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“Our mission is to raise healthy animals, to get a healthy product by having healthy soil.” —Mandy Schmidt
Healthy soil leads to healthy animals, which in turn lead to nutrient-dense, sustainable food. This cyclical relationship holds the key to a more resilient food system.
Mandy Schmidt is a 5th generation rancher at Marin Coast Ranch, where she and her family have been raising grass-fed livestock for over 30 years. Committed to regenerative agriculture, Mandy prioritizes land stewardship and species-appropriate diets to produce the highest quality meat.
In this episode, Mandy shares the secrets to her family's sustainable ranching practices, from the importance of soil health to the benefits of grass-fed beef and lamb. Tune in as Justine and Mandy talk about the definition of grass-fed vs. grass-finished livestock, the role of soil health in animal and human nutrition, generational knowledge and continuous learning in family farming, transparency and consumer education in sustainable agriculture, and more.
Meet Mandy:
Mandy Schmidt is a 5th generation rancher at Marin Coast Ranch in West Marin, California. Mandy and her family have been raising grass-fed beef cattle, sheep, and goats on their family ranch for over 30 years. Committed to sustainable and regenerative agriculture practices, Mandy prioritizes soil health and species-appropriate diets for her livestock. As a mother of two, Mandy is passionate about providing nutrient-dense, transparent food options for her community. Mandy leads ranch tours and educational events to connect consumers with the origins of their food. Through her work, Mandy aims to inspire others to make more informed choices about the food they consume and its impact on personal and planetary health.
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Episode Highlights:
01:27 Traditional Livestock Care Methods
03:29 Grass0Fed vs Grass-Finished
07:08 Evolving Conversations About Food
10:34 The Role of Soil Health and Food Quality
14:58 Buying Power and Direct Relationships
18:35 Questions for Informed Choices
22:45 Generational Challenges and Continous Learning
27:10 Transparency and Consumer Education
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“It's not that capitalism is out to destroy the environment. It's basically there to make money. And so, if you can replace the mechanism by which it makes money with something that is beneficial for the environment, it'll continue to do that.” —Scott “Scotty Claus” Martin
Christmas trees are a beloved tradition, but the environmental impact of cutting down millions of trees each year is undeniable. But what if there was a way to enjoy the festive spirit of a Christmas tree without the waste? The answer may lie in the concept of living, rented trees— a sustainable solution that's gaining traction.
Scott “Scotty Claus” Martin, the founder of the Living Christmas Company, has dedicated his career to revolutionizing the way we celebrate the holidays. With a background in landscape design and a passion for environmental stewardship, Scotty has been on a mission to change the narrative around Christmas trees and promote a more sustainable approach.
Tune in as Scotty shares his inspiring journey of founding the Living Christmas Tree Company, the strategies he's developed to balance business needs with his social mission, the power of changing people’s narrative, his broader vision for using social entrepreneurship to drive positive change, plus tips for aspiring entrepreneurs.
Meet Scotty:
Scott Martin, also known as Scotty Claus, is the founder of The Living Christmas Company. The idea for the company was born from his experience delivering Christmas trees for a local nursery during his Christmas vacation. Scotty Claus was struck by the joy and magic that a Christmas tree brought into homes but also saddened by the sight of discarded trees after the holiday season. This inspired him to create a more sustainable way to celebrate Christmas.
In 2008, he founded The Living Christmas Company, which allows people to rent living Christmas trees for the holiday season. After the season, the trees are returned to the nursery, repotted, and cared for until the next year. If a tree becomes too large to be used as a Christmas tree, it is planted in the local community or nearby forests through an Urban Reforestation Project2.
Scotty Claus's innovative approach has not only provided an eco-friendly alternative to traditional Christmas trees but has also expanded to include various communities in California, with hopes of reaching environmentally conscious people across the nation
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Episode Highlights:
00:47 The Evolution of The Living Christmas
03:16 Sustainability and Value of Living Christmas Trees
09:23 Navigating Challenges and Expanding Impact
14:46 Social Entrepreneurship
19:09 Tools and Strategies for Success
21:03 Future Goals and Vision
24:19 Tips for Aspiring Entrepreneurs
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Saknas det avsnitt?
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“A job is a give and take. You give your time, you build momentum, and you build value in the community; but then you also receive financial remuneration. But this is about cooking as well, and the healing component of kitchens.” —Kate Rogers
“It's not just for a job, it's for the future. These kids are thinking long-term, which is something that is hard to see in the youth.” —Nelson German
“Just one thing going right can change your life.” —Michael Bauer
For many young adults facing hardship, the path to a brighter future can seem daunting. But with the right support and guidance, their lives can be transformed in remarkable ways. Empowering at-risk youth to find their passion and purpose is a powerful catalyst for change.
Kate Rogers, the founder and executive director of the Sprouts Chef Training Program, has dedicated her career to providing comprehensive job training, mentorship, and financial workshops to empower young adults. Partnering with renowned chefs like Nelson German and Michael Bauer, the program is changing the trajectory of lives, one trainee at a time.
Tune in as Justine interviews Kate, Nelson, and Michael to discover the inspiring stories, the program's holistic approach, the long-term impact of empowering at-risk youth through culinary arts, and more.
This Giving Tuesday, you can give the gift of opportunity. $5,000 sponsors a life-changing 3-month paid internship through the Sprouts Chef Training Program. And the best part? NextGen Purpose will MATCH your donation, doubling your impact. Donate today and change a life!
Meet Kate:
Kate Rogers is the founder and executive director of the Sprouts Chef Training Program. Driven by her personal experiences and a deep passion for empowering at-risk youth, Rogers established Sprouts with the goal of providing culinary training and job opportunities to young adults facing hardship. Under her leadership, the program has expanded to multiple cities, partnering with renowned chefs and restaurants to offer comprehensive training and mentorship. Rogers' unwavering dedication to creating positive change in the lives of the program's participants has been instrumental in Sprouts' success and growth.
Meet Michael:
Michael Bauer is a renowned food writer and restaurant critic. He served as the restaurant critic and food editor for the San Francisco Chronicle for over 32 years, establishing himself as a leading voice in the Bay Area culinary scene. Since leaving the Chronicle, Bauer has dedicated his time to supporting the restaurant industry and giving back to the community. He currently serves on the board of the Sprouts Chef Training Program, where he leverages his industry expertise to help mentor and empower at-risk youth interested in culinary careers.
Meet Nelson:
Nelson German is the chef and owner of alaMar, a popular restaurant in Oakland, California. With over a decade of experience in the industry, German has established himself as a respected figure in the Bay Area culinary community. In addition to running his own successful restaurant, German has been an active participant in the Sprouts Chef Training Program, serving as a mentor and providing hands-on training to young adults looking to break into the restaurant industry. German's commitment to giving back and supporting the next generation of culinary talent has made him an invaluable asset to the Sprouts program.
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Episode Highlights:
00:17 The Sprouts Chef Training Program
05:46 Meet Nelson
14:45 Changing the Lives of Youths
15:06 Meet Michael
25:09 Giving Tuesday
36:03 Youth Empowerment: Investing on Long-Term Impact
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“It is challenging to stand out there and pitch your idea to total strangers. But as you do it, you realize you can do it, and you get better at it the longer you do it.” —Monica O’Neil
“Not only in the business, it's extended to our life. I'm now driving an electric car, and we're now both composting, which we weren't before. The little, tiny bits we're doing with this are starting to eat into our lives.” —Cindy Estes
The holiday season is a time of joy and celebration, but it also generates an overwhelming amount of waste from single-use gift wrapping. This staggering issue highlights the urgent need for sustainable alternatives to reduce our holiday footprint.
Monica O'Neil and Cindy Estes, the co-founders of Rapt GiftWrap, have answered this call with their innovative and eco-friendly solutions. Monica and Cindy have combined their expertise to create a reusable fabric gift wrap that not only reduces waste but also offers a stylish and practical alternative to traditional wrapping paper.
Tune in as Monica and Cindy share their inspiring journey, covering key insights on sustainability, thoughtful product development, embracing sustainable lifestyles, educating and building a market, leveraging entrepreneurial experience, adaptability and customer-centricity, overcoming marketing challenges, and their collaborative strengths.
Meet Monica and Cindy:
Monica O’Neil is a New England transplant with a youth spent in Chile, Venezuela, and Morocco. Fluent in 3 languages with a Master’s in French Literature, Monica spent a decade teaching at several area high schools. Becoming a mother was a natural evolution - there is a lot of overlap in the skill set. Monica is still trying to educate but the subject is a little more straightforward - reducing waste with fabric gift wrap - and there’s a lot less homework.
A California native who married New England, Cindy Estes started Seam, a children’s clothing line, with 4 children in tow. As a young graduate, Cindy became the first in-house graphic designer at The Museum of Contemporary Art, Los Angeles and worked with various artists and curators to create a consistent brand strategy. With a background in design and experience in clothing manufacturing, she brings her sense of style, design, and implementation to Rapt gift wrap.
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Episode Highlights:
00:50 The Birth of Rapt
04:02 Developing the Product Concept
06:52 Sustainability and Business Practices
09:45 Cultural Context
13:02 Marketing and Customer Feedback
15:16 Entrepreneurship and Collaboration
18:28 Navigating Challenges
23:07 Community Engagement
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Cha Cha Cha Changes Mini Series
Episode Description:
Part of the success of an entrepreneur is owning your story and taking control of that journey. So you have to put yourself out there.” —Gita Vellanki
Menopause can be a challenging transition for many women, marked by a range of uncomfortable symptoms that can significantly impact daily life. While often overlooked, finding natural solutions to manage these changes is crucial for maintaining overall health and wellbeing. Functional nutrition offers a promising approach to addressing menopause woes, empowering women to take control of their hormonal balance.
Gita Vellanki is the Founder of Neeshi, a CPG company dedicated to creating innovative functional food products that support women's health. With a background in corporate operations and a lifelong passion for holistic wellness, Gita is committed to destigmatizing conversations around women's health issues and providing natural solutions.
This week, Justine and Gita discuss Gita's holistic approach to women's health, her mission to destigmatize conversations around menopause, the invaluable support of her entrepreneurial community, her meticulous research and development process, and the strategic vision driving Neeshi's growth. Tune in.
Meet Gita:
Gita Vellanki is the Founder of Neeshi, a CPG company that creates functional food products to support women's health. After struggling with her own and her daughter's painful period symptoms, Gita was inspired to develop a natural solution using high-quality, nutrient-dense ingredients.
With a background in corporate operations and a lifelong passion for holistic health, Gita has leveraged her expertise to build Neeshi from the ground up. She is committed to destigmatizing conversations around women's health and empowering others to take a proactive approach to their well-being.
Under Gita's leadership, Neeshi has developed a loyal customer base and received validation from healthcare professionals. As the company continues to grow, Gita remains dedicated to creating innovative products that seamlessly integrate functional nutrition into everyday life.
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Episode Highlights:
03:15 Unique Challenges and Mindset Required in Entrepreneurship
08:26 Support Needed
14:08 Bootstrapping and Marketing Strategies
19:31 Family Involvement and Product Development
23:36 Product Line and Market Positioning
29:13 Research and Development Process
33:39 Expanding Retail
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Holiday Gifting Series
Episode Description:
“If you're passionate about something, go for it. It's just lots of ups and downs, and you just gotta ride that wave.” —Staci Inspektor
“We want to give back to the community that inspires us and has allowed us to do what we do.” —Nikki Reed
Elevating the every day with sustainable style - that's the new frontier of eco-conscious living. Thoughtfully designed textiles are proving that being kind to the planet doesn't have to sacrifice an ounce of sophistication. It's a delicate balance that's both beautiful and responsible.
Atelier Saucier is a design house committed to breathing new life into fashion industry waste, reimagining discarded textiles into luxurious table linens and home accents. Founded by Nikki Reed and Staci Inspektor, the brand is rooted in sustainability without sacrificing style.
Learn more about Atelier Saucier's multifaceted approach to sourcing deadstock and upcycled textiles, its seasonal collection model that balances core essentials with limited-edition pieces, and its design process inspired by fashion, architecture, and current trends. Discover how the co-founders' complementary skills and collaborative company culture drive product development and community engagement. Tune in to uncover Atelier Saucier's inspiring story of marrying eco-consciousness and covetable design.
Meet Nikki and Staci:
Nikki Reed and Staci Inspektor are the co-founders of Atelier Saucier, a modern table linen and tabletop decor brand based in Los Angeles.
With a background in the restaurant and hospitality industry, Nikki was inspired to create sustainable and stylish linens after struggling to find the right options for her own restaurant. As the operational and organizational force behind Atelier Saucier, Nikki brings her problem-solving skills and attention to detail to help grow the business.
Staci Inspektor:
With a creative background in fashion design and interior design, Staci's innovative spirit and design expertise are the driving force behind Atelier Saucier's unique product offerings. Staci is responsible for the brand's seasonal collections and collaborations, constantly finding new ways to reimagine textiles into modern, eco-friendly home goods.
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Episode Highlights:
01:38 Challenges and Solutions in Sustainable Sourcing
06:02 The Importance of Shared Strengths in Business
13:11 Empowering Employees
17:49 Holiday Collections and Unique Offerings
20:34 Future Collaborations
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Cha Cha Cha Changes Mini Series
Episode Description:
“Seaweed is an essential ingredient.” —Sachi Singh
Seaweed may be one of the most overlooked superfoods on the planet. This nutrient-dense aquatic plant is a true powerhouse, packed with protein, fiber, vitamins, minerals, and bioactive compounds that can work wonders for our health. Yet, many of us relegate seaweed to the occasional sushi roll or salad garnish, failing to recognize its full potential.
Led by its Founder, Sachi Singh, Rootless is on a mission to mainstream the health and sustainability benefits of seaweed. With a background in climate and ocean solutions, Sachi is passionate about using seaweed to help women navigate menopausal symptoms while creating a more regenerative food system.
Elevate your wellness routine and the planet's future as Justine and Sachi share why eating seaweed is beneficial for thyroid health, how seaweed can alleviate menopausal symptoms, tips for building a strong brand and product development team, how we can invest in a greener future, and Sachi’s advice for new founders.
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Sachi Singh is the Founder and CEO of Rootless, a mission-driven food company on a mission to make seaweed an essential part of the American diet. With over a decade of experience in the climate and ocean space, Sachi is passionate about developing sustainable, nutrient-dense solutions that benefit both human and planetary health.
As a first-time founder, Sachi has built Rootless from the ground up, leveraging her background in environmental management and her family's roots in the "food as medicine" philosophy. Under her leadership, Rootless has developed a line of seaweed-based snacks that are helping women navigate the hormonal changes of menopause through the power of this ancient superfood.
Sachi is committed to creating a more equitable and regenerative food system, and she continues to be a vocal advocate for increasing access to sustainable, bioavailable nutrition. With Rootless, she is on a mission to change the way people think about and consume seaweed.
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Episode Highlights:
00:28 Seaweed Essential Ingredient
06:24 A Regenerative Food Crop for Climate Solution
13:28 Seaweeds as Medicine
19:51 Founder Things
26:07 Put Your Money Where Your Values Are
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“People want to know where your food comes from. Why shouldn't people know where your building materials come from?” —Gregory Wilson
Many of the building materials we use in our homes and workplaces can pose serious health risks. From toxic chemicals like formaldehyde to hazardous plastics, these materials can negatively impact indoor air quality and overall well-being. Therefore, it's time to rethink the foundations of construction and seek out sustainable, plant-based alternatives that prioritize human health.
Gregory Wilson is a serial entrepreneur and the founder of HempWood®, a company revolutionizing the building industry with its eco-friendly, carbon-negative flooring solutions. With over 28 years of experience in the field, Wilson is on a mission to provide healthier, more sustainable materials for residential and commercial spaces.
In this episode, Wilson discusses his entrepreneurial journey, the environmental and health benefits of Hempwood, the challenges of competing with cheaper but less sustainable options, and his plans for global expansion.
Meet Gregory:
Gregory Wilson is the founder of HempWood®, a company that produces sustainable building materials made from hemp fiber and soy protein. He has a background in business strategy, financial modeling, and product development, with experience in setting up operations in the USA and China. Gregory is also involved in other ventures such as SmartOAK Pty Ltd and QPC Partners, focusing on innovative and eco-friendly solutions in the real estate and manufacturing industries. He holds an MBA from Frostburg State University and has completed executive education at Harvard Business School.
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Episode Highlights:
01:47 Loving the Outdoors
05:40 The Only Carbon-Negative Flooring Company
14:00 Overcoming Challenges in Sales
18:49 Do Not Be a Minority Owner in Your Own Company
23:59 Expanding Global Reach
27:43 What People Care About Most
31:06 It's Not Easy to Do What's Right
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Cha Cha Cha Changes Mini Series
Episode Description:
“We need to know what we're doing so that we can support women to feel their best and live long lives.” —Dr. Anjali Dsouza
Welcome to the Cha Cha Cha Changes Mini Series, a special limited exploration of menopause and the essential ingredients for navigating this transformative life stage!
Menopause and perimenopause are significant life transitions that impact women's health in profound ways. From changes in mood and cognition to increased risks of chronic conditions, this natural hormonal shift can bring a host of challenges. Yet, with the right knowledge and support, women can navigate this transformative period with greater ease and vitality.
District Center for Integrative Medicine (DCIM) Founder, Dr. Anjali Dsouza, is a leading expert in integrative medicine and a certified specialist in menopause care. Drawing on her extensive training and passion for holistic wellness, she provides comprehensive guidance to help women optimize their health during this pivotal stage of life.
In this insightful conversation, Justine and Anjali delve into the physiological changes of menopause, the importance of food as medicine in navigating the challenges of menopause and perimenopause, practical tips for symptom management, and a wealth of resources to support women on their journey.
Meet Anjali:
Dr. Anjali Dsouza is the Founder of District Center for Integrative Medicine (DCIM). She is a board-certified physician specializing in Integrative Medicine, Palliative Care, and Psychiatry. Her areas of particular interest are women’s health optimization, autoimmunity, digestive dysfunction, lifestyle medicine, nutritional medicine, preventative care, and metabolic health.
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Episode Highlights:
00:17 The Cha Cha Cha Changes Mini-Series
03:10 Meet Anjali
08:33 Understanding Menopause and Perimenopause
12:28 Menopause: Common Symptoms and Health Risks
16:51 Food as Medicine for Menopause
20:03 Tips for Managing Menopause Symptoms
26:44 Resources and Support for Menopause
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“What a lot of people don't quite understand about plant-based meat is that you have to understand the industry that you are replacing.” —Christie Lagally
The plant-based meat industry is at a pivotal moment, with innovative companies harnessing the power of technology to transform the way we think about sustainable protein. By seamlessly combining cutting-edge manufacturing processes and high-quality products, these visionaries are paving the way for a future where plant-based alternatives are not just viable, but the preferred choice for consumers, institutions, and the planet.
At the forefront of this revolution is Christie Lagally, the CEO and Founder of Rebellyous Foods. A mechanical engineer by trade, Lagally has leveraged her expertise to develop game-changing technology that makes plant-based meat production faster, better, and more affordable than ever before.
In this episode, Justine and Christie dive into the challenges of building a business around plant-based alternatives, developing the technology and market strategy to succeed, the impact of the hype cycle, funding challenges, addressing health concerns, and more.
Meet Christie:
Christie Lagally is the CEO and Founder of Rebellyous Foods, a manufacturing technology company working to make plant-based meat available and affordable for everyone. With a background as a mechanical engineer in the aerospace industry, Lagally transitioned to founding Rebellyous in 2017 to combine her personal values and professional expertise to address the negative impacts of industrial animal agriculture.
Under her leadership, Rebellyous has developed innovative processing equipment to produce high-quality, price-competitive plant-based meat products, with a focus on serving large-scale customers like school lunch programs.
Lagally is committed to creating a sustainable path forward for the meat industry to transition to plant-based production, driving positive change for the environment, human health, and animal welfare.
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Episode Highlights:
05:01 Rebellyous Foods: Challenges and Early Development
13:05 The Hype Cycle and Its Impact
23:55 Health Concerns and Future Plans
35:06 Collaborations, Partnerships, and Exit Strategies
40:00 Future Opportunities
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“For something that you eat every day or consume every day, shouldn't it be the best quality ingredients that you can possibly have?” —Adrienne Lufkin
For something we consume on a daily basis, the food we choose should be of the highest quality possible. Granola has long been a breakfast staple, but many store-bought varieties are packed with added sugars and artificial ingredients. It’s time to shift to a granola that’s good for us.
Adrienne Lufkin, the Founder of Struesli, brings a unique perspective to the granola game. As a former private chef, she learned firsthand the power of using food as medicine to support her clients' health needs. Now, she's on a mission to share her better-for-you granola with the world.
In this episode, Adrienne takes us through her entrepreneurial journey - from ideation to securing investors, building a talented team, and expanding Struesli's distribution. Tune in to learn how she's revolutionizing the granola category and providing a healthier breakfast option for all.
Meet Adrienne Lufkin:
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys.
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Episode Highlights:
01:04 Adrienne’s Personal Health Challenges
04:43 From Chef to CPG Founder
09:51 Funding and Team Building
15:38 Balancing Roles and Responsibilities
20:54 Product Expansion and Distribution
24:15 What’s Next?
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“If your soil is nutritious, all those micronutrients are now being born into your food.”—Caryl Levine
“There's no standing still. You're moving forward or you're moving backwards. To regenerate is to actually restore or bring to health, or bring to life, the living systems that sustain us.” —Ken Lee
Rice is the staple food for over half the world's population, providing essential nutrients and sustaining livelihoods. Yet, the true potential of this ancient grain remains largely untapped. From heirloom varieties to regenerative farming practices, the story of rice is one of resilience, innovation, and global impact.
As the co-founders of Lotus Foods, Caryl Levine and Ken Lee have dedicated over three decades to promoting rice biodiversity, empowering smallholder farmers, and championing sustainable agriculture. Their unwavering commitment to transforming the rice industry has positioned them as trailblazers in the realm of conscious consumerism and regenerative food systems.
Tune in to this captivating conversation as Caryl and Ken share their journey, from uncovering hidden rice treasures to spearheading the regenerative organic certification movement. Discover how Lotus Foods is addressing misconceptions, educating stakeholders, and navigating challenges to drive innovation and create a more nourishing and equitable future for rice.
Meet Caryl and Ken:
Caryl Levine and Ken Lee are the co-founders of Lotus Foods, an organic heirloom rice company they started in 1995. With a shared passion for promoting rice biodiversity and supporting smallholder farmers, Caryl and Ken have dedicated over 30 years to building a purpose-driven business that creates positive social and environmental impact.
As pioneers in the organic and regenerative food movement, Caryl and Ken have led Lotus Foods to become the first rice company to achieve Regenerative Organic Certification. They have championed innovative farming practices like the System of Rice Intensification, which reduces water usage and labor-intensive work, particularly for women farmers.
Through their commitment to education and advocacy, Caryl and Ken have worked tirelessly to address misconceptions about rice cultivation and elevate the voices of smallholder farmers in the global food system. Their vision for a more sustainable and equitable food future continues to inspire and guide the evolution of Lotus Foods.
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Episode Highlights:
03:59 The Road to Entrepreneurship
09:32 Smallholder Farmers
20:53 Education and Consumer Perception
29:35 The Importance of Maintaining Company Culture
33:32 Staying True to Company Values
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Series: World Food Day
Episode Description:
“If you have healthy soil then you have a healthy system.” —Lily Verdone
Our agricultural lands are the beating heart of our communities, tended to by the hardworking hands of farmers and ranchers. Safeguarding these vital landscapes is not just an environmental imperative, but a moral obligation— a promise we make to those who came before us, and a gift we must pass on to generations yet to come.
As Lily Verdone settles into her third year as CEO of the Marin Agricultural Land Trust (MALT), her focus has shifted towards reinvesting in the lands the organization has worked tirelessly to protect. By channeling resources into innovative stewardship programs, MALT aims to not only safeguard the land but also empower the farmers and ranchers who are the backbone of Marin's agricultural community. Lily believes that this reinvestment will unlock the full potential of the land, benefiting both the environment and the people who depend on it.
In this episode, Justine and Lily explore the critical role that land trusts and conservation organizations play in addressing pressing environmental and agricultural challenges. Join in as they discuss innovative programs that support farmers and drive holistic, systems-based approaches to land management, the value of partnerships, and the trend of younger, diverse leaders bringing fresh perspectives to traditional conservation organizations.
Connect with Lily:
Lily Verdone is the CEO of Marin Agricultural Land Trust (MALT), a leading land trust focused on protecting farmland in Marin County, California. Lily has over 20 years of experience in environmental conservation, having previously worked with organizations like The Nature Conservancy on climate change and land management initiatives.
As CEO of MALT, Lily is responsible for leading the organization's efforts to preserve over 60,000 acres of agricultural land through conservation easements and sustainable stewardship practices. She is passionate about finding innovative solutions to support the viability of local farming and ranching communities.
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Episode Highlights:
00:49 What is MALT?
07:44 Protect the Land
10:16 The Water Conservation Issue
15:30 Shifting the Quality of Life
18:17 The 5 Pillars of MALT
23:17 Building Partnerships
26:23 The Land Trust Movement
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“They know they're going to get taken care of when they come to school. That's one of the most important things that we can do, and then they're ready to learn.” —Laura La Vacca
Food and nutrition are often overlooked as the most important part of a child's day, despite their crucial role in fueling young minds and bodies. Yet, while schools play a vital part in ensuring students have access to healthy, nourishing meals, the integration of food education into the curriculum remains a challenge.
Laura La Vacca is the Food Service Director of Burlington School District in Vermont. Her primary role is to oversee the district's federally funded meal programs and spearhead initiatives to incorporate local, fresh produce into school cafeterias.
From the importance of building trust with students to the transformative power of hands-on food education, this conversation offers valuable insights into the future of school nutrition and its potential to shape the next generation's relationship with food.
Tune in as Justine and Laura discuss the importance of building trust and relationships with students to encourage them to try new, healthy foods, the transformative impact of hands-on food education, the challenges of balancing federal nutrition guidelines with student preferences and limited resources, he vital role of school nutrition programs in providing nourishing meals and a sense of community for all students, plus much more.
Connect with Laura:
Laura La Vacca is the nutritionist for the Burlington School District in Vermont, bringing over two decades of experience in school nutrition to her role. Responsible for overseeing the district's federally funded meal programs, Laura is dedicated to integrating local, fresh produce into school cafeterias and empowering students to develop a lifelong love of nutritious foods through hands-on education and community-based partnerships.
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Episode Highlights:
00:49 USDA Guidelines and Requirements for Meal Planning
04:24 The Impact of Peer Influence and Hands-On Experiences
07:23 Healthy Meals for the Community
11:17 The Number of Food-Insecure Students
15:02 Integrating Food and Nutrition Into Education
22:01 Mission: Sustainable School Nutrition Programs
25:06 The Need for Continued Advocacy
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Series: Edible SchoolYards
Episode Description:
“It's harder for adults to try new things. So when we build those habits with kids, they can disseminate that and spread that joy to their family members— it's really, really powerful.” —Charlotte Steele
Food education is a powerful tool for supporting kids' holistic development. By providing access to fresh ingredients, teaching cooking skills, and connecting food to culture, we can empower the next generation to make informed, nourishing choices that benefit their health and communities.
The Edible Schoolyard Project is an innovative food education initiative that integrates garden and kitchen classrooms into the school day, empowering students to explore the connections between food, health, and community. By cultivating hands-on learning experiences that foster food literacy, agency, and appreciation for local food systems, Edible Schoolyard aims to equip the next generation with the knowledge and skills to become conscious, confident consumers.
In this episode, Edible Schoolyard New Orleans Director, Charlotte Steele joins Justine to discuss the transformative power of food education programs that go beyond just teaching nutrition facts, the challenges of implementing these kinds of programs, the broader implications of these programs for global food education and the role of cafeterias in promoting healthy food choices.
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Charlotte Steele is the Director of Edible Schoolyard New Orleans, a pioneering food education program that empowers students to build a positive relationship with food through hands-on learning in gardens and kitchens. With a background in human development and social relations, Charlotte is deeply passionate about using food as a vehicle to support the holistic growth and well-being of young people.
Under Charlotte's leadership, Edible Schoolyard New Orleans has become a model for integrating food-based education into the school day, providing over 4,000 student experiences annually across four public charter schools. Through her work, Charlotte is committed to increasing food access, fostering agency, and cultivating food-literate individuals who will carry these essential life skills into adulthood.
An engaging public speaker, Charlotte has shared her expertise on leveraging food to drive personal and community transformation at events throughout the region. Her vision is to see food education become a standard part of every child's learning experience, empowering the next generation to make informed, nourishing choices that benefit both their own health and the health of the planet.
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Episode Highlights:
01:08 Access and Agency
07:16 Understanding Food Access
11:57 Food and Community
15:30 Equipping Students with Essential Food Knowledge
20:25 3 Ways To Help Kids Build A Positive Food Relationship
24:56 Tradition and Mindfulness
30:01 An Important Life Skill
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Series: Edible Schoolyards
Episode Description:
“School meals are part of the education day.” —Betsy Rosenbluth
For far too long, the school lunchroom has been the butt of jokes and the source of dread for students and parents alike. Mention the words "cafeteria food" and visions of limp, gray mystery meat and rock-hard tater tots immediately come to mind. This pervasive stigma has reduced the lunchroom to a place where kids simply have to get through the meal as quickly as possible before rushing off to their next class.
By changing the culture and elevating the dining experience, we can empower students to see the cafeteria as an extension of the classroom, where they can learn about nutrition, explore new flavors, and take pride in the food that fuels their growing bodies and minds.
This week, we hear how we can transform the lunch room into a place of nourishment, community, and joy with Betsy Rosenbluth. Betsy is the Farm to School Director at Shelburne Farms, a nonprofit organization on a 1400-acre working farm in Vermont. For the past 10 years, Betsy has been spearheading efforts to expand farm-to-school programming across Vermont and support a national movement to transform the school food system.
Stay tuned as Justine and Betsy talk about the importance of tailoring programs to local needs, overcoming supply chain challenges, empowering students to make informed choices about their food, the benefits of building partnerships, and how farm-to-school programs are inspiring long-term impacts.
Connect with Betsy:
Betsy is Co-Director of Vermont FEED, a nationally recognized farm-to-school partnership program of the Northeast Organic Farming Association of Vermont and Shelburne Farms. Betsy also coordinates the Vermont Farm to School & Early Childhood Network and the Northeast Farm to School Collaborative and serves on the Advisory Board of the National Farm to School Network.
Prior to joining Shelburne Farms, Betsy helped establish the Burlington School Food Project and Education for Sustainability programs in Burlington schools. She also helped Vermont FEED draft and pass Vermont’s first Farm to School bill and grant program. She led the effort to create a Lake Champlain museum on Burlington’s waterfront with a nationally recognized youth employment program. Most recently, Betsy was Director of Projects and Interim Director at the Orton Family Foundation with a focus on community planning, development, and engagement in small cities and towns.
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Episode Highlights:
01:06 Mission: Educate and Cultivate
06:38 Tailoring Programs to Communities
11:30 Getting Schools’ Attention
15:34 Getting Funding and the Importance of Partnerships
18:31 Incorporating Values
22:45 Celebrating Food Through Cooking Competitions
26:37 Empowering Kids to Try New Things
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Series: Labor Day Special Episode 2
Episode Description:
“If we were smart as a country, we would look at all of these immigrants that are new citizens of the United States, and look at all of these food production methods and skills that they bring. We would have better food security by including the immigrant farmers in the decision-making on how food production is going to be developed for the future is hitting us really hard with climate change.” —Rosalinda Guillen
Farming is the backbone of our communities, yet too often, the hard-working men and women who toil in the fields are overlooked and undervalued.
But a growing movement is changing that narrative, empowering farmers to take the reins and shape a more sustainable, equitable food system. Community to Community (C2C), founded by Rosalinda Guillen, is a pioneering organization that empowers farm workers and immigrant communities to lead the charge in building a more sustainable, equitable, and community-driven food system.
In this episode, Justine and Rosalinda discuss the challenges and barriers in organizing farm workers, the integration of immigrant farmers' practices, the vision for community farms and food security, the role of regenerative agriculture in addressing climate change, and Rosalinda’s hopes for the future of empowering farmers and transforming the food system.
Connect with Rosalinda:
Rosalinda Guillen (she/hers) is the founder of Community to Community and a lead strategist and visionary within the non-hierarchical ecofeminist leadership of C2C. Her perspective is fundamentally influenced by her introduction to the multi-racial, working-class community organizing model of the Rainbow Coalition, the Cesar Chavez house meeting model, The World Social Forum, the Landless Workers Movement (MST) of Brazil and growing up a farmworker in La Conner, WA. Rosalinda has organized farmworkers in WA State and the strawberry fields of Salinas CA. She has represented farmworkers in the Legislatures of California and Washington State and in ongoing policy and Movement dialogues on immigration issues, climate change, labor rights, trade agreements, ecofeminism, and strengthening the food sovereignty movement towards a Solidarity Economy.
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Episode Highlights:
01:30 What is C2C?
09:18 Learning How to Organize a Community
11:54 Creating a New Narrative
18:09 Getting Into Consensus
21:49 Agricultural Lessons From Immigrant Farmers
26:50 The Answer is in Collaboration
30:45 The Role of Regenerative Agriculture
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Series: Labor Day Special Episode
Episode Description:
“Suffering doesn't have to be part of the food we eat. Workers feed every family in this country, and it is only fair that everyone, everywhere should do something to make sure that farm workers have the same ability to feed their families with dignity and respect. And it doesn't take much. It takes for us to have these conversations.” —Gerardo Reyes Chávez
The food we consume is often built upon the backs of a vulnerable workforce struggling to maintain their dignity and basic rights. While we enjoy the convenience and affordability of our food, we must reckon with the unseen sacrifices made by the men, women, and children who toil in the fields, a sobering reality that challenges us to consider the true price we pay for the food we consume.
Gerardo Reyes Chávez is a seasoned farm worker and community organizer who has dedicated over 25 years to advocating for the rights of agricultural laborers. As a long-time member of the Coalition of Immokalee Workers (CIW), Gerardo has been instrumental in the development and implementation of the groundbreaking Fair Food Program, which has dramatically improved working conditions and wages for tens of thousands of farm workers across the United States.
Tune in as Justine and Gerardo relate the stark contrasts between farm workers' cultural expectations and the harsh realities they face in the agricultural industry, the systemic nature of the abuses and exploitation they endure, the outsized power of major food brands driving industry consolidation and wage stagnation, the innovative and persistent approach of the Coalition of Immokalee Workers in targeting this systemic change, the potential for replicating successful models like the Fair Food Program, and the critical importance of building solidarity and collective action between consumers, advocates, and the farm worker community to address the deep-rooted challenges in the food system.
Connect with Gerardo:
Gerardo Reyes Chávez is a distinguished farmworker advocate and a key leader of the Coalition of Immokalee Workers (CIW). With a background in farm labor that began at the age of 11 in Zacatecas, Mexico, Gerardo has dedicated his life to improving the conditions and rights of farmworkers. He has worked in the fields of Florida, picking a variety of crops including oranges, tomatoes, blueberries, and watermelon.
As a leader in the CIW, Gerardo has played a pivotal role in the development and implementation of the Fair Food Program, which aims to protect workers from exploitation and improve labor conditions. His efforts include facilitating community meetings, educating workers about their rights, and attracting new buyers to support the program. Gerardo is also actively involved in addressing issues such as wage theft and modern-day slavery, ensuring that farmworkers’ voices are heard and their rights are upheld.
Gerardo’s work has been recognized nationally and internationally, and he frequently speaks at events to raise awareness about the challenges faced by farmworkers and the importance of ethical labor practices.
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Episode Highlights:
00:50 Farmer vs Farm Worker
08:02 Overcoming Challenges and Abuse
15:41 The Role of the Coalition
20:32 Change the Farming Community
23:25 Suffering Should Not Be A Part of Our Food
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“I wanted to share a look at what's to come in the biggest and the best season of essential ingredients yet!” —Justine Reichman
The wait is over! Season 9 of Essential Ingredients is finally here, and it's the most impactful and eye-opening season yet, and we can't wait to share it with you!
This season, we're pulling out all the stops to bring you the most captivating, thought-provoking, and downright inspiring stories from the frontlines of the food revolution.
Get ready to meet the visionary entrepreneurs, passionate activists, and pioneering innovators who are transforming our food systems in remarkable ways. But it's not just about the latest breakthroughs— we're also diving deep into the critical issues that are transforming our food systems, from the fight for food access and worker dignity to the quest for true environmental sustainability, and more.
Prepare to be informed, inspired, and galvanized into action as we explore these vital topics through the lens of real people creating real change.
The future of food has never looked brighter! Tune in.
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Episode Highlights:
00:23 The Biggest and Best Season Yet!
02:03 Sneak Peek: Biodiversity and Organic Farming Practices
03:58 Sneak Peek: Carbon-Negative Flooring
05:13 Sneak Peek: Edible School Yard
06:15 Sneak Peek: Rice Intensification Impact
08:52 Sneak Peek: Community Building and Personal Groth
10:17 Sneak Peek: Agriculture
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“It's been a journey. Our conversations this season have been incredibly inspiring, and they've left me hopeful for the future of food… Thank you for a great season!” —Justine Reichman
What an incredible ride this season has been!
To our devoted listeners, your unwavering support and engagement have fueled our mission from the very start. And to our esteemed guests, your willingness to share your personal journeys, innovative ideas, and visionary perspectives has been truly inspiring.
Together, we've embarked on a transformative exploration of the food landscape— uncovering challenges, celebrating triumphs, and catching glimpses of a future where nourishment, sustainability, and community converge.
Join our host, Justine Reichman, for a look back at the most inspiring moments from the past few months. Hear from founders, experts, and visionaries who are redefining the future of food— from startups tackling health and wellness, to the conscious drinking movement, to moms building better choices for their families.
As we close the curtain on Season 8, we are overflowing with gratitude for the privilege of walking this path alongside all of you. The road ahead is paved with promise, and we can't wait to embark on the next leg of this remarkable journey.
Onward to Season 9!
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Episode Highlights:
00:17 The Importance of Start Ups
05:20 Stories for Inspiration
08:12 Conscious Drinking Series
10:21 Making the World a Sweeter Place
13:43 Upcycling
15:17 It’s Been a Journey
- Visa fler
