Essential Ingredients Podcast

Dine And Design Series Part III

“If you don't go right to where you're supposed to be, that doesn't mean that you're not going to get there eventually.” -Elizabeth Colling

Episode Description: 

Elizabeth Colling owns an artisanal cafe in Santa Barbara, CA, but building this mecca of confections wasn’t her childhood dream. Elizabeth is a perfect example of how one thing leads to another, no experience is ever wasted and how embracing the concept of pivoting is so powerful. 

This week, Justine and Bridget are joined by Elizabeth Colling, Creator & Owner of Merci Montecito. Elizabeth, who earned her degree at the Ritz Escoffier in Paris,  shares what it took to start Merci, what characteristics to look for in a business partner and team members, and how to make sure the business stays afloat in the face of changing circumstances. Elizabeth also reveals her secret to getting only the best ingredients for all the delicious desserts they serve.

Meet Elizabeth:

Merci Montecito, created by acclaimed pastry chef Elizabeth Colling, is an artisanal cafe serving delicious organic homemade food. Elizabeth earned her degree at the Ritz Escoffier in Paris before working at Spago Beverly Hills and becoming the pastry chef at Bastide. Elizabeth was a Food Editor at Martha Stewart Living and Martha Stewart Weddings, where she developed and styled desserts for both publications. 

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A native of New Zealand, 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 the Iverson house.

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Episode Highlights:

01:10 The Genesis: Merci-To-Go 

05:51 Rediscovering the Passion

10:29 Gathering the Team

14:11 It’s All About Good Ingredients

19:44  Take It Slow and Earn Experiences

21:57 Love It! 

Dine & Design Series- Part II

“A lot of municipalities are considering moving away from gas cooking. It's where the future is going.” -Leslie Delli-Venneri

“I have to say I've been reluctant to convert from gas to induction, but this is an amazing piece of equipment!” -Hilary Pisor

Episode Description: 

Cooking is one of the top sources of indoor air pollution. Many of us are used to cooking with a gas range, yet few of us are aware that the resulting smoke coming out of our kitchen's chimney is hazardous to our own household’s health. (And to think that we’ve been doing it for years!)  But now innovation has produced eco-friendly solutions to this problem. This week, we are looking at one splendid example.

Fisher & Paykel Appliances has completed a design overhaul on their major product lines. These products are not only changing homes everywhere- but changing people’s lives as well. Their induction cooktops are sleek, elegant, and most importantly, SUSTAINABLE. The efficiency of using energy in a heat induction stove makes it worthwhile. Unlike gas stoves that release smoke and raise environmental dangers, induction stoves are safer and produce less radiation. While the environmental benefits of induction stoves are always a hot topic, the “people benefits” are often overlooked. Induction stoves have a unique way of saving people time and keeping them safe, especially in a household with children and seniors. 

In this episode, Justine is joined by Leslie Delli-Venneri, Design Development Manager at Fisher & Paykel Appliances, along with Hilary Pisor, a renowned restaurateur, who demonstrates one of Fisher & Paykel’s induction cooktops. Leslie talks about the New Zealand-based Fisher & Paykel, why she is proud to represent the brand, and how it’s changing the food industry by bringing freshness and sustainability not only to the kitchen but the entire home. From Hilary, we learn about why she feels cooking is an essential aspect of sustainable living, her perspective as a chef on the quality of food being prepared using these innovative solutions- and when/if other chefs will be ready to make the sustainable switch from gas to induction.

Meet Leslie Delli-Venneri: 

Leslie Delli-Venneri is the Design Development Manager at Fisher & Paykel Appliances. She specializes in consumer goods design and product development. Fisher & Paykel designs, manufactures and markets a wide range of innovative home appliances developed in the spirit of invention. They design products rooted in a commitment to technology, user-friendliness, and environmental awareness. Their design heritage is founded on a pioneering spirit and a culture of curiosity that has challenged conventional appliance design to consistently deliver products tailored to human needs. Today, Fisher & Paykel is still committed to ongoing research and development that fosters a culture of open innovation.

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Episode Highlights:

00:25 A Visit at Fisher & Paykel

03:57 Innovative Techs and Environmental Impact

05:38 Live Cooking Show! 

08:04 A Chef’s Perspective on Sustainable Appliances

10:09 Induction Cooking vs Gas Range

Episode Description: 

Water is the elixir of life and these days we’re getting it in bigger and bigger bottles. Unfortunately, these bottles tend to be made of plastic that ends up in our landfills and oceans. It's an issue that's being discussed around the world and rightly so. Fortunately, many organizations are taking steps to help make a difference and one of them is KOPU Water.  

KOPU Water’s mission is to provide pure water to the world, while reducing pollution from plastic. KOPU Water is packaged in a recyclable aluminum bottle- an eco-friendly alternative to plastic and glass. Incredibly, 75% of all aluminum ever created is still in use today. The design, which Justin and his co-founder labored over, and the material used, not only provide a luxurious look but also keep the water cool, thus preserving its great taste. KOPU Water is sourced from an artesian spring thousands of feet below the dormant volcanoes of Oregon’s Cascade Mountain Range. KOPU has a pH of 8 and is rich in naturally-occurring silica, aka the “beauty mineral.” Silica helps improve skin elasticity and hair growth as well as building stronger bones and increasing joint flexibility. Currently, KOPU offers two options to choose from: KOPU Spring Water and KOPU Sparkling Water.  

Tune in as Justine and her Dine & Design co-host, Bridget Cooper, talk with KOPU Water Co-Founder, Justin Mahy, about the benefits of KOPU Water for our personal health and the health of the environment. The trio discuss sparkling vs. naturally sparkling water. Is there such a thing as “naturally sparkling” water??  They dive into the factors that make KOPU Water so desirable- including the water’s source, its velvety taste, the balance and size of the bubbles, and the impact drinking KOPU has on the planet.

Connect with Justin: 

As a serial entrepreneur, Justin Mahy always looks for new business opportunities. His wife, Mindy,  loves sparkling water, which is the fastest-growing beverage in the US. However, since bottled water doesn’t hold a good reputation because of its major contribution to pollution and biodiversity issues, Justin and Mindy took one step further as they sought to develop pure and sustainable water. After making their vision a reality- a pure drinking water in an eco-friendly aluminum bottle- Justin and Mindy finally launched KOPU Water in 2015. 

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

A native from 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 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:

01:20 The Love Story of KOPU

04:21 The Champagne of Sparkling Waters

06:09 A Luxurious Sustainable Water Bottle

10:04 What Makes Success 

13:53 A Clean Fizz

“Transparency and authenticity is the new currency. If you don't figure that out, you won't be able to get the purchases because consumers today want to understand what the brand is about … They want to see the humans behind the brand.” -Jake Karls

Episode Description: 

Mid-Day Squares co-founder, Jake Karls is back for part 2! 

We’ve heard about Jake’s story and how they came up with the world’s first-ever functional chocolate. This week, we will hear what Jake and Mid-Day Squares have been up to. Just a sneak peek, Jake and his team have received a big offer from a renowned chocolate conglomerate. How did they respond? What happened after? What is Mid-Day Squares’ latest endeavor? And what’s in it for you? If you’re excited to find out the answers, press play and join the conversation! 

If you haven’t heard it yet, you can listen to Jake’s interview and everything about Mid-Day Squares Chocolate Bar For Health-Conscious Chocoholics here: 

https://www.justinereichman.com/podcast-episodes/jake-karls 

Connect with Jake: 

Jake Karls is an actuary turned modern-day Willy Wonka. He co-founded Mid-Day Squares in 2018 along with his sister and brother-in-law. They manufacture the world’s first Functional Chocolate Bars: “Everything a chocolate bar isn’t, everything a protein bar wishes it was.” The social skills he acquired from running run a clothing brand (Chase & Hunter) became a strength for Mid-Day Squares, his role being the Chief Rover Officer and Resident Social-Personality. He makes a noise, builds relationships, and spreads love. 

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Episode Highlights:

01:26 What’s New with Jake? 

04:50 Giving the Ownership to the Consumers

08:17 Transparency is the New Currency

10:50 Trust is the Key

 “Regenerative is as much about an agricultural practice, as it is a strategy to ensure that every aspect of the business is really thinking about their footprint today and tomorrow.” -Tara Kriese  

Episode Description: 

ChoCho is a species of Lupin grown in the Andes, mainly cultivated because of its high protein content. This super protein belongs to whole foods, is vegan, gluten-free, keto and paleo-friendly, and non-GMO. What makes ChoCho so innovative besides being drought-tolerant and rainwater-watered, is that it improves soil quality in terms of retaining water and fertility! Cho Cho is also lectin-free which is great for people with digestive problems such as bloating, diarrhea, vomiting, and more!

This week, Mikuna Foods’ Former CEO, Tara Kriese joins the show. “Mikuna” means nourishing the body through food- from the ancient Kichwa concept of nutrition. Justine and Tara discuss what regenerative means for us as individuals and as a people, chasing a more impactful dream, the benefits of going plant-based, how to navigate a nonlinear entrepreneurial journey, exciting developments for Mikuna, and why the healthy food industry is great business potential. 

When it comes to a lot of crops, sustainable usually means “staying the same”. However, what the world needs now is to move towards a more regenerative future. Mikuna was created to lift the spirit and nourish the soul, we hope you enjoy every sip and leave empowered!

Connect with Tara: 

Tara works tirelessly as Mikuna Foods’ current CEO, the very company that introduced Chocho, a clean superfood protein from Ecuador into the US Market. Tara utilizes her 20+ years of consumer experience in emerging whitespace categories, created new product lines and launched device and service companies, and played an important role in increasing sales for the organization on numerous occasions.

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Episode Highlights:

02:06 What is Regenerative? 

06:40 Limited But Intense

12:23 There’s No Linear Journey

14:56 Cho Cho- The Clean, Super Protein

19:38 What’s Next for Mikuna? 

22:02 A Prie Time for Functional Foods 

Episode Description: 

Pigs are smart, emotional creatures that are every bit as sensitive as dogs and cats. They feel pain and fear just like we do. However, these qualities are overlooked as they are sent to cruel slaughterhouses and turned into bacon and other foods that we eat every day. What if we could save the lives of billions of pigs each year AND also improve our health? That’s what going plant-based can do for us and the pigs! 

But bacon? Few foods incite such passion and frenzy as this world’s favorite cured meat does. Thankfully, there is a new type of bacon in town, and it’s better than your traditional bacon in any respect!

Sri Artham is the founder of Hooray Foods, a mission-driven, and award-winning plant-based meat company that recently introduced a hallmark in innovation: plant-based bacon! His goal is to introduce cutting-edge products that are not only better for you and the planet, but also truly "delicious" as his customers describe them.

This week, Justine and Sri talk about the origin of Hooray’s plant-based bacon and how this innovative product can change the way we enjoy our BLT sandwiches! They also talk about where Hooray is headed and future plans to look forward to. As an entrepreneur, Sri shares business-building tips and secrets for aspiring founders to successfully navigate the food industry market. 

We have taken a wrong turn in the way we treat our planet. Eating less meat is one of our only hopes in saving our environment and all that is living in it, including us, humans. It is something we CAN do to see less suffering for animals and build a healthier planet and healthier people.  

Connect with Sri: 

Sri Artham founded Hooray Foods in 2019, a San Francisco-based plant-based bacon company. The company produces innovative and realistic bacon as well as other sausage products that are designed to be delicious, non-GMO, affordable, competitively priced with conventionally grown meats and animal byproducts.

Sri believes that the future is vegetarian and purely sustainable for the planet and its inhabitants.

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Episode Highlights:

01:07 Creating a Pig-Free Bacon 

05:23 Bacon-The Magical Food!

08:18 The Best Place to Start Building Your Business

11:22 A Hooray for Hooray!

14:50 What is Success? 

“We're simply not going to get to where we need to go if the sustainable food movement remains niche instead of the norm.”-Eve Turow-Paul 

Episode Description: 

We often overlook food as one of the major contributors to climate change. As far as the cause of climate breakdown goes, food is right up there with coal-fired plants, cars, and deforestation. One of the effects of climate change that impacts us greatly is global warming. Global warming is caused by the increased concentration of greenhouse gases in the Earth’s atmosphere. Many experts believe that one major cause for this increase in emissions is our consumption of meat and other animal products, which require more energy to produce than plant-based foods per calorie consumed. In addition, food loss also plays a big part in many pressing issues that we face. 

Food For Climate League founded by Eve Turow-Paul is an organization focused on advocating for a more sustainable food culture. It is composed of organizations, leaders, and individuals working together to change the narrative of food and climate through in-depth research, prototyping, new product testing, and strategic planning. 

This week, Justine and Eve explore the connection between food and climate change, the limitations in our diet brought by our reliance on what farmers are able to produce, and how everyone can be a part of the sustainable food movement. Eve also shares great points about our emotional health and today’s food trend from her book, Hungry. Interesting topics include the Mukbang culture, which has taken over the internet, emotional eating, and how food trends are being used for social media validation.  

How we respond to food and food trends is more powerful than we think. It affects not only us but our very own home- Earth. Tune in and learn how to eat the climate-smart way!

Connect with Eve: 

Eve Turow-Paul is the founder and Executive Director of Food for Climate League. She is a globally-recognized thought leader on youth food culture, well-being, and sustainability. At FCL, Turow-Paul supports groundbreaking strategic narrative and behavioral design research around food and climate issues. Through her writing, consultancy (ETP Insights), and nonprofit leadership, Eve focuses on harnessing food culture as a tool for mental, physical, and environmental health. Her latest book is Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning (BenBella, 2020), which explores the ‘why’ behind today’s biggest food and lifestyle trends.

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Episode Highlights:

00:55  The Why Behind Today's Biggest Food And Lifestyle Trends

05:40  The Sustainable Food Movement@

09:33 Our Limited Diet

15:35 Make Food Sustainability a Norm

18:50 Food and Mental Health and the Mukbang Culture

23:06 Understanding Food Trends and Human Behavior

26:20 Addressing Climate Crisis Comes First

“Just because it's the easy way does not make it the right way.” -Alex Bayer

Episode Description: 

The recent surge of big-name food companies touting their products as “natural” has consumers everywhere asking, what exactly is natural food? The Food and Drug Administration does not set stringent guidelines for the use of the term “natural”, leaving it up to individual companies to decide what makes a product natural. This results in manufacturers adding chemicals onto the list of ingredients so long as they are categorized as “natural.”

Genius Juice founder, Alex Bayer has long been baffled by the lack of genuine natural ingredients in beverages. So he made his own… Later, he discovered the irresistible coconut smoothie from his vegan friend, made from only 2 ingredients- coconut water and coconut meat. And he thought that this is too good to not be shared with other people! So the birth of Genius Juice. To date, there are 5 yummy flavors that help support brain function, promote gut health, and provide no-crash energy. Genius Juice is certified natural by the USDA, Vegan.org, and Kosher. 

This week, Justine and Alex discuss what “natural” really means and how to create a product that stays true to its name. Alex also shares lessons and business tips to help listeners find their entrepreneurial drive, overcome failures, develop partnerships and turn a profit- even in the early stages of your business!

Success is a journey, not a destination. You are born with the drive for success; it’s just waiting to be nurtured and developed. 

Connect with Alex: 

Alex Bayer, founder of Genius Juice, first discovered the coconut smoothie through a friend, who was a vegan chef. She was raving about a new creation using 'the whole coconut and nothing but the coconut.'

Alex decided to go back home and chop open a coconut (quite a dangerous task!). He then poured the coconut water into a blender, and scraped the coconut meat out as well.

He blended the two ingredients together. The taste and texture was like nothing he’d ever experienced.

The first words out of his mouth were, "This is GENIUS!"

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Episode Highlights:

00:59 The Genius Juice

06:51  Where the Entrepreneur’s Drive Come From

10:53 Entrepreneurship Needs a Roadmap 

14:31 Genius Juice in 5 Yummy Flavors

18:21 Options and Equity

22:50 The Primary Component of Success

25:57 Many People Do Not Know About This Big Discount!

“If we do our jobs right, at the end of the day, we can play a big role in transforming the grocery store or accelerating the transformation that's underway to make grocery retail in general, a healthier, cleaner, better for you space. Let's ignite that transformation and keep it going.” -Joe Dickson

Episode Description: 

While we want to be as healthy as we can be, the cost of better-for-you products is higher than the mainstream. But what if we can get a big cashback from choosing better-for-you products? Now, that’s something! But is it possible? Can we really get rewarded for rewarding ourselves with healthier, cleaner alternatives?

Merryfield is a rewards app that makes that dream come true! The app offers 5% cashback when you buy from better-for-you brands anywhere, whether online or from your favorite grocery store. From food products, household essentials, and personal care, Merryfield has got you covered! Their latest addition is also something to be delighted with- pet needs! You can redeem your reward points right in the app for free gift cards you can use at Whole Foods, Target, Amazon, Walmart, Sephora, Starbucks, Panera, and more!

Learn more about this life-changing app as Justine sits with Merryfield co-founder, Joe Dickson. Justine and Joe answer controversial questions about the standards of better-for-you products, the problem with misleading labels, creating deeper connections between brands and consumers, and offer business advice for aspiring entrepreneurs. But, transforming the food industry requires more than rewarding consumers to make better choices. Tune in and discover what we can do to ignite the transformation on a larger scale. 

Connect with Joe: 

Joe Dickson is Co-Founder and Head of Standards & Policy at Merryfield, a rewards app exclusively for better-for-you brands that meet high standards. A leading advocate for natural and organic products as well as organic agriculture and integrity in food labeling for the past two decades, Joe is an expert on clean labels. Before joining Merryfield, Joe spent more than fifteen years at Whole Foods Market, most recently as Director of Quality Standards, where he led the team responsible for developing and maintaining standards for the products sold in its stores as well as developing and maintaining the company’s status as the first national certified organic retailer. His work was integral to the launch of many company standards programs, such as the Premium Body Care standard for personal care products, Eco-Scale standards for cleaning products, strict requirements for organic personal care products, the company’s industry-leading standards for egg production, and the company’s GMO Labeling Policy. Joe has also served as a board member of The Non-GMO Project, the USDA National Organic Standards Board, the Texas Department of Agriculture Organic Industry Advisory Board, and The Organic Center. A graduate of Vassar College, Joe spent many years raising goats and chickens on a small family ranch in Texas before recently relocating to the mountains of Southern Vermont.

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Episode Highlights:

01:00 Get Rewarded for Buying Better-For-You Products

04:35 Misleading Brand Labels

11:09 Is Rewards an Effective Reinforcer?

18:11 Creating Deeper Connection Between Brands and Consumers

21:05 Go for It!

24:53 Ignite the Transformation and Keep it Going! 

“Branding takes a long time and communications are hard. So give people a reason to be able to differentiate your message from everybody else's and you're going to have a lot more success standing up.” -Tom Geary

Episode Description: 

The first step in making a change is communicating it. When the meaning of your message is received in a way that evokes action, that’s when you start making an impact. This applies to anything in life, including your business. 

In this episode, Justine sits with Tom Geary, Founder and Creative Director at School of Thought to talk about what effective communication really means in business. Tom also shares how to handle differing opinions, how humor influences your message, the way your message is received by your audience, and why effective communication may, at times, mean “less talk”.  Tune in for more tips on effective communication and business building!

Connect with Tom:

Tom Geary is the Founder and Creative Director at School of Thought, a fresh and innovative creative agency based in the San Francisco Bay area. With decades of experience in the industry, Tom has become a thought leader on topics related to the world of branding, strategy, media, and content creation. He has positioned his agency as a leader in sustainability and social responsibility- creating high-impact campaigns for brands including Cisco WebEx, eBay, Bing, and Red Bull.

Tom Geary's philosophy is based on "Making Them Care" - the guiding principle driving School of Thought's compassionate, socially-conscious and relatable campaigns that create meaningful connections between brands and consumers. His light-hearted and humorous approach to some of the biggest issues impacting the industry and world today makes him a perfect guest on podcasts with audiences interested in creative innovations, industry insights, and branding strategy advice. 

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Episode Highlights:

01:17 School of Thought

05:50 Entrepreneurship Requires a Leap of Faith 

08:29 Everyone Loves Funny!

11:39 Don’t Just Talk, Show

14:34 3 Ways to be Effective at Communication

17:58 Don’t Do Try Everything