Aisle 42

Arzeena Hamir | LUSH Valley

In this episode we chat with Arzeena Hamir, a dedicated farmer, community leader, and advocate for local food systems.  Arzeena shares her journey from studying crop science and working internationally to settling into a rural community and owning an organic farm. We dive into the challenges and nuances of small-scale farming and we discuss cooperatives, ecological practices, profitability, and the consumer obsession with perfect-looking produce. To learn more go to: https://lushvalley.org/ To learn about how we scale food brands go here: https://www.ethicalfoodgroup.com/ Note: File updated June 24, 2025 (there was a tech issue at the end, sorry - delete and re-download if it doesn't do it automatically).  Here's a summary of this interview:  Arzeena’s big food system wish: permanent policy-based support for local food procurement in public institutions. She has a rich background in international agricultural development and now owns Amara Farm in BC. Food security, to Arzeena, means consistent access to affordable, healthy food for all Canadians, regardless of location or season. She runs a cooperative marketing initiative, helping five farms share resources, reduce costs, and access markets more effectively. Arzeena sees cooperative farming as key to sustaining small farmers, offering shared infrastructure and collective marketing. She believes scaling cooperatives should be driven by farmer needs, not just the drive for bigger operations. Challenges in vegetable farming: balancing regenerative practices with the reality of labor-intensive costs and market pricing. Arzeena encourages consumers to embrace “ugly” produce, focusing on flavour and nutrition over appearance. She critiques the consumer preference for perfect-looking produce, calling for more support for local and organic farmers. She sees a deep, physical, and spiritual connection to the land through locally grown food, highlighting the importance of knowing your farmer and the soil it grows in.

Mitchell Scott | CULT Food Science

Thanks for listening to Aisle 42, in this episode we chat with Mitchell Scott, CEO of Cult Food Science, to explore the cutting edge of cultivated and lab-grown foods.  We dive into the promise and challenges of cellular agriculture, including cultivated meats, seafood, and innovative uses of mushroom-based proteins.  Mitchell explains the science behind bioreactors, the regulatory and market hurdles, and the growing demand for ethical, sustainable protein alternatives. Throughout the conversation, Mitchell shares his passion for building a future of food that’s delicious, safe, and environmentally sustainable.  To learn more go to https://www.cultfoodscience.com/ and https://www.thebetterbutchers.com/. To learn more about how we scale food and beverage companies go to: https://www.ethicalfoodgroup.com/ Here's a summary of this interview:  Mitchell is excited about the potential of cultivated and lab-grown meat to revolutionize the food system and reduce reliance on factory farming. Cellular agriculture involves taking animal cells and growing them in bioreactors to create real meat, milk, or even chocolate without harming animals. Cult Food Science has invested in 19 portfolio companies, giving investors access to early-stage opportunities in cultivated foods. The regulatory landscape varies globally: Singapore leads with early approvals, while Canada’s process is more complex and slower. Mitchell’s mushroom-based company, The Better Butchers, launched a mushroom-pea protein blend that’s in high demand. Cultivated fat is seen as a key piece to improving the taste and texture of plant-based foods—prototypes are already in the works. Mitchell sees Europe, Israel, and Singapore as major hubs for cultivated protein innovation. The conversation also touches on the future of cultivated seafood and the significant role of food safety in lab-grown products. Mitchell believes the best way to shift perceptions is through taste: delicious products that surprise and delight consumers. Plant-based and cultivated foods are here to stay, driven by consumer demand for more ethical, sustainable protein options.

Jasmine Byrne | Big Mountain Foods

In this episode of Aisle 42, we chat with Jasmine, co-founder of Big Mountain Foods, about the brand's journey, family culture, and mission to make allergen-free, plant-based foods that are healthy and delicious.  Jasmine talks about shifting from mental health work to building the brand with her mom, as well as the challenge of getting kids to love healthy food. We also dive into their product lineup, how they're growing in Canada and the US, and the tricky reality of profitability in food manufacturing. AND Jasmine shares how they're reusing byproducts like Okara and working towards a circular economy.  Learn more at https://bigmountainfoods.com/.  Want help scaling your food or beverage brand? Learn more at https://www.ethicalfoodgroup.com/. Here's a summary of this interview:  Jasmine’s vision for the future of food: Healthy eating should be the norm, starting from childhood, rather than an exception. The unique family dynamic at Big Mountain Foods, working alongside her mom who’s a talented chef. The challenges of scaling a plant-based food brand, including supply chain pressures and mental health burnout. How the brand evolved from a tiny cafe veggie patty to today’s wide lineup, including innovative products like fava bean tofu. Insight into the allergen-friendly market and the shift from “what’s not in it” to “what’s in it” storytelling for consumers. The hurdles and opportunities of entering the US market, including faster adoption of regenerative and organic claims compared to Canada. Jasmine’s take on profitability in CPG—acknowledging that until you reach $20M in sales, profitability remains a steep climb. How the brand’s nimbleness and collaborative network led to a lightning-fast launch of their new roast product at Costco. Sustainability initiatives: upcycling tofu byproducts like Okara back into their products, and exploring uses in other industries like biofuel. Jasmine’s optimism for building a circular economy and using every part of the process to reduce waste and create new opportunities.

Dominic Dubé | Evive Nutrition

In this episode I chat with Dominic (Doobey) co-founder of Evive (eh-VIEV) Nutrition, a brand that’s redefining convenience with nutrient-dense, whole-food-based frozen smoothie cubes and innovative plant-based products. Dominic is tackling one of the biggest issues in the grocery industry—ultra-processed foods—by making it easier than ever to enjoy real, whole ingredients without sacrificing convenience. From expanding into new product categories like frozen smoothie bites and pops to rethinking sustainable packaging and direct-to-consumer strategies, Dominic shares how their brand is growing while staying true to its mission. To learn more go to https://evivenutrition.com To learn more about who’s behind this podcast and how we help food and beverage brands grow faster, visit https://www.ethicalfoodgroup.com Here’s a summary of this interview: Ultra-Processed Food Awareness is Growing – Dominic sees a major shift away from ultra-processed foods as consumers demand healthier, more natural options. Evive Nutrition’s Mission – Founded in 2015, the brand creates nutrient-dense, frozen smoothie cubes that require no blender, making healthy eating convenient. Expansion into New Products – Beyond smoothies, Evive Nutrition has introduced smoothie pops for kids and is launching smoothie bites dipped in dark chocolate. Superfoods for Maximum Nutrition – Ingredients like spirulina, baobab, moringa, and camu-camu are used instead of synthetic vitamins to boost nutrition. Sustainability Challenges & Solutions – Originally using compostable packaging, Evive Nutrition shifted to plastic for product quality but is now pursuing plastic-neutral certifications. Retail Growth & Private Label – the brand is expanding through innovative products, private label deals with retailers, and strategic partnerships. Direct-to-Consumer (DTC) is Making a Comeback – After a dip in 2022-23, DTC sales are rising, enabling faster innovation and direct customer relationships. Shipping Frozen Products Efficiently – Logistics advancements allow Evive Nutrition to leverage existing delivery networks, making frozen DTC sales feasible. Dominic’s New Role in Marketing – Taking a hands-on approach, Dominic is building the brand with personal storytelling and social media engagement. U.S. & Western Canada Expansion – Evive Nutrition is focused on scaling its presence in the U.S. and Western Canada, ensuring more consumers have access to their products.

Jud Currie | Ethical Food Group

This episode is a special one as it explores the future of grocery through the eyes of a speed to market specialist… some even call him the anti-broker. I’m chatting with Jud Currie, Ethical Food Group’s very own retail and sales leader and you’re going to love this conversation. Jud’s storied career includes category-leading work with major brands like Colgate-Palmolive, McCain and Love Child Organics. Now he’s driving better-for-you products onto shelves across North America as a part of our EFG family and I’m thrilled to have him on the show. We unpack the real art of retail: from winning at the shelf to pitching buyers to what makes a brand truly retail-ready. Jud shares how he helps founders build trust with buyers, and why he believes every grocery aisle is ripe for disruption. To learn more Jud Currie how we help food and beverage brands get to market faster, visit https://www.ethicalfoodgroup.com/. Here’s a summary of this interview: Jud's food system wish: A return to simpler, nutrient-dense products with short ingredient lists—like the kind his 99-year-old grandmother lived on. Anti-broker mentality: Jud positions himself as part of the brand’s team, not just a middleman—focusing on fewer clients, deeper involvement, and faster execution. Past brand wins: He launched and grew Love Child Organics—a disruptive baby food brand that helped shift the market toward organic pouches. Winning at the shelf: Retail success comes from understanding pricing, positioning, and what makes a product truly different in its category. Pitch strategy: Forget 30-slide decks—buyers want three things: who you are, how you're different, and how you’ll execute. Category expertise: Jud agrees that founders should know their category better than the buyer—they should walk in ready to teach, not just pitch. Data vs. intuition: He values clean, essential data like item ranking reports but warns against drowning in analytics that don’t drive strategy. The holistic advantage: Working with Ethical Food Group gives brands access to a vertically integrated ecosystem of strategy, sales, marketing, and funding—something rare in a traditionally siloed industry. Personal connection to better-for-you foods: A shift to a plant-forward diet transformed Jud’s health, fuelling his passion for high-impact nutrition products. Every aisle is ready for disruption: From cereal to chips to health and beauty, Jud believes nearly every category can and should do better—and he's on a mission to help make it happen.