The Feed

Young Stowe is the Co-Founder & CEO of Unified Ferments, a beverage company leveraging fermentation to express the world’s best teas. In this episode, we’ll talk about how Unified Ferments is combining culinary wisdom of age-old tea production and fermentation, its parallels to fine wine, and the rise of non-alcoholic beverages in retail and foodservice.Subscribe to the HNGRY NewsletterUnified Ferments

Tom Shea is the co-founder & CEO of Adgile Media Group, an out of home media startup transforming how consumer brands advertise on moving trucks. In this episode, we’ll talk about Adgile’s innovative use of geofencing, how it attributes offline ad impressions, and the future impact of AI on growth marketing.Subscribe to the HNGRY newsletterAdgile Media Group website

Delanie Thurlow is an account executive leading US sales at Grounded Packaging, a sustainable packaging design and consulting firm helping CPG brands meet their environmental goals. In this episode, we’ll talk about the current state of recycling and composting, the nuances of different packaging approaches, and the future of the circular economy.Subscribe to the HNGRY NewsletterGrounded Packaging website

Kasia Bednarz is the Co-Founder & CEO of FARE, a Chicago-based fast casual that prides itself on seasonal, wholesome ingredients without sacrificing on comfort or taste. In this episode, we’ll talk about FARE’s new expansion strategy, how it leverages technology inside and outside the kitchen, and how it’s uniquely positioned from its salad peers.

Taylor Sewell is the Co-Founder & Chief Product Officer of Hippie Water, a low-dose THC-infused social tonic. In this episode we’ll talk about how functional beverages like Hippie Water pose a threat to traditional beverage alcohol, how hemp-derived THC extraction opens up a massive market into foodservice and retail, and behavior shifts these beverages are starting to create.Use code HNGRY20 for 20% off of Hippie WaterSubscribe to the HNGRY Newsletter

Vivien Sin, Co-founder and CEO of The Third Place, helps independent restaurants innovate with subscription and membership models. She shares insights on how these systems can generate recurring revenue and enhance community ties. Vivien highlights impressive examples, like El Lopo's exclusive member experiences and Cezanne’s dual wine memberships. They delve into the importance of crafting meaningful connections within restaurants and discuss the rise of FOMO-driven models like Dorsia, showcasing the evolving landscape of hospitality.

Ayesha Abuelhiga is the Founder & CEO of Mason Dixie Foods, a scratch made frozen breakfast brand centered around biscuit sandwiches. In this episode, we’ll talk about the whitespace for better-for-you brands to disrupt the frozen aisle, the innovations in high-speed ovens for foodservice, and the future of nutrition and convenience.Sign up for the HNGRY Newsletter

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss live the current state of third and first-party restaurant catering and its massive whitespace.⁠To join future live events and participate in Q&A, become a paid member.Join HNGRY

Aaron Gatti is the Founder & CEO of BRAMI, a next-gen pasta and snacking brand that leverages the power of Italian lupini beans. In this episode, we’ll talk about the war against pasta, how our mass industrialized food system has contributed to this stigma, and the future of stealth health products that provide nutritional and taste upgrades to age-old categories like pasta.Subscribe to the HNGRY newsletter

This is a special episode of HNGRY Live, conversations with members of the HNGRY Trends community that analyze industry news in real-time. We discuss the current landscape of D2C meal players like CookUnity, Wonder, and Blue Apron, the recent M&A activity, and analyze business models.⁠To join future live events and participate in Q&A, become a paid member here.