[00:00:00] Speaker A: We ended up going into business together because I had the foolish idea of opening my own restaurant.
[00:00:05] Speaker B: We're shallow. Yes, true. But then, because our shallowness, we can see a lot more.
[00:00:09] Speaker C: What is a bb formula? What is that?
[00:00:11] Speaker D: All of the secrets that you give satisfy that.
[00:00:13] Speaker E: I'm Richard Gerhart.
[00:00:14] Speaker F: And I'm Elizabeth Gerhart. You just heard some snippets from our show. Stay tuned to hear tips about how you can start your business.
[00:00:23] Speaker B: Ramping up your business.
[00:00:25] Speaker E: The time is near.
[00:00:26] Speaker B: You've given it hard. Now get it in gear. It's passage to profit with Richard and Elizabeth Gearhart.
[00:00:34] Speaker E: I'm Richard Gerhart, founder of Gearhart Law, a full service intellectual property law firm specializing in patents, trademarks, and copyrights.
[00:00:41] Speaker F: And I'm Elizabeth Gearhart. Not an attorney, but I do marketing for Gearhart Law. And I have my own startups and podcasts.
[00:00:48] Speaker E: Are you one of the two in five Americans wanting to start your own business or already a business owner? Stay tuned. This show is about starting and growing your business. Welcome to passage to the road to entrepreneurship, where we learn why and how ordinary people, just like you, started and grew their businesses. And we also talk about the intellectual property that helps protect your innovations. We have Peter Kalkoski and Emma Bowe from shock and food, developers of the world's first plant based pepperoni. And also joining us today is David Polskowski, a partner at Gerhardt Law.
[00:01:22] Speaker F: After Peter and Emma, we're very excited to also have Eugene Wang with Sophie's bionutrients all the way from Amsterdam, which is very cool. Thank you, Eugene. And that's a really interesting protein product, plant based. And after him, we have Del Alfonso with Harmony baby nutrition, which, being a new grandma, I'm very excited to hear what he has to say.
[00:01:44] Speaker E: But before we get to our distinguished guests, we're going to be talking about your exciting new business journey. Two in five Americans want to start a new business. So should you start a new business? Often our listeners ask what motivated other business owners to start their business. Let's turn to our guests to find out what motivated them to start their businesses. So, Peter, Emma, welcome to the show. Tell us about what motivated you to start shocking foods.
[00:02:11] Speaker A: Thanks for having us, Richard. We're delighted to be here today.
[00:02:13] Speaker G: Shock and foods really came out out of necessity. Just before the pandemic, we were both running a corporate catering business. Just before the pandemic, we were running a very successful corporate catering business in London. And we supplied big companies like Facebook, Google, Amazon. But when the pandemic hit that put an end to our business, and we had to find ourselves. We went soul searching, and we decided to pivot into plant based food manufacturing.
[00:02:40] Speaker E: Wow. Eugene, welcome to the show. Tell us what motivated you to start Sophie's bio nutrients.
[00:02:46] Speaker B: Sophie is actually my daughter. So it started out from a love, the love for the family member. She's allergic to shellfish. That's how I started my business. Number one, selfish kitchen making plant based seafood. That's how linked to my business. Number two, which I'm working right now, selfies. Bio nutrient making protein from microalgae. So thaT's how I started.
[00:03:06] Speaker E: That's great. And also appearing on today's show is Del Alfonso, CEO of Harmony Baby Nutrition. Welcome to the show. Del, what motivated you to start your business?
[00:03:16] Speaker C: It's a nutritious story. Cause I'm doing baby nutrition for over 20 years already. But back in 2018, I was at MIT doing, literally an internship in a biotech company, and I met a senior researcher that told me this possibility of using science to make baby formulas that looks like breast milk. And at the same time, I met a researcher from HArvard that told me, listen, we need this. And third, I have my second baby out of the three ones we have. And guess what? We got really big problems with baby formulas and kind of breastfeeding. And it was like the whole trigger for this business.
[00:03:51] Speaker E: Great. Elizabeth, what was the motivator for you to start your business?
[00:03:55] Speaker F: I just love starting businesses.
[00:03:58] Speaker E: It's the finishing part that's hard.
[00:04:03] Speaker F: I've always said I love to talk and I love to help people. And so podcasting. Starting a podcasting related business was kind of a natural for me. And when I started putting feelers out and seeing what the needs were, I found that there was quite a bit of need out there and that I would have a big potential customer base. So here I go.
[00:04:20] Speaker E: Kenya.
[00:04:21] Speaker F: So, similar to Elizabeth, I like to create and not work for people. So that's been my biggest motivation.
And I love big ideas, and I like helping people, so that's my motivation.
[00:04:34] Speaker E: That's great. For me. Starting Gearhart law, it was paying the mortgage. That was the first piece. Secondly, I had worked for big companies for a long time, and I really found that I enjoyed the entrepreneurial environment. I wanted to work with startups. It was a very happy type of law to practice because people would come in and they would be so enthusiastic about their projects. So that was great, everybody. Thank you so much. And now it's time for our distinguished guests. Peter Kalkowski and Emma Bo, co co founders of Shock in Foods, and they have invented the first plant based pepperoni and other delightful plant based foods. They use Michelin techniques that ensure the highest quality, perfect texture, and impeccable taste. So, again, welcome to the show. So nice to have you here.
[00:05:24] Speaker A: Richard. What a fantastic introduction.
I want to buy those products already.
[00:05:30] Speaker G: I suppose the inspiration behind it was when we were asked by a lot of corporate clients to veganize dishes, and it went as far as some of our clients went, totally vegan. So any food ordered for their employees would have been vegan. So what we had to do was we had to make sure that the food we provide is still at the highest quality. And that's how we've been experimenting with loads of recipes to bring out those umami flavors that you get from meat. And shiitake mushrooms came into it, and using a lot of innovative ways of combining flavors. Also, Michelin techniques would use brining and specific temperatures at cooking, so you are able to bring out the best in the food.
[00:06:11] Speaker F: You two are quite the pair, I must say. You've done a few businesses together, and I'm just curious, how did you start going into business together, and how did you get back into this business together after what you've done before?
[00:06:25] Speaker A: Just to give your listeners a bit of context, I'm a chef, a head chef, and very few female head chefs out there. And we met in an environment where Peter was running a very large international security firm with 300 employees under him. And I had a venue where I needed, I suppose, some of his employees to work for me. And we met that way. We ended up going into business together because I had the foolish idea of opening my own restaurant.
[00:06:48] Speaker G: Well, specifically, Emma asked my employees, do I have a girlfriend?
[00:06:54] Speaker F: Don't be dropping me in here.
[00:06:56] Speaker G: Once we were together, she basically proposed to start a business together. And so that was bugged there.
[00:07:03] Speaker B: Right.
[00:07:04] Speaker A: Well, you see, I come from a four generational family where we're in the hospitality trade, and my great grandmother started the business before women had the right to vote over 100 years ago. So I was raised by my great. My great grandmother great raised my grandmother and my father and my grandmother raised me in the business. So I've been cooking from the age of six.
So I've been in a professional kitchen my entire life. I know nothing else. And then I suppose, Peter and I opened 13 years ago now, was it 13 years?
[00:07:31] Speaker G: I invested in Ms restaurant, and it became our first business.
[00:07:33] Speaker F: Yeah.
[00:07:34] Speaker A: And huge success in Ireland. And then it went from there.
[00:07:36] Speaker F: Yeah. And I want to talk about your backstory on this business that you have. Right, because you went to an accelerator.
[00:07:42] Speaker A: Yes.
[00:07:42] Speaker F: And you had a very transformational story and experience there. Can you tell us a little bit about that?
[00:07:47] Speaker A: Oh gosh, which one? It was so many amazing experiences with the accelerator in Paris. Yeah. What happened was in the pandemic, Peter was explaining we had a corporate catering company and the pandemic hit. Our catering company went under. We had literally nothing left. We're talking a dollar in the bank account nearly made homeless after having a successful business. So there was no cooking happening, there was no business in general. So we were thinking, oh my God, what's going to happen? What are we going to do? We're going to be out on the street. And we realized that with a couple of months, I suppose, to think about things and how we're going to even just make money to pay the rent. We started continuing to experiment with plant based foods because I had had kitchen burnout, being a head chef, working 18 hours days. And I realized turning vegan that it was very difficult for people to veganize food in general. And it was such a healthy option for people that were sick. I had fatty liver disease, metabolic syndrome. And I reversed all of that by turning vegan.
[00:08:40] Speaker G: I will shorten this to answer your question. To answer your question, our transformational story is we were bootstrapping for a really long time and we were running out of money. And there was a mindset shift from doing a small business just by ourselves and actually seeking investors. We got the investment from big Idea Ventures.
[00:08:58] Speaker A: Big Idea Ventures is a venture capital firm based in New York, Singapore, globally respected, and they invest in sustainable businesses that are all about saving the planet, securing the future of the planet and developing positive climate change. So they invested in our business because we were creating future thinking vegan meats to feed the planet sustainably by 2050.
[00:09:16] Speaker G: Really well, being in the accelerator, we were exposed to a network of mentors. And one of the mentors that really accelerated us was David Postolsky. He is an IP lawyer, but also a friend, I might say at this point he's been a huge support for us. But we didn't realize going into the accelerator that at this point we are building a global company. And IP was the last thing on our minds. We were looking at customers and making money. David made us realize that if we are going global, we do need to think about at least our name and have an actual strategy when it comes to IP. And we ended up in a position where we actually, after two years of operating, we had to change our name. And that's where we ended up shocking foods.
[00:09:56] Speaker B: Yeah.
[00:09:57] Speaker F: And you ended up getting $200,000.
[00:09:58] Speaker A: Yes. This is what happened. Because we were obviously so broken, nearly made homeless, that because of Peter's vision and him able to pitch well, this is the thing. It's unbelievable what Peter was able to do. There were thousands of companies applying to be part of accelerator. They were to pick five companies. A lot of their companies were Harvard professors. They were people who helped create Google, were just simple people cooking food. So I thought, there's absolutely no way we're going to get selected. And then we're down to the last hundred companies. And I said to myself, there's no way this is happening, Peter. I said, we've got to find normal jobs after this. They're not selecting us. And then we got the call and I said, listen, you're one of our five companies that we've picked out of thousands that have applied. You're going to be part of our accelerator this year. We're only investing five companies and you're one of the five. And I was like, oh my God. They think we're gonna change the planet.
So that's what's happening. They think we're gonna change the planet in a positive way. And they gave us an opportunity to follow our dream and to try and make that happen.
[00:10:49] Speaker F: David Pistolski from Gearhart Law.
[00:10:51] Speaker D: Yeah, let me break in here for a second. So I've had the pleasure of knowing Peter and Emma. When they were veganly deli. They now are shocking foods. I remember a few years ago when I met them, I didn't even know they were a couple, but they're actually a couple and which was shocking to say the least.
[00:11:07] Speaker A: So different. So different.
[00:11:08] Speaker E: But they're a couple of entrepreneurs. Entrepreneurs for sure.
[00:11:12] Speaker D: But I need to say something. I actually met them in Singapore where they were actually demoing and they had their product for tasting. I was truly blown away. I could not believe it. I mean, I'm a lover of pepperoni and foie gras and this was just amazing.
[00:11:28] Speaker A: Oh, that's so nice to hear.
[00:11:30] Speaker D: So it was truly a special kind of event. Many people didn't have products to taste, but they did. And I think that is a testament to how far they're gonna go. So I think for all the viewers, I think everybody needs, for all the people that are listening and viewers, whatever they need to know, like, where are you right now? Like, how can they get this product?
[00:11:50] Speaker A: Well, we're actually, we've just launched in the UK because we had a big tv show yesterday. We were all over the place. It's like shark Tank for the UK that's online now. But basically in the next six months, we're gonna be here in the States. There's going to be a lovely footfall, hopefully in so many fabulous little supermarkets, you'll be able to grab it off the shelf and munch in it. I can't wait, but it will be later this year, thank goodness.
[00:12:11] Speaker E: Does it really taste like pepperoni?
[00:12:13] Speaker A: We use a lot of andalusian spices. I spent quite a bit of time in Spain myself, blind tasting different meats. So it's fantastic. I mean, I can't wait to get it over here for you guys to try it. We wish we could have brought some samples today.
[00:12:25] Speaker E: Plant based pizza, too. Could you make like a totally plant based pizza?
[00:12:29] Speaker A: Yes. For me, it's always about producing healthy food where I can actually affect people's health in a positive way. Because our products are completely natural, we are so adamant that there's no preservatives in them. It's all whole foods. It's everything you find in your kitchen cupboard. So I go out of my way, even in the manufacturing setting now, where as soon as I get back to the UK, I'm back in the manufacturing plant where I'm overseeing everything. So I'm not handing it off to other people to do it. I'm on the plant overseeing it all, and it's just super healthy passage to profit.
[00:12:55] Speaker E: And that was Peter Kalkowski and Emma Bo from Shockin Foods. We'll be back with more of them. And stay tuned. You're going to be hearing from Eugene Wang and Del Alfonso and their projects. And you're also going to be hearing secrets of the entrepreneurial mind. So you don't want to miss that. Stay tuned with Richard and Elizabeth Gerhard on passage to profit.
[00:13:17] Speaker B: I represent low cost airlines, and we know a lot of you are not traveling right now. And we understand. However, if you do need to travel between now and the end of the year, now is a great time to lock in some of the lowest prices we've seen in a lifetime. Hey, in normal times, we can save you up to 75%. But now airlines are practically giving away seats. We have inside deals on over 500 airlines. Here are a few sample round trip deals we found. Seattle to Vegas, $35. Chicago to Atlanta, $85. Los Angeles to Atlanta, $100. Of course, there are some limitations, but the airlines want your business right now, and cancellation and change fees are flexible. So fly somewhere this year. Book now. Save a ton. Call right now. 8589-8747-7858-9874-7785-8987-477 that's 858-98-7477 have you ever met a single person in your life that enjoys paying taxes? No. No one does. If you can't sleep at night because you have a huge problem with the IR's, I've got some free advice for you. This service is strictly limited to individuals that owe the IR's $10,000 or more in back taxes. And if you qualify, we can guarantee that you won't be writing a big fat check to the IR's or our services cost you nothing. The first 100 people that call today will get a free tax consultation worth $500. Stop worrying about your IR's problem. We can help you. We promise. Call the tax doctor right now. I mean right now. To learn more. 809 178546. 809 178546. 809 178546. That's 809 178546. Now back to passage to prophet. Once again, Richard and Elizabeth Gearhart.
[00:15:22] Speaker F: Special guest Peter Kalkowski and Emma Bowe. And we also have Kenya Gibson here with Richard, Elizabeth Gerhart and David Pastelski, who is an attorney at Gearhart Law. We're going to go back to the discussion with Peter and Emma, and we want to dig into something that is a real concern for entrepreneurs, and that's the mental health aspect. We all face it. Peter, could you please start with what you've observed?
[00:15:45] Speaker G: Generally, you always are expected to project success, and you are judged by your social media and a lot of other aspects, how you carry yourself in business. But it is a long, long journey and a lot of the time is extremely stressful. Of course, there are extreme highs, but not many people talk about those lows. And you don't have to perform hundreds and 20% every day. One day you might be doing just 30% and that's fine, too. I would say the secret of entrepreneurship is do not give up because there will be times when you feel you lost faith in your product or you don't feel like you can do it anymore and you don't see a solution on the horizon. And we've been there, we've had no money several times, and we thought business will be gone, and as long as you don't give up, something will change.
[00:16:32] Speaker F: So in terms of your business model and what you have in place, do you feel like your company is the future of food and what it's going to look like.
[00:16:39] Speaker G: We are a plant based company, but we are working on the next range of products, which will not be 100% plant based. It involves a new source of protein, definitely something that requires one to two years of research, but we are getting there.
[00:16:54] Speaker F: So where do you source your ingredients.
[00:16:56] Speaker A: From for a lot of the meats, for instance, the different products vary. So you might have hemp protein because of the superior nutritional content, and pumpkin protein to get the protein up there in, let's say, our charcuterie meats, and then we use like, oat flour from Scotland, mushrooms from Northern Ireland in our meatballs. So it's actually the most sustainable vegan protein in the UK at the moment, I believe.
[00:17:16] Speaker D: Can you talk a little bit about the origin of your name? Shocking foods. Maybe you can spell it first for everybody.
[00:17:22] Speaker G: So it is, first part is shock, and then instead of in, it is en shocken foods. We wanted to make really bold products.
[00:17:33] Speaker A: And we gave it an hour. We brainstormed a few others, and I kept coming back and I said, you're right, that's the name. It's got to be the name.
[00:17:38] Speaker G: The idea was that there are some brands that are quite shocking, and we wanted to stand out. In the beginning. This was our plan, I would think.
[00:17:46] Speaker E: From a trademark standpoint, David, maybe you can comment on this, but shocking was probably not too difficult to get, but you were probably involved in that. So maybe you can give us a little bit.
[00:17:57] Speaker D: We have not applied for the trademark yet in the United States, but so that still remains to be seen. The fact that there is a shock en, I think, will probably, you know, bode well for the company, for sure.
[00:18:08] Speaker F: If you do want to learn more about trademarks, where do you go? You go to learn more about trademarks.com.
[00:18:13] Speaker E: What a great idea.
[00:18:15] Speaker F: Gearhart Law has a white paper that you can download, and of course, you could call Richard or David if you had a trademark question. But there's a lot to trademark law, and there's a lot to choosing your name and checking for the trademark.
[00:18:27] Speaker E: Yeah, that's great advice. So how does your process for developing products work? You know, lots of times people have new software or they have a new consumer product, but when you're trying to develop plant based foods, that's really on the cutting edge of technology. So how do you figure all that out?
[00:18:46] Speaker G: In the beginning, we did not know a lot about the science behind developing food. Back then. We didn't think about protein content. We just literally thought about taste and texture.
[00:18:56] Speaker A: I really was seen, obviously, by being a chef and being a foodie and talking to other chefs in the industry. They're like, there's no decent. We need toppings like vegan toppings for pizzas. And I was like, jesus, isn't pepperoni the biggest topping on the planet? We need to be making a vegan pepperoni. So we're developing that at the minute.
[00:19:10] Speaker F: Peter Kalkowski and Emma Bowe, how can people find you?
[00:19:14] Speaker A: Well, you can go to our website, shocking with an en not ing at the end, shockingfoods.com. And we're on Instagram as well, where you can see all of the behind the scenes factory tours from our little facility in the UK.
[00:19:25] Speaker E: Great. So before we take our commercial break, it's time for IP in the news. And what is going on in IP in the news today?
[00:19:32] Speaker F: Well, it's a great new patent for a product for getaway cars.
[00:19:38] Speaker E: Oh, so you must be talking about Toyota's new patented technology, right.
[00:19:44] Speaker F: So it comes out of the factory one color, and then you can treat it to get it to change color. BMW has a same concept that they showed. It's really kind of interesting.
[00:19:54] Speaker E: Well, it's not surprising because according to the article, and this was written by Stephen Williams for Autoblog, he points out that color is one of the most important things that people think about when they're buying a car. This is really kind of an interesting idea. Kenya, what do you think about this idea?
[00:20:12] Speaker F: I think it's cool. I mean, I don't know if you guys have seen the car wraps that are out. It reminds me of that concept a little bit, except a little bit more automatic and probably less labor intensive, coating the car and then having to pull it off.
[00:20:24] Speaker E: That's interesting because they mentioned that in the article. And you're kind of scratching your head as like, why put all this money into this technology if you can just wrap the car and get the color that you want? Eugene Wang, what do you think about this idea?
[00:20:36] Speaker B: Well, I guess people like individualism, right? I mean, people like their own choice.
[00:20:40] Speaker E: Del, what are your thoughts?
[00:20:42] Speaker C: I just feel that you get bored and then you want to change. It's kind of easy and cool way of doing the change.
[00:20:47] Speaker E: Peter. Emma, what are your thoughts here?
[00:20:49] Speaker A: I know I'm a bit old school on this. I just prefer the one color. Don't mess it up.
[00:20:53] Speaker G: It's all about Instagram, all about social media, and people like to show off. So I think there's definitely a huge market for this.
[00:21:00] Speaker E: Yeah, I think you're right? Passage to profit? Stay tuned for secrets of the entrepreneurial mind. Coming up do you own an annuity either fixed rate, indexed or variable? Are you paying high fees and getting low returns? If so, annuity general would like you to have this free book to learn the pitfalls and mistakes of buying an annuity. The annuity do's and don'ts for baby boomers contains the little known truths about annuities, like how to help reduce your fees and increase retirement income. And it's free. That's right, free. As a bonus, we'll also throw in a free annuity rate report just for calling. We researched over 1000 annuities and summarized rates and benefits from financially strong insurers. You get annuity dues and donts for baby boomers and the annuity rate report, both absolutely free for calling annuity general today. Hurry. Supplies are limited.
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[00:22:52] Speaker B: 808 two four 4596-824-4596 808 24456 that's 808 244596. Passage to profit continues with Richard and Elizabeth Gearhart.
[00:23:11] Speaker E: And I want to point out the passage to profit is heard on 31 radio stations across the country. And so no matter where you are, you can find us or you can just check out our podcast. Recently ranked in the top 3% globally. And now it's time for power move Kenya.
[00:23:27] Speaker F: So I'm really excited about power move today because we are going to talk about a young man by the name of Balik of Brolik Pitts. So recently he was on my Power Move podcast and he has a great transformational story about how he lost a bunch of weight and how he overcame a nearly paralyzing experience and he now he's working with puppies. So he is a wonderful pet owner. He has puppies that he sells and he takes wonderful care of. And he uses these puppies also to go to visit. Juvenile detention center is almost like pet therapy for people. And I had him on and he had a great story. And I'm really excited to announce that we do have a puppy now.
So our kids have, you know, gone on to college and all the things, and now we decided to get another pit bull puppy.
[00:24:16] Speaker E: Yeah. Now you need something else to take care of.
[00:24:18] Speaker F: To take care of. Right. But we had a break. We had a whole year of our daughter being a wife, but now she's back and we have a puppy. So I'm excited about that.
[00:24:24] Speaker E: That's great. Elizabeth, tell us about your project.
[00:24:27] Speaker F: Well, congratulations, Kenya. Thank you. Yes. So I have a few things going on. So, of course, passage to profit, which I love doing, and the Jersey podcast podcast with Danielle Woolley, which is really fun. We took a break for a while, but we're back on now. We're having a blast with that. But in the meantime, we're remodeling our podcast studio in summit, and we're going to run it out to the public and I'm going to help people start their podcast. Pretty excited about that. And I started a meetup with Stacey Sherman for that called podcast and YouTube creators community. So we meet once a month online and also in person at the same time. We do like a hybrid show. And I still have blue streak, so I'm still gonna do something with the website, but I don't want to say what it is right now.
[00:25:12] Speaker E: It's a secret.
[00:25:12] Speaker B: It's a secret.
[00:25:14] Speaker F: Yes. So enough about me. I am so excited to hear from our next presenter, Eugene Wang. And he has Sophie's bio nutrients, which is a great way to get protein. So welcome, Eugene. Tell us all about it.
[00:25:29] Speaker B: So we use fermentation technology to grow microsi, like krilla, you know, spirulina, that kind of thing you can get in the supplement store. Reason why we use fermentation, because it's more efficient and better quality. And then by that way, we can get a protein flour, pretty much like the soy protein flour or the whey protein flour you used to have in your moved foods or supplements. So that's what we're doing.
[00:25:52] Speaker F: I love that because I can't tolerate soy. And this is such a natural, renewable resource for protein. So what's your market for this?
[00:26:01] Speaker B: The market is huge. I mean, I don't know if you guys notice everything about foods, you know, talking about sugar, talking about carb, talking about fat, people know too much of it is not healthy. So those are going down. The only thing way up is protein. And that's why we also have shocking foods trying to make protein more deliverable. Right. And we're kind of upstream, we're making the ingredients, you know? So protein is the only thing in the market today that is growing and non stop. However, I don't know if you guys noticed. Growing protein is also very, very resource demanding. On top of that, you got a lot of proteins that are really coming with a lot of allergens. Soy, whey, they're all big allergens, like my daughter's selfie, suffering from these allergens. So that's why we think we can provide a better solution to the world.
[00:26:51] Speaker E: What is microalgae?
[00:26:53] Speaker B: Well, it's a tiny, single cell.
[00:26:55] Speaker E: Small algae, right?
[00:26:56] Speaker B: Yeah. You got to look into the microscopic to see it. You can't really see it clearly with your eye. You can. You can see a little bit, you know, when they have a lot, but you can't really tell the body. You have to look it into the instrument to see them. And so that's why it's called microorganism.
[00:27:11] Speaker E: And how is it harvested?
[00:27:13] Speaker B: It's harvested when you grow them a lot, it becomes like a slush, and then you kind of centrifuge the water, the liquid out, dry them, it becomes the powder.
[00:27:24] Speaker E: I accidentally tasted algae once. It was horrible. Do you do anything to make it taste better?
[00:27:29] Speaker B: So here's what we do. The reason why the algae you tasted is awful is because that it was grown in the outdoor open pond. It was grown what we call scientifically, autotrophically, meaning that it does photosynthesis. When they do photosynthesis, they create a lot of chlorophyll, the green stuff. That green looks healthy, but trust me, that green also tastes awfully grassy. The bad taste coming mostly from that color. And that color is so hard to remove. Think about it. You don't want to eat a burger that's dark green.
No algae colored burgers.
[00:28:06] Speaker E: Exactly.
[00:28:07] Speaker B: You know, so that's. That's why it never gets, you know, popular in the past. Now growing them in the dark fermentation tank, there's no light, so they don't do photosynthesis. They don't make the green. And that color, that taste all of a sudden becomes so pleasant, it's easy to market it. It almost looks like the cow meal protein or the soy protein, people naturally can accept it.
[00:28:31] Speaker E: It has a flavor, though. I mean, what would the flavor be like? How would you describe it?
[00:28:35] Speaker B: I like the word umami. For some reason people always use umami, but then it has a little bit sweetie taste. It still tastes tiny bit of algae ish, you know, because after all, they are still algae. But it's not so strong, not so overwhelming.
[00:28:50] Speaker E: David Postulski.
[00:28:52] Speaker D: Eugene, what a treat to be sitting next to you finally. I've known Eugene for about ten years, a good friend and a client for a long time. I've known really for a long time. It's just really amazing to be sitting in the same room with him. And for all of you who don't know, he's a legend in this fermentation all protein world. He is one of the grandfathers of it, for sure. So can you talk a little bit about your background, how you started Sophie's bionutrients?
[00:29:18] Speaker B: Yeah. Long story short, I was actually originally graduated from Columbia University. I got an MBA degree. I went to Austria less than three months. I just cannot withstand the lifestyle. I'm not covered bankers.
[00:29:31] Speaker C: Me either.
[00:29:32] Speaker B: Yeah, right. But I study finance. I even got chartered financial analyst exam to level one, almost to level two. But then I found out, you know, my passion is with food first and foremost because my family, we've been four generation Buddhism and been making vegetarian food because the religious belief are three generations. And so that's why possibly because my dad, my auntie, my uncle, they're all playing with food. So I found myself love food, especially vegetarian food back then. We call it not plant based fancy word today. And then, and then slowly but surely, I don't know if you know about asian business, not until my uncle, my aunties or my parents passed away. I cannot make any single decision. That's why when I found out my daughter's Sophie's allergic reaction, I took that as an inspiration and jump into my next venture, venture number one, selfie's kitchen back in Sebastopol, California. And then because of that, I got a lot of people asking because we're making seafood alternative. Seafood is considered very healthy. So first thing they ask is about nutrition. That's how I then came to the idea of using microalg. And luckily I got into David because there's so many intellectual properties generated. Now, here's the interesting thing I want to share with the people is that the future is for entrepreneur, because why? There are going to be two types of people. The first one are the expert, the professional. They dive into their domain knowledge so deep they almost put a wall, put a blind next to their eyes, they don't see anything else. The second type of people that's very needed by the world are entrepreneurs. We are shallow. Yes, true.
[00:31:01] Speaker E: But then we see, speak for yourself.
[00:31:07] Speaker B: We see the world, we see broad, we see a lot of things. We can then connect the dot. Hey, why a have to go to b? Why a cannot go to d and then directly jump to e. Right? But the expert, they don't see that. So deep, they cannot see that we're shallow. Yes, true. But then because our shallowness, we can see a lot more and we can connect the dot and make the new stuff. So hallelujah, welcome to the new world of entrepreneurs.
[00:31:36] Speaker E: I'm trying to figure out what category I belong into. Maybe Kenya has a comment here.
[00:31:42] Speaker F: That's great, great insight. So when you take a look at like the sea moss marketplace, right, I know algae is obviously different, I guess, how is it the same? How is it different? And how do they compare to one another in terms of like being sold in the marketplace?
[00:31:57] Speaker B: So what you saw in the market is possibly what we call macroalgae. What we working on are microalgae. The difference is that macroalgae are truly the sea plants, sea vegetables in the ocean. Now the downside with that is that macroalgae sucks up a lot of heavy metal. We human create so much pollution in the world, in the ocean, that a lot of the macroalgae today suffered from the heavy metal. Now, microalgae also are good at sucking heavy metal, but if you grow them in a controlled environment, like the fermentation tank, you can control that heavy metal. And also microalgae accumulate a lot more protein in their body fast. Where macroalgae, they're plants, so they can accumulate protein, but not as much and not as fast as the microalgae. So those are the key differences.
[00:32:47] Speaker F: Well, I'm glad you bring up the metals, because I do think those are having an impact on children's health, particularly because a lot of pesticides used metals that show up in the food. And then we wonder why the kids are sick. So this is a really great solution to that. But I do want to mention something that I had here in the show notes. It says that Sophie's bionutrients is a food tech 500 startup. What does that mean?
[00:33:12] Speaker B: It's a magazine, I believe called food forwarding. I think every year they selected 500 most noticeable food tech startups around the world. And we are honored to be selected as one of the 500. But obviously we're not the number one, because out of 500, we're, I think we're number 300 something or 200 something. But still, it's quite an honor, I mean, because so many, I would say tens of thousands, if not hundreds of thousands of startups in just in the food tech space around the world. And we've been selected. So that's wonderful.
[00:33:42] Speaker F: Congratulations.
[00:33:43] Speaker B: Thank you. Thank you. So this technology is all about footprints. So giving one comparison, growing the same quality and same amount of protein. In our research, using the cattle technology, beef, you need about 141 space. Now that's animal. We know it's not sustainable. Well, even wheat sustainable enough, it still needs about 5 space. Using our technology for the same amount and same quality, it's about 0.02 space. Not only that, talking about water, growing beef, dairy, it's a lot of water. Humongous. I don't have to talk about it. So plant based protein, it's very efficient, right? Even growing plant based protein, 1 gram of protein, you need about 20 liter of water. Our technology, two to five liter of water only. So our technology, it's not just us. There are a lot of other microbial fermentation startups around the world. It's all about footprint, it's all about sustainability.
[00:34:45] Speaker F: So are you growing this in pretty much one place, or do you plan to have growth factories all over the world?
[00:34:51] Speaker B: That's the beauty with fermentation. Talking about fermentation, we all drink beer, right? I mean, you guys like beer?
[00:34:56] Speaker E: I'm drinking one right now or something.
[00:34:59] Speaker B: So there's so many breweries around the world, especially crappier brewery. Our idea is to turn every brewery into our printing production powerhouse, and that will be a most easily accessible way to deploy the technology.
[00:35:12] Speaker F: That's great. Wow.
[00:35:13] Speaker E: So do you envision people having their own microalgae fermenters in their kitchen? Like, oh, why don't you go grab some protein from the microalgae fermenter?
[00:35:24] Speaker B: That would be our dream. That will be our dream. And talking about that, we recently just joined a program done by european space Agency. We're going to take our fermentation project up to the space. And speaking of which, David, we need to talk more because there are going to be a lot more ips being generated out there in the space. I have no heck of idea who can govern that space.
[00:35:43] Speaker E: There are actually federal regulations about inventions made in space.
We have some guidance for Yanis.
[00:35:53] Speaker F: Richard raises a really good point, though. About accessibility. And I have a question, kind of for the room in terms of like, the state of food and where we see agriculture and things with our food supply. So I would just like to get all of your takes on where you see that progressing, too.
[00:36:09] Speaker B: I would say everything is going to be minimized instead of expanded. In my personal opinion, what I believe is that the future of everything that we need, not just foods, the material, the plastic bag you use today, the packaging materials, the medicine, the cosmetic, even, is going to be biomanufactured. Not saying that the traditional animal farming is gonna, or agriculture is going to disappear. Not saying that, but I would say that the majority of the percentage of the materials that we gonna eat or use will be made from bio manufacturing. What is bio manufacturing exactly? Fermentation is part of that family. Imagine a beer brewery. That's close to what I was talking about when. When I said biomanufacturing.
[00:36:52] Speaker E: Peter Kalkowski and Emma Bo from Schocken foods.
[00:36:56] Speaker G: I think when we talk about the future of food and how we grow it, we definitely need to look at moving away from industrial practices that use a lot of water and land. And when it comes to the meat, I think we are definitely seeing a transition towards regenerative farming practices. That is what the meat industry is grabbing onto, because it is not sustainable the way it is at the moment.
[00:37:18] Speaker A: I personally don't think traditional farming is going anywhere anytime soon. So the most, I suppose, viable thing we can do is make it as sustainable as possible. Because you're always going to have different sectors that are fighting back and saying, no, this is the way we've been doing it for hundreds of years. It's not going to change overnight. But there are different nuances of how we can manage that properly, you know, to sustain the planet in a really positive way. So we need to all be looking to work together to do that, as opposed to fighting against each other, really, I feel that.
[00:37:42] Speaker C: I'm very optimistic about it, and I'll tell you why. I'm working with food and food science and technology for over 20 years already. And I think this is the very first time we are in such a unique position that we're using innovation, creativity to improve food in a way we've never done before. And what I mean with that is usually we're using science and technology to produce more, to kind of grow in scale, replace ingredients, make more profits at this time, really kind of change the game from the basis. And we can really have products with excellent quality seed. The examples we have in here and being quite smart and innovative for that. So I think that's kind of really the revolution behind the food and food science that's going on, bringing innovation, technology for all kinds of spaces. We don't care about it, but I think it's going to be normal. Right. In the short term, there is researchers now saying this, like, by 2035, like, almost 20% of the food we have and the proteins we have will be coming from those alternative pathways, because we can really produce excellent products now and not really thinking about producing more, but really thinking about the quality. How does it impact yourself, the planet, and this kind of thing? So I feel very positive and optimistic about it.
[00:38:55] Speaker F: So, Eugene, I feel like it's going to have a huge impact on greenhouse gases and climate change and everything we're putting into the atmosphere. Can you talk about that a little?
[00:39:05] Speaker B: Yes. So the current way of whatever we're doing, it's just producing more greenhouse gas, period.
[00:39:12] Speaker F: Well, cows emit a lot from both ends, so it should have a positive impact not only on people's bodies, too, because it's easier to digest in a lot of ways as well as on the environment.
[00:39:24] Speaker B: Right. And I believe the future of manufacturing, especially the bio manufacturing I was talking about, not only it will be carbon neutral, it will possibly be carbon negative. I would say 99% or even 100% of the fermentation. The most important input of the process is actually carbon. And where's the biggest carbon sources today? Air. Now, the carbon sequestration technology today is too expensive, but I believe someday it will become very affordable. When that happens, we can just capture the carbon directly from the air and put it into the growing process to grow all the material and foods we need that not only, like I said, not just carbon neutral, it will be carbon negative.
[00:40:03] Speaker F: That's wonderful. We do need to ask you how people find you.
[00:40:06] Speaker B: Google Sophie's bionutrient, bio B I O and the nutrients. Oh, speaking of which, bio nutrient is actually a term coined by NASA, not by us, okay? It means creating nutrition or foods in spacecraft. And if you can do that, you can do it on Earth very efficiently. We are on LinkedIn. We're not on social media platform, just LinkedIn and our website. Thank you.
[00:40:28] Speaker F: Excellent. Thank you. The passage to profit show the road to entrepreneurship with Richard and Elizabeth Gearhart. So now we are on to Delafonzo with harmony baby nutrition. I am very excited to hear about this, too. I am loving this show today. Since I had mentioned before, I am a new grandma. I'm really interested in this baby food. So please enlighten us.
[00:40:49] Speaker C: First of all, thank you for having me here. It's a big, big pleasure to be here and talking about, you know, infant nutrition, what's quite a thing for me for over 20 years. But I really want to try this and avoid, like, the, you know, sciencey piece of that, because I think that baby nutrition is actually a major, major thing, and especially in these countries, kind of like a taboo, right, to talk about baby formulas. And you see parents actually go to, like, the supermarkets and think they try to hide their cans. Cause if you're kind of using a baby formula, kind of signals that you're not a good parent somehow. What was shocking to me when I got in this country and realizing this major pressure that you have and how bad is actually a baby formula product, especially being in a space for so long, right?
[00:41:31] Speaker F: You're supposed to breastfeed if you can. If you can't, for some reason, then maybe it's okay to use the formula. But I understand what you're saying, but.
[00:41:38] Speaker C: Let me bring you to a different perspective on that. All right? First, we are not replacing breastfeeding, but what we're doing, we can really go way better than the kind of stand of hair that's the way we call it. Like this baby forms we have right now, using innovation, using science. The science is ready for that. So just for you to know this, right, we produce informal baby formulas in the same way for about 115 years. It's pretty much exactly the same product. And if you think about this, right, in this country, pretty much almost 90% of the babies will be on formula by the age of six months. It's a lot. And guess this, right? That's one of the key advisors we have in a company. This doctor from Harvard that published this research recently is like a very interesting clinical study that shows that pretty much one out of five babies on formulas, almost 20%, one out of five, will have problems when they're using regular baby formulas. Think about this, right? If you like food, right? If you stand in whatever place to get your food and you know that one out of five people are going to get sick using that, would you try it? Of course not. Of course not. So what is that right? And there is, like, a major gap. We always see this. There is a major gap when it comes to health outcomes between what is a form of fat and the breastfed baby. Extremely well documented. Like who? America Academy pediatrics. There's tons of information about it. And what we're doing in this another thing that's interesting, just out of curiosity, right, what is a baby formula? Maybe you never thought about this. What is the thing that you have in a can? It's cow's milk powder. You know that? What is that?
[00:43:11] Speaker F: No, I didn't know it was cow's milk powder. I'm like, I don't know. I'm just looking at like, this white.
[00:43:15] Speaker C: Guk going up that's usually, we don't even stop to think, what is that that we're giving to human babies? That is cow's milk powder in a can with some, you know, vitamins and minerals that you blended at all and try to kind of know, make this as similar to breast milk as you can. But it's really far breast milk composition. Human milk composition is really different. The way we explain this, right? Is quite a way.
[00:43:37] Speaker E: So how do you make simulated human breast milk?
[00:43:40] Speaker C: What we literally doing, we're using biotechnology to bioengineer breast milk components. And then we make forms that really looks like breast milk. That's what we're doing so far. Cas, think about this. Breast milk is such a complex thing, right? It got like thousands of ingredients in it. It varies over time, depending on mom's age and diet. It is such a complex matrix. And we always asking this question how we can actually replicate breast milk as a whole and mimic that and provide to those little babies that just, for whatever reason, have no access to human milk. And the question we realized after almost 20 years of studying this space that we don't need to replicate breast milk as a whole. We did not. And the metaphor used for that is like, picture about this, right? If you want to fly, you don't need to build a bird. You got to understand the mechanisms the bird uses to fly and emulate that and build something we call like an airplane. This is exactly the same systems we use internally. So we have such a kind of strong team of researchers that figure this mechanism of action breast milk uses to protect the baby when the baby is born. Breastmilk really plays a role there, and how we can actually play with those we call bioactive components to emulate that and really help the baby on this early stage and shrink this gap between what is a form of fat and a breast fed baby.
[00:45:02] Speaker F: Yeah, I think what you're doing is brilliant. I do a lot of advocate work in the maternal Health space. And when you mentioned, you know, Health Outcomes, I take a look at a lot of the Health outcomes in communities of Color. And I look at this as a huge solve because especially in black Communities, breastfeeding is very low, and that's just for a lot of different reasons. But I'm thinking about your Product and the accessibility of it, and how this could eventually help solve some of those inner workings that are going on in Communities of Color, where those thresholds are much lower in terms of breastfeeding. But there, there's a supplementation and a product that gives the same benefits and offsets some of the detriments that could lead to an unhealthy community. So you're way ahead of your time.
[00:45:41] Speaker C: It's such a, like an inspiration for us when we think on that direction, right? But once again, we are not replacing breastfeeding.
[00:45:47] Speaker F: Correct.
[00:45:47] Speaker C: If you can't do it, you gotta do it. Right. But it's not an option for everyone, right. Especially around this place we live in here, right. That you gotta go back to work, you gotta make some money, right? And breastfeeding is not easy at all. It's not easy at all. But I think that this kind of innovation, science, can really change the game on this. There is makes no sense at this time. We still giving cows milk to human babies. Let me tell you why. Cows got four stomachs, that's why their milk is so different, because their digestive system is very different than ours. Cow's milk composition is very different than human milk composition. So why we still giving cow's milk to human baby? And I tell you, the science is.
[00:46:27] Speaker F: I had heard once that after a woman has a baby and she is producing milk, depending on how old the baby is, her milk composition changes. Is that true?
[00:46:37] Speaker C: Oh, yeah. That's an interesting thing. Thanks for asking. That a baby formula watch. This is a complete source of nutrition for a baby between zero to twelve. So it means that a super complex food, it does have every single thing in it. But how can we have the same food, the same product, as a sole source of nutrition for a baby with few days and a baby with twelve months? It makes no sense. The only reason it happens, cause when we formulate it, we use cow's milk powder, which is a standard ingredient. So we need to overdose everything to make sure that happens. Because what you're saying is that breast milk change from colostrum transition, mature milk, because the baby is growing, the need is different. So the protein composition, the fat composition changes a lot. And that's another thing that's quite interesting with this science, because you can actually customize products by the age of the baby. The challenge we have now is really at this moment, why we still doing this. It makes no sense. And that's why I feel that, you know, science based companies or maybe food tech companies come to play a kind of crucial role because we really have the incentives and motivations to change this game in a different way. And that's sort of like one of the drivers we have so far.
[00:47:52] Speaker F: David Pastelski from Gearhart law.
[00:47:54] Speaker D: Del. First of all, thank you so much for coming down from Boston and for being here. You also have gone through the big idea accelerator. And I'm curious, how has that journey been for you? Where are you now? Because I've been in the food science space for a while, and there's no one like harmony as far as I'm concerned, even through the big idea ventures accelerator, what you're doing is pretty unique. So how is the accelerator process helped you, and where are you now?
[00:48:18] Speaker C: So in our case, actually, we weren't invested by Andrew and big idea, but we have not participated on their accelerator program. So they are like investors for the company, but we use like the network. We kind of help us in whatever thing we need on that. But I think what they liked on harmony. Cause they saw that we are dead serious about it.
I'll tell you, that's such a hard space. Baby nutrition is no joke. I tell every single one. Because you're dealing with someone else's pressure, right? It's like they're babies. So the level is scrutiny. The level, you know, safety data we generate is a long term investment.
[00:48:57] Speaker E: Dell, do you have a product on the market yet? Where are you in the commercialization process?
[00:49:02] Speaker C: No, we still like over the whole science and innovation, regulatory.
It's a journey. And baby nutrition usually goes through like, you know, clinical trials. There was a very strong level of scrutiny to prove all the safety. And we going through that, we like the science thing. We have some sort of like, let me put it in this way, right, some nerd mindset. We are a bit nerds on these things, but I think that it's really not about the science, it's really not about the data or maybe the regulatory. I think it's really about these babies and parents and families that kind of struggling with is a serious issue, a bit of taboo, but it's really one. So gonna take a couple years to get to market.
[00:49:42] Speaker E: So how difficult is it to make artificial breastmilk?
[00:49:46] Speaker C: We have the tools now, and to be very blunt, right. The science we use in here is not really new, right. It's the same thing we're using to produce insulin. You know, insulin to treat diabetes. It's the same kind of science. So it's about 35, 40 years ago, we have the same kind of innovation, technology. You can name it, like fermentation, precision fermentation, whatever. But it's pretty much the same thing. So it's premature and pretty safe.
[00:50:10] Speaker F: You had a personal reason for doing this as well, right?
[00:50:13] Speaker C: I do. I think I do have more than one, to be honest with you. But I think one of the things that really triggered that was having fun time at MIT as an a student. You know, I met this kind of very senior researchers to tell me, you know, the science is mature, the science there, we can turn this from thermostat to food. I got the researchers telling me there was a massive need for this on the clinical side. But also I got a little one, right, that was born in the Boston area in the winter time. Wife was not producing any breast milk, postpartum depression, all kinds of issues. And then the baby got on formulas and got all the bad things, reactions and everything. So it was really like a thing that make me feel like, you know, this is the time. This is really the time that we got to change this in a different way. I was not thinking about that, honestly. I think about a career change, but I felt that this is really a good time and momentum to build on top of that experience.
[00:51:09] Speaker E: So when do you think you'll be able to launch the product? Are you just going through the regulatory process now, or is there still more to do?
[00:51:16] Speaker C: It's usually a couple of years, right? Cause, you know, you got all the prep work, all the pre clinicals and clinicals, but usually a couple of years. Infant nutrition is always a long journey. It's always a long journey.
[00:51:25] Speaker F: How do people find you?
[00:51:27] Speaker C: So it's easy. It could be on Harmony's website. That's harmonybabynutrition.com. You can find us at the LinkedIn, like Dell Del. That's my name, Delafonzo. All kind of social media platforms. We should be there.
[00:51:40] Speaker F: Excellent. Well, thank you so much, listeners. You are listening to the passage to profit show, the road to entrepreneurship with Richard and Elizabeth Gearhart. Our media maven, Kenya Gibson, our guest attorney here today from Gearhart Law, David Postulski. And we will be right back with secrets of the entrepreneurial mind.
[00:51:58] Speaker H: For over 75 years, the Marine Toys for Tots program has provided toys and emotional support to economically disadvantaged children, primarily during the holidays. But needs are not just seasonal. And now, neither is toys for tots. They've expanded their outreach to support families in need all year long with their new programs, including the foster Care initiative, giving toys and tangible items for children to move with inspiring hope for a brighter future. The native american program has grown to benefit over 200,000 children annually, providing toys and books to participating reservations and the Youth Ambassador Program, a select group of our nation's youth children, helping children going above and beyond to raise peer awareness and encourage local community support on behalf of toys for tots. To learn more about how you can help, visit toysfortots.org and help bring hope to a child's future.
[00:52:57] Speaker E: It's passage to profit now it's time for Noah's retrospective.
[00:53:02] Speaker F: Noah Fleishman is our producer here at passage to profit, and he just has a way of putting his best memories in perspective.
[00:53:09] Speaker I: A good friend of mine was sitting with his six year old granddaughter the other day. They were admiring a butterfly together. It was adorable. She said, Granddad, what makes the butterfly's wings so pretty? He said, honey, I couldn't tell you, but I know that there are people who can. If you ask your school teacher, if you ask your school librarian, they can send you to the books and the information you need. That'll answer all of your questions for almost anything. All you have to do in this world is ask. If more people in this world asked more questions, it would be a better place to live. That's when her dad walked in holding the invoice from the garage on the car repair. He said, hey, dad, look at this. I don't think they charged me for the oil change. Gotta call him and ask him why. He said, don't you dare. Just pay it and be done with it. Don't ask a pile of questions. What is this with the questions? If less people asked less questions in this world, it would be a better place to live. You know, when I was that little girl's age, a lot of people used to tower over me saying, don't trust anybody over 30. I think I know why those people never want to ask any questions. It's a wonder they know anything now.
[00:54:10] Speaker B: More with Richard and Elizabeth. Passage to profit.
[00:54:14] Speaker F: Now it is time for secrets of the entrepreneurial mind. We are each going to tell you a secret that we use in our entrepreneurial endeavors, and we hope you get some benefit from it. So, yes, let's start with Eugene Wang. Eugene, what is your secret?
[00:54:30] Speaker B: Well, my secret is that in the journey, I accidentally see some higher being. It's a true story. It's kind of paranormal. A lot of people possibly won't believe it. I love that and from that moment on, talking about passage to the profit, my profit become bigger than just monetary. For my family and for all the human beings on this planet, I want to share that with all the entrepreneur is that try not to lock up by what you can see and what you only have. You can find a bigger meaning.
[00:54:57] Speaker F: That's a beautiful secret. We do need to ask you how people find you.
[00:55:00] Speaker B: Google Sophie's bio nutrient. Bio bio. And the nutrients.
[00:55:06] Speaker F: Excellent. Peter Kalkowski and Emma Bo. Peter, what is your entrepreneurial secret?
[00:55:11] Speaker G: We have been talking about mental health and looking after yourself. I would go as far to say that it is really not about hustle culture. The secret is longevity. And any business is always a race, so you need to be able to see it through. It's easy to start a business to see it through. You can't give up, Emma.
[00:55:31] Speaker A: Yeah. So for the entrepreneurial secret, I suppose I'm gonna share with you guys what my motto in life is. You don't ask, you don't get. So it's important to realize nothing's personal, and it's very freeing once you realize that.
[00:55:43] Speaker F: Delafonzo, what is your secret?
[00:55:45] Speaker C: I do have a wonderful wife, an amazing supporter, and we do have a cause and motivation that's way bigger than us. My two secrets, right. A wonderful supporter and partner. That's my wife. And like, a vision and a dream that's way bigger than us.
[00:56:01] Speaker E: That's okay. You can have more than one secret.
[00:56:03] Speaker F: How do people find you?
[00:56:04] Speaker C: Harmonybabynutrition.com. You can find us at LinkedIn, like Dell, d e l del Bafonzo, all kind of social media platforms. We should be there.
[00:56:13] Speaker E: David.
[00:56:13] Speaker F: David.
[00:56:14] Speaker D: The other day I gave a presentation, and I was telling him this story where my nephew had just said to me, I was just in Florida seeing my nephew. He's 18 years old, and he goes, Uncle Dooey. That's what he calls me. Who's your most famous client? Like, really? Is that what you're measuring my level of success for? So that's not really what it's about. What it really was about for me, and I was trying to explain to him, was finding something, because I'm an entrepreneur as well. I'm an entrepreneurial lawyer as well, finding something that was completely passion, soul satisfying work, nothing to do with how great my clients are going to be, how famous they're going to be, how much money I'm going to make. It needs to fill my passions so much that it's not work. I say, my life is my work. My work is my life. That's the secret. I think to be an entrepreneur.
[00:57:05] Speaker F: Excellent. Couldn't have said it better. Kenya. I would have to say the secret is service. I think service goes a long way. I think just the ability to be able to serve and put yourself behind other people and just give is always just a great way to reciprocally receive. Right? And you're not doing it because you're expecting to get something in return. You're doing it because it's the right thing to do. So for me, I would say in business and life, and just in general, service is the secret. For me. Something wonderful happened to one of my friends. Her name is Marcella Jen Corelli, and she has been helping women. She just got this great big award in the state of New Jersey. I'm so happy for her. And it's all based on her relationship and her helping people. So I think one of the secrets is the relationships that you build with people. There's always something new to learn.
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