Podcasts about true food kitchen

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events.Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, was on stage at the 2025 MenuMasters awards Saturday, handing out awards to this year's eight restaurant and chef recipients at a gala celebration held at Morgan Manufacturing. Michelin-starred chefs Dominque Crenn and Curtis Duffy were both honored, the former inducted into the MenuMasters Hall of Fame and the latter recognized as MenuMasters 2025 Innovator. Culinary directors from chains including Wendy's, Chili's, True Food Kitchen, Fuzzy's Taco Shop and Iron Hill Brewery & Restaurant also received awards for menu innovation. And restaurateur and social media expert Alexandra Lourdes won for Digital Innovation.Pat Cobe, senior menu editor of Restaurant Business, also attended the event and was impressed how all the awardees acknowledged the importance of team collaboration to menu innovation. She also enjoyed a number of bites and sips on the Show floor. Standouts included the avocado toast bar at Avocados from Mexico, an everything bagel-seasoned brie from the California cheese booth and a pistachio latte made with pistachio milk at the Campbell's booth. Speaking of non-dairy milk, Pat tried fermented oat milk that is processed into 2-D printed sheets that simply have to be rehydrated. It's a high-tech, sustainable solution by  Milkadamia, a plant-based milk company.Bret and Pat were judges for the National Restaurant Show's Food and Beverage Innovation awards and had the pleasure of honoring the recipients on Monday, as they all came up to the Beverage Room stage for recognition and photo ops.This week's operator interview is with Kyle Knall, chef-owner of Birch in Milwaukee, Wisconsin. Before moving to Milwaukee to be closer to family, Knall earned his culinary chops under celebrated chef Frank Stitt in Birmingham, Alabama, and at Gramercy Tavern in New York. Birch's casual vibe and inspired, locally sourced menu have turned it into a popular dining destination. Another restaurant is in the works in Milwaukee's Third Ward historic district. Listen to Knall's culinary journey, mission and plans for the future.

“ We're overcomplicating what it takes to live a healthier life,” explains Jason Karp.  Karp, founder & CEO of HumanCo and Hu Kitchen, joins us today to share why the future of health starts with simplifying, how real food can reshape our health and habits, and why slowing down might be one of the most powerful practices. Plus, we cover:  - Jason's personal health journey (~3:55) - Simplifying health (~12:25) - The fertility crisis (~19:10) - The role of stress (~25:00) - The importance of connection (~27:25) - Trusting intuition & common sense (~30:45) - The problem with food dyes (~34:30) - Seed oils (~41:40) - His company, Human Co. & True Food Kitchen (~47:40) - Changing the current food system for the better (~54:00) Referenced in the episode:  - Follow Jason Karp on Instagram (@humankarp & @humancobrands)  - Check out his company (https://www.humanco.com/)   Use code MBGXTrue10 when you dine in and get $10 off any order over $50 at True Food Kitchen through June 30th (https://www.truefoodkitchen.com/)  And don't forget to check out mindbodygreen's electrolytes with creatine+, which will officially be featured on True Food Kitchen's new summer menu, launching May 20th! You'll find our electrolytes with creatine+ in their Bright Eyes drink and On the Rocks, both available in lemon-lime. For other amazing HumanCo brands - Cosmic Bliss & Against The Grain Gourmet: www.instacart.com/store/brands/humanco-brands/humanco-lp We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Jason and I discuss one of the biggest challenges facing America today: the health crisis fueled by our food system.  Jason, a former hedge fund manager turned health entrepreneur, shares how his personal journey through professional burnout, depression, and physical illness opened his eyes to the systemic problems in the way America produces, regulates, and consumes food. We explore how decades of misaligned incentives, corporate lobbying, and regulatory failure have created a food environment that prioritizes profit over public health. Jason explains why rates of chronic disease, obesity, and metabolic disorders are worse than ever despite record healthcare spending and how other countries have taken a much stricter, more effective approach to food safety and nutrition. We also cover: - How Big Food and Big Pharma have benefited from keeping Americans sick - The differences between food standards in the U.S. and Europe - Why eating closer to nature is essential for reversing chronic disease - Practical steps individuals can take today to avoid the worst parts of the American food system - The urgent need for policy reform and better consumer education We also discuss the growing role of psychedelics in mental health treatment, healing trauma, and helping individuals reconnect with themselves in an increasingly disconnected world. This conversation is a candid look at why health outcomes in the U.S. continue to decline—and what it will take to fix it. Whether you're a consumer, an entrepreneur, or simply someone trying to live a longer, healthier life, Jason's insights are a wake-up call and a call to action. We'd appreciate you filling out our audience survey, so we can continuously work on providing relevant content to our listeners.  https://www.thefortpod.com/survey Links: Jason on X - @HumanKarp HumanCo brands - Cosmic Bliss & Against The Grain Gourmet: www.instacart.com/store/brands/humanco-brands/humanco-lp Amara: HUMANCO (20% off discount) - Amara True Food Kitchen: Mention to your server “JUSTTRUE10” for $10 off of $50 at True Food Kitchen through June 30th - TFK Grove Collaborative: "HUMANCO" will give new customers 25% off orders $75+. Grove Support our Sponsors: Vesto: https://www.vesto.com/fort Fort: https://bit.ly/FortCompanies Follow Fort on LinkedIn: https://www.linkedin.com/company/fort-companies/ Mentioned in this episode: How to Change Your Mind by Miachael Pollan - https://a.co/d/dm4RwMY The Immortality Key by Brian Muraresku - https://a.co/d/4u4dJw5 Fruit Loops in the U.S. vs. Candada - https://youtu.be/4uH6Yooxr0Y?si=D7nIZU_-0SaScpSB The American Heart Association opposes bill to ban soda from being purchased with SNAP benefits - https://www.youtube.com/watch?v=tTN2SdMMiig Topics: (00:00:00) - Intro (00:03:58) - Jason's career (00:17:51) - Psychedelic therapy (00:42:47) - Making the decision to leave a 20-year hedge fund career (00:50:46) - How did America become such an unhealthy country? (01:01:01) - Big food vs. big pharma (01:03:25) - Lab grown food (01:05:54) - What's being done to make us healthy again? (01:10:35) - How can the average person start to be healthier (01:15:50) - The truth about alcohol Chris on Social Media: The Fort Podcast on Twitter/X: https://x.com/theFORTpodcast Instagram: https://www.instagram.com/thefortpodcast LinkedIn: https://bit.ly/45gIkFd   Watch The Fort on YouTube: https://bit.ly/3oynxNX Visit our website: https://bit.ly/43SOvys Leave a review on Apple: https://bit.ly/45crFD0 Leave a review on Spotify: https://bit.ly/3Krl9jO  The FORT is produced by Johnny Podcasts

In this episode of Spring Training Ink Report, we break down all the highs and surprises from the autograph scene! From snagging signatures from legends like George Brett and Rollie Fingers to unexpected events, we cover it all. Plus, we take a detour from the signings to hit up Lifetime Fitness—because even collectors need to stay in shape—and dive into some great eats at True Food Kitchen. Whether you're a seasoned autograph hunter or just love hearing behind-the-scenes stories, this episode is packed with fun recaps and collector insights from Spring Training. Tune in now! https://powerssportsmemorabilia.com/

Today on Subscribing to Wellness we are joined by Steve Young, Managing Partner at Manna Tree. Manna Tree is a global private equity firm committed to improving human health through nutrition. The firm invests in and actively partners with growth-stage companies. Manna Tree has made about 12 investments into companies such as Gotham Greens, Vital Farms, Good Culture, Verde Farms, True Food Kitchen, and several others. Steve's background ranges from big CPG having spent over 20 years at General Mills to private equity with his current experience and prior experience at Sunrise Strategic Partners. --- Support this podcast: https://podcasters.spotify.com/pod/show/wellbeingintheworld/support

Meet Mollie Reese, the host of the popular Stay in Good Company podcast and an experienced community builder who has spent her career working with leading brands across the the food & beverage and events & hospitality industries. Having recently left the world of corporate burnout and the hustle and bustle of city-living behind for a slower way of life, Mollie set out to pursue personal passions in travel.  Throughout her journey, she is in search for authentic stories to share, curious about different cultural experiences, and inspired to curate a community who, like her, seeks to be in good company.  In this episode, Mollie and I discuss:  Lessons she learned while working for brands like Anheuser-Busch, True Food Kitchen, and a couple of startups in hospitality Mollie's thoughts on how the next generation of travelers will discern where to go and where to stay Her hot takes on how the next generation of travelers thinks about loyalty programs The biggest opportunities she sees for folks to build successful brands and businesses in this space Stream Stay in Good Company Visit Mollie's Website This episode is brought to you by our friends at StayFi. StayFi is enables you to create a custom branded WiFi splash page for your short-term rental's WiFi — similar to what you might experience when logging onto the WiFi network at your favorite coffee shop.  StayFi enables you to collect the contact info of every guest staying with you, not just the one who booked…because who doesn't need the wifi?  So if you want a frictionless way to capture guest contact info and empower your direct booking strategy with more data, sign up for StayFi at StayFi.com and use the discount code “BTS” for 20% off of your first year… If you chat with the team there, be sure to tell them that Zach from Behind the Stays sent you their way!  Have you signed up for Ping yet? Ping makes it easy for guests to be notified when their favorite Airbnbs become available — and it's the secret tool the best Airbnb hosts use to maximize bookings. Sign up today at bnbping.com About the Show Behind the Stays is brought to you twice a week by Sponstayneous — a free, biweekly newsletter that brings subscribers the best last-minute deals and upcoming steals on Airbnb.   You can subscribe, for free, at www.sponstayneous.com.  Behind the Stays is hosted by Zach Busekrus, co-founder of Sponstayneous, you can connect with him on Twitter at @zboozee.  

Watch the full video interview on YouTube here: https://bit.ly/566drandrewweil Today you're getting a deep dive with Dr. Andrew Weil! Dr. Weil (IG: @drweil) received a degree in botany from Harvard and an MD from Harvard Medical School. He's the founder and director of the University of Arizona Center for Integrative Medicine. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Dr. Weil is a founder and partner of the growing group of True Food Kitchen restaurants & co-founder of Matcha.com. He's an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. Dr. Weil is the author of many scientific articles and 15 books. On today's episode, you'll learn about: what to eat + what not to eat to beat anxiety & depression, travelling around Latin America writing about healing & alternative health, characteristics of a true healer, the potential of psychedelics for chronic pain, Dr. Weil shares the story of the first time he took magic mushrooms, tips for longevity in career and health, sleep hygiene secrets, the best foods for brain health & so much more!  Show sponsor: Just Thrive

✨ Christine Ferris, Director of Marketing (True Food Kitchen and Smashburger Alumna)☁️ The power of trusting your gut in decision making☁️ Pros and cons of participating in sports in college☁️ Restaurant social media marketing at Smashburger☁️ The importance of taking risks and being uncomfortable in making career decisions☁️ Investing in your mental well being and work-life balanceJoin the Sky Society Women in Marketing private LinkedIn group.Follow Sky Society on Instagram @skysociety.co and TikTok @skysociety.co

What do Oprah Winfrey, Drew Barrymore, and Scarlett Johansson have in common with today's guest - Jason Karp? Every one of them is passionate about changing the way people eat - especially in the United States. And, they've all helped build some of the country's most amazing food brands including - True Food Kitchen, Snow Days, Cosmic Bliss, and Grove Collaborative. Today, Jason is an incredible entrepreneur and philanthropist. Yet, his life has never been easy. Many times during his life, Jason has looked straight into the abyss - felt completely alone and deeply ashamed - and somehow used nothing but personal intellect and tenacity to emerge even stronger from his trauma. It's the definition of a hero's journey. In today's episode, Jason beautifully articulates his personal 'crucible' moments that helped shape his core values, personal mission, and leadership style. www.imperfectleaders.com

What do Oprah Winfrey, Drew Barrymore, and Scarlett Johansson have in common with today's guest - Jason Karp? Every one of them is passionate about changing the way people eat - especially in the United States. And, they've all helped build some of the country's most amazing food brands including - True Food Kitchen, Snow Days, Cosmic Bliss, and Grove Collaborative. Today, Jason is an incredible entrepreneur and philanthropist. Yet, his life has never been easy. Many times during his life, Jason has looked straight into the abyss - felt completely alone and deeply ashamed - and somehow used nothing but personal intellect and tenacity to emerge even stronger from his trauma. It's the definition of a hero's journey. In today's episode, Jason beautifully articulates his personal 'crucible' moments that helped shape his core values, personal mission, and leadership style. www.imperfectleaders.com

Our guest this week is Sandy Doyle-Ahern, President of EMH&T. EMH&T is a civil engineering firm based in New Albany, Ohio that offers a variety of services such as landscape architecture, infrastructure evaluation, urban design, and more. In this episode, we learn about Sandy's extensive career with EMH&T and how their service offerings have evolved. Paul and Sandy also discuss some key regional problems and opportunities that Central Ohio is facing such as affordable housing and rail service. Sandy is also a member of numerous boards and organizations and she shares how her passion for community work led her to establish her own group known as ‘The Edge Sisters'. Sandy's favorite food spot in Columbus is True Food Kitchen. Connect with Sandy Doyle-Ahern on LinkedIn.

Matthew Padilla, culinary director for True Food Kitchen, joined the full-service restaurant group last year and quickly started innovating the menu. This spring, he introduced over 30 new dishes, incorporating hyper-seasonal ingredients and inventive global flavors, with an updated summer menu close behind. To appeal to a broader audience, he transformed comfort-food favorites like burgers, pizza and pasta with healthier twists. Padilla also refreshed menu staples, including bowls, salads and desserts, to be in sync with the seasons—all the while staying true to True Food's original wellness, sustainability and ethical sourcing mission. Listen as the chef relates his fine-dining culinary journey, shares his menu innovation strategy and talks about what's next for 43-location True Food Kitchen.

This is not the Brooks Brothers I remember at all. In fact, it's not even a clothing store but one of the newest and most unique restaurants in Annapolis--True Food Kitchen. Today, we chat with Nikki, the General Manager, and Shane, one of the Executive Chefs, to talk about their new (and rotating) menu, the different services, drinks, and even a somewhat secret pizza menu. True Food Kitchen is located in the Annapolis Town Center with plenty of free parking right across the street or around the corner. Hungry yet? Have a listen! LINKS: True Food Kitchen (Website) True Food Kitchen (Facebook) True Food Kitchen (TikTok) True Food Kitchen (Instagram)

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches, Leigh Anne Zinsmeister and Joanna Fantozzi talked about the Nextbite saga.Over the past week, there has been a flurry of news about Nextbite, the virtual restaurant company. Once one of the “big three” such companies, Nextbite has been in the headlines for other reasons lately. In past few weeks, the company completed three rounds of layoffs and was sold to competitor Sam Nazarian, owner of C3 and sbe. This consolidation is an interesting move for the industry, but really, what does it mean for virtual brands?Also, the NRN editors talked about Yum Brands' latest news. As was previously mentioned on the podcast, Yum leaders have said they're looking for another acquisition. This week, executive editor Alicia Kelso outlined some of the company's potential targets, and the NRN editors discussed the probability of each one.Finally, the editors talked about NRN's latest showdown. This month, it's the Barbecue Showdown, featuring seven barbecue brands from around the country. Make sure to go to LinkedIn or Instagram to vote for your favorite. The winner will be announced the week of July 3.This week's guest is Matthew Padilla, culinary innovation director at True Food Kitchen.

True Food Kitchen, the award-winning, chef-driven culinary destination has officially arrived in Westfield Century City in Los Angeles. Take a listen to what you can expect!

Topics:- The benefits of sending samples with a personal touch vs samples in a standard cardboard box - What does the process for menu development look like, and what's the general buying cycle? - What is the timeline for reviewing and launching a seasonal menu item? - When a brand/supplier has made it to the menu, how can they support the partnership?- BONUS: If Stephan could show up in any country outside the US and have dinner, where would he go? 

https://lewishowes.com/mindset - Order a copy of my new book The Greatness Mindset today!Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine. Combining a Harvard education and a lifetime of practicing natural and preventive medicine, he is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, where he is a clinical professor of medicine and professor of public health. His current passion project is Matcha.com, bringing the world's best matcha to the west. A New York Times best-selling author, Dr. Weil is the author of 15 books on health and wellbeing, including Mind Over Meds: Know When Drugs Are Necessary, When Alternatives Are Better, and When to Let Your Body Heal on Its Own;Fast Food, Good Food;True Food: Seasonal, Sustainable, Simple, Pure;Spontaneous Happiness;Healthy Aging;and Eight Weeks to Optimum Health. He is the editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. He is also a founder and partner in the growing family of True Food Kitchen restaurants.In this episode you will learn, The top foods to eat to prevent cognitive decline.The benefits of eating fermented foods.The hidden potential that psychedelics can have when it comes to healing.Why you should start drinking Matcha.Plus much more...For more, go to lewishowes.com/1414How Food Heals or Harms Your Body, Aging & Mental Health: https://link.chtbl.com/1075-podBuild Your Health to Build Your Wealth: https://link.chtbl.com/916-podUse Food to Heal Your Body: https://link.chtbl.com/714-pod

IN THIS EPISODE OF THE HUMAN UPGRADE™... the new year starts off with a Legacy Upgrade conversation between Dave Asprey and Dr. Andrew Weil recorded live at True Food Kitchen in Phoenix, Arizona. Dr. Weil's an internationally known pioneer and leader in integrative medicine. He's also a Harvard-trained botanist and medical doctor recognized worldwide for his views on living a healthy lifestyle, his philosophy of healthy aging, and his critique of the future of medicine and health care. This broad discussion both hits the high points and goes deep into nutrition, aging, energy, lifestyle, and, of course, tea. Specifically, vibrant green matcha. (Or as Dave says, “It looks like green paint.”) There's a lot of knowledge and humor shared, as well as hard-hitting truths: “One of the most toxic cultural messages here is that the value of life diminishes with aging,” Dr. Weil says.His five pillars of good health touch on foundational elements that contribute to your core vitality and life force. Eat right! Learn the principles of nutrition and apply them to your lifeGet regular physical activityLearn and practice methods to neutralize the harmful effects of stressMaintain emotional and intellectual connectivity as you go through lifeAttend to your spiritual well-beingMore about Dr. Andrew Weil: He founded the Andrew Weil Center for Integrative Medicine at the University of Arizona. He champions the use of medicinal plants and alternative medicine, as well as the reform of medical education. He's a clinical professor of medicine and a professor of Public Health at the University of Arizona and the author of more than a dozen books on health, wellness and optimal living. SPECIAL OFFER FOR THE HUMAN UPGRADE LISTENERS: Go to www.matcha.com and use code Bulletproof15 to save 15% off sitewide.Watch this episode on YouTube!WE APPRECIATE OUR PARTNERS. CHECK THEM OUT!A Probiotic to Ease Stress: https://www.omnibioticlife.com/DAVE, use code DAVE20 to get 20% off. 9th Annual Biohacking Conference: Come join like-minded people June 22-24 in Orlando, Florida, for three days of awesome! You'll learn from dozens of experts at an amazing event that's designed to upgrade every area of your life. https://biohackingconference.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's Election Day so Bill's got trivia on fictional politicians for Jenn. Carolina from Upper Darby competes for a $100 gift card to True Food Kitchen in King of Prussia. PLUS a 4-pack of tickets to Tinseltown Holiday Spectacular at the Fairgrounds at the Greater Philadelphia Expo Center in Oaks! 

The first time I met Abby Hueber, founder of Above Health Nutrition, was over artfully roasted cauliflower and punchy green juices at True Food Kitchen in Scottsdale, Arizona. In hindsight I can't fathom us meeting any other way. Here is a sneak peek at what we get into in this episode: "When we have gut symptoms, SIBO, IBS etc., we often have a breakdown in our gut lining, which is a breakdown in our own boundaries as a human. That is often reflective in our outside lives, relationships, self-worth, people pleasing, codependancy, etc. Through healing out gut we are actually doing so much more, as it requires us to heal ourselves and our relationship to our own boundaries. Gut healing often requires us to value ourselves more and value that we are worth setting stronger boundaries to create our healing window and often find that on the other side of gut healing or healing in general we have transformed our relationship to ourselves, to others and found more alignment in many other unexpected but needed areas of our lives"

When Texas native Briana Valdez moved to Los Angeles, she had a hard time finding restaurants that reminded her of home, with Tex-Mex-style tacos and Southern hospitality. So, after years of working with famed chef Thomas Keller at Bouchon, and having been mentored by P.F. Chang’s founder Paul Fleming, Valdez claimed that whitespace and opened the first location of HomeState. The concept is now known for its community vibes and Texan classics like breakfast tacos, Texas toast, and Frito pie, writes Joanna Fantozzi in her feature on HomeState for nrn.com. That’s why we named HomeState one of our 2022 Hot Concepts, an award given out to companies that we think are set to take off. In years past, we’ve named concepts to this list including The Cheesecake Factory, Panda Express, Noodles & Company, Jamba Juice, True Food Kitchen, CAVA, and Bareburger over the 25-year span of the award and they’ve clearly risen to the occasion. Here's Joanna Fantozzi with more on HomeState and what we can expect from this growing LA-based brand. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine. Combining a Harvard education and a lifetime of practicing natural and preventive medicine, he is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, where he is a clinical professor of medicine and professor of public health. A New York Times best-selling author, Dr. Weil is the author of 15 books on health and wellbeing, including Mind Over Meds: Know When Drugs Are Necessary, When Alternatives Are Better, and When to Let Your Body Heal on Its Own; Fast Food, Good Food; True Food: Seasonal, Sustainable, Simple, Pure; Spontaneous Happiness; Healthy Aging; and Eight Weeks to Optimum Health. He is the editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. He is also a founder and partner in the growing family of True Food Kitchen restaurants.  For show notes and full transcript, go here. The influence international travel had on Dr. Weil from an early age. Dr. Weil's years at Harvard: first psychedelic experiences and early research on Cannabis. Pioneering integrative medicine—and becoming classified as a “dangerous person” by the White House. Dr. Weil's story of using Cannabis while speaking in front of Congress. Expanding the paradigm of psychedelic research. Defining Integrative Health. Lessons from the psychedelic wave of the sixties. Misunderstood medicinal and psychoactive plants. The future of the psychedelic landscape. Episode Links: Dr. Weil's Website Andrew Weil Center For Integrative Medicine Book: The Harvard Psychedelic Club by Don Lattin Dr. Weil's book, The Natural Mind Dr. Weil's book From Chocolate To Morphine Dr. Charls Nichols's research at LSU on Psychedelics Book: Wizard of the Upper Amazon by F. Bruce Lamb  Book: Autobiography of a Yogi by Paramahansa Yogananda Book: Be Here Now by Ram Dass Book: The Religion of Tomorrow by Ken Wilber Book: The Doors of Perception by Aldous Huxley Video: “1950's Housewife on LSD” Books: Pharmako Series by Dale Pendell This episode is brought to you by Third Wave's Coaching Certification Program. This is an opportunity for coaches with existing practices to be a part of a movement that will change lives. Join us on the leading edge of human potential. Apply to the Coaching Certification Program today. These show links may contain affiliate links. Third Wave receives a small percentage of the product price if you purchase through the above affiliate links.

True Food Kitchen announced a $100 million investment, Panda Express launched a plant-based version of its orange chicken and the Biden Administration has released a digital toolkit to guide restaurants and other employers through the unionization process.

When Texas native Briana Valdez moved to Los Angeles, she had a hard time finding restaurants that reminded her of home, with Tex-Mex-style tacos and Southern hospitality. So, after years of working with famed chef Thomas Keller at Bouchon, and having been mentored by P.F. Chang’s founder Paul Fleming, Valdez claimed that whitespace and opened the first location of HomeState. The concept is now known for its community vibes and Texan classics like breakfast tacos, Texas toast, and Frito pie, writes Joanna Fantozzi in her feature on HomeState for nrn.com. That’s why we named HomeState one of our 2022 Hot Concepts, an award given out to companies that we think are set to take off. In years past, we’ve named concepts to this list including The Cheesecake Factory, Panda Express, Noodles & Company, Jamba Juice, True Food Kitchen, CAVA, and Bareburger over the 25-year span of the award and they’ve clearly risen to the occasion. Here's Joanna Fantozzi with more on HomeState and what we can expect from this growing LA-based brand. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Castos, Spotify, or Apple Podcasts.

Dr. Andrew Weil — The 4-7-8 Breath Method, Cannabis, The Uses of Coca Leaf, Rehabilitating Demonized Plants, Kava for Anxiety, Lessons from Wade Davis, The Psychedelic Renaissance, How to Emerge from Depression, Tales from 50+ Visits to Japan, Matcha Benefits, and More | Brought to you by Levels real-time feedback on how diet impacts your health, Athletic Greens all-in-one nutritional supplement, and LMNT electrolyte supplement. More on all three below. Andrew Weil, MD (@DrWeil) is a pioneer in the field of integrative medicine. He has been named one of the 100 most influential people in the world by Time magazine.Dr. Weil received a degree in biology (botany) from Harvard College in 1964 and an MD from Harvard Medical School in 1968. From 1971 to 1975, as a fellow of the Institute of Current World Affairs, Dr. Weil traveled widely in North and South America and Africa collecting information on drug use in other cultures, medicinal plants, and alternative methods of treating disease. From 1971 to 1984 he was on the research staff of the Harvard Botanical Museum and conducted investigations of medicinal and psychoactive plants.Dr. Weil is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, where he also holds the Lovell-Jones Endowed Chair in Integrative Medicine and is Clinical Professor of Medicine and Professor of Public Health. Through its fellowship and Integrative Medicine in Residency curricula, the Center is now training doctors and nurse practitioners around the world.A New York Times best-selling author, Dr. Weil is the author of 15 books on health and well-being, including Mind Over Meds; Fast Food, Good Food; True Food; Spontaneous Happiness; Healthy Aging; and Eight Weeks to Optimum Health. He is also co-founder of the restaurant chain True Food Kitchen and co-founder of Matcha.com, which offers extremely high-quality matcha that is difficult to find outside of Japan.Please enjoy!This episode is brought to you by Levels! I wrote about the health benefits of using continuous glucose monitors (CGMs) more than ten years ago in The 4-Hour Body. At the time, CGMs were primitive and hard to use. Levels has now made this technology, and the unique insights that come from it, easy and available to everyone. Levels is making glucose monitoring simple, helping you see how food affects your health through real-time feedback. I started tracking my glucose years ago to learn more about what I should and shouldn't be eating (including quantities, time of day, etc.), based on objective data from my own, unique physiology. Keeping my blood sugar stable is critical to my daily and long-term health and performance goals. Furthermore, poor glucose control is associated with a number of chronic conditions like diabetes, Alzheimer's disease, heart disease, and obesity. It's important.If you're interested in learning more about Levels and trying a CGM yourself, go to Levels.link/Tim.*This episode is also brought to you by LMNT! What is LMNT? It's a delicious, sugar-free electrolyte drink mix. I've stocked up on boxes and boxes of this and usually use it 1–2 times per day. LMNT is formulated to help anyone with their electrolyte needs and perfectly suited to folks following a keto, low-carb, or Paleo diet. If you are on a low-carb diet or fasting, electrolytes play a key role in relieving hunger, cramps, headaches, tiredness, and dizziness.LMNT came up with a very special offer for you, my dear listeners. For a limited time, you can get a free LMNT Sample Pack with any purchase. This special offer is available here: DrinkLMNT.com/Tim.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1 by Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by Linda Gassenheimer Featuring Marie-Laure Chaigne of True Food Kitchen on healthy food that tastes great, too! Jacqueline Coleman and Philippe Vasilescu on the new French wine and spirits shop in Coral Gables Sara Liss with restaurant reviews Rolando Aedo on Miami Spice Dinner in Minutes to close the show!

Andrew Weil was born in Philadelphia in 1942, received an A.B. degree in biology (botany) from Harvard in 1964 and an M.D. from Harvard Medical School in 1968. After completing a medical internship at Mt. Zion Hospital in San Francisco, he worked a year with the National Institute of Mental Health, then wrote his first book, The Natural Mind. From 1971-75, as a Fellow of the Institute of Current World Affairs, Dr. Weil traveled widely in North and South America and Africa collecting information on drug use in other cultures, medicinal plants, and alternative methods of treating disease. From 1971-84 he was on the research staff of the Harvard Botanical Museum and conducted investigations of medicinal and psychoactive plants.Dr. Weil is the founder and Director of the University of Arizona Center for Integrative Medicine, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Graduates serve as directors of integrative medicine programs throughout the United States. Through its Fellowship and Integrative Medicine in Residency curricula, the Center is now training doctors and nurse practitioners around the world. Dr. Weil is the editorial director of the popular website, Dr. Weil.com (www.drweil.com), and appears in video programs featured on PBS. He can be found on Facebook at www.facebook.com/DrWeil and Twitter @drweil. Dr. Weil is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands. He is also a founder and co-owner of the growing group of True Food Kitchen restaurants. Dr. Weil writes a monthly column for Prevention magazine and the popular Dr. Andrew Weil's Self Healing monthly newsletter. A frequent lecturer and guest on talk shows, Dr. Weil is an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. He lives in Tucson, Arizona, USA.

The top headlines from the Miami Herald including the latest on Miami Beach real estate, a new Kendall restaurant called True Food Kitchen, Florida python challenge, Flooding in Miami, TripAdvisor Little Havana tour ranking.

Watch the full video interview on YouTube here: https://bit.ly/drandrewweil478 Dr. Andrew Weil (IG: @drweil) received a degree in botany from Harvard and an MD from Harvard Medical School. He's the founder and director of the University of Arizona Center for Integrative Medicine. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Dr. Weil is a founder and partner of the growing group of True Food Kitchen restaurants. He's an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. Dr. Weil is the author of many scientific articles and 15 books. Today we're going deep into mental health and talking about natural ways to help you if you're suffering from depression, anxiety or stress. In this episode, we discuss: Dr. Weil's approach to mental health challenges What to eat + what not to eat to beat anxiety & depression The 4-7-8 breathing technique for anxiety How the gut microbiome affects the vagus nerve The benefits of consuming fermented foods Dr. Weil's thoughts on leaky gut + 2 supplements he recommends Vagal stimulation techniques Learn how to decrease sympathetic activity Sunscreen blocks vitamin D synthesis Practicing stress management regularly The true benefits of social connection for mental health Dr. Weil stays curious as he ages The potential of psychedelics for chronic pain The effect of dance & sound on the mind-body connection Feeling connected through psychedelic experiences Is it cultural appropriation to take psychedelics in North America? Dr. Weil shares the story of the first time he took magic mushrooms The evolution of the psychedelic scene over the years Dr. Weil's sleep hygiene tips Naturally managing Parkinson's & Alzheimer's Show sponsors: Rancho La Puerta - Use the code RLP-UHP and save $250 off your first 7-night visit at Rancho Paleovalley

This episode is brought to you by BiOptimizers, InsideTracker, and Rupa Health. When we think about optimizing health, we need to think about redesigning life in a way that supports a healthspan that matches our lifespan. But sadly, most of us know more about our cars or iPhones than we do about our bodies. One of the greatest downfalls of that is that many people don't trust our bodies' natural ability to heal. Today, I'm so excited to talk to an old friend and pioneer of integrative medicine whose work has guided my path as a doctor, Dr. Andrew Weil. We take a deep dive into the body's innate healing capacity and how food is our greatest ally to support that process. Dr. Andrew Weil is a world-renowned leader and pioneer in the field of integrative medicine. Combining a Harvard education and a lifetime of practicing natural and preventive medicine, he is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, where he is a clinical professor of medicine and professor of public health. A New York Times bestselling author, Dr. Weil is the author of 15 books on health and wellbeing, including Mind Over Meds: Know When Drugs Are Necessary, When Alternatives Are Better, and When to Let Your Body Heal on Its Own; Fast Food, Good Food; True Food: Seasonal, Sustainable, Simple, Pure; Spontaneous Happiness; Healthy Aging; and Eight Weeks to Optimum Health. He is the editorial director of DrWeil.com, the leading online resource for healthy living based on the philosophy of integrative medicine. He is also a founder and partner in the growing family of True Food Kitchen restaurants. This episode is brought to you by BiOptimizers, InsideTracker, and Rupa Health. BiOptimizers Magnesium Breakthrough is offering 10% off your next order at magbreakthrough.com/hyman with the code hyman10 at checkout. InsideTracker is offering my community 20% off at insidetracker.com/drhyman. Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com. Here are more details from our interview (audio version / Apple Subscriber version): How studying botany at Harvard shaped Dr. Weil's perspective in medical school and beyond (7:31 / 3:45) Activating the body's own healing mechanisms to create health (15:26 / 11:41) Inflammation as the common root of chronic disease (19:26 / 16:03) Anti-inflammatory diet and foods (25:41 / 20:33) Understanding the mind-body connection (33:52 / 29:06) How to start incorporating healing practices into your life and your patient's lives (38:54 / 33:48) The backwards economics of our current healthcare system (44:27 / 39:10) Staying healthy as you age (47:32 / 42:28) Dr. Weil's daily health practices (54:45 / 49:36) Emerging research on the therapeutic effects of mushrooms (56:42 / 52:18) Learn more about Dr. Weil and his work at his website, drweil.com. See acast.com/privacy for privacy and opt-out information.

Claudia O'Doherty (Killing It, Long Shot, Love) joins the 'boys to talk about Mitch's trip to Key West before a review of True Food Kitchen. Plus, a special edition of Slop Quiz.  Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboys See omnystudio.com/listener for privacy information.

In this episode, we introduce you to a new restaurant in Midtown, get you ready for Taste of South Tampa, and take you out to a Tampa Bay Rowdies game. Geno from Q105 kicks us off by giving us his review on a new restaurant that popped up in Midtown. He got to check out True Food Kitchen, where they offer healthy and delicious food options (:54). Next, Q105's Roxanne Wilder is joined by Kelly Flannery, CEO of the South Tampa Chamber of Commerce, to take us on a tour of Taste of South Tampa. This event is for all the local foodies with the opportunity to try more than 25 of Tampa's best restaurants (4:47). Then, Keith Connors from 99.5 QYK gets us excited to experience an upcoming Tampa Bay Rowdies Game. Al Lang Stadium is right on the water in St. Petersburg with great views to watch the best soccer team (6:55). Join us as we take you on a journey across all of Tampa Bay. We will show you all that this city has to offer led by the biggest tastemakers in Tampa Bay. We are here to help you Experience Tampa Bay in 10 Minutes or Less! Join us as we take you on a journey across all of Tampa Bay. We will show you all that this city has to offer led by the biggest tastemakers in Tampa Bay. Hosted by Q105’s Roxanne Wilder from the MJ Morning Show and Geno Knight they will be joined each week by a new tastemaker who will fill you in on something you need to check out. From the biggest events and headliners to small community events to the hottest places to eat to the local hidden gems, we will make sure you know what is going on in our area in one easy-to-digest weekly podcast episode. We are more than just beaches and sunshine! A new episode drops every Thursday at 10a. Be sure to subscribe so you don't miss an episode! We would also love to know what you think of the show. Please leave us a 5-star rating and a review.

Dr. Andrew Weil  is a graduate of Harvard College and Harvard Medical School and the founder and director of the Arizona Center for Integrative Medicine. He is the author of multiple bestsellers and the founder of True Food Kitchen. Full show notes: https://maxlugavere.com/podcast/221

Today marks the grand opening of Reminiscent Luxe Candle Lounge.  What's a candle lounge you ask?  Well we did too so we sat down with Ashley Scales to find out. Turns out it is one of the coolest new places in Annapolis where you can buy candles...or perhaps sit down and make them yourself...or perhaps craft a holiday wreath...or learn how to make a charcuterie (easier spelled than said as far as I am concerned).  It all flows back to the comforts of home. The scents and the sounds. Ashley is a child of the 80s and 90s so R&B and Hip Hop play a part in the marketing as each candle comes with a curated playlist of the perfect music to play as the candle burns. I picked up a pair before they were open and I am loving the scents! Check them out for a limited time (it's a long-ish term pop-up) at the Annapolis Town Center right under Target and directly across the street from True Food Kitchen! Have a listen, and then go shop. Perfect gifts for anyone! Links: Reminiscent Luxe Candle Lounge (Website) Reminiscent Luxe Candle Lounge (Instagram)

Watch the full video interview on YouTube here: https://bit.ly/drandrewweil430 Dr. Andrew Weil (IG: @drweil) received a degree in botany from Harvard and an M.D. from Harvard Medical School. He's the founder and director of the University of Arizona Center for Integrative Medicine. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Dr. Weil is a founder and partner of the growing group of True Food Kitchen restaurants. He's an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. Dr. Weil is the author of many scientific articles and 15 books. In this episode, we discuss: Adjusting to the pandemic and life on Cortes Island The mentors that helped shape Dr. Weil's life Travelling at age 17 impacted Dr. Weil's perspective on the world From medical school to studying plant medicine Writing his 1st book, The Natural Mind about drugs and consciousness Psychedelics becoming mainstream Dr. Weil recalls his personal experiences with cannabis & psychedelics Travelling around Latin America writing about healing & alternative health Learning about ayahuasca & psilocybin mushrooms from shamans When you get the message, hang up the phone Characteristics of a true healer Dr. Weil teaches his philosophy of integrative medicine Speaking the truth Dr. Weil's tips for longevity in career and health Evolving your physical activity as you age Make your own fermented foods The process of growing shiitake mushrooms How to maintain cognitive sharpness The best foods for brain health Understanding what types of fish are sustainable Show sponsors: Paleovalley

What did Sam Fox learn from his early struggles in the restaurant business? Fox, the founder of Fox Restaurant Concepts, joins this week's episode of the Restaurant Business podcast “A Deeper Dive” to talk about his career in the restaurant industry. Fox is one of the industry's most influential concept creators. He has created 20 unique restaurants, including North Italia, Flower Child, True Food Kitchen. In 2019 his company was sold to Cheesecake Factory in one of the industry's most unique deals in recent years.

Give us about ten minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.   SPONSORS: Many thanks to our sponsors... Solar Energy Services because solar should be in your future! The Kristi Neidhardt Team. If you are looking to buy or sell your home, give Kristi a call at 888-860-7369! MacMedics up in Severna Park and Lanham! And JUST OPENED in Annapolis, Rehab 2 Perform! Today...Jarrod Ramos was found criminally responsible for the killing of Gerald Fischman, Rob Hiaasen, John McNamara, Rebecca Smith, and Wendi Winters! An Anne Arundel County Officer successfully appealed his termination. A Harwood woman purposely hit a jogger with her car. The abandoned baby's mother has been found. The Greene Turtle is coming back. True Food Kitchen is open and it is a winner! Bonus pods galore; and the Let's Go Fest kicks off this afternoon at the Anne Arundel County Fairgrounds! And of course, George from DCMDVA Weather is here with your local weather forecast! Please download their APP so you can keep on top of the local weather scene! The Eye On Annapolis Daily News Brief is produced every Monday through Friday at 6:00 am and available wherever you get your podcasts and also on our social media platforms--All Annapolis and Eye On Annapolis (FB) and @eyeonannapolis (TW) NOTE: For hearing impaired subscribers, a full transcript is available on Eye On Annapolis

Give us about ten minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.   SPONSORS: Many thanks to our sponsors... Solar Energy Services because solar should be in your future! The Kristi Neidhardt Team. If you are looking to buy or sell your home, give Kristi a call at 888-860-7369! MacMedics up in Severna Park and Lanham! And JUST OPENED in Annapolis, Rehab 2 Perform! Today...Annapolis Police have arrested and charged an Annapolis man in connection with the murder of Michelle Cummings, the mother of an incoming Midshipman at the Academy. Anne Arundel County Police charged the Baltimore City cop with murder after the autopsy showed his stepson was strangled. A newborn infant was abandoned in the woods in Glen Burnie. The prosecution rested in the Ramos trial and closing arguments are today. Amy Speace is coming to Rams Head On Stage on Sunday and here's a contest for some tickets. Don't forget the Annapolis Maritime Museum's Tides and Tunes is tonight. And a whole list of podcasts that you need to keep an eye out for! Bonus for me--I get to check out True Food Kitchen tonight--the grand opening at the Annapolis Town Center is tomorrow! It's Thursday, which means that Trevor from  Annapolis Makerspace is here with your Maker Minutes with great ideas to work out your mind and hone your skills. And of course, George from DCMDVA Weather is here with your local weather forecast! Please download their APP so you can keep on top of the local weather scene! The Eye On Annapolis Daily News Brief is produced every Monday through Friday at 6:00 am and available wherever you get your podcasts and also on our social media platforms--All Annapolis and Eye On Annapolis (FB) and @eyeonannapolis (TW) NOTE: For hearing impaired subscribers, a full transcript is available on Eye On Annapolis

During my latest podcast episode, I had the pleasure of speaking with Christine Barone who is the CEO of True Food Kitchen, where they celebrate a passion for better living through food. As you'll hear from Christine, one of the core beliefs at True Food Kitchen is that you should eat with passion. To that end, they believe that the choices you make should sustain your appetite, your health and your planet.    I love so much about my conversation with Christine, but here are some of my favorite takeaways: Food is a central part of our lives, so it's important to learn how to balance eating healthy with enjoying the foods you love. Because the food-mood connection is strong, encourage yourself to eat foods which make you feel better, not worse. Wellness does not have to be identical for everyone, so keep in mind that your wellness will look different from other people's, and that is ok. Healthy living is about finding a sense of happiness and inner calm for yourself, so that you can feel comfortable where you are in your journey.   Want to connect with Chrisitne and learn more about True Food Kitchen? You can check out their website (https://www.truefoodkitchen.com/), Instagram (https://www.instagram.com/livetruefood/), and Facebook (https://www.facebook.com/TrueFoodKitchen). 

Dr. Andrew Weil is a world-renowned leader and pioneer in the field of integrative medicine. Combining a Harvard education and a lifetime of practicing natural and preventive medicine, Dr. Weil is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona in Tucson, where he also serves as a Clinical Professor of Medicine and Professor of Public Health as well as the Lovell-Jones Professor of Integrative Medicine.He is a best-selling author of 15 books on healthy living, including Mind Over Meds; Fast Food, Good Food;True Food; Spontaneous Happiness; and Healthy Aging. Oxford University Press is currently producing the Weil Integrative Medicine Library, a 16-volume series  for clinicians in various medical specialties.Dr. Weil is the editorial director of drweil.com, the leading online resource for healthy living based on the philosophy of integrative medicine, and pens Dr. Andrew Weil's Self Healing monthly newsletter and a column in Prevention magazine. Dr. Weil is the founder/Chairman of the Weil Foundation, the founder/co-Chairman of Healthy Lifestyle Brands, and a founder/partner of True Food Kitchen restaurants. In 2017, he joined Seabourn and The Onboard Spa by Steiner in their “Spa and Wellness with Dr. Andrew Weil” mindful-living program on its cruise ships.Health and Healing: The Philosophy of Integrative Medicine and Optimal Health, by Dr. Andrew WeilRobert C Fulford - osteopathic medicineAndrew Weil Center for Integrative MedicineWhere to find Dr. Weil:Website: www.drweil.comTwitter: @DrWeilFacebook: DrWeilInstagram: @DrWeilYouTube: @DrWeilMatcha Kari: www.matcha.com

Give us about ten minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.   SPONSORS: Many thanks to our sponsors... Solar Energy Services because solar should be in your future! The Kristi Neidhardt Team. If you are looking to buy or sell your home, give Kristi a call at 888-860-7369! And coming soon to Annapolis, Rehab 2 Perform! Today...Luminis Health has jabbed 100,000 arms and an Annapolis man was number 100,000.  A hospitality job fair this Thursday. True Food Kitchen announces its opening date at the Annapolis Town Center and is hosting a hiring fair for three weeks. And Rent.com has some startling numbers in a new report on Maryland! And of course, George from DCMDVA Weather is here with your local weather forecast! Please download their APP so you can keep on top of the local weather scene! The Eye On Annapolis Daily News Brief is produced every Monday through Friday at 6:00 am and available wherever you get your podcasts and also on our social media platforms--All Annapolis and Eye On Annapolis (FB) and @eyeonannapolis (TW) NOTE: For hearing impaired subscribers, a full transcript is available on Eye On Annapolis

The godfather of integrative medicine and a true pioneer of health, today's guest is a legend in the realm of mind-body healing.Meet Dr. Andrew Weil.Named one of the 100 most influential people in the world by TIME Magazine (among a zillion other accolades), Dr. Weil is a New York Times bestselling author of 15 books, the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona, and a man who's spent the last 50+ years studying and evangelizing holistic wellness, under-appreciated healing modalities, medicinal plants, and the reform of medical education.As an entrepreneur, he is the founder of matcha tea brand Matcha Kari and a partner in True Food Kitchen, a chain of healthy food restaurants located all across the U.S.Dr. Weil has occupied a space in my consciousness for as long as I can remember. However, it wasn't until I read Michael Pollan's book How To Change Your Mind that I began to more fully appreciate the vast extent to which Dr. Weill has served as integrative medicine's greatest pioneer.the legacy of integrative medicine can be traced to Dr. Weil's breadth of this man's contribution to introducing and mainstreaming so many ideas and practices he has been advocating since the 70's.A long-time advocate of simple practices like breath work and healthy eating decades prior to it being vogue, Dr. Weil's storied legacy also includes the evidence-based study of clinical applications for psychedelics, and marijuana. The nutritional properties of mushrooms. And the advisability of a variety of other alternative healing modalities that, back in the day, were considered anathema and ridiculed by the medical establishment.Simply put, integrative medicine would exist as it does today without the path courageously blazed by Dr. Weil.Today we explore this man's extraordinary life. Counter-culture days at Harvard. And his convictions as a healer.We talk psychedelics, funghi, food and breath—and the best practices you can adopt to sidestep chronic lifestyle disease and thrive.We also explore what's wrong with medical education. How to change it. And his quest to completely reinvent health care.To read more click here. You can also watch our exchange on YouTube. And as always, the podcast streams wild and free on Apple Podcasts and Spotify.This was a fun one. I learned a ton, and I know you will too.Final note: Dr. Weil was gracious enough to offer all of you a 15% discount on his Matcha Kari matcha tea. Let it be known this is not a sponsored thing, he's just being a mensch. To avail yourself of this act of kindness visit matcha.com and use code RICH15 at checkout.This is a glorious conversation with one of the most wildly fascinating individuals of our time. I was honored to host it and more proud to share it.Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week's sponsors:Salomon: The creators of my favorite lineup of road and trail running footwear & hydration gear, perfect for any runner, on any terrain, no matter the challenge. Check out my top picks at www.salomon.com/richroll and use the code RICHROLL at checkout to get 20% OFF – exclusions apply.Whoop: The world's most powerful fitness tracker. Get smarter about how you sleep, recover, and train, so you can unlock your best self. Go to WHOOP.com and use the promo code Richroll at checkout to save 15% off WHOOP.Calm: The app designed to help you ease stress and get the best sleep of your life with guided meditations, sleep stories, and more. Right now, my listeners can get a special limited-time promotion of 40% off a Calm Premium subscription at calm.com/richroll. It includes unlimited access to ALL of Calm's amazing content. Get started today!Squarespace: The easiest way to create a beautiful website, blog, or online store for you and your ideas. Save 10% on your first purchase when you visit Squarespace.com/RICHROLL and use the discount code RICHROLL at checkout.SHOW NOTES:Connect with Dr. Andrew Weil: Website | Twitter | Instagram | FacebookBooks: Andrew Weil, MDThe University of Arizona: Andrew Weil Center for Integrative MedicineYouTube: Andrew Weil, M.D.YouTube: Dr. Weil's COVID-19 Message | Andrew Weil, M.D.The New York Times: Dr. Andrew Weil Says We're Taking Too Many MedicinesForbes: How to Eat, Sleep and Live Better, with Dr. Andrew Weil M.D.Forbes: How Wellness Visionary Dr. Weil Lifted My Team's Spirit During A CrisisForbes: Dr. Andrew Weil Works To Focus Healthcare System On HealthMatcha Kari: Dr. Andrew WeilTrue Food Kitchen: AboutThe Boca Raton Observer: Living WellArizona Daily Star: Dr. Andrew Weil commits $15 million to University of ArizonaHealthline: How to Include Anti-Inflammatory Foods in Your Holiday MealsArizona News: Integrative Medicine Doctors Offer Approaches to Combat COVID-19Delish: This Celebrity Doctor Believes Keto Is Actually Pretty UnhealthyHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".Thank The Team: I do not do this alone. Send your love to Jason Camiolo for audio engineering, production and show notes and interstitial music, Margo Lubin and Blake Curtis for video, editing and graphics; portraits by Ali Rogers & Davy Greenberg; copywriting by Georgia Whaley; and theme music by Tyler Piatt, Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.

While the pandemic changed the way many of us work, imagine handling the marketing for a business that suddenly had no market. Christine Ferris of True Food Kitchen says the restaurant business shut down overnight, and their capacity for 100% online orders and delivery wasn’t ready. “We went from having a marketing plan for the whole year to having no money,” she says. Today, as things seem poised to open back up. Christine says the crisis changed the way she looks at her role. “Pivoting was really the key, in terms of what are really effective marketing and communications strategies we could use with a minimal budget.” ______ Rise Grind Repeat Podcast powered by EIC Agency ______ Hosted by Dustin Trout Produced by Andrei Gardiola __________ Check out the full video episode at: https://bit.ly/3dlwjnJ https://spoti.fi/2Mgfpe6 https://apple.co/2MiQdUv For more information visit our website at https://eic.agency/ We are also on Instagram @EveryImpressionCounts

Chef Athan Pixler has had a long culinary journey focused on sustainable farm-to-table cuisine. He currently serves as Executive Chef at True Food Kitchen in Denver, Colorado. We were excited to have him on the show to discuss his culinary career, his passion for agriculture, and his future goals. We kicked off the interview by asking him how he discovered his passion for food and healthy cooking. You’ll then discover what a day in the life of an executive chef is like. Chef Pixler shared the many aspects of his daily work routine and also broke down some of the tasks that happen in the back of the house. We asked him about True Food Kitchen’s mission “Food should make you feel better, not worse.” and what inspired him about this culinary philosophy. Chef Pixler also opened up about his passion for agriculture and sustainably sourced cuisine. We got to ask him about his future goals and how he aims to provide diners with quality food and wholesome meals.

In this episode we sit down with an industry leader to discuss his rise and success in the brokerage business and his outlook on the retail real estate landscape. Stuart founded The Zall Company, LLC, in 2000. He has more than 35 years of retail-leasing expertise to bring to his role as company president. As part of a joint project, he also served as vice president of leasing at Pacific Realty Services (PRS), expanding both companies' presence domestically and in China. Stuart is a founding member of Retail Intelligence Advisors, a real estate advisory firm that provides hands-on retail and shopping center analysis and due diligence. Under his guidance, The Zall Company has established itself as a premier retail brokerage firm serving retailers, landlords and developers internationally from offices in Denver and Boca Raton. Client projects cover everything from high-street retail to outlet malls to upscale shopping centers. Through his efforts, major retailers and international retail giants H&M, Sephora and Uniqlo were established in the Denver Pavilions. Stuart also established the first Cheesecake Factory in Gainesville, FL and True Food Kitchen in Louisiana. He engaged with PRS in leasing efforts with a “Western format” outlet mall in Xi'an, China. Prior to founding The Zall Company, Stuart served as vice president and director of Lord Associates. When Lord was acquired by The Taubman Company, a publicly traded multibillion-dollar real estate trust (TCO), he continued as director of value retail leasing. Stuart Zall 2946 Larimer Street, Denver, CO 80205 303.804.5656 szall@zallcompany.com

This week’s conversation is with Dr. Andrew Weil, an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education.He is the founder and Director of the University of Arizona Center for Integrative Medicine, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health.Andrew is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands.He is also a founder and partner of the growing group of True Food Kitchen restaurants.Andrew is an absolute pioneer in the field…In this conversation, Andrew shares why he’s such an avid supporter of integrative health and his philosophy on healthy aging.-----Please support our partners!We're able to keep growing and creating content for YOU because of their support. We believe in their mission and would appreciate you supporting them in return!!To take advantage of deals from our partners, head to http://www.findingmastery.net/partners where you'll find all discount links and codes mentioned in the podcast.

Dr. Andrew Weil (IG: @drweil) received a degree in botany from Harvard and an M.D. from Harvard Medical School. He’s the founder and director of the University of Arizona Center for Integrative Medicine. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Dr. Weil is a founder and partner of the growing group of True Food Kitchen restaurants. He’s an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. Dr. Weil is the author of many scientific articles and 15 books. In this episode, we discuss: Foraging edible prince mushrooms Are you suffering from nature deficit disorder? Social interaction is good for your emotional well-being Strive for contentment The path to spontaneous happiness The goal of meditation Yoga helps quiet the mind Allow yourself to experience lowered moods Social media sabotages your attention span An anti-inflammatory diet can help treat depression Stay physically fit through daily activities Secrets to healthy aging in Okinawa Omega-3 fatty acids and mental health How vitamin D impacts your mood Multi nutrient supplements help PTSD sufferers The method of using a mantram Sound has a profound influence on your nervous system Unplug your consciousness from the news Zoonotic diseases & COVID-19 Eat less animal foods and more plant foods Using psilocybin for depression, OCD, and end of life care The impact of companion animals Matcha contains the calming amino acid L-theanine Dr. Weil’s experience with intermittent fasting Practicing 4-7-8 breathing to help with sleep 2 capsules of valerian root extract help induce sleep Melatonin is good for immune & cancer protection The importance of dreams Keep a dream journal for lucid dreaming Foraging for medicinal mushrooms (polypores) Chaga mushroom is used for the treatment of cancer Astragalus is used to prevent the cold & flu Steam rooms vs. saunas Expressing gratitude improves your mood Strive for an inner state of balance & resilience Show sponsors: Perfect Keto

In the 11th episode of the Food On Demand Podcast, hosts Tom and Nick speak with Meredith Sandland, the former COO of Kitchen United who’s writing a book called Delivering the Digital Restaurant, and Christine Barone, CEO of True Food Kitchen. They also dive into Waitr’s latest financial results, Uber buying Postmates, CloudKitchens’ new drive-thru facility in LA, and C3's upcoming mega food hall/ghost kitchen project on Manhattan’s west side.

I am so happy to share with you an ALL-NEW show with #1 New York Times Bestselling author Dr. Andrew Weil M.D. who is the world’s leader of integrative medicine which encompasses body, mind, and spirit. Now, at 78 years young, he shares with us how to mitigate stress and unhappiness in this COVID-19 world. Dr. Weil ( https://www.drweil.com/) received his doctorate from Harvard University, has written multiple New York Times best-sellers including Spontaneous Healing, 8 Weeks to Optimum Health, and Healthy Aging: A Lifelong Guide to Your Well-Being, and is a partner at the healthy-eating restaurant chain, True Food Kitchen. He’s also the founder and Director at the University of Arizona Center for Integrative Medicine. Watch this entire interview and let me know what you think about Dr. Weil’s perspective by emailing me at hello@jorgecruise.com. #TheJorgeCruiseShow #ReduceStress #DrWeil #JorgeCruise

What are some of the mistakes tourists make when visiting Las Vegas? Sean and Dayna discuss a recent published list. They also visit the new Buffalo Bar at the Rampart Casino in Summerlin, and talk about a new healthy restaurant at the Forum Shops at Caesars Palace. Plus, will superstar quarterback Tom Brady play for the Las Vegas Raiders? And, UNLV Football's Mark Wallington talks about how the NFL is giving UNLV Football a major boost and how you can get inside the all new Allegiant Stadium at a steal of a price! Coach Arroyo has signed some big college players already. Sean and Dayna's secret tips will help you with free valet parking and affordable show tickets.

Give us about ten minutes a day and we will give you all the local news, local sports, local weather, and local events you can handle.   Today...Two Anne Arundel County Police Officers were shot in Pasadena late last night by a person if interest in a homicide case. A teacher at South River High School has been arrested and charged for having sex with a teenage make student. Three elementary schools win recognition for their gifted and talented programs. The Anne Arundel County Fire Department needs help identifying suspects in an arson fire at Pasadena Elementary School. A Senator from Frederick wants to make motorcycle helmets optional. And True Food Kitchen will be coming to the Annapolis Towne Centre as they continue to reinvigorate the shopping, dining, and living complex! It's Thursday, which means the Annapolis Makerspace Minutes with Trevor. And of course, George  from DMV Weather  is here with your local weather forecast! Please download their APP so you can keep on top of the local weather scene! The Eye On Annapolis Daily News Brief is produced every Monday through Friday and available wherever you get your podcasts and also on our  YouTube, Facebook, and Twitter feeds, and of course at Eye On Annapolis.

This episode of Bulletproof Radio was recorded live with Dr. Andrew Weil at True Food Kitchen in Phoenix, Arizona.Dr. Weil is an internationally known pioneer and leader in integrative medicine. He is a recognized expert for his views on living a healthy lifestyle, his philosophy of healthy aging, and his critique of the future of medicine and health care. “I am absolutely convinced that the mind and body are one thing, they're not separable,” he says. “And that one of the greatest limitations of modern medicine is that it sees the mind and body as separate. And if it recognizes the mind at all, it doesn't admit that it can influence the body.”A Harvard-trained medical doctor, he is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. He champions the use of medicinal plants and alternative medicine, as well as the reform of medical education.Dr. Weil also is a clinical professor of medicine and a professor of Public Health at the University of Arizona and the author of more than a dozen books on health, wellness and optimal living.Enjoy the show!

This episode of Bulletproof Radio was recorded live with Dr. Andrew Weil at True Food Kitchen in Phoenix, Arizona.Dr. Weil is an internationally known pioneer and leader in integrative medicine. He is a recognized expert for his views on living a healthy lifestyle, his philosophy of healthy aging, and his critique of the future of medicine and health care. “I am absolutely convinced that the mind and body are one thing, they're not separable,” he says. “And that one of the greatest limitations of modern medicine is that it sees the mind and body as separate. And if it recognizes the mind at all, it doesn't admit that it can influence the body.”A Harvard-trained medical doctor, he is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. He champions the use of medicinal plants and alternative medicine, as well as the reform of medical education.Dr. Weil also is a clinical professor of medicine and a professor of Public Health at the University of Arizona and the author of more than a dozen books on health, wellness and optimal living.Enjoy the show!

Absolute legend Dr. Andrew Weil has been way ahead of the curve on some of the most important aspects of human optimization. He is the father of integrative medicine, he’s been talking about the importance of organic food for decades, he’s been a champion of both psychedelics and breath work, and has built a restaurant empire that proves healthy food is delicious. In this podcast we venture down into the darkness of modern healthcare problems and we bring to light the many simple ways to restore our state of health. Please support Andrew Weil (and yourself) by stopping by a True Food Kitchen or head to Matcha.com. Code AM15 will save you 15% on some great matcha.Connect with Dr. Andrew WeilWebsite | https://www.drweil.com/Facebook | facebook.com/DrWeil/Instagram | https://www.instagram.com/drweil/Twitter | https://twitter.com/drweilYouTube | https://www.youtube.com/user/drweil Visit Matcha.com enter AM15 for a special discount at checkout  FInd a True Food Kitchen near you | https://www.truefoodkitchen.com/locationsConnect with Aubrey:Website | https://www.aubreymarcus.com/Instagram | https://www.instagram.com/aubreymarcus/Twitter | https://twitter.com/aubreymarcusFacebook | https://www.facebook.com/AubreyMarcus/Thrive Market is an online marketplace on a mission to make healthy living easy and affordable for everyone. They offer the highest quality, healthy and sustainable products available for every budget, lifestyle, and geography. Easily filter their selection by the values that matter most to you. Whether you are paleo, gluten-free, vegan, kosher, ketogenic —you can shop for 90+ values, also including non-GMO, sustainably farmed, fair-trade certified, BPA-free, and more in just one click of a buttonKeep in mind, Thrive Market's prices are already 25-50% off. And now they're giving you an EXTRA 25% off your first order + free 30 day trial|ThriveMarket.com/Aubreyand use code word AUBREY at checkout. Get 20% off Alitura Naturals products by visiting https://alituranaturals.com/aubrey or using the code AUBREY at checkout Get 10% off Onnit products |  https://www.onnit.com/Aubrey/Check out Own The Day Own Your Life by Aubrey Marcus|  https://bit.ly/2t6x4hu Subscribe to the Aubrey Marcus Newsletter: https://www.aubreymarcus.com/pages/email Subscribe to the Aubrey Marcus Podcast:iTunes | https://apple.co/2lMZRCnSpotify | https://spoti.fi/2EaELZOStitcher | https://bit.ly/2G8ccJtIHeartRadio | https://ihr.fm/2UVVV0MGoogle Play Music | https://bit.ly/2t72QIpAndroid | https://bit.ly/2OQeBQg

Today, I’m incredibly grateful to share my conversation with Dr. Andrew Weil. Dr. Weil is a globally renowned expert on wellness, integrative health, and botanical medicine. He’s also the author of 15 best-selling books, including several New York Times bestsellers, and is a partner at the healthy-eating restaurant chain, True Food Kitchen and matcha brand Matcha Kari.   Listen in as we discuss his world travels where he’s studied everything from human longevity to psychedelic drugs, how he first discovered his passion for plants and plant-based medicine, why he’s promoting the benefits of matcha to the Western world, and so much more.    Dr. Weil received a degree in Botany from Harvard University, and his M.D. from Harvard Medical School. He’s also the founder and Director at the University of Arizona Center for Integrative Medicine. In addition, he’s the author of many acclaimed books including The Natural Mind, 8 Weeks to Optimum Health, Healthy Aging: A Lifelong Guide to Your Well-Being, and Spontaneous Happiness: A New Path to Emotional Well-Being.   Get ready for an hour packed with wellness, health, and entrepreneurial wisdom with Dr. Andrew Weil! On this episode of the donothing podcast, you’ll learn about:   Why Dr. Weil became interested in studying medicine What integrative medicine is Why Dr. Weil chose to study Botany at Harvard University Whether Dr. Weil plans on retiring anytime soon Dr. Weil’s entrepreneurial beginnings How, despite skepticism, Dr. Weil made True Food Kitchen successful Which healthy habits helped Dr. Weil climb out of a depression Dr. Weil’s tips on staying healthy while traveling What the “4-7-8 breathing” meditation technique is How Dr. Weil enjoys turning chores into meditation What Dr. Weil thinks about today’s food trends How people can make healthy eating less confusing Why Okinawans might live longer than anyone else What matcha is Why Dr. Weil started Matcha Kari Dr. Weil’s first experience with matcha while in Japan Why Dr. Weil was disappointed in the matcha found in the U.S. The process of making matcha What makes some matcha better than others Why matcha is a great coffee replacement The health benefits of matcha vs. coffee Why Dr. Weil hasn’t eaten meat since the 1970s How reducing animal consumption can improve the environment What fish we should eat for sustainability reasons Why Dr. Weil especially recommends sockeye salmon How a broken down Land Rover led Dr. Weil to a life in Arizona Why Dr. Weil typically prefers plant medicine over pharmaceuticals How an LSD trip relieved Dr. Weil of lifelong allergies Dr. Weil’s thoughts on the health benefits of psychedelic drugs Also, Dr. Weil is offering a 15% discount at Matcha.com for donothing listeners! Just type in donothing15 at checkout. Learn More About Matcha Kari Website: www.Matcha.com Facebook: facebook.com/matchakari Twitter:  twitter.com/MatchaKari Instagram:  www.instagram.com/matchakari www.instagram.com/drweil   Check Out Some of Dr. Weil’s Books on Amazon The Natural Mind: A Revolutionary Approach to the Drug Problemhttps://amzn.to/2WWf6K1   True Food: Seasonal, Sustainable, Simple, Purehttps://amzn.to/2WY0qdx   Eating Well for Optimum Healthhttps://amzn.to/2pYkdNN Healthy Aging https://amzn.to/34NqDxN Follow Rob Dube on Social Media LinkedIn: www.linkedin.com/in/robdube Facebook: www.facebook.com/rob.dube.1 Twitter: twitter.com/robddube   Instagram: www.instagram.com/robddube YouTube: bit.ly/2FYdckW   Register Now for the Most Rewarding Leadership Challenge of your Life! You’ve likely heard about the benefits of integrating mindfulness into your life and leadership. But where do you even begin? Or, how can you take your current mindfulness practice to the next level? No matter where you are on your journey, the 2020 donothing Leadership Retreat was designed for you! Join me and other like-minded leaders as we get out of our comfort zones and focus on becoming the best leaders we can be.  

"The most exciting new podcast in the startup world.” - Eric Ries, Founder, and NYTimes bestselling author Dr. Andrew Weil has been called “the medical Nostradamus” for his foresight into what’s on the healthcare horizon. He is a world-renowned pioneer in the medical and healthcare space — leading Western healthcare toward an integrative, healing and prevention-based approach to health, decades before it was en vogue. His resume could go on for another few pages, and it still wouldn’t do it justice. He’s the best-selling author of over a dozen books, founder and director of the Arizona Center for Integrative Medicine at the University of Arizona Health Sciences Center, and the co-founder of one of my favorite restaurants (and my wife’s all-time favorite) True Food Kitchen. He’s also a massive matcha tea fan. He was one of the earliest healthcare professions to openly write about diet and nutrition, openly criticize the over-prescription of pharmaceuticals, popularizing themes like healthy aging, mind-body connection, breathing techniques... all years (and sometimes decades) before the rest of the medical community started to take them seriously. I asked him after the episode something I wish I had asked him on-air, but he gave me permission to mention it here — and that was his dietary and healthcare advice for founders, leaders, and creators in high-stress jobs. His response was that his “first, second, and third piece of advice” would be to watch his short video on youtube on the 4-7-8 breathing technique. Breathing is one of the only activities that is both voluntary and involuntary, one of the only activities we can do to communicate back to the involuntary parts of our physiology that can get out of whack while stressed — like spikes of cortisol or increased heart-rate — which can be remedied by something as simple as practicing the super short breathing technique he talks about on that video for 4-6 weeks. YouTube video on Dr. Weil’s free advice and free remedy for anyone in a high-stress job or circumstance in life. https://youtu.be/YRPh_GaiL8s You can email James questions directly at askbelowtheline@gmail.com or follow us on Twitter @ twitter.com/gobelowtheline — “Below the Line with James Beshara" is brought to you by Straight Up Podcasts LLC

The Food Show welcomes Nick Hargrove of True Food Kitchen

If Oprah supports it, shouldn't we all? I was honored to sit down with the brains behind True Food Kitchen, Dr. Andrew Weil on his recent trip to New Orleans. We talk inflammation, integrative medicine, his daily routine and more.

If Oprah supports it, shouldn't we all? I was honored to sit down with the brains behind True Food Kitchen, Dr. Andrew Weil on his recent trip to New Orleans. We talk inflammation, integrative medicine, his daily routine and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sam Fox grew up in his family’s deli restaurant business and honed his restaurant chops by creating such now-stand-alone concepts as True Food Kitchen, North Italia, Flower Child and Sauce Pizza and Wine. With the $353 million deal to sell his Phoenix-based Fox Restaurant Concepts to Calabasas Hills, Calif.-based Cheesecake Factory Inc., Fox is launching into a new phase of his career, which earned him 2019 Nation’s Restaurant News Golden Chain honors. Cheesecake first invested in FRC’s North Italia and Flower Child concepts in 2016, partnering with the visionary Fox who, with the opening of True Food Kitchen in 2008, sealed a fantastic future for kale as a salad when the leafy green was lingering as a durable divider on salad bars. Fox, who grew up in a restaurant family, had created and sold popular concepts before selling his entire company. Besides spinning off True Food Kitchen, he sold the fast-casual Sauce Pizza and Wine in 2015. His first Fox Restaurant Concepts restaurant — Wildflower in Tucson, Ariz., opened in 1998 — continues to appeal to customers with its upscale American eatery format. And he partnered with seasoned restaurant companies. He created True Food Kitchen with Dr. Andrew Weil and then teamed with P.F. Chang’s China Bistro to expand it. He partnered with Cheesecake Factory on casual-dining North Italia and fast-casual Flower Child. Fox Restaurant Concepts, which will continue to be based in Phoenix under Fox’ direction, has more than 50 restaurants in 10 states with such concepts as The Arrogant Butcher, Blanco, Culinary Dropout, Dough Bird, The Greene House, The Henry, Olive & Ivy and Zinburger. In this Extra Serving interview, Fox talks about his start in the foodservice business, the future of the restaurant experience and his most valuable leadership lessons.

In this episode, we sat down with one of the most influential doctors in America, Andrew Weil. Known as a pioneer of integrative medicine, an emerging field that incorporates traditional and alternative forms of treatment, Dr. Weil is a best-selling author who has long advocated for an approach to health care that focuses on general wellness and healing. As part of our interview, Dr. Weil discussed his views on anecdotal versus clinical evidence, the concept of “food as medicine,” and growing interest in personalized nutrition, cannabis and psychedelics. He also explained how his passion for matcha compelled him his own brand in the category, his perspective on product endorsements and his criteria for investing in food and beverage companies, such as healthy restaurant chain True Food Kitchen.  Show notes:  2:27: Interview: Dr. Andrew Weil -- In a call with Taste Radio editor Ray Latif, Dr. Weil discussed the emerging field of integrative medicine, and what he means when he says that he embraces all treatments that show a “reasonable evidence of efficacy” and “do no harm.” He also shared his perspective on the functionality of CBD, cannabis and psychedelic ingredients how to responsibly integrate each into mainstream society. Later, he explained why he founded super premium matcha brand Matcha Kari, why he believes that dietary adjustments are a highly effective way to address health problems prior to medication, the benefits and ethical concerns of genetic testing, and his view on trendy lifestyles and diets including biohacking and paleo. Finally, he discussed his concerns about genetically modified food and his criteria for working with and investing in food or beverage companies. Brands in this episode: Matcha Kari, Vitaminwater, Bulletproof, True Food Kitchen

Frankie catches up with host Paola Alejandra over lavender-infused drinks in Santa Monica. On the menu: discussion about food, how Rachel "Seltzer" Quirico helped Paola get her start in hosting, and how to get seen for a scratched cornea in Amsterdam when you're an American abroad. Thanks to the True Food Kitchen, Santa Monica for accomodating our request to turn off the music and being genuine good folks! Keep up with Paola Twitter: pancakepow Twitch: PancakePowTV YouTube: mrspancakepow Instagram: pancake_pow

Debbi Zlotnick Chanin is from Johannesburg, South Africa. Her father, Harold, grew up in a black hat Orthodox Jewish culture and rebelled against his upbringing by marrying Mac, a wild-at-heart and very free-spirited woman. Debbi describes her mother as a white Jewish woman trapped in a black Zulu woman's body. Debbi left South Africa as a teen to move to Los Angeles, leaving behind the atrocities of Apartheid and the fear her brother would have to go into the army. Debbi met Erez, a fellow South African living in Los Angeles when she was just 19. She married him five years later. Wanting to get away from their large complicated families, she moved to Atlanta, Georgia to start their own family. Debbi studied at the Art Institute in Atlanta becoming a personal chef. Debbi and Erez moved back to Los Angeles in 2008 with their three young daughters, Shira, Emma, and Talia. Besides loving being back in Los Angeles with her extended family and her role as a mother and home cook, Debbi loves her job as a server at True Food Kitchen in Santa Monica.  When Debbi moved back to LA, she enrolled in the Landmark Forum with the goal of understanding the relationship she had with her father, leaving with the tools to accept and love him. And so, when her father shot himself after a fight he’d gotten in with her mother,  the tools Debbi learned at Landmark Forum years earlier came flooding back to save her. Whereas Debbi’s brother and mother were consumed with blame, guilt, shame, and sadness, and even separated from each other for four years, Debbi remained the peacekeeper with the understanding her father’s suicide was the result of mental illness. Debbi is here today to discuss warning signs, how to cope with a loved one’s suicide and how to heal.   Debbi's Instagram: https://www.instagram.com/debbi_chanin/   Landmark Forum: http://www.landmarkworldwide.com   The Total Money Makeover, by Dave Ramsey https://www.daveramsey.com/store/product/the-total-money-makeover-book-by-dave-ramsey   True Food Kitchen https://www.truefoodkitchen.com   NAMI-National Alliance on Mental Illness https://www.nami.org   National Suicide Prevention Lifeline http://www.suicidepreventionlifeline.org   Dear Family, the Podcast Page https://writenowrachel.com/podcast/  

This is a conversation with Christine Barone, the CEO of True Food Kitchen. Christine started her career in investment banking before making her way into the food business. She spent nearly 6 years with Starbucks with roles including VP, Global Strategy, VP, Food, VP, Handcrafted Coffee, and SVP of food, evenings and licensed stores. True Food Kitchen has nearly 30 locations across the US, with another 9 opening by next spring. This episode was recorded at the Restaurant Leadership Conference. Enjoy!

Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine. Combining a Harvard education and a lifetime of practicing natural and preventive medicine, Dr. Weil is the founder and director of the Andrew Weil Center for Integrative Medicine at the University of Arizona in Tucson, where he also serves as a Clinical Professor of Medicine and Professor of Public Health as well as the Lovell-Jones Professor of Integrative Rheumatology. He is a best-selling author of 15 books on healthy living, including: - - - - - - Oxford University Press is currently producing the Weil Integrative Medicine Library, a series of volumes for clinicians in various medical specialties. - (co-edited with Dr. Donald Abrams, 2d. ed. 2014). - - - (2d. ed. 2015)  - - - - -- - -- - More volumes are in progress. Dr. Weil also serves as the editorial director of , the leading online resource for healthy living based on the philosophy of integrative medicine, and pens the popular Dr. Andrew Weil’s Self Healing monthly newsletter and a regular column in Prevention magazine. Dr. Weil is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands. He is also a founder and partner of the growing group of True Food Kitchen restaurants. In 2017, he joined Seabourn and The Onboard Spa by Steiner in their “Spa and Wellness with Dr. Andrew Weil” mindful-living program, offered on all of its cruise ships. During our discussion, you'll hear:  -Dr. Weil's morning routine...6:30 Wake up between 4-4:30 Sitting meditation Breathing exercises (4-7-8 breathing) Sit for 15 minutes Breakfast: Sauteed  (Dr. Weil is a pescatarian) Matcha green tea Tend to the garden -Ben and Dr. Weil discussing the health of our dogs...9:40 Dr. Weil owns two Rhodesian ridgebacks Ben's Rhodesian ridgeback recently passed away What's causing cancer in dogs? Environment, food, etc. Rapamycin has been correlated with longevity for dogs Dr. Weil gives it to his dogs every day for 10 weeks -The breath work Dr. Weil prefers and why...13:12 Comes from ancient India; passed on as oral tradition By using voluntary system to breathe, it influences the involuntary system of breathing 4-7-8 breathing Inhale 4 counts, hold 7 counts, exhale 8 counts Do minimum twice daily You're changing your brain's chemistry; exercise with caution Dr. Weil's resting heart rate is 38-42 Heart rate slows, HRV increases in response to the exhale -Why Dr. Weil thinks matcha green tea is the bee's knees...17:30 He owns First found it in 1959 when he was 17 in Japan Two things stood out: Bamboo whisk Vibrant color green The matcha found in N. America is of inferior quality Differences between matcha and green tea: Matcha is finely powdered, made from tea plants shaded for 3 weeks Produce higher quantities of chlorophylls and antioxidants L-theanine modifies the effect of caffeine (alert relaxation) You consume the entire leaf which is powdered up Why some people's stomachs don't agree with matcha: Perhaps inferior quality More sensitive to tannens? The best way to prepare matcha: Put the powder through the water, or it will form lumps Keep it in the freezer once opened Don't need a traditional whisk Can be used for cooking, sprinkling, etc. Use discount code: GREEN15 and get a 15% discount on any order of matcha green tea! -Supplements and medications Dr. Weil likes to use...24:00 Basic antioxidant formula: caratenoids, Vitamin C, Vitamin E Multi-nutrient w/ trace minerals (immune support, resistance to infections) Preferable to get antioxidants from your diet Nature provides its own "complexes" What to look for on the label to ensure you're getting what you think you're getting: Don't take a pre-formed Vitamin A Look for as many caratenoids as possible Mega Food  and -Dr. Weil's interest in the use of psychedelics...32:00 Books on the topic by Dr. Weil: First took mescaline at age 18 Experimented throughout the 60's Dr. Weil believes these experiences have been instrumental in his work Emphasis on mind/body interactions and therapies Led to interest in medicinal plants 1P-LSD -Dr. Weil's history with and thoughts on the cannabis industry...41:30 At first felt nothing The highs were full of hilarity, eating, conviviality Began to be an introspective high, useful for creativity as a writer and meditation Then it began to make him groggy and sluggish Doesn't use it at all these days (due to body change, not the make up cannabis) Cannabis is a very complex source of compounds They are the "dog" of the plant world in that they have co-evolved with human interaction "We've been very stupid in our interactions with cannabis" Concerns about neurotransmitter imbalances associated with cannabis? You can't take them frequently enough to be concerned about it -Dr. Weil's thoughts on self-quantification and biohacking...48:30 Prefers natural methods as much as possible; doesn't use them personally Hyperbaric oxygen Ground with the earth preferable to PEMF mat -How Dr. Weil "coexists" in the natural medicine and mainstream medicine worlds...52:10 The greater potential of a treatment to cause harm, the more stringent the standards of evidence Study in allopathic medicine developed into "integrative" medicine (along with his corresponding library) Center of Excellence in College of Medicine at University of Arizona -"Best practices" Dr. Weil recommends to his patients...56:00 Learn the basics of nutrition: avoid processed and manufactured foods Be physically active throughout your life Get good rest and adequate sleep Learn and practice means of neutralizing forces on your mind and body Spend time outdoors Enjoy your life and have strong social connections -Evening routines and habits Dr. Weil engages in...58:35 Disconnect from devices in the afternoon Swim, work in the garden Cook with friends Read, walk in the forest, watch a movie In bed by 9 pm; do a 4-7-8 breath Take melatonin before sleeping (2.5 mg sublingual tablet) -And much more. Resources from this episode: - - -Almsbio Glutathione with CoQ10 Ben mentioned - (use code: GREENFIELD for 15% off) - - - -Book: -Book: -Book: - - - Episode sponsors: -: My personal playground for new supplement formulations, Kion blends ancestral wisdom with modern science. Ben Greenfield Fitness listeners receive a 10% discount off your entire order when you use discount code: BGF10. -: Organic brands you love, for less. Your favorite organic food and products. Fast and free shipping to your doorstep. Receive 25% off your order when you use ! -: Combines pure ingredients in targeted dosages through a superior delivery mechanism that is unrivaled by any other supplement on the market today. Get 15% off a bottle of the Keto Balance when you go to . -: Try the shaving company that’s fixing shaving. Get a $13 value trial set that comes with everything you need for a close, comfortable shave when you go to Do you have questions, thoughts or feedback for Dr. Andrew Weil or me? 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Dr. Andrew Weil (IG: @drweil) received a degree in biology (botany) from Harvard in 1964 and an M.D. from Harvard Medical School in 1968. He is the founder and Director of the Andrew Weil Center for Integrative Medicine at the University of Arizona. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Dr. Weil is the editorial director of the popular website, drweil.com and appears in video programs featured on PBS. He is the founder and partner of the growing group of True Food Kitchen restaurants. A frequent lecturer and guest on talk shows, Dr. Weil is an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. In this episode, we discuss: The difference between doctors of the past and the present Becoming pescatarian Eat food you grow Cooking as a form of meditation Why Dr. Weil never practiced medicine Studying healing practices & cultures while traveling The healing power of nature The 1st cannabis study in 1968 Therapeutic benefits of CBD Experimenting with psychedelics Are allergies learned responses? What is mescaline? Microdosing psilocybin MDMA & PTSD Medicinal properties of mushrooms Starting Matcha Kari The difference between matcha & green tea The 4-7-8 Breathing Technique Mouth breathing vs. nose breathing Moods are contagious Keeping a gratitude journal Integrative medicine vs. functional medicine Dogs are good for your health Walking is the perfect exercise Have fun in life The story behind True Food Kitchen Show sponsors: Sproos

Sam Fox, creator of such innovative restaurant brands as Flower Child, North Italia, Sauce Pizza & Wine and True Food Kitchen, has been named to the 2019 class of Golden Chain Award winners, recognizing his vision and operational expertise.His Phoenix-based company, Fox Restaurant Concepts, has developed partnerships with large companies as varied as The Cheesecake Factory and P.F. Chang's China Bistro to develop its concepts as well as with high-profile individuals like media mogul Oprah Winfrey, who invested last year in True Food Kitchen.Fox was raised in a hospitality family. His parents operated a deli in Chicago and The Hungry Fox restaurant in Tucson, Arizona, where he helped in the kitchen and waited tables. Fox opened his first restaurant when he was 21, and in 1998 launched Wildflower in Tucson, which would serve as the foundation for Fox Restaurant Concepts.

Christine Barone, CEO of the Oprah-backed upscale casual chain, talks about the market’s challenges and opportunities in this week’s RB podcast A Deeper Dive.

In today’s episode of the Happy Half Hour, Erin, Troy, and Archana are chatting restaurant news, like a new Mexican eatery at Fashion Valley started by the team behind True Food Kitchen and Flower Child. Plus, the mezcal tasting room Tahona is coming to Old Town next month and Common Stock is now open in Hillcrest. Our guest is Ben Simon, the CEO and co-founder of Imperfect Produce, the produce subscription service that sources “ugly” fruits and vegetables from farms and delivers them to your door. They just launched in San Diego, and Simon tells us how his company is helping cut down food waste, why San Diego was the right city to launch in, and how his food journey started at his college campus dining hall. In Two People/$50, we’re recommending Wrench & Rodent, Cross Street Chicken and Beer, and Cucina Basilico. And did you hear? San Diego Magazine has launched its Insiders club, offering exclusive discounts at editor-picked restaurants, bars, spas, and more for just $10 per month. That’s right—it’ll cost you less than happy hour.

Christine Barone and Daina Trout represent a new kind of CEO: one who cares about the bottom line as much as she does her customers’ well-being. Christine is the CEO of True Food Kitchen, a “conscious casual” restaurant chain featuring a menu of tasty, healthy fare based on Dr. Andrew Weil’s anti-inflammatory food pyramid. Oprah Winfrey recently invested in the fast-growing company, which today includes 23 restaurants in 10 states. Christine, a former Starbucks executive, joins us to talk about True Food Kitchen’s growth plans, her customer-centric approach, and why long to-do lists are counterproductive. Daina, meanwhile, is the ceo and co-founder of Health-Ade. She shares the story of her company and how it went from a boot-strapped beverage sold at a single farmers’ market to a nationally-distributed product with a devoted customer base. Daina explains why kombucha is so awesome and shares lessons learned from the early days when she and the co-founders quit their days jobs, maxed out their credit cards, and found themselves at the helm of a phenomenon. Thank you to Le Cordon Bleu and Bob’s Red Mill for supporting Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

This week we’re talking about British royal food customs, foods our parents refused to buy us, burger-making robots, and why Papa John’s is cancelled yet again. We’ve got some carbalicious instacrushes and some fascinating new things we love, hate, and ate. Available on Apple Podcasts, Google Podcasts, and elsewhere now!•Instacrushes: @theclevercarrot, @the_bojon_gourmet, @aromi_kitchen•#new #podcast #conversation #UncutPodcast #PodsInColor #eating #dining #food #cooking #baking #rant #blackpodcast #blackpodcasters #femalepodcaster #hamptonroads #norfolk #nfkInstacrushes:https://www.instagram.com/theclevercarrothttps://www.instagram.com/the_bojon_gourmethttps://www.instagram.com/aromi_kitchenTopics:Pose on FX: https://www.fxnetworks.com/shows/poseDecoys Seafood: http://decoysseafood.comPoole’s Downtown Diner: http://ac-restaurants.com/pooles/@jonthechef: https://www.instagram.com/jonthechefCreate TV Cooking Challenge: https://www.createtv.com/challenge/winnersHere's One Royal Tradition You Won't Be Following. Everyone’s Eating 7-Year-Old Cake at Prince Louis’s Christening: http://time.com/5333215/prince-louis-christening-cake/No Pasta and Other Weird Food Rules the British Royal Family Must Follow: https://www.cheatsheet.com/culture/british-royal-family-food-rules.html/IHOP's IHOB is now officially dead and the internet is being hilarious about it: https://www.today.com/food/ihop-changes-its-name-back-after-ihob-t132802IHOP, Applebees hybrid to open in Detroit: https://www.cbsnews.com/video/ihop-applebees-hybrid-to-open-in-detroit/This robot can make you a burger from scratch: https://www.instagram.com/p/Bkxhyo9HY20/?utm_source=ig_share_sheet&igshid=sfto0q6y1dpuEverything You Need To Know About All The Upcoming Plastic Straw Bans: https://www.delish.com/food-news/a22130147/plastic-straw-ban/Sip of Hope Coffee Bar: https://sipofhope.comJello wants you to play with your food: https://www.instagram.com/p/Bk70-oDnyDX/?utm_source=ig_share_sheet&igshid=1acmiqbskzbbzPlanters bringing back cheez balls: https://www.instagram.com/p/Bk-Z3BMHPiP/?utm_source=ig_share_sheet&igshid=yl947wkqt5esChipotle: https://www.instagram.com/p/BlA-o7iHfuH/?utm_source=ig_share_sheet&igshid=1xk58h5eey7uaFossil Fuel donuts: https://www.instagram.com/p/BlDjY7GnhKl/?utm_source=ig_share_sheet&igshid=3o39j5g1884vMarcus Samuelsson Has Closed Streetbird Rotisserie: https://ny.eater.com/2018/5/29/17407004/streetbird-rotisserie-marcus-samuelsson-closedOrder Oprah’s Favorite Salad and Cocktail at Buckhead’s True Food Kitchen: https://atlanta.eater.com/2018/7/13/17566232/true-food-kitchen-oprah-investorMiss Ella Brennan, Legendary NOLA Restaurateur, Has Died at 92: https://nola.eater.com/2018/5/31/17414230/miss-ella-brennan-commanders-palace-deathBarack Obama Has Resurfaced To Talk About Wine: https://www.delish.com/food-news/a22130518/barack-obama-wine-climate-change/Whole Foods Announces Several Amazon Prime Deals: https://www.epicurious.com/expert-advice/whole-foods-announces-amazon-prime-deals-article?mbid=social_cp_facebook_baIt Was A Very Bad Day For Papa John: https://deadspin.com/it-was-a-very-bad-day-for-papa-john-1827537904Alton Brown’s Avocado Ice Cream: https://altonbrown.com/avocado-ice-cream-recipe/

Chef Josh Katt, the founder and CEO of Kitchfix, isn’t a goal guy. In fact, when I posed the first of our two big questions on #WeGotGoals—what’s a big goal you’ve achieved, why was it important to you, and how did you get there?—he couldn’t really come up with an answer. Don’t take that to mean he’s achieved less than other guests we’ve had on the show. In about five years, Katt has built Kitchfix from a small personal chef business into a citywide meal delivery and catering company. He has more than 60 employees and a Gold Coast storefront, not to mention packaged products like Paleo granola and waffles available in-store and online, nationwide. Maybe it’s just a matter of semantics. Katt prefers to discuss things in terms of passions and beliefs, guiding principles he aims to follow. Eating a healthy, nourishing diet. Knowing where your food comes from. Treating your customers well at every step of the transaction—while also doing right by your employees. Those core elements have taken Katt far beyond where he might have dreamed when he first moved to Chicago from Michigan in 2006. Back then, he thought he’d cook in fine-dining restaurants. Soon, though, he realized the late-night, hard-knock lifestyle just wasn’t what he wanted in the long term. Katt explored a number of different food-related jobs throughout the city, including catering and retail. He worked with a non-profit called Common Threads that taught kids about healthy dishes from around the world. There, he met a woman who asked if he could work as her personal chef. He jumped at the chance, but there was a catch—she was recovering from cancer and eating an anti-inflammatory diet. Katt dove into reading and research, and realized his farm-to-table cooking experience in Michigan aligned perfectly with the type of nourishing dishes her recovery required. What’s more, his heart and soul became part of the recipe. “I really took to the idea that food is very powerful,” Katt says. “It can heal your body.” One client became a few became a few more. Katt eventually realized he could bring costs down by investing in a kitchen—then, of course, he needed a few more clients to make the rent on that space. He worked with gyms to spread the word about his healthy, convenient options. Each step was essentially guided by combining financial practicalities with his guiding principles. “How am I going to make my paycheck? I don’t want to go work in a restaurant. I love cooking, I love having flexibility, so what do I need to do to make that happen?” he asked himself. Kitchfix became the answer. And though he didn’t always know he’d start a company, he did know he’d work hard to help make peoples’ lives better. Now, he does that not only by feeding customers nutritious, delicious meals—he also aims to correct some of the imbalances he’s observed in the life of food-service workers (and the bigger-picture economic disparities he saw in the city). So, he offers jobs to those with criminal records and others who might not be able to find work elsewhere, paying them fairly and including benefits. The stories of transformation, both among those who prepare and devour his meals, fuel him. One woman received thousands of dollars of Kitchfix funds as gifts to sustain her through chemotherapy. Another family was able to delay putting their father in assisted living thanks to the availability of meal delivery. “Now I'm a little removed from the day to day, but I get to see these cool things my team is doing for people,” he says. “This thing that I created five years ago is now doing those things for people; people are using it for good and I'm not really partaking in the actual cooking as much as I used to. It’s a pretty cool feeling.” Katt continues to learn in his transition out of the kitchen and toward scaling his principles into an expanding enterprise. In addition to business development, “part of my growth is really establishing some systems and structure for the team,” he says. “Communicating the vision and communicating the passion that we're talking about is important. Hiring the right people is important. We do food service a lot differently than the average restaurant.” He's coming to appreciate the need for strategy and using terms like “10x” and “BHAG.” But Katt’s goal-getting advice for anyone else who has a deeply held conviction and a desire to make it something bigger remains simple. Don’t think too hard, he says—just take the leap. “I may be on one end of the spectrum of not thinking first or setting a goal and just going for it; there’s certainly room for goals and thought,” he says. “But a lot of people get hung up on that stage, right? Like it's too cerebral and they're not just doing it. So I would say just take a chance, go for it. You'll regret it later if you don’t.” Listen to this week’s episode to hear more about Katt’s own eating habits, the one thing he’d change about the Kitchfix menu if he could do it all over, and his big, ambitious goals for the future (one will make you toss your nachos and hot dogs in surprise). And stick around till the end of the episode to hear our first installment of your own big goals! If you enjoy it, subscribe anywhere you get your podcasts and leave us a rating or a review on Apple Podcasts. ------- JAC:Welcome to #WeGotGoals, a podcast by aSweatLife.com on which we talk to high achievers about their goals. I'm Jeana Anderson Cohen; with me, I have Kristin Geil and Cindy Kuzma. CK:Good morning, Jeana. KG:Hi Jeana. JAC:Good morning. And Cindy, this week you did the podcast live recorded from the Moxy Hotel. CK:I did. So again, you might hear a little bit of background noise. It was a really exciting evening at the Moxy Hotel, but I spoke with Chef Josh Katt of Kitchfix. JAC:And Chef Josh Katt of kitchfix has been evolving the way that he sets goals over the years. Wouldn't you say that's right? CK:Absolutely. I mean he is one of the few guests that we have who has come on and said, yeah, I don't really set goals. Um, that's not really my thing or that hasn't been my thing. Yet he's managed to build a pretty successful business despite not having really intentionally set out with a goal to do so. He works really hard. He has these sort of guiding principles and passions that he's followed and the opportunities have found him, but now that he has kind of stepped away from the chef role and into the CEO role, he's definitely thinking that he needs to focus a little bit more on goals. He's using terms like BHAG and 10x and things that we hear entrepreneurs and ceos talk about when they talk about goals. So I think he has recognized that the way he has done things in the past worked to get him to a certain point and now that he's responsible for a big company and lots of people, he's. He's adjusting his approach to goals and exploring how these new options might work for him. KG:And one thing we know about Kitchfix from working with them and sampling everything on their menu for so many years is that they really care about their customer and being transparent about what food they're serving you, what ingredients they're using, where they're sourcing things from. So we know that they care about the forward facing aspect of the company. But Josh spoke a little bit to how he also makes sure his back of house staff and employees are taken care of as well. CK:Yeah, I thought that was a really interesting and compelling--I mean, one of the reasons honestly, he started the company in the first place was he found restaurant life to be a lot harder than he had anticipated. There's late nights, there's low pay, there's no benefits. It's a lifestyle that can be really hard on people and in addition to building a business that serves healthy food to people who have had cancer or people who are sick, anyone who wants an anti-inflammatory Paleo Whole30 compliant diet, he's also really focused on making life better in all aspects for those workers. So you know, he wants to hire people who maybe don't have a good chance to get a job somewhere else. He wants to give them regular hours and pay and benefits and just create opportunity in the restaurant and catering and food service world. That makes life a little bit better and a little bit different. It's almost like the antithesis of the gig economy right now, which is really kind of refreshing because you have a lot of workers who are not being treated well, but so it's really great to see a company starting from the beginning with that passion and that responsibility to to workers as well as customers JAC:And we know and love Josh Katt and I've had his food over the years and have seen the company grow so we can't wait to hear this interview with you, Cindy. And stick around listener for the end of the episode where you'll hear from real-life goal getters and what they're achieving out there in the real world today. CK:And I am Cindy Kuzma and I'm here with Josh Katt who is Chef Josh and CEO of Kitchfix. Josh, thank you so much for being with us today on #WeGotGoals. JK:Thank you for having me. Love being here. This is great. CK:So for those of our audience here at the Moxy and also our listeners at home who don't know Kitchfix, I was a little bit about what it is. JK:Sure. Kitchfix, I started it as a meal delivery service. So we serve fully prepared, Paleo, Whole30 meals. You don't have to prep or anything, you just throw them in your microwave or oven. We deliver those all over Chicago. We have about 55 items on our menu every week. We also sell some granola, all Paleo. We sell Paleo waffles, Paleo granola bars, and those are available in Whole Foods and Sprouts around the country. And then we do catering as well.  So we got a bunch of things going on. Really everything is founded on the healthy food philosophy and sourcing philosophy. CK:You do have a lot going on these days at Kitchfix and I know you've had quite a career path from, from chef to CEO. Did you think back in 2006 when you moved here to Chicago that this is where you'd be sitting today with all of this happening? JK:Yeah, I know. I came to Chicago really to focus on cooking. I really wanted to learn from some of the best chefs in Chicago. We have an amazing talent pool here of chefs, so after culinary school I'm from originally from Michigan, came down to Chicago to work in a fine dining restaurant where the chef had experience working at the French Laundry and just decided that I wanted to like commit my life to learning all about fine cuisine and all the techniques involved in that and actually pretty quickly in that experience here in Chicago, I realized that wasn't the life for me and I started looking around in different parts of the food world for something that I had a little bit more work life balance. JK:I didn't love the idea of spending my whole life working 10 a.m. to 2 a.m. every day and falling asleep on the train and all that sort of thing that the guys around me were doing because it was such a hard life. So  started exploring other things and ended up in tons of different food businesses throughout Chicago. It was pretty interesting. CK:And I know the genesis of Kitchfix came out of some, an experience you had as a personal chef, right? JK:Yeah. Yeah. So I decided to explore catering and sort of like retail outlets that served prepared foods. I ended up partnering with a nonprofit, working with them called Common Threads and teaching kids how to prepare healthy food from different countries throughout the world. It was like an afterschool program. So I would go and entertain these 12 year old kids, get them to eat pad Thai or peanut soup, all these really kind of cool dishes. And really it was like the food was great that we were making and it was a blast. And during that time someone needed a personal chef, someone that was involved in the nonprofit actually. And so I was like, yeah, I got some spare time I'd love to, I'd love to do that and she said, OK, I'm recovering from cancer and you know, can you make the antiinflammatory diet for me, can you learn about it? JK:And so I started exploring that and really took to the idea that food is very powerful. It can be functional, it's not all about just, you know, consumption. It can, it can heal your body and really realized that my background at farm to table cuisine really lent itself well to that style of cooking and so, started making her food and you know, my, my heart and soul was in it and she loved it and loved all the food I was doing and ended up telling all of her friends. And soon as I was going house to house to house to house and one day I was like, you know, I should get my own kitchen and start doing deliveries. And that's, that's really like the genesis of, of Kitchfix was, you know, that whole process. CK:Fascinating. So how do you go about that? I mean, obviously you knew a lot about food and you were already teaching these children about some healthy, delicious things by the anti inflammatory diet is like a whole other kind of ballgame. How did you educate yourself? JK:Reading a lot of books, anticancer, Dr. Weil is another author. He's actually one of the founders of True Food Kitchen. So at the time there was only one of those restaurants, now there's probably 15 and so yeah, I mean really back then there wasn't a lot--there wasn't really, I don't think Protein Bar was around. There was just nothing. And so today it's pretty commonplace. We probably all drink something with turmeric in it, you know, at least once or twice a week and that just wasn't there then. And so you know I had a big opportunity and got to kind of ride the wave of health and nutrition early on. CK:Yeah, yeah. You definitely seemed to ahead of the curve there. So this kind of leads into it, you know, we've talked about this long way you've come and this amazing company you've built, but Josh, if you had to answer our big question--which you do because you're on #WeGotGoals ... JK:Wait, what is this called? CK:Our big question, our first big question on #WeGotGoals is what is a big goal you've achieved, why was it important to you and how did you get there? So how would you answer that? JK:I was thinking about this question prior to coming on here and I realized that I just am not a big goal guy. I don't really operate like that and I and I don't necessarily think it's a good thing, but personally and kind of how I've gotten to this point is just I'm all about passion and belief and really about getting excited about doing things that are good and good for people. And so personally I think now as I move out of chef and sort of, you know, this art more artistic side and getting more into the CEO role, which I'm in now, it's, goals are a little bit more important. So I'm learning how to apply that focus that I think a goal gives you to my life and the business that I'm running, so I actually couldn't, can't really think of a big goal that I've really like strived for and checked off my list, but it's something that I'm certainly looking to embrace in the future. CK:Interesting. I'll be interested to hear how you're going about that, but let's talk about that. That passion and that belief. So obviously if you built this great company without necessarily setting out to do it, where did you feel that passion and that belief and how did you kind of know that hey, this is something bigger than just this one person or just these few people that I'm cooking for, starting out cooking for people in their homes and seeing that people were willing to pay me. I think at the time I just needed to charge $40 for a meal, which is outrageous, right? So seeing that people would pay for that. I was able to sort of leverage those clients of mine and eventually I was like, OK, if I got a kitchen, I could charge them less, they could eat my food more consistently and that was sort of like, it was almost like early on I needed to do it just to survive. I needed to make money and so, you know, it's like, how am I going to make more money? How am I gonna make my paycheck? I don't want to go work in a restaurant. I love cooking, I love having flexibility, so what do I need to do to make that happen? JK:And I always just kinda growing up, always thought outside of the box and never really wanted to be a um, never really wanted the corporate life I guess. So it made sense to me, just kind of do my own thing and that's ended up getting my own kitchen and so forth. And then it was all of a sudden I had my own kitchen and it was like, Oh man, I need to pay rent now. It's crap. How do I find more customers? And so again, early on it was like this, everything, like I needed to do these things and, but it was all founded on a passion for making really good food and, and not only just, I mean this, this is like where the chef part comes out and the artist I suppose. So it's not about just good food, it's about good service, it's about positive energy in everything that you're doing and you can make good food but just throw it on somebody's table and walk away or forget to follow up on something. And that's part of, that's part of the whole experience, right? So I've always been passionate about start to finish of the whole eating process. I guess the feeding window. I could go on and on about it. So it's just being passionate about every single step and yeah. CK:Yeah. That's interesting. So it sounds like, I mean, again, part of what you're saying is each step in your company's evolution was sort of driven by financial incentive, but, but in a way, OK, well how can you make this work financially in a way that also upholds those values and beliefs? And passions that you had. JK:That's right.  Yeah. That's been, that's been something that has kept us set apart from others too, is that we had a really high standard for the sourcing of our ingredients, the limited use of things that are inflammatory or sort of, you know, just things that can be shortcuts in some kitchens. And I think as I've evolved over the last few years and you know, it's tough to really say like all of these foods are bad and Kitchfix doesn't use them because they're awful because that's not always the case. And we didn't use oats for a long time and oats are great. A lot of things that we do are Paleo and so you don't really put oats in those things, but I just think, you know, everything in moderation is, is really what it's all about. But still, I think there's so much in our lives, there's a lot of opportunities for excess and there's a lot of opportunities to eat things that are bad. And so the thing I love about Kitchfix is we provide like a really healthy, you don't have to think about it solution for your life that is like primo healthy really does something for you so you don't have to, you know, you can go eat pizza on the weekend and you can enjoy yourself and know that you're kind of going back to like a really healthy, clean lifestyle, you know, Sunday through Tuesday or Wednesday, or Thursday. CK:So that's interesting that you mentioned that about the oats, because I was curious how you keep tabs on the nutrition research and the science of how you're sort of nutritional philosophy at Kitchfix evolves or if it does, JK:We don't really, for our meal delivery service and for the products we're selling to Whole Foods and sprouts, like we've kind of taken a stance of Paleo and in a sense, you know, we do some grains on our prepared foods menu, so we'll do, we'll do your, like local and organic brown rice and quinoa, we'll do. That's really as far as we go in terms of the grain realm, but we could certainly--like, cheese is OK I think for some people, I think there's things that are fine for people, but I think sort of what we go back to at Kitchfix is like do we really need to include it or can we just make good food without it and why not fill your body with clean, delicious vegetables and high quality proteins and good oils and herbs and spices. That's fine. We don't need to be everything to everyone. You can get all that stuff, you can get cheese and bread and good other grains elsewhere. Just this is what we are. So that's kind of how we stay grounded. I think the one thing I would change is having corn like in our, like fresh corn. That's the one thing I'm like, man, if I, if I'm ever going to change one thing about our meal delivery is some good summer corn. CK:Yeah, there's something special. JK:But we're like corn-free. CK:So talk to me, Josh, a little bit about Whole30 because I think  that's, it seems like  that's been a pretty important part of the development of Kitchfix. So how did that relationship come about? And I guess maybe we can start by explaining to people who don't know what Whole30 is a little bit about it, but how did that relationship come about and what role has that played? JK:Sure. So Whole30, if you're not familiar, it's really like an amped up Paleo diet. It's no grains, no gluten, no dairy, no soy, no corn, no added sweeteners whatsoever. And then they really take it a step further and really challenge you to eliminate things that you kind of use as a crutch. So if you were to find a donut, for example, that had Whole30 compliant ingredients, they would advise you do not eat that because it's similar. It's very similar. And you can make, you can make a donut taste really sweet and delicious without sugar. You can use apple juice concentrate or things like that. So really Melissa, the founder, is big on stop--it's really like about food freedom and getting away from things that you're bingeing on. So that's Whole30. And I met Melissa at an event we were doing. We did Whole30 appetizers for her, she was speaking and we went out to dinner and a couple of others and really just I had heard about it. I had done research. People had asked us about it and hadn't really considered going out full force with Whole30 in terms of changing our menu, but so after talking with her and hearing her passion and seeing the influence that she had, it just made sense for us to really start to provide that because I think it's a resource for people who don't cook, don't have time, but want to change their life, their dependency on certain foods that it was a cool solution that we can provide for people. CK:Did that make a big difference in your business too, in terms of calling attention to it? JK:Yeah. No, it's been great. They're a fantastic partner. They really care and they're really, I think with power, which I think Melissa and the brand has, comes a lot of responsibility and I believe that they handle that pretty well, so it's been cool to be a part of that. Yeah, it's been good for us, but I think yeah, I mean it's been really cool to see people respond and be able to come to us for that solution in their life, which wasn't totally available before from our menu. CK:Yeah, so I am curious, do you have like stories of people who had transformations among your clientele at that kind of inspire you to keep moving? JK:Sure, yeah. We have stories, yeah, we get testimonials quite a bit from people who are coming to us for Whole30 diets. I mean people come to us for all sorts of solutions in their life for people who are going through an illness that need to eat really healthy to people who want to lose weight. We had one customer who was given a gift card by about 20 or 30 people and they ended up giving her like thousands of dollars. JK:She was going through chemo, just so she could have healthy good food. We had another family who provided food for their, I think it was their dad and because we could provide him food regularly, he was able to not go into assisted living right away, you know, he was able to kind of stay out and I think one of the coolest things about running your own business is as you grow you get to like, because now I'm like a little removed from like day to day, right? But I get to see these cool things that my team is doing for people, right? And so like they're providing like this thing that I created five years ago is now doing those things for people, that is people are using it for good and I'm not, you know, really partaking in the actual cooking, you know, as much as I used to. So I don't know, it's pretty, pretty cool feeling. CK:Yeah. That's, that's incredible. Oh my gosh. What incredible stories and also what a great idea for like someone to who knows someone who's going through something like that for them. So yeah, let's talk about that a little bit more because as you mentioned, you're not cooking as much day to day and you talked about kind of the challenges in transitioning and learning more of the business side and the goal side. So what are some of the ways that you're doing that? JK:Naturally when we, when I first started the company, I started to separate myself from the kitchen. I can't, I don't know why It just felt natural in some ways. I think cooking is so, it's very, it's a riot, but it's also a lot of hard, hard work and I knew that in order for me to grow the business I needed to use my brain in a different way and so I knew that I needed, I could communicate well my passion to others and then I could go out and try to grow the business. And so that's kind of what I started doing pretty early on, but I'm still involved regularly with the whole food process, you know, meeting with our chefs, talking about menu items and what, uh, what is the, what are the latest trends, what can we do to improve certain parts of the operation. Honestly, like our meal delivery service is basically run by our amazing staff. JK:They can do every part; they're brilliant people. They come up with amazing food and I and I really can kind of step back and work on other parts of the business so we have catering that we're doing and kind of building this unique offering of really healthy food that we serve to sports teams, we serve to backstage for artists. And that's a whole different world. It's not necessarily Kitchfix per se all the time, but it's, it's still very passion driven and all about health and wellness and really good service. So like I kind of am starting all these little businesses within Kitchfix, which is pretty fun, yeah. CK:So how do you, how does that scale, like how do you make sure that commitment to service at every step along the way is a part of all of these businesses when you can't obviously be hands on in every single aspect. JK:I mean that's part of my growth is really establishing some systems and structure for the team to say to them, hey, these are the things that I really want to see on a regular basis and this is part of your job. So doing things like that, communicating the vision and communicating the passion that we're talking about is important. Hiring the right people is important. We do food service a lot differently than the average restaurant. You know, kind of my experience in the restaurant world early on was that really like sold-out life or working the line and grinding it out, no time for a family, it's all about the food. I didn't really like that. I felt like this. There's an opportunity for something different and there's like people getting paid, you know, I think when I moved to Chicago I got paid like 80 bucks a day for like 16 hours. JK:It's like, that's acceptable because you're learning from a great chef and you know, maybe someday you'll make it, but like so many people like burnout or become drug addicts or alcoholics. It's like rough life. So at Kitchfix, I always said I don't want to work at night really. Right. I want to have most of my nights free, which sometimes is the case. I want to try to do things differently. I want to pay my workers well, I want to give them sick leave. I want to, I want to just take care of them  because they're the ones that are doing the work and as an owner and CEO they have--yes, my job is hard and it's burdensome and when an employee steals, they steal directly from me. If an employee gets hurt, I pay for it. So I'm ultimately responsible, but at the end of the day like I want to take care of them and treat them really well and so that's something that I think is pretty cool about Kitchfix food services that were all about that. We treat our kitchen staff very well and take care of them and they have I think really good lives and I can't wait to keep improving that for people with, for my team. Yeah. CK:That's really cool. So that your motivation is not only the people that you're serving, but the people who are working for you and making their lives better. I know you too, you hire people too through programs that kind of give people a second chance who might not otherwise be able to get a job. And I was wondering kind of where that came from and now it's a little bit, it's clearer to me where some of that passion comes from. But can you talk a little bit more about that? JK:Yeah, sure. When I moved to Chicago I kind of saw the disparity throughout the city and you know, traveling from the west side to the east side, or south side up here and seeing homeless people on the street and I just never really had that exposure in a small beach town in Michigan. It kind of like, shook me pretty hard when I first moved here and I just knew that I didn't mean I didn't know I was going to start something, but I knew that I always wanted to kind of give back. That was sort of why I got involved in the nonprofit and knew that I could offer food always seemed like an amazing opportunity to get people involved and teach them a skill that maybe they could grow into something really great someday. So at Kitchfix we reserve a few of our spots in the kitchen-- well actually really early on when we first started, we partnered with a church, that was our first kitchen and I made an agreement with them that we would hire people from like second chance programs to help me with, in the kitchen. JK:And so like my first two hires were people, these two women from the CARA program who had no food experience and they were helping me in the kitchen and I was training them and it. And then, uh, my business took off and I was like, wow, I need someone really to help me. Like some real chefs in here and so the vision sort of changed at first and then a year and a half later, we had seven people working and these two ladies were still there with me. I took everyone in this room. We had gotten this opportunity to help out with a sports team and I was like, hey guys, we have this sweet opportunity. I'm so excited to share with you to be that you can be a part of it and you know, you just have to take a background check. JKAnd like everyone in that room was like, I know I can't. I wouldn't pass. And so like it was that kind of at that point that I realized a lot of my team is really, even though I might not have found them from CARA or Growing Home or we just started working with refugee, someone that like basically help works with refugees and now they're placing them in jobs. A lot of stuff that we were hiring was already having issues finding work. Right? So like I had an already a source of people that I could really take care of and mold and not take advantage of. And so I realized that I was already doing that even even though I wasn't like purposely hiring from CaRA for all of my employees. So overall I think that's, and now we have a like our system is for, for prep and things like that and our kitchen like Thursdays and Fridays arem we get in like all of our sweet potatoes and cauliflower, like all of these, like this special is that we're using hundreds of pounds of and you have to peel all those things and it's like very basic work. JK:And so we have those positions reserved for inch, you know, like entry level positions for people that do need the practice of showing up for work on time, standing up all day. Those are things that not everyone know. Honestly. It's hard for anyone that doesn't do that. Right? I mean like if you go to stand up all day and like peel a potato, it would not be fun. You'd be like, I'm losing my mind. But it does take practice. So we give those opportunities, we've had some really cool stories as of late and we're excited to kind of keep growing that part of our business. CK:And you have something like 60 total employees? JK:Yeah, 60, over. Seems like less but our, um, like VP of finance keeps telling me it's more, so I guess we have more. CK:Yeah, so again, you, you've done all this growing. You've, you've taken care of both the people that you're serving food to and the people who are serving the food and the people who are preparing the food and you've done this all without setting intentional goals, many of them. You've said now that you're thinking more along these lines of goals. So that brings us to the next big question on #WeGotGoals. Do you have a goal for the future and how might you plan to get there? JK:Sure, great question. I think, you know, I kinda have certainly have some strategy that we've developed for how we plan to approach the next five years. But I think so, like one of those goals is we want to be in 3,000 stores with all of our products that we have out. So we have Paleo granola bars, we have paleo frozen waffles and paleo granola that we sell and whole foods weren't about with each of those, about 350, 400 stores now. So seeing 10x growth at least in the next four years with each of those products. And then I think another one that's kind of like my big hairy audacious goal is to like take over all of the food service at like a stadium. I know that's not very, it's not very Kitchfixy in terms of what you know about our brand, but we've done some work in that space more so in the realm that we are making healthy really delicious food, but there's like a monopoly on stadiums for food service. It's run by like two or three companies and I think there's some opportunity to do it differently. And so my 10-year goal is to like run a stadium. CK:Do you have a specific one in mind?

This week, our series on the badass women in the spirits world stays local! I got to join Litty Mathew in person at Greenbar Distillery, the first distillery to open in LA after prohibition ended. Litty is the co-founder and spiritsmaker at Greenbar Distillery, where she and her husband oversee a growing portfolio of small-batch, organic spirits – the largest in the world!   https://www.facebook.com/debi.saltzberg/videos/10155512593228042/     Litty kicks the episode off with a toast to being the change we want to see in the world, but she doesn’t just talk the talk – she walks the walk. Greenbar Distillery is partnering with The Burrito Project to give away one burrito for each cocktail sold as part of the #DrinkCityGin campaign. They plan to donate 10,000 burritos during Spring 2018, and YOU can contribute just by drinking gin – forking score!   All you have to do is buy a cocktail featuring CITY Bright Gin at one of the participating bars listed on greenbardistillery.com/burritos (which includes awesome spots like True Food Kitchen, Sage Plant Based Bistro, Mohawk Bend, Beelman’s, Sixth Street Tavern and Redbird).   Plus, if you follow @greenbardistillery & share a photo of your drink on IG using the hashtag #drinkcitygin, you’ll be entered into the LA Staycation Contest!                                 We also discuss: How Litty & her husband first got into making spirits at home If you have 2 oz of any spirit from Greenbar Distillery, you are actually carbon negative because they plant a tree for every bottle sold (over 675,000 so far!!) Changing the archaic laws in LA The distillation process Breaking all the rules to make something new Changing the way people drink Pairing foods & spirits Resources: Learn more at greenbardistillery.com Connect with Litty: Instagram | Facebook | Twitter Starting 4/13/18, Debi will be hosting food tours every Friday & Saturday!! Learn more, book a tour, or buy a gift card at LAFoodAdventures.com Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com   Litty Mathew’s Bio: Litty Mathew is spiritsmaker and co-founder at Greenbar Distillery, Los Angeles’s first since Prohibition and maker of a growing portfolio of small-batch, organic spirits.   She was born to South-Indian parents in Ethiopia. Her family, including her two older sisters, grew their own fruits and vegetables in each country they lived. At age four, the family moved to Jamaica, then to the US when she was nine years old. Her roots and the countries of her childhood steeped her in vibrant flavor and a rich culinary history.   Litty majored in Political Science and Economics with a French minor at the University of California, Riverside. She went to graduate journalism school at the University of Southern California where she met her husband and Greenbar Distillery co-founder, Melkon Khosrovian. They married in 2002.   Before starting Greenbar Distillery, Litty worked in public relations and marketing for a beauty company. She left after a few years to attend Le Cordon Bleu cooking school in Paris, honing her lifelong love of food and cooking. She returned to the U.S. to work as a freelance travel and food writer for major publications like Maxim and Saveur. She has also published a novel, The Musician’s Secret, about the Armenian community in Glendale, where she and Melkon live.   Litty combines her passion for real food with her search for exceptional flavors as she and Melkon create and produce spirits. Litty and Melkon still taste their spirits daily throughout the process — from fermentation to distillation to flavor —to find that “sweet spot” for ultimate flavor and consistency.  

This week Audrey Moore begins her Leveling Up series by discussing how to Level Up your agent! She meets with actress Karah Donovan whose agency folded their theatrical department, and they strategize the best ways to get a new agent!   Whether you need to get an agent, or need to get a BETTER agent, this is a great episode for you. Even if you're happy with your representation, it's more common than you might imagine that an agency will fold and you'll want to be prepared in case disaster strikes!   Mildly Interesting:   Audrey’s Mildly Interesting this week is, again, Downtown Los Angeles! Karah's Mildly Interesting this week is True Food Kitchen.     Credits: Host: Audrey Moore Produced and edited by Jesse Lumen This episode's show music by Ari de Niro Special thanks to Thomas Snodgrass for assistance with microphones, Aalok Mehta and 108 Hill for help with the theme song. Other music and sound fx provided by Audio 4 Video, AR Sound, Sound Effects Public Domain, Ross Bugden and SFX and GFX.

On today’s Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson, along with producer Archana Ram are coming at you live from Petco’s headquarters in Rancho Bernardo. We’re talking the latest local restaurant news, like the new Landon’s Gourmet Kitchen in San Marcos offering on-site childcare, plus a new pizzeria coming to North Park. Joining us is Dr. Andrew Weil, the founder of True Food Kitchen, which opened its second San Diego location last month at Westfield UTC. He tells us why he created a restaurant, his favorite dishes at TFK, and more. Plus, we’re talking about our favorite bars and restaurants to visit this time of the year. Hello, holiday visitors!

Today’s episode of the Happy Half Hour is sponsored by Vom Fass, the Hillcrest boutique that sources small producers around the globe for its collection of whiskies, brandies, oil, fruit vinegars, and more. They’re telling us all about their “try before you buy” policy and how you can mix the most creative cocktails using, yes, vinegar. In Hot Plates, we’re talking about the new True Food Kitchen at Westfield UTC, Catalina Offshore’s Good Food nomination and the East Village’s You & Yours Distilling Co., whose founder Laura Johnson was just named on Forbes’ 30 Under 30 list. Today’s guest is Adam Hiner, co-founder of Boochcraft, the San Diego-based company that makes kombucha with a boozy spin. He gives us the scoop on how Boochcraft started, all the trial and error that went into making the drink (at one point they tried adding in moonshine), and their most popular flavors. Plus, we’re talking about hops and how climate change may make beer more expensive. In Two People/$50, we’re recommending Buona Forchetta, Shake Shack, and Arrivederci.

Holly Smith of Café Juanita joins us for an interview about her upcoming James Beard appearance and to catch up on the quaint Eastside hideaway where they lock down the dignitaries. We kick the show off with a few Fall food tips and talk about where we've been dining as of late, including in the airport. In newsbytes we reveal how more Oregon wines are coming to Woodinville, the latest openings and re-openings and look at a few important anniversaries. The Calendar has plenty to keep you busy in and out of town locally. We close the show with a tip on how to re-purpose a wine bottle just in time for fruit fly season and why you want to try something new.

Andrew Weil was born in Philadelphia in 1942, received an A.B. degree in biology (botany) from Harvard in 1964 and an M.D. from Harvard Medical School in 1968. After completing a medical internship at Mt. Zion Hospital in San Francisco, he worked a year with the National Institute of Mental Health, then wrote his first book, The Natural Mind. From 1971-75, as a Fellow of the Institute of Current World Affairs, Dr. Weil traveled widely in North and South America and Africa collecting information on drug use in other cultures, medicinal plants, and alternative methods of treating disease. From 1971-84 he was on the research staff of the Harvard Botanical Museum and conducted investigations of medicinal and psychoactive plants.Dr. Weil is the founder and Director of the University of Arizona Center for Integrative Medicine, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Graduates serve as directors of integrative medicine programs throughout the United States. Through its Fellowship and Integrative Medicine in Residency curricula, the Center is now training doctors and nurse practitioners around the world. Dr. Weil is the editorial director of the popular website, Dr. Weil.com (www.drweil.com), and appears in video programs featured on PBS. He can be found on Facebook at www.facebook.com/DrWeil and Twitter @drweil. Dr. Weil is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands. He is also a founder and co-owner of the growing group of True Food Kitchen restaurants. Dr. Weil writes a monthly column for Prevention magazine and the popular Dr. Andrew Weil’s Self Healing monthly newsletter. A frequent lecturer and guest on talk shows, Dr. Weil is an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. He lives in Tucson, Arizona, USA.

Andrew Weil was born in Philadelphia in 1942, received an A.B. degree in biology (botany) from Harvard in 1964 and an M.D. from Harvard Medical School in 1968. After completing a medical internship at Mt. Zion Hospital in San Francisco, he worked a year with the National Institute of Mental Health, then wrote his first book, The Natural Mind. From 1971-75, as a Fellow of the Institute of Current World Affairs, Dr. Weil traveled widely in North and South America and Africa collecting information on drug use in other cultures, medicinal plants, and alternative methods of treating disease. From 1971-84 he was on the research staff of the Harvard Botanical Museum and conducted investigations of medicinal and psychoactive plants.Dr. Weil is the founder and Director of the University of Arizona Center for Integrative Medicine, where he also holds the Lovell-Jones Endowed Chair in Integrative Rheumatology and is Clinical Professor of Medicine and Professor of Public Health. The Center is the leading effort in the world to develop a comprehensive curriculum in integrative medicine. Graduates serve as directors of integrative medicine programs throughout the United States. Through its Fellowship and Integrative Medicine in Residency curricula, the Center is now training doctors and nurse practitioners around the world. Dr. Weil is the editorial director of the popular website, Dr. Weil.com (www.drweil.com), and appears in video programs featured on PBS. He can be found on Facebook at www.facebook.com/DrWeil and Twitter @drweil. Dr. Weil is the founder and Chairman of the Weil Foundation, and the founder and co-Chairman of Healthy Lifestyle Brands. He is also a founder and co-owner of the growing group of True Food Kitchen restaurants. Dr. Weil writes a monthly column for Prevention magazine and the popular Dr. Andrew Weil’s Self Healing monthly newsletter. A frequent lecturer and guest on talk shows, Dr. Weil is an internationally recognized expert on medicinal plants, alternative medicine, and the reform of medical education. He lives in Tucson, Arizona, USA.

Monday Munchies Episode 015: Welcome to Monday Munchies. On these episodes you will be sitting shotgun on my adventures of exploring restaurants in the past few weeks. Albeit, I am not a certified food critic but I do love to eat and some would say that I do have a certain set of skills… I’m not sure what those are nor am I a “yelper” like the majority of residents in South Park, Colorado. But I do love trying new restaurants and food. So enjoy: LA casa de Samuel - http://www.lacasadesamuel.com/ True Food Kitchen - http://www.truefoodkitchen.com/ Beatrix - http://beatrixchicago.com/rivernorth/ Slurping Turtle - http://www.slurpingturtle.com/chicago/ Imperial La Mian - http://www.imperial-lamian.com/ Shiroi Sushi - http://www.shiroisushi.com/ Video compliments of @StrangeFoodsChicago https://m.youtube.com/watch?v=kB6oufvYsRo&feature=youtu.be Hampton Social - http://www.thehamptonsocial.com/ Harbor Town Bakery & Cafe - https://www.seapines.com/dining/the-harbour-town-bakery.aspx?AspxAutoDetectCookieSupport=1 Docs B's Fresh Kitchen - https://docbsfreshkitchen.com/

Episode 16.35 with Hosts Steve Kashul and Dr. Brian Cole. Broadcasting on ESPN Chicago 1000 WMVP-AM Radio, Saturdays from 8:30 to 9:00 AM/c. Segment One: Joey Gonzalez CEOContinue reading

Featuring many interesting and informative guest authorities covering a broad range of sports injury and fitness topics. Speakers include nationally recognized authorities in the field of sports medicine, surgeons, coaches and trainers. Focusing on the most recent and relevant injuries affecting the professional athlete to the weekend warrior.

Episode 16.35 with Hosts Steve Kashul and Dr. Brian Cole. Broadcasting on ESPN Chicago 1000 WMVP-AM Radio, Saturdays from 8:30 to 9:00 AM/c. Segment One: Joey Gonzalez CEO Continue reading The post New Openings: Barry’s Boot Camp & True Food Kitchen; Optons for Weight Loss appeared first on Sports Medicine Weekly.

In Episode 38, Menu Stories visits the renowned Dr. Andrew Weil at the newly opened Walnut Creek True Food Kitchen, his health-and-flavor-conscious restaurant concept. We got a rare interview with Dr. Weil about his upbringing, his inspiration for dedicating a lifetime to health and nutrition, and we learned why he decided to venture into the restaurant world. Subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

This month we’re pleased to feature a special radio show with Andrew Weil, M.D., a world-renowned pioneer in integrative medicine and natural health. In the past four decades, Dr. Weil has written many best-selling books on mind-body wellness, founded the Arizona Institute for Integrative Medicine, and launched the True Food Kitchen restaurant chain offering delicious, healthy meals based on the principles of Dr. Weil’s anti-inflammatory diet.Dr. Weil is a sought-after speaker who communicates his vast knowledge of integrative medicine in clear terms that resonate with compassion as well as his passion for the power of blending the best in modern allopathic medicine with the wisdom of ancient healing traditions. Last year he spoke to a sold-out audience at Journey into Healing led by Deepak Chopra, and this March he will once again be a guest speaker at this four-day mind-body wellness workshop.The theme of this Journey into Healing is “What Are You Hungry For?”, and Dr. Weil will be presenting a workshop called “The Joys of Mindful Eating,” which is about helping people achieve permanent weight loss and optimal health through mindful eating practices and the enjoyment of fresh, real food.  He will also join Deepak Chopra in a live Q&A session – a rare opportunity to get answers to your most pressing questions about health and wellbeing from two of the world’s leading authorities in the field of mind-body medicine.Learn more about Journey into Healing here>> 

Classically trained French Chef Sarah Baumert is a graduate of the prestigious culinary school at Le Cordon Bleu, Paris, France. After earning her Le Grand Diplome in both cuisine and pastry, she worked at the Michelin 3-Starred Hotel le Meurice and Hotel de Crillon. Upon returning to the U.S., Chef Baumert continued to work in fine-dining restaurants in Ohio (The Refectory) and Arizona (Quiessence, True Food Kitchen), as well as the executive chef at a private residence/ranch in Dallas, Texas. She is a private chef and chef instructor at Sur La Table. She is currently in the process of writing a cook book to be published in 2013.