Latest / Hurdle with Emily Abbate / Episode Nine: Whitney Tingle & Danielle DuBoise, Founders Sakara Life

Transcript

Episode Nine: Whitney Tingle & Danielle DuBoise, Founders Sakara Life · Hurdle with Emily Abbate

• 0:00
  Speaker 1: Hello, everyone, Welcome back to Hurdle, a podcast that talks
• 0:04
  Speaker 1: to top entrepreneurs and badass humans who got through a
• 0:07
  Speaker 1: tough time in their life a hurdle of sorts.
• 0:10
  Speaker 2: By leaning into wellness. Fresh back from an unbelievable trip
• 0:14
  Speaker 2: to Italy.
• 0:15
  Speaker 1: Btw, I think I might be in slight fresh made
• 0:19
  Speaker 1: pasta withdrawal. My name's Emily Abadi. Mystick is that I
• 0:23
  Speaker 1: am a certified trainer, run and spin coach, also a writer,
• 0:26
  Speaker 1: editor and podcaster living here in New York City. On
• 0:30
  Speaker 1: today's episode, I sit down with Whitney Tingle and Danielle Dubois.
• 0:35
  Speaker 1: I wish my last name was Dubos.
• 0:37
  Speaker 2: No offense be.
• 0:39
  Speaker 1: The founders of Sakara Life and Organic are ready to
• 0:42
  Speaker 1: eat meal delivery service that is like the it thing
• 0:45
  Speaker 1: for some of Hollywood's A listers, including Kate Hudson and
• 0:48
  Speaker 1: Gwyneth Paltrow.
• 0:50
  Speaker 2: A little note.
• 0:50
  Speaker 1: About what's going on with me. I guess it's kind
• 0:53
  Speaker 1: of relevant to what we talk about here on Hurdle.
• 0:55
  Speaker 1: I am running the Boston Marathon a.
• 0:57
  Speaker 2: Week road today. Oh my god, it's so crazy.
• 1:00
  Speaker 1: I am anxious and excited and questioning even the smallest
• 1:05
  Speaker 1: things that I know to be true because that's just
• 1:08
  Speaker 1: what you do before you run twenty six point two miles.
• 1:12
  Speaker 1: If you're listening to this and you're going to be
• 1:13
  Speaker 1: in the Boston area on Monday, April sixteenth, give me
• 1:16
  Speaker 1: a holler let me know where to look for you
• 1:19
  Speaker 1: along the root quick thanks to the sponsor of today's episode, Ultra.
• 1:23
  Speaker 1: If you're looking to run injury free, and really who isn't,
• 1:26
  Speaker 1: then putting on a pair of Ultras could be exactly
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• 1:38
  Speaker 1: a bent knee and a softer footstrike. Again, the brand
• 1:42
  Speaker 1: is called Ultra That's a l Tra. You can find
• 1:46
  Speaker 1: them at ultrarunning dot com. If you haven't done so yet,
• 1:49
  Speaker 1: click on over to hurdlet us slash featured, where you
• 1:53
  Speaker 1: can enter your email address to stay in the loop
• 1:55
  Speaker 1: with my newsletter on Instagram and Twitter, follow along at
• 1:59
  Speaker 1: Hurdle Podcast and make sure you are subscribed in the
• 2:02
  Speaker 1: iTunes store. Oh and one more thing important. We are
• 2:06
  Speaker 1: getting closer to the first ever hurdle live at the
• 2:09
  Speaker 1: Arlow Hotel in Nomad on May eighth at seven pm.
• 2:13
  Speaker 1: It will be a panel discussion on self love, including
• 2:16
  Speaker 1: some of the A plus amazing guests from weeks past.
• 2:20
  Speaker 1: Trust me, you don't want to miss it. And I
• 2:22
  Speaker 1: think that's it for now. Let's get to hurdle in.
• 2:43
  Speaker 2: Today.
• 2:43
  Speaker 1: On Hurdle, I'm sitting down with Whitney Tingle and Danielle
• 2:47
  Speaker 1: du Bois, the founders of Sakara Life, which is a
• 2:51
  Speaker 1: wellness company anchored in food as medicine. It offers ready
• 2:56
  Speaker 1: to eat plant based meals and snack supplements to men
• 3:01
  Speaker 1: and women everywhere.
• 3:03
  Speaker 2: Nicely said, thank you.
• 3:05
  Speaker 1: This is my first time having two people in the booth.
• 3:08
  Speaker 1: It feels exactly we're girl ganginging here. Yeah, this was fun,
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  Speaker 1: great booth. So to kick things off, why don't you
• 3:18
  Speaker 1: both tell me a little bit about how you met,
• 3:20
  Speaker 1: because it's not like you walk up to someone on
• 3:23
  Speaker 1: the street. You see she has a nice bag and
• 3:24
  Speaker 1: you're like, hey, let's start a company.
• 3:26
  Speaker 3: Sto in multimillion dollars company together. No, that we've known
• 3:29
  Speaker 3: each other since we're your kids. We actually met in
• 3:32
  Speaker 3: seventh grade. Whitney was the new girl in school and
• 3:37
  Speaker 3: where were you in Sedona, Arizona. Which have you been
• 3:40
  Speaker 3: to Sedona?
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  Speaker 2: No? But it is so on my bucket list. I
• 3:43
  Speaker 2: want to get to be.
• 3:44
  Speaker 3: Up and everyone's bucket list. It's an incredible, incredible place.
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  Speaker 3: It's very hippie spiritual, but also really really beautiful. It's
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  Speaker 3: elevated desert, so you have pine trees next to cacti,
• 3:59
  Speaker 3: which is just visually it esthetically such a crazy thing
• 4:01
  Speaker 3: to see. And then you have huge red rocks that
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  Speaker 3: are really dense in iron. So there are measurable magnetic
• 4:07
  Speaker 3: forces which people call the votex fortexes or vortices, and
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  Speaker 3: so people a lot of people come from all over
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  Speaker 3: the world to you know, have healing. There's like healers.
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  Speaker 3: You know how in La everywhere you go, your server
• 4:21
  Speaker 3: or your driver or whatever is in the business. It's
• 4:24
  Speaker 3: in Hollywood, like in Sonona, everyone is a healer. So
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  Speaker 3: I just took my therapist. I just took my mother
• 4:34
  Speaker 3: in law on a jeep tour and our jeep driver
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  Speaker 3: was also like a hypnotist and could read your tarot cards.
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  Speaker 2: And he's got like acupunctles in the backs.
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  Speaker 3: Probably probably So Anyway, we grew up there and it's
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  Speaker 3: it's a very specific upbringing. You know, Whitney and I
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  Speaker 3: met in math class in seventh grade and our teacher
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  Speaker 3: had a shaved head and a and she was a
• 5:01
  Speaker 3: rough foodist.
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  Speaker 2: Wow, teaching us algebra?
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  Speaker 1: Right, Why don't we reel it in for just a
• 5:08
  Speaker 1: second here, talk to me about what Sakara Life is
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  Speaker 1: kind of the foundations of what you guys have to
• 5:15
  Speaker 1: offer and what happens there.
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  Speaker 3: Well.
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  Speaker 4: As you said, Sakara Life is a wellness company anchored
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  Speaker 4: in food as medicine. That's our focus is providing you
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  Speaker 4: with food, powerful food and delicious food that you can
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  Speaker 4: use to help heal your body to feel like your
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  Speaker 4: absolute best self. And when you come to our site,
• 5:36
  Speaker 4: you're most likely going to notice our ready to eat
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  Speaker 4: meal delivery. That's kind of how what we've been become
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  Speaker 4: known for. Lots of celebrities have done our program and
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  Speaker 4: you might have noticed that on their social media, So
• 5:51
  Speaker 4: that is kind of the big focus when you come
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  Speaker 4: to our website, getting to order breakfast, lunch, dinner, or
• 5:58
  Speaker 4: a combination of that, all made fresh, all organic, delivered
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  Speaker 4: straight to your door. You don't have to cook it,
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  Speaker 4: there's no prepping. It's not a meal kit. You just
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  Speaker 4: open it up and eat it.
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  Speaker 2: Give me an example of some top meals.
• 6:13
  Speaker 3: Well, yeah, you can think of us as like your
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  Speaker 3: personal chef and nutritionist in one and it's all delivered
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  Speaker 3: to you ready to eat. So some of our favorite
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  Speaker 3: meals are usually ones that people like eating, but we've
• 6:26
  Speaker 3: kind of what we call sacarified them, so made them
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  Speaker 3: incredibly healthy, incredibly healing. So we have a Red Beat
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  Speaker 3: burger that's probably one of our most photographed and enjoyed
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  Speaker 3: meals because it looks and feels kind of like a burger,
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  Speaker 3: but it's made out of beets, really flavorful, and every
• 6:45
  Speaker 3: lunch and dinner comes with a big bed of greens.
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  Speaker 3: And that's not because we just don't know what else
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  Speaker 3: to give you.
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  Speaker 4: It's like, I like that burger salad. It's a Red
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  Speaker 4: Beat burger, and it comes with some greens. Those are
• 6:59
  Speaker 4: daily greens.
• 7:00
  Speaker 3: Getting your greens is one of the most important, like
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  Speaker 3: core pillars of our nutrition philosophy. Doctor Robin Chutkin, who
• 7:09
  Speaker 3: is a friend and advisor, talks. She's a she's a
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  Speaker 3: microbiologist and she studies the gut and helps a lot
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  Speaker 3: of people with autoimmune diseases. She talks about how greens
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  Speaker 3: are the most important thing to get into your diet
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  Speaker 3: every single day, organic leafy greens.
• 7:25
  Speaker 1: I teach at a spin studio here and one of
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  Speaker 1: the girls came up to me yesterday that I had
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  Speaker 1: just taken my class, and she said, to.
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  Speaker 2: Me, can I ask you a question? I was like,
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  Speaker 2: of course, what's up?
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  Speaker 1: She tells me that she's on her own personal weight
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  Speaker 1: loss journey and she's asking me what I eat. So
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  Speaker 1: I gave her some inside intel, you know, the ups
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  Speaker 1: and downs i'm my diet.
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  Speaker 2: Yeah, she tells me that.
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  Speaker 1: She's just eating. She's like, I eat so much protein
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  Speaker 1: and no carbs. And I said, so, I said, are
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  Speaker 1: you eating fruits and vegetables? And she's like, probably not
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  Speaker 1: as much as I should. And I said, stop right there. Yeah,
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  Speaker 1: like you've gotta up it. You gotta up it because
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  Speaker 1: you feels so much different, just to your point about
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  Speaker 1: how your body is working, in your gut and your digestion,
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  Speaker 1: just the second that you add that kind of stuff
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  Speaker 1: into your diet.
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  Speaker 3: Yeah, it's really unlearning this idea of macro nutrients dictating
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  Speaker 3: what you should eat and therefore how you should feel
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  Speaker 3: and what you should look like. And we talk a
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  Speaker 3: lot about body intelligence, and our bodies have this innate knowledge,
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  Speaker 3: and we tend to think we've been taught that weight
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  Speaker 3: loss is about calories and carbs and points and pounds,
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  Speaker 3: but it's really not even biologically and scientifically. You know,
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  Speaker 3: your microbiome, that's six pounds of bacteria in your gut,
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  Speaker 3: is dictating how you digest your food. And from that,
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  Speaker 3: I mean, you know how many calories you absorb from
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  Speaker 3: your meal. So you and I have very different microbiomes,
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  Speaker 3: and I could perhaps absorb a lot more energy from
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  Speaker 3: my salad than you would, or vice versa.
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  Speaker 4: Right where you and the girl could eat the exact
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  Speaker 4: same things in the exact same portions and have different outcomes,
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  Speaker 4: absorb different amounts of calories and gain or lose weight differently.
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  Speaker 3: And that's true with nutrients too, So one reason we'd
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  Speaker 3: always tell people to listen to their body and not
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  Speaker 3: get really attached to these fads. You know, high protein
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  Speaker 3: is like carunting your macro. Yeah, it's like the new
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  Speaker 3: low fat, and it's just as dangerous as the low
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  Speaker 3: fat fad was, And it's because it takes your intuition
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  Speaker 3: away from you the minute you know, there's a diet
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  Speaker 3: to follow. And I know this personally because I was
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  Speaker 3: just such a yoyo dieter. It was one of the
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  Speaker 3: reasons we started Sakara was because Whitney and I hit
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  Speaker 3: rock bottom at the exact same time. I'd been a
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  Speaker 3: yoyo dieter my entire life. I remember being nine years
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  Speaker 3: old and going to Costco with my mom and trying
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  Speaker 3: to hide diet pills in the cart at nine, Like
• 9:52
  Speaker 3: at nine, I already had a sense that the way
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  Speaker 3: I looked wasn't good enough, or I wasn't thin enough,
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  Speaker 3: or I wasn't pretty enough. And the way that manifested
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  Speaker 3: over the next fifteen years plus was trying every diet
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  Speaker 3: you know, and jumping from one yoyo diet to the
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  Speaker 3: next extreme diet. And all the diets taught me was that,
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  Speaker 3: you know, my body doesn't know what it needs that
• 10:14
  Speaker 3: I have to, like, you know, follow rules in order
• 10:18
  Speaker 3: to get a certain figure that I was looking for.
• 10:20
  Speaker 3: I get a certain feeling I was looking for. And
• 10:23
  Speaker 3: it also taught me that less is always better.
• 10:26
  Speaker 1: Yeah, everything you're putting down is definitely something I can
• 10:29
  Speaker 1: relate with. I mean, I eyoyo dieted my entire life
• 10:32
  Speaker 1: until I got to college and finally stepped on a
• 10:35
  Speaker 1: scale and saw two hundred and four pounds and knew
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  Speaker 1: I couldn't EO yo diet anymore.
• 10:39
  Speaker 2: I needed to do it for good.
• 10:41
  Speaker 1: And I think what you're saying about just this being
• 10:45
  Speaker 1: so young and already having such a bad self image.
• 10:48
  Speaker 1: It's something that so many women, especially really.
• 10:52
  Speaker 4: Strong way, and I can only imagine what young women
• 10:55
  Speaker 4: and young men are going through these days with Instagram.
• 11:00
  Speaker 4: I mean not just watching TV or flipping through a magazine,
• 11:04
  Speaker 4: but it's right there in the palm of your hand
• 11:06
  Speaker 4: all the time.
• 11:07
  Speaker 1: I am so thankful that the only social media that
• 11:10
  Speaker 1: was popular when I was in college was like Twitter
• 11:13
  Speaker 1: and Facebook, and in such lesser amounts than it is now,
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  Speaker 1: because I can't even imagine dealing with that struggle and
• 11:20
  Speaker 1: being so inside of my own head and having that
• 11:23
  Speaker 1: exposure to so many people who were maybe at the
• 11:28
  Speaker 1: time I would have viewed it as doing it right,
• 11:30
  Speaker 1: and I was doing everything wrong and it was just
• 11:32
  Speaker 1: shoved in my face day.
• 11:33
  Speaker 3: In Yeah, And it's because there's a lot of also
• 11:36
  Speaker 3: conflicting information about out there about what to do. You know,
• 11:40
  Speaker 3: some people might do really well with a high animal
• 11:44
  Speaker 3: protein diet, but a lot of us don't. A lot
• 11:47
  Speaker 3: of us, you know, do well on a plant based diet.
• 11:50
  Speaker 3: And by that, you know, Whitty and I are not
• 11:52
  Speaker 3: vegetarians or vegans, and you know, we don't think that
• 11:55
  Speaker 3: that's the only way to be healthy. I think the
• 11:58
  Speaker 3: only way to be healthy is to build a body
• 12:00
  Speaker 3: that you get to listen to. And the one thing
• 12:02
  Speaker 3: that we all know is that we need to get
• 12:04
  Speaker 3: more plants into our diet because that's the number one
• 12:08
  Speaker 3: thing that bacteria in your gut that's dictating everything from
• 12:12
  Speaker 3: your hormonal health to your immune system and your mood.
• 12:15
  Speaker 3: You know, ninety five percent of your serotonin is made
• 12:18
  Speaker 3: in your gut. The number one thing those microbes eat
• 12:21
  Speaker 3: is plant based fiber. And when you're not giving them
• 12:24
  Speaker 3: the food they need because you're focused on you know,
• 12:27
  Speaker 3: protein or low fat or whatever the fad is, they actually,
• 12:32
  Speaker 3: you know, they don't want to die. These microbes. They've
• 12:34
  Speaker 3: been around for trillions of years. You know, they they
• 12:38
  Speaker 3: want like they will start to eat the inner lining
• 12:41
  Speaker 3: of your gut if you're not feeding them the right things,
• 12:44
  Speaker 3: and that's what really leads to autoimmune disease and leaky
• 12:46
  Speaker 3: gut syndrome. And so when we tell people, you know,
• 12:51
  Speaker 3: let go of all the learnings you have, like we
• 12:54
  Speaker 3: actually have to help people unlearn more than learn. It's
• 13:00
  Speaker 3: because we're trying to help them build up this healthy
• 13:03
  Speaker 3: gut and really get to a place where they get
• 13:05
  Speaker 3: to listen to their body.
• 13:06
  Speaker 1: I'm so amp that you guys are here because everyone
• 13:09
  Speaker 1: that I've had on hurdles so far, their hurdle moments
• 13:12
  Speaker 1: and their stories have been so rooted in fitness. And
• 13:16
  Speaker 1: so I think a lot of the vocabulary you're throwing
• 13:19
  Speaker 1: out here involves all of these words that I'm not
• 13:22
  Speaker 1: getting the chance to talk to my audience a lot about,
• 13:25
  Speaker 1: like serotonin. Do you want to talk to them about
• 13:27
  Speaker 1: serotonin for a second before we move on?
• 13:29
  Speaker 3: Yeah. Well, you know, I think what's really incredible about
• 13:32
  Speaker 3: the notion of you know, neurotransmitters is that we used
• 13:35
  Speaker 3: to think that like the way we think and the
• 13:37
  Speaker 3: way we feel all happened in the brain. And what
• 13:41
  Speaker 3: we're finding and you know what studies show is that
• 13:44
  Speaker 3: that's not true. That you actually have a first brain,
• 13:48
  Speaker 3: which is the group of all of these microbes in
• 13:52
  Speaker 3: your gut, and so if neurotransmitters are made in the gut,
• 13:56
  Speaker 3: then of course it matters what you eat. You know,
• 13:59
  Speaker 3: of course it matters that you're eating one hundred calorie
• 14:03
  Speaker 3: processed snack pack versus you know, one hundred calories of broccoli.
• 14:06
  Speaker 3: That food is information, and that information is dictating what
• 14:11
  Speaker 3: you think and how you feel.
• 14:12
  Speaker 1: So what do you say to the person that's like,
• 14:14
  Speaker 1: it makes me really happy to sit down at Italy
• 14:18
  Speaker 1: with my boyfriend on a Thursday. You need a bagete
• 14:21
  Speaker 1: and a cheese plate and drink a bottle of wine.
• 14:23
  Speaker 4: Great, they go for it.
• 14:25
  Speaker 1: Yeah, I'm just so interested because you know, obviously there
• 14:28
  Speaker 1: are benefits to both sides of it. There are benefits
• 14:31
  Speaker 1: to the cup of broccoli, and there are benefits emotionally
• 14:34
  Speaker 1: out of the time to doing the baggett and the
• 14:36
  Speaker 1: cheese play after a long day of work.
• 14:37
  Speaker 4: But this goes back to then what you eat for lunch.
• 14:40
  Speaker 3: Yeah, and you are the majority.
• 14:42
  Speaker 4: You are what you do the majority of the time,
• 14:44
  Speaker 4: as long as you have your little path like leave
• 14:46
  Speaker 4: the bread the trail of breadcrumbs to get back to
• 14:49
  Speaker 4: feeling like your best stuff like kale crumbs. Yeah, but
• 14:53
  Speaker 4: if you have those tools at your disposal, and you
• 14:56
  Speaker 4: know how to get back to feeling good, which is
• 14:58
  Speaker 4: just getting back into your regular rhythm of life. We
• 15:00
  Speaker 4: believe that you should enjoy all of that and do
• 15:03
  Speaker 4: it without any guilt, but know that you might swing
• 15:07
  Speaker 4: out of balance a little bit and be okay with
• 15:09
  Speaker 4: that as long as you know how to get back
• 15:12
  Speaker 4: to feeling good.
• 15:13
  Speaker 1: What I was really interested in to hear about Whitney specifically,
• 15:16
  Speaker 1: is your hurdle moment really having to do with your
• 15:18
  Speaker 1: skin and getting to a point where you felt like
• 15:22
  Speaker 1: you just couldn't continue on with a lifestyle that presented
• 15:26
  Speaker 1: on your skin with adult acne in this way.
• 15:28
  Speaker 2: So why don't we talk a little bit about that.
• 15:32
  Speaker 4: So I had been battling with cystic acne since high school.
• 15:36
  Speaker 4: I did accutane when I was probably seventeen years old,
• 15:40
  Speaker 4: and that didn't work for me. Before that, I had
• 15:44
  Speaker 4: tried all of the different proactives and creams and all
• 15:48
  Speaker 4: of the topicals that I could find, went to a
• 15:51
  Speaker 4: number of dermatologists, and finally I decided to do the accutane,
• 15:54
  Speaker 4: which is pretty extreme, and with the acutane you also
• 15:58
  Speaker 4: receive prozac because suicide is a common side effect. You
• 16:03
  Speaker 4: are put on birth control pills and sign a contract
• 16:07
  Speaker 4: saying that if you get pregnant, you will have an
• 16:09
  Speaker 4: abortion because your baby will come out.
• 16:11
  Speaker 2: With birth defects. I didn't know this.
• 16:15
  Speaker 4: Yeah, And you have your blood tested every week or
• 16:17
  Speaker 4: every other week to make sure that your liver is
• 16:20
  Speaker 4: okay because it could possibly destroy your liver as well.
• 16:24
  Speaker 4: And I decided that it was worth it to take
• 16:30
  Speaker 4: all of those risks and to do the acutane because
• 16:33
  Speaker 4: my skin was so bad it and it bothered me
• 16:35
  Speaker 4: so much. Yeah, and I feel like it's important.
• 16:39
  Speaker 3: You know, Whitney speaks about her skin a lot, and
• 16:41
  Speaker 3: like you can see her skin now it's perfect. Yeah,
• 16:45
  Speaker 3: when she was going through it, like her sistic acne
• 16:48
  Speaker 3: was really bad. And I feel like it's important to
• 16:52
  Speaker 3: call out because you know, I know girls that will
• 16:54
  Speaker 3: like go on acutane for like a z on my
• 16:57
  Speaker 3: cheek and just that this was like a really serious
• 17:01
  Speaker 3: journey for her and impacted her life in so many ways,
• 17:04
  Speaker 3: from you know, self confidence. It's like I thought about
• 17:07
  Speaker 3: my struggles with weight and like, you know, I that
• 17:10
  Speaker 3: was like ten or fifteen pounds, Like, yeah, I wore it.
• 17:13
  Speaker 3: But only I could really tell. But for Whitney, like,
• 17:17
  Speaker 3: I remember watching her struggle so much because it was
• 17:19
  Speaker 3: like she wore it on her face, and I.
• 17:22
  Speaker 4: Would never leave the house without makeup on right ever, right.
• 17:26
  Speaker 4: And you know, the acutane didn't work. And when I
• 17:31
  Speaker 4: moved to New York to come out to work on
• 17:34
  Speaker 4: Wall Street, I thought, somebody here will cure me, somebody
• 17:37
  Speaker 4: will have the answer. And you know, working on Wall
• 17:40
  Speaker 4: Street just aggravated my skin even worse.
• 17:43
  Speaker 2: That's stress.
• 17:44
  Speaker 4: Yeah, it was the stress. I put on a good
• 17:46
  Speaker 4: fifteen pounds right off the bat. But it's more than
• 17:50
  Speaker 4: just the stress. It's the lifestyle. It's the not having
• 17:54
  Speaker 4: time for lunch or to think about what you're going
• 17:56
  Speaker 4: to eat. You're tired of making decisions all day and
• 17:59
  Speaker 4: so you just go with whatever appeals at the moment.
• 18:03
  Speaker 4: You're not sleeping as much as you should, You're going
• 18:06
  Speaker 4: out after work, drinking alcohol, and all of that starts
• 18:10
  Speaker 4: to add up because you know, now, we know that
• 18:13
  Speaker 4: it's because of the gut and how you're treating it
• 18:16
  Speaker 4: and what you're feeding it. But at the time, I
• 18:17
  Speaker 4: didn't know that, and so I just would open up
• 18:21
  Speaker 4: these magazines and look in there and say, Okay, this
• 18:24
  Speaker 4: dermatologist has a quote in magazine. He must be the best.
• 18:28
  Speaker 4: So I'd go to see him and he'd spend five
• 18:31
  Speaker 4: minutes with me and then hand me a prescription for
• 18:35
  Speaker 4: a mega round of antibiotics or acutane again. And I tried,
• 18:41
  Speaker 4: you know, more lights and more lasers. I didn't want
• 18:44
  Speaker 4: to do the accutane. And finally, you know, a dermatologist
• 18:49
  Speaker 4: told me like, this is your only option, this is
• 18:52
  Speaker 4: all you have, this is all you can do. You
• 18:54
  Speaker 4: just need to do it again. And this voice inside
• 18:58
  Speaker 4: of me was saying, don't do it. It's not the answer.
• 19:00
  Speaker 4: You know that, you can feel it. My body was
• 19:03
  Speaker 4: just screaming at me, don't do it. And I decided
• 19:07
  Speaker 4: not to do it.
• 19:07
  Speaker 2: Would you say that was your lowest point? I final person.
• 19:11
  Speaker 4: I was just I was sitting. I would go to
• 19:13
  Speaker 4: see these doctors and cry because I was so frustrated
• 19:17
  Speaker 4: that there was no other solution.
• 19:18
  Speaker 2: And how old are you at this point?
• 19:21
  Speaker 4: I must have been yeah, twenty three last time.
• 19:24
  Speaker 3: Yeah, And I've been a decade of dealing with acne.
• 19:29
  Speaker 4: Yeah, and seeing so many doctors and trying the latest
• 19:33
  Speaker 4: things on the market, like that crazy laser.
• 19:36
  Speaker 3: There's one time she we were roommates at the time
• 19:39
  Speaker 3: in New York, and she did this laser where they
• 19:43
  Speaker 3: put this acid on her face that was incredibly painful.
• 19:46
  Speaker 3: They use it for skin cancervations, and then they put
• 19:50
  Speaker 3: her under this like UV light that literally burned like
• 19:53
  Speaker 3: the top three layers of her skin off.
• 19:56
  Speaker 2: Did you have to go into public after a few
• 19:58
  Speaker 2: days after that? How does that happ well?
• 20:00
  Speaker 4: They said, They said, yeah, they told you not to
• 20:03
  Speaker 4: go into public, but we did.
• 20:06
  Speaker 2: Yeah.
• 20:06
  Speaker 3: And actually somebody came up to her, like this little
• 20:09
  Speaker 3: man came up to her and was like, are you okay?
• 20:12
  Speaker 3: Did you just escape a fire?
• 20:14
  Speaker 4: I looked like yeah, I looked like I had been
• 20:15
  Speaker 4: on a fire. My face was burnt, completely burnt. And
• 20:21
  Speaker 4: after a few days it started to peel and just
• 20:24
  Speaker 4: layers of skin peeled off, and then the acne was there. Wow,
• 20:31
  Speaker 4: and it just kept coming back.
• 20:33
  Speaker 3: Wow.
• 20:33
  Speaker 4: And it was because I kept trying to treat it.
• 20:35
  Speaker 4: From the outside. Nobody was talking to me about what
• 20:40
  Speaker 4: are you eating, Are you getting enough nutrition? Are you
• 20:44
  Speaker 4: going to the bathroom every day? Because I wasn't. I didn't,
• 20:48
  Speaker 4: you know, my digestive system was all out of whack,
• 20:51
  Speaker 4: but nobody was asking me about that.
• 20:52
  Speaker 3: The vital sign too.
• 20:54
  Speaker 4: Yeah, your it's your exit for your toxins and it
• 20:58
  Speaker 4: should be working. But none of the doctors were talking
• 21:01
  Speaker 4: to me about that.
• 21:02
  Speaker 1: Wow, okay, So then when did you decide that you
• 21:07
  Speaker 1: needed to make this pivot? How did you how did
• 21:09
  Speaker 1: you know to make the pivot?
• 21:11
  Speaker 4: That wasn't until after Danielle and I went on this
• 21:15
  Speaker 4: journey to create some car together and saw it was
• 21:17
  Speaker 4: a life changing benefits nutrition school.
• 21:20
  Speaker 3: So I just I just graduated. I studied by Oken
• 21:24
  Speaker 3: and then I was just going to nutrition school. And
• 21:26
  Speaker 3: that was right at the same time that I hit
• 21:27
  Speaker 3: my rock bottom and you know, I did my last
• 21:30
  Speaker 3: COEO diet that put me in the hospital. It was
• 21:33
  Speaker 3: like a seven day water fast, which it's insane. It
• 21:36
  Speaker 3: was like get this retreat in said in Arizona. And
• 21:39
  Speaker 3: so we really hit rock bottom together, and for me,
• 21:42
  Speaker 3: it really scared me. Like I remember sitting in the
• 21:45
  Speaker 3: hospital with Whitney and I was just like mortified and
• 21:49
  Speaker 3: terrified that I was so willing to hurt myself to
• 21:53
  Speaker 3: get this body that I thought I had to have,
• 21:55
  Speaker 3: or I thought that I didn't have and that's really
• 21:58
  Speaker 3: when I decided that I was going to get back
• 22:02
  Speaker 3: to food is Medicine instead of food is the Enemy,
• 22:04
  Speaker 3: because food had been the enemy for me for so long.
• 22:08
  Speaker 3: So as I was studying nutrition, you know, I was
• 22:10
  Speaker 3: learning so much incredible stuff that I just was like,
• 22:14
  Speaker 3: I want people to know this. But then I realized,
• 22:17
  Speaker 3: even when they know it, they're not going to know
• 22:18
  Speaker 3: what to do. So like, if I could talk about
• 22:20
  Speaker 3: the science behind the microbiome for ten years, but if
• 22:23
  Speaker 3: I don't teach you how to eat for it, it doesn't
• 22:26
  Speaker 3: really matter to you. So I can tell you that
• 22:27
  Speaker 3: ninety five percent of your serotonin's made in your gut,
• 22:30
  Speaker 3: but that's not going to change how you wake up
• 22:32
  Speaker 3: and make breakfast. So Whitney and I were really the
• 22:36
  Speaker 3: guinea pigs, you know. We were like, what is the
• 22:38
  Speaker 3: diet for a healthy gut? You know? How do you
• 22:41
  Speaker 3: eat well? How do I make sure I never am
• 22:43
  Speaker 3: on a diet ever again?
• 22:45
  Speaker 1: And when you started eating this way or talking about
• 22:48
  Speaker 1: this and bringing this more into regular conversation, was it
• 22:52
  Speaker 1: in your head that you were going to start this
• 22:54
  Speaker 1: company or was it just we just us?
• 22:56
  Speaker 3: It was just us, It wasn't a company, yet we
• 22:59
  Speaker 3: were like so far away from thinking we were going
• 23:02
  Speaker 3: to start a successful company. At that point, we were
• 23:05
  Speaker 3: just trying to get by and survive and get to
• 23:09
  Speaker 3: a place where we felt like we were feeling really good.
• 23:12
  Speaker 3: I felt like it had been so long since I
• 23:14
  Speaker 3: felt really good. And you know, now that I've been
• 23:17
  Speaker 3: on this journey for almost seven years, I just I
• 23:21
  Speaker 3: recognize how many people are walking around feeling okay about
• 23:25
  Speaker 3: just feeling okay, like they don't know that they can
• 23:28
  Speaker 3: actually feel better. And so that's really where the mission
• 23:31
  Speaker 3: came was. You know, we transformed our lives to this
• 23:34
  Speaker 3: food program, you know, based on getting enough vegetables every
• 23:39
  Speaker 3: single day, high quality organic fruits and vegetables and plants,
• 23:43
  Speaker 3: and you know, making sure you're getting the colors and
• 23:45
  Speaker 3: the nutrients and you know, the protein and the healthy fats.
• 23:49
  Speaker 3: And it's really hard and it's really hard to do
• 23:51
  Speaker 3: on your own, you know, when we were cooking for ourselves,
• 23:54
  Speaker 3: spending all day at the grocery store or calling up
• 23:57
  Speaker 3: farmers trying to find you know, farmers that maybe weren't
• 24:00
  Speaker 3: organic but had the organic practices. It's like knowing where
• 24:03
  Speaker 3: your food comes from is half the battle, and then
• 24:06
  Speaker 3: making it taste good is.
• 24:08
  Speaker 4: The other half.
• 24:08
  Speaker 3: And then making sure you have access to it all
• 24:10
  Speaker 3: day every day is like the hardest part. And so
• 24:14
  Speaker 3: once we changed our own lives, like eating this way
• 24:17
  Speaker 3: for three weeks is when we both started to like
• 24:20
  Speaker 3: really see it was like the light of the end.
• 24:22
  Speaker 4: It was going somewhere.
• 24:23
  Speaker 2: And the building box for this came from you studying nutrition.
• 24:26
  Speaker 3: Yeah, and then are also our background in Sedona of
• 24:29
  Speaker 3: just understanding that food was medicine, understanding the mind body
• 24:33
  Speaker 3: food connection and that what you eat impacts what you
• 24:36
  Speaker 3: think and how you feel and vice versa.
• 24:38
  Speaker 4: Yeah, my mom growing up was all about this. She
• 24:43
  Speaker 4: still is, you know right now. She grows her own
• 24:47
  Speaker 4: organic garden in her yard. She flies in volcanic rock
• 24:51
  Speaker 4: dust from Italy to put on the produce in order
• 24:55
  Speaker 4: to increase the amount of minerals in her food. I'll
• 24:57
  Speaker 4: bring you some, yeah, thank you. Please do packed that
• 25:01
  Speaker 4: in your suitcase. It's really heavy.
• 25:02
  Speaker 2: I got you.
• 25:04
  Speaker 4: And you know, she was making me those peanut butter
• 25:09
  Speaker 4: and jelly sandwiches on the bread with all the twigs
• 25:11
  Speaker 4: and berries sticking out of it, grinding her own peanut butter,
• 25:14
  Speaker 4: you know, as the kid. Nobody wanted to trade lunch
• 25:16
  Speaker 4: with me at school, but she taught me, you know,
• 25:20
  Speaker 4: even as early as when I was first learning how
• 25:24
  Speaker 4: to read. She taught me how to read an ingredients label,
• 25:27
  Speaker 4: and she taught me which ingredients are healthy and which
• 25:29
  Speaker 4: ones aren't, so that I could make my own decisions
• 25:32
  Speaker 4: when she wasn't around.
• 25:34
  Speaker 1: So you would say that you were just making a
• 25:35
  Speaker 1: lot of the wrong decisions before you started eating this
• 25:38
  Speaker 1: way and permanently as an access and.
• 25:41
  Speaker 4: The access was a major part of it. And I
• 25:45
  Speaker 4: think our idea of what is really healthy also changed
• 25:50
  Speaker 4: because we thought we were eating healthy when we were
• 25:52
  Speaker 4: eating ezekiel toast with coconut oil and pink kimley and salt,
• 25:57
  Speaker 4: or like one hundred different forms of avocado toast, or
• 26:00
  Speaker 4: high fiber organic cereals with almond milk, raw trail mixes,
• 26:05
  Speaker 4: these types of things which are all considered healthy in
• 26:08
  Speaker 4: that healthy bucket, but they were all really dehydrating.
• 26:11
  Speaker 3: They're not staples.
• 26:13
  Speaker 4: Yeah, they shouldn't be what you're living off of. They
• 26:16
  Speaker 4: should be here and there, and what you should be
• 26:19
  Speaker 4: living on is fresh produce, foods that contain water and
• 26:24
  Speaker 4: life inside of them and those are the things that
• 26:27
  Speaker 4: when you buy them a few days later, they're going
• 26:30
  Speaker 4: to go bad and they're going to die in your refrigerator.
• 26:32
  Speaker 4: And when you're busy, it's hard to take care of
• 26:36
  Speaker 4: those fresh, living foods in your refrigerator. So we were
• 26:40
  Speaker 4: just living off of shelf stable snacks and things that
• 26:44
  Speaker 4: were considered healthy, but we're dehydrating us.
• 27:00
  Speaker 1: Taking a quick break from today's episode to give the
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• 27:06
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• 27:51
  Speaker 2: Let's get back to it.
• 28:09
  Speaker 1: So I'm sitting here with Danielle and Whitney of Sakara Life.
• 28:13
  Speaker 1: So we've gotten to the point now in your story
• 28:15
  Speaker 1: where you both are eating completely differently than you used to.
• 28:19
  Speaker 1: What I want to hear about is when this shifts
• 28:22
  Speaker 1: and you start to understand that this is something you
• 28:25
  Speaker 1: need to share with other people.
• 28:27
  Speaker 3: Yeah, you know, it was about three weeks into eating
• 28:30
  Speaker 3: this way. So by eating this way, I mean, you know,
• 28:33
  Speaker 3: mostly a plant based diet, as Whitney said, getting all
• 28:36
  Speaker 3: of those fresh organic plants into our diet every single day.
• 28:40
  Speaker 3: At around three weeks, we both started to see this
• 28:42
  Speaker 3: light at the end of the tunnel. We were struggling,
• 28:45
  Speaker 3: her with acne and me with body imagicies and my
• 28:47
  Speaker 3: relationship to food, and I just something clicked in my
• 28:53
  Speaker 3: brain and it was almost like I remembered. It's like
• 28:57
  Speaker 3: I remembered that food was medicine, and I remember that
• 29:00
  Speaker 3: food was supposed to be nourishing and not the enemy.
• 29:05
  Speaker 3: And when you think about food as nourishment or food
• 29:07
  Speaker 3: as medicine instead of food as the enemy, instead of
• 29:10
  Speaker 3: worrying about, oh, am I getting too much, too many calories,
• 29:13
  Speaker 3: too much fat, all of these things you have to
• 29:14
  Speaker 3: worry am I getting enough? And it sounds really simple
• 29:18
  Speaker 3: now that I say it, but at the time, dealing
• 29:22
  Speaker 3: with you know, a decade plus body madicies and yo
• 29:25
  Speaker 3: yo dieting, that shift really allowed me to have an
• 29:29
  Speaker 3: entirely different relationship to my plate because it was about abundance,
• 29:33
  Speaker 3: and it was about joy, and it was about feeling
• 29:35
  Speaker 3: really good, and it was about you know, things tasting
• 29:38
  Speaker 3: really good instead of constantly worrying about how many calories
• 29:41
  Speaker 3: were in something, or if I should eat more of
• 29:43
  Speaker 3: this or less of this. And it brought this piece
• 29:46
  Speaker 3: that not only changed, you know, my emotional self, but
• 29:51
  Speaker 3: really changed my physical self. Like the shape of my
• 29:54
  Speaker 3: body changed, not just because of the different foods I
• 29:57
  Speaker 3: was eating, and I was eating a lot more healthily,
• 30:00
  Speaker 3: but also because of my emotional state and my relationship
• 30:02
  Speaker 3: to food. You know, because we know that the microbiome
• 30:06
  Speaker 3: impacts every aspect of your life. The microbiome is constantly
• 30:10
  Speaker 3: understanding if you're stressed, you know, if you're feeling guilty
• 30:13
  Speaker 3: about what you just ate. You know that raises your
• 30:16
  Speaker 3: cortisol and can cause adrenal fatigue, and can cause an
• 30:21
  Speaker 3: increase in belly fat, all of these things, and we
• 30:24
  Speaker 3: forget that everything is tied in a neat little bow.
• 30:27
  Speaker 3: That you can't just say, I'm going to go eat
• 30:30
  Speaker 3: low calorie, high protein, but then I'm going to feel
• 30:34
  Speaker 3: really guilty if i have a piece of chocolate cake after.
• 30:36
  Speaker 3: But then I'm gonna in the morning skip breakfast, and
• 30:39
  Speaker 3: then you know, like it just it's auspicious circle, and
• 30:42
  Speaker 3: we forget that each part of life is really connected.
• 30:45
  Speaker 3: So the minute I had a good relationship to my plate,
• 30:48
  Speaker 3: that actually changed my physical body as well. And for me,
• 30:52
  Speaker 3: I realized that after a decade of trying to fix
• 30:57
  Speaker 3: my skin and focusing on my face, it was actually
• 31:01
  Speaker 3: a gut problem and I had to heal my gut.
• 31:05
  Speaker 3: I had to heal my digestive system. And so I
• 31:08
  Speaker 3: stopped even just looking at my skin in the mirror.
• 31:11
  Speaker 4: I backed away. No more picking, no more poking, no
• 31:15
  Speaker 4: more creams, no more scrubbing. I backed away and I
• 31:20
  Speaker 4: focused on my gut. I focused on what I was eating,
• 31:23
  Speaker 4: what was on my plate, and making sure that all
• 31:27
  Speaker 4: of that was healthy and functioning, and it all just
• 31:31
  Speaker 4: started to clear up first time. Yeah, the inflammation started
• 31:36
  Speaker 4: to go down, the redness, fewer bumps started popping up.
• 31:41
  Speaker 4: And then I realized that there were other issues that
• 31:45
  Speaker 4: I had been battling with that also started to go away,
• 31:49
  Speaker 4: things like anxiety and female problems, that they were all
• 31:55
  Speaker 4: connected and it all stemmed from my gut and what
• 31:59
  Speaker 4: I was eating or what I wasn't eating.
• 32:02
  Speaker 2: More so, your friends, you start talking to your friends
• 32:04
  Speaker 2: about this.
• 32:05
  Speaker 3: Yeah, Well, we realized that we had just found something
• 32:09
  Speaker 3: that was really powerful, and we had no idea how
• 32:13
  Speaker 3: to start a business, but we did have this really
• 32:16
  Speaker 3: strong conviction that it was our duty to share this
• 32:19
  Speaker 3: and that it couldn't just be recipes or tips, that
• 32:23
  Speaker 3: it really had to be the food, because you know,
• 32:26
  Speaker 3: we might think we know a lot, but nothing really
• 32:29
  Speaker 3: changes our lives until we take action. And it's a
• 32:31
  Speaker 3: lot easier to take action when the food is sitting
• 32:33
  Speaker 3: in front of you, ready to eat and you don't
• 32:35
  Speaker 3: have to do anything.
• 32:37
  Speaker 4: But people started to look at us and ask us
• 32:39
  Speaker 4: what we were doing, you know, our friends, our neighbors,
• 32:42
  Speaker 4: and they were like, can you just make whatever you're eating?
• 32:45
  Speaker 4: Can you just make some extra of that and give
• 32:48
  Speaker 4: it to me.
• 32:48
  Speaker 2: How did that feel for you?
• 32:50
  Speaker 1: Especially because previously so many people your problem is such
• 32:53
  Speaker 1: an exterior thing. Now people were looking to you for
• 32:57
  Speaker 1: advice instead of looking at you and making maybe snide
• 33:00
  Speaker 1: comments that made me fee uncomfortable.
• 33:02
  Speaker 4: I mean even still when people will tell me, oh, wow,
• 33:04
  Speaker 4: your skin is beautiful, what are you doing? I think
• 33:08
  Speaker 4: it's crazy. I'm like, I was never going to be
• 33:10
  Speaker 4: the girl that had great skin.
• 33:12
  Speaker 2: Never.
• 33:13
  Speaker 4: I never thought that that would have been possible.
• 33:15
  Speaker 1: Now you have great skin and a company, so people
• 33:19
  Speaker 1: are asking you to make them some food.
• 33:21
  Speaker 3: Yeah, and you know, like now, looking back, that was
• 33:24
  Speaker 3: a pivotal moment, but at the time we were like, uh, okay.
• 33:28
  Speaker 3: You know, it wasn't like we were like, Okay, we're
• 33:30
  Speaker 3: going to build this into a huge company and do
• 33:32
  Speaker 3: it for me.
• 33:34
  Speaker 4: It was more.
• 33:34
  Speaker 3: It was so much more personal. It was like I
• 33:36
  Speaker 3: just wanted one other person to experience that same transformation
• 33:40
  Speaker 3: that I had because I knew so many women, especially women,
• 33:44
  Speaker 3: there's more and more meant to but going through some
• 33:48
  Speaker 3: version of what I'd gone through, that wanted to feel better,
• 33:51
  Speaker 3: that wanted to look better, and all they knew how
• 33:54
  Speaker 3: to do was diet, and so I really wanted one
• 33:57
  Speaker 3: other person to feel that transformation, and so starting to
• 33:59
  Speaker 3: deliver friends allowed us to understand that there was a
• 34:03
  Speaker 3: huge need and a huge opportunity.
• 34:05
  Speaker 2: Logistically speaking, what did that look like?
• 34:08
  Speaker 3: Like we were in our kitchen, stay up all night
• 34:12
  Speaker 3: long cooking, and the accountants or you know, the chefs,
• 34:17
  Speaker 3: the delivery people, the lawyers, we were the customer service people. Yeah,
• 34:24
  Speaker 3: we built our own website on iweb, which is so
• 34:27
  Speaker 3: asient now, Yeah, exactly, but you know, we I will
• 34:32
  Speaker 3: say that even though we had no idea what we
• 34:34
  Speaker 3: were doing, there was this really strong conviction in us
• 34:38
  Speaker 3: that we were onto something and that it was bigger
• 34:40
  Speaker 3: than us, and that the only thing we had to
• 34:42
  Speaker 3: do was keep going. Even on the days where we
• 34:45
  Speaker 3: were like what are we doing, We're like delivering to
• 34:48
  Speaker 3: ten people and pretending like this is a huge company.
• 34:51
  Speaker 3: It's like you have those moments, but you have like
• 34:54
  Speaker 3: everybody forgets that a company starts with one person and
• 34:57
  Speaker 3: then two and then forty clients and then a million clients,
• 35:01
  Speaker 3: but it starts with one and you have to be
• 35:03
  Speaker 3: okay with that.
• 35:04
  Speaker 2: I sat down with Sadie Lincoln she's the founder of
• 35:07
  Speaker 2: Bar three.
• 35:07
  Speaker 4: Yeah, we know her.
• 35:09
  Speaker 1: She's a couple of weeks back. Her POD's live, if
• 35:11
  Speaker 1: you want to take her. I sat down with Sadie
• 35:14
  Speaker 1: and she designates that as quote unquote warrior state. So
• 35:20
  Speaker 1: you go into warrior state when something is truly right
• 35:23
  Speaker 1: for you and instead of taking days, weeks, months to
• 35:27
  Speaker 1: figure it out, it all just starts to happen because
• 35:30
  Speaker 1: you are doing exactly what you're supposed to do. And
• 35:33
  Speaker 1: so you guys were in warrior state creating what you
• 35:36
  Speaker 1: didn't even know would become this company. So it starts
• 35:40
  Speaker 1: off delivering to friends. You're up all night. You're also
• 35:42
  Speaker 1: still at your jobs respectively.
• 35:44
  Speaker 2: I was still in school. You were in school, and
• 35:46
  Speaker 2: you were at your job on Wall Street.
• 35:48
  Speaker 3: Yeah. I think you'd moved to a new company, but yeah,
• 35:51
  Speaker 3: you were still working working in finance.
• 35:54
  Speaker 2: When did you ditch the job and when did you
• 35:57
  Speaker 2: finish school?
• 35:58
  Speaker 3: Twelve was really when we decided, okay, this is something.
• 36:03
  Speaker 3: And I think we initially started it in probably twenty eleven,
• 36:07
  Speaker 3: but twenty twelve, a year later, we were like, okay,
• 36:10
  Speaker 3: this is taking up a lot of time. It's clearly
• 36:13
  Speaker 3: like our mission, Like we love it. I think we
• 36:17
  Speaker 3: need to really just give this a go.
• 36:20
  Speaker 4: And for me, I had taken you know, the GMAT,
• 36:24
  Speaker 4: and I was looking at going to business school. Why
• 36:27
  Speaker 4: don't I put those two years toward trying to build
• 36:31
  Speaker 4: a business. And at the end of the two years,
• 36:34
  Speaker 4: maybe I'll have more experience in building business than I
• 36:37
  Speaker 4: would have received at business school. And if not, business
• 36:39
  Speaker 4: school is always there. And for me, that helped me
• 36:45
  Speaker 4: to mitigate the risk.
• 36:46
  Speaker 2: When do you move out of the kitchen?
• 36:48
  Speaker 3: It was a long time, Like we did everything for
• 36:52
  Speaker 3: a really long time. We started the company with seven
• 36:54
  Speaker 3: hundred dollars in twenty twelve. We aired our first employee
• 36:58
  Speaker 3: in twenty thirteen.
• 37:00
  Speaker 2: What did that employee do?
• 37:02
  Speaker 3: More like marketing, customer service kind of like everything from
• 37:06
  Speaker 3: the computer type of work.
• 37:07
  Speaker 2: And you had a website at this point and people
• 37:09
  Speaker 2: we could order from you.
• 37:12
  Speaker 3: Order is a strong word. They could read about us
• 37:14
  Speaker 3: and then email us to order. There was no purchase button,
• 37:17
  Speaker 3: and then we would send you a PayPal invoice. We
• 37:20
  Speaker 3: counted it took like seven emails for us to get
• 37:22
  Speaker 3: cash in the bank. It's not an efficient model whatsoever.
• 37:26
  Speaker 3: And then you know, we just slowly started to build
• 37:28
  Speaker 3: and fifteen clients turned into one hundred clients, and you know,
• 37:32
  Speaker 3: we realized that we got our first press piece from
• 37:35
  Speaker 3: Daily Candy, which I don't know if you remember.
• 37:41
  Speaker 4: Piece, but that was huge for us.
• 37:44
  Speaker 3: And we woke up one morning to find like thousands
• 37:47
  Speaker 3: and thousands of emails trying to order because you couldn't
• 37:50
  Speaker 3: order online, and you know, we had to tell people
• 37:53
  Speaker 3: we were sold out because we were we were like,
• 37:55
  Speaker 3: we couldn't cook that much ourselves. And that was when
• 37:58
  Speaker 3: we decided to like hire a kitchen team and really
• 38:02
  Speaker 3: get a commercial kitchen, youah, people that knew how to cook.
• 38:05
  Speaker 3: And you know, that's that's how we started. We had
• 38:08
  Speaker 3: no idea what we were doing. We just kept going
• 38:11
  Speaker 3: and nothing stopped us, even the days that were really
• 38:15
  Speaker 3: hard and you're supposed to have four chefs but only
• 38:18
  Speaker 3: one show up, or you know, the palette of cauliflower
• 38:21
  Speaker 3: that you ordered from the local farmer, like their fields
• 38:24
  Speaker 3: got rained out and so you only got half a palette.
• 38:26
  Speaker 3: It's like, it's so my numbing to think about what
• 38:30
  Speaker 3: we used to go through just the two of us.
• 38:32
  Speaker 4: Aphids. Have you ever seen a million aphids covering cauliflower?
• 38:38
  Speaker 2: Yeah?
• 38:38
  Speaker 3: That dealing with organic nature mother nature.
• 38:42
  Speaker 2: Yeah, yeah, sometimes yeah, she's not she's.
• 38:47
  Speaker 3: Not there to't necessarily like help things, you know, she's
• 38:51
  Speaker 3: not there to make them easier, that's for sure.
• 38:52
  Speaker 2: Where was this kitchen?
• 38:54
  Speaker 4: Was it?
• 38:55
  Speaker 2: Here?
• 38:55
  Speaker 4: Was it? We've been through a lot of kitchen We
• 38:58
  Speaker 4: definitely kitchen hop because you grow out of them really quickly.
• 39:00
  Speaker 3: You know, you're not going to We didn't. We didn't
• 39:02
  Speaker 3: have money, so it wasn't like we could invest in
• 39:04
  Speaker 3: a kitchen that was a little too big and grow
• 39:06
  Speaker 3: into it. So we would hop a lot, but most
• 39:08
  Speaker 3: of them were in Brooklyn because you needed the space.
• 39:12
  Speaker 3: And we started in share kitchens, and you know, it
• 39:15
  Speaker 3: was really really hard by the way, Like we had
• 39:18
  Speaker 3: never run a kitchen before. We had no idea how
• 39:20
  Speaker 3: to hire for the roles. We had no idea what
• 39:23
  Speaker 3: staffing a kitchen looked like. We just started like we
• 39:27
  Speaker 3: had done it for so long that we knew what
• 39:29
  Speaker 3: had to happen. So we just started hiring people with
• 39:32
  Speaker 3: knife skills and chef skills and built up the team
• 39:35
  Speaker 3: like that.
• 39:35
  Speaker 2: Where'd the money come from?
• 39:37
  Speaker 3: The seven hundred dollars, Yeah, seven hundred dollars, that's what
• 39:40
  Speaker 3: we started. The company with where the rest of the
• 39:42
  Speaker 3: money come from sales? Yeah, yeah, I mean, you know,
• 39:46
  Speaker 3: as a good old mom pop business model. It's like
• 39:48
  Speaker 3: we didn't have money to invest outside. We raised seven
• 39:52
  Speaker 3: hundred dollars from throwing a dinner party and charging tickets,
• 39:56
  Speaker 3: and that's what allowed us to buy our domain name.
• 39:59
  Speaker 3: We bought marketing cards.
• 40:01
  Speaker 4: Got to register the business.
• 40:03
  Speaker 3: Yeah, registered the business, and from there on it was
• 40:08
  Speaker 3: like growth was what field?
• 40:09
  Speaker 2: Growth?
• 40:10
  Speaker 4: Yeah, that we had to price our service at the price,
• 40:15
  Speaker 4: at the cost that it actually costs to deliver the meals.
• 40:18
  Speaker 2: Where does the name come from?
• 40:21
  Speaker 4: Sakara is a Sanskrit word. It means with form, having form,
• 40:26
  Speaker 4: or giving form to that that doesn't have form. So
• 40:30
  Speaker 4: your thoughts, your dreams, your ideas, your goals, how do
• 40:33
  Speaker 4: you take all those things and bring them to reality?
• 40:37
  Speaker 4: Give them a form. It's the manifestation of thoughts to things.
• 40:42
  Speaker 4: And for us, we had a huge vision, we still
• 40:46
  Speaker 4: have a huge vision of what Sakara could be, and
• 40:49
  Speaker 4: so it was giving form to that vision and for
• 40:53
  Speaker 4: our clients, we hoped it would be the tools to
• 40:56
  Speaker 4: allow them to turn their dreams into a reality.
• 40:59
  Speaker 2: Did you just come up with that name? Instantly. That's
• 41:02
  Speaker 2: never how it happens.
• 41:03
  Speaker 4: No, it found us.
• 41:04
  Speaker 2: We found us.
• 41:04
  Speaker 4: We were looking for a name.
• 41:07
  Speaker 3: And nothing was really clicking. And then I think Whitney
• 41:11
  Speaker 3: was studying yoga at the time, and so we were
• 41:14
  Speaker 3: looking at some Sanskrit words and that one just fell
• 41:17
  Speaker 3: in our lap.
• 41:18
  Speaker 4: So everybody tried to tell us it was wrong.
• 41:22
  Speaker 3: Yeah, no, Well, and then our entire business model was
• 41:25
  Speaker 3: never going to work, Like, who's gonna want healthy food delivered?
• 41:27
  Speaker 3: People want pizza and burgers and sushi delivered, and you
• 41:31
  Speaker 3: should change your name to Healthy Meals NYC. We had
• 41:36
  Speaker 3: all the naysayers. I always say, you know, if you
• 41:38
  Speaker 3: have naysayers, then you're probably doing things the right way.
• 41:42
  Speaker 2: So how many customers would you say you have regularly
• 41:45
  Speaker 2: right now?
• 41:46
  Speaker 4: Thousands? Yea thousands, and we're delivering to people all across
• 41:51
  Speaker 4: the country now.
• 41:52
  Speaker 2: And you said celebrities before. What kind of celebrities we're
• 41:54
  Speaker 2: talking about?
• 41:55
  Speaker 3: I mean, Kate Hudson's been on our program, Chrissy Chigan,
• 41:59
  Speaker 3: Lily Aldridge of many we can't name.
• 42:03
  Speaker 4: But we even have some NFL players from some teams
• 42:08
  Speaker 4: that you would definitely recognize.
• 42:10
  Speaker 2: I love your plant based guy.
• 42:11
  Speaker 4: Yeah, you know, and then we have really amazing people
• 42:17
  Speaker 4: even in the middle of the country, places where you'd think,
• 42:21
  Speaker 4: you know, they would not to eat this way. Yeah,
• 42:24
  Speaker 4: but they are because the knowledge is getting out there.
• 42:27
  Speaker 4: What you put into your body doesn't just affect your
• 42:32
  Speaker 4: physical body or your energy levels today, but also into
• 42:36
  Speaker 4: the future. That your body will regenerate itself up to
• 42:40
  Speaker 4: nine times in your lifetime, and what it uses to
• 42:44
  Speaker 4: recreate the bone and the muscle and the tissues is
• 42:47
  Speaker 4: what you're.
• 42:48
  Speaker 1: Eating, right, And obviously there's a lot of value placed
• 42:51
  Speaker 1: on what you put into your body, which brings me
• 42:55
  Speaker 1: to the point that buying sacar life is necessarily the
• 43:01
  Speaker 1: absolute cheapest thing you can do if you're trying to
• 43:03
  Speaker 1: eat healthy. Obviously, eating this way comes at a cost
• 43:07
  Speaker 1: for someone that's interested in what you guys have to offer,
• 43:10
  Speaker 1: but might not have the money to front for something
• 43:12
  Speaker 1: like this. Would you say your biggest piece of advice
• 43:14
  Speaker 1: to someone for healthy eating is the greens or where
• 43:17
  Speaker 1: would you start from?
• 43:19
  Speaker 3: Yeah, I would say quality always over quantity, that you know,
• 43:26
  Speaker 3: organic really matters, Organic really matters, and to focus on
• 43:31
  Speaker 3: fresh fruits and vegetables every single day, and the more
• 43:35
  Speaker 3: organic fruits and vegetables you can get onto your plate,
• 43:38
  Speaker 3: the better, and to get at least eight cups of
• 43:41
  Speaker 3: leafy greens every day, which is a lot.
• 43:43
  Speaker 2: How much is too much fruit? I think that's a
• 43:45
  Speaker 2: big topic, you know.
• 43:47
  Speaker 3: I don't think the problem is a cup of raspberries.
• 43:50
  Speaker 3: I think that you don't think that's the problem. No,
• 43:52
  Speaker 3: I think the problem is a lot of other things.
• 43:56
  Speaker 3: I think if it comes straight from the earth and
• 43:58
  Speaker 3: it's organic and that covered in pesties sides, then you
• 44:01
  Speaker 3: are on the right track and don't worry about it.
• 44:04
  Speaker 4: You know, maybe in a year.
• 44:05
  Speaker 3: Well, you know, I want people to like, take it slowly.
• 44:08
  Speaker 3: I don't think that you have to jump all in.
• 44:10
  Speaker 3: We get a lot of clients that want to jump
• 44:12
  Speaker 3: all in and I love that, but that doesn't mean
• 44:15
  Speaker 3: that's for everyone. And so if you can even just
• 44:17
  Speaker 3: get more fruits and vegetables onto your plate every single day,
• 44:20
  Speaker 3: that will start to change and heal your gut.
• 44:23
  Speaker 1: Starting this business must have been frightening, especially when you
• 44:27
  Speaker 1: left your full time job to come and to do
• 44:29
  Speaker 1: this with your best friend.
• 44:31
  Speaker 4: Hiring the first employee, that's the scariest, yeah, because we
• 44:34
  Speaker 4: weren't even paying ourselves, so.
• 44:36
  Speaker 1: When you're in this frightening position and you look back
• 44:39
  Speaker 1: on that, Now, what is one piece of advice you
• 44:41
  Speaker 1: would have given yourselves at that point.
• 44:44
  Speaker 3: I think a lot about this idea of finding your mission,
• 44:50
  Speaker 3: and for us it was and I love what Sadie
• 44:53
  Speaker 3: was saying about that you know that warrior state, because
• 44:56
  Speaker 3: it's just so true. It's like you can find your passion,
• 45:00
  Speaker 3: but like your passion is kind of what you like
• 45:02
  Speaker 3: to do. If you're going to really devote your life
• 45:05
  Speaker 3: to something, it has to be a mission, and it
• 45:07
  Speaker 3: has to be bigger than you, and it has to
• 45:08
  Speaker 3: impact lives, and that might be bigger and beyond what
• 45:11
  Speaker 3: you just kind of like to do. So you know,
• 45:14
  Speaker 3: I guess I would have told myself that, like, you're
• 45:16
  Speaker 3: on the right track because you feel so emotionally invested
• 45:19
  Speaker 3: that you're going to do whatever it takes to make
• 45:22
  Speaker 3: sure other people get to transform their lives through food
• 45:25
  Speaker 3: is medicine.
• 45:27
  Speaker 4: Yeah, we were given the advice early on to focus
• 45:30
  Speaker 4: on how we are in service to other people and
• 45:34
  Speaker 4: that was really impactful. So just reiterating that of stay
• 45:40
  Speaker 4: focused on the lives that you're helping to change, and
• 45:44
  Speaker 4: that'll always lead you in the right direction.
• 45:47
  Speaker 1: There are a lot of fun ingredients in your foods.
• 45:51
  Speaker 1: Why don't you rattle off a few of them?
• 45:55
  Speaker 4: Jennifer Berry, Hempster breakfast in the morning, Yashua Gandha Rose.
• 46:01
  Speaker 4: I'm just adding to bluea turmeric.
• 46:05
  Speaker 3: Yeah, we make it fun and sexy.
• 46:07
  Speaker 4: Like it.
• 46:07
  Speaker 3: You can eat really healthfully and still have fun and
• 46:11
  Speaker 3: can be delicious.
• 46:12
  Speaker 1: Sparelina is so sexy that whoa Yeah, dlimcuna. I think
• 46:20
  Speaker 1: I've had something with dandelion? What is the most uncanny
• 46:24
  Speaker 1: if we can use that designation additive that you like? Like,
• 46:28
  Speaker 1: what do you You're like that dandelion root? Man?
• 46:31
  Speaker 3: Oh?
• 46:31
  Speaker 4: Like, what's your favorite?
• 46:32
  Speaker 2: Seah, what's your favorite?
• 46:34
  Speaker 4: I actually really like barley grass. Yeah we have we
• 46:40
  Speaker 4: have a Yeah, you're laughing at us right now. We
• 46:43
  Speaker 4: see that listener.
• 46:47
  Speaker 2: I just love it.
• 46:48
  Speaker 1: I just love it because you really have to take
• 46:50
  Speaker 1: a step back, and I feel like in New York
• 46:53
  Speaker 1: we're in the bubble sometimes and a lot of major
• 46:56
  Speaker 1: cities you're in the bubble where these things are actually
• 46:58
  Speaker 1: very accessible, although they sound kind of obscure.
• 47:01
  Speaker 2: But someone that could be listening to this and they
• 47:03
  Speaker 2: are in Alabama and you.
• 47:04
  Speaker 4: Can find Barley Grass on Amazon.
• 47:07
  Speaker 1: Well maybe now they know that, but they didn't know
• 47:10
  Speaker 1: that before. And it's so uncanny and funny to me that,
• 47:14
  Speaker 1: you know, we're so fortunate to have access to these things,
• 47:17
  Speaker 1: and it's really spreading this knowledge that there are things
• 47:20
  Speaker 1: like that that can be so good for you, these superfoods,
• 47:23
  Speaker 1: and they're not so widely talked about, and it's how
• 47:27
  Speaker 1: to incorporate them into your diet and what kinds of
• 47:30
  Speaker 1: benefits you can get when you do so.
• 47:32
  Speaker 3: Absolutely, And I also think about that though, as like
• 47:34
  Speaker 3: the cherry on top, if you think about the entire cake,
• 47:37
  Speaker 3: like that's the stuff that we all have access to,
• 47:40
  Speaker 3: and that's you know, fresh fruit and vegetables, and that's
• 47:43
  Speaker 3: really what I want people to focus on. I love
• 47:45
  Speaker 3: the superfoods and they're a core part of our pillars
• 47:48
  Speaker 3: of nutrition. But that's like if you've got everything else,
• 47:52
  Speaker 3: Like I know people that will just like you know,
• 47:55
  Speaker 3: focus on having like a powdered breakfast because it's all superfoods,
• 47:59
  Speaker 3: and it's like, no, that that doesn't count. You have
• 48:02
  Speaker 3: to get the fresh fruits and veggies.
• 48:04
  Speaker 2: What's your favorite failure from building your company?
• 48:09
  Speaker 4: H I guess we're really not the types to think
• 48:13
  Speaker 4: about failure's lessons. Yeah, there are lessons where you can
• 48:18
  Speaker 4: look at failures and let it get you down, or
• 48:20
  Speaker 4: you can look at failures as Okay, that was great,
• 48:23
  Speaker 4: now we learned that and so we won't have to
• 48:26
  Speaker 4: do it next time, or it gave us the gateway
• 48:28
  Speaker 4: into something better over here. And so you know, when
• 48:32
  Speaker 4: I think about failures, it was all just stepping stones
• 48:37
  Speaker 4: to get to where we are today. So it's really
• 48:39
  Speaker 4: you know, and I'm always just so focused on where
• 48:42
  Speaker 4: we're going that it's hard for me to even think
• 48:44
  Speaker 4: about what we did wrong. What we did wrong, Yeah,
• 48:48
  Speaker 4: because it felt like it needed to happen. I mean
• 48:51
  Speaker 4: for me, it's more. There were a ton of struggles,
• 48:54
  Speaker 4: like definitely challenges and struggles and days that we wanted
• 48:58
  Speaker 4: to give up some wild things like we.
• 49:03
  Speaker 3: Piloted baby food, which obviously never had work. You know,
• 49:09
  Speaker 3: we had a ton of ideas we used to have
• 49:11
  Speaker 3: like a superfood pack where we could buy like all
• 49:14
  Speaker 3: these different superfoods. Like We've done a lot of things
• 49:17
  Speaker 3: that just didn't click and weren't right. And that's been
• 49:22
  Speaker 3: lessons of really sticking to our core and what we
• 49:26
  Speaker 3: know because it's really easy to get distracted, and we've
• 49:30
  Speaker 3: definitely learned that lesson the hard way.
• 49:32
  Speaker 1: Over what other goals do you have personally for the
• 49:36
  Speaker 1: next year or so, I feel like you probably have
• 49:39
  Speaker 1: something to weigh in on here.
• 49:41
  Speaker 3: Well, yes, and becoming a mother this year, which is wild.
• 49:46
  Speaker 3: And I've been really enjoying the journey, not just of pregnancy,
• 49:51
  Speaker 3: not just personally, but I've been enjoying sharing the journey.
• 49:55
  Speaker 3: I thought a lot about, you know, should I keep
• 49:56
  Speaker 3: it to myself, like keep it between my friends and family.
• 50:00
  Speaker 3: I decided to share my journey because I found that
• 50:03
  Speaker 3: there weren't a lot of people talking about it in
• 50:05
  Speaker 3: a real way, and there's definitely more and more now
• 50:07
  Speaker 3: that I'm in it, I've learned about more and more.
• 50:09
  Speaker 3: But you know, I wanted to talk about the ups
• 50:11
  Speaker 3: and the downs. I wanted to talk about, you know
• 50:14
  Speaker 3: how my first trimester I couldn't get leafy greens down.
• 50:18
  Speaker 3: And that's okay, even though that's like, you know, what
• 50:21
  Speaker 3: I'm saying is everyone has to get it every single
• 50:23
  Speaker 3: day that I had to learn grace, and I had
• 50:25
  Speaker 3: to learn how to be gentle with myself, and I
• 50:27
  Speaker 3: had to you know, learn a lot of lessons that
• 50:30
  Speaker 3: I think will impact how I mother. But I wanted
• 50:33
  Speaker 3: to be really honest and open about that, and it's
• 50:35
  Speaker 3: opened a lot of doors, you know, in in the
• 50:38
  Speaker 3: company as well, and how we speak to mothers and
• 50:41
  Speaker 3: how we speak to potential mothers as well.
• 50:44
  Speaker 2: So you've got the babe to look forward to. Yeah,
• 50:47
  Speaker 2: what about it in June? What about you?
• 50:49
  Speaker 4: Well, I guess that makes me an auntie right, yes,
• 50:54
  Speaker 4: which that'll be great. I'm just really excited for everything
• 50:59
  Speaker 4: that we're Conto doing to build and grow. We have
• 51:02
  Speaker 4: around one hundred employees now and those all feel like
• 51:04
  Speaker 4: children too, and you know, just nurturing the business and
• 51:10
  Speaker 4: nurturing our clients. We have amazing new products that we're
• 51:14
  Speaker 4: launching this year. One is a product that will be
• 51:20
  Speaker 4: at a more accessible price point for more people across
• 51:23
  Speaker 4: the country. So, you know, just going back to our
• 51:26
  Speaker 4: mission of trying to help as many people as possible,
• 51:29
  Speaker 4: discover the power of food is medicine and feel that
• 51:32
  Speaker 4: transformation that we felt in our bodies in their own
• 51:35
  Speaker 4: bodies too.
• 51:35
  Speaker 2: This is such a teaser.
• 51:37
  Speaker 4: Yeah, it'll be coming out in May, so stay tuned.
• 51:41
  Speaker 2: I like it.
• 51:42
  Speaker 4: Look at our website, you know, and for the time being,
• 51:45
  Speaker 4: we're just helping continue to spread the word and you
• 51:48
  Speaker 4: can check out our website at Sikara dot com.
• 51:51
  Speaker 2: What's it like building a business with your best friend?
• 51:55
  Speaker 3: For us, it's been the best. Yeah, Like I don't
• 51:58
  Speaker 3: I can't imagine. You know, we call ourselves where's like
• 52:01
  Speaker 3: soul sisters. But I think one thing you know that
• 52:05
  Speaker 3: you have to look out for is I want her
• 52:08
  Speaker 3: happiness before the companies. And that's very clear to me
• 52:12
  Speaker 3: that those are my priorities. But then it's like the
• 52:15
  Speaker 3: company is our baby together, so we're usually aligned on
• 52:19
  Speaker 3: wanting the business to succeed also, but I think that
• 52:22
  Speaker 3: it's really important that when you start a business with
• 52:25
  Speaker 3: anyone that you would consider a friend, that the friendship
• 52:28
  Speaker 3: runs so deep that you're willing to sacrifice your career
• 52:31
  Speaker 3: and your success for the other person's happiness. And then
• 52:34
  Speaker 3: your choices are really clear. And you know, we're lucky
• 52:38
  Speaker 3: enough we speak telepathically. We've known each other forever. The
• 52:41
  Speaker 3: communication is really strong, and I think that keeps our
• 52:44
  Speaker 3: relationship really authentic and truthful and healthy.
• 52:48
  Speaker 4: Yeah, that helps a lot that we can just text
• 52:50
  Speaker 4: each other at all hours. Of the day or night,
• 52:52
  Speaker 4: about anything, about anything that has to do with work
• 52:56
  Speaker 4: or personal life.
• 52:58
  Speaker 2: Would you say that having a similar bringing contributes to that?
• 53:01
  Speaker 4: For sure? For sure?
• 53:02
  Speaker 3: You know, like we played volleyball together, we're in varsity together,
• 53:06
  Speaker 3: we were on student council together. It's also just a
• 53:08
  Speaker 3: lifetime of knowing someone that there's this like we're family,
• 53:11
  Speaker 3: so there's this innate trust.
• 53:13
  Speaker 1: Also, are coming to the end of our time here.
• 53:16
  Speaker 1: I'd love to kind of close on a positive note.
• 53:19
  Speaker 1: I want to ask the both of you to tell
• 53:23
  Speaker 1: me something that you value in the other person.
• 53:29
  Speaker 4: I like that Danielle is a rule breaker, that she
• 53:34
  Speaker 4: has never let the rules of society or the way
• 53:40
  Speaker 4: that things are supposed to be done stop her from
• 53:46
  Speaker 4: doing something the way that she wants to do it
• 53:49
  Speaker 4: or believes is the right way for her to do it.
• 53:54
  Speaker 4: And I think that that has helped us grow and
• 53:58
  Speaker 4: build and become what we are today, because if you
• 54:02
  Speaker 4: always follow the rules, then you're never doing anything different.
• 54:07
  Speaker 3: Thanks with Yeah, I remember getting advice early on. It's
• 54:10
  Speaker 3: like any rule that you follow was just made up
• 54:13
  Speaker 3: by someone else. Just make up your own. I really
• 54:17
  Speaker 3: value Whitney's intelligence, you know, She's probably one of the
• 54:23
  Speaker 3: smartest people I've ever known, and in a really interesting
• 54:26
  Speaker 3: way where.
• 54:27
  Speaker 4: She thinks through.
• 54:29
  Speaker 3: She loves to think. She loves to just like sit
• 54:32
  Speaker 3: and think through problems. And you know, I'm mercurial and
• 54:36
  Speaker 3: fast and like to make fast decisions. And she's the
• 54:38
  Speaker 3: perfect opposite to me, which is I want to think through.
• 54:42
  Speaker 3: What are the outcomes? You know, what are all of
• 54:45
  Speaker 3: our choices?
• 54:46
  Speaker 4: Could this be better?
• 54:48
  Speaker 3: And I think it's really helped us not only differentiate
• 54:51
  Speaker 3: from the very beginning, but helps us continue to differentiate
• 54:54
  Speaker 3: as we grow.
• 54:55
  Speaker 1: Ladies, thanks so much for hanging out with Please take
• 54:59
  Speaker 1: a moment to leave quick review by clicking the link
• 55:01
  Speaker 1: with the description to this episode.
• 55:04
  Speaker 2: We all face multiple hurdles in life. I want to
• 55:07
  Speaker 2: hear about yours.
• 55:07
  Speaker 1: Reach out to me at Emily at Hurdle dot us,
• 55:11
  Speaker 1: connect with the podcast on Instagram and Twitter at Hurdle Podcast,
• 55:15
  Speaker 1: and most importantly, feel free to stalk us all a
• 55:18
  Speaker 1: little bit too. Ladies, give me the social rundown. Where
• 55:22
  Speaker 1: do we find you? Sakara life, websites, etc.
• 55:26
  Speaker 4: I'm at Whitney Tingle and I'm at Danielle Dubois and
• 55:28
  Speaker 4: we're both at Sakara life.
• 55:31
  Speaker 1: That was beautiful. Thank you, Thank you so much. I
• 55:35
  Speaker 1: am at Emily Abadi. Thanks again, guys, another hurdle conquered.
• 55:41
  Speaker 1: Catch you next time.