaching, academics, and the community led her to purse a PhD in epidemiology with a minor in biostatistics, health promotion and behavioral sciences. Her interest is in nutrition and physical activity-based interventions to address obesity via school, family, and community-based approaches. In addition to her significant contribution to building the Brighter Bites model and overseeing its expansion, Dr. Sharma serves on the Mayor of Houston’s Go Healthy Houston Task Force.

In addition to Brighter Bites, Dr. Sharma’s research portfolio includes her leadership in: the ongoing ENRICH study funded by the National Institutes of Health (NIH) to pilot test a home visitation program to improve parenting behaviors for healthy weight management of overweight and obese toddlers; the Healthy Eating/Active Living (HE/AL) designed to promote healthy birth outcomes and prevent maternal and childhood obesity among low-income Medicaid patients using evidence-based strategies including Brighter Bites; and evaluation of the BUILD collective impact model to create healthy food systems in the North Pasadena community in Houston. Additionally, Dr. Sharma was the lead investigator in the development and evaluation of the CATCH Early Childhood program to improve opportunities for healthy eating and physical activity in three to five-year-old children attending preschool.

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Episode Highlights:

00:53 Bringing Healthy Foods to Kids

06:10 The Importance of Access and Nutrition Education 

12:43 Capturing Lived Experiences

15:58 Building Trust as Leaders

19:17 The Importance of Partnership

22:36 Idea Incubation vs. Implementation

27:03 Mother, Not Smother

30:15 Democratizing Nutrition 

 "Don't allow yourself to have excuses is one of the biggest things in building a business or in your life in general." —Aaron Magenheim

Agtech has been used as a buzzword a lot lately as the farm industry moves to digitalization. But there's more to this than just growing food with the latest technology and equipment. Advanced technologies can also be used by farmers to gain an edge when it comes to attracting customers and building relationships with them over time.

Aaron Magenheim, an agtech veteran, has been helping farmers and entrepreneurs around the globe leverage this arena. Along with his co-founder and partners, Aaron built Agtech Insight and Growers Insight as a consulting platform to help agribusinesses, food companies, and investors navigate the evolving food industry with less risk and more profitability.

Listen in as Justine and her co-host Lisa Johnson as they interview Aaron on what agtech means and how it impacts the food industry, the importance of traceability, how blockchain can be integrated in the food space, how to be culturally competent, benefits and challenges of having a startup accelerator, and the three factors that can help you build a market. 

Meet Lisa:

Lisa Johnson is a leader in food loss and waste - focused on agricultural production. She is a seasoned horticulturist with a broad range of experience in local, organic, sustainable, conventional and biotech food and agriculture. Lisa’s research has aimed to understand the loss of edible vegetables. Understanding constraints from the growers’ perspective has been critical: always encouraging  people to incorporate more growers' voices in their work. Lisa is fortunate to be able to work with some of the most forward-thinking specialty crop growers in the country, as well as non-profits, governments, start-ups, industry and the academy. 

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Meet Aaron:

Aaron is an entrepreneur working globally across the Agriculture and technology nexis specializing in Go-to- Market strategies; farm operation innovation planning; and advising corporates, investors, governments, NGOs, and startups through successful AgTech integrations and best farming practices across the supply chain. Aaron has been a co-founder of AgTech startups in both hardware and software development with global operation as well as has become a leader in the AgTech movement and speaks to groups around the world.

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Episode Highlights:

01:16 Finding Global Opportunities in Agtech

07:43 Defining Agtech

11:31 Blockchain in the Food Chain

14:09 The Importance of Product Traceability

18:57 Looking at the Picture

22:09 Execute and Achieve Results

27:25 All in the Attitude

33:02 No Excuses

37:48 Building a Market in Agtech

40:08 Benefits and Challenges of Startup Accelerators

“It's super important not to define regenerative agriculture as this ultra-advanced way of doing agriculture— we define it more through the measures that are being applied rather than the state that a farmer is at." —Nina Mannheimer

Industrial agriculture has been the backbone of food production for decades, but it is now being challenged by a new approach— regenerative agriculture. This method of farming has been gaining traction in recent years due to its potential for positive system change and its scientific foundation. It is also being supported by new agritech platforms that are making it easier to implement and track progress. 

Regenerative agriculture is not just about improving the environment, but also creating a sustainable business case for farmers. This became the mission of one company. By focusing on soil health and other elements of sustainability, regenerative agriculture can create a more resilient agricultural system that will benefit both people and the planet.

This week, Justine sits with Nina Manheimer, a founding member of Klim Foods. Nina is a true champion for regenerative agriculture and her work at Klim Foods is a testament to her commitment to making a positive impact on our planet. As the Chief Product Officer and climate strategist, she is dedicated to the development of products that can help reduce environmental damage while also promoting climate-friendly agriculture. Nina understands that in order to make meaningful change, it is essential to communicate the importance of sustainable practices and educate consumers on the benefits they can bring.

Join in as Justine and Nina talk about how we can scale regenerative agriculture and magnify its impact, why we should define “regenerative” through the systems applied instead of where the farmer is at, how regenerative agriculture provides the key to human health and environmental sustainability, how to navigate the rough terrains of starting your business, why human element is important in a world of tech, how to help both farmers and companies make a smooth transition towards a regenerative future, and much more!

Meet Nina: 

Nina works as the Chief Product Officer and sustainability strategist at Klim Foods. She is dedicated to the development of products that make a difference and is passionate about networking with like-minded individuals working towards a better planet. 

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Episode Highlights:

02:09 Defining Regenerative Agriculture 

05:26 Soil Health— The Key to Environmental and Human Health 

09:04 What to Expect When You Start Building a Business 

14:48 Incorporating Tech 

18:25 Short Term vs Long Term Rewards 

“Urban agriculture always seemed like a beautiful solution to so many environmental problems like food miles, seasonality, getting rid of the sod; not to mention all of the physical and mental benefits that gardens bring to people." —Meredith Shepherd

Urban farming can help create a future where everyone has easy access to fresh, nutrient-rich produce. Additionally, these gardens provide green spaces in cities that can be used for leisure activities and contribute to improved physical and mental health. With the help of modern technology, urban farmers will be able to maximize their yields while minimizing their use of resources such as water, energy, and land. This could lead to a more sustainable future for our cities and a healthier lifestyle for all.

For one woman, this was the motivation to start Love & Carrots, a company that helps city dwellers to enjoy the benefits of urban farming while also reducing their carbon footprint. Not only will they be able to access fresh and healthy food right from their backyard but it will also bring them closer to nature and provide them with an opportunity to learn new skills. From seedlings to soil preparation, this initiative is providing all the necessary tools and advice that one needs for successful urban farming.

Listen in as Justine and Love & Carrots founder, Meredith Shepherd share the benefits of urban gardening, finding good people to join your team, operating with a system in place, being adaptable and patient, being able to delegate tasks strategically, and taking baby steps as you navigate your journey. 

Meet Meredith:

Meredith Sheperd has been working in organic agriculture and environmental sustainability for 15 years. Before founding Love & Carrots in 2011, she was the manager of Chaily Farm in VA, which produced organic herbs and vegetables for DC restaurants. Meredith received the 2013 DC Mayor's Sustainability Award, 2014 Green America Award, and Business Insider's Top 50 'Coolest' Businesses in America. 

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Episode Highlights:

02:44 The Growth of Love & Carrots

06:29 It’s All About Your Team  

13:52 Overcoming the Pandemic and Other Challenges

18:09 How to Focus on What You Love

21:27 It Takes Time