Podcast appearances and mentions of suzie white

They say holding a grudge is like drinking poison and hoping the other person dies. So then why is it so easy and—seemingly—so satisfying? The truth is, holding on to our hurts only prevents us from being our highest, happiest selves. Of course, letting go of the past is easier said than done, but when we forgive, we gain freedom and take one more step towards living the Best Life.   Digging your heels in when it's time to be the bigger person [1:31] You can be right, or you can be at peace [5:58] It feels good to feel bad [7:29] Having awareness so you can shift your attitude [8:38] It gets worse before it gets better [10:20] Suzie White and life-long grudges [13:43] Don't let the object of your hate have control over you [16:25] How to move on when you just want to be mad [19:07] Identity is the hardest thing to let go of [21:12]   Go to noissue.co and use “thebestlife” at checkout for all your branded packaging needs!   Visit cbdforlife.us and use code ‘thebestlife' at checkout for 20% off all products   Use code ‘thebestlife' at beekeepersnaturals.com for 15% off all of their natural remedies   You can also get 20% OFF Organifi products at organifi.com using code ‘thebestlife'   Don't forget to leave us a review and subscribe so you never have to miss an episode! Comments and questions can also be sent to info@thebestlifepodcast.com, and you can head to thebestlifepodcast.com to join our Facebook Group.   FOLLOW US ON IG: @TheBestLifePodcast FOLLOW JILL: @jillfit FOLLOW DANNY J: @dannyjdotcom   You can also follow us on Facebook @Jill Coleman @Danny-J

Got a question? Ask it here: https://www.exponentialperformancecoaching.com/ask Get your HARDEN UP T-Shirts here: http://exponentialperformance.printmighty.co.nz/ EPC website: http://www.exponentialperformancecoaching.com/podcast Download your FREE Performance Temple ebook below. http://www.exponentialperformancecoaching.com/ If you have any training questions you would like answered please let me know. For more information or specific training advice check out http://www.exponentialperformancecoaching.com https://www.facebook.com/exponentialperformance/

In this Season 2. wrap-up episode, I share the 3 reasons why and how Food Entrepreneurs, especially those from Small and Medium Sized Businesses, are succeeding in an unprecedented way versus traditional Big Food companies.Over the last 7 years, the most innovative and high growth products are actually coming from Food Entrepreneurs in start-up and scale-up businesses. These products account for less that 3% of sales in the market but are driving more than 30% of category growth. Some industry insiders are predicting that this is a precursor for the demise of traditional mainstream brands altogether.These 3 factors for success are evident in the food businesses featured in our Season 2. episodes, as they demonstrate;Product & Brand AuthenticityConsumer ClosenessProduct DiscoveryA huge thank you to all our Season 2. podcast guests for sharing their inspiring business stories and expertise with us, and to our long-term sponsor of the Eat Drink Innovate podcast, the Food Innovation Centre at Monash. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auYou can learn more about and connect with Susie at Eat.Drink.Innovate via:https://eatdrinkinnovate.com.auhttps://www.instagram.com/susie.eat.drink.innovate/https://www.linkedin.com/in/susie-white-4ba47a34/Do you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

Richard Adamson, Oscar McMahon and Dan Hampton are the co-founders and directors of Young Henrys. Young Henrys is a group of brewers, distillers, musicians and artists, united in their passion for making exceptionally good beer, cider and spirits with a deep commitment to supporting their local community.In this episode, you’ll hear about a meeting of minds in 2012, with Richard’s experience in brewing, and Oscar’s hospitality know-how, prompting them to do more than just talk about their love of music and beer, and actually start their own independent brewery. While Dan’s progression from policeman to beer aficionado, lead him to Young Henrys within months of its start-up, and prompted him to get off a bar stool and join the team.In the Aftertaste section, I think back on my chat with Richard, Oscar and Dan of Young Henrys and discuss the importance of building a community with your food and beverage business.You can learn more about and connect with the Young Henrys crew at:https://younghenrys.comhttps://www.facebook.com/younghenrysbrewing/https://www.instagram.com/younghenrys/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

Sam McFarlane owns and operates a social media and content management agency called Sam Says, which creates stand out social and online content for small and medium businesses and solopreneurs. Her philosophy is that no matter what business you’re in, if you're not social online, you’re invisible, because when you’re amazing at what you do, why wouldn’t you want the world to see it?In this episode, Sam shares the ‘do’s’ and ‘don’ts‘ of social media, including how to create content pillars, maximise hashtags, leverage software to schedule posts, create engaging images and plan out an annual calendar of social media content.And in the Aftertaste section, I remind you of 3 key lessons we learnt about how to optimise your social media plans so that you’re engaging your customers in the most effective way.You can connect with Sam at Sam Says via:https://www.samsays.com.auhttps://www.facebook.com/SamSaysSocial/https://www.linkedin.com/in/sammcfarlane/And for a free downloadable social media content calendar, simply go online here: https://www.samsays.com.au/resourcesMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Thanks for listening and join me next time to eat, drink and innovate.

Franziska Iseli is the co-founder of Basic Bananas, a marketing agency that helps small businesses around the globe to attract customers and grow through marketing education and mentoring. Their philosophy is that the more you upgrade your marketing knowledge and strategy, the more your business will flourish.In this episode Franziska walks us through how to create a simple and powerful 1-page Marketing Plan that will immediately focus and strengthen your marketing efforts. If you’re cynical, fearful or over-thinking your marketing campaigns, this is the podcast that will get you out of that rut and spur you into action.And in the Aftertaste section, I remind you of the key lessons we learnt, when deciding why you’re in business, what you offer, who your consumer is and what makes you unique and valuable in satisfying their needs.For a FREE download of the Basic Bananas 1-page Marketing Plan template – click here.Or click on the Basic Bananas website link below and mention the Eat.Drink.Innovate Podcast to attend a half-day ‘Blast-Off’ Marketing Workshop for FREE.You can connect with Franziska at Basic Bananas via:https://www.basicbananas.comhttps://www.facebook.com/BasicBananas/https://www.linkedin.com/company/basicbananas/https://www.instagram.com/basicbananas/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

Ryan Hartshorn is the co-founder, director and Head Distiller at Hartshorn Distillery, a Tasmanian micro distillery that’s the first in the world to make boutique batches of Vodka and Gin from sheep whey, a by-product from their family business, Grandvewe Cheeses.In this episode, you’ll hear how Ryan and his family ran the Grandvewe sheep cheesery for 13 years, before Ryan bought a copper still off eBay and against all odds, learnt how to ferment and distill sheep’s whey into Vodka.Ryan’s persistence paid off, with his second batch of Sheep Whey Unfiltered Vodka winning the Best Varietal Vodka of Australia for three years running from 2017-2019 and winning the World’s Best Vodka at the World Vodka Awards in 2018.And in the Aftertaste section, learn how to “build a moat” to defend your food and beverage products and business against competitors.You can learn more about Hartshorn Distillery, Grandvewe Cheeses and connect with Ryan on:https://grandvewe.com.auhttps://www.facebook.com/hartshorndistilleryhttps://www.instagram.com/hartshorndistilleryMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

Tristan Kitchener is the Founder and Director at Kitchener Partners.They’re a specialist consulting and advisory firm focused on grocery retailing and the grocery value chain for retailers, manufacturers and growers. Their goal is to increase product ranging, performance and growth of FMCG goods within grocery retailing.In this episode, you’ll hear from Tristan how to gain ranging within a major grocery retailer in Australia, who to speak to, what to prepare for and when is the right time to consider expanding your business into the retail grocery channel.And in the Aftertaste section, I remind you of the 3 “must-have” pieces of information you should be ready to share when presenting your new product to a grocery retail buyer.You can connect with Tristan at Kitchener Partners via:http://www.kitchenerpartners.com.auhttps://www.linkedin.com/in/tristan-kitchener-7a90621b/?originalSubdomain=auhttps://www.specificfeeds.com/kitchenerpartnersMany thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

Hayley Blieden is the founder of The Australian Superfood Co., which is dedicated to increasing the awareness, accessibility and affordability of the distinct flavours and health-enhancing properties of native Australian superfoods.In this episode, you’ll hear how Hayley was inspired to research the health properties of native foods that were being used by indigenous sports athletes who she worked with as a sports dietician. Determined to harness the impressive nutritional properties of native bush food, Hayley stepped out of dietary practice to start her own food company, which showcases the best of native Australian produce and works with Australian growers and indigenous communities to foster a local super food movement.And in the Aftertaste section, I share with you a handy creative hack called SCAMPER which can help you create new product ideas by making fresh connections with existing products.You can learn more about The Australian Superfood Co and connect with Hayley on:https://austsuperfoods.com.auhttps://www.facebook.com/austsuperfoods/https://www.instagram.com/austsuperfoods/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

Alison Swindells is the Business Development Manager for Australasia at thefoodpeople. They’re a global food trends and ideas agency who have a shared love of food & drink and a passion for gastronomic trends. Their goal is to help small and large businesses develop market-winning products and big food ideas.In this episode, Alison shares ‘hot off the press’ predictions for 2020 and beyond about global macro drivers and trends for food & drinks. You’ll hear about the two very different sides of a future-looking trend wheel – one of which focuses on mindful consumption, healthy renewal and eco-preservation, while the other side embraces the playful delight of cultural creativity and pleasure seeking.And in the Aftertaste section, I suggest 3 ways that you could harness the power of food and beverage trends to inspire new product ideas for your business.To get an insider look at global food and drink trends with trendhub, live trends on food and drink safaris, or find out what’s on menus around the world with menuwatching, you can connect with Alison at thefoodpeople via: alison@thefoodpeople.co.ukFor the FREE download of 2020/2021 trend prediction wheel from thefoodpeople, click here.Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auDo you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie’s Amazon best-selling book,“Innovation Feast; Create new product ideas to feed your hungry business”.It’s available to purchase online at Amazon, Book Depository, Booktopia and via the website link below:https://eatdrinkinnovate.com.au/innovation-feast/Join me next time to eat, drink and innovate.

Bronte Hogarth is the founder of Raise The Bar, a social enterprise which transforms spent coffee grounds from local cafés into coffee scrub bars with zero waste packaging.In this episode, you’ll hear how Bronte’s eco-entrepreneur upbringing and desire to lead a zero waste lifestyle, promoted her to step-change from a career in digital marketing to start her own waste upcycling skincare business. Her goal is to help reduce the 100,000 tonnes of wasted coffee grounds that are going into landfill each year. After developing early product recipes at home, Bronte successfully ran a crowd-funding campaign to fund the shift out of her kitchen and into external manufacturing, which has proven to be a key step for business growth.You can learn more about Raise The Bar coffee scrubs and connect with Bronte on:https://youraisethebar.comhttps://www.instagram.com/youraisethebar/https://www.facebook.com/youraisethebar/Many thanks to this episode’s sponsor, the Food Innovation Centre at Monash.Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

Welcome back, you’re in for another inspiration-packed season of the Eat. Drink. Innovate podcast. I’m Susie White, a product innovation coach, author and podcaster in Melbourne Australia and this Season I’ll be talking with food entrepreneurs, innovators and start-ups to get behind the scenes and find out how they’re building successful businesses and making their mark on the Australian food industry. And I’m mixing things up a little this season by also speaking with food and beverage industry experts, who will offer their wisdom and experience on key topics of building a food and beverage business, such as how to work with a manufacturer, develop packaging, use social media, develop a brand and crowd-fund, to name just a few.This season, we’d also like to hear more from YOU the listeners.Now you can ask a question, leave a comment or suggest who else I should be chatting with on our new dedicated podcast hotline, simply phone +61 3 8844 4823 and leave me your message.And if you’re looking for some ‘how to’ advice to come up with new food and beverage product ideas, you can take a look at my Amazon best-selling book, ‘Innovation Feast: Create new product ideas to feed your hungry business” and connect with me on my website or instagram;https://eatdrinkinnovate.com.au/innovation-feast/https://eatdrinkinnovate.com.au/food-and-beverage-product-innovation/https://www.instagram.com/susie.eat.drink.innovate/

Hello everyone, I’m Susie White and this is a special wrap-up episode celebrating the end of Season 1. of the Eat Drink Innovate podcast. Instead of interviewing a single food entrepreneur, start-up or innovator, in this episode you’ll hear about the top 5 limiting beliefs about starting a food and beverage business and how to overcome these. Everything piece of advice is based on the combined wisdom of the dozens of successful food business founders that I’ve interviewed throughout the year.I regularly ask my podcast guests, “What advice would you offer someone who wants to start a food or beverage business?” And in this episode you’ll hear their honest and heartfelt responses about how they’ve started a successful food or beverage business by overcoming the following 5 limiting beliefs that:There is a right time to start.You need more time to prepare before you act.You can do it all by yourself.It’s easy money and a fast track to success.It’s going to be right the first time.Many thanks to all my podcast guests this year for your generosity in sharing your inspiring business stories with us. And to my subscribers and listeners, thank you for all your support and for being as enthused about new food and beverage products as I am. To express your interest in future services to help you start up your very own packaged food and beverage business, connect with Susie on: https://eatdrinkinnovate.com.au/food-and-beverage-product-innovation/And a huge thank you to the long-term sponsor of the Eat Drink Innovate podcast, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

Shila Barak is the Product Development Manager of Well & Good, and daughter of the business co-founder, Sam Barak.Well & Good is at the forefront of the gluten-free food industry. They create high quality, gluten and allergen-free flour and baking mixes of cakes, biscuits and bread. They also make allergen-free ready baked breads including, hamburger buns, baguettes and sliced bread.In this episode, you’ll hear how Sam was motivated to start the business after making a gluten-free cake for a friend’s son so he wouldn’t miss out on the birthday fun.You’ll hear how Shila describes their humble start with just four employees in her Dad’s garage and how Sam’s vision has expanded Well & Good from selling into food service channels and major retail stores, to running a bakery. You’ll hear how Shila manages the challenges of working with family members, their philosophy to succession planning and their hands-on approach to developing effective social media content in-house.And because of their family passion and drive, despite their accountant’s gloomy predictions, Well & Good has grown into the profitable multi-million dollar business it is today.Plus, in this episode, you’ll also learn about the power of a well-thought out growth strategy and how you might leverage one for your own food or beverage business.You can learn more about Well & Good products and connect with Shila on:http://www.wellandgood.com.auhttps://www.facebook.com/WellandGoodFoods/https://www.instagram.com/WellandGoodFoods/http://www.youtube.com/user/wellandgoodfoodMany thanks to this episode’s sponsor, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auTo download the free guide featuring more information about The Ansoff Matrix, go to:https://www.smartinsights.com/guides/essential-marketing-models/

Nathan Wakeford is the co-founder, with Ben Kelly, of Somage Fine Foods.It’s a specialty beverage company known for their premium Kali drinking chocolate, Chamellia specialty tea blends, and raw goods like matcha powder and chai spices, which are sold through food service channels.In this episode, you’ll hear how Nathan mixed their first drinking chocolate in his Melbourne lounge room and twelve years on, this Kali drinking chocolate remains one of their best-selling product lines.To generate enough revenue to support the two co-founders, Somage Fine Foods expanded its product offer into Chamellia specialty teas, which encouraged Nathan to develop a love of travelling to far-flung tea plantations across Asia, and provided the opportunity to develop private label tea blends for other well-known brands.Based on the success in Australia, and with a desire to expand Somage Fine Foods globally, Nathan moved to Portland Oregan USA. Today, Somage is a growing multi-million dollar business, supplying over 2,500 food service outlets globally, and carving out an enviable foothold in the US, Australian and Asian markets.In this episode, you’ll also learn about the importance of reaching innovators and early adopters to grow your food or beverage business during its’ start-up stage, and when launching new products.You can learn more about Somage Fine Foods and connect with Nathan on:https://somage.com.au/https://somage.comhttps://www.facebook.com/somagefinefoods/Many thanks to this episode’s sponsor, the Monash Food Innovation Centre. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.auFor more information about the Innovation Adoption Lifecycle model, go to:https://www.interaction-design.org/literature/article/understanding-early-adopters-and-customer-adoption-patterns

Tahlia Mynott is the co-founder with Scott Turner of Made With Raw Love. They make raw chocolate and cacao elixirs with certified organic and wild harvested ingredients.In this episode, you’ll hear how Made With Raw Love is really a love story all in itself. On one of Tahlia and Scott's first dates, Scott prepared some frankincense and honey raw chocolate. The use of healing oils in chocolate was a source of inspiration for Tahlia and together they have forged an enviable lifestyle business. Made With Raw Love expresses Tahlia and Scott’s personal passion for healing with food through plant-based eating and compliments Tahlia’s practice and food philosophies as a holistic nutritionist. Plus, in this episode, you’ll learn about the benefits of sharing your Origin Story as the founder or owner of a food and beverage business.Learn more about the Made With Raw Love product range and connect with Tahlia and Scott on: https://www.madewithrawlove.comhttps://www.instagram.com/madewithrawlove/https://www.facebook.com/madewithrawloveMany thanks to this episode’s sponsor, Badalya, a global food and beverage venture catalyst which specialises in taking validated food concepts to global markets. You can check them out at http://www.badalya.com and put them to work building your business.

Andy Fist is one of the co-founders, with Shaun Malligan, of Kooee Snacks, which produces a range of healthy, high-protein, 100% beef jerky snacks made in Tasmania. Unlike many of its competitors, Kooee jerky caters for active, healthy people of any gender, who share the founders’ love of participating in outdoor activities.In this episode, you’ll hear how Shaun encouraged Andy to embrace his closet-obsession for beef jerky in New York, to start-up a beef jerky factory in Tasmania. Learn how Andy & Shaun leveraged their high-quality gourmet jerky flavours, iconic Tasmanian wilderness pack graphics and unique single serve packs, to quickly gained buyers’ attention and extend into health food shops, outdoor sporting outlets, deli’s, IGA, Woolworths and Dan Murphy’s nationally. Plus, in this episode, you’ll learn about the benefits of developing product design guidelines to deliver a consistent product experience that your consumers will love and value.Learn more about the Kooee! Snacks product range and connect with Andy on: https://www.kooeesnacks.com.auhttps://www.facebook.com/kooeesnacksauhttps://www.instagram.com/kooeesnacksau/Many thanks to this episode’s sponsor, Badalya, a global food and beverage venture catalyst which specialises in taking validated food concepts to global markets. You can check them out at http://www.badalya.com and put them to work building your business.

Christy Loekito is the founder of The Wondersnack Co. which makes premium gourmet bar snacks in small batches, using real ingredients rather than flavourings.In this episode, you’ll hear how, as a self-confessed snack-a-holic, Christy was underwhelmed by the bland, boring and overly- processed range of salty nut snacks available and decided to shake-up this category with the creation of The Wondersnack Co. She set about making a range of gourmet savoury snacks from real premium ingredients.After an accidental meeting which gained her a skilful business partner, Christy scaled up using co-manufacturing and soon achieved ranging in retail stores. However, she soon realised that the costs and challenges of operating in this competitive distribution channel made it one of her least profitable routes to market.Instead she found profitable inspiration in the bar fridges of 5-star premium and luxury hotels, who embraced her gourmet snacks across Australia, and are now driving expansion of The Wondersnack Co. into Asian hospitality channels.Plus, in this episode, you’ll learn about the fragmenting Australian food retail environment and the value of looking for new distribution opportunities beyond the usual grocery store suspects.Learn more about The Wondersnack Co products and connect with Christy on:https://wondersnack.com.auhttps://www.facebook.com/TheWondersnackCo/http://instagram.com/WondersnackCoMany thanks to this episode’s sponsor, Badalya, a global food and beverage venture catalyst which specialises in taking validated food concepts to global markets. You can check them out at http://www.badalya.com and put them to work building your business.

Krista and Rob Watkins step-changed their business from banana growing in Walkamin Queensland, to starting the world’s first pharmaceutical grade banana flour factory and launching Natural Evolution, a range of natural, nutritious, gluten-free superfoods.As second generation farmers, Krista & Rob wanted to diversify and de-risk their business. Like many primary producers their annual crop return was at the mercy of mother nature, boom and bust cycles of supply, with more than 20% of their green bananas wasted annually when they didn’t meet strict supermarket buying standards. In this episode, you’ll hear how one day Rob had an ‘eureka’ moment of discovery when driving over a bunch of dried bananas with a forklift and saw a ‘puff of banana dust’ – this discovery transformed their business from a banana farm into the world’s first commercial banana flour factory. The combination of Rob’s engineering ingenuity and Krista’s baking experimentation, led this couple to develop a whole range of natural, nutritious, gluten-free superfoods under the brand of Natural Evolution – based on the amazing properties of green banana flour, which they discovered is the richest source of resistant starch in the world. Plus, in this episode, you’ll learn how to create more ‘eureka’ moments of inspiration for your business to help you generate new product ideas. Learn more about Natural Evolution products, and connect with Krista and Rob on: https://www.naturalevolutionfoods.com.auhttps://www.facebook.com/GlutenFreeResistanceStarchBananaFlourhttps://www.instagram.com/naturalevolution/Many thanks to our long-term sponsor, the Monash Food Innovation Centre in Melbourne, Australia. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

Grant Collins is a mixologist, drinks advisor and founder of Gin Lane, Sydney.In this episode, you’ll hear how Grant ditched his passion for personal training early on, to be pulled into the exciting and creative world of hospitality in which he’s worked as a bar tender, bar manager, mixologist, drinks advisor, boutique consultant and bar owner.You’ll hear how, after having gained extensive bar management experience in the US and UK, Grant moved to Australia with his future wife, and drove the success of award-winning bars in first-class hotels across Australia. That was before he wandered down a street in Chippendale Sydney in 2016, and fell in love with an old 1820’s terrace house. This heritage building inspired him to start his own bar, called Gin Lane, which is becoming a leading light in the booming Australian gin revival.Plus, in this episode, you’ll learn about the power of 'virtual eatertainment’ - that is leveraging food and beverages that are visually fun, inventive and colourful on social media, and how to offer a multi-sensorial experience that people will pay more for.Learn more about Gin Lane, see their best-selling cocktails in action, and connect with Grant Collins on:https://ginlanesydney.com.au/https://www.facebook.com/ginlanesydney/https://www.instagram.com/ginlanesydney/http://www.barsolutions.com.auhttps://www.facebook.com/barsolutions.au?ref=streamMany thanks to this episode’s sponsor, the Monash Food Innovation Centre in Melbourne, Australia. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

Sarah Holloway and Nic Davidson, are the creators of Matcha Maiden, a range of matcha powder products and co-owners of the plant-based, sustainability-driven café, Matcha Mylkbar in Melbourne and Sydney.In this episode, you’ll hear how Sarah was unable to drink coffee for health reasons and became hooked instead on the nutritional properties of matcha power when working in Hong Kong, for its distinct flavour, high level of anti-oxidants and gentler caffeine level.On their return to Australia, Sarah and Nic started an online business importing and selling Matcha powder, which not only fueled their own daily matcha latte habit, but also creating a community of like-minded followers. This humble side project has evolved into a business with over fifteen hundred stockists, eighty-seven thousand Instagram followers and the launch of an award-winning, sustainability-driven café.Plus, in this episode, you’ll learn about the ‘trickle-down effect’ and how to know when a fleeting food trend will become a more mainstream, mass-appeal opportunity.You can learn more about Matcha Maiden and Matcha Mylkbar, and connect with Sarah and Nic on:https://www.matchamaiden.com/https://www.instagram.com/matcha_maiden/?hl=enhttp://www.matchamylkbar.com/https://www.instagram.com/matcha_mylkbar/?hl=enMany thanks to this episode’s sponsor, the Monash Food Innovation Centre in Melbourne, Australia. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au

Sallie Jones and Steve Ronalds were inspired to start Gippsland Jersey, an independent, farmer-owned milk brand, out of a desire to honour the work and lives of their hard-working, dairy-farming families.In this episode, you’ll hear how Sallie was spurred on after a personal crisis that saw her father Michael end his life tragically in 2016, followed by a crash in the dairy industry, during which major milk producers slashed the prices paid to farmers, leaving them in debt and despair.Gippsland Jersey was created to be more than simply a milk brand. By returning a portion of its profits to the Gippsland farming community, it’s a powerful platform for advocacy that helps Sallie and Steve raise awareness of the importance of community connections, fair pay in the dairy industry and support for dairy farmers suffering mental health issues.As a farmer-owned brand, Gippsland Dairy bypasses the major milk producers and provides, not only a fair price for farmers, but also a means for consumers to make an act of support when choosing which milk brand to buy. It encourages us all to make a more meaningful choice that helps local dairy farmers, rather than simply finding the lowest price on shelf. And judging by the overwhelming wave of support and endorsement from consumers, local businesses and other institutions, it’s a cause that is truly touching people’s hearts and minds.Plus in this episode, you’ll learn about the power of the golden circle, and why people don’t buy what you do or make, but the underlying reason of why you do it.*If you or someone you know is struggling with mental health concerns, please seek help via organisations such as Beyond Blue, the Ripple Effect or Lifeline.You can learn more about Gippsland Jersey, buy a Gippsland Jersey calendar and connect with Sallie on:https://www.gippslandjersey.com.au/#gippsland-jersey-titlehttps://www.facebook.com/GippslandJersey/https://www.instagram.com/gippslandjersey/To learn more about Simon Sinek and the golden circle that starts with ‘why’, go to: https://www.ted.com/talks/simon_sinek_how_great_leaders_inspire_actionMany thanks to this episode’s sponsor, Rocket Seeder, a food and agribusiness accelerator working with the Monash Food Innovation Centre. Find out how they could help your business start-up and scale up at: https://www.rocketseeder.comThis episode photo of Sallie Jones is courtesy of the invisiblefarmer.net.au: https://invisiblefarmer.net.au/blog/2017/4/28/sallie-jones-of-gippsland-jersey-west-gippsland

Life is short, bake that cake and eat it too!Emily Chhen was inspired to start Bake It Box in 2016, when she was caught out with expired baking ingredients when making a cake for a friend’s housewarming party.Emily realised that most people don’t keep their pantry stocked with all the ingredients needed when the mood or occasion for baking strikes. So after packing in her full-time bio-tech job, Emily launched Bake It Box to help overcome these baking challenges. She now creates comprehensive baking kits which provide everything you need, including step-by-step instructions, pre-measured dry ingredients, tools and edible decorations to make a baking masterpiece, delivered right to your door.In this episode, you’ll hear how Emily bootstrapped her way to build Bake It Box, taking on contract and odd jobs, while pouring all her earnings back into the business. You’ll hear her joy in making home baking easier, so that more people can be creative and bring happiness to others with their baked creations. You’ll learn how she shifted from being a solo operator, to building up an inspiring network of professional mentors and like-minded food entrepreneurs, who helped her bring to life the Bake It Box mantra: Life is short, you can bake that cake and eat it too!Plus, you’ll learn how you are the sum of the five people around you and why it’s so important to seek out the right tribe to be a successful food entrepreneur. And finally, because this is Episode 10 and it’s important to celebrate the small wins, I’ll be giving a shout out to those who have sent me feedback on the podcast.Learn more about Bake It Box and connect with Emily:https://www.bakeitbox.com.au/https://www.facebook.com/Bakeitbox/https://www.instagram.com/bakeitbox/https://www.youtube.com/bakeitboxauTo learn more about Jim Rohn and his legacy of personal development and business products, go to: https://www.jimrohn.comMany thanks to this episode’s sponsor, Rocket Seeder, a food and agribusiness accelerator working with the Monash Food Innovation Centre. Find out how they could help your business start-up and scale up at: https://www.rocketseeder.com

David Lat, Founder and Editor of Above The Law, has gone to Harvard and Yale, is the author of the novel, Supreme Ambitions, and is most importantly, a new father. Listen to David talk about he and his husband Zach’s beautiful gestational surrogacy journey: • How he and his husband Zach met and how they arrived at the decision of gestational surrogacy. • How they decided on their surrogacy agency, their gestational surrogate, their egg donor, their fertility clinic, their attorneys, and every other moving piece of this puzzle! • The story of their embryos, whose DNA they used, which embryo(s) took, and the SURPRISE gender of their baby. • The relationship they had with their gestational carrier and her husband (HINT…it was SO good, you guys!) and his advice to new intended parents and gestational carriers on how to have a great relationship. • Their dramatic story of attempting to make it to the birth of their sweet child! Want to share your story or ask a question? Call and leave us a message on our hotline: 303-997-1903. Learn more about our podcast: iwanttoputababyinyou.com 
Learn more about our surrogacy agencies: brightfuturesfamilies.com 
Learn more about Ellen’s law firm: trachmanlawcenter.com
 Learn more about Above The Law: abovethelaw.com Tune in next week as we talk to Suzie White, previous gestational surrogate and current Outreach Coordinator for Colorado Surrogacy!

Suzie White is a 3-time surrogate and previous egg donor and is currently the Marketing Outreach Coordinator with Colorado Surrogacy. Suzie discusses her amazing surrogacy experience: • What inspired her to be a surrogate for the very first time back in the 90s (it involves Oprah, of course) • Her different experiences between traditional surrogacy the first 2 times (singletons both times) versus gestational surrogacy the 3rd time around (with twins!) • How the Pre-Birth Order her 3rd time around made the process much easier for both her and the birth parents • Her thoughts now looking back on her surrogate pregnancies and if she has any regrets or would change anything • Advice to those interested in being a gestational carrier or to those who may need to use a gestational carrier to grow their family Want to share your story or ask a question? Call and leave us a message on our hotline: 303-997-1903. Learn more about our podcast: iwanttoputababyinyou.com 
Learn more about our surrogacy agencies: brightfuturesfamilies.com Learn more about Ellen’s law firm: trachmanlawcenter.com Tune in next week as we talk to Gail Sexton-Anderson, CEO and Founder of Donor Concierge!