Vegan Business Talk

In this episode I interview Eugene Wang, founder of Sophie’s Kitchen vegan seafood company in Sebastopol, California. Eugene started the business in 2010 in response to his daughter Sophie’s severe allergic reaction to shellfish, along with learning about the devastating impact of overfishing. Currently available in more than 2m000 retailers across the US and Canada, Sophie’s Kitchen products are unique in that they use konjac (also known as elephant yam) to create the seafood taste, are soy-free, GMO-free, gluten-free, and contain no cholesterol, trans fats, preservatives, colors, MSG or sugar. Eugene has been involved in his family’s business, which manufactured and distributed vegetarian foods throughout Asia and North America for more than 30 years and he has extensive experience launching and developing growing businesses. This includes acquiring national distribution for the top US natural distributor, UNFI, and developing sales in the natural and specialty marketplace in Asia for leading US natural