Daina Trout and Vanessa Dew are the co-founders of Health-Ade, and are currently serving as Chief Mission Officer and CEO respectively. On this episode of ITS, they share the secrets of their success: Not only building a category-defining, massive brand, but doing it together as co-founders and friends. Part business...

Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to...

How’s your gut microbiome? Are you feeding your microbiota a healthy dose of prebiotics and probiotics? Using functional foods to build a healthy digestive system for overall better health is one of the top food tech trends today. With that comes a lot of new scientific terms and concepts to...

What’s the difference between feeding people and actually nourishing them? Our guest this week has garnered international acclaim for her “Magic Poo Bread,” a 17-ingredient loaf designed with care to provide ultimate gut health. Karen O’Donoghue is the owner of the Happy Tummy Co. a bakery and cooking school in...

There are a lot of reasons for this, and it goes way beyond flavor. One of the international driving forces of this tidal wave of interest is Vanessa Kimbell, who is the founder, author, and host of TheSourdoughClub.com and Sourdough.co.uk (and three Sourdough School cookbooks). Based in the UK, north...

Do you wash that fruit before you cut it? Add salt after juicing? Freeze it? And before you drink it, maybe give that juice a second sniff...? We're joined in this episode by Dr. Ryan Aycock, Cocktail MD, for the lowdown on bacteria and how it can sneak up on...

Today, people are demanding more than just nutrition and something tasty for their dinner. Functional foods are the forefront of the food innovation space, like Uplift Food and their probiotics for gut health and mood benefits. On this episode of Tech Bites (@techbiteshrn) host Jennifer Leuzzi (@mmesnack) talks with Kara...

Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their...

On today's episode of THE FOOD SEEN, we're backing LinYee Yuan, founder of MOLD, an editorial platform about designing the future of food, in her quest to bring MOLD Magazine to print. With a week left on the Kickstarter campaign (donate now!), Yuan promises to bring you stories where design...

Consumers are understanding the effect of gut health on their overall health, but what about for their face? Microbial balance in the gut is a new frontier and skin micro-biotic balance is even newer. Today's guest, founder of Marie Veronique Skincare, is at the forefront of skin science and will...