Essential Ingredients Podcast

"They know they're going to get taken care of when they come to school. That's one of the most important things that we can do, and then they're ready to learn." —Laura La Vacca Food and nutrition are often overlooked as the most important part of a child's day, despite their crucial role in fueling young minds and bodies. Yet, while schools play a vital part in ensuring students have access to healthy, nourishing meals, the integration of food education into the curriculum remains a challenge. Laura La Vacca is the Food Service Director of Burlington School District in Vermont. Her primary role is to oversee the district's federally funded meal programs and spearhead initiatives to incorporate local, fresh produce into school cafeterias. From the importance of building trust with students to the transformative power of hands-on food education, this conversation offers valuable insights into the future of school nutrition and its potential to shape the next generation's relationship with food. Tune in as Justine and Laura discuss the importance of building trust and relationships with students to encourage them to try new, healthy foods, the transformative impact of hands-on food education, the challenges of balancing federal nutrition guidelines with student preferences and limited resources, he vital role of school nutrition programs in providing nourishing meals and a sense of community for all students, plus much more. Connect with Laura: Laura La Vacca is the nutritionist for the Burlington School District in Vermont, bringing over two decades of experience in school nutrition to her role. Responsible for overseeing the district's federally funded meal programs, Laura is dedicated to integrating local, fresh produce into school cafeterias and empowering students to develop a lifelong love of nutritious foods through hands-on education and community-based partnerships. LinkedIn Connect with Burlington School District: Website Facebook X Instagram YouTube Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:49 USDA Guidelines and Requirements for Meal Planning 04:24 The Impact of Peer Influence and Hands-On Experiences 07:23 Healthy Meals for the Community 11:17 The Number of Food-Insecure Students 15:02 Integrating Food and Nutrition Into Education 22:01 Mission: Sustainable School Nutrition Programs 25:06 The Need for Continued Advocacy

Series: Edible SchoolYards Episode Description: "It's harder for adults to try new things. So when we build those habits with kids, they can disseminate that and spread that joy to their family members— it's really, really powerful." —Charlotte Steele Food education is a powerful tool for supporting kids' holistic development. By providing access to fresh ingredients, teaching cooking skills, and connecting food to culture, we can empower the next generation to make informed, nourishing choices that benefit their health and communities. The Edible Schoolyard Project is an innovative food education initiative that integrates garden and kitchen classrooms into the school day, empowering students to explore the connections between food, health, and community. By cultivating hands-on learning experiences that foster food literacy, agency, and appreciation for local food systems, Edible Schoolyard aims to equip the next generation with the knowledge and skills to become conscious, confident consumers. In this episode, Edible Schoolyard New Orleans Director, Charlotte Steele joins Justine to discuss the transformative power of food education programs that go beyond just teaching nutrition facts, the challenges of implementing these kinds of programs, the broader implications of these programs for global food education and the role of cafeterias in promoting healthy food choices. Connect with Charlotte: Charlotte Steele is the Director of Edible Schoolyard New Orleans, a pioneering food education program that empowers students to build a positive relationship with food through hands-on learning in gardens and kitchens. With a background in human development and social relations, Charlotte is deeply passionate about using food as a vehicle to support the holistic growth and well-being of young people. Under Charlotte's leadership, Edible Schoolyard New Orleans has become a model for integrating food-based education into the school day, providing over 4,000 student experiences annually across four public charter schools. Through her work, Charlotte is committed to increasing food access, fostering agency, and cultivating food-literate individuals who will carry these essential life skills into adulthood. An engaging public speaker, Charlotte has shared her expertise on leveraging food to drive personal and community transformation at events throughout the region. Her vision is to see food education become a standard part of every child's learning experience, empowering the next generation to make informed, nourishing choices that benefit both their own health and the health of the planet. LinkedIn Connect with Edible Schoolyards New Orleans: Website Facebook X Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:08 Access and Agency 07:16 Understanding Food Access 11:57 Food and Community 15:30 Equipping Students with Essential Food Knowledge 20:25 3 Ways To Help Kids Build A Positive Food Relationship 24:56 Tradition and Mindfulness 30:01 An Important Life Skill

Series: Edible Schoolyards Episode Description: "School meals are part of the education day." —Betsy Rosenbluth For far too long, the school lunchroom has been the butt of jokes and the source of dread for students and parents alike. Mention the words "cafeteria food" and visions of limp, gray mystery meat and rock-hard tater tots immediately come to mind. This pervasive stigma has reduced the lunchroom to a place where kids simply have to get through the meal as quickly as possible before rushing off to their next class. By changing the culture and elevating the dining experience, we can empower students to see the cafeteria as an extension of the classroom, where they can learn about nutrition, explore new flavors, and take pride in the food that fuels their growing bodies and minds. This week, we hear how we can transform the lunch room into a place of nourishment, community, and joy with Betsy Rosenbluth. Betsy is the Farm to School Director at Shelburne Farms, a nonprofit organization on a 1400-acre working farm in Vermont. For the past 10 years, Betsy has been spearheading efforts to expand farm-to-school programming across Vermont and support a national movement to transform the school food system. Stay tuned as Justine and Betsy talk about the importance of tailoring programs to local needs, overcoming supply chain challenges, empowering students to make informed choices about their food, the benefits of building partnerships, and how farm-to-school programs are inspiring long-term impacts. Connect with Betsy: Betsy is Co-Director of Vermont FEED, a nationally recognized farm-to-school partnership program of the Northeast Organic Farming Association of Vermont and Shelburne Farms. Betsy also coordinates the Vermont Farm to School & Early Childhood Network and the Northeast Farm to School Collaborative and serves on the Advisory Board of the National Farm to School Network. Prior to joining Shelburne Farms, Betsy helped establish the Burlington School Food Project and Education for Sustainability programs in Burlington schools. She also helped Vermont FEED draft and pass Vermont's first Farm to School bill and grant program. She led the effort to create a Lake Champlain museum on Burlington's waterfront with a nationally recognized youth employment program. Most recently, Betsy was Director of Projects and Interim Director at the Orton Family Foundation with a focus on community planning, development, and engagement in small cities and towns. Website Facebook X Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:06 Mission: Educate and Cultivate 06:38 Tailoring Programs to Communities 11:30 Getting Schools' Attention 15:34 Getting Funding and the Importance of Partnerships 18:31 Incorporating Values 22:45 Celebrating Food Through Cooking Competitions 26:37 Empowering Kids to Try New Things

Series: Labor Day Special Episode 2 Episode Description: "If we were smart as a country, we would look at all of these immigrants that are new citizens of the United States, and look at all of these food production methods and skills that they bring. We would have better food security by including the immigrant farmers in the decision-making on how food production is going to be developed for the future is hitting us really hard with climate change." —Rosalinda Guillen Farming is the backbone of our communities, yet too often, the hard-working men and women who toil in the fields are overlooked and undervalued. But a growing movement is changing that narrative, empowering farmers to take the reins and shape a more sustainable, equitable food system. Community to Community (C2C), founded by Rosalinda Guillen, is a pioneering organization that empowers farm workers and immigrant communities to lead the charge in building a more sustainable, equitable, and community-driven food system. In this episode, Justine and Rosalinda discuss the challenges and barriers in organizing farm workers, the integration of immigrant farmers' practices, the vision for community farms and food security, the role of regenerative agriculture in addressing climate change, and Rosalinda's hopes for the future of empowering farmers and transforming the food system. Connect with Rosalinda: Rosalinda Guillen (she/hers) is the founder of Community to Community and a lead strategist and visionary within the non-hierarchical ecofeminist leadership of C2C. Her perspective is fundamentally influenced by her introduction to the multi-racial, working-class community organizing model of the Rainbow Coalition, the Cesar Chavez house meeting model, The World Social Forum, the Landless Workers Movement (MST) of Brazil and growing up a farmworker in La Conner, WA. Rosalinda has organized farmworkers in WA State and the strawberry fields of Salinas CA. She has represented farmworkers in the Legislatures of California and Washington State and in ongoing policy and Movement dialogues on immigration issues, climate change, labor rights, trade agreements, ecofeminism, and strengthening the food sovereignty movement towards a Solidarity Economy. Website Facebook Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:30 What is C2C? 09:18 Learning How to Organize a Community 11:54 Creating a New Narrative 18:09 Getting Into Consensus 21:49 Agricultural Lessons From Immigrant Farmers 26:50 The Answer is in Collaboration 30:45 The Role of Regenerative Agriculture

Series: Labor Day Special Episode Episode Description: "Suffering doesn't have to be part of the food we eat. Workers feed every family in this country, and it is only fair that everyone, everywhere should do something to make sure that farm workers have the same ability to feed their families with dignity and respect. And it doesn't take much. It takes for us to have these conversations." —Gerardo Reyes Chávez The food we consume is often built upon the backs of a vulnerable workforce struggling to maintain their dignity and basic rights. While we enjoy the convenience and affordability of our food, we must reckon with the unseen sacrifices made by the men, women, and children who toil in the fields, a sobering reality that challenges us to consider the true price we pay for the food we consume. Gerardo Reyes Chávez is a seasoned farm worker and community organizer who has dedicated over 25 years to advocating for the rights of agricultural laborers. As a long-time member of the Coalition of Immokalee Workers (CIW), Gerardo has been instrumental in the development and implementation of the groundbreaking Fair Food Program, which has dramatically improved working conditions and wages for tens of thousands of farm workers across the United States. Tune in as Justine and Gerardo relate the stark contrasts between farm workers' cultural expectations and the harsh realities they face in the agricultural industry, the systemic nature of the abuses and exploitation they endure, the outsized power of major food brands driving industry consolidation and wage stagnation, the innovative and persistent approach of the Coalition of Immokalee Workers in targeting this systemic change, the potential for replicating successful models like the Fair Food Program, and the critical importance of building solidarity and collective action between consumers, advocates, and the farm worker community to address the deep-rooted challenges in the food system. Connect with Gerardo: Gerardo Reyes Chávez is a distinguished farmworker advocate and a key leader of the Coalition of Immokalee Workers (CIW). With a background in farm labor that began at the age of 11 in Zacatecas, Mexico, Gerardo has dedicated his life to improving the conditions and rights of farmworkers. He has worked in the fields of Florida, picking a variety of crops including oranges, tomatoes, blueberries, and watermelon. As a leader in the CIW, Gerardo has played a pivotal role in the development and implementation of the Fair Food Program, which aims to protect workers from exploitation and improve labor conditions. His efforts include facilitating community meetings, educating workers about their rights, and attracting new buyers to support the program. Gerardo is also actively involved in addressing issues such as wage theft and modern-day slavery, ensuring that farmworkers' voices are heard and their rights are upheld. Gerardo's work has been recognized nationally and internationally, and he frequently speaks at events to raise awareness about the challenges faced by farmworkers and the importance of ethical labor practices. Website Facebook X Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:50 Farmer vs Farm Worker 08:02 Overcoming Challenges and Abuse 15:41 The Role of the Coalition 20:32 Change the Farming Community 23:25 Suffering Should Not Be A Part of Our Food

"I wanted to share a look at what's to come in the biggest and the best season of essential ingredients yet!" —Justine Reichman The wait is over! Season 9 of Essential Ingredients is finally here, and it's the most impactful and eye-opening season yet, and we can't wait to share it with you! This season, we're pulling out all the stops to bring you the most captivating, thought-provoking, and downright inspiring stories from the frontlines of the food revolution. Get ready to meet the visionary entrepreneurs, passionate activists, and pioneering innovators who are transforming our food systems in remarkable ways. But it's not just about the latest breakthroughs— we're also diving deep into the critical issues that are transforming our food systems, from the fight for food access and worker dignity to the quest for true environmental sustainability, and more. Prepare to be informed, inspired, and galvanized into action as we explore these vital topics through the lens of real people creating real change. The future of food has never looked brighter! Tune in. Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:23 The Biggest and Best Season Yet! 02:03 Sneak Peek: Biodiversity and Organic Farming Practices 03:58 Sneak Peek: Carbon-Negative Flooring 05:13 Sneak Peek: Edible School Yard 06:15 Sneak Peek: Rice Intensification Impact 08:52 Sneak Peek: Community Building and Personal Groth 10:17 Sneak Peek: Agriculture

"It's been a journey. Our conversations this season have been incredibly inspiring, and they've left me hopeful for the future of food… Thank you for a great season!" —Justine Reichman What an incredible ride this season has been! To our devoted listeners, your unwavering support and engagement have fueled our mission from the very start. And to our esteemed guests, your willingness to share your personal journeys, innovative ideas, and visionary perspectives has been truly inspiring. Together, we've embarked on a transformative exploration of the food landscape— uncovering challenges, celebrating triumphs, and catching glimpses of a future where nourishment, sustainability, and community converge. Join our host, Justine Reichman, for a look back at the most inspiring moments from the past few months. Hear from founders, experts, and visionaries who are redefining the future of food— from startups tackling health and wellness, to the conscious drinking movement, to moms building better choices for their families. As we close the curtain on Season 8, we are overflowing with gratitude for the privilege of walking this path alongside all of you. The road ahead is paved with promise, and we can't wait to embark on the next leg of this remarkable journey. Onward to Season 9! Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:17 The Importance of Start Ups 05:20 Stories for Inspiration 08:12 Conscious Drinking Series 10:21 Making the World a Sweeter Place 13:43 Upcycling 15:17 It's Been a Journey

"The flavor and the taste of our regions, as soon as you start industrializing it… it strips the flavor of the grain. It might be good as a crop that will bring in money, but it's not going to have that same soulful value that the type of flour that is stone-milled." —Jennifer Lapidus From the farmers who nurture the grains, to the millers who coax out their complex flavors, to the bakers who transform these flours into loaves that nourish the soul, these artisans play a crucial role in preserving the unique tastes of their regions. Jennifer Lapidus founded Carolina Ground, a small flour mill that aims to revive traditional milling practices and strengthen the connection between farmers, millers, and bakers. With a passion for history and a deep appreciation for the art of sourdough bread-making, Jennifer has spent over 30 years championing the use of locally sourced, stone-milled flour to create exceptional baked goods that nourish both body and soul. Join the conversation as Justine and Jennifer talk about the importance of following your passions even if the path is not straightforward, how collaboration and support help the baking community thrive, the power of preserving tradition in the age of rapid industrialization, the benefits of focusing on the quality over quantity, and the value of finding the right balance for a mission-driven business. Meet Jennifer: Jennifer (she/her) is a baker, a miller, an author, a wife, a mother and stepmom, a sister, a fan of beagle mutts, bitter foods, long walks, and Belgian road bikes. She's forklift certified and her favorite musical is A Chorus Line (though Hamilton is a close second). Website Facebook Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:40 Baking as a Mark in History 05:21 Making Sourdough More Nutritious and Flavorful 09:16 The Farmers-Millers-Bakers Community 13:16 The Benefits of Growing Laterally 16:39 More than Just Sugar and Egg

"I traded my life in WallStreet for the world of WellStreet, and I became an entrepreneur." —Shizu Okusa The wellness industry has experienced a remarkable transformation in recent years, as consumers increasingly seek natural, holistic solutions to address their health and well-being. This shift reflects a broader societal trend towards a more integrative understanding of health, one that recognizes the interconnectedness of the mind, body, and environment. As this intersection continues to evolve, innovative companies are poised to capitalize on this growing market, offering consumers a new generation of wellness products and services that prioritize prevention, personalization, and overall well-being. Founded by serial entrepreneur Shizu Okusa, Apothekary offers a range of herbal remedies, functional foods, and educational resources to empower people to take a more proactive approach to their health. As a respected voice in the wellness industry, Shizu continues to develop innovative products and experiences that help people live healthier, more balanced lives. Listen in as Shizu shares her inspiring entrepreneurial journey, from her time on Wall Street to her passion for herbal medicine and holistic healing. Justine and Shizu also discuss the growing intersection of wellness, healthcare, and food as medicine, the importance of using your gifts to create solutions that benefit others, their personal morning routines for better skin and mental health, and the importance of knowing your numbers, having a clear business plan, and being strategic about fundraising. Meet Shizu: Shizu Okusa, is a Wall Street alum-turned-wellness entrepreneur. After leaving an intense finance career, she became inspired to live a more balanced lifestyle and revisit her Japanese roots and passion for herbal medicine. Shizu set out to help others regain their holistic health using traditions she grew up with and ones she learned along the way. Now, she proudly leads Apothékary in our mission to deliver natural herbal remedies that get to the root cause of health issues rather than masking the symptoms. Website Facebook Instagram LinkedIn TikTok Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:10 From WallStreet to WellStreet 08:27 Empowering Consumers with Natural Healing Solutions 12:42 Morning Routine for Skin and Mental Health 16:55 Managing Workload 21:28 Fundraising Challenges and Tips 26:42 The Founder's Role

"The individual decision is the difference maker." —Becky Selengut Our local markets and farms are brimming with a diverse array of ingredients. Yet, many of us pass them by because of their peculiar appearance or because we may be unsure of how to incorporate them into our cooking. But, by moving past our assumptions of how food should look like and embracing the unique qualities of these "ugly" and "misunderstood" vegetables, we can unlock a world of delicious, nutritious possibilities and transform our palates and perspectives while forging a deeper connection to the land. Becky Selengut is an author, chef, and educator who has dedicated her career to inspiring home cooks to embrace overlooked, locally-sourced ingredients. Through her books, cooking classes, and advocacy work, Becky encourages people to look beyond the familiar and explore the diverse array of produce available in their own communities. Join the conversation as Justine and Chef Becky highlight specific examples of overlooked local ingredients, the reasons these ingredients are often misunderstood, the importance of curiosity, experimentation, and a willingness to try new things when it comes to expanding our culinary repertoire, the impact of individual food choices, the divide between eating organically versus domestically, and how eating locally contribute to sustainability and improved local food systems. Meet Becky: Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her wife April Pogue, their lovably loony pointer mix Izzy and their semi-feral gray floof Jinx. Website Facebook X Instagram YouTube Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 00:34 Misunderstood Vegetables 07:29 "Ugly Vegetables" for Global Problems 13:14 Eating Locally and Sustainably 19:38 Organic vs Local 23:00 Individual vs Systemic Change 28:55 Reduce Plastic