Essential Ingredients Podcast

“We can be the regeneration generation, and our food system is the mechanism to do that..” —Ryland Engelhart

The world is changing. The way we live, the way we work, the way we interact with each other and with the world around us - it's all changing. And we are the generation that is leading this change.

We are the generation that is breaking down barriers and opening up new possibilities. We are the generation that is using our creativity and our passion to build a better future. We are the generation that can help our planet heal. We are the regeneration generation! 

And that starts with transforming our food system. The food industry has been one of the biggest contributors to our planet’s deteriorating condition— but we can change all that. And that change is happening right now! 

Kiss The Ground, is a documentary that provides a clear picture of how big our impact is on our environment and reveals a sound and practical solution to climate change. Co-founded by Ryland Engelhart, its nonprofit partner, Kiss The Ground is actively leading the citizens of the earth to the possibilities of regeneration. 

Tune in to this week’s episode as Justine and Ryland discuss how we can turn food into a transformational experience, how culture and emotions are inseparable aspects of food, what it means to be committed but not attached, how knowing our farmers can help us get a wider perspective on regeneration, and how we can become better stewards of the earth. 

Meet Ryland:

Ryland Engelhart co-founded Kiss the Ground in 2013 and plays a leadership role in the organization as the Chief Mission Officer; he is a producer of the Kiss the Ground film released on Netflix and host of the Kiss the Ground Podcast. As a 15-year entrepreneur, he is also the co-owner and prior Mission Fulfillment Officer of the nationally recognized plant-based restaurants Cafe Gratitude and Gracias Madre, located in Southern California, and co-creator of the documentary film, May I Be Frank. 

He is a passionate speaker on the topics of sacred commerce and regenerative agriculture, tools for building community, food is medicine, and the practice of love and gratitude. Ryland is also a dedicated husband and father and lives on a 17-acre regenerative organic farm in Fillmore, CA, where he is learning to practice what he preaches.

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Episode Highlights:

01:48 The Matrix of Life

06:17 Food and Games and Life  

12:11 Cafe Gratitude to Gracias Madre

17:08 Committed But Not Attached 

20:45 The Regeneration Generation

23:30 Be an Advocate for Soil Health

“The foundation of all that we are is food and water." -Mollie Engelhart

We're used to the idea that we live in a time for sustainability. While "sustainable" agriculture has certainly played its part in making us more aware of the impact of our actions on the environment, it hasn't done much to actually improve the situation. And with climate change getting worse every day, it's clear that something needs to change.

We need to stop obsessing over how much food we grow and start paying attention to how much food we regenerate. Regenerative agriculture can strengthen our food system beyond the "sustainable" level and help us fulfill our role as stewards of the land.

In this episode, Justine sits with Mollie Engelhart, the Executive Chef at Sage Plant Based Bistro and Brewery. Working in the kitchen for so long has helped Mollie to see how much food waste is affecting the environment. Although she was doing her part to solve this, she knew she can do more. That’s when Sow a Heart was born, an organic farm that focuses on regenerative agriculture. All the food waste from their restaurants and others were brought to the farm to help regenerate soil health, in turn, giving them more nutrient-dense produce. But the farm was not only used to grow crops, Mollie’s heart also inclined her to build a sanctuary for rescued animals. 

Listen in as Justine and Mollie talk about how much greenhouse gas is produced from food waste, how regenerative farming is helping the environment and humans thrive, the qualities of a successful entrepreneur, why we should not be afraid to fail, and how much work is needed to succeed. 

Meet Mollie: 

Plant-based Chef, Mollie Engelhart and her husband own Sow a Heart, a 17-acre organic farm that supports regenerative agriculture and takes care of rescue animals. Besides running farm operations, Mollie and her husband also manage their plant-based restaurant, Sage Plant Based Bistro and Brewery. Mollie is also a board member of Kiss the Ground, the award-winning producer of “May I Be Frank”, a freedom fighter, and a mother of 3.

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Episode Highlights:

01:01 Food Waste and Greenhouse Gases

04:05 This is No Longer About Sustainability

08:02 Not Afraid to Fail

11:06 Success is Work

“One of the biggest things about being unhealthy is we are so hard on ourselves. We don't love ourselves.” -Elissa Goodman

There's a lot of pressure to be healthy.

We want to feel better, and we know what makes us feel better: not eating a bunch of junk food that makes us feel like crap. But sometimes, we just don't have it in us to eat right, hydrate, or exercise enough. And then we beat ourselves up for not being able to do it—for feeling bad about our bodies and ourselves. But it’s not too late for us to treat our body with more kindness and love. 

In this episode, Justine interviews Elissa Goodman, the creator of S.O.U.P. Cleanse. Her program is a guide to help others detoxify and heal themselves in a natural way. Elissa’s health journey began in her early 30’s when she learned that she has cancer, Celiac Disease, and Hashimoto’s Disease. Her doctors suggest that she start chemotherapy and a host of healing strategies right away, but with her weak immune system, she knew her body would give out. But Elissa is not one to give up. She searched for a way to heal naturally and also strengthen her body along the way. Today, Elissa is cancer-free and has built a business from her passion for helping others heal holistically. 

Listen in as Justine and Elissa talk about how pathogens and toxins affect our health, the importance of hydration, how to get started with detox, how our own health journey can impact our loved ones, especially our kids,  and how we can find what recipe is best for us. 

Meet Elissa:

Elissa Goodman is the creator of S.O.U.P. Cleanse, a program designed to deliver a gentle cleanse using superfoods, organic, anti-inflammatory, and alkaline-rich food. Elissa has over 10 years of experience as a holistic nutritionist. 

Her business is a product of her own healing journey from cancer, Celiac disease, and Hashimoto’s disease. As she noticed a tremendous transformation in her health, Elissa began to share her discovery to help others heal as well. 

Today, Elissa remains cancer-free. Her book, Cancer Hacks not only tells her story and that of her late husband but also serves as a guide to cancer patients and their families to overcome their fears and start their own healing journey.

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Episode Highlights:

00:59 The Journey to Cleansing 

03:22 Building a Passion Business

07:03 Why We Get Sick

10:56 Tapping Into Customers’ Pain

18:17 Celery Juice

21:38  What Recipe is Right For You?

“As humans, we are consumers— we can't change that. But we can be aware of how we consume and the impact that our food choices have on the environment, the animals, and people,” -Anaïs Dervaes

An urban homestead is a space where people grow their own food and raise animals, as well as produce other goods like soap or candles. It’s not only going back to nature but also making sure that we have access to high-quality organic products. It's basically an agricultural collective where everyone contributes something to the community and benefits from it as well! 

This week, Justine sits with Anaïs Dervaes, the Executive Director of Urban Homestead, a family-owned 501 (c) (3) non-profit organization that creates programs to educate the community about protecting the environment and being aligned with nature. Some of their programs include internships, farm-to-table sessions, and food donations. Anaïs runs the organization with her siblings Justin and Jordanne. Urban Homestead was founded by their father and they are determined to continue his legacy. 

Listen in as Anaïs shares how they turned their home into a homestead in the city, her fun experiences on the farm, how self-sufficiency is achieved through community, what growing with nature means, and how we can make a difference in the food system in our own way.

Meet Anaïs:  

Anaïs Dervaes is an apron-wearing barefootin’ dynamo who is passionate about food, wellness, and music.  When she’s not leading kids through a magical tour of the farm, she enjoys hiking, foraging, practicing her autoharp, and spending time in the kitchen, creating tasty meals from seasonal harvests.

She is a hands-on activist for sustainable living, sharing her practical knowledge and teaching people of all ages. Carrying on the family’s work and mission, she’s co-founder and Executive Director of the Urban Homestead Institute.

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Episode Highlights:

00:47 Urban Homestead— A Homestead in the City

03:13 Farm is Fun!

06:28 It Takes a Village

10:08 In Tune with Nature

12:17 How We Can Support Nature

"If you have a foundation of good products and good people, more of the world needs to hear about it." -Mike Fata

Hemp is now considered a superfood! Hemp has a very high nutritional profile and offers plenty of health benefits, including being high in omega-3 fatty acids, antioxidants, vitamins, minerals, and fiber content.

A lot of the misconceptions around hemp is associated with it being closely related to marijuana. However, unlike its counterpart, hemp doesn’t contain enough THC (0.3%), the chemical compound responsible for getting high. Rather, it is high in Cannabidiol (CBD), a phytocannabinoid that helps in easing symptoms of many health issues including pain, inflammation, and a wide range of neurological disorders. 

Inspired by his own personal health transformation, Mike Fata co-founded Manitoba Harvest, one of today's global leading manufacturers and brands of high-quality hemp food products. Weighing over 300 pounds, Mike took decisive action to change. He focused his diet on fiber, protein, and healthy fats— all components of hemp. Amazed by his results, Mike made it his mission to spread the word about the power of hemp to as many people as possible. 

In this episode, Justine and Mike talk about the health benefits of hemp, where to get trusted resources, the foundation of a successful business, what it's like to sell your business, and how the shift in narrative is gradually changing our current food system for the better.

Meet Mike:

Co-founding Manitoba Harvest Hemp Foods in 1998, and serving as Chairman of the Board and CEO until 2016, Mike helped guide the strategic sale of the company to Tilray for $419 million dollars in 2019. Since then, Mike has celebrated and supported other business ventures as an entrepreneur, board member, investor, and advisor. 

Mike is an award-winning author and keynote speaker. He is currently the Chief Executive Officer of Fata & Associates and host of the Founder to Mentor podcast. Mike is an investor/advisor to a portfolio of world-class companies, a Lifetime Member (Past Chairman) of the Canadian Health Food Association (CHFA), and a Lifetime Member (Past Chairman) of the Young Presidents’ Organization (YPO). 

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Episode Highlights:

00:45 Discovering the Health Benefits of Hemp

04:49 What It's Like to Sell Your Business

07:40 Fats That Heal

09:17 The Right Foundation for Entrepreneurship

13:03 We Need More Good Products & Good People

16:19 The Shift of the Narrative

There's no light switch here, but we do have to make changes." -David Israel

From the way it tastes, to the way it smells, to the way it melts over a perfectly cooked Asiago chicken breast (or pasta, or pizza, or a cracker, you name it)— so yes, we do love cheese! It's one of life's great pleasures.

However, cheese is also one of the biggest contributors to climate change and injustice towards animals. As the world population climbs and livestock-dependent farming practices remain, it has become necessary to develop more sustainable production methods. Our planet needs every business and individual to take ownership and save it. 

In order to help mitigate the harmful effects of the dairy industry, GoodPLANeT Foods set out to create a premium plant-based cheese that is better for the planet and also better for humans. 

The company's founder, David Israel, challenged the idea that good food has to be complicated, especially when it comes to its environmental footprint. That's why he sold the snack company he founded in 2011 (POP! Gourmet Foods) and shifted to creating something that brings all the flavor with none of the guilt.

In this episode, David shares the challenges he faced and the blessings he received from creating a joyful cheese experience for their consumers. Justine and David also discuss how we can create balance and inclusion in our products, the good and bad side of competition, and how we can help our consumers to be willing to give plant-based alternatives a place in their choices.

Meet David: 

David Israel is the Founder of Good PLANeT Foods, the maker of premium plant-based allergen-free cheese products. He has years of expertise in the food and beverages industry and is a professional in business development. He is a proud graduate of the School of Hard Knocks, where he learned most of his knowledge and wisdom. 

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Episode Highlights:

01:15 Why Organic? 

04:14 The Rise of Plant-Based

10:59 Balance and Inclusion 

13:40 The Good and Bad Side of Competition

16:58 How to Get Into Consumers' Mouths 

19:19 What to Look Forward To

23:53 Together, We Can Make a Greater Impact

 "We've seen a lot of progress in the last few years. We are on a significant upward trajectory that will continue. But plugging into these endeavors is how we can make a difference." -Bruce Friedrich

Since the turn of the 21st Century, global meat consumption has increased significantly around the world. This growing demand is unsustainable and highly detrimental to our climate, our health, and our security. 

The good news is that we already have the solution right before us— alternative proteins. With alternative proteins, we lessen the cost of production while also reducing carbon emissions from agriculture. And not only are they solving global environmental issues, but they are also ethical for the animals and healthy for humans.

The challenge is enormous, but not impossible. Many companies have begun working at the intersection of innovation, food, and sustainability. But we, too, have a significant role to play.

In this episode, we hear how the Good Food Institute is revolutionizing the field of biotechnology and food innovation from their CEO and Founder, Bruce Friedrich himself. 

Listen in as Justine and Bruce share how much the agricultural sector is contributing to climate change, how much food is wasted unnecessarily, and how we— as students, individual consumers, founders, and leaders— can help create a world where alternative proteins are no longer alternatives, but choices for everyone.

Meet Bruce:

Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world.

Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.

Bruce oversees GFI’s global strategy, working with and across all of GFI’s international teams (Asia Pacific, Brazil, Europe, India, Israel, and United States) to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce is a TED Fellow, Y Combinator alum, 2021 “American Food Hero” (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, Making Sense (Sam Harris), ReCode Decode, and other programs and podcasts. Bruce’s 2019 TED talk has been viewed two million times and translated into dozens of languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

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Episode Highlights:

01:16 The Good Food Institute Mission

05:01 How Much Food is Wasted

13:12 Solution: Alternative Proteins 

16:51 50% Alternative Meat by 2050

18:33 What Can You Do?

 "Plant-based was born and became adopted by the industry because this is not necessarily a vegan product, but it has some of these same values." -MJ Kinney

Creating a plant-based food product is no small feat— from developing a nutritious and flavorful recipe to designing your labeling and packaging, and eventually coming up with a strategy for getting your products into the hands of potential consumers. 

It takes a lot of hard work, dedication, and passion to get to your first sale. But if you have a great idea for a plant-based product, it can be extremely rewarding both personally and professionally.

In this episode, Justine sits with MJ Kinney, the founder and Principal Food Scientist at FareScience. MJ works in the advancement of plant-based food products in terms of nutrition, taste, price, and scalability. Her work in moving food science forward is not only tailored with the society's need for better alternatives but also to promote product development with values.

Listen in as Justine and MJ discuss the necessary steps in launching a plant-based food product— from concept building, to finding the right contract manufacturers, and from making sure your product follows the plant-based values to finally seeing your own products in store shelves. They also talk about the shaming around vegetarianism and veganism, how plant-based was born, and how long it takes to launch your product.

Meet MJ: 

MJ Kinney uses her specialized scientific, social, and commercial knowledge to develop exceptional food products that do well for both producers and consumers. MJ is a food scientist and the founder of FareScience, specializing in alternative proteins. Her innovative approach relies on a comprehensive understanding of how R&D, marketing, sales, and project management interact. MJ’s creative and unique strategy is born from her varied roles in and around food science, as well as her successes in business to business, business to consumer, and non-profit sectors.

MJ’s product development experience spans the natural, organic, and plant-based foods segment, where she has formulated according to a wide variety of standards including vegan, clean label, USDA Certified Organic, Non-GMO, allergen-free, gluten-free, protein enhanced, and reduced sugar. She is a go-to expert for the application of plant protein ingredients into alternative meat, egg, and dairy products, as well as puffed snacks, cereals, beverages, spreads, sauces, and much more.

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Episode Highlights:

03:32 Meet MJ and Fare Science

06:07 The Shame and Guilt Around Vegetarianism

10:11 How Plant-Based Was Born

16:54 What Goes Into Contract Manufacturing

19:42 Working with Contract Manufacturers

24:19 When Your Labor Bears Fruit

"We, as food brands, can do better. We can deliver higher quality products. We can work with fresher ingredients that are better sourced." -Ryan Johnston

The trend of going plant-based is powerful for many reasons. For one, it promotes gut health. Our gut microbiome is made up of trillions of bacteria that play a crucial role in digestion, immunity, and overall health. 

Diet is a major modifiable factor that influences the composition of the gut microbiota. Unfortunately, the modern diet and lifestyle are major contributing factors to an imbalanced gut microbiome. On the other hand, a plant-based diet is rich in fiber and phytonutrients, which promote a healthy gut microbiome. 

Biotic Ferments is a company that was built for this reason. Being a social purpose company, Biotic Ferments have taken their game to the next level by using USDA Certified Organic ingredients that are regeneratively sourced. They also use renewable sources in their production, practice zero food waste, use 70% recycled glass with BPA-free lids, and avoid using refined sugar in their products. Most importantly, they do not sacrifice taste as they believe that food should be a source of joy and satisfaction. 

In this episode, Justine sits with Biotic Ferments co-founder and CEO, Ryan Johnston. Justine and Ryan discuss how to weave tradition into innovation, what regenerative agriculture means and how to practice it at home and in business, how to run a food brand that touches people, what it takes to run a family business,  and the secret to creating products with better flavor and higher quality.

Meet Ryan:

Ryan is the co-founder and CEO of Biotic Brands, a family-owned social purpose beverage company. He grew up in west Sonoma County where his love for living systems had grown over the years. 

Ryan also serves as the Strategic Advisor at Landscape Carbon Calculator, Orchard Manager and Cidemaker at Ethic Ciders, and the Chair of the Board of Directors at Daily Acts Organization, where he also met his lovely wife, Kellen. 

When he's not working, Ryan spends his time fly fishing, backpacking, foraging, gardening, and cooking. Ryan and Kellen now live in Sebastopol. 

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Episode Highlights:

01:20 Expanding KVASS

05:29 Building Relationships Around Food

09:14 What is Regenerative Agriculture

13:35 The Role of Food Brands

18:49 Passion for Flavor and Quality

25:12 Catering to People's Tastes

"The soul of everything is knowledge." -José Guerrero

If science is the engine that drives innovation, then research and development (R&D) is the lifeblood behind it. In the past couple of years, food science has made incredible strides. However, there is still so much to understand about our favorite foods. 

R&D can help create the foundation for creativity, new innovations, and change. From bringing ideas to life to providing new insights into our daily lives, R&D helps motivate, inspire and transform the food industry. 

Founded by José Guerrero, Anima Project is a research and development project that aims to create an impact in Gastronomy. They focus on improving human lives by "changing the industry from the inside with ethical and sustainable products." 

In this episode, Justine and José help us rethink the potential of food as something more than a plate on the table. Listen in as they discuss what "anima" means and how it relates to food experience, how to revolutionize the kitchen and eradicate the hostility in the workplace, what drives creativity, how to make knowledge accessible to everybody, and why we should always weave in joy in the food experience. 

Meet José:

An experienced chef, José Guerrero wanted to create a deeper impact in the food industry so he studied Gastronomy at Basque Culinary Center. José did not only get educated about food, but he was also trained in the research and development side of culinary. 

When the pandemic hit, José and his girlfriend, Fanni moved to Budapest. They founded Anima Project where they are creating a revolution in the research and development of food products. Recently, they have partnered with Thimus in an effort to create a plant-based protein alternative. They are also working with experts and interested individuals in their test kitchen and pilot lab projects to create a more holistic and sustainable approach to our food experience.

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Episode Highlights:

00:53 A Big Dream Came True

05:33 Creativity is Not Magic

10:08 Making Knowledge Accessible to All 

16:57 What Anima Means

21:06 Revolutionizing Human Experience with Food

27:12 Research and Development Toward Improvement