Latest / Hurdle with Emily Abbate / Episode 46: Denyelle Bruno, President & CEO Tender Greens

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Episode 46: Denyelle Bruno, President & CEO Tender Greens · Hurdle with Emily Abbate

• 0:00
  Speaker 1: What's shaken.
• 0:02
  Speaker 2: You are listening to episode forty six of Hurdle, a
• 0:06
  Speaker 2: podcast that talks to everyone from entrepreneurs to CEOs and
• 0:09
  Speaker 2: athletes about how they got through tough times hurdles of
• 0:12
  Speaker 2: sorts by leaning into wellness. Emily Abadi here coming at
• 0:16
  Speaker 2: you with some fire today from Danielle Bruno. She's the
• 0:20
  Speaker 2: president and CEO of tender Greens, a California based fast
• 0:24
  Speaker 2: casual chain that serves the most delicious, seasonal, responsibly sourced foods.
• 0:30
  Speaker 2: I'm personally amped because the first of many tender Greens
• 0:33
  Speaker 2: locations opened here in New York City not too long ago,
• 0:35
  Speaker 2: near Union Square. I actually just walked by where their
• 0:39
  Speaker 2: other location is going to be, by Bryant Park. Trust me,
• 0:43
  Speaker 2: their seared Mediterranean steak salad is to die for. Today's
• 0:48
  Speaker 2: episode is brought to you by Jbird. Different runs have
• 0:52
  Speaker 2: different vibes when it comes to if I'm listening to
• 0:54
  Speaker 2: a hype up playlist or my favorite podcasts, But regardless,
• 0:57
  Speaker 2: good headphones that make all the difference. Right now, my
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  Speaker 2: listeners can receive twenty percent off of a pair of
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• 1:15
  Speaker 3: Again.
• 1:15
  Speaker 2: That's Jaybirdsport dot Com. Use the code Hurdle for twenty
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  Speaker 2: percent off a pair of their new headphones. This episode's
• 1:24
  Speaker 2: also brought to you by Athleticgreens. You know when you
• 1:27
  Speaker 2: reach for a green juice and it just tastes like
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• 1:31
  Speaker 1: Yeah, this is nothing like that.
• 1:34
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  Speaker 2: necessary again, that's Athleticgreens dot Com slash Hurdle.
• 2:02
  Speaker 1: Now let's talk about Danielle. Danielle is one of the.
• 2:05
  Speaker 2: Most laid back CEOs I've had the chance of talking
• 2:08
  Speaker 2: to since starting the pod, and.
• 2:10
  Speaker 1: In her words, she tells me in today's episode.
• 2:12
  Speaker 2: That she was born to stand out, that California native
• 2:16
  Speaker 2: knew from a young age a few things, one that
• 2:19
  Speaker 2: she was a lesbian and two that she had a
• 2:22
  Speaker 2: passion for leadership, which is no wonder why her resume
• 2:26
  Speaker 2: is loaded with past gigs at big brands like Pete's
• 2:28
  Speaker 2: Coffee and Tea, Macy's Apple and Dry Bar. Today, she
• 2:33
  Speaker 2: talks about owning her quote executive presence, something that was
• 2:37
  Speaker 2: criticized heavily throughout her rise to the top, and we
• 2:40
  Speaker 2: talk about the aha moment that happened when she was
• 2:42
  Speaker 2: running around a lake in Oakland that changed her life
• 2:45
  Speaker 2: forever for the better. If you're hunting for takeaways, there
• 2:49
  Speaker 2: are plenty here. One of my favorite quotes from today's episodes,
• 2:53
  Speaker 2: she says, it's the things that make you stand out
• 2:56
  Speaker 2: that make you successful, not the things that make you
• 2:59
  Speaker 2: fit in.
• 3:01
  Speaker 1: Yeah, this one's a jam I promise.
• 3:03
  Speaker 2: Hit me up at Hurdle Podcast, Twitter, Instagram, Facebook.
• 3:06
  Speaker 1: Shout out to all of you.
• 3:07
  Speaker 2: Hurdle's Instagram is now at three thousand followers strong and growing.
• 3:12
  Speaker 2: Also shout out to Laura who emailed me this week
• 3:14
  Speaker 2: over at Emily at Hurdle dot us looking for some
• 3:17
  Speaker 2: advice and tips for an anxious first time marathon or girl,
• 3:21
  Speaker 2: I have been there, I know how you feel. For
• 3:24
  Speaker 2: first timers, all I can say is just enjoy the process.
• 3:27
  Speaker 2: It's a big accomplishment and getting to the start is
• 3:30
  Speaker 2: major within itself. Crossing the finish line also big, and
• 3:34
  Speaker 2: it doesn't matter how long it takes you. All you
• 3:37
  Speaker 2: need to know is that when you get there, it's
• 3:39
  Speaker 2: a reminder that with dedication and hard work.
• 3:42
  Speaker 1: You can do anything you set your mind to.
• 3:44
  Speaker 2: On that note, exciting news, hurdlers, I'm going to be
• 3:47
  Speaker 2: launching a ten minute bonus episode once weekly, each of
• 3:50
  Speaker 2: which will focus in on a topic that you guys
• 3:52
  Speaker 2: are reaching out to me with questions about, whether that's
• 3:55
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• 3:57
  Speaker 2: or stick to an exercise routine, or even become your
• 4:00
  Speaker 2: own boss, which in my case took us solid two
• 4:02
  Speaker 2: years to say. I feel like I'm not totally screwing
• 4:05
  Speaker 2: up this whole thing anyway. Some days I'll even have
• 4:08
  Speaker 2: a little help on these hurdle moment blips from guests
• 4:10
  Speaker 2: and friends and so on. It's all a little experimental
• 4:13
  Speaker 2: right now. So it's coming soon, and i'd love your
• 4:16
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• 4:18
  Speaker 2: send me your DMS, send me emails, let me know
• 4:22
  Speaker 2: how I can help you. Again, my email it's Emily
• 4:25
  Speaker 2: at hurdle dot us and I think that's it. As
• 4:28
  Speaker 2: always rate review in the iTunes store. I really appreciate
• 4:31
  Speaker 2: your feedback. And with that, let's get to hurdling.
• 4:42
  Speaker 1: Today.
• 4:43
  Speaker 2: I'm sitting here with Danielle Bruno. She's the president and
• 4:45
  Speaker 2: CEO of tender Greens.
• 4:47
  Speaker 1: Hey, Hi, how you doing great? Great?
• 4:50
  Speaker 2: Always a good thing. Even though it's raining and the
• 4:52
  Speaker 2: teachers are on strike in La Yep, We're gonna deal
• 4:56
  Speaker 2: with it.
• 4:56
  Speaker 3: We're gonna deal with it.
• 4:57
  Speaker 2: Really excited to be here because I feel like tender
• 5:00
  Speaker 2: Greens just opened in New York City. I want to
• 5:02
  Speaker 2: talk to my audience a little bit about the company
• 5:05
  Speaker 2: because there are twenty nine locations in three states, so it's.
• 5:09
  Speaker 1: Not everywhere yet, not yet, So talk to me about
• 5:11
  Speaker 1: what tender Greens is.
• 5:13
  Speaker 3: So tender Greens is probably would be considered in the
• 5:17
  Speaker 3: fast casual category, but tender Greens really is the kind
• 5:20
  Speaker 3: of place where you get a five star meal for
• 5:22
  Speaker 3: a three star price. We source all of our food
• 5:25
  Speaker 3: from the best possible sources. We have executive chefs in
• 5:29
  Speaker 3: every location, and we make food from scratch daily, so
• 5:34
  Speaker 3: you're really getting a gourmet meal for the price of
• 5:37
  Speaker 3: what you would pay going to I won't name any
• 5:41
  Speaker 3: other places, but you know, I mean you can get
• 5:42
  Speaker 3: an amazing steak plate with mashed potatoes and some seasonal
• 5:46
  Speaker 3: greens for you know, less than fifteen dollars.
• 5:48
  Speaker 2: Well that was that was going to be my next question,
• 5:50
  Speaker 2: So like, what kind of food are you getting when
• 5:52
  Speaker 2: you walk in the door.
• 5:52
  Speaker 3: Well, we're called tender greens, but our best seller is
• 5:54
  Speaker 3: a steak plate, so there's some Sometimes there's a little
• 5:58
  Speaker 3: bit of a naming challenge as a result, but we
• 6:01
  Speaker 3: do sell salads like people expect, but we also sell
• 6:04
  Speaker 3: a lot of fish. We sell steak chicken. We saw
• 6:08
  Speaker 3: an amazing fried chicken sandwich. But all of it is
• 6:13
  Speaker 3: really based on a culinary background, so I would say
• 6:17
  Speaker 3: it's the best version of anything out there.
• 6:19
  Speaker 2: So talk to me a little bit about your background.
• 6:21
  Speaker 2: Do you have a background in food? I don't, Okay, I.
• 6:24
  Speaker 3: Don't have a background in food.
• 6:25
  Speaker 1: Where are you from?
• 6:25
  Speaker 3: I have a background in eating. I'm perfect good at that. Yeah,
• 6:28
  Speaker 3: I do that for a while. My background is really
• 6:31
  Speaker 3: so the through line is My background's in people. So
• 6:36
  Speaker 3: I love the consumer that eats in our space, and
• 6:41
  Speaker 3: I love the kind of employee that's drawn to this
• 6:43
  Speaker 3: kind of a business. So I've worked at a lot
• 6:45
  Speaker 3: of different kinds of consumer companies that are all best
• 6:47
  Speaker 3: in class and what they do. Prior to coming to
• 6:49
  Speaker 3: tender Greens, I was actually a dry bar where I
• 6:51
  Speaker 3: was president of retail there and I was there for
• 6:53
  Speaker 3: about three and a half years and opened I think
• 6:55
  Speaker 3: seventy locations with them.
• 6:57
  Speaker 1: Wow.
• 6:57
  Speaker 3: Part of that I was at Pizza Coffee, and I
• 7:00
  Speaker 3: held a variety of jobs. The last I think was
• 7:03
  Speaker 3: vice president of retail Strategy. And I've worked in a
• 7:07
  Speaker 3: few other places, probably most notably I opened the first
• 7:10
  Speaker 3: Apple retail stores Oh Wow. So I was one of
• 7:13
  Speaker 3: the seven people hired to be part of the team
• 7:15
  Speaker 3: and hired by Ron Johnson to create that project. And
• 7:18
  Speaker 3: I was there for about five years and that was fascinating.
• 7:21
  Speaker 3: So the thing I always say is the same woman
• 7:24
  Speaker 3: who would eat at tender Greens would get a blowout,
• 7:27
  Speaker 3: would you know, drink Pize coffee, woul buy an Apple computer.
• 7:30
  Speaker 3: So there is a lane, and there is a through line,
• 7:32
  Speaker 3: but it's not in the restaurant industry.
• 7:34
  Speaker 2: Can you give me like a snippet of insight into
• 7:37
  Speaker 2: what a VP of retail strategy or like what that like,
• 7:42
  Speaker 2: like what kind of things that person does?
• 7:44
  Speaker 3: Yeah, I mean it varies a little bit depending on
• 7:46
  Speaker 3: the company and the company size, but broadly speaking, it's
• 7:49
  Speaker 3: everything from deciding where the location should be so real
• 7:53
  Speaker 3: estate often, the design and the flow of the business,
• 7:58
  Speaker 3: the marketing strategy always be the operations of the business,
• 8:02
  Speaker 3: so that's the whole customer journey, the deployment for the team.
• 8:06
  Speaker 3: It can also include things like training and other HR functions,
• 8:11
  Speaker 3: but broadly speaking, it's everything from soup to nuts. When
• 8:14
  Speaker 3: a customer walks into the door to get whatever product
• 8:17
  Speaker 3: they're getting, and the point they leave. It's basically the
• 8:19
  Speaker 3: person who's thinking about the journey the whole way and
• 8:22
  Speaker 3: imagining how to create a strategy to make that improve
• 8:25
  Speaker 3: over the course of time.
• 8:27
  Speaker 2: When you were starting out in this and just like
• 8:30
  Speaker 2: on your career path, did you know that there was
• 8:32
  Speaker 2: a person that was in charge of all those things?
• 8:34
  Speaker 3: No? God, no, no, And I definitely didn't want to
• 8:36
  Speaker 3: be in retail, right. No. I started out my career
• 8:40
  Speaker 3: at Macy's West and Union Square in San Francisco.
• 8:42
  Speaker 1: And you're from California.
• 8:44
  Speaker 3: From California, So I started in Macy's West in Union Square,
• 8:48
  Speaker 3: and I thought, Okay, well, this is a great job
• 8:50
  Speaker 3: to have after college, and it'll be fun and it'll
• 8:52
  Speaker 3: buy me time to figure out what I want to do.
• 8:54
  Speaker 3: And I ended up being good at it, and good
• 8:57
  Speaker 3: at it in ways that we're different than the reasons
• 9:00
  Speaker 3: other people were good at it, which I can elaborate on,
• 9:02
  Speaker 3: but basically, in my time there, I learned that I
• 9:06
  Speaker 3: had sort of a unique management style that really worked
• 9:08
  Speaker 3: for this industry. And it was because of that style
• 9:10
  Speaker 3: that ended up being recruited to Apple to be part
• 9:12
  Speaker 3: of that team. So, you know, being part of the
• 9:15
  Speaker 3: Apple team, I had the opportunity to build the stores,
• 9:18
  Speaker 3: build the policies, the systems that you know, work on
• 9:21
  Speaker 3: every single part of it, and that sort of solidified
• 9:24
  Speaker 3: my future in retail.
• 9:25
  Speaker 1: I've got to ask you, like, what was so unique?
• 9:28
  Speaker 3: What was so unique? Well, there's a few things that
• 9:30
  Speaker 3: were unique about it. One is it was basically a
• 9:33
  Speaker 3: you know, two billion dollars startups, So we had the
• 9:35
  Speaker 3: opportunity to do everything from scratch. You know, usually when
• 9:38
  Speaker 3: you come into a retail organization, there's all kinds of
• 9:42
  Speaker 3: legacy stuff that you have to deal with, and many
• 9:44
  Speaker 3: times I say, well, if I've been here when that
• 9:45
  Speaker 3: decision was made, I would have done that differently. And
• 9:47
  Speaker 3: whether it's around the design or the technology or the
• 9:50
  Speaker 3: training program, there's always something that could be better, could
• 9:53
  Speaker 3: be upgraded, that's hard to change. This was an opportunity
• 9:56
  Speaker 3: to start from scratch with a lot of money behind
• 9:58
  Speaker 3: us and a company name behind us into philosophy that
• 10:01
  Speaker 3: really allowed us to build what, you know, I think
• 10:04
  Speaker 3: is arguably the best retail concept in the world, and
• 10:08
  Speaker 3: that was because you know, Apple did stand for something.
• 10:11
  Speaker 3: It's hard to remember back then because it's been a
• 10:14
  Speaker 3: while now, but you know, Apple wasn't an household name.
• 10:16
  Speaker 3: When I started at Apple, we had four and a
• 10:20
  Speaker 3: half percent market penetration and a lot of people didn't
• 10:23
  Speaker 3: know who Apple was outside of California. So growing the
• 10:26
  Speaker 3: Apple business through retail was a huge bet. It paid off,
• 10:30
  Speaker 3: but it wasn't a guaranteed success. But luckily, because we
• 10:33
  Speaker 3: had the funds and the support behind us, we were
• 10:35
  Speaker 3: able to create an amazing experience and similar to Starbucks,
• 10:39
  Speaker 3: I think it was one of the few places that
• 10:41
  Speaker 3: actually created a gathering space for like minded people, and
• 10:45
  Speaker 3: that's not something that ever had been considered in the
• 10:47
  Speaker 3: world of technology before.
• 10:49
  Speaker 1: Right.
• 10:49
  Speaker 2: Wow, You've had a pretty awesome seed at the table
• 10:52
  Speaker 2: on a lot of these really prominent companies, and I
• 10:54
  Speaker 2: think to hold these positions it takes.
• 10:57
  Speaker 1: A lot of confidence. Have you always considered yourself to
• 10:59
  Speaker 1: be a confident in person?
• 11:01
  Speaker 3: I have? Yeah, Actually, yeah, it's it's I have no
• 11:05
  Speaker 3: good reason for it. I really was confident as a kid,
• 11:09
  Speaker 3: despite you know, being in situations where I probably should
• 11:14
  Speaker 3: have been a little bit more humble. I've just always
• 11:15
  Speaker 3: been confident. I can't say I've had, you know, a
• 11:18
  Speaker 3: lot of you know, tons of a ton of other
• 11:20
  Speaker 3: innate skills, But for some reason, I've always been confident
• 11:24
  Speaker 3: as a kid.
• 11:24
  Speaker 1: So where did you grow up in California?
• 11:27
  Speaker 3: I grew up in the valley.
• 11:28
  Speaker 1: Yeah, I grew up in the valley. Elaborate on the valley.
• 11:30
  Speaker 3: Yeah, oh right, right, sorry, the people wait home, wait,
• 11:33
  Speaker 3: there are people who are not from La.
• 11:35
  Speaker 1: Let this podcast.
• 11:36
  Speaker 3: So I actually grew up in the San Fernando Valley.
• 11:38
  Speaker 3: So it's a suburb of LA. It's about twenty minutes
• 11:41
  Speaker 3: north of here.
• 11:41
  Speaker 2: Okay, all right, and you grew up in the valley
• 11:43
  Speaker 2: siblings situation.
• 11:45
  Speaker 3: Two younger brothers.
• 11:46
  Speaker 1: Okay, and university.
• 11:50
  Speaker 3: I did my undergrad at UC Santa Cruz and later
• 11:52
  Speaker 3: I went to grad school at USF.
• 11:54
  Speaker 1: Got it. And when you were in college, what were
• 11:56
  Speaker 1: you what were you madjoring it.
• 11:58
  Speaker 3: Social psychology and then I majored in organizational design as
• 12:03
  Speaker 3: a grad student.
• 12:04
  Speaker 2: Okay, And you mentioned you were extremely confident all by
• 12:07
  Speaker 2: there probably being some situations where you maybe should have
• 12:10
  Speaker 2: taken a step back.
• 12:11
  Speaker 3: Yeah.
• 12:11
  Speaker 1: Can you articulate anything about that?
• 12:13
  Speaker 3: Yeah? I think I can. I've actually given it a
• 12:16
  Speaker 3: lot of thought, and I've just come up short with
• 12:19
  Speaker 3: any good reason for it. But I just always had
• 12:23
  Speaker 3: a lot of confidence. I was always very self assured.
• 12:28
  Speaker 3: I was very physically active. My parents, I think they
• 12:34
  Speaker 3: were also very confident people, so maybe that was part
• 12:36
  Speaker 3: of it. My dad was actually a homicide detective for LAPD.
• 12:40
  Speaker 3: My mom was a stay at home mom for many
• 12:42
  Speaker 3: years until they got divorced. But I was sort of
• 12:45
  Speaker 3: the king of my street, the queen of my street.
• 12:48
  Speaker 3: I don't know, I just you know, I just was
• 12:50
  Speaker 3: in charge of actually it still exists to this day.
• 12:53
  Speaker 3: I'm sort of in charge of the fun of my friends,
• 12:55
  Speaker 3: and I sort of organized things and I'm the person
• 12:57
  Speaker 3: who's deciding what we're all going to do. And I
• 12:59
  Speaker 3: did that as a.
• 13:00
  Speaker 1: Kid, and you're in the sandlot.
• 13:02
  Speaker 3: Yeah, they just they just let me do it, and
• 13:04
  Speaker 3: so I just kind of took control and it just
• 13:07
  Speaker 3: kind of worked out. So I have learned that, you know,
• 13:11
  Speaker 3: in situations where you take control, people just tend to follow.
• 13:14
  Speaker 3: So that was probably an interesting lesson for me as
• 13:17
  Speaker 3: a kid. But you know, when I was twelve, my
• 13:20
  Speaker 3: parents got divorced and it was very ugly divorced. So
• 13:23
  Speaker 3: I was actually happy they got divorced, which a lot
• 13:26
  Speaker 3: of people are, you know, sad when they say they
• 13:27
  Speaker 3: hear the parents are getting divorced. But I was happy
• 13:29
  Speaker 3: about it. And so it was a little weird because
• 13:33
  Speaker 3: I grew up on this street with all the same
• 13:34
  Speaker 3: group of friends until I was about twelve, and then
• 13:36
  Speaker 3: the thirteen my mom moved us into a condo with
• 13:40
  Speaker 3: two friends of hers, so we lived with I lived
• 13:42
  Speaker 3: with these three women who were I don't know, I
• 13:44
  Speaker 3: guess in their late thirties at the time.
• 13:46
  Speaker 1: Did they all have kids.
• 13:48
  Speaker 3: No, she was the only one who had kids, but
• 13:51
  Speaker 3: they were single and kind of fun. I mean it was.
• 13:55
  Speaker 3: It was a radical change from the very suburban, nuclear
• 14:00
  Speaker 3: family that I was raised in, and I moved away
• 14:03
  Speaker 3: from those friends, and so I became very different than
• 14:07
  Speaker 3: them around almost that exact same time, I started to
• 14:10
  Speaker 3: realize I was a lesbian. So it was kind of
• 14:12
  Speaker 3: a lot at once, and sort of the otherness became
• 14:17
  Speaker 3: apparent to me. When I say it, there's no good
• 14:21
  Speaker 3: reasons for my confidence. The truth is, the otherness didn't
• 14:23
  Speaker 3: totally bother me. It was I knew I was different.
• 14:26
  Speaker 3: I didn't totally know why, and I still today don't
• 14:28
  Speaker 3: know if it was because of my orientation or something else.
• 14:32
  Speaker 3: But I always felt different from other people. But that
• 14:34
  Speaker 3: always felt kind of good to me because I never
• 14:37
  Speaker 3: really totally wanted to fit in. I didn't know if
• 14:38
  Speaker 3: I wanted to, but I didn't really want to.
• 14:40
  Speaker 2: It's kind of interesting that you come into this realization
• 14:44
  Speaker 2: and all of a sudden you're in the situation where
• 14:46
  Speaker 2: you're surrounded with so many what seems to be really
• 14:48
  Speaker 2: strong women.
• 14:49
  Speaker 3: Yes, actually nobody's ever made that connection, but that's true.
• 14:54
  Speaker 2: Your story a little bit. All By definitely has its differences.
• 14:57
  Speaker 2: I sat down with Stadie Lincoln, the founder of Bart three,
• 15:00
  Speaker 2: and when she was growing up, she grew up with
• 15:03
  Speaker 2: what she called aunties, which was her mother took her
• 15:07
  Speaker 2: and her brother Miguel, who founded we Work. He took
• 15:10
  Speaker 2: her and her brother Miguel to live with like some
• 15:13
  Speaker 2: of her friends, and they became her aunties. And they
• 15:15
  Speaker 2: all just like lived in this commune together. Because that's
• 15:17
  Speaker 2: a total normal, crazy upbringing. And I mean, the both
• 15:21
  Speaker 2: of them have seemed to done quite well with that
• 15:23
  Speaker 2: sort of situation. But I mean, everyone's different, and so
• 15:26
  Speaker 2: it's probably really special that you had that foundation of
• 15:29
  Speaker 2: sorts to site it being a little bit rocky, it.
• 15:32
  Speaker 3: Is really special. And I mean that theme, the theme
• 15:36
  Speaker 3: of not living the standard life and the value of
• 15:40
  Speaker 3: that has continued to become more obvious to me as
• 15:43
  Speaker 3: I've gotten older.
• 15:44
  Speaker 2: What would you say some of the values that you
• 15:47
  Speaker 2: learned during that time were that you've kind of carried
• 15:50
  Speaker 2: along with you as you've come of age.
• 15:52
  Speaker 3: Here this this might be a leade, but I'm married
• 15:56
  Speaker 3: now and I have two kids, and my wife came
• 16:00
  Speaker 3: from a very typical family that was upper middle class,
• 16:06
  Speaker 3: and it was, you know, everything was very traditional, really
• 16:11
  Speaker 3: smart family and very successful. The relationship to what you
• 16:14
  Speaker 3: just asked me, and my answer is so, my wife had,
• 16:18
  Speaker 3: when we first had kids, a very particular view of
• 16:22
  Speaker 3: how kids are supposed to be raised. And I think
• 16:25
  Speaker 3: she had probably a very standard view that a lot
• 16:28
  Speaker 3: of people have when raising kids. I think when you're
• 16:30
  Speaker 3: in any kind of minority, there's this hypercritical desire to
• 16:34
  Speaker 3: be the best version of something. So it's like, we're
• 16:37
  Speaker 3: lesbian couple with kids, which means that we can't have
• 16:39
  Speaker 3: any faults and we're just going to be the amazing
• 16:42
  Speaker 3: archetype for everyone out there, so we can be a
• 16:45
  Speaker 3: role model. And so I think in addition to her
• 16:47
  Speaker 3: natural sense of like, these are the rules, and this
• 16:49
  Speaker 3: is how we're supposed to behave as a parent, I
• 16:51
  Speaker 3: think that was an additional pressure for her. I've never
• 16:54
  Speaker 3: had a sense of how things were supposed to be.
• 16:56
  Speaker 3: I never had these rules that if you want your
• 16:59
  Speaker 3: kid to be the certain way, this is how they'll
• 17:01
  Speaker 3: grow up. I didn't grow up with that. And because
• 17:05
  Speaker 3: I didn't grow up with it, and the people that
• 17:06
  Speaker 3: I've known, including myself, who didn't grow up with that
• 17:10
  Speaker 3: actually ended up being more successful in many ways and
• 17:13
  Speaker 3: just self sufficient and confident. I think that there's some
• 17:17
  Speaker 3: myths around what, you know, what a nuclear family should
• 17:20
  Speaker 3: look like, or what a traditional family should be. I
• 17:22
  Speaker 3: think we all, many of us, put a lot of
• 17:24
  Speaker 3: pressure on ourselves to be a certain kind of way.
• 17:26
  Speaker 3: And I only recently became aware of the term parent shaming.
• 17:30
  Speaker 3: But you know, there's a lot of people out there
• 17:32
  Speaker 3: who feel like they're supposed to act in a certain way,
• 17:34
  Speaker 3: They're supposed to completely change who they are when they
• 17:36
  Speaker 3: become parents, and I, for better for worse, didn't have
• 17:41
  Speaker 3: that feeling so.
• 17:41
  Speaker 1: Totally laid out in that way for me totally.
• 17:43
  Speaker 2: I had a woman her name is Ali Feller. She
• 17:46
  Speaker 2: has a podcast herself called Ali on the Run, and
• 17:49
  Speaker 2: she and I were talking about her quote unquote title,
• 17:52
  Speaker 2: because you know, I introduced you on the pod and
• 17:54
  Speaker 2: I'm like, Danielle is the CEO and president of Tender Greens,
• 17:57
  Speaker 2: And Ali is like, well, I'm the host of Aali
• 17:59
  Speaker 2: on the Run. But sometimes when I say that people
• 18:03
  Speaker 2: have children, and they feel like the first thing they're
• 18:05
  Speaker 2: supposed to say is well, I'm a mom, right, and
• 18:08
  Speaker 2: I'm this and I'm that And she says, I have
• 18:11
  Speaker 2: this sense of guilt that I'm saying something wrong because
• 18:14
  Speaker 2: mom isn't the first thing that comes out of my mouth.
• 18:16
  Speaker 2: She's like, I love my baby, like Annie is my wife,
• 18:20
  Speaker 2: but she doesn't define me every single second of my day.
• 18:24
  Speaker 2: She definitely contributes to who she is, sure, but she's
• 18:27
  Speaker 2: realized lately that she has some sort of mom guilt
• 18:30
  Speaker 2: that it's not the first thing she throws out into
• 18:32
  Speaker 2: the world.
• 18:32
  Speaker 3: I've never even said mom, Like, this is so funny
• 18:34
  Speaker 3: that you say that. Now I feel like I should
• 18:36
  Speaker 3: have some mom guilt. I don't actually have a lot
• 18:38
  Speaker 3: of guilt because I had a resolution about five years
• 18:40
  Speaker 3: ago where I stopped feeling guilt and it actually worked.
• 18:42
  Speaker 3: It really worked. I know, it's just it's it's the
• 18:47
  Speaker 3: other podcast.
• 18:48
  Speaker 2: But well, you have to be really confident in the
• 18:49
  Speaker 2: way that you carry yourself with you don't have any guilt.
• 18:52
  Speaker 1: Yeah, yeah, wow, Well, I just I really want to look.
• 18:56
  Speaker 3: I don't know. Well, I think I was telling you
• 18:58
  Speaker 3: about my whole oxygen mask philosophy, which is the yeah,
• 19:03
  Speaker 3: so basically, when people are feeling bad that they're not
• 19:08
  Speaker 3: behaving in a certain way and they're going to disappoint
• 19:10
  Speaker 3: other people, or they should be doing something a certain way,
• 19:14
  Speaker 3: or they're not responding or reacting in the way that
• 19:16
  Speaker 3: they would expect. That doesn't resonate for me because my
• 19:20
  Speaker 3: philosophy is you have to be the best version of
• 19:22
  Speaker 3: yourself to be providing what you should be providing to
• 19:25
  Speaker 3: other people. So it's kind of put the oxygen mask
• 19:27
  Speaker 3: on yourself before you put it on your child or whatever,
• 19:30
  Speaker 3: because you have to stay present, you have to stay alert.
• 19:34
  Speaker 3: You can't feel resentment and frustration that you're in an
• 19:37
  Speaker 3: experience just because somehow you feel obligated. And I think
• 19:41
  Speaker 3: that's the worst version of guilt, is people feeling obligated
• 19:46
  Speaker 3: and doing things that actually negatively impact what they actually
• 19:50
  Speaker 3: have to provide. Wow, there's a way that this could
• 19:53
  Speaker 3: come across sounding really self centered and really selfish. But
• 19:57
  Speaker 3: for me, the first thought that goes through my mind
• 19:59
  Speaker 3: is is that what I want to be doing, is
• 20:02
  Speaker 3: that what I want to be doing, is that what
• 20:03
  Speaker 3: I want to be participating in is that the way
• 20:05
  Speaker 3: that I want to show up. If it's not, then
• 20:08
  Speaker 3: I just simply can't do it.
• 20:09
  Speaker 1: Yeah, I love the term showing up.
• 20:12
  Speaker 2: I think It's something that I've been working on a
• 20:14
  Speaker 2: lot in recent years, is showing up and being entirely
• 20:17
  Speaker 2: present for everything that I'm doing. If I'm going to
• 20:19
  Speaker 2: make a commitment, if I'm going to go to something,
• 20:21
  Speaker 2: if I'm going to do something, especially in this climate
• 20:24
  Speaker 2: of us being so attached to our phones, It's like,
• 20:27
  Speaker 2: if I decided I wanted to show up, then I
• 20:29
  Speaker 2: should show up totally.
• 20:30
  Speaker 3: I have a bracelet that says present on it because
• 20:34
  Speaker 3: it's really the most important quality to me. Yeah, just
• 20:37
  Speaker 3: being fully present in all times. That also means saying no.
• 20:40
  Speaker 3: That also means if somebody invites you to something and
• 20:43
  Speaker 3: you don't want to go, or you can't go, or
• 20:45
  Speaker 3: you can't totally be there, that you just say no. Yeah,
• 20:47
  Speaker 3: that's totally acceptable. Yeah, knows just an acceptable answer.
• 20:51
  Speaker 1: I think.
• 20:52
  Speaker 2: Also it's just the feeling like you don't want to
• 20:55
  Speaker 2: let somebody else down. But this goes back to this
• 20:57
  Speaker 2: idea of like what is it that you want to do?
• 21:00
  Speaker 2: Do you want to be there or are you just
• 21:02
  Speaker 2: doing it as a favor to someone else? And if
• 21:03
  Speaker 2: you're doing it as a favor, then what's the reasoning
• 21:05
  Speaker 2: behind that favor? Are you trying to get something else
• 21:07
  Speaker 2: out of this entirely.
• 21:10
  Speaker 3: It's the kind of thing that if you fully live
• 21:13
  Speaker 3: your life this way, the people around you know that
• 21:15
  Speaker 3: about you. So when you are there, they're excited and
• 21:18
  Speaker 3: they know you're fully there, and when you show up,
• 21:20
  Speaker 3: they know that you're one hundred percent there. If you
• 21:24
  Speaker 3: can't make it, then I think, I mean, I haven't
• 21:27
  Speaker 3: asked people, but I suspect that they know. If I'm
• 21:30
  Speaker 3: not going to attend something, I'm not going to participate.
• 21:32
  Speaker 3: It's because I know I can't give my all and
• 21:34
  Speaker 3: I think they appreciate that.
• 21:42
  Speaker 2: Taking a quick break from Danielle to shout out my sponsor, Jaybird,
• 21:45
  Speaker 2: And what I love about this company is that the
• 21:48
  Speaker 2: people making the headphones out in Park City are committed
• 21:51
  Speaker 2: a bunch of athletes of all types, from runners to cyclists,
• 21:54
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• 21:58
  Speaker 2: that they know what runners like me are really looking
• 22:01
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• 22:04
  Speaker 2: They're great because they're no passle. Seriously, within ten minutes
• 22:08
  Speaker 2: of wearing them for the first time, I was hooked,
• 22:10
  Speaker 2: and that's not something.
• 22:11
  Speaker 1: I say often about headphones.
• 22:13
  Speaker 2: What I love about these is that there's nothing dangling
• 22:15
  Speaker 2: around my neck to bother me. There's whatatproof, which means
• 22:18
  Speaker 2: the audio quality is great from the second I put
• 22:20
  Speaker 2: them on to mile ten and beyond. They come with
• 22:23
  Speaker 2: a bunch of different interchangeable tips and what they call wings,
• 22:25
  Speaker 2: which is great because that means you can customize your
• 22:28
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• 22:31
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• 22:35
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• 23:05
  Speaker 2: xt true Wireless. Let's get back to it. You're holding
• 23:18
  Speaker 2: all these big positions at these great companies. You're all
• 23:20
  Speaker 2: in Apple, You're all in in Pete's. You join the
• 23:22
  Speaker 2: team here in twenty seventeen. But a little bit before
• 23:26
  Speaker 2: that you have a little bit of a dialogue with
• 23:30
  Speaker 2: yourself based on something that happened network Sure.
• 23:33
  Speaker 3: I think it was about eight years ago when I
• 23:37
  Speaker 3: went into a new VP role at PiZZ Coffee. I
• 23:41
  Speaker 3: was in a conversation where we were talking about growth
• 23:45
  Speaker 3: and opportunities, and there was a conversation which somebody mentioned
• 23:50
  Speaker 3: to me that I really had to work on my
• 23:51
  Speaker 3: executive presence and I really had no idea what executive
• 23:55
  Speaker 3: presence was, and in fact, I don't think the person
• 23:57
  Speaker 3: actually knew what executive presence was, because when I looked
• 24:00
  Speaker 3: it up, it was a little bit about confidence and
• 24:03
  Speaker 3: trust and things that I think I do have. But
• 24:06
  Speaker 3: what I think they were trying to say is that
• 24:08
  Speaker 3: I wasn't carrying myself like a traditional, typical, buttoned up
• 24:11
  Speaker 3: exec and that I needed to behave dress speak in
• 24:17
  Speaker 3: a way that was more aligned with people of my
• 24:21
  Speaker 3: job title. And it really caused me to go into
• 24:25
  Speaker 3: the spin because I was always confident because quite frankly,
• 24:29
  Speaker 3: I was always successful at what I did, and so
• 24:32
  Speaker 3: this feedback threw me because I thought, well, I don't
• 24:36
  Speaker 3: even know if I know how to do those things,
• 24:38
  Speaker 3: and it wasn't it didn't make me angry, it didn't
• 24:41
  Speaker 3: even make me upset. I just felt really concerned because
• 24:44
  Speaker 3: I sincerely did not allow to do those things. I mean,
• 24:48
  Speaker 3: I was the best version of myself, which is what
• 24:50
  Speaker 3: I thought made me good at my job. So I thought,
• 24:52
  Speaker 3: if I start changing all these things about who I
• 24:54
  Speaker 3: am so that I fit into this box, how am
• 24:57
  Speaker 3: I going to still be good at the things that
• 24:59
  Speaker 3: make me good? I mean, one of the things that
• 25:00
  Speaker 3: makes me good, I think is that I'm approachable, I
• 25:03
  Speaker 3: connect with people. I don't have a power trip, I
• 25:05
  Speaker 3: don't carry the mistique that I think is associated with
• 25:07
  Speaker 3: executive presidents because I am available and those things I
• 25:12
  Speaker 3: think have helped me be successful. So I spent probably
• 25:16
  Speaker 3: I don't know if it was weeks or months, going
• 25:18
  Speaker 3: through this period of like, well, maybe I should just
• 25:21
  Speaker 3: consider a different job because I'm clearly not this corporaty
• 25:25
  Speaker 3: professional and I'm not going to be able to be
• 25:26
  Speaker 3: that person, so maybe I should do something else. And
• 25:29
  Speaker 3: there really weren't a lot of examples. I mean, Steve
• 25:32
  Speaker 3: Jobs is probably one of the biggest examples, especially for men,
• 25:35
  Speaker 3: that says you can be successful and not wear a suit, right,
• 25:37
  Speaker 3: But there weren't really a lot of examples and there
• 25:39
  Speaker 3: still are not a lot of examples of women who don't,
• 25:43
  Speaker 3: you know, try and wear the perfect heel to a party,
• 25:46
  Speaker 3: which is something that I honestly like. I mean, I
• 25:49
  Speaker 3: would rather take a part a car engine, which I
• 25:52
  Speaker 3: have no idea how to do, then try and pick
• 25:54
  Speaker 3: the perfect heel. I don't even know what that is,
• 25:56
  Speaker 3: but right, But you know, the notion that I was
• 26:00
  Speaker 3: supposed to behave in a certain way was really elusive
• 26:03
  Speaker 3: to me, and so I went through this internal journey
• 26:07
  Speaker 3: around what I should actually be doing with my life.
• 26:09
  Speaker 3: I think I even saw a life coach. I mean,
• 26:11
  Speaker 3: I was really like, what am I going to do
• 26:12
  Speaker 3: about this? And I'm gonna have to I mean I
• 26:14
  Speaker 3: was really like, I'm gonna have to confromise who I am,
• 26:16
  Speaker 3: and you know, I'm gonna have to you know, start,
• 26:18
  Speaker 3: you know, really thinking about being politically correct when I
• 26:22
  Speaker 3: say something, because you know, who knows, you know where
• 26:25
  Speaker 3: I'm going to go wrong. And you know, in this
• 26:28
  Speaker 3: time period, I was, I was talking to friends and
• 26:31
  Speaker 3: I was you know, I lived in Oakland, so I
• 26:33
  Speaker 3: was doing a lot of running around Lake Merit and
• 26:36
  Speaker 3: you know, I realized that my friends were kind of
• 26:38
  Speaker 3: a motley crew. I mean, I had a lot of
• 26:40
  Speaker 3: artists and writers and musicians, and I thought, God, I'm
• 26:43
  Speaker 3: not I'm surrounded by these corporative people, Like, I'm so
• 26:45
  Speaker 3: not qualified to be a corporate person. I don't I
• 26:47
  Speaker 3: don't know these people. I'm not of these people. I
• 26:49
  Speaker 3: wasn't raised. I was raised, you know, very working class
• 26:52
  Speaker 3: Italian family. So I wasn't even like groomed to be
• 26:54
  Speaker 3: an executive. And so I really went through this period
• 26:56
  Speaker 3: of being like, I'm just not qualified to do this,
• 26:59
  Speaker 3: and so I should probably reconsider my life. And I
• 27:04
  Speaker 3: don't know exactly what the moment was, but I know
• 27:06
  Speaker 3: I was running around the lake and listening to a podcast,
• 27:10
  Speaker 3: and in the podcast, the guy I was listening to
• 27:15
  Speaker 3: made some comment about, you know, live your life till
• 27:17
  Speaker 3: it makes you cry. And I don't know what it
• 27:19
  Speaker 3: was specifically about that expression, but it's sort of tapped
• 27:23
  Speaker 3: into me, like this idea of like fully participating, fully
• 27:26
  Speaker 3: being present, being totally who you are. And it occurred
• 27:29
  Speaker 3: to me that if I wasn't completely who I am
• 27:33
  Speaker 3: in every situation, then I was going to come up short.
• 27:36
  Speaker 3: And it was a really pivotal moment for me because
• 27:40
  Speaker 3: it was at that time like it was like a
• 27:42
  Speaker 3: flash of lightning. I mean, I haven't gone back since.
• 27:44
  Speaker 3: And it was as of that day that I was like,
• 27:45
  Speaker 3: this is who I am, this is who I'm going
• 27:47
  Speaker 3: to be. I'm going to be successful in this format,
• 27:50
  Speaker 3: and I'm going to use all the things that make
• 27:52
  Speaker 3: me unique to help me be successful. And the journey's
• 27:55
  Speaker 3: been amazing ever since because it's just like I unlocked
• 27:58
  Speaker 3: the secret that the people in the you know, C
• 28:02
  Speaker 3: suites weren't sharing, which is basically, there's all this information
• 28:05
  Speaker 3: out there to hold you back, and most people fall
• 28:08
  Speaker 3: into the trap of listening to it and then they'll
• 28:10
  Speaker 3: get stuck and then we're still at the top alone
• 28:13
  Speaker 3: and we've got ales space for ourselves. Once I unlock that,
• 28:15
  Speaker 3: I was like, holy shit, Like you can actually be
• 28:19
  Speaker 3: who you are and be successful. And the more unique
• 28:23
  Speaker 3: you are and the more things about you that are
• 28:25
  Speaker 3: different and the more you tap into that, actually the
• 28:28
  Speaker 3: more successful you could be because it's actually the things
• 28:30
  Speaker 3: that make you stand out that make you successful, not
• 28:33
  Speaker 3: the things that make you fit in. But nobody tells
• 28:36
  Speaker 3: you that early on. Everybody's really busy trying to force
• 28:39
  Speaker 3: you into this really particular lane, and it can be
• 28:42
  Speaker 3: it can be soul sucking. But I'm grateful that I
• 28:46
  Speaker 3: had the opportunity to come out of that experience and
• 28:49
  Speaker 3: that I'm sitting in front of you today and I'm
• 28:52
  Speaker 3: not wearing like you know, I don't want to stereotype,
• 28:54
  Speaker 3: because I'm sure there's a lot of very successful women
• 28:57
  Speaker 3: who wear you know, pants, suits and heels and have
• 28:59
  Speaker 3: a bob or whatever it is, whatever the rules are
• 29:01
  Speaker 3: around it, have whatever the rules are around it. But
• 29:05
  Speaker 3: you know, I just feel like and hopefully those people
• 29:07
  Speaker 3: are doing it because they don't feel like they have
• 29:09
  Speaker 3: rules either, and they're just being their true self.
• 29:10
  Speaker 1: They like the bob.
• 29:11
  Speaker 3: They like the bob, They've always liked the bob. So
• 29:14
  Speaker 3: I mean, I've just suddenly when day realized that there
• 29:16
  Speaker 3: are no rules and that you can do life, you know,
• 29:21
  Speaker 3: as who you are, and that was really free, special, special.
• 29:26
  Speaker 1: It's interesting to me a couple of things.
• 29:28
  Speaker 2: One, I knew you were Italian the second we sat
• 29:30
  Speaker 2: down to me there this is obviously why this is
• 29:32
  Speaker 2: going so well. And two, it's funny to hear you
• 29:36
  Speaker 2: talk about this because talking about this kind of like
• 29:39
  Speaker 2: out of body experience and you're questioning all that.
• 29:43
  Speaker 1: You know.
• 29:44
  Speaker 2: It sounds a little bit parallel to when you and
• 29:47
  Speaker 2: your wife are thinking about how you have to raise
• 29:49
  Speaker 2: your kids, and your wife has these guidelines that she
• 29:53
  Speaker 2: feels like she needs to follow to be a good parent,
• 29:55
  Speaker 2: and you're like, you don't need.
• 29:56
  Speaker 1: To follow these guidelines.
• 29:57
  Speaker 2: That's nothing important here, And all of a sudden one's like,
• 30:00
  Speaker 2: this is how you should be as an executive, and
• 30:02
  Speaker 2: you're like, whoa, I mean, you're more nervous. You're more
• 30:05
  Speaker 2: nervous about the rules and the executive than you are
• 30:07
  Speaker 2: about running your household.
• 30:09
  Speaker 1: Yeah.
• 30:10
  Speaker 3: Well, I think that's personally because of the order of things,
• 30:12
  Speaker 3: that's for sure. Once I got comfortable with the idea
• 30:14
  Speaker 3: of no rules, but I mean, there are rules in
• 30:16
  Speaker 3: every role we have in life, right, you have rules
• 30:18
  Speaker 3: as a daughter, as a parent, as you know, a
• 30:22
  Speaker 3: co worker, as you know, whatever. I think, there's all
• 30:25
  Speaker 3: these rules, and we all know the rules, and you know,
• 30:29
  Speaker 3: many people try very hard to follow those rules. One
• 30:31
  Speaker 3: day I just decided I wasn't following any of them anymore.
• 30:34
  Speaker 3: And by the way, my wife would kill me if
• 30:35
  Speaker 3: I didn't say she's really come around, and she now
• 30:40
  Speaker 3: has really embraced this idea of not trying to be
• 30:42
  Speaker 3: the perfect parent, and I think we're both a lot
• 30:44
  Speaker 3: happier as a result.
• 30:45
  Speaker 2: I think a lot of parents are constantly embracing this
• 30:47
  Speaker 2: idea that they don't have to be the perfect patent.
• 30:49
  Speaker 2: I mean, I'm embracing the idea that I don't have
• 30:51
  Speaker 2: to be a perfect podcaster or a perfect journalist, or
• 30:54
  Speaker 2: right just perfect. Really perfect is boring. Perfect is boring.
• 30:57
  Speaker 2: I love that saying. I'm going to take that with me,
• 31:00
  Speaker 2: put it in my pocket for later. Okay, so you
• 31:03
  Speaker 2: mentioned running around a lake. How else do you chill out?
• 31:11
  Speaker 3: I I actually it's I run around a lake now
• 31:14
  Speaker 3: again too, So I live in I live in Silver Lake,
• 31:15
  Speaker 3: So I run around the lake there usually, and I
• 31:19
  Speaker 3: do some you know, home exercises, but probably my most
• 31:25
  Speaker 3: relaxing activity where I can totally get out of my
• 31:27
  Speaker 3: head is karaoke.
• 31:30
  Speaker 1: Oh.
• 31:30
  Speaker 2: I have to tell the people at home that I
• 31:32
  Speaker 2: walked into Daniel's office and there's microphones hanging from the ceiling,
• 31:37
  Speaker 2: not real ones, fake ones.
• 31:38
  Speaker 1: But it was a birthday prank.
• 31:40
  Speaker 3: Supposedly it was a it was a decoration.
• 31:44
  Speaker 1: A birthday decoration.
• 31:46
  Speaker 2: Karaoke, Well, okay, I have to be honest, I have
• 31:50
  Speaker 2: a go to karaoke song. Okay, it's Billy joelsme even
• 31:53
  Speaker 2: start the fire, of course, that's one that's w What's yours.
• 32:01
  Speaker 3: My go to? I do love Billy Joel and piano
• 32:04
  Speaker 3: Man's definitely up there. Oh yeah, But I'd say my
• 32:08
  Speaker 3: go to is rocketmanned by.
• 32:10
  Speaker 1: Oh Elton someone.
• 32:13
  Speaker 2: Sometimes you're just the lyrics, okay, okay, So karaoke is
• 32:18
  Speaker 2: how we chill out. So now you're in this position
• 32:21
  Speaker 2: at tender Greens, do you feel in your role here
• 32:25
  Speaker 2: that there's like a certain amount of pressure to be
• 32:27
  Speaker 2: really in tune with what you're eating and your health
• 32:30
  Speaker 2: and like your overall picture of well being.
• 32:34
  Speaker 3: I wouldn't say there's pressure around it. I would say
• 32:37
  Speaker 3: there's a lot of awareness around eating well.
• 32:39
  Speaker 1: Yeah.
• 32:40
  Speaker 3: And you know, I was a tender Greens customer for
• 32:43
  Speaker 3: years before I started working here, so I was always
• 32:45
  Speaker 3: a fan of the food. I don't think I always
• 32:48
  Speaker 3: understood what made it so great, just the quality of
• 32:51
  Speaker 3: the ingredients and the skill set of the executive chefs
• 32:56
  Speaker 3: and the freshness of the food. But I was always
• 33:00
  Speaker 3: fan of it. I did, however, still partake in other
• 33:04
  Speaker 3: sort of unhealthy things, like you know, I'd say my
• 33:06
  Speaker 3: vice would be like diet coke, right, So I would
• 33:09
  Speaker 3: still drink diet coke. And I'm still occasionally like eat
• 33:12
  Speaker 3: chips and things like that. And it's not that I
• 33:14
  Speaker 3: don't do those things anymore, but I've become way more
• 33:17
  Speaker 3: aware of the idea of sort of additives and unnatural
• 33:21
  Speaker 3: ingredients because being here and hearing so many stories and
• 33:26
  Speaker 3: being around these chefs and talking to the farmers and
• 33:29
  Speaker 3: understanding the links we go to to make sure we
• 33:33
  Speaker 3: provide really clean, delicious food, and that so many people
• 33:38
  Speaker 3: are huge fans of the product because it's really important
• 33:43
  Speaker 3: to them to eat that kind of food and to
• 33:46
  Speaker 3: not even necessarily stay healthy, but just eat delicious food
• 33:49
  Speaker 3: that they can feel good about that doesn't make them
• 33:51
  Speaker 3: feel like shit later, you know. I mean, it's like
• 33:52
  Speaker 3: once people start doing that, they start to realize, oh,
• 33:56
  Speaker 3: something's different. And so, you know, we cater lunch here
• 33:59
  Speaker 3: every sing day. So literally, if I'm in the office,
• 34:01
  Speaker 3: I'll eat tend of Greens every day for lunch, and
• 34:03
  Speaker 3: if I'm in the field, I'm usually visiting restaurants. So
• 34:05
  Speaker 3: I very often eat ten of greens when I'm on
• 34:07
  Speaker 3: the field. I feel better. I just feel better. I mean,
• 34:10
  Speaker 3: it's it's when when I do randomly go like we're
• 34:14
  Speaker 3: on a like a long drive on Highway five, and
• 34:17
  Speaker 3: that's a really long stretch of road.
• 34:20
  Speaker 2: Better you understand, you need to explain what your quick
• 34:25
  Speaker 2: references aren't what.
• 34:26
  Speaker 3: It goes from one side of California to the other
• 34:28
  Speaker 3: side of California, and there's a lot of fast food
• 34:30
  Speaker 3: along the way, and it's it's very much the time
• 34:33
  Speaker 3: when many of us take that opportunity to have this
• 34:35
  Speaker 3: guilty pleasure to to stop at a you know, talkobt
• 34:38
  Speaker 3: or whatever it may be. And I've since I've been
• 34:41
  Speaker 3: working here, I definitely have this sense of like what's
• 34:45
  Speaker 3: in this? Like I don't I don't know what the
• 34:47
  Speaker 3: ingredients are. And because I know so much more about
• 34:51
  Speaker 3: the variations of ingredients that exist out there in the world,
• 34:55
  Speaker 3: I've realized, like, who knows what the hell could be
• 34:57
  Speaker 3: in the food? Like it just didn't even occur to
• 34:59
  Speaker 3: me that there was a possibility that that food could
• 35:02
  Speaker 3: be old, or that it could you know, the meat
• 35:05
  Speaker 3: that people could be using or you know were sourced
• 35:08
  Speaker 3: from inhumane conditions or you know safe conditions, or that
• 35:13
  Speaker 3: you know things could be stale or old or have
• 35:16
  Speaker 3: additives like those things just weren't as part of a
• 35:19
  Speaker 3: part of my radar. So there's no pressure, but there's
• 35:22
  Speaker 3: definitely a sense on my part that I want to
• 35:25
  Speaker 3: be aware of what I'm putting my body.
• 35:26
  Speaker 2: When you say that you're using clean ingredients, what are
• 35:29
  Speaker 2: you talking about when you say that.
• 35:31
  Speaker 3: So when you get food straight from the source, and
• 35:38
  Speaker 3: the food is you know, raised in you know, so
• 35:41
  Speaker 3: it's grown in the in the most enriched soil without chemicals,
• 35:46
  Speaker 3: and that food is directly shipped to the restaurant that day,
• 35:50
  Speaker 3: you can serve that food without adding as many seasonings
• 35:54
  Speaker 3: and salt and still have it tastes fresh. The same
• 35:56
  Speaker 3: is true with with protein products, The same is true
• 36:00
  Speaker 3: with you know, carbohydrates. The pure the food in its birth,
• 36:07
  Speaker 3: the better it will taste if it's served fresh. And
• 36:10
  Speaker 3: so very often you know when you're eating food, I mean,
• 36:14
  Speaker 3: obviously the worst case scenario is people who are adding
• 36:18
  Speaker 3: things into things like meat just because it's cheaper to
• 36:20
  Speaker 3: not have it be one hundred percent. So if you
• 36:23
  Speaker 3: have something like beef and you know, it was fed
• 36:26
  Speaker 3: on a grass diet and it was you know, you know,
• 36:32
  Speaker 3: I mean this sounds strange, but actually the stress of
• 36:35
  Speaker 3: a cow can actually affect the taste of the meat.
• 36:38
  Speaker 3: So I know this not belie ye. So they're these
• 36:41
  Speaker 3: cows that are eating grass. They're not in a stressful environment,
• 36:45
  Speaker 3: and you know, I mean, inevitably not a great outcome
• 36:48
  Speaker 3: for them. But you know, when they get to the restaurant,
• 36:52
  Speaker 3: it's all very fresh, and it's served by an executive
• 36:55
  Speaker 3: chef who knows how to cut it, who knows how
• 36:57
  Speaker 3: to serve it. They salt it lightly, but you know,
• 37:00
  Speaker 3: it's not filled with all kinds of other things because
• 37:03
  Speaker 3: it doesn't need to be. So that's right, very clean.
• 37:05
  Speaker 3: I mean, all of our all of our dishes really
• 37:08
  Speaker 3: have you know, just a handful of ingredients, and they're
• 37:10
  Speaker 3: all very obvious ingredients, right, and even if they're unique
• 37:14
  Speaker 3: or more exotic ingredients, they're not meant to be hiding anything.
• 37:18
  Speaker 3: They're meant to enhance.
• 37:19
  Speaker 1: Right.
• 37:20
  Speaker 2: I actually love that I was reading about someone was
• 37:22
  Speaker 2: providing feedback that they felt weird that the lettuce wasn't smaller,
• 37:26
  Speaker 2: and the feedback from the company was, well, if we
• 37:29
  Speaker 2: don't cut the lettuce, it stays pressure for longer.
• 37:31
  Speaker 3: Yeah, that's right.
• 37:33
  Speaker 2: And then it's it's it is big, yeah, and it's
• 37:36
  Speaker 2: but it's just it's just interesting that like even something
• 37:39
  Speaker 2: as small in mini school as a detail like that
• 37:41
  Speaker 2: is something that you guys kind of take into consideration.
• 37:43
  Speaker 2: Absolutely quick break to give my sponsor, Athletic Greens some love.
• 37:53
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  Speaker 1: To acclaim it.
• 38:36
  Speaker 2: No code necessary Again, that's Athleticgreens dot Com slash hurdle.
• 38:42
  Speaker 2: Let's get back to it. This is your first job
• 38:52
  Speaker 2: that's been strictly in food.
• 38:54
  Speaker 1: I mean, I guess.
• 38:55
  Speaker 2: Pete's different, just different beasts.
• 38:58
  Speaker 1: Okay, so this is your first job that's been struck
• 39:00
  Speaker 1: clean food.
• 39:00
  Speaker 2: So what has been one of the biggest challenges coming
• 39:02
  Speaker 2: into a kind of niche like this, Well, the.
• 39:06
  Speaker 3: Restaurant business operationally is really complex and so really learning
• 39:11
  Speaker 3: I mean especially because we make everything from scratch, so
• 39:14
  Speaker 3: we have you know, ovens and hoods and you know,
• 39:18
  Speaker 3: we have all the various you know things that are
• 39:23
  Speaker 3: required to make every kind of food. So like learning
• 39:25
  Speaker 3: about how the operations of a kitchen work has been
• 39:28
  Speaker 3: really interesting to me. I mean my backgrounds and operations
• 39:30
  Speaker 3: so it's usually a strength of mind, but coming in
• 39:33
  Speaker 3: here I felt like, you know, I didn't know anything
• 39:35
  Speaker 3: because just learning how to run a kitchen is really specific.
• 39:39
  Speaker 3: There's the perishability of food, there's the supply chain of food,
• 39:43
  Speaker 3: there's you know, things like you know you have to
• 39:46
  Speaker 3: be aware of. You know, we had this big romaine
• 39:48
  Speaker 3: crisis recently, which you know doesn't exist in the blowout business. So,
• 39:52
  Speaker 3: you know, being really aware of the fact that there's
• 39:55
  Speaker 3: a whole sequence of events from the food getting from
• 39:59
  Speaker 3: the farm to the consumer that can go wrong has
• 40:04
  Speaker 3: been really fascinating and challenging. And then also learning all
• 40:07
  Speaker 3: of the stuff that I just mentioned to you about
• 40:09
  Speaker 3: what makes the food different, what makes it pressure, what
• 40:11
  Speaker 3: makes it taste better. All of our restaurants are run
• 40:14
  Speaker 3: by classically trained executive chefs, so they all have these
• 40:17
  Speaker 3: strong culinary backgrounds, so really learning from them how foods
• 40:21
  Speaker 3: are made in the best possible way to make them
• 40:23
  Speaker 3: taste really good but without reducing the nutritional quality. It's
• 40:28
  Speaker 3: been a lot to learn, but it's been great.
• 40:29
  Speaker 2: I'd love to dial it back a little bit and
• 40:31
  Speaker 2: talk a little bit more about your executive strategy, internal dialogue.
• 40:38
  Speaker 2: Moving forward from that scenario, so you come to terms
• 40:44
  Speaker 2: with the type of leader you are and the type
• 40:46
  Speaker 2: of woman you are in business, and honestly a lot
• 40:49
  Speaker 2: more about who you are.
• 40:49
  Speaker 1: In general, both in the door and out of the door.
• 40:52
  Speaker 2: And do you find that this realization inspires you to
• 40:57
  Speaker 2: move forward in your career in a different way.
• 41:01
  Speaker 3: Yeah, it does in a lot of ways. One just
• 41:05
  Speaker 3: from a practical standpoint, I think feeling really comfortable with
• 41:09
  Speaker 3: the idea that there's no one right answer for how
• 41:12
  Speaker 3: to do things, there's no one right way to be
• 41:14
  Speaker 3: and feeling confident allows me, for some foremost to hire
• 41:19
  Speaker 3: an amazing executive team because something that's incredibly important to
• 41:23
  Speaker 3: me is that they all know more than I do.
• 41:26
  Speaker 3: So you know, my you know, my head of marketing
• 41:28
  Speaker 3: has to know way more about marketing than I do.
• 41:29
  Speaker 3: My head of operations has to know way more about
• 41:31
  Speaker 3: operations than I do, so that I can always get
• 41:35
  Speaker 3: the best possible advice and guidance from them. Yeah, I'm
• 41:37
  Speaker 3: pretty good at listening for what makes sense, But you know,
• 41:41
  Speaker 3: I think having people who are willing to push back.
• 41:44
  Speaker 3: And one of my rules is if we make a
• 41:47
  Speaker 3: decision here and it goes out in the wild and
• 41:50
  Speaker 3: it fails, and anybody in this room says, you know,
• 41:54
  Speaker 3: we shouldn't have done it that way, that's a disaster
• 41:57
  Speaker 3: for me because that means that somebody didn't feel comfortable
• 42:00
  Speaker 3: before it got out there to say this isn't a
• 42:02
  Speaker 3: good idea, and I hold them responsible for that. So
• 42:06
  Speaker 3: sometimes some CEOs can have a problem with people not
• 42:09
  Speaker 3: giving them feedback or being honest, but I require it
• 42:12
  Speaker 3: of them. So part of it is that because I
• 42:17
  Speaker 3: sort of coach them to be like I am, in
• 42:19
  Speaker 3: the sense of, if you're confident and you feel good
• 42:21
  Speaker 3: about what you're doing, just try it, push it, you know,
• 42:24
  Speaker 3: put something out there, and don't worry about how it's
• 42:27
  Speaker 3: going to make other people feel, because we're probably going
• 42:28
  Speaker 3: to come up with something really interesting as a result.
• 42:31
  Speaker 3: So it affects my leadership in that way because I
• 42:34
  Speaker 3: think I encourage that same sort of behavior. In terms
• 42:36
  Speaker 3: of my own career, I don't have any sense of
• 42:40
  Speaker 3: limitation around what I can do. I mean, for me,
• 42:43
  Speaker 3: it's the most important thing is that I love what
• 42:45
  Speaker 3: I'm doing and I feel passionate about it, and then
• 42:46
  Speaker 3: I'm excited about it. And when I don't feel that way,
• 42:49
  Speaker 3: I'm fine leaving. I don't feel like I have to
• 42:51
  Speaker 3: say I'm going to be here forever, because it's not.
• 42:53
  Speaker 3: You know, I won't be I'll all be here as
• 42:55
  Speaker 3: long as I'm challenged and as long as I feel
• 42:57
  Speaker 3: like I'm providing the best version of what somebody can
• 42:59
  Speaker 3: provide in this role. But then I'll have my next adventure,
• 43:02
  Speaker 3: and I don't know what it will be. And as
• 43:03
  Speaker 3: long as it doesn't require me to have, you know,
• 43:05
  Speaker 3: a medical degree or something like that, I'm sure I'll
• 43:08
  Speaker 3: do it. You know, because there are lots of things
• 43:09
  Speaker 3: I've taken on that I didn't know how to do
• 43:11
  Speaker 3: and I just figured it out.
• 43:12
  Speaker 2: I love the idea I hire people that are smarter
• 43:14
  Speaker 2: than me. I think there can be sometimes like a
• 43:17
  Speaker 2: little bit of a complex, like you're.
• 43:19
  Speaker 1: Trying to reel it in.
• 43:20
  Speaker 2: You don't want to feel uncomfortable, but the right person
• 43:23
  Speaker 2: in a leadership position wants to get a little uncomfortable
• 43:25
  Speaker 2: because they want to get pushed to the next level.
• 43:28
  Speaker 2: If you're not willing to get pushed to the next level,
• 43:30
  Speaker 2: then you're always going to be in the exact same spot.
• 43:32
  Speaker 1: Yeah, you know, it.
• 43:34
  Speaker 3: Not only pushes me, but it pushes them because they
• 43:38
  Speaker 3: challenge each other. And you know, if we have a
• 43:41
  Speaker 3: meeting and there's not some friction or discomfort or even
• 43:45
  Speaker 3: you know, if the fight breaks out, like then I
• 43:47
  Speaker 3: feel like it wasn't a successful meeting. Yeah, because everybody's
• 43:50
  Speaker 3: really really understanding their version of what success looks like,
• 43:54
  Speaker 3: and so I don't want my head of operations to
• 43:57
  Speaker 3: be thinking about the best version of marketing, and I
• 43:59
  Speaker 3: don't want my HR person to be thinking about operations.
• 44:01
  Speaker 3: I want them all think about what the best version
• 44:04
  Speaker 3: of their job is and to go for it, and
• 44:07
  Speaker 3: if that conflicts with somebody else, then they need to
• 44:10
  Speaker 3: work through it and we end up in really great
• 44:12
  Speaker 3: places because we're not all in this group think mode.
• 44:15
  Speaker 1: Right.
• 44:16
  Speaker 2: I have a question, and excuse me if it's out
• 44:19
  Speaker 2: in line, but I'm kind of curious to know when
• 44:21
  Speaker 2: that person criticized your executive strategy, do you think at
• 44:26
  Speaker 2: all there was any commentary on your sexuality in there.
• 44:29
  Speaker 3: I think nothing's out aligned for me, by the way, well,
• 44:32
  Speaker 3: and I always want to be PC.
• 44:34
  Speaker 1: On the podcast I taught people are going to understand
• 44:36
  Speaker 1: these questions.
• 44:37
  Speaker 3: I appreciate it.
• 44:37
  Speaker 1: I feel like that's something that I'm kind of curious about.
• 44:40
  Speaker 3: I think it may have been a byproduct of my sexuality,
• 44:44
  Speaker 3: because I mean, you see, I'm like, I'm wearing torn jeans,
• 44:48
  Speaker 3: which I guess they're very traundays, they're very trendy, as
• 44:51
  Speaker 3: trendy as the Bob sometimes exactly well these days, really
• 44:54
  Speaker 3: you need to be wearing the torn jeans and the
• 44:56
  Speaker 3: combat boots. But back then, I pretty much have dressed
• 45:01
  Speaker 3: the same since I was twelve. So I think it
• 45:04
  Speaker 3: may have been a commentary on my sexuality. I think
• 45:09
  Speaker 3: it may have been a commentary on my overall presence,
• 45:12
  Speaker 3: which certainly, I mean, we're all sort of a product
• 45:15
  Speaker 3: of who we are outside work. And I you know,
• 45:19
  Speaker 3: when I grew up, I was a tomboy. And you know,
• 45:22
  Speaker 3: not saying that all tomboys become lesbians, don't worry, But
• 45:25
  Speaker 3: I think I just have always had this style. And
• 45:28
  Speaker 3: you know this, this may not sound PC, but I
• 45:32
  Speaker 3: don't think I had that same desire or drive to
• 45:40
  Speaker 3: appeal to men who, quite frankly, are usually in the
• 45:45
  Speaker 3: leadership positions. Yeah, the person who said this may happen
• 45:48
  Speaker 3: to be a male.
• 45:48
  Speaker 2: I think this is that's actually like a strong suit
• 45:51
  Speaker 2: that puts you at an advantage.
• 45:53
  Speaker 3: It does, you know what, It puts me an advantage.
• 45:55
  Speaker 3: It also puts me in advantage with other women. So
• 45:58
  Speaker 3: the other thing that's interesting, And again, I think the
• 46:01
  Speaker 3: female dynamic and the female corporate dynamic, even in the
• 46:03
  Speaker 3: last five years, has dramatically changed. And this next generation,
• 46:06
  Speaker 3: they're like off the charts, they're so advanced. But there's
• 46:10
  Speaker 3: definitely been these times in my career where I experience
• 46:13
  Speaker 3: a lot of like females like being sort of jealous
• 46:16
  Speaker 3: and competitive towards each other in this way that I
• 46:19
  Speaker 3: was able to observe from afar because I never felt
• 46:21
  Speaker 3: that And it was sort of this strange thing that
• 46:24
  Speaker 3: I even remember saying to someone at one point, like
• 46:27
  Speaker 3: I never had the sense of I was competing. I
• 46:29
  Speaker 3: never really felt like I was competing with either gender
• 46:31
  Speaker 3: because I sort of felt like I was in my
• 46:32
  Speaker 3: own category. Not that orientation and gender aren't different things,
• 46:36
  Speaker 3: but I just didn't have to follow the same path,
• 46:39
  Speaker 3: so I wasn't like I was. It was like appason oranges,
• 46:42
  Speaker 3: so I sort of always had the advantage of being
• 46:44
  Speaker 3: like the only orange, which is.
• 46:47
  Speaker 2: Kind of a funny reference, the only orange, the only
• 46:50
  Speaker 2: orange I've got. I'm curious what is on the horizon
• 46:55
  Speaker 2: for tender greens except maybe some more states, obviously some
• 46:58
  Speaker 2: more stats.
• 46:59
  Speaker 3: So we're going to be growing quite a bit, and
• 47:02
  Speaker 3: we're going to be expanding quite a bit in New
• 47:05
  Speaker 3: York and in Massachusetts. We are looking over the next
• 47:10
  Speaker 3: couple of years at the South and the Midwest and
• 47:14
  Speaker 3: other states. The other thing that's going to be changing
• 47:17
  Speaker 3: is we're going to have a little bit more newness
• 47:21
  Speaker 3: to our menu. You know, we have some great menu
• 47:24
  Speaker 3: items and they are tried and true and they're the
• 47:27
  Speaker 3: best versions of what they are. But they've been on
• 47:29
  Speaker 3: the menus for a long time. So we're going to
• 47:32
  Speaker 3: see some changes to the menu that's going to add,
• 47:35
  Speaker 3: you know, some interest. I think we are going to
• 47:38
  Speaker 3: continue to have new seasonal favorites, which is something we
• 47:42
  Speaker 3: started last year. So you know, you'll see some things
• 47:45
  Speaker 3: like you know, Alba quartuna and you know, potentially something
• 47:49
  Speaker 3: like lobster. You'll see wagged beef next year. So there'll
• 47:51
  Speaker 3: be some interesting items that I don't think anybody else offers.
• 47:56
  Speaker 2: I will say that the whole idea of mixing up
• 47:59
  Speaker 2: the menu, it can be good and it can be bad.
• 48:02
  Speaker 2: It could because so Tender Green is still a small
• 48:05
  Speaker 2: situation in New York City, a competitor, Sweet Green, large
• 48:09
  Speaker 2: operation in New York City. Sometimes when they mix up
• 48:12
  Speaker 2: the menu on the staples, there's like a mass revolts.
• 48:15
  Speaker 3: Right now, And I've got to be careful because anybody
• 48:17
  Speaker 3: in LA listening to this might be panicking, right. Staples
• 48:20
  Speaker 3: will not be removed.
• 48:21
  Speaker 1: Do not remove.
• 48:22
  Speaker 3: We will not be removing the stables. There's some there's
• 48:25
  Speaker 3: some items that you know, people eat every single day.
• 48:28
  Speaker 3: We're not going to be changing those items. But we
• 48:29
  Speaker 3: have been testing items over the last six months and
• 48:33
  Speaker 3: we found that there were some new favorites that just
• 48:36
  Speaker 3: came in seasonally that we're going to be adding to
• 48:37
  Speaker 3: many permanently.
• 48:38
  Speaker 1: So for example, into that, we.
• 48:40
  Speaker 3: Had a Mediterranean steak salad that we launched and spring
• 48:43
  Speaker 3: of this year that was through the roof and people
• 48:46
  Speaker 3: just absolutely loved it, and it was meant to be
• 48:48
  Speaker 3: a seasonal item, and once we took it off the menu,
• 48:50
  Speaker 3: like my email box was just bombarded with why don't
• 48:53
  Speaker 3: you have this anymore? There's a few versions of that
• 48:55
  Speaker 3: will go on the menu permanently.
• 48:56
  Speaker 2: Got it and you actually just said something that's kind
• 48:58
  Speaker 2: of interesting to me. Can pep just like hit you up?
• 49:01
  Speaker 3: Oh?
• 49:02
  Speaker 1: I just shoot you an email?
• 49:03
  Speaker 3: Well, you know we have we have a head of
• 49:06
  Speaker 3: hospitality here who all the emails go to. But I'm
• 49:09
  Speaker 3: also see set on them, so I read them all.
• 49:13
  Speaker 1: That is it's like one of those things.
• 49:14
  Speaker 2: It's like sometimes you want to relinquish control, and sometimes
• 49:17
  Speaker 2: you don't want to relinquish control, and when you don't,
• 49:19
  Speaker 2: you get to sneak in and see what's going on
• 49:21
  Speaker 2: in the rightly in the background, and just read and
• 49:24
  Speaker 2: jump in. Very infrequently, what would you say has been
• 49:28
  Speaker 2: one of the best pieces of advice that you've been
• 49:30
  Speaker 2: given in your career.
• 49:33
  Speaker 3: One of the best pieces of advice I was given,
• 49:36
  Speaker 3: which is very specific to me, is something really simple,
• 49:39
  Speaker 3: which is pick your battles. You know, I think if
• 49:41
  Speaker 3: you're a passionate, driven person, it's easy to just jump
• 49:44
  Speaker 3: all over everything. And for me, there are times when
• 49:48
  Speaker 3: you could just let things go. A lot of things
• 49:49
  Speaker 3: resolve themselves, and so you know, being able to just
• 49:54
  Speaker 3: let things go that don't have a huge, long lasting
• 49:59
  Speaker 3: impression has been really important. And then you know, I
• 50:04
  Speaker 3: don't know if it was given to me or if
• 50:06
  Speaker 3: it was you know, miraculously sent to me, but I
• 50:09
  Speaker 3: think just be yourself, be yourself and focus on honing
• 50:14
  Speaker 3: your strengths. One thing I was told along the same
• 50:17
  Speaker 3: lines is, you know, don't worry so much about your weaknesses.
• 50:20
  Speaker 3: We all have weaknesses. If your weaknesses happen to be
• 50:23
  Speaker 3: the most important thing in your job, you're probably in
• 50:25
  Speaker 3: the wrong job. But other than that, focus on your strengths.
• 50:29
  Speaker 3: We all have weaknesses and don't waste your time.
• 50:32
  Speaker 1: I'm really digesting this line.
• 50:33
  Speaker 2: If your weaknesses happen to be the most important thing
• 50:36
  Speaker 2: in your job and you're probably in the wrong job,
• 50:37
  Speaker 2: what if you really want to be doing your job,
• 50:40
  Speaker 2: maybe it's just kind of time to time to come
• 50:42
  Speaker 2: to terms.
• 50:42
  Speaker 1: With the idea that you shouldn't be doing it. Yeah, yeah,
• 50:44
  Speaker 1: I guess you're right now.
• 50:45
  Speaker 3: I wanted to be a special painter, it would be
• 50:47
  Speaker 3: a really bad idea, right, Yeah, I know, even if
• 50:50
  Speaker 3: I really wanted it. Right, you have to have you know,
• 50:52
  Speaker 3: you have to have a skill and the confidencies that
• 50:55
  Speaker 3: align with what you want to be doing.
• 50:56
  Speaker 2: Maybe that's when your quote unquote job actually just becomes
• 50:59
  Speaker 2: your Yeah, Like you could paint for a hobby and
• 51:02
  Speaker 2: you don't need to get paid for it, exactly. Okay,
• 51:05
  Speaker 2: the way I wind down on the podcast every single time,
• 51:08
  Speaker 2: if you had the opportunity to give yourself in your
• 51:13
  Speaker 2: time at Pete's getting this criticism about your executive style,
• 51:20
  Speaker 2: you had a chance to give yourself a piece of
• 51:21
  Speaker 2: advice back then looking at it now, what.
• 51:23
  Speaker 1: Would you tell yourself at that point in your career.
• 51:28
  Speaker 3: I would tell myself to trust my instincts. That's it.
• 51:31
  Speaker 1: That's it, that's it. Okay, I like it, I dig it.
• 51:35
  Speaker 1: Thanks so much for sitting down with me.
• 51:37
  Speaker 3: Thank you.
• 51:37
  Speaker 1: I really appreciate your time.
• 51:39
  Speaker 2: Please take a moment leave a quick review of the
• 51:41
  Speaker 2: podcast by clicking the link with the description to this episode.
• 51:45
  Speaker 2: We all face multiple hurdles in life. I want to
• 51:47
  Speaker 2: hear about yours. Reach out to me at Emily at
• 51:50
  Speaker 2: Hurdle dot us. Connect with the podcast on Instagram and
• 51:53
  Speaker 2: Twitter at Hurdle Podcast.
• 51:55
  Speaker 1: Danielle, where do they find you? Where do they find
• 51:58
  Speaker 1: tender Greens? Give us the.
• 52:00
  Speaker 3: Yeah so Tendergreens dot com and you can find me
• 52:04
  Speaker 3: at Danielle dot Bruno at Tendergreens dot com, and you
• 52:07
  Speaker 3: can also find me on Instagram.
• 52:10
  Speaker 1: She just gave you her email, so she really wants
• 52:12
  Speaker 1: to know how you feel. I do.
• 52:14
  Speaker 2: I am at Emily Abadi, another hurdle conquered.
• 52:18
  Speaker 1: Catch you guys next time.