Interview with Cappello’s Co-Founder, Stacey Marcellus

“If there are small things that we can do to move in the right direction, that does matter. Then our growth could actually feel purposeful, and not just growth for the sake of making more money.”In this week’s episode of my podcast, The Irresistible Factor, we find out how Stacey Marcellus’ experience living on a farm in Argentina led her to Co-Found a thriving frozen food brand – Capello’s. Capello’s is on a mission to set a new standard in frozen food like pizza, pasta, and cookie dough. But it’s made with awesome and healthier ingredients like almond flour and turnips (yes, turnips!), making their products grain-free and nutritious. Of-course their products taste delicious, but Capello’s is one brand that is focused on nutrition above all else.“We stand behind using whole food ingredients and having them be as unaltered as possible.”Stacey and I discuss how the frozen food market has changed drastically over the years and how frozen food is no longer “something you just eat in front of the T.V.” It is actually a way to keep products super  fresh. Stacey also opens up about the flaws in the food industry (excessive packaging, all the freight it takes to transport food, and traditional farming practices) and how she is taking small steps to try to do better. Recently, Capello’s partnered with one of their suppliers, Treehouse, and together, they are testing some regenerative practices over the next five years on their almond orchards. “Even though we're not purchasing regeneratively sourced almonds today, being part of a project like that feels really cool. And it's really exciting because if we get positive results over the next five years, that will influence the entire almond industry.” We talk about the evolution of Capello’s over the last 11 years and the lessons that Stacey has learned. Stick around to the end for an inspiring story Stacey shares about the importance of asking for help. Listen to The Irresistible Factor’s Interview with Capello’s Co-Founder, Stacey Mercellus.  Here’s what you won’t want to miss from our conversation: 

• How Stacey’s experience in Argentina inspired her to create a food brand
• The reason that they opted to do frozen meals as opposed to fresh ones
• How the frozen food set has transformed in recent years
• Why Stacey often feels disheartened by our food system
• How they choose investors