CraftPath

Hudson and Tim are the co-founders of Kefir Kult, a line of probiotic ferments using coconut to make a yogurt kefir, and fruit flavours cherry, lemon, guava and peach to make water kefirs. With backgrounds in business, finance, and pharmacology, combined with childhood memories of foods and drinks, they formed the inspiration for Kefir Kult. We learn about their kefirs high count of CFUs (colony forming units) in their products. Kefir Kult has grown primarily organically, largely from their own financing, but we get perspective on how they seek to honour their values and vision amidst new opportunities for growth. Tim and Hudson also make mention of brands that inspired them, including GT's Living Foods, and Liquid Death, and are enthusiastic about their plans to have a presence at the Erewhon retail chain in the LA area in the new year. Hudson wraps up the conversation with some words of wisdom for aspiring food and beverage entrepreneurs. 

Bruce Singer is the owner and founder of Canada CFOs, which sources-recruits financial leadership on a part-time or interim basis for growing food and wellness brands. Bruce is also the host of the Bruce Singer Podcast, a lively and energetic podcast that is engaging with leaders in the food and wellness space across Canada, asking the right questions about finance, venture and patient capital and how we fund the evolution towards a healthier and more sustainable food system. From his origins growing up in Montreal, an education in accounting, and entrepreneurial forays, Bruce answers our questions about where money and finance are evolving in today's complex, and innovative food ecosystem. We bring up examples of Maple Leaf Foods move as a sustainable protein company, the marketing impact of Mid-Day Squares, the ambitions of the XPrize in financing sustainable meat alternatives, headwinds in recent quarters for venture capital and new food, and coming back to basic principles that guide growth (and smart use of resources) to be an effective brand in our food sector today.

Arvinda's is a creative and innovative premium Indian Spice Blends company, based in southern Ontario, who are also celebrating a 30th anniversary in promoting Indian cuisine, while also offering cooking classes, and cooking books. Arvindas have a broad line of Indian traditional spices, chai's (tea blends), as well as international blends, and cooking accessories. Our conversation with Ms. Preena Chauhan, co-founder and proprietor, ranges from learning about the history and diversity of spices, blends, masalas and curries, to the ancient traditions of ayurveda and their relevance in our modern, fast-paced convenience world, and how to integrate spices and bold flavours into your eating habits wherever you are.  

Fumi Tsukamoto and Jess Mantell are the co-founders of Abokichi, a Japanese inspired condiments, flavouring, and miso soup company based in Toronto and Hamilton. Abokichi have been exciting consumers and taste buds with their innovations on classic Japanese flavourings such as miso, koji, and tamari. Their leading product includes Okazu, a miso rich sesame oil condiment. Our conversation takes different turns, including comparing rental prices in Toronto and Tokyo, especially for start-up food entrepreneurs. Fumi and Jess provide perspective on eating habits, portion sizes, and flavour in Canadian and Japanese food cultures. We learn about Abokichi's partnership with Izumi sake brewery, located in the historic Distillery District in Toronto, and how the sake lees from Izumi has created a umami rich miso soup from the collaboration. Abokichi also pride themselves on their upcycling certification, that leads towards utilizing food by-products and an entrepreneurial, circular economy. Jess and Fumi provide some additional perspectives on the many uses of their condiments, and some ideas on what's to come from Abokichi!

6 Seeds is a technology-enabled, food-focused marketing consultancy and creative ventures business, operating out of London, UK, and Toronto, Canada. Launched in 2023, the team of advisors and market experts bring together creative and data-driven solutions for the food and beverage sector. In our discussion with Al Berry, co-founder and CSO, and Andreas Duss, COO and MD North America, we discuss a range of topics relevant to food innovation today, including: consumer eating habits, information and misinformation, the power and potential of generative AI in supporting creativity in food product development (we mention AI use with companies such as McCormick, and Coca-Cola's AI driven flavour formulations), the place where plant-based proteins are today in relation to sustainable protein production (such as McCain's recent commitment to regenerative farming, or the uniqueness of the UK's Tony's Chocolonely slave-free chocolate). We discuss the creative competition between new and emerging food brands and start-ups in relation to legacy brands, touching on the realities of price inflation in the past 18 months, and what the future can hold for how brands show up in terms of their communications with audiences. We wrap the discussion on what most excites Al and Andreas about their work helping to lead 6 Seeds. 

Ruth Klahsen is founder and owner of Monforte Dairy, based in Stratford Ontario. Monforte produces a range of delicious cheeses in different styles from sheep, goat, cow and water buffalo milk, and Monforte is prominent at cheese shops, retail and farmers markets across Ontario and Canada. Ruth talks about her roots at the Stratford Chef School, including its earliest days of striving for recognition and excellence. Stratford is famous for its Shakespearean Festival, and draws many annually as a cultural and culinary destination. We learn from Ruth about her adventures in learning about artisan cheeses from travels in Europe, (including participation at the Slow Food Cheese Festival, and the Terra Madre Salone del Gusto in Italy, taking a cheese course at Stirling College in Vermont, or the initial efforts of the Ontario and Canadian Cheese Society. Our conversation is lively, wide-ranging and weighs in on the value of artisan cheese in fostering community, taste and meaning in today's food system. So grab a drink, a piece of cheese and tune into our conversation!

Andrew Heintzman is Managing Partner-Founder of Investeco, a Toronto-based venture capital fund focused on investing in high growth North American companies that promote health and sustainability in the food and agricultural sector.We discuss a range of topics, from Andrew’s ancestor, Theodore Heintzman, who came to Toronto in the mid-19th century and founded Heintzman pianos, which at one point was the largest manufacturer in the city. We also learn about SHIFT magazine, that Andrew co-founded in the mid-1990s with Evan Solomon. After reading the book by Paul Hawken, Ecology of Commerce, Andrew was inspired to co-found Investeco in the early 2000s with some partners. Investeco has been an important part of supporting and financing the growth and evolution of some leading healthy food brands such as Organic Meadow, Sol Cuisine, Rowe Farms, and Vital Farms. We talk about the current state of venture capital and financing for early- and growth- stage food companies in Canada, and where some reforms and incentives could be created in the Canadian funding ecosystem. We recognize the long standing value of the Scientific Research & Economic Development (SR&ED) tax incentive that helps bring innovation to Canadian food manufacturing. Andrew was calling into the interview from the Natural Products Expo West in Anaheim, California, so we chat briefly about new trends and considerations in food brand innovation. 

Ludwig Ratzinger is chocolatier, founder and owner of Fine Chocolate by Ludwig. He is originally from Bavaria, Germany, and from a long line of bakers in patisserie and breads. We learn about his advanced apprenticeship in pastries in Germany, as well as what led him to coming to Canada. Ludwig worked in Ottawa at the iconic Chateau Laurier, and for the Governor-General of Canada in 2000. We discuss everything from single origin sourcing of the cacao beans for his chocolate bars, to the fermentation process that imparts the rich flavours we love. Ludwig also works closely with a Switzerland based chocolate refining processor to meet the high-quality standards he seeks for his chocolates. Fine Chocolates by Ludwig are available widely across eastern Ontario, the Ottawa area, or by direct order from his website.   

Robert Gilvesy: Leading innovation in Hungarian winesRobert Gilvesy is founder and owner of Gilvesy Winery, based in the Badacsony wine region on the northwest shore of Lake Balaton in Hungary. Born and raised in Tillsonburg, Ontario to Hungarian-Canadian parents, Robert talks about his career, initially as an architect, time spent living in France, his love of wine, and a growing passion to re-connect with his heritage that led to acquiring the land that would become Gilvesy winery. The cellar at his winery has a history dating back to 1680, and the land was once owned by the famous Esterhazy family of Hungary.Robert provides some background on the wine regions of Hungary, mentioning the long legacy of Hungarian wines, starting with Tokay Aszu, one of the most famous international sweet wines, or Hungarian sparkling wine, such as Torley.We give some context to the modern era of winemaking in the country, from the impact of collectivization of vineyards in the mid of the 20th century, to the 1990s, that ushered in an era of new energy in the sector, including the latest decade, where a new generation of winemakers are training in some of the world’s best wine schools and bringing back their knowledge to Hungary.Robert highlights the use of international grape varietals in relation to local, indigenous types native to Hungary, like Furmint, Kadarka, Keknyelu, Juhfark, Olaszrizling, and Harslevelu, and mentions the uniqueness of the volcanic wine heritage in Hungary, as well as the new marketing initiatives underway to promote Hungarian wines. Robert’s philosophy for his winery honors the Balaton-Badacsony region’s micro-climate, volcanic soil, basalt rocks, and uses organic practices in his vineyards. In Canada, one way to access Gilvesy wines is through Nicholas Pearce wines. 

In this episode, we interview Miki & Jared Ferrall, co-founders of Crafty Ramen, a dynamic ramen soup company, with both restaurants, and a growing line of soup meal kits, available via online order, or at groceries. We talk about the growing influence of Asian and Japanese cuisine in North America, from sushi to ramen and beyond. Miki and Jared share about their backgrounds before they meet, and how together they found a shared passion for food. From Vancouver, to Japan and now in Guelph and beyond, Crafty Ramen integrates their philosophy of kaizen, a Japanese concept of continual improvement. We learn about the tradition of Kaiseki cuisine, which is an artful and detailed presentation of food. Ramen is national and regional dish across Japan with different ingredients, from meat or fish or variations in the type of miso used. Miki and Jared share about the uniqueness of their brand, and Crafty Ramen’s use of high-quality, locally sourced ingredients. Their thinking was to fit ramen for a local, audience wherever they are. Some of the playful names of their ramen dishes include: The Northern Warmer, Tokyo Salary Man, The Kaizen Warrior, Gryphon, and My Cold Seoul. We learn about Crafty Ramen’s experience in coming through the Covid pandemic, and how that strengthen them with a need for adaptation and pivoting to e-commerce, and other options to reach their customers. In 2022, Crafty Ramen had the opportunity to present their company for an investment on the CBC Canadian TV show, Dragon’s Den. We finish with some of their ideas for the future.

Mr. Nathan Flim is the Co-Founder and Owner of The Fort Distillery in Fort Saskatchewan, Alberta. Originally from Ontario, Nathan founded The Fort Distillery in 2018 with their values of Fun, Relationships, Integrity and Growth. With a background in chemistry, and business, and in a previous role as crop advisor in Alberta, Nathan and his team set out to build their distillery through a combination of creativity, determination and grit. Currently, they have a range of spirits, from a rum, to a gin, and their Mountain Pass Whisky, but they are gaining a significant degree of positive reception for their ready-to-drink, spirit-forward prepared and portable cocktails, under their brand, Tumbler & Rocks. Nathan detains the intricate challenges of selling spirits outside of the province of Alberta, particularly in western Canada, and Ontario, as well as the opportunities and momentum for their sales in the United States. Our conversation looks at the positive developments for craft distillers with the growth of the Alberta Craft Distillers Association, the Canadian Craft Distillers Association, the Canadian Craft Spirits Association, and Craft Spirits Ontario.We round out our conversation discussing the distinction that Nathan sees with their brand, trends in the world of spirits, what the future holds for the Fort, how they established a name for themselves growing out of the Edmonton area, and their big win of developing a partnership with the Edmonton Oilers Hockey Club, and their venue at Rogers Place.  

Mr. Eric Wood is General Manager of Venturepark Labs, originally from Alberta, Eric has an extensive career in food and hospitality, having helped found restaurants, a brewery, and a golf course in BC. He has travelled extensively, worked with Disney in Florida, and been creative director and advisor to several food and hospitality properties.We start with a discussion about finding product-market fit in the continually evolving world of food and beverage CPGs. We discuss Eric’s work at a Newfoundland brewery, and the strong restaurant brand of St. John’s-based Mallard Cottage. Eric expands on the work of Venturepark Labs, working with emerging food brands, where they help entrepreneurs validate and further advance their businesses, such as their Concept to Market Sprint program, an incubator and accelerator. Since 2015, and founded by Arlene Dickinson, of Dragon’s Den fame, Venturepark’s focus on food & beverage CPG provides a well-rounded support system to understand all elements for food brands, as an advisor and enabler. We discuss trends, fads, and what makes for lasting value in good quality food products. Eric gives the example of Gochujang, a spicy condiment from Korea, or the eternal classic pizza, and how modifications develop in different ways in different locations. We cover what might be considered the market for hot sauces, and examples beyond Tabasco, Frank’s, to consider Huy Fong’s Famous Sriracha, and development of Canadian Heartbeat Sauce Co. from Thunder Bay, Firecracker Pepper sauce, or the Hot Ones hot sauce show on Youtube. We wrap up talking about craft production vs. larger scale production and where both large and small can provide high (or low) quality offerings. Whichever product, needs to make efficiencies, and the application of food science to maintain food quality at different scales of production. The example of innovation is highlighted with the example of growing brand, Crafty Ramen, what Eric sees as an upcoming trend, which is increasing regional food expressions, and plans for Venturepark Labs moving forward.

Ms. Donna Sikora is founder and proprietor of Toronto-based My Tea Brew, a tea company offering a range of teas from herbal/tisanes, to organic, wellness, black, white, green teas, and even tea-infused homemade marshmallows.Donna is a graduate of the George Brown College Tea Sommelier program in Toronto. Our discussion ranges from; her inspiration to founding her brand, to travels with fellow graduates of the GBC program to China; trying Oolong tea; tea and health; tea and cultural traditions around the world; tea occasions and proper preparation; tea diversity and varieties, and where tea consumption and innovation may be coming in the years ahead. We mention the Amsterdam Tearoom & Bar in the Exchange District of Winnipeg, Manitoba who are using infused flavourings of lapsang souchong for cocktails, and Donna’s custom blended tea creation for Montgomery’s Inn, one of the oldest buildings in Toronto, that contains lapsang souchong, dried apple, and maple syrup flakesWe discuss the various trends influencing tea consumption with the example of Japanese green matcha tea. 

Mr. Timothy Fowler is a writer-journalist, chef, consultant, and host of Elevate Your Game, a podcast about wild game culinary techniques and hunting-fishing skills. Tim has also partnered with Tate Island Lodge in Reindeer Lake, Saskatchewan for their world class fishing opportunities. In this episode we chat about the uniqueness of wild game in Alberta, the distinct geography of the province, the Taber Pheasant Festival hosted by the Alberta Conservation Association, and honing one's instincts to know the land, the change of seasons, and tracking animals. With the Fowler's we discuss perspectives on the essentials of improving chances in the field, hunting gear, tools, and camouflage. We discuss Tim's writing for different publications such as Alberta Outdoorsmen, and North American Outdoorsman. Josh describes some of the parallels between skills in the field pursuing game, and craft brewing, including the significant developments in Alberta's craft brewing scene. Josh operates Fowler Studio, a full service building design and drafting practice in Alberta.  We conclude the show with thoughts on the future of Canadian cuisine and what wild game can mean for the next generation of hunters and non-hunters alike. 

Mr. Andreas Duss is Co-Founder of Auralis Botanicals Brewing Company, a beverage company that offers a unique drinking experience with emphasis on non-alcoholic, lightly carbonated beverages that are infused with boreal plants (like elderberry, blueberry, sumac, juniper, spruce, and birch), and mushrooms (like chaga, lion’s mane, and reishi). Before starting Auralis, Andreas was co-Founder of Nourish Food Marketing, focused on food and beverage marketing. Product development, super foods, kombucha. Boreal forest plant benefits; Healthy drinking, non-alcoholic beverages/sober curious; Natural ingredients; product design; the power of mushroom infusions; adaptogens in functional beverages; clean and distilled flavours; the insights of product design from Raymond Loewy, ‘If you want to sell something unusual make it look ordinary – if you want to sell something ordinary, make it look unusual’; cost per unit; quality and premium products; product visioning; ‘you can’t create something innovative, with yesterday’s tools’; (craft) brand loyalty; occasions for beverage consumption; health awareness; figure out what you are really selling (e.g. Volvo, FedEx, etc.), consistent messaging.Andreas Duss is also founder of Audacious.Marketing, a Toronto-based food entrepreneur marketing agency. 

Introduction to concept of CraftPath; the economics of craft production and SMEs (small-and-medium enterprises) in Canada and globally; what the COVID pandemic meant for craft production, how some adjusted and others didn’t, how products and services adapt.The craft of beer, wine, spirits; Beau’s Beer; Steam Whistle; wine production; spirits production in Canada and globally; Dillon’s; tequila in Mexico, the agave ‘boom’; mezcal in Oaxaca, El Rey in Toronto; sake production, IZUMI distillery; Cognac; Armagnac; aquavit; whisky; gin; rum; craft and business-economic opportunity; Charcuterie; SIAL Trade Show; Iberico Ham; Parma Ham; PDO; Parma Cheese; Roquefort Cheese; Stilton cheese; Mangalica ham; Sylvania Farms; Heritage and innovation, demand for new jobs, entrepreneurship, price, inflation, consumer caution with purchases, choice at grocery, decision factors related to craft vs. commercial scale produced products; new tools for craft economics, Shopify, Etsy, and others at scale; One of A Kind ShowClothing and Fashion; Patagonia; branding; Lululemon; Kit & Ace; Arcteryx; MEC; Canada Goose; Moose Knuckles; mo851; Made in Italy branding; the tools and interface between technology and traditionStradivarius violins; skills development; Sports, soccer; Malcolm Gladwell; 10,000 hours; The Beatles honing their craft in Hamburg Germany; Gretzky and his early hockey; Visual Arts and craft; Bob Marley; Picasso; Abstract Expressionism; Mark Rothko; Jackson Pollack; Barrett Newman and the Voice of Fire at the National Gallery of Canada; the skills of one’s signature craft; Andy Warhol; Keith Haring; Basquiat; Da Vinci; Rembrandt; what is value; art and artisans; pottery; reproduction of art and products; culinary arts; brewing arts; the vernacular; heritage and the use of new innovations; architecture and the uniqueness of place in comparison with modern international styles