After discovering that the pescatarian diet made her feel the best, Chef Stephanie Harris-Uyidi has successfully lived the pescatarian for over 20 years. Today, she is a sustainable seafood enthusiast with a passion for spreading the word about the benefits of eating a plant-based diet supplemented with fish and seafood.

Chef Stephanie is the face behind The Posh Pescatarian, as well as the producer and host of the popular travel-cooking-adventure series Appetite for Adventure! Stephanie is also the author of The Posh Pescatarian: A Collection of my Favorite Sustainable Seafood Recipes.

In this interview, you'll learn:

All about the pescatarian way of life and Chef Stephanie's tips of incorporating more seafood into your diet – even if you aren’t near the ocean

• How Stephanie built her platform, first on YouTube then on to cookbooks and a cooking show
• And her biggest tips for food content creators today
• Living a Pescatarian Lifestyle with Chef Stephanie Harris-Uyidi

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 that resonates with his audience while getting noticed by Google
• Exactly how he's using different social media channels to connect with his audience and grow his readership
• His advice for newbie food bloggers

... and so much more! 

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 in creating better-for-you candy bars, which are filled with real food inclusions and rich in fiber and protein.

They’re also the first bean to bar chocolate maker in Maine–making chocolate from directly traded cacao beans through to the end chocolate bar.

In this interview, you’ll learn:

• What it takes to make high quality artisan chocolate
• How to make sure you’re getting the most of your chocolate products

You’ll also learn: 

• How Kate’s mother’s battle with breast cancer inspired her to start a business
• Kate’s advice for entrepreneurs navigating today’s uncertain times

Learn more about Bixby & Co at Bixbyco.com. 

Other resources mentioned: 

Score Mentors: https://www.score.org/find-mentor

Women's Business Centers (by state): https://www.sba.gov/about-sba/sba-locations/headquarters-offices/office-womens-business-ownership

Tory Burch Foundation: http://www.toryburchfoundation.org/

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 is empowering women coconut farmers in the Philippines and Kim's biggest advice to aspiring food entrepreneurs. 

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 Oprah's Favorite Things back in 2019.  NBD, right?

In my interview with Lauren, we talk all about: 

• How you make pretzels 
• Different ways you can eat pretzels – yes, she shares her favorite pretzel pairings, recipes using pretzels and even some ideals for
  pretzel-based desserts

We also talk about what it's like to run a gourmet pretzel company in the midst of a pandemic and her biggest advice to aspiring food entrepreneurs. 

You can get more information and photos from all our past guests at adriagreenhauff.com/podcast. 

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. Through his latest initiative, Food 4 Ever, he is teaching people about food and agro biodiversity and the effects it can have on our health and the health of our planet.

In my conversation with Erik, we discuss:

• What exactly is food biodiversity and why is it a key factor in improving major problems like climate change?
• What food entrepreneurs, chefs and consumers can do to promote food biodiversity
• Why curiosity plays an important role in creating a more sustainable food system

We also chat about his favorite lesser-known ingredients of the moment and business ideas for aspiring food entrepreneurs based on gaps he sees in the market.

For more information, visit Food4Ever.org. 

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 a 1-to-1 chat that allows users to connect with their neighbors while still practicing social distancing.

In this interview, we discuss: 

• How Cup O' Sugar is helping people find much-needed ingredients while maintaining social distancing
• How we can use technology to make real life connections 
• How this app is helping combat food waste
• Why food remains the biggest connector of communities 

You can learn more at cuposugarapp.com. 

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, amid the pandemic, Eman and his team pivoted to launch a new aspect of their business called HUNGRY@Home as a way to give back to the community by providing meals to families in need, while supporting local chefs with a means for supplementing their income. 

 You can learn more about HUNGRY here and here. 

Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content.

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 artwork, recipes and trip planning information. It's the perfect way to satisfy your wanderlust in the times of social distancing, while also supporting dozens of local businesses in Juneau. 

In my conversation with Midgi, you'll learn: 

• How she came up with the concept of Taste Alaska! 
• What makes Alaska a unique foodie destination (and ways you can experience that from home)
• How she went from being a food blogger and writer to a owning a walking tour company
• Her predictions for the future of the tourism industry 

...  and so much more. 

You can learn more about Juneau Food Tours here and here. 

Also, make sure to follow Better Food Stories on Instagram for new episode alerts and behind-the-scenes content. 

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 cultivate it.

Just as he was getting ready to launch, the entire world was shook by COVID-19 and Hustino and his family found themselves sheltering in place in Colomba’s remote mountain region.

In this interview, learn how:

• Hustino is launching a food business in the midst of a global pandemic.
• Heirloma is preserving a biodiverse future for cane sugar while supporting local indigenous tribes
• Hustino and his family are embracing a new way of life in Colombia

We also talk a lot about cane sugar, what makes it different from the sugar most of us are used to, and what we can all learn from the Arhuacos about being better protectors of our natural resources.

You can learn more about Heirloma at heirloma.com.

And make sure to follow @BetterFoodStories on Instagram for updates on new episodes!

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 breathe some life back into their businesses, get back on top and live up to their potential.

In my conversation with Chef Nick, we chat: 

-What viewers can expect on season 2 of this binge-worthy Netflix show
-How Chef Nick is navigating his own businesses during the global pandemic
-His advice to aspiring restaurant industry entrepreneurs
-What he's been cooking up at home during quarantine 

... and so much more! 

You can learn more about Chef Nick by following him on Instagram @ChefNicky or Twitter @Calidelphia

Also learn more about Netflix's "Restaurants on the Edge" here.