In this episode of At the Table we had the pleasure of speaking with Sara Polon aka Soupergirl.

Sara Polon graduated from the University of Pennsylvania, where she studied history. Her career path then took many meandering twists and turns including working at an Internet start-up, leading tours through the Middle East, and several years as a stand-up comic in New York.

In 2008, she founded Soupergirl along with her mom, Marilyn Polon (aka Soupermom /Chief Anxiety Officer). The duo were ahead of their time when launching a “direct to consumer” business in 2008! They grew the business from a local delivery concept to a nationally recognized soup company. Their soups and gazpachos can be found at major retailers such as Whole Foods, Costco, Safeway, Shoprite, and more.

Throughout every step of growth, the Polons have stayed true to their mission - producing food that is good for the consumer and good for the world. Their hand-crafted, plant-based, kosher products are sourced from sustainable farmers that respect the earth and the labor force. As they grow, they have become extraordinarily focused on the sustainability and justice of their supply chain. Soupergirl was the first CPG brand to receive a Fair Food certification in the summer of 2022.

Soupergirl has received national press, and has been featured in such publications as the Washington Post, Food and Wine, O Magazine, and more. The soup duo has also been seen on national tv - ABC's Shark Tank, NBC's Today Show, and CBS’ The Dish.

In this episode of At the Table we met with Christina who works as a healthcare consultant, author, and thought leader, focusing on advancing the role of nutrition in healthcare. She applies her expertise in healthcare and public health research, policy, and practice to support leading healthcare institutions, life science companies, healthcare professional associations, and other stakeholders to improve care delivery and health outcomes. She also regularly writes, teaches, and develops trainings and programs about nutrition, culinary medicine, and sustainable agriculture—including directing award-winning and innovative culinary medicine trainings for various healthcare organizations, publishing 5 cookbooks for the Transamerica Institute, coauthoring Mix It Up: The Culinary Medicine Cookbook for Mixing Things up in the Kitchen and The Farm Bill: A Citizen’s Guide, and co-developing a culinary medicine course at the Georgetown University School of Medicine and lifestyle medicine program for MedStar Shah in Maryland.

https://www.christinabadaracco.com

In this episode of At the Table we sat down with Lilian Wanandy-Perez. Born in Zurich, Switzerland, and raised in Jakarta, Indonesia, she grew up savoring the rich flavors of her mother's home-cooked meals. Although she didn’t initially share her mother’s love for cooking, it was during her studies at Imperial College London, where she earned a degree in Biochemistry, that Lilian discovered the therapeutic power of cooking and baking as a creative outlet.

When her kids were diagnosed with multiple severe food allergies, she was determined to keep being creative in finding solutions, creating new recipes and providing her kids with the same positive food experiences she had growing up (and dreaming maybe one day for the food allergy community). Now, through her coaching platform Teal Light, Lilian empowers individuals and families navigating food allergies to live fully and fearlessly.