Meaningful Marketplace Podcast

By Meaningful Marketplace Podcast, The Joy Of Creation Production House

Telling The Stories Of Food Entrepreneurs. Host Sarah Masoni is Director of Product & Process Development at the OSU Food Innovation Center, who the New York Times called the woman with the millio... more

· Business
· Entrepreneurship
· Careers

2525 ratings

FAQs about Meaningful Marketplace Podcast:

How many episodes does Meaningful Marketplace Podcast have?

The podcast currently has 195 episodes available.

Meaningful Marketplace Podcast episodes:

July 31, 2024 #192- Hanuman Chai, Rachna Rawat
Hosts Sarah Masoni & Sarah Marhall are joined by Co-Host Mike Gabel of Colorado State University to meet Rachna Rawat of Hanuman Chai making Ayurvedic chai and herbal teas in Colorado. Learn what it takes to make 100% organic, Ayurvedic chai and herbal teas, made with expertise, care, and love.

Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
41min
July 23, 2024 #191- Bar-U-Eat, Sam Nelson
Hosts Sarah Masoni & Sarah Marshall are joined by Co-Host Mike Gabel of Colorado State University to meet Sam Nelson of Bar-U-Eat making organic granola bars in Colorado. Learn what it takes to make an all natural, organic, granola bar for adventuring.
Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
44min
July 17, 2024 #190- Naturally Boulder, Kristine Carey
#190 Kristine Carey, Naturally Boulder: Galvanizing the natural products industry through education, networking, and celebrations for the Colorado community.Thank you for Listening to The Meaningful Marketplace Podcast with your
hosts, Sarah Masoni of Oregon State University's Food Innovation Center
and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on
Instagram @meaningfulmarketplacepodcast.
Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
39min
July 08, 2024 # 189- Quarantine Project Sauce, Rick DeSimone
The Meaningful Marketplace Podcast with your hosts Sarah Masoni and Sarah Marshall
Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
Audio engineer, mixer, and podcast editor is Allon Beausoleil
Show logo was designed by Anton Kimball of Kimball Design
Production assistant is Chelsea Lancaster
Quarantine Project Hot Sauces can be found in a scattering of stores across the country or online at:
https://www.quarantineprojectsauce.com
Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
44min
July 03, 2024 #188 More Butter Flavor Than Butter - Farnosh Family, Sun Ghee
As we continue learning of the rich food industry in Colorado, our Meaningful Marketplace hosts are again joined by Mike Gabel of CSU Spur’s Food Innovation Center, https://agsci.colostate.edu/spur/food-innovation-center/. Our guest today started to change her relationship with food after her children were born. That’s when Farnosh Family, owner of Sun Ghee, decided on her health journey. Farnosh started with many diets eliminating gluten, then soy, dairy and other top allergens. Nothing seemed to help until she zeroed in on non- or minimal-processed foods and a large part of that regimen was cooking with ghee, which is the oil of butter, often referred to as clarified butter. It’s the best part of butter, can be used to cook, sauté or roast any food and is lactose free. It is the most nutrient rich part of the dairy food. Farnosh began experimenting infusing the ghee with spices and herbs and found not only a tasty new food, but a healthy new food as well. The entrepreneur in Farnosh spurred her to think about selling her ghee in boutique shops around her town but quickly found out you don’t do that with food, it is a much more regulated business. Farnosh didn’t really want to go the retail route with all its rules, so she chose to begin sales direct to consumers under the umbrella of the cottage food laws in Colorado. In a story we have told many times on this show, it was farmers markets where Farnosh enjoyed her first successes and her first consumer feedback. That easing into the business turned out to be pure gold for Farnosh, as she gained not only tremendous acceptance of her product, but found out what consumers wanted from her ghee, what questions they had and set her up to ramp up production and grow her product line. Farnosh used the feedback in her packaging design, her labeling and what she would say on the package. This early knowledge was instrumental in moving her business into the retail level, where she is now in full swing. The farmers market experience was about a year in the making when Farnosh moved into a commercial kitchen space to ramp up production and sell through retail channels. After about three years of growing, she has partnered with CSU and that relationship has been the catalyst for scaling her business in both retail and wholesale channels. That fortunate partnership happened because Farnosh attended a CSU food event. As she was starting to leave, our host Mike Gabel invited everyone for a tour of the commercial kitchen facilities. After viewing the equipment, Farnosh realized it was everything she needed and wanted for her dream and the bond was set. Farnosh has recently worked a distribution agreement for sales in Texas, so her footprint is growing rapidly. Living in Denver also makes it easy for Farnosh to pop in on the CSU campus kitchen when needed. Farnosh’s ghee highlights unique flavors such as sage and rosemary along with cardamom and ashwagandha. These flavors help enhance users’ breakfast, appetizers, entrees, and desserts. Listeners discount code: Meaningful. View products on their website at https://www.sungheekitchen.com/ Follow them on IG: @sungheekitchen Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall. Mike Gabel: [email protected]
...more
41min
July 03, 2024 #188 Farnosh Family, Sun Ghee
Use coupon code: meaningful
https://www.sungheekitchen.com
Follow Sun Ghee on IG: @sungheekitchen
Contact Mike Gabel: [email protected]
https://agsci.colostate.edu/spur/food-innovation-center
Produced by The Joy Of Creation Production House
Meaningful Marketplace Podcast with your hosts Sarah Masoni and Sarah Marshall
Audio engineer Hailey Bowers
Production Coordinator Kayleen Veatch
Show logo by Anton Kimball of Kimball Design
Contact our hosts: Intagram @sarahmasoni @spicymarshall @meaningfulmarketplacepodcast

Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
41min
July 03, 2024 #187 Something For Every Learner- Mike Gabel, Colorado State University, Food Innovation Center
Contact Mike Gabel at:
[email protected]
Find out more about CSU’s Spur campus at https://csuspur.org
Contact our hosts:
Instagram: @sarahmasoni @spicymarshall @marshallshautesauce @meaningfulmarketplacepodcast
Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
39min
July 03, 2024 #186 No Competition So Far- Britini Haar, Cloud Peak Cultures
Find cloudpeakCloud Peak Cultures on Facebook: https://www.facebook.com/cloudpeakcultures/.
Co-Host Melissa Hemken:
[email protected]
https://www.cwc.edu/agri-business/
Our hosts Instagram: @sarahmasoni @spicymarshall @meaningfulmarketplacepodcast
Thank you for Listening to The Meaningful Marketplace Podcast with your hosts, Sarah Masoni of Oregon State University's Food Innovation Center and Sarah Marshall, owner of Marshall's Haute Sauce. Connect with us on Instagram @meaningfulmarketplacepodcast.

Audio engineer, mixer, and podcast editor: Haley Bowers
Show logo was designed by Anton Kimball of Kimball Design
Production Coordinator: Kayleen Veatch
...more
41min
June 26, 2024 #187 Something for Every Learner - Mike Gabel, Colorado State University, Food Innovation Center
This episode starts our tour of Colorado foodpreneurs and our guide is Mike Gabel of Colorado State University. Mike runs the Food Innovation Center at the Spur campus, a brand new campus located in downtown Denver. The vision began ten years ago with the idea of creating a campus that would be open to aspiring college students – K through 12th grade – to come and observe a day in the life of a veterinarian, a food scientist or a water conservationist. The three big areas of the campus are food and agriculture, human and animal health and water conservation. The buildings are open to the public and all programs are behind glass so the touring groups get a true behind-the-scenes look at each profession. This was an opportunity for Mike to create a Food Innovation Center closely based on Oregon State University’s Food Innovation Center, directed by our host Sarah Masoni. The Spur’s FIC contains a commercial kitchen that serves as programming for the public, nutrition classes, events such as chef events, research and development and of course, product development for the foodpreneurs. Also, there are smaller labs; a meat lab and a dairy lab. Sarah Masoni has visited the CSU Spur campus and was incredibly impressed being able to watch veterinary operations in the animal science building and watching people learn to rice horses. Sarah was equally impressed with the architecture of the buildings, especially the water building. There is an historical link; the campus is positioned close to the Denver Stockyards where for a century people have come to buy and sell cattle and the stock show still is in existence. There are around 800,000 people attending this show and provide a perfect audience for Spur exposure to what food technology is being created in Colorado. Saying they “stole the idea from Oregon State”, Mike explains how the FIC utilizes expo events similar to OSU’s FIC events to network with makers to extol the virtues of the FIC and tout the impressive list of equipment, mentors, scientists and connections they provide to help the entrepreneur be successful with their dream. Their last expo showcased 19 different makers and different brands that could be sampled and special times set aside for distributors and buyers to mix and mingle. One of the more fascinating future foodpreneurs is McKay, an eleven (or twelve?) year old maker who is learning to balance school life while scaling a product she has been working on for the last couple of years. Launching an official partnership with Naturally Boulder, https://www.naturallyboulder.org/, has been a boon to pushing Spur’s mission. Naturally Boulder is an organization with a mission to bring together entrepreneurs, investors, brands, retailers and industry experts to make Colorado the best place to launch and scale natural products. This mutual networking and the ability to offer Spur’s huge vault of technical resources to NB’s expertise in regulation knowledge has paid great dividends. Spur’s campus is as open to the public as possible, and keycard access for the 24-hour entrepreneurs is part of that open policy. Many of the programs are bi-lingual, a reflection of the Spanish-speaking population of the area. And you can’t discuss Colorado’s famous foods without acknowledging it’s number one well-know product. Host Sarah Marshall did the research to discover it’s Rocky Mountain Oysters. For the uninitiated, tune in to the interview and find out the answer to this paradox. You can contact Mike at [email protected]. Find out more about CSU’s Spur campus at https://csuspur.org/. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
...more
39min
June 20, 2024 #186 No Competition So Far - Britini Haar, Cloud Peak Cultures
As we close the chapter on Wyoming foodpreneurs for this year, we end with an interview with Melissa Hemken of Central Wyoming College, who has been co-hosting this series. In addition to all she coordinates with Central, Melissa is founder of her own company, Melissahof Hatchery, a chick-raising farm that delivers healthy day-old chicks to local poultry farmers. “Hof” means “farm” in German. Living near Lander, Wyoming, Melissa discovered that rural expansiveness hindered the mail shipment of healthy day-old chicks. Recognizing that other Wyoming folks also need healthy chicks for their flocks, Melissa raises dual-purpose heavy breed poultry from which to hatch purebred chicks. When eggs are hatched into chicks, there is a 50/50 gender split. Most customers purchase the female chicks – called pullets, as they are looking to raise egg-layers. Melissa raises the rooster chicks, nicknamed the “McNuggets,” on pasture for the farmers who raise chicken for their meat. Now to our interview today, Britni Haar of Cloud Peak Cultures, a local kombucha clan of kid-friendly home brewers who are working their kitchen magic, conjuring another batch of fermented tea. Founded by Britni and Kandi Broersma, they are at the forefront of Sheridan, Wyoming’s burgeoning kombucha culture as Sheridan’s first commercial kombucha venture. Britni’s journey began in 2015 when her family took a trip to China to visit friends. One of the friends had been taught to brew kombucha and shared it with Britni, who loved the beverage. It got her thinking she also could be brewing kombucha and when she got back to the US she started her research. Britni made the decision to buy the starter culture, called scoby, from a fellow kombucha brewer, rather than try to grow her own. She began brewing and the story is a familiar one: Britni gave some to friends who told her she could sell her brew. Then Kandi came on board to help with the business and in 2018 they started selling at the Sheridan farmers market with great success. That propelled them into selling at the local greenhouse farmers market, a year-round market. The business grew but life has its road bumps; Kandi had a baby, started home schooling and the business was too much for her to continue so Britni has been solo since. But that hasn’t stopped her from expanding. Springboarding off her fermenting expertise, she has developed a line of fermented jalapenos used in the dip Britni also sells. Of course, Britni has expanded the kombucha flavors by blending different ingredients, huckleberry-lemonade being her favorite. Flavored drinks are made by letting the kombucha blend sit for about a week. Then the fruit juices are added and the brew sits for another three or four days. It self-carbonites then it is refrigerated. Alcohol content is not a fine science in the kombucha industry and Britni’s brews are pretty much in line with other kombucha drinks. However, Britni does say her kombuchas are more mild and less tart than most commercial kombuchas. As for the future, Cloud Peak Cultures is covered under Wyoming cottage laws so she can sell her beverage without the heavy regulation. But if she wants to grow, that will be a game time decision. At present, Clout Peak Cultures is not her full time occupation, so she is contemplating her next move. Find her on Facebook: https://www.facebook.com/cloudpeakcultures/. Melissa: [email protected] https://www.cwc.edu/agri-business/ Melissahof: https://melissahof.com/about/Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
...more
41min

FAQs about Meaningful Marketplace Podcast:

How many episodes does Meaningful Marketplace Podcast have?

The podcast currently has 195 episodes available.

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