Better Food Stories Better Food Stories

After discovering that the pescatarian diet made her feel the best, Chef Stephanie Harris-Uyidi has successfully lived the pescatarian for over 20 years. Today, she is a sustainable seafood enthusiast with a passion for spreading the word about the benefits of eating a plant-based diet supplemented with fish and seafood.

Chef Stephanie is the face behind The Posh Pescatarian, as well as the producer and host of the popular travel-cooking-adventure series Appetite for Adventure! Stephanie is also the author of The Posh Pescatarian: A Collection of my Favorite Sustainable Seafood Recipes.

In this interview, you'll learn:

All about the pescatarian way of life and Chef Stephanie's tips of incorporating more seafood into your diet – even if you aren’t near the ocean


How Stephanie built her platform, first on YouTube then on to cookbooks and a cooking show
And her biggest tips for food content creators today
Living a Pescatarian Lifestyle with Chef Stephanie Harris-Uyidi


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Today on the pod, I'm chatting with Don Baocochi of Paleo Gluten Free Guy all about what it takes to be a food blogger in 2020. If you are a  culinary content creator or have ever wanted to start your own food blog, this is definitely an episode you want to listen to! 

In my interview, Don shares: 


How he became interested in paleo and gluten-free living
How he comes up with recipe ideas
How he plans content that resonates with his audience while getting noticed by Google
Exactly how he's using different social media channels to connect with his audience and grow his readership
His advice for newbie food bloggers

... and so much more! 






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Get excited! Today's episode takes you inside the world of artisan chocolate. If you've ever wondered how chocolate is made, how to tell the high-quality stuff from everything else, then you are going to LOVE this interview. 

In this episode I’m chatting with Kate McAleer, the founder of Bixby & Company, an award-winning craft confectionery located in Rockland, Maine.

This isn’t your everyday candy shop, Bixby specializes in creating better-for-you candy bars, which are filled with real food inclusions and rich in fiber and protein.

They’re also the first bean to bar chocolate maker in Maine–making chocolate from directly traded cacao beans through to the end chocolate bar.

In this interview, you’ll learn:


What it takes to make high quality artisan chocolate
How to make sure you’re getting the most of your chocolate products

You’ll also learn: 


How Kate’s mother’s battle with breast cancer inspired her to start a business
Kate’s advice for entrepreneurs navigating today’s uncertain times

Learn more about Bixby & Co at Bixbyco.com. 

Other resources mentioned: 

Score Mentors: https://www.score.org/find-mentor

Women's Business Centers (by state): https://www.sba.gov/about-sba/sba-locations/headquarters-offices/office-womens-business-ownership

Tory Burch Foundation: http://www.toryburchfoundation.org/


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On today's episode, I'm chatting with Coconut Bliss' CEO, Kim Gibson Clark.  A leader in the plant-based industry for over 20 years, Kim is an expert in sustainability, ethical food sourcing and the future of plant-based food. 

In this interview, you'll learn how Kim has helped Coconut Bliss expand to become one of the most sustainably acclaimed plant-based companies in the United States. You'll also learn how the brand is empowering women coconut farmers in the Philippines and Kim's biggest advice to aspiring food entrepreneurs. 




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On today's episode, I'm chatting with Lauren Moran, the baker, co-founder and Chief Product Officer for Eastern Standard Provisions, a Boston-based gourmet pretzel company. What makes these artisan pretzels so special? Well, besides being delicious,  they're made using all-natural vegan ingredients and without any corn syrup or artificial sweeteners. Oh yea, and they happened to be on a tiny list you may have heard of called Oprah's Favorite Things back in 2019.  NBD, right?

In my interview with Lauren, we talk all about: 


How you make pretzels 
Different ways you can eat pretzels – yes, she shares her favorite pretzel pairings, recipes using pretzels and even some ideals for
pretzel-based desserts

We also talk about what it's like to run a gourmet pretzel company in the midst of a pandemic and her biggest advice to aspiring food entrepreneurs. 

You can get more information and photos from all our past guests at adriagreenhauff.com/podcast. 


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Did you know that there are over 1,000 different types of bananas, over 4,500 kinds of potatoes and more than 800 breeds of cattle?

So why is it that most of us – yes, even the most adventurous of foodies – have probably never tried even a fraction of these foods?

Today’s guest, Erik Oberholtzer is here to talk to us all about this food diversity challenge.

Erik is a chef and the founder of popular healthy food chain Tender Greens. Through his latest initiative, Food 4 Ever, he is teaching people about food and agro biodiversity and the effects it can have on our health and the health of our planet.

In my conversation with Erik, we discuss:


What exactly is food biodiversity and why is it a key factor in improving major problems like climate change?
What food entrepreneurs, chefs and consumers can do to promote food biodiversity
Why curiosity plays an important role in creating a more sustainable food system

We also chat about his favorite lesser-known ingredients of the moment and business ideas for aspiring food entrepreneurs based on gaps he sees in the market.

For more information, visit Food4Ever.org. 


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Support this podcast: https://podcasters.spotify.com/pod/show/better-food-stories/support