Today The Reluctant Eater talks with Emily Olson, Chief Foodie and co-founder of Foodzie, a San Francisco based online marketplace that sells artisan foods from small growers and producers. Foodzie got its start at Techstars, an exclusive mentor driven yearly program designed to help take early stage startups to the next level based here in Boulder.
The Reluctant Eater: Thanks for chatting with us Emily. What is your current relationship with food?
Emily Olson: My relationship with food used to simply be about me and the food in front of me. Now my relationship stretches across the entire food ecosystem. Since starting Foodzie, I now get to be a part of a bigger movement to change the way people think about food and what they buy. It’s allowed me to not only have a relationship with the food itself, but also with the producers/growers, the customers buying, which gives you a whole new perspective on what you’re eating.
TRE: Was becoming part of a bigger movement part of the plan with Foodzie?
EO: It wasn’t really a part of the original plan. The first plan for Foodzie was simple, we just wanted to make it easier for food producers to connect with customers and share their story about what makes them unique. But thankfully the idea for Foodzie came along when many other people were stirring things up in the food business and people are now more conscious of their food purchases, specifically where their food comes from. As we’ve grown, our vision for Foodzie has remained centered around helping the small food producers succeed, but we know we can’t do it all on our own. We’re excited to work together with other people, businesses and organizations that are a part of this movement, who are looking to change the way we eat in this country.
TRE: Foodzie moved to Boulder for Techstars in 2008, and then to San Francisco in 2009. Can you talk about the difference in food culture between the two?
EO: I think at the core, both have a food community that supports the small local food producers, specifically foodmakers that care about producing natural and organic foods. The main difference in California is the climate and the tremendous amount of agriculture here; food is growing all year long. I think all of those fresh ingredients inspire more people to get into the food business. That combined with being in a big city with an abundance of great restaurants on the cutting edge of food trends, and farmer’s markets year round, there is simply a bigger food scene in San Francisco.
TRE: Since food has become your job, has it changed your own eating habits? I’d imagine you have less time for cooking and lot more access to snacks!
EO: You nailed it. I used to cook all the time. Now my meals often consist of random sampling. Lunch will be a cookie, a couple spoonfuls of BBQ sauce, a handful of pistachios, and a chocolate truffle. Although my eating patterns are a bit different, I’m not complaining one bit. Eating for a living is a good gig!
TRE: Three favorites: Meal to cook, Food, and Restaurant
EO: Favorite Meal:
I enjoyed the best cauliflower of my life at Pizzeria Delfina in the Mission District in San Francisco. I found a recipe online where someone had recreated the recipe and I was so thankful for it! The gist - fresh cauliflower sauteed in a good amount of olive oil with a sprinkling of sea salt until brown and crispy on all sides. Add sliced garlic, chili flakes, chopped capers, and black pepper until garlic becomes golden. Sprinkle with chopped parsley just before serving and a touch more sea salt if it needs it. The ingredient list is simple, the preparation is simple - but the combination just transforms cauliflower into a crack-like substance. I can’t stop eating it!
Favorite Food:
This would probably change if you asked me in a month because it’s usually heavily influenced by what I am tasting and enjoying this time of year. Right now it’s all about the stone fruit. A sun-kissed, tree-ripened, sweet, tangy, juicy Gold Dust Peach, Sun Crest Nectarine, Santa Rosa Plum…you get the picture. 
Restaurant:
This is definitely a tough one, but probably Jean George in NYC. I think I had about 8 courses and every single course was so thoughtfully crafted. I’ve had plenty of good meals I would rave about, but executing eight perfect courses is not an easy task and definitely puts Jean George at the top of my list.
TRE: Thanks so much for chatting with us Emily. Got any last words of wisdom?
EO: If anyone is considering getting involved in the food business, it’s definitely a fun place to be. I’ve spent 6 years of my short little life and along that journey have met some of the most interesting, genuine and passionate people. Not sure I could spend my days doing anything else!
Thanks again to Emily - I know she’s a busy lady these days! Hungry yet? Go buy something from Foodzie. She particularly recommends Sconelettes.
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