Podcasts about Kite Hill

The Squad brings everything they have against the Ice Devil on Kite Hill

In this episode, we take you through each of our top three tips for navigating the holidays. Dr. Morgan discusses immune support for her children, navigating newborn health around groups of people, and providing a framework for managing gift-giving with a larger family. Dr. Leah then discusses her favorite substitutes if you have common food intolerances but still want to enjoy delicious holiday food, a mindset shift for those who are trying to conceive and disappointed to not be pregnant during this time, and balancing the enjoyment of food with feeling good so you can find more joy in your eating. Happy Holidays!   Note: This is our last episode of season 3! We are taking a small break coming up so be sure to listen and subscribe to the show to stay informed!   EPISODE RESOURCES: Needed's Immune Support Powder, use code HEALTHYMOTHER for 20% off Dr. Leah's Joyful Eating course Wet sock treatment Dr. Morgan's natural cold and flu course for children Get Dr. Leah's Holiday Dessert Recipes (at bottom of page)   Foods mentioned: -Forager for dairy-free yogurt -Kite Hill for dairy-free cream cheese -King Arthur for gluten-free flour   Remedies mentioned: -XClear Nasal Spray -Homeopathic Aconitum napellus (sometimes called Aconite)   FOLLOW US HERE: Dr. Morgan: Website | Instagram  Dr. Leah: Website | Instagram    

This Episode is Sponsored by: SRW Agency It starts with a simple question – what is an influencer? SRW Agency influencer marketing manager Jenna Ogle joined The Food Institute Podcast to discuss how the food and beverage industry can leverage influencer campaigns and how such campaigns fit into larger marketing programs. Learn More about SRW Agency: SRW is a full service agency built for natural, wellness and better-for-you brands. With offices in Chicago and Boulder, we're always at-the-ready to make an impact for growing brands through digital media and classic good thinking. Our methods have launched and fueled companies like Simple Mills and Kite Hill, and continue to propel wellness world mainstays and newcomers, to boot. If you are interested in learning more about SRW's complete services, visit our website at srw.agency or email jennaogle@srw.agency. Learn More about Jenna Ogle: Jenna Ogle leads the Influencer Relations team at SRW Agency. She and her team are responsible for the development and implementation of influencer strategies that drive awareness and brand recognition. Through these initiatives SRW is able to foster meaningful relationships between brands and digital content creators, resulting in impactful campaigns and collaborations. Download the “Influencer 101” document from SRW: https://foodinstitute.com/wp-content/uploads/2023/09/SRW-x-Food-Insititute-%E2%80%93-Influencer-101.pdf

The Boys take a ride out Highway 153 to Highway 123 and follow the Orange Paws to Kite Hill Brewing Company- Clemson's First Craft Brewery! There they meet up with Bobby (co owner) and Mike (head brewer) the day after Kite Hill's inaugural beer fest and talk about the brews, sweat and tears into making Clemson's first brewery a powerhouse in the Upstate SC Craft Beer Scene!    Featured Song : Things I Should Have Known by Kris Hitchcock

For the past 10 years, Nick Halla has helped build Impossible Foods from the ground up, forming an amazing team and developing and commercializing delicious, sustainable plant-based foods to address many global food production issues - efficiency, scalability, safety, health, food security, and more. Nick was Impossible's very first employee, and would go on to lead their international strategy, helping to expand Impossible's global presence and impact. Impossible Foods is a food technology company that creates plant-based replacements for animal-based protein sources like beef and pork. The company uses a variety of ingredients to recreate the taste and texture of real meat in its products, which are offered in restaurants and markets across the globe. Nick currently sits on the board of pioneering food startups like Kite Hill and InnerPlant, and is working on something new in the sustainable food space. About VSC Ventures: For 20 years, our award-winning PR agency VSC has worked with innovative startups on positioning, messaging, and awareness and we are bringing that same expertise to help climate startups with storytelling and narrative building. Last year, general partners Vijay Chattha and Jay Kapoor raised a $21M fund to co-invest in the most promising startups alongside leading climate funds. Through the conversations on our show CLIMB by VSC, we're excited to share what we're doing at VSC and VSC Ventures on climate innovation with companies like Ample, Actual, Sesame Solar, Synop, Vibrant Planet, and Zume among many others.

The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.

Kate Weidner is the CEO of SRW Agency based here in Chicago. SRW is a full-service creative shop specializing in Health and Wellness Brands. Based in Chicago and Boulder, they've done incredible work for Vital Proteins, Good Culture, Kite Hill, Lightlife and more. Listen to Kate's break-in story and advice to the young creative. Check out our Instagram @breakingandenteringpod for secret resources. --- Send in a voice message: https://anchor.fm/breakenter/message Support this podcast: https://anchor.fm/breakenter/support

Jason first talks about having difficulty being honest about vegan foods that don't taste good.  Jason compares Trader Joe's new vegan ravioli with Kite Hill's.  Finally,  Jason and Mike talk about Pegg's vegan eggs and the cultural appropriation of a traditional Indian recipe.  

Coffee Break topics:- How have the last couple years been for Kite Hill PR?- Retaining workers in today's uncertain climate- Do clients have any sway when it comes to hybrid work at agencies?- Running an agency during a time when many women are leaving the workforce- Kite Hill's clients and the trends being seen within the focus of our environment- The future of live events- Things to be on the lookout for in PR 

Without much time to lose, our adventurers rush to Kite Hill before the Triad strikes first!

Hello Community! This episode is kicking off  season 5 of the podcast.  Season 5, wow!   It's not a full-length episode hence the 74.5, rather this episode is a reflection on how and WHY Travel With Meaning started.  From hosting Travel Talk Live events in Los Angeles starting in 2017 to launching a podcast in 2019. Our passion and excitement to share authentic, inspiring, and meaningful travel stories from extraordinary guests to connect with our community is more important than ever.  Big thank you to all the brands who believed in Travel With Meaning from day one and supported our community at the Travel Talk Live events.  Shout out to: Prana, Cava, Fjallraven, Roark, Travellers autobarn, Feel Good Salsa, Goodr, One Coconut, Surf Air, Kite Hill, Design Hotels and Kind Traveler.   Travel With Meaning wouldn't be anything without our community of amazing travelers sharing their stories.  We do miss the In Real Life (IRL) connection our community gained from Travel Talk Live events and hope to be able host intimate live events soon. This episode will also give you the lineup of incredible guests for season five…I mean season five, how cool is that!  You don't want to miss the conversations of this season with:  The man who's been called “The Business Mystic” Finnian Kelly, what was the trip he took when needing to reset in his life?  We hear from India born and California raised Zoya Mohan on her adventures touring India in her twenties as a pop star. Then joining us is hospitality innovator and Managing Partner of Sandstone Developments Jayson Seidman sharing some of his cool new projects, vision for the future, and his first big meaningful trip. Acclaimed entrepreneur and author Shaahin Cheyene will share epic adventure stories from his rise as the King of the thrill pill cult. His recently launched book Billion is unreal and highly recommended. We'll also talk with Bernard and Shirley Kinsey, the Founders of The Kinsey Collection, the largest privately held collection of African American Art & History celebrating African American achievements and contributions from 1595 to present day. I've had the privilege of knowing the Kinsey's for over thirty years as I grew up with their son and past podcast guest, Khalil Kinsey. I'll also speak with TV personality and Radio host Shira Lazar Co-Founder of What's Trending. Then up is outdoor experiential entrepreneur and Utah's 30 under 30 recipient Kyle Chenn.  Season 5 is brought to you by our friends at UnCruise the small ship adventure company and TopTipper a forward thinking and simple cashless tipping App. It's going to be a memorable and meaningful season…so make sure you subscribe and please share with your friends the stories that move, touch and inspire you! Ok…enjoy 74.5 and I'll see you on the open road!

On this episode, Justin Kyle Bush talks to Theresa Pelkey, the Manufacturing and Project Engineering Director at Kite Hill. Theresa received a Bachelor's in Chemical Engineering and a Master's in Manufacturing Systems Engineering from UW-Madison. She discusses her personal and professional development and the challenges of working, studying and being a parent. She also talks about her experience in the MSE program and gives advice for those who are thinking about continuing their education—whether through a degree or professional development.

Clemson's first brewery has been a long time coming, and a long time working for the two co-owners who continue to juggle demanding full-time jobs in addition to getting Kite Hill Brewing Company off the ground after opening their doors in early July. The Clemson Dubcast goes on-site to interview the key players, including master brewer Mike Fuller. An avid Clemson fan and longtime Tigerillustrated.com subscriber, Fuller spent time out west and then the better part of nine years in Asheville. As he worked his way up the brewing ranks, he had a dream to return to Clemson and give the city its first brewery. Last December he answered an ad posted by co-owners Bobby Congdon and Bryon Leggett. Congdon is the assistant director of Clemson's Sonoco Institute of Packaging Design and Graphics. He's also married with two children. "I'm making it work now, working through some annual leave," Congdon said. "And I have a forgiving boss that likes beer. So that helps." Leggett has a background in chemical engineering and works in business development for a Wisconsin-based contract manufacturer, a job that consumes 50 hours a week by itself. He said he's worked 90 to 100 hours a week the last few months. He's married with a 9-month-old infant at home. Leggett and Congdon met as students while working for Clemson's student radio station. They both graduated in 1998. "Our vision is to have a community gathering space with something for everybody," Leggett said. "So it's not just about the beer." Congdon started home-brewing in 2005 inside an apartment not far from Kite Hill's present location in Patrick Square. "By the third batch we started talking about how cool it would be to open a brewery in Clemson," Congdon said. "That persisted for years and years, but common sense said 'Don't do that. That's insane.' But about four years ago I sent an e-mail to Bryon. I had been drinking beer, and I got the idea: 'We should actually do this!'"  

We're catching up on some vegan news, including the recent story of how vegan influencer Derrick Downey Jr. was unfairly compensated for his work for vegan chick'n brand Nuggs. The news: Kite Hill's New Queso: https://vegnews.com/2021/6/kite-hill-vegan-queso Maine Bans Cosmetic Testing on Animals: https://vegnews.com/2021/6/maine-to-ban-sales-of-cosmetics-tested-on-animals NBA Player Launches Vegan Cooking Show: https://vegnews.com/2021/5/deandre-jordan-vegan-cooking-show LA's All Vegan Sports Bar: https://vegnews.com/2021/6/la-vegan-sports-bar-put-me-in-coach Rebellyous Vegan Chick'n Expands: https://vegnews.com/2021/6/safeway-rebellyous-foods-vegan-chicken-nuggets Derrick Downey Jr.'s Battle with Nuggs: https://www.instagram.com/p/CQOQJqjF2LX/ --- Send in a voice message: https://anchor.fm/camera-eats-first/message

Kite Hill launches plant based queso dip nationwide, and a new vegan sports bar opens in LA… on today's VFN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode of Teach Me How To Vegan we share our simple four-step process for how to veganize your favorite foods and we discuss the wide variety of plant-based products and ingredients that can be used as substitutions and swaps for meat, dairy, egg, and other animal-based foods. We also discuss the importance of this step in having a happy and successful vegan journey. Recipes Mentioned Green Chile Stew https://apnm.org/wp-content/uploads/2020/01/Green-Chile-Stew-Recipe.pdf Crab Cakes (using hearts of palm) https://sweetpotatosoul.com/2014/11/vegan-crab-cakes-my-little-harlem-kitchen-vegan-brunch.html Posole https://apnm.org/wp-content/uploads/2020/12/NM-Posole-Recipe.pdf Tamales https://apnm.org/wp-content/uploads/2020/12/Red-Chile-Porkless-Tamales-Recipe.pdf Chickpea Salad https://vanillaandbean.com/smashed-chickpea-salad-sandwich/ Tofu Scramble https://apnm.org/wp-content/uploads/2020/01/Tofu-Scramble-Recipe.pdf Vegan Fried Eggs https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Chickpea Flour Scrambled Eggs https://lovingitvegan.com/vegan-scrambled-eggs/ Ranch https://www.hotforfoodblog.com/recipes/2014/02/11/cauliflower-buffalo-wings/ Products Mentioned Gardein Cutlets & “Chicken” products https://www.gardein.com/chickn-and-turky Seitan https://www.goodnes.com/sweet-earth/products/seitan/ Gardein “Beef” Crumbles https://www.gardein.com/beefless-and-porkless/gluten-free/beefless-ground Morningstar “Beef” Crumbles https://www.morningstarfarms.com/en_US/products/meal-starters/morningstar-farms-meal-starters-grillers-recipe-crumbles-product.html Boca “Beef” Crumbles https://www.bocaburger.com/products#crumbles Annie’s Mac-n-Cheese https://www.annies.com/products/classic-mac-and-cheese/?diet=37&gclid=EAIaIQobChMIlZ-fgcKw7gIVDoizCh0qkQ_LEAAYASAAEgL7OfD_BwE Daiya Mac-n-Cheese https://daiyafoods.com/our-foods/cheezy-mac/ Beyond Meat https://www.beyondmeat.com Impossible Meat https://impossiblefoods.com Boca Chicken Nuggets https://www.bocaburger.com/products#nuggets Morningstar Chicken Nuggets https://www.morningstarfarms.com/en_US/products/chikn/morningstar-farms-chik-n-nuggets-product.html Gardein Fish Filets https://www.gardein.com/fishless/golden-fishless-filet Good Catch Vegan Fish https://goodcatchfoods.com Hearts of Palm https://www.amazon.com/Galil-Hearts-Natural-Non-GMO-14-Ounce/dp/B00BQHIGNY/ref=sr_1_3 Morningstar Italian Sausage Crumbles https://www.morningstarfarms.com/en_US/products/meal-starters/msf-meal-starter-flavored-italian-sausage.html Tofurky Italian Sausage https://tofurky.com/what-we-make/sausages/italian/#flavormenu Field Roast Sausage https://fieldroast.com/products/#sausages Sweet Earth Benevolent Bacon https://www.goodnes.com/sweet-earth/products/benevolent-bacon-fresh/ Jackfruit https://www.amazon.com/Trader-Joes-Green-Jackfruit-Ounces/dp/B0773ZHH6X Tofurky Deli Slices https://tofurky.com/what-we-make/deli-slices/ Lightlife Deli Slices https://lightlife.com/product/smart-deli-turkey/ Yves Deli Slices http://yvesveggie.com/en/products/deli-slices/ Daiya (cheese, ranch) https://daiyafoods.com Miyoko’s (cheese & butter) https://miyokos.com Tofutti (cream cheese & sour cream) https://tofutti.com VioLife (cheese) https://violifefoods.com/us Follow Your Heart (cheese, eggs, mayo, ranch, vegenaise) https://followyourheart.com Kite Hill (cream cheese, yogurt, sour cream) https://www.kite-hill.com Just Egg https://www.ju.st Egg Replacer https://www.ener-g.com/products/egg-replacer Better Than Bouillon https://www.betterthanbouillon.com/our-products/?group=vegetarian Edward & Sons Bouillon Cubes https://store.edwardandsons.com/products/not-chickn-bouillon-cubes Earth Balance https://www.earthbalancenatural.com Country Crock Vegan Butter https://www.countrycrock.com/our-products/plant-butter/avocado-sticks Melt https://meltorganic.com/our-products/ Best Foods Vegan Mayo https://www.bestfoods.com/us/en/products/organic-and-vegan/vegan-dressing-spread.html Resources Mentioned APNM Blog https://apnm.org/what-we-do/promoting-plant-based-eating/plant-based-eating-blog/

John Haugen is a renowned marketer, innovator, and leader. John received a bachelor's degree in Math and economics from St. Olaf College and an MBA at UCLA Anderson School of Management. John made a career for himself at General mills where he worked for over 20 years in marketing and strategy. John Haugen is the founder and managing director of 301 Inc. which is a venture capital branch of General Mills. John was also the Interim CEO at Kite Hill, one of the companies 301 Inc. invested in. At 301 Inc John and his team screen for startup food companies to invest in and elevate with resources backed by general mills. On this podcast, John Haugen talks in detail about what he does in his role at 301 inc.

I’m SO excited for you to hear this week's episode because your gut is one of the MOST IMPORTANT aspects when it comes to your health (if not THE most important)! Your gut is responsible for absorbing nutrients which helps you make the hormones you need AND break down and eliminate the ones you don’t. It has its organisms/bacteria that add up to MORE than the amount of cells in our body!! Those organisms influence our mood, weight, inflammation & overall hormonal health. Your gut is responsible for moving hormones out of the body and helping you detoxify.   When your gut isn’t functioning properly, you can experience anxiety, depression, headaches, joint pain, fatigue, difficulty gaining or losing weight and hormone imbalances.   You need a healthy gut to remove excess estrogen and other waste from the body. Estrogen is moved out of the body through the bowels so when your gut function is compromised estrogen goes back into circulation in your body which leads to those excess estrogen symptoms of bloating, cramping, heavy periods, irritability a.k.a. PMS. You need to poop at least once a day to remove the excess estrogen your body no longer needs so if you’re constipated, you’re most likely suffering from estrogen excess.   Birth control pill disrupts normal flora and produces an environment that allows for overgrowth of harmful bacteria and yeast.   Leaky gut leads to widespread inflammation and hormone disruption throughout the body. We could get a leaky gut when the cells of our intestinal lining are compromised a.k.a. little holes that are food particles go through and into the bloodstream. This is caused by stress, medications, eating foods you’re sensitive to, birth control, gluten, low fiber diet, pesticides, high sugar diet & more.   When you have leaky gut, toxins, microbes, and undigested food particles make their way through your intestinal lining & it sets off your immune system because your immune system doesn’t recognize them so it starts defending them. This results in an inflammatory attack by your immune system. Leaky gut leads to food sensitivities and immune disorders like autoimmune disease.   This inflammation from an imbalanced gut flora leads to insulin receptor dysfunction and higher levels of testosterone which is of course root causes of PCOS. (Beyond the Pill) TANGIBLE TIPS: Add in FIBER to every meal. Fiber is ONLY IN PLANT FOODS. (start with a salad- make veggies the largest thing on each plate). Fiber grabs onto excess hormones, toxins & cholesterol & helps eliminate it out of the body. Add in Omega3 FATS daily- if not in every meal. Omega 3s= avocado, nuts, seeds, olive oil. Omega 3s are ANTI INFLAMMATORY & NOURISH the gut. MOVEMENT. Movement INCREASES the DIVERSITY in our gut! Take the stairs, get up at least once an hour, park in the furthest parking spot, dance around, pick a movement you love. REMOVE/REDUCE: Sugar, processed foods, dairy. Do this ONE AT A TIME! Look at your diet & see what you consume the most of out of the list above. Start with what you consume most and remove/reduce ONE thing at a time until it becomes a habit to NOT have it. Then add another. My favorite dairy alternative brands: Good Planet, Miyoko’s, Kite Hill, So Delicious, Melt Butter, Califa SOURCES: Beyond the Pill by Dr. Jolene Brighten PCOS SOS by Felice Gersh The Encyclopedia of Natural Medicine Ways to connect with me! Come say hi & hang out with me on Instagram! @corinneangelica  Join my FREE TEXT COMMUNITY to get weekly HORMONE HEALTH & MINDSET TIPS texted right to your phone! Text the word "CORINNE" to (855) 691-0508 Click here to get on the list to be the first to know when registration opens for the next round of my GROUP COURSE how to EAT, MOVE & LIVE for your hormones. This course teaches you SIMPLE STRATEGIES you can implement into your BUSY LIFE to help you NATURALLY heal your hormonal symptoms of an irregular period, PCOS, acne, migraines, fatigue, low fertility, constipation & bloating! I’m teaching you what we should’ve learned in school! Do you know what imbalances you have? Take this free HORMONE IMBALANCE QUIZ to find out! Interested in setting up a complimentary call with me to chat about your health goals, transitioning off birth control & the services I offer? Head to my calendar to book a call! So grateful you’re here! XO Corinne

This week on the show we'll talk loaded baked potatoes, Dave's favorite banh mi, and try Kite Hill sour cream.And we get a little too inside baseball about Animal Crossing. So sorry in advance for that!Links to things we talked about in this episode:Cadry's air fryer baked potatoes: https://cadryskitchen.com/air-fryer-baked-potato/Pho Nam: http://phonamatl.com/

This week, we decided to get all dairy up in this podcast by eating a bunch of different yogurts and giving you our opinions about them. Are we qualified to judge these yogurts? Yes, because the internet makes us fit. There’s minimal eating sound on the mic, so don’t worry too much about being ASMR’ed to death.We ate: Yoplait strawberry kiwi, Liberte strawberry, Oui Vanilla, Wallaby vanilla, Wunder Vanilla, Fage plain, Icelandic provisions plain, AND vanilla, Chobani, Siggi’s, and Kite Hill.

Is there a food that totally throws you back? For us, one of those foods is old school french onion dip. Remember the kind that came in the can that you'd dip ruffled chips into?So we were pretty pumped when Kite Hill came out with a plant-based version of this slumber party fave! Did it fulfill our wildest dreams? Find out in the ep!We'll also talk enchiladas and rice bowls, and maybe this week Dave will finally learn to embrace the outline.Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

“The mission of Impossible Foods is very simple. It’s to completely replace animals in the food system by 2035.”Pat BrownBy now, most of you have heard about the Impossible Burger.I imagine many of you have tried it. Arguably the ‘beefiest' plant-based patty, even the most attuned palate has trouble believing it isn't real meat. Now ubiquitous at fine dining establishments and fast food franchises alike, it's a global phenomenon.Today we explore the mission behind the burger with Impossible Foods founder & CEO Pat Brown, the man responsible for upending everything you thought you knew about plant-based meat, on a mission to forge a better environmental future for all.A world-renowned geneticist, Pat is a former Howard Hughes Medical Institute Investigator and Professor of Biochemistry at Stanford University. He is also a founder of Lyrical Foods, maker of Kite Hill artisanal nut milk-based cheeses and a founder of the Public Library of Science (PLOS), a nonprofit publisher that pioneered the open-access business model. Pat was elected to the National Academy of Sciences in 2002, and is a member of the Institute of Medicine. His numerous accolades include the American Cancer Society Medal of Honor, and the NAS Award in Molecular Biology.Moved to action by the urgent need to redress global climate change, Pat founded Impossible Foods with one clear goal: to eliminate animal agriculture — inarguably one of the biggest contributors to planetary warming — by providing delicious, nutritious, and environmentally friendly alternatives to meat and dairy directly from plants.The mission statement is ambitious, some would even say audacious. But his impact is already undeniable — and he’s just getting started.Today he shares his story.This is a broad and far-reaching conversation that covers Pat's background and the impetus behind Impossible Foods.We cover the company's initial success in converting high-end chefs, the subsequent penetration of the fast food industrial complex, and the entrepreneurial difficulties of rapid growth and meeting demand at scale.We then turn attention to Pat's mission to redress climate change. The important need to replace food from livestock with more environmental friendly alternatives. And what is required to achieve that, while meeting the finicky palate requirements of the average consumer.Irrespective of your opinion on plant-based meat analogues, the deleterious environmental impact of intensive animal agriculture is irrefutable. Seismic changes to our food systems are mandatory if we want to responsibly redress global climate change. And each of us has the power to promote these changes, beginning with our daily food choices.You can watch it all go down on YouTube and as always, the audio version streams wild and free on Apple Podcasts and Spotify.I really enjoyed this exchange. A compelling companion piece to last week's conversation with Paul Hawken, my sit down with Beyond Meat founder and CEO Ethan Brown and my episodes with Good Food Institute founder Bruce Friedrich (RRP 286 & 402), I encourage all of you to listen with an open and appreciative mind.Peace + Plants, See acast.com/privacy for privacy and opt-out information.

“Who’s going to buy a book about our stupid story on Kite Hill anyway?” asked Lu. He had a point.

Healthy Travel Tips: Be prepared- always have food and water with you so that you aren't quick to make a bad choice. Some of Julie’s favorite foods to travel with are salads, saving the plastic containers that your lettuce comes in or put your salad in a gallon ziplock bag. Remember to keep your salad dressing separate so that your lettuce doesn't get wilted. The small disposable condiment containers can be found near the sandwich bags or aluminum foil. For protein, wild caught tuna is great (Wild Planet or Safe Catch are good brands), leftover chicken works well also.  For a plant-based protein, consider chickpeas, lentils, quinoa, or hemp seeds. Keeping a small bottle of olive oil in your purse and asking for fresh lemon at a restaurant makes a good healthy salad dressing :) Using those to condiment containers are a great way to store snacks like nut butter and mixed nuts. Fruit that does not require refrigeration such as apples, oranges, peaches or bananas is another great traveling snack. Veggies like mini carrots and peppers are good to snack on with hummus or guacamole. Crackers are good to eat as well with your salad, hummus or guacamole. Julie's homemade trail mix: raisins or dried cranberries, mixed nuts, and chocolate chips.  If you are taking a cooler, freeze some yogurt pops, such as Stonyfield. Julie also recommends Siggis brand for a traditional dairy yogurt and Kite Hill for dairy free alternative. Make sure that you also have water bottles in the cooler too. If you are going on a long road trip and you are trying to make good choices, consider putting your snacks out of arms reach so that you are not just snacking to snack. For hotel travel, Julie takes a small cooler and uses the hotel's mini-fridge and free ice. As far as the continental breakfast, boiled eggs with some Everything But The Bagel seasoning (carry with you) sprinkled on top with hot sauce are a fav. Yogurt and fruit from the breakfast bar is also another good option. For air travel, make sure that you have a stainless steel water bottle and your favorite essential oils to stay hydrated.   Favorite Brands   Crackers/Chips: Mary’s Gone Crackers Simple Mills Farm Crackers Siete Tortilla Chips   Mixed Nuts: Back to Nature Trader Joes   Great Fruits to travel with: Apple Banana Orange   Veggies for snacking with hummus or guac: Carrots Cucumbers Peppers   Guacamole: Wholly guacamole (single serve containers)   Bars: RX bars (chocolate sea salt are delish) Lara Bars Epic   Popcorn: Angie’s or Skinny Pop or kettle corn   Nut butters (Almond is a fav): Trader Joes Santa Cruz Rx Butter   Yogurt: Siggis Kite Hill   Things to keep in your purse: Small bottle of olive oil Everything But the Bagel seasoning   Chocolate Energy Bites recipe: http://www.anaturalshift.com/energy-bites/   Connect with us→ via social media: Facebook: www.facebook.com/anaturalshift Instagram: www.instagram.com/anaturalshift/ Follow Julie-->www.instagram.com/julieanndavey/ Follow Kari--> www.instagram.com/karicoody/   On the web: www.anaturalshift.com   Check out our FREE goodies for you! ebooks: https://anaturalshift.com/free-e-books/ Printables: https://anaturalshift.com/free-printables/   Links to listen:

Fabian sits down with Chris Kerr, the Chief Investment Officer at New Crop Capital, who has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. We recorded this episode the day after Beyond Meat hit the stock market. The brand is a poster child of Chris Kerr's investment portfolio, and it also is an industry daring darling. And what went well beyond the wildest expectations with stock trading at nearly triples from the original IPO price the day after, this episode is filled with enthusiasm and learnings that go well beyond one brand. An episode any entrepreneur should digest as we discuss the importance of naming, how you can build a company around a brand and how a startup needs to test, test, test, and then test again. You can learn more about Chris via the New Crop Capital site. ____Full Transcript: F Geyrhalter: Welcome to Hitting the Mark. Today, we go beyond meat. Yes, that was a brand hint. And not only do we go beyond beef, but also butter, cheese, chicken, ice cream, sea food, and yogurt. Today, we're diving into the future of food, for the development of replacements to animal protein products. I first read about Chris Kerr in the Good Business issue of Bloomberg Business Week way back in December, 2018, which dedicated four entire pages to his story. Which is quite an accomplishment. As sometimes is the case, good things take time. But today, he is on my show, and I couldn't be any more honored to have him here. Chris is the chief investment officer at New Crop Capital, and has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. As CIO, Chris manages the portfolio strategy and serves as a strategic advisor to most portfolio companies. Chris also serves as co-CEO and chair of Good Catch, managing member of TRELLIS NEW ENDEAVORS, director of Purple Carrot and Next Foods, and observes Miyoko's Kitchen. Additionally, Chris is a director at Unovis Partners, Sirabella's, Wicked Healthy, Math Garden, Pitcairn Financial Group, and Monarch Corporation. How does he do it all? I do not know. And how does he find time to talk branding with us here is less mystery than it is a testament to his dedication to the cause and to fellow entrepreneurs. With that being said, welcome, Chris. C Kerr: Thank you very much for having me. I'm looking forward to a lively conversation. F Geyrhalter: It's a pleasure. You say lively conversation because you and I chatted before, and I know you only got two hours of sleep. So first off, congratulations, what a day. We're recording this show on May 3rd, 2019, which happens to be the day after Beyond Meat went IPO. And what must have gone well beyond the wildest expectations with stock trading at nearly triples from the original IPO price. This also marks a first for a company making meat-like products from plants. So that's a pretty big thing, to hit the stock market. Chris, Beyond Meat is a poster child of your investment portfolio, and it also is an industry daring darling, I would say. What does this day mean to you? What does it mean to the industry as a whole? C Kerr: Well, my wife and I talked about this yesterday. My other business partner, Chad Sarna, who's a chef in this space, I would put this down as the single greatest day in the entire time I've been working in this space. I got into this area, and I'm an animal guy. I love animals, enough suffering in the world. I figured, let's try to take some of my abilities and work on putting them towards solutions to solving what we consider to be a crisis. When we started this effort, it was really around 2005. In 2007, I went to work for the Humane Society of the United States, trying to bring solutions to solve some of the things that they were working on. At the time, Beyond Meat was a little company called J Green Foods, the business plan was a very typical first business plan for a company, which if you're smart, a lot of founders will throw those away as quickly as possible. The company really evolved, from really this startup mode. But it was as time went, Silicon Valley was just starting to pay attention to this particular space. What we didn't know at the time was where this would go. So back in 2007, 2008, when I started this, really, it was very hard to get anybody to pay attention to what we were doing. The markets had collapsed, nobody really wanted to take any venture capital investments, let alone vegan food. Good lord, nobody thought that there was anything to do there. So to have this culminate from that, which was really kind of grabbing at straws, hoping something could evolve into a disruptive technology, to an IPO that then just outperformed everyone's expectations. And I've got to tell you, that was only one of three amazing things that happened yesterday. I can't talk too much about the other three. But I can just tell you that the world has completely shifted from the days of J Green Foods to what is now Beyond Meat's IPO and the fact that virtually, every major strategic food conglomerate out there is sitting up and paying really big attention to this space. I have to say, I'm delighted that I happened to have stuck it out this long. So it was really a [crosstalk 00:05:12] day. F Geyrhalter: And you played quite an integral part of this whole thing. Not only Beyond Meat, but of the entire, I guess we can call it now, of the movement. That really, like you said, just happened in the last couple of years, where it really started seeing an impact. So congratulations, it's really big stuff. C Kerr: Well thank you. Like I said, time, luck, circumstance, sometimes just being in the right place for long enough, something's going to hit you. What's the saying? Even a broken clock is right two times a day. So, [crosstalk 00:05:46]. F Geyrhalter: Very modest of you. So just the other week, I think it was last week actually, I listened to our local NPR station, here in Los Angeles, KCRW, and I caught Beyond Meat founder Ethan Brown taking us through a behind the scenes tour of the factory. It was really, really fascinating. I'm a big fan of the product and so are a lot of people all over the world. I think by now, their plant based burger patties are being sold in the meat section, which by itself, is such a huge accomplishment, in about 30,000 stores. It's in Burger King, it's in Carl's Jr, Del Taco, and I even spotted it at Dodger's Stadium here, in LA. So the startup was founded in 2009, that's when you were involved with them. The patties started hitting stores really in 2016, and I mean it's 2019 now. So this is now actually going to market has not been too long of a distance to IPO. I mean, that's pretty crazy. The brand also has some even higher profile investors than yourself. There's Bill Gates, Leonardo DiCaprio, and former McDonald's CEO Don Thompson. When I heard about this, this basically underlines what you just said, right? The world is changing. Just recently, they secured the CFO's of Coca-Cola and Twitter to be on the board of directors. So with Beyond Meat, when did the team start to actively invest either time or money into brand strategy? Or into defining the voice, or actually the design. Do you feel it was a conscious decision from day one? Or was it something that kind of happened over time? C Kerr: It happened over time. But a lot of these companies don't get it right right out of the gate. Like I said, the company was started as J Green Foods. It became Savage River Foods, which was the name of a river that ran through Ethan Brown's home property in Maryland. It had to evolve. So branding was really interesting, and positioning is really important, too. F Geyrhalter: Right. C Kerr: I'm not an expert in any of this, by the way. Usually, this type of thing happens way above my pay grade. In this case is no exception. What we look at in our investment portfolios, we focus on what I refer to as the food pact. You may have heard me talk about this in the past. But we make decisions on food based on the efficiency of four key levers, it's taste, awareness, convenience, and price. We looked at, even if you look at kind of the evolution of Beyond Meat, they came to market with a chicken. It was a pretty good chicken, it was gluten free. But arguably, it wasn't the best on the market. Gardein was out there, it was a great product, but it had wheat gluten in it. So Beyond Meat said, "Let's try something a little bit different with pea protein." Which really kind of changed the focus towards pea protein, that was the early adopter of it. So their positioning really tied to that brand, their branding tied to that positioning. Who were they going to and why? So when you look at your customer, first of all, I've just got to focus on this. Taste is the most important thing by far. F Geyrhalter: Right. C Kerr: We always start with chefs. So in every case, chefs have to play a role in that. So when we start, when New Crop looks at a company, we always say, "Look, if we can get the taste right, the other things will slowly start to fall in place." If you miss taste, the rest is irrelevant. So when you look at Beyond Meat, they didn't start off really with chefs in there. We put a chef in there, a guy named David Anderson, who's arguably one of the best plant based chefs on the planet. He really helped them kind of refine some of their products in the mid range there. About five, six years in, he started helping with that. The Beyond burger, it came later, right? That was really just ... I'll say this about food companies, there's no such thing as an overnight success with food. Most companies don't get it right right out of the gate. If you look at, a good example is Silk soy milk, which everybody now knows. But that's a 40 year old company, and it was 20 years in before it invented White Waves Silk. F Geyrhalter: Wow. C Kerr: So a lot of these companies take a lot of time. What looks like overnight successes was, in fact, a lot of trial and error ahead of that. I don't think Beyond Meat's really much of an exception to that. They had some good products early on, but not enough to be groundbreaking. It wasn't until the Beyond burger came out that it really hit that inflection point. That just takes time sometimes. What they really did do is they really changed who the consumer was of this product. So if you look at the branding, the branding was not tied towards your early adopter vegans. Early adopter vegans, they're very principled, they're very loud, they love to talk about their findings, they have enormous price elasticity. They're very forgiving around taste. As you move out of that very small niche, which like I said is really critical when launching these companies. But as you move outside of them, your branding has to reflect what that consumer wants. Beyond Meat really followed that path in a really good way, where they understood the early adopters. They absolutely never violated the principles of those early adopters, that's really critical, because they will turn on you if you do. So you respect the early adopter's principles, because they do a lot of work for you. And you build that in as the baseline to how you build from there on out. I think that Beyond Meat just did an exceptional job of that. They never violated those principles. They were questioned about them. I think if you bring on Tyson as an investor, or put on an ex McDonald's CEO in the mix, some of those people will question that. But Ethan was spot on in saying, "Look, if we really want to help the cause, whether health is your driver, environment, sustainability, animal protection, welfare, you name it, everybody gets served by this if it can hit the mass market. So we really shifted that focus to addressing kind of the meat reducers, the flexitarians. And that Beyond burger is a bullseye. Sorry for the pun, but it's a bullseye.If you look at that inflection point, I think going forward in history, you're going to see everybody's game just got stepped up quite a bit. Consumers are, by far, one of the biggest beneficiaries of that. F Geyrhalter: Absolutely. I mean, I looked at how the company is currently using key opinion leaders, or influencers, and they are not at all the typically associated with the industry type influencers, right? As you mentioned, the company knew very quickly that in order to go mainstream America, they need to get mainstream America athletes and diverse people, like guys flipping a burger in the backyard, right? C Kerr: Right. F Geyrhalter: That's the kind of people that they want to get. Forming that narrative must have been such a huge, important part of changing customer behavior. So yeah, I mean, well done. I also think about the packaging design, right? Which is so crucial to any big box retail company brand. Beyond Meat did something that I believe, I do not know, but I believe, it must have played a big role in its success outside of having a great product with an equally convincing story is that it creating packaging that actually looked like typical burger patty packaging. It was shrink wrap, it was see through. And that was a far fetch from the typical green cardboard boxes associated with vegan products. C Kerr: Sure. F Geyrhalter: Which in itself, are already pretty off-putting. Were you part of that time already? Did you witness that part of their story? Where they said, "Let's just package it like meat, let's try to get into the meat section of the market." Was that already part of that? C Kerr: Well I think early on, they're not actually the first one to try to get into the meat section. Gardein did it early on, Kite Hill did it with their cheese in the dairy isle. The problem is, the early adopters don't walk into that. So those who are the most, I will say, the loudest, don't actually walk into those sections, right? That's your kind of vegan early adopters. So it didn't do great. When Beyond Meat came out, two important things happened. One was that the market had kind of shifted towards being a lot more open towards these types of products. But the other part is that this product was good enough to actually reside there. So once you hit that threshold of, you can actually stand next to a burger and it be darn close to parity on taste and price, then the convenience kind of falls into place and the awareness kicks in. I think Beyond Meat really had to hit that sweet spot there. Gardein was in the deli section of Whole Foods probably in 2008, yeah, 2008, 2009. It did okay, but not great. Kite Hill, their non-dairy cheese was buried in a very complex high-end cheese isle that was very hard to find. So when the vegans went looking for it, that wasn't an area that they went to. When Beyond Meat came along, like I said, there was enough awareness about the product that it was happening. Plenty of marketing dollars went into that, but the market advising was really critical and letting consumers know where to look mattered, it certainly mattered. So I think, Whole Foods, by the way, has just been really critical in helping shape the merchandising so the early adopters can transition into the mainstream. So what they will do is, they'll put you in what we might call the penalty box, which is where all the vegan food goes. But they'll also put you in the deli, they'll also put you in the prepared foods isle. In the case of Beyond Meat, they actually opened a burger stand right in the middle of Whole Foods in Boulder, Colorado, that served just the Beyond burger. And that was a guy named Derek Sarno, who's one of our partners, he's a chef who is the executive global chef for Whole Foods, that was his concept. It worked. It allowed people to try out the product, to demo it, to understand what it tastes like, how do you prepare it? Is it different than real meat? Most of these products ... We have a company called Good Catch, Good Catch makes tuna fish. There's two questions that are asked, right out of the gate. What does it taste like? And how do I use it? Price isn't asked, nutrient value isn't asked. People are curious about it, but those are the first two things they want to know. So when it comes to positioning and merchandising, you solve those two first things. And sometimes, you need someone to demonstrate it to you. That's, quite frankly, where Whole Foods has just been outstanding in helping not just Beyond Meat, but all sorts of products, helped to do that. F Geyrhalter: It seems like it's the good old Costco trick, right? You show them how it's made right there, then people get to taste it. C Kerr: Yeah, merchandising's expensive. We vegans walk by tons of tasting stands, because we just assume that we can't eat it. F Geyrhalter: Yeah. C Kerr: Let me tell a story about Just Mayo. Just Mayo was doing demos in stores, and people would walk up and they'd say, "Well what are you serving?" And they would say, "This is vegan mayo." And the answer was, "I'm not vegan, no thank you." As though only vegans could eat this mayonnaise. Of course, Fritos are vegan, and we don't ask whether or not they're vegan, anybody can eat a Frito. So I think that merchandising is really critical in getting consumers to understand where they fit in the equation. If it's somebody who's lactose intolerant, yeah, you're going to want to try the newest nondairy milk. If it's somebody who's got allergens to soy, yeah, you might want to try a meat that isn't made out of ... meat analog that's not made out of wheat. That type of stuff is quite relevant, and I think those demos are really important. F Geyrhalter: Right, no, absolutely. I think, Chris, one of the most insightful things I learned when I read the Bloomberg Business article about you was that you have nine cats. I think some of them are starting to want to participate in this story, too. They said, "I don't only want to be in Bloomberg, I want to be here, too." C Kerr: Yeah, actually the cat that was in Bloomberg is the one that trying to get out the door, so yeah. F Geyrhalter: I think it's because of the name that you have given the cat. It's Claire de Lune or something like that? It's a very French name. C Kerr: Yeah, she normally sits on my desk here. F Geyrhalter: It's her business day has started. It's like, "Hey, it's 9:00am, what's going on?" Excellent. C Kerr: Sorry. F Geyrhalter: No, no, no, that's great. Hey so looking back at the success of Beyond Meat, and there's no better day than today, on May 3rd, to talk about this. We already touched on a couple of these. But when did you think, when did you know that this is going to turn from a startup into a brand? When did you feel that ... Not when you tasted it, or when you said, "This is going to be insanely good, people are going to love this." But from a marketing perspective, when did you feel like, okay, something right now just shifted, and this is going to be a brand? C Kerr: Quite frankly, when they settled on the name Beyond Meat. That was when the real marketing push came, and it had to do with how they were positioning it to the consumer base that went well outside of our vegan world. That shift really kind of said to the early adopters, thank you for your service, you've been phenomenal, let's take it to the next level. That happened actually pretty early on. The company started, when we started working on it in 2008, 2009. It was probably around 2012 that that name was adopted and then put into play. Prior to that, they were really focusing on food service and the name Savage River wasn't something that they were doing much with. I think by the time they came up with Beyond Meat they thought, okay, now we have something to rally around. That's pretty critical. F Geyrhalter: Absolutely. And that name was created by an agency with help? Or was that internally crafted? C Kerr: I believe it was internally crated. Beyond Eggs was out at the time, they were just getting started. So Hampton Creek had come up with the idea of using something along the lines of Beyond. Beyond Meat at the same time. Hampton Creek moved over, well they created Hampton Creek, and then Just. Beyond Meat was, I guess a good fit for them. F Geyrhalter: That's extremely refreshing to hear that a name was kind of that propeller into that next phase of the company. And where you felt like now it's a brand. But vegan is, as a whole, as a brand, changed tremendously. From not to tasty to incredibly cool. In fact, it also turned quite important given climate change, right? Which is one of the big reasons you're in this business. And yes, it also morphed into a very tasty food option. But most of the brands in your portfolio are also extremely design focused, I realized. The dairy free butter brand Fora, which I can't wait to get my hands on. But also your other investment firm, Unovis Partners, it seems like branding and design is always top of mind for you in many of your brands. What does branding mean to you? Either personally or to your industry as a whole? I mean obviously, with Beyond Meat we get a pretty good sense of what it can do. C Kerr: Yeah, honestly, it's absolutely critical. You think about it, it's communication, right? At the end of the day, you want to very quickly communicate to a consumer what it is you do. If you can get that in a brand, I think plenty of people overthink or they try to be creative with brands, and it just can kind of flop. A really good brand matters, because it really is that flash point around decision making. Again, you go back to the food pact. Awareness is critical. I use this example, if you are in a desert dying of thirst, crawling along the sand, and there's a body of water over a hill, if you don't know it's there, you're still going to die of thirst. Awareness is really around what is it that a brand or a company's trying to convey to you? So you need to know where it is, what to look for, then be able to make a rather quick decision around why you might want to buy it. So clearly, there's an industry around that. That's no surprise there. I think when you have an innovative product that's new to the sector, that's novel, disruptive, and consumers don't quite know what to do with it, you better get that brand right. You can't be too cheeky. Too many plays on words, that kind of stuff. You don't want to confuse the consumer in the process. So I think Beyond Meat really hit a good stride there. There's a couple other ones that did a good job. They didn't have a lot of professional help, but Daiya is another company that people kind of knew what it was right out of the gate. It was dairy but not quite dairy. Silk, perfect example, Silk soy milk. A grand slam, people pretty much knew, it's soy milk. You think about that when it comes to identity. For the consumer, there's not a lot of confusion for the consumer. Ultimately, I think that, when it comes time to make kind of very quick decisions, impulse decisions, the difference between a good brand and a bad brand is going to be the difference between a sale or a pass. The ones that are successful, they know how to really run with it. F Geyrhalter: So at what time in that startup journey with your portfolio companies is what time do you advise those companies to actually invest in branding? C Kerr: Day one, day one. Good Catch is a great example. We knew that we could get a formula ... We didn't know what we were going to do in seafood, we just knew that we were going to get into the seafood space. We had started the company from scratch, we worked with a branding agency. The brand is what we built the company around. So coming up with the name Good Catch really set in motion exactly what that company was going to do and why. With that, we can fill in the blanks pretty much in any direction we want. Now if we had come up with something that was cheeky or confusing, a rebrand is incredibly expensive. F Geyrhalter: Yep. C Kerr: Nobody wants to go through that. So to spend an extra 25 to $50,000 on an early brand saves you upwards of several million later in the game, not to mention a failed start, which is the worst possible outcome. So I recommend, by all means, don't just come up with a name between you and your founders and think that it's great. Test it, put it in front of groups. There's great organizations that will actually do concept testing for you, and New Hope is one of them that's in the natural products space. For very little amount of money, you can test a couple concepts and see how it resonates with consumers. Spend that money. To nickel and dime that early stage is arguably a death nail for a company, if you get it wrong. F Geyrhalter: Amen. It was a very tough pill to swallow for a lot of bootstrap, early stage founders. C Kerr: Yeah. F Geyrhalter: But in the food industry, you basically cannot be too bootstrapped in order to make it to the market, so. C Kerr: Well also, I really encourage people to not fall in love with their own branding. It's easy to do, you feel like it becomes part of your own personal identity. You came up with it, or your family did. It really is important to relay a message to the consumer, not to your sister. I think at the end of the day, a good brand will reach a really wide swath of the world and tell them exactly what it is you're doing. That's pretty critical. F Geyrhalter: Chris, this is how I started pretty much every speech to entrepreneurs. I tell them, everything you do right now is not about you. It's about them, right? C Kerr: Well said, well said. Ego can really get in the way of these. One of the things that we do with the companies that we start up with, our job is commercialization. Part of that commercialization is an education around the branding side of it. So if you look at the New Crop team, we're actually made up of a whole bunch of entrepreneurs, people who have started companies before. One of our guys, Dan Altschuler, used to run a branding agency, it's what he did. We have another woman, Laura Zane, who helps us put together the decks. Because quite frankly, selling investors on it is very similar to selling a product. You need to sell them on the concept, and they need to be able to understand it quickly. So that starts the design phase, by the time you're hitting the shelves, at that point, it's too late. So absolutely, you need to think of it from the ground up. F Geyrhalter: Any piece of brand advice and founders as a final takeaway? I know you already dropped a lot of them. Anything that you didn't share with us yet, as we come to a close? C Kerr: Test, test, test, and then test again. And by the way, the world isn't static. When we launched Good Catch, we did testing on words for our packaging, and two years later, the entire market shifted and we need to test it again. So by all means, the consumer changes, consumer perception changes, the markets change. Don't be afraid to change with them. Your job there is to get consumers to understand what you're doing. The other part of it is, test your products. Try new things. At the end of the day, don't be a believer in your own stuff. You need to actually rely on the broader community to help you with that. The good news is, they are delighted to help. Particularly the early adopter world where I come from. Vegans love to try new food, and when they find something great, they are incredibly loud about it. Be partners with them in that, and allow them to test as well. I think everybody can have fun with it when you're testing new things, so it's not a challenge, it's a joy. I think if you look at it from that perspective, everybody gets to have fun with it. F Geyrhalter: Fantastic advise. What's still untapped in the plant based market? I mean, is there something you're excited about that you'd love to see a team create, or something you'd be excited to invest in next? Or is this all beyond ... Not Beyond Meat, but beyond closed doors? C Kerr: So we've now hit pretty much every area out there. We're working on, pork still hasn't been done well, and that's a massive market, as you can imagine. F Geyrhalter: Right. C Kerr: We're working on some things there. F Geyrhalter: It's a huge necessity too, right now, I suppose. C Kerr: I'm sorry, say that again? F Geyrhalter: Pork is in huge demand, and there's lots of issues surrounding pork. And there's a shortage, and God knows what, right? So there's a huge need for it, too. C Kerr: China alone, I mean, it's just not ... F Geyrhalter: Right. C Kerr: So here's what's both sad and exciting. The meat, dairy, eggs, and seafood market's over a trillion dollars, and we are just, just, just getting in there. We're a rounding error in that. So the opportunities are global, they are massive, and they are urgent. You put those things together and create a little bit of R&D around that, these are going to be exciting times. Give us another decade. Look at what happened with the Beyond burger and the Impossible burger just in the last two years. They just got onto the map on an industry that's a couple million years old at this point. F Geyrhalter: Yeah. C Kerr: Since we started eating animals. This is going to be a very, very exciting ride. I would say collectively, if you ignore the marketing side, collectively, R&D and the plant based meat world, and dairy, I would argue, is less than $100 million in the history of it, that they've actually put into the R&D side of it. The more money that flows into that, you're going to see some absolutely phenomenal outcomes. I would imagine that the next decade is going to be spectacular for consumers, for animals, for the environment. Everybody's going to win, and it's going to be a fun time. F Geyrhalter: I think on that note, I want to thank you, Chris. It was impeccable for you to make it onto Hitting the Mark the day after the big IPO, I so appreciate the time you took away from doing press or simply celebrating on this huge day. C Kerr: Thank you. F Geyrhalter: It's a huge day for you, your company, and Beyond Meat. So absolutely, thanks for being here. C Kerr: Well, and thank you to the Beyond Meat, they're a spectacular team. They did all of the work. I got to sit back and watch the ride. But thank you for having me on, I really appreciate it. F Geyrhalter: Thanks to everyone for listening, and please hit the subscribe button and give this show a quick rating. I'm seeing way too little TLC from you out there, I know how many of you are listening. So if you have a split second and enjoy the show, please give it a quick rating. This podcast is brought to you by FINIEN, the brand consultancy creating strategic, verbal, and visual brand clarity. You can learn more about FINIEN and download free white papers to support your own brand launch at FINIEN.com. The Hitting the Mark theme music was written and produced by Happiness One, I will see you next time when we once again will be Hitting the Mark.

Taste Radio listeners may recall that we first featured Spindrift founder and CEO Bill Creelman on the podcast in 2016. At the time, Spindrift was undergoing a major shift in its business strategy, discontinuing the craft sodas upon which it was founded to focus on its fast-growing sparkling water line. In the years since, Spindrift has continued to thoughtfully evolve its positioning as a premium and differentiated sparkling water brand in various ways, such as curbing its use of added natural flavors.  Despite a highly competitive environment for sparkling water, Spindrift has succeeded by  staying focused on its own development, according to Creelman, who once again joined us for an interview included in this episode. “It really is not helpful, from my perspective, to dwell on any particular competitor,” he said. “We sit next to them in the space. They’re servicing their folks. We’re doing our thing. And that type of focus has served us well historically and continues to be our modus operandi.” Listen to our full conversation with Creelman and Spindrift SVP of marketing Caroline Kibler, who discussed the continued development of the brand and its marketing strategy, including how actress Kristen Bell came into the fold as a brand ambassador. They also spoke about how the company is building upon its retail and food service relationships, and efforts to add incremental value through product innovation. Show notes: 1:25: Subscriber NOW; NOSH News — If you haven’t already, please subscribe to Taste Radio Insider on iTunes, Spotify, Google Play, Soundcloud or Stitcher. BevNET’s Ray Latif and Mike Schneider and NOSH’s Carol Ortenberg discussed recent funding announcements from notable food brands, including Kite Hill, Kettle & Fire and Once Upon a Farm. They also spoke about the upcoming NOSH Live Winter 2018 conference, including featured speakers, the Pitch Slam competition and Sampling Expo. 18:22: Interview: Bill Creelman, Founder/CEO and Caroline Kibler, SVP Marketing, Spindrift -- Recorded at Spindrift HQ in Newton, Mass., Creelman and Kibler spoke about Spindrift in the context of a rapidly growing flavored sparkling water category and how it is attempting to separate itself from upstart and legacy brands. They also discussed how the relationship with Kristen Bell came together, Spindrift’s long standing partnership with Panera and other fast-casual restaurants and why its product development cycle is longer than other beverage brands. Brands in this episode: Kite Hill, Kettle & Fire, Once Upon a Farm, Spindrift, LaCroix

Courtney Reum wants food and beverage entrepreneurs to ask themselves one question: how can I make my company more ‘techable’? Reum is the co-founder of M13, a brand development and investment firm focused on “accelerating businesses at the nexus of consumer products, technology, and media.” Founded in 2016, M13 has investments in many well-known brands, including Lyft, Pinterest, Blue Bottle Coffee, Pressed Juicery and Snap. In an interview included in this episode of Taste Radio, Reum, who along with brother Carter launched M13 following the sale of their spirit brand Veev, spoke about his belief that the fundamentals for food and beverage business are evolving and, how companies can use technology to directly reach and better understand their consumers. “We’re getting so much data where it’s easier than ever to find your tribe, to get cohort data, that almost every brand its techable to some degree,” Reum said. Hear much more from Reum in our interview, including lessons from the rapid development of Veev, how brands can best identify white space in a crowded consumer products marketplace and M13’s philosophy regarding investment and incubation. Also in this episode: A conversation with Wing Lam, the wild and winsome co-founder of Wahoo’s, the iconic Southern California-based restaurant chain which serves Mexican cuisine tinged with Brazilian and Asian flavors. Lam discussed how Wahoo’s, which celebrated its 30th anniversary this year, has maintained and nurtured the spirit of its first location as it has expanded and how the company, known for its partnerships with surfers and surf-focused brands, identifies authentic partnerships. And in the latest edition of Elevator Talk, we’re joined by Simon Cheng, the CEO and co-creator of Pique Tea, a brand of “cold brewed tea crystals” that dissolve in water. Show notes: 2:23: From One Costa to the Another -- A couple of our esteemed hosts took some much deserved time off last week. Mike was in Costa Rica while John Craven visited Santa Monica; the pair discussed notable libations and foods during their travels. Ray chatted about attending a premiere event for the HBO drama “Westworld,” and the show’s partnership with Westward Single Malt Whiskey, described as “a grain-to-glass celebration of the American pioneer spirit.” 9:18: Interview: Courtney Reum, Co-Founder, Veev/M13 -- Recorded at M13 offices in Beverly Hills, Courtney Reum discussed the backstory and mission behind the investment/incubation/accelerator firm. As part of the conversation, Reum explained how M13 was created “as a company for starting companies where we use a playbook approach of repeatable behaviors… to demonstrate success across different brands and categories" and why they “really believe in the convergence of consumer brands, media and tech.” 43:33: Interview: Wing Lam, Co-Founder, Wahoo’s -- If you’ve spent any time in Southern California and hankered for a fish taco, you’ve probably been to Wahoo’s. We sat down with co-founder Wing Lam at the company’s location in Torrance, Calif and discussed how Wahoo’s which just celebrated its 30th anniversary and has over 60 locations in the U.S. and one in Japan, has grown over the years and how it’s become an institution in surfer/extreme sports community. 1:00:06: Elevator Talk: Simon Cheng, CEO/Co-Founder, Pique Tea -- Simon Cheng is the CEO and co-creator of Pique Tea, the maker of “cold brewed tea crystals” that dissolve in water. We caught with Simon at Expo West 2018 and connected for this edition of Elevator Talk. Show notes: Brands in this episode: Westward Single Malt Whiskey, KeVita, Pressed Juicery, Kite Hill, Blue Bottle Coffee, Daily Harvest, Rebloom, Chomps, Pique Tea

If you’re just getting used to eliminating gluten from your diet, it may feel like a burden to remove dairy as well—especially if you’re a fan of comfort foods like cheese and ice cream. Why exactly do many practitioners recommend a gluten- AND dairy-free diet to patients diagnosed with celiac disease and non-celiac gluten sensitivity? The Gluten Free RN is walking us through the similarities between gliadin and casein, explaining how the proteins found in gluten, milk and cheese impact our brains. She discusses how Marsh 1 damage from celiac disease leads to an inability to break down the sugar in milk and why we crave the very foods that are making us sick. Nadine shares the story of a young man with autism whose health improved once his family went gluten-free, describing the well-documented gut-brain connection and how the right high-fat diet can repair the neurological system. Listen in for the Gluten Free RN’s insight around dairy replacement options and get empowered to reclaim your health with a gluten- and diary-free diet! What’s Discussed:  The similarities between the gluten and casein proteins Molecularly very similar, bodies read as toxins Both capable of crossing blood-brain barrier How the casein protein impacts the brain Causes inflammation, hypoxia (decrease flow of oxygen) Brain fog, anxiety, depression, irritability and fatigue The effect of Marsh 1 damage due to celiac disease Microvilli damaged or destroyed Can’t produce enzymes that break down sugar in milk How gluten and casein proteins act as exorphins Bind with opium receptors in brain Crave foods that make us sick Nadine’s recommendations for dairy replacements Coconut, hemp, almond or hazelnut milk Kite Hill and NuCulture cheese options How a gluten-free diet helped a young man with autism More interaction with family, fewer GI issues High-fat diet repairs neurological system The story of Dr. Terry Wahls Diagnosed with MS, healed on gluten-free diet Resources: Aroy’d Coconut Milk Kite Hill NuCulture Foods Mary’s Gone Crackers Jilz Crackers Dr. Terry Wahls’ TED Talk The Wahls Protocol  by Dr. Terry Wahls Dr. Terry Wahls’ Website Connect with Nadine: Instagram Facebook Contact via Email ‘Your Skin on Gluten’ on YouTube Melodies of the Danube Gluten-Free Cruise with Nadine Books by Nadine: Dough Nation: A Nurse's Memoir of Celiac Disease from Missed Diagnosis to Food and Heal

While all know how vital sleep is, and few get enough quality sleep every night. Why is that? The biggest challenge is lack of supportive rituals around sleep. In this segment, you’ll discover some of the most powerful rituals for better sleep; more than that, you’ll learn how to reconnect your sleep cycles with the elements of nature. This is the secret that helps your return your body (and sleep) to a deeply rested, rejuvenated state that is your birthright. Next, we have my very special guest Chef Tal, who is the New York Times bestselling author of The Conscious Cook and co-founder of the Artisanal Almond Milk Food company Kite Hill. Tal talks about his world as a renowned chef and what motivated him to curate vegan meal programs and products that revolve around a plant-based lifestyle. Listen in as he shares his vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses, and tips you can use at home.

This week's episode highlights news and trends in the plant-based food industry based on what I saw at this year's Natural Products Expo East, recently held in Baltimore. I identify the following 3 trends as the hottest new ones to keep an eye on:   1. The evolution of dairy-free products 2. The demand for clean, whole ingredients in plant-based proteins 3. The emergence of functional snacks and beverages   This episode also features commentary from representatives of the following brands: Califia Farms, Field Roast, Follow Your Heart, Good Catch Foods, Good Seed Burger, Kite Hill, Milkidamia, Miyoko's Kitchen, Navitas, No Bull Burger, No Evil Foods, REBBL, Sweet Earth Foods, Teaonic, Uptons Naturals, Vegan Rob's, and Veggemo. To learn more about the latest and greatest products and how brands are stepping up their game, you'll have to listen in! Show notes for this episode: https://eftp.co/bite-sized-news Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Wanderlust. It is human nature to want to explore, to experience a geography and culture different from our own. Travel can truly enrich our lives. Yet if you have celiac disease or non-celiac gluten sensitivity, the prospect of being away from the familiar for an extended period can be intimidating. Will I be able to find a grocery store? How do I locate a gluten-free restaurant that I can trust? What do I need to bring with me to ensure that I am avoiding gluten? And what if, despite my best efforts, I am accidentally exposed to the gluten protein? No one wants their trip ruined by an unexpected illness, but you shouldn’t let the fear of gluten exposure keep you from going on an important business trip or taking that vacation you’ve always dreamed of. The Gluten Free RN has ten years of experience helping people discover that they can travel safely on a gluten-free or Paleo diet, and today she shares her recent travel experiences with you. Road trip with Nadine and learn how she locates safe restaurants, what she takes along to avoid inadvertent gluten exposure, and which apps and online resources offer the best advice for gluten-free travel! What’s Discussed:  The danger of living in a bubble Leads to isolation No way to live  Nadine’s mission to teach people how to travel safely on gluten-free/Paleo diet Follow her travels on social Posts include pics of locations, food Various travel tips  How Nadine packed her cooler for a summer road trip to Boston Applegate deli meat Kite Hill cheese Fresh fruits and vegetables Mary’s crackers Jilz Crackerz EPIC bars  The challenge of eating out on the road Lucky to live in Pacific Northwest 37 100% gluten-free restaurants in Portland Accommodating to food intolerance More difficult other places Stressful when unfamiliar with establishment  The fundamentals of a food desert Little/no access to fresh fruits, vegetables Most available food is highly processed  Nadine’s advice around locating grocery stores, fresh foods when traveling Research local Whole Foods, Natural Grocers locations Look up local Farmer’s Markets and Co-ops  Nadine’s tips for locating safe restaurants Employ the Find Me Gluten Free app Read Yelp reviews, though can be deceptive Avoid restaurants that make pizza Flour stays in air for up to 72 hours Enormous risk of cross-contamination  The myth that heat breaks down the gluten protein Gluten protein is heat stable Very difficult to denature (even at temperatures of 1200°) Applies to woks, fryers and grills  How Nadine is able to go without a meal when necessary Nutrient ‘gas tank’ is full High levels of vitamin D, B6, B12 and magnesium Better to skip than be sick for days, weeks or months  Who to talk to when you are eating out Start with wait staff, chef Speak with manager, if necessary  Nadine’s experience at a highly-rated restaurant in Boston Selected for positive Yelp reviews Friend used Nima sensor, daughter’s meal contained gluten Notified wait staff, spoke to chef and manager Though establishment caters to gluten-free community, next four meals also tested positive for gluten Learned that pizza was also made in kitchen Stopped by grocery store on way back to hotel Made great, quick and easy dinner in room  Nadine’s gluten-free travel supply packing list Bamboo utensils Pans Nima sensor or EZ Gluten strips Gluten Free Passport allergy cards Activated charcoal (to take with water after accidental exposure) Sense of humor  The best gluten-free online travel resources Gluten-Free Globetrotter Gluten Free Passport  Why you should avoid fast food/restaurant chains that claim to have gluten-free offerings Risk of cross-contamination too high May not truly understand what it means to be gluten-free Using gluten-free label as marketing tool  Nadine’s upcoming River Cruise on the Danube Opportunity for safe travel Responsible, attentive chefs Nadine on hand to confirm food is gluten-free, Paleo  The food options available to the gluten-free population Meat, fish and eggs Nuts and seeds Fruits and vegetables Resources: International Celiac Disease Symposium Applegate Kite Hill Mary’s Gone Crackers Jilz Crackerz EPIC bars Gluten Free Portland Restaurant List Amy Fothergill of the Warm Kitchen Ground Breaker Brewing Whole Foods Natural Grocers Find Me Gluten Free Nima Sensor EZ Gluten Test Strips Gluten-Free Globetrotter Gluten Free Passport Melodies of the Danube Brochure Connect with Nadine:  Instagram Facebook Contact via Email ‘Your Skin on Gluten’ on YouTube Melodies of the Danube Gluten-Free Cruise with Nadine Books by Nadine: Dough Nation: A Nurse's Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism

I am so excited because it's time for this week's Q&A segment on "Beauty Inside Out" with Kimberly Snyder. This week, I answer four trending questions from the Beauty Detox Community. This week's most popular question was: How Can I Make My Hair Stronger? Have you been asking yourself this very same question? If you want to know the answer to this question and 3 more sent in by Beauties just like you, listen now to find out! Remember you can submit your questions at www.kimberlysnyder.com/askkimberly [Questions Answered] Stacey - Jacksonville FL How often would you suggest eating dairy free yogurt, like Kite Hill or other brands? Are they healthy as an occasional treat? Donna - NYC, NY I need hair help! What foods are good for making your hair stronger/thicker?? Caitlin - Sydney, Australia What are your thoughts on adding frozen cauliflower to green smoothies? Do you think it's a good replacement for fruit in the GGS? Charlotte - Portugal I have just bought an enema kit and am amazed by it, even after you have been to the bathroom when you do the enema, there is a still a lot that comes out ! My question is how many times a week or month can I do this? Inspirational Thought Of The Week When we remove the dark clouds of negative emotions like shame, love is right there inside of us, waiting to shine out! [RESOURCES] Yogurt Replacement Product Recommendation: http://kimberlysnyder.com/blog/2010/12/03/yogurt-replacement-product-recommendation/ 5 Top Health Food Myths (That Truly Irk Me!) Revealed: http://kimberlysnyder.com/blog/2013/06/18/5-health-food-myths-debunked/ The Secret Behind Healthy Hair: Nourish THIS Surprising Organ: http://kimberlysnyder.com/blog/2015/10/22/the-secret-behind-healthy-hair-nourish-this-surprising-organ/ Hair!: http://kimberlysnyder.com/blog/2009/10/05/hair/ 5 Tips on Growing Healthy Hair: http://kimberlysnyder.com/blog/2017/02/01/5-tips-on-growing-healthy-hair/ Q&A on The Glowing Green Smoothie (GGS): http://kimberlysnyder.com/blog/2014/10/09/qa-glowing-green-smoothie/ A Definitive Guide to Healthy Bowels: http://kimberlysnyder.com/blog/2011/11/15/a-definitive-guide-to-healthy-bowel-movements/ Hitting Detox Walls and Overcoming Them: http://kimberlysnyder.com/blog/2009/06/29/hitting-detox-walls-and-overcoming-them/ Our Body's Various Elimination Channels, and How to Support Them: http://kimberlysnyder.com/blog/2010/09/14/our-bodys-various-elimination-channels-and-how-to-not-clog-them/ The Glowing Green Smoothie:http://kimberlysnyder.com/blog/ggs/ My Glow Bio Cleanses:http://myglowbio.com/cleanses-product/ The One Day Cleanse:http://kimberlysnyder.com/blog/2011/09/13/the-one-day-cleanse/ Detoxy+:https://shop.kimberlysnyder.com/products/detoxy Beauty Detox Probiotics:http://shop.kimberlysnyder.com/products/probiotics The Beauty Detox Solution:http://amzn.to/2tbFYG8 Other Podcasts you may enjoy!:Interview with Fully Raw Kristina And How To Find The Perfect Cleanse [BIO Podcast: Ep 21]:http://kimberlysnyder.com/blog/2016/01/04/interview-with-fully-raw-kristina-and-how-to-find-the-perfect-cleanse-bio-podcast-ep-21/ Women's Health and Fertility with Bridget Danner & Mindful Eating Lessons [BIO Podcast: Ep 41]: http://kimberlysnyder.com/blog/2016/03/14/womens-health-and-fertility-with-bridget-danner-mindful-eating-lessons-bio-podcast-ep-41/ Goals and Intent with Mallika Chopra & Best Practices For Spring [BIO Podcast: Ep 47]: http://kimberlysnyder.com/blog/2016/04/04/goals-and-intent-with-mallika-chopra-best-practices-for-spring-bio-podcast-ep-47/ Lifestyle Changes with Joe Cross & The Do's and Don'ts of The GGS [BIO Podcast: Ep 57]: http://kimberlysnyder.com/blog/2016/05/09/lifestyle-changes-joe-cross-dos-donts-ggs-bio-podcast-ep-57/ [SPONSORS] This Podcast Is Brought to You By: Detoxy+ http://shop.kimberlysnyder.com/products/detoxy Detoxy+ is a nutritional supplement that helps cleanse...

Today we had a blast pigging out on dairy alternatives. First, we tried 5 flavors of almond yogurt from Kite Hill. Then we followed up by tasting 2 plant-based cheeses from Heidi Ho (as seen on "Shark Tank"). Lastly, we finished off teh show with some vegan cheescake made by Daiya. This podcast is powered by Pinecast.

TOPICS:  News and updates from Diane [1:47] Introducing our guest, JJ Virgin [3:23] Something that I'm into: Kite Hill almond ricotta cheese [5:08] JJ's backstory with her son [6:53] Having the right mindset for challenges [13:40] Finding time for self-care [22:51] Diane's takeaways [33:00] Grab a copy of Diane's book, "Practical Paleo" - http://practicalpaleobook.com/ Want IN on Diane's 21-Day Sugar Detox? Check it out here -https://21daysugardetox.com/ Grab a copy of Liz's book "Eat the Yolks" - http://balbit.es/Amazon_EatTheYolks GET FULL EPISODE SHOW NOTES WITH TRANSCRIPT -http://balancedbites.com/podcast-episode-293-mindset-and-inner-strength-with-jj-virgin/

Full show notes here. . EVENTS I was just at the Good Fest in Philly and had an incredible time seeing so many of you and meeting new people as well. NEXT UP -- I'll be at Wanderlust in Vermont on June 22-25 -- come hang with us!PODCASTS -That's So Retrograde -The Rookie Podcast -Another Round -The Daily from New York TimesGAMES -Crosswords -- we use the NY Times crossword puzzle app -WinkPERSON -Ashley C. Ford -- LOVED her article called Seeing My Body with Fresh EyesBOOK -All I Did Was Ask: Conversations with Writers, Actors, Musicians, and Artists by Terry GrossMUSIC -90's  Lilith Faire style -- Sarah McLachlan, Jewel, Meredith Brooks, Alanis Morissette -My 90s Playlists: here's one & here's another. -Theme song for the show Big Little Lies Cold Little Heart - Michael KiwanukaWATCHING -Moonlight -Manchester By The Sea -Get Out -Lion -Away We Go -Big Little Lies on HBO -Crashing on HBO -the final season of Girls -Season 2 of Love & Master of NoneEATING -Yogurt Bowls using So Delicious soy yogurt, Kite Hill almond yogurt, Forager Cashewgurt with cinnamon and sea salt topped granola, coconut flakes, seeds, nuts, crumbled muffins or bars, berries, kiwi, Lily's chocolate chips (stevia sweetened)-Siete Tortilla Chips -- made with cassava flour, coconut flour, avocado oil and chia seeds etc... -- I love all the flavors...a bunch...-Cha Cha Matcha -Milkadamia Macadamia Nut Milk -Prince of Peace Detox Tea -Green Mountain Gringo SalsaOTHER THINGS -Monq personal defuser -- use code KATIE222 for a discount -Underwear I got from Urban Outfitters and this summer dress -Care/Of vitamins -- use code KATIE for 50% off first order -CW Hemp oil tinctures -- use code LETITOUT 10% off all orders -Aaptiv workouts on the go! GET A FREE 30 DAY TRIAL with "LETITOUT"NEWSLETTER -- don't forget to sign-up. Lots of what I mention in the pods plus more in included in my letters to you guys. I'm also looking for a cool new name for the newsletter right now. Email me or let me know in the facebook group what your ideas and thoughts are!FACEBOOK GROUP -- join here!

TODAY'S GUEST: Neal Barnard, M.D., F.A.C.C., is an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences in Washington, D.C., president of the Physicians Committee for Responsible Medicine, and founder of Barnard Medical Center. Dr. Barnard is a fellow of the American College of Cardiology, the 2016 recipient of the American College of Lifestyle Medicine's Trailblazer Award, and has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health. Dr. Barnard has authored more than 70 scientific publications as well as 18 books, including the New York Times best-sellers Power Foods for the Brain, 21-Day Weight Loss Kickstart, and the USA Today best-seller Dr. Barnard's Program for Reversing Diabetes. As president of the Physicians Committee, Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research. He hosts four PBS television programs on nutrition and health and is frequently called on by news programs to discuss issues related to nutrition and research. Originally from Fargo, N.D., Dr. Barnard received his medical degree from the George Washington University School of Medicine and completed his residency at the same institution. He practiced at St. Vincent's Hospital in New York before returning to Washington to found the Physicians Committee. In 2015, Dr. Barnard founded the nonprofit Barnard Medical Center, which opened in January 2016, in Washington, D.C. Barnard Medical's board-certified physicians, nurse practitioners, and registered dietitians provide complete primary care. Barnard Medical also helps patients tackle the causes of illness, with extra attention on improving health through prevention and nutrition. Barnard Medical takes advantage of years of research conducted by the Physicians Committee research team and other researchers, showing how a new approach to medicine and nutrition could help prevent and reverse serious health problems, such as obesity, diabetes, heart disease, high blood pressure, elevated cholesterol, migraines, and arthritis. Barnard Medical's focus on nutrition includes comprehensive nutrition counseling with registered dietitians and group cooking classes. As a child in Fargo, North Dakota, Barnard studied piano, cello, and guitar, and took his love of music with him to Washington, DC, where he attended medical school while establishing himself in the DC music scene. Barnard started composing and recording songs in the 80s, and he played music professionally throughout his medical school and residency. With a penchant for the avant-garde, Neal constantly writes songs that defy any genre categorization. He chooses unconventional time meters as well, in order to “tilt the song ever so slightly and give you that little jolt between the ears,” as he puts it. Be sure to check out the debut CarbonWorks CD - out today on all digital music sites! More about Neal Barnard CarbonWorks music will surprise those who know Barnard as the physician who has authored more than 70 scientific publications and 18 books, whose NIH-funded research revolutionized the nutritional treatment of diabetes, and who is a recognized authority on science and health. As founder of the Physicians Committee for Responsible Medicine and a faculty member at the George Washington University School of Medicine, the trailblazing physician has dramatically influenced U.S. nutrition policies, arm-wrestled with the food industry, and worked to replace the use of animals in education and research with kinder methods. In keeping with the tradition of luminaries like Albert Einstein, who played violin with symphony orchestras and Harvard researcher Rudy Tanzi, who played keyboards with Aerosmith, Barnard's scientific innovations are complemented by his explorations in music. As a way of bridging together these two worlds, Barnard gives talks about his findings on how music profoundly affects the brain and “why it beats heroin and Velveeta!” For more info: CarbonWorksMusic.com Follow Barnard Medical Center on Facebook @BarnardMedical. Follow Dr. Barnard on Twitter and Facebook @NealBarnardMD   Connect With Today's guest: Dr. Neil Barnard Website: CarbonWorksMusic.com On Twitter On Facebook Barnard Medical Center on Facebook IN THIS EPISODE: Do you want to eat a plant-based diet but don't want to give up eating cheese? There are reasons why cheese is the hardest food for people to eliminate when they are switching to a plant-based diet. This episode with Dr. Neal Barnard will give you the facts about cheese. Join us as Dr. Barnard talks with me about the benefits of a plant-based diet, the negative effects of cheese and other dairy products on our bodies, and what you can do to replace cheese with alternative foods that are delicious and nutritious. Did you know that dairy products have a negative effect on human hormones? In this episode, Dr. Neal Barnard talks about the concentrated hormones that are present in cheese, and the effect that they have on our bodies. Do you want hormonal health and balance for yourself and your children? You will want to listen to my conversation with Dr. Barnard and get the facts about cheese. Why is cheese so addictive? You will be surprised to hear how much cheese Americans consume every year. In today's episode, Dr. Barnard explains the chemicals that make cheese addictive in much the same way that alcohol is addictive. Listen in to learn about this and other facts about cheese and get motivated to eliminate this harmful food from your diet. Did you know that fat causes diabetes? For years we have thought it was just too much sugar. In this episode, Dr. Neal Barnard talks about the role of fat in preventing glucose from being processed properly in our bodies. If you or someone you love struggles with diabetes or has pre-diabetic symptoms, be sure you listen to this episode and find out how switching to a plant-based diet can help. Does switching to a plant-based diet seem overwhelming to you? I know it can be for many people. That's why I'm glad that in my conversation today with Dr. Neal Barnard, he explains how to make the change as simply as possible. Listen and find out how just a few changes a week can very quickly get you to a plant-based diet with foods you love. Outline Of This Great Episode [4:45] Introduction of Dr. Neal Barnard and this episode. [10:48] How working as an autopsy assistant got Dr. Barnard started in natural medicine. [14:43] Why more and more athletes are eating plant-based diets. [18:57] The negative effect of dairy products on human hormones. [23:57] Dr. Neal Barnard's new book, The Cheese Trap. [27:07] Why is cheese so addictive? [28:23] How much cheese do Americans consume, and why is this problematic? [35:00] How can fat cause diabetes? [38:23] Break and announcements [40:06] Why is the medical community still promoting that carbs are bad? [41:53] Facts about cheese that Dr. Barnard found surprising. [44:33] Dr. Barnard's favorite plant-based cheeses. [46:36] The Physician's Committee for Responsible Medicine focuses on prevention and research. [49:56] How to make the the change to a plant-based diet as simple as it can be. [53:07] How PCRM worked to get the Food Pyramid changed. [58:12] Dr. Barnard's opinion of the Paleo diet. [1:02:33] Why people need to move in the direction of a plant-powered diet. [1:04:06] What would life expectancy be with our diet if we had no drugs for diabetes or heart disease? [1:06:42] On a side note, Dr. Barnard plays in a band, Carbon Works, with a newly released CD. Resources Mentioned On This Episode Book: The Cheese Trap (Affiliate link) Neil Barnard Twitter Facebook Barnard Medical Center on Facebook Physician's Committee for Responsible Medicine Website Facebook Neil's Band - CarbonWorks Website YouTube Facebook Treeline (nut-based cheese) Miyoko's Kitchen (nut-based cheese) Kite Hill (almond-milk based yogurt & cream cheese)

“Cheap food is an illusion. There is no such thing as cheap food. The real cost of the food is paid somewhere. And if it isn’t paid at the cash register, it’s charged to the environment or to the public purse in the form of subsidies. And it’s charged to your health.” –Michael Pollan Adopting a gluten-free lifestyle can be incredibly overwhelming, and many are resistant to the idea. Maybe you don’t want to give up the foods you love, or you don’t think you can do without pizza and beer. But the truth is that in order to heal, coping is your only option.  Nadine is here to tell you that going gluten-free is not as difficult as you think. In fact, if it’s hard – you’re doing it wrong! She recommends a number of healthy gluten-free and Paleo-friendly food options, explains how your taste buds will change as you rid your body of addictive proteins, and discusses how to approach your grocer to request gluten-free alternatives. It’s time to stop eating for convenience and begin eating to enjoy high-quality food!  What’s Discussed:  Why going gluten-free can be challenging Emotional attachment to food Function as reward/comfort  How to change your mindset to embrace the gluten-free lifestyle Remember that there is plenty of other food to eat Create a new ‘country’  Why celiac patients should avoid eating meat from cattle fed on grass treated with glyphosate Celiac patients are trying to heal increased permeability of the intestinal wall Chemical in Roundup can cause ‘leaky gut’  Nadine’s tips for realizing a healthy gluten-free diet Don’t simply replace gluten-containing with gluten-free products Focus on nutrient dense, whole foods high in good fat Choose organic fruits and vegetables Select 100% grass-fed, antibiotic free meat Avoid dairy (proteins are molecularly similar to gluten) Use almond, coconut or hemp milk and Kite Hill cheese/yogurt Satisfy your sweet tooth with molasses, honey and occasionally maple syrup Pick foods that have been processed very little or not at all Explore new vegetables Try bars when you are on the go (e.g.: Lärabar, EPIC, KIND) Freeze fruits and vegetables to savor year round Consider going Paleo (fruits, vegetables, nuts, seeds, meat, fish and eggs)  The benefits of turning your lawn into a garden ‘Growing food is like planting money’ Allows you to enjoy kale, tomatoes, beans, peas, peppers, squash, etc.  How to tailgate on a gluten-free diet Explore gluten-free alcohol options (i.e.: Ground Breaker, 2 Towns, honey mead) Try gluten free snack foods like Kettle Brand or Jackson’s Honest chips and Jilz Crackers Enjoy guacamole, salsa, hummus and pesto dips Sample desserts like Hail Merry Miracle Tarts  Nadine’s guidelines for selecting healthy foods No more than five ingredients Should be able to picture each ingredient  Quality sources of fat Bacon Pumpkin seed and nut butters Olive oil Avocados Eggs  Resources Mentioned:  Kite Hill  Ground Breaker Brewing  2 Towns Ciderhouse  Kettle Brand Chips  Jackson’s Honest Chips  Jilz Crackers  Hail Merry Miracle Tarts  Lärabar  EPIC Bar  KIND Snacks Connect with Nadine:  Instagram Facebook Contact via Email Books by Nadine: Dough Nation: A Nurse's Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism

Allan King's 1967 documentary Warrendale is recognized as a groundbreaking documentary about a Toronto group home for "emotionally disturbed" kids. Andrew Moir looks into the lasting impact of the film on its subjects' lives. Jennifer Goodhue is a comedian in Toronto. Morgan Waters and Brooks Gray created the show The Amazing Gayl Pile.  Contributors: Liam Gareau Songs on this episode: "When You're a Kid and You're Scared" by Kite Hill from the album Rest & Run. "One More" by Weaves from their self-titled album. Side Note: Morgan Waters plays guitar in the band.See omnystudio.com/listener for privacy information.