The magic and power of honey is getting Rediscovered and Mellody Food’s Darko Mandich is leading the way
Honey has been a staple in my people diets for their whole. As a result, many of us take it for granted. But that’s changing thanks now.
Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Recently, I had a chance to talk with Darko.
Why honey? Was it a personal passion or where did the interest come from for you?
Honestly, at that time, it was a great opportunity and a very interesting company that had many different divisions all related to food and agriculture.
It’s my grandma’s fault that I got into the food industry because I remember when I was a kid, my grandma and my mom and dad, they were running a tiny tavern in the Mediterranean coastline.
Seeing people gathered around the food, seeing people running around prepping the food. In my family, whenever we would have guests visiting our home, there’s always gonna be like plenty of food. And I think that subliminally inserted in my brain. Even though I pursued business and entrepreneurship, that’s something that excites me. In the background of all of that was food. I don’t mind that because I’m a foodie myself.
Honey is being Re-Discovered. Why did honey become so important to us today?
There’s so many angles to that. If you ask consumers in the US their preferred sweetener is honey. Why? Because people understand that honey has the sugar part that gives you a kick, gives you energy; but honey also has a very exciting non sugary part to it, which makes it a better for you. I would say [it’s] the best sweetener out there.
Also, there’s something about the mythology of honey.
There’s this Greek goddess of honey. Honey has been presented as a divine product across many religious books in different religious and history is telling so many interesting stories about honey.
Around 200 years ago, they unsealed Egyptian pyramids, got inside, found a bunch of things, and amongst others there was honey in a pot. And you know what? That honey was edible. And no food in the world would actually stand against that shelf life because, [of honey’s ] special combinations of sugar acidity, pH. Now I’m nerding up.
But the thing is, honey is very special. It will never go bad. There’s kind of official shelf life to honey, but honey will actually never go bad.
And I think if you connect all these things and consumers looking for better solutions, looking for something that can satisfy them, not only on a taste, but on a nutritious level, honey [has] become so popular. I had a chance to witness this across my decade old career in the US and before that in Europe.
And look, I was very excited about honey. I didn’t know much about it when I joined that [first] company, but when I started learning about it, I was like, ‘Wow, this product is really amazing.’
Is the honey currently available at Eleven Madison Home?
This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Jeremy Jordan and Eva Noblezada: ‘The Great Gatsby’ Sets Spring Broadway Opening
‘The Great Gatsby’ Musical With Jeremy Jordan And Eva Noblezada Sets Spring Broadway Opening
A new musical adaptation of The Great Gatsby starring Smash‘s Jeremy Jordan and Hadestown‘s Eva Noblezada will open on Broadway this spring, producers announced today.
The musical begins previews on Friday, March 29, at The Broadway Theatre, with an opening night set for Thursday, April 25. The announcement was made by lead producer Chunsoo Shin.
Direct from a record-breaking, sold-out world premiere at Paper Mill Playhouse last fall, the show features music and lyrics by Tony Award nominees Nathan Tysen (Paradise Square) & Jason Howland (Beautiful: The Carole King Musical), a book by Kait Kerrigan (The Mad Ones), and is staged by award-winning director Marc Bruni (Beautiful: The Carole King Musical) and choreographer Dominique Kelley (Mariah’s Magical Christmas Special).
The Broadway premiere of The Great Gatsby will feature scenic and projection design by Paul Tate de Poo III, costume design by Linda Cho, lighting design by Cory Pattak, sound design by Brian Ronan, hair & wig design by Charles G. LaPointe & Rachael Geier. Arrangements are by Jason Howland, and Orchestrations are by Jason Howland and Kim Scharnberg. The Music Director is Daniel Edmonds and the music producer is Billy Jay Stein for Strike Audio. Mark Shacket of Foresight Theatrical serves as Executive Producer.
The musical’s world premiere engagement was the highest grossing show in Paper Mill Playhouse history. The production, which ran October 12–November 12, 2023, also broke the theater’s record for ticket sales in a single day, and sold out the entire run before its very first performance.
This production is not to be confused with a Gatsby stage musical announced in 2021 with Florence Welch and Thomas Bartlett attached.
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Bullying, Sex, Addiction , Redemption: ‘Twinkies & Beefcake’, a novel by first time author T.H. Forest
Bullying, Sex, Addiction , Redemption: ‘Twinkies & Beefcake’, a novel by first time author T.H. Forest
Twinkies & Beefcake, a novel by first time author T.H. Forest, is a gripping tale of bullying, sex, addiction, redemption, and the longing for true love at any cost.
Available in Paperback, Hardcover and Kindle.
SYNOPSIS
Told in the first-person narrative, Robby, a sharp-witted and posh London teenager, spends his days with his best friend Dee, sharing secrets and yearning for sex and love, while also dodging the torment of bullies from his elite prep-school. When he meets the man of his dreams, he falls fast.
Maybe too fast.
Hailing from the dregs of Manchester, and twelve years Robby’s senior, Vas is gorgeous and irresistible, and swears he’s equally smitten with Robby.
But during their wild sexual exploration of each other, the cameras come out, as do the drugs, and the booze.
Soon, Robby is in over his head: addicted, porn-famous, and still yearning for love.
Amid family tensions, trips to rehab, and finishing university, Robby’s past finally catches up to him when a bully from secondary re-enters his life and everything is exposed. Robby is forced to contend fully with the trauma of his adolescence so that he can find, and be with, his soulmate.
Striving for happiness, inner-peace, and true love, Robby must decide if his sins can ever be overcome.
EXCERPT
“Where are you prancing off to princess?” Gareth, Marcus’ lead henchman, said in a chiding voice. I looked behind me and saw his large face sneering at me. “I saw you duck behind the building, you’re right to be scared.”
“I’m just off, I don’t want any trouble,” I mumbled, more fearful of Gareth than I was Marcus, who somehow kept his goons in line. I went from wanting to avoid him, to willing him to come back outside and call off his dog. I kept walking and suddenly felt the beanie snatched from my head. “Hey! Give that back,” I cried, smoothing my hair reflexively.
Marcus emerged from the store with a drink in his hand and looked between us. “Hey Gareth,” he smiled and opened his bottle. He took a sip and looked at me. “Where are you off to?” He asked me, his green eyes sweeping over my new outfit, the jeans and an Adidas t-shirt with my Duke + Dexter trainers. I saw him sniff the air. “Are you wearing perfume?”
Shit, why did I put on cologne? “It’s my birthday, I’m going to the mall,” I looked at Gareth. “I just want my beanie back.”
Marcus nodded his head at Gareth and held out his hand. I prayed that Marcus would do the right thing and give it back to me. He was handsome in a straight way, appealing to the masses of girls who followed him around, or he would be if he weren’t such a bully, because when he was being cruel he was not attractive. He put the beanie on his head.
“How’s it look?” He asked Gareth.
“Suits you,” Gareth shrugged. “You of course make it look hetero. This one makes everything look gay,” Gareth nodded at me derisively with his chin.
“Please Marcus,” I pleaded with my eyes, not feeling very hopeful.
“It’s your birthday today?” He asked, ignoring my pleas.
I nodded.
He looked at Gareth. “Why don’t you go inside and get the little princess here some champagne.”
Gareth snickered and went inside.
“Marcus, I’m late, I just want my hat,” I shifted on my feet, uncertain of his mood. “Late for the mall?” Marcus scoffed and shook his head. “I’ve got something for you for your birthday,” he said in a low menacing sounding tone.
“I’m meeting my boyfriend,” I said in a rush, not knowing why I blabbed.
Something passed over Marcus’ features and settled behind his eyes. “You’ve got a boyfriend?” he laughed meanly. “What does your fag-hag think about that?” He stepped closer to me.
He looked angry, not just playfully mean and I turned and fled before he could grab me, running as fast as I could down the stairs and away hurrying through the stiles, my eyes searching for any uniform I could find to hide behind. I shouldn’t have said anything about a boyfriend.
WHAT THE EXPERTS ARE SAYING
“The key psychological dynamic revealed for Robby
is the mistake many make in searching for self-confirmation and acceptance.
Robby suffers from deep seeded issues of insecurity and self-acceptance
caused by his being subjected to consistent bullying by his classmates.
These issues manifest in his near desperate eagerness to please, which ultimately results in his exploitation during his teenage years. The step for procreation is the acceptance and valuing of oneself. Once older and cycled through his past trauma through intensive rehabilitation and therapy, his role of parent, provider and husband brings him balance and self-awareness; the love and acceptance of his spouse, family, and closest friends, in a world which still manifests many reasons for suppression, is how he completes his long journey of self-identity.”
– Dr. Carol Hartman, DNSc, BS, MS.
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NYC Demands Better Coffee, They Traveled the world to find it, Dr Christina Rahm from Rahm Roast Coffee
NYC Demands Better Coffee, They Traveled the world to find it, Dr Christina Rahm from Rahm Roast Coffee
Today we’re talking coffee! The rich and delightful taste of Rahm Roast, crafted from carefully selected coffee beans straight from Guatemala.
Dr. Christina Rahm is a scientist, supermom, devoted partner, and the ultimate coffee aficionado!
With a passion for detoxing and a mission to uplift lives, she’s not just about the lab coat life; she’s out there exploring the globe in pursuit of both science and the perfect cup of joe.
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit FlavRReport’s YouTube channel here.
Joe Winger:
So what I love the most is your introduction, Dr. Christina Rahm, “Mother. wife, scientist and coffee lover.”
Dr. Christina Rahm:
Thank you. Yeah I always start with mother. Now my kids are older. I’m like, am I supposed to say mother to adult children? They were such an integral part of my life. And hey, that was the reason I started drinking coffee. Just to be honest, I had to stay awake to take care of them.
Joe Winger:
Do you remember what first inspired you to get interested in coffee?
Dr. Christina Rahm:
Motherhood, basically..
I grew up in a home where everybody loved coffee but me. I remember when I had my 1st child, and I was thinking, how do all these mothers stay awake?
I worked back then too. It was a lot, working and taking care [of my first baby].
I was delusional because I thought I’m going to have my son, and I thought, I’ll go back to work on Monday. Cause you don’t know. I remember that Monday getting up and calling my mom and saying, “This is not doable. What am I going to do?”
I had a job where they let me take him to work, but still it was a lot. And my mom was like, you’re going to have to drink coffee.
So I started drinking coffee.
My parents loved it growing up. They would offer us coffee with cream and sugar when we were little.
I grew up on a farm and they would offer it and I’d be like, no, I don’t like it. I was the only one in my family that didn’t like it, but I learned to love it after I had a child.
Then I three more [kids]. But I love the taste of it.
Also, as a scientist, I had a pituitary tumor and different types of cancer.
When I started researching, you can’t ever claim that a natural substance cures anything, but I did notice there were certain types of coffee and coffee beans that caused cancer cell death, apoptosis.
So it was one of the things that I added to my regimen.
What happened was, the cancer metastasized and I was trying to eat everything from spirulina to coffee to resveratrol.
I did give up alcohol for a while.
Then someone said one glass of alcohol is good because of the resveratrol.
So I added wine back in [to my diet].
But like I learned to love [coffee]. The more I researched it, the more I understood that it had mold and mitotoxins and it had all kinds of things.
Even though the pure bean could help from a physical perspective and from a healthcare perspective because of the pesticides and GMOs in the land, air and water that we have.
I hate bringing up the topic because people [think] the environment’s not that bad.
The problem is, regardless of your political stance, our environment is not healthy like it used to, because we’ve had so much pollution/
Nuclear war and when a nuclear war happens, it does not leave the stratosphere.
It disseminates across our world.
So a our things – plants and herbs and roots and seeds – you have to be very careful where you get it.
Most of my career I focused a lot on detoxification and really helping clean out the environment.
Things I’ve worked on… You can go to the store and buy coffee or buy vitamins and they can have heavy metals, lead, mercury, horrible things in it.
I don’t want to scare people.
Instead, I’ve worked on creating some things that hopefully will help people feel, look, and be better because we just all need to be as great as we can be.
There’s no easy, one pill solution, right?
Coffee was definitely something for me.
People drink [it] every day, and if they’re going to drink it, I’m hoping they drink something that’s, free of mitotoxins, that has a good pH level, that is fair trade.
I had a whole list of things that were so important to me.
When Rahm Roast launched I was very happy because we ended up getting a 91% cup score. We worked really hard for that. Only 1% of the coffee in the world has a score that high.
But I think what was more important than a score, what’s that going to do for you?
What really matters to me is that the coffee did not have toxins and the coffee did not have heavy metals and it hadn’t been exposed to GMOs or pesticides.
If my name was going to be on it it better be something that’s really helping people and making their life better. That was important to me.
Joe Winger:
Two words you said a second ago, let’s connect them: coffee and detoxification.
What does that process look like for Rahm Roast?
Dr. Christina Rahm:
I went all over, even to Ethiopia because [they] have great coffee.
I would meet with different coffee plantations and different owners trying to find a really good place. We ended up being able to find a place in Guatemala that was on top of a mountain, which had never been exposed to GMOs and pesticides.
The water’s clean, the air’s clean.
It was a very isolated place. We decided we wanted to partner with a business that was small. All they cared about was making something that was just really unique and special. [Unlike most other businesses] they were not worried about mass production.
They’re worried about making sure that it tastes good, which taste was important to us.
But the biggest issue was let’s make sure that everything is fair trade, the organic, the vegan, we wanted everything. I wanted to be sustainable.
For me, sustainable is not enough.
We need to remediate things because you can to be sustainable. It’s not completely accurate, right?
I have a lot of patents based on remediation of things and making sure that you’re not just detoxing, but you’re helping the plants and you’re helping everything grow.
Because we should have this much top soil [gestures to 6 inches] and now we have this much top soil [gestures to 2 inches] and there’s not enough nutrients in it that help the plants and the roots and the seeds. They’re just not the same.
We explored all of that and came up with a process to clean the beans and detox the beans of any kind of monotoxins, mold, fungus, bacteria, viruses, anything surrounding it.
I developed that in 2015. I started by basically writing a series of patents that had to do with getting rid of nuclear waste.
The regeneration of land, air and water and the human body and also the reversal of aging.
What I’ve learned as a scientist and as a human being is to admit failure every day, and then to admit that I’m going to try to be better every day.
And that’s what happened with the coffee.
It was a one step process that involved a four day process to make the cleaning and it’s made from basically a zeolite silica trace mineral vitamin mixture which goes in and cleans the beans.
I think that’s the reason our cup score is so high because the PH level basically getting rid of all those minor toxins, all the things, the beans that are harmful or could be harmful creates a ph level that is very conducive to our body.
I don’t know if you know this, but our Earth is composed of silica and water, right?
As humans, we are too.
So when you put something in your body, you want to make it compatible bioavailable to the body. And I would say that’s another proprietary thing that I do. And I work on things I’m working on.
Understanding the DNA of a coffee bean, and understanding our DNA and then understanding how they would work copacetically together.
Another thing that was really close to me that I actually have not talked about in any interview is the fact that. With coffee and coffee enemas and different things that people have, there’s like a 70 percent increase right now in colon cancer. It’s horrible. And I would credit that to the environment and to all the things we’re being exposed to.
And even vegans are getting colon cancer. Even younger people. You can look it up.
It was in the New York Post, everything else. So I wanted a coffee that a doctor decided functional med doctors or doctors in other countries wanted to help with this area that could use it as a colon cleanse as well.
Again, I have not talked about that anywhere, but for me, it was essential because as a person that’s had so many different types of cancer, I want to put things in my body that will help my body.
What’s interesting about what I do for a living now, I used to work in pharmaceutical and biotech and we could say.
We don’t cure bronchitis, but here’s zithromax to help with bronchitis and it does right from my perspective.
Giving people things that make their body, make them achieve the greatest thing they can, that, which is to be their best self, it’s so important.
And if those things that we give them can also improve the cellular health of their body by making the healthy cells healthier and making the cancerous or the sick cells not even wanna be there, then that is a goal.
There’s been all kinds of studies, there’s all kinds of information which shows that could be possible.
But again, the problem is in theory, yes, that can help people in different areas of health.
But in reality, I don’t feel like it has because I think the coffee beans and coffee has been exposed to so many things in our environment that then sometimes we’re putting more toxins into our body.
So that was really a major focus for me when I worked on the coffee.
We drink coffee every day and we deserve to have really good coffee.
I’m not saying,me making spaghetti and saying my spaghetti is the “best spaghetti in the world.”
I will tell you that I’ve traveled to 89 countries and I’ve studied this for years and this has been a topic of mine since I was in my twenties, that has been important to me.
Then my oldest son, my Mom used to give him the coffee with the sugar and the cream and he would just keep drinking it.
And I would get in an argument with my Mom about why are you giving my Son coffee now?
He’s bouncing off the walls. He just loves it.
So he put fire under my feet on it. I was like, I’m too busy working on all these other projects.
He was like, “Mom, you have to make good coffee.”
Because some people drink four or five glasses a day. So it needs to be healthy for you.
It’s just like water. If you’re going to drink water, you want to drink healthy water; and water is part of the process when I make the coffee too. It’s a specific type of water that helps clean the beans.
It’s interesting. I tried to do it in the United States. I could not find a master coffee maker that could do what I wanted.
I found one in Cyprus [Greece].
So I was in Cyprus introduced to an award winning coffee grinder coffee maker.
He’s won awards all over, [ he] understood my process, understood how to do it.
Then after you tasted it, after it went through the process, he was like, this is amazing. This is the best coffee ever. And again, it makes sense.
Like when we’re healthy, we look better, right?
When coffee beans are healthier, they taste better. They’re better.
It’s just simple and I love it.
I think it’s magical how science works and how all of our DNA is connected. We’re connected to a leaf on a tree. We’re also connected and able to bring coffee to the world that’s going to help people.
I think it is probably one of the things I’ve enjoyed the most in the last three to four years of my life.
Joe Winger:
That’s beautiful. Obviously you have a huge scientific background. Our audience is into the flavor. Food, spirits, wine, coffee based on flavor.
I’m sure you can understand how science can intimidate so many of us.
Is there a very simplified way of explaining what makes Rahm Roast good for the body, good for the planet?
Dr. Christina Rahm:
It’s like going to an organic farm up in the mountains where everything’s perfect and tasting a bite of a watermelon and it just tastes so great.
Or of strawberries.
When you go to these places on these islands that have never been exposed to GMOs and pesticides.
And you’re like, why does this taste better?
Sometimes in the United States, you’ll buy a rose for someone and it doesn’t even smell like a rose, but then you’ll go to a tropical island where they don’t use GMOs or pesticides and it smells so beautiful.
This is the most beautiful rose. It smells so amazing.
The coffee was made and sourced from a single source in a place that was the perfect environment that we could find. We looked everywhere.
Then the process. That was made basically cleaning it until it was beautiful and perfect. It’s like you brush your teeth, you take a bath, you look better.
If you don’t shave or brush your teeth or take a bath for two years, then you may not look the same as you look today.
This coffee has been cleaned in a very holistic way, organic way using only natural.
It tastes amazing. It tastes almost like chocolate.
It’s very smooth.
Using zeolites [like they] used to line the ducts of the Aztec and Incas and Mayas and the pyramids. It’s documented throughout history and all I did was take a process and make sure it was cleaning so that it would look beautiful.
I think it’s simple.
I sourced it from the most amazing place that had not been exposed to pesticides and GMOs, that was fair trade, that everything was a sole source farmer.
We knew everything about the history. I want your audience to also know this.
It’s not just the beans and the plants.
It’s the parent plants and the genetics behind it.
When you see race horses. They breed, right? You pay a lot of money if you have a winner from the Kentucky Derby. Because it’s genetics.
There’s a genetic component and there’s always this debate about genetics and the environment.
Which one’s better?
And so to me, both are important.
So I looked at the genetics of the plants and the seeds
I made sure the environment was a really good environment to raise a healthy environment to raise these amazing coffee beans. And then we just cleaned them and made them even more beautiful so that everyone could taste how amazing they are.
Scientists made GMOs to try to make plants bigger, better, right? That failed.
So as a scientist I went back to school, I went to Harvard and studied nanobiotechnology for a very different reason than most people think.
I studied to see how we could reverse it.
Things naturally from things that we’ve put into our world that weren’t natural, that have hurt us.
Joe Winger:
Incredibly inspirational.
From a corporate point of view, can you talk a little bit about what inspired you to pursue the social responsibility of the company?
Dr. Christina Rahm:
In my career, I worked for the government. I’ve worked for a lot of the top pharmaceutical and biotech companies.
I would say I failed at that in many ways.
Our economy depends on spending a lot of money on health care.
It was a hard time for me, but I never gave up.
From my perspective. Since I had cancer, since I had Lyme’s disease, since I had a child that had cancer, I’ve devoted my life to trying to do the right thing. I have an opportunity to be alive for a reason.
It was a blessing, even though I didn’t feel like it was a blessing when I was diagnosed. I have a warrior strength of fighting anything.
We’ve just got to be better humans, right?
My goal is to make every person have the longest, best life possible.
That means mentally, emotionally, physically, and spiritually. And as a scientist, I feel like it’s on my shoulders and my responsibility to tell the truth and to do it in a positive way instead of being a whistleblower blowing things up.
I want to offer these things that can help people.
About 8-9 years ago, I started really stepping up and talking about social issues, working on female empowerment. I just always try to talk about how we can empower.
When you have gifts, if you have influence, if you have money, if you have power, your job is to protect those weaker than you or that need help.
And somehow we’ve lost that in our move for success.
We think we don’t we forget about that. But for me, that’s my motive to make social change is to it’s my responsibility to be a good human. I’m going to die someday. And I’m going to have to answer for everything I’ve done on this earth.
So I have to try every day to be better.
The coffee was something that was for a social change that I think we need to be aware of without scaring everyone.
And so that has led me to move past that. To run companies. I have 22 companies actually under DRC ventures and a lot of people don’t know that. So there’s 22 companies that I’m actually in charge of right now, trying to make some good social changes in the world.
Joe Winger:
For our audience who wants to learn more about your and Rahm Roast Coffee, what are the best ways?
Dr. Christina Rahm:
DrChristinaRahm.com is my website.
I’m on social media at Instagram, LinkedIn
The root brand sells Rahm Roast at RahmRoast website. We also donate from every bag of coffee to philanthropy as well.
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