Podcast appearances and mentions of brooklyn delhi

Over the past few months, you might have been wondering to yourself, “Hey! The president of the United States is running roughshod over the rights of millions of Americans! Where the heck is Congress?” From shirking its constitutional power to regulate tariffs to Republican in-fighting over President Donald Trump's ‘big, beautiful bill,' Congress has been a bit M.I.A. In fact, in his first 100 days back in office, Trump signed fewer bills into law than any new president going back to Eisenhower in the 1950s. So… what gives? Annie Grayer, a senior reporter covering Capitol Hill for CNN, gives us the low-down on what Congress has been up to.And in headlines: A federal judge blocked the Trump administration from deporting a group of Asian migrants to Libya, the Federal Reserve kept interest rates steady because of tariff uncertainty, and India and Pakistan escalated their decades-long tensions over the disputed Kashmir region.Show Notes:Check out Brooklyn Delhi – https://tinyurl.com/42wf2hz4Subscribe to the What A Day Newsletter – https://tinyurl.com/3kk4nyz8What A Day – YouTube – https://www.youtube.com/@whatadaypodcastFollow us on Instagram – https://www.instagram.com/crookedmedia/For a transcript of this episode, please visit crooked.com/whataday

Chitra Agrawal is an author and entrepreneur behind the beloved Brooklyn Delhi, a packaged foods brand that is based partially around achaar, a beloved and staple South Asian condiment. We talk about the founding of the company and our collective love of Indian spices and flavors, as well as a copycat product from one of the country's most prominent grocery chains. We also discuss her cookbook, Vibrant India, in which Chitra takes readers on a journey to her mother's hometown of Bangalore and back to Brooklyn, where she adapts her family's South Indian recipes for home cooks.Also on the show, we catch up with Aadit Patel, founder of an amazing new company called Confusion Snacks. The name of the game now is black truffle masala, chili chaat, and chaat mint popcorn, and it's one of our favorite new brands to jump into the field. We talk with Aadit about the challenges of launching a food company today, and we also find out how he works closely with his mother to exact the recipe for his wonderful snacks.MORE FROM CHITRA AGRAWAL AND AADIT PATEL:Chitra Agrawal on the Changing Grocery Landscape for Startups [Modern Retail]Can Brooklyn Delhi Take on Trader Joe's? [The Quint]Are You Ready for Hot Snack Summer? [TikTok]FOLLOW, FOLLOW, FOLLOW:instagram.com/brooklyndelhiinstagram.com/confusionsnacksinstagram.com/mattrodbardinstagram.com/taste

Lahari talks to Victoria Kennedy and Isabelle Seale, who are product and design leaders turned investors who set early stage companies up for long term success. Their VC, Seed to Harvest, believes companies built by and for women of color (WOC) are the new unicorns. We talk about the basics of the VC world, exploring generational wealth as it impacts WOC, and access to financial literacy. Learn more about them on their website https://www.seedtoharvestvs.com/This episode was sponsored by Brooklyn Delhi, use code LAHARI10 at checkout for 10% off!

On this week's episode, Chitra Agrawal joins the show to discuss her Indian heritage and how that forged her career, plus much more! Chitra Agrawal is a cook, cookbook author, cooking instructor, and the founder and CEO of Brooklyn Delhi. Brooklyn Delhi a beloved Indian condiment and sauce brand providing pantry staples for the modern kitchen.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

0:47: Interview: Alison Cayne, Founder & CEO, Haven's Kitchen – Let's kick things off with Alison Cayne, the founder and CEO of fast-growing refrigerated sauce brand Haven's Kitchen. In this clip, pulled from an episode published on July 12, Alison spoke about how she created an office environment that motivated her team to return to an IRL work setting, why the brand's innovative package design is both an asset and a limitation and navigating the challenge of uneven retail pricing.  12:04: Interview: Dan Lourenco and Ryan Hughes, Co-Founders, Ghost – Next up we have Dan Lourenco and Ryan Hughes, the co-founders of sports nutrition and energy brand Ghost. In a clip pulled from an episode featured on October 25, Dan and Ryan spoke about why generating revenue is not at the top of the list of company priorities, why entrepreneurs have to go “all in” to be successful, why they believe you can't create a lifestyle brand and why Ghost has never used social media as a marketing tool.  22:44: Interview: Anna-Lena Kamenetzky, Founder & CEO, Touch Capital – Let's keep it going with Anna-Lena Kamenetzky, the founder and CEO of growth-stage venture capital firm Touch Capital. In this clip, from our episode published on October 4, she discussed the value of entrepreneurs with prior industry experience, why an “‘A” idea doesn't work with a “C” team, how she evaluates innovative brands and their scaling potential why investor feedback and input only works “if it's a pull and not a push.” 30:04: Interview: Ibraheem Basir, Founder/CEO, A Dozen Cousins – Next we have Ibraheem Basir, the founder and CEO of A Dozen Cousins, a brand of side dishes and sauces inspired by traditional Creole, Caribbean and Latino recipes. In the following clip, pulled from an episode published on June 28, Basir spoke about how the company's initial focus has evolved, ensuring quality standards with co-manufacturing partners and why “keeping a foot in the familiar” is a key tenet of the brand's innovation strategy.  40:56: Interview: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – We continue with Chitra Agrawal, the founder and CEO of Brooklyn Delhi, a brand of Indian-inspired pantry staples crafted for modern kitchens. In this clip, pulled from an episode aired on September 13, Chitra discussed why she didn't pay herself a salary for the first four years of the business, how the company has scaled with no outside investors, how she created favorable contracts with co-manufacturers and how the company has benefitted from an omni-channel sales strategy. 49:14: Interview: Maxime Pouvreau, Founder, Petit Pot – Finally, we hear from Maxime Pouvreau, the founder of premium pudding brand Petit Pot. In the following clip, pulled from an episode published on September 27, Max explained why he has stressed frugality and cautious spending from the outset and how the hire of an experienced operations executive and thoughtful planning strategy helped the company scale production and achieve profitability. Brands in this episode: Haven's Kitchen, Ghost Lifestyle, Super Coffee, A Dozen Cousins, Brooklyn Delhi, Petit Pot

Welcome back to Season 2, Episode 193 of the Asian Hustle Network Podcast! We are very excited to have Chitra Agrawal on this week's show. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday and Saturday, so stay tuned! Chitra Agrawal is the founder and CEO of Brooklyn Delhi, a food brand inspired by her Indian heritage. She launched Brooklyn Delhi in 2014 as a way to expand the conversation around South Asian food and culture in America, by bringing the flavors she grew up loving to grocery store shelves nationwide. Chitra has over a decade of experience teaching, serving, and writing about Indian home cooking. She is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin, 2017). Her work has been featured in dozens of publications including the New York Times, Saveur, Food & Wine, and more. Prior to founding Brooklyn Delhi in 2014, Chitra worked as a marketing professional for over a decade at companies such as American Express and Omnicom Group. --- Support this podcast: https://anchor.fm/asianhustlenetwork/support

Grocery and CPG are certainly hot areas for startups, but it hasn't always been that way. Brooklyn Delhi, a company that makes Indian-inspired sauces and condiments, has been in the business since 2014. This week on the Modern Retail Podcast, founder Chitra Agrawal talked about growing the business -- and the current DTC landscape. Brooklyn Delhi began as a predominately local company. Agrawal got laid off from her marketing job but had already been building a following as a food blogger. It seemed only natural to try her hand as an entrepreneur. In its early years, Brooklyn Delhi made its achaar products, an Indian pickled condiment, and mostly sold it locally in New York City. The brand started getting on shelves in small grocers, as well as became featured in trendy Brooklyn restaurants. "We always pictured our product on store shelves one day," said Agrawal. "But to get there, I think we first knew that we needed to start at this very local market level to kind of understand what was it that people thought about the product." It took some time, but the strategy worked. Today, Brooklyn Delhi is available nationwide in stores like Whole Foods, as well as available on its direct-to-consumer site and with meal kit services like Blue Apron. And it's expanded its products beyond its hero achaar product to simmer sauces. There have been some road bumps. For example, Agrawal said Trader Joe's was in talks with Brooklyn Delhi for a potential private label partnership, and then she noticed that the retailer ended up making its own achaar product that looked suspiciously similar to hers. Agrawal decided to go public about what she viewed as blatant product copycatting. "I wanted to say something because I wanted people to know that we did not pack the watered-down version of Trader Joe's," she said. "Because so many people had come to us and they were just like, 'this doesn't taste right, is this your product?'" Even so, the company has moved on and moved up. The focus now, said Agrawal, is to grow the DTC arm as well as expand its product line. Currently, Brooklyn Delhi has 11 SKUs, but Agrawal hopes to have as many as 15 launched in the next year. "There's going to new a lot of new product coming out for Brooklyn Delhi," she said.

Chitra Agrawal had no experience in CPG prior to launching Brooklyn Delhi in 2014. Nevertheless, she has built the brand of Indian-inspired pantry staples into an admired and profitable company that generates millions of dollars in annual revenue. As remarkable as those accomplishments might seem, they weren't goals when she started out. The daughter of immigrants, Agrawal envisioned Brooklyn Delhi as a brand that could connect Americans to authentic Indian cuisine through products rooted in culture and designed for modern consumers.  The brand's flagship product is achaar, a staple Indian condiment made from pickled ingredients and is often prepared spicy. Chitra developed her own recipe for achaar, one that eventually caught the attention of a Whole Foods global buyer and also meal kit company Blue Apron, both of which became key partners in the brand's rise to national prominence. Brooklyn Delhi has since expanded its product offerings to include simmer sauces like its Golden Coconut Curry Simmer Sauce and Tikka Masala Simmer Sauce, as well as condiments including Curry Ketchup, Curry Mustard, and Guntur Sannam Hot Sauce. The products are sold in natural and specialty retailers across the U.S., online and via foodservice. In this episode, Agrawal spoke about her vision for achaar as a pantry staple in American homes, the influence of her popular blog in the early development of Brooklyn Delhi, why consumer education requires patience and how she leveraged the brand's strengths to win over Whole Foods. She also explained why the company has no outside investors, why profitability has always been top of mind, creating favorable contracts with co-manufacturers and how an omni-channel sales strategy has benefited the company. Show notes: 0:45: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – Agrawal spoke with Taste Radio editor Ray Latif  about her recent transition from Brooklyn to the suburbs and the benefits of having a bigger kitchen and gave a primer on achaar and its versatility in cooking. She also explained why she is frustrated with Trader Joe's, how she incorporated her personal story into the brand, why she didn't pay herself a salary  for the first four years of the business and how a remarkable meeting with a Whole Foods buyer changed  the brand's fortunes. Later, she discussed Brooklyn Delhi's partnership with Blue Apron, why she has  been adamant about not taking outside capital and how thoughtful planning and ingredient sourcing is key to the company's operational strategy. Brands in this episode: Brooklyn Delhi

Brooklyn Delhi founder Chitra Agrawal launched the Indian condiment and sauce brand eight years ago with the help of her now-husband, food packaging designer Ben Garthus. In this Spill & Dish episode, Julie Gallagher, SFA's director of content, chats with Agrawal about the approachability of the brand, how she scales supply chain hurdles, and a key foodservice partnership that's placed her tomato achaar in more than a million U.S households.Spill & Dish is Powered by Simplecast.

What has to happen for Vietnamese lemongrass barbecue sauce to take up as much space as Texas barbecue sauce on an American grocery store shelf? There's a whole generation of young entrepreneurs — many of them women of color — making packaged foods that are expanding the palate of American shoppers. This week, live on stage in Brooklyn, Dan is talking with two of these businesspeople: Chitra Agrawal, founder of Brooklyn Delhi, and Vanessa Pham, the CEO of Omsom. Chitra and Vanessa have taken different approaches to their businesses, but they've faced similar challenges — trying to figure out how to grow while staying true to themselves. One of the struggles they share: The debate over whether to place their items in the “ethnic” or “international” aisle of the grocery store.  The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Entrepreneur Chitra Agrawal has faced some challenging moments as the founder of Indian condiments line Brooklyn Delhi. But a great product, a lot of hard work, and some quick thinking got her through the rough patches. Chitra, who is also the author of the cookbook Vibrant India and a mom of two, joins host Kerry Diamond to talk about the ups and downs, why she's remained an independent and fully-bootstrapped business all these years, and how Trader Joe's came to launch a copycat product without her involvement. (We did reach out to Trader Joe's for comment and will update if we hear from them).Thank you to Mommenpop for sponsoring this episode. Learn more at mommenpop.com.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Chitra: Instagram, Brooklyn Delhi, Vibrant India

Referenced in this episode:The South Indian Comfort Food We All Need (Food52)Khara Huggi or Pongal recipeKhara Huggi or Pongal with Chitra Agrawal (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Chitra's blog: The ABCD's of CookingChitra making coconut dal for herself—and her two-year-old Alok Special thanks to listeners Stephanie (@leftoversforbreakfast__), Leah (@_leahd_), and Kristina (@veien_til_rom) for sharing your most comforting comforts!What's your ultimate comfort food? Tell me all about it: genius@food52.com.

In this episode, I talk about Hard Mountain Dew, fountain sodas, coffee vs espresso and more. High on the Hog has been renewed for a season 2. Check out Brooklyn Delhi online. I highly recommend the Curry Ketchup. Buy Shannon Mustipher's tiki cocktail. Read my food and culture newsletter, Nichelle Newsletter. --- Send in a voice message: https://anchor.fm/nichelle7/message

Chitra Agrawal is Co-Founder of Brooklyn Delhi, the Indian condiment company she grew out of a thriving food blog and cookbook. On this episode of ITS, Chitra and Ali talk about consumer education, when a founder needs to get out of the kitchen, and what it's like (or how to manage) working with your husband.Image courtesy of Liz Clayman.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Referenced in this episode:The South Indian Comfort Food We All Need (Food52)Khara Huggi or Pongal recipeKhara Huggi or Pongal with Chitra Agrawal (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Chitra's blog: The ABCD's of CookingChitra making coconut dal for herself—and her two-year-old Alok Special thanks to listeners Stephanie (@leftoversforbreakfast__), Leah (@_leahd_), and Kristina (@veien_til_rom) for sharing your most comforting comforts!What's your ultimate comfort food? Tell me all about it: genius@food52.com.

In this special panel discussion episode, we speak with three of the most passionate and hard-working women in the food biz: Chitra Agrawal of Brooklyn Delhi, Leetal Arazi of NY SHUK and Sana Javeri Kadri of Diaspora Co. Each of these trailblazers have created a culinary brand that represents the food of their culture. They chat with us about the importance of preserving flavors and traditions as ingredients move about the world. Peddler Journal is a podcast brought to you by the team at Peddler Journal. Find us at peddlerjournal.com and on Instagram @peddlerjournal --- Support this podcast: https://anchor.fm/peddler-journal/support

This week, we’re joined by Hannah Crum, the co-founder and president of Kombucha Brewers International (KBI), a trade association whose stated mission is to promote and protect commercial kombucha brewers around the world. For over a decade, Crum, who’s also the founder of homebrew education platform Kombucha Kamp, has been one of the most influential figures in the development of the kombucha industry. A respected voice among her colleagues, Crum’s work has supported the creation of educational initiatives and production standards that have shaped the modern kombucha category.  As part of our conversation, Crum discussed how her passion for kombucha spurred the creation of KBI, how she manages a membership group comprised of “frenemies,” the recent launch of a Code of Practice for brewing kombucha and why she believes it’s important to support the category’s evolution despite the misgivings of some within the space. Show notes:  0:35: We Have A New Mailing Address. Plus, A Camping Hack That Will Change Your Life. -- The episode’s hosts chatted about BevNET HQ’s move down the road to Newton, Mass. (note our new address: BevNET/NOSH 65 Chapel Street, Newton MA 02458), how an unlikely cuisine provided the perfect camping food for brand specialist Melissa Traverse and her family and the potential career of a “condiment magician.” They also discussed news about the sale of a prominent PR firm, how our Brand Spotlight platform provides a critical conduit to industry gatekeepers and professionals amid the pandemic and congratulated an upstart sparkling water brand that recently completed a $1.3 million funding round. 17:11: Interview: Hannah Crum, Co-Founder/President, Kombucha Brewers International (KBI) -- Crum spoke with Taste Radio editor Ray Latif about how her background in acting and love for fermented foods provided a useful foundation for the establishment of KBI, how she worked with kombucha entrepreneurs to address a category crisis in 2010 and how she sourced guidance and feedback on KBI’s code of practice. She also discussed the impact of new kombucha-based and shelf-stable products on expanding awareness and sales for the category and shared her thoughts on the increasing influence of strategic beverage companies getting involved in the space. Brands in this episode: Brooklyn Delhi, Maya Kaimal, Coconut Bliss, Sir Kensigton’s, Lupii, Moodygirl Chocolate, Sanzo, Dona, Kombucha Kamp

In this episode, we’re joined by Matt Weiss, the founder/CEO of RIND Snacks, who discussed his approach to building the skin-on dried fruit brand while maintaining his full-time job. An investment analyst by profession, Weiss launched RIND in 2018. In our interview, he explained that, while he saw an opportunity to disrupt the dried fruit category with a premium brand, he was hesitant to quit his well-paying career and initially treated RIND as a “side hustle.” He noted, however, that regardless of the time and resources he was willing to devote to the brand, “it was very clear [he] had to put my best foot forward.” With that in mind, he crafted a thoughtful business strategy that helped guide RIND’s development over the next two years. “There really is an opportunity to develop and grow and get critical mass that doesn’t feel like you have to hedge your bets,” he said. “You don’t need a huge team to launch. You can rely and grow using a lot of outsourced partners in the beginning. And you actually can run a small business on the side for a finite period of time.” Weiss’s planning has paid off: RIND is currently distributed at hundreds of independent and natural chain retailers across the Northeast and has a fast-growing online business as well.  As part of our conversation, Weiss spoke about how he evaluated RIND’s market potential and key point of differentiation and how he assessed the financial and opportunity costs of entrepreneurship. He also explains the benefits of launching a business later in life, the importance of open and honest communication with his employer while incubating RIND and why he believes in “relentless networking.”  Show notes:  1:37: Chewing Chum, Skeletons In The... Cabinet? -- The episode opens with the hosts chatting about the nuances of a new decade, how BevNET brand specialist Melissa Traverse enjoyed a saucy holiday and a new brand of fruit jerky with a fishy-sounding name. Later, they spoke about the learning curve for entrepreneurs new to the food and beverage industry, Melissa’s past experience working as a flight attendant (one of 34 jobs she’s had in her life) and why attendees of the 2020 Winter Fancy Food Show should direct message us on Instagram (@bevnetmike, @melissa_traverse, @bevtrayde). 15:00: Interview: Matt Weiss, Founder/CEO, RIND Snacks -- Weiss visited BevNET HQ and sat down with Taste Radio editor Ray Latif for a conversation about the origins of RIND, including his grandmother’s role in its genesis and why he believed that the brand needed “to be distilled to a very simple premise and value proposition.” He also discussed the importance of having great branding and packaging out of the gate, why he viewed RIND’s first two years as its proof of concept phase and why, despite keeping his day job, he saw himself as working without a safety net. Later, he extolled the virtues of involving his family in the brand, the value of pitch slam competitions and why he urges colleagues to “be constantly learning professionally.” Brands in this episode: Fly By Jing, Brooklyn Delhi, Frank’s Red Hot, Chum Fruit Bites, Ceres Juices, Rind Snacks, Caulipower, Harmless Harvest, Purely Elizabeth, Nantucket Nectars

Join host Katie Mleziva as she outlines ways to identify theunique “unfair advantage” that sets your food or beverage brand apart from the rest of the market.    In This Episode:  Three ways of looking at your main strengths  Your product:  What is it that makes your food product stand out?  Is it a completely new kind of product, or if it is a commodity product, what about the ingredients or the story makes it uniquely beneficial to your customers?    Your people:  Starting with yourself, what about your personal and professionalstory sets your brand apart from the rest of the market?  Is there someone in your team who brings a unique benefit to your business, and if so, how can you translate that into a story for your consumers without focusing too much on that one person?    Your process:  What about your process, whether on the front end or behind the scenes, allows you to have an “unfair advantage” over your competition?  Does your location provide a unique advantage or story?    Examples of unique advantages from various businesses  A sneak peek at Real Food Brands new Food & Beverage Mastermind coming later this year  Resources:  Katie’s interview with Joe Henry of J. Henry Bourbon  Katie’s interview with Chitra and Ben of Brooklyn Delhi  Real Food Brands Marketing Roundtable Facebook Group  Real Food Brands  

Chitra Agrawal has been cooking, teaching and writing about food inspired by her family’s recipes from India for ten years. She co-founded Brooklyn Delhi with her husband Ben Garthus in 2014 to bring the flavors she was creating to a wider audience. Chitra is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (Penguin, 2017). Prior to Brooklyn Delhi, Chitra held marketing roles at American Express and DDB and completed her MBA at NYU Stern. Brooklyn Delhi's award-winning condiments can be found in Whole Foods nationwide and in Blue Apron meal kits and have been featured by food critics at the NY Times, Saveur, Food & Wine and more. Why Food? is powered by Simplecast.

Chitra Agrawal and Ben Garthus, founders of Brooklyn Delhi, join the Real Food Brands Marketing Podcast to discuss taking inspiration from their personal backgrounds and leveraging their professional expertise in food blogging and packaging design firm to start their own food company.     In This Episode:  The story behind how and why Ben and Chitra started Brooklyn Delhi  How Ben and Chitra educated consumers about their new product  How choosing a product name can affect your target audience  How Brooklyn Delhi got their product placed in Blue Apron meals  Why Brooklyn Delhi takes a fusion style approach to their products rather than a more traditional Indian approach  How Ben captured the cultures of both India and New York in their packaging design  Tips for great packaging design  Why a creative brief is an important part of creating package design  Resources:  Brooklyn Delhi  ABDCs of Cooking  Garden Haus  Real Food Brands Marketing Roundtable Facebook Group  Real Food Brands    

Alicia talks to Chitra Agrawal — maker of the Brooklyn Delhi line of condiments, and author of the cookbook Vibrant India — about her lifelong vegetarianism, the word “curry,” and her punk rock youth in New Jersey. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks to Chitra Agrawal — maker of the Brooklyn Delhi line of condiments, and author of the cookbook Vibrant India — about her lifelong vegetarianism, the word “curry,” and her punk rock youth in New Jersey. Written and presented by Alicia Kennedy Produced by Sareen Patel

This week on Eat Your Words, host Cathy Erway is joined in the studio by Chitra Agrawal, the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus.

Our guest today is Chitra Agrawal, blogger at ABCD's of Cooking, founder of condiment line Brooklyn Delhi, and author of an upcoming cookbook. She's here to share tips for using Indian-inspired spices and techniques in your everyday meals. Visit the website to read the full transcript: http://bit.ly/1pqxIuU