WellBuilt

In this episode of WellBuilt, Jon sat down with Robby Sansom, Co-Founder and CEO of Force of Nature Meats, to talk about what it takes to fix the meat industry from the inside out. Robby traces his path from building Epic Provisions, one of the first brands to bring grass-fed and organ meat products into mainstream grocery, to launching Force of Nature on a simple but challenging premise: the best meat for you is also the best meat for the land, the animal, and the people who raise it. He gets into why certifications like "organic" and "grass-fed" often fall short of what consumers think they're buying, why Force of Nature chose not to vertically integrate, and how a network of 900 farms and 24 processors across 3.8 million acres is how they're building the food system they want to see. They covered: 🥩 Why the best place to get your meat is, in order: hunting it yourself, growing it yourself, or buying from a brand like Force of Nature. 🏷️ How food labels have been captured by the big four meat companies and what to actually look for when you're shopping. 💸 How meat is actually less expensive per ounce than a Hershey bar or Ruffles potato chips, and what that says about how we've been conditioned to think about food costs. 🌾 Why Force of Nature intentionally chose a network of independent farms and processors over owning the supply chain, and why that model better serves the mission. 🧠 Robby's personal health adn wellness routine with a two-year-old and a four-year-old at home: resistance training, creatine, five dozen eggs a week, and a nightly family walk after dinner. Enjoy! 

In this episode of WellBuilt, Jon sat down with Ian and Margaret Wishingrad, the husband-and-wife co-founders of Three Wishes: the grain-free, low-sugar cereal that's become one of the most interesting better-for-you brands in the grocery aisle. Ian spent years in advertising before starting his own agency. Margaret came from real estate. When their first son was born, they stood in the cereal aisle of Whole Foods and realized nothing there was actually healthy. Two years of R&D, a food scientist, and dozens of cold calls later, Three Wishes launched in late 2019.   They covered: 🥣 Why cereal was broken and why grain-free, minimal-ingredient, high-protein was the obvious answer that nobody had actually built yet. 📞 The shameless, old-school grind behind retail distribution: tracking down the Northeast Whole Foods buyer at Fancy Food with a Ziploc bag of samples, calling Wegmans for nearly a year straight before landing the account. 💸 The early fundraising reality: why investor rejections were less about the product and more about two first-time product founders who hadn't yet earned the credibility to match their conviction. 🧠 What it's actually like to run a company together as a married couple. 🌍 Margaret's origin story: growing up as an immigrant, being sent solo to China at 19 by her father to source product, and how that forged the "figure it out" mentality she brings to every operational crisis. 🌱 How Three Wishes thinks about the next chapter: evolving the brand from homemade to "big boy," new packaging, and threading the needle between fun and functional without looking like a kids' only product or a diet food.