Rooted

• Founder of Simple Mills, Katlin Smith: Scaling with Purpose in a Shifting Food Landscape

  In this episode of Rooted, I interviewed Katlin Smith, the founder of Simple Mills, the natural food company that’s redefined clean-label snacking and baking with products made from simple, nutrient-dense ingredients. What started in Katlin’s kitchen with almond flour muffins has grown into a household staple nationwide, recently joining forces with Flowers Foods from an ~800M acquisition to expand its impact even further.Katlin’s journey is a testament to building a business rooted in values while navigating growth in an industry that’s fast-paced and constantly evolving. From the early days of prioritizing ingredient integrity, to leading with education and transparency, she’s remained focused on using food as a vehicle for positive change.In this conversation, we talked about:The genesis of Simple Mills and its mission to make real food simple and accessibleWhat innovation looks like post-acquisition with new R&D and distribution powerThe opportunities and risks for purpose-driven brands scaling under corporate structuresSimple Mills’ commitment to regenerative agriculture and how she vets ingredients todayWhy education and transparency have been central to building consumer trustHer perspective on emerging trends in wellness and what’s next for Simple MillsThis episode is full of insight into scaling with intention, staying true to your mission, and leading with authenticity in an industry where it’s easy to lose sight of what matters. Hope you enjoy! Highly recommend trying Simple Mills if you haven’t already. You can find them in most grocery stores across the country.For more updates, please follow @themarleemethod on Instagram.

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• Co-Founder of Spring & Mulberry, Kathryn Shah: Reimagining Sweetness, Storytelling Through Ingredients, and Returning to the Earth Through Food

  Co-Founder of Spring & Mulberry, Kathryn Shah: Reimagining Sweetness, Storytelling Through Ingredients, and Returning to the Earth Through FoodIn this episode of Rooted, I had the chance to sit down with Kathryn Shah, the co-founder of Spring & Mulberry, a brand that’s redefining what indulgence means by creating chocolate sweetened only with dates and inspired by nature’s pantry.Kathryn’s journey into wellness and clean eating started with a deeply personal health scare. In Dubai, she had a seemingly simple encounter with dates, which completely shifted her view of natural sweetness and planted the seed for what would become Spring & Mulberry.Her chocolate bars are unlike anything else on the market, not because they’re chasing a “better-for-you” trend, but because they return to the basics: no refined sugar, minimal ingredients, and an intentional use of botanicals and spices that make each bar feel like a sensory journey. Whether it’s lavender, bee pollen, or rose petals, there’s a story behind every choice and that storytelling is a big part of Kathryn’s mission to create a deeper relationship with our food.We talked about so much, including:How her health journey shaped her approach to food and wellnessThe beauty of dates and why she chose them as the only sweetenerHer mantra of “eating as close to the Earth as possible”How Spring & Mulberry thinks through their customer profileHow she’s choosing unexpected but thoughtful retail partners like Nordstrom and Crate & BarrelHer vision for human connection through foodWhat’s next for Spring & Mulberry and what trends she’s watching in the CPG spaceThis conversation was so grounding and inspiring,  especially if you’re interested in how nature, wellness, and intentional living can intersect through food. I hope you enjoy it as much as I did!I highly recommend trying Spring & Mulberry. I love the pure dark and pecan date flavors! You can find them in some Whole Foods, Amazon, Nordstrom, and more!Follow along @themarleemethod on Instagram for more!

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• Co-Founder of Chomps, Pete Maldonado: Building a Leading Snack Brand Without a Traditional Playbook

  In this episode of Rooted, I sat down with Pete Maldonado, the co-founder of Chomps. Chomps is the grass-fed meat stick brand that’s become a household name among health-conscious eaters, busy moms, athletes, and college students alike.Pete’s story is such a powerful reminder that there’s no one path to building a successful company. He didn’t come from a flashy corporate background or a fancy business degree. He left college early, got certified as a personal trainer, worked in real estate, and even went bankrupt. What Pete has is a relentless entrepreneurial mindset, shaped by his Colombian immigrant family and a strong instinct for what people actually wanted in a snack, even before it was trendy.In this conversation, we talked about:Pete’s unconventional path and his continued relentless attitudeTaking action vs overthinking and getting nowhereHis insights on building trust and changing behavior across different consumer groups, especially womenWhy he stepped down as CEO and what’s next for him personallyHis honest take on the grass-fed and regenerative space today and what’s real vs. marketingThe long-term vision for Chomps and what trends he’s watching in food and wellnessThis episode is packed with wisdom for anyone who’s ever questioned whether they were “qualified enough” to start something meaningful. Pete’s story proves that belief, persistence, and integrity can take you further than any title. Hope you enjoy! Also highly recommend trying Chomps, for anyone that hasn’t already! They can be found in various retailers across the country. For more updates, please follow @themarleemethod on instagram!

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• Fronen Co-Founders, Jessy Gartenstein and Erik Nadeau: Reclaiming Dessert with Fronen’s Real Ingredients

  On this episode of Rooted, I interview the Co-Founders of Fronen, a non-dairy ice cream made with the simplest ingredients on the market. For example, the Vanilla flavor has just coconut cream, vanilla extract, water, and honey. The rest of the flavors follow a similar pattern, with just about 4 ingredients, never using any fillers, gums, or artificial ingredients. This is genuinely the best tasting and best quality (in terms of ingredients) of better-for-you ice cream that I have had or seen, which is why I was so excited to talk to Jessy and Erik!We discussed:The genesis of creating Fronen What it was like never having working for someone else as a full-time job after both graduating school from UChicacoWhy they both decided  to attend Stanford MBAWhat’s stopping other brands from creating better-for-you productsWhat’s stopping consumers from purchasing these products? What’s coming next for Fronen + some exciting updates!!Fronen can be found in Whole Foods, Wegmans, soon Sprouts, and more!I hope everyone enjoys!

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• Co-Founder/CEO of Force of Nature, Robby Sansom: Exposing Myths in our Food System and Providing Regeneratively Raised Meats to Save Soil, Animals, and Our Health

  In this episode of Rooted, I interviewed Robby Sansom, the Co-Founder and CEO of Force of Nature, a regeneratively sourced meat company based in Austin, TX.Previously, as CFO/COO at EPIC, Robby spent much of the last decade studying regenerative agriculture at ranches all over the world. Through this education, Force of Nature was co-founded with the intention to accelerate the creation of a global regenerative supply network. Force of Nature works in partnership with land stewards, ranchers and farmers committed to creating a positive return on the planet. With Force of Nature, consumers now have the ability to invest in environmental regeneration by consuming meat that is good for the planet. Born and raised in Austin, TX, he received both a bachelor’s degree and a master’s degree from the University of Texas. When he’s not building businesses aimed at saving the planet, Robby can be found on a trail, ocean, mountain or field, always making time to appreciate nature and explore his surroundings. Robby is also a land steward at ROAM Ranch where he owns regeneratively managed bison.Robby and Force of Nature align with Rooted by embracing ancestral wisdom, regenerative food, and simple, intentional living. Force of Nature isn’t just about meat–it’s about restoring the land, empowering consumers, and reshaping the food system for better health and sustainability. Robby also spoke about the importance of being outdoors, soaking up the sun, and enjoying simple moments with his his family, which perfectly reflect Rooted back-to-basics philosophy. We discussed so much like:How starting EPIC Provisions lead to the start of Force of Nature What regenerative agriculture actually is and why it is so important for farmers, animals, the planet, and consumers. What the difference between sustainable and regenerative farming isLabels in the food system and why “grass-fed” or “organic” or “pasture-raised” are not necessarily what the consumer thinks they are getting Marketing in the food system with claimsRobby’s hot take on work-life balance and how he lives symbiotically The Future of Force of Nature. Chicken is on the way!

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