What We Want To Eat

What We Want To Eat

What We Want To Eat helps food industry professionals, brands and manufacturers better understand the latest trends, innovations and consumer attitudes toward the food they eat. We created a neutral ground to talk about food on all sides of industry. Whether it's meat or plant-based, gluten free or paleo, we want to bring fresh takes and perspectives on how companies are creating products or raising food (meat/fresh) that people demand, and tackling the challenges of creating more sustainable food practices.

Episodes

February 16, 2022 9 min

What’s Happening at SIAL 2022

Dillon and I can’t believe it’s the end of Season 1 of What We Want to Eat. In the past three months, we had the pleasure of speaking with amazing people in the food and farming industry. We’ll be back in May with Season 2. If you’d like to be one of our guests, please drop an email to macala.wright@emeraldx.com or dillon@realfoodrealpeople.org


Seminars and Cook Demos at SIAL 2022

The conference...

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In this episode, we speak to Dan Miller of Steward, an agriculture lending company that provides alternative financing to regenerative farmers and food producers. In this episode, we discuss:

  • Providing loans to small to medium-sized regenerative agriculture businesses
  • Financing urban and rural projects
  • Funding secondary income streams, such as agritourism, in order provide additional on-farm revenue
  • Growing interest in creating stable ...
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    In this episode, we speak with Rosella Mosby, the head of Mosby Farms that grows organic and conventional produce for grocery stores, food distributors, and food banks throughout Washington.  In this interview, we discuss:

  • Farming 30 Minutes South of Seattle
  • Being The First Female Farm Bureau President
  • Farm Bureau Isn’t Commodity or a Good ‘Ol Boys’ Club
  • Local Food Systems
  • Growing Organic & Conventional Veggies
  • Supply PNW Grocers, Re...
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    The pandemic turned food on its head. From the fields to the shelves, companies big and small faced shutdowns, shortages and countless challenges. All of these disruptions not only had a massive impact on food brands and manufacturers, 

    When it came to customers, brands and manufacturers saw their customers’ behavior, values, and wants change overnight. For example, as store shelves were bare and people feared for lack of food avail...

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    In this episode, we speak with Dr. Frank Mitloehner, director of environmental research at the CLEAR center and professor in Animal Science at UC Davis. The CLEAR Center brings clarity to the intersection of animal agriculture and the environment, helping our global community understand the environmental and human health impacts of livestock, so we can make informed decisions about the foods we eat and while reducing environmental ...

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    In this episode of What We Want to Eat, Dillon Honcoop talks about the founders of the Alexandre Family Farms in Crescent City, California. 

    Today, dairy farmers and dairy operations face many challenges. Many of those are related to consumer perceptions surrounding milk, and if dairy products are healthy to eat. In this interview, the Alexandre Family explains the process in which milk proteins affect the human body, how their milk...

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    In this episode, we talk to Anne-Marie Roerink, the founder of 210 Analytics about consumer spending on grocery and food in 2021 and how their spending habits are shifting in 2022. Here’s what’s happening when it comes to grocery store sales.

    What’s Coming in 2022

    In 2022, inflation is impacting how consumers are spending. Also, post-pandemic stockup behavior is still an influence on their buying behavior.  It’s important to watch w...

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    In this episode, we speak with Bridget Ellion Coon, a fifth generation cattle rancher and beef marketer. Bridget and I discuss everything from land use to labels to direct to consumer sales.

    What Consumer May Not Know About Raising Meat

    Bridget is working hard alongside the producers and associations she works with to help dispel myths and supply chain oversimplifications she sees happening on a regular basis when it comes to the mea...

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    When it comes to creating climate friendly solutions and developing better food systems, how we manage unused and unsellable food is a large part of the conversation. While there are lots of ideas, there aren’t as many viable solutions for recycling or upcycling expired food or food waste. In recent years, several companies have begun to address creating these solutions and putting them into practice. 

    One of them is Wyatt Industrie...

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    In this episode, we speak with Kate Ruffing, the head of Innovation at a Flashpoint Consulting located in Bainbridge Island, Washington. Kate started her career in food over 20 years ago, working at Kraft Foods (now Kraft-Heinz), and then Starbucks. Kate has spearheaded food innovation for large companies and developed successful B2B brand extensions into other areas of food (lodging, food service) for over a decade. 

    Upleveling the...

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    In this episode, we speak with Wilson Lau, Vice President of Nuherbs, a company that offers bull availability of single ingredient herbs and botanicals from around the world to food brands and manufacturers. In addition to over 300+ single ingredient herbs, they also offer bespoke and customized extracts and formulations.

    Show Notes

  • 0:33 - Meet Wilson
  • 1:42 - 3 Biggest Supply Chain Issues
  • 4:30 - Stabilizing Your Supply Chain
  • 6:23 - ...
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    The Borg family raises 60,000 chickens for Costco at any given time. Their family also raises 1,000 head of beef and also plants corn, soy and alfalfa that's used for animal feed. Debbie explains how her family's farming practices, how they've been no till for almost 30 years, how they take care of their soil, and she shares why they run their farm the way they do. She shares her insights on sustainability, growing in s...

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