In today’s episode, we chat with Jen and Michael Caines, the husband-and-wife team behind Moksha Chocolate, a bean-to-bar craft chocolate company based in Boulder, Colorado.

Jen and Michael take us inside their world of small-batch chocolate making, from sourcing transparently traded cacao and understanding terroir to roasting, winnowing, grinding, and tempering with meticulous care. They share the unexpected path that led them from education, horticulture, and engineering to running a thriving chocolate company, as well as the challenges and joys of building a business together. They also explore the science of cacao, the rise of ceremonial chocolate, the benefits of functional mushrooms, and the tasting rituals that help people appreciate chocolate as a fine food rather than candy.

Join us as Jen and Michael show why artisan chocolate deserves to be savored and valued, reminding us that great chocolate is crafted with intention.

In today's episode, we chat with Eden Grinshpan, TV food personality, cookbook author, and beloved host of Top Chef Canada.

Eden opens up about what it really means to follow your curiosity and trust where it leads. Her story starts at Le Cordon Bleu in London and winds through Europe, India, Southeast Asia, and Israel—each stop adding new flavor to how she sees food and the people behind it. She shares the unexpected moments that shaped her career: the phone call that landed her Top Chef Canada, the restaurant that "only lasted a whole year" (and why she's proud of it), and the seven months in India that taught her food is a connector above all else. Eden talks about letting go of perfection, learning to cook with feeling instead of fear, and finding her voice both as a chef and as a person.

Join us as Eden reveals why vegetables deserve "main character energy," the power of condiments to transform any dish, her philosophy on entertaining (casual, bountiful, and happy), and introduces us to her latest cookbook, Tahini Baby—proving that veg-forward cooking should be exciting, not restrictive.

In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH.

Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified positioning, and the practical steps that took HYCH from farmers’ markets and cooler-only sales to retail shelves in 100+ stores—co-packers, process authority letters, brokers, and 3PL fulfillment—while pricing for shrinking margins at scale.

Join us as Matt shares the founder mindset he teaches: conquering “restaurant math” fear, keeping books exit-ready, meeting guests where they are (plant-based, gluten-free, flavor-forward), and taking the very first steps—register the business, define your USP, and validate with real customers. It’s a candid, step-by-step guide for food entrepreneurs who want to turn a product into a brand—and a brand into a business.