In this episode I sit down with restaurateur, Founder and CEO of Chicago’s Spirit Elephant, CD Young to dive into the delicious world of vegan and plant-based cooking. Hear CD's personal story growing up with horses and discovering how remarkably similar to humans they are leading her on a vegan food path. Follow along her inspiring journey as a female restaurateur, overcoming gender biases, and fostering a woman-forward culture in her restaurant, Spirit Elephant. Plus, we talk about the growing trend of zero-proof spirits and the advances in vegan food options leading to more vegan fine dining options (including the mouth-watering Valentine's week menu at her restaurant).

Along the way, CD shares some amazing tips on creating moist, flavorful treats using alternatives like vegan sour cream and plant-based yogurt while we chat about the wonders of aquafaba and its many uses, from making meringues to vegan cheese. You may also catch my personal stories experimenting with alternative ways to whip up a nostalgic snack from my childhood.

Throughout the episode, CD and I reflect on our personal food preferences, favorite vegan products, and the evolving landscape of plant-based dining. CD then walks us through her scrumptious plant-based Broccoli Cheddar Soup recipe, perfect for busy days and delightfully zero-waste.

The Recipe starts at 59:31

Resources mentioned in this episode:

Spirit Elephant Restaurant: Website, Instagram
Elephant & Vine Restaurant: Website, Instagram

Business Coaching Website: SpiritBizPeople
Farm Website: Crown Hill Farm

Missy’s Social Media: Instagram, Facebook

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

This episode of Women in Food is a little bit different as I turn the tables, I mean microphone, and sit down to become the guest. I’ve brought in Social Entrepreneurship Coach and Host of the Awarepreneurs podcast, Paul Zelizer to interview ME about food, business and my personal story.

I have to say, as I listen to this conversation, it feels raw and vulnerable to share this behind-the-podcast look at my journey from my childhood growing up in a family business through multiple career chapters to creating what Crown Hill Farm is becoming. During this conversation I share some of my perspectives on intuitive business growth—like the patient tending of a garden—and delve into my strongly held belief in the power of nurturing relationships as the bedrock of success for any business or venture.

Along the way, our conversation organically unfolds between the art of raising chickens, ducks, and geese, the nutritional value of pasture-raised eggs, and my passion for farm-to-table sustainability. Through some of my stories you’ll hear about the resilience I’ve tapped into through life's wild weather, and hear bits of what inspires me to host Women in Food, grow a food-based farm business and of course follow my passion for cooking and food!

I share a recipe for my favorite way to cook eggs — Eggs en Cocotte— as we chat about stewarding the land with grace and my intuitive approach to business coaching. It’s all a part of what weaves through my daily life on the farm. So, join us as we dance within the worlds of business acumen, farming culture, and the reverence for the humble egg in a discussion overflowing with gratitude, interconnectedness, and the celebration of women's influence in the food industry.

The Recipe starts at 51:48
Resources mentioned in this episode:

Business Coaching Website: SpiritBizPeople
My Farm Website: Crown Hill Farm

Missy’s Social Media: Instagram, Facebook

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

If you enjoyed Paul Zelizer’s interview, please go listen to his podcast, Awarepreneurs

Become a member of the Women In Food Community at: WomenInFood.Net/Community

This episode of Women in Food is unique as one of the rare times I interview a “man in food” — food writer and journalist, Andrew Galarneau. During this conversation we dance between topics like an innovative take on cooking eggs to the complexity of gender inequality in the culinary industry. Andrew lays bare what he sees is the sobering truth of women's underrepresentation in professional kitchens and the obstacles they face, from systemic discrimination to the difficulties in establishing their own ventures.

Along the way, we take a short culinary tour through Buffalo's diverse food scene, as Andrew shines a light on the importance of supporting immigrant-owned eateries. He also shares some super practical advice for those in the food business on making their mark with media professionals and the importance of clear communication with strong business acumen. Andrew tops it off with his story and accompanying recipe for Yiayia’s Tzatziki Sauce.

This was a serious yet enlightening dialogue, providing insight into both the joy of gastronomy and the critical issues that shape the industry. Tune in for this rich blend of flavorful stories and essential conversations on the path forward for women in food

The Recipe starts at 48:36
Resources mentioned in this episode:

Andrew’s Social Media: Instagram, Facebook

Andrew’s FourBites Website with reviews and food conversations in the Buffalo, NY region

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Today I talk with CEO of Mother Raw Foods, Kristi Knowles to discuss the triumphs and challenges of running a values-based food business. We hear about Kristi’s first love of food starting with her 6th project about wanting to be a Chef and how that early passion for food led her on a journey through the corporate food world. From the importance of mentorship and networking to the role of feminine leadership, Kristi shares her journey from the corporate food world to leading Mother Raw, an organic, plant-based whole food ingredient brand and taking it from 300 to over 8,000 (and counting!) retail locations. Along the way, we talk about navigating leadership as a woman, leading a values oriented business with heart. We also talk about how we approach bettering recipes and Kristi shares her tricks for 3 sheet-pan dinners.

The Recipe starts at 1:04:22
Resources mentioned in this episode:

Mother Raw’s Social Media: Instagram, Facebook

Mother Raw Website

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Today I talk with farmer, community leader and entrepreneur, Laura Robbins. We talk about the challenges balancing scaling her farm business, Wild Robbins Farm, with maintaining the level of quality she wants to provide. Laura shares her story moving from a city-dweller in Manhattan, NY through the progression to becoming an organic farmer in Massachusettes and we have a lot of fun realizing how similar our career journeys have been.

In this conversation, we explore the importance of building relationships with your customers and the role of food in fostering community. Laura also shares with us her desire, as a businesswoman to build a business aligned with her values that is also profitable and the sometimes difficult decisions she makes.

Together, talk about the desire to serve community through our farm businesses while keeping our personal passion alive, acknowledging the limitations of being a mostly solo farmer and of course our shared LOVE for good food. Then, dive into all things chicken and especially wings as Laura shares her mouthwatering recipe for crispy chicken wings that you won't want to miss!

The Recipe starts at 57:29
Resources mentioned in this episode:

Laura’s Social Media: Instagram, Facebook

Wild Robbins Farm Website

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Today I talk with visionary entrepreneur and food advocate, Corina Akner. We talk about how she uses concepts around food waste as a tool for community and business building through her Sustainable Food Lab in Sweden, VÄRT. Corina shares her story from her expertise in Industrial Design to her discovery of food waste in all parts of the food systems. She tells about working with the Swedish National Chef Team and learning how cooking fosters community and connection. In this conversation, we explore the importance of creativity in finding alternative uses for food products and by-products and how food sustainability can give us an understanding of sustainability across different fields and industries. Corina's passion for sustainable understanding and her mission to help people make tangible changes in their daily lives will inspire you to take action. Together, we share some practical tips to engage in sustainable thinking in your kitchen, from utilizing vegetable scraps to repurposing canning liquids including how to use the liquid from a can of chickpeas, known as aquafaba, to make your own mayonnaise!

The Recipe starts at 49:00

Resources mentioned in this episode:

Corina’s Social Media: Instagram, Facebook, LinkedIn

VÄRT Sweden Website

-------------

Are you looking to elevate your Business in a mindful and aligned way? Get a 1:1 Business Coaching Session with Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Today I talk with filmmaker, cafeteria-lover and foodie, Lisa Hurwitz. We talk about her recent film, “The Automat”, a documentary about the iconic Horn & Hardart restaurant chain of the early twentieth century. Learn about her beginnings in the intersection of food and film to how she’s brought her first feature film to life as a woman in the film industry. We explore the history of Horn & Hardart and how they’re success was based on values-based business decisions and good food. I’ve LOVED this conversation as I have a fascination with the Automats after visiting the very last one in NYC. Along the way, we explore the idea of the ‘Third Place’, business lessons from Horn & Hardart, the mechanics of the Automat and their role in supporting diversity and equality as a restaurant. The Automats were all about American Comfort foods, so of course, we ‘geek’ out on some of the original Horn & Hardart recipes of the 1960’s giving you their Mac & Cheese secrets!

The Recipe starts at 43:00

Resources mentioned in this episode:

Lisa’s Social Media: Instagram, Facebook

The Automat Website: AutomatMovie.com

Watch The Automat Trailer

You can Watch the Automat on Kanopy, Apple TV, Amazon

Get Business Coaching from Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com

Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate.  Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge.

Resources mentioned in this episode:

Chef Charlie Ray’s Social Media: Facebook, Instagram

Amazon Prime UK Show: World Cook

Pie Room Cookbook

More about the Swedish cheese:  Vasterbottensost 

Links to Chef Charlie Ray’s two women inspirations: Nornie Bero & Alexis Nikole (the Black Forager)

Get Business Coaching from Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com
Missy’s Business Coaching Website: SpiritBizPeople.com