Episode Highlights:Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foodsResearch showing how ultra-processed foods affect weight gain regardless of macronutrients How chewing food impacts GLP-1 production Why replacing artificial ingredients with natural ones may not solve core issuesThe complex relationship between food manufacturers, pharmaceutical companies, and healthcare systemsThe importance of the "food matrix" and processing methods beyond ingredientsAbout Chef Dr. Mike: Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.Links & Resources:Gluten-free artisan bread recipe 😋Kevin Hall's NIH research on ultra-processed foods and weight gainJapanese study on chewing and GLP-1 productionRecent article on why nutrients don't tell the full storyJoin me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24Connect with Chef Dr. Mike:Weekly Column Website Instagram YouTube Discounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

If you've ever thought about how much food goes to waste in restaurants, today’s episode we’re going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he’s been tackling this issue for over a decade.Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he’s built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country. Robert’s going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue. About Robert Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor’s degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow. Website: https://www.rescuingleftovercuisine.org/Instagram: @rescuingleftovercuisineDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

Tamir Barzilai is the CEO and co-founder of Honeycomb.ai, a company dedicated to building the next gen for food discovery for people with dietary restrictions. His company is pioneering an end-to-end dietary pipeline from restaurants to aggregators to consumers, powered by their in-house AI model called RAMS-E. Tamir has spent the last decade working in FoodTech, working with small mom and pop restaurants, to national chains, to Fortune 500 level food companies. After being diagnosed with Ulcerative Colitis, he set out to make ingredient transparency the norm rather than the exception. To date, Honeycomb.ai has helped over 1 million people find suitable food across their product-line. Download the Honeycomb app at get.honeycomb.aiConnect with TamirEmail: [email protected] Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

My grandmother was one of those rare, special humans to live to 100 years old. And she actually lived up until earlier this year in February, 2024. In a way, this episode is in her honor because she was one of the more plant forward people in my life. My grandma was a Buddhist and she had the utmost respect for food, whether it came from animal or plants or fungi.Today's topic is all about plant-based and plant-forward diets. There's been a huge shift in food trends where about 10 years ago, being vegan and vegetarian was all the rage. And now, we've swung the pendulum to carnivore and animal-based diets. But when it comes to real scientific evidence around health outcomes, what do the studies say? Are plant-based diets actually healthier for us? And who better to speak on this topic than Chef Dr. Mike, our resident culinary medicine expert. LinksChef Dr. Mike's article: Plant-based Meat Alternatives Study Spotlight Take-Away Study: Plant-Based Meat Analogs and Their Effects on Cardiometabolic HealthStudy findings: Adventist Health Studies fact sheetStudy: Blue ZonesArticle: Gratitude before meals  Article: Galaxy's centre tastes of raspberries and smells of rum, say astronomersConnect with Chef Dr. MikeWebsite Instagram YouTube Connect with Jane Z. on Instagram at @farm.to.future

So I recently saw my mom for her 60th birthday (happy bday mom!) and I got the chance to ask her whether I was breastfed as a baby. I wanted to know because we’ve had several experts on the show talk about how important breast milk is for a baby’s gut and microbiome and immune system development. And I know that I was born by C-section, which is also not as good for your gut as a vaginal birth. And as y’all know I have had plenty of gut issues in my adulthood and I wanted to know if formula had anything to do with that. Lo and behold, the answer is yes I was indeed fed formula as a baby, because that was the gold standard back in the day in China. So that was a bit of an epiphany where I pieced together C-section birth, formula fed, and now I have a super sensitive gut. And this is not a knock on my mother, who is the best mom in the world. She did exactly what she was told and what was she was told happened to be not the best information. And that’s why I wanted to bring on Dr. Kavita today. She is an Australian-based family doctor who is trained as a lactation consultant and she’s helped thousands of families navigate breastfeeding and the first few critical months of parenthood. Today we talk about that fascinating connection between living breast milk and the infant gut, going deep on the science, and we also discuss the most common reasons moms give up on breastfeeding and how they can be prevented. Dr. Kavita runs an active Instagram page @breastfeedingwithdrkavita and has a ton of resources on her website letstalkbreastfeeding.com. If you are a new or expecting mom or dad I highly encourage you to give her a follow. Connect with Dr. KavitaWebsite: https://letstalkbreastfeeding.com/InstagramConnect with Jane Z. on Instagram at @farm.to.future

Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!? I know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just does not taste like bread at all.  I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks! Jane's Top GF bread recommendations:Greenlite artisan breadAgainst the Grain baguettesBase Culture Keto BreadBread Srsly SourdoughPrairie Foods spelt sourdoughIf you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options: Better Basics Milling (organic flour)Bluebird Grain Farms (organic flour)Cultures for Health sourdough startersVignoli Egg Pasta - Use code FARMTOFUTURE for 15% off your order at Vignoli Learn more:Glyphosate episode with Kelly RyersonGlyphosate impact on microbiome Connect with Jane Z. on Instagram at @farm.to.future

Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5. Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically engineering bacteriocins as novel therapeutic tools against bacterial pathogens. Chidozie developed interest in the microbiome during his doctoral research when he realized that the therapeutic entity he was developing had the potential to manipulate complex biological ecosystems such as the gut microbiome. After his PhD, he then cofounded Vitract, a microbiome company that provides insight into gut health based on the composition of gut bacteria in stool samples. Chidozie and his team are leveraging molecular sequencing techniques, AI and the robust body of scientific evidence associating the gut and overall health, to build comprehensive gut health solutions for Canadians and Americans.Get 25$ off your Vitract gut test with code FARMTOFUTURE at https://vitract.com/Scientific studies:Experimental mouse study on maternal glyphosate exposure and ASD:  https://pubmed.ncbi.nlm.nih.gov/32398374/ Epidemiological study on antibiotic use in infants and ASD:  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164008/ C-section births and ASDHuman cohort study involving 5 million births https://pubmed.ncbi.nlm.nih.gov/28017932/ Experimental study in mice https://pubmed.ncbi.nlm.nih.gov/33903690/ Connect with Vitract:WebsiteInstagramLinkedInFacebookConnect with Jane Z. on Instagram at @farm.to.future

Our gut health queen is here! Aicacia Young - you guys really loved our episode last month all about IBS and how to diagnose your symptoms. So we have her back on the pod today for a Q&A. We’ve got a jam packed episode - we’re gonna cover how much protein you should be eating in a day, how to figure out what specifically in dairy triggers you, the one magical supplement everyone could benefit from, why you should do a gut detox before getting pregnant, and the two supplements to take for a proper gut detox. And we get Aicacia’s hot take on some of the trendy supplements out there like Athletic Greens and Seed probiotics.Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company’s product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners.Listen to our first episode with Aicacia on Spotify or Apple PodcastsWe have a website! Explore episodes by topic at https://farmtofuture.co/ Shop Silver Fern gut health products: https://www.silverfernbrand.com/Connect with AicaciaInstagramSilver Fern brandWebsite Connect with Jane Z. on Instagram at @farm.to.future

I had given up on dairy about a decade ago and it wasn’t until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don’t tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try!Raw milkMilk fact sheet - Weston A. Price Foundation Study: A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomesGet 10% off raw milk and other regenerative foods: www.farmmatch.com/janeRaw milk finder (USA)Raw Farm (California)A2 dairyStudy: Benefits of A2 Milk for Sports Nutrition, Health and PerformanceWhat is A2 organic milk?Alexandre Family Farm 100% grass-fed regenerative milka2 milk grass-fed whole milkGoat and sheep milk Differences and benefits vs cow's milkBellwether sheep milk yogurtPlant-based milksMalk OrganicsCalifia Farms Organic Unsweetened Almond milk Almond CowConnect with Jane Z. on Instagram at @farm.to.future

Serving as the professor and clinical supervisor at Emperor's College of Chinese Medicine, Santa Monica, Dr. Helena Zhang (PhD, LAc, NCCAOM) is certified by Californian and National Boards. She brings over 25 years of experience to her patients practicing acupuncture, Chinese herbal medicine, and qi gong. With a focus on assisting women in the entire reproduction journey, from fertility, pregnancy, pre-labor to postpartum and breastfeeding, she created the unique JG Acupuncture-Hypnosis method comprised of a total of 8 tailored protocols to ease and accompany women's reproductive life. Dr. Zhang is also an expert in dealing with other female issues such as painful menstruation, premenstrual syndrome, menopausal symptoms, depression, anxiety, and insomnia. Connect with Dr. Helena ZhangWebsiteYouTubeInstagramFacebookConnect with Jane Z. on Instagram at @farm.to.future

Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company’s product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners.Get 10% off spelt sourdough bread and other Prairie Foods at www.farmmatch.com/jane/prairiefoodsDon’t live in the Northeast? Check out the farms in your area that deliver right to your door: www.farmmatch.com/jane Shop Silver Fern gut health products: https://www.silverfernbrand.com/Connect with AicaciaInstagramSilver Fern brandWebsite Connect with Jane Z. on Instagram at @farm.to.future

Claudio Vignoli is an Italian Oleologist, Master Miller and Olive Oil Sommelier with over 25 years of experience in the olive oil industry. From 1996 until the end of 2007, he worked as an Export Sales Manager for the world's leading manufacturer of olive oil mills. In 2007, he founded his own company, Claudio Vignoli Group, providing technical and marketing consultancy to olive oil producers around the world.Claudio Vignoli also provides his expertise in the olive oil industry to two multinational consulting firms: GLG, Gerson Lehrman Group and GUIDEPOINT GLOBAL LLC. In 2015, he founded a bottling company in the U.S. called Miami Olive Oil & Beyond LLC, which imports bulk EVOO from the Mediterranean and bottles in Miramar, FL, for the retail and food service industry. With this company, he produces the private label of several major U.S. distribution companies, cruise lines, hotel and restaurant chains.His mission is to educate buyers, chefs, and other industry professionals to understand, appreciate, and select high-quality olive oils through in-store demos, tasting classes, workshops, etc. He is also an independent advisor for several brands in Australia, California, Uruguay, Spain, and Italy. In 2022, he founded a brand that bears his name, Vignoli Food, which produces premium quality EVOOs, Balsamic Vinegar of Modena and other typical Italian pantries.He has been a member of O.L.E.A. (Association of Olive Oil Experts and Tasters) since 2017. He is often involved as a keynote speaker, jury member in international olive oil competitions, and presenter at industry events in Australia, Argentina, Uruguay, and Peru. He is also a regular member of the jury at CIOOC, Canada International Olive Oil Competition, London International Olive Oil Competition and EIOOC, European International Olive Oil Competition.Get 15% off Vignoli olive oils and Italian foods with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREGet 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/janeLinks Episode with Emily Lycopolus on sourcing olive oils - Spotify and Apple Podcasts Episode with Emily Lycopolus on olive oil for skincare - Spotify and Apple Podcasts Easy Mandarin Martini recipe Connect with VignoliShopInstagramTikTokFacebookConnect with Jane Z. on Instagram at @farm.to.future

Hi friends! Enjoy this revisit of my interview with farmer Joel Salatin from 2022 while I recover my health. Looking forward to sharing tons of exciting new content very soon! Much love, Jane. Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/janeGet 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREJoel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system. Connect with Joel:Polyface Farms: https://www.polyfacefarms.com/Connect with Jane Z. on Instagram at @farm.to.future

Hey friends, happy new year! Hope you had a wonderful holiday and ate lots of good food. I certainly feasted and got to enjoy my dad’s cooking for about two weeks straight, so no complaints. And if you’re like me and overdid it a bit with the desserts or heavy meals or just feel like you need a reset, especially if you’ve been traveling, I’m here with Chef Dr. Mike today to share some tips on how to give your gut a proper rest. We talk about doing a fermented juice detox, intermittent fasting, and some of the science behind how your gut microbiome connects with your circadian rhythm and the seasons. Testing kits Vitract gut test: https://vitract.com/ Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium Links R’s Koso Japanese postbiotic drink: https://rskoso.com/Chef Dr. Mike’s pizza dough recipe: https://chefdrmike.com/recipes/breads/neapolitan-pizza-dough/ Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Olive Oil Sommelier, educator, and author of eight cookbooks, Emily Lycopolus is the Olive Oil Critic. With a degree in Life Science from Queen’s University and an MA in Cultural Anthropology, her love of science and discovery has blended with her deep love of food and flavour — her kitchen is a lab for discovery and learning. Since being introduced to olive oil at an olive grove owned by her husband’s family, she has dedicated her life to the ingredient.Episode on olive oils for cooking: https://open.spotify.com/episode/6UORAfEgifU0UDix0ViBZ1?si=fb63822f93094a94Sourcing tips for skincare olive oil: Varieties: Look for Koroneiki or Coratina varieties for high antioxidant content Check the harvest dateMake sure it's extra virgin and cold pressed It should state a variety and a single source (ie. not a mix from different countries)It should leave a peppery finish on your palate Get 10% Vignoli olive oils with code FARMTOFUTURE at shop.vignolifood.com. Get another 20% off your first purchase when you sign up for their newsletter. Connect with EmilyWebsite: https://oliveoilcritic.com/Cookbooks: https://oliveoilcritic.com/cookbooks/ Instagram: https://www.instagram.com/oliveoilcritic/ Connect with Jane Z. on Instagram at @farm.to.future

Julia Putzeys is the founder and general manager of the Trash Panda App. As a certified Nutritional Therapy Practitioner, Julia combined her career in software product management with her passion for health and wellness. The concept for Trash Panda was ignited when she realized how many harmful additives are in our food today, and the impact they have on chronic disease. As a mom of two who lives in San Diego with her family, she’s passionate about advocating for a happier, healthier future.Use code FARMTOFUTURE for $10 off the Trash Panda App premium membership! ($30 yearly instead of $40)  https://www.trashpandaapp.com/Scanning food products is free on the app! With Premium, you can set your dietary restrictions (eg. gluten, dairy, allergies) and save your favorite products in lists! Instructions to redeem code: https://www.trashpandaapp.com/the-trash-panda-membership Links:California Food Safety Act https://www.nytimes.com/2023/10/18/well/eat/food-additive-ban-california.html. Banned ingredients: Red Dye No. 3potassium bromatebrominated vegetable oilpropylparaben Whole Foods banned ingredients list: https://www.wholefoodsmarket.com/quality-standards/food-ingredient-standardsTrader Joe’s banned ingredients: https://www.traderjoes.com/home/FAQ/product-faqs Whole Foods Top 10 Food Trends for 2024 https://media.wholefoodsmarket.com/whole-foods-market-forecasts-top-10-food-trends-for-2024/ Connect with JuliaTikTok: https://www.tiktok.com/@trashpanda_appInstagram: https://www.instagram.com/trashpanda_app/Connect with Jane Z. on Instagram at @farm.to.future

Learn about the whole food approach to preparing your body for motherhood (and fatherhood). Chef Dr. Mike answers your questions about when to take prenatal vitamins, foods to support fertility, and the crucial window where what you eat will affect your child’s health for years to come. Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium  Links mentionedEpisode on NOVA classification: https://open.spotify.com/episode/1JSq6bAm2tOOkocwWm5pLj?si=76e2788039c347c8 NOVA food groups - cheat sheet: https://ecuphysicians.ecu.edu/wp-content/pv-uploads/sites/78/2021/07/NOVA-Classification-Reference-Sheet.pdf Dutch famine study: https://www.nytimes.com/2018/01/31/science/dutch-famine-genes.htmlBig Tobacco & ultra-processed foods: Daily Mail / USA TodayConnect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Wendy Kathryn is an environmental toxins lawyer turned clean living coach, who educates women about how toxins are impacting our health and our kids’ health, how to spot them, and how to avoid them.Wendy’s  career has spanned making coffee as a Starbucks barista to reviewing and analyzing environmental toxins regulations in Europe. Her toxins experience dates back to over a decade ago, when she tossed everything in her home that had a fragrance in to the dumpster because my 9 month old daughter had terrible eczema. Ironically, Wendy worked in environmental toxins regulation (and still does) but she hadn’t put it together until that moment that while she was so concerned with toxins in drinking water, soil and air, these same toxins were in her lotions and skincare and even her baby girl’s diaper cream! Wendy dug deep in to the law and once she fully understood that there were ZERO regulations limiting toxins in our cleaners and personal care products, she found her life’s purpose.  Resources:Toxin-free shopping guide: www.toxinfreeshoppingguide.comToxin-free roadmap: www.tossingthetoxins.com Connect with Wendy:Instagram: https://www.instagram.com/wendykathryn_/ Website: https://www.wendykathryn.com/ Toxin free in 3 course: https://www.wendykathryn.com/toxin-free-in-3  Connect with Jane Z. on Instagram at @farm.to.future

Christine Couvelier is a leader who is passionate about food. With over 40 years experience as a Senior leader, Executive Chef, Culinary Executive & Global Culinary Trendologist, Christine is a global Voice of sustainability, food waste and circular economy. Her exceptional ability to be external focused, study competitive & categoryanalysis, identify & learn from gold standards, predict trends, understand consumer thinking, & translate these concepts into actionable business strategy has made her a global leader. Connect with ChristineInstagram: @tastetastetasteEmail: [email protected] with Jane Z. on Instagram at @farm.to.future

Henry Arrowood, Founder and CEO of Farmshare, is revolutionizing American agriculture. After moving to a 7th-generation cattle ranch in Montana and recognizing the barriers farmers and ranchers face, he launched Farmshare. Now based in Colorado, Henry is focused on digitizing the $11 billion direct-to-market farm sales industry, empowering farmers and ranchers with modern, easy to use and convenient tech tools.Farmers' Roundtable with Robert F. Kennedy Jr: https://www.youtube.com/watch?v=yZocn0IgGLkConnect with Farmshare:Email Henry: [email protected] Website: https://farmshare.co/Instagram: https://www.instagram.com/farmshare.co/TikTok: https://www.tiktok.com/@farmshare.coConnect with Jane Z. on Instagram at @farm.to.future

Join me as I walk through my comprehensive DNA test! I took the Circle DNA’s Premium DNA test, which includes over 500 results across diet, nutrition, fitness, cancer and disease risk, ancestry, and drug response. I walk through highlights from my report, some of the science behind the results, and who I think should get this test done. Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium Jump to section: 2:20 How the test works - Whole Exome Sequencing 4:42 Diet results6:20 Alcohol sensitivity and scientific details13:16 Salt sensitivity 15:52 Detox: cruciferous vegetable needs19:43 Red meat consumption 22:30 Co-enzyme Q1025:08 Vitamin B1227:20 Stress & sleep 30:22 Pollution & skin 30:51 Fitness 34:48 Ancestry 39:06 Family planning 41:58 Cancer risks 44:08 Disease risks 45:37 Drug response 48:15 Who is this test for? Was is it worth the investment? Nutrigenomics episode with Chef Dr. Mike: https://open.spotify.com/episode/4yZNqQclezjXEULoXteGpZ?si=cb1bb5c4cbab4dda Connect with Jane Z. on Instagram at @farm.to.future

Meet Jean-Marie: an extroverted maximalist with a knack for branding, project management, and regenerative agriculture. With a decade in the design world under her belt, she is all about sharp design, savvy strategy, and forging connections. Starting from urban roots in Pennsylvania, she left home at 18 to study Fashion Marketing in Philadelphia. A detour led her to New York, where she worked with Diddy and later landed a Project Manager role at a tiny Brooklyn design agency, sparking her career journey.After hustling between cities, burnout hit, and Jean-Marie sought change. She embraced a healthier lifestyle and discovered a passion for regenerative agriculture. An enlightening stay at Quarter Spring Farm in Tennessee rewired her outlook, trading screens for farm chores and kindling an affinity for farm life. Witnessing the magic of goat milk soap-making sparked an idea, adding it to the farm's offerings. The joy she brought farmers fueled a realization: her skills were meant for the farming community.A year of Nashville exploration followed, including farming classes and soul-searching. A car crash, the pandemic, and some cosmic alignment led to her own LLC. Jean-Marie jumped into projects to build credibility, then aimed higher, moving to Lancaster County, PA, where farming and history converged. Her business shifted focus to amplify farmers and disrupt the broken food system. Now, living her dream, Jean-Marie thrives by boosting clients' digital presence in the agriculture realm, excited for the shared journey ahead.Connect with Jean-MarieWebsite: https://dig-digital.co/Instagram: https://www.instagram.com/dig__digital/Regenerative Food Brands Force of Nature: https://forceofnature.com/Alexandre Family Farm: https://alexandrefamilyfarm.com/Alec’s ice cream: https://www.alecsicecream.com/ Vital Farms: https://vitalfarms.com/ Pasture bird: https://www.pasturebird.com/ Oro Bianco: https://www.orobiancomilk.com/ Smootch oat water: https://drinksmootch.com/ Tiny Fish Co https://www.thetinyfishco.com/ Lancaster Gift Box: https://lancastergiftbox.com/Happy Cat Farm: https://happycatfarm.co/ Regenerative resources: Mad Agriculture: https://madagriculture.org/Regeneration Nation: https://regenerationnation.com/ReGen Brands Podcast: https://regen-brands.com/  Savory Institute: https://savory.global/ Rodale Institute: https://rodaleinstitute.org/Connect with Jane Z. on Instagram at @farm.to.future

Mark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”).Mark co-founded the world’s largest organic raw milk dairy in 1999 named Organic Pastures Dairy. Today, it sells it’s raw products safely across the United States of America in over 900 store locations. The Raw Farm brand estimates to feed over 50,000 families in California, alone. Mark has worked with state regulators and industry leaders to develop the business’s Test & Hold custom food safety program.  Mark is a premed-trained retired EMS Paramedic and acute care medical educator with a background in organic farming. In 1997, Mark was awarded the Best of the West grower award for being the first farmer in the USA to initiate an “on farm audited HACCP type risk management system” with the Odwalla juice company. Mark has lectured on the safety and gut biome benefits of raw milk at USC, Stanford, UCSB, Rutgers, University of Guelph, UVIC BC Canada, UCLA, CSUF, Chico State and other Universities and medical schools in Australia, USA and Canada.Max Kane is an American entrepreneur, local food activist, author, engaging speaker, natural health advocate, and a leading expert in non-toxic, raw dairy production. Max is the CEO of three privately held companies and the author of several books on food and health. Max has over $50M in marketing experience driving revenue to small farms, and has apprenticed under hundreds of farmers around the United States learning about food production.Max is a survivor of degenerative Crohn’s disease, the first US citizen to voluntarily remove himself from permanent federal disability, and the only person on Earth to bring affiliate marketing to local food.  Max believes that one of the greatest gifts we can give to the next generation is a thriving regenerative food system.  Knowing that true wealth is found in health, relationships, and spiritual connection Max loves creating memorable experiences with loved ones. Max buys and sells real estate, studies political philosophy, eats a raw food animal-based diet, and is a savant at the game Othello.Learn more about raw milk Raw Milk Institute fact sheet: https://www.rawmilkinstitute.org/about-raw-milkList of raw milk health studies (BC Herdshare): http://bcherdshare.org/the-health-benefits-of-raw-milk/ BC Herdshare basic fact sheet: http://bcherdshare.org/information/raw-milk-facts/Dr. Paul Saladino’s interview with MarkWhere to buy raw milkOrder direct from FarmMatch (US only): https://www.farmmatch.com/searchRaw Milk finder (US & Canada): https://www.realmilk.com/raw-milk-finder/  Raw Farm (California and western US): https://rawfarmusa.com/ Connect with Jane Z. on Instagram at @farm.to.future

Olive Oil Sommelier, educator, and author of eight cookbooks, Emily Lycopolus is the Olive Oil Critic. With a degree in Life Science from Queen’s University and an MA in Cultural Anthropology, her love of science and discovery has blended with her deep love of food and flavour — her kitchen is a lab for discovery and learning. Since being introduced to olive oil at an olive grove owned by her husband’s family, she has dedicated her life to the ingredient.Emily’s olive oil recommendations Biancolilla from Vignoli Foods: Amazing Italian producer who bottles at his own facility in Miami to keep freshness and quality and price in check as much as possible. American Olive Farmer Female founded and managed - Liz is the best. California Olive Ranch Largest California D2C producer - and best overall local pricingFrantoi Franci - Eataly Link, but available in most high-end grocery stores, definitely more high-end/$$Links mentionedRecipe: Double chocolate olive oil cake https://oliveoilcritic.com/recipes/double-chocolate-olive-oil-cake/Study: Olive Oil Consumption and Cardiovascular Risk in U.S. Adults https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7233327/  Extra olive virgin oil keeps healthy properties when used for cooking https://web.ub.edu/en/web/actualitat/w/extra-olive-virgin-oil-keeps-healthy-properties-when-used-for-cooking#:~:text=Results%20show%20that%20during%20the,total%20content%20of%20the%20phenol Upcycling olive oil products: https://fermentationassociation.org/upcycling-olive-oil-wine-beer-byproducts/ Connect with EmilyWebsite: https://oliveoilcritic.com/Cookbooks: https://oliveoilcritic.com/cookbooks/ Instagram: https://www.instagram.com/oliveoilcritic/ Connect with Jane Z. on Instagram at @farm.to.future

Max Kane is an American entrepreneur, local food activist, author, engaging speaker, natural health advocate, and a leading expert in non-toxic, raw dairy production. Max is the CEO of three privately held companies and the author of several books on food and health. Max has over $50M in marketing experience driving revenue to small farms, and has apprenticed under hundreds of farmers around the United States learning about food production. Max is a survivor of degenerative Crohn’s disease, the first US citizen to voluntarily remove himself from permanent federal disability, and the only person on Earth to bring affiliate marketing to local food.  Max believes that one of the greatest gifts we can give to the next generation is a thriving regenerative food system.  Knowing that true wealth is found in health, relationships, and spiritual connection Max loves creating memorable experiences with loved ones. Max buys and sells real estate, studies political philosophy, eats a raw food animal-based diet, and is a savant at the game Othello.Check out FarmMatchWebsite: https://www.farmmatch.com/Instagram: https://www.instagram.com/farmmatch/Fact checking links:Bacteria on the skin: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3535073/ Metal shards in processed food: https://time.com/3749676/metal-shards-food-recall/ Top lobbying industries in the US: https://www.statista.com/statistics/257364/top-lobbying-industries-in-the-us/ Pharmaceuticals/Health products $373.74MElectronics Manufacturing & Equipement $221.52MInsurance $158.45MAmericans account for 4.2% of world population and 8% of prescription drugs consumed https://www.usatoday.com/story/news/factcheck/2023/06/12/experts-say-us-doesnt-use-87-of-global-prescriptions-fact-check/70290402007/ Prescription Drug Use Among Adults Aged 40–79 in the United States and Canada https://www.cdc.gov/nchs/products/databriefs/db347.htm "Nearly 7 in 10 adults aged 40–79 used at least 1 prescription drug in the past 30 days in the United States (69.0%) and Canada (65.5%), and around 1 in 5 used at least 5 prescription drugs (22.4% in the United States and 18.8% in Canada)."Connect with Jane Z. on Instagram at @farm.to.future

Carl Jr. Kodakin-Yakeleya is Shutagot'ine (Mountain People) from the communities of Tulita and Deline First Nations located in the Sahtu Region of the Northwest Territories, Canada. He grew up living in many towns across the Northwest Territories and spent extended periods of time in the bush with his father and siblings. Now, as a father to 3 children of his own, Carl want to pass on the teachings that have protected these Lands for millennia. In this time of rapid climate change, the team at Ever Good Medicine believe in the power of healing through traditional values of connection to the Land, respect and preparation of medicines and sharing what we know and have.  Connect with Carl Jr.Website: https://evergoodmedicine.comInstagram: https://www.instagram.com/evergoodmedicine/ Tiktok: https://www.tiktok.com/@ever_good_medicine Facebook: https://www.facebook.com/people/Ever-Good-Medicine/100090019635592/ Connect with Jane Z. on Instagram at @farm.to.future

Chef Dr. Mike gives us an intro to Nutrigenomics, the study of how food affects your genes and how your genes affect the way your body responds to food. This is a different way of looking at food than nutrients (vitamins, minerals, antioxidants, etc.) but how different foods have bioactives, chemical compounds that interact with our genes and cause certain genes to turn on or off. Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Happy AAPI month! (Yes, it's technically still May.) To celebrate Asian eco-foodies everywhere, here are six of my favorite clips from the Asian American/Canadian voices we've had on the show.  Buckle up for some fun stories and colorful perspectives on food and sustainability, that you don't typically hear in the farm to table world. Check out the full episodes:John Yau, art curator: Apple | SpotifyRose Wang, co-founder of Chirps cricket chips: Apple | SpotifyAnica Wu, founder of Bonjerk Asian-spiced jerky: Apple | SpotifyMarie Grapé, founder of Manna plant-based meals: Apple | SpotifyPeter Lee, founder of Coba Coffee chocolate bars: Apple | SpotifyAriana Day Yuen, founder of Forested: Apple | SpotifyConnect with Jane Z. on Instagram at @farm.to.future

Story time! Hear about how I healed my gut through years of trial and error, and how I pieced together my gut health triggers and needs over the years, from fainting and migraines in high school to experimenting with vegan diets in college, to cutting gluten in adulthood. Plus, I share my favorite gluten-free foods that have changed my life.TW: I talk about eating disorders. Disclaimer: I'm not a healthcare professional. Everything I share in this episode is based solely on my personal experiences and should not replace or substitute for professional medical guidance. Episodes mentioned:Joel Salatin episode: https://open.spotify.com/episode/48FPxIQqpUhlQMQCHYlVS3?si=dbc52f0e09b3415d5 things I got wrong about sustainable food: https://open.spotify.com/episode/24QCivKZEczgCMi215h5qe?si=ea4aaa120fb24522Gut health special with Chef Dr. Mike https://open.spotify.com/episode/0BcavIp09xyKZFQOtotl7M?si=4e7dde527f3a4106Gluten-free goodies:GREENLITE Multigrain Artisan Bread: https://www.amazon.com/dp/B086FMCW81Le Marquis Montreal: https://boulangerielemarquis.com/Mayfair Farm almond cake: https://mayfairfarmnh.com/product/almond-cake-large/Gluten Cutter digestive enzymes: https://www.amazon.com/Healthy-Digestives-Gluten-Cutter-formula/dp/B00CHQAM08Connect with Jane Z. on Instagram at @farm.to.future

Amy van Saun is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. After clerking for CFS in law school, Amy joined CFS as an attorney in 2015. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Amy also works to protect the integrity of organic and ensure the transparent labeling of genetically engineered foods. A 2011 graduate of Lewis & Clark Law School, Amy has focused their legal education and career on public interest environmental and food law, earning a certificate in Environmental and Natural Resources Law. Prior to joining CFS, Amy served as a volunteer attorney with Earthjustice working on animal factories on the East Coast, and then litigated complex environmental insurance cases at a law firm in Manhattan. Amy is admitted to the bar in Oregon and New York.Learn more about the 2022 court case:General overview: https://www.centerforfoodsafety.org/issues/6459/pesticides/glyphosatePR for court victory: https://www.centerforfoodsafety.org/press-releases/6659/federal-court-rejects-glyphosate-registration-decision-because-epa-ignored-cancer-risks-endangered-species-risksNinth Circuit decision on CFS's challenge to glyphosate registration: https://www.centerforfoodsafety.org/files/ca9_glyphosate-decision_82995.pdfCenter for Food Safety's reply brief from the case above: https://www.centerforfoodsafety.org/files/2021-08-13_rc-glyphosate-reply-brief_46250.pdfComments to California re: Prop 65: https://www.centerforfoodsafety.org/files/cfs-glyphosate-prop65-comments--7-13-22_45193.pdfFactsheet on glyphosate health risks: https://www.centerforfoodsafety.org/fact-sheets/3920/glyphosate-and-cancer-risk-frequently-asked-questionsConnect with Center for Food SafetyInstagram: https://www.instagram.com/centerforfoodsafety/reels/?hl=enWebsite: https://www.centerforfoodsafety.org/Connect with Jane Z. on Instagram at @farm.to.future

Kelly Ryerson, MBA, IHC, is a health advocate and environmental health writer, better known as Glyphosate Girl on social media and for her blog, Glyphosate Facts. In coping with and curing her own illness through diet change and vitamin replenishment, Kelly spent years studying intestinal permeability, the microbiome, and toxins. She writes on behalf of all those who are chronically sick, fatigued, depressed, anxious, cancer-ridden, hormonally off, coping with allergies, suffering with pain, digestively wrecked, and accidentally dependent on multiple medications. She believes that we deserve to know the truth about how Roundup has made us a devastatingly sick population.Kelly's employment experience includes investment banking, private equity, quantitative equity research, technology commercialization at NASA, and US Space Camp instructor. She has a BA from Dartmouth College, an MBA from the Stanford Graduate School of Business with a focus in Healthcare Public Policy, and completed training in Integrative Health Coaching at Duke Integrative Medicine.Connect with KellyBlog: https://glyphosatefacts.com/Instagram: https://www.instagram.com/glyphosategirl/Email: [email protected] with Jane Z. on Instagram at @farm.to.future

Erica Campbell is the Policy Director at Kiss the Ground, where she helps guide Regenerate America, a coalition-based campaign advocating for increased support for regenerative agriculture and soil health in the US Farm Bill. Erica has been working to transform food and agriculture systems for 25 years; most recently, she was Senator Sanders' policy advisor and farmer liaison. She's worked on local food systems development, farm to school, farm viability, and sustainable agriculture initiatives in the Northeast, primarily in Vermont where she lives. Sign the Regenerate America petition: www.regenerateamerica.com/petitionResourcesRegenerate America policy recommendations for the 2023 Farm Bill: https://drive.google.com/file/d/1V8VYtTRzQT_iZySkBW5cQiWEOPhdMGNc/viewWatch Kiss the Ground on Netflix: https://www.netflix.com/title/81321999Connect with Regenerate AmericaWebsite: www.regenerateamerica.comInstagram: https://www.instagram.com/regenerateamerica/ Kiss the Ground IG: https://www.instagram.com/kisstheground/Connect with Jane Z. on Instagram at @farm.to.future

Chef Dr. Mike shares how he as a physician evolved his guidance on fat — from low-fat diets to promoting saturated fats as part of a healthy lifestyle. He shares practical tips and answer all of your listeners questions, including: What oils are safe to use at high temperatures? What's the latest science on cholesterol? How much fat is too much? Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Resources:The Fallacy of The Calorie by Chef Dr. Mike*: https://amzn.to/3T5WAw1The Big Fat Surprise by Nina Teicholz*: https://amzn.to/3L6W5PY Nina Teicholz on the Mikhaila Peterson Podcast: https://podcasts.apple.com/am/podcast/nina-teicholz-the-truth-about-fat/id1514043751?i=1000507164907 Stefansson’s Inuit diet experiment: https://www.atlasobscura.com/articles/all-meat-diet Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQ* = affiliate linkConnect with Jane Z. on Instagram at @farm.to.future

Join Jane Z. for a kitchen chat! Today we're discussing the spicy IG comments about medicinal plants and beef, survival tactics for soaring egg prices, and my favorite high-protein snacks for all my fitness fiends out there. Enjoy! Studies on Plants and MeatComprehensive Toxic Plants–Phytotoxins Database and Its Application in Assessing Aquatic Micropollution Potential: https://pubs.acs.org/doi/10.1021/acs.jafc.8b01639 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full EggsThe Cost of Raising Backyard Chickens – Will You Save Money? https://coopdesignplans.com/cost-of-raising-chickens/Just Egg ingredients: https://www.ju.st/eat/just-eggNYT Article: https://www.nytimes.com/2023/02/02/business/economy/inflation-chickens-egg-prices.htmlEgg smuggling: https://www.npr.org/2023/01/21/1150321113/as-prices-soar-border-officials-are-seeing-a-spike-in-egg-smuggling-from-mexicoProtein SnacksFairlife Core Power 26g Protein Milk Shakes https://amzn.to/3kufKibChang Shing Five Spice Tofu https://russos.com/products/five-spice-tofuFive Spice Tofu Recipe: https://www.thespruceeats.com/chinese-five-spice-tofu-recipe-3378123Paleovalley 100% Grass Fed Beef Sticks https://paleovalley.com/store/beef-sticksConnect with Jane Z. on Instagram at @farm.to.future

How to build your immunity while traveling, how pine trees and music can help your immune system, why we should all be living in log cabins, and the easiest recipe for bone broth you can make at home.   Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Links[Video] The skinny on bone broths and stocks: https://www.youtube.com/watch?v=bUPZ3OYZT8c[Book] The Big Fat Surprise by  Nina Teicholz*: https://amzn.to/3jSydocConnect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQ*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)Connect with Jane Z. on Instagram at @farm.to.future

EDIT: The Inflation Reduction Act’s allocation for regenerative agriculture is $20 billion, not $20 million as mentioned in the episode. Julia Ranney is the Creative Communications and Policy Associate for the Center for Food Safety. After over a decade of independent, academic, and professional research, Julia has built varying levels of subject expertise on food systems as they relate to genetics, international development, public health, sustainability, and nutrition. Her goal is to utilize this knowledge and passion to inform policy, consumers, and to hold corporations accountable - all in the interest of creating a more equitable and sustainable global food system and culture.In her current position Julia produces CFS’s podcast, manages communications strategy across platforms, and serves on the policy team in Washington, D.C. She is passionate about the power of storytelling to effect change, using creative communications as a medium for education, and fostering more inspiration for the next generation.LinksArticle on lab-grown meat: https://www.centerforfoodsafety.org/blog/6458/is-lab-grown-meat-healthy-and-safe-to-consumeLab-grown meat webinar recording: https://www.youtube.com/watch?v=ce-7-vc-UNwLab-grown meat article: https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/Connect with Center for Food Safety Instagram: https://www.instagram.com/centerforfoodsafety/reels/?hl=enWebsite: https://www.centerforfoodsafety.org/Connect with JuliaEmail: [email protected]: https://www.linkedin.com/in/julia-ranney-876458b1/Connect with Jane Z. on Instagram at @farm.to.future

Samuel spent 15 years making a living in Shakespeare, puppetry, and the circus. He fell in love with an acrobat and made her nutrient-dense pancakes out of popcorn to get her attention. She married him (for her own reasons) and talked him into selling the pancakes as a side hustle. In 2015, Samuel founded Long Table to sell those mixes. When all the theaters closed in 2020 Samuel went full time on Long Table. He and Lindsey both appeared on Shark Tank on January 6, 2023. Banana pancake recipe (sorry I couldn't find the link):1-2 ripe bananas1 egg2 tbsp vegetable oil or butter1 cup milk 1 cup gluten-free flour1 tbsp sugar 2 tsp baking powder1/4 tsp saltConnect with Long TableShark Tank recap: https://www.youtube.com/watch?v=73ZLb0AcGbc&t=1sShop the variety pack: https://longtablepancakes.com/products/shark-tank-variety-packInstagram: https://www.instagram.com/longtablepancakes/Connect with Jane Z. on Instagram at @farm.to.future

Sara Hauman is a self-proclaimed yogurt queen and tiny fish enthusiast, known for her appearance on Top Chef Portland in 2021, amassed skills at a range of restaurants—from San Francisco’s Mister Jiu’s to world recognized restaurant Asador Etxebarri in the Basque region of Spain. She employs a hands-on approach, preserving farm fresh ingredients, celebrating the Oregon coast’s bounty, enjoying yogurt and salty fish and letting quality speak for itself. She holds Eater Young Guns and Zagat 30 Under 30 awards (2015) and was a James Beard Award Rising Star semi-finalist (2016 and 2017). Links:Positively Groundfish: https://www.positivelygroundfish.org/Billion Oyster Project: https://www.billionoysterproject.org/ Connect with Sara:Website: https://www.thetinyfishco.com/Instagram: https://www.instagram.com/thetinyfishco/Sara's Instagram: https://www.instagram.com/chefsara_h/Connect with Jane Z. on Instagram at @farm.to.future

Caroline James is the Director of Sustainability at Atlantic Packaging, where she works with customers across the Fortune 500 and beyond to transition towards using more sustainable packaging. She is particularly interested in designing packaging for circularity, as well as in improving systems for recycling and composting. Caroline graduated from the Yale School of Management with an MBA in 2022, where she was also grateful to take many classes at the Yale School of the Environment. While at Yale, Caroline and her team won the Mochen Liao Award for research in industrial ecology and life cycle assessment. She aims to talk to as man†canvay people as possible about moving to a circular economy in hopes that everyone will find their unique role in furthering our movement toward this new paradigm.ResourcesSustainable Packaging Coalition: https://sustainablepackaging.org/How2Recycle: https://how2recycle.info/Connect with CarolineAtlantic Packaging: https://www.atlanticpkg.com/LinkedIn: https://www.linkedin.com/in/carolineejames/Atlantic Packaging IG: https://www.instagram.com/atlanticpkg/Connect with Jane Z. on Instagram at @farm.to.future

Ariana Day Yuen started her career as a management consultant at Booz Allen Hamilton in their DC and New York City offices where she advised clients across the government, non-profit, and private sectors. She then joined TechnoServe as a Fellow in their Ethiopia office and joined them full-time thereafter supporting a range of projects with Nespresso, Mondelez, Gates Foundation, JDC, the Swedish Government, and Diageo to ultimately design and build more sustainable and equitable value chains and market systems. Her accumulated experiences, passion for sustainable and delicious food, and deepening sense of responsibility to tackle complex societal issues are what led to Forested Foods. Prior Forested Foods, Ariana co-founded Common Farms, an indoor farm in Hong Kong, as well a North Korean arts fundraising series.Ariana grew up in Hong Kong before she moved to the United States to attend Syracuse University, where she triple-majored in Advertising Communications, Entrepreneurship, and Economics. She recently received her MBA from Yale’s School of Management, with a concentration of courses from Yale’s School of Forestry and Environmental Studies. Use code FARM15 to get 15% off your mushroom hot cocoa and other gourmet mushroom products from SporeAttic at sporeattic.com.Resources:How Big Is the Global Carbon Offsetting Market (Article): https://impactful.ninja/how-big-is-the-global-carbon-offsetting-market/TechnoServe Fellows: https://www.technoserve.org/work-with-us/fellows-program/Connect with Forested:Website: https://forested.co/Ariana's LinkedIn: https://www.linkedin.com/in/arianayuen/Forested LinkedIn: https://www.linkedin.com/company/forested-co/ Forested Instagram: https://www.instagram.com/forested.co/Connect with Jane Z. on Instagram at @farm.to.future

Farm to Future turns one this week!! 🎂🎉 Enter the birthday giveaway to win a sustainable snack box: http://tiny.cc/farmtofuture In today's episode, I share five of my biggest takeaways from this year's guests, and why I changed my mind on things like plant-based foods and good food having to be expensive. You'll hear clips from these guests — check out the full episodes below:1. Joel Salatin: https://open.spotify.com/episode/48FPxIQqpUhlQMQCHYlVS3?si=R6kzjoKiSI-Qxza_vFeI7w2. Chef Dr. Mike:  https://open.spotify.com/episode/1JSq6bAm2tOOkocwWm5pLj?si=DANbmkPmRC-ud-xpVno1Tg3. Pete Jarvis: https://open.spotify.com/episode/2IoOFBmZnxnYk497DjbSru?si=WbIkoXUJSDSCK_1CEOLi8Q4. Anica Wu: https://open.spotify.com/episode/2mvbh06P5SAOLK5NWzFXJZ?si=imT0ScB2SWCQ-G7cBKvZHQ5. Alison Kay: https://open.spotify.com/episode/18KrbqurAUavgEYXXMORdh?si=i1JRL_U0SkmfRet3eeH3aQConnect with Jane Z. on Instagram at @farm.to.future

How to make good-for-you, good-for-the land pizza at home that you'll love, from our favorite culinary medicine friend Chef Dr. Mike.Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.🎂 Enter the Farm to Future giveaway by Nov 22!!!  http://tiny.cc/farmtofuture 🍵 Love matcha? Get your matcha latte in solid form from Coba Coffee:  https://www.kickstarter.com/projects/cobacoffee/matcha-chai-and-hojicha-tea-bars-by-cobaResources Mentioned:PBS House Calls with Chef Dr. Mike: https://www.youtube.com/watch?v=9StZuetz86ENeapolitan Pizza Dough recipe: https://chefdrmike.com/recipes/breads/neapolitan-pizza-dough/ Gin pickled beets recipe: https://chefdrmike.com/recipes/appetizers/gin-pickled-beets/Bluebird Grain Farms: https://bluebirdgrainfarms.com/Wheat Montana: https://www.wheatmontana.com/ Bianco Dinapoli tomatoes: https://www.biancodinapoli.com/ Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Anica is a whole-animal butcher and founder of Bonjerk—an East Asian-spiced jerky company based in San Francisco. She is a first-generation Chinese American. In the years of growing up in Kansas, where Asians were the minority, food was a means for her family to keep traditions alive and celebrate their Chinese culture. Her love for food, especially meat, led her to the realization that Good Meat was mostly absent from Chinese grocers in America.Experimenting with jerky recipes became a way for Anica to rediscover and share flavors connected to her Chinese heritage with friends and family. In 2018, she started training as a whole-animal butcher and began her journey into the regenerative meat industry. Learning this craft has helped her to realize just how much work is required to get meat on our plates. It made her think about ingredients differently, the experience of eating food differently, and she was empowered by the control small farmers had over how the animal and land was treated. Alongside making some seriously delicious jerks, her hope is to be able to share her butchery skills, and help grow the support system for others, especially women, in food and agriculture.Links:From Farm to Canal Street by Valerie Imbruce*: https://amzn.to/3f3TCbFConnect with Anica:Try Bonjerk: https://bonjerk.com/Instagram: https://www.instagram.com/bonjerksnacks/*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)Connect with Jane Z. on Instagram at @farm.to.future

Christian Camargo is an award-winning actor and the owner of Sunever farm, a regenerative farm in the Mojave desert. He is perhaps best known for roles as Brian Moser in Dexter, Michael Corrigan in House of Cards, and Eleazar in The Twilight Saga. He currently plays Tamacti Jun in See and directed The Last Manhunt, which comes out in theaters November 18. Off-screen, Christian is a Mexican-American descendent of 4-5 generations of storytellers and ranchers. He believes that studying the desert lands and its creatures will inspire solutions to the region’s increasing water scarcity. He was turned to natural foods and medicinal plants during his cancer journey, and found profound benefits with olive oil while going through cancer treatment. Today, Christian is laying the foundations for his vision of Sunever farm as a diverse, native food oasis, farm education site, and grove of a thousand olive trees.Start lending to regenerative farms today at gosteward.comResources Mentioned: SEE on Apple TV+: https://tv.apple.com/us/show/see/umc.cmc.3s4mgg2y7h95fks9gnc4pw13m The Last Manhunt (Trailer): https://www.youtube.com/watch?v=_FiwVM84Ulw Gathering the Desert — Gary Paul Nabhan*: https://amzn.to/3CkFORI Introduction to Permaculture — Bill Mollison*: https://amzn.to/3SQKw0DConnect with Christian:Instagram: https://www.instagram.com/therealcamargo/Sunever Farm: https://www.instagram.com/suneverfarm/Connect with Jane Z. on Instagram at @farm.to.future*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)Connect with Jane Z. on Instagram at @farm.to.future

Manifest Commerce is a 3PL (third-party logistics) platform that aims to be a true logistics partner to merchants by providing them with high performance fulfillment done in an environmentally responsible way.  They've only just begun, and have already deployed:No Plastics during the fulfillment process (Elimination of bubble wrap, bubble fill & plastic tapes)Carbon Offsets of all shipments included in pricingBiodegradable and / or recyclable boxes, poly mailers, and void materialSustainable warehousing - Our fulfillment center is run on 80% renewable wind energyClear data and monthly reporting on your business environmental impactGeorge Wojciechowski is the Cofounder and CEO of Manifest Commerce. Manifest Commerce provides sustainable fulfillment solutions to eco-friendly brands and omnichannel retailers. Prior to launching Manifest Commerce, George cofounded ShipBob, a predominant name in the global ecommerce fulfillment space. George has held several roles in various investment communities including Goldman Sachs, among others. Michael Gongol is a founding member at Manifest.  Prior to entering eCommerce logistics Mike toured the country supporting musical acts before joining ShipBob where he led the sales team in the capacity of Sr. Enterprise Account Executive for over 5 years.  Start lending to regenerative farms today at: gosteward.com.Companies mentioned: - Eco Packables: https://www.ecopackables.com/- Provenance: https://www.provenance.org/- Rhode Skincare x Boox: https://my.boox.eco/scan-demo/rhode - A New Earth Project: https://anewearthproject.com/ - Atlantic Packaging: https://www.atlanticpkg.com/2022/04/atlantic-launches-a-new-earth-project/- STEP'N: https://stepn.com/Connect with Manifest:Website: https://manifest.eco/Email George: [email protected] Michael: [email protected] with Jane Z. on Instagram at @farm.to.future

Amy Adams is a Registered and Licensed Dietitian with more than 8 years working with patients and students from all walks of life. She has been gardening, tending chickens, and keeping bees since 2020. Amy is the host of The Backyard RD Podcast and blog. Her hope is to inspire beginners and seasoned growers alike with evidenced-based research to help you make more informed health choices. Amy has been a Registered Dietitian since 2014 and currently works with dietetic interns across the country. Amy and her husband live in Southeast Massachusetts, USA with their 2 dogs, 20 chickens, and a colony of honeybees.Start lending to regenerative farms today — get your money back plus interest: gosteward.comResources mentioned:Food, Inc.: https://www.imdb.com/title/tt1286537/Forks Over Knives: https://www.forksoverknives.com/The Private Life of Deer: https://www.amazon.com/Nature-Private-Life-Howard-McGillin/dp/B00LFE0YTCVenison nutrition facts: https://backyardrd.com/venison-nutrition-facts/Connect with Amy:Instagram: https://www.instagram.com/backyardrd/Blog: https://backyardrd.com/Podcast: https://open.spotify.com/show/0zpBkcaSVGK4VsnW77R8rYLinkedIn: https://www.linkedin.com/in/amy-adams-rdn-ldn-35350633/Connect with Jane Z. on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Alison Kay creates foods that enhance our biome, community and environment, working from her kitchen near Florence, Italy. She's the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way.Start lending to regenerative farms today — get your money back plus interest: gosteward.comConnect with AlisonWebsite: https://ancestralkitchen.com/ Podcast: https://podcasts.apple.com/us/podcast/ancestral-kitchen/id1560950100Instagram: www.instagram.com/ancestral_kitchenNewsletter: https://ancestralkitchen.com/newsletter/Patreon: https://www.patreon.com/ancestralkitchenpodcastFollow Jane Z. on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Chef Dr. Mike answers all your questions about gut health: why you don't need to spend $$$ on probiotics, what cuisines cater to better gut health, and ways to diagnose gut issues at home or with your doctor. Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQFollow Jane Z. on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Dan Miller is the Founder and CEO of Steward, a private lender providing regenerative farmers, ranchers, fishermen, and producers the capital they need to expand and sustain their businesses. And through our innovative online platform, qualified lenders have the opportunity to join in our mission and help fund the growth of regenerative agriculture by purchasing loan participations. After graduating from the Wharton School with a B.S. and M.B.A., Dan co-founded a pioneering investment crowdfunding business called Fundrise. In 2010, it was the first and largest real estate crowdfunding platform in the United States, and has since raised more than $500 million. It's this experience, combined with a passion for agriculture, ecology, and local food that led Dan to launching Steward in 2017.LinksSupport a regenerative farm with just $100: https://gosteward.com/Get 10% off Pederson's humanely raised meats with the code FARMTOFUTURE: https://pedersonsfarms.com/Connect with DanLinkedIn: https://www.linkedin.com/in/dan-miller-0a41357/Email: [email protected] Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Bert Schamp is a Research Manager at Puratos and an Agronomist in the R&D team. As a researcher in applied biosciences, he has a track record in sustainable agriculture, vertical farming and smart farming techniques. At Puratos, he is also responsible for the Mission to Mars program, an R&D initiative where Mars' extreme conditions are an inspiration and stimulation to move the planet Earth forward by creating innovative food solutions for the health & well-being of people everywhere.Get 10% off Pederson's humanely raised meats with the code FARMTOFUTURE: https://pedersonsfarms.com/LinksSpaceBakery: https://www.spacebakery.be/ Mission to Mars: https://www.puratos.com/commitments/next-generation/mission-to-mars-programmeConnect with Bert: https://www.linkedin.com/in/bert-schamp/Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Claire Smith grew up as the 7th generation on a 2,300 acre family farm vowing to move as far away from the farm as she could. After graduating from University of Michigan with a BS Neuroscience and minor in Classics, she moved to western Canada. During this time, her parents decided to start pivoting the farm from corn and soybeans to alternative grains and seeds. Claire, acknowledging the irony, moved back to the farm to work with teff, an ancient grain native to Ethiopia. She created Teffola, or teff granola, and began selling to local grocery stores in Jan 2018. Since then, she's grown Teffola into 70 grocery stores and coffee shops across Michigan and is now branching into Chicago and Toledo. Follow along on her journey @eatteffolaGet 15% off your Teffola order: https://www.eatteffola.com/pages/free-sample-sign-upGet 10% off Pederson's humanely raised meats with the code FARMTOFUTURE: https://pedersonsfarms.com/Connect with ClaireWebsite: www.eatteffola.comFacebook: www.facebook.com/eatteffolaIG: www.instagram.com/eatteffolaFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Neil Dudley is a Texas gentleman who believes in hard work with a little fun thrown in. His day job is makin’ bacon at Pederson’s Farms as the Vice President. But, his most important job is lovin’ on his wife & three young daughters…and throwing in some cowboy stuff when he can.As if that doesn’t keep Neil busy enough, he's picked up podcasting. You may know Neil from the Instagram account, The Cowboy Perspective. Most of the things he is confident in today stem from the things he learned and continues to learn from the cowboys and cowgirls in his life. The Cowboy Perspective is Neil's way of telling that story in hopes of being a resource to others.Use code FARMTOFUTURE for 10% your order of humanely raised meats at pedersonsfarms.comConnect with NeilPederson's Farm podcast: https://podcast.pedersonsfarms.com/The Cowboy Perspective podcast: https://thecowboyperspective.com/Instagram: https://www.instagram.com/thecowboyperspective/LinkedIn: https://www.linkedin.com/in/thecowboyperspective/Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Your favorite chef-cardiologist is back! And this time, we're talking all about sugar — the good, the bad, and the ugly — from a culinary medicine perspective. Plus, we answer your listener Q's about sugar addiction, low-calorie sweeteners, and what the deal is with natural sugars.Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.UPDATE: The Culinary Medicine Symposium has been postponed to August 2023. Stay tuned for new dates next year!  Support me by supporting Pederson's natural, organic meats!Use code FARMTOFUTURE to get 10% any order of humanely raised meats. I recommend the Whole30 Variety Pack: https://pedersonsfarms.com/Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Aidan Dowdle is the CEO and founder of Verdethos Inc, a technology company which produces blockchain based ERP platforms that create greater efficiency, fosters traceability and eases sustainability reporting across complex supply chains. Aidan spent more than a decade working for Wilmar International, Asia’s leading agribusiness firm, where he held a variety of managerial positions leading Wilmar’s trading division and new ventures in South Africa.  Being commercially responsible for Wilmar’s activities throughout a few emerging markets, Aidan has deep experience in developing efficiencies in challenging supply chains. Aidan immediately saw the opportunity for blockchain to deliver solutions for the agricultural commodity industry and supply chains at large while learning about new technologies at Columbia University Fu School of Engineering. Connect with AidanWebsite: https://verdethos.io/LinkedIn: https://www.linkedin.com/in/dowdlea/Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Amal Chatterjee is an agricultural economist with 16 years of experience in Procurement. He graduated with a Master of Science degree from Penn State University in 2006. He currently manages the procurement of fats and oils, emulsifiers, and ingredients for his bakery ingredients company. He is married with two children and resides in a Philadelphia suburb. In his downtime, he enjoys reading, fishing and playing on his kids’ Nintendo Switch.LinksWhat is palm oil in? https://www.worldwildlife.org/pages/which-everyday-products-contain-palm-oilPuratos: https://www.puratos.com/Connect with Amal: https://www.linkedin.com/in/amalchatterjee/ Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Orion Kobayashi has always had a passion for food, agriculture, and solving supply chain challenges. After serving in AmeriCorps and three years of working on farms, he went to Tufts Friedman School, earning an MS in Food Policy and Logistics. His work centers around connecting people with farmers, and through that connection creating value for sustainable products. He has helped build these value chains and manage the logistics at startups like sweetgreen and UrbanStems.Connect with Orion LinkedIn: https://www.linkedin.com/in/orionkobayashi/Instagram: https://www.instagram.com/orion_ontheroad/  Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Rose Wang was co-founder and CEO of Chirps. She is a Shark Tank entrepreneur, Forbes 30 under 30 social entrepreneur, ELLE USA Impact Award winner, Echoing Green fellow, MassChallenge Gold Winner, Harvard Dean's Design Challenge winner, and TEDx speaker. She holds the record for World's Largest Nachos and is living proof that you can really do anything with a psychology degree. LinksTry cricket chips! eatchirps.comChildren's Book: Project Startup Eat Bugs Instagram: instagram.com/eatchirps Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Tim West is a Slow Food chef turned Social Entrepreneur and Food Futurist. He was recognized as one of Zagat’s 30 under 30 Food-World Up-and-Comers for his work producing Food Hackathons and has since served as a Fellow4Good at the Institute for the Future and Global Ambassador to the Future Food Institute. His areas of interest include: mountain biking, climbing, local food systems, food as medicine, and permaculture. He now lives in Bellingham, WA, Pacific Northwest where he plans to get a farm dog.Today, Tim talks to us about the importance of true cost accounting — why corporations need to pay for the environmental and social costs they offload. He also shares case studies of regenerative and scalable businesses he's backing. Connect with TimWebsite: https://cheftimwest.com/Facebook: https://www.facebook.com/ChefTimWestInstagram: https://www.instagram.com/cheftimwest/Foundation: https://sundial.foundation/Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Ben Deuling is the founder of SporeAttic LLC, a gourmet mushroom farm in Bozeman, Montana. Ben moved from Michigan in 2017 to join a Ph.D. program in Molecular Bioscience at Montana State University. After 2 years working towards his doctorate, Ben finally accepted that he was unhappy, unfulfilled, and that academia would not take him where he wanted in life. Around that time, Ben discovered a passion for cultivating gourmet mushrooms, which utilized his training in Microbiology. Only now, instead of writing manuscripts and chasing grants, he uses that training to make high quality food, while still getting his science fix. SporeAttic launched on Halloween 2020, and after their first year in business, Ben and his team produce and sell over 400 pounds of gourmet mushrooms every week around the Gallatin Valley. For Ben, this is only the beginning. Connect with BenWebsite: https://sporeattic.com/Instagram: https://www.instagram.com/sporeattic/Facebook: https://www.facebook.com/SporeAtticFarms/Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Alex and Miguel are "two brown guys starting a sustainable farm" (in their words, mostly).  They're transforming a 158 acre wooded property in Connecticut into an agroforestry farm. Alex Eitland has been working in relation to the industrial meat industry for the past 5 years. After graduating with a political science degree, it was the last thing he expected. His love for the woods — and food — has been around since his childhood growing up in rural Connecticut, and his first job being working in a greenhouse. Miguel Figueroa moved from the island Saint Croix at the age of 11, and his understanding of food, grocery stores, and where unhealthy food ends and healthy food begins has always been blurry.  He's constantly in pursuit of the ideal meal, and his love for the land and agriculture is primarily driven by his stomach. Along with a desire to help the communities who struggle (himself included) to find genuinely good food. Fern Mill Farm aims to engage, educate and encourage people to understand what good food tastes like, smells like, and looks like when its grown in a sustainable way. Going beyond standard permaculture or restorative agriculture, they aim to prove that sustainable food can also be financially viable using agroforestry.Connect with Alex & MiguelInstagram: https://www.instagram.com/fernmillfarm/Facebook: https://www.facebook.com/fernmillfarmFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Joel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system.  Connect with Joel:Polyface Farms: https://www.polyfacefarms.com/ Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Michelle Nicole Gerrard is a poet, chronic illness warrior,  food stylist, and vegan chef. She believes in the power of thriving with organic whole foods, and living a life in alignment with nature. She also firmly believes that the more we care, the more we give and the more we show up for people, the more powerful we become. In this episode, Michelle shares her journey with Mast Cell Activation Syndrome and the challenges (and joys) of cooking without the sense of taste. Plus, we discuss what she learned living (and eating) in Kenya, and some of her favorite recipes in her latest cookbook, Olfactory.Giveaway!!! Enter to your copy of Olfactory: Connect with MichelleWebsite: https://michellenicolegerrard.comInstagram: https://www.instagram.com/michelle.nicole.gerrardPinterest: http://pinterest.com/chellemarriottFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine course at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.In today's episode, Chef Dr. Mike walks us through a brief history of nutrition, why an omnivore diet us establish ourselves as a successful species, and the NOVA Food Classification that helps us identify real foods vs. ultra-processed foods. Links Mentioned Dan Buettner’s Blue Zones study: https://www.bluezones.com/dan-buettner/ Harvard Happiness Study: https://news.harvard.edu/gazette/story/2017/04/over-nearly-80-years-harvard-study-has-been-showing-how-to-live-a-healthy-and-happy-life/ Catching Fire by Richard Wrangham: https://www.amazon.com/Catching-Fire-Cooking-Made-Human/dp/0465013627 Regenerative Agriculture: https://www.nrdc.org/stories/regenerative-agriculture-101 The End of Overeating by David Kessler: https://www.amazon.com/End-Overeating-Insatiable-American-Appetite/dp/1605294578 NOVA Food Classification: https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Peter Jarvis is a Florida-based fishmonger who’s worked in the sustainable seafood industry for over 30 years. His first business was Triar Seafood, a boutique wholesale company providing fresh fish and stone crabs via overnight delivery to chefs around the nation. Working with local day boat fisherman, Peter’s team hand selects only responsibly harvested seafood, filets and packages it for overnight shipping. Now, Peter is offering the freshest seafood to the home chef, delivered from dock-to-door within a day of its source. Peter also serves on the Board of the Southeastern Fisheries Association, to support responsible harvesting by the commercial fishing industry while maintaining sustainable stocks of fish.Peter’s Florida SeafoodShop sustainable seafood: https://petersfloridaseafood.com/Instagram: https://www.instagram.com/petersflseafood/ Facebook: https://www.facebook.com/PetersFLSeafood Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Jared Niemela is an amateur mycologist who cultivates culinary and medicinal mushrooms and shares knowledge on his YouTube channel, One Earth Mushrooms. In this "Mushroom Cultivation 101" episode, Jared walks us through the fungi life cycle and how you can replicate it at home with just $20. We also discuss magic mushrooms aka. psilocybin - both our personal experiences with it, as well as the latest research on psilocybin and its healing properties for mental health issues like anxiety and depression. Connect with JaredWebsite: oneearthmushrooms.comYouTube: youtube.com/c/OneEarthMushroomsPatreon: patreon.com/oneearthmushroomsInstagram: @oneearthmushroomsFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Born and raised in Vancouver BC, Marie Grapé has worked in the food industry for 15 years. Beginning her career in fine dining before transitioning to catering private events, the kitchen hustle took a toll on her health, both mentally and physically.Over a year ago, Marie founded MANNA | Sacred Meals, a meal delivery program that is 100% plant based. MANNA aims to introduce plant based meals to everyone, no matter their food journey, in the form of delicious and convenient sous vide meals. Hear how Chef Marie went from a traditional Filipino meat-heavy diet to plant-forward, some of her hearty plant-based recipes, and how MANNA Sacred Meals is heading towards their goal of zero waste.  Connect with MANNAWebsite: www.mannamenu.comInstagram: @mannamenuTikTok: @mannamenuFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Jonas Guenther is the founder of We Are The New Farmers, an urban algae farm in Brooklyn, NY, on a mission to make the world’s oldest food source a mainstream staple. Jonas also started the magazine Finding Tomorrow, offering a glance at an exciting future where we've implemented solutions to overcome climate change. Prior to launching New Farmers, Jonas completed his Master’s degree at NYU where he built the Urban Food Lab - a project platform and indoor farm that enables students to learn about sustainability and food by running their own mini-projects connecting their studies to the world of farming. He continues to work with students as Founder in Residence at the NYU Entrepreneurship Lab.Links MentionedThe Great Nutrient Collapse: www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511Support New FarmersInvest in the farm: republic.co/we-are-the-new-farmersBuy fresh spirulina:  www.new-farmers.comInstagram: instagram.com/wearethenewfarmersFollow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

There’s not one way to eat sustainably. If you dig into your own culture, you’ll probably find traditional foods that are naturally in tune with the land - whether they make use of all parts of the animal, or indigenous varieties of corn or rice, or preservation techniques that don’t require a fridge. What traditional foods did you grow up with? Today, Jane Z. sits down with award-winning poet and art critic John Yau, who curated the exhibit “Home Cooking,” now live at the LaiSun Keane Gallery in Boston until December 5. John Yau has published over 50 books of poetry, fiction, and art criticism. Born in Lynn, Massachusetts in 1950 to Chinese emigrants, Yau attended Bard College and earned an MFA from Brooklyn College in 1978. His first book of poetry, Crossing Canal Street, was published in 1976. Since then, he has won acclaim for his poetry’s attentiveness to visual culture and linguistic surface. He currently teaches at the Mason Gross School of the Arts and Rutgers University, and lives in New York City.Home Cooking ExhibitionAbout the Exhibition: laisunkeane.com/homecookingjohnyauLaiSun Keane Gallery: laisunkeane.comJohn Yau’s WorkBooks on Amazon: amazon.com/John-Yau/e/B001HD3FZ6Instagram: instagram.com/johnyaupoet/ Facebook: facebook.com/john.yau.798 Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

How does a chef think about provenance? i.e. Where your food comes from? In this inaugural episode, Chef Adam Lamb takes us on a journey from South Florida to the Black Forest to North Carolina to show us how he puts together a menu that honors the land.Adam M Lamb is a professional chef with 30 years of successes and failures, which he brings to his podcast Chef Life Radio, empowering culinary professionals to fuck the grind, and find their groove. He lives with his wife Jennifer in the Blue Ridge Mountains, where he produces a line of Pepper Sauces and makes goat cheese in his spare time.Links Mentioned:Monterey Bay Aquarium Seafood Watch https://www.seafoodwatch.org/ Temple Grandin HBO movie: https://www.hbo.com/movies/temple-grandinJoel Salatin, Polyface Farms - Biodynamic Farming: https://www.polyfacefarms.com/Connect with Chef Adam:Facebook: facebook.com/chefliferadioTwitter: twitter.com/chefliferadio Instagram: instagram.com/chefliferadioEmail: [email protected] Follow Farm to Future on Instagram at @farm.to.futureConnect with Jane Z. on Instagram at @farm.to.future

Coming November 23. Subscribe for a tasty adventure. Connect with Jane Z. on Instagram at @farm.to.future

Changes are coming! Join Jane Z. on a new leg of the adventure to learn all about food sustainability - how to eat better for the planet. Trailer dropping next Tuesday! Subscribe to this podcast to stay notified. Follow @insideoutwithjane on Instagram for live updates. Connect with Jane Z. on Instagram at @farm.to.future

Rafe Offer is the co-founder and CEO of Sofar Sounds, a cutting-edge music company and worldwide promoter of new bands which specialises in secret gigs in unusual spaces. Sofar Sounds has hosted tens of thousands of shows in over 400 cities, at unique venues like a ski jump, a mattress store, multiple graveyards, and many living rooms. Artists like Billie Eilish, Leon Bridges, The XX, Noah Cyrus, and others got their starts performing at Sofar. To date, they’ve had over 80 acts go on to win or be nominated for Grammys.Connect with Rafe & SofarAttend a Live Show: www.sofarsounds.comSofar Instagram: www.instagram.com/sofarsoundsRafe's Instagram: www.instagram.com/rafeofferRafe's Email: [email protected] with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Today, Kevin Allen (aka Khordmaster) and Jane Z. take turns as co-hosts! We discuss the perks and pitfalls of a career in content, how to approach social media without getting overwhelmed, and what it means to bring your whole self to work. Before all that, get to know Kevin as a pianist and middle school teacher, and hear some fun stories about Jane that she's never shared before!Khordmaster is a classically trained pianist, live streamer, music producer, math tutor, and YouTube content creator.  He's been making music for 15 years, but only recently started creating content, after 12 years of working at Verizon before becoming a middle school math teacher. Khordmaster hosts a podcast called K_AL Experience, which covers topics including music, technology, and lifestyle design.  Connect with KhordmasterWebsite: www.khordmaster.comInstagram: instagram.com/khordmaster/ Tutoring Business: www.kevintutoring.comConnect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Dr. Alex Ding and Shobhit Singhal are two members of The First Wave, a community effort started by a group of MBA students at the Wharton School of the University of Pennsylvania, to help provide PPE to frontline healthcare workers in the United States. The First Wave is the inspiration behind Tickle Trouble, a children’s book published by Ladderworks, a publishing startup that aims to empower kids to become social entrepreneurs.Get your copy of Tickle Trouble: https://www.ladderworks.co/products/tickle-troubleDr. Alex Ding is a board-certified radiologist, currently serving as executive-in-residence at Humana and medical director of the Office of Health Affairs and Advocacy. He also provides clinical care as faculty at the University of Louisville. He was previously a managing partner at California Advanced Imaging, and also served as the Chief of Radiology and Medical Director of Imaging at Sutter Health. Alex is a former trustee of the American Medical Association, serving during the early implementation of the Affordable Care Act, and currently serves as the Chair of the AMA's Council on Science and Public Health. Alex completed a BA in Economics and MS in Public Health at UC Berkeley, his MD from UCSF, and holds an MBA in finance from UPenn's Wharton School. He is a US Navy veteran, finishing his service at the rank of Lieutenant Commander.Shobhit Singhal is a tech professional with almost 15 years of experience in consulting, managing datacenter operations, building retail supply chain systems, running product incubators, and most recently managing social media trust and safety operations. Shobhit is passionate about building and operating products that help users gain access to infrastructure, information and employment. Outside of work Shobhit enjoys playing tennis, hiking, and helping startups bootstrap their operations. Connect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Christine Werthman is the managing editor at Billboard. She has been an editor since 2006 and previously worked for Complex, XXL and CMJ. She has a B.S. in magazine journalism from Syracuse University, an M.A. in music, media and cultural studies from New York University and knows the best spot for a good sightline at most concert venues in New York City.Connect with ChristineTwitter: @cwerthman Portfolio site: christinewerthman.comConnect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Erica Zendell is a full-time traveler, writer, and Brazilian Jiu-Jitsu (BJJ) practitioner. This past April, Erica left a comfortable life of 9 years in Boston on an indefinite road trip to train, compete, and learn from the best in BJJ across the United States. In July, she quit her career in the tech industry to fully dedicate herself to living a story worth writing about for her first book. Erica holds a BA in Comparative Literature from Princeton University and a MBA from MIT, but her hardest-earned "degree" to date is her Purple Belt in BJJ under John Clarke. She's competed in nearly 40 grappling tournaments since 2017, and her proudest titles are a Bronze Medal at the 2020 IBJJF Pan American Championship and a Gold Medal at the 2020 IBJJF World Masters Championship. Her cross-country travel companions include her Subaru Forester, her significant other, and their miniature dachshund, Snickers. Connect with EricaInstagram (writing): www.instagram.com/zenintheartoffightingInstagram (personal): www.instagram.com/zendelleNewsletter: http://erica-zendell.ck.page/92bf8b841f Patreon: https://www.patreon.com/zendelleWriting: https://www.erica-zendell.com and zendelle.medium.comLinkedin: linkedin.com/in/ericamzendellConnect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Pascal Kriesche and Morgan Abraham are two engineers who took their love for smoothies and created Smoodi, the “Keurig for smoothies.” Pascal is a Mechanical Engineer from Germany who came to the U.S. for his MBA at Harvard Business School. Previously, he worked as a Strategy Consultant at the Boston Consulting Group and as Project leader for a Joint Venture in Mexico. Morgan is an inventor at heart. Having studied electrical engineering at McGill University and then Manufacturing engineering at MIT, he has a knack for new innovative technology from concept to reality. Hear about how Jane Z. (yours truly!) brought Pascal and Morgan together and how they then built their proprietary smoothie system, why they source their own frozen fruits from Mexico, and their pivot from serving smoothies in corporate offices to convenience stores.Connect with SmoodiWebsite: https://www.getsmoodi.com/Instagram: https://www.instagram.com/getsmoodi/LinkedIn: https://www.linkedin.com/company/smoodi/Connect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Meghhan Maupin is the VP of Consumer Insights at Function of Beauty. She was the CEO and Co-Founder of Atolla, which was acquired by Function in August 2021. Atolla is a data-based skincare system that does the heavy lifting of picking out your ideal ingredients and routine, so you don’t have to.In this episode, we chat all things skincare - from acne and Accutane to SPF and outdoor sports. Meg takes us behind the scenes of building Atolla with multiple co-founders before ultimately going through with the acquisition solo. Her mental health routine involves rock climbing and feeding baby cows - as she now lives on a farm in the Adirondacks! Connect with MegAtolla: atolla.com / @atollaskinlabFunction of Beauty: functionofbeauty.com, @functionofbeautyConnect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business, and the host of the Chefs Without Restaurants podcast. He graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years.⁣In this episode, we chat about how Chris cooked his way from Burger King to high-end retirement homes and now upscale dining experiences in people’s homes. We discuss cultural appropriation in cooking, what IKEA offers besides furniture and meatballs, and how physical and mental health are really one and the same.⁣Chefs Without RestaurantsPodcast https://www.podpage.com/chefs-without-restaurants/Facebook Page: https://www.facebook.com/chefswithoutrestaurantsInstagram: https://www.instagram.com/chefswithoutrestaurants/ Website: https://chefswithoutrestaurants.com/Perfect Little BitesInstagram https://www.instagram.com/perfectlittlebites/Website: https://perfectlittlebites.com/Email Chris: [email protected] Connect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Wally Koval is the Founder of and content curator behind @AccidentallyWesAnderson (AWA) - a global Community of Adventurers - lovers of design, architecture, aesthetics, and history. Over the past 3 years the AWA community has grown to include more than 1.5 million members, a New York Times Best Selling book has been published in 9 languages, and there have been countless write-ups from some of the most prestigious media organizations. In this episode, Jane sits down with Wally to talk AWA's origin story, Wally and Amanda's painstaking efforts in curating the Instagram page and book, his experience reaching out to Wes Anderson himself, and advice for content creators on how to keep showing up for your community.Connect with AWAWebsite: www.accidentallywesanderson.comGet the book: www.awa-book.comInstagram: https://www.instagram.com/accidentallywesanderson Facebook: https://www.facebook.com/accidentallywesanderson/ TikTok: https://www.tiktok.com/@accidentallywesanderson Pinterest: https://www.pinterest.com/accidentallywesanderson Twitter: https://twitter.com/AccidentallyWA Connect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Jake Rudin and Erin Pellegrino are the co-founders of Out of Architecture (@outofarchitecture), a career consulting firm for architects looking to apply their incredible talents in untraditional ways. Jake and Erin met during their Bachelor of Architecture program at Cornell University, and both received their MBA from the Quantic School of Business and Technology and graduate degrees from the Harvard Graduate School of Design.Currently, Jake works at adidas where he manages teams in Computational Design, Digital Technologies, and Pattern Engineering.He also teaches visual communications at Portland State University. Erin is a Visiting Lecturer in Architecture at Cornell and Principal of her studio, Matter. In this episode, we discuss passion versus pay, creative and financial burnout, and how to see your own career as a design problem. Connect with Jake & Erin:Website: outofarchitecture.comInstagram: instagram.com/outofarchitecture/ LinkedIn: linkedin.com/company/out-of-architecture Connect with Jane Z.Instagram: @insideoutwithjaneWebsite: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Sandy Vo (@isandyvo) is a meditation teacher and the founder of Prosperous the Podcast and Prosperous: School of Self-realization, a 90-day breakthrough experience for modern-day leaders. Sandy encountered the path of meditation after living with crippling depression and anxiety for most of her teen years. In college, Sandy looked like a rockstar – she competed as a bodybuilder, made the Dean’s List, ran her own business, and juggled multiple jobs. But on the inside, she was burnt out and battling depression. Through practicing self-transformation methods, Sandy learned how to self-heal mental, emotional, physical trauma, and break generational patterns. In today’s episode, we dive deep into Sandy’s journey and how meditation can “reprogram” the software of your mind and bridge the gap between outer success and inner fulfillment.Link between thyroid issues and suppressing anger: https://www.womenshealthnetwork.com/emotions-anxiety-and-mood/low-thyroid-repressed-anger/ Connect with SandyPrograms, Blog, Events, Retreats: www.sandyvo.comSchool: www.sandyvo.com/prosperous-schoolInstagram: instagram.com/isandyvoYouTube: https://www.youtube.com/c/sandyvoFREE Healing Meditation https://sandyvo.kartra.com/page/ahealingsleepmeditationConnect with Jane Z.Instagram: @insideoutwithjane Website: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Alexis Haselberger is a time management and productivity coach who helps people do more and stress less through coaching, workshops and online courses. After 15 years of working in operations and HR at early-stage start-ups, Alexis has mastered the art of time management in high-stress environments. She has now taught thousands of individuals to take control of their time and her clients include Google, Lyft, Workday, Capital One, Upwork and more.In this episode, Alexis spills all her secrets on time management for ambitious busybodies. We walk through her system for organizing tasks, techniques for setting boundaries and saying “no” without burning bridges, and how to develop a mindset around productivity. What’s the one tip from Alexis that resonated with you? Post it in an Instagram story and tag @insideoutwithjane to be featured!Connect with Alexis Website: https://www.alexishaselberger.com/ Youtube: https://www.youtube.com/channel/UCh9iAkCALqr3FsKfYOqjb3Q Instagram: @do.more.stress.lessFacebook: @domorestresslessFacebook Group: https://www.facebook.com/groups/domorestressless/ Online courses: https://www.alexishaselberger.com/online-courses FREE Distraction Action Plan: https://www.alexishaselberger.com/subscribeConnect with Jane Z.Instagram: @insideoutwithjane  Website: www.insideoutwithjane.com   Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Kayla Pearson is a surfer, hairdresser, helicopter mechanic, and the Founder of Surf Soap (@surf_soap), an ocean-safe hair care and skincare company. Kayla was born in a tiny town in California, and has always had an affinity with the ocean. After growing up in Utah, she moved to Florida, where she learned to surf. Kayla joined the Army in 2013 as a UH60 Blackhawk mechanic and crew chief, and then pivoted into military intelligence after she had her daughter Eleanor in 2017. In that time, she’s competed in Ironman 140.6 Japan, won the women’s title in the Seoul International Marathon, and earned her Bachelor’s of Science in Kinesiology while remodeling a home with her husband, Ben. Kayla launched Surf Soap in November 2020 with their signature 3-1 shampoo-conditioner-body wash bar, and they've already shipped over 2,000 orders! In this episode, we talk about how building a business is just like running a marathon, how to stay consistent and get past that mile 18, and how Kayla manages her time running Surf Soap on top of full-time work and being a parent.Connect with Surf SoapWebsite: www.surfsoap.comInstagram: https://www.instagram.com/surf_soapFacebook: https://www.facebook.com/surfsoapcompany/YouTube: https://www.youtube.com/channel/UCJWwp7HmJ-03WZ-RYKOC43wTwitter: https://twitter.com/surf_soapConnect with JaneInstagram: https://www.instagram.com/insideoutwithjane Website: www.insideoutwithjane.com  Email: [email protected] with Jane Z. on Instagram at @farm.to.future

Is it possible to pursue art and achieve financial stability? That’s a question that Michelle Favin is beginning to answer. Michelle is an artist based in San Francisco. She uses acrylic and natural pigments in her work and pulls inspiration from her mixed lineage of Korean and American.In this episode, Michelle opens up about leaving a glamorous and high-octane job in tech to slow down and pursue a risky but fulfilling art career. She shares practical tips for anyone looking to pursue art, from setting up your studio space, pricing your work and commissions, and how to use Instagram in an authentic way. Michelle paints from a deep commitment to equity and social justice and believes creative expression is core to a more empathetic, compassionate, and socially just world. Michelle recently released her debut collection “together, here” — an exploration of how we’re connected to Earth, to each other, and to our inner landscapes. All of the pieces use natural pigment and acrylic on raw canvas and 15% of proceeds will be donated to Sogorea Te’ Land Trust, Connect with MichelleWebsite: michellefavin.com Instagram: @MichellefavinConnect with Jane ZInstagram: https://www.instagram.com/insideoutwithjane Website: www.insideoutwithjane.com Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

Sometimes what you need is the lemonade factor. In other words, the ability to turn a sour situation into something sweet.  Here’s an example.  In 2011, Nicole Ketchum interviewed for a job that involved designing decor for a Halloween theme. She came up with a beautiful modern chandelier design. She was sure the company would love it.  Turns out, they thought the concept was “too modern” and turned her down for the job. Nicole was upset at first, but here’s where the lemonade factor comes in. She could’ve just deleted the presentation and erased the experience from her memory. Instead, she decided to make lemonade. For two years, Nicole and her husband would go into his office on weekends to use his computer and make 3D design files for these chandeliers. Over time, Nicole created prototypes, put together a catalog and online presence, got some free buzz through blogs, and started making a name for her new brand. In fact, her chandeliers were so unique and easy to use that they got picked up by some pretty big names — Disney, Mattel, and Pottery Barn Kids. Talk about turning rejection into sweet, sweet opportunity.  Six years in, Nicole Ketchum is the full-time founder of Hey Girl Decor™— a modern chandelier and accessories company. She has been featured in over 20 magazines and spoke at ALT Summit. In this episode, Nicole shares some growth hacks for Pinterst, her experience with overseas manufacturing, and how she managed to build her business while raising her newborn daughter. Connect with Nicole:Website: www.heygirldecor.comIG: @heygirldecorPinterest: @heygirldecorFB: @heygirldecor Connect with Jane ZInstagram: instagram.com/insideoutwithjane Website: www.insideoutwithjane.com Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

When you first start your business, not everyone will believe in you. But that’s okay, because the only person that needs to believe in what you’re building — at least to start — is you. Allison Claire had a ton of doubters when she was starting her jewelry business - her dad, one of her first customers, and banks who denied her a loan. But it turns out, Allison had a perfect background for what she was doing. During her 8 years of working in university administration, Allison struggled to find a way to represent her alma mater at football games and fancy events without looking tacky in a hoodie. So she built Allison Claire, a jewelry brand that offers luxury collegiate pieces like gold necklaces and diamond earrings.In just 5 years, Allison Claire has made almost $1 million in sales and over 1,000 orders — as a one-woman show! The brand is a licensed jeweler for 8 schools and counting, including the University of Washington, University of Arizona, and Virginia Tech. Today, Allison is here to tell the tale of how she dove head-first into a new industry, teaching herself jewelry design and manufacturing, and some of the sacrifices she had to make to build a million-dollar brand. Connect with Allison ClaireWebsite: https://www.allisonclaire.com Hearts Forever Collection: https://www.allisonclaire.com/collections/hearts-forever-by-homs Instagram: https://www.instagram.com/allisonclaireco/ Email: [email protected] Connect with Jane ZInstagram: https://www.instagram.com/insideoutwithjane Website: www.insideoutwithjane.com Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

The best products often come from a frustrated consumer.Laura Armstrong was an event planner who traveled a ton for work and struggled to find the right hair products to bring on the road. She couldn’t lug all her tools and hair products around, and the only dry shampoos she could find came in aerosol cans, which were banned from carry-on and they turned your hair white.So, Laura created her own. Using ingredients you could find in your kitchen, Laura created her own formula and packaging for an all-natural, travel-friendly dry shampoo that matches your hair color.  Almost 3 years in, Laura has expanded Dirty Blonde into a Hair and Skin Care brand that generates $5k a month in revenue — a solid side hustle on top of her day job as a marketing and event planner. In this episode, Laura takes us behind the scenes of her operations, sharing her process of developing an all-natural formula and her tips for new businesses — what to do before launching your product, how to manage your time with a side hustle, and how to make the most out of Instagram and Facebook ads for your business. If you enjoy this episode, I'd love to see where you’re tuning in from! Take a screenshot of the podcast and tag me on a story at @insideoutwithjane.Connect with Dirty Blonde!Website: www.dirtyblonde.ca Facebook: www.facebook.com/DirtyBlondeTO Instagram: https://www.instagram.com/dirty_blonde_to/ Email: [email protected] Soap book: https://amzn.to/3iFIAITConnect with Jane ZInstagram: https://www.instagram.com/insideoutwithjaneWebsite: www.insideoutwithjane.com Email: [email protected] Connect with Jane Z. on Instagram at @farm.to.future

What’s the first step to building a thriving business? Well, easy — getting started. But that can be scary. Whether it’s quitting your day job, putting up a website, or getting out there to find your first customer, just getting started requires being brave.Here’s a secret, though.You don’t need to be brave all of the time. Just the moments that matter. That’s how Claire Smith managed to quit her day job at a restaurant to start a granola company and grow it to over 70 stores.Claire grew up as the 7th generation on a 2,300-acre family farm, vowing to move as far away from the farm as she could. After graduating from the University of Michigan with a B.S. in Neuroscience and minor in Classics, she moved to western Canada. Her parents decided to start pivoting the farm from corn and soybeans to alternative grains and seeds during this time.Claire, acknowledging the irony, moved back to the farm to work with teff, an ancient grain native to Ethiopia. She created Teffola, or teff granola, and began selling to local grocery stores in January 2018. Since then, she's grown Teffola into 70 grocery stores and coffee shops across Michigan and is now branching into Chicago and Toledo, Ohio.In this episode, Claire shares her business journey from late nights and farmer’s markets to building a customer-centric food brand that brings awareness to small farmers and ancient grains. Connect with TeffolaWebsite: www.eatteffola.comFacebook: www.facebook.com/eatteffolaInstagram: www.instagram.com/eatteffolaConnect with Jane Z!Instagram: https://www.instagram.com/insideoutwithjaneWebsite: www.insideoutwithjane.com Email: [email protected] with Jane Z. on Instagram at @farm.to.future