Rooted

In this episode of Rooted, I sat down with Colton and Zack Troyer, co-founders of Folkland Foods. Folkland is a farmer-founded food company built around regenerative agriculture, reconnecting people to where their food comes from, and doing things differently from the ground up.
These two brothers grew up farming, traveling, and being shaped by a family that never followed the status quo. Colton and Zack share how their “maverick” grandfather, exposure to different cultures and flavors, and a deep connection to the land influenced both who they are today and the genesis of Folkland. We talk about how being literal boots-on-the-ground farmers gave them a unique advantage when starting a CPG brand and why that perspective shapes the decisions they make.
We explore how Folkland is working to rebuild a connection to food for consumers and why now is the perfect moment to be building this type of company. We also dive into what they’ve learned since launching in Sprouts and how retail has shaped their growth.
We also discuss:
What “doing things differently” looks like beyond just the business

How being farmers influences product quality and brand trust

What’s next for Folkland and their long-term vision

Where they see the future of food, health, and CPG heading

I hope you enjoy this episode and if you care about where your food comes from, Folkland is a brand worth paying attention to. I personally can’t wait to check out their new tater tot this week!

In this episode of Rooted, I sat down with Michael Tashman, founder of Churn. Churn is a butter company bringing excitement back to one of the most basic foods by focusing on quality, simplicity, and fun flavors, like Four Herb, Garlic & Shallot, Maple & Cinnamon, and more.
Churn is built around 100% grass-fed butter made with no fillers, no shortcuts, and no BS. Michael shares his unconventional journey from playing football at the University of Miami, to attending culinary school and working at Blue Hill NY, to starting a CPG business. 
We explore why Churn is winning in a category that isn’t typically seen as “innovative,” from making butter cool for the everyday consumer (not just chefs), to embracing the idea that we’re “getting back to our roots with our fats.”
We also discuss:
How and where Churn sources its ingredients

Building a brand that is chef-inspired, healthy, and approachable

The story behind Churn’s Anchovy & Lemon Butter collaboration with Fishwife

What’s next for Churn and Michael’s long-term vision for the company & a lot more

I hope you enjoy this episode and absolutely give Churn a try! You can find them in Target, Whole Foods, Costco, and more!

In this episode of Rooted, I sat down with Lily Rivkin, founder of Rooted Restaurants. Yes, this is a Rooted x Rooted episode, because we share the same exact philosophy.
Rooted is a fast-casual restaurant based in NYC built around transparency, simplicity, and trust in our food. Each meal uses seven ingredients or less, with every ingredient, down to the oils and spices, listed on their public-facing menu. Lily shares her journey from Yale, to working as a trader, to realizing through a series of experiences that food was her true passion. That realization ultimately led her to pursue an MBA at Wharton with the goal of opening Rooted.
We explore why Rooted has gained traction so quickly, from Lily building in public on social media, to early partnerships with Alo, a Forbes feature, and well-known voices like Melissa Wood Health and Gary Brecka sharing the brand.
We also discuss:
Sharing the behind-the-scenes realities of restaurant ownership on social media

How transparency builds trust and community

Where Rooted’s menu ideas come from and how Lily’s culinary background influences the food

Building community beyond the plate through events, partnerships, and catering

Lily’s long-term vision for Rooted and where she sees the future of food and wellness heading

I hope you enjoy this episode and if you’re in NYC, make sure to check out Rooted.

In this episode of Rooted, I spoke with Bill Creelman, the founder of Spindrift, the first sparkling water made with real squeezed fruit.
Coming from a farming background, Bill has always had a respect for food, the land, and the people who grow it. That lens shaped everything about Spindrift. Long before “clean label” or “real ingredients” became industry buzzwords, he set out to create a beverage with complete transparency and simplicity, no natural flavors, no added sugars, just sparkling water and real fruit.
He launched Spindrift right after graduating college with no safety net, no corporate training, just an entrepreneurial instinct and a desire to make something truly different. Over the years, he’s built not only a product people trust, but a brand that deeply connects with its community, from farmers in Sicily to loyal fans known as “Drifters” across the U.S.
We talked about so much in this conversation, including:
His farming roots and early entrepreneurial mindset

The sourcing journey behind every ingredient

Strategic partnerships with places like Sweetgreen and Cava

How he’s creating a brand that leads with integrity, even in a saturated space

Spindrift’s collaboration with Kiss the Ground and passion for regenerative agriculture

The future of Spindrift and where Bill sees the wellness space heading next

Bill’s commitment to doing things the right way, not just the easy way, is what makes Spindrift so special. I hope you enjoy it!

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 accessible

What innovation looks like post-acquisition with new R&D and distribution power

The opportunities and risks for purpose-driven brands scaling under corporate structures

Simple Mills’ commitment to regenerative agriculture and how she vets ingredients today

Why education and transparency have been central to building consumer trust

Her perspective on emerging trends in wellness and what’s next for Simple Mills

This 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.
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