Girl on Purpose with Vivian Tenorio Interviews w/founders of today's fastest growing brands, New York Times Bestselling authors featuring Tory Johnson, Guy Kawasaki, Tito's Handmade Vodka, Coolhaus, Hail Merry, Brad’s RAW Foods, Suja Juice, Rachel Hofstetter & other Entrepreneurs!

Carrie Morey had an early introduction to the food world courtesy of her mother, caterer extraordinaire, Callie White. The client favorite – Callie’s unique country ham biscuits. So in 2005, when Carrie convinced her mother to postpone retirement and start Callie’s Charleston Biscuits, devoted biscuit fans couldn’t have been happier. With seven different varieties of biscuits and retailers all over the country, Carrie never dreamed that success would taste so good – buttery good that is. Carrie has succeeded in building a business that works with balancing a growing family and can be passed down through generations. What was once a biscuit legendary in South Carolina has now become a favorite across America.

Callie's Biscuits has appeared on the NBC Today Show and The Food Network’s hit television show Unwrapped. Carrie was chosen as one of Martha Stewarts’s “Dreamers into Doers”.

 

On Today's show Carrie will share:

- Biggest business mistake
- The 'Ah ha' moment that led you to launching your business
- Greatest business decision
- Advice for aspiring entrepreneurs
- Plus much more...

Annie Lawless, Co-Founder of Suja Juice and Certified Holistic Health Coach (CHHC), is a health and wellness guru, who embodies Suja’s underlying message that encourages people to live a long, beautiful life. She plays a key role at Suja, bringing years of experience and firsthand knowledge in holistic nutrition and well being to every aspect of the company.

Annie developed a passion for health and nutrition as a teenager after years of managing her own food sensitivities. She saw her health vastly improve when she began juicing and following a modified organic diet. She later strengthened her knowledge for health and nutrition through her work as a yoga instructor and during her training at the Integrative Institute for Nutrition, where she spent time studying the health benefits of dietary and physical influences on the body and mind.

She not only serves as a brand spokesperson, but also speaks regularly on the topics of juicing, natural health and wellness at some of the nation’s leading conferences and events, including TEDx. In 2014, Annie was honored by Forbes magazine as one of only 13 female founders on the magazine’s list of America’s Most Promising Companies.

When not in the kitchen helping develop Suja’s latest juice recipe concepts, or on the road, Annie spearheads consumer education for Suja, including blogging on behalf of the brand and sharing her innovative recipe creations with Suja fans on the company’s social media platforms.



On Today's show Annie will share:

- How and why she got into juicing
- How social media is helping Suja Juice expand their brand
- How she and Eric found investors
- Advice for aspiring entrepreneurs
- Plus much more...

An oh-so-simple idea: to make pasta using the finest ingredients possible for superior quality, nutrition, and most importantly, taste. Our name in Italian means “in the” because what goes inside the pasta is the trademark of our products.

So what exactly is in our pasta? A unique, handcrafted mixture of produce, artisanal cheese, our signature wheat blend, and a profound respect for the freshness you find in Italy. We choose vegetables picked locally and in season whenever possible; roast, sauté or steam them for the best flavor, and complement them with creative and unexpected ingredients like specialty cheeses, fresh herbs, nuts and dried fruits. Then there’s our secret ingredient, a sustainable food movement, which is blended into each pillowy bite. Put it all together and you have a truly exceptional ravioli that’s good for you too. A notion worth chewing over-- indeed!

 

 

 

On Today's show Leigh & Rachel will share:

- Personal Mission Statement:
We take care in making our product from how its made to the ingredients we use to make it. We feel that it's important to share meal time with family and we do our part to create a nutritious product that you can be proud to serve to loved ones. We aim to help our customers embrace the values of the slow food movement by encouraging this together time with an emphasis on quality food. A delicious, wholesome bowl of Nella Pasta ravioli shared with loved ones, what could be better!

- Biggest business mistake:
We've had several instances where we should have trusted our gut instinct and we didn't. Often people will tell you how you have to run your business differently, adopt new technologies (vacuum packs), create new recipes (gluten free!), etc.. We've found that sometimes harping on these suggestions can only delay doing what you do best- your business!

- Handling business stress and uncertainty:
Map out options, use one another for a different view, or a martini or two?!

- Greatest business decision that changed everything:
Stepping away from every part of the business: first, hiring farmers market associates, next: help in the kitchen, and so on. Delegating tasks and allowing new talent to help you with your business allows you to grow. Letting go of control can be hard, but it allows you to focus on your greatest strengths. Or  The creation and innovative design of our packaging. We worked with a design team and local company to dream up very unique package for a freezer shelf. Traditionally, you will find plastic in all freezers and we decided to divert from that pack and create a more natural looking kraft box with a window to see the actual product instead of just a photo of the cooked product. We want people to see the product in its natural form because it's just as beautiful uncooked then it is plated and garnished on your dinner table.
Today, our packaging along sells our product and we couldn't be happier with the decision made years ago while designing it and again, going with our gut!

- Best Book For The Entrepreneurial Mindset
It's not a book meant to be about entrepreneurship in any way, but we have both found after reading several books by Michael Pollan and Mark Bittman, we were encouraged to think about our food business as a larger picture-- one where we can make a difference and not just through taste! We were encouraged to seek out local, sustainable produce for our ravioli during our growing season and educate our customers about seasonality and making good food choices not just for health but the environment as well.  Also another quick little read for the sales minded folks is a book by Jeffrey Gitomer's called Little Red Book of Selling. It's a quick and short read that you can reference back to and re-read several times over. It's filled with principals and strategies that teach you how to sell and make sales forever. It's a great read for any entrepreneur because it not only teaches you about selling a product but also

Autumn Martin is a proud 4th generation Washingtonian. She finds much inspiration in the natural elements found in the Pacific Northwest and is passionate about incorporating them into her creations—from innovative confections to the brand she’s created with Hot Cakes.

Autumn founded Hot Cakes in 2008, selling the namesake, Take n Bake Molten Chocolate Cake in mason jars at Farmer’s Markets in Seattle. In May of 2012, she opened Hot Cakes Molten Chocolate Cakery, an artisan dessert and craft cocktail bar featuring creative, small-batch desserts and fine spirits, to rave reviews. In April of 2013, St. Martin’s Press released herfirst book, Malts & Milkshakes: 60 Recipes for frosty, creamy, frozen treats.

Autumn has developed a devoted following over the years, and she is highly respected for her innovative flavor profiles and commitment to creating quality products. Hot Cakes was awarded “Best Dessert” at the NW Chocolate Festival for the last three years and was honored with a “Best New Dessert” nod from Seattle magazine. Most recently, her Pacific Coast Sea Salt Caramel Sauce became a Good Food Award finalist and her Molten Chocolate Cakes were featured on O magazine’s Wow list.

Autumn is a graduate of the Culinary Arts Program at Edmonds Community College where she was honored as Student of the Year and now Distinguished Alumni. She worked at Seattle’s world-renowned Canlis restaurant from 2002 to 2004. In 2005, she devoted her life to chocolate and became the head chocolatier for Theo Chocolate where she created award-winning confections and chocolate bars for nearly 5 years.

Autumn loves to rock climb, snowboard, surf, eat, love, and sleep.

 

 

On Today's show Autumn will share:

- What’s Your Personal Mission Statement
Be as honest as possible, be compassionate and kind to myself and listen to my gut.

- Biggest Business Mistake
Hiring family to help me build out the restaurant – it created so much stress, and I knew in the beginning it would turn out to be a mistake but I did it any way. Big, painful mistake that I could have done without.

- How Do You Handle Business Stress and Uncertainty
I wait. I try to not make any large decision on the fly, so I contemplate and talk it over with friends and colleagues and wait it out until it feels right. For stress - it’s an everyday learning process. I am trying to practice empathy and compassion as most stress is brought on by the actions of others and getting worked up over other peoples actions doesn’t serve me that well, so I am working on keeping calm and staying open and understanding to their position.

- Greatest Business Decision That Changed Everything
Going for it. I hemmed and hawed over whether or not to open a brick and mortar dessert restaurant and doing so has changed the game completely. We are successful and it feels good. Also, waiting for the right location and the right mix of investors. Having good people on my team makes all the difference in the world. Everybody is so supportive.

- Best Book For The Entrepreneurial Mindset
Well, I must say that I LOVE Atlas Shrugged. I don’t think it is at all about greed and just about capitalism, but about passionate builders (not just of structures) with visions and their path to living with truth and justice outside the sticky cobwebs of untruthful people.

- Plus much more...

Useful links:
http://www.getyourhotcakes.com
https://twitter.com/getyourhotcakes
https://www.facebook.com/getyourhotcakes

Long before Kate Schade became a business owner and whole foods advocate, she was a self-proclaimed ski bum.  Tram Bars, Kate’s preliminary food source for on-the-go fun, were made on off-days in her kitchen.  In line at 7:00 a.m., Kate would catch first box at Jackson Hole Mountain Resort, ski all day, then grab a quick shower before slinging Italian food in the evenings. All the while, her Tram Bar pocket-fuel satiated any nourishment needs.The Tram Bar recipe evolved over time (consistent with Kate’s cupboard availabilities) and with each tweaking, the recipe perfected itself. Kate continued her routine; sometimes tossing bars to gawking, hung-over friends in the tramline. Still, she ignored her friends’ suggestions of starting a viable Tram Bar business. “Too much work,” she confessed before dropping into a powder-filled couloir.

After years of poking and prodding by her sometimes-hostile comrades, Kate bit the bullet and became an entrepreneur.  While still working her night job and spending summers managing farm workers at Cosmic Apple Gardens, a local CSA farm, she also dedicated her spare time to produce and sell the now famous Tram Bars. Kate’s time on the farm helped her adopt the conscious eating habits that shaped today’s organic bar recipes.

 

 

On Today's show Kate will share:

- What’s Your Personal Mission Statement
Personal – Personally, I strive to live true to my ethics, values and beliefs, and carry this into all areas of my life, including my business. As folks say, “It’s not what you do, but why you do it.”
Whatever it may be, I’d like to make a difference in people’s life (be a good influence in whatever way I can), whether it be a good word, helping people when I can, or leading by example. Every new day is a day to better yourself. We are all human, and here to help each other get through what we call life in the best way we can.
Read my blog, “Kate’s Way” which incorporates some of my beliefs.
http://katesrealfood.com/blog/page/2/ Business – On the business side, I always thought that if I could create a great successful company, I’d be able to give back more to those things I believe in other than just what I was doing before the business started. And that brings us back to the roots of the company; inspired by outdoor play, and organic farming, Kate’s Real Food hopes to give back more to areas such as helping small organic farmers, and promoting outdoor play through trail building and similar efforts.

- Biggest Business Mistake
Well, certainly we all learn from our mistakes, and I feel I have learned a priceless amount of information by starting a company in the food industry. Mistakes can be costly for a small startup.
That being said, I think my biggest mistake was not seeking consulting, and not networking enough with industry folks in the early stages of the business. There is a world of knowledge out there and people who want to help and share their experiences. As I learn, I am becoming one of those people! Small business is difficult and it’s really great to get or give help during the tough times.

- How Do You Handle Business Stress and Uncertainty
There are a few things I do currently to help combat these things. Stress really sucks, but as a start-up it seems inevitable.
First and foremost, I get outside and exercise. It is a godsend. Luckily I live in the mountains, and can walk out my door in the morning and go for a run or a bike ride. It helps to relax, but also invigorate body and mind, it increases my productivity, and boosts my mood. I try to push the limits. The harder I exercise, the better I feel.
Next. I try to talk to people. When there is uncertainty, anyone who can help give a little insight into the situation will help me feel at ease. Networking is so important, and a lot of people have gone through similar situations.
Lastly, keep up your perseverance and you will surely get past the current stress and unce

A happy accident in my kitchen just about 3 years ago led to the launch of my natural ice cream company in March of 2013 and the early success of our flagship product, JC's Pie Pops, which is growing like crazy and gaining mainstream popularity every day in grocery stores.

 

On Today's show Jennifer will share:

- What are your top 3 business tips for aspiring entrepreneurs
1) Ask for advice but ultimately trust your own instincts.
2) Don't ever lose your passion and enthusiasm. If you do, you're in the wrong business.
3) Be confident in yourself and your brand. If you don't trust yourself, no one else will.

- What has been your biggest business mistake
I don't believe in mistakes. I believe in lessons and opportunities for betterment. My biggest lesson was realizing that I can't do everything by myself. At some point your business becomes bigger than you and you have to relinquish some control, delegate and let others help.

- What do you think is the difference between people who talk about starting businesses and those who actually do it
Those who do it don't have time to talk about it!!

- What has been greatest business decision you made that changed everything for the better
Changing careers and spending almost all of my savings to start my brand.

- Best book for the entrepreneurial mindset
Truthfully, I'm not a huge believer in reading books about this kind of stuff. I believe in carving your own path and leaving the how-to books aside.

- Plus much more...