Up To Some Good Podcast by Claudia Lee

In this episode, I speak to Anne Palermo, CEO and Founder of Aqua Cultured Foods, an alternative protein startup. Aqua Cultured Foods' produces alternative seafood through microbial fermentation technology using mycoprotein, a high-protein fungi. From tuna to calamari, the company has produced alt-seafood that looks and tastes like real seafood. Aqua Cultured Foods' mission is to improve the health of our oceans and curb overfishing by offering a more sustainable alternative. In this episode, Anne and I discuss the taste and nutrient profile of alt-seafood, why alt-seafood can halt marine ecosystem decline, and much more. 

Here is a summary of our conversation:

Find our more about Aqua Cultured Foods via their website, or their instagram. 

In this episode, I speak to Will Rolph, co-founder of Two Fields Zakros. Two Fields is a small batch olive oil brand on a mission to regenerate nature and uplift local communities in Zakros. Will’s passion for his craft comes through so authentically as he speaks about Two Fields’ backstory, the process of olive harvesting and the beauty of farming in alignment with nature. We also speak about the Two Field’s social regenerative projects and the founder’s commitment to inspire and uplift local communities.

This is a summary of our podcast:

· Why we should not blame farmers for the industrial farming system

· What a regenerative olive oil field looks like

· How commercial farming can harm birds.

· Two Field’s Social Regeneration Projects

· How can we achieve land security?

If you want to find out more about Two Fields, you can checkout their website or instagram.

· Michael Kennard, Founder of Compost Club

· Georgina Webber, Greenside School, London

In this episode, I speak to Ahrum Park and Johnny Drain, co-founders of WNWN Food Labs. The duo launched WNWN in 2020, after connecting over their common interests in fermentation and passion for igniting change in the global food system. WNWN Food Labs is a food tech company committing to making some of the world’s favourite foods more sustainable and future-proof. WNWN’s first product is their cacao free chocolate, a.k.a Alt-Choc. We talk all about how alt-choc tastes, experimenting with fermented foods and how they plan to put alt-choc on supermarket shelves across the UK.

This is a summary of our conversation:

If you want to find out more about WNWN, you can checkout their website or instagram. Follow @drjohnnydrain for more exciting news about his various ventures!

Note: WNWN’s first alt-choc product Waim bars are already sold out, but you can sign up to their newsletter to stay in the know about the next time you can purchase them!

In this episode, I speak to Alissa Timoshkina, a mother, Food Writer, author of cookbook Salt & Time, Founder of KinoVino Supper Club and Historian.  We discussed the sustainable food values she inherited growing up in Siberia, how food reflects our porous cultural identities and how real food can connect us with ourselves and with nature. For a written summary, head to Up to Some Good's blog. 

This is a summary of our conversation:

If you want to find out more about Alissa, you can take a look at her website www.alissatimoshkina.com or follow her on instagram @alissatimoshkina.

Please check out this link if you’d like to be involved in the #CookforUkraineCampaign!

In this episode, I speak to Anshu Ahuja and Renée Williams, co-founders of Dabbadrop. Dabbadrop is a plant-based curry delivery service; the curries are delivered in plastic-free tiffin boxes by bikers (imagine a milkman delivering curry)! We talk all about India’s Dabbawala system, how a subscription-based model can reduce waste and Anshu’s heirloom curry recipes.

This is a summary of our conversation:

Checkout Dabbadrop’s Instagram, or head to their website to try one of their healthy, emission-free plant-based curry meals!

This episode is sponsored by Mission Kitchen.

In this episode, I speak to Amelia Christie-Miller, founder of Bold Bean Co.  Bold Bean Co is a jarred beans company with a mission to make the world obsessed with beans by giving us the  best of them. We talk all about why beans are so good for our gut health and the planet, why the UK’s national food strategy should include more natural plant-based proteins, and Amelia’s favourite bean dishes. For a written summary, head to Up to Some Good's blog.

This is a summary of our conversation:

This episode is sponsored by Mission Kitchen.

In this episode, I speak to Chloë Stewart, founder of Nibs Etc, a delicious and nourishing upcycled snacks brand. Chloë speaks about how Nibs etc started as a food blog and evolved into a series of supper clubs and finally, an upcycled snacks business with a stall in London's Borough Market. We talk all about the magic of fruit pulp, challenges of building a small-scale snacks business and zero-waste granola! For a written summary, head to Up to Some Good's blog. 

This is a summary of our conversation: 

- Discovering the potential of juice pulp 

- Launching Nibs etc. 

- Zero-waste supper club 

- Balancing sustainable packaging and cost-effectiveness 

- Getting out of a career rut

In this episode, I speak to Ariana Yuen, Founder of Forested Foods, an agroforestry business helping Ethiopian farmers to grow, process and market forest-based goods. Using honey as an example, Ariana talks about how the business supports, Ethiopian farmers and protects biodiversity in the region. We talk all about Ariana's non-linear career path, Forested's mission, indigenous beekeeping practices, and her favourite ways to eat honey. For a written summary, head to Up to Some Good's blog. 

 This is a summary of our conversation: 

- Navigating a non-linear career path

- Forested Foods’ mission

- Ethiopian Bee keeping practices

- How Forested uplifts farmers’ livelihoods and protects biodiversity

- Why Forested is focusing on wholesale

- Collaborating with LUSH Cosmetics

This episode is sponsored by Mission Kitchen.

This series is sponsored by Mission Kitchen. 

This series is sponsored by Mission Kitchen.