Latest / Authentic Living / The Hippie CEO Malcolm Sauders

Transcript

The Hippie CEO Malcolm Sauders · Authentic Living

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Welcome to authentic living with Roxanne, a global voice Radio.
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Join Roxanne Derhodge and her thought provoking conversations, the catalyst to live your life
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to the fullest.
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Hi, everyone.
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It's, Roxanne Derhodge.
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Thanks again for tuning in with authentically with Roxanne.
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Today, I have a special guest, Malcolm Saunders, and, he's got the best title ever.
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I think heard since I've been out there in the speak of, the speaking world.
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It's a hippie CEO.
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He's a owner and creative visionary of the light seller, a successful super, food store.
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And I tried some of the chocolates, just recently in Cape Coral, and I loved it.
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I, I forgot which, Was there a human one or something like that?
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I brought a whole mix of,
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yeah.
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I think he tried the human one.
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And so he has an elixir bar and a teaching in in Calgary.
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So, where he works with a healthy living.
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And, for almost 10 years, Malcolm purpose driven and community centered business has been
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a destination, location for the health conscious calgarians.
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He pioneered the first Alexa bar in Canada, and is the author of the book, Alexa Life, modern
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nutrition meets ancient, herbal wisdom.
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Malcolm's success principles of peace love and the bottom line inspire and guide other
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business professionals towards a higher purpose.
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For pan with passion and profits.
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So he works with entrepreneurs, business leaders, and change makers, Leafs, Malcolm
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sessions, knowing how to do a business with heart and soul, but to also make money at the
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same time.
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So Malcolm, thanks so much for joining me today.
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What's it like out in Calgary today?
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Oh, we got a fresh new snow.
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Wow.
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Do you?
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Wow.
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Yeah, we're not, we're no snow here in Ontario and I'm in Niagara Falls.
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It's sunny, but it's, it's still cold out here too.
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So So Malcolm, now I've had the privilege of hearing your story twice now once in Ottawa,
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and then, 2 weeks ago, in Cape Coral, that's This concept of, creating a business out of
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passion is definitely something that I know a lot of listeners are interested in.
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And so I'd like, you to kind of tell people a bit about your story and kind of, how you
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landed with, with such a kind of, powerful and, really a type of business that I'd never heard
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about before.
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So, just Start wherever you'd like about, your journey.
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Yeah.
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For sure.
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Well, it, my journey with food and nutrition as well as business are are variant related.
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So I might as well start, at the beginning, which was when I was sixteen, and I decided to
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become a vegetarian.
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I came home.
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It was Tuesday afternoon, and like, any other, and mom was in the kitchen.
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She was making dinner, and I came home and said, Mom, gonna become a vegetarian.
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She just looks at me and goes, well, you're still gonna eat this summer, aren't you?
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And and that was the beginning of my journey.
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That time, it had nothing to do with, food nutrition.
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It was purely, this aspirations to try and, help the world.
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Right?
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It's a young kind of idealist, someone that looked up to the, someone like David Suzuki,
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you, you hear all these doomsday reports around the environment or going on.
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And, this, this was the only thing that I felt I had in my power to kind of do and, and make a
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difference in the world.
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And, So knowing nothing about food and nutrition just like, oh, sure.
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Well, I'll just be vegetarian.
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Literally went overnight, and it didn't go so well.
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I you know, like, to say, those are vegetarian is not quite accurate.
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I was more of a car veterinarian.
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You know, I knew how to make myself, pop tarts, and grilled cheese sandwiches,
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Oh goodness.
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You're right.
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Breakfast cereals like lucky charms are one of my favorites.
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Oh my goodness.
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Right?
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So it
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was even though I jumped in, it was it was a bit of a wake up call that, oh, there's
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something a little bit more to this whole food nutrition piece.
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And I was really committed to the ideals.
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So I started on my journey going down this rabbit hole of of how to feed and nourish
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myself in a way that reflected how I wanted to, to be a part of the world and and make an
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influence.
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I, you know, there's that saying we vote with our dollar and I think no more so than our food
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dollar is really transformative to who we are as individuals, our own personal health, but
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also, our communities and, the ecology that we live in.
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So long story short, I've, not a vegetarian, know, it was it was more than 10 years that was
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kind of exploring that world and not to say there's anything wrong with that, but what I
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realized for me is, it wasn't actually so much plants versus animals in that equation.
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Right?
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You can see the documentaries.
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There's lots of books out there that kind of paint this picture but it's only a half truth.
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And this has been related to the business part is, with nutrition is we've kind of gone wrong,
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and it's not, again, plants versus animals.
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It's more the scale.
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It's the industrialization of our food system.
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Really where we've we've taken a wrong turn.
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So whether it's, you know, industrial agriculture, like monocropping, soil and corn
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or wheat or whatever that is, that's not sustainable.
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That's not generative for our health, nowhere it is for the, environment.
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And there's this trend for moving, as we say, from Wall Street to Main Street, this kind of
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relocalization of the food system, because we realized we're like, oh, oh, this isn't
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working.
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And, people can tell.
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Right?
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It's like there's this movement to farmers market people want that local.
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They want that fresh, and you can taste it.
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You can experience it.
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So it's you can't say it's just plants and animals.
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It's food coming out of 2 different systems and experientially, when you taste it, you know the
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difference.
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We've all had that experience of pulling a carrot on the ground or you know, an apple off
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the tree, and and there's just something so good about it.
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And so we're being led by our taste buds.
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To find more authentic food, right, that has character, that has quality in there for
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nutrition.
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If we were to analyze that scientifically, we'd see, okay, it's got higher vitamins, minerals,
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etcetera.
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But we all have that, there.
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So How does that also relate to to business in the world of, you know, of of money and work?
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Well, again, I think it's this industrialization of our workplaces.
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And and, you know, I don't wanna say that all industrials is all bad, but, when we go for
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this scale like we've done in food, you know, maximizing profits, so on and so forth.
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I think we're coming to the realization of like, oh, that that's and feel good.
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Right?
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Sure.
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We have all this stuff, but we're missing out on deeper elements.
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And so for me, as a teenager on this path, I had these expectations of my father, you know,
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go to school, get a good job, so you can get a good, you know, pay, etcetera.
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And I didn't wanna do that.
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I I I felt kind of imprisoned by this this idea of of a Monday to Friday, 9 to 5.
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Really wanted to live my passions, but I I didn't know how to make money.
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So I kind of gave up on that idea.
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I, I gave away my stuff.
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I, hit the road and I hitchhiking.
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I visited all kinds of different meditation centers and Ostrom who was kind of like this
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this spiritual journey to to figure out who I was and how we wanted to be in the world, which
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at that time was more escaping it.
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Right?
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I I didn't want a job, but, you know, and it wasn't that I wasn't afraid of work.
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It was that I didn't wanna trade time for money in a time.
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I was done with that.
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I, I, I'd felt like I'd been imprisoned in school and Suburban Calgary, kind of forced to
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do things that I didn't wanna do.
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And I I put in my time.
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And when so when I got out, I was like, Kate, now it's my time.
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And I did do, a degree that came out of college jazz music studies and quickly realized that
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wasn't quite gonna pay the bills, as much as I loved it.
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So I followed this path of of just kind of almost retreating from society and and lived
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in, yoga centers and Ashram's, we'd work in the kitchen just change my time and energy for my
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basic needs.
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I volunteered in the kitchen, spend time in the garden, and that was really transformative and
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really connective too.
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Again, it's the idea of of good full food.
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And that started me going down further in my path on how to learn how to nourish myself.
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And there was a stage where I'd been meditating a lot anywhere from 4 to 14 hours a day.
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This is kind of something you'll know about me.
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I when I get into something, I really get into it.
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I just immerse myself.
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So, you know, with vegetarian, it was a 100%.
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And then I was into music and all I did was eat, breathe, live music every day, and then I
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got into meditation.
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And and that's all it was.
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And, you know, inspired by a lot of the traditions that I was immersed in, kind of
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fantasized about this idea of becoming a monk, but what I was learning And it's I can joke
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about it now, but, you
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know It was real is what you're saying.
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Right.
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Right.
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I
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mean, he read books of all these yogis and just like, oh, yeah.
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This is the life.
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And, what was interesting that, you know, yoga came to the west of kind of, you know, late
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1800.
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It's really the early 1900s.
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And a lot of them that were coming, like, so there's just a few good names.
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Like, Hermanzio Gananda, he wrote the book, Autobiotic for you, Yogi.
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One of the first that helped spread on this movement.
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And at that time, he predicted, you know, like yoga's gonna spread.
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It's gonna move out.
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And, you know, even Buddhism and these different kind of Eastern philosophical
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approaches, for them coming to the west and spreading, they had the sense that it was gonna
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grow, And it was gonna be, less about how it was in the past and where this kind of monastic
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tradition and really integrating it to everyone's day.
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I mean, And we can see that.
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Right?
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There's there's yoga centers on on every corner.
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And, and there was a sense that it was more about integrating it into one's life.
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And there's that saying, you know, there's yoga on the mat and yoga off the mat.
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And it's all fine and wonderful to be, you know, peaceful doing your meditation and then
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you get up and, you know,
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and then you
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get angry at the traffic or whatever.
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Right?
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So how can we bring it into our day?
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And, Yeah.
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The more impact, you know, be in the world that changed the world, was the message that I was
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getting.
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And so I still didn't yet know how to be in the world, but I was almost forced to, you know,
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again, along not force, but in an actual distill of my path.
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I had met my soon to be wife at that time.
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We traveled around India and Nepal, and we came back home pregnant.
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And I was like, okay.
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I gotta I'm gonna be the provider now.
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And, so I was at this kind of crossroads.
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I'd been really deep into the world of food and nutrition.
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That was really a a passion, not only studying kind of like, the theory of it, but also
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preparing it, having spent time in kitchens.
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And so I was kind of at a crossroads of Okay.
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I'm gonna go back to school.
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Do I take nutrition, or do I go to baking school?
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And I chose the path of nutrition.
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And, you know, that led to one thing to another.
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And, yeah, out of that, we started a little store in our, basement you know, long time ago,
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I started making topics at that time.
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I had a real passion for teaching.
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I knew I didn't wanna sit down and do consults 1 and 1, but I wanted to share what I learned,
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share my journey.
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Again, because I saw food as so transformative to one's personal self, but also to, our
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communities and and the environment.
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And so started sharing that through teaching.
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And, yeah, re kind of, again, this this idea of reclaiming, you know, skills So again, in that
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kind of industrialization, a lot of people don't realize, but, you know, the whole woman's
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liberation movement, part of that was spurred on by manufacturers.
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After the war, there was this this message that was put out, and I'm not saying it's right or
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it's wrong.
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It was, it was, hey, you know, like, you don't need to be a slave to the kitchen.
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I mean, let's face it kitchen work for, you know, millennia before that had been a bit of a
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drudgery.
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And, so it's wonderful that we have all these modern innovations But we didn't yet have the
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experience of what is it like to do that wholesale, everything, right, where we
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outsource all of our food preparation.
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And as a culture, we took that on.
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Right?
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TV dinners, canned food, this, that, the next, industrialized processed food, and we're we've
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we felt the consequences and the effects of that.
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And now there's this kind of recycling back to, the art and the craft of making food and we
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have to relearn.
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I mean, you know, there I was, they're just the young man's leaving out, leaving home my mouth,
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and having no idea how to prepare food and take care of myself.
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And there's a lot of people in that way.
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We've relied too much on government and industry to kind of, set and set those
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standards but really it was the role of culture and it was role the role of home.
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And, we're beginning to kind of circle back to that.
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And so I, I love being a part of that movement, you know, empowering people with what I call,
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like, the how and the why of food and nutrition because you know, what we get in Canada and I'm
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sure it's the same in in the US as well.
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I mean, it's it's ridiculous.
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The poor food groups, like, I mean, that's not news at all.
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So, you
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know, what I'm interested in, is when you look at that whole concept elixir, and I I'm really
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I'm I'm I'm really grew up in Trinidad and Tobago where, cooking was always it's how we
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spent time and communicated.
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So the difference that I see in Canada, is that what happens is someone's coming over you
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prepare a meal and then you sit down in Trinidad what they do and continue to do when
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you visit is that you're part of the, the making of the food.
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Which is a different concept.
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So it becomes, more, you know, connection, really, if you think about it.
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And, so it's something that I owe.
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It was always very accustomed to.
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It was like, oh, you know, you kind of go and, you know, in Canada with my in laws, it would
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be, you know, you'd kind of sit at the table and they would be prepared and you'd be served
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and you'd, but in Trinidad, it would be different.
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You'd kind of come and then, you know, things would be in process and what would naturally
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happened is you'd kind of learn, which is some of what you said that, didn't happen with,
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Europe bringing in Calgary.
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When you look at the concept of elixir and, you know, I want you to explain that concept
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because I think myself, I find that very, very fascinating and real, and it's something that I
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try to do as much as I can.
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But that whole concept of, feeding your soul through what you eat can you tell people a
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little bit more about that whole concept and how you kind of think about nutrients and how
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you think about preparation because I think that all of us need to learn, more about that.
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Yeah.
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Absolutely.
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So the idea of an elixir, it's a it's a delivery them.
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So I teach different mediums to which you can get, you know, good nutrition that you can add
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into your life.
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I used to be a little bit more extreme in terms of, okay, you gotta eat this may and do this
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type of diet and, you know, flip your life upside down, no longer do that.
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You know, do what you do, and it's much easier and better to, to add things in.
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You know, and that's why I'm into this idea of superfoods, which it gets tossed around kind of
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in marketing.
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But really, to me, super foods, outside of that, they're they're they're authentic.
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Foods.
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They have a nutrient density.
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They've often been revered by cultures throughout time.
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You know, coconut is could be considered a Rupringa, Baobab.
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So there's that long standing cultural use.
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And there's a nutrient density that's unique extraordinary.
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And then and again, it's also the system it comes from, maybe it's wild, maybe it's small
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scale grown, versus, again, industrially, produce.
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And so it's focusing on unique foods and elixir is another delivery system or medium for it.
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So there's many different definitions of what an elixir is or could be.
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Primarily, it's in a liquid, form or preparation, and I define it as an alchemical
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vehicle for the delivery of food and medicine.
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So we have this phrase in our society, our culture, let food be like medicine, medicine be
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a difu.
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This is supposedly what modern medicine is based on, you know, father, hippocrates.
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However, it's very rarely actually practiced.
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Right.
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Yeah.
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So Another thing I kind of, which ties into elixir that I got into is when I was studying
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nutrition, both kind of informally and formally, I had other friends that were
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studying herbalism.
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And I saw them, and I was like, okay, that's their path.
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You know, they're gonna be herbalists.
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I'm doing nutrition.
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I'm gonna be nutritionist.
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And I didn't really open myself up to herbs nor did I, of course, have a background from,
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family or even culture society where herbs and spices were were valued and used.
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So I was very kind of cut off from that world.
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And eventually later, that started to deep in in this whole world of of of herbalism, which
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has always been throughout every culture around the world.
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It's been the people's medicine, the folk medicine, and I'm not saying it has to be
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chosen above and beyond, modern medicine or pharmaceutical medicine, not at all.
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They can be complimentary And I think it's, it's a real opportunity for us to, again,
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reclaim that wisdom, bring it back in.
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And so elixirs, we are that combination of of the best in modern nutrition as well as ancient
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herbal wisdom and elixirs or this delivery system you can bring it together.
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So I like to give the example of of what is an elixir.
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Well, imagine it's your morning coffee mixed with your smoothie.
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Now, not literally because that would be horrible, right?
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A lot of people are trying
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to think, how would you do that?
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Yeah.
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So if we think about it more functionally, so a lot of us have you know, the morning coffee or
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the afternoon tea, which, which are herbs, right?
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Both of those, that's, that's herbulism and it's kind of basic essence.
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So they have the function of of kind of, you know, helping raise up our energy stimulating
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us, getting us on track, the focus, that's the function that they play.
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Whereas a smoothie is more about, you know, getting in the nutrients, right?
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You know, it's that grab and goes smooth.
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Okay.
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Boom.
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I've got my meal for the day.
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I'm ready to go.
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I'm supercharged.
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I'm nourishing myself.
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Whereas an elixir is something that you can prepare that functionally is both So you can
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have the depth and nutrition of a smoothie, but you also have that herbal element.
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And it goes far, far, far beyond just coffee and tea.
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But can include that where it gives you more of that functional benefit.
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So I've got this phrase you heard to be shared in Ottawa when when you saw me speak.
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There's an elixir for So
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I love I love that because I remember when I saw you on Cape Coral, I said, you're the Alexa
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guy.
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Totally.
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So this is where it becomes, like, purely, like, customizable to, you know, whatever,
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however your day is going.
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Right?
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If you need that energy, if you need that pick me up.
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If you got something like, you know, maybe you're even, it could be going to the office or
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it could be, okay, I've I've got a big event.
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I've got a I've got a a race or or a work out or whatever it is, you can customize an elixir
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to support you for that day, or maybe it's the complete opposite.
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The end of the day, and it's it's been full on.
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It's been stressful.
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You need something to kind of bring the energy down, calm you, relax you, and it becomes both
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this intentional, customizable, form of, of nourishment.
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So is that something that you teach?
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Do you do things online.
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Like, for instance, I, I know sometimes when I see clients, I see 5, 6 clients in a row,
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right?
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Yeah.
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So by
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the time I'm done, you know, I've been speaking for 6 you know, 6 hours straight kind of.
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And, of course, mentally, you know, of course, you're, you're giving, so you're, you're,
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you're drained, you know, you don't have the opportunity to be able to eat in there, you
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know, so walking around with something like you said with a combination to help me replenish.
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Maybe I won't be able to eat But, would that be something that I could, do an online course or
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coach with you to learn about?
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Because I think that's I think most people want to learn Malcolm.
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I don't know if you would agree with that.
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I, I mean, I'm pretty good at eating, but there's so much I'm sure that I can learn, but
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the average person listening, if they wanted to learn, kind of these combination, you know,
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double hitters for elixirs, where could they go to be able to learn that.
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Yeah.
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A really good question, and I'll I'll just kinda answer that comment you're mentioning
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about, we have to pick and choose.
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It's I'm not saying it's it's about us doing it all going back to preparing every single meal,
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every single snack, and juice, you know, from scratch.
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There's gonna be everyone's in a different position with different lifestyles.
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However, we need to pick something, that we can do all ourselves.
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It's incredibly empowering and incredibly nourishing.
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So whether that's getting into a realm of of fermentation and creating your own ferments.
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Maybe it's, you know, creating these elixirs, however it is.
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Some element, there's there's real value there.
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So I've got a series of YouTube channels called easy upgrades, and it's through my company,
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light sellers.
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So it's ligh t e c e l l a r, and we're adding more and more all the time.
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And the idea of an easy upgrade is things that you can you can learn how to make.
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That's easy just to add into your day to kind of upgrade your day, and it ranges all the way
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from, let's say, gluten free breads and pancakes to, juices to elixers.
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And, so I'm adding to that constantly every week, and one can explore, all the different
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topics.
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And we're just about to get into, an elixir course.
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We've been working on the the back end of the scenes, put that together, and that'll be on
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the tail end of the book.
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So here's the book, that you had mentioned.
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Awesome.
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And that can be, where can they buy that Malcolm?
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Can they buy it on your site, or can they buy it on Amazon?
23:10
Yeah.
23:10
I'm just in the process of uploading it to Amazon.
23:13
So for now, let's go to the light seller.
23:15
Ca, and there you'll be able to purchased that book.
23:19
That's the first book in the world printed on elixir.
23:22
So this concept is just coming out.
23:24
I like to just give people perspective.
23:25
I mean, smoothies, they've been around for a for a long time.
23:28
Right?
23:28
They've, they've played a really good role.
23:30
They have a functional benefit in our, in our day to day lives.
23:34
Cold pressed juices is something else that's kind of like come out.
23:37
I think trending a little bit right now, the idea of bone broth, there's these different
23:41
delivery systems that are coming out, and elixirs are, are just beginning to, to get out
23:46
there.
23:46
So It's almost like where smoothies were, you know, however many years ago when we're just
23:51
getting on that train and the elixirs are are here to stay are just loving them because of
23:57
how dynamic and functional and beneficial they are.
24:00
And you really plan to fit them into any part of your day for for any benefit that you're you
24:05
need.
24:06
So I'm I'm this is the part of your story that I find fascinating, right, And I'm sure there's
24:12
a lot of people out there that don't fit a certain mold.
24:15
They they they have a passion, you know, like you said, And you were kind of growing up
24:21
traditional in North America.
24:23
You do the traditional routes.
24:25
Some of us took the I took the traditional route because I'm pretty traditional person.
24:30
But you had a vision and you did not get deterred from it, and now you've built a
24:35
$2,000,000 business.
24:37
So I would love for you to kind of share with people listening what you did to really, allow
24:45
the things that needed to stay to not detract you off that vision to be able to get here
24:50
today, to be able to speak to me about something so powerful.
24:54
Yeah.
24:54
I think 1st and and thank you for that.
24:57
So I think 1st and foremost is, you know, having a sense of of who you are, how you wanna
25:02
show up in the world, and not letting fear or doubt or uncertainty get in the way, just know
25:08
that you can do that.
25:10
We're in a time now more than ever where we can.
25:14
Like, the, the level of, of kind of point of entry, it's, you know, I'm not sure if you hear
25:18
this term, like, 0 marginal costs, right, to be able to get in and be your own business,
25:24
develop it, is more accessible, more available than ever before.
25:28
And it's also what people want, people want, we've we've gone from, you know, large
25:34
corporations, which obviously still exists and still will exist, but the economy has shifted.
25:38
There's been a realignment we're going from, you know, the big generals, like General
25:42
Motors, General Mills, right, again, that huge kind of industrial type scale where people
25:47
really are.
25:48
They're seeking more authentic earthy seeking relationships.
25:51
And there's this relocalization of the economy, most pronounced as I was mentioning with food
25:59
and food industry, but it's happening across the board.
26:02
People are looking for that craft, looking for that authenticity.
26:05
So the opportunity is there.
26:07
Again, zero marginal cost, and it's what people want.
26:10
They want those individual relationships So it's really knowing that that opportunity is
26:15
there, don't getting into the fear that you can build it, you can create it, all the tools,
26:21
everything is there for you.
26:23
And it's just your journey of getting really clear on who you are, what you wanna show up
26:28
with and contribute.
26:29
And it's really about solving problems.
26:31
Right?
26:31
I used to have this negative view of money.
26:33
Like, oh, money's evil.
26:34
Money's bad.
26:35
It's it's what's wrong with the world.
26:37
And it's like, no, money is neutral.
26:39
Business is neutral.
26:40
It's a tool, and we can use it for good or for bad.
26:43
And really at the end of the day, you know, exchange is it's all about value.
26:47
Right?
26:47
So solving people's problems, bringing the value, creating value in the world, and could
26:52
receive money in exchange for that.
26:55
And, along that journey in your path, it's really about developing yourself.
27:00
So I think one of the biggest things that I've done is, it's been self study.
27:04
It's been create your own adventure.
27:06
There is no manual.
27:08
You have to go out and create it.
27:10
So it's taking courses.
27:12
It's apprenticing.
27:13
It's reading books.
27:14
It's doing everything at each step.
27:16
You're like, you know, okay.
27:17
Oh, I gotta figure this out.
27:19
Right?
27:19
I mean, you, likely, is launching has their their passion.
27:23
They have their craft.
27:24
Okay.
27:25
How do you learn how to monetize that?
27:27
And it's it's creating your own MBA.
27:29
I mean, yes, you can go to university.
27:31
You can do that, but, it's so much more accessible.
27:34
And I think real to, to just create yourself.
27:38
And and there's so many resources from online courses to books to, you name it, one can go
27:44
out there.
27:44
And and if you're still, obviously, there's your craft, the art that you're involved in.
27:50
So that continuing always to develop that.
27:53
And I'm a really big believer in the, society of the apprenticeship and and working in direct
27:59
mentorship.
28:01
Doing that.
28:01
And then also the business side, you know, how to run a business.
28:05
It totally changes as soon as you start adding one employee you know, and that grows.
28:10
I mean, I'm up over 20, now myself, and and that's been a whole interesting journey and
28:15
dynamic, but you just take it know, one step at a time.
28:18
You gotta have one foot in your, in your field and in your craft.
28:21
And then the other on the business side, learning these things as you come up and some
28:25
of the things that you're you're not gonna like.
28:28
I mean, I I resist getting into the details of numbers and this and that, but you need to.
28:33
And It's very important at least in the beginning to get a sense of it, get an
28:36
understanding of it so that you know you've done it, you've been through it.
28:40
And then as soon as you can, you delegate it.
28:42
Right?
28:42
You don't wanna delegate it immediately because then you don't have an understanding.
28:45
You don't know how it's gonna work.
28:47
You're not gonna be able to have those conversations relate to the people that you're
28:50
working with.
28:51
So get into it, have at least a basic understanding of it, and, and then as soon as
28:56
you can delegate it so you can get on to the next task.
29:00
And keep growing yourself and your business.
29:02
And I'm sure along the way, you probably had deterrence or things that kind of could have
29:07
deterred you from that authentic that you're talking about.
29:10
How did you deal with, with those detractors along the way?
29:15
Or how did you kind of gauge?
29:16
You know, because when you're starting, like, you're talking, you know, you can have an MBA,
29:21
then you can go to nutrition school, then you can go to become a herbologist, you know,
29:27
although now you're speaking because that's how you and I met, with our through our speaking
29:31
coach, you know, and the speaking organization, that's a, it's a lot so how, how do you stay
29:38
grounded and authentic to Malcolm itself, your core self, and kind of, you know, continue to
29:47
stay connected to that vision and where it's gonna take you next.
29:50
Yeah.
29:51
Great question.
29:51
I love that.
29:52
And I think the single biggest, tool we have in life is is our own intuition.
29:56
Our heart right, following our hearts, following our guts, and not only they wanna
30:03
keeping true to yourself, but also it's amazing how powerful it is in business as a tool for
30:09
decision making.
30:10
Really tuning in, checking in, and that might sound kinda woo, but we've we've all got it.
30:15
We all have that power of intuition, that feeling It's like it's it's exactly when you
30:20
meet someone, right, when you meet someone, you're like, you can get a sense of like, oh,
30:23
wow.
30:23
Like, love this person.
30:24
Love their energy.
30:25
You wanna get to know them.
30:26
And others, you're like, Yeah.
30:28
Something was kinda offhand.
30:29
Right?
30:29
It's just like, I'm not sure about that person.
30:31
That we have all those experiences all the time.
30:33
We can walk into a restaurant and go, ah, I like this place.
30:37
Or it's like, no, let's maybe go somewhere else.
30:40
That's intuition that you're gonna have that all the time.
30:42
And that could be, again, a proposal, a direction and you need to be able to
30:48
distinguish with, okay, that's just fear.
30:50
I don't know if I can really do that.
30:52
And, okay, that's gonna take a lot, but that feels good.
30:55
That's the direction I wanna go.
30:57
And it's that patience and that's persistence and following your heart.
31:01
And I'm
31:01
gonna assume your meditation also allows you to are quite space.
31:05
And I know that's something that I have to do often with my life, like your life.
31:10
You know, we're busy and we're, with when we were away, you know, on the weekend with Cape
31:14
Coral, they were busy all the time.
31:16
And after that, you just, I just needed the the quiet space to really kind of realign.
31:22
I'm gonna assume that that's something that you do often with, running that, the, the
31:27
multimillion business that you do.
31:29
Yeah.
31:29
Totally.
31:29
So for me, that's, you know, having that quiet moment.
31:32
It's getting out in nature.
31:34
And for me, kind of one of my hobbies is I love going out in nature and, like, like, picking
31:38
food, finding food, learning what's around me.
31:40
So that's a really kind of grounding practice that that I utilize, but you're absolutely
31:45
right.
31:45
You need that.
31:46
So learning what that's about for yourself becomes core, I would think, as you, as you go
31:50
along your journey.
31:52
Now you work with, entrepreneurs and business owners, also to help them connect to that
31:59
authentic space and to create vision and start or grow businesses.
32:04
Is that correct, Alka?
32:05
Yeah.
32:05
So that's been a new venture.
32:07
It's something that I've done just naturally.
32:09
I I guess maybe there's been a a bit of, you know, having seen, you know, my journey and,
32:16
and seeing others in a similar position just wanting to help and, and, help people down
32:21
their journey.
32:22
And so 2018 is is really a year I'm much more stepping off into that path.
32:28
The food nutrition business is great.
32:30
It's wonderful.
32:31
I keep pouring my heart into that and speaking on those topics, but now I'm focusing on,
32:36
empowering others, this this business aside because, again, like you said, you know, we
32:42
vote with our dollar, the food and nutrition dollar is huge massive for personal and and
32:47
kind of planetary change.
32:49
But business I see as the number one, force of good, something before after may come later.
32:56
Right now, it's our it's our best tool.
32:59
And I wanna see more and more people, you know, live their authentic self and align that their
33:04
purpose and their passion with profits.
33:06
And I wanna share what I've learned in my journey and and how to come over upon those
33:11
things, the the fear, the uncertainty, the doubt.
33:14
Again, it's to create your own adventure, choose your path.
33:18
We gotta create it as we walk it.
33:19
And so just giving back and and helping others, on their journey is is what I'm really looking
33:25
forward to in, in my future.
33:27
Now you have a course coming up.
33:28
Is that what I think I saw online?
33:30
So why don't you tell, the listeners about it and, how they can get connected because I
33:36
think, you know, this is the path.
33:37
I know that, a lot of the things that you're talking about, I have been through.
33:42
I continue to, struggle with, like, you know, I, you know, are all the next step.
33:48
Every time you take a step up in business, it's always like there's so many variables that you
33:52
need to weed through, you know, to be able to, to get to the next level.
33:57
So, where can they find the course and how can they sign up, or even be able to, I'm not sure
34:03
if you do want to want consulting, if that's an option for people also.
34:07
Yeah.
34:07
No.
34:07
Great.
34:07
And I'll just first comment on on what you're saying there that, you know, that when you
34:11
choose this path, it is the ultimate in in personal development, right, as you move your
34:17
fruit business forward, you have to grow, you have to evolve.
34:21
And I think that's our only limit.
34:23
It's our only ceiling level of our success is the level that we're able to to grow ourselves
34:29
as an individual as the being.
34:31
And I see, you know, money not as the goal, but as a measure as a as a reflection, right?
34:37
That's the whole, I idea of the bottom line.
34:39
It's a reflection of of how well I've stepped up to help conserve the world.
34:46
And, yeah, It's never ending, but it it's a good rewarding journey for sure.
34:51
So April 20th is my kind of debut in Calgary, Alberta, the Cardell Theatre, from 7 to 8:30.
34:58
It's called peace law on the bottom line, business success secrets from a hip piece CEO.
35:03
And, so they'll I expect many more events to to follow, around the country, but, we're gonna do
35:09
the first one here in Calgary and be sharing my journey a little bit.
35:13
We've touched upon here, but gonna get more deeper into the nitty gritty of of some of
35:18
those processes one can use.
35:21
I've given myself this title creative visionary.
35:23
I've had it for a number of years.
35:24
We're gonna break down what does that mean?
35:26
What does that mean to be a visionary?
35:27
Cause oftentimes we're sold that you have to have a crystal clear vision of what it is
35:32
you're gonna do.
35:32
And this would be advice for those that are watching.
35:35
It unfolds.
35:36
You create it.
35:37
Create your vision as you go.
35:40
Everything is a prototype and So to move through those fear, that uncertainty, that
35:45
doubt, I've got a a methodology I teach to, to get people started and to bring their vision
35:51
and their reality to life, even if they don't know what it is yet.
35:55
You just you have to start with just whatever it is, a little golden thread that's inside
35:59
that says, this could be good.
36:01
This is the way.
36:02
So you can start with that and you move it forward a little bit a little bit.
36:05
So I'll be breaking that down.
36:07
Well, what an what an amazing, amazing journey.
36:10
You go from pop tarts to elixir.
36:12
So think about that.
36:13
Like, I mean, all the bumps along the way and to be able to teach that to others, Malcolm,
36:17
what a, what a gift, that is to be able to, share And so many mistakes, like you, like, I
36:23
have made along the way in, 5, 7 years into it to be able to look back and go, well, had I
36:29
known this?
36:31
I might, you know, so being able to teach others so that they can maybe have a a bit more
36:35
of a concerted sense of what they're up against.
36:39
And, of course, it's a lot of hard work.
36:40
You know that.
36:41
I know that.
36:42
But, but when you're passionate about what you do, like, obviously, you are you know, then it
36:48
becomes like play.
36:49
Yes.
36:49
It's a lot of long hours at play, but it is still, work, but you're, you're giving back to
36:54
the world in a way, and you're teaching people, the value of a food and, you know, if we learn
37:03
the basics around food, that, you know, we don't have to do all those other things that,
37:10
like supplements and, because we can get so much of it from our food, but you're right with
37:14
our industrialization.
37:16
And, we've gotten so far away from some of the core basic to, preparing just good, nutritious
37:24
things that, and the average, young person growing up needs to learn it so that they, when
37:30
they go off into the world that they can, it doesn't take a lot, but it takes, obviously, a
37:35
bit of knowledge to be able to you know, not eat, at the hotel, at this, university
37:41
cafeterias and those types of things, which, we know how, how much complaints that we hear from
37:47
a lot of the young people going off to school.
37:50
So, Monica,
37:50
this has
37:51
been such an honor.
37:53
Is there anything else that you'd like to sure before, I close off with you today.
37:57
Yeah.
37:58
I just wanna thank you for your for your time and for creating this call.
38:01
Putting it out there, sharing.
38:03
And if anybody has any, you know, comments, reflections, feedback they wanna send to me.
38:08
They can read to me, through the light seller.
38:10
My email's Malcolm malcolm@thelightseller.ca.
38:15
You mentioned about coaching, consulting.
38:17
It's not yet there.
38:18
I know that be happening in the future.
38:20
I mean, that could be a month.
38:21
That could be a year.
38:22
Again, I'm on my new path.
38:24
I'm almost in this, like, new startup phase.
38:26
Starting with, with the keynotes and seminars sharing this message.
38:30
And I know it's gonna grow and evolve, and that's really, the space I'm in is of of
38:34
service and, how I wanna have impact and help help make the world a better place is through
38:40
the food nutrition and but also now empowering others on their journey, to, you know, self
38:47
realize through, through business and make it a, make it a world place.
38:51
So, thanks for helping me out.
38:53
Awesome.
38:53
Well, thank you so much.
38:55
And, even more so, help is, an authenticity and, living your purpose is something that I
39:03
know I talk about weekly.
39:05
But again, Malcolm is an example of, someone that's actually doing it through his passion.
39:11
So in reference to authenticity, I would love, if you're interested in any kind of, knowledge
39:20
about that that you connect with me at roxanderharsh.com, forward slash blueprints
39:25
where you can actually, get a through the course, and I'm like, of course, I would teach
39:30
you some of those basics around authenticity.
39:33
So thanks again, Malcolm, and, until I connect with you next week, we'll chat
39:38
with you soon.
39:39
Alright?
39:40
Yeah.