Better Food Stories

Today on the pod, I'm chatting with Don Baocochi of Paleo Gluten Free Guy all about what it takes to be a food blogger in 2020. If you are a  culinary content creator or have ever wanted to start your own food blog, this is definitely an episode you want to listen to! 

In my interview, Don shares: 

• How he became interested in paleo and gluten-free living
• How he comes up with recipe ideas
• How he plans content...

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 ...

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 i...

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 O...

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....

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 ...

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, ami...

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 artwo...

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 cu...

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 b...

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 betwe...

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,...

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 ...

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 c...

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 indu...

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...

Wine lovers are always looking for something new to enjoy. And what better time to do that than the changing of the season?

Today on Better Food Stories, I’m chatting with Tracy Nielsen, founder, CEO and assistant winemaker of La Pitchoune Winery, one of the most coveted producers in Sonoma County, known for their unapologetic wines that reminiscent of the kind of farmhouse wines you'd find throughout Burgundy, France.

In this conv...

Did you know almost all conventional chewing gums contain plastic and other synthetic ingredients?

Today's guest is on a mission to offer us all something better. 

Simply Gum is a sustainable food company that is disrupting the snacking industry with its better-for-you alternative to traditional gum and breath mints.

The company’s founder, Caron Proschan started Simply gum in 2014 after she discovered that regular chewing gum ...

Alex Nielsen was a a busy sophomore at the University of California, San Diego, managing an engineering degree, an active social life and running triathlons when he began looking for something (healthy) that would help get him through his demanding schedule.

Caffeine and clean eating quickly became his answer to staying on top of life’s many dimensions. However, biking around campus with coffee quickly became a chore, energy drinks...