Create & Cultivate 100: Food: Elizabeth Chambers

While you may be most familiar with Elizabeth Chambers from the red carpet or her idyllic Instagram that documents life with her husband, actor Armie Hammer, and their two children, you may not be familiar with her greatest love: baking.

Elizabeth worked as a model, actress, TV journalist, and amateur matchmaker before founding BIRD Bakery with her husband. The family-inspired bakery serves up nostalgic sweet treats (think coffee cake and southern pecan pie) that have inspired a cult-like following at both her San Antonio and Dallas locations.

To say that the San Antonio-born entrepreneur’s schedule is hectic would be an understatement. She’s a globetrotting mama who supports her partner on every red carpet, premiere, and festival, all while overseeing two store locations and building the BIRD Bakery brand. Yet somehow she remains stunningly down-to-earth—if homemade baked goods are the key to her success, we’ll have a dozen Elvis cupcakes and some champagne cake for good measure.

You’ve held many titles throughout your career. What inspired you to step into the food industry?

I come from a big food family, my dad is in the wine business, my sister is a chef and I grew up in the kitchen with my mother and grandmother. My grandmother had a catering business in San Antonio and people always asked us for her recipes so opening up BIRD Bakery was a no brainer! It’s so special meeting so many people who remember my grandmother all these years later.

What goes into creating one of your iconic Bird Bakery recipes?

So many of them are inspired by our own family recipes! Whether they were passed down from my grandmother or a family favorite my mom made growing up, so many of them have a personal connection from childhood.

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

I would love to share a meal with my grandmother who sadly has passed away. I’d want to eat all of the amazing dishes she was known for creating when she had her catering business in San Antonio.

You’re very involved with your team, even after the massive growth Bird Bakery. Why is it important for you to stay active in all aspects of your business?

Nobody understands, appreciates and knows your business like you do. There is no substitute for being present.

What do you crave in life?

Feeling like you’re actually making a difference. I crave feeling fulfilled and I do that by being the best I can be to my family and business. I always aim to give my absolute best in every aspect of my life.

What about your job makes you feel the most fulfilled?

I’m most fulfilled when I’m giving my best and not leaving anything on the table. It’s important to know we’re always growing and expanding, living up to our greatest potential whether that’s personally or professionally.

What’s the best piece of advice you’ve ever been given?

My mom taught me early on to never take no for an answer.

What’s been the biggest surprise or highlight of your career to date?

I’ve had so many many amazing moments through the years but I think starting a new BIRD location and watching it not just operate but thrive is incredibly rewarding.

Where does your passion/drive come from?

The feeling of success is something I’ve always craves. Whether it was in school and getting good grades or doing well in business, I love knowing we are positively affecting people and keeping them happy. Also my mom, she has the most extraordinary drive of anyone I’ve ever met and instilled that in me.

What keeps you up at night?

What doesn’t?! Mostly just being busy. I know it sounds redundant but I’m always thinking about how we can be the best we can be and better serve our customers. On top of that, just my to-do list! It’s never ending.

“I kind of love a ‘no’ because that means something isn’t meant to be and we are forced to take new roads. Taking challenges head on is important and force you to perfect your business. There aren’t failures; there are opportunities for success.”

Whose career really inspires you?

There are so many amazing people who inspired me! 10 years ago you couldn’t own a bakery and be a news correspondent. I love that there are so many people doing so many things. Whit Wolfe Heard has inspired me because she’s built something incredible the serves such a greater purpose. And Oprah! She will forever be my beacon of television inspiration not to mention all the good she’s done. I also look at so many restaurateurs who have built out multi-location concepts as inspirations as well.

What has been your biggest opportunity or biggest challenge as a woman in the food industry?

Opening our original location was my biggest challenge. I had never owned or opened a restaurant; my background was TV and marketing but not building something from scratch. It was easy for people to discount me as someone who wanted a side-hobby which couldn’t be further from the truth. BIRD is a true passion project and I’ve always known in my heard it was going to be a success.

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

Hurdles happen every day. I kind of love a ‘no’ because that means something isn’t meant to be and we are forced to take new roads. Taking challenges head on is important and force you to perfect your business. There aren’t failures; there are opportunities for success.

What are you toasting to in 2019? What are you most excited for?

In 2019 I’m toasting to health, happiness and new beginnings. I want to take everything to the next level, potentially open a new location in Denver and approach each opportunity the 365 days ahead will bring.

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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Create & Cultivate 100: Food: Christina Tosi

“Not your average cookie. Not your average bakery.” This is how Christina depicts her Milk Bar empire.

But that almost feels like an understatement. The chef-turned-entrepreneur and brains behind the sister bakery to the Momofuku restaurant group has expanded her business to fifteen locations throughout North America, while simultaneously publishing cookbooks, appearing as a judge on MasterChef, and being featured on Netflix’s Chef’s Table. Fun fact: She majored in math in college, but stumbled into baking.

Tosi understands the gravity in becoming a celebrated pastry queen, as she has created a product that plays a celebratory role in her customer’s lives, whether it be celebrating a birthday, anniversary, or another milestone. Her creations bring people together in a way that only sugar can. With this in mind, she’s on a one-woman campaign to become BFFs with The Rock...which we fully support.

What inspired you to open Milk Bar and how did you come up with the branding?

I had always wanted a bakery. When I was a kid, the working name was “Cookies, Cookies, Cookies.” I think Milk Bar is a better name. It’s a modern-day take on a Dairy Queen plus my quirky take on an American bakery. The first shop was several steps off a busy corner. I needed to pull people into the block to find us. NEON SIGN! And quick! The first logo, believe it or not, was just the word “milk” in brush script medium, which I typed out myself on Microsoft Word, highlighted, and sent off to the neon shop.

Milk Bar is an NYC staple, and you now have locations in LA, Vegas, D.C., and Toronto. When did you know it was time to expand?

Our growth has been gradual and organic. This is very important to me. I have always trusted my gut and tried to build new stores in spaces and places that call out to me, that own a piece of my heart in one way or another. Our roots will always be in NYC, but we are finding ourselves at home in new markets, following the demand, making each new store unique to itself, it’s home and to us.

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

The Rock. For too many reasons to explain. We’d eat a pizza, then crush strawberry corn milkquakes because I’d lure him into cheat day and we’d giggle and high kick and talk about how giving this world more laughter, realness and light is the most important thing.

What do you crave in life?

I’m constantly curious and always on the move. I crave the feeling of bouncing from one meeting to the next, ideas flying. I crave time in the kitchen, blank countertops and a full pantry, to let my head and heart run wild. I crave endorphins. I crave time with friends and family. I’m most excited by the little things, though. I call them the little BIG things -- the teensy moments of humanity in life that make up a day. The smell of a warm cookie, the stolen joy of watching strangers embrace, reading a handwritten note from a fan or a friend, when the subway car comes right away, jumping over a puddle just in time. I celebrate every day and find joy in these things, because we only have one today, and I want to make the most of it.

What about your job makes you feel the most fulfilled?

I love getting to be a vehicle and a tool for spreading happiness in people’s lives—seeing how Milk Bar plays a role in birthdays, anniversaries, weddings and more often than not the everyday excuse for a celebration, the little life moments that make us FEEL.

My biggest source of pride in my role is giving a home to now more than 400 (!) hardbody employees. Milk Bar is a place where they can be—hardworking, creative, kind, ambitious, but also wacky and weird in all the best ways. I’m thankful that Milk Bar is a space where my team can take pride in their work, where they can feel and a part of something greater, a lightness in a world that needs lightness more than ever.

What’s the best piece of advice you’ve ever been given?

My mother always told me to “be unapologetically yourself.” When I started in the restaurant industry, that meant rocking a cute headscarf in the kitchen to let the boys know I wasn’t going anywhere, and now as a CEO it means always going after the things I know/believe in. All you have in this world is your POV and your insights, your gut as your guide, so you better own it.

What’s been the biggest surprise or highlight of your career to date?

Milk Bar just celebrated our ten year anniversary! I never would have predicted all of the crazy places this business would take me, and I’ve loved every minute of it.

I celebrate every day and find joy in these things, because we only have one today, and I want to make the most of it.

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Where does your passion/drive come from?

It comes from within, I suppose. I like being in motion, defying what one can accomplish i a day, a week, a year. Working hard is the single best way I know how to get what I want.

What keeps you up at night?

A million things, but mostly the questions “Did I get the most out of the day?” and “Did I leave the world a better place than I found it?”

Whose career really inspires you?

RBG! Obsessed. A hardbody in every sense of the word. For one, she’s 85 and can still plank like a CrossFit champ. She is an icon for strong women everywhere—fierce, resolute, resilient, making the world a better place bit by bit. Her career is a perfect example of the fact that it’s a marathon, not a sprint.

What has been your biggest opportunity or biggest challenge as a woman in the food industry?

I’m naturally a very warm and friendly person. I have a sweet voice, I wear colorful scarves, and I make cookies for a living. I think this gives certain people the wrong expectation when it comes to working with me. There’s an assumption that because I’m nice, I’m also naive...

The pastry industry is huge. How does Milk Bar constantly stay fresh and relevant?

Innovation is key. So is humility. We are constantly churning, spinning out new ideas and flavors. You can’t be afraid to take risks. Just be willing to edit when the risks don’t pan out. To zig when others zag. And above all, to keep it real.

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

I look forward, not back. When something is done, I move on immediately. I am constantly learning from my mistakes as a leader and as a businesswoman. It’s important to take time to process events in order to learn from them, but it’s also important not to dwell on things or wallow in self-pity or embarrassment. Learn and move on!

What are you toasting to in 2019? What are you most excited for?

I’m toasting to b’day cake, to friendship bracelets, to innovation, and to constant creativity and connectivity.

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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Create & Cultivate 100: Food: Ayesha Curry

Food is Ayesha Curry’s love language.

Building relationships and fostering connection through home cooking is one of the many talents that make this multi-dimensional, multi-tasking, multi-hyphenate mama so remarkable. Motherhood is her muse, and she feels closest to her faith with her kids in the kitchen. She says it’s where her balance begins and she can just “be.”

Given the amount on her plate in 2019, balance will be critical. From TV hosting to launching restaurants to developing cookbooks to her latest venture, winemaking, America’s Sweetheart will be on her grind.

What is your process for recipe development? Where do you source your inspiration from?

Try, try, try again... I love to cook with seasonal ingredients, so I usually find inspiration at my local farmers market or grocery store. I also like to take dishes I’ve had out at restaurants, say on a date night, and recreate them at home. I love taking an elevated dish and figuring out how to make it more approachable.

You’ve recently delved into winemaking. What has been your hardest challenge so far—TV, cookbook writing, winemaking or restaurant-starting and why?

Hands down the cookbook, because I took on every aspect of it from the recipe development to the food styling to the photography. I was very hands on.

You must know the Bay Area inside out. What are your favorite food spots in the city you call home?

International Smoke, Michael Mina and Pabu when I’m feeling sassy and want some sushi.

If you could have a meal with someone, living or deceased, who would it be?

Prince.

What about your job makes you feel the most fulfilled?

When I see families coming together and building stronger relationships through food.

What’s the best piece of advice you’ve ever been given?

Don’t take no for an answer, and that it’s OK to be imperfect.

What’s been the biggest surprise or highlight of your career to date?

Highlight: Forbes 30 Under 30!

Where does your passion/drive come from?

Watching my mom work so hard growing up instilled in me an entrepreneurial spirit. I love to have an idea and watch it manifest into something bigger.

What keeps you up at night?

Right now, my 5-month old! But sadly, a lot of times it’s a to-do list.

Whose career really inspires you?

Jessica Alba. Michelle Obama.

What has been your biggest opportunity or biggest challenge as a business owner?

Figuring out how to turn negatives into positives. Take the mistakes and failures and make something out of them.

Take the mistakes and failures and make something out of them.

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What are the common challenges you've seen among women in the food industry?

Being taken seriously, and making sure that our opinions are heard and matter.

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

You just persevere.

What are you most excited for in 2019?

The relaunch of my new food and lifestyle destination website, Homemade, the expansion of my restaurant concept International Smoke, and the premiere of Family Food Fight (my new show for ABC, which I host and executive produce).

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE

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Create & Cultivate 100: Food: Tina Sharkey

Tina Sharkey wants to sell you all your pantry staples—for a price that’s actually fair.

Tina wanted to shake up the food, health, cleaning, and office supply categories with products that were clean, organic, vegan, non-GMO, and gluten-free. And so she launched Brandless with her cofounder, Ido Leffler, in 2017. Brandless offers staples like peanut butter, bath tissue, granola, body wash, and other non-perishables and daily necessities—but with better and fairer pricing. We’re huge fans of Tina’s business ethos (including her commitment to fighting hunger with business profits), and we know you will be too.

What was the inspiration behind Brandless, and what aspects do you think have really resonated with people to achieve the level of success it has reached?

When my co-founder Ido Leffler and I began working on Brandless in 2015, it was during a heightened time of division in our country. We saw people rejecting establishment and institutions all across different ages and demographics. We also noticed this rejection applying to the legacy brands they had grown up with. In fact, 77 percent of millennials were saying they didn’t want to buy the brands that their parents used. With Brandless, we saw an opportunity to create a new kind of brand that is rooted in truth, trust and transparency. One that puts people first.

For us, that meant building Brandless as a community and movement alongside people who share our belief that everyone deserves better. We are constantly connecting and having conversations with our community, and listening to what matters most to them to curate our assortment. For some, that may mean they want organic or vegan food, while for others that means they only use beauty products that are clean and cruelty-free. We’re in two-way conversations with them every day. After all, people are people and they just want to be heard and treated fairly.

The price point at Brandless is very affordable. Why does that business model work for you?

Brandless is built on the premise that everyone deserves better and better doesn’t need to cost more. We are removing the inefficiencies in how traditional goods are created, bought and sold, and are inventing a new system that cuts out a lot of those inefficiencies (a.k.a the middleman) and ships directly to the community of people who buy and use our products. We want to create a world where people aren’t forced to choose between what matters to them and what they can afford.

How did you come to the decision to take the leap from VC to the food industry and why?

I went into venture capital because I wanted to leverage my experience as an active angel investor and social media community and platform builder to help give unfair advantages to entrepreneurs. It was also a great cross-training experience for my personal and professional development. I’ve had the opportunity to sit on multiple boards of companies across different stages and sectors, and to mentor and coach so many talented founders and teams.

With a new vantage point, I was inspired to think bigger about new opportunities. When we started Brandless, it was through the lens of both profit AND purpose (aka social entrepreneurship). We had the intention of creating a new system and a new kind of community-informed brand that would fundamentally impact our modern society and make a positive change in the world.

If you could have a meal with someone, living or deceased, who would it be and why?

I would like to have a meal with Michelle Obama. I respect the way she has been able to gracefully balance both internal and external focus and success. She seems to successfully shift her focus and energy between her inwardly focused role as an anchor to her family, and her externally focused role -- using her platform to promote kindness, inclusivity, positive societal change and personal empowerment.

I’d especially love to get her perspective when it comes to mastering the four Ps: Prioritization (ranking and ordering so many important roles), Productivity (getting so much done personally and professionally), Privilege (having a rarified platform she can use for good) and Poise (handling this all with grace under pressure, especially under the public eye).

“We wanted to create a new system and a new kind of community-informed brand that would fundamentally impact our modern society and make a positive change in the world.”

What about your job makes you feel the most fulfilled?

I feel most fulfilled when I can facilitate opportunities for people on our team and in my life to manifest their passions, interests and intentions. I think of myself as a player-coach. I love when I can support behind the scenes and leverage my experience and network to mentor my teammates and help them cut corners, accelerate projects and connect dots they may not have seen.

What’s the best piece of advice you’ve ever been given?

To take feedback seriously, but not personally.

What’s been the biggest surprise or highlight of your career to date?

I was invited by Steph Curry shortly after the Brandless launch in summer 2017 to give a private talk at a summit with an extraordinary group of athletes interested in learning more about investing in, building and operating early stage companies. My eldest son Jacob was interning at the summit before he entered USC that fall. My talk was centered on Brandless’ mission to build a new kind of company. One that puts people first, practices tangible acts of kindness every day and believes that everyone deserves better. In the middle of my remarks, Steph stood up and asked if they could invest because they wanted to fuel a company like ours with such a powerful purpose. I was in shock; caught completely by surprise, especially given that I was not raising additional investment dollars at that time. I remember looking up and across the room in what felt like super slow motion to make eye contact with Jacob as he waved his hands motioning that I should accept Steph’s offer. Sharing that surreal real-time moment and my speechless, tearful reaction in front of every All Star who was eager to endorse Brandless in the same room at the same time with Jacob was priceless. It was one of the most poignant moments of my career.

Where does your passion/drive come from?

My favorite quote is by Hillel who said, “If I’m not for myself, who will be for me? If I’m only for myself, what am I? If not now, when?” I use that as my filter on life and it drives my intention for leaving this world a better place than it was before I came. This also inspires my passion for building communities based on shared affinities, values and aspirations, where I can help facilitate the creation of pathways for people to walk their walk, meet their goals and collectively improve this world we all inhabit.

What keeps you up at night?

That 40 million people go hungry in this country every day, and that’s just simply NOT okay.

Whose career really inspires you?

I am surrounded by role models. My dear friend Aileen Lee inspires me because she makes all kinds of awesome things happen every day, everywhere. After cutting her teeth in banking, going back to get her MBA at Harvard, then working at the heels of Mickey Drexler—one of the brightest minds in retail, she found her way to Sand Hill Road and became a partner at the storied VC Kleiner Perkins. From there, she founded one of the first female-led venture firms—Cowboy Ventures, where they now invest in some of the best early stage companies and founders in the industry. Aileen also coined the word and the research behind what defines a “unicorn” company. Most recently, she has galvanized an extraordinary group of female investors to fuel AllRaise.org, a movement dedicated to increasing diversity in venture and founders. In addition to her day job, which includes running a fund and firm, investing in great founders and companies and sitting on Boards to guide young companies, Aileen is an engaged wife and mom of three, softball coach, school board member, convener of constant friends and strangers and a champion of fun wherever and whenever. I could go on and on about the many ways she inspires.

Take feedback seriously, not personally.

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What has been your biggest opportunity or biggest challenge as a business owner?

Scaling the Brandless platform as quickly as possible to keep up with the extraordinary demand.

What are the common challenges you've seen among female business owners?

The relentless pursuit of perfection. Women want to be great at everything all at once while prioritizing family, friendship, personal care, work (not possible). Additionally, we sometimes can overthink the small stuff and don’t ask for help. Remember, you can have it all, just not at the same time. Perfect can be the enemy of progress. Try making small improvements every day.

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

There were times in my career where I felt I had hit a plateau in my current position or I felt ready for the next challenge and began to look elsewhere. A big lesson for me is that sometimes, before you look for “greener pastures,” you can create new opportunities and get re-engaged on your home turf.

While leading BabyCenter globally at Johnson and Johnson, I felt that J&J could benefit from a public face to speak on maternal health. I advocated for the company to dedicate funds toward tackling these specific issues and soon became the spokesperson for an entirely new initiative. We created the Mobile Alliance for Maternal Action (MAMA) with the U.S. State Department to serve women in need of more resources across the world, and it was announced by U.S. Secretary of State Hillary Clinton.

Instead of looking outside, I created a new opportunity within the larger J&J global platform. By seeing an opportunity, advocating for myself and the issue I believed in, and recognizing the value both my team and I could lend and leverage, I was able to catalyze a real and tangible impact within the larger organization.

Sometimes, it’s not others who will create that opportunity for you, but YOU who need to create it for yourself and for others.

VIEW THE FULL CREATE & CULTIVATE 100 FOOD LIST HERE.

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Create & Cultivate 100: Food: Carly de Castro

Pressed Juicery is the OG of the juicing movement.

Along with her two co-founders, Carly de Castro launched the company after struggling to find products that supported their individual health journeys. After identifying this gap in the market, Carly and company trailblazed one of the most revered health food brands out there.

Pressed Juicery’s adaptability and ability to pivot with consumer trends has helped grow the brand into a lifestyle unto itself. The brand’s editorial platform, The Chalkboard Mag, has a cult-like following that has spawned into a health community and resource for people in every stage of their health journey.

The thing about building something as successful and unique as Pressed Juicery is that it breeds copycats. While the juicing industry has grown exponentially since the brand’s humble beginnings, Carly is a master at turning a challenge into an opportunity. As the industry has become more saturated, Carly and her team continue to focus less on the competition and more on product development. Enter Freeze, the company’s plant-based soft serve that is truly out of this world. This pivot to providing clean, plant-based desserts that *actually* taste good is just one example of how the juice hustler is always exploring new ways to introduce health at scale.

The mother of three has some sage business advice, so ladies: Take note.

What was the inspiration behind the concept of Pressed Juicery?

I started Pressed Juicery with two friends, all of us on our own health journeys. We wanted to create products that were high-quality, nutritious, accessible, affordable, and also tasted great. At that point, none of us really could find juice products that checked all of those boxes, so we decided to go for it ourselves.

There are so many pressed juice brands out there now. How does Pressed stay fresh and relevant, even after all of these years?

It is not easy to stay relevant, but I think we've done it by maintaining simplicity as a core value and not getting too caught up in what other people are doing. We focus on new and innovative flavors, bringing down our price point whenever we can without sacrificing quality, and coming out with new products that are in line with who we are. Mostly, we listen to our customers. We use evolving technology to understand what they are looking for, and we use our lifestyle site, The Chalkboard, as a reference as well.

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

Oprah, obviously. Has anyone ever hung with Oprah and not said it was transformative? We would cook pasta, drink wine...sounds like a dream.

What do you crave in life?

Hot baths, hugs from my children, really good french fries.

What about your job makes you feel the most fulfilled?

That I took an idea I was passionate about and that was rooted in doing something to improve people's daily routines and have been able to see the mission in action, playing out and making people healthier. So much has changed since we began, but I still feel gratified by seeing how we have been a part of a bigger movement towards health and wellness being mainstream.

What’s the best piece of advice you’ve ever been given?

To step back and get out of my own way; to trust in something greater. My mom always told me that and I remind myself of it almost every day.

What’s been the biggest surprise or highlight of your career to date?

How we have grown. Our footprint is so much bigger than I had ever imagined it could be. Aside from our 70 stores, seeing Pressed Juicery on airlines, in coffee shops—in all those places where finding a healthy option used to be impossible—makes me so happy.

Where does your passion/drive come from?

Initially it was generated out of losing my mom. Going through a loss  gives you that cliché sense of, "Wow, life really is so short." And grieving can reset your priorities because why spend the little time we have doing things we aren't passionate about? I was really driven by that truth that I reached as she was slipping away, that what I had thought was healthy living was actually so misguided. It was like I kept uncovering so many simple things that would have made her healthier, if only we had understood them years prior. That discovery, and knowing it was too late for my mother, really drove me in the early years of the company. Now, of course, I am driven primarily by my family, and thinking about how to create a healthier world for my children.

What keeps you up at night?

It takes a lot for my brain to quiet. A lot of things keep me up at night: Books I want to write. My three kids and the rollercoaster of emotions that comes with being responsible for them. Mostly this overwhelming sense of gratitude for the peace in my life, and also a restless feeling that there is so much to do out there in the world, and a desire to contribute in a greater way.

Whose career really inspires you?

Brene Brown's. I have been a sociology geek for a long time, and I just love how, as a social scientist, she has mainstreamed into popular culture and continues to give us new tools with which to see ourselves and how we relate to one another. What she is talking about on some level are very simple concepts—authenticity, shame, vulnerability—but they are rooted so deeply and layered with all the stuff we don't want to deal with. And when you peel the layers back, there is so much to be revealed about our potential. I just think she's really brave and inspiring and has used her platform to change the way we think and lead.

As someone who is a people pleaser, being a mother has forced me to say no to things, which is such an invaluable lesson.

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What has been your biggest opportunity or biggest challenge as a female founder?

Jumping into motherhood unexpectedly when the business was only a few months old. Back then, I was just trying to survive and make it out on the other side. I found myself constantly feeling guilty to my business or my family, and usually both, because I was only half in on whatever I was doing. But as we've grown as a company and I have grown as a mother, I've been able to step outside a bit and really see how the challenge itself was an opportunity. In it, I have been able to carve out my priorities and be very mindful with my time and my goals. As someone who is a people pleaser, being a mother has forced me to say no to things, which is such an invaluable lesson.

What are the common challenges you've seen among women in the food industry?

It's probably the same as in any industry: Pay gaps and a lack of female executives.

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

I think being flexible is essential to being able to achieve satisfaction and happiness. Life is all about expectation, and disappointments are natural. But it's important to be able to switch gears and be resilient. For me, this looks like a lot of quiet time with myself, really getting focused—meditating, writing and allowing myself to have disappointed thoughts and negative feelings. And then, after I've allowed that, it's time to see the bump in the road as just another chapter in my story and really focus on moving on. I believe there is a greater, higher good for myself that I'm not in control of and it goes back to just letting go and stepping out of my own way.

What are you most excited for in 2019?

Opening more stores, reaching more people. Finally getting to work on some new projects I have had in the works.

VIEW THE FULL CREATE & CULTIVATE 100 FOOD LIST HERE.

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Create & Cultivate 100: Food: Pauline Lhote

You need no introduction to Chandon.

As one of the world’s most recognized wine brands, consistency and quality is paramount. This is where Pauline Lhote comes in. The director of winemaking has known since the tender age of 14 that she was destined for a career in winemaking. Not only does she hail from the capital of all bubbly—Champagne, France, of course—her parents were both farmers and instilled in her a deep appreciation for agriculture, the environment, and the labor of love behind the winemaking process.

Lhote never needed to search for her calling; it found her. What started as a three-month internship at Chandon in 2006 turned into a full-time career, and 12 years later, Pauline has made a permanent impact on Chandon’s business and brand.

Winemaking is a very niche industry. How did you get your start?

Winemaking is indeed a small but mighty industry! I actually grew up in Champagne, France, and knew I wanted to be a winemaker since I was really young (maybe 14 years old)—but not just any winemaker, I knew I wanted to make bubbles. My parents are also both farmers, so I grew up in this environment where grapes and agriculture were so important, and I became so passionate about the industry and process. I eventually ended up applying to local winemaking schools, and was fortunate enough to attend one of the best for Sparkling Wine, the University of Reims in Champagne.

You’ve been with Chandon for years. How did you climb the corporate ladder and eventually become a leading female winemaker?

I left France for California back in 2006, for what was supposed to be a three-month internship at Chandon. From the moment I arrived, I knew that this was the perfect place for me. Three months turned into 12 years, and I climbed my from intern, to assistant, to head of winemaking. This happened I think due to a combination of my existing passion, relentless work ethic but also the support and encouragement I received to explore my own view point. There is something so unique about American culture and maybe even the entrepreneurial spirit alive in California, that encourages the freedom to create and push boundaries in a way I didn’t find back home.

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

It would be with my grandma, who I miss dearly. I would love to catch up with her. For me it is not so much about what we would eat but what we would drink.... I would share the bubbly I make with her of course!

What do you crave in life?

More time to be home and spend with my family. I travel a lot so time home is really something that I look forward to.

What about your job makes you feel the most fulfilled?

I love that my vision for pleasure and epicurean experience gets shared with people all over through something as fun as bubbly. Aside from that, I am most fulfilled when I see my team grow and work together. I have a very special team that I am very proud of.

What’s the best piece of advice you’ve ever been given?

To stay true to myself and trust my instincts.

I am most fulfilled when I see my team grow and work together. I have a very special team that I am very proud of.

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What’s been the biggest surprise or highlight of your career to date?

I was extremely honored to be recognized by Wine Enthusiast Magazine as a 40 under 40 tastemaker! It’s a great recognition within the industry.

Where does your passion/drive come from?

I feel extremely lucky to have found my passion so early on in life, in a way that was very organic. I didn’t search for it…I was kind of born into it, but there’s no other place or circumstance I could imagine wanting to switch for. In terms of my drive, parts of it are inherent and other parts I’ve had to develop in order to move forward. Perhaps it has something to do with growing up with all brothers and wanting to prove I could do just as much and more…or being a woman in a male dominated wine industry, you have to have conviction and be true to yourself in order to stay the course.

What keeps you up at night?

I must say that I am typically a good sleeper! What keeps me up at night are probably the weight of decisions I need to make. In winemaking, you realize the results of your decisions after waiting some time; at Chandon specifically, I have to wait an average of 2 years for the wine I make to age, before I get to taste the end results. So decisions I’m making today will impact wine you get to taste in 2021! I’m a perfectionist and so pressure to make the best decisions are probably what keep me up at night.

Whose career really inspires you?

My greatest mentors and role models have been the generations of female winemakers who came before me and blazed a trail to prove that women can do this job. Dawnine Dyer was the first female winemaker for Chandon back in the 70s and one of the first in the entire Napa Valley region. Her work revolutionized sparkling winemaking for Northern California and I very much admire her career. When I came to Chandon California, I felt great pride in reigniting that torch, carrying forward a strong female legacy for the estate, which is such a young, female-forward sparkling wine brand.

What has been your biggest opportunity or biggest challenge as a woman in the winemaking industry?

Like everyone, I have had many opportunities and challenges, but personally never felt that being a woman has driven them. I do think that as a minority, both as a woman and because I’m younger than most in my field, it’s been especially important to be confident and assertive. Not backing down and believing in my vision have helped me navigate the challenges and capitalize on the opportunities along the way.

Mentorship is our responsibility.

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There aren’t many female winemakers out there. How can we get more women into the field?

There are actually many women in wine, but maybe few in leadership positions. Much like other industries, it’s so important to encourage those under you and give them the opportunity to succeed when you can. Mentorship is our responsibility!

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

I go back to the reason why I am doing it in the first place, armed with new information I’ve received from the hurdle and re-approach it from a different angle. I think about what’s changed, what new opportunities or options have been created, and maybe even redefine what success looks like. Mistakes are usually what propel you to get better and reach new heights.

What are you toasting to in 2019? What are you most excited for?

I am toasting to what is most important for me, Family!

And I am most excited for the opportunity to create something new. 2019 means a new season, a new harvest, new wine ready to taste, new ideas and flavor innovations—and the possibilities are endless!

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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Create & Cultivate 100: Food: Michelle Tam

At a time when everyone seems to have an opinion on gluten, nut milk, and general nutritional needs, it’s hard to know who to trust as a source of information and inspiration.

Enter Michelle Tam. The badass behind the Nom Nom Paleo empire started her paleo journey eight years ago with a blog, which quickly escalated into a New York Times bestselling book, a nod from the James Beard Foundation, and an active fanbase of “Nomsters.” The irony here is that Michelle has a degree in nutrition and food science, and her first dream job was to develop chemicals to spray on microwave dinners, giving the illusion that the meal was cooked and browned in the oven.

While her approach to nutrition has certainly changed since the 90s, she still approaches cooking like a methodical scientist. To listen to her speak about food and what fuels her family is to listen to a passionate chef who views health as the ultimate form of wealth.

Your recipes are often California-inspired. What are some of those Golden State touches that make them so unique and special?

I’m a native of the San Francisco Bay Area—an immigrant-rich melting pot of cultures that continues to innovate by fusing together different influences, tastes, and cooking methods, particularly from Asia and Latin America. Combine that with fresh ingredients from some of the best year-round farmers markets in the country, and you’ve got a limitless bounty of flavor. In fact, California cuisine is famous for focusing attention on the incredible flavors of local ingredients, rather than on heavy sauces or fancy techniques.

My recipes take a similar approach. My cooking is all about taking shortcuts to deliciousness, while emphasizing the amazingly fresh flavors of real, whole foods. I also take plenty of inspiration from the dishes I’ve grown up eating here in California, from hearty Cantonese home-cooked classics to spicy specialties from my favorite taquerias.

You majored in nutrition & food science in hopes of becoming a flavor scientist. How have you transferred the things you learned in the classroom to your cookbook recipes?

In some ways, I’m doing the exact opposite of what I learned from my Nutrition and Food Science professors in the ’90s. Back then, it was all about “better living through chemistry”—artificially enhancing cheap foods to be more palatable, pushing empty carbs and low-fat diets, and promoting the agendas of agri-business giants. I totally bought it at the time—so much so that I wanted to move to New Jersey to learn how to develop chemicals to spray onto microwave dinners to make them look like they browned in the oven. Paleo is, obviously, a very different take on food and nutrition.

That said, I still use a lot of what I learned in my studies. With a deeper understanding of how food chemistry works, I feel like I’m better equipped to figure out how to make my recipes work optimally, as well as how to create killer flavor combinations. In addition, I approach recipe development meticulously and methodically, like I’m running a science experiment. After all, just like with lab results, recipes need to be replicable! I use my family and friends as taste-testing guinea pigs, and I write up my methods and results—only in recipe form.

What inspired you to try the paleo lifestyle?

It was ten years ago, after popping out two kids, that I noticed I was tired, cranky, and had a muffin-top poking up out of my waistband. I wanted to ditch the loose flesh—and get stronger, too. So I did what any crazy-busy working mom would do: I subscribed to fitness magazines and ordered a bunch of home exercise videos. For well over a year, I did heart-pounding cardio moves in the garage every night. I counted calories. I lost weight. But I was also starving and miserable. I wasn’t any stronger, yet I was achy all the time. My bathroom scale told me I’d shed some pounds, but my food cravings were off the scale. And my muffin-top didn’t go away.

In the meantime, Henry, my better half, had embarked on a mission of his own to improve his fitness, and stumbled upon the paleo diet. He gradually transitioned to a paleo dietary template, while I sat back and scoffed. I knew better—after all, I’m the one with a nutrition degree! To my surprise, however, he didn’t just survive on the paleo diet—he thrived. My husband exercised three times a week and ate paleo, and was in better shape than he was in college. His blood work and body composition were much improved, and he was savoring all the stuff I secretly wanted to eat.

I had to give this paleo thing a try, so in the summer of 2010, I made the decision to go paleo—and when I decide to do something, I commit all the way. I immediately cut out all grains, legumes, sugar, and processed food from my diet, and read everything I could about the science behind the paleo diet. I quit doing all the crazy cardio and starting doing CrossFit. I was all-in.

And you know what? I feel great! After working graveyard shifts for more than a decade, I’d been mentally and physically lagging—but once I changed my diet, I found that my energy levels improved significantly, and my moods were sunnier, too. I was a nicer mommy. Paleo’s the only approach that managed to improve my body composition and fuel me with enough energy to chase after my two boys, hold down a full-time night shift job (which I quit in 2014 after 12 years of working graveyard shifts at the hospital), cook for a houseful of hungry eaters, lift heavy(ish) stuff in the gym, write cookbooks, and maintain a food blog.

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

I grew up in the same house with my grandparents and they helped raise me when my parents were at work. Sadly, they both passed a few years ago. I’d love to share one last meal with my paternal grandfather to thank him for shaping my personality, sense of humor, and outlook on life. We’d dig into some fish and chips (mine would be gluten-free) and papaya because that was his favorite meal.

What do you crave in life?

Experiencing joy in all things—especially when it comes to food and family.  Also, I could always use more sleep.

What about your job makes you feel the most fulfilled?

I love the constant interaction and feedback from my readers (a.k.a. Nomsters)—whether it’s immediate comments on new recipes that I post or hugs at book signings. I am really proud of the community I’ve built at Nom Nom Paleo and I really do feel like I’m friends with all my readers!

What’s the best piece of advice you’ve ever been given?

Do stuff that scares you. I used to avoid things that I didn’t immediately excel in or was afraid of failing at, but these days I love tackling scary new projects or experiences because the payoff always outweighs the risks. Even when I fail, I end up with some lessons learned and a great story to tell!

Do stuff that scares you.

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What’s been the biggest surprise or highlight of your career to date?

I think the success of our first cookbook, Nom Nom Paleo: Food For Humans, was the biggest surprise of my career to date. At the time my first cookbook was published, I was still working full-time as a night shift hospital pharmacist, and Nom Nom Paleo was just my passion project side hustle. When our cookbook hit The New York Times best seller list and was nominated for a James Beard award, I couldn’t believe it.

Where does your passion/drive come from?

My passion and drive definitely come from my parents. When my parents immigrated from Hong Kong to the U.S. and settled in the Silicon Valley of the 1960s, their shaky grasp of English limited them to blue-collar jobs: my dad worked as a technician in a factory, and my mom took orders at a fast food joint. They shared a house with my grandparents, even after my sister and I were born. All six of us lived squashed together in a little house.

My parents pushed me to work hard at school and pursue a respectable career—and I did that. I was valedictorian of my high school class, got a pharmacy doctorate, and worked as a hospital pharmacist at a teaching hospital. I was happy being a cog in the wheel…until I wasn’t.

For years, I worked nights at the hospital while my husband and I worked on our side hustle, Nom Nom Paleo. Our blog eventually led to a Webby Award winning cooking app and two New York Times bestselling cookbooks. It was enough to bring me to a crossroads: Should I quit my hospital job and embrace Nom Nom Paleo as a full-time gig—giving up the financial stability and predictability that my parents worked so hard for?

That’s when I realized that no matter what immigrant parents tell their kids about the importance of stability and security, they’re actually the biggest risk takers of all.

My mom and dad had the courage to venture to an unknown land, to start a new life not knowing the language or customs, to face discrimination and longing for home—all without a safety net. In comparison, giving up a steady paycheck to write about food isn’t especially daunting.

After working twelve years as a hospital pharmacist, I hung up my lab coat for good, and threw myself into food writing and online entrepreneurship. I now work relentlessly on Nom Nom Paleo because I want my kids to follow my example—I want them to take risks and pursue purpose-driven work.

“I want my kids to follow my example—I want them to take risks and pursue purpose-driven work.”

What keeps you up at night?

Not much, because I’ve done my utmost to hack my sleep! As a recovering night-shift worker, I have to make up for over a decade of horrible sleep habits. These days, I have blackout panels on my windows, orange lights for bedtime reading, weighted blankets, a white noise machine, and strips of painter’s tape covering the little pinprick of light that emanates from the ceiling-mounted smoke alarm. I even have a pad under my sheets that keeps my body at the optimal temperature for sleep, and wear a sleep tracker to make sure I’m getting good ZZZ’s.

Of course, I still sometimes wake up in the middle of the night, dreading some impending deadline or worrying about the effects of climate change.

Whose career really inspires you?

I’m incorrigibly unfashionable, but I really admire Eva Chen’s career. As head of fashion partnerships for Instagram, she’s able to balance being a badass boss, fashionista, working mom, and now children’s book author, too. On top of all that, she remains super funny and relatable.

What has been your biggest opportunity or biggest challenge as a woman in the food industry?

It’s always hard being taken seriously as a woman in the food industry, let alone a woman of color. When you tack on the fact that I’m not professionally-trained and started off as a food blogger focusing on a special diet, I face even more skepticism from those who have come up through more traditional means.

I’ve tried to carve out a space for myself and others like me—home cooks who have something specific to offer, whether it’s comfort food recipes for those with certain dietary needs or cooking tips and techniques for harried working parents.  Luckily, the free and open internet allows “my” people to find me. I don’t need to rely on traditional food media to build my brand and make an impact.

What is the most challenging part about writing a cookbook?

All of it! We have a unique agreement with our publisher where my husband and I do just about everything ourselves, from writing and photography to book layout and design. Henry does all the photography, cartoon illustrations, and graphics, while I focus on recipe development and writing. Every square centimeter of each page of our books was designed by us. For us, putting together a cookbook is a lot more involved than turning in a manuscript. Despite all the work, we wouldn’t do it any other way because we love the creative freedom and knowing that the final product is truly “our baby.”

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

Nom Nom Paleo has given us the opportunity to chase after things that we think are fun and interesting, without worrying too much about challenges or roadblocks. Ten years ago, I would have never thought that we’d have the chance to publish cookbooks, produce a podcast, design a cooking app, or design action figures—so all of this is gravy. Besides, my husband and I run Nom Nom Paleo as a mom-and-pop shop, so we’re nimble and can adapt to changes quickly and pretty seamlessly. Also, Nom Nom Paleo is fairly diversified, in that we don’t rely heavily on a few partners or sponsors for our success. We’re able to dive into things that we’re passionate about, and keep learning and growing in new directions.

What are you most excited for in 2019?

Professionally speaking, I never know what’s around the corner—but I can’t wait to see what’s in store! As for what I’m personally excited for, we’re taking a family trip to Italy this summer to celebrate my parents’ 50th wedding anniversary and my father’s 80th birthday. I’m looking forward to chilling with my whole family in a little town in Abruzzo, taking cooking classes, and eating lots of gelato!

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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Create & Cultivate 100: Food: Amirah Kassem

Amirah Kassem’s personal brand is all about sparkles and smiles—but also serious business and psychedelic baked goods. Her bakery, The Flour Shop, has developed a cult-like following since it first opened its doors in SoHo in 2012. Amirah’s creations are out-of-this-world and one-of-a-kind, but don’t take it from us—you’ve probably seen her Insta-famous rainbow cake, which always contains a different sort of candy explosion. This cake, inspired by pinatas, is the perfect analogy for Amirah: it’s multidimensional, playful, and full of sprinkles.

Over the past six years, the entrepreneur has harnessed her contagious energy and love of the color wheel to grow The Flour Shop into a multi-million dollar business. Her business is such a clear product of her personality, and that passion has a distinct DNA—one that plays with nostalgia, loudness, fun, and sugar. So much so that she colloquially refers to her team as the “Sprinkle Squad.” From her early days as an Easy Bake Oven connoisseur, all the way to 2018, Amirah is living proof that you can build a business on fun and flour.

What inspired Flour Shop and how did its branding come about?

Growing up in Mexico and baking with my mom was pretty much where it all started, drawing inspiration from my colorful culture and childhood imagination!

Your cakes are all over social media. What inspired you to create the rainbow cake?

Pinatas! I love birthdays so I decided to combine all of my favorites, cake, rainbows, sprinkles and pinatas!!!!

If you could have a meal with someone, living or deceased, who would it be and why? What would you eat?

Willy Wonka! We would meet at his place and eat wallpaper!

What do you crave in life?

Pizza!

What about your job makes you feel the most fulfilled?

Spreading Joy! One sprinkle at a time.

What’s the best piece of advice you’ve ever been given?

NEVER GROW UP. - Peter Pan

What’s been the biggest surprise or highlight of your career to date?

You’ll find out in April when my book comes out!

Where does your passion/drive come from?

EXCITEMENT! As long as you're excited about something passion and drive will follow

What keeps you up at night?

Tomorrow’s ideas!

Whose career really inspires you?

Rachael Ray

What has been your biggest opportunity or biggest challenge as a woman in the food industry?

My upcoming collection with Williams-Sonoma! It’s so magical and I can’t wait to share it with the world!

Be yourself—there’s only one of you! Don’t look at what others are doing!

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The pastry industry is huge. How does Flour Shop constantly stay fresh and relevant?

Easy: Be yourself—there’s only one of you! Don’t look at what others are doing!

When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

Expansion can be difficult, but learning to grow through a magical team was key! Spending a good amount of time teaching and training your team is more important that just filling roles.

What are you toasting to in 2019? What are you most excited for?

More Flour Shop locations, my first book, and my collection with Williams-Sonoma!

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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Create & Cultivate 100: Food: Sophia Roe

For Sophie Roe, food is anything that is necessary to maintain life and grow. It’s a sort of poetry for the holistic NYC chef and self-proclaimed “food and feelings advocate,” who is on a mission to create a new sort of culture around food and wellness.

She encourages her friends and followers to explore the different relationships they have with food, while simultaneously working to renounce the all-too-common toxic narratives around food like shame or guilt. She advocates for more inclusivity in the food industry and is on a mission to empower her community through sustenance. Also note that she can explain the hell out of gluten, once and for all.

To talk to Sophie is to see holistic health in a new light. Her passion and zest is injected into every word, every meal, and every declaration of gratitude. She is helping to pioneer a paradigm shift and making space for a culture that is invested in health as wealth.

How did you get started as a chef? Did you always know you wanted to be in the food industry?

I have always had a relationship with food. Some of my favorite memories with my mother involve food. It wasn’t what I initially wanted to do right out of high school, however a string of events put food directly into my path, and I am so grateful for it!

Apart from being a chef, your bio says you’re a food and feelings advocate, and an empowerment engineer. Can you explain to us how you tie in food with feelings and empowerment?

I believe ‘food” constitutes much more than just the edible variety. Food is so deeply tied to overall consumption, I truly believe there is emotional and mental “food” –the stuff we absorb throughout the day outside of what is edible. Food is so often used as a tool for guilt, shame, pain, etc. which I find to be a travesty because we need every variety of “food” to survive. When we dive deeper, and look at our individual relationships and stories around food, what we end up with is often so a much deeper narrative than we had initially thought. So often a person may want to get their diet back on track, but it turns out they were struggling with an eating disorder, being made fun of as a child, or perhaps is dealing with deep-seeded insecurities. This is why “empowerment” is so valuable in connection to food.

If you could have a meal with someone, living or deceased, who would it be and why?

This is such an interesting question because the answer changes depending on mood and timing. Right now, I’d really love to have a meal with my father. He died before I could meet him, and I think it would be really special to have been able to share a meal with him before he passed away.

What do you crave in life?

Childlike wonder and copious amounts of HAPPY!

What about your job makes you feel the most fulfilled?

It’s my greatest hope that my work reminds people of who they are, the power they possess, and the knowledge that they can in fact be who they dream of, and more.

What’s the best piece of advice you’ve ever been given?

“If you blame it on someone else, don’t expect it to get any better.” Ultimately, we are the keepers of our own lives. Always blaming others for what you don’t have or didn’t accomplish (victim addiction) only passes blame, and maybe makes you feel justified…but rarely resolves the issue.

What’s been the biggest surprise or highlight of your career to date?

Being on the most recent cover of Cherry Bombe magazine (issue 12)!I have been a reader of that magazine for years. Its pages have inspired me, and my career in food beyond belief, so it’s a real honor to grace the cover.

Where does your passion/drive come from?

From knowing how painful pain can feel, and how happy happiness can feel.

What keeps you up at night?

All of the hundreds of things I want to make and give to others.

It’s my greatest hope that my work reminds people of who they are.

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Whose career really inspires you?

I can’t say because I don’t know what it’s like to exist as anyone but myself. The words of so many inspire me, the actions of so may also inspire me. But to dial in on a person’s career? That’s challenging for me because to the naked eye someone’s career may be super inspiring or filled with greatness; however, I am sure behind what we all see is so much hard work, struggle, and maybe even some suffering. I am more inspired by people themselves, and not so much their careers.

What has been your biggest opportunity or biggest challenge as a young, female entrepreneur?

My own confidence has been the biggest hurdle for me. I am constantly bombarded with self-inflicted imposter syndrome. Finding a place where I believe that I actually deserve a career has been a huge struggle. I had such a tumultuous childhood, so figuring out how to maneuver those memories, and feelings as an adult seeking a career has been my greatest challenge.

What are the common challenges you've seen among women in the food industry?

I think one of the biggest problems with women in the food industry is simply proper visibility! It’s not like suddenly there are tons of women in the kitchen. So many publications talk about this new uproar of females in the kitchen. WE HAVE BEEN THERE THE WHOLE TIME! I think now you’re seeing more focus on women in food because women are paving their own ways in the industry. Women are creating their own restaurants, concepts, publications, etc. I don’t really see this as a struggle, I’d like to think women are just setting themselves free from the standards that have been put in place for so long.

It’s important when things go wrong to stay calm, assess the situation in realistic way & shift gears accordingly.

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When you hit a bump or hurdle in your career, how do you find a new road + switch gears to find success?

As long as you know and understand that at the start of every venture there will be hiccups, and bumps in the road, you sort of give yourself permission to stay calm when you’re staring face to face with one. 90 percent of what I worried would happen, never ended up happening anyway; it’s very important when things go wrong to stay calm, assess the situation in realistic way (leaving the emotion as far out of it as possible), and shift gears accordingly.

What are you most excited for in 2019?

Finishing my first book!!!!

Photography by Annie McElwain Photography

Photoshoot skincare provided by Dermalogica

VIEW THE FULL CREATE & CULTIVATE FOOD LIST HERE.

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How to Pack an Extra Bit of Protein in Your Day

We don’t want to call you out, but your snack choices are questionable.

And when you’re clocking long days at work, you want snacks that fuel your performance. Not choices that slow you down.

Which is why we want to serve up a new option-- one that you can blend, shake, mix and beyond-- even right from your desk.

Leading almond butter producer, Barney Butter is launching the nation’s first-ever powdered almond butter! Barney Powdered Almond Butter is a completely natural defatted product made using only California’s best grade almonds in a 100% peanut-free facility. After going through an all-natural expeller pressed process with absolutely no chemicals, the Powdered Almond Butter has only 45 calories, 1g of fat and a powerful punch of 6g of protein per serving.

Here are a couple of ways you can enjoy it straight from your desk.

With only 1 ingredient (almonds!), our Powdered Almond Butter gives you a clean, nutrient dense option and checks so many boxes: peanut free, Paleo, Keto, Vegan, gluten-free.

For an additional way to enjoy almond butter, Barney Butter’s Powdered Almond Butter will be available starting June 1st (today!) at BarneyButter.com for $9.99, and at retailers nationwide shortly after.

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Should You Switch to Cold Brew?

You’ve been drinking piping hot coffee since your lips first tasted the joys of java. But it might be time for a switch. Why? One, change is good. It’s about to be summer and chances are, a cold-brew will do your body good. And yes, it’s oh-so-refreshing on a humid summer day. 

Beyond that, we’re sharing some of our favorite reasons to make the switch to Chameleon Cold-Brew. First up, it lasts the day long… 

THAT’S RIGHT, COFFEE LOVERS, YOU CAN SIP ON IT ALL DAY 

Cold-brew coffee is already, well, cold. You don’t have to worry about reheating it and dealing with that bitter aftertaste. Instead, go cold.

IT’S LESS ACIDIC THAN HOT BREWED COFFEE

If you’re having a bit of tummy trouble with hot coffee, it would be worthwhile to make the switch. Sources report that cold-brew may have up to 67% less acid than traditional brewing methods. 

If you switch to cold brew, you got 99 problems but your coffee ain’t one. 

KNOW WHERE YOUR COFFEE COMES FROM 

What you put in your body is important to you-- so why should your coffee be any different? Chameleon Cold- Brew is committed to organic, premium and sustainably sourced cold-brew coffee. At Chameleon all green coffee purchases are cupped by a licensed Q grader and scored as a specialty grade, above 80pts using Specialty Coffee Association cupping protocol. To find out more about their coffee quality, spot sourcing, and organic certification click here and know what you’re drinking. 

YOUR PALATE WILL LOVE IT 

WIth cold-brew you tend to get the best tasting coffee in the world. OK, OK. That might be subjective to individual taste buds, but the lack of heat helps extract the original flavor of the beans. You know, that bitter taste that we add cream and sugar to avoid. 

Bonus: you might end up using less sugar and cream, which is a benefit to your body overall. 

REDUCE YOUR RISK OF SLEEP PROBLEMS 

You shouldn’t drink any caffeine before bed, but on average cold brew contains around 20% less caffeine per 100 grams that other brew methods. According to the Huffington Post, “Caffeine is soluble in water, and the hotter the water used to brew coffee, the more caffeine is extracted ― meaning you get more caffeine out of the beans and into your coffee.”

YOUR NEXT CUP IS ONLY A BOTTLE AWAY

We know your type. Your morning cuppa is on your mind when you hit the hay at night. And with the 32oz Coffee Concentrates, you can enjoy coffee your way, first thing in the morning. No time wasted waiting for it to brew. And the results are in, people l-o-v-e the Chameleon Cold-Brew Concentrate. It’s certified organic, fully customizable: Enjoy it hot or iced, black or creamy, sweet or bold. Using a 1:1 ratio, add your favorite mix-in. It’s just coffee, water, and natural flavor. 

So, let us know. Are you ready to make the switch?

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Self Defense: How To Beat Burnout

Slow down, you’re moving too fast. We know. You want to launch the company. Work on your side-hustle. Make both work. But in trying to do it all, you’re DIY’ing your own burnout. 

Seriously. Do any of the below apply to you?

• You catch yourself falling asleep at the desk often. 
• You can’t stop thinking about work/you’re having stress dreams about spreadsheets. 
• Your stress is causing back pain or migraines. 
• You’re not performing on the job, even though you’re at max output. 
• Once you get home you’re having difficulty sleeping. 
• You’re not enjoying things that you used to.

A recent piece in the New Yorker discussed a bit of what we’re seeing: There is an “American obsession with self-reliance, which makes it more acceptable to applaud an individual for working themselves to death.” It continues, “There’s a painful distance between the chipper narratives surrounding labor and success in America and the lived experience of workers.”

Are we chipper or are we being chipped away at? Mental health is a huge player in this wellbeing game. 

So if you answered yes to any of the above, it’s time to get in the practice of self-betterment.

Here are 5 tips to improve your mental health.

Get into a morning routine

From waking up at the same time, to making sure you’re drinking one cup of water for every cup of coffee you down, there’s more than one way to ensure you start the day off right. 

For starters, WelleCo’s hero product, their Super Elixir Greens is the perfect and easiest way to drink yourself to good health at the start of your day. Simply mix 2 teaspoons with water or add to your morning smoothie. New fact: If you drink coffee first, make sure to wait at least a ½ hour, as caffeine will inhibit nutrient absorption!

Benefits of this morning must are: Gut health, digestive function, energy, immune system support, bone health, muscle repair, metabolic function, endurance, liver function, healthy skin elasticity, cognitive function, free radical elimination. Need we say more? 

The better your morning practice, the better the rest of the day. Speaking of practice...

Practice gratitude

Gratitude is a habit. It’s your best ally, capable of improving mental, physical, and relational well-being, all of which are necessary tent-poles for mental health. Think of each (mental, physical, and relational) as big budget blockbusters of your own life that you want to invest in. You will build equity in yourself. They will support the rest of your life. How you improve each of these tent-poles is through gratitude. 

Spend ten minutes before you leave the house in the morning focusing on a mantra of your own making. This mantra can change from day-to-day or it can remain a constant. For instance, if you are grateful for your health, train your mind’s eye on that happiness. They key is practice. 

Maintain your diet

It’s called protein for a reason-- it’s a pro at keeping your energy up and your body balanced. If you’re looking for an easy way to keep your protein levels up, WelleCo has a plant-based nourishing protein powder. 

The WelleCo Nourishing Protein powder does not contain whey, hormones or artificial fillers. It is also much more than a protein, with both pre and probiotics for gut health, rosehip for vitamin C and skin and dandelion for liver health. More so, they contain metabolism boosters to help you maintain a healthy weight. Bonus: for days when you’re RUSHING everywhere, they can be used as a meal replacement, so you don’t end up drained and undernourished. Instead, it’s a quick and nourishing way to keep you going.

Laugh

Science has proven that laughter is the best medicine in many cases. Laughter is proven to decrease stress hormones. It also triggers the release of endorphins, inside feel-good chemicals. Seriously, laughter is an inside (the body) job that benefits you in so many ways on the outside. 

Stress down, feel-goods up? Go follow your favorite meme account and if you’re going to spend time on social media, spend some of that time laughing. 

Sleep

Things to remember: your wallet, keys, and gratitude practice. 

Things to forget: that old adage, “you can sleep when you’re dead.” 

Not so, sweet angels! Our bodies need sleep to repair the work we’ve done during the day. But when our brains and bodies are racing (ahem, those days when we grab a WelleCo Nourishing Protein Smoothie for lunch), it can be hard to hit the breaks. First stop on the sleep train is a calming tea. WelleCo’s Sleep Welle Calming tea is your new nightcap. It is an effective blend of herbs to assist with sleep, anxiety and stress. Pour yourself a ‘cuppa and crawl on into bed!

Okay, all this sounds great in theory but how do we actually practice it IRL? We tapped two entrepreneurial boss ladies for their tips and best practices to keep their mental health on point. 

First, Fran Hauser, startup investor and the author of “The Myth of the Nice Girl,” started taking the Super Elixir to assist her on an upcoming busy, busy (yep, a book launch, for one) time, without totally forgetting her well-being. 

And Elle Macpherson, supermodel and co-founder of WelleCo. The co-founder says, “Since taking 2 teaspoons a day and adopting a predominantly plant-based diet, I have had more energy and felt healthier than ever. It made me realize the profound impact food can have on the way I feel. It has transformed my life.” 

Check out their advice below:

What’s the first thing you do when you notice your energy running on E?

Elle: First thing I do is stop… take 5 mins… quiet, close my eyes, breath 10 counts in, 11 out. For nourishment, my reliable go-to is always a WelleCo Nourishing plant protein chocolate smoothie with homemade almond milk or water plus avocado and a scoop of greens mixed in. Our protein is formulated with organic sprouted brown rice and pea protein that provides all 9 essential amino acids give energy levels a good boost.
 
If I’m craving something to eat, I might have fresh organic almond butter with celery. A great tip I learned from Dr Simone Laubscher PhD is eating walnuts. She loves it because it is complete protein snack that is brilliant for brain function. Eating 12 to 15 walnut halves give you 95 per cent of your daily essential fatty acids. Good reason to eat them every day!

Fran: I get up and move. Even if its a short walk around the block or some simple stretching. Sometimes I watch a funny video of my kids; I find laughter to be a great way to get my energy up!

How do you encourage your team to take things one step at a time, and avoid burning out?

Fran: I think the key to not burning out is to create boundaries around your time. I do this by being really clear about what my priorities are and being comfortable saying no when an ask is outside of my priorities. I think the best way to encourage my team to do this is by modeling this behavior myself.

I think the key to not burning out is to create boundaries around your time.

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What are some routines or habits you have that help you stay on top of your mental health game?

Elle: 1. Take time out. I try and incorporate an activity to de-stress every day, whether it’s meditation, swimming laps, yoga or walking my dogs Bella and Moon.

2. Laughter. I love to laugh. I don’t look for it from entertainment, it comes from my friends and family.  I find laughter opens the heart and smooths conflict. Almost everything can be resolved with a healthy dose of humor.

3. Running alkaline. Every morning, I mix WelleCo SUPER ELIXIR Greens with filtered water. It’s a big boost of nutrients that help support all 11 systems of the body, from my immune and liver systems to cognitive function and healthy skin. It makes me feel calm and happy knowing that my body is not inflamed and fuelled up with everything it needs for the day ahead.

4. Trust yourself. Leading a busy lifestyle with a detail-orientated mind, I have learned to use my intuition more, but for this, I need to slow down and pause often throughout the day. Remember, you can’t see your reflection on running water. 

5. Sleep! Good quality sleep is a big priority for me. I make sure I get seven hours’ sleep a night. I like to make a pot of WelleCo SLEEP WELLE Calming Tea and sip it before bed. It is formulated with valerian, hops, and skullcap that when combined, help calm the body and mind. If I have slept soundly, I wake the next morning feeling calm, replenished and mentally ready to face the day.

Interested in getting in on the WelleCo gain? Use code CREATEHEALTH for free shipping on orders over $50.  

MORE FROM OUR BLOG

Style Guide: Night+Market's Sarah St. Lifer, the fashionable foodie

Sarah and Kris. Photo by Emily Knecht

Food and fashion are a match made in well-dressed, tasty heaven, and no one we know embodies that more than Sarah St. Lifer, a former fashion editor who now runs Los Angeles's insanely popular Night+ Market Song with her boyfriend, chef Kris Yenbamroong. Whenever we stop in Night + Market, Sarah's running around like a boss—bussing tables, pouring drinks, answering the phone, basically doing whatever needs to be done. And what really blows our minds—she looks good doing it. We caught up with Sarah to talk about the intersection of food and fashion, whether or not comfortable shoes really exist, and to get her list of food Instagrams you should definitely follow. 

How did you make the transition from fashion to food?

I have always had a life in fashion. My mother and father owned different retail operations growing up, and some of my earliest memories include hanging out with them at work after school. Before Style.com existed (now Vogue Runway, right!?) my mom and I would sit in bed and watch The Style Channel during Fashion Week. I went to college to try my hand at being an artist, but when I graduated, I found myself at Stylelist, AOL’s fashion site. When AOL and Huffington Post merged, I would contribute at both pages. When I moved to LA, I worked at the Huffington Post LA offices until Refinery29 was hiring an LA Editorial Assistant, so I dropped everything. Refinery29, at that time, was my True North, and working under someone so sartorially-sharp was the icing on the cake. I adored every minute of my time spent at Refinery29. No job is perfect, but it was tres fun having dinners at Chateau Marmont and writing about it the next day. Luckily, I was in my mid-twenties and I could manage a late-night-to-early-morning schedule. After work, I’d cruise over to Kris’ restaurant. It was the only way I could spend time with him! Being there, I eventually evolved into the host. As the restaurant became more and more popular, I made the incredibly tough decision to put my writing career on hold to work at the restaurant.

Food unites people the same way fashion unites people. A lot of foodies appreciate good style, and those with good style appreciate good food.

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The fashion cliche is that no one eats, which is so not true. Why do you think the fashion crowd has embraced the foodie lifestyle?
I went to countless NYFW events where I’d drink free champagne and avoid the passed hor d'oeuvres. Why? the food was always mediocre back then! Now, I go to events because of the food. I truly believe that fashion has the ability to unite all walks of life. Food unites people the same way fashion unites people. A lot of foodies appreciate good style, and those with good style appreciate good food. There are some restaurants that are timeless, while others are reactions to a trend. Whatever it may be, more people are participating, and I love it.

Night + Market's colorful dining room. Photo by Emily Knecht

What is the hardest thing about working/running a restaurant?
Being able to operate at 100% after a three-hour night’s rest. Luckily, an Alfred Coffee opened across the street from our Silver Lake restaurant

What is one thing you've learned from the restaurant business that you could apply anywhere? Be passionate: it will show, and your boss will notice!

How do you keep yourself focused and going on those long-double shift days?
By prioritizing. I write down everything that needs to be accomplished and decide which items are big picture, and which are small. Big picture stuff is always in the back of my mind. If the small-picture task don’t help the big-picture, then that takes a back seat.

What's your work uniform?
I’ve become a denim nerd because of work and living in LA. It’s important for me to have my iPhone, wine key, notepad, business cards, and pens on me at all times. If a customer flags me down, I want to be prepared. I have a closet full of dresses that collect dust because none of them have pockets! I love wearing overalls — they’re practical and a great conversation starter. I have a vintage pair from Foxhole and simple black set from Citizens of Humanity. I also have a pair of white Levi’s I can’t take off. It’s awful, because working in a restaurant is not a clean job — and I’m convinced these white jeans are a magnet for curry sauces! I wear a lot of solid tees for this reason. One day it will be a Hanes, the next it will be an Acne tee — I’m all about the high-low.

Often, when you're on your feet all day, it seems like there's no such thing as a comfortable shoe. What are your go-tos that don't kill your feet?
Dansko clogs are the best, but not the most stylish. I wear my Stan Smiths mostly. I also wear Vans and Nike Air Max. I bought a pair of Nike Flyknits when we first opened Song. They were bright pink and matched the walls of the restaurant.

What do you wear/add to an outfit when you want to be comfortable but still look polished?
If I know Kris and I have somewhere to be after work, I’ll wear my rag & bone jeans. They’re jet-black and are perfect for any situation. I’ll toss on my 3.1 Phillip Lim leather vest over any tee and instantly look more put-together. I owe a lot to that vest!

Who are three rad female chefs/restauranteurs who we should all be familiar with?
• Kerry Diamond is the co-founder and editorial director of Cherry Bombe Magazine, runs three successful restaurants with her boyfriend in Brooklyn (Nightingale 9, Wilma Jean, and Smith Canteen), and is the editor-in-chief at Yahoo! Food — and she does this all while wearing Marc Jacobs and Maria Cornejo.

• There’s a neon sign at the back of Jon & Vinny’s restaurant that’s pink and says “helen’s”. Helen Johannesen runs a boutique wine store back there — but she’s also a partner in the restaurant and is the director of operations for a number of the restaurants owned by chefs Jon Shook and Vinny Dotolo. She knows her stuff, but isn’t super serious about it. I like that I can talk shop with her and not feel intimidated by all of her knowledge!  

• Grand Central Market is overwhelming, which is why I head straight for Madcapra. It’s an oasis, and you can bet either of the two chefs (Sara Kramer or Sarah Hymanson) is behind the stoves at any given moment. They’re such workhorses, and they make the most crave-able falafel sandwiches under the sun.

• Natasha Phan is queen bee. People have dubbed her “Roy Choi’s Right Hand (Wo)man” but I think she’s way more than just that. She’s a problem-solver, a gracious host, and total ball-buster. If she’d let me, I’d pick her brain for hours.

• Jessica Koslow. I take every LA newbie to Sqirl — it is such a uniquely LA experience. The food is phenomenal. And, even after a long day, she’s warm and welcoming.  

What are three food Instagrams that you love to follow?
I have to shout out Cherry Bombe, obviously! I also love Alison Roman’s sense of humor — she’s the new Senior editor at Buzzfeed Food. Nina Clemente, Nicole Rucker, and Claire Thomas (aka Kitchykitchen) make me want to learn how to cook, but I’m actually miserable at it!

What advice would you have for someone who wants to build a career in the food industry?
I think it’s really important for those who wish to make a career in the food world to really get their hands dirty. If you want to work for a restaurant, start on the ground floor — aka start serving/bar-tending. You’ll learn how to problem-solve on the fly, and really build the muscles that those in corporate positions don’t have. You’ll be able to talk about the food in a much more passionate way, and that will show in your work. We don’t have bussers or a somm at our restaurants because we expect every server to know every corner of the restaurant. We want them to be experts on everything: why we have a poster of Cindy Crawford on the wall, how Chicken Larb is made, where Chiang Rai is… basically, always ask questions so you have all the answers.

There's long been the stereotype that women DON'T belong in the kitchen in restaurants. What do you have to say about this?
It makes my heart sink to hear these things. Yes, working in a kitchen is hard, manual labor. But, that doesn’t make it manly. Our kitchen is all women — I kid you not! We have a team of women who work harder than any of the other men who have tried. I think this happened because Kris’ food is Thai soul food, and who better to make soul food than a bunch of moms?

Photo courtesy of KCRW

Do you have any advice for dealing with machismo from coworkers or customers?
I’m the boss. When a customer or a coworker is acting out-of-line, I have to remind myself that they are in my house. I built this restaurant — when it was a pile of garbage, I was there cleaning up the mess. But, as soon as I remind myself that this is my blood, sweat, and tears, I’m instantly 1 million times more confident. Trust, I don’t act rude, I’m just filled with pride (while being poised). Basically, I remind myself that I’m in charge here — and I’ve dealt with much more difficult scenarios. Telling some cocky customer to calm down doesn’t even crack the Top 10 for “Most Challenging Moments.”

Meet the Speaker: Gaby Dalkin of What's Gaby Cooking?

Name Gaby Dalkin (@whatsgabycookin)
Trade Chef, Food Blogger, & Globetrotter at What's Gaby Cooking?
Panel Mastering Food Photography: The Ins & Outs of the Perfectly Posed Shot

What's Gaby Cooking? is all about living the California Girl life no matter where you actually live! That means a life where it's always sunny, where smart healthy choices for lunch happily exist with Slutty Brownies for dessert, and where there's always room for guacamole. The California Girl life also means hitting the road now and again for new adventures, and exploring the world through food.

Get your tickets here to catch Gaby live in conversation at #CreateCultivateCHI on Aug 15th!  

What’s at the top of your to-do list today? 

Planning my upcoming trip to Germany! I'm heading there in September to explore the food scene and I can't wait. I've been a handful of times but it was back when I was the pickiest eater on the planet, so I'm excited to do some research and find the best places to grab a bite and a pint! 

Which of your recipes would you suggest to the totally amateur—but hopeful—foodie?

I say start with a pizza! It's approachable because it's something we are all familiar with but you can jazz it up and really get your inner foodie on! This Corn Cilantro Jalapeno Pizza is currently rocking my world. And it's great because you can make it with chorizo if you're a meat eater, or keep it vegetarian and use soy-rizo if that's more your speed! From there—sky's the limit! Keep experimenting and getting crafty as you become more and more comfortable in the kitchen. 

Now that it’s officially cherry season, what are you adding to your dessert menu? 

Cherries never quite make it to dessert for me because I eat them by the pound straight from the farmers market—I'm obsessed! But, if I showed a little self restraint then it would for sure be a cherry pie! 

You’re the ultimate California Girl, but any food/restaurants you’re looking forward to in Chicago?

OMG where do I even start. I'm flying in early specifically to eat at some fab restaurants. Nando's Peri-Peri is this incredible South African chicken restaurant that just features epic chicken with various dipping sauces—I'm in! I love Girl & The Goat, Piccolo Sogno, The Publican, and Taxim, too! 

What’s the last interweb rabbit hole you went down? 

Yesterday I spent an inordinate amount of time researching the best patio dining in Los Angeles. Literally two hours of Google searches and image searches to figure out where the heck I should host my husbands 30th birthday dinner. Because not only does it have to be delicious, but I need to make sure it's Instagram friendly too! 

What tools and/or apps are essential to your work? 

I live by my TeuxDeux app. It's a giant to-do list that keeps me organized and you can move things around easily if your schedule changes. Slack is my lifeline when it comes to web work. The What's Gaby Cooking team is mostly based in Los Angeles and Slack lets us work remotely, stay connected, and share docs really easily. I also love Buffer, which allows me to schedule content ahead of time as I do quite a bit of traveling for work and I'm not always at my desk! 

Which part of your business comes the most naturally to you? What skills have you had to work overtime to develop? 

I'm a people person, so I love getting creative with my clients and coming up with awesome ideas or getting out there and networking with fellow influencers and publishers! As my business has become more successful, I've had to work on developing a thicker skin. It's just business and I needed to learn not to take things so personally! 

Who do you go to for advice (in life, work, and/or food)? I'm so lucky to be surrounded by an incredible network of people. I talk to my mom like five times a day and she's always in the know about what's going on in my business, so I bounce ideas off of her all the time. My husband works in the industry too, so he's always quick to help out when I need advice. And my best friend is Matt Armendariz (@mattarmendariz).  He's a blogger and photographer extraordinaire. We talk shop all the time!

Get your tickets here to catch Gaby live in conversation at #CreateCultivateCHI on Aug 15th!