Banza: Brian Rudolph. The Chickpea Pasta That Nearly Turned to Mush

Brian Rudolph started making chickpea pasta in his Detroit apartment because wheat made him feel sick. A decade later, Banza was in more than 25,000 stores, and today, it’s one of the most popular pasta brands in the country. Success was not automatic: The business barely got off the ground because the cooked pasta was turning to mush—and as Banza became known for its health benefits, a food-safety scare sent sales plunging by 30%. In this episode, Brian explains why he was inspired to create a whole new category, how he turned chickpea skeptics into fans, and how...