How We Work - with Iso Rabins

In this week's episode, I got to catch up with an old friend who's been stirring up the Bay Area's culinary scene, Emily Winston. You might know her as the mastermind behind Boichik Bagels, but there's so much more to her story.

Our conversation took us on a journey through her remarkable shift from being an engineer to mastering the art of bagel making. It's not every day you hear about someone leaving a technical profession to pursue the art of perfecting a New York-style bagel in the Bay Area, but Emily did just that. Her passion for authentic bagels turned into a business venture that's about more than just food; it's about community, authenticity, and resilience.

We talked about the gritty details of Emily's entrepreneurial journey, discussing the challenges and successes of her transition. Emily didn't just talk about making delicious bagels; she shared insights on business growth, maintaining quality, and why keeping a personal touch in your business matters more than you might think.

Perhaps the most intriguing part of our talk was how Emily navigates the complex dynamics of expanding a business while staying true to her roots. It's a lesson in balancing growth with authenticity, something every budding entrepreneur needs to hear.

So, if you're curious about how an engineer became a beloved figure in the artisanal food community, or if you're just a fan of a good bagel, this episode is for you.

Check out Boichik Bagels for yourself:
Website: boichikbagels.com
Instagram: @boichikbagels

And, as always, stay connected with us:
Visit our website: howwe.work
Send us your thoughts at: [email protected]
Follow us on Instagram: @howwe.work

In this week's episode, I talk with Heidi Herrmann, a seaweed foraging expert and one of our teachers at forageSF. Heidi discusses the practical aspects of seaweed foraging and her journey in transforming this unique skill into a successful business and community activity.

This episode takes you through the practicalities of seaweed harvesting on the California coast. Heidi shares details about sustainable foraging practices, the origins of her company, Strong Arm Farm, and how community involvement plays a key role in her business. We cover everything from preparing for early morning tides to the realities of harvesting seaweed with a group of volunteers.

Heidi's story is not just about running a business; it's about community engagement, offering novel experiences, and connecting with the natural world. Whether you’re already interested in foraging or just curious about the world of seaweed, Heidi's practical insights are informative and engaging.

Learn more about Heidi Herrmann:

• Strong Arm Farm: https://www.strongarmfarm.com/
• forageSF Seaweed Foraging Classes: https://www.foragesf.com/seaweed-foraging

Connect with us:

• Website: howwe.work
• Email: [email protected]
• Instagram: @howwe.work

Welcome to the first episode of How We Work! In this episode, I'm excited to introduce my very first guest, Maria Finn who's an extraordinary forager, chef, and author living on a houseboat.

Maria and I explore the fascinating journey of living beyond traditional labels. We discuss the challenges of feeling like "impostors" in our respective fields and the quest to balance conformity with our diverse passions.

We dive into the world of foraging, where Maria shares her expertise in gathering food from nature. From the joys of exploring wild edible ingredients to the challenges of mastering the art of foraging, we discuss how nature fuels our creativity and connection.

Our conversation also touches on the connection between psychedelics and mental well-being. We share personal stories of microdosing psychedelics and how these experiences can unlock new dimensions of personal growth and creative expression.

In a world that often values conventional career paths, Maria and I emphasize the importance of nurturing creativity in all its forms. We discuss the undervaluation of creative contributions and the enriching possibilities that arise when embracing diverse creative avenues.

I hope you enjoy this episode! Stay tuned for more inspiring conversations on "How We Work"
You can learn more about Maria and her adventures at:

Learn more about Maria:

Flora & Fungi Adventures: www.floraandfungiadventures.com

Maria Finn: www.mariafinn.com

Maria's Book: Forage. Gather. Feast

Maria's Instagram: @maria_finn1

Connect with us:

Website: howwe.work

Email: [email protected]

Instagram: @howwe.work

In this week's episode, I had the amazing opportunity to talk with Katy Oursler. From her early days on the East Coast to creating impactful food experiences, Katy's story is about more than just meals; it's about connecting people and building community.

Our conversation explored various aspects of Katy's journey. We delved into how she values farmers and their produce, creating a deeper connection between consumers and the source of their food. Katy shared fascinating stories about her improvisational cooking skills, like using fig leaves as dessert plates in a pinch, highlighting the fun and authenticity in such spontaneous moments.

We also discussed the rise of the farm-to-table movement and how people's desire for new food experiences has grown, especially in connecting with those who cook and grow the ingredients. Katy's involvement with World Central Kitchen during crises like the pandemic and natural disasters showcased her proactive approach to supporting local chefs and farms.

Perhaps the most heartening part of our talk was hearing Katy's reflections on pursuing personal goals and projects. Her desire to overcome inhibitions and chase her passions resonates with many of us striving to make our mark in the world.

So, if you're interested in how food can bring people together and create a sense of community, or if you're just looking to be inspired by someone who's making a difference, this episode with Katy is for you.

Stay Connected:

• Visit our website: howwe.work
• Share your thoughts with me at: [email protected]
• Follow our journey on Instagram: @howwe.work