Munching on Molecules – Details, episodes & analysis

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, her career adventures, from studying medicine to becoming a chef in the USA to launching her own food CPG business that is making impact.

Episode Links:
Cien Chiles Website: https://www.cienchiles.com

Maria Covarrubias LinkedIn

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: https://crushdynamics.com

Link to Research Chefs Association (RCA) & Crush Dynamics Webinar: The Art & Science of Fermentation coming soon!

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, connections, and partnerships. It's free to join!

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 Vancouver-based company, the Better Butchers.

Episode recorded on November 2023. We both met Celeste in September 2023 at Rostock, Germany, part of a Canadian Trade Mission called “Food Innovation & Alternative Proteins”.

Website: https://www.thebetterbutchers.com

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 stewardship for a lasting impact.

Links:

Langley Foods Inc.

Nice Cans

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 for the Climate Bonds Initiative, Reusables.com, and Food Tank, while teaching at UBC, inspiring future leaders in sustainable food systems.

Tune in to hear Sid’s vision for a sustainable, low-carbon future in food!

Greenworks Inc. HOME (greenworksinc.ca)
EIT Rome: The biggest EIT Food event of the year: Next Bite 2024 in Rome - EIT Food
Regenerative Organic Certification Alliance: Regenerative Organic Certified: Farm like the world depends on it (regenorganic.org)

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 BC hazelnut growers. As well, the association works with industry partners to conduct research into a variety of trials, and promotes awareness of the crop through education and advertising.

Home - BC Hazelnut Growers Association

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 shares the role of probiotic-derived antimicrobial agents—as a cutting-edge alternative to chemical preservatives, offering efficient and clean-label solutions to prevent contamination.

Discover how Innodal is leading the charge in utilizing these natural technologies to enhance food safety and protect public health in Canadian and Global food systems.
Website: www.innodal.com
LinkedIn: Laurent Dallaire | LinkedIn

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 Food Championships, among many other tasty accolades! Brian shares his journey from a tech career to the BBQ pit, building House of Q into a powerhouse brand known for its award-winning sauces and rubs, like the fan-favourite Apple Butter BBQ and Five Star Competition BBQ Sauce. We explore his tips for BBQ success, the thrill of competition, and the artistry behind their unique flavour profiles that have captivated BBQ lovers across Canada and the USA. Join us as we dive into Brian’s passion for BBQ, what it takes to win, and the secrets behind House of Q's signature flavours!
Where to find House of Q:
www.houseofq.com
Facebook: /houseofq 
Instagram: @house_of_q

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 innovation in an industry he’s passionate about. His leadership style? Unconventional, collaborative, and deeply curious, with a focus on creating tools that bring people together to solve big challenges. Gregory’s approach is a reminder that the best ideas often come from daring to be different.
To learn more about Gregory:
LinkedIn: Gregory Willis | LinkedIn
Website: Flavor Studio