Food Rebels

Sustainable Food Heroes

This week, AJ and Georgie are joined by two rebels on a mission to fight food waste and make our food system more sustainable.
 
James Eid, founder of Earth & Wheat, is the mastermind behind the world's first "wonky" bread box. Earth & Wheat rescues perfectly good bread that doesn't meet unrealistic beauty standards, stopping tons of food from going to waste.
 
While Fergus, founder of Nice Rice, talks about the surprising environmental impact of rice farming. He explains how Nice Rice is working to create a more sustainable rice industry, giving listeners a simple way to make a big difference with their food choices.
 
This episode focuses on how our food choices can affect the planet, and the innovative solutions that are changing the game. Tune in to learn how "wonky" bread and sustainable rice can make a real difference!Use code FOODREBELS10 at checkout to get 10% OFF your first box from the Earth & Wheat website.Use code REBELRICE at checkout to get 20% OFF your order on the Nice Rice website.

Nut Butter Flow

AJ is back in the studio after her Goldman Sachs MBA course! This week, she dives deep into the world of challenger brands with Georgie, dishing up all the best bits from her inspiring experience with this year's cohort.
 
Joining them this week is Alienor, the Founder of Nuccy; a range of four functional organic nut butters unlike any other. Inspired by the food culture in London and her newfound love for nut butters, Alienor decided to create her own line with a twist: Ashwagandha! An Ayurvedic herb and adaptogen known for it's potential to reduce stress and anxiety, Alienor discovered its effects are amplified when consumed with natural fats – making nut butters the perfect partner.
 
Alienor's journey with her brand is a testament to the power of experimentation and reflection, a theme that Georgie finds particularly relevant. Many food rebels born during the pandemic found a similar opportunity to pause and re-evaluate, and Nuccy is a shining example of a product born out of this time.
 
EXCLUSIVE OFFER FOR FOOD REBELS LISTENERS: Nuccy are offering our rebel listeners 20% OFF their first order. Use code FOODREBELS20 on your first order directly from the Nuccy website.

Rebellious Vines

It's Sam Beeny's last show with producer Georgie before AJ returns from completing her MBA and they're chatting to two rebellious winemakers who clearly know their grapes.
 
Peter Constable from Warehorne Vineyard, Kent, is shaking things up in England's wine scene. His winery is pioneering the use of a new Swiss vine to craft a unique English red that he intends to rival the French favourites.
 
Tom Holt, on the other hand, took a well-traveled path. After years of crafting wines around the world, he and his wife embarked on adventures in a van through Spain, searching for the perfect vineyard to establish their own wines. Their gamble paid off, and Paso-Primero, meaning First Step, has become a rising star, even becoming the official wine of Shrewsbury Town Football Club!
 
Join us as we chat with these two rebels about defying expectations, the thrill of the unknown, and the future of wine!
 
SPECIAL OFFER FOR FOOD REBELS LISTENERS: Paso-Primero has created a special Food Rebels mixed wine case featuring 2 reds, 2 roses, 2 whites and a bonus bottle for all our rebel listeners. Head to the Paso-Primero website and add it to your basket!

Cold Brew & Cocktails

This week, Food Rebels producer Georgie and guest-presenter Sam Beeny dive head first into the world of coffee. They are joined by guests Theo Garcia, founder of SOLO Coffee, who is obsessed with making great coffee accessible for everyone, and Holly Harwood from CAFÉ SOLO, a new coffee liqueur brand that puts flavour first.
 
Theo shares his passion for coffee, and his journey from barista to Aeropress brewing champion, which led to him launching SOLO Coffee. While Holly showcases her new coffee liqueur, CAFÉ SOLO, and talks about her plans to shake up the coffee liqueur market with this flavour-focused rebel. Plus, be one of the first to hear about their upcoming PX Sherry cask-aged liqueur launching in July!
 
Calling all coffee lovers! SOLO Coffee have gifted our rebel listeners a 20% discount on their first order when you order directly from solocoffee.co.uk and use the code FOODREBELS at the checkout.
 
WIN WIN WIN!!! CAFÉ SOLO is giving our listeners the chance to win 1 x 70cl CAFÉ SOLO, 1 x 1 Litre Carton of SOLO Coffee and a cocktail shaker. Check out @food_rebels_ on Instagram for all the details.

Condiments & Conscious Cooking

This episode is a flavour fiesta! We're joined by Rachel Pynenburg, the condiment queen behind Miam Jars, whose creations unlock a world of deliciousness. Get ready for quick, easy meals bursting with excitement.
 
Plus, Frankie Paz, AKA Moody Mango, serves up a different kind of recipe book; Plant Feasts. Ditching the guilt trips and instead embracing your vulnerabilities, to discover a healthy, real-world approach to food that tackles mental health, life challenges, and, of course, community. Frankie's book is available today on Amazon.
 
Our rebellious listeners can also get 20% off all Miam Jars products when bought directly from their website using the code FOODREBELS20 at the checkout. We are also running a give away for a copy of Frankie's book Plant Feasts so head over to our Instagram page @food_rebels_ to enter!

WTF are UPFs

This week AJ is joined by Georgie, Clare, and Claire for a conversation that flips the script on our relationship with food. Georgie starts things off by expressing her annoyance at the constant finger-pointing towards consumers when it comes to unhealthy eating habits.
 
But fear not, foodies! Clare Pope and Claire Hernandez are here to shed light on what to pay attention to with UPFs. They'll also tackle the big question: who's responsible for the food we eat? Is it really our fault, or should we be looking towards the government, companies, and regulators who shape the food landscape?

Decadent Delights

AJ and Georgie are in for a treat as they are joined by chocolate expert Oli Shorts from Seed and Bean and artisan macaron maker Laura Hickman from Little Ms Macaron.
 
Oli highlights the lack of wild and creative flavours in the chocolate market and how Seed and Bean are showcasing inventive and delicious flavour combinations like their Lime and Sea Salt milk chocolate bar, which AJ and Georgie are in love with.
 
Laura explains the delicate and precise process needed to perfect her macarons and how she must adjust her recipe depending on the humidity levels that day. We discover that even experts have bad days when it comes to making macarons!

Unbe-LEAF-able Salad

As the warmer days make a welcome return, AJ and Georgie talk about how easy it is to grow your own salad and make your own dressing.
 
They are joined by Vertical Farming expert, Ben Amory from GrowUp Farms, who explains how vertical farming saves water, uses no soil or pesticides and means the salad leaves don't need to be washed and can go straight into the bag.
 
Georgie is adamant she needs dressing on a salad, but Ben shows her the light by introducing her to his vertically farmed Sorrel which delivers a delicious lemony flavour hit like nothing she has ever tasted before!