Show notes
Backpacker’s Pantry has been family-owned and operated for over 70 years, a legacy that’s as important to the brand’s identity as the gourmet adventure meals they make. While that’s not set to change anytime soon, they recently welcomed a new leader to take the company into its exciting next chapter. As CEO, Duane Primozich will prioritize Backpacker’s Pantry’s role as environmental stewards, a commitment to sustainability that goes above and beyond. We recently sat down with Duane and Backpacker’s Pantry owner and Head Chef, Soraya Smith, to hear all about the company’s history; where it’s headed; climate change’s adverse effects on the food industry; what Backpacker’s Pantry is doing to reverse them; and much more.TOPICS & TIMESSoraya’s background (3:03)How Backpacker’s Pantry got its start (4:53)Their line of products (7:26)Recipe creation (10:24)The CEO next door (12:53)The “next chapter” (19:12)Environmental stewardship (23:47)Duane’s background in climate activism (26:06)Chef Soraya’s culinary influences (28:35)The freeze-drying process (33:05)Gourmet meals on trail, on the river, in the ski lodge (33:54)Climate change’s effects on the food industry (36:05)Looking ahead (42:11)CHECK OUT OUR OTHER PODCASTSCRAFTEDBlister PodcastGEAR:30Bikes & Big Ideas Hosted on Acast. See acast.com/privacy for more information.