The Third Growth Option with Benno Duenkelsbuehler and Guests
Welcome to The Third Growth Option, where we're not just talking about growth—we're making it our mission.
At TGO, we understand that success isn't a fixed destination; it's an ongoing journey with twists, turns, and unexpected detours that take us to new places. Those moments are our Third Growth Options, where we throw away binary choices to create our own path.
Hosted by Benno Duenkelsbuehler, O.G #GrowthNerd, we're on a mission to redefine success inside and outside of business, one episode at a time. From humble beginnings to Fortune 500 companies, our stories are not just about business—it's about the relentless pursuit of greatness in every aspect of life.
With each episode, we don’t just want to share insights—we want to empower business owners across all frontiers to carve their own path to success, their way.
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The Third Growth Option with Benno Duenkelsbuehler and Guests
Sustainabili-TEA with JUST ICE TEA
Are you looking for a Third Growth Option ℠ ?
How can a passion for sustainability fuel successful entrepreneurship? Seth Goldman and Spike Mendelsohn join us this week to share their inspiring journey with Eat the Change. From Spike's culinary heritage and his family's charitable background to Seth's transition from nonprofit activism, their stories are a masterclass in aligning your work with a greater mission.
Seth and Spike reveal the intricacies of re-entering a competitive market and the joy of reconnecting with their network of farmers and suppliers. As they reflect on the successes and hurdles of their journey, you'll gain a fresh perspective on how brands can drive genuine change in the face of corporate giants.
Tune in to learn about the blend of humility, hard work, and creativity that fuels their entrepreneurial spirit.
Always growing.
Benno Duenkelsbuehler
CEO & Chief Sherpa of (re)ALIGN
Hey, welcome to the Third Growth Officer podcast, where we talk about all things growth, yes, even and especially those hard parts where you shed some skin and pick yourself up by the bootstraps. Hey, I'm Benno Dunkelspüler, growth sherpa and OG hashtag growth nerd. We're on a mission to redefine success inside and outside the business, one TGO episode at a time.
Speaker 2:Great Hi there. I'm Seth Goldman. I'm the CEO and co-founder of Eat the Change, which is the maker of Just Ice Tea.
Speaker 3:Yes and hi, I'm Spike Middleton. I am Seth's co-founder at Eat the Change, and we are brewing some delicious tea.
Speaker 1:All right, and I'm Benno, your host. This is Third Growth Option Podcast and just a quick flyover on both of you. Seth, you are an entrepreneur change agent. You founded, or co-founded, honest Tea, which ended up being sold to Coca-Cola. You're chair of the board of Beyond Meat and now co-founder of Eat the Change, as you said, promoting a plant-friendly I'm sorry, planet eating, creating chef crafted nutrient dense snacks. That was. I took that right off of your LinkedIn profile. I think I got that right. And, spike, I feel like you are the closest I will ever come to meeting an Anthony Bourdain type of celebrity chef. Very nice, I like that.
Speaker 1:Right, you've been on Top Chef. I think. I watched your YouTube called hey Dad, I'm Hungry, oh yeah.
Speaker 3:Which I really enjoyed.
Speaker 1:Yeah, you know, I joke with my daughters that you can verb anything and you actually verbed the word food policy on your LinkedIn. You said I cook, I food policy, I travel. So welcome to the brotherhood of people that verb anything. You're a co-founder of also Plant Burger, good Stuff Eatery, we the Pizza lots of other great restaurant concepts. I wanted to start this conversation by talking about. You know, both of you are food beverage guys that have, obviously, you know this craft skill set and a craft around food and beverage and cooking. And then you also have a passion around. You know save the planet, sustainability and to me, you know where craft meets passion is. Is your vocation right? Which? Those of us who have a vocation are the damn luckiest people, I think. Um, tell me a little bit about how and I'm going to start with you, spike. How did you find you? How did you find your vocation? What does that mean to you?
Speaker 3:yeah, oh yeah, thanks, thanks, bano.
Speaker 3:Um, you know, especially for the, the uh introduction, uh and uh, the mention of anthony bain, which is one of up what I call, you know very, very much so a subculture, which is the industry that I've lived in, which is kitchens and working with dishwashers and cooks and servers and so forth.
Speaker 3:You also, you know, start to learn about people and and and my family, my, my mother in particular, and my father, you know, they always had a notion of some type of give back throughout my life, and whether it was donating to St Jude's or inviting people that are a little less fortunate to open up presents during Christmas at the restaurants, for instance, there was always some sense of humanity and give back, and it was always through some type of through food. So I think that's from an early stage on, where, you know, that's kind of like the early part of my development, and from then on forward, I, you know, I, I just it's stuck, it's stuck. Yeah, I grasped the industry, uh, as a whole, and then I, I, you know, I, I train, I work for a bunch of chefs and at the same time, I, I also continued, you know, the, my love of humanity and and the planet. So so you know that's, that's kind of how it works.
Speaker 1:Thank you, seth. What does vocation and this mixture of you know skill and passion mean to you?
Speaker 2:Yeah, so I come at this more as an activist. I had worked in the nonprofit sector, I'd worked in political campaigns, and I got to the field of business relatively late in my career. I went to the Yale School of Management, sort of going in as a nonprofit activist, and got exposed to this whole concept of business as mission driven and that's what excited me. And it's almost accidental that I ended up in food. I was just looking for an idea I could get excited about, or an idea I could get excited about, and it was after a run in Central Park that I was thirsty and went to a beverage cooler and realized there was nothing there that was going to quench my thirst. And that's what, you know, catalyzed me to launch Honest Tea back in 1998.
Speaker 2:And then, maybe not coincidentally because of what we've said, spike and I met at a food policy conference and that was where our convergence was. You know, him coming more from the chef, me from the CEO entrepreneur and then we ended up launching plant burger together and then, from there, this phrase eat the change emerged and we realized there was an opportunity to build that into a consumer brand. And then we were, you know, selling planet-friendly snacks when I got this unexpected call from the Coca-Cola company, this was in 2022. They called me to say they were discontinuing Honest Tea. And I looked at Spike and I said I can't believe this is happening. And for about a week we were just sad and then after that we said wait a minute, this is amazing.
Speaker 1:There's a hole in the market.
Speaker 2:Yeah, and at the same time going back to that policy thing all these farms we had been working with at Honesty over decades to help them commit to organic and fair trade were all of a sudden left without one of their largest customers. So there was an impact opportunity as well, and it didn't take us long to, in fact, almost record-setting time. It didn't take us long to, in fact, almost record-setting time we launched into action and within 90 days had Just Ice Tea on the market, and we've been building that ever since.
Speaker 1:So it seems like I'm just imagining. You said record-setting time to go to market as Just Ice Tea, so there must have been a naming meeting during those 90 days what are we going to call this iced tea? And you guys got frustrated and said we'll just just call it iced tea. It was funny.
Speaker 2:It happened very quickly. You know, we got back in touch with my Honesty co-founder, barry Nelboff, and we had about three or four names. We were sort of going back and forth on over a weekend and, uh, we called spike and just iced tea. I, I'm convinced, was by far the best of the names we were looking at and we all were like just hits. And it's funny because when I heard, when I heard, just iced tea, it was kind of like the first time I heard honest tea and I realized that's the perfect name and and uh, it's hard to imagine we could outdo Honest Tea as a name and a brand, but I feel like Just Ice is just what we needed.
Speaker 1:That's awesome. That's awesome, seth. I saw a post you had done one or two days ago. It might have been, for it turns out there is such a thing as National Ice Tea Day. Who knew right, and I think it was on National Ice Tea Day that you posted on LinkedIn about your crew drive to Long Island, the Hamptons. Yes, talk a little bit about that.
Speaker 2:Sure Well, this is a very hands-on business, so there's no way to go out and sell beverages from a desk.
Speaker 2:And so we just regularly, almost every week or almost every other week, we're in the field, literally going store to store with a distributor partner and selling the product in, and the Hamptons is a great example of a very influential market where there aren't as many chain stores. So whether it's a bagel shop or a gourmet shop or lunch cafe, we need to go in and tell people about the brand and then we need to get the right shelf space and the right point of sale up, and we just do that um all summer long. And, and of course you know, uh, iced tea. June is iced tea month, at least for those who who observe it, which we, it's not a nominational holiday.
Speaker 2:Yes, yes and we all observe it, and so we also, on that day, launched a national campaign. Maybe Spike want to share that one, because that's a really fun idea that we're going to be doing all summer.
Speaker 3:Yeah, yeah, you know, one of the greatest things that's happened to our company is that with the launch of Just Ice Tea, we've, you know, over the last year, we've heard from a lot of Honest Tea fans that had the similar sentiments that Seth had about the brand being discontinued by Coca-Cola. And there's these amazing stories of what the brand meant to them, whether it was because they enjoyed the fair trade or the organic or the fresh brew or a multitude of different things. You know, everyone kind of had their thing or their, their skew, their favorite flavor, and that's actually why we launched with the, the nine skews that we launched with originally with just iced tea.
Speaker 2:And when we say skews, that's shelf keeping units, so that's individual items. Yeah, yeah.
Speaker 3:Yeah, yeah, but but you know we thought there was something really there and, and you know the interesting part is that you know Seth took, and you know the interesting part is that you know Seth took me to my first tea garden on our first sourcing trip to Mozambique, Right, and, and now we've leaned into that garden quite a bit, especially with our cans.
Speaker 3:We only source tea from Mozambique, which is the largest organic tea garden in the world, and you know we made a video about it.
Speaker 3:We've posted it, and there was something interesting about how far we go to get the best tea leaves that we could possibly get, and we thought for this summer how fun it would would it be is to go on a nationwide search for, kind of our fans, um, and, and both the new fans of just iced tea and, as well as the, the honest Tea fans, and so the campaign is Tea Marks the Spot. It's a fun campaign that we just announced and every weekend we're going to be dropping a geo-located area where you can find cases of tea umbrellas and just our team, and we'll be dropping hints throughout the week leading up to the weekend where you can find us and the first person to find us to locate us will get a year's worth of tea, as well. As anyone that comes afterwards up to like the 10 people afterwards will get prizes and stuff. But yeah, so it's a summer campaign to get tea out there and give away and meet our consumers and celebrate this awesome brand.
Speaker 1:I love that and you know I told you before we hit the record button that part of my excitement about doing this episode with you guys is that I am the son of an organic farming OG who started an organic venison farm in upstate New York back in the 1980s. And there is this, there is this mano a mano, warfare of, or engagement. Certainly that needs to happen to make an idea take off Right, and so that's what I loved about the post about. You know the crew drive through the Hamptons and and and T marks, t marks marks. The spot. Is that the name?
Speaker 1:of the campaign yeah, t marks the spot campaign yeah, that's a lot of fun, right, and, and I think that's uh, you guys are just having fun doing it and you're convinced and yeah, we are.
Speaker 2:you know, and it's funny because initially, when we got this news from coca-cola, as I said, we were just sad. And then, you know, so many of our team had been connected to Honest Tea and we realized, wait, we get to do this again. And so there's a lot of joy just to feel like we get to go out and build this mission and build this team and reconnect with all these people who loved it so much, loved it so much, yeah, and there is something Benno about.
Speaker 3:You know Seth is a huge advocate of hitting the ground and doing these crew drives and getting everyone that works, you know, involved, whether you're sales or you're marketing or you're the office manager or what have you. We really, you know he really encourages people to get out there and work. You know, work the streets if you will and it's back to you know, grassroots in my opinion. You know, in the day of social media where people just lean on putting a post out there or making a video, you know, there, there, there is something really of value and merit of getting out there and and and showcase, showcasing how you know, how we believe it really should be done, you know, right, and because it is a physical product, right, I mean we, it really should be done Right.
Speaker 2:Because it is a physical product, right? I mean, the business only works if people take our product, touch it, taste it, open it and drink it, and so that physical piece of it. We can have all the Zoom meetings we want. But we've got to get to the shelf and the thing you see when you go on these screwdrives, you walk in. Every little restaurant or store has some basement, you know where the lights barely work and the stairs are rickety. It's all the underbelly. That's really part of how business is done here, and so we always have to sort of stay connected to that and understand. You know how these things work how these things work.
Speaker 1:You know, in this day and age of social media, ideas and campaigns can be sort of made up and crafted behind the curtain, but then they're not authentic and you guys doing a crew drive or this, you know, I mean just the way both of you are talking about. You know the product and how to get it out there and doing this crazy geo, location, Geo located.
Speaker 3:yeah, Geo located campaign.
Speaker 1:It's brilliant, I love it. Tell me a little bit about either the most exciting things at Just Ice Tea or maybe the biggest head scratchers, the biggest challenge or a big stumble that might have happened in those first 90 days or in the early, in the first, you know, in in in early days.
Speaker 2:Oh, there's been a ton of surprises and and unexpected things. A lot of most you know a lot of positives, but every once in a while, you know, we'll go to and and we, you know we have to go into this with humility. Yes, we were behind Honesty and that was a, you know, a real national brand. But we'll go to the same stores where honesty was the top seller and we'll go and say, okay, we want, you know, we want to be in your store and and they'll say, okay, well, we'll give you these little, you know, we'll put you sort of the bottom shelf and give you three facings. We're like you guys are missing out, you know, and and we have to build back. Just, we did with honesty, like you have to retrain the store. So, you know, I, I think it's, you know, this is not, um, people don't sort of spread roll out the red carpet exactly.
Speaker 2:They're not rolling out the red carpet. They're like all right, well, you got to go back and earn this the way you did before, and and that is what's what's exciting, as we see, okay, we're back, regain it. We've basically become again the top selling tea and the whole foods and then in the natural channel. So we we've rec reclaimed that mantle. But it wasn't, it wasn't given to us. We had to go earn it again.
Speaker 1:That's kind of keeps. I feel as somebody who has you know, I sort of look at myself as a as a permanent, lifelong immigrant. Came to the United States as a 16 year old and traveled all over the world for you world, for these big retail brands and stuff, and now we open an office in Mexico City. It keeps us young right, I think it's, and to me immigration is the secret sauce of the United States right, it is the thing that every second and third generation immigrant family has to look behind and say you know what?
Speaker 1:there's another first generation that has more energy than I have now as sort of a successful third generation. So I think you guys are living by that. I think you're embracing that opportunity that you know a new beginning gives.
Speaker 3:Oh, is that your first pun of the podcast? Benno Opportunity.
Speaker 2:You got one in there Opportunity, look at that.
Speaker 1:You got one in there, you got me. That was completely unconscious.
Speaker 3:Yeah, you know, it's my first go around at an iced tea company.
Speaker 3:Obviously I wasn't around during the Honest Day, so for me it has been an incredible learning experience.
Speaker 3:But, you know, I think we've also been very fortunate that Honest Tea did exist beforehand for this brand and we were able to kind of, you know, seth has been able to guide us certain ways right.
Speaker 3:Um, you know, one of the most rewarding things about this one for me was, um especially based off of seth's first linkedin post when he heard the news was, um, how all the farmers were left kind of stranded, uh, and weren't really informed about what was happening, whether they were co-packers or followers or suppliers of glass or caps or tea. Just being able to kind of pick that back up where Honest Tea left off and make sure you know that the legacy lives on right, and just being able to hear back what it meant to, you know, our purveyors and our sourcing, and so that's been something that's been really exciting for us. You know, especially that we're, you know, we're you know, being able to travel to these tea gardens and meet the people that are picking the teas and and seeing the impact we have on those communities and seeing the impact we have on those communities right, especially with the fair trade commitments.
Speaker 2:That, to me, has been something that is a huge highlight of the relaunch of Just Ice Tea, but it's also great to have to not be a retread, right. So if this was basically Seth and Barry and all the same team coming together, I'm not sure we'd be having the same kind of success. We are team coming together. I'm not sure we'd be having the same kind of success we are so having, you know, spikes fresh experience on this and, and you know, on the culinary side, helping formulate extra special blends going into cans. Being in an era of social media, where spike has a lot more experience than I do, that you know it's it's really important that we, just as said, we are able to reinvent ourselves. This isn't just, oh, let's run it back. You know we're not a retread.
Speaker 1:Right, right, one thing that struck me just looking into both of your backgrounds and sort of career path, is that you know, not only have you evolved through, you know just in your career, through different you know ventures or projects or jobs, but right now and probably always, you've been involved in multiple projects. Right, I mean you're on the board of Beyond Meat Seth and you have Eat the Change as sort of the parent umbrella organization maybe. And Spike, you are involved in multiple food concepts and restaurant concepts. I think of that in terms of multitasking versus single tasking and shotgun versus rifle approach. Is that part, is, is the multitasking part of what energizes you?
Speaker 2:I think for both of us, that's true.
Speaker 2:It certainly keeps it fresh and we're like, I say, no day's the same and, uh, it's never boring, and and you know, uh, there's enough of the between all these different enterprises, there's always something, uh, that sort of needs, I'm saying, a lot of care and feeding.
Speaker 2:But, like, like you know this, where Just Ice Tea is based, this is the heart of our work. This is where, certainly, you know, when I go to bed at night and wake up in the morning, this is what I'm focused on and it but there's so much to learn from each. So, you know, if we, with Just Ice Tea, we're going through some obviously fast growth, but I've been through that, both at Hon and through beyond meat and other enterprises, and so now I'm I have a lot more pattern recognition or or or even personnel issues. It's okay, you know, I know how to do this, so so I I think it really enables us to keep being continuous learners and to be able to apply what we're learning to where we are there there is a creativity I I think that is being fed.
Speaker 1:I mean, for me it was, you know, the first 20 years of my career. I was a W-2, kind of working my way up the greasy ladder of success, but always, you know, for one company, so you're thinking about so deeply everything about that one thing. And now in my day job I run, you know, know, a growth agency where we're helping, you know, five, six, seven different companies at the same time. Uh, grow into new channels and new categories and stuff, and and I find that energizing and and I borrow and steal from one to give to the other. Yeah, uh, different industry verticals sort of educating each other that would usually industry verticals don't talk to each other, right, right, they're sort of silos, silos, and it sounds like you guys are in need of one beast feeding the other beast. Oh, yeah.
Speaker 3:It's serial entrepreneurs, you know.
Speaker 3:Well, it's also the challenge, I mean, for me, the, you know again, what you know, our first foray, seth and I was plant burger and and it, you know, it was kind of the culmination of so many things that I do.
Speaker 3:For that concept, meaning I love food, I love making delicious food and I, you know, I love humanity, I love the planet and, and you know, for that concept, specifically feeds, you know all the, all of those ideas, right, meaning you know it's, it's, you know it's the best burger on the planet for the planet, you know it's, it's, it's 100% plant based.
Speaker 3:The sourcing is, is is very tight. You know we have 10, 10 locations within Whole Foods and they, you know, sourcing to them is very important. So we had to, you know, basically pass, pass all those measures you know at Whole Foods and you know, and just the impact it has on our planet is something that's also amazing, right. So it's kind of the culmination of all these different things, but it's also was a challenge, right, right, when we opened up this place, I think there was only two, two to three different types of vegan cheese, for instance, or, you know, there was very limited supply chain and just to be able to make something as delicious as a regular burger was the challenge, and I think we were able to really succeed in that challenge.
Speaker 2:The other nice aspect of it is Spike's wife is vegan, so this all of a sudden, and they wanted to be a burger chef.
Speaker 3:Good points at the household, for sure.
Speaker 1:Brownie points are important, big brownie points. Happy wife, happy life, that's right, you can't screw up the burger, right. That's awesome yeah.
Speaker 3:So no, it was definitely one of the driving natures as well is that Cody was always begging for an amazing plant-based burger place and we were able to deliver it and so much more. We have shakes, we have chicken sandwiches. We got all sorts of delicious food there.
Speaker 1:And you know, there's like, in a way, I'm not, I know nothing. I mean, I have to say I know nothing about why Coca-Cola did away with honesty. However, it fits a narrative to me that I mean the word Coca-Cola and the word sustainability do not feel like they should be in the same sentence. And there's so much greenwashing out there, right, and there's so much like oh yeah, let's just, you know, put a use the word sustainability in a run-on sentence about plastic and oil that people see through that in the end. So I think that is why Just Ice Tea and Plant Burger is successful, because you guys, I mean it doesn't take a rocket scientist to look at you two and say they really feel it, they really mean it, they really believe it.
Speaker 2:Well and authenticity really counts. But you know, it's interesting because we do need these big companies to get on board and I'll just give an example of the kind of impact. So one of the more successful or be successful part of the Honest brand is Honest Kids, which is still on the market and is carried in McDonald's, subway, chick-fil-a, wendy's, sweetgreen Kava. But just getting Honest Kids into McDonald's there's over 200 million units sold a year. That drink is 35 calories less than the drink they have on the market. So just getting Honest Kids into McDonald's helped remove a billion calories from the American diet, a billion empty calories.
Speaker 2:Plus. It introduced literally millions of people to organics for the first time. So these big companies, we do need them to understand the growth and the impact we can have together, together and and obviously they don't all stick. But but you know, um, you know, certainly, as we build this enterprise just ice tea spike and I, we don't have any small ambitions. We do want to make this a national brand or even an international brand and we want it to get to scale so that the farmers we're working with can realize that there are opportunities and our consumers can gain access to healthier, organic products on an everyday basis.
Speaker 1:I think that's a perfect place for me to ask a final question for this episode here. The world I was born into had about 3 or 4 billion people, and we're going to approach 9 billion people fairly quickly here I don't know if it's in the next decade or two and sustainability. So here's a food policy question maybe what gives you the hope that we can feed nine billion people and take care of the planet?
Speaker 3:I mean that's good spike yeah, I mean you know it's. It's. It's a tough question sometimes because you know what you know. What you hear a lot about is about we are you know. What you do hear about is that we actually do produce enough food but there's a lot of food waste and there's issues with distribution and there's, you know, issues with. It's a big business right, and you have certain labeling and dates on foods and expiration dates. So sometimes I feel it's not really an issue of the production of food. I think it's the issue of distribution of food.
Speaker 1:But, with that said, Making the distribution more efficient, less waste, less perishing.
Speaker 3:Exactly, exactly, I think, because we do produce a ton of food.
Speaker 3:If you look at the data, I do think one thing that can change is a ton of food.
Speaker 3:If you look at the data, I do think one thing that can change is a lot of these monopolized companies and farming industries that have gone away from traditional style of farming. Whether you're doing organic venison or grass-fed cows, or free-range chickens or whatever it is, I think we've gone to a point where we have excess of certain items, and especially meat, and that's why I think it's very important I'm a flexitarian, I'm not a vegan or vegetarian, but I have a very well-balanced diet and I think having more options out there for people and encouraging people to look at plant-based foods right and vegan options and be and starting and whether it's meatless mondays or or starting to incorporate that into your diet so you can have a little bit more balance. I think that is the key um to feeding people right, nutritious, with, with good nutrition, right and right um. So I think those, those are the things that we should be looking at, right, right, um. So I'll throw it to you on that.
Speaker 2:Yeah. So I mean, look, there's no way 9 billion people will be able to eat like the American population, that we would need about two and a half planets. Last time I checked, we only have one. Um, the good news is that if we can move people toward more plant-based diets and the Beyond Burger is a great example it uses 97% less land, 97% less water to make a Beyond Burger. So when you hear about the rainforest being cleared by farmers, they're clearing it to grow crops to feed to cows. If you can move people toward more plant-based diets, you don't need to do that. If you can move people toward more plant-based diets, you don't need to do that. And so there really is this myth that we can't feed the world sustainably. We can. We just have to ship what we feed people. And, as Spike was saying, we are able to make delicious food. We're not asking people to go eat soybean and rice every day. We can have delicious food.
Speaker 1:You're not asking us to suffer.
Speaker 2:Yeah, we can have delicious, fun and nutritious foods. We just have to make a mind shift about what we eat and how it's grown and how it's processed, and so there, I'm a believer. There are possibilities, but it's work. And, of course, the other challenges where we're going against very large entrenched interests that have been around for, in some cases, you. It's work. And, of course, the other challenges. We're going against very large entrenched interests that have been around for, in some cases, centuries, and we're going against patterns of behavior, cultural norms. So those things need change too. But I'll tell you, nothing sharpens the mind or steals the resolve like a climate crisis or environmental crisis or a weather crisis, and we seem to be having those several a year. So hopefully, people are starting to understand that there are. We have to think about changing what we eat or eating the change yeah, and I'm nice I'm also.
Speaker 3:I'm also proud of our, you know, um, and you know seth is the one that really got me, folded me into these plant-based foods opportunities, where I've gotten a massive education on all of it in the last five years or so.
Speaker 3:But I'm proud of our peers as well, because you're seeing a shift in the world of chefs and how they develop their menus and what they put on their menus. And you know it used to be, hey, get out of my restaurant, you're vegan or something like that where. But now it's they're, they're inviting and they have maybe even specific sections on the menus or a completely different menu that are for vegetarians and vegans. And you know, my thought process is, if you can make it delicious and taste good, people will adapt it. Right, and um, you're seeing one of the leading chefs in the world, daniel Hum, turned his entire restaurant, 11 Madison Park, into a vegan restaurant, right, and so you can have that dining experience, whether it's fast food or casual food or fine dining, you can find it everywhere these days. So there's no excuses and I think I'm excited to be at that part in our industry, because now I think we can keep pushing.
Speaker 1:Just closing comment. You talk about delicious vegetarian or vegan food options. My first apartment after I graduated from Cornell was in Ithaca, the Moosewood Restaurant. Oh yeah, have you guys been?
Speaker 2:I have the cookbook, but I haven't been. You have the cookbook, there you go.
Speaker 1:The Moosewood Restaurant is in an old high school building on the first floor. My apartment was on the third floor and the waft of this delicious food permeated the entire building. That was one of the origin floor. My apartment was on the third floor and the waft of this delicious food permeated the entire building.
Speaker 2:That was one of the originals.
Speaker 1:That's right. That's right. Or they started it, I guess, in the 60s or 70s. Seth and Spike. This was a lot of fun. Thank you so much for spending a little bit of time uh with me uh on this podcast today. We'll uh get this out there uh during uh iced tea season um it's always iced tea season, but certainly it's always iced tea season.
Speaker 2:There you go, tease the day.
Speaker 1:Tease the day, benno tease the day all right, I think we have to have another episode, just with puns. Yeah, you guys are awesome. Thank you so much, until next time.
Speaker 3:Thank you.
Speaker 1:Thank you for listening to this episode of TGO Podcast. Thank you for listening to this episode of TGO Podcast. You can find all episodes on our podcast page at wwwrealign4resultscom. You can find me, benno, host of TGO Podcast, there as well. Just email benno B-E-N-N-O at realign4resultscom. Let's keep growing.
