Globowl makes internationally-inspired baby and toddler food: bold, organic recipes in glass jars, from Pad Thai for Tots to Veggie Tikka Masala. The idea is simple. Babies around the world grow up on garlic, herbs, spice, and texture, while the American baby food aisle defaults to beige mush in single-use plastic pouches. Globowl brings those flavors home, built on early flavor and allergen introduction science and a trademark she owns, Open the Flavor Window®: the early stretch when kids are most open to new tastes. It serves parents who want to raise adventurous eaters from the first bite, and it earns their trust the hard way: certified organic ingredients, heavy-metal testing at every step, and recommendations from pediatricians, dentists, and dietitians.

Erica Bethe Levin is a three-time founder and the CEO of Globowl, an internationally-inspired baby and toddler food brand. The baby food aisle has been stuck in the past, beige mush in single-use plastic pouches. Globowl is the alternative: bold food in glass jars that mirrors the way kids around the world eat, built on early allergen introduction science and a trademark she owns, Open the Flavor Window®.

Food and entrepreneurship have been a throughline of her career. She covered food for the Chicago Tribune, Modern Luxury, and the trade press, was an NBC correspondent, and founded CheekyChicago, the city's first digital women's publication. She was a founding employee at Reserve, the restaurant-tech startup acquired by Resy in 2018, where she launched and ran the Chicago market.

Globowl sells six recipes, from Baby Bibimbap to Mini-Strone, across roughly 300 stores and online, recommended by pediatricians, dentists, registered dietitians, and OTs. She has taken it through Techstars and Target's Forward Founders accelerator, earned WBENC certification, delivered a keynote for the City of Chicago Department of Business Affairs and Consumer Protection, and made the finals of Gordon Ramsay's Food Stars (Hulu & FOX).