Episode 18: Food, Family, and the Fire of Reinvention - with Jenny Siormanolakis, President of Grandpa J's Seasoning.

Jenny Siormanolakis, President of Grandpa J’s Seasoning, shares her story rich with grace, sheer grit, and generations of flavour. From the hum of a family restaurant kitchen to the bright lights of retail shelves, Jenny’s path winds through the heart of the food world. She speaks with the warmth of a family dinner and the clarity of a seasoned entrepreneur, sharing how she, alongside her sister, Nora, transformed a Food Service staple into a beloved brand during the pandemic's most uncertain days.

Jenny shares:
🌶 The Art of Reinvention – How pressure became the fire that forged a bold new business model.
👩‍👧‍👧 Family, Food & Fearless Leadership – What it takes to thrive in a family-run business.
🤝 Community as Currency – The true wealth found in connection, mentorship, and bold questions.

With heart and hustle, Jenny’s story is a reminder that some of the most powerful ingredients in business are the ones you can’t bottle; resilience, creativity, and staying rooted while reaching forward.

If you savour tales of women-led brands, family-built dreams, and flavourful transformation, pull up a chair. This one’s for you.

Resources:
LinkedIn: Jenny Sior | LinkedIn
Website: www.grandpajs.com
Facebook @GrandpaJsSeasoningInc
Instagram @grandpajsseasoning
TikTok @GrandpaJs
Book: Man’s search for meaning , Viktor Frankl

Episode 17: Peeling Back the Science - The Hidden Power of Citrus for Health & Innovation with Dr. Andrew Tait.

Could the future of health be hidden in citrus peels?

In this episode, we sit down with Dr. Andrew Tait, biochemist, entrepreneur, and founder of Tait Laboratories Inc., to explore how he and his team are transforming overlooked citrus peels into cutting-edge health and food innovation solutions.

Andrew’s journey began with a focus on multiple sclerosis (MS) research, where he first explored the potential of citrus compounds. His discoveries uncovered the remarkable benefits of polyphenols and bioflavonoids, leading him to develop a patented clean extraction technology that turns citrus waste into high-value functional ingredients for wellness and food applications.

Driven by scientific curiosity and an entrepreneurial mindset, Andrew shares:

• Citrus peels & prebiotics – How their bioactive compounds support gut and metabolic health.

• Ancient citrus wisdom – Why rare Mandarin varietals hold even more benefits and nutritional potency.

• The entrepreneurial journey – Lessons in curiosity, collaboration, and turning science into a business.

From rethinking food waste to unlocking ancient citrus wisdom, Andrew’s work is a masterclass in science-driven innovation with real-world impact. If you’re fascinated by the intersection of sustainability, food science, and health, this episode is for you!

Resources:
LinkedIn: Andrew Tait | LinkedIn
Website: www.taitlabs.com
MS+ Mandarin Skin Plus – Ultimate Digestive Relief: https://mandarinskin.com

Episode 16: Moisture Mastery, Music and Mantras with Dr. Zachary Cartwright.

What do water activity, music, and mantras have in common? More than you’d think!

In this episode, we dive into the science of moisture measurement with Dr. Zachary Cartwright, Lead Food Scientist & Isotherm Application Consultant at AQUALAB by Addium.

Moisture is the unsung hero of food safety & shelf life. Dr. Cartwright explains how controlling water activity keeps food from becoming a microbial playground, ensuring stability, consistency, and safety. He also shares how AQUALAB's cutting-edge tools are helping food manufacturers master moisture management like never before.

But science isn’t the only thing on his radar - Dr. Cartwright, host of The Drip podcast, talks about blending precision, creativity, and even music & mantras into his approach to food science.

Whether you're a food scientist, product developer, or just a science-curious foodie, this episode will change the way you think about water and food.

Resources:
AQUALAB: https://aqualab.com
The Drip Podcast: https://aqualab.com/en/knowledge-base/podcast
Music on Repeat: Bad Bunny Songs, Albums, Bio & More | Spotify

Episode 15: Food First, Plant Forward, and Agile Evolution with Maia Farms.

How is Maia Farms redefining the future of protein? In our latest episode, we sit down with Gavin Schneider, co-founder & CEO, and Karen McCathy, Director of Food Innovation, to explore the cutting edge of sustainable food innovation.

What makes Maia Farms different?
Based in BC, Maia Farms was founded by a farmer, an engineer, and a neuroscientist—a powerhouse of expertise tackling the challenge of sustainable protein production. Their approach? Mushroom biomass fermentation. By upcycling agricultural side-streams, they create high-protein, climate-conscious ingredients that are not only nutritious but also versatile and great tasting.

More than a plant protein, Maia Farms is pioneering a smarter way to feed the world—one that minimizes environmental impact while maximizing nutrition and functionality. Their work proves that mushrooms aren’t just for cooking—they’re the key to a more resilient food system.

Tune in for a deep dive into science, sustainability, and food innovation, and discover why mushrooms might just be the future of protein.

Resources:
Maia Farms: https://maiafarms.ca

Episode 14: Powerhouse Pulse to Food Innovations with Hailey Jefferies, Co-Founder, Prairie Fava

In this episode, we dive into the world of fava beans with Hailey Jefferies, Co-Founder of Prairie Fava—a company revolutionizing fava and fava-based ingredients from farm to formulation. Hailey shares her journey in building a vertically integrated business that partners with farmers, processes fava beans in Manitoba, and supplies innovative ingredients to food makers across North America and beyond.

We dive into:
- Hailey’s journey and her lessons as an entrepreneur
- The challenges and opportunities of scaling an ingredient business
- The importance of industry collaboration

Whether you're a food innovator, entrepreneur, or just curious about the future of plant-based ingredients, this is an episode you won’t want to miss!

Resources:
Website: Prairie Fava
LinkedIn: Hailey Jefferies | LinkedIn

Episode 13: Celebrating World Pulses Day with Julianne Curran, VP Market Innovation, Pulse Canada.

Celebrating World Pulses Day – February 10th! 🌱 Pulses (dry peas, beans, lentils, chickpeas) might be small, but they’re making a big impact - on our health, our planet, and the future of food. These humble ingredients are packed with protein, fibre, and endless possibilities, fueling some of the most exciting innovations in food product development. To celebrate, we’re sitting down with Julianne Curran, PhD, VP of Market Innovation at Pulse Canada, to hear about her journey into the pulse industry and how these powerhouse ingredients are shaping the future of food.

We’re also diving into:
- The benefits of pulses in product development
- The many forms & functions pulses bring to the table
- The exciting work Pulse Canada and the Pulse Industry are doing to support research and innovation

Let’s celebrate pulses—because great food starts with great ingredients!

Resources:
Website: www.pulsecanada.com

Episode 12: How to Make the Most of Expo West 2025- Tips for First-Time Attendees.

Planning to attend Natural Products Expo West 2025? This is a massive trade show for the natural, organic, and healthy products industry, attracting over 65,000 attendees and 3,300+ exhibitors in Anaheim, California. From plant-based foods and functional beverages to sustainable packaging and wellness innovations, this show is unique and memorable on so many levels.

In this episode, we share expert tips on how first-time attendees can prepare, network effectively, and navigate Expo West 2025 (March 4–7) for the best experience. Whether you're launching a product, meeting retailers, or discovering the latest industry trends, this guide will help you embrace and make the most of the show!

🎧 Listen now and get ready to make Expo West 2025 unforgettable!

Resources:
Website: www.expowest.com

Episode 11: A Sip and Swish of Inspiration: Exploring Orofino with Virginia Weber, Co-Owner of Orofino Winery.

In this special episode, we couldn’t resist making an impromptu stop at one of our favourite spots—Orofino Winery in Cawston, BC—on route to the BC interior. And, it just so happened to be the last day of the season for the tasting room!

We had the pleasure of chatting with Virginia Weber, who owns Orofino with her husband, John, to talk about their incredible journey into winemaking, and how the Similkameen Valley’s unique terroir shapes their award-winning wines. From the winery’s eco-friendly strawbale design to the story behind their amazing wines, we’ll explore what makes Orofino so special.

Sit back, relax and join us for a sip of inspiration as we dive into the world of Orofino Winery in this episode of Munching on Molecules. Cheers!

Resources:
Website: www.orofinovineyards.com

Episode 10: Revolutionizing Food Safety: Biopreservation and Listeria Control for Safer and Sustainable Food Systems with Laurent Dellaire, President of Innodal.

In this episode, we sit down with Laurent Dallaire, President of Innodal, to uncover how biopreservation is changing the landscape of food safety and sustainability. Laurent explains how their discovery of natural antimicrobials produced by microflora can effectively extend shelf life while ensuring safety, particularly in combating foodborne pathogens like Listeria monocytogenes. Laurent also shares the role of probiotic-derived antimicrobial agents—as a cutting-edge alternative to chemical preservatives, offering efficient and clean-label solutions to prevent contamination. Discover how Innodal is leading the charge in utilizing these natural technologies to enhance food safety and protect public health in Canadian and Global food systems.

Resources:
Website: www.innodal.com
LinkedIn: Laurent Dallaire | LinkedIn

Episode 09: Grill Master & Sauce Secrets: Inside House of Q with BBQ Brian Misko.

In this episode of Munching on Molecules, we fire up an exciting conversation with BBQ legend and pitmaster Brian Misko, who, along with his wife Corinne, has built House of Q into a BBQ sensation. Based in British Columbia, House of Q has become a celebrated name in the North American BBQ scene, racking up top awards from Las Vegas to Lynchburg, including a first-place win for ribs at the World Food Championships, among many other tasty accolades! Brian shares his journey from a tech career to the BBQ pit, building House of Q into a powerhouse brand known for its award-winning sauces and rubs, like the fan-favourite Apple Butter BBQ and Five Star Competition BBQ Sauce. We explore his tips for BBQ success, the thrill of competition, and the artistry behind their unique flavour profiles that have captivated BBQ lovers across Canada and the USA. Join us as we dive into Brian’s passion for BBQ, what it takes to win, and the secrets behind House of Q's signature flavours!

Resources:
www.houseofq.com
Facebook: /houseofq
Instagram: @house_of_q

Episode 08: Bright Pants, Bold Plans: Changing the Way Companies Innovate with Tech & Sensory Design, Gregory Willis, Founder of Senspire.

In this episode we have the pleasure of sitting down with Gregory Willis, the Founder and President of Senspire, the company behind Flavor Studio—a groundbreaking operating system that’s reimagining how food and ingredient companies innovate. For Gregory, building Flavor Studio wasn’t just about creating powerful software; it was about empowering teams, sparking creativity, and fostering innovation in an industry he’s passionate about. His leadership style? Unconventional, collaborative, and deeply curious, with a focus on creating tools that bring people together to solve big challenges. Gregory’s approach is a reminder that the best ideas often come from daring to be different.

Resources:
Flavor Studio
Gregory Willis | LinkedIn

Episode 07: Reviving & Rebuilding BC Hazelnuts, Sue Grubac, Executive Director of BCHGA

Sue Grubac is the BCHGA's first Executive Director. She is also a hazelnut farmer with a 10-acre orchard in Nanaimo on Vancouver Island. She is excited to represent the island growers and to be a part of the rebuild and redevelopment of the hazelnut industry in BC. The BC Hazelnut Growers Association (BCHGA) exists to promote the improvement and expansion of BC’s hazelnut industry, and to support BC hazelnut growers. As well, the association works with industry partners to conduct research into a variety of trials, and promotes awareness of the crop through education and advertising.

Resources:
Home - BC Hazelnut Growers Association

Episode 06: Evolving Eats: Innovating Global Food Systems for Good with Sid Mehta, Founder of Greenworks Inc.

Join us on this episode as we dive into the inspiring journey of Sid Mehta, Founder and CEO of Greenworks Inc. From chef entrepreneur to leader in global food system transformation, Sid has over 20 years of experience driving sustainability, food security, and waste reduction. He builds coalitions across sectors, turning long-term goals into actionable solutions. Sid also serves on advisory boards for the Climate Bonds Initiative, Reusables.com, and Food Tank, while teaching at UBC, inspiring future leaders in sustainable food systems. Tune in to hear Sid’s vision for a sustainable, low-carbon future in food!

Resources:
GreenWorksInc. HOME

Episode 05: Chef Charlotte Langley, Founder & President of Langley Foods Inc.

Charlotte Langley, Founder and President of Langley Foods Inc., is a visionary and passionate leader with a wealth of expertise from launching Scout Canning and serving as a lead advisor to other CPG brands entering grocery and retail. Her dedication to innovation drives her mission to transform the food and beverage industry, blending flavor, ethical practices, and environmental and social stewardship for a lasting impact.

Resources:
Website: Langley Foods Inc.

Episode 04: Honest Fixens made with Bold Flavorful Authenticity, Maria Covarrubias, Founder & Culinary Director of Cien Chilies.

Maria Covarrubias is the founder of Cien Chiles, a delicious and authentic Mexican hot sauce brand based out of San Diego, California, and one of the 2024 Pitch Slam Finalists at Expo West.
Maria is a beam of light, a CIA classically trained chef, an incredible culinarian with an unparalleled passion for food and people. Lara and Christine catch up with Maria about her journey from Guadalajara, her career adventures, from studying medicine to becoming a chef in the USA to launching her own food CPG business that is making impact.

Resources:
Website: https://www.cienchiles.com

Episode 03: Transforming Agricultural Side Streams into Next-Level Ingredients Powered by Polyphenols with Alexandra Broddy, Co-Founder of Crush Dynamics.

Alexandra Broddy is the Co-founder of Crush Dynamics Inc., a British Columbia-based agritech company specializing in transforming agricultural side streams into high-performance food ingredients through a patented biomechanical fermentation process. Listen in on how she scaled her Dad's big idea during his bike ride along the vineyards to a commercially viable ingredient company!

Resources:
Website: https://crushdynamics.com

Episode 02: Lavina Gully, Regional Innovation Director for BC and the Yukon.

Lavina Gully works for the Canadian Food Innovation Network (otherwise known as CFIN). She is the Regional Innovation Director for BC and Yukon. Lavina is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate.

Resources:
website: https://www.cfin-rcia.ca

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Episode 01: Cultivated Meat with Celeste Trujillo, Co-Founder & CTO of The Better Butchers.

What's the scoop with Cultivated Meat? Cultivated meat, lab-grown, cell-based or cultured meat is grown from animal cells in a carefully controlled environment, think of a lab or a bio-reactor.
Are we still in the realm of science fiction or are we ready to experience on our dinner plates any time soon? Stick around as we discover the details with Celeste Trujillo, Co-Founder and CTO at the Vancouver-based company, the Better Butchers.
Episode recorded November 2023. We both met Celeste in September 2023 at Rostock, Germany, part of a Canadian Trade Mission called “Food Innovation & Alternative Proteins”.

Resources:
Website: https://www.thebetterbutchers.com