"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don’t have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?’ part after you eat." —Myles Powell

Comfort food isn’t just about taste—it’s about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there’s a better way to enjoy the classics without compromise.

Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first.

Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You’ll walk away with practical insights, inspiration, and a fresh perspective on what’s possible in your kitchen and beyond.

Meet Myles:

Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that’s as honest as it is delicious.

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Episode Highlights:

00:47 Better-For-You Mac&Cheese

05:31 Real Ingredients, Real Impact

08:27 The Challenges of Shipping Perishable Goods

10:35 Emotional Eating vs Food That Feels Good

13:26 Brand Values Over Product Hype

17:38 Funding the Dream, Learning to Pitch, and Handling Rejection

26:45 New Products on the Horizon

"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."

—Thomas Bowman

Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.

Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet.

Press play to hear Justine and Thomas’ discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.

Meet Thomas:

Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.

Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.

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Episode Highlights:

02:24 The Science Behind A Non-Dairy Dairy

06:40 Launching in Japan

10:25 Cultural Surprises and Business Lessons from Japan

16:07 Is It Over-Processed?

19:50 Exciting Partnerships in the US

22:07 Debunking Plant-Based Dairy Myths

24:26 Sustainability and Upcycling in Eclipse’s Process

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Podcast

Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart