Entrepreneurs Innovating The Food Space: Shaping Our Culinary Future

.

Episode Transcript

(00:00):
The following is a paid podcast.iHeartRadio's hosting of this podcast constitutes neither an
endorsement of the products offered or theideas expressed. We ended up going into
business together because I have the foolishidea of opening my own restaurants. We're
shallow, yes true, but thenbecause our shallowness, we can see a
lot more. What is a babeformlan? What is that? All of

(00:20):
the secrets that you give satisfy that. I'm Richard Gearhart and I'm Elizabeth Gearhart.
You just heard some snippets from ourshow. Stay tuned to hear tips
about how you can start your businessramping up your business. The time is
near. You've given it hard,Now get it in gear. It's passage
to profit. With Richard and ElizabethGearhart. I'm Richard Gearhart, founder of

(00:45):
Gearhart Law, a full service intellectualproperty law firm specializing in patents, trademarks,
and copyrights. And I'm Elizabeth Gearhart, not an attorney, but I
do marketing for Gearheart Law, andI have my own startups and podcasts.
Are you one of the two andfive Americans wanting to start your own own
business or already a business owner?Stay tuned. This show is about starting
and growing your business. Welcome toPassage to Profit, the Road to Entrepreneurship,

(01:07):
where we learn why and how ordinarypeople just like you started and grew
their businesses. And we also talkabout the intellectual property that helps protect your
innovations. We have Peter Kolkowski andEmma Bow from shotk and Food, developers
of the world's first plant based pepperoni. And also joining us today is David

(01:29):
Polstowski, a partner at Garhart Law. After Peter and Emma, we're very
excited to also have Eugene Wang withSophie's Bio Nutrients all the way from Amsterdam,
which is very cool. Thank you, Gene, and that's a really
interesting protein product, plant based.And after him we have Delafonso with Harmony

(01:49):
Baby Nutrition, which being a newgrandma, I'm very excited to hear what
he has to say. But beforewe get to our distinguished guests, we're
going to be talking about your excitnew business journey two and five Americans want
to start a new business, Soshould you start a new business? Often
our listeners ask what motivated other businessowners to start their business. Let's turn

(02:10):
to our guests to find out whatmotivated them to start their businesses. So,
Peter Emma, welcome to the show. Tell us about what motivated you
to start Shocking Foods. Thanks forhaving us, Richard, We're delighted to
be here today. Shocking Foods reallycame out out of necessity just before the
pandemic. We were both running acorporate catering business. Just before the pandemic,

(02:30):
we were running a very successful corporatecaching business in London, and we
supplied big companies like Facebook, Google, Amazon. But when the pandemic hit,
that put an end to our businessand we had to find ourselves.
We went soul searching and we decidedto pivot into plant based food manufacturing.
Wow, Eugene, welcome to theshow. Tell us what motivated you to

(02:53):
start Sophie's Bio Nutrients. Sophie isactually my daughter, so it started out
from love for the family member.She's allergic to shellfish. That's how I
started my business Number one, Selfie'sKitchen making plumba seafood. That's how linked
to my business number two, whichI'm working right now, self spoun Nutrient
making protein from microachi. So that'show I started. That's great and Also

(03:16):
appearing on today's show is del AlfonsoCEO of Harmony baby Nutrition. Welcome to
the show, Dell. What motivatedyou to start your business? It's a
neutricy story because I'm doing baby nutritionfor over twenty years already. But back
in twenty eighteen, I was atMIT doing literally in turnership and a biotech
company, and I met a seniorresearcher that told me this possibility of using

(03:39):
science to make baby formulas that lookslike breast smoke. And at the same
time, I met a restarcher forHarvard that told me, listen, we
need this. And third, Ihave my second baby out of the three
ones we have and guess what,we got really big problems with baby formulas
and kind of breastfeeding, and itwas like the whole trigger for this.

(04:00):
Great Elizabeth, what was the motivatorfor you to start your business? I
just love starting businesses. It's thefinishing part that's hard. I've always said
I love to talk and I loveto help people, and so podcasting,
starting podcasting related business was kind ofa natural for me. And when I
started putting feelers out and seeing whatthe needs were, I found that there

(04:24):
was quite a bit of need outthere, and then I would have a
big potential customer base. So hereI go, Kenya. So similar to
Elizabeth, I like to create andnot work for people, So that's been
my biggest motivation. And I lovebig ideas and I like helping people,
so that's my motivation. That's greatfor me starting your Heart law, it

(04:46):
was paying the mortgage that was thefirst piece. Secondly, I had worked
for big companies for a long time, and I really found that I enjoyed
the entrepreneurial environment. I wanted towork with startups. It was a very
happy type of law to practice becausepeople would come in and they would be
so enthusiastic about their projects. Sothat was great. Everybody, thank you

(05:08):
so much. And now it's timefor our distinguished guests, Peter Kalkowski and
Emma bo co founders of Shotgun Foodsand they have invented the first plant based
pepperoni and other delightful plant based foods. They use Michelin techniques that ensure the
highest quality, perfect texture, andimpeccable taste. So again, welcome to

(05:30):
the show. So nice to haveyou here, Richard. What a fantastic
introjunction I want to buy those productsalready. I suppose the inspiration behind it
was when we were asked by alot of corporate clients to veganize dishes,
and it went as far as someof our clients went totally vegan, so
any food ordered for their employees wouldhave been vegan. So what we had

(05:55):
to do was we had to makesure that the food we provide is still
at the highest quality. That's howwe've been experimenting with loads of recipes to
bring out those omami flavors that youget from meat and shittaki moushams came into
it and using a lot of innovativeways of combining flavors. Also, micheline
techniques would use a brining and specifictemperatures at cooking, so you are able

(06:18):
to bring out the best in thefood. You two are quite the pair.
I must say. You've done afew businesses together, and I'm just
curious how did you start going intobusiness together and how did you get back
into this business together after what you'vedone before. Just to give your listeners
a bit of context, I'm achef, a head chef, and very

(06:39):
female head chefs right there, andwe met in an environment where Peter was
running a very large international security firmwith three hundred employees on him, and
I had a venue where I needed. I suppose some of his employees to
work for me, and we metthat way, and we ended up going
into business together because I had thefoolish idea of opening my own restaurant.
Well, specifically, Emma asked myemployer, do I have a girlfriend?

(07:05):
Once we were together, she basicallyproposed to start a business together, and
so that was bugged there. Well, you see, I come from a
four generational family where we're in thehospitality trade, and my great grandmother started
a business before women had the rightto vote over one hundred years ago.
So I was raised by my greatmy Grandadore grew raised my grandmother and my

(07:27):
father, and my grandmother raised mein the business. So I've been cooking
from the age of six, SoI've been in a professional kitchen my entire
life. I know nothing else.And then I suppose Peter and I opened
thirteen years ago, No, Iwas it thirteen years I invested in MS
restaurant and it became a first business, yeah, and huge success in Ireland.
And then it went from there.Yeah, and I want to talk
about your backstory on this business thatyou have, right because you went to

(07:49):
an accelerator, Yes, and youhad a very transformational story and experience there.
Can you tell us a little bitabout that? Oh gosh, which
one? It was such so manyamazing experiences with the X and powers.
Yeah. What happened was in thepandemic. Peter was explaining that we had
a corporate caring company and the pandemichit, our caring company went under.

(08:09):
We had literally nothing left. We'retalking a dollar in the bank account,
nearly made homeless after having a successfulbusiness. So there was no cooking happening.
There was no business in general.So we were thinking, oh my
god, what's going to happen?What are we going to do? We're
going to be out on the street. And we realized that with a couple
of months, I supposed to thinkabout things and how we're going to even
just make money to pay the rent. And we started continue to experiment with

(08:33):
plant is foods because I had hadkitchen burnout being a head chef working eighteen
hour days, and I realized turningvegan that it was very difficult for people
to veganize food in general. Andit was such a healthy option for people
that were sick. I had fattyliver disease, metabolic syndrome, and I
reversed all of that by turning vegan. I will to answer your question.
To answer your question, our transformationalstory is we were bootstrapping for a really

(08:56):
long time and we were running outof money and was a mindset shift from
doing a small business just by ourselvesand actually seeking investors. We got the
investment from Bagadia Adventures. Yeah.The Adventures is an adventure capital firm based
in New York, Singapore, globallyrespected and they invest in sustainable businesses.
They are all about saving the planet, securing the future of a planet,
and developing positive climate change. Sothey invested in our business because we were

(09:20):
creating future thinking Vegan Meats to feedthe planet sustainably by twenty fifty. Really
well. Being in the accelerator,we were exposed to a network of mentors
and one of the mentors that reallyaccelerated us was David Postovski. He is
an ip lawyer but also a friend, I might say at this point he
has been a huge support for us. But we didn't realize going into the

(09:41):
accelerator that at this point, weare building a global company, and IP
was the last thing on our minds. We were looking at customers and making
money. David made us realize thatif we are going global, we do
need to think about at least ourname and have an actual strategy when it
comes to IP, and we endedup in a position. Well, we
actually, after two years of operating, we had to change our name and

(10:03):
that's where we ended up shocking foods. Yeah, and you ended up getting
two hundred thousand dollars. Yes,this is what happened because we were obviously
so broken, nearly made homeless,that because of Peter's vision and him able
to pitch well, this is thething. It's unbelievable what Peter was able
to do. There were thousands ofcompanies applying to be part of this accelerator.
They were to pick five companies.A lot of other companies were Harbord

(10:24):
professors, there were people who helpedcreate Google. Were just simple people cooking
food. So I thought, there'sabsolutely no way we're going to get selected.
And then we're down to the lasthundred companies and I said to myself,
there's no way this is happening.Peter I said, we've got to
find normal jobs after this. Theynot selecting us. And then we got
the call and I said, listen, you're one of our five companies.
So we've picked out of thousands thathave applied. You're going to be part
of our accelerator this year. We'reonly investing five companies and you're one of

(10:46):
the five. And I was like, oh my god. They think we're
going to change a plant, sothat's what's happening. And they think we're
going to change a plant in apositive way, and they gave us an
opportunity to follow our dream and totry and make that happen. David Pistowski
from Gearhart Lot, Yeah, letme break in here for a second.
So I've had the pleasure of knowingPeter and Emma when they were veganly deli
and they now are shot in foods. I remember a few years ago when

(11:09):
I met them, I didn't evenknow they were a couple. But they're
actually a couple, and which waswhich was shocking to say the least.
But they're a couple of entrepreneurs.Entrepreneurs for sure, but I need I
need to say something. I actuallymet them in Singapore where where they were
actually demoing and they had their productfor tasting. I was truly blown away.

(11:31):
I could not believe it. Imean, I'm a lover of pepperoni
and fog and this was just amazing. So it was truly a special kind
of event. Many people didn't haveproducts to taste, but they did,
and I think that is a testamentto how far they're going to go.
So I think for all the viewers, I think everybody need, for all

(11:52):
the people that are listening and viewerswhatever they need to know, like where
are you right now? Like howcan they get this product? Well,
we're actually we've just launched in theUK because we had a big TV show
yesterday. We were all all overthe place. It's like Shark Tank for
the UK. That's online now.But basically in the next six months we're
going to be here in the States. There's going to be a lovely footfall,

(12:13):
hopefully in so many fabulous little supermarkets. You'll be able to grab it
off the shelf and munch and Ican't waste. But it will be later
this year, thank goodness. Doesit really taste like pepperoni? We use
a lot of andulution spices. Ispent quite a bit of time and spain
myself lying tasting different meats. Soit's fantastic. I mean, well,
I can't wait to get it overhere for you guys, it's right.
We wish we could have brought somesamples today. Plant based pizza too.

(12:35):
Could you make a totally plant basedpizza? Yes? For me, it's
always about producing healthy food where Ican actually affect people's health in a positive
way. Because our products are completelynatural. We are so adamant that there's
no preservatives in them. It's allwhole foods. It's everything you find in
your kitchen cupboard. So I goout of my way even in the manufacturing
setting nowhere. As soon as Iget back to the UK, I'm back
in the manufacturing plant where I'm overseeingeverything, so I'm not handling it off

(12:58):
to other people to do it.I'm on the plant, overseen at all
on it. It's just super healthypassage to profit. And that was Peter
Kolkowski and Mbo from Shokun Foods.We'll be back with more of them,
and stay tuned. You're going tobe hearing from Eugene Wang and Del Alfonso
and their projects, and you're alsogoing to be hearing Secrets of the entrepreneurial

(13:20):
Mind, so you don't want tomiss that. Stay tuned with Richard and
Elizabeth Kerhart on Passage to Profit.I represent low cost airlines, and we
know a lot of you are nottraveling right now when we understand however,
if you do need to travel betweennow and the end of the year,
now is a great time to lockin some of the lowest prices we've seen
in a lifetime. Hey, innormal times we can save you up to

(13:43):
seventy five percent, but now airlinesare practically giving away seats. We have
inside deals on over five hundred airlines. Here are a few sample round trip
deals we found Seattle to Vegas thirtyfive dollars, Chicago to Wootlanta eighty five
dollars, Los Angeles to Atlanta onehundred bucks. Of course, there are
some limitations, but the airlines wantsyour business right now, and cancelation and

(14:07):
change feeds are flexible. So flysomewhere this year, book now, save
a ton haul right now eight fiveeight nine eight eight seven four seven seven
eight five eight nine eight eight sevenfour seven seven eight five eight nine eight
eight seven four seven seven that's eightfive, eight nine, eight, eight,
seventy four, seventy seven. Haveyou ever met a single person in

(14:28):
your life that enjoys paying taxes?No, no one does. If you
can't sleep at night because you havea huge problem with the IRS, I've
got some free advice for you.This service is strictly limited to individuals that
owe the IRS ten thousand dollars ormore in back taxes, and if you
qualify, we can guarantee that youwon't be writing a big fat check to

(14:52):
the IRS or our services cost younothing. The first one hundred people that
call today will get a free taxconsultation worth five hundred dollars. Stop worrying
about your IRS problem. We canhelp you. We promise call the tax
doctor right now, I mean rightnow to learn more. Eight hundred nine

(15:13):
one seven eight five four six,eight hundred nine one seven eight five four
six, eight hundred nine one seveneight five four six. That's eight hundred
nine one seven eighty five forty six. Now back to Passage to Profit once
again. Richard and Elizabeth Gearhart andour special guest Peter Kowkowski and Emma bo

(15:33):
and we also have Ken You Gibsonhere with Richard, Elizabeth Gearheart, and
David Pistolski, who is an attorneyat Gearheart Law. We're going to go
back to the discussion with Peter andEmma and we want to dig into something
that is a real concern for entrepreneurs, and that's a mental health aspect.
We all face it. Peter,could you please start with what you've observed

(15:54):
Jenly always are expected to project successand you are judged by your social media
and a lot of other aspects howyou carry yourself in business. But it
is a long, long journey anda lot of the time is extremely stressful.
Of course, there are extreme highs, but not many people talk about
those lows. And you don't haveto perform one hundreds and twenty percent every

(16:17):
day. One day you might bedoing just thirty percent and that's fine too.
I would say the secret of entrepreneurshipis do not give up. Because
there will be times when you feelyou lost faith in your product or you
don't feel like you can do itanymore, and you don't see a solution
on the horizon. And we've beenthere. We've had no money several times
and we thought business will be gone. And as long as you don't give

(16:40):
up. Something will change. Soin terms of your business model and what
you have in place, do youfeel like your company is the future of
food and what it's going to looklike. We are a plan based company,
but we are working on the nextrange of products which will not be
one hundred percent plant based. Itinvolves a new source of protein, definitely,
something that requires one to two yearsof research, but we are getting

(17:03):
there. So where do you sourceyour ingredients from? For a lot of
the meat, for instance, thedifferent products vary, so you might have
hemp protein because of the superior nutritionalcontent, and pumpkin protein to get the
protein up there. And let's sayour tacuterery meats and then we use like
oat flour from Scotland mushrooms from NorthernIreland in our meatball. So it's actually
the most sustainable vegan protein in theUK at the moment, I believe.

(17:25):
Can you talk a little bit aboutthe origin of your name, Shotgun Foods.
Maybe you can spell it first foreverybody, so it is first part
is shock and then instead of IN it is een Shotun Foods. We
wanted to make really bald products andwe gave it an hour, and we
brained some review others and I keptcoming back and I said, you're right,
that's the name. It's got tobe the name. The idea was

(17:48):
that there are some brands that arequite shocking, and we wanted to stand
out in the beginning. This wasour plan. I would think from a
trademark standpoint, David, maybe youcan comment on this, but Shotgun probably
not too difficult to get, butyou were probably involved in that, so
maybe you can't give us a littlebit. We have not applied for the
trademark yet in the United States,but so that still remains to be seen.

(18:11):
The fact that there is a shocke n I think we'll probably you
know, bode well for the companyfor sure. If you do want to
learn more about trademarks, where doyou go? You go to learn more
about trademarks? Dot com what agreat idea. Your Heart Law has a
white paper that you can download,and of course you could call Richard or
David if you had a trademark question. But there's a lot to trademark law,

(18:33):
and there's a lot to choosing yourname and checking for the trademark.
Yeah, that's great advice. Sohow does your process for developing products work.
You know, lots of times peoplehave new software or they have a
new consumer product, but when you'retrying to develop plant based foods, that's
really on the cutting edge of technology. So how do you figure all that

(18:55):
out? In the beginning, wedid not know a lot about the science
behind developing food. Back then.We didn't think about protein content. We
just literally thought about taste and texture. I really was seen obviously being a
chef and being a food and talkingto other chefs in the industry, They're
like, there's no decent we needtoppings, like vegan toppings for pizzas,
And I say, Jesus and pepperoni, the biggest topping on the planet.

(19:17):
We need to be making a veganpepperoni. So we're developing at the minute.
Peter Kowkowski and Ma Bo. Howcan people find you? Well,
you can go to our website,shocking with an en not ing at the
end, Shokanfoods dot com. Andwe're on Instagram as well, where you
can see all of the behind thescenes factory tours from our little facility in
the UK. Great So, beforewe take our commercial break, it's time

(19:37):
for IP in the News and whatis going on in IP in the news
today. It's a great new patentfor a product for getaway cars. Oh
so you must be talking about Toyota'snew patented technology, right. So it
comes out of the factory one colorand then you can treat it to get
it to change color. BMW hasthe same concept that they showed. It's

(20:02):
really kind of interesting. Well,it's not surprising because according to the article,
and this was written by Steven Williamsfor Autoblog. He points out that
color is one of the most importantthings that people think about when they're buying
a car. It's this really kindof an interesting idea. Kenya, what
do you think about this idea?I think it's cool. I mean,
I don't know. If you guyshave seen the car wraps that are out,

(20:26):
it reminds me of that concept alittle bit, except a little bit
more automatic and probably less labor intensivecoding the car and then having to pull
it off. That's interesting because theymentioned that in the article, and you're
kind of scratching your head as like, why put all this money into this
technology if you can just wrap thecar and get the color that you want.
Eugene Wang, what do you thinkabout this idea. Well, I
guess people like individualism, right,I mean people are like their own choice.

(20:49):
Well, what are your thoughts?I just feel that you get bored
and then you want to change.You're kind of easy and a cool way
of doing to change. Peter Ama, what are your thoughts here? I
know I'm a bit old school onthis. I just prefer the one caller,
don't mess it up. It's allabout Instagram, all about social media,
and people like to show off,so I think there's definitely a huge
market for this. Yeah, Ithink you're right. Passage to Profit Stay

(21:11):
tuned for secrets of the entrepreneurial mindcoming up. Do you own an annuity
either fixed rate indextra variable? Areyou paying high fees and getting low returns?
If so, Annuity General would likeyou to have this free book to
learn the pitfalls and mistakes of buyingan annuity. The Annuity Dues and Don'ts
for Baby Boomers contains the little knowntruths about annuities, like how to help

(21:33):
reduce your fees and increase retirement income. And it's free, that's right free.
As a bonus, we'll also throwin a free annuity rate report just
for calling. We researched over onethousand annuities and summarized rates and benefits from
financially strong insurers. You get annuitydos and donts for baby Boomers and the
Annuity Rate Report, both absolutely freefor calling Annuity General Today, Hurry supplies

(21:59):
are limited. Call now eight hundredsixty five three eight three oh two eight
hundred sixty five three eight three ohtwo eight hundred sixty five three eight three
oh two. That's eight hundred sixtyfive three eighty three oh two. The
old way of living with diabetes isa pain. You've got to remember to
do your testing and always need tostick your fingers to test your blood sugar.

(22:22):
The new way to live your lifewith diabetes is with a continuous glucose
monitor. Apply a discrete sensor onyour body and it continuously monitors your glucose
levels, helping you spend more timein range and freeing you from painful fingersticks.
If you are living with type oneor type two diabetes and you use
insulin or have had hypoglycemic events,you might be eligible for a CGM through

(22:48):
your insurance benefits. Us MED partnerswith over five hundred private insurance companies.
And medicare. We offer free shippingninety day supplies and we bill your insurance.
Call us today for a free benefitscheck. Eight hundred eight two four
four five ninety six, eight hundredeight two four four five nine six,
eight hundred eight two four four fivenine six. That's eight hundred eight two

(23:12):
four forty five ninety six. Passageto Profit continues with Richard and Elizabeth Gearhart,
and I want to point out thePassage to Profit is heard on thirty
one radio stations across the country andso no matter where you are, you
can find us, or you canjust check out our podcasts recently ranked in
the top three percent globally. Andnow it's time for Power Move, can

(23:36):
you. So I'm really excited aboutPower Move today because we're going to talk
about a young man by the nameof Bleak of brolic Pits. So recently
he was on my Power Move podcastand he has a great transformational story about
how we've lost a bunch of weightand how he overcame a nearly paralyzing experience
and he now he's working with puppies. So he is a wonderful pet owner.

(24:00):
He has puppies that he sells andhe takes wonderful care of and he
uses these puppies also to go tovisit Juvenile Attention Center. Is almost like
pet therapy for people. And Ihad him on and he had a great
story, and I'm really excited toannounce that we do have a puppy now.
So we our kids have you know, gone on to college and all

(24:22):
the things, and now we decidedto get another pit bull puppy. Yeah,
something else to take care take careof, right, But we had
a break. We had a wholeyear of our daughter being away. But
now she's back and we have apuppy, So I'm excited about that.
That's great, Elizabeth. Tell usabout your projects, Well, congratulations,
Kenny, thank you. Yes,So I have a few things going on.
So of course Passage to Profit,which I love doing, and the

(24:45):
Jersey Podcasts podcast with Danielle Wooley,which is really fun. We took a
break for a while, but we'reback on now. We having a blast
with that. But in the meantime, we're remodeling our podcast studio in Summit
and we're going to run it outto the public and I'm going to help
people start their podcast. Pretty excitedabout that, and I started a meetup

(25:06):
with Stacy Sherman for that called Podcastand YouTube Creators Community, So we meet
once a month online and also inperson at the same time. We do
like a hybrid show. And Istill have Blue Streaks. So I'm still
going to do something with the website, but I don't want to say what
it is right now. It's asecret. It's a secret. Yes,
So enough about me. I amso excited to hear from our next presenter,

(25:29):
Eugene Way, and he has Sophie'sBionutrients, which is a great way
to get protein. So welcome,Eugene. Tell us all about it.
So we use fermentation technology to growmy crooti like corilla, you know,
spurlina, that kind of thing youcan get in the supplement store. The
reason why we use fermatation because it'smore efficient and better quality. And then

(25:52):
by that way we can get aprotein flower pretty much like the soy protein
flower or the weight protein flower youused to have in your move foods or
so that's what we're doing. Ilove that because I can't tolerate soy,
and this is such a natural,renewable resource for protein. So what's your
market for this, the market ishuge. I mean, I don't know
if you guys notice everything about foods, you know, talking about sugar,

(26:15):
talking about car talking about fat.People know too much of it is not
healthy. So those are going down. The only thing weighing up is protein.
And that's why we also have shotun foods trying to make protein more
deliverable, right, and we're kindof upstream, we're making the ingredients,
you know. So protein is theonly thing in the market today that is

(26:37):
growing and NonStop. However, Idon't know if you guys notice growing protein
is also very very resource demanding.On top of that, you've got a
lot of proteins that are really comingwith a lot of allergies. Soiy way,
they're all big allergies. Like mydaughter's Soffie suffering from these allergies.
So that's why we think we canprovide a solution to the world. What

(27:00):
is micro algae, Well, it'sa tiny, single cell small algae.
Yeah, you got to look intothe microscopic to see it. You can't
really see it clearly with your eye. You can see a little bit,
you know when they have a lot, but you can't really tell the body.
You have to look it into theinstrument to suc see them. And
so that's why it's called microorganism.And how is it harvested. It's harvested

(27:22):
when when you grow them a lot, it becomes like a like a slush
and then you kind of centrifuge towater the liquid out dry them. It
becomes the powder. I accidentally tastedalgae once. It was horrible. Do
you do anything to make it tastebetter? So here's what we do.
The reason why the algae you tasteit is awful is because that it was

(27:44):
grown in the outdoor open pump.It was grown what we call scientifically autotrophically,
meaning that it does photosensuses. Whenthey do photosensuses, they create a
lot of coral field, the greenstuff. That green looks healthy, but
trust me, that green also tastesawfully grassy. The bad taste coming mostly
from that cotter and that color isso hard to remove. Think about it.

(28:07):
You don't want to eat a burgerthat's dark green color exactly, you
know. So that's that's why itnever gets you know, popular in the
past. Now, growing them inthe dark fermentation tank, there's no light,
so they don't do photo censuses.They don't make the green and that

(28:30):
cotar that tastes all of a suddenbecomes so pleasant it's easily to market it.
It almost looks like the cameo proteinor the soy protein. People naturally
can't accept it. It has aflavor, though, I mean, what
would the flavor be like? Howwould you describe it? So I like
the word wumami. For some reason, people always use umami. But then
it has a little bit sweety taste. It still tastes a tiny bit of

(28:53):
algae ish, you know, becauseafter all, they are still algae.
But it's not so strong, notso overwhelming. David Pastowski Eugene, What
a treat to be sitting next toyou. Finally, I've known Eugene for
about ten years, a good friendand a client for a long time,
not really for long. It's justreally amazing to be sitting in the same
room with him. And for allof you who don't know, he's a

(29:15):
legend in this fermentation all protein world. He is one of the grandfathers of
it for sure. So can youtalk a little bit about your background,
how you started Sophie's bio Nutrients.Yeah, long story short, I was
actually originally graduated from Columbia University.I got an MBA degree. I went
to Austria astually for less than threemonths. I just cannot withstand the lifestyle.

(29:37):
I'm not covered bankers Hi there,yeah, right, But I studied
finance. I even got Charter FinancialAnalyst exam to level one, almost to
level two. But then I foundout, you know, my passion is
with foods first and foremost because myfamily we've been for generation Buddhism and be
making bits terarian food because the religiousbelief for three generations. And so that's

(30:00):
why. Positively because my dad,my Auntie Monco, they're all playing with
food. So I found myself lovedfood, especially vegetarian food. Back then
we called it not plant based,fancy word today. And then slowly but
surely, I don't know, ifyou know, about Asian business. Not
until my uncle, my aunties ormy parents passed away, I cannot make
any single decision. That's why whenI found out my daughterself is allergic reaction,

(30:23):
I took that as an inspiration andjump into my next venture venture number
one, so his kitchen back inSebastball, California. And then because of
that, I got a lot ofpeople asking because we're making seafood alternative.
Seafood is considered very healthy, sothe first thing they ask is about nutrition.
That's how I then came came tothe idea of using my kroagi and
luckily I got into David because there'sso many intellectual properties generated. Now here's

(30:48):
the interesting thing I want to sharewith with the people is that the future
is for entrepreneur because why they're gonnabe two type of people. The first
one are the expert, the professional. They diving their domain knowledge so deep
they almost put a wall, puta blind next to their eyes. They
don't see anything else. The secondtype of people that's very needed by the
world are entrepreneurs. We are shallow, yes true, but then you see

(31:12):
you speak for yourself. We seein the world, We see broad,
We see a lot of things.We can then connect the dot. Hey,
y A have to go to B. Y A cannot go to D
and then directly jump to E.Right. But the expert they don't see
that. They're so deep, theycannot see that we're shallow. Y's true.

(31:34):
But then because our shallowness, wecan see a lot more and we
can connect the dot and make thenew stuff. So Hallelujah will come to
the new world of entrepreneur. Moments, I'm trying to figure out what category
I belong has a comment, Yeah, that's that's great, great insight.
So I when you take a lookat like the sea mass marketplace, right,

(31:56):
I know, algae is obviously different, Like I guess, how is
it the same? How is itdifferent? And how do they compare to
one another in terms of like beingsold in the marketplace. So what you
saw in the market is possibly whatwe call macro algae. What we working
on are micro algae. The differenceis that macro algae are truly the c
plant see vegetables in the ocean.Now, the downside with that is that

(32:21):
macro algae sucks up a lot ofheavy metal. We human create so much
pollution in the world in the oceanthat allow of the macrolga today suffered from
the heavy metal. Now, microagialso are good at sucking heavy metal.
But if you grow them in acontrol environment like the fermentation tank, you
can control that heavy metal. Andalso microogi accumulate a lot more protein in

(32:45):
their body fast. Were macrolgie thereare plants, so they can accumulate protein,
but not as much and not asfast as the microlgy So those are
the key differences. Well, I'mglad you bring up the metals because I
do think that are having an impacton children's health, particularly because a lot
of pesticides used metals that show upin the food and then we wonder why

(33:08):
the kids are sick. So thisis a really great solution to that.
But I did want to mention somethingthat I had here in the show notes.
It says that Sophie's Bio Nutrients isa food tech five hundred startup.
What does that mean? It's amagazine I believe KOFU forwarding. I think
every year they selected five hundred mostnoticed food tech startups around the world,

(33:30):
and we are honored to be selectedas one of the five hundred. But
obviously we're not the number one becauseout of five hundred, where I think
we're a number three hundred something ortwo hundred something. But still it's quite
an honor, I mean because somany I would say tens of thousands,
if not hundreds of thousands of startupsjust in the food tech space around the
row and we've been selected. Sothat's wonderful, Thank you, thank you.

(33:52):
So this technology is all about footprints. So give you one comparison.
Growing the same quality and sae amountof protein in our research using the cattle
technology beef, you need about onehundred and forty one hectares of space.
Now that's animal. We know it'snot sustainable. Well even wheat sustainable enough,

(34:15):
it still needs about fight hectores ofspace. Using our technology for the
same amount of same quality, it'sabout zero point zero two hectores of space.
Not only that. Talking about watergrowing beef, it's a lot of
water, humongous. I don't haveto talk about it. So plum based

(34:36):
protein, it's very efficient. Right, Even growing palm based protein one grammar
protein, you need about twenty litersof water. Our technology two to fight
lider of water only So our technology, it's not just us. There are
a lot of out our micropiateformentation startupsaround. Well, it's all about footprint,
it's all about sustainability. So areyou growing this in pretty much one

(34:57):
place or do you plan to havegrowth factories all over the world. That's
the beauty with fermentation. Talking aboutfermentation, we will drink beer, right,
I mean you guys like beer.I'm drinking one right now. So
there's so many breweries around the world, especially crappy or brewery. Our idea
is to turn every brewery into ourprinting production powerhouse, and that will be

(35:19):
the most easily accessible way to deploythe technology. That's great. Wow,
So do you envision people having theirown microalgae fermentors in their kitchen? Like,
oh, why don't you go grabsome protein from the micro algae fermenttor?
That will be our dream. Thatwill be our dream. And talking
about that, we recently just joineda program downe by European Space Agency.

(35:40):
We're going to take our fermentation projectup to the space And speaking of which,
David, we need to talk morebecause they're going to be a lot
more ip's being generated out there inthe space. I have no heck of
idea. Who got govern the desk? There are actually federal regulations about inventions
made in space. We have someguidance for you. Richard raises a really

(36:02):
good point though about accessibility. AndI have a question kind of for the
room in terms of like the stateof food and where we see agriculture and
things with our food supplies. SoI would just like to get all of
your takes on where you see thatprogressing too. I would say everything is
going to be minimized instead of expanded. In my personal opinion, what I

(36:24):
believe is that the future of everythingthat we need, not just foods,
the material the plastic batu you usetoday, the packaging materials, the medicine,
the cosmetic even is going to bebio manufactured. Not saying that the
traditional animal farming is gonna or agricultureis going to disappear, and not saying

(36:44):
that, but I will say thatthe majority of the percentage of the materials
that were going to eat or usewill be made from biomanufacturing. What is
biomanufacturing exactly? Fermentation is part ofthat family. Imagine a beer brewery that's
close to what I was talking aboutwhen I said bio manufacturing. Peter Kalkowski
and m about from shotgun foods.I think when we talk about future of

(37:07):
food and how we grow it,we definitely need to look at moving away
from industrial practices that use a lotof water and land. And when it
comes to the meat, I thinkwe are definitely seeing transition towards regenerative farming
practices that is what the meat industryis grabbing onto because it is not sustainable
the way it is at the moment. I personally don't think traditional farming is

(37:29):
going anywhere anytime soon. So themost I suppose viable thing we can do
is make it as sustainable as possible, because you're always going to have different
sectors that are fighting back and sayingno, this is the way we've been
doing it for hundreds of years.It's not going to change overnight, but
there are different nuances of how wecan manage that properly, you know,
to sustain the planet in a reallypositive way. So we need to all
be looking to work together to dothat as opposed to fighting against each other.

(37:51):
Really, I feel that I'm veryoptimistic about and tell you why.
I'm working with food and food scienceand technoledge for over twenty years already,
and I think this is the veryfirst time we are in such a unique
position that we're using innovation creativity toimprove food in the way we've never done
before. And what I mean withthat is usually we're using science and technology

(38:12):
to produce more to kind of growingscale, replace ingredients, make more profits.
At this time really kind of changethe game from the basis, and
we can really have products with excellentquality see the examples we have in here,
and being quite smart and innovative forthat. So I think that's kind
of really the revolution behind the foodand food science that's going on, bringing

(38:34):
innovation technology for all kinds of spaces. Don't care about it, but I
think it's going to be normal.Right in the short term, there is
researchers are now seeing this, likeby twenty thirty five, like almost twenty
percent of the food we have andthe proteins we have is will be coming
from those alternative pathways because we canreally produce excellent products now and not really
thinking about producing more, but reallythinking about the quality, how the impact

(39:00):
yourself, the planet, and thiskind of thing. So I feel very
positive and optimistic about it. So, Eugene, I feel like it's going
to have a huge impact on greenhousegases and climate change and everything we're putting
into the atmosphere. Can you talkabout that a little, yes, So
the current way of whatever we're doing, it's just producing more greenhouse gas period

(39:21):
well, cows meant a lot fromboth ends exactly, So it should have
a positive impact not only on people'sbodies too, because it's easier to digest
in a lot of ways as wellas on the environment. Right. And
I believe the future of manufacturing,especially the bio manufacturing I was talking about,
not only it will be carbon neutral, it will possibly be carbon negative.

(39:44):
I was saying ninety nine percent oreven one hundred percent of the fermentation.
The most important input of the processis actually carbon. And where's the
biggest carbon sources today? Here?Now? The carbon sequestration technology today is
too expensive, but I believe somedayit will become very affordable. When that
what happens, we can just capturethe carbon directly from the air and put
it into the growing process to growall the material and foods we need.

(40:07):
That not only like I said,not just carbon neutral, it will be
carbon negative. That's wonderful. Andwe do need to ask you how people
find you Google Sophie spionutrient, biobioand then nutrients. Oh, speaking of
which, bionutrient is actually a termcoined by NASA, not by US.
Okay. It means creating nutrition orfoods in spacecraft. And if you can

(40:29):
do that, you can do iton Earth very efficiently. We are on
LinkedIn. We're not on social mediaplatfum just LinkedIn and our westside. Thank
you excellent, thank you. ThePassage to Profit show The Road to Entrepreneurship
with Richard and Elizabeth Gearhart. Sonow we are onto Della Fonso with Harmony
baby Nutrition. I am very excitedto hear about this too. I am

(40:50):
loving this show today. Since Ihad mentioned before I am a new grandma,
I'm really interested in this baby food, so please enlighten us. First
of all, thank for having mehere. Is big priature to be here
and talking about with no infant nutrition. What's quite a thing for me for
over twenty years. But I reallywant to try this and avoid like the
you know, science epiece of that, because I think that baby nutrition is
actually a major, major thing,and especially in these country, is kind

(41:14):
of like a taboo right to talkabout baby formulas, and you see parents
actually go to like the Supermarkeans andthings. They try to hide their cans
because if you're kind of using ababy formula kind of signals that you're not
a good parent somehow. What wasshocking to me when I got in this
country and realizing this major pressure thatyou have and how bad is actually a

(41:37):
baby formula product, especially being ina space for so long, Right,
you're supposed to breastfeed if you can. If you can't for some reason,
then maybe it's okay to use theformula. But I understand what you're saying.
But let me bring you to adifferent perspective on that. All right,
First, we are not replacing breastfeeding, but what we're doing we can
really go way better than the kindof stand of here. That's the way

(41:59):
we call it. Those baby formswe have right now using innovation, using
science. The science is ready forthat. So just for you to know
this, right, we're producing formulessbaby form is in the same way for
about one hundred and fifteen years.It's pretty much exactly the same product.
And if you think about this,right, in this country, pretty much
almost ninety percent of the babies willbe unformula by the age of six months.

(42:22):
It's a lot, I guess this, right. That's one of the
key advisors we have in a company. This doctor from Harvard that published this
research recently is like a very interestingclinical study that shows that pretty much one
out of five babies on formless almosttwenty percent, one out of five will
have problems when they're using regular babyform Think about this, right, If

(42:43):
you like food, right, ifyou're stand in whatever place to get your
food and you know that one outof five people are gonna get sick using
that, would you try it?Of course? Not? Of course not?
So what is that? Right?And there is like a major gap
We always seen this. There isa major gap when it comes to health
out comes between what is the formof fat and a breast fat baby extremely

(43:04):
well documented like who America, kademicpediatrics have a lot tons of information about
it and what we're doing. ThisAnother thing that's interesting, just how could
you ausit? Right? What isa baby formula? Maybe you never thought
about this. What is the thingthat you're having a can? It's cow's
milk powder? You know that?What is that? No? I didn't
know it was cow's milk powder.I'm like, I don't know. I'm
just looking at like this white gokgoing it. That's usually we don't even

(43:25):
stop to think what is that thatwe're giving two human babies? That is
cow's milk powder in the can withsome you know, vitamins and minerals that
you blended it all and try tokind of know, make this as similar
to breast milk as you can,but it's it's really far. Breast milk
composition and human milk composition is reallydifferent. The way we explain this,
right is quite a way. Sohow do you make simulated human breast milk?

(43:49):
What we literally doing. We're usingbiotechnology to buyo engineer breast milk components
and then we make phones. Itreally looks like breast milk. That's what
we do so far. CAUs thinkabout this. Breast milk is such a
complex thing, right, It gotlike thousands of ingredients in it, It
varies over time, depends on mom'sage and diet. It is such a

(44:10):
complex matrix. And we always askin this question how we can actually replicate
breast milk as a whole and mimicthat and provide to you know, those
little babies that just for whatever reasonhave no access to human milk. And
the question we realized, after almosttwenty years of studying the space that we
don't need to replicate breast milk asa whole. We did not, and

(44:30):
the metaform used for that is likepicture about this, right, if you
want to fly, you don't needto build a bird. You gotta understand
the mechanisms the bird uses to flyand humulate that and build something we call
like an airplane. This is exactlythe same systems we use internally. So
we have such a kind of strongteam of researchers that figure this mechanisms of

(44:53):
action. Breast milk uses to protectthe baby when the baby is worn.
Breast milk really plays a role thereand how it can actually playbel those we
call bar active components to emulate thatand really help the baby on this early
stage and shrink this gap between what'sthe form of fat and a breastfed baby.
Yeah, I think what you're doingis brilliant. I do a lot

(45:14):
of advocate work in the maternal healthspace, and when you mentioned you know
health outcomes, I take a lookat a lot of the health outcomes and
communities of color, and I lookat this as a huge sol because,
especially in black communities, breastfeeding isvery low and that's just for a lot
of different reasons. But I'm thinkingabout your product and the accessibility of it
and how this could eventually help solvesome of those inner workings that are going

(45:37):
on in communities of color where thosethresholds are much lower in terms of breastfeeding.
But there there's a supplementation and aproduct that gives the same benefits and
offsets some of the detriments that couldlead to an unhealthy community. So you're
way ahead of your time. It'ssuch a like an inspiration for us when
we think on that direction. Right, But once again, we are not
replacing breastfeeding. Correct. If youcan't do it, you got to do

(45:58):
it right, But it's it's notan option for everyone, especially around this
place we live in here, rightthat you gotta go back to work,
You've gotta make some money, right, and breastfeeding is not easy at all.
It's not easy at all. ButI think that this kind of innovation
science can really change the game onthis there is makes no sense at this

(46:19):
time were still giving cow's milk tohuman babies. Let me tell you why
cow's got for stomachs. That's whytheir milk is so different because their digestive
system is very different than ours.Cow's composition is very different human milk composition.
So why were still giving cows milkto human baby? And will tell
you the science is there for that. I had heard once that after a
woman has a baby and she isproducing milk. Depending on how old the

(46:43):
baby is, her milk composition changes. Is that true? Oh yeah,
that's an interesting thing. Think forasking that a baby phone la watch.
This is a complete source of nutritionfor a baby between zero to twelve.
So it means that's a super complexfood. It does have ever single thing
in it. But how can wehave the same food, the same product

(47:05):
as the sole source of nutrition fora baby with a few days and a
baby with twelve months. It makesno sense. The only reason that happens
because when we formulated were using cowsmilk powder, which is a standard ingredient.
So we need to overdose everything tomake sure that happens. Because what
you're saying is that breast milk changedfrom coloss from transition mature milk. Because

(47:28):
the baby's growing, the need isdifferent, so the protein composition, the
fat composition changes a lot. Andthat's another thing that's quite interesting with the
science because you can actually customize productsby the age of the baby. The
challenge we have now is really,at this moment, why we're still doing
this. It makes no sense.And that's why I feel that you know,

(47:50):
science based companies or maybe food techcompanies come to play a kind of
crucial role because we really have theincentives and motivations to change this game in
a different way. And that's sortof like one of the drivers we have
so far. David Pistolski from gearHeart Lot, Well, first of all,
thank you so much for coming downfrom Boston and for being here.
You also have gone through the BigIdea Accelerator and I'm curious how has that

(48:13):
journey been for you? Where areyou now? Because I've been in the
food science space for a while andthere's no one like Harmony as far as
I'm concerned, even through the BigIdea Ventures Accelerator. What you're doing is
pretty unique. So how has theaccelerator process helped you? And were are
you now? So? In yourcase, actually, we weren't invested by
by Andrew and a Big Idea,but we have not participated on their accelerator

(48:36):
program, so they are like aninvestors for the company, but we use
like the network we kind of youknow, they help us in whatever thing
we need on that. But Ithink what they liked on Harmony because they
saw that we addebtsuers about it.We really and that. I'll tell you,
that's such a hard space. Babynutrition is no joke, I tell
every single one, because you're dealingwith someone else's pressure, right, it's

(48:58):
like ther babies. So the levelscrutiny, the level we know safety data
we generate is a long term investment. Well, do you have a product
on the market yet, where areyou in the commercialization process? No,
it's still like over the whole scienceand innovation and regulatory it's a journey.
And baby nutrition usually goes through likeyou know, clinical trials. There is

(49:22):
a very strong level scrutiny to proveall the safety and we're going through that.
We like the science thing. Wehave some sort of like let me
put in this way, right,some nerd mindset. We are a bit
nerd on these things. But Ithink that it's really not about the science.
It's really not about the deed ormaybe the regulatory I think it's really

(49:42):
about these babies and parents and familiesthat kind of struggle with us. It's
a serious issue, a bit oftaboo, but it's really one. So
you're going to take a couple ofyears to get to market. So how
difficult is it to make artificial breastmilk. We have the tools now,
and to be very blunt, right, the science to be using he's not
really new, right. It isthe same thing we're using to produce insulin,

(50:04):
you know, insuline to treat thediabetes. It's the same kind of
science. So it's about thirty fiveforty years ago. We have the same
kind of innovation technology. You canname it like fermentation, precision, fermentation,
whatever, but it's pretty much thesame thing. So it's prettymature and
pretty safe. You had a personalreason for doing this as well, right,
I do. I do. Ithink I do have more than one,
to be honest with you, ButI think one of the things that

(50:27):
really triggered that was having fun timeat MIT as an a student. You
know, I met this kind ofvery senior researchers to tell me, you
know, the science is mature,the science there we can turn this from
pharmacelicals to food. I got theresearchers to telling me there was a massive
need for this on the clinical side. But also I got a little one,
right that was born in the Bostonarea in the winter time. You

(50:50):
know, wife was not producing anybreast milk post part in. The pressure
all kinds of issues, and thenthe baby got on formulas and got all
the bad things reactions and everything.So it was really like a thing that
make me feel like, you know, this is the time, this is
really the time that we got tochange this in a different way. But
let's not think about that. Honestly, I'll think about a career change.

(51:12):
But I felt that this is reallya good time in a momentum to build
on top of ks great. It'sthe firsthand. So when do you think
you'll be able to launch the product? Are you just going through the regulatory
process now or if there's still morethere's usually a couple of years, right,
because you know, we got allthe prep work, all the preclinicals
and clinicals, but usually a coupleof years. If nutrition is always a
long journey, it's always a longjourney. How do people find you?

(51:36):
So it's easy. It could bean Harmony's website that's Harmony Daby nutrition dot
com. You can find us atthe LinkedIn like dell, d e L
that's my name, Delaphonso, allkind of social media platforms. We should
be there. Excellent, Well,thank you so much. Listeners you are
listening to the Passage to Profit,show the Road to Entrepreneurship with Richard and
Elizabeth Gearhart, Our Media Maven KennyGibson, our guest attorney here today from

(52:01):
Gerhartlat David Postolski, and we willbe right back with Secrets of the entrepreneurial
Mind. For over seventy five years, the Marine Toys for Tots program has
provided toys and emotional support to economicallydisadvantaged children, primarily during the holidays.
But needs are not just seasonal,and now neither is Toys for Tots.

(52:22):
They've expanded their outreach to support familiesin need all year long with their new
programs, including the Foster Care Initiative, giving toys and tangible items for children
to move with inspiring hope for abrighter future. The Native American program has
grown to benefit over two hundred thousandchildren annually, providing toys and books to

(52:43):
participating reservations. And the Youth AmbassadorProgram, a select group of our nation's
youth children helping children going above andbeyond to raise peer awareness and encourage local
community support on behalf of Toys forTots. To learn more about how you
can help, visit Toys Fortot's DotOrg and help bring hope to a child's

(53:05):
future. It's Passage to Profit.Now it's time for Noah's retrospective. Noah
Fleischmann is our producer here at Passageto Profit, and he just has a
way of putting his best memories inperspective. A good friend of mine was
sitting with his six year old granddaughterthe other day. They were admiring a
butterfly together. It was adorable.She said, Granddad, what makes the
butterfly's wing so pretty? He said, honey, I couldn't tell you,

(53:29):
but I know that there are peoplewho can. If you ask your school
teacher, if you ask your schoollibrarian, they can send you to the
books and the information you need that'llanswer all of your questions for almost anything.
All you have to do in thisworld is ask. If more people
in this world asked more questions,it would be a better place to live.
That's when her dad walked in holdingthe invoice from the garage on the

(53:50):
car repair. He said, Hey, Dad, look at this. I
don't think they charged me for theoil change. Gotta call him and ask
him why. He said, don'tyou dare just pay it and be done
with it, don't ask a pileof questions? What is this with the
questions? If less people ask lessquestions in this world, it would be
a better place to live. Youknow, when I was that little girl's
age, a lot of people usedto tower over me, saying, don't

(54:12):
trust anybody over thirty. I thinkI know why those people never want to
ask any questions. It's a wonderthey know anything. Now more, with
Richard and Elizabeth Passage to Profit,now it is time for secrets of the
entrepreneurial mind. We are each goingto tell you a secret that we use
in our entrepreneurial endeavors, and wehope you get some benefit from it.

(54:36):
So yes, let's start with you, Gene Wang. Eugene, what is
your secret? Well, my secretis that I sort of in the journey,
I accidentally see some higher being.This is a true story. It's
kind of paranormal. A lot ofpeople possibly won't believe it. And from
that moment on talking about Passage toProfit, my profit become bigger than just
monetary from my family and for allthe human beings on this planet. I

(54:58):
want to share that with all theis that try not to lock up by
what you can see and what youonly have, you can find a bigger
meaning. That's a beautiful secret.And we do need to ask you how
people find you Google a Sophie's Bionutrient biobio and a nutrient excellent. Peter
Kowalkowski and Emma bo Peter, whatis your entrepreneurial secret? We have been

(55:21):
talking about mental health and looking afteryourself. I would go as far to
say that it is really not abouthustle. Culture. Secret is longevity and
any business is always a race,so you need to be able to see
it through. It's easy to starta business, see it through. You
can't give up. Emma, Yes, So for the entrepreneurial secret, I

(55:42):
suppose I'm going to share with youguys what my motto in life is,
you don't ask, you don't getso supporting to realize nothing's personal and it's
very freeing once you realize that.Gella Fanso, what is your secret?
I do have a wonderful wife,an amazing supporter, and we do have
a cause in motivation that's way biggerthan us. My two secrets right,

(56:04):
A wonderful supporter and partner that's mywife, and like a vision and a
dream that's way bigger than us.That's okay. You can have more than
one secret. How do people findyou? Harmonybaby nutrition dot com. You
can find us at LinkedIn, likeDell, d L. Delaphonso, all
kind of social media platforms. Weshould be there, David. The other
day, I gave a presentation andI was telling him this story where my

(56:27):
nephew had just said to me.I was just in Florida seeing my nephew
is eighteen years old, and hegoes, uncle Duvie, that's what he
calls me, who's your most famousclient? Like, really, is that
what you're measuring my level of successfor? So that's not really what it's
about. What it really was aboutfor me, and I was trying to
explain to him, was finding somethingbecause I'm an entrepreneur as well, I'm

(56:49):
an entrepreneur lawyer as well, findingsomething that was completely passionate, soul satisfying
work. Nothing to do with howgreat my clients are going to to be,
how famous they're going to be,how much money I'm gonna make.
It needs to fill my passions somuch that it's not work. I say,

(57:09):
my life is my work, Mywork is my life. That's the
secret I think to be an entrepreneurexcellent kind of set it better. Kenya,
I would have to say the secretis service. I think service goes
a long way. I think justthe ability to be able to serve and
like put yourself behind other people andjust give is always just a great way

(57:29):
to reciprocally receive right, And you'renot doing it because you're expecting to get
something in return. You're doing itbecause it's the right thing to do.
So for me, I would sayin business and life and just in general,
service is a secret for me.Something wonderful happened to one of my
friends. Her name is Marcella jenCorelli, and she has been helping women.
She just got this great, bigaward in the state of New Jersey.

(57:52):
I'm so happy for her. Andit's all based on her relationships and
her helping people. So I thinkone of the secrets is the relate reationships
that you build with people. There'salways something new to learn. Passage to
Profit is a nationally syndicated radio showappearing in thirty one markets across the United
States. Thank you to the Ptoo P team, our producer Noah Fleischman,

(58:13):
and our program coordinators Alisha Morrissey andRisicatbasari. Look for our podcast tomorrow
anywhere you get your podcasts. Ourpodcast is ranked in the top three percent
globally. You can also find uson Facebook, Instagram, x and on
our YouTube channel. And remember,while the information on this program is believed
to be correct, never take alegal step without checking with your legal professional

(58:36):
first. Gearheart Law is here foryour patent, trademark and copyright he needs.
You can find us at gearheartlaw dotcom and contact us for free consultation.
Take care everybody, Thanks for listening, and we'll be back next week.
The proceeding was a paid podcast.iHeartRadio's hosting of this podcast constitutes neither
an endorsement of the products offered orthe ideas expressed.