Podcasts about Food industry

On today's episode of The Therapy Crouch, Abbey and Peter are joined by the legendary father-son duo Larry and George Lamb. Larry, beloved for his iconic role as Mick Shipman in Gavin & Stacey, and George, a broadcaster turned passionate farmer and businessman, bring stories full of humour, heart, and honesty.From behind-the-scenes memories of Gavin & Stacey to George's mission to transform farming with Wildfarmed, the pair open up about their family bond, work, and lessons learned along the way. Expect tales of fame, hangovers, goats in the desert, and even Larry's reignited passion for poetry. In true Therapy Crouch fashion, there are laughs, chaos, and surprisingly deep moments you won't want to miss.00:29 – Abbey & Peter kick things off with Ross's return04:14 – Weekend hangovers and family shenanigans08:13 – Abbey reveals horse rescue plans09:27 – Funniest “your mum” insults in Spanish13:12 – “Fake Fanta” and laughing fits16:24 – Guests Larry & George Lamb introduced18:32 – Dishwasher stacking wars and chaos30:03 – George on meeting Groove Armada & the farming journey36:26 – Farming struggles, nature, and lost connections38:00 – Larry talks about Gavin & Stacey's return42:11 – The “Dream Weavers”: James Corden & Ruth Jones' genius43:57 – Larry recalls the roughest meal he ever ate abroad47:36 – George on claustrophobia, travel, and saying “yes” to everything50:12 – Larry shares his love for solitude, beaches, and driftwood fires01:05:00 – Larry on poetry, family, and legacyEmail: thetherapycrouch@gmail.com Instagram: https://www.instagram.com/thetherapycrouchpodcastTikTok: https://www.tiktok.com/@thetherapycrouch Website: https://thetherapycrouch.com/ For more from Peterhttps://twitter.com/petercrouchFor more from Abbeyhttps://www.instagram.com/abbeyclancyOur clips channelhttps://www.youtube.com/channel/UCZntcv96YhN8IvMAKsz4Dbg#TheTherapyCrouch #AbbeyAndPete #RelationshipAdvice #Podcast Hosted on Acast. See acast.com/privacy for more information.

On location in London, the hosts delve into emerging trends and spotlight the brands and entrepreneurs driving innovation in the food and beverage space. Their discussion offers a look at what's gaining traction across the pond… and what may soon be making its way to the U.S. market. Show notes: 0:25: Dine & Dash. Feisty Missions. Not Your Father's Whole Foods. Fizzy Tea FTW? Wedges & Broc. – Ray calls out one of the hosts over a breakfast blunder at a cash-only café, before Mike and Jacqui reflect on their recent visit to Mission Kitchen – a commercial kitchen space designed to support emerging packaged food brands – and share insights from a conversation with the founders of Perfect Ted, a matcha-based beverage company. Ray unveils a haul of innovative products picked up at Portobello Whole Foods, featuring everything from protein soda and bamboo water to kombucha-based sparkling tea, sea moss gummies, vacuum-fried broccoli, cola-flavored kombucha, and prickly pear water. Their discussion dives into how sparkling tea brands are pushing to stand out through elevated formats and complex flavor profiles. They also explore how U.K. and European startups are leading the way with nuanced, layered flavors that deliver on both taste and functional benefits. Brands in this episode: Trip, Doughlicious, Mission Kitchen, PerfectTed, Juno, Genni, DJ&A, Holos, Sound, Birdie, OOSO, Every State, GT's Kombucha, Revive Kombucha, Live Soda, Suma, Feisty, Kult, Cacto, The Giving Tree, Brisk Lager, Infinite Session, Something & Nothing, Uncracked

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3137: Tyler Tervooren explores how applying the concept of a "sample rate" to your decisions can dramatically improve your outcomes. By testing more ideas quickly and discarding what doesn't work, you create more opportunities for success while reducing the risk of wasting time on dead ends. Read along with the original article(s) here: https://www.riskology.co/sample-rate/ Quotes to ponder: "The sample rate is simply how many times you try something in a given period of time." "The more you try, the better your chances of success - assuming you learn from each attempt." "Small experiments allow you to figure out what works without risking everything on one big bet." Learn more about your ad choices. Visit megaphone.fm/adchoices

"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don't have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?' part after you eat." —Myles Powell   Comfort food isn't just about taste—it's about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there's a better way to enjoy the classics without compromise. Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first. Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You'll walk away with practical insights, inspiration, and a fresh perspective on what's possible in your kitchen and beyond.   Meet Myles: Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that's as honest as it is delicious.   Website Instagram Facebook TikTok Spotify   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 00:47 Better-For-You Mac&Cheese 05:31 Real Ingredients, Real Impact 08:27 The Challenges of Shipping Perishable Goods 10:35 Emotional Eating vs Food That Feels Good 13:26 Brand Values Over Product Hype 17:38 Funding the Dream, Learning to Pitch, and Handling Rejection 26:45 New Products on the Horizon  

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3137: Tyler Tervooren explores how applying the concept of a "sample rate" to your decisions can dramatically improve your outcomes. By testing more ideas quickly and discarding what doesn't work, you create more opportunities for success while reducing the risk of wasting time on dead ends. Read along with the original article(s) here: https://www.riskology.co/sample-rate/ Quotes to ponder: "The sample rate is simply how many times you try something in a given period of time." "The more you try, the better your chances of success - assuming you learn from each attempt." "Small experiments allow you to figure out what works without risking everything on one big bet." Learn more about your ad choices. Visit megaphone.fm/adchoices

Hurray's Girl Beer isn't just another craft brand. It's a calculated rebellion against an industry stuck in the past. In this episode, Hurray's founder Ray Biebuyck joins Taste Radio editor Ray Latif and Brewbound managing editor Jess Infante to share her vision for a beer brand that doesn't just challenge convention, it openly mocks it. Witty, unapologetic, and intentionally unorthodox, Hurray's markets flavored light beers, including Pineapple Yuzu and Blueberry Lavender varieties, crafted not to honor tradition, but to disrupt it. The brand's satirical, female-forward positioning flips the script in a category that has long overlooked nearly a third of its audience: women. Ray discusses how Hurray's draws more from stand-up comedy than legacy brewing playbooks, using humor and irreverence as tools for connection, and conversion. She also reveals how this disruptive approach is translating into real-world traction, with Hurray's on track to reach over 3,000 retail locations, including Whole Foods, Trader Joe's, BevMo, Total Wine, Sprouts, and Walmart, by Q1 2026. Show notes: 0:25: Interview: Ray Biebuyck, Founder & CEO, Hurray's Girl Beer – Ray traces her roots back to New England and her early career in the corporate world, with stints at J.P. Morgan and WeWork after graduating from college in New York City. She discussed how, at the onset of the pandemic, she stepped in to support operations for a local beverage alcohol brand and recognized a gap in the market: a disconnect between male-dominated beer branding and female consumers. Ray eventually launched Hurray's Girl Beer in 2024 and shares the uphill journey of pitching a new beer brand in a male-dominated, slowing market, and how she carved out a niche by courting an underserved audience. She recalls self-distributing cases out of a Toyota Camry to landing shelf space in 200 retail doors across Los Angeles and Orange County and how Girl Beer secured distribution at Whole Foods, BevMo, and Total Wine. Ray also details the pivotal relationship with an Anheuser-Busch-aligned distributor, which accelerated growth and expanded reach and why she believes the brand is on track for a breakout year in 2026. Brands in this episode: Hurray's Girl Beer, Shacksbury Cider, Woodchuck Cider, Magic Hat, Ben & Jerry's, Seventh Generation, Green Mountain Coffee, Poppi, Olipop, Liquid Death, Garage Beer, Surfside, Budweiser, Bud Light, Golden Road, Elysian, Busch, Heineken, White Claw, Truly, Bud Light Seltzer, Michelob Ultra, Friday Beers

One blogger bravely pushes back against Starbucks, Subway and basic scientific facts.Support us:Hear bonus episodes on PatreonWatch Aubrey's documentaryBuy Aubrey's bookListen to Mike's other podcastGet Maintenance Phase T-shirts, stickers and moreLinks!Taking On the Food Industry, One Blog Post at a TimeHow the ‘Food Babe' Went From Obama Ally to Trump CrusaderActivist or Capitalist? How the 'Food Babe' Makes MoneyLatest Food Scare: What Is The 'Yoga Mat' Chemical - And Why Is It In Your Food? Almost 500 Foods Contain The 'Yoga Mat' Compound. Should We Care? Are You Eating This Ingredient Banned All Over the World?The "Food Babe" Blogger is Full of Shit Are Microwaves Safe? Global Food Security Index 2022 Differences between EU and US nutrition labels go far beyond ounces and gramsIs Food Really Better in Europe?Vani Hari: How She Grew Her Food Blog Into An EmpireFood blogger asks Kraft to stop using dye in mac and cheeseMeet the food blogger influencing RFK Jr.Food Babe blogger Vani Hari taking heat over health science Thanks to Doctor Dreamchip for our lovely theme song!Support the show

Ten years ago, the idea of canned milk powering a fast-growing brand might have seemed far-fetched. And yet, Slate – which recently announced $23 million in fresh funding – has proven just how powerful a novel concept can be. What can CPG founders – and the industry at large – learn from its rise? The hosts also look back on an unforgettable meetup in San Francisco, where industry veterans, insiders, and ambitious early-stage founders came together in a high-energy atmosphere. Show notes: 0:25: SpearsTok. S.F. Straightaway. Soaring Slate. Aggressive Snacks & Sprinkles. — The show kicks off with banter about AI job titles and algorithm-driven social media feeds, before the hosts reflect on the energy of Taste Radio's recent San Francisco meetup and how the event fostered valuable industry connections and spotlighted emerging brands. They also preview the show's London meetup on October 2 as well as BevNET's Live events in December. The hosts then turn their attention to a $23M funding round for milk-based protein beverage platform Slate, which sparked a deeper conversation about brand evolution, product positioning and the importance of timing in industry success. They also discuss a plant-based meat snack brand with “aggressive” branding. Ray highlights Sprinkles' new cupcake bites, John gulps Zico's organic coconut water, Mike touts THC and turmeric drinks and Jacqui spotlights an innovative CPG brand designed for women. Brands in this episode: Slate, Spindrift, Health-Ade, Trip, In Good Taste Wines, Slapp, Dokkaebeer, Kechi, Mindful, Jules Matcha, Fort Point, Standard Deviant, Straightaway Cocktails, Plift, MixMix, KiuKiu, Uncle Matt's, ZICO, Drink Folks, Q Drinks, Benni Pops, Sprinkles, Rootless, AGRO, Yasso, Forager Project, Uncracked, Yerba Madre

Bonus points if you know what the title is referencing!Today's episode is a casual yap session about my angsty feels lately about adapting new mindsets and approaches to harsh changes in life followed by our main topic: food and food influencing. I give you my unfiltered stream of conscious thoughts about the pros and cons of food influencers reviewing hot spots or local hole-in-the-walls in NYC and discuss the sentimental feelings I have for food. Lastly, I share a few top-of-mind accounts I follow and some tips on how to elevate your palate around town. 

Gabriel Custodiet speaks with June of The Beef Initiative about the dystopian landscape of the American food system: especially beef. GUEST → https://x.com/beefinitiative   → https://beefmaps.com/  → https://sofaf.org/    WATCHMAN PRIVACY → https://watchmanprivacy.com  (Including privacy and crypto consulting) → https://twitter.com/watchmanprivacy  → https://escapethetechnocracy.com/  CRYPTO DONATIONS → https://watchmanprivacy.com/donate.html   TIMELINE 00:00 – Introduction 2:25 – The dystopian landscape of Beef 9:20 – Grass fed vs grain fed 14:50 – Vaccines in cattle 17:00 – Value of ruminants  21:25 – The war on small beef business 28:00 – Lab-grown meat (and veganism) 33:50 – How to eat more and better beef 39:05 – The upcoming Farm Bill Music by Karl Casey @ White Bat Audio

This Soil Sisters podcast features Austin Frerick, an author and expert on agriculture and antitrust policy, discussing his book 'Barons: Money, Power, and the Corruption of America's Food Industry.' The conversation unpacks many complexities of the American food system and solutions to break free from the current model. Austin emphasizes the power of our voices to usher in substantial food system reform through local and institutional channels like schools and hospitals, to rekindle traditional farming practices, and create resilient agricultural communities. MEET OUR GUEST: Austin Frerick is an expert on agricultural and antitrust policy. In 2024, he published his debut book, entitled Barons: Money, Power, and the Corruption of America's Food Industry. The book, which includes a forward by Eric Schlosser, profiles a series of powerful magnates to illustrate the concentration of power in the global food system.Frerick previously worked at the Open Markets Institute, the U.S. Department of Treasury, and the Congressional Research Service before becoming a Fellow at Yale University. He is a 7th generation Iowan and 1st generation college graduate, with degrees from Grinnell College and the University of Wisconsin, Madison. He also serves on the Board of Directors as Vice President for Common Good Iowa and as Treasurer for the Socially Responsible Agriculture Project. In 2022, The Advocate named him a "Champion of Pride.” He has been quoted in The New York Times, National Geographic, Bloomberg, Politico, Vanity Fair, and The Washington Post, among others.TIME STAMPS:00:00 Welcome to Soil Sisters Podcast00:45 Introducing Austin Frerick01:18 The Broken Food System02:22 The Importance of Traditional Farming03:23 Challenges in the Food Industry09:19 The Walmart Effect13:32 The Power of Local Grocery Stores21:07 The Impact of Checkoff Programs30:25 The Ethanol Debate34:12 The Farm Bill and Subsidies: Who Really Benefits?35:16 The Monopoly on Chicken Genetics and Its Consequences36:06 The Decline of Family Farms and Worker Conditions37:36 The Impact of Monocropping and GMO Feed on Livestock41:32 The Problem with Food Labels and Organic Standards43:00 The American Food System vs. European Models46:08 The Role of Government and Industry in Food Quality48:52 The Future of Farming: Regenerative Practices and Policy Changes 01:04:06 The Illusion of Choice in the Food Market01:07:02 Struggles of Minimum Wage Workers01:08:25 The Hidden Costs of Convenience Foods01:08:56 The Dollar General Dilemma01:10:00 The Decline of Slaughterhouse Towns01:13:49 The Exploitation in Chicken Farming01:16:50 The Rise of Cisco01:22:12 The Importance of Local Food Systems01:24:28 The Impact of Poor Quality Food01:28:23 The Problem with Cheap Imports01:35:56 The Power of Passionate Industry Leaders01:36:29 Conclusion and Final Thoughts

What separates beverage brands that break out from those that burn out? In this episode, industry veteran Ken Sadowsky – often known by his sobriquet, the “Beverage Whisperer” – offers a behind-the-scenes look at what's working (and what's not) in the fiercely competitive drinks industry.  Ken, who is the executive director of the Northeastern Independent Distributors Association (NIDA) and a senior advisor with Belgium-based investment firm Verlivest, draws from decades of experience and shares practical, battle-tested insights, from store checks in NYC bodegas to the growing influence of non-alcoholic spirits. He dives into a range of hot-button topics, including the ROI of trade shows like Expo West, the crucial role of effective packaging, and the delicate balance between innovation and consumer confusion. Along the way, he shares candid opinions on up-and-coming brands, expressing optimism for some while voicing skepticism toward others. Show notes: 0:25: Interview: Ken Sadowsky, Sr. Advisor, Verlinvest – Ken Sadowsky talks about his passion for conducting store checks to stay current on emerging brands and trends and emphasizes the importance of trying new products, especially in diverse markets like New York City. He also explains how his background as a distributor and investor informs his observations and why advises early-stage founders to perfect their product in their hometowns before attempting to break into bigger markets. He and Ray sample a non-alcoholic margarita from Pentire and a collagen-infused sparkling water from Liquid Youth. They then discuss the rise of ANA beverages and the evolution of sweeteners in better-for-you sodas. Ken acknowledges Poppi's branding success and PepsiCo's acquisition of the company, but he remains skeptical about the long-term viability of the prebiotic soda category. The conversation continues with an exploration of the value of trade shows like Expo West, why ROI can be elusive and difficult to quantify, and his advice for startups with limited budgets. Ken and Ray sample more brands, including Fhirst, a U.K.-based probiotic soda brand, and Orange Toucan, a moringa-infused beverage. The discussion turns to the meaning of innovation in CPG, as Ken defines it as introducing something truly new, ideally with a functional or sustainability benefit that can reach mainstream audiences. They wrap the episode by spotlighting 67 Water, a culturally resonant brand targeting Gen Z and Gen Alpha; Glucosal, a Guatemalan electrolyte beverage only distributed in Miami; and Cadence, an isotonic drink brand. Brands in this episode: Liquid Youth, Poppi, Olipop, Liquid I.V., Celsius, Prime, Red Bull, Vitaminwater, Hint, 67 Water, Cadence, Pentire, Orange Toucan, Ringa, Kuli Kuli, Glucosal, Woody Creek Distillers, Mountain Dew, Vita Coco, Fhirst, Casa Azul, Bud Light, Electrolit, AriZona Beverages, GNGR Labs, MOTH Drinks  

This week, Amy is joined by Angharad Ross, executive coach, seasoned commercial leader and self-proclaimed collector of difficult conversations. Together, they peel back the layers on why honest, clear communication is so essential in the food and retail industry, and why it's so easy to shy away from it. The duo dig into the neuroscience behind why we avoid “hard chats” (spoiler: your brain is just trying to protect you), how fight or flight responses can turn a cost-benefit discussion into a full-blown emotional event, and how practising these conversations—at work and at home—makes a world of difference.Angharad shares lessons from her years in FMCG, from getting thrown out of a retailer's office by security to learning how to read the room and know when to hit pause. There's a lot here for anyone eager to become a better negotiator, influencer, or just a braver communicator in their everyday work. Expect actionable tips: from prepping for meetings with empathy mapping, to using feedback models to open up conversations, to practical role play and visualisation exercises that calm the nerves.Amy and Angharad also discuss the power (and, at times, the dark side) of empathy—how too much can make you put others' needs miles ahead of your own, and how to find that sweet spot of honesty and mutual respect. The takeaway? To be clear is to be kind. Avoiding tough conversations is a recipe for resentment, confusion, and broken relationships—kindness means being up front, even when you'd rather hide under the duvet.So, if bold conversations make you want to run a mile, join us for this chat. You'll leave with the tools, mindset, and probably a laugh or two to start tackling the things you've been avoiding—at work and at home. Oh, and of course, you'll find out why commercial people really do get so much practice at “the big chats.” Timestamps 00:00:53 Introduction to Angharad Ross, her experience in FMCG, and the importance of difficult workplace conversations.00:04:06 Breaking the myth that only commercial people negotiate (spoiler: everyone does).00:06:35 Why brains fear tough conversations, plus the neuroscience behind it.00:08:16 Navigating fear, discomfort, and managing relationships at work.00:10:31 Reframing that “fight or flight” as a tool to communicate better.00:12:02 Practical tools: prepping, pausing, planning what to say, and the power of role-play.00:14:36 The importance of practising discomfort—on and off the job.00:16:28 Visualisation hacks for folks who hate role-play.00:18:11 Reading the room: knowing when it's time to pause a tough chat.00:20:02 How empathy mapping and prepping with curiosity helps (even if empathy isn't your default).00:21:19 Using feedback models to open up honest, non-defensive dialogue.00:23:40 The dangers of too much empathy: don't let your needs get lost.00:25:39 Redefining “negotiation” as collaborative problem-solving.00:26:43 Brene Brown wisdom: “To be clear is to be kind.”00:27:43The sweet spot of just enough prep—don't let nerves or procrastination win!00:29:54 Key takeaway: Be honest, clear, and kind in every conversation.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/  

Guest: Author Sophie Morris

The hosts dive into the sustained wave of protein-infused consumer products – from popcorn to mashed potatoes – and debate whether the market is approaching “protein fatigue” or merely scratching the surface of a macro trend driven more by marketing than science. They also recap Taste Radio's high-energy meetup in San Diego, spotlighting several new and innovative brands showcased at the event. Show notes: 0:25: Free Tee. Nice To Meet Thee. MDR In DEC. Poppi To Popcorn. Protein ≠ Pumpkin Spice. Head High. –  Ray encourages listeners to review Taste Radio on Apple Podcasts and offers a gift for those who do. The hosts recount their recent San Diego meetup, highlighting new brands like Birdie sparkling teas, cannabis ingredient company SoRSE Technology and fast-growing juice and shot company Sol-ti. They also discuss upcoming events in San Francisco, London, and the BevNET Live, NOSH Live, and Brewbound Live conferences in Marina del Rey, emphasizing early registration benefits. They turn their attention toward the deluge of new protein-infused products coming to market, from Kloud popcorn to Idahoan mashed potatoes, prompting a debate among the hosts about the limits of protein's market viability and consumer perception. The hosts also praise Rotten, a brand of better-for-you gummy worms, and highlight kanna-infused ANA brand Innerbloom as well as Happy Pop and Cien Chiles. Brands in this episode: Solti,  Straightaway Cocktails, Birdie, The NA Beverage Co.  Perfect Hydration, Slapp, Hoplark, Mother Earth, AleSmith, Bottle Logic, Fall Brewing, Poppi, Vita Coco, Health-Ade, Khloud, Idahoan, Mighty Squirrel, Cleveland Kitchen, Fave, Innerbloom, Happy Pop, Rotten, Fave, Cien Chiles

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from FUZZEE, Rise Yaupon, Släcka, Lovely Bunch and Nordic Tree Water. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Dr. Sebastian Dreher, the Venture Manager - North America for DöhlerGroup. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

What does it take to reinvent a legacy category for the modern consumer? In this episode, Mike Lombardo, the co-founder of better-for-you iced tea brand Halfday, shares the journey of transforming a college side hustle into a fast-growing challenger brand. Fueled by a mission to improve gut health without sacrificing flavor, Mike and his co-founder set out to reimagine iced tea for today's health-conscious consumer. Mike opens up about the brand's early missteps, and why putting flavor first became a non-negotiable product principle. He also shares how Halfday secured coveted shelf space at Whole Foods, partnered with one of New York City's most influential distributors, and how a last-minute decision to attend BevNET Live led to a major investment that helped propel the business forward. Show notes: 0:25: Interview: Mike Lombardo, Co-Founder, Halfday – Mike explains the origins of the name “Halfday,” how he and his co-founder initially bootstrapped their way into Whole Foods stores and what they learned from in-store demos. He talks about why the original concept wasn't scalable and how the pandemic became a turning point in which they leaned more heavily into the products' functional benefits, low sugar content and flavor, focusing their message on “iced tea for the modern consumer.” Mike emphasizes the importance of patience and iteration, and building the right team with experienced operators. He reflects on the ups and downs of entrepreneurship, including doubts about scalability, the challenges of fundraising, and the importance of trusting the process.  Brands in this episode: Halfday, Three Wishes, Snapple, Olipop, Liquid Death, Bai, C4 Energy

Tips from trailblazing brands, strategies to captivate venture capitalists, the explosive growth of the RTD coffee category and much more. This packed episode features highlights from Taste Radio's Chicago meetup and an in-depth look at Nutrabolt's $200 million investment in Bloom Nutrition. The hosts also dive into the next wave of coffee innovation and examine whether energy or indulgence is driving consumer demand. Show notes: 0:25: DO Buy? Ninety Seconds. ‘Bolt & Bloom. A Tost. Coffee Talk. No Pistachio? – The hosts revisit Taste Radio's Chicago meetup and preview upcoming events in San Diego and San Francisco, reminding listeners how easy it is to register. The conversation turns to Nutrabolt's increased investment in Bloom Nutrition and how smaller, fast-growing brands are leveraging relationships with “mini-strategics” rather than selling to giants like PepsiCo or Coca-Cola. They also spotlight non-alcoholic sparkling wine alternative Tost and its recent funding round, before discussing the evolving RTD coffee market and the challenges of standing out in a highly customizable and saturated category. John and Mike highlight Oat Haus' “Dubai Chocolate” granola butter and Jacqui praises Narra's ube vanilla oat milk latte. 27:53: Interviews from Taste Radio's Chicago Meetup – We kick things off with Chomps co-founder and CEO Rashid Ali, who reveals how a $6,500 investment grew into a meat snack empire through smart e-commerce and a customer-first mindset. He's followed by Ingredion's Adams Berzins, who explores the future of sugar reduction and Mollye Santilli of Springdale Ventures, who talks about the investment firm's emphasis on funding culturally resonant, community-driven brands. Brian Rosen of InvestBev detailed his $500M fund's strategic approach to scaling beverage companies, and Hoste Cocktails' Jordan Tepper shared how his premium cocktail brand pivoted during the pandemic. We wrap with SoRSE's Michael Flemings, who explains how brands can navigate the complex cannabis beverage space with a commitment to safety and education. Brands in this episode: Chomps, Hoste Cocktails, C4, Bloom Nutrition, Alani Nu, Celsius, Peet's Coffee, Stumptown Coffee, Intelligentsia, Tost, Laurel's Coffee, Wandering Bear, Chamberlain Coffee, Nguyen Coffee Supply, Rise Brewing Co., Starbucks, Throne Sport Coffee, Happy Coffee, RIP Cold Brew, Beekeeper Coffee, Projo, OatHaus, Narra, Funkytown Brewing, Goodles, Vitaminwater, Bai, Poppi, Begyle Brewing, Spiteful Brewing, Lucky Energy, Apologue, JuneShine, Siempre Tequila, Cann, Nomadica

Join XNC Podcast with Hosts @colteastwood & @Middleagegamegy https://youtube.com/@THEMAGG?si=W3jrfKl250yHRKRM to discuss First Party Xbox & PlayStation Games Partnership Deal | Tokyo Game Show Reveals | Xbox News 219Join the channel to early access: https://www.youtube.com/channel/UCyGYHo1qVIeGq3ZLnSDaEcg/joinMerchandise: https://teespring.com/stores/colteastwood-merchFollow: https://twitter.com/ColteastwoodAdd me on Xbox Live: ColteastwoodPatreon: https://www.patreon.com/colteastwood0:00:00 YouTubes Big Mistake0:13:00 Playing0:20:00 MachineGames Wolfenstein 30:28:00 Helldivers II Sold Better on Xbox0:52:00 Gears Reloaded Failed?1:16:00 Playstation First Party Xbox1:22:00 The Reason for the Console1:38:00 Xbox Tokyo Game Show Forza Horizon 61:45:00 Ex-Xbox Executives Hate Game Pass1:58:00 Inside the Food Industry?Topics Covered on the Colteastwood Channel:Microsoft Sony Xbox One Xbox One X Xbox Two Xbox Scarlett Xbox Project Scarlett Xbox 2 Next Generation Consoles Playstation PS4 PS5 Playstation 5 Exclusive Games Console Exclusives xCloud Project xCloud Xbox Game Pass Xbox Game Pass Ultimate Xbox games Playstation Games Xbox Lockhart Xbox Anaconda Danta Xbox Consoles Game Streaming Cloud Streaming Zen 2 Zen 2+ Navi GPU SSD Next Gen Consoles Xbox One S Xbox Live Xbox Live Gold Xbox Rewards Microsoft Rewards E3 E3 2019 E3 2020 X019 Xbox Leaks Rumor News Gears Halo Fable IV Forza Horizon Motorsports Halo Infinite Playstation Now PSNow Phil Spencer Xbox Game Studios Exclusives PS Now PSNow Xbox Series X Xbox Series S Playstation 5 PS5

Siblings Bill and Debbie Shore founded the nonprofit Share Our Strength in 1984 to help combat global hunger and poverty. Forty years later, the organization has raised more than $1 billion to provide hunger relief. Share Our Strength's No Kid Hungry campaign launched in 2010 works to connect kids in the U.S.A. to effective nutrition programs. In 2024 No Kid Hungry's local partners served more than 374 million meals to kids and families. www.shareourstrength.org www.nokidhungry.orgThe Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

When Oscar-nominated actor William H. Macy joined Woody Creek Distillers, it wasn't a Hollywood deal – it was a neighborhood one.  Living just down the road from the founders in Woody Creek, Colorado, Bill – known for starring roles in the hit TV series “Shameless” and iconic films “Fargo” and “Boogie Nights” – became a true partner in the craft distillery, not just its face. Now, he's helping build a spirits brand rooted in authenticity, local sourcing, and uncompromising quality – all while writing songs about it and leading surprise ukulele performances at distributor events. In this episode, Bill and award-winning bartender and spirits educator Sean Kenyon discuss how Woody Creek evolved from a small-town operation into a nationally respected brand, all while staying true to its roots: crafting world-class spirits at accessible prices. Show notes: 0:25: Interview: Willam H. Macy & Sean Kenyon, Woody Creek Distillers – Ray opens the conversation by asking Bill about his collaboration with musician John Oates, before the actor shifts to recounting how his involvement with Woody Creek Distillers first began. He reflects on the early days of the partnership, including writing and performing ukulele songs inspired by the distillery during the pandemic and how it became a unique way to build stronger relationships with distributors and customers. Sean shares how he was initially drawn to Woody Creek vodka by its commitment to local sourcing and its accessible pricing. He contrasts the company sharply with other celebrity-backed spirit brands, praising Woody Creek for its authenticity and integrity. Both Bill and Sean emphasize the importance of education and storytelling in their work and discuss how Woody Creek sets itself apart via a welcoming, unpretentious approach. They also highlight some of the most surprising and rewarding aspects of their relationship with the brand and praise its emphasis on connection, community and craftsmanship. Brands in this episode: Woody Creek Distillers

From college campuses to cannabis aisles, this episode explores how emerging CPG brands are carving out space in crowded categories. The hosts unpack Better Sour's rapid retail expansion – including an exclusive Sprouts flavor and placement on United Airlines – while also spotlighting Toom's strategic refresh that helped turn a niche garlic dip into a national brand. Plus, the challenges of adaptogen overload, and how design influences consumer trust. Show notes: 0:15: Joe Who? Better Breakfast. Too(m) Good. Old Gold? Stock & Shot. Review & Win. – Jacqui's unfamiliarity with football legend Joe Montana sparks lighthearted banter about generational divides and the pitfalls of marketing to “old men.” While Mike is understandably deflated by the moment, he and Ray quickly pivot to recap a recent breakfast with the co-founders of Better Sour, a better-for-you gummy brand. The brand has secured new retail placements at Boston University, Total Wine, United Airlines, and is gearing up to launch an exclusive tart cherry flavor at Sprouts. The hosts also shine a spotlight on Toom, a garlic dip brand led by founder Matt Joyce, and commend his deliberate, slow-growth strategy. Later in the episode, the conversation turns to the relevance of endorsements from athletes of past eras and whether they still hold sway with today's consumers. The hosts also sample a range of new THC and functional beverages from brands including Woodstock, Tonik, and Golden Root. Ray gives a special shoutout to Elephant Green Chili Chutney, a zesty new condiment featured on Taste Radio's Elevator Talk series. The episode wraps with a call for listeners to review the podcast, sweetened with the promise of free T-shirts in return. Brands in this episode: Better Sour, Poppi, Toom, Yaza, Gold Bar Distillery, Spindrift, Woodstock, Golden Root, Tonik, Elephant Green Chutney

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Juicybite, Send Bars, Date Smarter, Keya's Snacks and Elephant Green Chili Chutney. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Ken Collis, the founder and CEO of TLK Fusion. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

How did Clio Snacks evolve from a homemade Greek yogurt bar created in a New Jersey garage into a national brand generating $90 million in annual sales? In this episode, company CEO John McGuckin shares the strategic blueprint behind the brand's explosive growth, from prototype to distribution in nearly every major grocery and mass retail chain across the U.S. On location at Clio's 80,000-square-foot facility in New Jersey, John dives into how the brand is riding the wave of health-conscious snacking trends. He discusses the complexities of managing a vertically integrated business, where Clio controls both manufacturing and marketing, and how that structure has been key to their agility and innovation. John also highlights the critical role of transparency and emotional investment from Clio's board in driving the brand's remarkable rise. Show notes: 0:25: Interview: John McGuckin, CEO, Clio Snacks – Ray details a behind-the-scenes tour of the Clio bar production process, highlighting its proprietary methods and high-quality ingredients. John shares how Clio evolved from founder Sergey Kowsky's homemade snack for his kids, inspired by traditional Eastern European cheesecake bars. He discusses Clio's growth – $90 million expected for 2025, from $28 million four years ago - is fueled by widespread consumer loyalty, strong repeat purchases, expanded distribution, including a jump from 250 to 1,200 Target stores. He emphasizes the importance of consistent manufacturing, supported by a vertically integrated model and a highly experienced leadership team and how the brand leverages sales and operations planning (SNOP) to manage demand forecasting. John highlights a HelloFresh campaign that distributed 500,000 bars and talks about how innovation remains central to Clio's strategy, with plans to reintroduce its parfait line, enhance protein content, and explore kid-friendly options. John also credits Clio's board, which includes early supporter and investor John Bush, with enabling the company's agility, transparency, and long-term vision.  Brands in this episode: Clio Snacks, Perfect Snacks

In this episode of the Pound of Cure Weight Loss Podcast, Dr. Matthew Weiner and registered dietitian Zoë dive into some of the most talked-about topics in the world of weight loss, nutrition, and healthcare innovation.They unpack the growing influence of AI in healthcare — including how it powers the Sage AI Dietitian in the Pound of Cure app — and why AI may be the future of accessible, personalized nutrition support. They also break down the "protein obsession" sweeping the food industry and explore why more protein isn't always better, especially when it's coming from ultra-processed sources like whey protein bars and shakes.This episode also tackles:The real role of exercise in weight loss vs. maintenanceWhy nutrition science is still a “young” fieldHow cultural bias and celebrity opinions distort the conversation around GLP-1 medications like OzempicAnd what we can all learn from the latest obesity and metabolism studiesWhether you're post-op, on GLP-1s, or just trying to make smarter nutrition choices, this episode brings nuance, compassion, and clarity to a space often dominated by judgment and diet culture myths.Download the Pound of Cure App today! Free on the app store.

The hosts dissect Spindrift's decision to discontinue its Spiked line and spotlight rising CPG stars Mooski and Painterland Sisters, each of which recently announced major funding rounds. They also preview upcoming Taste Radio meetups in the U.S. and U.K., before taking bites and sips of oat bars, cookies and a Patrick Mahomes-backed coffee brand. Show notes: 0:15: Shu-Cation. Spin-Cycle. Moo-Money. Meet-Up. Fruit-y Tea. – Ray is still MIA, but Mike is here to handle his responsibilities. The hosts discuss the discontinuation of Spindrift Spiked and speculate on the reasons behind the move. They also highlight seven-figure funding rounds secured by Mooski and Painterland Sisters and commend both brands for their quality, strong branding and founder-led focus. The discussion moves to upcoming Taste Radio events planned in San Diego (Sept. 16), San Francisco (Sept. 18) and London (Oct. 2), before the hosts sample products from Throne Sport Coffee, Al's Real Goods, KACE fruit tea and a new “calm” variety of Crunchy Hydration. Brands in this episode: Spindrift, High Noon, Mooski, Painterland Sisters, Chutni Punch, Oat Haus, Throne Sport Coffee, Paqui, Mountain Dew, Al's Real Goods, KACE, Crunchy Hydration

In this conversation, Victoria Ho tell us about her a journey into food and wellness, and how that sense of purpose drove her to launch her new Ayurvedic cooking system brand, Khalo. She discusses the interconnectedness of food, health, and personal growth, and how cooking serves as a form of self-care. Victoria highlights the challenges of building a brand in the CPG landscape and how she's bringing what she's learned as a CPG consultant, through Sherpa CPG, into building her own brand. Through Kahlo, she aims to make Ayurveda accessible and create a community that fosters connection and belonging. She talks about the value of community she's found through organizations like Specialty Food Association and :Included CPG, and emphasizes the need for equity in supporting conscious brands. The discussion also highlights the significance of kindness and empathy in creating a better world.Takeaways:Victoria Ho emphasizes the importance of storytelling in her ventures.Food serves as a universal language that connects humanity.Cooking is a form of self-care and personal expression.The journey of wellness is ongoing and requires conscious choices.Kahlo aims to make Ayurveda accessible and approachable.Building a brand involves creating a community of trust and belonging.The food industry has a responsibility to guide consumers towards healthier choices.Disconnection in the food system impacts health and wellness.Consumer trust is crucial in navigating food choices.The process of building a brand is filled with challenges and learning opportunities. Launching a product in 2025 requires a different financial approach.A company's success relies on its people.Conscious leadership involves walking alongside customers.Equity is essential for supporting conscious brands.Kindness is fundamental to a better world.Sound bites:"Food is the story of humanity. It's also the story of the planet.”“Cooking and the kitchen have always been my happy place."“A company is made up of people. And if you don't have the right people in that company, no matter how great your processes or systems or anything else are, that company is going to struggle.”“Khalo in Hindi, loosely translates to come eat.”“Don't get lost in the sauce. Find yourself through the sauce.”“When I finished my last round of chemotherapy I had to relearn how to eat. I didn't know what hunger was anymore. My body was so confused. My gut was destroyed.”“I've probably been on more than, I don't know, 500 production runs in my life.”“I felt like I finally found my people when I went to my first Fancy Food show.”“People wanna make healthy choices, but don't know where to start.”“There's also so many insane brands in our community at :Included CPG that like impressed me every single day with how they're balancing heritage flavor and really helpful ingredients.”Links:Victoria Ho on LinkedIn - https://www.linkedin.com/in/victoriajho/Khalo - https://www.khaloworld.com/Khalo on LinkedIn - https://www.linkedin.com/company/khalokitchen/Khalo on Instagram - https://www.instagram.com/khalokitchen/Sherpa CPG - https://www.sherpacpg.com/Sherpa CPG on LinkedIn - https://www.linkedin.com/company/sherpacpg/:Included CPG - https://www.includedcpg.com/:Included CPG on LinkedIn - https://www.linkedin.com/company/included-cpg/Specialty Food Association - https://www.specialtyfood.com/Specialty Food Association on LinkedIn - https://www.linkedin.com/company/specialty-food-association/…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 Introduction to Victoria Ho and Her Ventures05:56 The Journey of Creating Impact through Food08:36 Food as a Connection to Self and Others11:23 The Role of Food in Wellness and Belonging14:15 Reconnecting with Cooking as a Ritual17:32 The Disconnection in the Food System20:21 Consumer Trust and the Food Industry's Responsibility23:24 Navigating Choices in a Processed Food World26:13 Kahlo: A New Brand with Purpose29:07 The Philosophy Behind Kahlo and Ayurveda35:29 Making Ayurveda Accessible36:52 Personal Journey of Healing39:14 Building a Company with Love41:59 The Role of Cooking in Wellness45:20 Effort and Convenience in Wellness50:32 Navigating Challenges in CPG53:51 Lessons in Leadership and Team Dynamics01:07:29 Community Engagement and the Specialty Food Association01:16:22 Defining Fancy in Food Culture01:19:41 Empowerment and Community in Specialty Food01:21:16 Creating Equity for Conscious Brands01:26:03 Amplifying Voices in the Specialty Food Industry01:30:46 The Role of Purpose in CPG01:35:23 Favorite Brands and Innovations01:42:04 Highlighting Unsung Heroes in CPG01:48:03 The Essence of a Better WorldSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Changes to the costs, paperwork and bureaucracy that are hampering agri-food exports from Great Britain to the European Union won't be in place until 2027. Nick Thomas–Symonds, the minister for EU relations, has been setting out his priorities for the future of the UK-EU relationship in a speech in front of industry representatives and journalists. We speak to trade expert David Henig and hear how food exporters are 'disappointed' that barriers to trade won't be removed sooner.As part of our week-long look at pollinators, we visit Bishop's Bees in Devon, where owner Darren Molyneux is developing genetic lines suited to the UK climate using artificial insemination. Presented by Caz Graham and produced by Beatrice Fenton.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

P.M. Edition for Aug. 26. Big food companies were already reeling from shifting consumer preferences. Now, the Trump administration's “Make America Healthy Again” agenda has further shaken them. Jesse Newman, who covers food for the WSJ, describes what kinds of pressures these companies are under, and how they are responding. Plus, corn farmers in the U.S. Midwest are preparing to harvest what may be a record-sized crop this year. But as reporter Kirk Maltais discusses, that may not be the good news that it seems. And Illinois Democratic Gov. JB Pritzker has pushed back against President Trump's plan to send federal troops to Chicago. We hear from Chicago-based national affairs reporter Joe Barrett about what's going on in the city. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aishwarya Iyer built one of the fastest-growing premium CPG brands by doing what many startups overlook: putting product integrity, brand trust, and strategic timing ahead of rapid retail expansion. In this episode, Aishwarya, the founder and CEO of admired pantry staples company Brightland, shares how discovering a major gap in the olive oil industry sparked the creation of her mission-driven, design-forward brand. She dives into her philosophy of disciplined growth, reveals why she turned down Whole Foods twice, and explains why building a lasting business starts with knowing your customer better than anyone else. Show notes: 0:25: Interview: Aishwarya Iyer, Founder & CEO, Brightland – Aishwarya draws parallels between her personal journey as a new mother and entrepreneur, and emphasizes the importance of belief and mindfulness in the growth of and success of Brightland. She talks about how Brightland was born out of a conviction that consumers deserved better olive oil, the company's focus on sourcing California-produced, high-quality oils and how she educated herself about the category and entrepreneurship. Aishwarya is candid about her early doubts, logistical missteps, and the pressure of launching Brightland, how she landed a small but impactful New York Times mention and her decision to turn down Whole Foods (twice).  The conversation also delves into Brightland's brand strategy, where the beautiful, elevated packaging acts as a “Trojan Horse” to invite education and trial. She also talks about why Brightland launched a more accessible everyday line, inspired by brands like Ralph Lauren that successfully straddle luxury and mainstream markets. Aishwarya discusses how PR, storytelling, and thoughtful retail strategy have shaped Brightland's growth, and stresses the importance of product integrity over just aesthetics. She closes with advice on avoiding comparison and noise, encouraging entrepreneurs to periodically unplug from social media to reconnect with their vision and the reasons that they launched their companies.  Brands in this episode: Brightland, Aura Bora, Tip Top Cocktails

In this episode of Just Ask Jacob, Jacob Monty is joined by Lilly Rocha, CEO of the Latino Restaurant Association and a nationally recognized food industry leader, speaker, writer, and advocate. Together, they dive into the pressing challenges facing restaurant employers today and the bipartisan reality that America needs both workers and work permits to sustain the hospitality industry. Jacob shares his work with the American Business Immigration Coalition and the James Beard Foundation, while Lilly spotlights the Latino Restaurant Association's involvement in the “Seat at the Table” joint movement. Together, they tackle I-9 compliance, employer responsibilities, and the biggest concerns looming over restaurant employers nationwide—a must-listen for anyone invested in the future of food, business, and immigration policy. Send in Your Own Questions to Jacob: jmonty@montyramirezlaw.com Immigration Compliance Toolkit for Employers: https://montyramirezlaw.com/resources/ Learn more about the Latino Restaurant Association: https://www.latinorestaurantassociation.org/ Sign the "Seat the Table" Open Letter: https://seatthetable.org/sign-our-open-letter/ Watch on YouTube: https://youtu.be/LFoPz_0UFDU 

Is your child's diet silently destroying their future? The truth about ultra-processed foods is shocking. In this powerful episode of the Savage Perspective Podcast, host Robert Sikes dives deep with nutrition expert Ali Miller to uncover how these foods are not just fueling obesity, but also affecting children's mental health, behavior, and learning. By replacing nutrient-empty processed snacks with whole, real foods, you can transform your child's health, development, and potential. From identifying “God foods” to decoding food labels, this episode is packed with practical tips to give your family the energy, focus, and resilience they deserve.Ready to take full control of your health and fitness? Join Robert's FREE Bodybuilding Masterclass today: https://www.ketobodybuilding.com/registration-2. Discover the tools you need to fuel your body, achieve your goals, and live the life you've imagined!Follow Ali on IG: https://www.instagram.com/alimillerrd/Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - The #1 Problem With Your Kid's Food 0:52 - She Wrote THE Book on Child Nutrition 1:59 - How She Turned a Client into a Business Partner 3:52 - The 5-Year Journey to Write This Book 5:55 - Why Kids NEED This More Than Ever 7:21 - Are We Getting Healthier or Sicker? 8:10 - The Truth About Your Child's Potential 9:22 - Parents Are Finally Saying NO to This 10:25 - The Horrifying Reality of Kids' Health Today 12:06 - The ONLY Food Rule That Matters 12:32 - What is "God Food"? 15:26 - Processed Food is WORSE Than You Think 16:23 - The First Healthy Swap EVERY Parent Should Make 17:07 - The Secret to Stable Moods & Behavior 18:13 - Should Your Kid Be KETO? 20:39 - How to Stop Toddler Meltdowns for Good 22:35 - We Recommend DOUBLE The Protein For Kids 24:41 - The Lie of "Neutral" Food Choices 25:54 - How to Handle Junk Food at School 27:34 - Will Healthy Eating Cause an Eating Disorder? 28:54 - She Was Bullied For Eating "Dog Food" 30:07 - The "Superhero" Method to Get Your Kids to Eat Healthy 32:03 - The Parenting Hack for Zero Pushback 34:04 - The ONE Thing That Changes Everything 36:45 - The Easiest Way to Get Your Kids to Help 37:30 - How to Reverse a "Junk Food" Palate 40:22 - The Food Industry is Rigged Against You 41:49 - What To Do When People Make Fun of Your Kid's Lunch 45:48 - The Challenge of Setting Food Boundaries 46:40 - The "God Food" Philosophy 49:54 - "I Don't Have Time to Cook Healthy Meals" 52:11 - The #1 Mistake Parents Make in the Kitchen 55:41 - How to Eat Healthy at Restaurants 59:24 - The TRUTH About Seed Oils 1:04:10 - What to do When You Accidentally Eat Bad Food 1:08:24 - Why Knowing Your Farmer is a Superpower 1:09:37 - Where to Get Ali Miller's New Book

When Brandon and Whitney Cawood's three-year-old son was expelled from daycare for aggressive behavior, they faced a crossroads that would change not only their lives but potentially millions of others. Rather than accepting the psychiatric diagnoses being pushed on them, they discovered something shocking: their son's severe behavioral issues weren't psychological at all—they were chemical reactions to synthetic food dyes hiding in his daily allergy medication and antibiotics.Within 48 hours of removing these petroleum-based chemicals from his diet, they met their real son for the first time. This revelation launched them on a journey that would lead to creating the documentary "To Dye For," building a community of nearly one million parents, and influencing legislation across multiple states.To Dye For Documentary Dr. Roger McFillin / Radically Genuine WebsiteYouTube @RadicallyGenuineDr. Roger McFillin (@DrMcFillin) / XSubstack | Radically Genuine | Dr. Roger McFillinInstagram @radicallygenuineContact Radically GenuineConscious Clinician CollectivePLEASE SUPPORT OUR PARTNERS15% Off Pure Spectrum CBD (Code: RadicallyGenuine)10% off Lovetuner click here

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Whole Moon, Solstice, Raya Fruit Water, Hawaiian Soda Co. and Elixir Shots In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Allison Ball, the founder & CEO of Food Biz Wiz. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

How do you turn seawater into a cult food brand? Ben Jacobsen did just that – and changed the way America thinks about salt. In this episode, we sit down with Ben, the founder of Jacobsen Salt Co., whose journey began with a single, revelatory bite of tinned fish topped with a few flakes of sea salt. That moment sparked a passion that led him to the windswept Oregon coast, where he began hand-harvesting salt, and ultimately to building one of the most iconic artisanal food brands in the country. Ben shares how he bootstrapped the business from scratch, earned the trust of renowned chefs, and turned Jacobsen Salt into a symbol of quality, craft and flavor. He speaks candidly about the entrepreneurial rollercoaster – the risks, the resilience, the moments of doubt – and the deep creative drive that continues to fuel his work. Show notes: 0:25: Interview: Ben Jacobsen, Founder, Jacobsen Salt Co. – The conversation begins with Ben's recent culinary experiences in NYC and his growing appreciation for restaurants since starting his company. Ben traces the origins of Jacobsen Salt Co. to his time living in Copenhagen and Oslo and how he was inspired by the profound difference high-quality salt made in simple meals. The conversation delves into the technical and entrepreneurial challenges of creating a salt company from scratch and the humble beginnings of Jacobsen Salt, which involved transporting seawater in wine totes and experimenting in a commercial kitchen. He touches on how Jacobsen Salt gained early traction through word of mouth, support from chefs, and compelling design – all of which contributed to expansion in specialty shops and boutiques across all 50 states. Ben also explains why he sees a long runway for growth, emphasizing the importance of scaling production and increasing accessibility while staying true to the brand's mission.  Brands in this episode: Jacobsen Salt Co.

Recorded live from the Southern Family Farmers and Food Systems Conference, the Soil Sisters are talking dirt therapy with Kris Vandenberg, US Army veteran and founder of Vetted Farms and Kitchens. Kris shares his evolution from professional chef to farmer, catalyzed by the pandemic and personal health changes. The discussion centers around his mission to engage veterans in regenerative farming, the benefits of community outreach, receiving support, and the challenges and rewards of making transitions and doing hard things. Kris also highlights grant support from Kiss the Ground and his aspirations for Vetted Farms' upcoming projects.TIME STAMPS:00:00 Welcome to the Soil Sisters Podcast 00:33 Introducing Kris Vandenberg, US Army Veteran and founder of Vetted Farms and Kitchen02:00 The Birth of Vetted Farms 03:15 Challenges and Realizations in the Food Industry 05:02 The Importance of Community in Farming 09:37 Veterans and the Healing Power of Nature 13:18 Kiss the Ground Grant and Future Plans 17:43 Personal Background and Farming Roots 21:31 The Impact of Modern Convenience on Hard Work 21:41 Nostalgia and the Labor of Farming 21:56 Exploring Agricultural Techniques 23:52 Transitioning from Military to Civilian Life 26:46 Challenges Facing Small Farms 36:45 The Role of Community and Faith 38:36 Conclusion and Ways to Support

Monster just posted its first-ever $2 billion quarter, Celsius saw revenue jump 84% year-over-year and energy drink sales in C-stores are booming. What's fueling this explosive growth, and where's the white space for emerging brands? The hosts break it down. They also ponder beef tallow's potential to power a fried food revival and highlight new mushroom lattes, clean-label cookies and sparkling teas. Show notes: 0:35: A Future Chicago. L.A. Is Near. We're So Energized, But Why? Beefy Frites. Oats, Roots & Citrus. – The hosts share updates on recent and upcoming Taste Radio meetups in Chicago, San Diego, San Francisco and London, as well as highlighting BevNET's December events: NOSH Live, BevNET Live, and Brewbound Live. They turn their attention to the thriving energy drink category and examine how the space is expanding to include niche audiences like women, gamers, and wellness consumers, noting trends like zero-sugar options, adaptogens, and alternative caffeine. Ray spotlights Jesse and Ben's, a brand of French fries cooked in avocado oil and beef tallow, and the hosts discuss how the brand represents a broader movement away from seed oils and how packaging can educate consumers. Mike shares organic oatmeal cookies, Ray mixes up a protein latte, Jacqui shines a light on Hoplark's latest products and John heralds a “Coffee Palmer.”  Brands in this episode:  Lake Hour, Gorgie, Alani Nu, Monster, Red Bull, Ghost, C4, Yerba Madre, Every State, Jesse & Ben's, Laird, Hoplark, Besto, Skout Organic, Coffee Project NY, Naked Energy, Pablo's Mate, Solstice 

Did you know that the food served and sold in prisons and jails contributes to poor mental and physical health? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn for her conversation with Daniel Rosen, MA, Co-founder of the Coalition for Carceral Nutrition and Public Health Fellow at the Bard Prison Initiative. Rosen will discuss food and eating conditions in prison and jails, and the food industry that profits from the exploitation of those who are incarcerated. Rosen describes food in prison as “dietary malpractice,” and describes his personal food experiences while being incarcerated. A TEDx Talk by Lucy Vincent is discussed: Could Healthier Food Solve the Prison Crisis: https://www.youtube.com/watch?v=cfItENpMSr8 and Rosen's presentation for the Center for Science in the Public Interest is mentioned: : https://www.youtube.com/watch?v=IlfRNK0R37MRelated Websites: www.carceralnutrition.org

Wayne Hsiung is an American attorney and activist who is exposing the food industry⁣ ⁣ Wayne's Site⁣ https://blog.simpleheart.org/⁣ Wayne's channel ⁣ https://www.youtube.com/@Wayne.Hsiung ⁣ ⁣ Get your Free Credit Letters⁣ https://www.mattcoxcourses.com/signup⁣ ⁣ Follow me on all socials!⁣ Instagram: https://www.instagram.com/insidetruecrime/⁣ TikTok: https://www.tiktok.com/@matthewcoxtruecrime⁣ ⁣ Do you want to be a guest? Fill out the form https://forms.gle/5H7FnhvMHKtUnq7k7⁣ ⁣ Send me an email here: insidetruecrime@gmail.com⁣ ⁣ Do you want a custom "con man" painting to show up at your doorstep every month? Subscribe to my Patreon: https: //www.patreon.com/insidetruecrime⁣ ⁣ Do you want a custom painting done by me? Check out my Etsy Store: https://www.etsy.com/shop/coxpopart⁣ ⁣ Listen to my True Crime Podcasts anywhere: https://anchor.fm/mattcox ⁣ ⁣ Check out my true crime books! ⁣ Shark in the Housing Pool: https://www.amazon.com/dp/B0851KBYCF⁣ Bent: https://www.amazon.com/dp/B0BV4GC7TM⁣ It's Insanity: https://www.amazon.com/dp/B08KFYXKK8⁣ Devil Exposed: https://www.amazon.com/dp/B08TH1WT5G⁣ Devil Exposed (The Abridgment): https://www.amazon.com/dp/1070682438⁣ The Program: https://www.amazon.com/dp/B0858W4G3K⁣ Bailout: https://www.barnesandnoble.com/w/bailout-matthew-cox/1142275402⁣ Dude, Where's My Hand-Grenade?: https://www.amazon.com/dp/B0BXNFHBDF/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1678623676&sr=1-1⁣ ⁣ Checkout my disturbingly twisted satiric novel!⁣ Stranger Danger: https://www.amazon.com/dp/B0BSWQP3WX⁣ ⁣ If you would like to support me directly, I accept donations here:⁣ Paypal: https://www.paypal.me/MattCox69⁣ Cashapp: $coxcon69 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this exclusive Paisa Vaisa episode, host Anupam Gupta sits down with Saga Kochhar, co-founder of Rebel Foods, the company that revolutionized the food industry with the cloud kitchen model. Sagar shares the strategic decisions and "lightbulb moments" that turned Rebel Foods from a single QSR chain into the world's largest internet restaurant platform, with a portfolio of over 30 successful brands like Faasos, Behrouz Biryani, and Ovenstory. This episode is a masterclass in business innovation, covering: Cloud Kitchen Unit Economics: How the multi-brand playbook optimizes costs. Data-Driven Brand Building: Using consumer insights to launch new brands. The Power of Scalability: Ensuring food consistency with "de-skilled" recipes. Pivoting for Success: The strategic decision to go all-in on cloud kitchens. Entrepreneurship and Strategy: Advice on "intellectual honesty" and product-market fit. Future of Food Tech: The grand mission to disrupt the global food industry. Whether you're a startup founder, investor, or simply curious about the business of food, this episode provides a rare look inside a company that is fundamentally changing how we eat.See omnystudio.com/listener for privacy information.

In this episode Haashiraamaa Senju , Tobirama Senju, Kisame Hoshikage collaborate Random Talks Undertaker discuss about the food industry , they discuss about various experiences, insider information and secrets of food industry. SVK Brotherhood Form:⁠⁠⁠⁠⁠https://forms.gle/9RxFJnT3KtS8C85fA⁠⁠⁠⁠⁠UPI ID- ⁠schumyvannakaviyangal13@axlUPI ID- ⁠⁠schumyvannakaviyangal13@yblUPI ID -schumyvannakaviyangal13@iblFully Flimy X SVK Merchandise:-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://fullyfilmy.in/collections/svk-collection⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------------------------------Support Us----------------------------------------Support Schumy Vanna Kaviyangal if you feel like it

Gen Z is reshaping the frozen food game… and they're not settling for TV dinners. But while they're hungry for health and convenience, there's a catch: the price tag. Can wellness-focused frozen meals stay accessible, or are they becoming a luxury in disguise? The hosts discuss, and also sample Korean-style hard seltzers, culturally-inspired craft sodas and a potentially game-changing brand of non-alcoholic spirits. Show notes: 0:35: Voice Nail. A Notable List. Investors Here. Bites & Chews. So Long, Stouffer's. Trash Panda. NA Negronis. – The hosts chat about disliking the sound of their own voices before spotlighting the release of the 2025 NOSH Notables list, which honors leaders and innovators in food. They also highlight the number of investors registered for Taste Radio's Chicago Meetup, which takes place on August 14. Mike and John discuss standout finds from a recent UNFI show, including latke-inspired crisps, “baguette bites,” and low-sugar gummies. The hosts then turn their attention toward the growing trend of premium frozen meals and note the balance between health, convenience, and cost as a key consumer concern. They wrap up the show with a sampling of a hard seltzer made with fermented rice, a Twizzler-style candy brand, and a brand of alcohol alternatives that de-alcoholizes wine and spirits to create products that closely mimic whiskey, Campari, mezcal and more. Brands in this episode: Hoste Cocktails, Chomps, Little Latke, YAW!, Happy Candy, Better Sour, Behave, Stouffer's, Hungry Man, Vital Pursuit, Blue Zones Kitchen, Scott & Jon's, Mason Dixie Foods, SWRL, Afro Pop, Froot Thief, Twizzlers, Undone Drinks, Campari, Aperol

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Sohha Savory, Coro Foods, La Pêche, SaladSprinkles, and Cedar F&B. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Beth Brown, founder and principal advisor at growth-stage consultancy S3 Connect. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

When Mike Rypka launched Torchy's Tacos out of a trailer in Austin, he wasn't thinking about private equity or market expansion. He just wanted to serve “damn good tacos.”  Fast forward to today, and Torchy's has grown into a revered fast-casual chain with national ambitions, fueled by strategic investment and a fiercely loyal customer base. But the real engine behind the brand's success isn't just craveable food. It's culture. Torchy's differentiates itself through scratch-made food and a willingness to take creative risks with its menu. Behind the scenes is a deeply human company culture built around second chances, internal growth and genuine care for employees.  In this episode, Mike opens up about the humble beginnings of the company, how word of mouth and grassroots marketing initially drove Torchy's success and why “clean, craveable food” keeps the customers coming back. He also explains why it was critical to find an investment partner that provided not just capital, but deep operational and consumer insights, and how his personal struggles shaped a company culture rooted in redemption and opportunity.  Show notes: 0:25: Interview: Mike Rypka, Founder, Torchy's Tacos – Mike reflects on the early days of Torchy's Tacos and how it gradually evolved into a beloved taco chain with over 130 locations. He highlights the importance of quality, consistency, and culture in differentiating Torchy's from competitors, especially through their scratch-made food, full-service bars, and commitment to hospitality. Mike explains why he recently transitioned into the role of Chief Innovation Officer, how the company attempts to sell affordable food despite economic pressures and why Torchy's has resisted franchising in favor of maintaining tight operational control. He also talks about the importance of strong supplier relationships, transparency, and how deliberate growth has helped Torchy's preserve its identity and quality. Mike discusses how private equity firm General Atlantic has helped strategically guide the company's national expansion, how Torchy's innovation process blends customer feedback, social media listening and culinary trend tools and why not every idea has succeeded. Brands in this episode: Torchy's Tacos, Athletic Brewing

What's the point of PepsiCo's new sub-line of prebiotic colas? Is it addressing genuine consumer demand for functional ingredients, or just riding the wellness wave? The hosts once again weigh in. They also highlight emerging shot brands gaining traction and take a closer look at how the viral “WaterTok” phenomenon may have influenced Keurig Dr Pepper's acquisition of Dyla Brands. Show notes: 0:25: Take Two. Fun > Function. We Gotta Have More Ginger. Sturring The Pot. Thin Or Thick? Mike Takes A Hit. – The team kicks things off with behind-the-scenes banter, including a powdered drink spill mishap and Ray's failed frother. The hosts dive into PepsiCo's introduction of a prebiotic cola and debate its real consumer appeal, questioning whether health claims like “prebiotics” are more about marketing than meaningful function. They also discuss the rise of functional shot brands like GNGR Labs and Canada-based Slapp, and highlight Keurig Dr Pepper's acquisition of Dyla Brands, the maker of Stur drink mixes. Ray previews upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London., before John samples a new flavor of Xochitl tortilla chips. Mike is tempted to try a cannabis beverage  and everyone celebrates UK-based soda brand Something & Nothing, praising its minimal, flavorful approach and expanding U.S. footprint. Brands in this episode: Slapp, Mio, Chomps, Xochitl, Cholula, Doritos, Hoste Cocktails, Something & Nothing, Tip Top Cocktails, Caulitos, Ritz, Triscuits, Tempter's, Roar, Plift, Forto, Stur, Valley Isle Kombucha

Convenience and quality don't always go hand in hand, but Tip Top Cocktails is changing that perception, one perfectly crafted drink at a time. Founded in 2019, Tip Top is an Atlanta-based brand known for its spirit-forward, bar-quality offerings. Childhood friends Yoni Reisman and Neal Cohen launched the company with a simple mission: make great cocktails more accessible, no bartender required. Tip Top's lineup includes time-honored classics like the Old Fashioned, Negroni, and Margarita, as well as modern favorites such as the Paper Plane, Penicillin, and Naked & Famous. Each cocktail is precisely mixed and served in a sleek 100 mL lowball-style can. The products are available in over 25 U.S. states and Washington, D.C., and carried by national retailers such as Trader Joe's, Whole Foods, Gelson's Markets, and Total Wine & More. Amid a rapidly expanding market for RTD cocktails, Tip Top has earned high praise from The New York Times, Food & Wine, and other publications. Perhaps surprisingly, the company hasn't taken any institutional funding to date. In this episode, Yoni and Neal share how an idea sparked on the music festival circuit evolved into a fast-growing brand with national reach. Their journey is a case study in bootstrapping, brand discipline, and building loyalty through an unwavering commitment to quality and customer experience. Show notes: 0:25: Interview: Neal Cohen & Yoni Reisman, Co-Founders, Tip Top Cocktails – The co-founders discuss how Tip Top's origins stem from Yoni's time in the music festival scene, recruiting award-winning bartender Miles Macquarrie to help develop the cocktails and how they emphasized authentic, balanced flavors and supported that with retro-inspired branding and educational elements like listing ingredients. Neal and Yoni also talk about Tip Top's collaborations with renowned bartenders such as Sam Ross and Joaquín Simó and how it reinforced the brand's credibility and dedication to cocktail culture. They also explain how Tip Top has relied on grassroots marketing, standout packaging, and word-of-mouth to build its brand, with its 100 mL can seen as both stylish and practical and how the company has earned respect within the hospitality industry and among professional bartenders. They explain why they continue to personally taste each batch of cocktails and have scrapped full runs when standards weren't met and how “building a brand people would truly miss” if it left the market is their North Star. Brands in this episode: Tip Top Cocktails, Straightaway Cocktails, Post Meridiem

How did GNGR Labs' organic, cold-pressed wellness shots become a staple in New York City bodegas and land nationwide distribution at Wegmans? Founder Namik Soltan shares a story powered by purpose, product and unrelenting persistence. The hosts also unpack PepsiCo's unexpected – and gutsy – announcement and explore how excellence fueled Tia Lupita's acquisition. Show notes: 0:35: Shot Hoarders. Hey, Pepsi. You Forget Something? Honoring Tia. Chomping At The Bit. Good Sips. -The hosts open by heaping praise on GNGR Labs' shots, followed by a few laughs and questions about Mike's recent “pen vacation.” The conversation pivots to PepsiCo, earning both some head-scratching and applause for its newly announced prebiotic sub-line under the flagship Pepsi brand. Ray then highlights Coca-Cola's news of a new cola sub-line made with real sugar instead of high-fructose corn syrup. Mike puts the spotlight on Feisty, a UK-based protein soda brand, before the team celebrates Vilore Foods' acquisition of Tia Lupita. They commend founder Hector Saldivar for building a culturally authentic and better-for-you Mexican food brand from the ground up. Melissa teases an upcoming Nombase Podcast interview with Chomps' head of merchandising, while Ray announces a live conversation with Chomps CEO Rashid Ali, set for Taste Radio's Chicago meetup on August 14. Jacqui shares her take on Fermenteria's hard water kefir, Mike highlights Kate Farms' high-protein shakes and Corpse Reviver's electrolyte tea, and Melissa rounds things out by introducing a rare and intriguing Japanese plum vinegar. 35:30: Interview: Namik Soltan, Founder & CEO, GNGR Labs – Namik talks about the origins of GNGR Labs spicy ginger shots, which he launched in 2020 at the outset of the pandemic and after a failed attempt at a previous beverage brand. He discusses how a focus on high-quality, undiluted ingredients, potent flavor and authenticity helped them stand out in a crowded market. Namik also explains how he recruited a team to help him initially self-distribute across New York City and emphasized the importance of timing and forming direct relationships with store owners. He also talks about the decision to launch shelf-stable RTD cans and why he loves working with Wegmans even though merchandising is somewhat of a challenge. Namik also explains that while not every partnership worked out, his brand's growth has been organic and steady, driven by innovation and a deep understanding of the New York retail landscape. Brands in this episode: GNGR Labs, Whims, Ayo Foods, Chomps, Goodmellow, Plift, Pepsi, Poppi, Coca-Cola, Squirt, Feisty Soda, Trip Drinks, La Costeña, Jumex, Totis, Justin's, Lily's, Fermenteria, Le Seltzer, Kate Farms, Corpse Reviver, Koyo Foods, Eden Foods

When Dan started training for an intense cycling season, he needed more energy... without wrecking his health. That led him to Jay Feldman, a health researcher who believes most mainstream advice is dead wrong. In this episode, Jay explains why “eat less, exercise more” backfires, and what to do instead. You'll learn how metabolism really works, which foods help or hurt, and how to eat in a way that actually fuels your life. LINKS: FREE Energy Balance Food Guide (https://www.jayfeldmanwellness.com/guide/) The Energy Balance Podcast (https://www.jayfeldmanwellness.com/podcast/) 22 FREE business resources for location-independent entrepreneurs (https://tropicalmba.com/resources) Meet the world's most generous global entrepreneurs inside Dynamite Circle (https://dynamitecircle.com/) Connect with 7+ figure founders inside DC BLACK (https://dynamitecircle.com/dc-black) Remote First Recruiting: Find your next best remote hire in 21 days (https://remotefirstrecruiting.com/) CHAPTERS: (00:00:28) Why This Episode Matters (00:04:17) What Is the Bioenergetic View of Health? (00:08:02) Why ‘Eat Less, Exercise More' Doesn't Work (00:13:39) The Food Industry's Role in the Diet Lie (00:20:15) What Should You Actually Eat? (00:22:30) Why Gut Health Affects Energy (00:27:24) Are Seed Oils Destroying Your Cells? (00:31:01) Why PUFAs May Accelerate Aging (00:35:52) What a Metabolism-Friendly Day of Eating Looks Like (00:38:49) How to Eat Like a Baby (and Why That's Good) (00:42:59) Where the Research Is Heading CONNECT: Dan@tropicalmba.com Ian@tropicalmba.com Past guests on TMBA include Cal Newport, David Heinemeier Hannson, Seth Godin, Ricardo Semler, Noah Kagan, Rob Walling, Jay Clouse, Einar Vollset, Sam Dogan, Gino Wickam, James Clear, Jodie Cook, Mark Webster, Steph Smith, Taylor Pearson, Justin Tan, Matt Gartland, Ayman Al-Abdullah, Lucy Bella. PLAYLIST: What is the World's Best Diet? (https://tropicalmba.com/episodes/diet?rq=health) The True Cost of Burnout, Anxiety, and Entrepreneurial Depression (https://tropicalmba.com/episodes/benny-lewis-mental-health?rq=health) Talking Smart Drugs (https://tropicalmba.com/episodes/smartdrugs?rq=health)