In this episode of the Made to Sustain podcast, host Kelly D'Amico interviews Ali Elliott, founder and CEO of Farmer Foodie. Ali shares her journey from an education director at an organic farm to launching a line of delicious, sustainable, and vegan cashew parm products. They discuss the challenges and benefits of ethical sourcing, the impact of regenerative organic agriculture, and how climate change affects food production. Ali explains the ethos behind Farmer Foodie’s products and their commitment to sustainability, including their partnerships with fair trade and carbon negative suppliers in Benin, Africa. Tune in to learn about the innovative ways cashew parm can be used and the importance of making conscious dietary choices for the planet.

00:00 Welcome to the Made to Sustain Podcast

00:18 Meet Ali Elliott from Farmer Foodie

01:11 Foraging and Climate Change

03:42 The Journey of Cashew Parm

06:41 Scaling Up: From Blog to Business

11:38 Ethical Sourcing and Social Impact

17:32 Challenges in Ingredient Sourcing

21:33 The Importance of Ethical Sourcing

28:29 Consumer Education and Sustainability

32:02 Unconventional Uses of Cashew Parm

33:27 Where to Find Farmer Foodie Products

• Madetosustain.com
• thefarmerfoodie.com
• Find Cashew Parm on Amazon

This episode of Made to Sustain is brought to you with the support of Juneberry Ridge in Norwood North Carolina and there aren’t many places quite like it…

Juneberry Ridge is an expansive farm set on the foothills of the Uwharrie Mountains and it’s a farm designed to be a destination to nourish, educate, and build a better future. It’s a place that welcomes guests from all over the country to reconnect with nature, to retreat into cozy cabins, and enjoy farm fresh foods.

Every experience at Juneberry Ridge is prepared though a partnership among the land, the animals and farmers who work it, and a culinary team whose mission is to awaken curiosity for seasonal eating and foods grown not by conventional means for size and scale, but by regenerative practices for health and nutrition. Their motto at Juneberry is to let nature lead; I was so grateful to visit this special place in North Carolina, and I think you will be too. Find out more at juneberry.com.

Learn more about Juneberry Ridge Here

In this episode of the 'Made to Sustain' podcast, host Kelly D'Amico welcomes Josh Dominick, co-founder of Wise Bar. They discuss the journey and philosophy behind Wise Bar—the first functional mushroom bar on the market, incorporating 100% organic ingredients and sustainable practices. Josh shares the inspiration behind Wise Bar, its all-natural ingredient approach, the benefits of functional mushrooms such as Lion’s Mane and Reishi, and their collaboration with Fantastic Fungi for a new product. The conversation also highlights challenges in production and distribution, mindful eating, sustainability efforts, including partnerships with environmental organizations, and the importance of educating consumers on the benefits of whole food ingredients.

00:00 Introduction to Mushrooms and Mindful Eating

00:32 Welcome to the Made to Sustain Podcast

00:49 Introducing Wise Bar with Josh Dominick

01:46 The Journey of Creating Wise Bar

03:33 Challenges and Innovations in Functional Mushroom Bars

07:20 Mindful Eating and the Benefits of Mushrooms

09:37 Sustainability and Environmental Impact

12:46 Debating Natural vs. Processed Sugars

17:24 Future of Food and Wise Bar's Vision

20:02 Exploring WiseBar's Ingredients

21:53 Challenges in Retail and Distribution

26:56 Sustainability and Functional Foods

31:23 Innovative Products in the Market

33:29 Future of Functional Mushrooms

35:35 Educating Consumers on Functional Foods

38:46 WiseBar's Mission and Community Support

Links:

Madetosustain.com

Wise-bar.com

https://madetosustain.com/plant-based-diet-documentary-list/

https://fantasticfungi.com/

Sponsors:

Juneberry.com

On the Journey to Regenerative Agriculture with Mike Woronuk of Juneberry Ridge

In this episode of the Made to Sustain podcast, host Kelly D'Amico converses with Mike Woronuk from Juneberry Ridge about the principles and practices of regenerative farming. The discussion delves into the essence of regenerative agriculture, the importance of adapting farming practices to be more sustainable, and the journey of Juneberry Ridge in North Carolina. Mike shares his personal experiences, from growing up in the city, a short distance from his family farm in Alberta, to developing a role that explores and shares regenerative farming in North Carolina. He emphasizes the significance of connecting with local food systems and learning about regeneration's multifaceted impact on both agriculture and community.

The episode highlights the diverse activities at Juneberry Ridge, including market gardening, livestock management, and agritourism experiences designed to educate and build connections. The importance of understanding the source of our food and the role of regenerative practices in promoting sustainability and biodiversity is a key takeaway. This informative and inspiring conversation showcases the depth and complexity of sustainable agriculture and the ongoing efforts to innovate and educate in the field.

00:00 Introduction to Regenerative Farming

00:40 Meet Mike Woronuk

01:10 Mike's Background and Journey

01:32 Juneberry Ridge: A Special Place

01:57 Welcome to the Podcast

02:18 Interesting Food Experiences

03:36 Climate Change and Agriculture

05:24 Mike's Farming Experience

10:18 The Role of Animals in Regeneration

13:08 Educational and Agritourism Initiatives

16:18 Challenges and Innovations in Regenerative Farming

23:33 Connecting with the Community

27:18 Activities and Experiences at Juneberry Ridge

30:56 Seasonal Farming and Future Plans

38:06 Reflections on Regenerative Farming

43:49 Closing Thoughts and Takeaways

Key Links:

juneberry.com

madetosustain.com

The Future of Upcycled Foods: A Chat with Lydia Oxley from Renewal Mill

In this episode of the Made to Sustain podcast, host Kelly D'Amico welcomes Lydia Oxley, president of Renewal Mill, to discuss the innovative world of upcycled foods. Lydia shares insights on the mindset shift within the food industry toward using upcycled ingredients, the mission and successes of Renewal Mill, and the role of organizations like the Upcycled Foods Association. The conversation also covers the various challenges and opportunities in incorporating upcycled ingredients into delicious and nutritious products. Lydia highlights the importance of re-evaluating food waste and turning it into valuable commodities within the food system. Listeners will gain a deeper understanding of how upcycling contributes to a more sustainable food industry and the exciting developments happening in this space.

Explore More at MadetoSustain.com

Episode Highlights

00:00 Introduction to Sustainable Choices

00:28 Guest Introduction: Lydia Oxley from Renewal Mill

00:43 Podcast Overview and Topics

01:52 Welcoming Lydia Oxley

03:21 Lydia's Role and Renewal Mill's Journey

04:16 Understanding Upcycling and Its Benefits

07:25 The Process of Upcycling Ingredients

12:28 Surprising Upcycled Ingredients

16:11 Challenges and Opportunities in Upcycling

19:17 Building Trust with Manufacturing Partners

20:04 Challenges in the Oat Supply Chain

20:54 The Value of Upcycled Ingredients

21:37 Consumer Perception and Education

28:18 The Role of the Upcycled Food Association

32:58 Creating a Sustainable Food System

35:26 Innovative Uses of Upcycled Ingredients

38:30 Final Thoughts and Mission

39:45 Conclusion and Farewell

Shareable Quotes

“Wasting less is just about seeing a lot more value, beauty, and, deliciousness where other people haven't even looked yet.”

 ”There's a big tendency right now, especially within media, to have kind of like clickbaity articles or even like titles of different things that allude to a Trash to Treasure Narrative. For us, it's really the opposite, and Really every other upcycled brand. I know, it truly is the opposite because if you're going to be upcycling from within the manufacturing industry, you are working with the cleanest facilities ever because they're already producing food that we eat every day. , so the side streams, waste streams, waste does not necessarily mean dirty. There is no food waste, only wasted food. So we are really touching like pristine premium sources of nutrition that we're able to work with in this manufacturing.”

“We're using everything in the food system. And what a joy it is, to figure out unique ways to use something. And so I think that's really how we, we view the system as being just a little bit more digestible for us.”

Episode Links:

Shop Renewal Mill

https://refed.org/

Imperfect Foods

www.MadetoSustain.com

In the inaugural episode of the Made to Sustain podcast, host Kelly D'Amico explores the critical sustainability trends to watch in 2024. With over eight years of experience in the food industry, Kelly delves into regenerative agriculture, upcycling, biodegradable packaging, traceability, and the importance of sourcing local ingredients. She emphasizes how these practices contribute to a healthier planet and more nutritious food. The episode also tackles heavy topics like human rights and deforestation, ending with a discussion on mindful consumption. Tune in for expert insights and actionable tips to make sustainable food choices.

Table of Contents

00:00 Introduction to Sustainable Food Choices

00:29 Meet Your Host: Kelly D'Amico

01:40 Key Sustainability Trends for 2024

02:06 Regenerative Agriculture: A Farming Philosophy

04:07 Upcycling and Circularity: Reducing Food Waste

05:19 Biodegradable and Plastic-Free Packaging

06:37 Traceability and Transparency in Food Sourcing

12:16 Human Rights and Ethical Sourcing

13:53 Addressing Deforestation Concerns

15:16 Mindful Consumption: A Holistic Approach

16:50 Conclusion and Future Episodes

The Made to Sustain Podcast

🎧 Listen to Episode 1 Now to Learn the Trends!

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🌐 Visit my website, madetosustain.com for more resources and blog posts on sustainable food choices.

Join us on this exciting journey towards a more sustainable future. Together, we can make a difference, one meal at a time. 🌿

Happy listening!

Join Kelly D’Amico, MBS, to on the journey to make sustainable food simple. Kelly runs a food sustainability blog called Made to Sustain, which spreads awareness about the actions that individuals and companies can take to contribute to a more sustainable food system.

New episodes coming out every week, starting in June!

Make sure you follow along on the blog at madetosustain.com and @MadetoSustain on Instagram, YouTube, and LinkedIn for updates!