Get excited! Today's episode takes you inside the world of artisan chocolate. If you've ever wondered how chocolate is made, how to tell the high-quality stuff from everything else, then you are going to LOVE this interview.  In this episode I’m chatting with Kate McAleer, the founder of Bixby & Company, an award-winning craft confectionery located in Rockland, Maine. This isn’t your everyday candy shop, Bixby specializes in creating better-for-you candy bars, which are filled with real food inclusions and rich in fiber and protein. They’re also the first bean to bar chocolate maker in Maine–making chocolate from directly traded cacao beans through to the end chocolate bar. In this interview, you’ll learn: What it takes to make high quality artisan chocolate How to make sure you’re getting the most of your chocolate products You’ll also learn:  How Kate’s mother’s battle with breast cancer inspired her to start a business Kate’s advice for entrepreneurs navigating today’s uncertain times Learn more about Bixby & Co at Bixbyco.com.  Other resources mentioned:  Score Mentors: https://www.score.org/find-mentor Women's Business Centers (by state): https://www.sba.gov/about-sba/sba-locations/headquarters-offices/office-womens-business-ownership Tory Burch Foundation: http://www.toryburchfoundation.org/ --- Support this podcast: https://anchor.fm/better-food-stories/support

Better Food Stories

All About Artisan Chocolate wit Bixby & Co.

On today's episode, I'm chatting with Coconut Bliss' CEO, Kim Gibson Clark.  A leader in the plant-based industry for over 20 years, Kim is an expert in sustainability, ethical food sourcing and the future of plant-based food.  In this interview, you'll learn how Kim has helped Coconut Bliss expand to become one of the most sustainably acclaimed plant-based companies in the United States. You'll also learn how the brand is empowering women coconut farmers in the Philippines and Kim's biggest advice to aspiring food entrepreneurs.  --- Support this podcast: https://anchor.fm/better-food-stories/support

Ethical Food Sourcing & Supporting Female Farmers with Coconut Bliss

On today's episode, I'm chatting with Lauren Moran, the baker, co-founder and Chief Product Officer for Eastern Standard Provisions, a Boston-based gourmet pretzel company. What makes these artisan pretzels so special? Well, besides being delicious,  they're made using all-natural vegan ingredients and without any corn syrup or artificial sweeteners. Oh yea, and they happened to be on a tiny list you may have heard of called Oprah's Favorite Things back in 2019.  NBD, right? In my interview with Lauren, we talk all about:  How you make pretzels  Different ways you can eat pretzels – yes, she shares her favorite pretzel pairings, recipes using pretzels and even some ideals for pretzel-based desserts We also talk about what it's like to run a gourmet pretzel company in the midst of a pandemic and her biggest advice to aspiring food entrepreneurs.  You can get more information and photos from all our past guests at adriagreenhauff.com/podcast.  --- Support this podcast: https://anchor.fm/better-food-stories/support

Creating the Perfect Pretzel

Did you know that there are over 1,000 different types of bananas, over 4,500 kinds of potatoes and more than 800 breeds of cattle? So why is it that most of us – yes, even the most adventurous of foodies – have probably never tried even a fraction of these foods? Today’s guest, Erik Oberholtzer is here to talk to us all about this food diversity challenge. Erik is a chef and the founder of popular healthy food chain Tender Greens. Through his latest initiative, Food 4 Ever, he is teaching people about food and agro biodiversity and the effects it can have on our health and the health of our planet. In my conversation with Erik, we discuss: What exactly is food biodiversity and why is it a key factor in improving major problems like climate change? What food entrepreneurs, chefs and consumers can do to promote food biodiversity Why curiosity plays an important role in creating a more sustainable food system We also chat about his favorite lesser-known ingredients of the moment and business ideas for aspiring food entrepreneurs based on gaps he sees in the market. For more information, visit Food4Ever.org.  --- Support this podcast: https://anchor.fm/better-food-stories/support

The Importance of Food Biodiversity with Tender Greens Co-Founder Erik Oberholtzer

On this episode, I'm talking to Brook Sheehan and Rema Abedkader, best friends and co-founders of Cup O' Sugar, a mobile app that connects neighbors over sharing and requesting food ingredients. With Cup O' Sugar, users can request ingredients that they forgot to grab during their store run and if there is excess food at home, they can offer it up to those who may need it by simply scanning its UPC code. The app also features a 1-to-1 chat that allows users to connect with their neighbors while still practicing social distancing. In this interview, we discuss:  How Cup O' Sugar is helping people find much-needed ingredients while maintaining social distancing How we can use technology to make real life connections  How this app is helping combat food waste Why food remains the biggest connector of communities  You can learn more at cuposugarapp.com.  --- Support this podcast: https://anchor.fm/better-food-stories/support

Connecting Communities Through Food and Technology

In today’s episode, I’m talking to Eman Pahlavani, one of the co-founders of a company called HUNGRY.  Based in Washington, DC, Hungry is a platform that connects independent chefs to companies for corporate catering, they have an impressive backing from the likes of Kevin Hart, Usher and Todd Gurley of the Atlanta Falcons.  This is a continuation of our COVID-19 business shift mini-series, so we’re talking about how, amid the pandemic, Eman and his team pivoted to launch a new aspect of their business called HUNGRY@Home as a way to give back to the community by providing meals to families in need, while supporting local chefs with a means for supplementing their income.   You can learn more about HUNGRY here and here.  Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content. --- Support this podcast: https://anchor.fm/better-food-stories/support

Supporting Local Chefs & Communities During COVID-19

Like so many other business owners around the globe, Midgi Moore, the owner of Juneau Food Tours in Juneau, Alaska, found herself needing to pivot her business in the the wake of COVID-19. With tourism coming to a screeching halt, she needed a way to bring Alaska to the public without requiring them to jump on a plane. The result: Taste Alaska!, a delicious subscription box that includes local Alaska food products, as well as artwork, recipes and trip planning information. It's the perfect way to satisfy your wanderlust in the times of social distancing, while also supporting dozens of local businesses in Juneau.  In my conversation with Midgi, you'll learn:  How she came up with the concept of Taste Alaska!  What makes Alaska a unique foodie destination (and ways you can experience that from home) How she went from being a food blogger and writer to a owning a walking tour company Her predictions for the future of the tourism industry  ...  and so much more.  You can learn more about Juneau Food Tours here and here.  Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content.  --- Support this podcast: https://anchor.fm/better-food-stories/support

Experience the Flavors of Alaska at Home with Juneau Food Tours

Colombia's remote, Arhuaco tribe has been cultivating heirloom sugarcane varietals high in the mountains of the Sierra Nevada de Santa Marta for generations. After visiting Colombia and being introduced to this tradition, Philadelphia-based entrepreneur Hustino Mitchell had an idea for a new business– to bring rare ancestral cane sugars to the international market while creating direct social impact to the small-plot farmers who cultivate it. Just as he was getting ready to launch, the entire world was shook by COVID-19 and Hustino and his family found themselves sheltering in place in Colomba’s remote mountain region. In this interview, learn how: Hustino is launching a food business in the midst of a global pandemic. Heirloma is preserving a biodiverse future for cane sugar while supporting local indigenous tribes Hustino and his family are embracing a new way of life in Colombia We also talk a lot about cane sugar, what makes it different from the sugar most of us are used to, and what we can all learn from the Arhuacos about being better protectors of our natural resources. You can learn more about Heirloma at heirloma.com. And make sure to follow @BetterFoodStories on Instagram for updates on new episodes! --- Support this podcast: https://anchor.fm/better-food-stories/support

Artisan Cane Sugar & Protecting Colombia’s Biodiversity with Heirloma

On this episode, I'm chatting with chef, restauranteur and producer Nick Liberato. You may remember him from Spike TV's "Bar Rescue" but now Chef Nick is taking on his newest adventure as an expert on Netflix's "Restaurants on the Edge," (season 2 premiering May 8, 2020), taking viewers to some of the world's most spectacular locations: Malta, Hong Kong, Tobermory, Costa Rica, Austria, and St. Lucia to help local restaurants breathe some life back into their businesses, get back on top and live up to their potential. In my conversation with Chef Nick, we chat:  -What viewers can expect on season 2 of this binge-worthy Netflix show -How Chef Nick is navigating his own businesses during the global pandemic -His advice to aspiring restaurant industry entrepreneurs -What he's been cooking up at home during quarantine  ... and so much more!  You can learn more about Chef Nick by following him on Instagram @ChefNicky or Twitter @Calidelphia Also learn more about Netflix's "Restaurants on the Edge" here.  --- Support this podcast: https://anchor.fm/better-food-stories/support

Chef Nick Liberato of Netflix's "Restaurants on the Edge"

On this episode, we're going inside the CBD Food & Beverage industry with Red Bull executive turned CBD industry expert, Jim Bailey.  As the president and CEO of Phivida, Jim has helped launched CBD beverage brand, OKI, which is quickly building a loyal brand around its CBD-enhanced waters, teas, oils and capsules.  In this interview, you'll learn: -All about CBD, including its potential benefits -The difference between CBD, THC and other hemp products -Legalities currently surrounding CBD in the food and beverage space -What we, as consumers, should be looking for when shopping for CBD products -His advice for food entrepreneurs You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. ANNOUNCEMENT!! The Better Food Stories is one year old! Help us celebrate by entering our 1st Birthday Contest! Here's what you have to do: 1.) Leave a review for the podcast 2.) Head on over to  our Instagram page @BetterFoodStories 3.) DM us with a screen shot of your review 4.) Make sure to follow our page  One lucky listener will win a $25 Amazon Gift Card.  Contest runs through Dec. 31, 2019! Winner will be announced on Instagram on Jan. 1, 2020! --- Support this podcast: https://anchor.fm/adria-greenhauff/support

CBD Beverages: Everything You Need to Know

On this episode I'm chatting with  global “superfood hunter” and co-founder of BaruÌkas nuts, Darin Olien.  Perhaps best known for developing an ongoing formulation of fitness company Beachbody’s wildly successful whole-food supplement, Shakeology (narrating his experience in his book Superlife: The 5 Forces That Will Make You healthy, Fit & Eternally Awesome) — Darin is on his next quest as the co-founder of Barùkas, a good-for-you, good-for-the-planet superfood company, bringing the most nutrient dense (and unknown) nut on the planet from Brazilian Cerrado in South America to the U.S. In our conversation, we chat: All about Baru and what makes this super nut so special How his company Barúkas is bringing attention to this special superfood, while facilitating tree planting and fair trade within Brazil’s indigenous communities How Darin got the title of "superfood hunter" ... and so much more.  You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/adria-greenhauff/support

The Incredible Baru Nut: An Interview with Superfood Hunter Darin Olien

It's no secret that our DNA holds a lot of valuable information. Now, one company is using genetics to create personalized nutritional guides that use, you guessed it, your DNA, to make healthier choices.  Today on the show, I'm chatting with Sherry Zhang, the founder of GenoPalate, a company that helps people use their genes to discover how to work with their body, build personalized nutritional habits, and take steps toward a healthier being. In our conversation, Sherry and I discuss:  What type of nutritional information is contained in our DNA How our ancestors play a part in the foods may we may want to be eating more (or less) of How to develop a healthy meal plan for your specific DNA You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/adria-greenhauff/support

How to Eat Better for Your Genes with GenoPalate

On today’s episode I am chatting with David Kovaleski, the founder of Waka Coffee, a company that’s changing the way we see instant coffee in America. David, came up with the idea for Waka Coffee while living in New York City, juggling a hectic schedule as a full-time college student with a full-time job. He relied on coffee to fuel his daily routine. But, he quickly discovered that frequenting coffee shops and making coffee in a cramped NYC kitchen was complicated, time-consuming, and expensive. David honed in on a solution that wouldn’t require additional equipment and is fast to make: instant coffee. The only problem? Easy to drink isn't easy to create. How instant coffee is made and why all instant coffee is not created equal Where some of the best coffee beans come from The second most important factor in making great coffee (aside from the beans) You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/adria-greenhauff/support

How to Make Better Instant Coffee: An Interview with Waka Coffee Founder David Kovalevski

Today on the podcast, I’m chatting with Chris Carter and James Peskier, the co-founders of Porter Road, a high-end butcher shop based in Nashville, TN, that provides hormone-free, pasture-raised meats sourced from local farms. And, after years of serving their local community, Porter Road now delivers nationwide. In my conversation with Chris and James, you’ll learn: How Porter Road is setting out to improve today’s meat industry by giving power back to local farmers, putting animal welfare first, and keeping the integrity of the land these animals are raised on. You'll also get Chris and James’ insights on the alternative meat industry and their advice for how we can all do our part in fixing the current state of our food industry. Plus, Chris and James and share their tips on what to look for when purchasing meat to make sure you’re the best product. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. *DISCLAIMER: This episode discuss meat production and consumption. It is not an advertisement for the meat industry or meant to offend those who choose a plant-based or vegan lifestyle. If you’d like to take a deeper dive into vegan dining, please check out Ep. 14 for an interview with Julia Kravetz of NYC’s Little Choc Apothecary. --- Support this podcast: https://anchor.fm/adria-greenhauff/support

How to Fix a Broken Meat Industry with Porter Road

Nigel Sielegar has a deep love for Southeast Asian street food. Growing up in Indonesia, he has fond memories of feasting on street food at night markets, enchanted by the fusion of culture and cuisine. But after moving to the states, the designer and entrepreneur found it difficult to find authentic Indonesian food in New York City. So, after a design project opportunity put him in contact with the popular Queen’s Night Market, he turned to his cousin (and now business partner) to launch their own food business: Moon Man. Moon Man is the first Indonesian Street dessert pop-up vendor in New York City, and joined Queens Night Market in 2017. They have a brick-and-mortar location scheduled to open this year inside the Market Line food hall in the Lower East Side. In my conversation with Nigel, you’ll learn: How he leveraged his background and connections as a designer to help get his food business started and how he’s infused his passion for design into his company, Moon Man How food played a major role in his life and culture in Indonesia We also talk all about Queens Night Market and how it is a must-visit for anyone looking to explore deliciously authentic international food in NYC for an affordable price. You can check out show notes to this episode, as well as all past episodes of Better Food Stories on adriagreenhauff.com/podcast. --- Support this podcast: https://anchor.fm/adria-greenhauff/support

Indonesian Street Food in NYC: An Interview with Nigel Sielegar of Moon Man

Conversations with the trendsetters of today's food industry. Support this podcast: https://anchor.fm/adria-greenhauff/support

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