In this episode we chat with Arzeena Hamir, a dedicated farmer, community leader, and advocate for local food systems.

Arzeena shares her journey from studying crop science and working internationally to settling into a rural community and owning an organic farm.

We dive into the challenges and nuances of small-scale farming and we discuss cooperatives, ecological practices, profitability, and the consumer obsession with perfect-looking produce.

To learn more go to: https://lushvalley.org/

To learn about how we scale food brands go here: https://www.ethicalfoodgroup.com/

Note: File updated June 24, 2025 (there was a tech issue at the end, sorry - delete and re-download if it doesn't do it automatically).

Here's a summary of this interview:

Arzeena’s big food system wish: permanent policy-based support for local food procurement in public institutions.

She has a rich background in international agricultural development and now owns Amara Farm in BC.

Food security, to Arzeena, means consistent access to affordable, healthy food for all Canadians, regardless of location or season.

She runs a cooperative marketing initiative, helping five farms share resources, reduce costs, and access markets more effectively.

Arzeena sees cooperative farming as key to sustaining small farmers, offering shared infrastructure and collective marketing.

She believes scaling cooperatives should be driven by farmer needs, not just the drive for bigger operations.

Challenges in vegetable farming: balancing regenerative practices with the reality of labor-intensive costs and market pricing.

Arzeena encourages consumers to embrace “ugly” produce, focusing on flavour and nutrition over appearance.

She critiques the consumer preference for perfect-looking produce, calling for more support for local and organic farmers.

She sees a deep, physical, and spiritual connection to the land through locally grown food, highlighting the importance of knowing your farmer and the soil it grows in.

Thanks for listening to Aisle 42, in this episode we chat with Mitchell Scott, CEO of Cult Food Science, to explore the cutting edge of cultivated and lab-grown foods.

We dive into the promise and challenges of cellular agriculture, including cultivated meats, seafood, and innovative uses of mushroom-based proteins.

Mitchell explains the science behind bioreactors, the regulatory and market hurdles, and the growing demand for ethical, sustainable protein alternatives.

Throughout the conversation, Mitchell shares his passion for building a future of food that’s delicious, safe, and environmentally sustainable.

To learn more go to https://www.cultfoodscience.com/ and https://www.thebetterbutchers.com/.

To learn more about how we scale food and beverage companies go to: https://www.ethicalfoodgroup.com/

Here's a summary of this interview:

Mitchell is excited about the potential of cultivated and lab-grown meat to revolutionize the food system and reduce reliance on factory farming.

Cellular agriculture involves taking animal cells and growing them in bioreactors to create real meat, milk, or even chocolate without harming animals.

Cult Food Science has invested in 19 portfolio companies, giving investors access to early-stage opportunities in cultivated foods.

The regulatory landscape varies globally: Singapore leads with early approvals, while Canada’s process is more complex and slower.

Mitchell’s mushroom-based company, The Better Butchers, launched a mushroom-pea protein blend that’s in high demand.

Cultivated fat is seen as a key piece to improving the taste and texture of plant-based foods—prototypes are already in the works.

Mitchell sees Europe, Israel, and Singapore as major hubs for cultivated protein innovation.

The conversation also touches on the future of cultivated seafood and the significant role of food safety in lab-grown products.

Mitchell believes the best way to shift perceptions is through taste: delicious products that surprise and delight consumers.

Plant-based and cultivated foods are here to stay, driven by consumer demand for more ethical, sustainable protein options.

In this episode of Aisle 42, we chat with Jasmine, co-founder of Big Mountain Foods, about the brand's journey, family culture, and mission to make allergen-free, plant-based foods that are healthy and delicious.

Jasmine talks about shifting from mental health work to building the brand with her mom, as well as the challenge of getting kids to love healthy food.

We also dive into their product lineup, how they're growing in Canada and the US, and the tricky reality of profitability in food manufacturing. AND Jasmine shares how they're reusing byproducts like Okara and working towards a circular economy.

Learn more at https://bigmountainfoods.com/.

Want help scaling your food or beverage brand? Learn more at https://www.ethicalfoodgroup.com/.

Here's a summary of this interview:

Jasmine’s vision for the future of food: Healthy eating should be the norm, starting from childhood, rather than an exception.

The unique family dynamic at Big Mountain Foods, working alongside her mom who’s a talented chef.

The challenges of scaling a plant-based food brand, including supply chain pressures and mental health burnout.

How the brand evolved from a tiny cafe veggie patty to today’s wide lineup, including innovative products like fava bean tofu.

Insight into the allergen-friendly market and the shift from “what’s not in it” to “what’s in it” storytelling for consumers.

The hurdles and opportunities of entering the US market, including faster adoption of regenerative and organic claims compared to Canada.

Jasmine’s take on profitability in CPG—acknowledging that until you reach $20M in sales, profitability remains a steep climb.

How the brand’s nimbleness and collaborative network led to a lightning-fast launch of their new roast product at Costco.

Sustainability initiatives: upcycling tofu byproducts like Okara back into their products, and exploring uses in other industries like biofuel.

Jasmine’s optimism for building a circular economy and using every part of the process to reduce waste and create new opportunities.