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PODCAST

Aisle 42

Ethical Food Group | Corwin Hiebert

If you give a damn about the food you eat and how it"s made then you’ll love Aisle 42—where we take a deeper look at what’s inside our shopping carts. Go behind the scenes of the food and beverage industry with Corwin Hiebert (Ethical Food Group) as he talks with mission-driven founders, retailers, and experts about fixing our broken food system and redefining the future of the grocery store, where the organic section is gone and the aisles are filled with sustainable food that"s good for people and

arts food

All Episodes

16:00

Matt Cimon | Portofino Bakery

Aisle 42 ·

2024/02/28

Fresh bread is a staple in our grocery shopping routine and for most households… loaves and buns find their way into a lot of our meals.In this episode of Aisle 42 we talk with Matt Cimon from Portofino Bakery and we talk about the grocery store, sustainable ingredient sourcing, slow craft and artisanal bread making and the ethical production of perishable food.Our conversation covers some really interesting ground about plastic, food waste, recycling, Bcorp certification, local economies, happy

en

30:48

Rachel Ladouceur | Café William

Aisle 42 ·

2024/02/21

This conversation is with Rachel Ladouceur the Senior Marketing Director of Café William—an innovative and ethical coffee roasting company that is boldly venturing into the world of bringing sustainable coffee to the masses.In this episode you’ll learn how they’re the first commercial coffee roaster to use 100% renewable energy and how they’re actively building a supply chain that uses wind power, that’s right, they’ve got beans on sail boats.You’ll hear about Rachel’s transformative journey to

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31:14

Miyoko Schinner | Vegan Chef & Entrepreneur

Aisle 42 ·

2024/02/14

Plant-based eating is a great way to reduce our carbon footprint but for those us who are only plant curious or reluctant vegans or awkward flexitarians this change-up requires some adult supervision.So we chatted with Miyoko Schinner a chef, best-selling author, vegan cheese pioneer and plant-based dairy expert to explore ways we can demystify whole food meal prep and lean in to animal-free living without all the emotional baggage.In this episode you’ll learn about the science behind dairy-free

en

30:30

Tammy Eckenswiller | Flow Alkaline Spring Water

Aisle 42 ·

2024/01/31

It’s time to talk about water. The average consumption of package water is more than 45 gallons per person per year in the US and it outsells all other ready-to-drink beverages. As consumers we have an insatiable thirst for water but not all water is equal and the planet can’t sustain the levels of waste this category generates. And this is why I chatted with Tammy Eckenswiller, the co-founder of Flow Alkaline Spring Water - a beloved B Corp company that is making waves across grocery stores,

en

27:19

Annalea Krebs | Social Nature

Aisle 42 ·

2024/01/24

When we’re at the grocery store most of us find it hard to switch to new products because we don’t want to risk the 10 or 20 dollars it usually takes to try a healthier option for the first time. Well, have we got a surprise for you!We chatted with Annalea about how her Bcorp certified company, Social Nature, gives shoppers 100% cash back when we grab a featured product off the shelf, try it, and give our honest feedback.In this episode you’ll learn why the transition to sustainable products is so

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37:43

Chef Charlotte Langley | Scout Canning

Aisle 42 ·

2024/01/17

We’re staying in the culinary world for this one as we venture into the depths of the artisanal seafood industry. The heart and soul that Chef Charlotte brings to sustainably sourced gourmet tinned fish is a beautiful thing and you’re going to love this one, she’s a total wildcard.In this episode you’ll learn about her experiences and perspectives in the restaurant world, her take on the importance of seafood in our weekly diet, consumer awareness of sustainable practices, traceability and

en

29:36

Amrit Maharaj | Coho Collective Kitchens

Aisle 42 ·

2024/01/10

You’ve probably heard about virtual kitchens, cloud kitchens, dark kitchens, and ghost kitchens - but when we go beyond the mysterious descriptions and the sensational headlines there’s some really remarkable things going on in the commercial kitchen industry.Corwin Hiebert chats with Amrit Maharaj, the Co-Founder and Chief Operating Office at Coho Collective Kitchens - a commissary kitchen and cafe community that is building what can only be described as a best-in-class co-working ecosystem for

en

34:03

Kristy O'Leary | Decade Impact

Aisle 42 ·

2024/01/03

And now for something completely different. We’re sidestepping our roster of food founders for this one because we want to take you down the path less travelled, this conversation is with Kristy O'Leary—a subject matter expert and consultant that helps businesses of all types, including food, beverage and agriculture, to affect positive change. Radical change.In this episode we’re going behind the scenes of how business can approach sustainability while still driving profits and how consumers can

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28:53

Peter Higgins | Chocxo

Aisle 42 ·

2023/12/20

Organic chocolate that’s ethically sourced is more rare than you might think. If you’re a chocolate enthusiast and interested in the intersection of gourmet taste, health, and sustainability in food production you’re going to love the next 29-minutes.In this episode we hear from the President of Chocxo, Peter Higgins, as he talks about how his team is helping cacao farmers thrive and how they’re working towards being plastic neutral. The conversation also takes us down the path of organic farming

en

23:17

Jason MacIsaac | Sheringham Distillery

Aisle 42 ·

2023/12/13

How do you bottle the West Coast's natural beauty into an award-winning gin? You’re about to find out. Listen to Jason MacIsaac, Co-founder of Sheringham Distillery, explain how his culinary influence and their seaside lifestyle combine to make one of the world's most sought after, and sustainable, artisan spirits.In this episode you’ll learn how the Sheringham team develop unique flavours derived from the natural essence (the terroir) of their coastal town and how local ingredients, seaweed

en

22:15

Mike Fata | Investor

Aisle 42 ·

2023/12/06

One of the ways we can go behind the scenes of the sustainable food industry is to follow the money and when there’s an investor who puts his money where his health is the conversation gets really interesting.In this episode you’ll hear Mike Fata share his personal health transformation that led him to lose 100 pounds; plus you’ll learn about how he pioneered the hemp seed industry and champions natural, organic, functional foods in North America.Mike wears a lot of hats – he’s a food business

en

25:09

Margaret Coons | Nuts for Cheese

Aisle 42 ·

2023/11/29

Dive into the world of dairy-free cheese, a culinary favorite for many. The horizon of plant-based alternatives is expanding and in this episode we're shining a spotlight on the innovative brand Nuts for Cheese.Go behind-the-scenes with Margaret Coons, a trailblazing vegan chef entrepreneur, and artisanal cheese creator. Discover her delectable range of dairy-free, organic cheeses and butters that are revolutionizing grocery aisles. We delve into how plant-based cuisine not only caters to

en

22:18

Natasha Vandenhurk | Three Farmers Foods

Aisle 42 ·

2023/11/22

Looking for a healthy, high-protein, flavour-packed snack? Three Farmers Foods makes really delicious air-popped, allergen-free snacks from Canadian-grown chickpeas, lentils, and fava beans, and yes, they even cover some of them in chocolate!In this episode you'll hear co-founder and CEO Natasha Vandenhurk talk about the role of farmers in the food value chain, the art of flavour formulation, the scoop on non-GMO certifications, the dire need for sustainable agriculture, and ways our food system can

en

36:40

Sheena Russell | Made With Local

Aisle 42 ·

2023/11/15

Organic oats for the win! Go behind the scenes with Canada’s first B Corp Certified snack bar brand. Listen as Sheena Russell, the founder of Made With Local, tells Corwin Hiebert about their commitment to making delicious snacks for people and positively impacting the planet.In this episode, you'll learn how they source fresh, better-tasting ingredients from local farmers, how they started at a farmer's market, how they've worked with social enterprise kitchens and now make their own snack bars,

en

26:56

Ben Mand | Harmless Harvest

Aisle 42 ·

2023/11/15

Love coconut? You’re in luck. Listen in as Corwin Hiebert talks with Ben Mand from Harmless Harvest — a wonderful team of people who are deeply committed to sourcing organic ingredients and investing into regenerative farming practices to create better tasting functional plant-based beverages and yogurts.In this episode you’ll learn how sustainable coconut farming, upcycling, zero-waste initiatives and inspired product innovation are the keys to making foodstuff that’s good for people and the

en

24:15

Suzie Yorke | FourX Better Chocolate

Aisle 42 ·

2023/11/14

This is the kickoff episode where Corwin Hiebert talks with Suzie Yorke — the powerhouse entrepreneur behind Love Good Fats, and her latest venture, FourX Better Chocolate.If you love functional chocolate, you’re going to love listening in as Suzie takes us behind the scenes of the wild world of low-sugar, healthy-fat treats. Besides, as an 11-time Ironman athlete, she knows a thing or two about power-snacking! But she doesn’t stop at guilt-free indulgences. She’s also passionate about the benefits

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56 results

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