Podcasts about Whole Foods Market

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.

rWotD Episode 2923: Attempted acquisition of Albertsons by Kroger Welcome to Random Wiki of the Day, your journey through Wikipedia's vast and varied content, one random article at a time.The random article for Monday, 5 May 2025, is Attempted acquisition of Albertsons by Kroger.In October 2022, American grocery chain Kroger agreed to purchase rival Albertsons for $24.6 billion. Both companies, comprising two of the largest supermarket chains in the United States, serve most of the country's mid-tier grocery market. Kroger planned to compete with non-union grocery chain Amazon Fresh, which includes Whole Foods Market, discount department store chains Target and Walmart, and the warehouse club retail chains Costco and Sam's Club. This merger would have created one of the largest grocery store chains in the United States, combining nearly 5,000 stores and employing approximately 700,000 people.In February 2024, the Federal Trade Commission (FTC) filed a lawsuit to block the merger stating the deal would raise prices, lower quality, limit choices for consumers, and harm workers. In December 2024, a U. S. District Judge agreed with the FTC, that the merger would risk reducing competition at the expense of both consumers and workers. The federal judge halted Kroger's acquisition of Albertsons. The merger was also simultaneously halted by a Washington state judge that ruled the merger violated consumer-protection laws within the state. Both companies terminated the deal following the rulings.This recording reflects the Wikipedia text as of 00:01 UTC on Monday, 5 May 2025.For the full current version of the article, see Attempted acquisition of Albertsons by Kroger on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Niamh.

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.

For Sonya Gafsi-Oblisk, business has never just been about what's on the shelves—it's about creating real connections, building trust, and staying true to a higher purpose. As Chief Merchandising and Marketing Officer at Whole Foods Market, Sonya brings a modern, customer-first perspective to one of the world's most iconic conscious brands.In this episode, Sonya walks us through her career journey—from the high-energy environments of PepsiCo and Walmart to her leadership role at Whole Foods. She shares what it truly means to put customers—and the planet—at the center of every decision. From their unwavering commitment to quality standards to innovations like the Seafood Code of Conduct, Sonya offers an insider's view into how purpose continues to guide the company's strategy and culture.We also explore how Whole Foods is evolving its digital experiences while staying rooted in its founding values, and what it takes to maintain a strong, authentic culture following the retirement of co-founder John Mackey. Throughout the conversation, Sonya reflects on Whole Foods' larger mission: not just selling groceries, but nourishing people and the planet—and how that mission is more relevant than ever.If you're curious about how a global brand can grow, innovate, and still lead with heart, Sonya's story offers powerful lessons in what conscious leadership looks like in action.**If you enjoy this podcast, would you consider leaving a review on Apple Podcasts/iTunes? It takes only a few seconds and greatly helps us get our podcast out to a wider audience.Please subscribe on Apple Podcasts / Spotify / Stitcher, or wherever you get your podcasts.For transcripts and show notes, please go to: https://www.theconsciouscapitalists.comThis show is presented by Conscious Capitalism, Inc. (https://www.consciouscapitalism.org/) and is produced by Rainbow Creative (https://www.rainbowcreative.co/) with Matthew Jones as Executive Producer, Rithu Jagannath as Lead Producer, and Nathan Wheatley as Editor.Thank you for your support!- Timothy & RajTime Stamps00:00 Introduction to Higher Purpose and Leadership Transition01:13 Meet Sonya: Whole Foods' Chief Merchandising and Marketing Officer02:48 Sonya's Journey and Marketing Philosophy05:33 Whole Foods' Commitment to Quality and Conscious Marketing33:41 Sustaining a Conscious Company34:30 Transition and Culture Nurturing36:41 Growing with Purpose Initiative39:54 Conscious Leadership Insights44:18 Whole Foods Foundation and Merchandising Strategy

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.  

Whole Foods places its whole focus on serving and nourishing its shoppers. Sonya Gafsi Oblisk, chief merchandising and marketing officer for Whole Foods Market, joins us to talk about how Whole Foods stays ahead of food trends, builds trust with its customers and leads the industry in high-quality sourcing. She also shares her career journey, what she loves most about working in merchandising and marketing, and her approach to problem-solving in the retail industry.(00:00:00) Introductions(00:01:31) Oblisk's career journey (00:05:45) Why Oblisk loves merchandising & marketing (00:08:11) Getting to know the Whole Foods customer (00:11:10) Leading in trends and quality control (00:13:11) What's next for Whole Foods in 2025 (00:19:45) Oblisk's best career advice The National Retail Federation is the world's largest retail trade association.Every day, we passionately stand up for the people, policies and ideas that help retail succeed.Resources:• wholefoodsmarket.com• Find out more about Retail's Big Show in NYC• Become an NRF member and join the world's largest retail trade association• Learn about our retail education platform, NRF Foundation, at nrffoundation.org• Learn about retail advocacy at nrf.com/advocacy• Find more episodes at retailgetsreal.comRelated:• 10 retail experiences you shouldn't miss in New York City

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.

The Oklahoma Attorney General's office said Wednesday that Robert Preston Morris, the founder of Gateway Church, has been indicted on five counts of lewd or indecent acts to a child. In other news, Dallas Mayor Eric Johnson testified Wednesday before a U.S. Senate committee saying government can best address high housing costs by getting out of the private sector's way; Frisco is slated to get an upscale name in the grocery market. Whole Foods Market, founded in Austin, is set to join the city in the northern part of the Dallas-Fort Worth area. That store is slated to be in “The Mix,” a multibillion-dollar development that covers more than 100 acres at the southeast corner of Lebanon Road and Dallas Parkway; and The Factory in Deep Ellum is reverting to its roots — at least in name. The live music venue on Canton Street will again be known as the Bomb Factory. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The food and nutrition landscape in our schools is really important. School meals affect the health, wellbeing, energy, vitality, and ability to learn for millions and millions of children. And for those whose family struggled to buy food, the importance of school meals cannot be overstated. This makes decisions about what foods are served in schools and where they come from. Highly consequential and raises issues about national and state nutrition policies, the influence of big food companies in shaping this picture and lots more.  It's a good time to unravel all this, which we can do today. Thanks to two experts with us. Dr. Marlene Schwartz is Professor of Human Development and Family Sciences and Director of the Rudd Center for Food Policy health at the University of Connecticut. Mara Fleishman is CEO of the Chef Ann Foundation, where she has been a leader advancing school food change, advocating for scratch cook meals that promote children's health and for more sustainable food systems.   Interview Summary In discussions about school food, it seems there first came a nutrition part, which in more recent years has been joined with a concern about where foods come from. Better connections, say between schools and low whole food systems. Let's talk about both, Marlene, let's start with nutrition. You have been a pioneer in working with schools, an interest that goes back a number of years. What was this food environment like in schools before change began to occur? It was my impression it was sort of a free for all. So, yes, I would agree that it was a free for all. The actual school lunch, what we call the reimbursable school lunch, which is the meal that the federal government gives states and then states give the local food service directors funds to support, that has actually always had nutrition standards. But historically the problem was under nutrition. The standards were very focused on making sure students had enough to eat. There were no maximums. It was really all about making sure that there was at least the minimum number of calories and foods available. But the other foods that were sold in schools, which we call competitive foods, so these are foods that were vending machines and school stores and fundraisers and things like that, were hardly regulated at all. And that is really where we saw a complete free for all. We saw ice cream and chips and soda and sports drinks and things like that. And I remember going to one school here in Connecticut and counting 13 vending machines in the high school. It really was remarkable the amount of unhealthy food that was being sold in schools. You know, I was thinking of that same thing when I was living in Connecticut, I went to my son's high school, a different school than what you're talking about. And I forget the number of soft drink machines they had around the school, but it was in the teens. And when I was a boy, I don't remember any soft drink machines in my schools. Maybe they hadn't been invented yet. I'm so old. But it was really pretty remarkable how much access children had to these things. And as I understand, the importance of those machines in the schools to the companies was more than just what food was being sold. There was a real branding opportunity. Is that right? I think that's exactly right. And I remember over 20 years ago when we were talking to some of the soft drink companies about the vending machines, they were quick to point out that they didn't make all that much money selling soft drinks in schools. Which I felt was them basically admitting that they weren't there because of the income from the sales in schools. But rather it was a hundred percent branding. And that was also really evident by the fact that you had to have a contract. So, the school districts had to have contracts with Coke or Pepsi or Cadbury Schwepps to only sell that company's products. It was blatantly obvious that this was all about marketing and marketing to an audience that they had to go to school, and they were going to be exposed to those logos every time they walked past one of those machines. Yeah. I remember in those days it felt like a victory when the companies agreed to change what was in the machines, but it was what was on the machines that was more important. So, you know, once again, that was a sign of the industry having upper hand. Let me ask you a different question. So there have been some important systemic changes discussed in context to school meals, ones that really could affect the nutrition landscape nationwide. And I'm thinking in particular universal free school meals. Can you tell us what this means and why it's important and what do you think ought to be done? Sure. So universal free school meals, or as the advocates call it Healthy School Meals for All, is a policy that is providing meals at no cost to all students. So typically the way it works in most school districts is there's three categories of payment. There are students who pay quote, full price. There are students who pay a reduced price and there are students who receive the meal at no cost, and it has to do with the income of their household. But what has been shown, interestingly most significantly during the pandemic, there was a policy from the USDA that all students would receive meals at no cost because we were clearly in a national crisis. And in some ways, it was this silver lining of that time because what it showed, those of us who study school meals, is how wonderful it is to be able to provide meals at no cost for everyone there. There are a lot of benefits. Some of it is just the administrative burden of having to figure out each and every household and which category they're in is lifted. You don't have to track which student is which as they're picking up their lunch. But it also really removed the stigma. One of the most surprising things that we've seen in our data is that even students who would have gotten their meal at no cost already were more likely to take a meal when it was provided at no cost for everyone. Because it just became part of what you did. Everybody was eating the school meal. And I think that it always leads to higher rates of participation among all of those sorts of categories of kids. And I think it also really allows the people running the food service to focus on preparing the food and making it the best it can be and not having that burden of the paperwork. And will there come a day, in your belief where this will happen? I hope so. What we've seen is that a number of states, I think it's eight right now, actually passed state policy to keep universal free school meals after the federal guidance that had been out there was lifted after the pandemic was over. And so my hope is that they'll really demonstrate the benefits and that other states will join in. There's certainly a lot of advocacy in a lot of other states to try to do this. And some of the benefits that have also been shown are outcomes like attendance and academic achievement and just really showing that just like we use our public funds to fund the teachers and the building and the water and the library books. It's sort of seen as a basic tool that the school needs to make available to students so that they can succeed academically. And I think that shift in attitude as opposed to seeing the lunchroom as this sort of separate thing from the rest of the school building. I think that shift in attitude will be really helpful overall. That makes good sense. Mara, let's turn to you. I'm really eager to hear about the work of the Chef Ann Foundation. I've followed its work for a number of years, but I'm eager to hear what the most recent iteration of this. So, I'm hoping you can tell us, and also give us some sense of why you got interested in these issues.   Well, the Chef Ann Foundation is actually celebrating its 15th birthday this year. And we help school food programs move from serving more processed heat and serve food to serving more freshly prepared scratch made meals in schools. And we do that through looking at what are the barriers to school food programs actually serving this freshly prepared meal. And there are a number of barriers: training, skill sets, equipment, access to healthier food, local farmers. The reimbursement rate, you know, how much money they get actually for serving these meals. What about the power of the companies that are providing the prepared foods to schools? Yes, that's a big piece. So those are very loud voices that have a [00:09:00] lot of power behind them. Through the passing of the Healthy Hunger-Free Kids Act in 2010, there was an increase in nutrition standards change and what Marlene was saying is that while there was some basic before that, after Healthy Hunger Free Kids Act, we had saturated fat standard, sodium, whole grain. But what happened was these big food companies just kind of R&D'd their food to meet these standards. So, we are in a better place today, right? Because we are serving more whole grains. We are serving less saturated fat, less sodium. But one of the big things that the passage of that Child Nutrition Reauthorization did not do was really reduce ultra processed food in school. And that I think is the next horizon for school food, is how to actually help them reduce that ultra processed food. Because there is, you know, a lot of research out there, I'm sure Marlene is familiar with this, that is linking more ultra processed food to diet related disease. So, we go in and really help these school food programs with more culinary training, we do assessments to tell them what kind of equipment they need to serve fresh food. A lot of it is financial training. So, when you're serving a chicken nugget. One chicken nugget that meets the standards. You bring it in frozen. All you have to do is reheat it and put it on the line. If you're making a chicken strip from scratch, you know you have to buy the chicken, you have to buy the breadcrumbs. You have to buy all the ingredients. You have to start looking at your program through a different lens. Your financial modeling is different. Your labor resources are different. Meeting meals per labor hour is different. We provide training on all these fronts to help them run that program. Well, it sounds enormously beneficial. How much do, in the modern day, how much do schools care about these things and how much do parents care about them? Well, I think something that's really exciting, and I think we have the best vantage point for it, is that schools, parents, communities, even government cares way more about it today than they did when the Chef Ann Foundation was launched. We were definitely considered more of a niche nonprofit organization that only worked with kind of districts that were very progressive. But today, we have, waiting lists for our grants. we work in every state in the country. And we now have a cooperative agreement with the USDA, which would never have really been possible 15 years ago. They just weren't looking for partnerships with organizations that were pushing the envelope to this level. So, I think now's our time. It's so nice to hear that because I remember back when the Chef Ann Foundation got started. And that niche role that it played was clear, but there was so much hope that it would expand and it's really nice that it has. And the fact that you're in every state and the USDA is working with you, those are all really good signs. Well, let me ask you another question. This one about equity. How does this work fit into an equity point of view? I mean, that's pretty much the heart of the matter, I think in many ways. I started this work because I worked for Whole Foods Market for 13 years and I was very interested in food systems work. I have three children and my oldest, who's now 23, when she started in kindergarten, I went to lunch with her. They were serving, this was before the Healthy Hunger Free Kids Act, they were serving a very highly processed, high sugar, low protein meal. And I was looking around at the cafeteria really looking at who is eating this meal and thinking to myself, what are we doing here? We are not providing the same springboard for every kindergartner to thrive and meet their true potential, right? There were kids coming to school with their very healthy packed lunches and little baby organic carrots and whole wheat bread and no-nitrate turkey sandwiches. And then there was a whole host of kids eating this very ultra processed high sugar, low fiber, no protein meal. And the equity issue that you're speaking of was right there and very blatant. And if we're not going to provide children that same springboard to thrive from, which, you know, is what K 12 is about, right? That's what we're trying to do for everyone then we have some big issues. And to Marlene's point, we disregard food in that equity issue. So, we don't make higher income kids pay for their bus rides or anything else. And we don't kind of create that divide. We don't devalue anything as significantly as we do food. And it's what makes you thrive. I heard once a very interesting statement from a physician who worked on brain development. And he said that if children are not fed correctly during critical stages of their development amounts to a life sentence. That there are just certain things that will never recover no matter what happens. Having a better school food environment helps erase some of that for sure. Not all of it, but at least some of it. And then each of the children are more on a level playing field in terms of their academic achievement because some aren't so much more burdened by a terrible food environment. I can see why this would, would really be so important. Marlene, let's talk about what changes have been made. Both you and Mara have alluded to this, but specifically what's happened over the years in terms of school meals and have there been studies on the impacts on children? Sure. Well, I completely agree with Mara that the Healthy Hunger Free Kids Act was a really bright spot, certainly in, in my career, in terms of seeing changes to school meals. So, as I mentioned before, we used to have only minimum calories and things like that. And now we finally have maximum calories based on the age of the child as well as sodium, saturated fat, increasing whole grains, low fat dairy, things like that. The other thing with the smart snacks, so the competitive foods that started to have nutrition regulations. That was a perfect example though of where the companies use their research and development dollars to essentially make a Dorito that fit the standards and a cookie that fit the standards. And I think in some ways that has highlighted the fact that our society is starting to look much more skeptically at highly processed foods. Because I remember standing in my kids' high school a number of years ago after smart snacks went into a fat, and I was in front of the vending machine, and a parent came up to me who knew this was what I studied and said: 'What are you talking about? That school food is healthier. Look at that!' And sort of pointing to all the packaged chips and cookies and other snacks. And I tried, I was like, well, but those are reduced fat Doritos and those cookies are lower in sugar and probably have some whole grains and nobody cared. Parents basically can recognize junk food when they see it. I one hundred percent agree that processed food is the next dimension that we need to really be able to assess, measure it so that we can start to regulate it. And to have that be a new way in which we try to manage the quality of school meals. Before we get to the issue of what sort of research has been done to show the impact on kids, let me follow up on the Doritos example. Well, it sounds like what we were talking about earlier with a Coke machine being so important because of the logo and branding and stuff like that. Sounds like exactly the same things that work here. That the company wants to have Doritos in the school, not because they sell so much or make so much money. But that they brand, it's a chance to brand that particular product or that particular company. And then of course, kids want those when they get out of school and they talk to their parents about getting them. So, it seems like the fact that they get reformulated to be a tad healthier isn't much of a victory is it. No, and I feel like it's almost like the worst of all situations. So, we've done some research on this at the Rudd Center and have a graphic where we show like the school version and then the grocery store version. And it's completely clear that it's the same branding. Nobody would mistake or not think it was the same product. But the grocery store version is not as healthy as the school version. So you're simultaneously - if someone were to know, for example, that about smart snacks and the nutrition standards they could say, well, they sell it in schools maybe it's better. They might be more likely to buy it in the grocery store, but of course what they're buying in the grocery store is worse. And then if you ask folks from the food industry, which I've done, well, why don't you just reformulate all of it? Why don't you only sell the school version in the grocery store? They say, 'oh, well, we are just worried that people won't like it because it's not, you know, as palatable.' It's like a lose-lose proposition. I would like, personally, to see all of those foods removed from schools. And to answer your question about the research though, it's really promising. I mean, there have been a couple of studies that I always go to, to sort of document the positive impact of the regulations that came from the Healthy Hunger Free Kids Act. One was a study showing that basically the meals that students eat in school for most American children are the healthiest meals that they eat all day. So that it's sort of the best source of nutrition. And then another study that was looking at BMI trajectories over time and found that particularly among lower income children there was a measurable impact on BMI in terms of reducing the risk of childhood obesity after the Healthy Hunger-Free Kids Act regulations were put into place. So, I feel like when you have those sort of large national data sets and you can look at impact across the country, it's pretty clear that even though we of course, want to see more change and keep going forward, even the changes we've made so far have had an important impact. Do you think the changes are sufficient to produce impacts on learning and academic achievement and things like that? We have a hard time having enough data to really get at that very specific outcome because so many things have impact on academic achievement. But there definitely have been some studies that have been able to show some impact. But it's a tricky thing to measure. Mara, let's talk a little bit about how the school can be part of a vital and healthy food system overall. Tell us about your work in that space. We look at health in its kind of larger capacity, right? So direct related nutrition results with kids eating certain foods. But in addition, the school lunch program is funded to the tune of $17 billion a year, right? So, if we think about spending those dollars in the food system and how we're going to change the food system we have to really think about how we empower these school food professionals to make the best choices they can to affect change. With approximately about a $4.30 reimbursable rate price of a lunch, it's not easy right now. Labor prices are going up and you have to pay for labor out of that. You have to pay for food cost out of that. But you can prioritize your choices. Some of the things that we work with districts on are what are their top 20 highest volume purchases in the school food program. And how can we look at that top 20 and make some adjustments to purchase things that can impact the environment in a more significant way. Often it is animal protein that's in their top 20. That is really an opportunity for districts to make better choices. Local choices. Higher quality choices. You know, choices that impact not only the health of the environment, but the health of their local economy. But it is challenging because your district has to be able to manage raw animal protein. A lot of the processed animal protein products coming to the districts are pre-cooked, and so they don't have to always know how to manage in a kitchen raw animal protein. And that's usually this barrier that we help districts get over. But once we do, there is this huge opportunity for them to purchase higher quality animal protein. Also fruits and vegetables, right? I always get asked this from parent groups who are looking to change school food. Why can't we just purchase everything organic in schools, right? So that's hard on $4.30, right? You can't. But you can make choices and you can look at the highest volume products or the products that are more affected by pesticides, right? So, if you have a salad bar you know you're serving lettuce every day. You can move to serving an organic lettuce, and that is a huge opportunity to move forward. I think things like that are how we look at the food system in terms of school food. But it's really important not just for us food systems people to be looking at it like this, but for us to be training and teaching the school food professionals about their job and the impact they can make, both on student nutrition and environmental impact. And that's a lot of what we do in our workforce development initiatives. How does seasonal things figure in? Because schools are in session during the months when it's colder in most parts of the country, and the agricultural system isn't going full bore like it might in the summer months. How do you deal with that?  It's really a great point. I know whenever I bring up any kind of exemplary food program in California, people say to me, 'Ugh, California. You can do a lot in California, but what can you do elsewhere?' Well, here where I live in Boulder, the Boulder Valley School district serves close to 15,000 lunches a day. They have 55 schools. It's kind of that perfect midsize district example. And they purchase 40% of their products locally. This is a Northern Climate District. This is Colorado. It takes time. It takes a real steadfast plan. But you, you know, you can purchase potatoes through December. There's a lot of indoor growing right now locally too. So that's also this great opportunity to purchase things like if you have a salad bar purchase, things like lettuce locally, all year long. There's, there's a lot of local wheat production that is happening these days in northern climates and then it's getting milled and processed into different products that you can buy locally. It's very much possible. Can you get to a hundred percent local procurement? Not right now, not at the current reimbursable rate, but there's a lot of room for improvement even in northern climates. When the schools are buying such foods that come from local sources, are they buying directly from the farmers or is there some agent in the middle? It depends. Mostly for local farmers, small local farmers, they're buying direct. And that's a challenge for small and even some midsize districts because of their capacity, their procurement capacity, their administrative capacity. But it is possible. Obviously, it's in some ways easier for big districts like, you know, LAUSD (Los Angeles Unified School District). We work with LAUSD. It's an amazing district that buys a lot locally. But they have the volume, they have the capacity, they have the administrative support. That's why a lot of our work focuses on small and midsize districts to actually provide them with that kind of structure and support to do it. And to really prioritize the buying processes through their local purveyors. There are some local distributors that have more local products than others. You know, gold Star is a distributor on the West coast that has more local products. But in reality, the prime vendors for these districts are mostly Sysco or US Foods. And they don't carry a ton of local farm product for these districts. So, they're really going to have to create those partnerships. I'm thinking of the farmers and what impact it might have on them. And I could imagine for some farmers at least, it would provide a reliable income source and a reliable customer for their products, which would be helpful financially. And I imagine, although I don't know that there are probably cases where the schools are inviting the farmers to come in and meet the kids, and that's probably good for everybody. Does that kind of thing happen? Yeah, I mean that is huge and as I kind of talked about ultra processed food being the next horizon to look at reducing in school food, I also think how we work with school food programs to connect them and actually have them be stronger customers of local farmers is also this next horizon. One of the new projects that we're working on is called Values Align Purchasing Collectives. So, we're currently doing assessments to determine how we can group small and mid-size districts together to form buying cohorts, basically, to purchase from local farmers. So how can we get them to look at serving some of the same menu items, purchasing together, working together to relieve some of the administrative stress on the districts, but also on the farmer side. So how do we create hubs to do and look at creating a process that can better support? And I think that's the future. Oh boy. That sounds like a very exciting development. Marlene, just you have something you wanted add? Yeah, I'm just so exciting to hear all of that. I was going to mention that we have a new project in Connecticut looking at farm-to-school practices across the state, and really trying to work with districts on both the procurement part of it as well as incorporating more into the classroom. So having that connection with local farmers, having that being part of the sort of educational curriculum. And then really what I've always thought was the goal was to have the cafeteria more of a learning lab. Not having it as this, I guess I said before, separate part of the school, but rather incorporating nutrition education, incorporating this is where that apple came from and teaching students where the food is from and particularly if it's from a local producer. I think there's a lot of excitement around there. I think the USDA is funding a lot of states to do more work in this area, and so it's a pretty exciting time. You know, connecting up what the two of you have just said, Marlene, I remember in the time I was living in Connecticut. Connecticut has a lot of small to midsize towns that are feeding kids and the collaborative that Mara was talking about sounds like it might be a really interesting solution in that kind of a context. I completely agree. I know some of the New England states, and maybe this happens in other parts of the country too, but it does feel like each school food authority is tiny. I mean, we have towns with one high school and to try to have any kind of buying power when you're so small, I think, is a real challenge. So, I know there are some collaboratives in Connecticut, but absolutely supporting, bringing people together to try to negotiate the best prices and things like that, and make those relationships with the local farmers. It feels like a really great strategy to pursue. I'd like to ask you both, what is it going to take or what does it take to make these things happen? You're talking about some very good things when they do happen, but what does it take to make them happen? And Mara, let's start with you. What are the factors you think are really important? We approach our work from a systems perspective. What is the system and what is the biggest barriers in the system that we can kind of selectively tackle, and kind of dig into from a programmatic engineering perspective. For us, and Marlene, I love that you brought up the lunchroom as a classroom, because I think that is really important. I think that's the kind of the ultimate goal and we're so grateful for programs across the country that are working on that kind of thing. What we want to stay focused on at the Chef Ann Foundation is school food professionals. We want to actually educate them. We want to figure out how to provide more professional development, learning, education so that they can start looking at their jobs differently. And the country can start looking at what they're doing differently; and start really looking at the value that they're providing during a school day. So, what it takes, back to your question, is it really takes breaking down the problem to understand how to put some pieces together to test out programs that can look at breaking down that barrier. And for us right now, we're doing a lot with workforce because what we believe is that in 10 years from now, if we have a workforce in school food that has a different perspective of their job, has different skill sets, is a kind of a different workforce than is right now, than a lot of these things we want to tackle as food systems people will be a lot easier. That makes good sense. And Marlene, you've been involved for many years in local and state and national policies. In your mind, what sort of things lead to change? So, that's a good question. I would love to be able to say, oh, it's the research, clearly. That people do studies and they document, this is what we need to do. I think that's necessary, but not sufficient. I think the real answer is parents and people. I had a similar experience going to my daughter's when she was in first grade going and having lunch at her school and looking around and thinking, oh my goodness, what are we doing? I think that it's the fact that even though this is my profession, this is something I study, It's deeply personal. And I think there's a lot of passion behind the importance of making sure our children are healthy. And if I think about the policy makers along the way who have really been the ones that have made the biggest difference, it was off often because they cared about this deeply, personally. And so, I think continuing to tap into that and reminding people how important this is, is how you get the political will to pass the policies that make the real changes. Well, you know, you both made that really important point about how important parents can be. But really impressive that this started as a personal thing, and you were caring for the welfare of your children and that helped inspire your professional work and look where it's gone. It's really very impressive. I'd like to end with a following question. Are you hopeful for the future? Mara, let's start with you. I am very hopeful for the future. I think when you look at what's important to our society, school food is often the answer. I feel like when you look at achievement, school food is often the answer. When you look at diet related illness, school food is often the answer. When you look at building local economies, school food is often the answer. And I am really hopeful because I think there's a lot of incredible work being done right now, and we are moving past piloting and we're moving into research. And we're moving into institutionalizing the work. And I think you can see that through policies, through USDA cooperative agreements with organizations and work that they're doing and through the guidelines. And through the excitement and integration you're seeing in communities with superintendents, school food directors, parents, and advocates. And Marlene, are you hopeful? I am hopeful. I mean, if I think back to, you know, kind of the early days of working on this issue, I feel like we were met with a lot of skepticism. People felt like, oh, the industry's so powerful, you'll never be able to do anything. I feel like there have been a lot of changes. And I think another shift that I've sort of seen over the course of my career is early on, because of the rates of childhood obesity increasing, a lot of these initiatives that was the hook, that was sort of the anchor. And there were positive things about that because it was such a dramatic change that had occurred that you could point to. But sort of the downside is it wasn't just about that. It's about all children. It doesn't matter what your body weight is, it's about diet quality and having food security and getting adequate nutrition. I feel like we've broadened a lot in the field in terms of how we think about the reason why we're doing that. And that has made it much more inclusive, and we've been able to talk about, as Mara said, how it's affecting lots and lots of things outside of individual children. Bios Marlene Schwartz Marlene Schwartz, Ph.D. is Director of the Rudd Center for Food Policy & Health and Professor of Human Development and Family Sciences at UConn. Dr. Schwartz studies how nutrition and wellness policies implemented in schools, food banks, and local communities can improve food security, diet quality, and health outcomes. Dr. Schwartz earned her Ph.D. in Psychology from Yale University in 1996. Prior to joining the Rudd Center, she served as Co-Director of the Yale Center for Eating and Weight Disorders from 1996 to 2006. She has received research grants from a variety of funders including the Robert Wood Johnson Foundation, the United States Department of Agriculture, and the National Institutes of Health to study federal food programs, school wellness policies, the effect of food marketing on children, and strategies to address food insecurity and diet quality. She is also the recipient of the 2014 Sarah Samuels Award from the Food and Nutrition Section of the American Public Health Association; the 2020 Faculty Service Award from the Department of Human Development and Family Sciences; and the 2021 Community-Engaged Health Research Excellence Award from the Institute for Collaboration on Health, Intervention and Policy at UConn. Mara Fleishman Mara Fleishman's career in food systems advocacy started in her early 20's when she looked to the power of food after being diagnosed with an autoimmune disease. Mara has over 20 years of experience in leading systems change initiatives in the for-profit and non-profit sectors including over a decade at Whole Foods Market where she served as Global Director of Partnerships. In Mara's current role, CEO of the Chef Ann Foundation, she has spent the last 10 years fighting for healthier food for our nation's kids. Mara's niche is system-based change and although she takes on many roles as a leader, her favorite is programmatic engineering; breaking down problems to their foundation and building programmatic solutions through dynamic and integrated approaches. This type of programmatic engineering can be seen through the work of the Chef Ann Foundation, an organization recognized as the national leader in driving fresh, healthy scratch cook food in schools. Mara also serves on regional and national boards, has spoken at conferences and academic institutions across the country, and has been recognized in publications as a champion and national advocate for change.  

Lindsay O'Donnell is the Founder and Marketing Director of Piquant Marketing, a Vancouver-based agency specializing in promoting vegan and vegetarian food and wellness brands. Her passion for supporting food entrepreneurs began during her tenure at Whole Foods Market, leading her to establish Piquant in 2016, which also offers personalized coaching and consulting services to assist clients in marketing strategy, team building, and sales growth. Beyond her agency work, Lindsay co-owns and serves as the Marketing Partner for Planted Expo, Canada's largest plant-based event. In this episode… Building a business is never easy, but scaling it while staying true to your mission can be even more challenging. Many entrepreneurs struggle with finding the right niche, pricing their services effectively, and balancing profitability with purpose. So, how can business owners evolve their companies without losing sight of their values and vision? Lindsay O'Donnell, a marketing strategist and consultant, shares how she navigated these challenges by refining her niche and evolving her business model. She emphasizes the importance of targeting a specific audience and staying adaptable as market trends shift. Lindsay also highlights how businesses can leverage influencer marketing, digital events, and strong brand storytelling to gain traction. By understanding pricing strategies and sustainably structuring service offerings, she helps entrepreneurs build scalable businesses while staying aligned with their values. In this episode of Inspired Insider Podcast, Dr. Jeremy Weisz interviews Lindsay O'Donnell, Founder of Piquant Marketing, about her journey from running an agency to offering high-level consulting. Lindsay discusses her transition from digital marketing to coaching, the role of influencer marketing in brand growth, and how entrepreneurs can define and refine their niche. She also shares insights on pricing evolution, social media trends, and creating meaningful client relationships.

Here's the latest CPG news happening right now on March 9th, 2025 including New Malk SKUs, Sweet Loren's Meteoric Rise, Expo West RecapMalk has released two new SKUs in multi-serve format: Coconut Malk and Soy Malk. These are both available in 32 oz bottles.Coconut MALK is hitting shelves nationwideSoy MALK is exclusive to Whole Foods Market and with 3 Simple Ingredients and 6g of naturally occurring protein per serving fills a much needed niche.They debuted both at Expo West this past weekThe cookie dessert brand Sweet Loren's is now on track to achieve $120M in revenue in 2025Loren Castle is the CEO and Founder. The then 22-year-old New York City native got a degree in communications and knew she liked health, wellness and business, “but I had no idea what I was going to do with my life,” she says. Post-graduation, she went back to New York but planned to move to L.A. permanently to see where life took her.Just months after graduating, however, Castle was diagnosed with stage 2 Hodgkin's Lymphoma, a cancer that attacks the immune system, and had to undergo six months of chemotherapy. Depressed, she began seeing a therapist who helped her see the moment as empowering and an opportunity. There were still ways in which she could take control.One such way was her diet — she could make sure to eat healthy even after her treatment. Castle began taking nutrition and cooking classes, but she quickly discovered something was missing: dessert. “I have a huge sweet tooth,” she says, and she couldn't find baked goods made with more whole foods that didn't use ingredients like bleached white flour, corn syrup and artificial chemicals.So Castle started trying to make healthier desserts for herself. Expo West 2025 is in the books. There were over 65,000 attendees. This was the first year where every exhibit hall opened at the exact same time. According to recent information, Expo West 2025 featured around 3,600 exhibitors (an increae from 3,000 last year) showcasing a wide range of natural and organic products across various categories like food, beverage, packaging, and wellness items.

In today's episode of The Root Cause Medicine Podcast, we navigate the impact of seed oils on your health and how to make healthier choices with Dr. Cate Shanahan. You'll hear us discuss: 1. The "hateful eight" toxic seed oils impacting your health 2. The impact of seed oils on mitochondria and hormones 3. Seed oils and menopause 4. Prioritizing nutritious foods over seed oils Dr. Cate Shanahan is a leading expert in nutrition and human metabolism with more than 20 years of clinical experience and a New York Times bestselling author of "The FatBurn Fix," "Deep Nutrition," and "Food Rules." Her specialty is addressing the root causes of metabolic damage and inflammation, which can lead to issues like autoimmunity, weight gain, diabetes, cancer, and accelerated aging. Alongside Dr. Tim DiFrancesco and NBA legend Gary Vitti, Dr. Cate created the PRO Nutrition program for the LA Lakers and helped develop a partnership between Whole Foods Market and multiple NBA teams. Order tests through Rupa Health, the BEST place to order functional medicine lab tests from 30+ labs - https://www.rupahealth.com/reference-guide

TakeawaysWalmart dominates food shopping across all US regions.Whole Foods Market has the strongest urban shopper base.Regional preferences significantly influence shopping patterns.Amazon performs better in urban areas, while Walmart excels in rural markets.Macy's has a concentrated urban consumer base, aligning with its strategy.Temu is gaining traction in urban markets with aggressive pricing.Retailers need to tailor strategies to regional shopping behaviors.The urban-versus-rural divide is growing in retail.Differentiation is crucial for retailers to stand out.Understanding local preferences can enhance retail success.Chapters00:00 This Week in Research: New Reports and Data01:29 Geography's Influence on Food Shopping Patterns03:44 Nonfood Shopping Dynamics and Regional Variations05:37 Emerging Competitors in the Retail Space06:28 Key Takeaways for Retailers Dive into our full survey analysis: Where Shoppers Live vs. Where They Shop: US Consumer Survey Insights Extra

Meet Bec Blake. In the last 13 years she has worked in almost every corner of the craft beer industry. From working in her local beer bar, she moved her expertise and passion for the industry over to the US where she became the Head Beer Buyer at Whole Foods Market.From there she ventured into B2B sales as the Southern California off-trade representative for Stone Distribution, navigating a fiercely independent portfolio of over 50 suppliers including Alesmith, Russian River and El Segundo Brewery across the golden coast.And after returning to the UK, Bec has since worked as national sales manager for Deya Brewing Co and recently joined the team at Sellar as buyer success manager. In this podcast, she asks: "Who should be in the driving seat for your next beer?”. Because, after working for some of the most revered and respected businesses in the field, she's learned a thing or two about how brewery and beer businesses owners can work more effectively with their sales teams.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Today I am joined by friend and colleague, Dr. Matthew Lederman, and we discuss the cancer treatment that has been offered and just approved my insurance company. A final decision will be made very soon. Dr. Lederman also discusses how cancer grows and doubles, when treatment works, why and when it doesn't. Here are the articles in the medical journals he referred to today: Journal of Surgical Oncology 1997;65:284–297 https://pubmed.ncbi.nlm.nih.gov/9274795/ https://pubmed.ncbi.nlm.nih.gov/19843904/ https://pubmed.ncbi.nlm.nih.gov/15630849/ To book a session with Dr. Lederman: http://connectionDocs.com ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Dr. Lederman is the co-host of the webe Parents podcast, a platform dedicated to equipping parents with tools and insights to foster emotional connection, resilience, and well-being in their families. His latest book, Wellness to Wonderful, weaves together medical science, psychology, spirituality, and life wisdom to guide individuals toward lasting health, vibrancy, peace, and joy. He has co-authored six books, including the New York Times Bestseller Forks Over Knives Plan, and was featured in the acclaimed documentary Forks Over Knives. Through these works, he has shared his transformative approach to wellness with audiences around the globe. In addition to his roles as a clinician, educator, speaker, and corporate advisor, Dr. Lederman has served as Vice President of Medical Affairs at Whole Foods Market, lectured for eCornell, and provided adjunct faculty instruction in medical schools. He also co-created the webe kälm device, designed to promote emotional regulation and soothe the nervous system. As the co-founder of Connection Docs, Dr. Lederman integrates the principles of Nonviolent Communication and emotional health with practical tools to enhance relational and self-connection. Through this groundbreaking platform, he continues to empower individuals and families to strengthen their emotional well-being and build meaningful relationships. Website: http://connectionDocs.com

Food. People are demanding more from it these days than taste. They want food to meet their personal health needs. They want it produced using methods that improve the health of the planet, respect the people who grow it, and more. Here, the visionary CEO of Whole Foods Market, Jason Buechel, shares his thoughts on the food of the future and how to satisfy peoples' appetite for it.

Here's the latest CPG news happening right now on February 9th, 2025 including Liquid Death National Super Bowl Ad, New Olipop and Perfy Flavors, Mid-Day Squares RumorAccroding to Ad Week: The renegade canned water brand—with a growing lineup that now serves iced tea, sparkling and still water varieties—is buying its first national Super Bowl ad to air on Fox on Feb. 9, per an announcement released today.While building the brand and establishing street cred based on scrappy marketing, Liquid Death CEO Mike Cessario said the $7 million Big Game buy provides “no cheaper way to reach over 100 million unique people who actually want to pay attention to the commercials.” Liquid Death aired a superbowl ad previously but only in 23 sectors of the United States. This will be their first national one.According toBevnet.Com Olipop has permanently relaunched its Peaches & Cream flavor, which went viral on TikTok. Each 12 oz. can has 9 grams of fiber and just 5 grams of sugar. Olipop Peaches & Cream is available on the brand's website and exclusively in Whole Foods Market nationwide (SRP $2.49) until May 1. After May 1, the flavor will be available in all major grocery stores. For more information, visit drinkolipop.com.Perfy is Launching a Pepperoni Pizza flavored soda on NationalPizzaDay..What's cool about Pepperoni Pizza Perfy?• It tastes like pizza-flavored bloody mary mix. It's actually delicious if you're into that kinda thing.• 30 calories | 3g sugar• Caffeine? Fuggetaboutit!• Ayyyy, no added sugar• VERY LIMITED EDITION. Meaning once it's gone, it's gone.There are swirling rumors that due to potential tariffs to be imposed next month against Canada by President Trump, Mid-Day Squares was tentatively planning to move their manufacturing to the United States where a majority of their revenue is derived from. According to others, this is simply a rumor and Nick Saltarelli, co-founder of MDS, is addressing this in a social media post. We will report it when we see it!

Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. BIO: Matthew Lederman, MD, is a board-certified Internal Medicine Physician and a pioneering thought leader in holistic health. Renowned for his innovative integration of plant-based nutrition, Nonviolent Communication (NVC), trauma-informed care, and lifestyle medicine, Dr. Lederman's work highlights the profound interconnectedness of physical, emotional, and relational well-being. As a certified Nonviolent Communication Trainer through the Center for Nonviolent Communication (CNVC), Dr. Lederman combines Polyvagal Theory, Somatic Awareness Principles, and Pain Reprocessing to empower individuals to heal from within. His approach helps people address the root causes of chronic health challenges, fostering emotional resilience and cultivating meaningful connections. Dr. Lederman is the co-host of the webe Parents podcast, a platform dedicated to equipping parents with tools and insights to foster emotional connection, resilience, and well-being in their families. His latest book, Wellness to Wonderful, weaves together medical science, psychology, spirituality, and life wisdom to guide individuals toward lasting health, vibrancy, peace, and joy. He has co-authored six books, including the New York Times Bestseller Forks Over Knives Plan, and was featured in the acclaimed documentary Forks Over Knives. Through these works, he has shared his transformative approach to wellness with audiences around the globe. In addition to his roles as a clinician, educator, speaker, and corporate advisor, Dr. Lederman has served as Vice President of Medical Affairs at Whole Foods Market, lectured for eCornell, and provided adjunct faculty instruction in medical schools. He also co-created the webe kälm device, designed to promote emotional regulation and soothe the nervous system. As the co-founder of Connection Docs, Dr. Lederman integrates the principles of Nonviolent Communication and emotional health with practical tools to enhance relational and self-connection. Through this groundbreaking platform, he continues to empower individuals and families to strengthen their emotional well-being and build meaningful relationships. Website: http://connectionDocs.com Calming device: https://webekalm.com/discount/ChefAJ Upcoming Course: http://connectionDocs.com/courses Podcast: http://webeParents.com AI Connection Coach: http://kinectin.com Book: “WELLNESS TO WONDERFUL: 9 Pillars for Living Healthier, Longer, and with Greater Joy” https://a.co/d/6GfDdcL Social Media: Instagram: https://www.instagram.com/TheConnectionDocs Substack Newsletter: https://connectionDocs.substack.com Facebook: https://www.facebook.com/connectionDocs X: https://x.com/connectionDocs

John Powell Mackey is an American entrepreneur and author. He is the co-founder of Whole Foods Market and was the CEO of the company from its inception in 1980 until his retirement in 2022.Take action and strengthen your mind with The Resilient Mind Journal. Get your free digital copy today: ⁠⁠⁠⁠⁠https://bit.ly/Download_JournalDownload Mindset App for free and listen to 5000+ of the World's Greatest Motivational Speakers and Thought Leaders: https://bit.ly/mindsetxTheResilientMind Special thanks to Lewis Howes, subscribe to his channel here: https://www.youtube.com/c/lewishowesWatch the full interview on Lewis's page: https://www.youtube.com/watch?v=_JcyPQPKqX0&t=1s Hosted on Acast. See acast.com/privacy for more information.

Ever wonder why some leaders seem to effortlessly build thriving teams while others struggle with constant turnover? In this episode, guest Candice Hahn, a veteran marketing agency executive with over 25 years of experience, shares her refreshing take on leadership in the fast-paced agency world. Candice opens up about why working for good people has been the guiding force in her career and reveals her unique approach to developing talent. She explains why there's "no such thing as a marketing emergency" and how this mindset shapes the way she leads. Whether you're managing a team or aspiring to move up the ladder, Candice's practical insights on everything from imposter syndrome to advocating for yourself will help you become a more effective and empathetic leader.About Candice:Candice Hahn has 25+ years of experience in professional services. Initially working in strategy consulting, then she pivoted to the digital world while living in San Francisco. She's worked and led strategy teams at global marketing agencies including Modem Media, Publicis Modem and iCrossing where she helped clients navigate and thrive in the digital world. Most recently, Candice spent nearly 9 years at R/GA, a global innovation agency, building a team and an office in Austin, TX. There she added new logos to the R/GA roster including Michaels, Whole Foods Market, Crocs and others, winning global awards including a Cannes Lion and Effie, and delivering profitable growth year over year during her entire tenure. After recording this episode she started a new role as VP of Consumer Electronics at OUTFORM. Highlights:Why leading a people-based business requires focusing on internal team health before client needsThe "three concentric circles" framework for career growth and why staying slightly uncomfortable is key to developmentWhy good leaders recognize they're in the people development business and create environments where others can succeedThe importance of transparency and over-communication in building trust with your teamHow to handle imposter syndrome, especially as a woman in leadershipThe shift from looking for "culture fit" to "culture add" when building teamsThe value of having clear, documented expectations for career advancementWhy advocating for yourself is crucial, even though it can feel uncomfortableThe power of reframing "failures" as character-building momentsLinks & Resources Mentioned:Follow Candice on LinkedIn: https://www.linkedin.com/in/candice-hahn-56a266/Get your FREE 5 Day Leadership Reset Challenge guide here: https://llpod.link/challengePodcast Website: www.loveandleadershippod.comInstagram: @loveleaderpodFollow us on LinkedIn!Kristen: https://www.linkedin.com/in/kristenbsharkey/ Mike: https://www.linkedin.com/in/michael-s-364970111/Learn more about Kristen's leadership coaching and facilitation services: http://www.emboldify.com

John Powell Mackey is an American entrepreneur and author. He is the co-founder of Whole Foods Market and was the CEO of the company from its inception in 1980 until his retirement in 2022. Take action and strengthen your mind with The Resilient Mind Journal. Get your free digital copy today: ⁠⁠⁠⁠⁠https://bit.ly/Download_JournalDownload Mindset App for free and listen to 5000+ of the World's Greatest Motivational Speakers and Thought Leaders: https://bit.ly/mindsetxTheResilientMind Special thanks to Lewis Howes, subscribe to his channel here: https://www.youtube.com/c/lewishowesWatch the full interview on Lewis's page: https://www.youtube.com/watch?v=_JcyPQPKqX0&t=1s Hosted on Acast. See acast.com/privacy for more information.

Canary Island Garlic & Herb Olive Oil is the name given to Kristi's business partner's great grandmother's special recipe. Pour it over fish and it's like eating a Michelin star meal. It was a secret sauce that captivated the people who came into contact with it. These people included some very famous marketers including Dean Jackson and John Carlton.Kristi and Graham both are members of Flint McGlaughlin's MeclabsAI Guild. Kristi has been around since God was a lad, and Graham a more recent joiner.Kristi's BioI grew up the child of entrepreneurs. My parents owned grocery stores,a beauty shop, hobby shop and rental properties. My parents taught me at a young age to do what you love... and you'll never have a dull moment... my parents became cosmologists because there was a beauty salon for sale! My dad then got a gig doing hair for the local funeral home customers... he never did get a complaint.

Save on your wellness routine with everyday great 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 Dudes Behind the Foods podcast videos on YouTube: 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

ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Website: http://connectionDocs.com Calming device: https://webekalm.com/d Upcoming Course: http://connectionDocs.com/courses Podcast: http://webeParents.com AI Connection Coach: http://kinectin.com Book: “WELLNESS TO WONDERFUL: 9 Pillars for Living Healthier, Longer, and with Greater Joy” https://a.co/d/6GfDdcL Social Media: Instagram: https://www.instagram.com/TheConnectionDocs Substack Newsletter: https://connectionDocs.substack.com Facebook: https://www.facebook.com/connectionDocs X: https://x.com/connectionDocs BIO: Matthew Lederman, MD, is a board-certified Internal Medicine Physician and a pioneering thought leader in holistic health. Renowned for his innovative integration of plant-based nutrition, Nonviolent Communication (NVC), trauma-informed care, and lifestyle medicine, Dr. Lederman's work highlights the profound interconnectedness of physical, emotional, and relational well-being. As a certified Nonviolent Communication Trainer through the Center for Nonviolent Communication (CNVC), Dr. Lederman combines Polyvagal Theory, Somatic Awareness Principles, and Pain Reprocessing to empower individuals to heal from within. His approach helps people address the root causes of chronic health challenges, fostering emotional resilience and cultivating meaningful connections. Dr. Lederman is the co-host of the webe Parents podcast, a platform dedicated to equipping parents with tools and insights to foster emotional connection, resilience, and well-being in their families. His latest book, Wellness to Wonderful, weaves together medical science, psychology, spirituality, and life wisdom to guide individuals toward lasting health, vibrancy, peace, and joy. He has co-authored six books, including the New York Times Bestseller Forks Over Knives Plan, and was featured in the acclaimed documentary Forks Over Knives. Through these works, he has shared his transformative approach to wellness with audiences around the globe. In addition to his roles as a clinician, educator, speaker, and corporate advisor, Dr. Lederman has served as Vice President of Medical Affairs at Whole Foods Market, lectured for eCornell, and provided adjunct faculty instruction in medical schools. He also co-created the webe kälm device, designed to promote emotional regulation and soothe the nervous system. As the co-founder of Connection Docs, Dr. Lederman integrates the principles of Nonviolent Communication and emotional health with practical tools to enhance relational and self-connection. Through this groundbreaking platform, he continues to empower individuals and families to strengthen their emotional well-being and build meaningful relationships.

Episode 02 - John Mackey: The Whole Story This episode of the Psychedelics Then and Now podcast features an all new interview with Zach and John Mackey that was recorded live in Austin, TX thanks to Psychedelic Society of Texas. John takes us through an oral history of his early life in Austin and how Whole Foods grew from a fledgling local natural food grocer to an international revolution that changed the way we think about food, nutrition and health. And yes, there are some very poignant psychedelic stories that influenced John and helped to shape his path. The intro content features a snippet from a 1982 talk from William Burroughs recorded at Naropa Univeristy and is part of the Timothy Leary Estate collection. John Mackey is an American businessman and writer. He is the co-founder of Whole Foods Market and was the CEO of the company from its inception in 1980 until 2022. Named Ernst & Young entrepreneur of the year in 2003, he is one of the most influential advocates in the movement for organic food. John's new book 'The Whole Story: Adventures in Love, Life and Capitalism' is out now. 

Today's guest is Cathy Strange, the Ambassador of Food Culture at Whole Foods Market. “Everyone who loves food is an ambassador of food,” says Cathy. Cathy has worked for Whole Foods for decades and she's had a front-row seat to all the changes in grocery and consumer packaged goods. Previously, Cathy was the Global Cheese Buyer for Whole Foods and you'd be hard-pressed to find someone more knowledgeable about the world of cheese and cheesemakers. Cathy joins host Kerry Diamond to talk about her impressive career, food trends, and what she's doing for Thanksgiving.Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Cathy: InstagramMore on Kerry: Instagram

In this episode of the Startup CPG podcast, host Daniel Scharff sits down with Taylor Cathala, Senior Spirits Category Merchant at Whole Foods Market, to explore the intricacies of getting a brand into Whole Foods' coveted spirits section. Taylor shares his journey from graphic design to category management, where he now oversees an evolving landscape of alcoholic and non-alcoholic beverages, including spirits, mocktails, and RTD cocktails. He dives into how Whole Foods makes its product decisions, balancing customer demand with strict quality standards, local sourcing priorities, and the unique regulatory challenges around spirits distribution.For brands eager to make it onto Whole Foods' shelves, Taylor offers tips on navigating the Whole Foods supplier portal, creating compelling product pitches, and the importance of local relevance, sustainable ingredients, and strong distribution networks. He also highlights how brands can leverage social media and in-store demos to increase customer engagement and improve sales performance. Whether you're an emerging local distillery or an established player, this episode is packed with valuable insights for breaking into the Whole Foods Market.Tune in to learn what it takes to stand out at Whole Foods and how to start the journey to the shelves!Want more insights like these? Don't miss an episode—subscribe to the Startup CPG Podcast today!Listen in as they discuss:Whole Foods Market Supplier PortalQuality Standards and ComplianceDistribution and State RegulationsConsumer Decision-Making ProcessPrioritizing Local and Relevant BrandsCelebrity-Endorsed ProductsCustomer Engagement and Social MediaWhat Sets Brands ApartGrowth Potential and ExpansionAdvice for Submitting BrandsEpisode Links:Website: https://www.wholefoodsmarket.co.uk/ LinkedIn: https://www.linkedin.com/in/taylor-cathala-6762917/ 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

Whole Foods (marketplace or in general) can cost more than the alternative packaged and processed foods. Here are money saving tips from Danye for stretching your budget when you're shopping at Whole Foods Marketplace. Links mentioned in episode 277: Website: www.danyephillips.com Instagram: @danyephillips Visit ep 271 for Cost Comparisons at different Grocery Stores Join my email newsletter for weekly recipes and workshop information! https://danyephillips.myflodesk.com/recipes Food Budget Worksheet: https://danyephillips.myflodesk.com/foodbudget --- Support this podcast: https://podcasters.spotify.com/pod/show/thenextbite/support

Are you ready to dive into the world of captivating storytelling and authentic connection? Look no further than Tess Masters, the host of the incredible podcast "It Has to Be Me." In this Behind-The-Mic interview, Tess shares her secrets to creating a podcast that truly resonates with listeners, from her meticulous preparation process to the power of intuition in the interview room. Prepare to be inspired as Tess unveils the driving force behind her podcast's name and how it has become a mantra for living a life of purpose and passion. Discover the art of storyboarding and the importance of creating a safe space for guests to open up, all while learning how Tess seamlessly integrates her podcast into her thriving health and wellness empire. Get ready to be empowered and ready to take your own "it has to be me" moment.Don't miss:The power of finding a podcast concept that deeply resonates with youTess's strategic approach to pre-interview research and preparationThe balance between structure and spontaneity in conducting engaging interviewsLeveraging podcasting to build community and turn cold leads into warm onesEmbracing the vulnerability and growth that comes with the podcasting journeyAbout Tess Masters:Tess Masters is an actor, presenter, coach, speaker, podcaster, cook, 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 that she created, 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 take action on the things they're dreaming about.Main Website: https://tessmasters.com/The Blender Girl Food Blog: https://www.theblendergirl.com/It Has To Be Me podcast: https://ithastobeme.com/Skinny60® Health Programs: https://www.skinny60.com/The Decadent Detox Cleanses: https://www.thedecadentdetox.com/SOCIAL MEDIA:Facebook: https://www.facebook.com/theblendergirl/Instagram: https://www.instagram.com/theblendergirl/X : https://twitter.com/theblendergirlYouTube: https://www.youtube.com/user/theblendergirlLinkedIn: https://www.linkedin.com/in/tessmasters/Pinterest: https://www.pinterest.com.au/theblendergirl/COOKBOOKS:The Blender Girl: https://www.amazon.com/Blender-Girl-Super-Healthy-Drinks-100-Gluten-Free/dp/1607746433/The Blender Girl Smoothies: https://www.amazon.com/Blender-Girl-Smoothies-Gluten-Free-Paleo-Friendly/dp/1607748932/The Perfect Blend:

Michelle Cordeiro Grant is an entrepreneurial disruptor, Founder & CEO of GORGIE Energy Drink and Founder of Lively.  After spending the tenure of her career at household names in the retail industry including Federated Merchandising Group, VF Corporation, and Victoria's Secret, she moved into the startup world. In 2016, she founded LIVELY, a Leisurée brand inspiring women to live passionately, purposefully and confidently. In three years, she grew the brand from concept to 5 stores, 165,000+ ambassadors, and $105M acquisition. Michelle founded her next adventure, GORGIE, in 2022. The energy drink with benefits that actually tastes good, feels good, and looks good too! From concept to shelf in 6 months, GORGIE is now sold online and across thousands of retail doors nationwide - including Sprouts Farmers Market, Erewhon, Juice Press, Earthbar, Equinox, and select Whole Foods Market stores. Michelle is also an avid angel investor, podcast host, public speaker, mentor to women in business, and mom of two. We discuss How to get clarity on career choices How to know when to act on an idea Entrepreneurial mindset tips Michelle's current wellness routine How to pick yourself up when you are down Learn more about Michelle Cordeiro Grant and follow her on Instagram At @the_michellegrant Learn more about GORGIE at GetGorgie.com and @getgorgie Learn more about High Vibration Living with Chef Whitney Aronoff on StarseedKitchen.com  Get 10% off your order of Chef Whitney's organic spices with code STARSEED on StarseedKitchen.com/shop Learn more about your ad choices. Visit megaphone.fm/adchoices

John Mackey is the founder of Whole Foods Market.    In this episode, he discusses his views on Capitalism, what it takes to build a massive business, and why now is the best time in history to be alive.   John gave this talk as part of our NFT Mastermind experience.   If you want to be in the room for other conversations like these, head to https://capitalism.com/events   Want to start your $1M business? Download our free playbook at https://capitalism.com/playbook   Timestamps:   (0:00) - Introduction    (1:45) - How Psychedelics sparked the idea for Whole Foods Market    (6:45) - How Whole Foods Began    (10:00) - There's nothing to be afraid of    (16:45) - Fear vs. Love    (22:00) - Having No business background    (28:00) - John's thoughts on Capitalism    (32:00) - Whole Foods being a co-op    (35:00) - John's podcast on Joe Rogan    (37:50) - “Conscious Capitalism”    (55:00) - Amazon's acquisition of Whole Foods    

In this episode of ESG Talk, Caitlin Leibert, vice president of sustainability at Whole Foods Market, joins host Alyssa Zucker to explore how technology, supply chain engagement, and industry partnerships are driving sustainability strategies. The duo discuss key takeaways from Whole Foods' 2023 Impact Report, highlighting the company's commitment to responsible stewardship, sustainable sourcing, and transparency. 

Creating a thriving nonprofit requires leaders who know how to recognize and nurture the unique strengths of their team. Host Spencer Brooks talks with Jennifer Collins from Nexus Family Recovery Center about practical ways to empower team members, even with limited resources and time, and why this is important for nonprofit success. This episode is perfect for nonprofit leaders looking to boost morale, build team unity, and increase organizational impact. About the guest Jennifer brings 30 years of nonprofit and retail management experience to the table, focusing on strategy, implementation, and team leadership. Her love of nonprofit work was sparked at Whole Foods Market where she collaborated with nonprofits like the Dallas Museum of Art, the International Rescue Committee, and Whole Kids Foundation. As the Senior Marketing and Communications Manager at the Dallas nonprofit Resource Center, she supported the LGBTQIA+ community for six years. Currently, she serves as the Director of Marketing at Nexus Family Recovery Center, helping women in recovery and their children. Resources Website: https://nexusrecovery.org/ Contact Jennifer  LinkedIn: https://www.linkedin.com/in/jennlcollins/

In this episode, John Mackey takes us from the inception of SaferWay—the precursor to Whole Foods—to building one of the most successful natural food empires in the United States. He shares how a life-altering experience shifted his consciousness about food and health, leading him to pioneer the organic food movement. Learn about the delicate balance between staying true to personal ideals and adapting to market realities, as Mackey discusses the challenges of entrepreneurship, the importance of listening to customers, and the resilience needed to overcome crises, like the flood that nearly destroyed his first store. This conversation is packed with lessons on visionary leadership, the tension between idealism and business growth, and the power of staying committed to a mission. In this episode, John Mackey takes us from the inception of SaferWay—the precursor to Whole Foods—to building one of the most successful natural food empires in the United States. He shares how a life-altering experience shifted his consciousness about food and health, leading him to pioneer the organic food movement. Learn about the delicate balance between staying true to personal ideals and adapting to market realities, as Mackey discusses the challenges of entrepreneurship, the importance of listening to customers, and the resilience needed to overcome crises, like the flood that nearly destroyed his first store. This conversation is packed with lessons on visionary leadership, the tension between idealism and business growth, and the power of staying committed to a mission. John Mackey is the co-founder of Whole Foods Market, where he was the CEO of the company from 1980 to 2022. He is the author of the bestselling book, Conscious Capitalism. Newsletter - The Brain Food newsletter delivers actionable insights and thoughtful ideas every Sunday. It takes 5 minutes to read, and it's completely free. Learn more and sign up at https://fs.blog/newsletter/ -- Upgrade — If you want to hear my thoughts and reflections at the end of the episode, join our membership: ⁠⁠⁠⁠⁠⁠⁠https://fs.blog/membership/⁠⁠ and get your own private feed. -- Follow me: ⁠⁠⁠⁠⁠⁠⁠⁠https://beacons.ai/shaneparrish⁠⁠⁠⁠⁠⁠⁠⁠ -- Watch on YouTube: https://www.youtube.com/@tkppodcast

Today's +1 features wisdom from Bill Beswick, Matt Fitzgerald and Joe De Sena. Heroic: https://heroic.us ← "Heroic is the best self-development platform in the world." — John Mackey, co-founder & former CEO of Whole Foods Market

Today's +1 features wisdom from Bill Beswick, Jocko Willink and Bill Belichick. Heroic: https://heroic.us ← "Heroic is the best self-development platform in the world." — John Mackey, co-founder & former CEO of Whole Foods Market

In this episode of The Kara Goldin Show, we're joined by the amazing Emily Griffith, Founder and CEO of Lil Bucks. Emily discovered the power of buckwheat while living in Australia and made it her mission to introduce this underutilized superfood to America. Lil Bucks, "America's Buckwheat Brand," is not just about bringing a unique, nutrient-dense ingredient to market; it's about pioneering in the regenerative organic farming movement as well. Emily shares her journey from starting in a shared kitchen to scaling into over 1,500 retailers nationwide, including Whole Foods Market and Target.We dive into the importance of regenerative farming, the challenges of building a brand with a lesser-known hero ingredient, and how Emily has navigated mental health and personal well-being while growing her company with a small but mighty team. Emily also gives us a sneak peek into what's next for Lil Bucks and how the brand plans to continue trailblazing in the superfood and sustainability space. This conversation is packed with insights on entrepreneurship, innovation, and the future of food. Don't miss it! Now on The Kara Goldin Show. Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Emily Griffith and Lil Bucks:https://www.instagram.com/lovelilbucks/https://www.linkedin.com/in/emilygriffith/https://www.linkedin.com/company/lovelilbucks/https://www.tiktok.com/@lovelilbuckshttps://lovelilbucks.com/ Sponsored By:Indeed - Get a $75 sponsored job credit. Go to Indeed.com/KARA and let them know you heard about it here.ShipStation - Get a 60-day free trial at ShipStation.com/KARA. Thanks to ShipStation for sponsoring The Kara Goldin Show!JLo Beauty - Head to JLOBeauty.com/KaraGoldin for a SPECIAL GIFT of FOUR FREE Masks and FREE Shipping.Shopify - Sign up for your one-dollar-per-month trial period at Shopify.com/kara Check out our website to view this episode's show notes: https://karagoldin.com/podcast/602

During Climate Week NYC, Dani sat down with Jason Buechel, CEO of Whole Foods Market. They discuss how emerging companies can differentiate themselves from their competitors in the marketplace, the value of a clear and powerful story when trying to reach eaters, and how brands can navigate an acquisition without losing sight of their mission. This conversation was part of a Summit for mission-driven brands co-hosted by Food Tank, Oatly, Vital Farms, Tony's Chocolonely, and King Arthur Baking Company. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Today's episode features the co-founder of Oyin Handmade- Jamyla Bennu. She shares her journey of building a successful natural hair and body care business, the importance of community and how it shaped her business, as well as navigating a business partnership with her husband. Our conversation beautifully highlights the role of her partner in balancing the demands of running a business and raising a family, as well as the beauty in Black love and the intentional healing of intergenerational wounds.Guest Spotlight: Jamyla Bennu is the Creator of Oyin Handmade, a yummy and delicious all-natural hair, skin and body care line named after the Yoruba word for “honey”. Jamyla formed Oyin Handmade in 2001 with her husband and Oyin Co-Creator, Pierre Bennu - an award-winning filmmaker, writer, artist and performer – after discovering that many of the products she was using were made with harmful preservatives and non-nourishing fillers. Jamyla and Pierre are true partners in every sense of the word and are also the proud parents of two crazy-cute little “Honey Babies” (Osei and Sadat). Oyin Handmade are never tested on animals, are paraben-free and made with eco-friendly sensibilities. Oyin Handmade is available online at www.oyinhandmade.com, Amazon and at select retail partner establishments including Target and Whole Foods Market both on and offline.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of The Kara Goldin Show, we're joined by Lauren Chew, the Founder and CEO of Love + Chew. Lauren's entrepreneurial journey began when she adopted a vegan lifestyle in 2018, leading her to rethink her diet, including sweet treats. In 2019, she turned this passion into a business, crafting the first Love + Chew cookies in her San Francisco apartment. These plant-based cookies, made with wholesome ingredients like dates, chia seeds, and almond butter, quickly gained a loyal following. Lauren has bootstrapped her business from day one, growing Love + Chew into a brand now available in over 2,000 stores, including Whole Foods Market, Sprouts, Costco, and Amazon. In our conversation, Lauren shares her insights on building a brand, the challenges of being a solo female founder, and her approach to sustainability in the food industry. Whether you're interested in plant-based foods, entrepreneurship, or scaling a business, this episode offers valuable lessons and inspiration. Tune in to hear Lauren's incredible journey and discover how she's making her mark in the food industry with Love + Chew. Now on The Kara Goldin Show. Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks. To learn more about Lauren Chew and Love + Chew:https://www.instagram.com/loveandchewbrands/https://www.linkedin.com/in/lauren-chew-123456/https://www.loveandchew.com/ Sponsored By:Open Phone - OpenPhone is offering 20% off your first 6 months! Just go to OpenPhone.com/KaraGoldin Check out our website to view this episode's show notes: https://karagoldin.com/podcast/592

In this episode, Halle Tecco sits down with John Mackey, founder and former CEO of Whole Foods Market. Mackey discusses his new venture, Love.Life, that aims to do for healthcare what Whole Foods did for grocery shopping.We cover:His vision for rethinking the healthcare experienceWhat he learned about healthcare running a self-insured employerHow Whole Foods gamified employee healthHis views on healthcare regulation and personal responsibilityWhy he doesn't believe in market researchHis advice for entrepreneurs taking on venture capitalist fundingAre you enjoying the show? Subscribe, and help us by leaving us a review!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John Mackey is a visionary entrepreneur, co-founder of Whole Foods Market, and a pioneering advocate for conscious capitalism. This conversation explores John's journey from hippie to CEO and his unconventional business philosophy. We explore conscious capitalism, purpose-driven entrepreneurship, value-based business success, embracing challenges, spiritual practices in leadership, and finding intention through service. He also shares insights on personal growth and organizational culture that could transform how you approach business and life. John is a true original. And this conversation is a masterclass in conscious leadership. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors:  Seed: Use code RICHROLL25 for 25% OFF your first order

Today, we're thrilled to welcome Chad Sarno, a visionary chef and entrepreneur who has transformed plant-based eating globally. As co-founder of Wicked Kitchen and Good Catch Foods, Chad has revolutionized convenience foods with bold, flavor-packed meals and sustainable seafood alternatives. His journey began when health issues from dairy consumption led him to explore plant-based cuisine, sparking a passion that propelled him onto the international stage, where he launched several vegan restaurants and co-authored bestsellers like Crazy Sexy Kitchen.   Chad's influence extends beyond the kitchen—he's been a driving force behind making plant-centric diets a lasting part of our food culture. From leading Whole Foods Market's Healthy Eating Program to teaching audiences on shows like The Morning Show and Good Day LA, Chad's mission is clear: to make nutritious, cruelty-free food accessible to all. So stay with us as we delve into his culinary adventures and explore how he's changing the world, one dish at a time!   “It goes back to setting yourself up for success. No matter what you're cooking, and plants are intimidating for people to stop eating their processed food and all that, all those animal products, you know, and they're going away from packaged foods, and you wanna adopt a healthy lifestyle and eat more plants. It's a change in lifestyle because you've got to focus on your food. You've gotta cook; you gotta cook a little bit more. You've gotta understand how to cook a little bit more, and you gotta know how to, you know, cut up some vegetables. You know, it takes a little bit more time than, or you can use frozen vegetables too. That's fine as well, but making sure that you set up so that you're successful in this diet change is massive, you know. And so those are my greatest tips is like, make sure you set yourself up. So it's not stress, it should be enjoyable, you know.” - Chef Chad Sarno   What we discuss in this episode: - Chef Sarno's health issues as a youth and how he became symptom-free within months after removing dairy from his diet. - How going dairy-free inspired his career. - His exploration of raw foods and journey into veganism. - Sports, sustainability, and the future. - Tips from Chef Sarno for success in the kitchen. - How he communicates the vegan message to his children. - The wonder and versatility of mushrooms.   Resources: - Instagram: https://www.instagram.com/chadsarno/?hl=en - Website: Wicked Kitchen - https://wickedkitchen.com/  - Website: Meet Chad Sarno, Our Founding Chef - https://goodcatchfoods.com/meet-chad-sarno-our-founding-chef/ - YouTube: https://www.youtube.com/channel/UCF4FF7ZzsDfcxFg3g68eY5A - Book: The Wicked Healthy Cookbook: Free. From. Animals. - https://www.amazon.com/Wicked-Healthy-Cookbook-Free-Animals/ - Book: Crazy Sexy Kitchen: 150 Plant-empowered Recipes to Ignite a Mouthwatering Revolution - https://www.amazon.com/Crazy-Sexy-Kitchen-Plant-Empowered-Mouthwatering - Sign up for Project Adapt: https://www.projectadapt.io/ - EarthAnimal.com/Switch4Good 20% off code: Switch4Good   ★☆★ Help us remove dairy from the Dietary Guidelines for Americans! ★☆★ https://switch4good.org/dietary-guidelines-for-americans-2025/ ★☆★ Click the link below to support the ADD SOY Act! ★☆★ https://switch4good.org/add-soy-act/ ★☆★ Share the website and get your resources here ★☆★ https://kidsandmilk.org/ ★☆★ Send us a voice message and ask a question. We want to hear from you! ★☆★ https://switch4good.org/podcast/ ★☆★ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips ★☆★ https://switch4good.org/dairy-free-swaps-guide ★☆★SUPPORT SWITCH4GOOD★☆★ https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

John Mackey, co-founder of Whole Foods Market, is one of the most consequential American entrepreneurs of our time. Whole Foods began in 1980 as a small hippie health food store in Austin, Texas. Under Mackey's leadership, it grew into the largest organic foods supermarket chain in the United States, selling to Amazon in 2017 for nearly $14 billion. It's not an exaggeration to say that the company revolutionized the food industry, mainstreaming health-consciousness for a mass market.  Despite the company's crunchy progressive brand, Mackey is a staunch capitalist and a steadfast defender of free markets. He popularized the term “conscious capitalism,” which marries capitalism and social responsibility, emphasizing the role of businesses in creating a sustainable and ethical impact on society at large.  Today, a conversation about what it takes to build a company like Whole Foods, what it is like to have enormous wealth, the role of unions in the American economy, and why he kicked his own father off the board of the company. And to read Mackey's full story, check out his new book, The Whole Story.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you listened to the FULL EPISODE yet?"I realized, oh my God, the essence of what I am, not my ego, not my body, the essence of what I am is immortal. It's always existed. It always will exist." -John MackeyJohn Mackey's journey from a young philosophy student to the founder of Whole Foods Market is nothing short of extraordinary. At 22, a life-altering LSD trip shattered his perception of reality, leading to what he describes as an "ego death." This profound experience dissolved the boundaries between self and universe, leaving Mackey with an unshakeable belief in the immortality of consciousness and the endless possibilities of human existence.Emerging from this transformative episode, Mackey embarked on a fearless pursuit of adventure and meaning. A chance encounter with his philosophy professor sparked a pivotal realization about the importance of happiness and purpose. This epiphany, coupled with a newfound appreciation for the power of nutrition, led Mackey to co-found a small natural food store that would eventually evolve into the game-changing Whole Foods Market. His story is a testament to the unexpected ways life can unfold when we open ourselves to new experiences and embrace the interconnectedness of all things.Sign up for the Greatness newsletter!

Continuing our 7th annual Authors in August series, David welcomes John Mackey, co-founder of Whole Foods Market, for a deep dive into his 2024 book, The Whole Story. Reflecting on the journey from Safer Way to Whole Foods to Amazon.com to Love.Life, John shares how passion, purpose, and unexpected surprises shaped a company that's transformed the way America eats. With a nod to their 2020 conversation on Conscious Leadership, this episode explores the intersection of purpose and profit, and the enduring joy of playing the game of life—and business.   Companies Discussed: AMZN, CMG, SBUX, WMT Producer: Desirée Jones