Season 7

Alan Perlstein

Alan Perlstein on how cell-culture technology is transforming the way we grow and enjoy chocolate — creating a treat that's better for people, farmers, and the planet.

Jia Liao

Jia Liao on using food as a bridge between cultures — how sharing diverse flavors fosters understanding, connection, and a deeper appreciation for the richness of global culinary traditions.

Maddy Rotman & Taylor Lanzet

Maddy Rotman and Taylor Lanzet on how regenerative organic practices are reshaping the beverage industry — creating spirits and drinks that are better for the land, the community, and the drinker.

Roland Siebelink

Roland Siebelink on the pivotal shift from founder-operator to facilitator — why letting go of control and building the right team infrastructure is what separates companies that stall from those that scale.

Philippe Birker

Philippe Birker on why regenerative agriculture isn't just a farming method — it's a philosophy for healing land, rebuilding ecosystems, and creating food systems that work with nature rather than against it.

Katherine Soll

Katherine Soll on empowering teens to grow food, build communities, and become the food justice leaders that the next generation desperately needs — one hydroponic farm at a time.

Melissa Villanueva

Melissa Villanueva on building Brewpoint Coffee from a single location into a community institution — why investing in people, culture, and intentional growth creates a brand with roots that run deep.

Stephanie Berlin

Stephanie Berlin on how a cherished family recipe became the heart of Wandel — and why leaning into nostalgia, reinvention, and authentic storytelling is a powerful strategy for breaking into new markets.

Nicholas Kheny & Mike Schanbacher

Nicholas Kheny and Mike Schanbacher on how Blobs is reimagining candy — making snacks that are genuinely fun, surprisingly healthy, and designed to delight without compromise.

Gregory Kalinin

Gregory Kalinin on why biodynamic regenerative farming goes beyond the organic label — how a holistic, rhythmic approach to land stewardship produces food that is more alive, more nutritious, and more connected to place.

Mark Gravel

Mark Gravel on the real, unvarnished story of building a better-for-you snack brand from the ground up — the grit, the setbacks, and the relentless belief that good food made with integrity can win in a crowded market.

Leslie Danford

Leslie Danford on creating Vitaminis — tiny, functional clean-label shots that make daily nutrition feel effortless, delicious, and genuinely effective for busy people who want to feel their best.

Asha Carroll

Asha Carroll on how functional food designed around the menstrual cycle can ease symptoms, restore balance, and support long-term wellness — making cycle-syncing accessible, delicious, and genuinely effective.

Kelsey Bishop

Kelsey Bishop on how honest, candid communication is the foundation of truly inclusive workplaces — and how leaders who create safety for real conversations unlock performance, trust, and lasting culture change.

Steve McDaniel

Steve McDaniel on how Reactive Surfaces is using bioengineering to solve one of food safety's hardest problems — developing self-decontaminating surfaces that kill pathogens on contact and protect food systems at scale.

Andy Naja-Riese

Andy Naja-Riese on how the Agricultural Institute of Marin is building a more equitable local food system — making farm-fresh produce accessible to everyone, from farmers markets to school cafeterias, one community at a time.