Over the past decade, hummus has exploded in popularity in the U.S, but compared to the many brands that now line shelves at every supermarket, Little Sesame is doing things differently. The Washington D.C. fast casual restaurant, which now also sells its hummus at Whole Foods and other stores in the region, gets all of its chickpeas from a single Montana farmer who is pushing the envelope on climate-friendly farming with his organic, regenerative practices. In this episode, host Lisa Held talks to Nick Wiseman, co-founder of Little Sesame, and Casey Bailey, regenerative farmer, about their unique partnership, how chickpeas are grown, why they’re a particularly beneficial crop in terms of climate impact, and more.
Over the past decade, hummus has exploded in popularity in the U.S, but compared to the many brands that now line shelves at every supermarket, Little Sesame is doing things differently. The Washington D.C. fast casual restaurant, which now also sells its hummus at Whole Foods and other stores in the region, gets all of its chickpeas from a single Montana farmer who is pushing the envelope on climate-friendly farming with his organic, regenerative practices. In this episode, host Lisa Held talks to Nick Wiseman, co-founder of Little Sesame, and Casey Bailey, regenerative farmer, about their unique partnership, how chickpeas are grown, why they’re a particularly beneficial crop in terms of climate impact, and more.
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