Munching on Molecules

In this special "on the road" episode, we couldn’t resist making an impromptu stop at one of our favourite spots— Orofino Winery  in Cawston, British Columbia—on route to the interior. And, it just so happened to be the  last day of the season  for the tasting room! We had the pleasure of connecting with  Virginia Weber , who owns Orofino with her husband, John, to learn about their incredible jou...

In this episode, we sit down with Laurent Dallaire, President of Innodal, to uncover how biopreservation is changing the landscape of food safety and sustainability. Laurent explains how their discovery of natural antimicrobials produced by microflora can effectively extend shelf life while ensuring safety, particularly in combating foodborne pathogens like  Listeria monocytogenes . Laurent also s...

On this episode of Munching on Molecules, we fire up an exciting conversation with BBQ legend and pitmaster Brian Misko, who, along with his wife Corinne, has built House of Q into a BBQ sensation. Based in British Columbia, House of Q has become a celebrated name in the North American BBQ scene, racking up top awards from Las Vegas to Lynchburg, including a first-place win for ribs at the World F...

In this episode we have the pleasure of sitting down with Gregory Willis, the Founder and President of Senspire, the company behind Flavor Studio—a groundbreaking operating system that’s reimagining how food and ingredient companies innovate. For Gregory, building Flavor Studio wasn’t just about creating powerful software; it was about empowering teams, sparking creativity, and fostering innovatio...

Sue Grubac is the BCHGA's first Executive Director. She is also a hazelnut farmer with a 10-acre orchard in Nanaimo on Vancouver Island. She is excited to represent the island growers and to be a part of the rebuild and redevelopment of the hazelnut industry in BC. The BC Hazelnut Growers Association (BCHGA) exists to promote the improvement and expansion of BC’s hazelnut industry, and to support...

Join us on this episode as we dive into the inspiring journey of Sid Mehta, Founder and CEO of Greenworks Inc. From chef entrepreneur to leader in global food system transformation, Sid has over 20 years of experience driving sustainability, food security, and waste reduction. He builds coalitions across sectors, turning long-term goals into actionable solutions. Sid also serves on advisory boards...

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

Maria Covarrubias is the founder of Cien Chiles, a delicious and authentic Mexican hot sauce brand based out of San Diego, California, and one of the 2024 Pitch Slam Finalists at Expo West. Maria is a beam of light, a CIA classically trained chef, an incredible culinarian with an unparalleled passion for food and people. Lara and Christine catch up with Maria about her journey from Guadalajara, he...

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

Lavina Gully works for the Canadian Food Innovation Network (otherwise known as CFIN). She is the Regional Innovation Director for BC and Yukon. Lavina is a food scientist and product developer with almost two decades of experience helping food and beverage companies innovate. website: https://www.cfin-rcia.ca Become a member of YODL network, home to multiple communities that spark new ideas, conn...

What's the scoop with Cultivated Meat? Cultivated meat, lab-grown, cell-based or cultured meat is grown from animal cells in a carefully controlled environment, think of a lab or a bio-reactor. Are we still in the realm of science fiction or are we ready to experience on our dinner plates any time soon? Stick around as we discover the details with Celeste Trujillo, Co-Founder and CTO at the Va...