Essential Ingredients Podcast Justine Reichman

“Wi-Fi and the Internet have now become a utility. But food is not. It should be! Good food should be as available and accessible as Wi-Fi.” —Kate Burns
 
“Hit the market where the market is not where you wish it would be.” —Andreas Duess
 
Leveraging data and insights provides businesses with a strategic edge. Rather than relying solely on assumptions or untested ideas, a data-driven approach empowers companies to design products and strategies that deliver impactful solutions that meet customers’ needs.
 
6Seeds is a company that provides data-backed insights to guide businesses toward sustainable growth. Their analysis helps founders move past assumptions to make fact-based choices. By acting on insights from real consumer behavior and preferences, entrepreneurs can create relevant offerings and navigate the path to success.
 
Listen in as Justine interviews 6Seeds co-founders, Kate Burns and Andreas Duess to discuss how understanding real customer behaviors through data empowers entrepreneurs to expand their brand beyond initial expectations.
 
They also talk about the key questions founders should ask themselves upfront, how hard data can help reframe business models, how a data-first approach can set the stage for long-term wins, and much more!



Meet Kate Burns: 
After running Google Europe, and then launching Buzzfeed Tasty during her tenure as CEO of Buzzfeed, Kate has now co-founded 6 Seeds to support brands that build a sustainable future for food. 
 
Meet Andreas Duess:
Andreas started his career at Ogilvy in London, focusing on tech with Sony, Canon, and Cisco. He moved to Toronto and co-founded one of North America’s leading marketing agencies focusing on food, drink, and ag.
He is now utilizing his deep CPG knowledge to support the brands that are building the future of food.
 
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Episode Highlights:
01:16 Leveraging Tech for Food 
04:19 Food and Beverage Industry: Challenges and Solutions 
13:14 Utilizing Data for Product Development
18:01 Determining Potential Target Audience
25:03 Identifying the Core Opportunity for Businesses
30:48 Building a Successful Business Through Data-Driven Insights  
 

“I love matzo! I eat matzah year-round as a snack.” —Ashley Albert
 
“The goal is to do something out of the box that people wouldn't normally do to give matzo a rebrand.” —Jeremy Nelson
Passover is a joyous springtime holiday that celebrates freedom and renewal. At the heart of the Passover seder meal and ritual is matzo, an unleavened flatbread that represents the hurried departure of the Israelites from ancient Egypt. Made simply of flour and water, matzo takes center stage during the week-long celebration as a symbol of the oppression the Jews endured. 
However, modern chefs and food entrepreneurs are putting a fresh spin on matzo, rebranding it as a versatile ingredient for light and healthful spring recipes. Companies like The Matzo Project are keeping matzo traditions alive while introducing new ways for people to celebrate Passover with healthful, innovative recipes.
 
The Matzo Project Founder, Ashley Alberts returns to the Essential Ingredients Kitchen along with Floura’s Chief Product Officer, Jeremy Nelson to share new recipes and partnerships that are continuing to push the boundaries of what's possible with Matzo.
 
Tune in as Justine, Ashley, and Jeremy share the beginnings of The Matzo Project, Jeremy’s journey as a plant-based chef, a recipe for Mexican Matzo Ball soup from Chef Fany Gerson, exciting new potential products from Ashley and Jeremy’s collaboration, and more.  



Meet Ashley: 
Ashley Albert is an accomplished American voice actress, singer, and entrepreneur, born in 1973 in Miami Shores, Florida. With a multifaceted career spanning various industries, Ashley has left an indelible mark on each endeavor she undertakes.
 
However, Ashley's entrepreneurial journey took an unexpected turn when she revisited a long-dormant idea from her past. In collaboration with her old friend Kevin Rodriguez, Ashley resurrected her concept of artisanal matzo, inspired by a childhood encounter with her neighbor's pizza shop. What began as a nostalgic reminiscence evolved into "The Matzo Project," a thriving enterprise that revolutionized the traditional Jewish cracker.
 
With unwavering determination and a commitment to quality, Ashley and Kevin embarked on a journey to redefine matzo, infusing it with innovation and culinary excellence. Their meticulous attention to detail, coupled with a bold and unconventional approach to branding, propelled The Matzo Project to unprecedented success. From humble beginnings in a small bakery in Coney Island to securing coveted placements in prestigious establishments like Zingerman's and earning recognition from cultural icons like Oprah Winfrey, The Matzo Project has become a testament to Ashley's entrepreneurial vision and Kevin's dedication.
 
While Kevin oversees the day-to-day operations of The Matzo Project, Ashley remains actively involved, infusing her unique perspective and creative flair into every aspect of the business. As she reflects on the remarkable journey they've embarked upon, Ashley's pride in their accomplishments is palpable, serving as a testament to the power of perseverance, creativity, and the enduring bond of friendship.
 
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Meet Jeremy: 
Jeremy Nelson is a Michelin-starred chef from San Francisco and the Chief Product Officer at Floura. He has over 15 years of experience in the culinary industry with a background in plant-based and health-supportive cooking. At Floura, he applies his culinary expertise to develop delicious, nutritious products using upcycled fruits and vegetables. Jeremy is passionate about connecting with others through food and creating options that are good for both humans and the planet. In his role, he oversees product development and ensures Floura's recipes deliver on taste, nutrition, and sustainability.
 
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“That's the lesson of baking bread that you think you're in control and you're not. You're just a guide in the process. You're on the bread’s timeline.” —Molly Carney
 
Bread is a simple yet profound food that has sustained cultures for millennia. More than just a vehicle for nutrients, bread represents community, tradition, and comfort. Today, artisans continue this living tradition, honoring ancestral practices while innovating with modern techniques and heirloom ingredients, providing nourishment for both body and soul while keeping alive the memories and meanings embedded in this most humble of foods.
 
This week, Justine interviews Molly Carney to discuss the time-honored craft of artisanal bread baking and its impact on community health and sustainability. Molly Carney is the founder of Dirt Lady Bread, a small bakery in Tucson, Arizona that makes organic, sourdough, and fermented breads using locally grown ingredients. She started the bakery to connect people to high-quality, nutritious food through her artisanal breads. 
Listen in as Justine and Molly talk about the importance of regenerative farming partnerships and efforts to educate customers about intuitive eating, how the quality of soil affects the quality of food, the challenges and rewards of running a values-aligned food business with a long-distance partner, and insights into the nutritional benefits of traditional fermentation methods as well as cultivating a culture that values artisanal food producers.



Meet Molly: 
Baker Molly Carney has been trained in naturally-leavened bread from James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and Executive Chef Jake Dodd-Sloan, Carney learned the trade at “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.
 
In her recent move to Tucson, Carney noticed that local support is present and the demand is high; the market is nowhere near saturated. In this niche market, the demand is not being fully met. Carney created Dirt Lady Bread as a response to her community - clean-ingredient yummy bread for everybody! 
 
Prior to baking, Carney was an organic farmer, growing heritage varieties that best benefited environmental and human health. Carney incorporated her deep understanding of place and farming practices with her MA in Sustainable Communities to develop a healthy and earth-conscious sourdough bread.
 
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Episode Highlights:
02:26 Artisanal Bread-Making
07:09 Gluten-Free Bread and Gut Health
09:43 Integrating Regenerative Farming Practices 
14:21 Seeking Partnerships for Business Growth
17:22 Involving the Community
 

“For functional mushrooms, you need to take a medicinal dose daily for about three weeks to feel something. They do not work instantly. That's a big gap in the market that people don't understand.” —Charlotte Cruze
 
When it comes to wellness, some pairings just make perfect sense. Mushrooms and chocolate may seem an unlikely match made in hedonistic heaven, but their union holds untapped potential. 
 
Mushrooms have long been prized for their healing properties across cultures. Science now shows their ability to boost brain health, energy levels, and more. Chocolate, too, has benefits, with flavonoids that uplift mood and antioxidants aplenty. By melding mushrooms' functional powers with chocolate's feel-good compounds, a new generation of treats could emerge.
This episode explores the exciting world of functional mushroom chocolate with Charlotte Cruze, the Co-Founder and COO of Alice Mushrooms, a company pioneering the use of functional mushrooms in delicious chocolate formulations. With a master's degree in Food Studies from NYU and over 10 years in the consumer food industry, she is dedicated to educating people about evidence-backed natural wellness solutions. Through her leadership of Alice, Charlotte is helping more individuals harness the profound benefits of functional foods like mushrooms in an enjoyable and effective way.
Listen in as Charlotte provides an overview of Alice's three flagship mushroom chocolate products, their thoughtful formulation process to deliver both instant and long-term benefits, and tips for taking the chocolates throughout the day. Justine and Charlotte also discuss partner dynamics in business and the importance of complementing each other's skills, the role of education in spreading awareness of functional mushrooms' profound effects, as well as real customer success stories demonstrating the life-changing impacts of mushrooms. 
 
Meet Charlotte: 
Charlotte Cruze is the co-founder and COO of Alice Mushrooms, a pioneering company crafting functional mushroom chocolates. She holds a master's degree in Food Studies from NYU and has over 10 years of experience in the consumer food industry.
Prior to founding Alice, Charlotte worked on early-stage food brands and developed a passion for food's role in wellness. She is an advocate for natural, whole-food solutions and believes in food's power to profoundly impact lives.
Under Charlotte's leadership, Alice has launched three flagship mushroom chocolate SKUs focused on energy, sleep, and arousal. She oversees formulation, operations, and education initiatives. Charlotte is dedicated to spreading awareness of functional mushrooms' benefits through delicious products and informative content.
When not running Alice, Charlotte enjoys yoga, long-distance cycling, and learning about new functional foods. She finds fulfillment in empowering others to feel their best through high-quality nutrition.
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Episode Highlights:
03:14 Mushroom-Infused Chocolate
08:26 Different Chocolates for Different Feelings
13:23 Chocolate as a Functional Food 
17:17 Formulating Functional Mushroom Products
21:13 The Benefits of Functional Mushroom 
 

“We're not doing a marketing campaign to try to convince you that we're doing good stuff. It doesn't work. What works is creating beautiful products as a team who's devoted because we believe in the mission.” —Jeni Britton
 
“When you can put your ego aside and focus on the larger vision, you can achieve so much more than you can alone.” —Jeremy Nelson
 
Upcycling in the kitchen isn't just about saving money— it's about redefining what "waste" truly means and unlocking a hidden world of culinary creativity. It empowers us to break the cycle of consumption and injects valuable nutrients back into our diets, promoting a more mindful and resourceful approach to cooking and eating.
This week, Justine sits down with James Beard Award-winning ice cream maker and founder of Jeni's IceCreams, Jeni Britton and Michelin-starred chef, Jeremy Nelson, to discuss their new venture, Floura, a company creating high-fiber, prebiotic snacks and ingredients from upcycled produce trimmings.
Listen in as Jeni and Jeremy delve into their personal wellness journeys and how it inspired Floura’s mission and innovative processes. They also explain the importance of fiber and prebiotics for microbiome health, the importance of upcycling, the power of building a company alongside customers, farmers, and investors, and the role of research in moving toward sustainability and planetary wellness.



Meet Jeni: 
Jeni Britton is a James Beard Award-winning ice cream maker and the founder of Jeni's IceCreams. She has over 25 years of experience in the food industry, constantly developing direct relationships with farmers and using fresh, local ingredients in her products. More recently, she has focused her efforts on gut health and microbiome research. As the co-founder of Floura, Jeni is leading the company's mission to upcycle fresh produce trimmings into high-fiber, prebiotic ingredients, and snacks to support overall wellness. She enjoys spending time in nature, where she finds inspiration for her creative work.



Meet Jeremy: 
Jeremy Nelson is a Michelin-starred chef from San Francisco and the Chief Product Officer at Floura. He has over 15 years of experience in the culinary industry with a background in plant-based and health-supportive cooking. At Floura, he applies his culinary expertise to develop delicious, nutritious products using upcycled fruits and vegetables. Jeremy is passionate about connecting with others through food and creating options that are good for both humans and the planet. In his role, he oversees product development and ensures Floura's recipes deliver on taste, nutrition, and sustainability.
 
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Episode Highlights:
02:04 The Floura Mission 
05:30 Nutrition on a Personal Level
09:03 The Bridge Between Health and Entrepreneurship
12:52 Prebiotics and Fiber for Gut Health
16:56 Upcycling For Health and the Environment
20:46 Working Remotely
28:05 What’s Next?
 

“In the case of a business, pick a few ideas, do them well, and scale them up instead of doing a whole bunch of things at a very small scale.” —Aaron Hodgins Davi
The medicinal mushroom industry is primed for exponential growth as research continues to uncover the vast health benefits of fungal powerhouses. Research found that mushrooms support brain, immune, cardiovascular, and digestive health in ways no other food or supplement can match. As public interest in preventative healthcare rises, medicinal mushrooms are emerging as highly effective and easily accessible wellness all-stars. 
Hence, many forward-thinking farmers are now helping to bring these adaptive allies from the forest to the forefront by making high-quality mushroom products available nationwide. One of them is Aaron Hodgins Davis. Aaron is the founder and operator of Hodgins Harvest, a certified organic mushroom farm in Hudson Valley. Through Hodgins Harvest, Aaron cultivates medicinal mushrooms organically and sustainably while educating communities about their health benefits.
This interview offers fascinating insights into the past, present, and promising future of the medicinal mushroom industry. Listen in as Justine and Aaron talk about the wide-ranging health benefits of mushrooms supported by research, their adaptogenic properties and healing applications, and their potential in the preventive wellness industry. They also offer valuable advice for balancing a side hustle with a day job, maintaining focus, keeping realistic expectations, and overcoming challenges as an entrepreneur. 
 
Meet Aaron: 
Aaron Hodgins Davis is the founder and operator of Hodgins Harvest, a certified organic mushroom farm based in the Hudson Valley region of New York. As the chief fungi enthusiast at Hodgins Harvest, Aaron oversees all aspects of growing and producing medicinal mushrooms such as Lion's Mane, Reishi, Turkey Tail, and Shiitake.
With over five years of experience in the mushroom farming industry, Aaron is passionate about cultivating mushrooms using organic and sustainable practices. He is also dedicated to educating communities about the health benefits of medicinal mushrooms through growing kits, extracts, and community outreach.
Prior to starting Hodgins Harvest, Aaron worked in the documentary film industry for 15 years. He founded Hodgins Harvest as a side hobby that has now grown into a full-time career focused on the future of medicinal mushroom farming.
When not working on the farm, Aaron enjoys foraging for wild mushrooms, cooking with culinary varieties, and staying up to date on the latest mushroom research. He aims to continue expanding Hodgins Harvest's organic mushroom operations in the years to come.
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Episode Highlights:
01:30 Hobby Turned Full-Time Business
02:49 Balancing Side Hustle and Career
07:25 Overcoming Challenges
12:07 Medicinal Properties of Mushrooms 
16:40 Scaling Up Operations