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PODCAST

Munching on Molecules

Lara Tiro and Christine Farkas

Welcome to Munching on Molecules, your portal to the world of culinary delights, food science, and global gastronomy. Lara Tiro and Christine Farkas explore and share the latest in food discoveries and trends from our Canadian backyard and around the world, fostering a delicious food community for enthusiasts and experts alike. Approachable, inspiring, fun introduction to the world of food technology, science and culinary research. - **What can listeners expect to hear?** - Cutting-edge food

arts food

All Episodes

00:16:45

Episode 29: Island Made Recap: Scaling With Impact

Munching on Molecules ·

2025/05/26

Christine and Lara take you behind the scenes of their recent road trip to Vancouver Island, where they co-presented to BC Food & Beverage Peer Group on all things product development and innovation.From the warm welcome in Nanaimo to the spirited conversations with local processors, the island energy was real and refreshingly candid. We tackled how small and large teams can scale smart, blend culinary creativity with food science, and keep their cool while navigating the product launches

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00:42:58

Episode 28. Hey, it’s that guy with the podcast...

Munching on Molecules ·

2025/05/19

Food scientist. Serial entrepreneur. Podcaster. From 4am granola bar factory adventures, to co-founding Better Meat Co and Sobo Foods, Adam’s journey into food has been anything but bland.We get the inside scoop on his early exploratory cooking days (yes, toast in omelettes), his pathway into food science, and starting in 2016, My Food Job Rocks!, the original food industry-centric podcast.Adam has interviewed hundreds of food professionals across R&D, innovation, supply chain, and

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00:50:43

Episode 27: A Special Conversation with Phil and...

Munching on Molecules ·

2025/05/12

Our worlds are colliding! In this special crossover episode, Lara and Christine sit down with the dynamic duo behind This Commerce Life, Phil Chang and Kenny Vannucci, for a candid, hilarious, and insightful conversation that spans everything from their very first podcast, Canadian CPG, and the evolving world of content creation.We get the inside scoop on: How This Commerce Life started (spoiler: Phil and Kenny's coffee date) Tips for staying authentic, showing up consistently, and keeping

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00:34:22

Episode 26: Behind the Label, A Front-Row Look into...

Munching on Molecules ·

2025/05/05

In this special edition of Munching on Molecules, we’re joined by three inspiring members of the CHFA Government Relations & Regulatory Affairs team: Sonia Parmar, VP of Regulatory Affairs & Government Relations Jules Gorham, Director of Regulatory Affairs & Policy Ashley Cornell, Director of Regulatory Affairs & PolicyTogether, they give us a sneak peek into the CHFA Regulatory Forum happening in Ottawa, May 27–28, 2025. An immersive, standalone event bringing CHFA members and

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00:33:00

Episode 25: Brewing Legacy & Community with Cristina...

Munching on Molecules ·

2025/04/28

Cristina Dias, founder of Mogiana Coffee, is continuing a journey that began in 1890 when her great-grandfather first started farming coffee in Brazil's Mogiana valley region. Today, her company imports and roasts her family farms' specialty grade Coffee arabica variety beans (specifically Yellow Bourbon and Red Bourbon) in British Columbia, building a transparent, purpose-led business that supports both her family farm and the families who help cultivate it.In this episode of Munching on

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00:28:21

Episode 24: Bone Broth, But Make It a Lifestyle:...

Munching on Molecules ·

2025/04/20

Bone broth... but make it your favourite cozy drink that'sdelicious and convenient. Beckie Prime, a registered holistic nutritionist and CEO ofBeck’s Broth, joins us to share how she’s bringing the café experience home, one decadent, protein-infused sip at a time. Think coffee, hot chocolate, and matcha reimagined with bone broth and 15g of protein per serving. Beckie has always been passionate about the intersection ofgood health and good taste. When she discovered the powerful benefits of

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00:25:20

Episode 23. Q1 Snack Bites with Lara & Christine

Munching on Molecules ·

2025/04/19

In this special “quarterly snack”, Christine and Lara take a moment from incredible guest interviews to catch up and reflect on the exciting activities across Q1 - from industry workshops, to presentations, to tasting panels, trade shows, and everything in between. Tune in for a whirlwind recap of where they’ve been, what they’ve learned, and what’s coming next. A few of the MANY highlights: - Mentoring and teaching moments, including the Seafood Business Accelerator and Farm Food Drink Foodpreneur

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00:35:04

Episode 22. Chef David Speight on Leading a Campus...

Munching on Molecules ·

2025/04/13

If you think campus dining is just about feeding the masses, think again. Chef David Speight, Executive Chef and Culinary Director at the University of British Columbia (UBC), is proof that institutional kitchens can be powerful agents of change. With culinary training from Vancouver Community College and the Culinary Institute of America in New York, David blends fine dining precision with a deep sense of purpose. In this episode, we explore UBC Food Services and the evolving philosophy behind

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00:18:44

Episode 21. CHFA NOW Vancouver : What to Expect with...

Munching on Molecules ·

2025/04/10

Planning to attend CHFA NOW Vancouver from April 25–27, 2025? CHFA NOW is Canada’s largest natural, organic, and wellness trade show, bringing together retailers, brokers, manufacturers, and innovators from across the industry. Whether you're exhibiting, scouting products and trends, this show is a must for anyone building or growing a better-for-you brand. In this episode, Lara and Christine break down how to get the most out of your time at CHFA NOW Vancouver — from pre-show planning and

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00:38:31

Episode 20: Heart of the Industry: Leading with...

Munching on Molecules ·

2025/04/07

Alisa Hutton is the dynamic COO of BC Food and Beverage (BCFB), whose leadership is as nourishing as the industry she champions. Her journey begins in the aisles of a family-run grocery store in East Vancouver, where she learned early that food isn’t just about commerce—it’s about connection. Raised among the rhythms of the neighborhood market and the wisdom of her grandparents, Alisa carries those roots into every decision she makes today.With insight, optimism, and a contagious can-do

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00:30:59

Episode 19: Food, Family, and the Fire of...

Munching on Molecules ·

2025/03/31

Jenny Siormanolakis, President of Grandpa J’s Seasoning, shares her story rich with grace, sheer grit, and generations of flavour. From the hum of a family restaurant kitchen to the bright lights of retail shelves, Jenny’s path winds through the heart of the food world. She speaks with the warmth of a family dinner and the clarity of a seasoned entrepreneur, sharing how she, alongside her sister, Nora, transformed a Food Service staple into a beloved brand during the pandemic's most uncertain

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00:36:55

Episode 18: Where Ocean Meets Opportunity – A Journey...

Munching on Molecules ·

2025/03/28

In this episode, we discuss the world of seafood innovation with Debra Hellbach, industry veteran and passionate advocate for small-scale producers. With over 40 years of experience in the food and seafood sector, Debra has dedicated her career to helping people make and market good food—with an emphasis on resilience, sustainability, and community impact.As the force behind the Seafood Business Accelerator (SBA), Debra leads a dynamic team of business coaches and industry mentors that provides

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00:42:24

Episode 17: Peeling Back the Science - The Hidden...

Munching on Molecules ·

2025/03/14

Could the future of health be hidden in citrus peels? In this episode, we sit down with Dr. Andrew Tait, biochemist, entrepreneur, and founder of Tait Laboratories Inc., to explore how he and his team are transforming overlooked citrus peels into cutting-edge health and food innovation solutions. Andrew’s journey began with a focus on multiple sclerosis (MS) research, where he first explored the potential of citrus compounds. His discoveries uncovered the remarkable benefits of polyphenols and

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00:23:49

Episode 16: Moisture Mastery, Music and Mantras with...

Munching on Molecules ·

2025/03/09

What do water activity, music, and mantras have in common? More than you’d think! In this episode, we dive into the science of moisture measurement with Dr. Zachary Cartwright, Lead Food Scientist & Isotherm Application Consultant at AQUALAB by Addium.Moisture is the unsung hero of food safety & shelf life. Dr. Cartwright explains how controlling water activity keeps food from becoming a microbial playground, ensuring stability, consistency, and safety. He also shares how AQUALAB's

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00:38:44

Episode 15: Food First, Planet Forward, and Agile...

Munching on Molecules ·

2025/03/07

How is Maia Farms redefining the future of protein? In our latest episode, we sit down with Gavin Schneider, co-founder & CEO, and Karen McCathy, Director of Food Innovation, to explore the cutting edge of sustainable food innovation.What makes Maia Farms different?Based in BC, Maia Farms was founded by a farmer, an engineer, and a neuroscientist—a powerhouse of expertise tackling the challenge of sustainable protein production. Their approach? Mushroom biomass fermentation. By upcycling

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00:20:16

Episode 14. Powerhouse Pulse to Food Innovations with...

Munching on Molecules ·

2025/02/17

In this episode, we dive into the world of fava beans with Hailey Jefferies, Co-founder of Prairie Fava—a company revolutionizing fava and fava-based ingredients from farm to formulation. Hailey shares her journey in building a vertically integrated business that partners with farmers, processes fava beans in Manitoba, and supplies innovative ingredients to food makers across North America and beyond.We dive into: Hailey’s journey as an entrepreneur The challenges and opportunities of scaling an

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00:27:24

Episode 13: Celebrating World Pulses Day (February...

Munching on Molecules ·

2025/02/09

Celebrating World Pulses Day – February 10th! Pulses (dry peas, beans, lentils, chickpeas) might be small, but they’re making a big impact - on our health, our planet, and the future of food. These humble ingredients are packed with protein, fibre, and endless possibilities, fueling some of the most exciting innovations in food product development.To celebrate, we’re sitting down with Julianne Curran, PhD, VP of Market Innovation at Pulse Canada, to hear about her journey into the pulse industry and

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00:28:11

Episode 12. How to Make the Most of Expo West 2025:...

Munching on Molecules ·

2025/02/03

Planning to attend Natural Products Expo West 2025? This is a massive trade show for the natural, organic, and healthy products industry, attracting over 65,000 attendees and 3,300+ exhibitors in Anaheim, California. From plant-based foods and functional beverages to sustainable packaging and wellness innovations, this show is unique and memorable on so many levels. In this episode, Lara and Christine share expert tips on how first-time attendees can prepare, network effectively, and navigate

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00:22:57

Episode 11: A Sip and Swish of Inspiration: Exploring...

Munching on Molecules ·

2024/12/10

In this special "on the road" episode, we couldn’t resist making an impromptu stop at one of our favourite spots—Orofino Winery in Cawston, British Columbia—on route to the interior. And, it just so happened to be the last day of the season for the tasting room!We had the pleasure of connecting with Virginia Weber, who owns Orofino with her husband, John, to learn about their incredible journey into winemaking, and how the Similkameen Valley’s unique terroir shapes their award-winning wines. From

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00:45:18

Episode 10. Revolutionizing Food Safety:...

Munching on Molecules ·

2024/12/02

In this episode, we sit down with Laurent Dallaire, President of Innodal, to uncover how biopreservation is changing the landscape of food safety and sustainability. Laurent explains how their discovery of natural antimicrobials produced by microflora can effectively extend shelf life while ensuring safety, particularly in combating foodborne pathogens like Listeria monocytogenes. Laurent also shares the role of probiotic-derived antimicrobial agents—as a cutting-edge alternative to chemical

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