{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Startup CPG Podcast","title":"#250 - Jacob Trumbull of Roaring Fork Mill: Heritage Grains, Regenerative Organic Certification, and How Startup CPG Opportunities Unlocked 700 Stores","html":"","width":"100%","height":180,"duration":1814,"description":"In this episode of the Startup CPG Podcast, host Caitlin Bricker sits down with Jacob Trumbull, founder of Roaring Fork Mill — a family owned and operated stone flour mill based in Carbondale, Colorado. Jacob is the only Regenerative Organic Certified mill in the Mountain West, a recent recipient of the Greg Stoltenpohl Pragmatic Visionary Award, and someone who went from exhibiting at his first trade show with Startup CPG to unlocking 700 plus stores in just a month and a half. He also just launched the first-to-market line of Regenerative Organic Certified cookies — and two days before this recording, those cookies won a major award he is not yet allowed to announce.Jacob has a background in Environmental Education, helped launch the Wendell Berry Farming Program at Sterling College, and holds a Master's degree from the University of Pennsylvania in Behavioral Decision Sciences. He moved to the Roaring Fork Valley for a desk job, quickly realized it was not for him, and started milling flour in his garage while still on work calls. What followed is one of the most quietly remarkable origin stories in the Startup CPG community.Caitlin and Jacob get into all of it — why stone milled heritage flour is fundamentally different from what is on most grocery shelves, what Regenerative Organic Certification actually requires and why it is harder to get than you think, and how Jacob is reintroducing a wheat variety called Defiance Wheat that has not been grown in the Roaring Fork Valley for 60 to 70 years — starting from one single pound of seed. They also talk about the Shelfie Award win that put Roaring Fork Mill on the map, the Unify trade show that unlocked 700 plus retail doors, and why farmer's markets remain one of the most underrated places to sharpen your pitch.Listen in as they cover:Why stone milled heritage flour is easier to digest — and why 32% of Americans think they are gluten sensitive when only 3% are celiacWhy a shorter shelf life on flour is actually...","thumbnail_url":"https://img.transistorcdn.com/pMuUaMpWaAi3tfCEgC2OkLBVzokuLjLsIzwDIbGFqi4/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hMTFl/MTgxNTNlZTAwZjU1/ZmNmNWM1ZjkwMDg5/NTU4MS5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}