Essential Ingredients Podcast

Future Food-Tech Alternative Proteins Series Part II

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022 

Episode Description:

“Innovation is all about solving pain points— solving problems. When there's a problem, there's always innovation.” -Lalana Thiranusornkij

The rise of the vegan diet has created a new market for companies to cater to. But it's time to put the myths to bed: plant-based meats aren't just for vegans and vegetarians anymore. In fact, we can now find them in stores near us, and they taste as good or even better than any meat out there.

Yet, having the reputation of being healthy is not enough to lead consumers to adapt plant-based alternatives into their diet. One thing all consumers have in common is that they want their food to taste delicious! 

So, what really goes into creating a plant-based alternative? How do they get it to taste so good? And how do they make it so convincing? The answer to these questions is technology. The rise of plant-based meats has been driven by the work of scientists who are making “meat” from plants. Truly, modern technology has given us tons of options when it comes to choosing what we eat.

In this episode, we are joined by Lalana Thiranusornkij, SVP Head of Innovation and New Product Development at Charoen Pokphand Foods (CPF) Group. As a leader in the plant-based space and sustainability, the company spent over two years in research and development, and finally they were able to launch  MEAT ZERO, Thailand’s best-selling plant-based brand, which has gained favorable responses from the global market. With the help of its Plant-Tec innovation, creating a meat alternative solely from plants but having the flavor and texture of real meat has been made possible.  

Listen as Justine and Lalana walk through the process of developing meat alternatives— creating the actual product, determining possible varieties, choosing sustainable packaging, and expanding to the global market.  

Meet Lalana: 

Lalana Thiranusornkij is the SVP Head of Innovation and New Product Development at CPF Group. She has a PhD in Technopreneurship and Innovation Management from Chulalongkon University. She is an adaptable and transformational leader who has a strong passion for innovation and creativity. She has a solid track record in successfully establishing cross-functional teams and building a sustainable Research and Development in the company.   

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Episode Highlights:

01:45 What’s Exciting About Innovation?

04:29 Product Development for the Global Market

11:08 What Clean-Label Product Means

16:27 Adapting to Change

19:22 Continuous Improvement is the Way to Go

in partnership with Future Food-Tech Alternative Proteins Summit, NYC June 21 - 22, 2022 

Episode Description:

"Now it's a premium on animal proteins. And at the end of the day, it shouldn't be because it is more efficient to get protein from plants than it is to get it from animals." 

-Nicole Atchison

The meat industry is an example of an industry that has a disproportionate and large impact on the environment. Knowing this, we can no longer close our eyes and continue depending on the old system.

We are in the era where the future of food is headed towards increased sustainability- better for the environment, and better for the people. Investors see this and that's why the alternative proteins space is growing rapidly with innovation playing a significant role.

PURIS Foods was named Most Innovative Food Company of 2021 by the Fast Company magazine. Known for its signature "PURISpea" protein, the company has been creating innovations for over three decades, including their latest additions, PURIS 2.0, BITE+, and P870 LS. But PURIS is more than just a pea protein manufacturer.

In this episode, Justine interviews  PURIS' CEO, Nicole Atchison. Nicole expands on the factors that affect food production: ingredients, process, and technology. They also talk about why plant-based nutrition presents more benefits, how to move your diet in that direction, and how innovation is key to rapidly scaling the alternative protein space. 

Meet Nicole Atchison: 

Nicole Atchison serves as the CEO of PURIS Holdings, leading the company towards new innovations in food and agriculture. Their mission is to provide healthier choices for people and encourage regenerative practices to protect the soil and animals while striving to contribute further to food security. Named Most Innovative Food Company of 2021, PURIS has been continuously expanding to affect the food system and reimagining what being an environmental steward really means. 

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Episode Highlights:

01:07 PURIS- More Than a Pea Protein Manufacturer

04:10 Continuing the Legacy

08:21 Plant-Based Nutrition

12:55 What Goes Into What's Next? 

16:06 What's Needed to Scale?

“The more we utilize hemp, the better off we’ll be tomorrow— because it replenishes itself and the soil in the air.  So the more it's utilized, the more we alleviate the stresses on the planet in different places.”  

-Braelyn Davis

Hemp is one of the most versatile plants on Earth. It can be used to make everything from paper and clothing, to fuel and plastic. It grows quickly, uses less water, prevents soil erosion, is pest resistant (no chemicals needed), drought tolerant, and reduces the carbon dioxide in the air. These characteristics make hemp a sustainable option for farmers who want to produce healthy crops without harming their land or water supply.

The benefits don't stop there! Food-grade hemp is also a nutritional powerhouse. It contains all nine essential amino acids, as well as protein, iron, potassium and magnesium—all of which are essential for proper bodily function. 

In this episode, Justine and Planet Based Foods Co-Founder and CEO, Braelyn Davis, discuss how creating plant-forward products can build new pathways to sustainably feed people with nutritious foods while helping the earth regenerate. Braelyn also shares how to build a system for more efficient production, three factors to consider before diving into the plant-based space, the characteristics that an entrepreneur needs to possess, and what our role is in the regenerative movement. 

Meet Braelyn Davis: 

With a background in nutrition and wellness, Davis realized the potential to establish food-grade hemp as a nutrient-dense, sustainable protein source while working on the leading edge of the cannabis wellness industry. As Planet Based Foods’ CEO, Davis is responsible for stewarding the vision and driving growth for the company’s clean, nutritious and sustainable hemp-based foods.

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Episode Highlights:

00:39 The Goal of Planet Based Foods

06:47 Where It All Started

11:46 How to Make Production More Efficient

14:21 3 Factors to Consider Before Diving Into the Plant-Based Space

21:46 What Entrepreneurs Need to Possess

28:45 Go Regenerative

“Together, with the collective intelligence of the group, we can strive and achieve something much larger than ourselves.” -Betty Lu

Episode Description:

Nature is about diversity. Yet, today's society divides edible produce into "good" and "bad". The perfect are favored, and the imperfect are wasted along the food value chain. That's billions of tons of food each year unnecessarily and unethically dumped in landfills! 

The fact that every year, millions of people die of hunger when there is already enough food produced to feed everyone on our planet is ironic, not just environmentally but also in a humanitarian sense. Food waste reduction is a win-win situation, as it means more food to feed more people without expanding into new territories while saving resources like fossil fuels and water. 

Founded by Betty Lu, Confetti Snacks takes these imperfect foods and gives them new life by turning them into healthy snacks. Confetti Snacks donate a generous  portion of the proceeds to help combat global hunger and malnutrition, especially in the poorest parts of the world. 

In this episode, we hear about Betty’s journey and how she was able to create something beyond what we normally associate with “snack food” and make it successful. Justine and Betty also discuss food security and the food waste crisis that we are facing, how to find the right people to make your business vision a reality, and how doing “less” is better when you’re growing your company. Whether you're looking for a way to add color to your diet or simply want to reduce your carbon footprint, this episode is for you. Tune in to find out how and why Betty Lu turned food waste into a WINNING snack brand!

Meet Betty: 

Betty is the founder and CEO of venture-backed Confetti Snacks, based in Singapore and NYC. Confetti makes award-winning tasty gourmet snacks from nutrient-dense vegetables in exotic flavors inspired by Southeast Asia. These scrumptious plant-based snacks are upcycled from ugly produce, and are an excellent source of minerals and fiber. A portion of the proceeds from Confetti Snacks goes to global efforts for the environment and to end hunger. Betty is a branding expert with a global strategic outlook. She is an avid scuba diver, paraglider and world traveler.

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Episode Highlights:

01:31 The Ironic Crisis of Food Waste and Hunger

06:08 The Confetti Concept 

09:09 Finding the Right Partners

13:57 Beyond Snacks

16:33 Solve Food Security, Food Waste, and Consumer Time

19:03 It’s About the People

“If it's not good for a river, it's not good for your body because we are exact replicas of this planet we call home. It's not by accident that you and I are born 70% water- just like this planet is 70% water.” 

- Florencia Ramirez 

Episode Description:

Water is a resource that’s easy to take for granted.. Most of us don't think much about the water we use. We turn on the tap in our homes, take long showers, or buy a bottle of water at the corner store. We may not even think about where it comes from, or if it’s safe to drink—until there’s a problem. And as we are now experiencing, the problems we’re facing are getting bigger and more terrifying each year. 

Water isn't just a resource—it's a call to action! It's time to think differently about the way we consume water—because it matters.  

In this episode, Justine sits with Eat Less Water author, Florencia Ramirez for Part 2 of their conversation on the water footprint of the food we eat. Justine and Florencia dive deeper into how we should be thinking about food through the water it uses, being aware of the sources of water we consume, how the color of water affects sustainability, and what simple ways we, as consumers and individuals, can do things today to “eat less water” and protect our water system. 

Meet Florencia:

Florencia is a trained researcher at the University of Chicago’s Harris School of Public Policy, activist, educator, and mother.  After focusing on water-waste prevention in bathrooms, she, recognizing that “seven out of every ten gallons of water is used for food production,” redirected her efforts to the kitchen, where much more could be saved. Florencia fully immerses herself in her subject with eye-opening field trips to resourceful water-sustainable croplands across America. She has been interviewed by NPR, American Public Media, KCRW’s Good Food, New York and Bay Area Pacifica Radio, Entertainment Weekly, CBS and KTLA Morning News, and several popular podcasts. She is now working to transition schools and parks from chemicals to organic landscaping in and around Oxnard, California, with funding awarded by Patagonia.   

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Episode Highlights:

01:19 Eat Less Water- What It Means

06:04 The Color of Water

10:08 How to Eat Less Water

13:32 Understand the Story Your Food Tells

16:04 The Power of Our Voice as Consumers

18:50 Waste Less Food 

Dine and Design Series Part VIII

“This isn't just me on the menu…There's a bunch of beautiful minds that go into it.” -Sieger Bayer

Episode Description:

Most people want to eat the healthiest foods available, but it can be difficult to do when we don’t know where our food comes from. Buying directly from local farmers gives us the ability to shop at places that care about our health as much as we do. In addition, when we buy locally sourced food, we know that we’re getting quality foods year-round rather than eating something grown elsewhere, which might have been sitting in storage for weeks, in conditions that aren’t ideal for taste or nutrition. Buying local produce allows us to savor crisp, fresh flavor and foods’ nutrients at their peak.

However, freshness isn’t everything when it comes to food. A lot of products have been sprayed with chemicals that can be harmful to our health, so it makes sense to buy locally wherever possible. This gives us the opportunity to advocate for our well-being and support farmers who practice sustainable farming. Not only that, buying directly from local farmers means getting access to more varieties of produce than what might be available in stores. We can also find vendors who are happy to explain how they grow their food and answer any questions we might have about their products. It’s also a great place to get inspiration for cooking as many vendors are thrilled to share recipes and cooking tips.

Etta Culver City is a celebrated neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. Led by two-time Michelin Chef/Partner Danny Grant and the What If Syndicate restaurant group, Etta and its sister companies Monarch, Maple&Ash, Celestina, and Kessaku aim to serve nutritious, savory, and high-quality food. To do this, they make sure they only buy fresh ingredients directly from local farmers.

In this episode of EI’s Dine & Design, Justine and Bridget interview Etta’s Executive Chef, Sieger Bayer. Listen to their fun exchange as Chef Sieger talks about the beginning of his journey with food, building relationships with local farmers, capturing the eyes and palates of diners through the art of plating, and how he helps chefs in-training to be better at their craft.  Chef Sieger also reveals his passion project for the first time and tells the audience how they can get involved!  

Meet Sieger: 

Sieger Bayer is the Executive Chef of Etta Culver City, a neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. True to its namesake, “Keeper of the Hearth”, Etta is known for its perfectly baked wood-fired pizza and other familiar dishes that are perfect for the whole family. Sieger understands the impact of buying directly from local farmers on the quality of food served, the well-being of their customers, and its benefit to the farmers themselves and the environment.  Sieger has also partnered up with Erika Chan and other artists on an art-driven cookbook, re.c.o.o.k.e.d  You can connect with Sieger and the fellow cookbook authors and artists via instagram using the links below. 

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Connect with Bridget Cooper (Co-Host, Dine & Design): 

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients. 

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents by working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

02:09 You Need to Join! 

05:02 Plating and Design 

07:53 When Food Critics Arrive

09:42 More Than a Cookbook 

11:14 Expand Your Network

Dine and Design Series Part VII

“Being naive is a gift because if you know what it takes, you're not going to do it.” -Zhena Muzyka

Episode Description:

From a single mother who had an infant badly in need of a life-saving surgery and only $6 in her wallet, Zhena started blending teas that would eventually become her multimillion-dollar fair trade tea brand, Zhena’s Gypsy Tea. Her vision extends not only to bring health and healing to the world but also to empower tea growers who lack the proper healthcare and recognition they deserve. Growing up with the land, Zhena has always been passionate about taking care of the environment. In fact, their teas are cultivated and harvested from the pristine Idulgashima Bio Tea Garden, the first tea garden to become Certified Organic and Biodynamic in the world! 

When we think about the food we eat, we often assume that the terms "organic" and "biodynamic" are interchangeable. However, biodynamic farming is a distinctly different approach to agriculture than organic farming. Biodynamic farming takes into account the whole farm as an ecosystem—not just individual plants or animals. This means that even when weeding or tilling, biodynamic farmers are aware of how their actions will affect everything else on their land. Biodynamic farmers interact with their ecosystem in a more thoughtful way—they're less focused on maximizing output and more on building resiliency and balance into their systems.

In this episode, Justine, Bridget, and Zhena discuss how biodynamic practices takes farming to another level, how it benefits the earth and everything that depends on it, and how our choice of tea or any beverage for that matter can have a huge and lasting effect. Zhena also talks about how the design of their bottles not only provides eye-catching aesthetics but also boosts the flavor and re-energizes what’s inside it, and her advice to new founders who want to pursue their dreams.

Meet Zhena: 

Zhena Muzyka is the Creator & Formulator of Magic Hour Tea & Transformation, a fast-growth lifestyle brand whose mission is to connect the world through the ancient art of tea ceremony. A pioneer and founder of the organic and fair trade movements Zhena founded Zhena’s Gypsy Tea in 2000 to celebrate her Roma heritage and the herbal medicine training she underwent in Peru and that which was passed down from her Ukrainian grandmother. 

Zhena is also a Level 3 Reiki Master, intuitive herbalist, business advisor, certified aromatherapist, certified Life and Executive Coach, Certified Conscious Loving & Living Coach, and Author of Life by the Cup & Love in Detail.

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Connect with Bridget Cooper (Co-Host, Dine & Design): 

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients. 

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents by working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:01 Growing Up with the Land

06:13 What is Biodynamic?

11:18 Each Tea to Its Function

14:00 Naivety is a Gift

19:44 Your Health is In Your Hands

Dine and Design Series Part VI

“It's a blessing in any craft, in any profession if you can make a living making a product that you love. It doesn't get better than that.” -Matt Dees

Episode Description:

We tend to love things that are pure, natural, and simple. Think of all the qualities that are prized in a fine wine like a fresh fruit taste, smoothness, and mild tannins. Yet, most wines have confusing names that make it hard for the average consumer or even a pro to know what they're getting when they buy a bottle. What’s missing? 

This week on Dine and Design, we’re  joined by Mail Road Wines Partner, Matt Dees. The history of Mail Road Wines is a long and rich one, filled with unique twists and turns that tell the tale of a vision, a dream, and pure fascination with the world's most delicious nectar of the gods: wine! In this episode, Matt relates the history of Mail Road Wines- how he and his partners Ron and Nancy Piazza and Michael Palmer work together to create a brand that stands out in its richness. Matt shares the secret to their simple but sophisticated labels, and how vignerons can contribute to improving soil health. To discover what makes wines distinct, you don't have to go far. Tune in! 

Meet Matt: 

Born and raised in Kansas City, Missouri, Matt found his calling when, as a Soil Science major, he planted a vineyard on the shores of Lake Champlain. Lucky for all of us, he moved from dirt to winemaking.

Matt spent his first years in the trade jetting back and forth between New Zealand (Craggy Range) and Napa Valley (Staglin), where his background in soil led first to interest – and later, to a passion – for things like tannin, acid balance, structure, and texture.

A talented winemaker, Matt is a sucker for a challenge. Throughout his career, he’s built a habit – and a record – of extracting extraordinary results from sites that could only be considered challenging – certainly the case at Mt. Carmel Vineyard. His philosophy is simple: “The vineyard calls the shots. We just (try to) listen and get the heck out of the way.”

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Connect with Bridget Cooper (Co-Host, Dine & Design): 

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jetset for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients. 

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents by working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:56 The Fine Wine- Making Mecca

06:21 Plant Your Roots, Grow Your Roots

10:41 Pure and Simple Label

12:29 Vineyards and Soil Health

16:44 Wildfires Effect to Vineyards

20:01 A One-of-a-Kind Blessing 

“There are a lot of good opportunities to make the world better. The question is, will we do it?” -John Roulac

Episode Description:

We are at a crossroads. There's a very large transition that we need to make as humans, in order to ensure the future of our planet. We must shift away from industrial agricultural methods as, without question, these methods currently fall short in many ways. They create soil degradation, water pollution, deforestation, and other global environmental issues that we are trying so hard to combat. 

For thousands of years, farmers and gardeners have used plants as our most powerful tools for regenerating the landscape, expanding carbon sequestration, providing healthy food choices, and feeding the communities around us. We are living in a time where it is crucial that we make these lands functional again. 

In this episode, Justine and Bridget interview John Roulac, the founder of the organic superfoods brand Nutiva and Executive Producer of Netflix Blockbuster's hit, Kiss the Ground. John has been passionate about the environment from youth on and has made it his life’s mission to revolutionize the way the world eats, and today he’s sharing how he was able to do that effectively over the years. John also shares the unspoken truths about industrial agriculture, how our everyday choices impact the environment on a larger scale, and how important regenerative agriculture is to securing the Earth’s future. Tune in to hear design ideas to make agriculture more efficient and sustainable.

Meet John:

John is a hemp innovator, serial entrepreneur, investor, philanthropist, writer, and champion of regenerative agriculture.

In 1999, John founded the organic superfoods brand Nutiva. He has sourced and formulated $1B in retail sales of organic superfoods in the past 20 years. Through his leadership, Nutiva became the fastest-growing superfoods company on the planet and was named one of Inc. magazine’s fastest-growing companies in America for seven years in a row.

He is also an executive producer of the Netflix blockbuster regenerative agriculture film Kiss the Ground, narrated by Woody Harrelson.

John was blessed to spend his childhood summers on the islands in the Pacific Northwest, where he played among the forests and tide pools. When nuclear waste was dumped nine miles from his California home, John’s ecological awareness was awakened. He began his central life journey: to study natural systems and discover practical solutions to pressing environmental challenges.

Over his career, John has founded six non-profit organizations, including Great Plains Regeneration, Agroforestry Regeneration Communities (creating regenerative food forests), and Forests Forever, which placed the California Forest Protection Act, Prop 130, on the California state ballot in 1990. His passionate hemp advocacy brought him to sue the U.S. Drug Enforcement Agency. This long legal battle culminated in a historic 2004 federal court victory to keep hemp foods legal. He is a pioneer of the modern home-composting movement and has authored four books on hemp and composting that have combined sales of more than one million copies. He has been interviewed on numerous radio and television programs and has been widely quoted in the print media—from WIRED magazine to the Los Angeles Times and the Wall Street Journal.

In his leisure time, John enjoys travel, hiking, playing basketball, and soaking in natural hot springs.

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Connect with Bridget Cooper (Co-Host, Dine & Design): 

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of international jetset for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients. 

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.

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Episode Highlights:

01:41 What Am I Eating?

05:33 The Hemp (and Plants in General) Controversy

08:38 The Red Palm Wonder 

13:59 Kiss the Ground

18:13 Regenerative Agriculture is Hope

24:09 Team Regeneration

30:14 The Most Destructive Thing in the World

34:20 Agri Design Ideas 

Dine And Design Series Part VI

“As a venture capitalist, you can't just keep paying lip service to these problems, you have to actively do something.” -Michael Pierce

Episode Description: 

Post-seed investment is the most underrated stage of investing. Post-seed investment is a venture capital investment that comes after a startup's initial "seed" round. New startups often raise a seed round after launching their product to gather the funding they need to grow their operations and help their companies grow fast enough to make them valuable. The seed funding stage that preceded it was good at getting companies started but not very good at helping them thereafter, which explains why most startups never get past the early stage. They’re at a point where they need a large amount of money to get past key milestones necessary to attract later-stage growth capital or a buyer. Wherever possible, growth needs to be funded with equity rather than debt. This way companies can benefit not just from the money, but from a new way of life. 

In this week’s episode, Digi Ventures founder, Michael Pierce, answers how investors decide which companies to invest in. Michael started Digi Ventures to provide assistance to companies that are focused on developing solutions and products that are meaningful, sustainable, and create repeatable revenue. 

Listen as Justine, Bridget, and Michael explain the world of impact investing to a broader audience and explain why impact investing should be so enticing for venture capitalists and angel investors looking to affect change. The trio also talks about why the organic food space is a good choice to invest in, things to look for in a company before you invest, the challenges that come with this opportunity, and how this can mean so much more in terms of solving the food security crisis. Tune in to realize the potential that impact investing has to transform our food system. 

Connect with Michael Pierce: 

Michael is a well-respected investor in Los Angeles. As an entrepreneur he co-founded Pierce Williams Entertainment and Zero Gravity Management, which produced and financed 10 feature films with combined revenues over $200m, including the Oscar-nominated film The Cooler.

His investment interests have evolved over the last 15 years. His roots lie in his Canadian business of oil/gas and real estate, but his keen eye for returns moved his focus to public market equities in the late 2000s. His returns on technology-related stocks surpassed his other investments and he shifted his attention to this area as an investor.

In 2011, Michael was a founding partner of venture capital firm, WPSChallenger. Most recently, Michael has gotten closer to the source of innovation by backing technology founders directly as an Angel Investor in LA. His diverse and entrepreneurial background gives him a distinct perspective on new businesses and a unique ability to identify and support talented exceptional founders. Recently, he made a return to the content space as the CEO of the new OTT platform, Raw Milk.

Michael has a BA from The University of Western Ontario and an LLB from University College London. Michael currently lives in Los Angeles with his wife and two young kids.

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Connect with Bridget Cooper (Co-Host, Dine & Design): 

A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients. 

Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.

Bridget’s interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.

Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building Iverson House.

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Episode Highlights:

00:35 The Interest in the Organic Food Space

06:10 Where Investment is Most Needed

13:01 Things to Look for When Investing

18:03 The Challenges

22:17 Equal Access to Good Food

27:19 What Is Truly Lacking

29:25 Believe in the Process