It must be pasta week on We Could Make That because my guest today is Brian Rudolph, the co-founder of Banza pasta. Banza is a pasta made from chickpeas that has double the protein, four times the fiber and nearly half the net carbs of average pasta. Plus, it tastes really, really good—and they have a mac and cheese that reminds me of creamy Velveeta and doesn’t make me hate myself after eating it. Banza started not so long ago in Brian’s kitchen, and has now skyrocketed to national popularity. Time Magazine named Banza one of its top 25 inventions of 2015, and after just a year in business, Target picked Banza up in stores across the country, which puts Banza’s store count somewhere around 4500. Very, very impressive. On this show, we talk about what it’s like to launch before you’re ready, appearing on a reality TV show, and the ins-and-outs of Venture for America, a program that places recent college grads into sparkly new startups. If you’re thinking about launching a food business - or any business - this is a good one to listen to. And even if you have no desire to go into entrepreneurship, you’ll still find Brian’s story highly relatable and fun to hear. You can follow along with the show notes and find resources mentioned within at wecouldmakethat.com/banza.