Podcasts about snap kitchen

Research shows that joy and high performance are tightly correlated, so it's worth asking: why don't we play more? And how can the power of play help us produce better, more innovative, and more personally satisfying work? In this episode, J.B. and Molly speak with Lauren Cooke, the creative director behind diverse brands like Alamo Drafthouse, Mondo, Snap Kitchen, and Bestow Life Insurance. Her insights reveal the transformative power of joy and play in creating ideas that are just weird enough to connect with. We also dive into the stickiness of using AI to drive creativity and close with thoughts on working with or being introverts in the creative process. Grab some Play-Doh for this one!"You have to consciously decide to carve out time to be silly, to do something weird... Going through some paths that won't work out makes the final product sing." - Lauren Cooke0:13 Intro3:20 Give Me The Weird6:49 Hire, Fire, Boss!12:11 Encouraging Play in the Workplace19:17 Introverts in Structured Brainstorms22:02 On Ambition24:52 AI's Impact on Art and Creativity31:05 Reflections and outroCheck out Lauren's clay animations on Instagram and connect on LinkedIn.Mentioned in this episode: - Lauren's favorite fidget clay (don't forget the eyeballs)Follow Unserious in your podcast app, at unserious.com, and on Instagram and Threads at @unserious.fun.

Chris Kocek is the founder and CEO of Gallant Branding and the author of the new book Any Insights Yet? His work helps brands looking to make a difference in the world make sense of all of the data and insights at their fingertips. We discussed all of this and more this week on the On Brand podcast. About Chris Kocek Chris Kocek is the founder and CEO of Gallant Branding, a creative branding firm in Austin, Texas focused on building brands for a better world. Over the past 10 years, Gallant has helped dozens of companies with brand overhauls, new product launches, and data-driven campaigns, resulting in triple-digit growth and national recognition. In his new book, Any Insights Yet? Connect the Dots. Create New Categories. Transform Your Business, Chris Kocek demystifies the insight-building process in a way that can help any business leader or marketing practitioner get to higher ground. Packed with real-world examples from leading brands and award-winning campaigns, Any Insights Yet? provides a dynamic step-by-step process for connecting the dots between data, observations, and human truths, resulting in powerful insights that can breathe new life into your brand and give your business a long-term competitive advantage. Links from the Show Here's a link to Chris's new book Any Insights Yet? Connect the Dots. Create New Categories. Transform Your Business. Chris's creative branding firm Gallant Branding. Chris talked about his team's work for the brand Snap Kitchen. What brand has made Chris smile recently? Chris pointed us to Slutty Vegan out of Atlanta as a brand with personality — something too many brands today lack. Connect with Chris on his website and connect with him on LinkedIn. As We Wrap … Listen and subscribe at Apple Podcasts, Spotify, Amazon/Audible, Google Play, Stitcher, TuneIn, iHeart, YouTube, and RSS. Rate and review the show—If you like what you're hearing, be sure to head over to Apple Podcasts and click the 5-star button to rate the show. And, if you have a few extra seconds, write a couple of sentences and submit a review to help others find the show. Did you hear something you liked on this episode or another? Do you have a question you'd like our guests to answer? Let me know on Twitter using the hashtag #OnBrandPodcast and you may just hear your thoughts here on the show. On Brand is a part of the Marketing Podcast Network. Until next week, I'll see you on the Internet! Learn more about your ad choices. Visit megaphone.fm/adchoices

In the spirit of summer, we're taking a break from creating new content this August. We'll be back in September with fresh content, but in the meantime, we hope you'll enjoy some of our listeners' favorite episodes! Dale Easdon is currently CEO of Klosterman Baking Company. At the time of this episode's recording (way back for episode 15!) he was CEO of Snap Kitchen.  Dale Easdon is on a mission to scale clean eating without compromise. As the chief executive officer of Snap Kitchen, he is responsible for taking the company's omnichannel business model to the next level. Under his leadership, the team is focused on introducing quick store pickup, healthy meal planning, and home delivery—all driven by the new digital app. Previously serving as the chief operating officer, Easdon's tenure has been marked by an expansion to a state-of-the-art kitchen, wholesale growth, and a proven track record for building winning teams who focus on performance-based leadership. Dale's commitment to cooking fresh hand- cooked meals to scale is a true differentiator for the brand. Before joining Snap Kitchen, Dale spent time at Taylor Farms, where he served as the chief operating officer. He also spent over eight years at LSG Sky Chefs, holding multiple positions within the company, including chief operating officer for the UK office. During his time at LSG Sky Chefs, Dale was responsible for various roles, including managing over 9,000 employees, strategic deployment, operational excellence globally and his final assignment which had him managing the US market with revenues of $850 million. Prior to LSG Sky Chefs, Dale spent over nine years as a senior director of food services at Continental Airlines during the business turnaround under the leadership of Gordon Bethune. Dale graduated from Manchester University and The Royal Institute of Public Health and Hygiene. He built his career driving lean manufacturing with training alongside The Porsche Group in Germany, where he also attended the Porsche Academy for Lean Logistics. Dale, originally from Scotland, lives in Austin with his wife Linda, and he is the proud father of four children.

***This episode is not meant to be medical advice. If you're currently experiencing something out of the normal please contact your medical provider for individualized care.***In this episode of the Flow State Podcast, We welcome Claire Siegel, RDN,LN, the CEO and co-founder of flourish, an app designed to help women break the diet cycle and develop sustainable healthy habits through expert counseling, accountability, and community support. They dive into a candid discussion about intuitive eating, diet culture, and the quest for nutritional freedom. Claire shares her personal journey of struggling with weight and dieting from a young age, leading to her realization that conventional dieting approaches were not beneficial for her mental, emotional, and physical well-being. Check Out These Episode Highlights:Claire's personal experience with dieting and struggles with weight from a young age The influence of Claire's mother and the realization that alternative approaches to nutrition are neededThe need for change in the conversation around nutrition, dieting, and body image The importance of addressing intergenerational dieting The significance of early exposure to healthy eating behaviors and family dynamics Claire's awakening to the negative effects of her restrictive eating habits and metabolic rate testing Recognizing the psychological, emotional, and body image components of struggles with food The inclusion of mindset coaches and therapists to address barriers with food Norah highlights the power of community in supporting individuals on their journey to improve their relationship with their bodies and food.The importance of individualization when providing resources and guidelines around nutrition.And so much more!About Claire Siegel RDN,LD:Claire is the CEO and co-founder of Flourish. Flourish helps women break the diet cycle and sustain healthy habits through expert counseling, accountability, and community support.Claire received a dual degree in Plan II Liberal Arts Honors and Dietetics from The University of Texas at Austin. She began her career at Snap Kitchen as the company's lead dietitian before transitioning into a product role supporting the launch of the company's meal planning app. In 2018, Claire founded her first business— a nutrition counseling practice that served hundreds of women across 5 continents, and ultimately served as the inspiration for Flourish.Learn more about Claire's App FlourishFollow along with @claire_siegel on instagram.This podcast is brought to you by Marea. A menstrual wellness company providing drinkable nutrition to support you and your hormones. Take 15% off your first order with the code FLOWPOD.Learn more about Marea: http://www.mareawellness.com/Connect with The Flow State Podcast Hosts:Norah Candito, registered dietitian: @nutritionwithnorahWe

Tune in to this inspiring episode as Jen Ford shares highlights of an impressive career and the pivotal decisions that helped her build confidence, discover her passions and ultimately, lay a solid runway for future growth opportunities. As Jen reveals, it's all in your mindset! Jen is a seasoned executive with a background in e-commerce, retail, travel, and technology. During her career, Jen has worked in both public and private companies, from start-up to Fortune 100. She has led successful teams in a broad range of functions, including strategy, finance, investor relations, business intelligence, revenue management, and human resources. Notable roles include her position as Chief Commercial Officer & CFO at TurnKey Vacation Rentals (2nd largest VR property manager in the US), head of Finance at Snap Kitchen (an omni-channel, prepared food concept with 45 retail locations in three states), head of Investor Relations and a member of the IPO team at HomeAway ($3B+ market cap), and multiple overseas assignments in Europe and Asia with Dell. Jen has been active in the boardroom since 2015 and has experience leading audit and compensation committee discussions on behalf of management. Jen is adept in scaling companies from early stages to maturity and has extensive experience guiding management teams on balancing growth and profitability, building critical operational infrastructure, and creating financial discipline. She has played a key role in helping start-ups gain traction through partnerships and has been a core member of the launch team for commercial agreements with Starbucks, Whole Foods, and Aramark (Snap Kitchen), and Marriott (TurnKey). Jen has an extensive fund-raising history, having brought in more than $125M of equity and debt while in the CFO seat, in addition to the $750M raised while leading Investor Relations. She has been involved in more than 15 acquisitions, including HomeAway's acquisition by Expedia for $3.9B and TurnKey's acquisition by Vacasa.CONTACT JEN FORDLinkedInCONTACT ALEX & ANNIEAlexandAnniePodcast.comLinkedIn | Facebook | InstagramAlex Husner - LinkedinAnnie Holcombe - LinkedinPodcast Sponsored by Condo-World and Lexicon Travel

Kiss Meets the Phantom of the Park (1978). Snap Kitchen. We do our best to get through KISS' made-for-TV, Hanna-Barbera, Scooby Doo style "horror" movie. Mind Control! Robot KISS! All that.

If you spend a lot of time with an aging loved one, you might notice that their relationship with food has begun to change. It’s not uncommon for seniors to eat less, to forget to eat entirely, or even to eat too much. It varies depending on the person, but many seniors will experience diet changes as they get older.   Maybe they are hesitant to eat – they tell you that they’re just not hungry, that seniors don’t require as many calories, that they’ll rifle through the pantry if they need anything. Maybe they’re only eating junk food or drinking more alcohol than usual – and they tell you that they’ve “got it under control” and they just like to treat themselves sometimes. You might notice that your parent is experiencing weight changes as the food in their refrigerator spoils.   It might feel confusing, disheartening, and worrying to watch your parents’ changing relationship with food. It could feel like a fight to get them to eat dinner and it can be alarming to see the expired food piling up in their kitchen.   Bad eating habits (including neglecting to eat at all or choosing to eat very little) can have serious impacts on a person’s health – especially as their bodies are aging and sicknesses are harder to fight. A healthy, balanced diet can prevent a myriad of diseases as it strengthens the immune system, keeps a person feeling energized and upbeat, and generally improves the quality of life.   On today’s episode, it’s all about how to help your loved ones follow a healthy diet. We’ll talk about why changes in diet are common among seniors, the proven benefits of healthy eating for seniors, meal preparation tips, and specialized diets for seniors who are facing other health difficulties. It’s time to get your loved one eating right again.   While you might feel sad or even frustrated when your mom or dad refuses dinner, it’s important to understand why their relationship with food is changing. Here’s the hard truth. According to the CDC, a staggering 20% of adults aged 55 and older have a mental health disorder, such as anxiety, cognitive impairment, or depression. Even more specifically, the CDC has found that 7 million adults over the age of 65 are affected by depression.   Depression and feelings of loneliness, isolation, or anxiety are particularly common among seniors who are living alone. Side effects of depression and loneliness include lethargy, laziness, and lack of motivation. For many seniors who are experiencing these feelings, the thought of meal preparation feels exhausting. It’s simply easier to snack from a bag of chips or head to bed without a bite.   In addition to mental health struggles, as people age, they are more susceptible to physical health problems that might make eating and cooking much harder than before. If they are living through diabetes, congestive heart failure, or even cancer – they will need to follow a specialized diet that can be difficult to maintain. They might also suffer from an extreme lack of appetite when they are not feeling well. Others still, particularly Alzheimer’s and Parkinson’s patients, might have trouble chewing and swallowing – making eating feel daunting and not worth the effort. They could also have mobility issues that keep them from cooking their own meals or working their way around the kitchen.    Believe it or not, dignity might even get in the way. For some seniors, after they are no longer able to drive, they are eager to hold onto any independence that they have left. That means being hesitant to ever ask for help – even if they need it. Sometimes, seniors simply don’t eat because they don’t have a ride to the store for food – and they feel that asking for help will mean failure. Keep in mind that a loss of independence can feel crushing to many aging adults. Some fear that asking for help with simple errands will lead to their children putting them in a nursing home or hiring extra care.   Financial issues also come into play. Seniors who are struggling financially might be less likely to go to the grocery store or even order food for delivery. They might not want to admit that they are struggling and refuse to ask for help, once again afraid of losing their dignity and independence.   For seniors struggling to maintain a healthy diet, there can be terrible consequences. We all know that healthy eating is important regardless of our age – but this is especially true for older adults. Studies by the National Institute on Aging have found that a healthy diet can reduce the risk for diseases like Alzheimer’s, heart disease, and diabetes. At the same time, it can help seniors stay independent for longer – as their bodies are simply better prepared to fight off illness.   We may worry that our parents poor eating habits are keeping them from living their best lives and putting them at risk. The good news is that for most seniors, regardless of why they are no longer eating the way they used to, it doesn’t have to be too terribly difficult to get them eating right again. The biggest factor for many seniors is convenience. If they do not have to worry about meal prep or the chore of cleaning the kitchen after cooking, that will make an enormous difference.   There are weekly food subscription boxes like Snap Kitchen and Thrive Market that send pre-packaged and pre-made healthy meals that simply need to be popped into the microwave. This might be the ideal option for family caregivers who do not want to spend most of their week cooking and cleaning after each meal. These meals are better than those found in the frozen aisle at the store, because they are specially prepared by chefs with fresh, healthy ingredients and offer a wide variety of meal options (so your loved one won’t have to eat the same thing every day). These services might seem expensive on first glance, but when you consider that they’ll pretty much replace grocery shopping, the price tends to even out. Snap Kitchen costs $11.67 per meal and sends 6-12 meals a week. Thrive Market sends 10 meals a week for $89.99.   If you have the time, you can also prepare meals for your loved one yourself. Some families choose to cook meals in bulk one day a week and drop them off at their loved one’s home in Tupperware containers. That makes meal prep so easy for seniors – who just have to pop the food in the microwave – and you can be sure that you’re making food you know your loved one likes.   Pre-packaged meal prep, whether you order a subscription or make it yourself, is often the best option for seniors who live alone. After all, cooking for one can feel depressing and exhausting for many people – especially those who have recently lost a spouse and are not used to living by themselves. When they have a meal ready to go, they don’t have to face the pain that can coincide with cooking for one.    If your loved one has a hired caregiver, then the caregiver might take on the cooking, feeding, and cleaning themselves – which, of course, can be an enormous help. Just make sure that they are following healthy recipes that your parent loves and not cooking the same three meals every single week. Just like you wouldn’t want to eat the same thing every day, neither does your parent.    When it comes to handling meal prep either by yourself or with the help of a hired caregiver, there are steps you can take to make sure the meal is healthy, easy to prepare, and enjoyable for your loved one. Begin by choosing one day each week to sit down with your loved one and plan out the meals for the week ahead. Once you’ve come up with a list, write down all the ingredients you’ll need – and see if you can repeat any meals, or repeat any ingredients to save time and money. Left over chicken, for instance, can be chopped up and put in chicken noodle soup later on. Try to come up with recipes that will last in the refrigerator for a few days, so your parent doesn’t have to eat it all at once and can have easy access to leftovers.   Once you have the meals and ingredients, you can talk to your loved one about meal prep. Do they want you to drop off meals at the beginning of each week that they can heat up in the microwave or do they want to cook anything together? For some seniors, time spent in the kitchen can be fulfilling and exciting, especially if it means spending time with their adult children or grandchildren. You can pick one or two days a week where you cook together (just make sure that your loved one isn’t taking on more than they can handle).   When it comes to choosing meals, look for meals with lean protein, fruits and vegetables, whole grains, and low-fat dairy. To make sure that your loved one is getting all the nutrients they need, you can head to MyPlate online, where you can see exactly how the food groups should be divided onto every plate.   Examples of healthy breakfasts include foods like hard boiled eggs and fruit, oatmeal with berries, yogurt, peanut butter toast, or whole grain pancakes. Lunch might include meals like chicken noodle soup, quinoa salad, omelets, salmon wraps, or tuna sandwiches. Dinner could include Alaskan salmon, meat and potatoes, protein fueled pasta, or chicken salad.   If your loved one does want to try cooking, make sure that the kitchen is safe and ready to go. For tips on how to keep the room safe for meal prep and eating, listen to our episode on kitchen safety. Once the kitchen is good to go, make sure that the utensils your loved one will use are easy to maneuver and safe. That means finding ergonomic cooking utensils, like rocker knives, that could help your loved one chop vegetables even if they are suffering from arthritis. Making the kitchen a fun and safe place to be will help make cooking fun again for your loved one.   Of course, everyone is different, and some seniors might be experiencing health issues that require a specialized diet. If your loved one is using blood thinners, has diabetes or congestive heart failure, or has recently suffered from a stroke, they will need to follow certain diets in order to stay healthy and avoid greater health risk. The same is true for those with cancer or other potentially life-threatening diseases.   If your loved one is at risk of blood clots or has had them in the past, they will likely be taking blood thinners. Blood thinners can mean the difference between life or death for many seniors – but they also mean avoiding certain foods that can interfere with the blood thinner and put them at risk.   If you or your loved one is taking blood thinners, be sure to talk extensively with your doctor about what diet to follow. Remember, everyone is different and what you can eat might vary depending on any other illnesses you are facing or other medications you might be on.   Still, for the most part, people on blood thinners will be told to avoid foods that contain vitamin K. Vitamin K can intercept the blood thinners, causing them to malfunction, and leading to blood clots. Most patients will not have to cut out vitamin K entirely – but they will need to avoid consuming large amounts of it.   Leafy, green vegetables like kale, brussels sprouts, chard, collard greens, and spinach are especially high in Vitamin K. These should be avoided entirely for anyone taking blood thinners. You can replace these vegetables with carrots, green beans, and asparagus to make up for the loss of nutrients.   Other foods that should be avoided are foods that thin blood – that’s because if you are on blood thinners and eating blood thinning foods, your blood can become too thin and lead to excessive blood loss. Blood thinning foods include cranberry juice and alcohol. Your safest bet is to stick to water and make sure you’re always hydrated.   If you have diabetes, healthy eating is essential to controlling your disease – and maybe even reversing it. The most important thing for diabetes patients to do is to lose a little weight – in fact, losing as little as 5% of your weight can lower your blood sugar, cholesterol, and blood pressure – and your healthy diet will improve your energy, mood, and quality of life. Avoid junk food and eat more fruits and vegetables, high fiber meals like cereals and whole grain breads, fish, chicken, turkey, eggs and beans.   If you have congestive heart failure, or CHF, eating too much sodium or drinking too many fluids makes your heart work even harder to get extra blood through your blood vessels. Eating a low-sodium diet will help you to stay heart-healthy and avoid any serious risk to your heart.   It is recommended that patients with CHF eat foods like fruits and veggies that are already low in sodium, along with salt-free lean meats, fish, poultry, beans, eggs, milk, pasta, oatmeal, and sodium-free rice. When cooking, either cut the sodium entirely from recipes, or use half or less of the recommended amount. Avoid eating fast food, junk foods, or anything else high in sodium.   If you’ve recently suffered from a stroke, your doctor has likely spoken with you about the importance of maintaining a healthy diet. Healthy eating can help you heal faster, while allowing you to avoid suffering another stroke or heart problems in the future.   It is recommended that those recovering from a stroke eat plant-based foods like fruits, vegetables, beans, nuts, and seeds. Fish is an excellent protein choice and can be mixed with leafy greens and rice for a well-balanced dinner option.    You should avoid anything high in sodium or in sugar. Processed foods can lead to ischemic strokes – which stroke victims are at a higher risk for – so stick to plant-based diets and low-sodium or sodium-free meals and sugar-free meals. Trade in soda for water (carbonated water might help with the switch) and avoid drinking fruit juice or sports drinks.   It’s hard for seniors to follow a healthy diet for a myriad of reasons – but when they do, they’ll find that they feel so much more energized, happier, and even more independent. Not to mention, their risk for disease is lowered and their quality of life is heightened. Start helping your loved one prep their meals today, so they can stay healthy and happy as long as possible.   We want to thank you for joining us here at All Home Care Matters, All Home Care Matters is here for you and to help families as they navigate long-term care issues. Please visit us at allhomecarematters.com there is a private secure fillable form there where you can give us feedback, show ideas, or if you have questions. Every form is read and responded to. If you know someone is who could benefit from this episode, please share it with them. Remember, you can listen to the show on any of your favorite podcast streaming platforms and watch the show on our YouTube channel and make sure to hit that subscribe button, so you'll never miss an episode. On the next episode of All Home Care Matters we will be discussing Frontotemporal Dementia.   Here are the resources used for this episode: https://www.care.com/c/stories/5445/quick-easy-healthy-meals-for-seniors/   https://companionsforseniors.com/2018/09/how-to-help-your-elderly-parents-with-meal-prep/   https://www.rightathome.net/blog/meal-prepping-for-aging-parents   https://medium.com/ayuda-care/single-serving-make-ahead-meals-for-seniors-8ab96a7ba6fc   https://www.caringseniorservice.com/services/meal-preparation   https://cphs.wayne.edu/occupational-therapy/resources/nutrition_-_a_simple_guide_to_meal_prep_for_older_adults.pdf   https://www.livestrong.com/article/517108-a-good-diet-when-taking-blood-thinners/   http://www.secondscount.org/healthy-living/healthy-living-detail?cid=05b6a497-6598-43d5-b549-d64e03e94f8c#.YFTbJrRKhfU   https://www.helpguide.org/articles/diets/the-diabetes-diet.htm   https://www.healthline.com/nutrition/16-best-foods-for-diabetics   https://www.medicalnewstoday.com/articles/324416   https://www.everydayhealth.com/stroke/diet-after-a-stroke.aspx   https://www.cdc.gov/aging/pdf/cib_mental_health.pdf   https://www.nia.nih.gov/health/healthy-eating   https://www.ncoa.org/article/healthy-eating-tips-for-seniors          

It's time for episode 26! Today's guest is Weston Carls, an entrepreneur and photographer specializing in the fitness industry based in Austin, Texas. He gives us a fun look into the fitness photography world, gives some tips for aspiring “influencers”, how the pandemic has affected his business and some pretty entertaining stories he tells from some of the thousands of photoshoots he's conducted in the past 13 years. Weston has a great eye for photography, he's done shoots for some fun brands like Snap Kitchen, GoodPop, Wildway and more, and has a beautiful Instagram feed to boot—gotta follow him first @westoncarls so you can see what we're talking about when you give this episode a listen! In this episode, we talk about: how he first got into photography specializing in fitness (a happy accident!) about his business The Fit Biz how the pandemic has affected him personally & his business the scoop on Austin fitness tips for aspiring influencers & more All about Weston: Weston Carls has over 13 years of experience in the health & fitness industry as a creative director and photographer. Since graduating from The University of Texas at Austin's School of Journalism in 2007, he's produced over 10,000 pages of content, 220 magazines, and over 1,500 photo shoots. Weston has experience working with celebrities, a philanthropic billionaire, Olympians, trainers, as well as the weekend warrior next door. His passion and energy is what Weston brings to his work and is felt throughout the entire creative process. Where to find Weston: Weston's IG: https://www.instagram.com/westoncarls/ Fit Biz IG: https://www.instagram.com/thefit.biz/ Fit Biz FB: https://www.facebook.com/westoncarlsphotography His website: http://www.westoncarls.com/ This episode was brought to you by: Snack Magic: https://www.snackmagic.com/ To see what I got in my last box: https://www.instagram.com/tv/CGsoVbdHxhS/ Use code “thefitnessinsider” to get $10 off your first box. If you enjoyed this episode, please head to Apple podcasts, subscribe (so you'll see each new episode!) and leave a review and a rating: https://podcasts.apple.com/us/podcast/the-fitness-insider/id1485908967#see-all/reviews. This helps others discover my podcast and also provides me with some much needed feedback :) If you'd like to follow along updates with this podcast, be sure to follow me here: @thefitnessinsiderpodcast oh and also here @thatfoodiegirl --- Support this podcast: https://anchor.fm/thefitnessinsider/support

PF Chang's has a new takeout concept, Snap Kitchen has fewer snaps, and a look at Fuku's new chicken sandwich.

Claire Siegel is the Founder of Nutritional Freedom and the former Senior Product Manager at Snap Kitchen. She joins us to discuss her journey from senior leader of a fast growing organization to an entrepreneurial business owner. Claire speaks to us about the importance of building trust with your audience before you launch a product and how she personally did it. She also shares her perspective on why health and nutrition are such important components of effective leadership and how goal setting and creating internal structure is vital for success.

Kristen calls in from New Zealand to chat with Jolenta about the listener reaction to Getting Things Done: The Art of Stress-Free Productivity by David Allen. Plus, the ladies announce a very special book for next week’s episode! We love hearing from you! CALL us at 302-49B-OOKS. Email us at kristenandjolenta@gmail.com, or tweet us @jolentag, @kristenmeinzer, or @bythebookpod. And if you haven't already, please join our By The Book Facebook community! https://www.facebook.com/groups/116407428966900/?source_id=475465442806687 For tickets to By the Book LIVE! on September 6th at the Bell House in Brooklyn:  https://www.eventbrite.com/e/by-the-book-live-tickets-61456233248 To start listening to the Stitcher Premium season By the Book: Authors Tell All, head to stitcherpremium.com and use promo code BOOK for a free month trial. To get By the Book merch, head over to PodSwag.com: https://www.podswag.com/collections/by-the-book And a big thanks to this week's sponsors: Snap Kitchen, fuel your body with real food. No cooking required. Head to snapkitchen.com, and use promo code BTB to save $20 a week on your first 4 weeks. ThredUp, the largest online consignment and thrift store. Get an extra 30% off your first order when you go to thredup.com/btb.  Better Help, online counseling that is accessible, affordable and convenient. Go to betterhelp.com/btb to get 10% off your first month. Smartwater, hydration with body and mind, in mind.  Hello Girls, the latest novel from Emily Henry.

Snap Kitchen offers a wide selection of ready-to-go meals, curated from fresh meat and produce, to help you meet your dietary and fitness goals. Founded in 2010, Snap was established on the principle that real food should be convenient and delicious, and we live for making healthy meals that people will be excited to eat.Host: Rob Coneybeer (WG’96), Managing Partner and Co-Founder of Shasta Ventures See acast.com/privacy for privacy and opt-out information.

Kristen and Jolenta live by Next Level Basic: The Definitive Basic Bitch Handbook by Stassi Schroeder, star of the reality show Vanderpump Rules. Will Jolenta and Kristen learn how to be basic AF?  We love hearing from you! CALL us at 302-49B-OOKS. Email us at kristenandjolenta@gmail.com, or tweet us @jolentag, @kristenmeinzer, or @bythebookpod. And if you haven't already, please join our By The Book Facebook community! https://www.facebook.com/groups/116407428966900/?source_id=475465442806687 For tickets to By the Book LIVE! on September 6th at the Bell House in Brooklyn:  https://www.eventbrite.com/e/by-the-book-live-tickets-61456233248 To start listening to the Stitcher Premium season By the Book: Authors Tell All, head to stitcherpremium.com and use promo code BOOK for a free month trial. To get By the Book merch, head over to PodSwag.com: https://www.podswag.com/collections/by-the-book And a big thanks to this week's sponsors: Honest Tea, great-tasting, healthy, organic beverages. Snap Kitchen, fuel your body with real food. No cooking required. Head to snapkitchen.com, and use promo code BTB to save $20 a week on your first 4 weeks. Better Help, online counseling that is accessible, affordable and convenient. Go to betterhelp.com/btb to get 10% off your first month. Lola, reproductive care for women, by women. For 40% off your first month’s subscription, visit mylola.com and enter BYTHEBOOK40 when you subscribe. Phlur, the world-class perfume that is non-toxic and gender-free. Go to PHLUR.com and use promo code BOOK to get 20% off your first three Phlur fragrance samples. Noom, a habit changing solution. Go to Noom.com/BTB to start your free trial.

Sushni Tumu is a Digital Product Manager at Snap Kitchen, focused on making eating healthy a fun, simple and effortless process. She specializes in combining business, technology, and design to create a product that is valuable, feasible and usable. Previously she was a product manager at Charles Schwab and worked on several consumer mobile products.

Kristen and Jolenta live by The Art of Dying Well: A Practical Guide to a Good End of Life by journalist and end-of-life speaker Katy Butler. Will Kristen become comfortable with loss? Will Jolenta face her fears around death? We love hearing from you! CALL us at 302-49B-OOKS. Email us at kristenandjolenta@gmail.com, or tweet us @jolentag, @kristenmeinzer, or @bythebookpod. And if you haven't already, please join our By The Book Facebook community! https://www.facebook.com/groups/116407428966900/?source_id=475465442806687 To start listening to the Stitcher Premium season By the Book: Authors Tell All, head to stitcherpremium.com and use promo code BOOK for a free month trial. For tickets to By the Book LIVE! on September 6th at the Bell House in Brooklyn:  https://www.eventbrite.com/e/by-the-book-live-tickets-61456233248 To get By the Book merch, head over to PodSwag.com: https://www.podswag.com/collections/by-the-book And a big thanks to this week's sponsors: Snap Kitchen, fuel your body with real food. No cooking required. Head to snapkitchen.com, and use promo code BTB to save $20 a week on your first 4 weeks. Wander Beauty, makeup for women on the go. To get 20% off, head to wanderbeauty.com/BYTHEBOOK Better Help, online counseling that is accessible, affordable and convenient. Go to betterhelp.com/btb to get 10% off your first month. Quip, the electric toothbrush that makes brushing your teeth simple and affordable. Go to getquip.com/bythebook to get your first refill pack for free with a Quip electric toothbrush. Honest Tea, great-tasting, healthy, organic beverages.

Kristen and Jolenta try to get a good night’s sleep when they live by The Sleep Revolution: Transforming Your Life, One Night at a Time by Arianna Huffington, founder of The Huffington Post and Thrive Global.  Is it good or bad to nap during the day? Do sleep hacks really work? Will Kristen and Jolenta sleep through the night? We love hearing from you! CALL us at 302-49B-OOKS. Email us at kristenandjolenta@gmail.com, or tweet us @jolentag, @kristenmeinzer, or @bythebookpod. And if you haven't already, please join our By The Book Facebook community! https://www.facebook.com/groups/116407428966900/?source_id=475465442806687 To start listening to the Stitcher Premium season By the Book: Authors Tell All, head to stitcherpremium.com and use promo code BOOK for a free month trial. For tickets to By the Book LIVE! on September 6th at the Bell House in Brooklyn: https://www.eventbrite.com/e/by-the-book-live-tickets-61456233248 To get By the Book merch, head over to PodSwag.com: https://www.podswag.com/collections/by-the-book And a big thanks to this week's sponsors: Smartwater, hydration with body and mind, in mind. Snap Kitchen, fuel your body with real food. No cooking required. Head to snapkitchen.com, and use promo code BTB to save $20 a week on your first 4 weeks. Simple Health, a better way to get birth control.  Get the $20 prescription fee waived by going to simplehealth.com/BYTHEBOOK or entering code BYTHEBOOK at checkout. Phlur, the world-class perfume that is non-toxic and gender-free. Go to PHLUR.com and use promo code BOOK to get 20% off your first three Phlur fragrance samples. Better Help, online counseling that is accessible, affordable and convenient. Go to betterhelp.com/btb to get 10% off your first month. Candid, the clear alternative to braces. Head to CandidCo.com/bythebook and use code BYTHEBOOK at checkout to get $75 off

Jon Carter, Chief Digital Officer & Chief Technology Officer at Snap Kitchen, joins host Rob Coneybeer to discuss how this startup makes healthy, handmade meals for busy people on Launch Pad. See acast.com/privacy for privacy and opt-out information.

In this episode of thinkPod at SXSW 2018, Amanda Thurston (Marketing Services Leader, IBM iX) is joined by Jon Carter (Chief Digital Officer and Chief Technology Officer, Snap Kitchen) to discuss conscious sourcing, Foodie Tribes, and transitioning to digital business models.

Dale Easdon is on a mission to scale clean eating without compromise. As the chief executive officer of Snap Kitchen, he is responsible for taking the company’s omnichannel business model to the next level. Under his leadership, the team is focused on introducing quick store pickup, healthy meal planning, and home delivery—all driven by the new digital app. Previously serving as the chief operating officer, Easdon’s tenure has been marked by an expansion to a state-of-the-art kitchen, wholesale growth, and a proven track record for building winning teams who focus on performance-based leadership. Dale’s commitment to cooking fresh hand- cooked meals to scale is a true differentiator for the brand. Before joining Snap Kitchen, Dale spent time at Taylor Farms, where he served as the chief operating officer. He also spent over eight years at LSG Sky Chefs, holding multiple positions within the company, including chief operating officer for the UK office. During his time at LSG Sky Chefs, Dale was responsible for various roles, including managing over 9,000 employees, strategic deployment, operational excellence globally and his final assignment which had him managing the US market with revenues of $850 million. Prior to LSG Sky Chefs, Dale spent over nine years as a senior director of food services at Continental Airlines during the business turnaround under the leadership of Gordon Bethune. Dale graduated from Manchester University and The Royal Institute of Public Health and Hygiene. He built his career driving lean manufacturing with training alongside The Porsche Group in Germany, where he also attended the Porsche Academy for Lean Logistics. Dale, originally from Scotland, lives in Austin with his wife Linda, and he is the proud father of four children.

Tressie Lieberman is a rising leader in the marketing world. She is currently the Chief Marketing Officer at the start up Snap Kitchen charged with taking the brand to the next level. She was formerly at Taco Bell and Pizza Hut leading their digital efforts and well known social media campaigns. Her professional journey reveals her ability to scale the corporate ladder while maintaining a focus on the importance of leadership. Connect with David on Twitter: twitter.com/DavidNovakOGO See more Podcasts: davidnovakleadership.com/leadership-podcast/ Take our Free Recognition Survey: davidnovakleadership.com/survey

This is a conversation with Jon Carter, the Head of Digital at Snap Kitchen. Jon developed the digital infrastructure for Live Nation and Ticketmaster before moving into the food business with Snap Kitchen. They’ve since become one of the most technically advanced brands in the industry. Enjoy! This is the first of a series of interviews recorded at the Restaurant Technology Summit, hosted by CohnReznick in DC.

This is a conversation with the President & COO of La Madeleine, John Cahill. La Madeleine was opened in the heart of Dallas in 1983 by a Frenchmen who missed the tastes of his hometown. Since then, they’ve grown to 80 locations with many more to come as they’ve evolved towards a franchise model. Tastemakers will be recording a live podcast at CohnReznick’s Restaurant Technology Summit with Jon Carter, Head of Digital at Snap Kitchen. The event features speakers like Josh Patchus from Cava Grill and Christopher Sebes from Heartland Commerce, on October 18th in Washington DC. To register, find the link below. Use the code TM50 for a 50% discount. https://www.cohnreznick.com/events/2017/2017-restaurant-technology-summit

Ep. 249: Paleo FX 2017 Recap! In this episode, Stacy and Sarah talk about Sarah's trip to Paleo FX and what she saw and did there! Click the picture above to be taken to iTunes If you enjoy the show, please review it in iTunes! The Paleo View (TPV), Episode 249: Paleo FX 2017 Recap! Intro (0:00) News and Views (0:40) Welcome back from Texas, Sarah! Sorry you lost your voice! Sarah always tries to take it easy after travel because it hits her hard. We counted wrong. This is 249, not 250. But next week will be special! Sarah is back from Paleo FX, our favorite paleo event! We love meeting people, talking to people and finding interesting stories. Weekly reminder that Paleo Principles is coming soon! Stacy couldn't make it this year because we had so much going on this year, including selling our house! This year Paleo FX wasn't about "carbs" or other controversies, but on getting back to the anthropological roots, it seemed. Sarah feels like she didn't have to defend science as a concept this year like she has in the past. Remember: science is a process for finding truth, not a monolithic set of ideas. The idea of Paleo FX is paleo as implemented into practice. So getting into minutiae seems silly. Sarah's talk was about what we know from scientific reaseach about reducing disease risk. She thought it was well received. Paleo FX did seem to be focusing on synthesizing modern and evolutionary biology. Several talks focused on lifestyle factors like sleep. Sarah liked hearing about it from Dan Pardi and Dr. Kirk Parsley Next year, Paleo FX is rebranding to Health FX, a controversial decision! Sarah and Stacy think this is part of a greater movement to make paleo idea more mainstream and associated with just good health. Just make sure that your conference doesn't suddenly become full of angry vegans! Some things that Sarah loved: Sarah liked Jilz Crackers (which were our late brother Andrew's favorite), which are sesame and almond flour. Delicious and some are AIP-friendly! Sarah tried some alfajores, which she loved! Sarah also liked the new ghee based chocolate spread MuffinElse was there with a just add water pancake mix that she liked Pure Indian Foods has a new oils like Black Cumin Seed oil that are great. Epic bar has a lot of new flavors, including AIP friendly ones like a great Salmon one. One Stop Paleo Shop now has a chocolate hazelnut bar from Hu's Kitchen. It's awesome! Xero Shoes has a line of natural movement shoes that are tough but flexible. Enviromedica was there with their supplement lines PrescriptAssist and Ancient Minerals. She liked the Magnesium lotion with melatonin Anthony Morocco from Morocco Methods gave Sarah advice on managing her daughter's hair. And Sarah's Vital Proteins Veggie Blend was a big hit, too! And was demonstrated by Snap Kitchen in a beet hummus. Sweet Apricity has a line of tasty, dangerous caramels. Stacy was happy to see that Aimee Rose, who she met through Strongman has been at Paleo FX two years in a row! Paleo FX has a service called Paleo FX TV which allows you to see all the talks from the history of Paleo FX as a subscription service. Next week is episode 250! Exciting! Rate and Review us! Goodbye! Outro (53:07)     Support us by shopping through links on our sidebars, please!

Want to hear what it’s like to go from a huge brand to an innovative, burgeoning start-up? Take a listen to Tressie Lieberman who’s currently the Chief Marketing Officer at Snap Kitchen where she joined in 2016 to take the start-up brand to the next level. She was formerly at Taco Bell and Pizza Hut leading all of their digital efforts and did an amazing job leading these social-first brands. She’s now bringing all of that energy and excitement to what I believe, is the future of healthy eating, using Snap Kitchen. You’re going to be blown away. Take a listen!

This is a conversation with the CMO of Snap Kitchen, Tressie Lieberman. Snap Kitchen has 45 stores nationwide with aggressive growth plans and more than 50 million in funding so far. Previously, Tressie was the head of digital innovation and on demand at Taco Bell, and was the mind behind many of their buzziest social and technology initiatives over the past 5 years.

On this edition of the Jawn Appétit podcast, we list our favorite sweet treats in (and around) the City of Brotherly Love. We also give you our thoughts on Snap Kitchen, keep you up-to-date the latest restaurant openings, and tell you which buffet you should avoid in Atlantic City.

On this edition of the Jawn Appetit podcast, we discuss some of the more romantic restaurants in (and around) the City of Brotherly Love in honor of Valentine's Day. We also review Revolution Taco, and tell you what you can expect to find when you take a trip to Snap Kitchen, an Austin-based franchise that just opened two outlets in the Philadelphia area.