Why Real Food Brands Are Hard to Build — and Why They Matter ft. Rawia Abdel Samad of Beituti

Real food behaves like real food — it separates, solidifies, shifts, and requires far more care than a food system built on shortcuts was designed for. Rawia Abdel Samad, founder of Beituti, left her corporate consulting career to bring authentic, clean-label Lebanese flavors into everyday American kitchens. In this episode, she and Alison Hite unpack the honest reality of building a mission-driven food brand, the pressure to compromise on ingredients, and why the brands you buy send a message the entire food industry hears.