Aisle 42

Thanks for listening to Aisle 42, in this episode we chat with Mitchell Scott, CEO of Cult Food Science, to explore the cutting edge of cultivated and lab-grown foods. 

We dive into the promise and challenges of cellular agriculture, including cultivated meats, seafood, and innovative uses of mushroom-based proteins. 

Mitchell explains the science behind bioreactors, the regulatory and market hurdles, and the growing demand...

In this episode of Aisle 42, we chat with Jasmine, co-founder of Big Mountain Foods, about the brand's journey, family culture, and mission to make allergen-free, plant-based foods that are healthy and delicious. 

Jasmine talks about shifting from mental health work to building the brand with her mom, as well as the challenge of getting kids to love healthy food.

We also dive into their product lineup, how they're growing in Can...

In this episode I chat with Dominic (Doobey) co-founder of Evive (eh-VIEV) Nutrition, a brand that’s redefining convenience with nutrient-dense, whole-food-based frozen smoothie cubes and innovative plant-based products.

Dominic is tackling one of the biggest issues in the grocery industry—ultra-processed foods—by making it easier than ever to enjoy real, whole ingredients without sacrificing convenience.

From expanding into new prod...

This episode is a special one as it explores the future of grocery through the eyes of a speed to market specialist… some even call him the anti-broker.

I’m chatting with Jud Currie, Ethical Food Group’s very own retail and sales leader and you’re going to love this conversation.

Jud’s storied career includes category-leading work with major brands like Colgate-Palmolive, McCain and Love Child Organics. Now he’s driving better-for-yo...

In this episode I’m joined by Jonathan, co-founder of Goodfood, a Canadian meal kit pioneer that’s helping thousands of households cook fresh, high-quality meals with locally sourced ingredients.

From tackling food waste to cheerleading Canadian farmers and producers, Goodfood is more than just a meal kit company—it’s redefining how Canadians engage with their food.

We discuss the shift toward more local and sustainable sourcing, how...

In this episode I’m joined by Michael Lines, CEO of SimplyProtein, a brand making waves in the better-for-you snacking space with their approachable, high-protein, plant-based products.

With the rise of protein consumption trends, including the impact of GLP-1 medications and consumers seeking clean, functional foods, SimplyProtein is proving that better nutrition doesn’t have to come at the cost of taste or accessibility.

Michael an...

In this episode we’re tackling one of the most pressing issues in the grocery industry—food waste and accessibility—with a guest who's making a real impact. Jordan, President & COO at Flashfood and former head of global marketing at Impossible Foods, joins us to discuss the massive opportunity to rethink how we distribute, consume, and value food.

Our conversation explores the surprising ways people are embracing the food rescue...

This episode is all about happy, healthy dogs thriving on a plant-based diet! Yep, vegan dogs are a real thing and you’ll be glad you learned why.

I chat with Laura, founder of Virchew, a Vancouver-based brand pioneering plant-based, hypo-allergenic dog food.

Laura shares her vision for transforming pet nutrition with a product that not only nourishes dogs but also helps alleviate common health issues like allergies, digestive proble...

Now, this conversation is not for the faint of heart.

It’s a powerful and deeply personal look into Ian’s raw and profound path—one that starts and ends talking about Mitsoh’s delicious pemican strips (available in a grocery store near you)

but it’s the middle part, his telling of his turbulent past and inspirations along the way, that will have you glued to your ear buds.

Ian’s vision goes beyond sharing authentic Indigenous food;

it’...

In this episode, I sit down with Marise from Chas Organics to explore her team’s commitment to organic, fair trade, and sustainable food production.

Marise shares how their mission is deeply rooted in providing high-quality, Ayurvedic-inspired products sourced from Sri Lanka.

She walks us through the values that drive their production—making organic food both accessible and affordable—while fostering a circular, regenerative approach...

In this conversation with Dana McCauley, we dive into Canada’s Food Innovation Network and its vital role of investment and knowledge transfer within the agri-food industry.

We explore Canada’s strengths in upcycling, plant-based proteins, and functional ingredients, positioning both CFIN and the country as leaders in food tech. With economic and trade chaos making scaling in the U.S. more challenging, Dana and her team champion Can...

In this episode I chat with Neil Thomson, co-founder of Laid Back Snacks—a brand that’s redefining what it means to snack smarter. 

I’ve been a longtime fan of their trail mixes and nut blends, so it’s only fitting that we finally get a chance to sit down and talk about how they’ve built a business that’s all about balance—nutrition meets indulgence, fun meets functionality. 

From e-commerce beginnings to grocery shelves ac...

Here we go! We’re kicking off Season 2 of Aisle 42 with none other than The Food Professor! I chatted with Dr. Sylvain Charlebois—a leading voice in Canadian agriculture and food policy. He advises all levels of government, he ruffles feathers and he has a real knack for uncovering the broken bits of our food system.

In this episode, we dive into the complexities of food prices, the intersection between sustainability and consumer d...

This is the final episode of Season 1 and I’m going bananas (insert laugh track here?, ah no?). In this chat with Jennie from Equifruit, we dive into the complexities of the global banana supply chain and the mission behind their fair trade business model.

Jennie takes us behind the scenes of conventional banana farming practices and how they have contributed to low wages, poor working conditions, and environmental harm.

Her solution...

Sometimes the most sustainable solution can also be the simplest and that’s certainly true in the snacking aisle now that we can buy nutritious upcycled fruit chips made right where they’re grown. In this episode, Sarah Goodman, the founder of Chiwis, shares her journey and passion for creating flavour packed, crispy tropical fruit snacks that are good for people and our planet.

Sarah shares the challenges of scaling a sustainable b...

In this epidote of Aisle 42 we sit down with a farmer! An orchardist in fact, and we talk about all things fruit and upcycling. Gagan Lasser is the President of Lass Chance Beverage Co. and you’re going to really enjoy they’re take on a bold mission to reduce food waste.

They transform unsellable whole fruit into juice, sparkling sodas and ciders made from things like peaches, pears, and even the dark horse of the farming world, the...

Each and every episode of Aisle 42 highlights the intersections between sustainable food and beverage making, the industry the supports them and consumers that give a damn about our health and the world around us.

In this conversation with Krista from EcoCERT Canada we cover some really interesting ground around food growing and manufacturing, biodiversity, respect for the planet, and how ethical practices can impact the souls of th...

Holistic nutrition, delicious meal replacements, plant-based innovation, and the healing power of love, science, and determination - THAT’s what’s in store for you in this episode of Aisle 42 where I talk with Paul from Heal. If you’ve ever blended up some smoothie or vitamin powder and felt like your taste buds, body, and bowels deserve better… then you’re going to love this conversation.

And for those of you interested in this kin...

Let’s continue our walk down the organic wild side. In this episode of Aisle 42 we talk with Ian Walker, affectionately known as the "organic godfather of Western Canada."

Ian is the visionary co-founder of Hippie Snacks and Left Coast Naturals, two brands that are known for quality, transparency, and sustainability in the food industry.

From his humble beginnings selling peanut butter at a local market to leading a movement toward c...