Podcast appearances and mentions of ann yang

In this episode, guest host Leonard Zheng joins Allison to interview two LFS alumni that have each pursued graduate school. Manveen Kaur completed her B.Sc. in Applied Animal Biology at LFS thinking she would become a doctor or veterinarian. After falling in love with research in 3rd year, she decided to complete her undergraduate thesis and then continue on to complete an APBI Masters. Even though she thought she would go on to complete a PhD and continue with research, she now works with the Canadian Food Inspection Agency as a Multi-Program Inspector. Ann Yang completed her B.Sc. in Food, Nutrition and Health at LFS. After graduating, she went on to work in the non-profit sector, where she observed systemic issues that she felt unable to resolve. This workplace experience led her to pursue her Master's of Public Health at UBC, which she is currently working on. By pursuing the MPH, Ann intends to learn how to become a catalyst for change. Both Anna and Manveen give generously of their time to the LFS Young Alumni Council. Follow them on LinkedIn to learn about the various events and opportunities they organize for current LFS students and LFS alumni. Key Moments 00:01:08: Leonard and Allison share their ideas about graduate school - will Leonard go? Why did Allison go?= 00:03:50: Introduction to Young Alumni Council members Manveen Kaur and Ann Yang, with insights into their experiences, resources, and networking opportunities within the council. 00:04:47: The importance of networking from an alumni perspective. 00:05:58: Why Ann and Manveen decided to attend graduate school and their journeys to getting there. 00:08:48: A day in the life of a graduate student 00:12:25: Integrating an undergraduate degree in FNH with a graduate degree in Public Health (MPH). 00:14:27: APBI experiences and the difference between and undergraduate vs graduate degree. 00:18:55: How APBI has enhanced Manveen's experience working with the Canadian Food Inspection Agency. 00:21:50: Ann and Manveen's advice on applying to UBC Grad School and choosing the right school.

What makes a great runner? A runner who loves it and enjoys themself out there. Sometimes, it's easy to get caught up in training and forget the reason why we started this sport. In this episode, I chatted with Hilary Yang about rediscovering joy in running. Tapping into this joy of ultrarunning and embracing the lows led to Hilary's strong finish at IMTUF 100.  Hilary is an award-winning content creator, which includes photography, graphic design, writing, videography, and being a creative director. On top of all this, she is an outstanding ultrarunner, so I was stoked to hear her take on training amidst a busy schedule, along with lessons learned from when High Lonesome did not go as planned last year. Hilary had a ton of intriguing insights from her personal experiences as an athlete and also from behind the camera at several ultra events - this episode is not one to miss! Huge thank you to Hilary for coming on the show! SHOW LINKS: Want more ultra training tips delivered to your inbox each week for free? Sign up for The Everyday Ultra Newsletter: https://everydayultra.beehiiv.com/subscribe Follow Hilary on social and online: https://linktr.ee/thehilaryann Follow Joe on Instagram: https://www.instagram.com/joecorcione/?hl=en

Super compelling topics on this week’s episode include paper towels and pasta straws—and if you’re thirsty to know more about what exactly that means, read on. The linkage… For some sustainable sipping, scoop up a Stojo cup and HAY! straws. Check into Willow House in Terlingua the next time you mess with Texas, and don’t miss out on Big Bend in general. Soak up some nineties nostalgia with a viewing of Party Girl. Sign up for the Oversharing newsletter for up-to-date info (and LOLs) on the sharing economy—and read more about responsible entrepreneurship from Ann Yang, who recently wrote about leaving her company Misfit Foods. Make personalized board books your kids can’t destroy with the help of Artifact Uprising. Feals - 50% OFF First Order + FREE SHIPPING Sakara - For $60 OFF your First Order   Produced by Dear Media

When the pursuit of success comes at the expense of your mental health, it’s time to reevaluate your priorities. That’s the perspective of Ann Yang, the co-founder of upcycled produce company Misfit Foods, who recently stepped away from a day-to-day role to focus on her well being. In an interview included in this episode, Yang, 25, opened up about how the stress of entrepreneurship led to unhappiness and depression, and, ultimately, her decision to leave the company. She also explained how therapy has become a critical part of her life, her belief that we live in a culture that “mythologizes who the entrepreneur is,” and the resulting pressure to build “a personal brand.” Show notes: 1:29: Burger King at BevNET? Impossible! -- The episode’s hosts discussed John Craven’s recent visit to San Diego and Jon Landis’ impending move to the city. They also spoke about a few new products shipped to BevNET HQ, including frozen crispy filled potatoes, pecan butters and clean label dressings. Later, they chatted about the national launch of Burger King’s Impossible Whopper, several of which were being delivered to the office on the day of the recording. 14:33: Interview: Ann Yang, Co-Founder, Misfit Foods -- Yang spoke with NOSH editor Carol Ortenberg about the genesis and development of Misfit Foods and explained why she decided to step away from the company. Yang also discussed why entrepreneurs have to make a conscious decision to address their health to avoid burnout and depression, why the natural food industry “has a long way to go in terms of investment in diversity,” the fear of saying “I don’t know,” and why emotional intelligence is a learned skill. Brands in this episode: Swiss Rosti, Impossible Foods, Purely Pecans, Humble Nut Butter, Sunday Provisions, Brizo, Lily’s, Misfit Foods

Danielle talks with Phil Wong, co-founder of Misfit Foods, about the ways in which we can minimize food waste, and how his company -- which he founded with best friend Ann Yang in his Georgetown dorm room -- works to divert veggies from landfills, creating delicious, value-added products in the process.

Still hunting for a New Years resolution? Look no further! Reducing food waste is one of the easiest ways we as individuals can fight climate change. It also happens to be the third most impactful solution on Paul Hawken’s Project Drawdown list to reverse global warming (see Episode 32 for our interview with Paul Hawken). We covered this important topic in early 2016, back when Jay and Scott were both single and ready to mingle in DC. There’s much to update on food waste so after we air the original 2016 episode, stay tuned as we investigate current trends in food waste as well as the latest happenings from our friends at Misfit. Happy New Year! ----------------------------- SustainabilityDefined is the podcast that seeks to define sustainability, one concept (and bad joke) at a time. Hosted by Jay Siegel and Scott Breen. Each episode focuses on a single topic that helps push sustainability forward. We explain each topic with the help of an experienced pro, place it within our organizational tree, and help our listeners define what exactly sustainability is, episode by episode. We have divided our organizational tree into the following seven sectors: Energy Cities Natural Environment Transportation Business Policy Social Each episode is categorized under one of our sectors and visually depicted within our organizational tree. The more episodes we complete, the more the tree will visually define what exactly sustainability means. www.sustainabilitydefined.com

Ann Yang is a co-founder of Misfit Juicery, a juice company that turns what would be wasted fruits and vegetables into delicious juice. Ann and her co-founder Phil started Misfit out of a dorm kitchen at Georgetown and now, a few years later, distribute juice up and down the East Coast. Ann and Ali talk about mission-driven CPG's: How financial and social profits can mutually coexist; how important it is to find the right funders; and how important a WHY is for any emerging brand. In the Sauce is powered by Simplecast.

Ann Yang is the co-founder of MISFIT Juicery. Yang started MISFIT as a college student at Georgetown University with her best friend, Phil Wong. Two years later, MISFIT is now found in 65 wholesale accounts throughout the D.C. area and in New York City including Blue Hill at Stone Barns, an eatery recently named the best restaurant in the United States. MISFIT has been featured in Vogue Magazine, Fast Company and Inc. Magazine, and is one of six companies nationwide in the inaugural class of the Chobani Food Incubator. MISFIT has also created partnerships with Baldor Specialty Foods, National Geographic, DC Central Kitchen and Jubilee Jobs. Sponsored by: Glen's Garden Market. Good food from close by. Learn more at www.glensgardenmarket.com.

Ann Yang and Phil Wong are the co-founders of MISFIT Juicery, a business with the social mission to reduce food waste by turning misshaped fruits and veggies into nutritious cold-pressed juices. Ann and Phil started Misfit while they were college students at Georgetown University. They’ve quickly developed a network of distributors and … Continue reading The post How to Leverage Your Brand’s Story in Marketing appeared first on Founders Nextdoor.

The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar. The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received. Many thanks to Union Market for providing this recording!

Ann Yang and Phil Wong, the co-founders of MISFIT Juicery, started their cold-pressed juice company in their dorm room at Georgetown University with a hundred pounds of peaches and a borrowed blender. A social venture, MISFIT transforms "ugly" fruits and vegetables into visually appealing, delicious juice that disguises its "misfit" origins while combating food waste. Through bootstrapping and a scrappy willingness to ask for help when they needed it, they managed to grow MISFIT into one of the hottest local food startups. After graduating from Halcyon Incubator, they secured funding from angel investors including the Dingman Center Angels, and are currently one of six food startups around the country accepted into the Chobani Food Incubator. In this episode, MISFIT founders Ann Yang and Phil Wong discuss the passion and tenacity required to run a social venture, the secrets of their strong branding strategy and the power of asking for help. 

Notes on Doing's NODcast Episode 046 where Jenna interviews Ann Yang and Phil Wong, the founders of MISFIT. MISFIT is a juice company that repurposes food waste – lovably misfit fruits and vegetables – into delicious cold-pressed juices. Listen to what Ann and Phil had to say about their deep friendship and partnership, strawberries and cash, and thinking tender thoughts.  Also, psssst. Mark your calendars. The next Notes on Doing meetup will be Thursday, October 13th, at 7pm in Brooklyn, New York at... are you ready for this? FREEHOLD. Come hang out with the people featured in NOD, other fans of the show, and yours truly. I couldn't be more excited to see you all. Notes on Doing is a series of conversations with people who love what they do. notesondoing.com

On the season finale of Feast Yr Ears, host Harry Rosenblum is joined in the studio by Phil Wong and Ann Yang of Misfit Juicery. Misfit reimagines the way we engage with food by finding flavor, purpose, and personality in the misfits. Over 20 billion pounds of fresh produce goes unharvested or unsold every year because it is the wrong size, shape or color to be sold at retail. Misfit makes their cold-pressed juices with 70-80% recovered fruits and veggies.

Ann Yang and Phil Wong recently started a company called Misfit Juicery that takes so-called "ugly" produce and turns it into delicious cold-pressed juice. These young, motivated entrepreneurs sit down with us to talk about their company and food waste more generally. By the end, we think you'll agree that food waste is a major problem that can be mitigated and that produce beauty is in the eye of the beholder. ----------------------------- SustainabilityDefined is the podcast that seeks to define sustainability, one concept (and bad joke) at a time. Hosted by Jay Siegel and Scott Breen. Each episode focuses on a single topic that helps push sustainability forward. We explain each topic with the help of an experienced pro, place it within our organizational tree, and help our listeners define what exactly sustainability is, episode by episode. We have divided our organizational tree into the following seven sectors: Energy Cities Natural Environment Transportation Business Policy Social Each episode is categorized under one of our sectors and visually depicted within our organizational tree. The more episodes we complete, the more the tree will visually define what exactly sustainability means. www.sustainabilitydefined.com