Welcome back to the Duck Pond Podcast, where we bring on founders, creatives, and brilliant minds to get behind the scenes on how to bring a product onto store shelves, covering branding, marketing, packaging, and the hard stuff in between.

Today we’re featuring Alison Elliott, founder of Farmer Foodie, the brand reinventing what vegan cheese can be with their Cashew Parm, dairy-free, gluten-free, shelf stable, and full of umami. Alison started as an organic farm educator and recipe developer; she launched her first Cashew Parm product just days before graduating. Her brand is built on sustainability, clean ingredients, and making cheese cravings possible without compromise.

We’ll dive into:

How Farmer Foodie positions itself in the vegan / plant-based cheese space

The rebrand, recipe evolution, and packaging shifts that elevated the product line

What it takes to scale a shelf-stable plant-based product rooted in mission and flavor

How Alison translates her farm education roots into packaging, sourcing, and consumer education

Marketing, distribution, and sustainability lessons from creating Cashew Parm

✨ Learn how Farmer Foodie is redefining vegan cheese — making it crave-worthy, pantry-friendly, and sustainable.

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