Aisle 42

Many of care deeply about what we put IN our body but a lot fewer of us take seriously what we put ON our body OR what we use in our homes to keep us clean and fresh.  In this sustainability infused episode of Aisle 42 I chat with Anie Rouleau, the founder of The Unscented Company, and we cover some really interesting ground around fragrance allergies and her inspired approach to creating nat...

Are you a Super Food junkie?! If you love shopping for nutrient-rich products that are packed with fiber or antioxidants or minerals or vitamins or healthy fats, or probiotics, or yummy green stuff (or all of the above) then you’re going to really enjoy this wellness infused episode of Aisle 42 where we talk with Ally, a second-generation founder of Organic Traditions. We chat through some of thei...

Years ago the International section held some remarkable discoveries but now the flavours and inspiration found it traditional plant-based recipes from around the world are found throughout the grocery store… even in the ketchup aisle. On this episode of Aisle 42 I talk with founder Richa Gupta from Good Food for Good and we talk about her passion for family eating that’s full of variety and nutri...

Pasta night is a family favourite for a lot of us but you’d be surprised to learn that pasta is also good for your mental health—that’s right, pasta has been scientifically proven to make you happier - so we're told.  In this episode of Aisle 42 we talk with Shelby Taylor from Chickapea—a dried pasta and meal kit company that transforms chickpeas and yellow peas into delicious entrees that ar...

The snacking category is near and dear to our hearts as consumers and when we can indulge on nourishing, low-sugar goodies the guilt just melts away. In this energetic conversation we chat with Tara and Megan from Rawcology and we talk about healthy eating habits, allergen and inflammation-free ingredients, we chat through all their delicious, grain-free granolas and plant-based snacks, and we get...

Yogurt is a beloved staple for many and for those of us shopping for the plant-based versions we’ve been through some tough times. But now the weird and wacky experimentations are behind us and great flavour and simple ingredients are in the mix. In this episode of Aisle 42 we go behind the scenes of Simpla Foods with founders Katie and Ari. We talk about their delicious coconut-based yogurt, thei...

In this episode of Aisle 42, we chat with Chris Lerohl from UpRoot Food Collective. We cover a whole ranges of subjects like… his vision for the future of digital and local shopping, food innovation, quality ingredients, story telling, consumer trends, local food making and we talk about yummy dumplings and meat pies too. To learn more about what Chris and his team are doing go to https://uprootfo...

It’s time to get your upcycling on! No, this is not a spin class… upcycling has nothing to do with riding a bike, what you’re about to hear a conversation with co-founder Marc Wandler from Susgrainable — he’s an energetic and inspiring entrepreneur who loves to talk about the circular food economy, the future of food waste, and baking delicious things that can dramatically improve our health. In t...

The conversation you’re about to hear is an Aisle 42 first in that it’s with a retailer, well, sort of. We chat with founder Saul Brown of Saul Good Gift Company—a B-corp certified, Canadian gift giving business that’s focused on locally sourced, sustainable or handmade artisan goods that we can be proud to share with friends, family, co-workers and clients.  Saul talks about the environmenta...

Eating healthy at home is one thing but what about when we’re at the office, or on-the-go? When we make quick food, healthy food, good things happen.  This conversation is with Oren Epstein from Bio Raw—a B Corp certified, allergen-free, plant-based, certified organic ready-to-eat, meals and snacks service. Bio Raw aims to transform lives, the planet and the food industry — one radically good...

Taste is king when it comes to many of the choices we make in the grocery store, and when those wow flavours combine with a great founder story, it’s easy to become a loyal consumer.  In this episode of Aisle 42 we’re going behind the scenes of Cedar Valley, a Lebanese inspired pita chip company. The conversation with co-founder Ameen Fadel (who recently found himself on the Forbes 30 under 3...

We’re jumping back into the world of rescued produce because it’s just… so… cool. On this episode of Aisle 42 we talk with Julie Poitras-Saulnier from Loop Mission about upcycling imperfect fruits and vegetables to make what you’d expect: cold pressed juices, smoothies, and wellness shots, BUT She’s also got some wildcard mojo up her sleeve — like transforming discarded potato peels into gin, resc...

The conversation you’re about to hear taps into something we think is super important, and that’s the idea of food as medicine. If you’re looking to reduce unhealthy food cravings, ramp up your gut health, reset your digestion, boost your energy, reduce your mental… fog, improve your sleep, shore-up your immunity, or detoxify your body… then you’re going to love this functional-beverage-packed dis...

Non-alcoholic beer is all the rage but it’s not new to the grocery store. For the longest time it was a sleepy category, dominated by multi-national brands, leaving a lot to be desired from a taste and experience stand point. Then in 2017 a plucky Canadian took it upon himself to brew award-winning beer that can be enjoyed anywhere, by anyone, anytime. This episode of Aisle 42 is a conversation wi...

When the produce in our fridge looks a little squidgy around the edges the clock starts to tick, we gotta use it or else it’s destined for the green compost bin. But what happens at the industrial level? For example, what do you do with hundreds of pounds of green bell peppers that aren’t fit for the grocery store? Well that’s where it all started for the founders of The Pretty Ugly Company. In th...

Fresh bread is a staple in our grocery shopping routine and for most households… loaves and buns find their way into a lot of our meals. In this episode of Aisle 42 we talk with Matt Cimon from Portofino Bakery and we talk about the grocery store, sustainable ingredient sourcing, slow craft and artisanal bread making and the ethical production of perishable food. Our conversation covers some reall...

This conversation is with Rachel Ladouceur the Senior Marketing Director of Café William—an innovative and ethical coffee roasting company that is boldly venturing into the world of bringing sustainable coffee to the masses. In this episode you’ll learn how they’re the first commercial coffee roaster to use 100% renewable energy and how they’re actively building a supply chain that uses wind power...

Plant-based eating is a great way to reduce our carbon footprint but for those us who are only plant curious or reluctant vegans or awkward flexitarians this change-up requires some adult supervision.  So we chatted with Miyoko Schinner a chef, best-selling author, vegan cheese pioneer and plant-based dairy expert to explore ways we can demystify whole food meal prep and lean in to animal-fre...

It’s time to talk about water. The average consumption of package water is more than 45 gallons per person per year in the US and it outsells all other ready-to-drink beverages. As consumers we have an insatiable thirst for water but not all water is equal and the planet can’t sustain the levels of waste this category generates. And this is why I chatted with Tammy Eckenswiller, the co-founder of...

When we’re at the grocery store most of us find it hard to switch to new products because we don’t want to risk the 10 or 20 dollars it usually takes to try a healthier option for the first time. Well, have we got a surprise for you! We chatted with Annalea about how her Bcorp certified company, Social Nature, gives shoppers 100% cash back when we grab a featured product off the shelf, try it, and...

We’re staying in the culinary world for this one as we venture into the depths of the artisanal seafood industry. The heart and soul that Chef Charlotte  brings to sustainably sourced gourmet tinned fish is a beautiful thing and you’re going to love this one, she’s a total wildcard.  In this episode you’ll learn about her experiences and perspectives in the restaurant world, her take on...

You’ve probably heard about virtual kitchens, cloud kitchens, dark kitchens, and ghost kitchens - but when we go beyond the mysterious descriptions and the sensational headlines there’s some really remarkable things going on in the commercial kitchen industry. Corwin Hiebert chats with Amrit Maharaj, the Co-Founder and Chief Operating Office at Coho Collective Kitchens - a commissary kitchen and c...

And now for something completely different. We’re sidestepping our roster of food founders for this one because we want to take you down the path less travelled, this conversation is with Kristy O'Leary—a subject matter expert and consultant that helps businesses of all types, including food, beverage and agriculture, to affect positive change. Radical change. In this episode we’re going behind th...

Organic chocolate that’s ethically sourced is more rare than you might think. If you’re a chocolate enthusiast and interested in the intersection of gourmet taste, health, and sustainability in food production you’re going to love the next 29-minutes. In this episode we hear from the President of Chocxo, Peter Higgins, as he talks about how his team is helping cacao farmers thrive and how they’re...

How do you bottle the West Coast's natural beauty into an award-winning gin? You’re about to find out. Listen to Jason MacIsaac, Co-founder of Sheringham Distillery, explain how his culinary influence and their seaside lifestyle combine to make one of the world's most sought after, and sustainable, artisan spirits. In this episode you’ll learn how the Sheringham team develop unique flavours derive...