2024 edition | issue 06
CREATIONS FROM THE KITCHEN BC Chefs Share Recipes with BC Food & Beverage
NOURISHING OUR COMMUNITY: Meet our Industry Members Top 10 Food Trends for 2024
Lemon Roasted Potatoes with Smoked Olives and Garlic Yogurt by Karen Barnaby PAGE 31
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this issue News & Community 6
A NOTE FROM JAMES
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FOODPRO23 THRIVE CONFERENCE by Jo-Ann Lauzer
16
TOP 10 TRENDS FOR 2024
20
BCFB AWARDS Celebrating BC's Food & Beverage Industry
BC Food & Beverage Products Leading the Way
Food & Friends 23
CREATIONS FROM THE KITCHEN WITH BC FOOD & BEVERAGE Chefs Karen Barnaby and Daryle Nagata share their recipes
33
SNACK ATTACK Who Wants a Snack - by Karen Ann Davidson BCFB Staff Picks
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Cultivate Magazine is published once per year by BC Food & Beverage. #310 9440-202 Street, Langley BC, V1M 4A6. No part of these publications may be reproduced in any form without the written permission of the publisher. Every effort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us. Publication Mail agreement # 43521018. ADVERTISING INQUIRES info@bcfb.ca EDITOR Sandra Merk DESIGN Kelly Gaull PRINTING Glenmore Custom Print + Packaging STORY CONTRIBUTORS page 8 Jo-Ann Lauzer, page 34 Karen Ann Davidson, page 38 Lavina Gully, page 42 Sierra Simpson
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Recipes In This Issue 26
BANGIN' BANNOCK WITH BISON SLOPPY JOE
31
LEMON ROASTED POTATOES WITH SMOKED OLIVES AND GARLIC YOGURT
35
SWEET UPRISING TOAST
41
QUESAVA WITH GREEK YOGURT + CHILI SAUCE
Industry 40
THE HISTORY AND FUTURE OF CULTIVATED MEAT IN CANADA by Lavina Gully
44
NOURISHING A COMMUNITY The Empowering Story Behind Tayybeh: Making a Difference Through Delicious Food
48
WHAT DO YOU DO? An interview with Lara Tiro
37
WELCOME HOME COFFEE WITH PROTEIN + COLLAGEN TREE ISLAND GREEK YOGURT AND HERB CHIP DIP
26 COVER ART
Be social with us
Karen Barnaby Karen welcomed us into her kitchen where she shared her tips on recipe creation and food styling. See Page 31 for her recipe: Lemon Roasted Potatoes with Smoked Olives and Garlic Yogurt.
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CULTIVATE MAGAZINE 2024 edit ion
Dear Friends and Partners, I’ve got some exciting news to share! I’m happy to announce that in 2024, BC Food & Beverage (BCFB) will be celebrating our 20th Anniversary! I’m very proud of all that we’ve accomplished coming from very humble beginnings – a testament to the dedication, growth, and spirit of our Board of Directors, amazing staff, and most importantly, you, our members. I am humbled to have been part of this remarkable journey and to be able to chart the path ahead with you. Over the past twenty years, BC Food & Beverage (formerly BC Food Processors Association before our rebrand in 2019) has evolved into a dynamic and influential force within British Columbia's food and beverage processing sector, and a strong voice across Canada. BCFB’s origin lies in a shared vision to bring the industry together as a community, and to help empower the passionate individuals and organizations driving this industry's progress. I can’t help but reflect on how far we’ve come as next year will mark my 10th at the helm. Funny how that can feel like a lifetime ago, yet also seem like it was yesterday. When I accepted the challenge of leading this organization back in 2014, we only accepted membership applications by fax, and held our AGM, Awards Night, Foodpro and a Conference all at the same time each year. We now have plenty of members who have likely never seen a fax machine – the thought of which makes me feel very old sometimes. This community never ceases to amaze and inspire me. The community, passion, energy, collaboration, and the exchanging of ideas among our diverse community of producers, processors, manufacturers, and suppliers across the province is rare and continually inspires me. Together, we've navigated an everchanging landscape, addressing challenges and seizing opportunities with unwavering determination. While it’s fun to think about the past, we can’t lose sight of the path forward which holds both promise and serious challenges. In 2024, the global food and beverage processing industry will undergo profound change, driven by a shifting economy, consumer preferences, sustainability imperatives, and technological advancements. BC Food & Beverage is committed to staying at the forefront of these transformations, ensuring that our members remain equipped and informed to address them. As BCFB celebrates this milestone, I extend my sincere gratitude to everyone (there are a lot of you!) who has played a role in our journey. Your commitment has been the foundation on which we've built our success. Looking ahead to 2024 and beyond, let us celebrate not only our achievements but also the boundless possibilities that lie ahead. Together, we will continue to cultivate excellence in our industry in British Columbia.
With gratitude,
James Donaldson, CEO BC Food & Beverage
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MEMBERSHIP
The right ingredients for growth.
Are you in search of an ideal blend of ingredients, coupled with a lively food and beverage community? We have the perfect recipe to take your business to the next level.
JOIN BC FOOD & BEVERAGE TODAY Contact Candice Kincaid BCFB Membership Manager candice@bcfb.ca
8
NEWS & COMMUNITY
STORY BY JO-ANNE L AUZER |
PHOTOS BY PICNIC CREATIVE
B CFB FOODPRO2 3 - T HRIVE CONF ERENCE
ALONE WE CAN DO SO LITTLE; TOGETHER WE CAN DO SO MUCH.
“It takes a village,” is part of a well-known proverb that although refers to taking care of children, has been applied to many different situations. It could even be applied to British Columbia’s (BC) food and beverage industry as it really does take a community of incredibly talented and passionate people to start and grow a successful food business in BC. Never has this been more apparent than at the BC Food & Beverage (BCFB) FoodPro23 Conference held on June 15, 2023 at the Parq Hotel in Vancouver.
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CULTIVATE MAGAZINE 2024 edit ion
THE POWER OF HUMAN CONNECTION IS A WAY OF BUILDING A POWERFUL ECOSYSTEM OF RELATIONSHIPS THAT KEEPS US RELEVANT. - RIAZ MEGHJI
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With just over 400 people in attendance, the lobby outside of the conference room was a hive of activity as attendees came in early to register and seek out familiar faces, while also connecting with new people. The buzz in the room was electric, sparking a variety of conversations everywhere including by the elevator, exhibitor and sponsor displays, coffee and food stations, registration table and even by the unexpected, but highly appreciated, toast bar. The flow of the day, as well as the speakers and layout of the event, was intentional and thoughtfully curated by the BCFB team. This year’s theme, “Thrive,” was all about being inspired through heartfelt stories from a broad range of relatable speakers while also having the space and time to network throughout the day with the underlying goal of building community through meaningful conversations. And of course, creating connections is always best done surrounded by great people, dedicated sponsors, relevant resources and information, delicious food and perhaps a cocktail or two.
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James Donaldson, BCFB CEO, began the day by welcoming everyone and quoting Helen Keller, “Alone we can do so little; together we can do so much” reinforcing the notion that the BC food industry as a “village” is thriving because of collaboration. BC’s Minister of Agriculture and Food, the Honourable Pam Alexis, proudly addressed the audience next, reminding everyone to “celebrate and be inspired by food processing in BC.”
HABITS OF HUMAN CONNECTION THAT BUILD EXTRAORDINARY RELATIONSHIPS by Riaz Meghji Make Your Small Talk Bigger • Ask first, talk second • Provoke positive emotion • Ask for stories, not just answers Listen Without Distraction
Riaz Meghji, author and Human Connection Expert, then took a very personal approach to his keynote presentation and challenged everyone in the room to go deeper with their connections throughout the day. “The power of human connection,” says Meghji, “is a way of building a powerful ecosystem of relationships that keeps us relevant.” He asked everyone to reflect on an important conversation that got them to where they were today, and then he asked them to share that story with others at their table. By asking attendees to take a personal, and perhaps more vulnerable approach to networking, Meghji set an evocative tone for the conference.
• Audit your awareness • (Over) prepare to improvise • Maintain a beginner's mindset Put Aside Your Perfect Persona • Go first • Convey credibility before vulnerability • Share your transformation
Be Assertively Empathetic
Samantha Falk who as MC, was expertly navigating the day and keeping it all flowing and on time, also participated in Meghji’s challenge by opening up to Donaldson who sat beside her at the speakers table. “And what James shared with me,” says Falk, “made me realize first, the incredible power that words carry (both positive and negative) and second, that we can never fully realize the impact our words have on other people.” From this simple exercise, she learned to choose her words carefully.
• Relationships first, logic second • Focus on what you agree on • Be courageously curious Make People Feel Famous • Practice specificity • Create milestone moments
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A START UP IS NOT FOR THE FAINT OF HEART, BUT A KEY ELEMENT IS PUTTING TOGETHER THE RIGHT TEAM. YOU DON’T CLIMB A MOUNTAIN BY YOURSELF. - YVES POTVIN
12
NEWS & COMMUNITY
One of her conversations also affected local Product Development Chef Consultant, Karen Barnaby. “Someone that I do development work for was at the conference and came over to talk to me,” says Barnaby. “Usually it's her business partner that I talk to and because of that, I've experienced her as being distant. However, she was warm, lovely and open. We had a really great conversation and that has set the tone for our interactions now.” Taking a more personal approach also changed things for Lyndsay Scott, CEO-Founder of Kindred Cultures and a new member of BCFB’s board. “While at the conference,” says Scott, “I received some pivotal news relating to our business and I was in a side area of the conference taking a moment to digest what this news really meant for us, feeling overwhelmed like a ticking bomb was just handed to me.” At that moment, a long-time colleague in the industry walked by and asked her if everything was alright. After sharing the information, Scott says, “They smiled broadly and said perhaps this challenge is an opportunity in disguise.” This resonated deeply for Scott who has since thought often about how
“PERSPECTIVE IS OFTEN ALL WE NEED TO TURN OUR PROBLEMS INTO SOLUTIONS.” Conversations and connections continued throughout the day as other industry experts/stakeholders, sponsors and food entrepreneurs shared their stories and tips for success. Bob Stamnes, brand specialist and CEO of PS&Co/The Ethical Food Group, talked about how he was able to turn around a difficult moment in his career. “I decided and dared to revel in the unreasonable,” says Stamnes. He believes that, “We need to stand up and stand out but don’t because we live in the age of average.”
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BRAND COMMANDMENTS — REVEL IN THE UNREASONABLE by Bob Stamnes, CEO PS&Co/Ethical Food Group
Make creative your constitution • Be funny • Be seductive • Be outrageous or outraged Think about changing what’s normal • Change what’s cool • Change what’s normal • Change what people aspire to do Go for the ego •
Ethical isn’t good enough. Go for the ego - not complex sustainablity
Yves Potvin, CEO and Founder of Konscious Foods, took the podium next to discuss how he has been able to remain relevant in an ever-changing industry. Known as the “godfather of plant-based foods,” Potvin emphasized how essential it is for food entrepreneurs to surround themselves with good people. “A start up is not for the faint of heart, but a key element is putting together the right team. You don’t climb a mountain by yourself.”
FP23 SPONSORS
Rounding out the day of speakers and panelists included Tara Bosch - Smart Sweets, Phil Vanderpol - Vitalus Nutrition Inc., Yvonne Anderson - Santevia Water Systems, Aaron Chin - Organika, Jade Herrmann - Yoggu!, Karen Danudjaja - Blume and Jennifer Stojkovic - The Vegan Women’s Summit. In the end, the conference not only offered a full day of learning, it also provided an opportunity for important connections for BC food industry’s collective village. Alisa Hutton, BCFB COO, summed up the day well, “What was really meaningful (and joyful) for me was watching all the smiles of folks seeing each other, the hugs, laughs. I could have just sat and watched everyone all day; it really fills me up watching the connections. I get to spend so much time with so many of these really great people and having them all in one room and seeing them so filled, really is everything for me.”
®
"GOLDEN NUGGETS" by Tara Bosch, Founder of Smart Sweets Reverse Execution •
Your mission needs to feel viscerally real, like it has already happened
Be Relentless (and kind) •
Keep track of daily milestones
Serendipity •
All you can do is give all that you've got every day
You are infinitely capable (and divinely blessed) Think big, and then think even bigger
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A fresh approach to your business consulting needs Whether you’re seeking performance improvement, tax optimization, strategic planning, bookkeeping, digital consulting, or help with mergers and acquisitions, we’re here for you. MNP’s in-depth understanding of the food and beverage sector enables us to provide a comprehensive suite of services tailored to help you succeed at every step of your journey. Let’s chat about your business over coffee.
Eva Tone, CPA, CA, B.C. Leader, Food and Beverage Processing | 604.371.1352 | eva.tone@mnp.ca MNP.ca
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TOP
PUTTING THE
PLANT
BACK IN
TRENDS FOR 2024 BC Food & Beverage Products Leading the Way BC’s food and beverage sector is recognized as innovative and the 2023 BC Food & Beverage Awards finalists and winners prove just how leading edge the industry really is.
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Whole Foods Market, the largest American chain of supermarkets operating stores in the United States, Canada and United Kingdom, has shared its Top Ten Food Trends for 2024. These annual forecasts are formed by the retailer’s Trends Council consisting of over 50 experts with experience in product sourcing and consumer preferences.
Meet some our 2023 BCFB Award finalists and winners who are already hitting the mark on delivering the following trends as defined by Whole Foods Market!
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NEWS & COMMUNITY
PLANT BASED New and emerging proteinforward products are popping up with mushrooms, walnuts, tempeh and legumes in place of complex meat alternatives. Even plant-based milk alternatives are participating with some brands simplifying labels to include just two ingredients. Daiya Foods Winner: Innovation Award Finalist: Outstanding Workplace – Health & Safety Award
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BRING ON THE
BUCKWHEAT Buckwheat is a superfood seed containing protein, carbs and fiber. The added bonus? It’s naturally gluten free! Cloud 9 Gluten Free Finalist: Indigenous Led Business Award
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the whole
cacao Utilizing by-products like cacao pulp has been practiced in other countries for centuries, and now brands are spotlighting the whole cacao with their craveable products for even more consumers. The GOOD Chocolatier Winner: Gold Product of the Year Winner: Social Impact Award
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FANCY FAUX FISH
It’s prime time for the fancy fish trend to dip its fins into the vegan pond. Watch out for carrots in place of lox, trumpet mushrooms for scallops, and the root vegetable konjac getting its moment in sushi rolls and poke bowls. Konscious Foods Finalist: Innovation Award
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CULTIVATE MAGAZINE 2024 edit ion
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WATER STEWARDSHIP
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Whether focused on cleaning and/or conserving, brands across the aisles are rallying to support water movements. Copperpenny Distilling Co. Winner: Silver Product of the Year
COMPLEX
HEAT
Complex heat continues its evolution with global peppers taking off in every aisle — and the trend is only getting hotter. Specialty varieties are found fresh, whole, ground or pickled, and a new wave of botana sauces and chili oils are popping up in condiment aisles. Sriracha Revolver Finalist: Indigenous Led Business Award
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WOMEN'S
HEALTH
The Trends Council has identified “more brands making products addressing life stages that were previously swept under the rug,” like menopause energy bars and recipes for estrogen management. Brands are also donating to local charities focused on women’s health. Herbaland Naturals Inc. Finalist: Export Award
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NEWS & COMMUNITY
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little
luxuries TikTok creators have brought “Little Treat Culture” into today’s world, and brands are getting in on the trend by considering both cost and format — like individual serving packages that add joy without breaking a budget. ChocXo Chocolatier Winner: Export Award Finalist: People’s Choice Award
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C L E AN CAF F E I N E :
A BETTER
BOOST
Whatever your go-to source of caffeine, there are new ways to get the absolute most out of your morning or afternoon pick-me-up. Combining a boost with benefits has never been easier, thanks to new coffee and energy drinks with added mushrooms, probiotics and more. Blume Supply Inc. Winner: Emerging Business Award Winner: Woman Entrepreneur of the Year Award
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NOODLE NEWS
Shoppers have been finding ways to dress up their instant ramen at home for years now, and brands are creating more gourmet options to rival the classics without certain preservatives and added MSG. As people seek simple and instant meals, noodles are bringing all the ease and comfort of a warm bowl with quality ingredients and tantalizing flavours. Hon's 2023 BCFB Hall of Fame Inductee
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CULTIVATE MAGAZINE 2024 edit ion
BCFB AWARDS
Awards Sponsors
BC Food & Beverage was thrilled to host the 16th annual BC Food & Beverage Awards on October 11th at the Rocky Mountaineer Station in Vancouver, BC. The BC Food & Beverage Awards highlights the innovation and determination of the food and beverage industry, and this year’s celebration attracted a sold-out attendance of over 400 guests.
®
More than 300 businesses and products were nominated in 2023 in over a dozen categories with the winners then decided by 23,000+ digital votes cast at BCFB.ca. The Product of The Year award winners were determined by an expert panel of judges. We were especially proud to note that this year's finalists clearly reflected BC's leading edge trends, cultural diversity and community consciousness with social and environmental sustainability in mind.
t lc SOLUTIONS
The evening was a great opportunity for our community to come together and celebrate the successes and supporters of our dynamic BC food and beverage sector, all while enjoying a fabulous food and beverage menu showcasing the best of BC. Congratulations to all the nominees, finalists, winners and supporting sponsors who continue to raise the bar for excellence and keep BC’s food and beverage industry thriving!
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NEWS & COMMUNITY
™
Winners Best in Brand oomé Circularity Farming Karma Fruit Co. Emerging Business Blume Supply Inc. Export Chewters Chocolates Hall of Fame Inductee Hon's Indigenous Led Business of the Year Spirit Bear Coffee Company Innovation Daiya Foods Leadership Patt Dyck, Cannery Brewing Outstanding Workplace – Health & Safety Kicking Horse Coffee Co. People’s Choice Grandpa J's Seasonings Social Impact The GOOD Chocolatier Sustainability Freybe Gourmet Foods Woman Entrepreneur of the Year Karen Danudjaja, Blume Supply Inc.
Product of the Year GOLD Blueberry Maple Craft Cacao Bar, The GOOD Chocolatier SILVER No.006 Oyster Shell Gin, Copperpenny Distilling Co. BRONZE Butterless Chicken Sauce, Naked & Saucy
photos by Picnic Creative
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abharmal@fasken.com
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Our firm’s food, beverage and agri-business team advises local, national and international producers, processors and retailers of food products on a broad range of corporate, commercial, regulatory and risk management issues. If your business is going places, wwe can help you get there.
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Creations From the Kitchen WITH BC FOOD & BEVERAGE
British Columbia is home to many world class chefs who are recognized as being highly curious, knowledgeable and loyal to the food we harvest and process right here in BC. We are grateful for their interest and passion in sharing their long-time favourites and new discoveries with us. We recently sat down with two popular and respected BC chefs – Karen Barnaby and Daryle Nagata - to chat about their journey in the culinary world and how their families inspired their love of food and cooking. Both were members of our 2023 Product of the Year judging panel, and lucky us, we convinced them to share recipes created with some of their favourite BC food products, too! These recipes have been created specially for BC Food & Beverage and can be easily prepared by home cook enthusiasts. We welcome you to give them a try and let us know what you're creating in your kitchen!
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CULTIVATE MAGAZINE 2024 edit ion
Q A
&
Daryle Nagata
Corporate Chef, Premium Brands Holdings Corporation Where did you grow up? I grew up in Lethbridge, Alberta and have been living in Vancouver, BC since 1989. How did your upbringing inspire you to become a chef? I lived with my Japanese grandparents growing up and that very much inspired my love for food. They loved to garden and preserve their harvests, and I was taught to cook at a very young age. As one of five kids, we all had our chores to do and cooking once per week was one of them. My Scottish mother also worked most of her life as a garde-manger, a cook who specializes in the preparation of cold foods such as meats, fish, and salads. Do you have a role model? I have had various role models throughout my life, but my grandmother and mother definitely influenced me the most when it comes to my passion for food and cooking. Why did you want to become a chef? From an early age, I always worked in a kitchen, and I loved it. At 14, I started working as a dishwasher and then prep cook in a restaurant, and after high school, I apprenticed with three Swiss chefs who inspired me with their knowledge. I developed a love for the restaurant business including its culture, people and food which led me to becoming a chef. What was your process of becoming a chef? I worked my way up in the kitchen through high school and apprenticed in Edmonton. Once I received my Red Seal chef certification, I moved to Europe with a backpack containing my knives, a few books, some maps, and addresses of the best hotels in the world. I moved to a different country every year gaining experience and knowledge before I settled back in Canada and worked as Sous Chef and Executive Chef at various hotels across Canada.
Photos of Daryle Nagata by Sierra Simpson 24
How did you get to the point of working where you are now? After being an Executive Chef, Director of Food and Beverage and Director of Hotel Operations in mid-sized to large luxury hotel operations such as Fairmont Hotels and Hyatt Regency for over 30 years, a new opportunity presented itself to become the Corporate Chef at Premium Brands Holdings in Richmond, BC in 2019 and I have been there ever since. Tell us a bit about your work With over 80 different brands at Premium Brands Holdings, my days and weeks as Corporate Chef vary incredibly! My role ranges from supporting our entrepreneurs in product innovation and ideation to education. I am surrounded by incredible minds, have learned so much about processing and distribution and best of all, I still get to cook and create every day. What makes BC products so great? I love how BC products tend to be hyper local, and more environmentally conscious, ethical and healthy. As well, they are produced more and more with clean ingredient decks and flavour is king. Not only do I see our products reflect BC’s mix of ethnic cultures, but they also reflect a sector that is dynamic, innovative and trail blazing. Do you have a new favourite innovation in the food and beverage space? Plant based offerings are quite strong right now and I am interested in seeing how that sector develops. In addition, I really like how companies are cleaning up their ingredient decks and products are more natural and include less sugar and gluten. What was the inspiration for the recipe that you created for this feature? I have great admiration for First Nations culture and food, and I would like to generate more awareness for First Nations food creations as well as support female Indigenous entrepreneurs. This recipe is versatile, approachable, hardy and delicious, and I created it with the passionate home cook in mind.
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Fun Facts What is your favourite BC ingredient? Sablefish What is your favourite go-to comfort meal? Chicken Udon Soup What three ingredients do you always have in your fridge? • Miso paste • Garlic • Greens What three kitchen tools can you not live without? • French knife • Good wooden spoon with flat edge • My mortar and pestle from Indonesia
CULTIVATE MAGAZINE 2024 edit ion
Bangin' Bannock with Bison Sloppy Joe
Recipe by Daryle Nagata
recipe
Serves 4 1 lb (450 g) ground bison meat * 1 cup (250 mL) diced onion 3 Tbsp (45 mL) olive oil ½ cup (125 mL) diced carrots ½ cup (125 mL) diced bell peppers 2 Tbsp (30 mL) chopped garlic 1 tsp (5 mL) mustard 1 tsp (5 mL) ketchup 1 tsp (5 mL) hickory BBQ sauce 1 tsp (5 mL) brown sugar ½ cup (125 mL) tomato sauce 1 Tbsp (15 mL) chopped chives salt & pepper - to taste
Learn more about Bangin' Bannock
1 package Bangin' Bannock Indigenous Frybread Mix, prepared as per package instructions
banginbannock.ca
photo provided by Bangin' Bannock
Sautée bison and onion together in a preheated pan over medium-high heat with 3 tablespoons of oil. Cook stirring occasionally until meat is browned and onions are caramelized. Add carrot, bell pepper, garlic, salt and pepper, and continue to sautée for an additional 3 minutes. Add mustard, ketchup, BBQ sauce and sugar. Sautée for another 2 minutes, then add tomato sauce. Reduce heat and summer for 3 minutes, stirring occasionally. Finish with chives, adjust seasoning and serve on a Bangin’ Bannock bun. To make the Bannock, simply follow the super simple instructions on the Bangin’ Bannock Indigenous Frybread Mix package.
* commonly available at specialty butchers and grocers in the freezer section
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FOOD & FRIENDS
Recipe photo by Kelly Gaull 27
CULTIVATE MAGAZINE 2024 edit ion
A Q& Karen Barnaby
Product Development Chef | Food Photographer | Cookbook Author
Where did you grow up? I grew up in Ottawa, Ontario and then moved to Toronto in 1981 and Vancouver, BC in 1991.
How did your upbringing inspire you to become a chef? My mother, aunts and grandmother on my mother’s side were great cooks. I was always watching my mother and grandmother cook and was very absorbed in what they were doing. My mother started to teach me how to cook things like omelettes and bread when I was around eight years old. I would read her cookbooks voraciously and pick things that were within my reach to cook. Some were successful and some were failures. I watched the limited amount of cooking shows that were on TV at the time and aspired to be able to cook what the TV cooks were making. The Galloping Gourmet was a favourite, and I had a huge crush on him.
from that stove and eventually started to make the soups and specials, quiches, spanakopita – everything that was on trend in 1977. And I eventually was given a home blender and stand mixer. After baking for two years, I wanted to work on the line. I was organized, creative, and could figure out the best way of doing things so I was always pushed in the chef direction by the people I worked for.
Do you have a role model? Maybe not role models, but Paula Wolfert, Madhur Jafferey and Julia Child were huge inspirations. Paula Wolfert because of the incredible amount of research that is behind her impeccable recipes, Madhur Jafferey because of the range of ingredients she uses, and Julia Child because of her techniques and flavours, and the thoroughness of her written recipes.
How did you get to the point of working where you are now? Every year I got older, but the ages of the people I worked with didn’t change which was frustrating for me. After thirty years in the restaurant industry, I was pretty fed up with managing all of the expectations with limited resources, and the people and things that had to be managed. Everything I once loved about cooking, along with my sanity, was eroding away. When the opportunity came up to work as a product developer, I jumped on it.
Why did you want to become a chef? Becoming a chef was not on my radar. The career goals of my youth were to be an actress, a writer, and a sociologist. I never wanted to become a chef. All I really wanted to do was cook and feed people. Becoming a “chef” turned into an occupational hazard. What was your process of becoming a chef? When I was twenty, I needed a job. My friend’s sister worked in one of Ottawa’s first “trendy” restaurants and said I should apply there. During the interview I was asked if I could bake desserts. I said I could and they hired me. I loved working by myself in a dedicated area, and what I had to work with was hilarious. I had a pink, four burner electric stove in the basement and no electrical appliances. I churned out an amazing quantity of baked goods
When it comes to food photography, I wanted to try my hand at photographing my own dishes when I was writing for the Vancouver Sun. Learning how to use a digital camera, food styling, lighting, colour theory, prop placement, editing programs AND EVERYTHING ELSE that goes along with food photography was a long haul, and entirely worth it. When I felt confident about my skills, I started to offer my services to anyone I worked with.
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Tell us a bit about your work I have two long term contracts including Fresh Start Foods, a GFS owned fresh cut vegetable and fruit company with whom I’ve been working with for fifteen years, and Goodly Foods. In addition to product development at Fresh Start, I assist the sales team with product development, customer presentations and photography for POS materials. I've worked with Goodly Foodly as their product developer for five years, since the company began. Food waste has been a big concern for me since experiencing so much of it in the restaurant industry. Goodly makes soup out of surplus and “ugly” vegetables from wholesalers and farms. They hire people with barriers to employment and pay a living wage. It was serendipitous that I was able to connect Goodly with Fresh Start and it’s been a great partnership. I work with other people if it seems to be a good fit, helping them to scale and refine their products for larger scale production, or assisting them in tweaking and streamlining what they already have if they aren’t interesting in scaling. What makes BC products so great? The people that make them. There are so many people who wholeheartedly throw themselves into what they do and there’s an incredible range of products. From farmers to people who upcycle what was once waste, to truly unique foods and ingredients. I find it very inspiring.
What was the inspiration for the recipe that you created for this feature? I love bold, Mediterranean flavours so using Tree Island yogurt, Grandpa J’s seasonings, and FUMEeh olives in the same dish made good sense. And years of writing a syndicated column trained me to write recipes that were interesting, yet accessible for people who have a passion for food and learning about food but don’t want to be fussy about it.
Do you have a new favourite innovation in the food and beverage space? I believe Crush Dynamics’ purées and powders are pretty incredible. Their products allow me to enhance flavours, lower sodium and lower sugar. I really love that they are made from the grape byproducts of the winemaking industry, and they are clean label ingredients.
Fun Facts What is your favourite BC ingredient? Blueberries What is your favourite go-to comfort meal? A soup known as "Scotch Broth". I always have a supply in my freezer. What three ingredients do you always have in your fridge? ("Do you mean 30 ingredients?") • Homemade kimchi in different styles • Wizened bunch of green onions • Cheese I bought in Japan in 2002 that is shaped like Hello Kitty. I can't bring myself to throw it out! What three kitchen tools can you not live without? • Electric pressure cooker • Carbon steel pans • Super sharp Japanese-made knives
This page - photos of Karen Barnaby's kitchen by Kelly Gaull 29
recipe
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FOOD & FRIENDS
Learn more about the products used in this recipe. Smoked Olives by FUME-eh Gourmet fumeeh.com
Greko Lemon by Grandpa J's Seasonings grandpajs.com
Greek Yogurt by Tree Island Yogurt treeislandyogurt.com
Lemon Roasted Potatoes with Smoked Olives and Garlic Yogurt Baking soda is the ingredient that makes the potatoes crispy. What makes them delicious is the yogurt dip, lemon seasoning, and smoked olives. 350g container of Tree Island Greek Yogurt 1 ½ lbs (750 g) Yukon Gold Potatoes, not peeled 8 cups (2 L) water ½ tsp (2 ½ mL) baking soda 6 Tbsp (90 mL) extra-virgin olive oil 1 Tbsp (15 mL) Grandpa J's Greko Lemon Seasoning, plus more for sprinkling 250 mL jar FUME-eh olives of your choice, drained 1 medium clove garlic, grated ⅛ tsp (½ mL) salt 2 Tbsp (30 mL) coarsely chopped fresh mint and/or parsley leaves
Recipe and photos by Karen Barnaby
Place a cloth or paper lined sieve over a bowl and scrape the yogurt into the sieve. Let drain while you continue with the recipe. Cut the potatoes into 1-inch (2 ½ cm) wide wedges. Transfer to a pot and add the water and baking soda. Bring to a boil, then turn down to a low boil and cook until the potatoes are tender but slightly firm at the core, about 5 to 8 minutes. Heat the oven to 4000F (2000C). Drain the potatoes well. Drizzle the olive oil on a heavy rimmed baking sheet, roll the potato wedges in the oil and sprinkle evenly with the Greko Lemon Seasoning. Space the potatoes in rows on the baking sheet. Place on the bottom rack of the oven and roast for 15 to 20 minutes until golden and crisp. Flip the wedges over and scatter the olives around the potatoes. Continue to roast for 10 to 15 minutes until the potatoes are golden on both sides. After flipping the potatoes, transfer the yogurt to a bowl and stir in the garlic and ⅛ tsp (½ mL) salt. Scrape into a small serving bowl. Toss the potatoes with half of the mint and transfer to a serving vessel. Taste the potatoes and sprinkle with extra Greko Lemon Seasoning if you wish and the remaining mint.
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snack attack The meaning of “snacking” continues to be reshaped as more and more Canadians turn to snacking as a new definition of a meal. Not only are they looking at replacing traditional meals with a variety of smaller snacks, but they’re being more aware of where the snacks are coming from, and how they can play a role in building healthier lifestyles. And snacking has become much more than a source of nutrition and indulgence. It is also providing an important source of social connection and experiences. BC’s popular food and lifestyle blogger, Karen Ann Davidson explores the snacking trend and provides some new creations to satisfy our growing appetite for snacks!
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Who Wants a Snack?
Words & photos by Karen Ann Davidson
Bring ‘em on! Snaccidents: they just happen. You can’t stop ‘em. Next thing you know your snackfull. Snaccidents - really just another word for appetizers or amuse bouche or something before more food! “I am hungry”, says every child to their Mom. “Did you pack a snack?”, says every Mom to their child. “Are you hangry?”, says every husband to his wife. Always snacks. We talk about them, we eat them. It’s all about them. Snacks! It’s a thing that’s never gonna go away! Snacks!! Maybe it’s a crunch. A savoury quiche or perhaps a donut with a side of donuts. What’s your favourite combo? Are you a sweet or savoury snacker? I personally lean towards more savoury snacks. I’ve never met a chip (or a potato aka fries) I did not like. On the sweet side, if I was offered a cinnamon bun, there is no way I could turn it down. Cream cheese frosting on my cinnamon bun is preferrable! I have a friend who keeps chips and Twizzlers (at all times) in her car. She’s a snaccident waiting to happen. And she’s prepared! Let me make this a little easier for you!! I've put together four snacky snacks for you, created with brands produced by BC Food & Beverage members!
Snack Trends A 2022 study on global consumer trends revealed that we are snacking: Daily
Frequently
Snacking is a staple with 71% of consumers snacking at least twice a day.
Consumers are increasingly replacing meals with snacks with 55% reporting a higher likelihood to eat a snack across all three standard mealtimes.
Mindfully 78% of consumers report they take time to savour indulgent snacks with 61% saying they take time to portion out snacks before eating them.
Sustainably Reducing waste is a top priority with 70% of consumers saying they prioritize snacks that have less packaging and 72% saying they typically recycle the packaging.
Source: The Fourth Annual Snacking Report (2022) by Mondelez International, The Harris Poll, Ipsos
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FOOD & FRIENDS
Sweet Uprising Toast Uprising Bakery Bread Fatso Peanut Butter Elias Honey Toast Uprising Bakery Bread. Spread Fatso on top. Drizzle with Elias Honey. Seasonally, I top with local blueberries.
Quesava with Greek Yogurt + Chili Sauce Tree Island Greek Yogurt
Learn more about the products used in these recipes.
Aji’s Medium Chunky Chili Sauce
Uprising Bakery Bread
1 pkg Quesava Cheese Poppers
uprisingbreads.com
Fatso Peanut Butter
Bake Quesava as indicated on the package. Mix equal parts Tree Island Greek Yogurt and Aji’s Medium Chunky Chili Sauce. Dip your Quesava Cheese Poppers in the sauce.
eatfatso.com
Elias Honey eliashoney.ca
Quesava Cheese Poppers quesava.com
Tree Island Greek Yogurt treeislandyogurt.com
Aji's Medium Chunky Chili Sauce ajigourmetproducts.com
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PHOTOGRAPHY
VIDEO
STUDIO
TEST KITCHEN
STYLING
SOCIAL & ADS
WEBSITES
Welcome Home Coffee with Protein + Collagen
COFFEE BREAK!
2 cups (500 mL) Welcome Home Coffee 1 Tbsp (15 mL) Organika Collagen 1 Tbsp (15 mL) protein powder 1 Tbsp (15 mL) sugar free vanilla syrup pinch of cinnamon Blend it all up and serve warm or on ice! Alternatively, you can use espresso for a stronger drink.
Snacks also double as a meal - just make more. Like popcorn for dinner. And there is no reason you can’t throw together a bunch of snacks on a wooden board and call it lunch. Snacks are also great for curbing those hunger pains between lunch and dinner - kinda like a mini-meal. Late night snacks are the perfect ending to a long day and can help you have a restful sleep. My best advice is if you are going to snack, try to balance your choices to give your body all the nourishment it would normally get from a typical meal. Cheers to snacks and having them more often!
Tree Island Greek Yogurt and Herb Chip Dip 1 cup (250 mL) Tree Island Greek Yogurt ¼-½ cup (60 mL-125 mL) herbs, fresh is best, chopped (a mixture of italian parsley/chives/tarragon/oregano) more for garnish 1 tsp (5 mL) garlic powder ½ tsp (2 ½ mL) onion powder ½ tsp (2 ½ mL) Grandpa J’s Greko Lemon Seasoning
Learn more about the products used in these recipes.
1 ½ tsp (7 mL) Elias Honey 1 bag of Hardbite Chips
Welcome Home Coffee
Mix all ingredients together. Let sit in the fridge for an hour to overnight for flavours to meld.
welcomehome-coffee.com
Organika Collagen organika.com
Serve with Hardbite Chips.
Grandpa J's Greko Lemon Seasoning grandpajs.com
Hardbite Chips hardbitechips.com
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FOOD & FRIENDS
Staff
Picks
At the BCFB office we are always hungry, so snacks are an important part of our day! Here are a few of our favourites.
" A fusion of a macaron and dacquoise, they are unbelievable!" – James
Dacaron, Earthling Foods earthlingfoods.ca
" Probiotic goodness! Super tasty and a great immune system boost and the new label rocks!" – Kelly
Cranberry Tumeric Kefir Water, Kindred Cutures kindredcultures.com
" I'm a big fan of Prairie Goodness cheddar Chipls. They're so crispy, crunchy, and they taste amazing while being good for you! – Christina
Vegan Cheese Chipls, Prairie Goodness prairiegoodness.ca
" I really love all the great functional beverages coming out of BC and Callister Soda has some great ones!" – Alisa
Raspberry Earl Grey, Callister Brewing Co. callistersoda.com
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THE HISTORY AND FUTURE OF
C U L T I VA T E D M E AT I N CANADA story by L AV I N A G U L LY
It wasn’t so long ago that the idea of producing meat in a lab sounded like pure science fiction. Today however, cultivated protein produced through cellular agriculture and precision fermentation techniques are already changing how food and beverage manufacturers view innovation.
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Cellular foods are biologically and nutritionally equivalent to conventionally produced plant or animal products. Cultivated proteins may include dairy, animal and seafood proteins, or can be turned into value-added meat products such as bacon and foie gras. Not only does cultivated meat have the potential to fill the protein gap for the world’s hungry, but it could also be an answer to ongoing issues such as land use, environmental concerns, animal welfare, food inflation, energy usage, greenhouse gas emissions, and supply chain disruptions. Compared to conventional agriculture, cellular agriculture production produces less greenhouse gas (GHG) emissions and has a much lower overall carbon footprint. Canada is in a unique position when it comes to cellular food production, considering our strong food infrastructure, reputation for food safety, biotechnical expertise, and federal support for alternative protein production. The 2021 report Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation from Ontario Genomics and the Food and Agriculture Institute at the University of the Fraser Valley found that the international cellular agriculture market will reach US$100 billion by 2032, with Canada’s food industry potentially taking $12.5 billion of that market.
INDUSTRY
“there's alot to do yet, but it's really exciting stuff ” – Dr. Lenore Newman
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a timeline of cellular food innovation
1980s
1990s
2000s
2010s
Insulin created using precision fermentation
Vegetable rennet becomes the first cellular food product for consumption
New Harvest launches
The first cell-cultured hambuger was cooked and tasted live on air in London, England
2010s
2010s
2020s
2020s
Perfect Day launches
Impossible Foods’ scientists genetically engineer and ferment yeast to produce a hemp protein
Singapore becomes the first country to approve the commercial sale of cultivated meat in the form of chicken nuggets
Upside Foods receives the first regulatory approval for any cultivated meat in the US
2020s
2020s
USDA awards $10 million to Tufts University to establish a Cultivated Protein Center of Excellence
CULT Food Science announces formation of the Institute of Cellular Agriculture in collaboration with The University of Alberta and New Harvest
Above: Timeline of Cellular Food Innovation, provided by Canadian Food Innovation Network. 42
INDUSTRY
Commercialization in Canada While dairy proteins made through precision fermentation are already on the market in North America, Singapore is currently the only country where cultivated meat (in the form of chicken nuggets) is sold. Several Canadian startups are working towards producing their first cultivated proteins, which would likely be introduced in Canada as a novel food, requiring Health Canada’s approval before hitting the market. Kitchener, Ontario based Evolved Meats is creating cultivated pork belly through a process the company says uses 99% less land and 96% less water than conventional meat production, with 96% less GHG emissions. “Our project is progressing well. We were able to not only create the world’s first porcine tissue that was both scaffoldand biomaterial-free, but we were also able to prove that we could automate the process of muscle fibre creation for scale up,” says co-founder John Cappuccitti.
The BC Connection BC is already a hot bed for plant-based protein companies, including Burnaby’s Wamame, which in 2022 released the world’s first plantbased Wagyu beef. All of this bodes well for future moves into lab-grown meat and the ingredients needed to produce alternative meat products. Vancouver based CULT Food Science invests in companies commercializing cellular agriculture products, and already has several brands coming to market, including Noochies Freeze-Dried dog food and cat snacks with cultured protein which is set to launch this year. And Vancouver’s Bioboost Synbio creates alternative protein via precision fermentation, including growth factor protein that can be used for mammalian cell growth, and lactoferrin, a highly immune boosting, naturally scarce protein that is typically found in colostrum. Mitchell Scott, formerly of plant-based meat producers The Very Good Food Company, is the co-founder of cultivated meat company The Better Butchers. “BC has always been a hotspot for betterfor-you, emerging trends, so there’s a fair amount of expertise and consumer acceptance and willingness to try these products,” he notes. “Our goal is to have a functioning prototype within the next year or so. I've had some talks with the regulatory bodies already, and it looks like that’s going to be a 13 month or so plus process for Canada. But we're pretty hopeful to be at least one of the first companies in Canada to have products in the market.” Scott says their products will be hybrid, a combination of plant and “30 to 40% cultured cells,” and the company is now developing mycelium scaffolding.
safety. On the industry side, the sector will need support to scale and commercialize, while building a sustainable supply chain. “Consumers need to get educated on the safety of these products,” says Cappuccitti, adding, “there is still a lot of work that needs to be done to scale the industry. Over the longer term, we believe that cellular agriculture could start to displace a significant amount of protein consumption globally.” “We have hundreds of millions of dollars in venture capital going into this sector, so moving really fast,” agrees Dr. Lenore Newman of the Food and Agriculture Institute at University of the Fraser Valley, co-author of Dinner on Mars: The Technologies that Will Feed the Red Planet and Transform Agriculture on Earth. “But it’s going to take thousands of scientists to engineer this system, and part of that is about scale. We have to make this as big as the existing food system. And regulators have to get their head around entire new categories of food, so there’s still a lot to do yet, but it’s exciting stuff.”
Opportunities and Potential Challenges While surveys show most consumers are willing to try cultivated meat products, cellular food startups know they have some work to do in order to get cultivated cells to organize into muscle tissue and make products that go beyond the chicken nugget. Researchers are developing techniques like scaffolding and 3D printing that which could yield products that more closely resemble traditional meat forms.
Lavina Gully is the Regional Innovation Director for BC and Yukon for the Canadian Food Innovation Network. Contact her at lavina@cfin-rcia.ca. To learn more about CFIN visit cfin-rcia.ca.
Once cellular meat does hit the market, producers may also run into some of the same challenges faced by plant-based products, such as higher cost, taste differences, labelling questions, and food
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Nourishing a Community
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INDUSTRY
The Empowering Story Behind Tayybeh: Making a Difference Through Delicious Food
V
ancouver company, Tayybeh, is a top provider of Middle Eastern catering and authentic specialty food products made right here in BC. Founder and CEO, Nihal Elwan, recognized the potential that exists among the Syrian women arriving in Canada and wanted to create a way to provide them with the support they needed to thrive, so she was inpired to create Tayybeh. By offering these women an opportunity to support their families, connect with a community, and gain work experience through Tayybeh, they have made a positive impact on the lives of the women involved and also enriched the local community with delicious cuisine and cultural exchange. It's a great example of how social enterprises can make a difference in people's lives while also contributing to the wider community. It was through her volunteer work that Nihal recognized the potential for success within Syrian women who were settling into their new lives in Canada. By identifying their unique strengths and vulnerabilities, Nihal knew she needed to create an opportunity for them to showcase their talents and earn an income. Tayybeh provided them with a much-needed source of financial support, helped to promote their integration into Canadian society, and gave them an opportunity to gain work experience.
“My neighbor and I organized the first pop-up dinner which sold out in less than an hour! It was smashingly good, and we moved to arrange the next dinner…and then the next….and then the next,” shares Nihal. “In a span of one year, these pop-up dinners became some of the hottest tickets in town, attracting people from across the Lower Mainland to try Syrian home-style cooking from some of the best chefs in the city.” In six years, these pop-up dinners have spurred an operation that went on to become one of the top specialty caterers in the Lower Mainland. As Tayybeh grew, it became necessary to generate more reliable and consistent sources of income for the chefs. Nihal was able to transition Tayybeh from pop-up dinners to a full catering service to meet this need. By making food daily, Tayybeh is now able to provide consistent employment opportunities for the chefs while also meeting the growing demand for their delicious cuisine. As of 2023, Tayybeh’s team is now 12 members strong! The all-women operation provides award-winning catering which includes marinated grill products, dips, spreads, delicacies, and frozen meals.
Words by Sierra Simpson Photos provided by Tayybeh
The word Tayybeh in Arabic means “kind” and in the Syrian dialect, it means “delicious.” Tayybeh embodies these two meanings in all their work by offering kind and generous support through delicious food.
From left to right: Tahani, Tayybeh Operations Manager; Razan, Tayybeh Chef; Arfat, Tayybeh Chef; Nihal, Tayybeh Founder; Rana, Kitchen Supervisor; Rana, Catering Manager
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INDUSTRY
“
What keeps me motivated is my staff and team members who are fearless, hopeful, and know no limits. Even in the direst of circumstances—such as the height of the pandemic—they were optimistic and resilient. It’s truly inspiring to see them tackle the most overwhelming challenges with grace and maturity.” - Nihal Elwan
Tayybeh however recognized the opportunity to expand the business further. “Introducing Canadian society to these delicious foods entailed packaging them. Whether it’s the marinated frozen Tayybeh Grillz, the pita chips and dips, or the frozen meals, everything was very well received as people loved the products,” says Nihal. “I’m excited to share that this year we are launching new packaging for our three bestselling dips—Mhammara, Eggplant Mutabbal, and Hummus—as well as our golden crispy pita chips,” explained Nihal. Tayybeh is proud to provide products that are rooted in the rich culinary traditions of Syria and the skills of the women chefs who create them. These women's expertise in Syrian home-cooked food is a testament to the importance of preserving and celebrating cultural traditions. By passing down recipes from generation to generation, these women have kept their culinary heritage alive and are now able to share it with a wider audience through Tayybeh in British Columbia. It really is a beautiful thing to see how social enterprises like Tayybeh can bring people together and celebrate diversity while also creating economic opportunities for marginalized communities. On top of that, they contribute outstanding products and service to the food and beverage industry in BC.
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“ Don't be afraid to start. Be courageous. Be a rebel. Lara Tiro
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INDUSTRY
What Do You Do?
Lara Tiro BC’s food and beverage manufacturing sector employs over 40,000 people, providing a vast variety of job opportunities throughout the province. In this edition of “What Do You Do?” we profile Lara Tiro, a Product Development Consultant, Food Scientist and Scale-up Advisor at Rebel Botanica: Innovative Food Solutions, the Vancouver-based business she founded in 2021.
What made you decide to get into Product Development Consulting? I started my consulting firm Rebel Botanica Inc after 15 years in the industry, guiding multiple food concepts towards commercialization. I had established systems and processes, sourced niched ingredients, and collaborated with co-manufacturers. Along the way, I met passionate food entrepreneurs who were looking to scale their food business from the commercial kitchen to a manufacturing facility. They faced so many unnecessary challenges and scaling inefficiencies. With my experience and track record, I now provide the toolkit and resource roadmap to propel entrepreneurs to their next stage of growth.
How did you become a Food Scientist? When I was four years old, my family moved from the Philippines to Jakarta, Indonesia. I grew up in a multicultural food household and international school, where sharing rice and spam and peanut butter sandwiches went alongside trading Pez dispensers. All my high school friends were applying for universities in Australia and the USA, but I wanted a different experience. At 17, I packed two gigantic suitcases, and I came
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on my own to Vancouver to attend UBC where my Dad had completed his Masters. I started at UBC on a full scholarship in the combined Arts and Sciences program and took all the general arts and sciences courses, yet I still could not envision my career path. My roommate told me about the UBC Food Science program, and it instantly became clear. I made the switch to Agricultural Sciences (now Land and Food Systems) in 2001 and the program was amazing. It provided my first industry experience while still a student, working part-time to set up the HACCP program for a cabbage roll manufacturer in Abbotsford. I graduated having worked at three different food manufacturing facilities then cut my teeth in Quality Assurance before moving into Product Development.
What inspires you about your work and what do you love most? The passion and tenacity of my food entrepreneur clients. They tackle all the adversity thrown at them with such grace and compassion that even if they are faced with multiple challenges, they continue to be strong and focused on their goals. I love sharing their successes!
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What does your typical work day look like? Consulting comes with so much variety, so I try to set weekly habits. I have Webinar Wednesdays where I listen to one podcast and try to incorporate a business takeaway for the following week. And Freedom Fridays, so I can spend time working on the administration part of my business.
What are some of your strengths that help you and your clients succeed? Tenacity and collaboration. My Mom operated a Filipino bakery in Indonesia. I understood from a very young age that starting and running a food business is so hard. I empathize with all my clients’ pain points. As a start-up business your biggest strength is speed to market. You need to be scrappy, you need to grow, and sometimes you need to be okay to lean in and ask others for help in areas that you aren’t an expert in. You can’t be expected to run the entire ship by yourself.
Where do you see yourself in 5 years? 10 years? My business has grown solely on word of mouth and referrals. I build strong connections with my clients and continue to cheer them on and stay in touch after a project is completed! We have an amazing network of BC food entrepreneurs. I would like to grow my consulting practice from from being a solo entrepreneur to a network of consultants and partners who are all experts in their field.
What has been your greatest accomplishment? Every month I tour my local grocery stores and review the products on their shelves to stay on top of trends. It makes me tremendously proud to see all the amazing food and beverage brands I have helped commercialize and launch. For brands to be available more than two years later is a testament to what my clients and I have achieved together.
What has been the biggest learning curve you had to overcome? Publicly talking about myself and the value that I can bring to your business. Clients come to me and I am so focused on my clients' work that I forget to promote the value of my services and work on moving my business forward.
What is the next goal you hope to achieve? I’m in the process of writing a book for food entrepreneurs, from startups to established businesses looking to scale. I’ve met so many entrepreneurs who start with “I wish I knew X before I spent $”. I would love to help them all but there’s one of me and some entrepreneurs want a more DIY approach. Every business faces different challenges but over my career I have developed a roadmap that works for scale. I have also started a mailing list for food entrepreneurs at rebelbotanica.ca.
What advice would you give someone looking to get started as a consultant? Don’t be afraid to start, even if it’s just a side project. Be courageous. Be bold. Be a rebel.
Rebel Botanica: Innovative Food Solutions RebelBotanica.ca
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