Podcasts about misfit juicery

Did you see this viral video of an art installation made out of fabric scraps found in an abandoned factory in Southeast Asia. In the video, these renegade artists put together scenes of things you would find in nature, like a tornado, out of clothing scraps that had been abandoned over a decade previously. Along with the infamous waste photographer Von Wong, one of the organizers for the Clothing the Loop project is Laura François, a contributor to the Huffington Post and speaker at TEDx Penang Road. Originally from Canada, Laura believes that creating a positive impact in the fashion industry is directly linked to creating lasting change on human rights and environmental issues. -- Want to meet the movers and shakers in the fashion and food communities of NYC? Then join us for futuristic fashion + sustainable food and drinks. Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Get your tickets for Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Libations and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. -- Get into the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

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

Tara DePorte is a self-proclaimed expert generalist. She described her typical work week as wading in the Hudson one day to wearing a suit and talking over policy at the UN the next. In 2011, Tara started the Human Impacts Institute as a way to help make the conversation around conservation fun and exciting. She knew that if she wanted to help turn the tide on talking about trash, pollution, and conservation, she had to reach people in a way that mattered. They recently launched a project called The Hub, HII's membership program. Check it out and consider helping to support this amazing institution and everything they make happen here in NYC. They produce some amazing content and help fund artist work that promote the conversation around climate change. Check out this funny video on their site called Think Like A Kid. -- We're hosting another event! Co-Hosted by Jodie Taylor and featuring eco-fashion by Malaika New York, ADAY, and Taz the Tailor. Join us at Summer Sustainability + Rooftop Summer Drinks on Tuesday, July 31st at Kickstarter HQ (58 Kent St. Greenpoint Brooklyn). Drinks and small bites by Proud Pour, Toast Ale, Tito's Vodka, Misfit Juicery, Teapigs, Gotham Greens, Ocean Hugger Foods and Food for All. Use TRASHY5 for a 20% discount on tickets while they last. -- Join the conversation on Facebook and follow us on Instagram. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

Nothing says 4th of July like BBQ, fireworks and a special edition of Taste Radio. In this episode we highlight the insights and business lessons from four remarkable leaders who joined us on the podcast in the first half of 2018:JUST founder and CEO Josh Tetrick offered his take on systemic problems within the current food system and the singular operating principle that drives JUST’s mission. REBBL CEO Sheryl O’Loughlin spoke about the role of empathy and compassion in building successful teams and relationships, and why expressing vulnerability is a critical component of leadership. We also listened as Jagermeister CEO Jeff Popkin explained the importance of being authentic and transparent with consumers, and RXBAR co-founder and CEO Peter Rahal discussed the steps leading up to a major turning point for the brand -- one that is often credited for its remarkable success. Show notes: 2:11: You’ve Got Mail -- The hosts respond to emails sent in by Taste Radio listeners and answer questions about upcycling food waste and working with manufacturing/co-packing partners. 9:50: Josh Tetrick, Founder/CEO, JUST -- Formerly known as Hampton Creek, JUST merges biotechnology and plant-based ingredients to create environmentally friendly foods, and is best known for its vegan mayo and cookie dough. The company recently introduced a vegan scrambled egg product and is currently working on lab-grown and plant-based meat. Tetrick originally joined us in Episode 95. 20:18: Sheryl O'Loughlin, CEO, REBBL -- Throughout her 25-year career as an entrepreneur and executive, O'Loughlin has been known a passionate leader with a deep commitment to social responsibility. Prior to joining REBBL, she led Clif Bar as its CEO for nearly 10 years and later co-founded and helmed organic baby food company Plum Organics. O'Loughlin was originally featured in Episode 97. 30:35: Jeff Popkin, CEO, Mast-Jagermeister -- With over two decades of experience in the beverage business, Popkin has been at the forefront of several emerging drink trends having held key leadership roles at Red Bull and Vita Coco. Popkin, who was originally featured in Episode 102, is currently the CEO of Mast-Jaegermeister U.S. 35:52: Peter Rahal, Co-Founder/CEO, RXBAR -- Launched in 2013, RxBar quickly became one of the fastest growing nutrition bar brands in the US, with net sales of approximately $120 million in 2017. RXBAR was famously acquire last year by the Kellogg Co. for $600 million. Rahal originally joined us in Episode 109. Brands in this episode: WTRMLN WTR, Misfit Juicery, JUST, REBBL, Clif Bar, Plum Organics, Jagermeister, Red Bull, Vita Coco, RXBAR

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

Tinia Pina, the Founder and CEO of Re-Nuble, talks with us about how to all that waste in a way that won't kill the planet. How much waste are we talking about? 12,000 tons of food waste is produced annually in New York City. That much food waste would take 800 fully loaded garbage trucks to remove. And the city of New York is spending $180 million a year to get rid of it.The numbers sound crazy when you first hear them.  New York City is spending $180 million annually to deal with food waste.  For a while, it was being loaded on barges and shipped off to China. Today, capacity is still an issue as NYC food waste is shipped off to neighboring states. There are commercial storage facilities to help out, but there's still a lot of food waste with nowhere to go. Tinia Pina thought there had to be a better way. Her startup Renuble has joined the list of innovators who are recycling food waste into organic compost, as a soil amendment.When you think of food waste, you might think of the scraps you scrape from your plate or the food that restaurants throw away but there is also food waste created when food is processed, even before it makes it onto your plate. Wholesale food distributors buy directly from farms and re-package food to sell to schools or restaurants, they often throw out the stuff that's less than perfect. Food waste is 75% liquid. A company called Industrial Organic can go to your processing facility, draw out the liquid, digest and sterilize the food waste, leaving you with organic fertilizer. In another approach, Misfit Juicery, based in DC, is sourcing food waste all the way from New York City and turning it into a cold pressed drink. In LA, Pulp Pantry is using the post-juice pulp from your favorite juice bar and turning it into fiber-rich granola.Soil is lost at a rate of 10 to 40 times as fast as it can replenish itself. Conventional farming is stripping soil of carbon and nutrients and 70% of the earth's topsoil is vanishing, because of erosion. To feed the world that soil has to be replaced, that's where fertilizer comes in. Jonathan Bloom wrote in American Wasteland that about 40% of the food we produce ends up being thrown away. The annual cost of that, he says, is $100 billion.Key TakeawaysBuy groceries according to your needs. Supermarkets buy produce based on projections. If you find that you're buying more than what you actually need and wasting about 20% of it, then that waste also is translated upstream to the supermarkets.Plants like good dirt.  Crops need organic fertilizer to thrive, instead of the chemical "junk food" they often receive with industrial farming. Turning food waste into nutrient-rich organic fertilizer helps solve the waste problem and also helps the plants that feed us.Listen to my conversation with Tinia Pina about how she is changing what happens to food waste and building a better story for food and the supply chain that feeds us all.Click the podcast player in the header to hear the whole episode, or in the interactive transcript below, click on any play button to hear that part of the conversation.Jonathan Bloom wrote in American Wasteland that about 40% of the food we produce ends up being thrown away. The annual cost of that, he says, is $100 billion.What can you do about it? Tinia has some suggestions for you in the podcast.I feel like this is my purpose and in addition to the experiences that I've had, it has supported my dedication to it. So I'm a huge environmentalist and just, kind of, as hard as agriculture can be, I really feel like this has kind of been just something that I'm here for and that's why I kind of remain dedicated to it. - Tinia Pina

It's that time again! The DC Stage Fair is back, and organizer Kish Rusek stops by the studio to talk about the events, the contests, and all the fun for the day (https://dcstatefair.org/). We also catch up with Casey from Good Food Markets for all the latest news and produce. (http://www.goodfoodmarkets.com/)

In this episode, we talk with two women shaping the future of the circular economy. What is the circular economy? Well, it's this little business opportunity that could generate $4.5 trillion (that's with a "t") of additional economic output by 2030. The circular economy is about designing out waste--using fewer inputs on the front end, extending lifecycles of products, and refurbishing products or re-using inputs at the end of a product's useful life. Misfit Juicery (episode #6) and The Renewal Workshop (episode #18) are great examples of companies in the circular economy since they are creating value out of resources that would otherwise go to the landfill. We hope you enjoy the examples and insights from our guests and the bad circle puns from us.    Want to be on the show? As we say in the outro, those who tag us on facebook (@sustainabilitydefined) or twitter (@sustaindefined) and share the show by tagging five or more people in that post, Jay and/or I will chat with you on skype and put you on the end of the show explaining why you care about sustainability (or to tell a bad joke). Thanks for helping us spread the word about the show!   ----------------------------- SustainabilityDefined is the podcast that seeks to define sustainability, one concept (and bad joke) at a time. Hosted by Jay Siegel and Scott Breen. Each episode focuses on a single topic that helps push sustainability forward. We explain each topic with the help of an experienced pro, place it within our organizational tree, and help our listeners define what exactly sustainability is, episode by episode. We have divided our organizational tree into the following seven sectors: Energy Cities Natural Environment Transportation Business Policy Social Each episode is categorized under one of our sectors and visually depicted within our organizational tree. The more episodes we complete, the more the tree will visually define what exactly sustainability means. www.sustainabilitydefined.com

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

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

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

District Dance Arts (www.districtdancearts.com) is expanding! A new (2nd!) location, new instructors, and even more classes offered. Did we mention Zumba? Founder and teacher Cristine Davis joins us to talk about the growth of District Dance Arts. Next, Darryl Maxwell of DC Bar stops by to talk about the new overtime rules for exempt employees, and how they impact your small business. And of course, Philip from Good Food Markets calls in with the Good Food Markets report. Listen now!

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

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

Danita Doleman of SEAS Community Partners has helped small businesses in DC through a variety of services, including over 20 successful Great Streets grant applications! Danita talks about the keys to a winning Great Streets grant application and how to prepare for the next round of grants. Philip catches us up on what's happening at Good Food Markets. Next, June Mines of These Eyes of Mines talks about her boutique eye wear business, featuring one of a kind frames, coming soon to RIA Main Street!

Looking for commercial property on RIA Main Street? Long-time resident and commercial real estate broker Cyril Crocker joins us to talk about some of the best strategies for finding the perfect space for your next business. But all work and no play... well, you know how the saying goes. Danny Snyder joins us to talk about his business, TrickBox, which features adult fetish gear and clothing for anyone "from the reluctant explorer to the connoisseur". Listen now - we know you want to!

Brandon Copeland is bringing the Khepera Wellness Group to the Capoeira space at 2006 RIA-NE. He's got his own brand of "rocket yoga" that is perfect for all levels. Hear Brandon's plans for opening, and mark your calendars now! Philip from Good Food Markets talks about the latest product to join the healthy food line-up: Misfit Juicery. Then we're joined by Sherrel Martin, founder and Chief Financial Solutions officer of Nitram Financial. Tune in to find out some of the best accounting solutions for your small business money flow problems.