Beyond The Board - Laird Superfood

In this powerful episode, Whole Foods Market CEO Jason Buechel sits down with legendary big wave surfer Laird Hamilton and his wife, former pro volleyball player and fitness icon Gabby Reece. This power couple shares details on building Laird Superfoods, maintaining work/life balance, and their revolutionary approach to optimal living. From nutrition philosophies to mental conditioning, this conversation explores the cutting-edge practices that have made Laird and Gabby pioneers in the wellness space. Whether you're an athlete, entrepreneur, or someone seeking to optimize your life, this episode delivers actionable wisdom from two of the most respected figures in health and performance.

Key topics include:

• Utilizing their complementary strengths have shaped their success both personally and professionally
• Raising healthy, resilient family in today's world
• The importance of maintaining guardrails when building a business

Don't miss this rare opportunity to learn from two legends who continue to push the boundaries of human potential.

Did you enjoy listening to this episode? Don’t forget to like and subscribe to hear more conversations spotlighting innovation, perseverance, and meaningful impact.

 

The information provided on this episode is for general knowledge and informational purposes only, and does not constitute medical advice. It is essential to consult with a qualified healthcare professional for any health concerns or before making any decisions related to your health or treatment. The content on this episode is not a substitute for professional medical advice, diagnosis, or treatment.

Episode Transcript

Jason (00:00):
Welcome to Beyond the Board, where we break bread with some of the most interesting industry

(00:01):
leaders. I'm Jason Buechel, CEO of Whole Foods Market, and I'm honored to host in-depth conversations
with some of the most innovative and impactful leaders in the food industry. Today we welcome
legendary big wave surfer, Laird Hamilton, and globally renowned former volleyball probe. Gabby Reese,
founders of Laird Superfood. Our guests are true pioneers in both athletics and the natural food industry.
Together they built a beautiful family, a home that feels like a sanctuary and a plant-based empire with
their company, Laird Superfood. They're transforming how we think about functional nutrition and clean
ingredients from their iconic coffee creamers to their complete line of performance focused products.
They're making premium super food ingredients accessible to everyone. I'm thrilled to have them here
to discuss their journey from elite athletes to successful entrepreneurs and learn how they're
revolutionizing the wellness industry with their innovative approach to functional foods. Thank you so
much, uh, Laird and Gabby for being here and being part of Beyond the Board, uh, and hosting us at your
home today. Laird. Uh, could you tell me, uh, what we're having in our coffee?

Laird (00:13):
Well, you have my recipe, which is a whole plethora of stuff, but I'm using, uh. The Less Sweet,
which is like a coconut milk powder base. I'm using turmeric. Uh, turmeric powder. Creamer. And then I
put some extra fats for you, uh, as well. And of course some decaf. Yeah. 'cause I know. Yeah, it's no
caffeine. It is absolutely d It is absolutely delicious. I'm indicating, just kidding. It's like a golden milk.

Jason (00:17):
it's, it's, uh, it's so good. I'm definitely gonna need to, uh, get the recipe. The turmeric though is
really like, one of the things I can like, taste it.

Laird (00:19):
It's like, well, I like the bitterness of coffee and when you usually, when you add other ingredients,
you kind of kill that bitterness and so it's a way to almost add it back. And also just for your gut health,
turmeric is so good for your gut health and inflammation.

Jason (00:22):
Yeah. I love it. It's, it's great. So now, uh, starting in with the interview Laird, uh, in preparation,
uh, for this interview, I read your philosophy and I absolutely loved it. Uh, you say if you're gonna do
something every day, get the most out of it. Can you share more about the meaning of this philosophy?

Laird (00:25):
Well, I think it, I think that we do a lot of things daily, uh, that. We don't realize the, the impact of
those things. And so it's, it's, it's just trying to, trying to take advantage of things that you're doing all the
time and you doing the, you know, use the best ingredients you can or, or the best, best practices you
can because there's an accumulation over time. You know, you don't, there, there might not be, you
know, you might have some sort of physical practice or, you know, it's just like good sleep, you just. I
mean, how important is good sleep? Don't sleep for a while and you'll know. Mm-hmm. So having good
quality sleep, being hydrated, like, you know, having good quality ingredients, these are all, uh, things
that accumulate over time. It's, you know, you might not feel the impact momentarily, but, but it'll pay
off in the long run. So I'm a little, I'm going to the side of patience with that one.
1

Jason (00:35):
Yeah. That's great. Uh, and I want to congratulate you both, um, on 10 years of Laird Superfoods.
It's absolutely amazing to sort of celebrate, uh, a decade in, uh, Gabby. Can you share, uh, your advice
from the last 10 years to other entrepreneurs, uh, looking to get started in the wellness space?

Gabby (00:38):
I try, well, I'm giving, I try not to give advice. 'cause also good fortune is part of the story. I mean,
we've, we actually have other, and have had other companies that didn't work out. So you know, all
those things were learning experiences. What I would say is. I always say, what, what are you willing to
get outta bed every day for? And solve problems that you really believe in. And so, whatever you're
doing, whatever product you're creating, it has to be something that you feel that passionately about.
Um, and then you, you realize that the importance of working with people that are smarter than you and
finding those people and asking those questions and finding those mentors 'cause you can't possibly
know, usually as an entrepreneur, a lot of these other skill sets. And so not being afraid to ask for advice
and, um. And I, and I think, uh, people have to understand that it, it's sort of, there's successes along the
way, but that it is a, a challenge and that that's just baked in, into that process of, of being an
entrepreneur. And, and so for us, it's something authentically layered, created in our kitchen. When I
have to talk about the products and the ingredients and costs and all these things, and we get to share it
with other people, these are things that we really are passionate about. Um, so if people are just looking
for white space. I would be careful mm-hmm. With that and find things that really believe it. And then
finally, I would say also simultaneously just treat this like nobody cares. 'cause sometimes you get too
close to it. Yep. And you think this is the best ever. And it's like, okay, back up. And see how does this
really impact people? Could they really use it? And then don't get attached to things. Logos and skews,
like sometimes you have to kill 'em and change 'em. And so it's just, it's sort of this weird in and out rack
focus that really is helpful.

Jason (00:57):
Yeah. That, that is, that is such great advice. And I, I truly agree with you. If you don't have that
authentic connection, that fire in your belly around what you're doing, um, you're not taking yourself up
for, for success.

Gabby (01:00):
Yeah. People can smell it.

Jason (01:01):
Yes. Ex. Exactly. What was sort of the point for each of you where you sort of made this
connection to food? And you know, performance, obviously both being elite athletes, like what was sort
of that, that, you know, do you remember sort of that timeframe where you sort of made that
connection?

Gabby (01:05):
It's like an ongoing education. So certainly when I was a, you know, a high school or college
athlete, you don't really understand and you're kind of bulletproof. Um, but both Laird and I grew up on
islands. Laird grew up in Hawaii. I grew up in the Caribbean. So you're, you're around like trees that bear
fruit, people that are, you know, having animals that they caught off the land. So I think we've had
always a relationship with these types of ingredients, but then as an athlete, you start to realize like, oh,
if I add this or cut this out, I just feel better and perform better. And for me, I'd say like my mid and late
twenties. Is when I got really smart, you know, just right before I retired.
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Jason (01:13):
That's how it always works, right?

Gabby (01:14):
I started a really good go with it and Laird obviously is still rolling and so he is so, um, meticulous
and focused because I always say his love for surfing is so big. That he's really looking at all of these
things to help him, um, as an organism period. Whether it's showing up as a husband or dad or to ride
big waves.

Laird (01:18):
and endure, um, teenage girls. Yeah. The, um, and I mean for, I, I think my, my relationship with
food started very young because. How I grew up in Hawaii and, and really knowing when things had
energy. Like you would eat a food and you would be like, gave you energy, you'd feel, or you'd eat
something and it'd make you tired and you'd be like, oh. So I already had that, that relationship. And,
and when you're younger, you can kind of get away with, you know. Uh, what do we say? Potato chips in
this? Potato chips out. You could get away with eating stuff that wasn't great for you and still be okay,
but you really, I knew right away when things had power, I knew like, Hey, this, this is giving me strength,
or this is giving me mental clarity, or, you know, I could, I, I had that relate, or this is helping with
inflammation. So I've already, always had that and I think that kind of started also with being exposed to
medicine too, like, like herbs that were good for you. And so I already, that started very young for me.
Yeah,

Jason (01:29):
that's, that's, uh, that's great. And now you're helping others. Yeah. Uh, help, help discover this as
well. Uh, so, you know, we're seeing a growing trend with more and more customers, uh, making sure
they're not consuming artificial ingredients and flavors. Um, but it's really tough for them to sort of look
at labels and, and decipher, decipher sort of what they're consuming. Gabby, what, uh, what do you
recommend that consumers look out for, uh, when looking at labels?

Gabby (01:34):
It is overwhelming. And the funny part, if you wanna add to that is if you get, as you get older,
also your eyesight, so you're standing in the, you're standing in the thing and you're just like, excuse me,
can you come over here and tell me what this says? I mean, it's like a joke, right? They're not in big
we're, and they're doing this to us on purpose

Jason (01:38):
or my glasses. Yeah.

Gabby (01:39):
So there's always that joke. You know, listen, I, you know, the other thing is, and I, and quite
frankly what we've learned doing this business is it's not only artificial, it's actually natural flavors. You
have to be on top of your game because there, that sort of is a loose definition. Yeah. And so really if you
can read it and you know what it is, once it starts becoming lab words and scientific, uh, you can watch
out. And there's also a lot of sites. Websites that you can now take pictures of labels and and things like
that, and that'll really spell it out for you. But the other thing I would say for people is if they're taking
this on, it can also feel overwhelming. And so don't approach it with that because we've experienced this
also in different ways where you go, there's nothing I can eat. And that's not really the approach is like,
be gentle on yourself, but look at it for real. And if it has a bunch of those ingredients. Either find a better
alternative. 'cause there are companies out there doing it.
3
Yeah. Um, or just say, Hey, maybe I'm, I'm not eating that. And, um, and not get overwhelmed by it. But
really if it has a real food name, uh, that's really the simplest way.

Laird (01:52):
Yeah. Good. Good place to start. Yeah. Real, real food name. You recognize that, you're like, okay, I
know what, I know what that is. Yeah.

Jason (01:54):
Uh, can you tell us about the organic performance or functional mushrooms that you blend into
some of your superfood products?

Laird (01:56):
Well, I, I think we're looking for ingredients like lion's, Maine, chaga, cordyceps, Maki, like all of
these, these, uh, mushrooms that, that bring assistance to your body's own natural immune system or
your cognitive, or your oxygen levels. I mean, we know cordyceps help us absorb oxygen better. So in a
way, like what Gabby said before, supporting your body's own natural processes and stimulating, it's not
like. You, you just want to feed your body what it needs to make it do. Its what it does better, right? Yeah.
Or just optimum. And so, and, and mushrooms. We, I mean we've learned for the, for year, we, we,
we've learned in the last few years the benefits of mushrooms in, in general, but not. Like, I mean, it's,
it's not new again, it's just we're rediscovering, this stuff's been around forever. People have been
consuming mushrooms forever. So I think that's a big, that's a thing about it, is that people are like, oh,
this new thing. I'm like, well, no. You know, I have a saying. There's nothing new. It's just a new
application of an old idea. It's been around. People have been consuming all of these and known what
they were for, for a long time. We forgot. And now we're rediscovering. Yeah. The, the trend has come
back. Yeah. Yeah. I'll Chinese

Gabby (02:09):
medicine, we'll, like.

Laird (02:10):
Yeah, exactly. Yeah. Knuckleheads, do I need to actually tell you this? No, I

Gabby (02:11):
think the other thing too about the mushrooms is they're really easy to use.

Laird (02:12):
Yeah, yeah.

Gabby (02:13):
The flavor doesn't really change. The profile doesn't really change. Like your smoothie. Yeah. Or
your coffee, you can throw in your coffee. So again, it's that easy use. And, and the everydayness that
you

Laird (02:16):
Yeah, you can, I, I would say you can disguise 'em well, right? Yeah. The, I mean, there's bad things
we can disguise. Well, but you can also, I mean, just straight mushroom powder and water. Like, I don't
mind that, but most people are like, I'm not gonna drink that every day. Right, right. So how do we put it
in, in places? That people are getting benefits and, and that's what we try to do a lot of the time, is to
put ingredients that are good for you, that don't dominate the, the experience so that, that you won't do
it. You just won't. At the end of the day, you won't do, I mean few, there's some people that will, but the,
the, that's a very small group.
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Jason (02:24):
That's great. What are, what are your favorite mushrooms?

Gabby (02:25):
Well, I don't know if you can see behind Lord's head is his chaga pot, his chaga tea pot that runs
all the time. I would say Laird does some really interesting things with Chaga and I use, I feel like I use
Lion's mane. I mean, we actually now have a single ingredient, uh, mushroom. So if people are looking
for a specific one, I, I use a lot of Lion's Mane.

Laird (02:29):
Well, and, and I have a tendency to lean towards Cortis because. I like oxygen. Especially when
you're dealing with the water. Yep. You know, I always have that in my head. Anything that's gives me
more oxygen helps me absorb oxygen. Sure. I'm in.

Gabby (02:32):
Actually. You carry. Yeah. Love that. As an example, you guys carry a um, because I shop at the
Whole Foods right by here. Yeah. Um, and uh, you have a blue oyster, uh, that you for cooking Oh, yeah.
That we use. So for cooking, not only that, it's just so pretty.

Jason (02:35):
Yeah. No, they're, yeah. Cook with that. Love, love mushrooms. Thanks. Thanks for sharing that.
So, Laird, superfoods and Whole Foods Market have both banned synthetic, uh, colors and products, uh,
since our companies began. Now with the FDA's ruling this year, the conversation is taking center stage.
What do you hope to see next in the conversation for accessing quality ingredients in our food industry?

Gabby (02:39):
Uh, my, my hope is, is that we, we sort of talk more about the farming and that we get into. Sort
of that, you know, agricultural, the cooperation between the animals and the plants and that, you know,
that that doesn't become something that's so niche and that you can only get if you order it and then it
shows up at your house. But that we find the way to kind of re reintegrate the system and, and uh, see if
we can start to make that a way best practices for business and that companies can actually make a living
doing that. I'd be really interested to see if. If we could get back to some of that. Um, because it's just
better, it's better for our soil, it's better for us. It's just better. Um, and, and the other side of that is like,
hopefully this is something we can all agree on. Mm-hmm. It kind of feels funny how even that it's like,
oh, my synthetic, you're mad. Like people get, they put, we find a way to politicize everything. Yeah.
Instead of like, how do we collectively move forward and help our kids and what's in our school lunches
and everything. Just be a little better. Yeah. Well, and also food and fun. We say in our house, like, if you
want to eat the thing, 'cause it's fun, that's okay. But just kind of getting that where it's that
differentiation. Like, Hey, I'm eating food, I'm having fun. You know, like they're different.

Laird (02:52):
Yeah. And knowing and knowing it's fun. Like just call that one fun and that one food and you'd be
like, Hey, I wanna have fun today. Okay, cool. I like that. At least. At least you know. But don't think you're
having food when you're having fun. Yeah.

Jason (02:55):
And And if you're having a lot more fun. Yeah. Yeah. You have to think, what are the consequences
of that.

Gabby (02:57):
So I used to just teach my girls that. I'm like, listen. Food fun.
5

Jason (02:59):
Yeah. Yeah. I love that. Uh, what do you see, uh, coming in the future years, uh, within the
functional foods and beverage space? How, how will, how will this area evolve?

Gabby (03:01):
Well, the fact that it's getting competitive and there's a, there's a demand for it. I think there's
gonna be a lot of innovation and I, I think it's gonna be interesting to see. It's gonna be interesting to see
'cause the bigger companies are gonna have to get involved, right? So they, they're gonna buy the
smaller companies that are doing it and help, you know, elevate them and things like that. So I think
we're gonna see kind of a pairing down. Of what products are and do. I, I think we're gonna lose a lot of,
you know, 900 types of cookies and I feel like we're gonna, it's gonna, it's gonna pare down and people
are gonna see, because for example, we make a bar and it has no natural flavors and things like that. So.
Shelf stability, all of these things, mouth feel, all, all of the things that you need to, to sell products. I
think all of that's gonna get so much better because to figure that out, how do I get something in the
store so people can, but it lasts long enough. All of those things. So I think there's gonna be a real
innovation with how we can, uh, work with these ingredients and, and sort of make that be a viable
business.

Laird (03:13):
Yeah, I think it's gonna be, get simpler. I think the innovation is gonna come from yes, but some
simpler, simpler things like using less ingredients, more food-based stuff so that you can, so that you can
identify it and see it. But the innovation will be through either the processing, like new, new ways to
process, um, combinations, what. You know, understanding what natural plant affects another ingredient
that makes it have the better feel, have better shelf life, all those things. I think that's, I mean, when,
when you start putting. Uh, you know, intelligence in, into it, then you're gonna, we're gonna figure out
ways to, to be able to get better stuff and, and, and not, and not have it be so complicated. I mean, if
you're, if you have a list of ingredients that is, you know, a page long, it's like, who, who can even, what is
that? Yeah. Like what are, you know, it's like, what, what is that? So I, I think there will be. Uh, because
it's been so complicated, I think there will be a, a simplification. I, I, you know, and then innovation
through, through processing and packaging and all of those things.

Jason (03:24):
Yeah, that would, that would be great. And, uh, speaking of packaging, maybe let's shift a little bit
to sustainability. How do you think about that as you're developing products and, you know, whether it's,
uh, packaging or, or how the product is sourced and, and produced and grown? How do you sort of think
about that?

Gabby (03:28):
Well, we, we've slowly but slowly kind of worked out our middleman and go directly to, to our
farmers or to our growers. Um, so our CEO has really made a big effort in having these direct
relationships mm-hmm. To know the people who are actually creating the ingredients. And that has
been a, a really big one. And, and the fact that we are in powder. Uh, it per, per serving, it's, it's less
expensive, but also less packaging. Yeah. Less waste.

Laird (03:33):
Um, I guess that was an early choice Yeah. Too, that, that powders were just, they, they, and, and,
but part of that is an education process because people aren't so powder friendly. And so we still have to
meet people where they are too. And maybe we can bring them over into, into it, but, so I think that's a,
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a, another piece of it. I mean, you're also, uh. You're, you're also subjected to what is the technology
too? Like what, what is, what, you know, what packaging is there? What choices do you have? I, I, I could
get you, uh, you know, an, an organic leaf bag that might, you know, cost $30. Yeah. But you, you, again,
how does, so there's all these, I think there's a. There's a,

Gabby (03:41):
Sometimes people read write us letters, and it's like, like if I could take the creamer and bring it
to you like that, I would, yeah. So it's really an interesting, it's thing, it's an interesting dance between
trying to be a real business. Yeah. And then really being conscious, like you're talking about, it's really
very humbling.

Laird (03:45):
Yeah. Yeah. Well, and make it affordable and not just exclusive. I mean, there's just all these again,
there's always that the battle, the battle of, you know, it's like, okay, well where's that ingredient sourced
from? Well, I could get it from. My farmer in Hawaii, but that would be, you know, $500 a pound, you
know, or I could get it from another farmer who, it's only $50 a pound. It's like, so, so there's all those
polarities that you gotta Yeah.

Jason (03:50):
Gotta, you gotta get through.

Laird (03:51):
Yeah.

Gabby (03:52):
You gotta pick a line too. Yeah. Yeah.

Jason (03:53):
What, what have, are there other sort of challenges, um, that you sort of encountered, um, in
building a food brand that maintains both quality and accessibility?

Laird (03:55):
where, where to start. Survival. Let's go to survival. The challenge survive, we put,
yeah.

Gabby (03:57):
Seriously. I, I joke that this is where the competitive side in me comes out. Where I'm like, I
wanna see if we can win and still do it the right way. And that's why we, you know, and I, I give this credit
to Laird, um, where, you know, Laird, under no circumstances is gonna lie. He just isn't that person. I've
known Laird a very long time, almost 30 years. And so we put up some pretty rugged guardrails right at
the beginning of our business. That makes it really clear and easy. 'cause right when you start to go, oh,
we can't get vanilla. We could use a natural flavor. It's like, yep, bang. You've got a guardrail just to slap
you in the face of it.

Laird (04:04):
Yeah. Took years to get.

Gabby (04:05):
So having the guardrails up it, I would say is the number one. Because then it just takes the, well,
the ambiguity out of it. I called the bread basket. When you go to a restaurant, you're starving. If you say,
okay, when they come with the bread, I'm not gonna touch it. You've decided it makes it easier if you're
on the fence. They go, you go, oh, it looks good. They, I'm sure someone's grandmother made it. I'm sure
7
it's okay. So I think the guardrails, And you go, Hey, not at any cost. That's how you, you have to choose.
You just go, we're not gonna be successful at any cost. We're gonna do this in a way that we at the end
can respect each other and ourselves, and, um, and see how it goes well,

Laird (04:13):
and then fight the whole time. Along the way because you don't just put guardrails up and then
walk away. You have to maintain guardrails. You have to maintain guardrails, have to be maintained. And
to,

Gabby (04:16):
to our C-suite too. This goes back to A CEO who's also willing to fight for us and our values and
not undermine them. So it, this goes back to also those, those people that you really need because it's
hard.

Laird (04:19):
Yeah. And the constant education too, you know, constantly educating people you're working with.
Mm-hmm. As well. Totally separate from customer, people you're working with. Yes. It's like, okay, new
people. Yeah, okay. Hey, this and that. Well, what do you mean that's bad? Or that's, you know, yeah,
that's okay. What's that's, this is what we're doing.

Gabby (04:23):
Like, yeah. So we've been told we would have food scientists and we'd come in and say, no, like,
really, we're not gonna do these things. And they go, oh, okay. And then they talk about like, well, you
know, this is industry standard, like to preserve. Of of a dried fruit in a bar requires like a tocopherol,
right? And they go, this is an industry standard. And you go. Cool. But yeah, that's what, that's not our
standard static. Right. And they just look at you like, yeah, yeah. Okay. You know, so it's really, it's so great
because it just, it gets, you get to bump up against it all the time. Yeah. Are you sure? Are you sure? Are
you sure?

Laird (04:30):
Well, it continues on. Yeah. It's a continue the battle doesn't end because there's always another
situation where you're either reestablishing the guardrail or you're putting up a new one.

Gabby (04:32):
Yep.

Jason (04:33):
Well, I, I just see the complete alignment between our two companies as far as. You know, for us,
you've got your guardrails. We call, you know, many cases, these are our quality standards. The values
very similarly in saying like, no, these are non-negotiable. Yeah. These, these items are not gonna show
up in products on our, on our shelves. And, uh,

Gabby (04:37):
Well, you know that, I don't know if you know, well, you wouldn't know this, but we also, when
in developing our products, have used some of your quality standards, uh, to inform. How we've
developed some of our products and obviously that, listen, let's not get ourselves part of it's strategic. So
if we wanna come to you and say, Hey, yeah, yeah, we're already there. Yeah. But also it was, we've
already done, it's a good way to look

Jason (04:42):
Yeah. Yeah. It's, it's always one of the pieces of advice when folks say like, I want, I wanna get on
your shelves. I'm developing a product. I've got this like first step, go look at the quality standards.
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Gabby (04:45):
Yeah. Now we of course, don't.

Jason (04:46):
Yeah, you don't meet those. It's, there's just no, no

Laird (04:47):
chance. Well, it's a good, I mean, you guys have done a lot of work because you're dealing with so
many different things. Yeah. Right. So that in a way, you created a nice template if somebody Yeah. You
know, wants to make a good product.

Jason (04:50):
What are some of the ways, uh, your work with producers to insure sustainable and responsible
ingredients come.

Gabby (04:52):
Well, I think it's our, I mean our CEO will will oftentimes go and send someone, and I think it's
sort of that whole part of the reason that we're buying this from you is because of your practices.
Mm-hmm. And if you don't do it, it won't meet our standards and we won't be able to purchase from
you. So again, unfortunately, profit. Is, is a driver. So it's really encouraging them that that's why you're a
customer

Laird (04:57):
of, of what they're doing. And, and then, and then you're gonna also develop long-term
relationships Yeah. As well that you're planning on. You know that you want them to be your supplier.
You're gonna be, you're gonna be, you're gonna be here and you're gonna, and you're gonna be able to
take their production and all those, just to give them that security too. I think that's a, obviously, that's a
piece of it, making them feel secure, like, yeah. Hey, we're, we're, we're here. We're gonna, we're
committed to you. We're not gonna just go down the street when something. Cheaper pops up or
something. But you gotta give us a fair, a fair value and of course, that's only after the practices are right
and you know, all of those other things.

Gabby (05:05):
And what's great is 'cause we do use so few ingredients that we sort of need what we need.
Yeah. And it's not that complicated. We're not spread over. So like when we need our coconut powder,
it's. We need it when we get the Aquaman from, you know, the guys in Iceland. It's like, we need it. So it,
it also makes that pretty straight up.

Jason (05:09):
Yeah. It really reminds me, we, we have a core value about, uh, creating win-win, uh, supplier
partnerships. Yeah. And figuring out that that win-win is, is so important, uh, and creating a long term,
uh, of fate. Uh. a partnership.

Laird (05:12):
Well, even being, being their partner, or maybe they're may, maybe they're gonna make, you
know, create more production or something. And you can be, you can be a partner with 'em and c and
be committed to 'em. I think that that's true in any relationship. All of them. I mean, it's, you know,
that's, that's how you build that, that, that unity is exactly, you know, not just, okay, gimme your product
and if I get a cheaper one, I can go. I mean, that just undermines everybody. I, I'm, we're all about
9
win-win. That's, that's, that's, I mean, we operate that way in our, in our professional career, hopefully in
our family. Um, and, and you know, I mean, we, we, we, we believe that, yeah, we believe that

Gabby (05:20):
it's the only way.

Jason (05:21):
I wanna shift gears for just a second. Um, we're obviously, I mentioned we're in your home and it
truly is a wellness, uh, sanctuary. Uh, can you tell, tell us a little bit more about, uh, the wellness space
that you've created in your home and sort of how you utilize it.

Gabby (05:24):
Well, you'll get more of a tour later. I was joking with your crew. You haven't seen the have a two
cedar hyperbaric hard shell back. There you go. That you could stuff them in there, lad and Jason and
they could do it. There's a little hum from the motor. Um. You know, I get, I, we put, we have a full gym
downstairs, and let's be clear, this is a, a real luxury for Laird and I to be able to do this. It also was sort of
a priority. Mm-hmm. So if you said to me grand entrance ways or, you know, jewelry, I'd say, oh, a red
bed or hyperbaric, that'd be cool. Yeah. Yeah. So we, we have it. So, and you'll see maybe later people
coming in that are our friends and, um, using, we have got saunas and pools and, and things like that.
And just create a space that. We, it's more efficient also. So I think for us it was like, this is our values,
you know, these are the things that we'd like to invest in. And it's a place that we can share with our
friends. It's also like a test lab. So we'll have people that are, we'll have athletes that have been hurt.
They can come here. This isn't, you know. People aren't, we're not charging. They just come in. We
continue to learn and experiment also. And you know, Laird is the best crash test dummy where he's not
gonna tell you, Hey, this is great after he, unless he's used it for a while. Yeah. And so we're also
integrating things and tools to go. Is this really, you know, pressure testing and standing up and where is
it creating value or not? So we have, for example, I'm sure you'll get run through versions of the gambit
today. Saunas, we have the pool pool training,

Laird (05:40):
Cold plunge

Gabby (05:41):
a great, yeah, a cold plunge,

Laird (05:42):
which is a great way. You see, you live that one. I like the way you leave that one out.

Gabby (05:43):
Yeah.

Laird (05:44):
You forget to

Gabby (05:45):
say cold plunge. Plunge. Yeah. The pool can provide, uh, I don't know how deep you'll go today,
but. You know, ballistic training, hard, hard stuff that doesn't kill your joints, right? Mm. Because all of
this whole concept is the long game.

Jason (05:48):
Yep.
10

Gabby (05:50):
How the long game, which, listen, it's less sexy, let's face it.
Yeah. But it's, it's all of those things. And so I think for us, it's a way to keep learning and keeping our
eyes open, keep connecting. If somebody needs something, we can offer that. And, um, and, and it's
right here. The, the funny thing is, is using it because it is right here.

Jason (05:54):
Yeah.

Gabby (05:55):
It's so easy to be like, I have emails to do. I mean, Laird's smarter than I am that way, but it's like,
no, it's right there. If I made an appointment, I would drive and go to it and get there. So get in there
and, and take it.

Laird (05:58):
Did you just say I was smarter in certain

Gabby (05:59):
ways? A hundred percent. This, I mean, he's the most,

Laird (06:00):
let me write that down. Clarifier. Let me, let me write that down. Uh, what's the date today client?
What time is it? Let me see. You

Gabby (06:02):
know, person, like, just so looking. Look, it's sunlight and, you know, do doing all the things. So I
really, uh, I always say I draft off Laird's energy. I sort of go, oh, I gotta, you know, get, I get to get in there
and get behind him and, and get going. So it's, it's really, it's the number one luxury is the opportunity to
have things that support your wellbeing.

Laird (06:06):
Well, and we've made it our business, right? Yeah. We were, we, I mean we both. We're athletes.
Our athletes, we spent, you know, we, we would, we would be in recovery. We'd get injured. What do we
need for that. What do you know? And then that all of a sudden that leads over into what do we need
for increased performance? Which by the way, that is longevity. So when people, they're trying to
separate longevity from performance, you can't, can't, it's all part of it. Like that's, that's the whole, and,
and what's what's interesting is recovery is, performance is longevity. So when you start, they all come
together and we're, we, we, we compartmentalize everything. And so in a way, this keeps evolving as we
learn. Like Gabby said, we learn from people that come. We learn from people we know. We're
constantly looking at, you know, there's certain foundational things that don't change. We know that
heat and ice really don't change. We know the benefits of those. They're, you're not gonna get rid of
'em. Yeah. Those thermal regulating is the most energy consuming process. You're not getting rid of that
until we become some, something else than what we are. And so, and there and, and the same thing
with oxygen. Hyperbaric chambers. Same thing with light. You're not changing that, you're not changing
our relationship with the sun. We need that. So the, you know, and then we go and then. We go into
okay, supplements and, but, but we make it our work. You know, Gabby's podcast, my, my pursuit for
performance. Uh, those things, those things continue to, you know, and I think being interested, willing
to learn, being like, oh, you know what? We used to do that. Now we don't do that. We do this. Certain
things are foundational and then there's things that are coming and going and we're just trying to keep,
you know, keep learning. And I think that's, that's the, that's the objective, right? Is be open to the next
11
thing. But there is no magic pill. You know, everybody wants that thing where, what makes it so we don't

(06:27):
have to do anything. Well, there isn't anything right that you can do that doesn't, you're gonna have to
do something. Yeah. You know, and you're probably gonna have to do quite a few things. Right. So, and
again, we've been able to turn that into our work. That is our work. I mean, technically, I believe that's
everybody's work. You know, and you're just subsidizing that with other kinds of work. Yeah. But, but
that's our work. We're, if you're alive, your whole objective is to stay alive and try to live as long as you
can. Best as possible. Yeah. Yeah. As, as, as, and a high quality. So that's my, that's my, uh, perspective.

Gabby (06:33):
Insanity, let's face it. Yeah. Yeah. What is it? Viktor Frankl's like response and stimuli. How do you
create the distance so that you can. More times than not, just try to show up as who you're trying to be.

Jason (06:35):
Yeah. Oh, absolutely. I think that's, that's some great, great tips there. Uh, so what does your daily
fitness routine look like for each of you?

Gabby (06:37):
It depends on the day. Mm-hmm. Um, for me, I do a land training Monday, Wednesday, Friday.
I'm much more ri rigid.

Laird (06:39):
Did you just say that? Let me write that. Yes.

Gabby (06:40):
You don't have to write it down. Gabby

Laird (06:41):
said she's

Gabby (06:42):
Well, I have a, I'm because I have to or I'll get followed up by the schedule. Yeah, yeah. By the,
you know. And so, uh, Monday, Wednesday, Friday, I do a land training, hit some, so there's some time
under tension and, and things like that. And then, uh, when it's warm enough, Tuesday, Thursday and
Saturday I'll go in the pool and do. Uh, pool training and, um, but it, you know, if there's a shoot or
meetings or emails or zooms or whatever, all the things that we're all navigating. Yeah. Um, I just try to
slide it around and, and the, the running joke is, uh, you know, somewhere, and I have a daughter who's
a great cook, but it's like, oh yeah, what's for dinner? Right. So it's, it's, it's all the things that everybody's
dealing with. But I've, I've always said, um, as a, as a. A person, as a mother, as a wife, as a female, I am
ruthless about protecting my training time because I know that'll be the first thing that goes and, uh, and
so well, she

Laird (06:52):
just doesn't make it an option.

Gabby (06:53):
Yeah,

Laird (06:54):
people make it an option. You just don't make it an option. You just, like, you're brushing your
teeth, you're going to sleep, you're drinking water. I mean, moving is not an option. You have to move,
right? You're not, you're, you're gonna move. So what kind of movement is it? So what I would say for
12

Gabby (06:58):
especially people, busy people. Doesn't matter, you know, if they're single, if they're married, if
they're male, they're female, it doesn't matter. Even if it means getting up 15 minutes earlier, it's like, get
that in as quick as you can. 'cause I feel like the day will eat it for sure. And, and some people can get it
in, in the lunchtime or at the end of the day. It's hard for most of us. So, um, and not to feel bad. And if
you have a new child, maybe it's 15 minutes. I've had 15 minute workouts. 'cause that's what you got. So
it isn't about the perfect or the long, it's just about like the consistent

Laird (07:04):
Yeah. Well, and you can make a 15 minute workout brutal.

Gabby (07:05):
Hard.

Laird (07:06):
Yeah. Very hard. Try hold your breath for 15 minutes. No one can do it. So I'm just saying you can,
you can, you can make things hard. I, I'm a lot more, I, I'm more kind of free flowing. I, I, I have a
tendency to. Kind of go off of how I'm feeling, what's interesting, you know what? I'm interested in some
things. Sometimes I'm just not in the mood for that kind of drudgery. Um, I, I have certain, I, there's like a
season for things. I'm more seasonal that way, so I'll be, there'll be a season. Uh, everything's really
always ocean related, so I'm, I'm in the sense of. Priority is riding waves and being in the, in the water.
And, and then if I'm hurt and injured and I'm in recovery, then I'm, then I'm in a recovery mode. Then I'm
doing every discipline, everything I need to do to recover, you know, then I'm in a, you know, I'll be just,
I'm in different pattern, depend, depends on the season. Always looking for new things that I'm
interested in. This new exciting, and, and I don't, I don't mind suffering. And so I was gonna

Gabby (07:16):
say, but it's always hard. Um,

Laird (07:17):
there's always suffering. Whatever it is, it could, it can be the simplest thing, but there's gonna be
suffering.

Gabby (07:19):
One little thing to throw in for people too is like, Hey, listen, if you are in that place in your life
where you are working and building families and those things that are overwhelming, it's like try to get a
little bit in and then you can gain so much by controlling your food. Yeah. And people don't realize, like
you can sort of pull it together by your food and maybe when you could get to bed, you know, do it that
way. So it's, it's also honoring wherever they're at, whatever season they're at in their life.

Laird (07:24):
Yeah. When being in the light, being in the sun, walking, I mean, there's some simple things that
really bring big value. Yeah. You know, they being outside and walking, it doesn't, I mean, even if you can
just create a moment to just, hey, instead of. Walk there, like take advantage of walking. Walking has a
very, very, uh, big benefits and I think we underestimate the value of it, but just walking can be
incredible.

Jason (07:29):
Great, great advice and inspiration there. On, on that. Uh, shifting gears, uh, how do you integrate
and balance your roles as athletes, parents, and entrepreneurs?

Gabby (07:31):
Well, it's like everybody, you're balancing all the roles, you know it. You know, it's, I think it's
trying to stay organ as organized as you can as far as what needs my immediate attention and also your
13
values. Right. So for me as a mother, let's just say my family is, it's actually, I always say my health first
'cause I can't do it really for everybody. Mm-hmm. Now, if something happens, of course the kids and
Laird and everybody takes priority, but let's just say, um, the, the approach is I go, okay, no matter what.
I'm gonna take care of myself, then I'm gonna cater to everyone else's needs and my family. And then
way down there is my work, even though I have a lot of energy for that work. So it's setting that up, but
then sometimes it rotates. So if I'm on a work trip, my family, I'm not there. Right? Or if I, it's been too
crazy, then they slide up and, and so I think it's a moving, um, malleable thing that you always feel guilty
about and weird. It's just some weird mechanism that happens. You build a relationship with that. Um,
and I think what I've learned is communicating. If you, as your kids get older and you communicate like,
Hey, today I have a crazy day. They understand that, uh, you're in tune with them. Yep. But that you're
just dealing with this thing. So communication, self-care, and a lot of being organized, um, and what
takes priorities, you know, sometimes it's like. I love when people say, oh, it's not fair. It's like, okay, that's
how life is. And if you say, I'm trying to strive and achieve and I want these things. Then are you putting
the time and effort in all of those things in order for those things to thrive?

Laird (07:48):
I, I, I say I'm a, I'm sorry. A lot. I do a lot of, I'm sorry. So that's, that's one of the way I, I, I balance
my, that answers Yeah. I'm over here. Im sorry. I'm over there. I'm, I'm sorry. Well, and, and I, I think for
me personally, it's just being all in when I'm there. Yeah, that's right. If I'm with the girls present and
with the family. If I'm on, if I'm in my, in the ocean, if I'm at the work thing for the business, I, I just, I'm,
I'm fully, I'm not That's right. Kind of there. I'm not just, I'm not distracted by the, you know, and, and so
I, I look, I, I do that as far as, and like Gabby said, you gotta take care of you first because, you know, you
have to put your mask on first before you put the other people's mask on. So I think that that's the
priority. 'cause you, you're not gonna be good to anyone if you're not. If you're not optimum. So how do
you, how, how are you optimum Not at the cost of the relationships, of course. Right? Not and, and what
are you doing to be optimum? Like what, what does that, what does that look like? So taking, taking care
of yourself and, and I think being, getting your needs. Yeah.

Gabby (07:59):
Oh, I think you do that really well. I think that's a really important thing. We live in such a
distracted time.

Jason (08:01):
Yeah,

Gabby (08:02):
that I think if you even have the ability to be, I'm here. I'm here, I'm here. And Laird does do that.
Yeah.

Laird (08:04):
I'm not here with going. Yeah. Hey, hey. Yeah, it's very, that's okay. I'm, I'm not, I just, I'm, that's
not. You know, if I'm gonna do that, I'm gonna go somewhere and go do that. Yeah. You know, like, I'll do
that. If I'm gonna go outside and, you know, be in the trail, I'm gonna be over there doing that. Yeah. I'm
not gonna be doing the two. I mean, and there's some, you always have some balancing within that as
well, but being able to try to like, because I think if you're all in, then you're the most productive you can
be at that point. Yeah. And then you shift to the next thing, and then you're, but if you're partially here
and partially there and partially over there, none of them get good. You get that doesn't get attention.
14
You don't get a good workout. You know, you didn't hear what they said, like all of those things, so, I
think. You know, focusing in, I think, a little easier, uh, for me to do that than Gabby. 'cause she's got so
many plates in the air. Yeah. So, but she's, she's gotten, I signed up for it. Good at that. That's the other
thing. Yeah. Yeah.

Gabby (08:16):
Is sometimes when you're feeling that way, you have to remind yourself that you've signed up.
Yeah. And you asked for this. So how do you enjoy it and make it creative and try to do it well? You

Laird (08:18):
knew the job was dangerous when you took it.

Gabby (08:19):
Absolutely.

Jason (08:20):
Well, speaking of one of those plates, uh, on your podcast, Gabby, uh, it covers important topics
from coaching, uh, athletics, nutrition, trauma, celebrity interviews. Uh, is there any recent episode or
topic that you're really passionate about? Uh, right now,

Gabby (08:23):
uh, I mean everybody has such different values. Mm-hmm. Um, I just interviewed a woman
who's in Chinese medicine and just some of those reminders of not only back to the basics, one of the
things she said I thought was really important is the practice of doing nothing.

Jason (08:26):
Ah.

Gabby (08:27):
whereas Americans trained to be so productive and, um, and I think doom scrolling actually is a
release, it's a, it's a reaction to always feeling like I'm supposed to be productive. And, and she says, you
know, she has two kids and a practice. I do all these things and sometimes I give myself permission to do
nothing. And, uh, I really appreciated that.

Jason (08:31):
Yeah, that's, uh, that's good advice there.

Gabby (08:32):
Yeah, but sometimes it's not actually the sake of doing Yeah, yeah, yeah, yeah. Exactly. It's
nothing with a distraction where she just Exactly.

Laird (08:34):
Well, that's not nothing. Right. It's, that's the hardest thing to do is do nothing. Be be completely
still. Yeah. And have no thoughts

Gabby (08:36):
and not about, just so it's the outcome we get. It starts in a early about outcome. Outcome
instead of.

Laird (08:38):
And productive and more. Yeah. You know, more hours. It's

Gabby (08:39):
a lot of stress on people.
15

Jason (08:41):
It ab Absolutely is.

Gabby (08:42):
Yeah.

Jason (08:43):
Uh, so I've got a question from one of our team members, Kelly Green, our grocery a TL in our
97th Street, uh, store, and they wanted me to ask if you guys have any recommendations for recipes for
someone with a sweet tooth. Mm-hmm. Who's trying to eat healthy?

Gabby (08:46):
Well listen, you hear all the time you can. That's one thing great about the internet is you can
find everything is like you see people making chocolate mousse with avocado. Yeah. And a great cacao
powder. It's like, have a nice day. Not only is it full of fat, so it'll satisfy it because a lot of times sweet
tooth means either a lack of protein. Mm-hmm. You need protein. Yeah. And or healthy fat really is
accommodating that. Yeah. Yeah. So I think it's, it's getting creative and finding ways. Um.

Laird (08:51):
Like Viola's desserts.

Gabby (08:52):
Yeah, exactly. Our daughter that you've seen come and go makes all these desserts with really
great ingredients. A little creativity doesn't take long, but what I would remind people is if you're female,
it could be hormonal, but also eat something real first before you just grab the sweet thing and then see
how much it gets curved by having that protein or that healthy fat. A lot of times that subsides because,
well,

Laird (08:57):
yeah, and then the negative side effects of of it are of the crash. Well, the negative side effects of
having something that's not great, that's sweet. Is different when you're, when you after a meal. So
that's true. The way you, the way it affects you when you just throw something sweet in there. Okay.
First, the quality of what you're eating. Sweet. Okay. What does that look like? Like there's some pretty
crazy good things that are sweet. It's just, does honey work for you or do you need, you know, do you
need Yeah. Sugar. Something, something else That's interesting

Gabby (09:03):
thing people have to realize is if you eat something when you're tired. Um, like if people wear
glucose monitors, the interesting thing is you could eat something when you're not tired and it doesn't
impact your, uh, your levels. And when you're tired, it can. And so it's really also trying to get in touch
with, you know, how do I feel? Why am I eating this? What time of the day is it? Am I tired versus not
tired? So I, I think you can, there's so many things now.

Laird (09:08):
Yeah. Well, and, and, and sweet. Depends on where you're at, what is sweet for you, because
that's a spectrum, totally sweet for somebody. Could just be a piece of fruit if you're not having a lot of
sugar, but you might need a chocolate chip cookie if you're, or something a lot more elaborate
depending on what your palate is. So that's a big piece of it.

Gabby (09:12):
There's so much around sweet. Yeah,
16

Laird (09:14):
yeah.

Gabby (09:15):
Like sweet with that's all there is Yeah. Is so much better than straight. Sweet. Yeah. Right,
because it goes straight to the liver.

Laird (09:17):
So, and, and, and, and then ultimately what? What sweet, because there's, there's a spectrum of
what, you know, like, okay, honey maple syrup, you know, monk fruit, Stevie, uh, like what, what sweet is
it? These are, these are. This is a big, these are big differences on sweet. Still the same. The same thing.
It's like we, we use coconut sugar in a lot of our stuff and low on the glycemic. Pretty low on the glycemic
index. Yeah. Pretty, pretty crop. Yeah. Like the crop's not abused. It's like, so again, what? What is the
sweet And that, I think that's important for people to, hey, if you know you have a sweet tooth and
you're gonna have sweet stuff. Just look for something that isn't having such a, you know, big effect a
system and enjoy it. Yeah. Don't do it. Beat yourself up. Yeah.

Gabby (09:25):
Enjoy it. Yeah.

Jason (09:26):
Good, good advice. I, I, uh, appreciate the avocado chocolate mousse. It's actually one of my
favorites. Uh, uh, good hack is throw peanut butter in it, though. Well, don't tell her that. Don't, don't,
don't say peanut peanut butter, peanut butter.

Laird (09:29):
She's a peanut butter girl. Me Say,

Jason (09:30):
Same here. Uh, well thank you so much, uh, for sharing your insights, uh, into how you prioritize
health and wellness as parents, as partners, as business leaders. Um, we're gonna shift gears before we
wrap up here with a lightning around we go. Quick answers here. Uh, Laird, uh, what is Gabby's
superpower?

Laird (09:34):
Steadiness Say Yes.

Jason (09:35):
And Gabby. What's Laird's superpower?

Gabby (09:36):
Uh, Laird's honesty, creativity, and, um, and his ability, his... The ability to deal with load
discomfort. Uh, it's pretty exceptional. And to be really present and make good decisions when it's the
worst it can be. Laird is,

Laird (09:39):
you just gave me like 10 powers though. That's Well, no, but

Gabby (09:40):
parallel. You know, in your day to day, you're very, very honest. But if like, it hits the fan, you
want Laird around. Yeah.

Jason (09:42):
That's great. Laird favorite Ocean.

Laird (09:43):
Oh. World Ocean. Yeah. The world ocean. The world ocean. No.
17

Gabby (09:45):
Come on. What's the biggest ocean. Well, Pacific. Exactly.

Jason (09:46):
Gabby favorite beach.

Gabby (09:47):
Um, it's a beach on Kauai called Luma High.

Jason (09:48):
Mm.

Gabby (09:49):
It's beautiful.

Jason (09:50):
Laird. Uh, latest wellness trend worth following.

Laird (09:51):
Oh, la Well, I've been hyperbaric chamber, but wellness trend breathing. Breathing maybe. Breath
work. Yeah. I feel like that's a steady Yeah. Well, it's steady though. Yeah. Breath. Work free. You can do it
anyway. Breath

Jason (09:54):
work. Yeah. Yeah. Uh, Gabby, what's your favorite, uh, pre-workout meal?

Gabby (09:55):
I, I actually have coffee with the fats in it, so I, I like the liquid part, but I get those fats in it. And
now we actually have a protein creamer and so I can get, um, 10 to 12 grams of protein before I train.

Jason (09:57):
Oh, nice. Laird, what's your favorite meal to prepare for a special occasion?

Laird (09:58):
Maybe, pate.

Gabby (09:59):
Yeah. Laird's gotten into, he gets wild game, uh, elk liver or axis deer liver, and then he smokes it
on the barbecue and mixes it with homemade pate. Wow. That's, yeah. That's really good. Yeah. Yeah.

Jason (10:01):
Wow. Incredible. Uh, Gabby, if you could only make one meal for the rest of your life, what would
it be?

Gabby (10:03):
Oh, geez. I know this isn't gonna be popular with my vegetarians. I mean, a good old fashioned
barbecue steak with some vegetables. I'm good to go

Jason (10:05):
laird. Uh, who makes the best coffee at your house?

Gabby (10:06):
Oh,

Laird (10:07):
I do. Yeah.

Jason (10:08):
Gabby, what's a daily habit that keeps you grounded?

Gabby (10:09):
Before I, uh, get up in the morning when I wake up and before I put my feet on the floor, I always
ask myself. Who am I trying to show up as because I, I would, I don't wake up particularly spray and
18
happy, and so I just ask myself who am I trying to be? And also what, what are am I, you know, I'm so
grateful that we're healthy and my family's healthy, and then I put my feet on the floor and, uh, lean into
my day with, with, with, kind of in the lane.

Jason (10:15):
All right. Laird, uh, who's your mentor or hero?

Laird (10:16):
I've had a few, I'll, I'll give Don Wildman the, the, uh, one of the titles.

Jason (10:17):
Gabby, same for you.

Gabby (10:18):
I have a volleyball coach that I'm still very close to from college, Dr. Cecile Rena, and she just was
a, an incredible person who taught me about, uh, total accountability and, uh, and hard work and, and
fairness. She's a really fair person and, uh, I've used her voice and my own coaching and my own
approach and, and, uh, she just had a really positive impact.

Jason (10:22):
Oh, that's great. Very last question. What is next for Layered Superfood?

Laird (10:23):
Oh, we got some

Gabby (10:24):
market penetration. Yeah. And, uh, we would like to get more skews at Whole Foods. uh, and
let's see, what else? Uh, and, and honestly, I wanna hit the young market. We have an instant category.
Yeah. We have this here. Superfood latte. All you do is add hot water, but we have. Like seven, like mocha
matcha chai, and I wanna get this to young college students or young professionals. 'cause it's very easy
to use. Yeah. And I think it's one of our unsung heroes. I've been banging on about it for about five years
there. I know they're, well, the whole

Laird (10:30):
instant line in general chai matcha.

Gabby (10:31):
I want to get to the young

Laird (10:32):
maa. We have instant ma. Nice. Yeah, it's very, very good.

Gabby (10:33):
Instant maa latte. Yeah.

Laird (10:34):
Ooh. Yeah. So we put

Gabby (10:35):
the MAA in the latte.

Laird (10:36):
Yeah. And yeah, it was, it's,

Gabby (10:37):
it's amazing. So this is, I think, a really easy to use. So the, for us, that's it. And just trying to make
it so that it's really easy for people and they're not sacrificing anything, but they make it their own way.
Yeah. It isn't about us telling you, it's like, Hey, how do you like your layered superfood?
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Laird (10:41):
Yeah. I mean, we, we have new products that we're excited about, but just the existing product
line. Yeah. We just need to get it. People to try it because it, it the, it does its own work. After like, like I,
we see it, it's just the hardest part is to get, try the, try it the first time. Just, just get the first kiss. Yeah.
Just get the, get the first, like, wow, get the first kiss. The rest will take care of itself. Exactly.

Jason (10:45):
I love it. Well, before, before signing off, I do have to say you guys have the coolest UPC code in
the entire industry, in my opinion. So for our listeners who might not have seen the packaging, it's a
wave and it just

Gabby (10:48):
Yeah. Fits so.

Jason (10:49):
Well on the packaging. So we,

Gabby (10:50):
We do really appreciate you coming here and Yes. And taking time to talk about the brand. And,
and yes, ultimately we are really grateful. So thank you. Yeah. Yeah.

Jason (10:52):
The, the pleasure. Pleasure was all mine. Uh, I learned so much. It was a great conversation. And
just thank you both for all of your wonderful insights. I know. Uh, our team members are a huge fan of
the products as well as our, our customers, and I'm sure they'll appreciate, uh, hearing directly, um, from
both of you and, uh, through Laird Superfood, Laird and Gabby are revolutionizing the wellness industry
and their innovative approach to functional foods. They believe that from your first cup of coffee to your
last snack, everything you put in your body. Fuel the best version of yourself. Whole Foods Market.
Couldn't agree more. Thank you for tuning into Beyond the Board where we highlight the people and
products shaping the future of food. Until next time, let's keep supporting brands like Laird Superfood
that bring innovation and authenticity to our tables.
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