How to Create a Sustainable and Ethical Vegan Cheese with Ali Elliott of Farmer Foodie

In this episode of the Made to Sustain podcast, host Kelly D'Amico interviews Ali Elliott, founder and CEO of Farmer Foodie. Ali shares her journey from an education director at an organic farm to launching a line of delicious, sustainable, and vegan cashew parm products. They discuss the challenges and benefits of ethical sourcing, the impact of regenerative organic agriculture, and how climate change affects food production. Ali explains the ethos behind Farmer Foodie’s products and their commitment to sustainability, including their partnerships with fair trade and carbon negative suppliers in Benin, Africa. Tune in to learn about the innovative ways cashew parm can be used and the importance of making conscious dietary choices for the planet.

00:00 Welcome to the Made to Sustain Podcast

00:18 Meet Ali Elliott from Farmer Foodie

01:11 Foraging and Climate Change

03:42 The Journey of Cashew Parm

06:41 Scaling Up: From Blog to Business

11:38 Ethical Sourcing and Social Impact

17:32 Challenges in Ingredient Sourcing

21:33 The Importance of Ethical Sourcing

28:29 Consumer Education and Sustainability

32:02 Unconventional Uses of Cashew Parm

33:27 Where to Find Farmer Foodie Products

Links:

• Madetosustain.com
• thefarmerfoodie.com
• Find Cashew Parm on Amazon

Please Support our Sponsors:

This episode of Made to Sustain is brought to you with the support of Juneberry Ridge in Norwood, North Carolina, and there aren’t many places quite like it…

Juneberry Ridge is an expansive farm set on the foothills of the Uwharrie Mountains and it’s a farm designed to be a destination to nourish, educate, and build a better future. It’s a place that welcomes guests from all over the country to reconnect with nature, to retreat into cozy cabins, and enjoy farm fresh foods.

Every experience at Juneberry Ridge is prepared though a partnership among the land, the animals and farmers who work it, and a culinary team whose mission is to awaken curiosity for seasonal eating and foods grown not by conventional means for size and scale, but by regenerative practices for health and nutrition. Their motto at Juneberry is to let nature lead; I was so grateful to visit this special place in North Carolina, and I think you will be too. Find out more at juneberry.com.

Learn more about Juneberry Ridge Here