Making the impossible, possible is easier than it seems if you plan to succeed.
Entrepreneur life is a struggle, especially when you are the first in your family to make strides in a new direction without having the expertise or access to make it easily or quickly happen.
So what do you do when you are the only one who can make it happen? Well, you make your open rule book, while staying committed to being your authentic self, despite the naysayers. And you prioritize your physical and emotional well-being by choosing to make healthier choices so you have the energy and mindset to overcome the setbacks ahead.
In this episode you learn:
⁃ what is like to be a lifelong vegan
⁃ why lack of experience doesn’t mean you can’t succeed in business
⁃ how making the choice to keep upgrading and pivoting will keep you on course to your goals
⁃ how to go from blogger to author
⁃ how preparation leads to opportunity
⁃ how to get the bag first and figure out the details later
⁃ what it’s like to go from selling your food product from your car to being a full-blown food manufacturer
⁃ how to protect your sanity through entrepreneurial struggles
-why young people need to stop being hard on themselves
-plus some holistic wellness homework for you to incorporate into your lifestyle this year
Chef Ayindé Howell is a lifelong vegan and food activist based in LA, working to decolonize the food industry. He began selling vegan food with his mother out of the back of their Toyota minivan when he was 13 years old and has evolved into manufacturing vegan food for the masses.
He started iEatGrass, LLC. first and foremost, as a solution to the lack of diversity in the plant-based food sector. He wanted better tasting and more options for his own lifestyle, but the mission has evolved heavily since then. Representation is so important and while we see plenty of people of color working in the service part of the industry, there is little to no representation in the area of ownership. Most people don’t realize there is a manufacturing side to food and there are no people of color feeding other people of color.
Chef Ayindé’s culture, experience and perspective are heavy influencers on the flavors and textures of the food he creates, making it unique in the plant-based world. The food industry still needs to be decolonized and he is doing his part by manufacturing amazing plant-based food for his own community first, and then the world. The more people see themselves represented in a vegan lifestyle, the more they will be willing to participate in it. iEatGrass, LLC. is committed to giving 5% of all revenue to organizations that directly support and uplift Black people.
You can get his food directly on his website, www.ieatgrass.com for nationwide delivery. His original Mac & Yease can be found at Whole Foods stores in Southern California, Las Vegas, Arizona, and Hawaii. His Jalapeño Mac & Yease launched at Costco stores in the Los Angeles region in May 2021 and just launched at Costco in Texas, Tulsa, Oklahoma City, and New Orleans this month.
Check out Ayindé’s song
Disclaimer: This Podcast is not intended to diagnose, treat, prevent, or cure any illness or disease. The information provided in this program is for general wellness education purposes, it has not been reviewed nor approved by the FDA and is not intended to take the place of advice from your medical professional. You are solely responsible for your health care and activity choices. Listening to this show does not constitute a 1-on-1
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