Podcasts about Whole Foods Market

Hasan talks to Prince Harry about how he’s settling into life in America, the danger of repeating the same mistakes with A.I. that we made with social media, and what a guy has to do around here to get knighted. Let's cut through the noise together. Go to groundnews.com/hasan to subscribe and get 40% off the unlimited access Vantage Plan, which breaks down to just $5/month with my discount. Make your next fall gathering delicious and memorable with Whole Foods Market. Try Mill risk-free – and get $75 off with code HASAN at mill.com/hasan. Join the 3.4 million companies already automating with Zapier and transform how you work with Zapier and AI. Get started for free by visiting zapier.com/HASAN. Look for the blue box at retailers everywhere or shop jlab.com and use code HASAN for 15% off your order today. Co-Creator & Executive Producer: Hasan MinhajCo-Creator & Executive Producer: Prashanth VenkataramanujamExecutive Producer/Director: Tyler BabinExecutive Producer/Showrunner: Scott VroomanCinematographer: Austin MoralesProducer: Kayla FengWriter's assistant: Annie FickEditor: Hobson FeltusTalent Coordinator: Tanya SomanaderExecutive Assistant: Samuel Piland Thanks so much for listening to Hasan Minhaj Doesn’t Know. If you haven’t yet, now is a great time to subscribe to Lemonada Premium. Just hit the 'subscribe' button on Apple Podcasts, or, for all other podcast apps head to lemonadapremium.com to subscribe. That’s lemonadapremium.com.See omnystudio.com/listener for privacy information.

Welcome to Omni Talk's Retail Daily Minute, sponsored by Mirakl. In today's Retail Daily Minute, Omni Talk's Chris Walton discusses:Amazon teams up with USPS to offer doorstep pickup for customer returns, expanding convenience options ahead of peak holiday returns season.Whole Foods Market opens its fourth and largest Daily Shop location in Arlington, Virginia, marking the first expansion of the smaller-format concept outside of New York City.Lululemon announces its first-ever NFL partnership, launching officially-licensed apparel for all 32 teams starting October 28th.The Retail Daily Minute has been rocketing up the Feedspot charts, so stay informed with Omni Talk's Retail Daily Minute, your source for the latest and most important retail insights. Be careful out there!

Dr. Vera Tarman sits down with Dr. Cate Shanahan, family physician, nutrition consultant, and author of Deep Nutrition and Dark Calories, to discuss her case against industrial seed oils, how they may influence metabolic and mental health, and why she believes they can intensify sugar cravings and insulin resistance. We explore mechanisms she proposes (oxidation, mitochondrial stress), the “Hateful Eight” oils, and practical swaps that listeners can try if they choose to reduce seed oils. This episode presents a viewpoint that's debated in nutrition science; we encourage critical thinking, self-experimentation within a safe plan, and consultation with your care team. What we cover Seed oils vs. sugar: Why Dr. Shanahan argues seed oils may drive sugar cravings and insulin resistance. Oxidation & mitochondria: Her biochemical rationale for how highly unsaturated oils can oxidize and affect cell energy. The “Hateful Eight”: Corn, canola, cottonseed, soybean, sunflower, safflower, rice bran, grapeseed—why she cautions against them. Historical context: Marketing, refinement, and how these oils entered the food supply. Mental health & cravings: Proposed links between oxidized fats, energy instability, mood, and appetite signals. Practical swaps: Unrefined olive, avocado, coconut, butter/ghee; flavor-forward nut/seed oils used unheated; reading labels and cooking at home. Diet nuance: Why some low-carb or plant-forward eaters thrive when minimizing seed oils; where refined proteins fit. Key takeaways If you experiment with reducing industrial seed oils, pair it with whole-food carbs and adequate protein to support energy stability. Favor unrefined, flavor-forward oils (e.g., extra-virgin olive oil) and avoid reheating/frying oils repeatedly. Improvements people report first: steadier energy, fewer GI symptoms, fewer cravings—but your mileage may vary. This topic is scientifically contested; treat it as a hypothesis to test safely, not a moral rule. About Dr. Cate Dr. Cate Shanahan is a board-certified Family Physician with over 20 years of clinical experience reversing disease at its root by avoiding the big three toxic ingredients. She has spent decades translating the warnings of toxicologists about the harms of vegetable oils and sharing those insights here on DrCate.com, with patients, podcast hosts, and in her NY Times bestselling books, including The FatBurn Fix, Deep Nutrition, and Food Rules.  Her passion is helping people feel their best. After getting her BS in biology from Rutgers University, she trained in biochemistry and genetics at Cornell University's graduate school before attending Robert Wood Johnson Medical School. She practiced in Hawaii for ten years where she studied ethnobotany and her healthiest patient's culinary habits. She combined all these scientific fields to write Deep Nutrition: Why Your Genes Need Traditional Food. Together with Dr. Tim DiFrancesco and NBA legend Gary Vitti, she created the PRO Nutrition program for the LA Lakers and helped forge a partnership between Whole Foods Market and numerous NBA teams. Her insights on the role of seed oils in human disease have been incorporated into Paleo, primal, low-carb, and keto practices.   In May of 2018, she began as Director of Metabolic Health at ABC Fine Wine and Spirits, a progressive, family-run company focused on saving money while improving health.  She's also the Medical & Scientific Advisor at CB Supplements, overseeing their premium-grade multi-collagen protein, and for Beliv, a forward-thinking Latin American beverage company. Follow Dr. Cate: Website: https://drcate.com/  Dr. Cate's books: https://drcate.com/which-drcate-book-should-i-buy/ Facebook: https://www.facebook.com/DoctorCate/ Instagram: https://www.instagram.com/drcateshanahan   The content of our show is educational only. It does not supplement or supersede your healthcare provider's professional relationship and direction. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.  

Hasan sits down with Harvard history and law professor Jill Lepore to discuss her new book “We The People: A History of the U.S. Constitution” to talk about technocracy, A.I. president and the 1939 Madison Square Garden Nazi Rally. Let's cut through the noise together. Go to groundnews.com/hasan to subscribe and get 40% off the unlimited access Vantage Plan, which breaks down to just $5/month with my discount. Try Mill risk-free – and get $75 off with code HASAN at mill.com/hasan. Make your next fall gathering delicious and memorable with Whole Foods Market. Co-Creator & Executive Producer: Hasan MinhajCo-Creator & Executive Producer: Prashanth VenkataramanujamExecutive Producer/Director: Tyler BabinExecutive Producer/Showrunner: Scott VroomanCinematographer: Austin MoralesProducer: Kayla FengAssociate Producer: Annie FickEditor: N/V MooreEditor: Will FeinsteinTalent Coordinator: Tanya SomanaderExecutive Assistant: Samuel Piland Thanks so much for listening to Hasan Minhaj Doesn’t Know. If you haven’t yet, now is a great time to subscribe to Lemonada Premium. Just hit the 'subscribe' button on Apple Podcasts, or, for all other podcast apps head to lemonadapremium.com to subscribe. That’s lemonadapremium.com.See omnystudio.com/listener for privacy information.

What really happened behind Amazon's $13.7 billion acquisition of Whole Foods? In this episode on the Habits and Hustle podcast, John Mackey, founder and former CEO of Whole Foods, reveals why he walked away from the company he built over 44 years. We dive into how Whole Foods went from a single vegetarian store to a 540-store empire that revolutionized American eating habits. We also discuss why only 0.5% of Americans are vegan despite the plant-based movement, why protein obsession is misguided, and how Erewhon is disrupting the company he created. John Mackey founded Whole Foods Market in 1980 and served as CEO until 2022, growing it from a single store in Austin to a Fortune 250 company. He's the author of "Conscious Capitalism" and "The Whole Story," and now leads Love.Life, a revolutionary wellness center combining health, fitness, and medical care under one roof. What We Discuss:  03:27 - Why Erewhon has become "the new Whole Foods" and John's strategy to compete 07:46 - How John built Whole Foods with zero business education 14:50 - From pickles on hamburgers to vegetarian: John's food awakening at age 22 21:21 - The 100-year flood that almost destroyed Whole Foods after 9 months 26:50 - The hostile takeover attempt 29:17 - Meeting Jeff Bezos: The six-week whirlwind romance with Amazon 51:56 - Why John only took $1 salary for his last 16 years (and never got paid) 59:26 - Conscious Capitalism: The four pillars of building a purpose-driven business 01:09:00 - Love.Life: The one-stop wellness center that's "Whole Foods for health" 01:21:14 - Why only 0.5% of Americans are vegan and vegan restaurants are failing 01:24:42 - The protein myth: Why Americans eat too much protein and not enough fiber …and more! Thank you to our sponsors: Therasage: Head over to therasage.com and use code Be Bold for 15% off  Air Doctor: Go to airdoctorpro.com and use promo code HUSTLE for up to $300 off and a 3-year warranty on air purifiers. Magic Mind: Head over to www.magicmind.com/jen and use code Jen at checkout. Momentous: Shop this link and use code Jen for 20% off  Manna Vitality: Visit mannavitality.com and use code JENNIFER20 for 20% off your order  Prolon: Get 30% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program! Just visit https://prolonlife.com/JENNIFERCOHEN and use code JENNIFERCOHEN to claim your discount and your bonus gift.   Find more from Jen:  Website: https://www.jennifercohen.com/ Instagram: @therealjencohen   Books: https://www.jennifercohen.com/books Speaking: https://www.jennifercohen.com/speaking-engagement Find more from John Mackey:  Instagram:@iamjohnmackey Website:  https://johnpmackey.com/ 

One cold email landed Elavi in more than 50 Whole Foods Market stores. Learn the three-step pitch framework that gets buyers to respond in hours, not weeks. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Are you searching for easy ways to stock your freezer for busy days, or for a friend's meal train? If you've ever wished you could pull dinner from your freezer when life feels too hectic, or to help a friend in need, this episode is for you. This week, we're sharing our favorite freezer-friendly recipes that are designed to be stored and reheated. By the end of this episode, you'll:Discover how to freeze meals beyond dinner, like healthy protein and flavor-rich breakfast optionsMaster strategies for storing, freezing, and reheating… without losing flavor and textureFind reliable recipes for comfort foods like homemade calzones, quiche, and homey chicken and rice soupPress play to discover freezer meals that will add ease to your week, and deliver comfort to your table... or to someone you love. ***Today's episode is sponsored by La Baleine — makers of ancestral sea salts harvested from the South of France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine's sister brand Le Saunier de Camargue Fleur de Sels take it a step further.Available in Original Fleur de Sel, Espelette Pepper, and Herbes de Provence, it's the perfect final touch for vegetables, grilled meats, or even a decadent dessert.Find Le Saunier de Camargue Fleur de Sel at Whole Foods Market or on Amazon, and bring a taste of the South of France to your kitchen. Use code FLDSALTS for $2 off your order!***Links:Homemade frozen whole pizzas from Amy Bakes Bread, you can also get the dough from your local pizza spot or grocery storeCalzones from Natasha's Kitchen that's similar to what Kari makes Ina Garten's Turkey MeatloafTaco meat by Sam Sifton for NYT Cooking, similar to what Kari ate growing upSpinach sheet pan quiche from Smitten Kitchen Steel cut oats from Well Plated, oatmeal, and porridge all freeze well – Kari always uses water to cook, and adds a splash of dairy once servedChicken leek and rice soup by Smitten Kitchen Frijol Con Puerco (Black Beans...

As the leading consumer products accelerator, SKU has helped launch and scale some of the most innovative brands in CPG. At the center of that mission is Michelle Breyer, SKU's Chief Marketing Officer and a serial entrepreneur who knows what it takes to build lasting consumer brands. In this episode, Michelle shares how SKU empowers founders to navigate early-stage challenges, the marketing strategies that separate breakout brands from the rest, and why mentorship remains the foundation of SKU's success. She also offers a look ahead at the trends and categories poised to define the next decade of CPG innovation. More about Michelle Bryer: Michelle Breyer is a visionary entrepreneur who took a personal frustration over her curly hair and built it into NaturallyCurly — the largest social-media platform for hair. She was named one of the 50 Most Influential People in the Multicultural Market by Women's Wear Daily. Since it was founded in 1998, NaturallyCurly company grew to include an ecommerce site, a consumer insights division and an experiential marketing company. The company has worked with numerous companies, including L'Oreal, Unilever, Walmart and Sephora to help them develop, launch, position and merchandise the products to this valuable consumer. The company developed the popular curl type system that now is the standard for the industry. NaturallyCurly was acquired in 2018 by Essence Ventures. Michelle is an advisor and mentor for several haircare brands. Before launching NaturallyCurly, Michelle was a business reporter with daily newspapers in Texas and California, focusing on retail, real estate and consumer products. A year-long special project on the explosive growth of Whole Foods Markets won several state and national awards. Michelle currently is the Chief Marketing Officer at SKU, the nation's first CPG accelerator. She joined SKU as a mentor, working with emerging brands to help them scale. More about SKU: We educate and equip market-validated consumer product companies for growth into world class brands. Learn more at: https://sku.is/

What's better than a bowl of homemade soup after a long, chilly day?If you've been craving easy soup recipes that actually work, this episode is your invitation to dive into soup season! We're sharing our go-to soups for cozy weeknight dinners — the tried-and-true recipes we make every year, plus new favorites you'll want to add to your rotation.By the end of this episode, you'll discover:How to make flavorful homemade broth that freezes beautifully — so you can have soup ready any night of the weekVegetarian soup recipes that pack big flavor, like a silky roasted red pepper soup and a bright, gingery twist on classic squash soupBeginner-friendly soups that are hearty enough to serve as a complete mealPress play now and get inspired with easy, comforting soup ideas to stir, sip, and savor all season long!***This episode is sponsored by La Baleine — makers of ancestral sea salts naturally harvested from the South of France. Their Fine and Coarse Sea Salts are crafted through natural crystallization, harnessing the sea, wind, and sunshine to create clean, unrefined crystals. The Fine Sea Salt is perfect for everyday cooking, seasoning, and baking, while the Coarse Sea Salt adds texture and bright bursts of flavor to any dish. La Baleine's salt-harvesting methods also help protect an extraordinary ecosystem in the South of France, which is home to over 500 species of birds and plants. Grab La Baleine's Fine and Coarse Sea Salt Bundle here on Amazon, or find it at your local Whole Foods Market, and enjoy a true taste of the French Mediterranean Sea in your kitchen. Use code LABALSALT for $1 off your order!***Links:Kari's Sunny Chicken Soup with Lemon and Coconut from Food Friends' Substack Ribollita soup from Ina GartenKari's Tomato Soup from Food Friends' Substack, and slow cooker caramelized onions from Gimme Some Oven Sonya's Indian tomato soupCreamy Broccoli and Spinach SoupSoviet-style "Monday"...

What do you bring to a potluck that's guaranteed to be a hit, is easy to prepare, and can travel well?Choosing what dish to bring to a potluck or tailgate can feel tricky, and that's why this week we're sharing our go-to dishes for feeding a crowd. These trusted recipes will allow you to show up to your next potluck with a dish that's guaranteed to be one of the first things to disappear from the table. By the end of this episode, you'll learn:Stress-free recipes, like an eye-catching twist on pigs in a blanket and a buttery take on slidersTwo meatless mains that showcase seasonal produce Sweet, simple treats that can be baked days in advance and are easy to pack up and transport, anywhere you want to goPress play and get inspired with recipes that will make you the MVP of your next potluck or tailgate!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is 100% natural. Unlike other kosher salts, it is uniquely harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive-free, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Ever wonder what two personal chefs actually eat in a day? If you sometimes struggle with “what's for breakfast…lunch…dinner?” let us help with realistic recipes that will make your home cooking easier! This week, we're divulging our everyday dishes and shortcuts that make daily cooking less of a chore and more of a joy. If you've ever fallen into a cooking rut or felt overwhelmed with feeding yourself, this episode is for you. By the end, you'll:Discover quick weeknight recipes that make dinner faster — from a classic vegetarian soup to a Slavic staple main dishLearn strategies for meal prep and leftovers, like batch-making dressings, dips, and salads that hold up well in the fridge for days Get excited to try a viral omelette for breakfast, a “snacky plate" for lunch, plus a comforting vegetarian pasta that comes together in under 30 minutesPress play on this episode of and walk away with fresh ideas you can cook and enjoy today!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from the South of France.La Baleine's Coarse Sea Salt is naturally crystallized by the sun and sea breezes, resulting in 100% natural, additive-free crystals with the perfect balance of texture and flavor. Larger than fine salt, these raw salt crystals dissolve quickly and give every dish a clean, bright, salty finish.Even better, La Baleine's time-honored harvesting methods help protect the extraordinary salt marsh ecosystem of Aigues-Mortes, home to over 500 species of birds and plants.

This week, we dive into the latest movements and shake-ups in the retail world, with a special focus on leadership changes, store strategies, and sustainability efforts.In this episode:Leadership Changes at M&S:We discuss the recent appointments and departures at Marks & Spencer, including the hiring of a new Transformation Director and the exit of their CTO after a challenging year marked by a major cyber attack.Amazon Fresh Store Closures:A look at Amazon's decision to close or convert its Fresh stores to Whole Foods Markets, and what this means for the future of brick-and-mortar retail.Sustainability Spotlight:Mars' European factories are now running on 100% renewable energy, and we break down what GEO certificates mean for tracking green energy use.Grocery Prices:Aldi's £300 million investment in price cuts and how this is impacting the wider supermarket landscape, including price matching strategies from competitors like Tesco.Fashion & Influencer Brands:The launch of a new inclusive athleisure brand, REASN, and a discussion on the importance of sustainable practices in influencer-led fashion.Greenwashing & Pricing:A candid conversation about the prevalence of greenwashing in the industry and the need for honest pricing and truly sustainable products.Don't miss:Our upcoming episodes featuring experts in wine buying and hard goodsA look ahead to next week's deep dive into fashion weeks and trade showsThanks for tuning in! If you enjoyed this episode, please subscribe, rate, and share with your friends. Have a great week!Support the showIf you've liked this episode please rate, follow, subscribe and share :) - and if you already have, thank you!Follow us @buyingandbeyond on Instagram Send us a DM or email hello@buyingandbeyond.co.uk Find out more about us www.buyingandbeyond.co.uk If you'd like to show a little more love, then head here to give us just a little bit *extra* and show us your support :) thank you! https://www.buzzsprout.com/2300060/support

Do you ever feel overwhelmed by all the incredible produce at the fall farmers' market? And once you get home, do you wonder: “What do I do with all of this?” This week, we're sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you're smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. By the end of this episode, you'll discover: How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)A restaurant-worthy radicchio salad that will become a repeat recipe How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dishPress play now and start cooking with what's in season today!***This week's episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.La Baleine's Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it's been a staple in home kitchens for decades.Harvested through natural crystallisation and using traditional methods, this fine sea salt isn't just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it's made, home to over 500 species.

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Whole Foods Market WebsiteWhole Foods Market: New Seafood Code of ConductCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor. By the end of this episode, you'll discover:Quick and easy recipes that rely on pantry and fridge staplesTwo sheet-pan dinners that make the most of seasonal fall produceA classic soup, hearty enough to be a complete meal, that is loaded with vegetables Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine's sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.

Join us in this episode as Josh Dech breaks down the misconceptions of bowel disease and how to support peak gut function. Josh is a gut health expert, holistic nutritionist, medical lecturer, and host of the “ReversABLE” podcast. What's his goal? To help others get to the root of their health issues and create lasting change… This discussion outlines: How Josh's health journey influenced his current objectives. The importance of understanding the gut/brain connection. The imbalances that drive gut inflammation. Key factors that contribute to conditions like Crohn's. What detoxing really means. Crohn's and Colitis can be scary, confusing, and isolating – but it doesn't have to be. Hit play now to gain clarity, feel empowered, and discover practical steps for taking back control of your gut health. To connect with Josh and his ongoing work, be sure to check out his website www.gutsolution.ca!

Are you hosting for fall holidays, gatherings, or dinner parties but have no idea what to make? And more importantly, are you wishing it could be easier and smoother? Autumn is packed with reasons to celebrate — holiday feasts, game-day spreads, or casual weeknight dinners — but hosting can feel overwhelming when you're juggling dietary needs, timing, and presentation. This episode is your shortcut to planning beautiful, seasonal menus that impress without keeping you in the kitchen all night. By the end, you'll discover:Four ready-to-roll menus with mains, sides, and desserts that will have guests asking you for the recipeDietary-restriction-friendly swaps to keep your hosting vegetarian-friendly, kosher, or grain-free without sacrificing flavorTips for make-ahead dishes so that hosting can feel calmerPress play now to plan fall gatherings that buzz with energy, taste incredible, and keep you at the heart of the party!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.La Baleine's Kosher Sea Salt is uniquely naturally harvested from the Mediterranean Sea, crystallized by the sun and sea breezes, and responsibly sourced.Additive free and 100% pure, its small, flake-like crystals make it perfect for everyday cooking. It seasons evenly, is easy to pinch, and enhances everything from soups and pastas to vegetables and meat.

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

What if we had to rebuild L&D from scratch? What could we do differently?There have been rumblings in the L&D world that roles are gradually going to be replaced by AI. While we don't predict an L&D apocalypse coming our way, maybe it's time to start thinking differently about the role of L&D in broader business terms. Joining this episode is Tracie Cantu, Chief Learning Strategist at her company, Your CLO, and a Training Advisory Board Member at TechSmith. Tracie comes on the show with two decades of experience leading L&D transformation at organizations like Meta, Atlassian, and Whole Foods Market.Tracie shares a bold vision for the future of L&D – we need to start thinking like business partners, not just L&D. She explains what she'd like to see more and less of in L&D, why we need a service catalog, and why the intake stage is the most important step in a consultation.Learning points from the episode include:00:00 – 01:52 Introduction to Tracie01:52 – 02:47 Tracie's biggest tip for using images and video02:47 – 07:23 How Tracie would rebuild L&D from scratch as a team of business partners07:23 – 12:13 How smaller L&D teams can do more with less12:13 – 18:28 The most repeatable tasks you can do to scale your impact18:28 – 23:23 Skills all L&D professionals should start focusing on23:23 – 24:54 Tracie's challenge for L&D people24:54 – 28:31 Speed round questions28:31 - 29:57 How to connect with Tracie and Your CLO29:57 - 31:00Tracie's final take31:00 - 31:57 OutroImportant links and mentions:Connect with Tracie on LinkedIn: https://www.linkedin.com/in/traciemcantu/Your CLO website: https://www.yourclo.net/

Struggling to find baking recipes that look great online but flop when you try them at home? That's why we asked Sally McKenney, of Sally's Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally's Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel. By the end of this episode, you'll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You'll discover:How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally's all-time most popular recipe: Chewy Chocolate Chip CookiesPress play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings! ***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it's a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

In 2015, the most lucrative beverage industry deal ended up happening between Monster Beverage and The Coca-Cola Company. But what doesn't get talked about enough is how that long-term strategic partnership caused another beverage giant to experience the categorical version of the movie “50 First Dates.” And that's because before Coca-Cola became the exclusive global distribution partner of Monster Energy, Anheuser-Busch was the preferred domestic distributor…in the early phase of its “beyond beer” strategic transformation. But while AB InBev could've then aggressively pursued the acquisition of Bang Energy or more recently CELSIUS, GHOST, or Alani Nu…which had all been essentially built off the back of the beer giant's distributor network, it made the head scratching decision to buy HiBall Energy in 2017. And while AB InBev discontinued the all-natural energy drinks in 2023…it sold the defunct brand IP to Tilray a handful of months later. But now with more focus being placed on HiBall, the business is growing substantially on Amazon and returning to Whole Foods Market…a retailer where brand loyalty was strong. So, it begs the question…is there some kind of categorical curse on AB InBev that I haven't heard of yet?

Sameer Malhotra is the CEO and co-founder of Café Spice, a nationally distributed brand bringing authentic Indian cuisine to a broad American audience. Raised in a family of restaurateurs, Sameer has grown Café Spice from a single restaurant concept into a $50 million food manufacturing business.Café Spice is a family-owned food company specializing in globally inspired, ready-to-eat meals. Partnering with Whole Foods Market and other retailers, Café Spice provides hot bar items, refrigerated and frozen meals, and private-label products for supermarket chains across the U.S.Founded in 1998 as a bistro-style Indian restaurant in New York City, Café Spice transitioned from restaurants to large-scale food manufacturing after Whole Foods tapped the brand to supply its Indian hot bars. Today, Café Spice operates from a state-of-the-art 70,000-square-foot facility, produces both branded and private-label products, and continues to innovate with new offerings like Cantina Latina, a Latin-inspired line of prepared meals.Growing up in his family's acclaimed Indian restaurants gave Sameer firsthand insight into the challenges and opportunities of introducing Indian cuisine to America.Café Spice pivoted from restaurants to manufacturing after landing Whole Foods as a client, eventually supplying Indian food to every Whole Foods hot bar in the country.Company culture emphasizes “grittiness and safety,” with longtime employees playing a key role in consistency and growth.Scaling recipes for national distribution required investments in food safety, standardized spice rooms, and consistent culinary processes.Education and sampling are central to marketing—demos help consumers overcome misconceptions that all Indian food is spicy or “just curry.” QUOTES “Whole Foods decided they were going to open an Indian hot bar, and that's where the entire business changed. Now, 20 years later, we make the Indian food for their hot bars in every store in the country.” (Sameer)“We've always been a gritty team. Culture is grittiness and culture is safety.” (Sameer)“As restaurateurs, you're creating food that's going to be consumed within an hour. Here, we're making food that may be frozen or refrigerated and eaten days later. Food safety became the most important part.” (Sameer)“I walked into the Whole Foods office in a suit, 23 years old, and the guy who greeted me was in cargo shorts and flip-flops. I felt completely out of place.” (Sameer)“Spice is always a trend. Generationally, spice is much more accepted now than when we started the business.” (Sameer)“Rather than discounting, I focus on demos. People need to taste the food and realize how good it is.” (Sameer)“The biggest misconception is that all Indian food is curry and all Indian food is spicy. Not everything is curry, and not all Indian food is spicy.” (Sameer)“We changed the name from ‘alugobi' to ‘curried cauliflower and potatoes' and sales doubled. People knew what it was.” (Sameer)“We put in robotic arms for packaging. It increased output, reduced giveaway, and didn't reduce jobs. Technology has been a game changer.” (Sameer)“Surround yourself with like-minded people, but also fill the gaps you don't have. You need people who will push you—not just yes men.” (Sameer)

In this thought-provoking episode of the SuperLife Podcast, Darin sits down with John Mackey, co-founder and visionary leader behind Whole Foods Market, to explore the philosophy of Conscious Capitalism, the power of purpose in business, and the future of food. Together, they dive into leadership lessons from building a global brand, the four pillars of Conscious Capitalism, and the role of love, integrity, and trust in creating a thriving organization. Mackey also shares deeply personal insights into his own journey, the challenges of staying true to your mission in a profit-driven world, and his latest passion project: building healthier, more sustainable communities through food.     What You'll Learn: [00:00] Darin introduces John Mackey and sets the stage for an in-depth discussion on purpose-driven leadership and conscious business. [02:15] John reflects on the origins of Whole Foods Market, starting from a small natural food store in Austin to becoming a global supermarket chain. [05:40] The early challenges of convincing investors and the market that healthy, organic food could be profitable. [08:52] John's “aha moment” that capitalism could be more than just profit-making — the seed that grew into Conscious Capitalism. [12:25] How the four pillars of Conscious Capitalism (Higher Purpose, Stakeholder Integration, Conscious Leadership, and Conscious Culture) emerged. [15:48] Stories from Whole Foods' journey that illustrate putting purpose over short-term gains. [18:30] Why purpose isn't enough — the importance of aligning stakeholders, leadership, and culture for lasting impact. [21:10] Addressing the critics: the misconception that conscious business is “soft” or anti-profit. [24:42] Mackey's thoughts on leadership as a service and why love belongs in the workplace. [27:55] How Whole Foods balanced high-quality standards with scalability in a fast-growing market. [31:40] The Amazon acquisition — what changed, what stayed the same, and lessons learned from merging with a corporate giant. [36:15] John's insights on food systems, sustainability, and the health crisis in America. [39:50] Why personal health is a leadership responsibility — and how his plant-based lifestyle influences his work. [42:28] Mackey's new ventures after Whole Foods: building a movement to make healthier eating accessible for all. [46:03] The role of entrepreneurs in solving the planet's biggest problems. [50:17] Advice for young leaders: How to stay true to your purpose in a noisy, profit-driven world. [53:44] Darin's closing thoughts and a call to action for listeners to integrate conscious principles into their own lives and businesses.     Thank You to Our Sponsors Fatty15: Get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/DARIN and using code DARIN at checkout. Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off     Find More From John Mackey Conscious Capitalism – Book co-authored by John Mackey Conscious Capitalism OrganizationLearn more about LoveLifeInstagram: @iamjohnmackey     Find More From Darin Instagram: @darinolienPodcast: superlife.com/podcastsWebsite: superlife.comBook: Fatal Conveniences     Key Takeaway "Business can be one of the most powerful forces for good in the world — if we align purpose, people, and profits in service of something greater than ourselves." — John Mackey

In a world where healthcare often focuses on treating illness rather than promoting wellness, what does it really take to live a healthy, vibrant life? In this episode of The Dr. Hyman Show, I sit down with John Mackey, co-founder of Whole Foods Market, to explore his journey from building one of America's most iconic food companies to rethinking health, purpose, and consciousness. We talk about his new venture, Love.Life, and how it fits into a bigger philosophy that includes conscious capitalism and living with meaning. You can catch our full conversation on YouTube or listen wherever you get your podcasts. We unpack: • What psychedelic insights can teach you about health and consciousness • How conscious capitalism can create “win-win-win” outcomes in your life • Steps you can take to break free from habits driving weight gain and poor health • Why building the right community accelerates your health journey • What living with purpose can do for your well-being at every stage of life This conversation reinforces a belief we both share: that true health comes from love, community, and a comprehensive approach.  View Show Notes From This Episode Get Free Weekly Health Tips from Dr. Hyman https://drhyman.com/pages/picks?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Sign Up for Dr. Hyman's Weekly Longevity Journal https://drhyman.com/pages/longevity?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Join the 10-Day Detox to Reset Your Health https://drhyman.com/pages/10-day-detox Join the Hyman Hive for Expert Support and Real Results https://drhyman.com/pages/hyman-hive This episode is brought to you by Seed, PerfectAmino, Function Health, BON CHARGE, Big Bold Health and Pique. Visit seed.com/hyman and use code 25HYMAN for 25% off your first month of Seed's DS-01® Daily Synbiotic. Go to bodyhealth.com and use code HYMAN20 for 20% off your first order. Join today at FunctionHealth.com/Mark and use code HYMAN100 to get $100 toward your membership. Head to boncharge.com and use code DRMARK for 15% off your order. Get 30% off HTB Immune Energy Chews at bigboldhealth.com and use code DRMARK30. Receive 20% off FOR LIFE + a free Starter Kit with a rechargeable frother and glass beaker at Piquelife com/Hyman.

Have you ever wondered why corn, beans, and squash are often grown – and cooked – together?In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers' markets. But with all that bounty, what do you actually cook?We're sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you'll:Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta toppingFind out trusted recipes to make the most of corn while it's still here, like an irresistible soup and a weeknight chicken dinner Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash!***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking. We love their Le Saunier de Camargue Fleur de Sel. It's harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface. Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish.***Links:Our three sisters' episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAlso from season 2, you can listen to an entire episode about Summer Corn To learn more about the three sisters, we highly recommend Robin Wall Kimmerer's Braiding SweetgrassCornSonya's corn soupGrilled chicken thighs and corn with...

In this flavourful episode of The Food Professor Podcast, host Michael LeBlanc welcomes Shruti Priya Agarwal and Akshay Kalekar, the co-founders of Whipdd, a rising Canadian food startup transforming the humble butter into a flavour-packed experience. Born from a spark in a home kitchen in India, their story is one of culinary creativity, entrepreneurial hustle, and cross-continental ambition.Shruti, a trained chef with over a decade of experience in the pastry world, first started crafting flavoured garlic butter for friends and family. The rave reviews led to the idea for a scalable product. Upon moving to Canada during the pandemic, she reconnected with Akshay, a fellow business school alum and serial entrepreneur with a background in hospitality and fresh food delivery. Together, they brought Whipdd to life.What started as a kitchen experiment has become a full-fledged brand now carried nationally in Whole Foods Market locations across Canada, thanks to distribution support from Tree of Life and national brokerage by Sinn Solutions. Their product line features five standout flavours: Herb & Garlic, Smoked Chilli, Strawberry, Honey Cinnamon, and Real Strawberry — all crafted with high-quality Canadian dairy and clean, simple ingredients.Michael samples each on mic (yes, it's mouthwatering!) while Shruti and Akshay discuss the importance of natural ingredients, consumer feedback, and flavour innovation. They reveal how they're rapidly scaling up, with upcoming product extensions including a 250g herb & garlic butter brick and single-serve portion cups for airlines and hotels.Their vision goes beyond groceries. The duo is actively exploring foodservice partnerships, airline catering, and big-box retail listings with the likes of Costco, Farm Boy, and Sobeys. And with global interest bubbling up, the Whipdd team is positioning itself for an international takeoff. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

What's one recipe that changed everything in your kitchen — and maybe even your friendships? If you're a home cook who's ever felt stuck in a rut, outgrown old favorites, or longed for a deeper connection at the dinner table, this episode is for you. We're reflecting on the recipes we return to again and again, and how they shape our kitchens, our routines, and our relationships. Passing a recipe from one friend to another can ripple outward, becoming part of something bigger than just dinner.To celebrate our 200th episode, we're sharing the top 10 recipes that have transformed how we cook and host… and brought us closer as friends. that have transformed how we cook and host… and brought us closer as friends. By the end of this episode, you'll:Discover reliably delicious recipes for entertaining, potlucks, meal delivery, and quick weeknight mealsLearn unexpected tips, from slow cooker short-cuts to the dish that turned a salad-skeptic kid into a salad loverFind out the easiest dessert that we have made dozens of times, and have even served for breakfast!Press play now, and rediscover why cooking at home still feels exciting, nourishing, and new… even after hundreds of meals. ***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A good quality salt can enhance the flavor of just about any dish, and even your next dessert!We love their fine grey sea salt from the mineral-rich clay of the Guérande region. Untreated and additive free, it's hand-harvested using traditional know-how.

What a special episode we have today with Cathy Strange, Whole Foods Market's ambassador of food culture and a world-renowned cheese expert, buyer, and consumer packaged goods tastemaker, among many other things. Matt invited Cathy to join in a walk around Whole Foods' Columbus Circle location. We wanted to get her take on several categories of groceries, including beverages, snacks, and, of course, cheese. We go over what's exciting her lately and how she thinks about the future of groceries. After our walk, Cathy joins us in the studio to talk about her amazing career, which spans both pre- and post-Amazon acquisition of Whole Foods nearly a decade ago.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The CEO of Whole Foods Market and VP Amazon Worldwide Grocery Stores talks to Mark and Kate about growing up as a 4H kid and how that's influenced him; how he's trying to change grocery shopping; how Gen Z is going to shift demand and interest in more sustainable practices; and Whole Foods and MAD Agriculture's new initiative—one that aims to change biodiversity at a macro level and strengthen the long term resilience of the food system.To read more about Whole Foods and MAD Agriculture's new initiative, head here: https://impact.wholefoods.com/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Wawa's new partnership introduces machine learning-based forecasting. A national biodiversity initiative involving Whole Foods Market. And Albertsons Cos. is calling on Kroger to release details on its ousting of its former CEO.

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happened to Force of Nature's original chicken program—and why did we take it off the shelves? In this episode of Where Hope Grows, Taylor, Robby, and Katie break down the bold decision to pause our poultry program and the cross-country journey that followed. The result? A re-invented, radically improved, and welfare-focused solution we call A Better Bird. You'll hear what makes our new chicken different: Slow-growing, heritage breeds (never Cornish Cross) 100% organic feed—no synthetic chemicals, fillers, or byproducts Unrestricted access to pasture, clean environments, and silvopasture systems Third-party animal welfare certified and zero use of antibiotics or mRNA vaccines Why does it matter? Because conventional chicken isn't what it seems—fast-grown, nutrient-poor, and raised in confinement. Force of Nature's new program is built to nourish you, respect the animal, and heal the land. If you're going to eat chicken, eat the best chicken possible. Available now at Whole Foods Market, Sprouts and online at forceofnature.com/chicken

Cindy Wigglesworth is the bestselling author of SQ21: The Twenty-One Skills of Spiritual Intelligence. Her SQ21 spiritual intelligence self-assessment has created a validated and diversity-appropriate way of having spiritual conversations in the workplace. John Mackey, CEO of Whole Foods Market, calls SQ “the next frontier in leadership.” Cindy has appeared on Oprah, PBS, and numerous other national media and conferences. Through her company Deep Change, she consults on leadership development and sustainable corporate culture.   She and Dawson have been sharing ideas about SQ for years, and here talk about:  How personal growth makes you so much more effective as a leader Cindy's background Why SQ is love in action Defining SQ as the ability to behave with wisdom and compassion while maintaining inner and outer peace An essential skill is distinguishing between your ego and higher self Awareness that your ego self exists Observing the ego and noticing the differences between it and the higher self Recognizing in the body the situations where ego wants to take charge Learning to hear the voice of the higher self. Shifting from Ego to Higher Self, acronym, SOUL S for Stop. Interrupt the pattern.  O for Observe what's happening in your body U for Understanding deeply from the other person's perspective L for Love; find a loving response   Learn more about Cindy and her work at: https://www.deepchange.com/ Find host Dr. Dawson Church at: http://dawsongift.com/ To order Dawson's newest book, Spiritual Intelligence:  https://www.amazon.com/Spiritual-Intelligence-Activating-Circuits-Awakened/dp/160415294X/   #mindtomatter #blissbrain #spiritualintelligence #eft #meditation #highenergyhealth #sq #ego #soul #deepchange

John Mackey is the visionary founder of Whole Foods Market, one of the world's largest natural and organic foods retailers, which he sold to Amazon in 2017. Now leading Love.Life, his wellness-focused venture, John has spent over four decades studying consciousness, spirituality, and what it means to live an awakened life. A student of A Course in Miracles for 41 years, he recently shared his remarkable journey in his memoir "The Whole Story." In this profound conversation, John reveals the spiritual principles that transformed his relationship with failure, rejection, and his own ego—turning them into the very forces that fueled his extraordinary success.In this episode, you'll discover:• Why John's inner voice told him his future wife was "more conscious" than him on their first date—and how learning to trust that voice changed everything• The "Old Bob" technique: How naming and befriending your ego transforms it from your worst enemy into a manageable backseat passenger• Why you're guaranteed to make every mistake twice (and why that's actually perfect for your growth)• The simple daily test that reveals whether you're expanding toward your purpose or contracting away from it• How rejection becomes "redirection" when you understand you're planting seeds that may bloom years later• Why taking full responsibility for your life as "your dream" unlocks miraculous synchronicities and connections• The morning ritual that keeps you grounded and heart-centered no matter how chaotic your day becomes• How to love yourself unconditionally while maintaining the highest standards—without the self-criticism that cripples most high achieversThe path to greatness isn't about avoiding obstacles—it's about alchemizing them into wisdom, strength, and deeper love. John Mackey's journey from a young entrepreneur plagued by self-doubt to a conscious leader who built one of America's most beloved companies proves that your greatest challenges can become your most powerful teachers. Listen to the full episode to discover how to transform your inner world and create the life your soul is calling you to live.Connect with John:Website: https://love.life/Instagram: @iamjohnmackeyConnect with Raj:Instagram: @raj_janaSpotify: https://open.spotify.com/show/22Hrw6VWfnUSI45lw8LJBPYouTube: https://www.youtube.com/@raj_janaLegal Disclaimer: The information and opinions discussed in this podcast are for educational and entertainment purposes only. The host and guests are not medical or mental health professionals, and their advice should not be a substitute for seeking professional help. Any action taken based on the information presented is strictly at your own risk. The podcast host and their guests shall have neither liability nor responsibility to any person or entity with respect to any loss, damage, or injury caused or alleged to be caused directly or indirectly by information shared in this podcast. Consult your physician before making any changes to your mental health treatment or lifestyle. Hosted on Acast. See acast.com/privacy for more information.

Mega Saver has acquired three Kum & Go convenience stores. More consumer packaged goods companies are pledging to remove artificial dyes from their products. And Whole Foods Market opened three new stores in June. 

“Our gut health is connected to our hormones, our blood sugar and our metabolic health, and when we understand the science behind how our body works, we realize that feeling good during menopause isn't just about managing the estrogen and the progesterone. It's about figuring out these other pieces.” –Tess MastersDid you finally figure out how to eat for your body — and then it stopped working? Or you never figured it out and lately it's just been bad? If you're not feeling good in your body, it's time to do something about it.That's why I'm so excited to talk with Tess Masters. She's my health cheerleader and food guru. She's helped me uplevel my food again and again.Our food is a lot more nuanced than we think, but Tess can help you learn what works for you and how to make shifts when that stops.We talk about: How our bodies change as we age, over seasons, as our hormones and medications shift — and our food needs to change with thatProtein and the problem with too much or not enoughThe changes that happen in perimenopause and menopausePaying attention to sleep and stress, noticing how your body reacts to different foods60-day reset for a digestive reset, to go through two hormone cycles, and to turn new ideas into habitsFinding balance, choosing to stick with foods that make you feel good, and not feeling left outABOUT TESSTess Masters is a wellness coach, speaker, podcaster, chef, and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend published by Penguin Random House. You can find hundreds of easy recipes at theblendergirl.com.Through The Decadent Detox® and Skinny60® health programs, Tess and her team of dietitians have helped over 30,000 people get healthy using science-based food and lifestyle strategies. The “Good, Better, or Best, Not Perfect” philosophy of the programs encourages participants to empower themselves in all parts of their lives to find a balance of self-care and fun!Tess and her health tips and recipes have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, and many other media outlets.As a spokesperson, presenter, and recipe developer, Tess has collaborated with many brands, including KitchenAid, Vitamix, Williams-Sonoma, Four Seasons, Whole Foods Market, Sprouts Farmers Market, Silk, So Delicious, and many others.Tess has a passion for sharing stories that inspire people to go after what they want. On her podcast, It Has To Be Me, she interviews trailblazers about how they conquer fear to take action on the things they're dreaming about.LINKSFree Master Class Menopause: 3 Secrets To Lose Weight and Reduce Symptoms The...

Whole Foods Market is officially closing its Capitol Hill location at Madison and Broadway on June 20, 2025. The two-story, 40,000-square-foot store opened in October 2018, but the company cites limited performance and growth potential as reasons for the closure.Located at the base of the Danforth apartment building, the store had been a central part of the neighborhood's grocery options. A Whole Foods spokesperson confirmed that all employees will be transferred to other nearby locations. The company continues to operate four other stores within the City of Seattle.

In this episode of the Startup CPG podcast, Grace Kennedy speaks with Grace Mittl, co-founder of Absurd Snacks, a brand focusing on allergen-friendly snacking. Grace Mittl shares how a college entrepreneurship course sparked the creation of Absurd Snacks, originally inspired by a classmate's dietary restrictions. What began as roasted chickpeas in a dorm kitchen has evolved into a fast-growing company offering protein-rich, allergen-free snack mixes.They explore key milestones in the company's growth—from navigating the challenges of allergen-free manufacturing and scaling production, to launching on Amazon and building a strong retail presence with partners like Whole Foods Market, Kroger, and Publix.Grace also reflects on the importance of mentorship, community engagement, and staying transparent as a young founder in the consumer packaged goods space.Listen in for practical insights into launching a purpose-driven brand, and learn how Absurd Snacks is reshaping the future of inclusive snacking.Listen in as they share about:Product DevelopmentManufacturing ChallengesRetail & E-commerce StrategyGo-To-Market StrategyMarketing & Community BuildingFunding & GrowthTeam & SupportBiggest Lessons & AdviceEpisode Links:Website: absurdsnacks.com LinkedIn: https://www.linkedin.com/in/gracemittl/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Jess Spinner, former pro dancer turned health, wellness and lifestyle coach for dancers, is in the studio this month! She's the founder of The Whole Dancer - a platform where she seeks to transform the way dancers approach health, body image, and self-worth both inside and outside of the studio.Jess is a lifelong dancer, but she says her professional career ended partly because of an injury and partly because she never worked through a disordered relationship with food and her body.In 2009 while she was still dancing, she became one of Whole Foods Market's first Healthy Eating Specialists trained in Nutritarian Plant Based Nutrition. In 2013, she became a Holistic Health Coach through the Institute for Integrative Nutrition and eventually founded The Whole Dancer.Through this platform, she's worked with aspiring and professional dancers around the world as well as retired dancers, adult ballet students, and dance teachers. And she realized something in the process: True success in dance doesn't come from perfection, but from balance, well-being, and self-compassion.Now, through The Whole Dancer, Jess is empowering dancers to build healthy habits, heal their relationship with food, and finally feel confident in their bodies — without sacrificing their dreams. Check out what she had to say! *As a heads up, this episode addresses body image, weight and diet culture, and disordered eating.Follow Jess on Instagram: https://www.instagram.com/thewholedancer/Learn more about The Whole Dancer: https://www.thewholedancer.com/Check out The Whole Dancer Podcast: https://podcasts.apple.com/us/podcast/the-whole-dancer-helping-you-achieve-a-more/id1523504985Follow The Adult Ballet Studio on YouTube: https://www.youtube.com/@eblosfield91Music in this episode:Waltz of the Flowers - TchaikovskyBarroom Ballet - Silent Film Light - Kevin MacLeodBarroom Ballet - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100310Artist: http://incompetech.com/@eblosfield  | theadultballetstudio@gmail.comSupport this podcast on Patreon! https://patreon.com/TheAdultBalletStudio?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=creatorshare_creator&utm_content=join_link

Download Cash App & sign up, today! Use our exclusive referral code THEFOODS in your profile to earn some additional cash! SAVE on your summer grilling favorites with great everyday prices at WHOLE FOODS MARKET! GET TICKETS FOR THE LIVE SHOW ON JULY 20TH IN SANTA MONICA! https://www.x1entertainment.com/dbtf Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Big ideas, bold flavors, and unfiltered insights—welcome to Austin, where the future of CPG is being written in real time. At Taste Radio's Austin Meetup, we sat down with trailblazers and trendsetters redefining how brands are built and scaled. From Better Sour co-founder Bella Hughes to Torchy's Tacos founder Mike Rypka and Snaxshot's Andrea Hernández, these conversations explore what it really takes to innovate, connect with consumers, and lead with authenticity in a rapidly evolving industry. Show notes: 0:45: Buyers As Far As The Eye Can See. NNE FTW. Boiler Room. Caffeine, Protein & Pole-Caught Tuna. With BevNET Live just two weeks away, excitement is building as Casey's joins a strong lineup of participating retailers, including Stop & Shop, Whole Foods Market, Circle K, H-E-B, The Goods Mart, and Top Ten Liquors. John and Ray recap the recent Naturally New England Naturally Rising event, which spotlighted standout emerging brands, including Singing Pastures and Farmer Foodie. Mike and John revisit their tour of Athletic Brewing's HQ in Milford, CT, before the hosts riffed on consumer interest in dual-functionality products and a canned tuna brand grounded in sourcing transparency. 19:23: Interviews from Taste Radio's Austin Meetup – Mike Rypka, the visionary founder of Torchy's Tacos, shared his journey from launching a food trailer to building a nationally recognized franchise. Steven Santangelo of Matriarch Wealth Management discussed how his firm helps CPG founders navigate the complexities of financial planning, particularly during critical growth and exit stages. Bella Hughes, co-founder of Better Sour, reflected on building a culturally inspired candy brand and the challenges of innovation in a legacy category. Andrea Hernández, the sharp mind behind Snaxshot, delivered an unfiltered perspective on food and beverage trends, highlighting the importance of authenticity and emotional resonance in brand storytelling. And Michelle Breyer, CMO of the Texas-based accelerator SKU, shed light on how the organization nurtures early-stage consumer brands, emphasizing the pivotal role of founder mindset and market fit in driving long-term success. Brands in this episode: Better Sour, Torchy's Tacos, Farmer Foodie, Monsoon Kitchens, Inc., Granny Squibb's, TITIN, Fancypants Baking Co., Singing Pastures, Athletic Brewing, Lucky Saint, 5-hour Energy, Ascent, Pole & Line, Fly By Jing, Siete, Wildwonder, Bachan's, Daily Crunch, Leisure Hydration, BodyArmor, Vitaminwater, NoBull

Vultee, the recently appointed SVP of membership for the SFA, has a deep, diverse background in food, including a stint at Whole Foods Market. She connected with SF&WB recently to discuss her passion for the industry and how she'll use her enthusiasm for food to help members thrive along their growth journeys.

 In this episode of Beating Cancer Daily, Saranne explores the intriguing world of the tropical fruit Soursop—also known as Graviola, Custard Apple, Pawpaw, and Guanabana—which has generated enthusiastic recommendations within Caribbean communities as a potential aid during cancer treatment. The conversation was sparked by a chance encounter in a dental office, prompting Saranne to turn to trusted nutrition and functional medicine expert Jacqui Bryan. Together, they examine soursop's popularity as a superfood, its availability even in American grocery stores, the current state of scientific research, and why it's essential for anyone undergoing cancer treatment—including those with Stage IV diagnoses—to proceed with caution. The discussion balances both excitement and critical scrutiny, emphasizing the importance of working with medical professionals before considering new complementary remedies. Jacqui Bryan is a certified nutrition specialist, functional medicine practitioner, whole health educator, certified health coach, and registered nurse. With extensive experience in guiding individuals through cancer journeys and overall wellness, Jacqui is celebrated for translating nutritional science into practical, safe strategies for healing and thriving. Her expertise brings much-needed clarity and evidence-based information to the complex world of complementary cancer care. "There's no one food that's going to cure everything but this Graviola or soursop... contains powerful compounds with antioxidant, anti-inflammatory properties that can help with many health issues." – Jacqui Bryan Today on Beating Cancer Daily:·     Soursop, also known as Graviola or guanabana, is a tropical fruit with a strong reputation as a superfood in some cultures·     The fruit has antioxidant, anti-inflammatory, and potential anti-cancer properties, but human research is still limited.·     Soursop is commonly available as a fruit, capsule, or herbal extract, but no standardized safe dosage exists.·     Potential risks include neurological side effects, like movement issues or nerve damage, and possible toxicity to organs such as the liver and kidneys.·     People undergoing active cancer treatment should always consult with their medical team before trying new supplements or natural remedies.·     Some early studies have shown promise for breast and pancreatic cancer, but far more research is needed before soursop can be recommended.·     Those with medical conditions like blood pressure issues, diabetes, pregnancy, or Parkinson's disease need to exercise particular caution.·     Community stories and traditional uses can inspire interest, but clinical decisions should be guided by scientific evidence and professional adviceResources Mentioned: Jacqui Bryan's website: https://jacquibryan.com ComedyCures Foundation: https://comedycures.org Whole Foods Market (not a sponsor): https://wholefoodsmarket.comGuest Contact Information: Jacqui Bryan: Website: https://jacquibryan.com Ranked the Top 5 Best Cancer Podcasts by CancerCare News in 2024 & 2025, and #1 Rated Cancer Survivor Podcast by FeedSpot in 2024 Beating Cancer Daily is listened to in over 130 countries on 7 continents and has over 365 original daily episodes hosted by Stage IV survivor Saranne Rothberg!   To learn more about Host Saranne Rothberg and The ComedyCures Foundation:https://www.comedycures.org/ To write to Saranne or a guest:https://www.comedycures.org/contact-8 To record a message to Saranne or a guest:https://www.speakpipe.com/BCD_Comments_Suggestions To sign up for the free Health Builder Series live on Zoom with Saranne and Jacqui, go to The ComedyCures Foundation's homepage:https://www.comedycures.org/ Please support the creation of more original episodes of Beating Cancer Daily and other free ComedyCures Foundation programs with a tax-deductible contribution:http://bit.ly/ComedyCuresDonate THANK YOU! Please tell a friend whom we may help, and please support us with a beautiful review. Have a blessed day! Saranne

Start your FREE online visit and go to https://www.Hims.com/DUDES today! Get 50% OFF your first order with Trade at https://www.drinktrade.com/DUDES SAVE on your wellness routine with great everyday prices at WHOLE FOODS MARKET! Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's Cinco de Mayo and we're bringing the heat on this week's episode of The Produce Industry Podcast! Host Patrick Kelly recaps an incredible week in produce, including a shoutout to the ROFDA Conference and a sneak peek at our upcoming two-part recap series from the event. We're also diving into the latest industry headlines:Whole Foods Market debuts a new podcastGlobal Women Fresh launches Season 1 exclusively on The Produce Industry NetworkUSDA sanctions four businesses for PACA violationsAssociated Grocers announces a new CEOAnd the California walnut crop gets a strong start to the seasonPlus, we're giving a special Cinco de Mayo shoutout to our episode sponsor, Yo Quiero!, the brand behind your favorite guac, salsa, and queso. Tune in for the insights, stay for the flavor!

The Ag-Net News Hour Hosts, Lorrie Boyer and Nick Papagni, “The Ag Meter,” discuss a recent federal court ruling in California that prohibits Border Patrol from conducting warrantless immigration stops, following an ACLU lawsuit over a Border Patrol sweep in Kern County. The ruling requires agents to have reasonable suspicion and probable cause. The hosts debate the implications, with one suggesting the judge's bias influenced the headlines. They also touched on the influence of social media, mentioning Nick's daughters, Lex and Tessa, who are social media influencers. The idea of having them discuss building an audience for agricultural businesses to use for education and ag promotion was proposed to enhance ag communication.   The Ag-Net News Hour hosts discuss the USA's new lawfare complaint portal for farmers and ranchers, highlighting the case of Charles and Heather Maude in South Dakota. The Maude's faced federal charges for putting up a fence on federal land, which was later dropped by the Trump administration. The portal aims to address politically motivated lawfare under the Biden administration. Additionally, Brooke Rollins announced a second round of $1.3 billion in payments for specialty crop producers through the Marketing Assistance for Specialty Crops Program. The segment also touched on the quality of California strawberries and recognized Homegrown Organic Farms for their Whole Foods Market partnership.   In the last segment, Nick and Lorrie went over information regarding the Environmental Protection Agency's Final Insecticide Strategy (.pdf), which aims to protect over 900 endangered species while providing flexibility for pesticide users. The strategy, which follows an herbicide strategy already in regulation, received positive feedback from farming groups. The conversation also covered the Strengthening Local Processing Act (.pdf), which supports small meat and poultry processors by providing access to information, inspector-approved products, and training grants. Additionally, the segment highlights the challenges faced by small farmers, particularly in California.

Get 40% OFF your first order with TRADE at https://www.DrinkTrade.com/DUDES SAVE on your wellness routine with great every day prices at WHOLE FOODS MARKET! Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 05 - Mary Olivar and Olivia MacDonell: The ACT Conference This episode of the podcast features an all new interview with Mary Olivar and Oliva MacDonell, two powerful women from our community here in Austin. They are the co-founders of a new conference called The ACT Conference (Activation, Collaboration, Transformation) which is the first conference designed for facilitators and by facilitators. Our talk covered so much ground ranging from their personal stories, indigenous cultures and medince work, ehtical conundrums in the psychedelic space and so much more. Mary and Olivia are inspirational models for how to work and thrive in the psychedelic space. The ACT confernece is on May 14-15 in Austin. Tickets are available here: https://actevents.net/ Olivia MacDonell is a passionate advocate for intentional leadership, psychedelic integration, and the transformative power of aftercare. As the founder of TAP Integration, the first software platform built for facilitators by facilitators, Olivia is at the forefront of developing groundbreaking technology designed to support individuals in their psychedelic integration journey. TAP Integration empowers facilitators to track clients' progress, provide tailored aftercare, and foster hands-on involvement in the technology, ensuring sustainable and meaningful change. With years of experience working in the psychedelic space, Olivia has become a trusted educator, integration specialist, and speaker on the intersection of psychedelics and personal growth. She is a frequent panelist at major industry events, including SXSW, where she shares her expertise on the vital role of integration in psychedelic therapy. Olivia's work extends beyond the app, she is also focused on building a supportive ecosystem for psychedelic facilitators, therapists, and their clients. Her commitment to accessibility and expanding the reach of psychedelic aftercare has earned her recognition as a leader in this emerging field. Olivia's mission is clear: to help individuals connect deeply with themselves, their purpose, and the world around them, creating lasting impact through the power of psychedelics and integration. Mary Olivar is a mission-driven leader, strategist, and connector dedicated to promoting harmony. With over 30 years of experience, she has empowered organizations to align with their core values, foster community well-being, and drive meaningful change. As the former "Healthy Eating Guru" at Whole Foods Market, Mary inspired thousands to take charge of their health. She has been a trailblazer in emerging wellness industries, serving as an investor, educator, and advisor. She is a passionate advocate for Indigenous communities, recognizing their role as stewards of sacred plant medicines and spiritual traditions. Mary is the Executive Director of the Center for Shamanic Education and Exchange, where she focuses on generating resources to sustain Indigenous wisdom and practices. She has studied with the Wixarika Huichol in Mexico and the Shipibo Conibo in Peru, deepening her connection to ancestral knowledge. A sought-after speaker, she also serves as an advisor for SXSW. A community- builder and super-connector, Mary thrives on value-aligned partnerships that elevate consciousness and drive systemic change. Whether leading organizations, moderating discussions, or supporting purpose-led initiatives, she brings vision, integrity, and impact to every endeavor. Based in Austin, Texas, she also leads song circles and water blessings, and cherishes time with her three children.