How to Communicate Effectively with Your Target Audience as a CPG Entrepreneur with Noah Wunsch
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How to Get Your Message to Your Ideal Audience for Your Consumer-Product Goods Business…
Communication is really important when it comes to your food business. Getting your brand out there, promoting your products, interacting with your employees and your consumers - all of it needs to meet people where they are. Too much jargon or using the wrong tone can really throw off your message. Being able to communicate clearly and effectively with your audience, and receive feedback from them, is a basic step that is often overlooked.
In this episode, Noah Wunsch, founder of Ruby Hibiscus organic sparkling beverages, shares how he formulated his products and got them into stores, how his corporate experience informed his business and improved his communication, and why we should all be avoiding sugary drinks, especially peach soda.
Noah also talks about how self-care is still a work in progress for him as a busy entrepreneur, plus how being a business owner has changed him.
Subscribe to the Food Means Business Podcast with Hudson Kitchen founder Djenaba Johnson-Jones to hear the personal stories and “secret ingredients” of abandoning your day job and starting a CPG food business.
In this episode, you’ll learn...
[00:37] Noah’s story of going from the corporate world to launching his own business, and how he decided to fill a void in the beverage industry
[04:01] How Noah formulated his product and got it into stores, plus the first products he launched
[09:15] Why we shouldn’t be drinking sugary drinks
[14:11] How Noah’s corporate experience informed his business, and how he’s communicating to his target audience
[19:24] Noah shares how he’s taking care of himself, and how entrepreneurship has changed him
If you want to learn more on how to improve your communication around your CPG products, be sure to tune into this episode:
Links mentioned in this episode…
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About Noah Wunsch:
Noah is the CEO and founder of Ruby Hibiscus, a line of organic sparkling hibiscus beverages full of flavor and full of benefits, with no artificial additives and no added sweeteners - that's the power of hibiscus. Prior to Ruby, Noah was the head of global innovation and ecommerce at Sotheby's auction house.
Connect with Noah Wunsch:
Follow Ruby Hibiscus on Instagram
Visit the Ruby Hibiscus Website
Stay Connected with Djenaba Johnson-Jones:
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[00:00:03] Djenaba You are listening to the Food Means Business Podcast, which features the personal stories and secret ingredients behind what it's like to abandon your day job to start a CPG food and beverage business. I'm Djenaba Johnson-Jones, former marketing executive turned entrepreneur and founder of food business incubator Hudson Kitchen. Join our community of fellow food business owners and subject matter experts to learn and laugh with us as we explore a startup world that's a little more culinary and a lot less corporate these days. Noah, welcome to the Food Means Business Podcast.
[00:00:34] Noah Thank you very much. Glad to be here.
[00:00:36] Djenaba So happy that you're here. So before we jump in to hear all about your company, I would love to hear about your story, how you went from corporate to launching your own business.
[00:00:45] Noah It's a great question, and I ask myself that every single day. Like it was such a it was such a nice life in corporate, what did I do?
[00:00:53] Djenaba I don't know about you, but I had an expense account.
[00:00:56] Noah Oh, man. Had an expense account, too. Now I'm like, where's the cheapest hotel that I can stay at? Exactly. It was a wonderful life. No, look, I. It happened really organically for me. I was at Sotheby's auction house. You know, that's the corporate I was at. And it was there that I started looking at my my diet a little bit more and it even less so when I was eating because I'm a pretty clean eater. But I started looking at the, quote unquote, better for you beverages that I was drinking. And I realized that everything was slammed with sugar, even these things that had great functional benefits or might have the organics cert on them. They had anywhere from 16 grams to 32 grams of sugar in them, and it was slowing me down. So for me, I started looking for alternatives that I could drink something that was flavorful, ideally had the functional benefits but didn't have so much sugar in it. And that's how I really kind of came across hibiscus, searching for that beverage. And I started making it at home and and really didn't want to leave corporate. There was no intent after like trying that. It wasn't like that magical meal where I tried it and I was like, ahh this is it. It was like 18 months of like, don't do this. And but researching and finding that there might be whitespace. So that was that was really the beginning of the journey.
[00:02:11] Djenaba So why hibiscus and not some something else?
[00:02:15] Noah Well, probably because hibiscus is what popped up for me. It could have been turmeric. It could have been ashwagandha. Who knows? But no, I mean, hibiscus is this kind of miracle ingredient. It's a miracle flower. A miracle plant. It's been around for over a thousand years. There are over 200 different strains of it. They all range in different flavor profiles as well. But for me, it was this really beautiful, juicy, tart flavor that got me addicted to it. And that was the linchpin for me. But as I started researching the functional benefits of hibiscus, I was like, This is crazy. Why doesn't this exist on commercial shelves?
[00:02:52] Djenaba So you had this epiphany and you're like, Why doesn't this exist? So tell us, what were the steps you took to to kind of get the ball rolling?
[00:02:59] Noah I mean, again, I really would say it was probably maybe a 6 to 8 month period where I really started looking at commercial shelves. I mean, that was start one, just being like, does this exist? Can I buy this at a supermarket and I couldn't. Aside from the tea leaves, of course, then it was kind of understanding why this doesn't exist on commercial shelves. Has there been any predecessors in finding a couple of brands that had tried launching in the past and didn't succeed in understanding why they didn't succeed? What were the learnings that I could embrace from that? And then it was talking to founders. I mean, like I would just cold call every beverage founder under the sun who would talk to me and be like, I'll buy you coffee, I'll buy you lunch. Like, please just sit down with me and learning how to build a beverage company from there.
[00:03:46] Djenaba I think it's so important to reach out to those in the industry. I was able to do the same thing in building Hudson Kitchen, and it was really invaluable because there's a lot of lessons that they learned that I didn't learn.
[00:03:56] Noah Yeah, 100%. It's a cheat code.
[00:04:00] Djenaba For sure. So you, you know, talk to all these founders, you've done your research, you realize that there's white space and then how do you go about, like, kind of formulating this product? Did you hire a recipe developer? What were your next steps?
[00:04:13] Noah So I hired an ops console. Again, like talking with all those beverage founders, the number one feedback point was like, if you don't know what you're doing on the operations side, find someone who does or you're going to lose a lot of money. So I found this amazing ops consultant John Crowley, who'd been in beverage for 20 years. And really interestingly, the formulation just wasn't that typical. Going back to hibiscus being a miracle ingredient, it's naturally acidic, which means that it's shelf stable from the get go without any preservatives or additives. Where you find a lot of difficulty. A great example is on RTD ready to drink coffee cold brew. A lot of people are like, I make great cold brew. I'm going to I'm going to take this to market. It's going to be amazing. But making sure that that product is shelf stable means that you need to put a ton of ascorbic acid or citric acid into the product, which changes the flavor profile dramatically. I didn't have that issue. It was easy to replicate what I was already making because the acidity quotient was already there.
[00:05:11] Djenaba So now you're in all these stores, right? So it's like about like in the beginning, how do you start out like how many stores are you? And we started like we look at the big success and think, Oh my God, they're in a billion stores. How can I get there? And it's a little bit intimidating, but honestly, most of time it just kind of starts step by step.
[00:05:27] Noah Absolutely. Do not go into a million doors, period. Like if you're launching a brand and you're like, Yeah, I'm going to start in a million doors, like and you can do that, don't do it. Like brand penetration takes way too long. You will die on shelf. I will say, well, we did have from the get go which, which was extremely intimidating and we are both extremely blessed and was very challenged in the beginning because we had Whole Foods as a partner from the get go. And that's a very big door to compete in and they're an amazing partner. So the pressure is on to make sure that you're driving velocity from the get go. But aside from Wholefoods, we were just really focused on finding 30 brand builder doors. And what I would define a brand builder door is, is like if we're talking in metrics of digital marketing, there's ASOV, which is average share of voice. If you think of a beverage fridge as one web page and your average share of voice is competing with all the other brands at Whole Foods, your average share of voice is probably like 1%. It's tiny, but if you can find a brand builder account where there are only four other brands on shelf with you, your average share of voice is 20%. So your brand awareness is peaking out. If you can figure out those brand builder doors that will also cycle over to Whole Foods buyers. That's a real opportunity. So that was our focus in the beginning.
[00:06:46] Djenaba Oh, well, that's that's really great. And thank you for explaining it in terms of a web page, because that's where I came from. That's my background. Awesome.
[00:06:52] Noah Awesome. Perfect.
[00:06:53] Djenaba All right. So you're into your into the 30 brand builder doors. And so you've actually saw some velocity there with those. So talk about what happened next.
[00:07:03] Noah More of the same. I will say this business is a lot of Groundhog Day. Like, you know, we talked about this before. I'm currently in a hotel in Miami away from my wife. Who is at home in New York City. And today I'm going to demo a Whole Foods like wake up, rinse, wash, repeat. After you get the 30 doors, get 30 more. After you get those 30 more, can you get 100? And it's how do you support them? How do you create brand awareness in those moments, too? But it's it's definitely growth, pause, support, growth, pause, support and so on and so forth.
[00:07:39] Djenaba That's great. Thank you for breaking it down in that way. Talk a lot about the first products that you launched, because I know that there was the hibiscus water first. Yeah. And then you kind of made some extensions to that.
[00:07:51] Noah Absolutely. No, we started with two products in the beginning. And again, only on the scale of things that you would do differently. That's that's 100%. One of them we launched with two SKUs horrible choice launch with at least three SKUs, like two SKUs. You give someone the ability to be like, one of these is fine, the other one's not. Or if they take both of them, you still only have two SKUs on a shelf full of a million SKUs. But one of the SKUs we launched to it was lightly sweetens, which isn't a flavor. It doesn't exist. Like that's not like, Hey, what's your flavor? You're like, lightly sweetened. No, that's not a thing. So would not have done that. And look, we we heard from the get go even pre-launch. You know people would be like, you know this is pretty tart like this is an acquired taste. And I'd be like, well, you'll figure it out. You'll see what I see. Like, you'll see tart is good. But like, listen, consumers don't lie to you. Like, if they're telling you that something is an acquired taste or interesting, you need to reformulate and you need to find a better product. So consumers were telling us, you know, this is too tart, but if you put some bubbles in it, I think I would actually probably really liked it. So we did product development and R&D really, really quickly and released our sparkling line one year after launching and that one took off in a really nice way.
[00:09:09] Djenaba You launched this sparkling wine with what, two flavors, is that right?
[00:09:12] Noah We launched Sparkling with three. We launched Ill with two.
[00:09:15] Djenaba By the way, as I was doing research, I was like, I have a flavor idea.
[00:09:19] Noah I'm for It. I'm fully for it.
[00:09:22] Djenaba I like peach. Something peach would be really great too.
[00:09:26] Noah I like peach too. The interesting thing is if you look at shelves, there aren't a lot of peach flavors on there. Again, it's one of those things where it's like consumers don't lie. If there aren't peach flavors, that means that people have tried peach flavors and they die.
[00:09:40] Djenaba Okay, So I hear me out. So I think it's regional. I think it's regional, right? So I my I grew up in the South, My family's from the South. And so when we would go visit family in Mississippi, we would go get this Nehi peach soda. Yeah, amazing. Really sweet. But you can really find it anywhere else. So I'm just saying is like, think.
[00:09:56] Noah Does Nehi peach soda still exist?
[00:09:59] Djenaba Yeah, I think so.
[00:09:59] Noah Yeah. All right. I'm looking at the nutrition panel right now. I'm looking this up. Yep. You just opened it. You know.
[00:10:06] Djenaba It's bad. You know it's bad.
[00:10:09] Noah Oh, Mama, It's a pink thing for product. Let's see if I can get the nutrition.
[00:10:15] Djenaba But it was that thing I only we only drinking in the summer because that's when we went to visit family in in Mississippi. And so I loved it. And so when I drink sparkling water, sometimes I look for peach.
[00:10:24] Noah This hass 310 calories in it. I haven't had it in 20 years. I don't know. We got okay, let's talk about sugary sodas. You know, I want you to guess how much sugar is in me. How can you.
[00:10:39] Djenaba Even I don't even want to take a.
[00:10:40] Noah Guess, take a swig. I want you to.
[00:10:42] Djenaba Guess what In grams, like what, 30 grams?
[00:10:44] Noah 100 grams and gram.
[00:10:46] Djenaba 30 grams?
[00:10:47] Noah No.
[00:10:48] Djenaba 200 grams.
[00:10:49] Noah Less than 200. Don't worry. Less than 100.
[00:10:52] Djenaba Okay, so 70 grams of that.
[00:10:54] Noah More than 70. It's 83 grams of sugar. It's crazy. By the way, that might actually be personal. It is a 20 ounce beverage. It probably is. Wow.
[00:11:08] Djenaba Okay. It's been a long time.
[00:11:10] Noah This is a great example, though. Like you you you strike me as a very healthy person, right? Yeah. You love that. You love the high peak soda.
[00:11:17] Djenaba I do. I would drink it, you know, I haven't had in a really long time. It literally even 20 years. But I totally if I saw one, I'd buy it and I would drink it totally.
[00:11:25] Noah And you would love about it. But this is like the this is what I always find fascinating. Consumers, of course, they do want to get off sugar. There's no question. Like we know as rational human beings that getting off sugar is the right thing. It causes heart disease, it causes brain fog, it causes obesity, it's sugar is bad like it just is. And a lot of people think, okay, I'm going to get natural sweeteners, which I prefer to call non-nutritive sweeteners because they have zero nutritional value whatsoever in natural sweeteners. There's kind of a nomenclature that sounds good, right? But actually it doesn't tell you what it is. Right. And if you dive into things like stevia, aspartame, which of course just came out as a carcinogenic monk fruit erythritol, which has come out of causing heart disease. Now, you not only find that these things are harmful for you, but the thing that's spoken less about, which I find fascinating is that they are a magnitude sweeter than organic cane sugar is on your palate. So the way I always kind of explain that is, do you do you like spicy food? I do. So when you first tried something spicy, though, did it blew your head off?
[00:12:31] Djenaba Absolutely.
[00:12:32] Noah And now you can't get enough of it, right? You're just like, yeah, sugar is the sweetness is the exact same thing. So it's one of those things where if you're like, I don't want sugar, I'm going to have stevia, which is around 600 times sweeter than sugar. You're still training your palate to desire sweet things, so you're not able to experience the full flavor profile of things that are usually organic or real. Because you've been trained on this really crazy lab created formula that is, I'm going to I don't want to curse. I'm going to say effing our palates, completely effing our palates.
[00:13:06] Djenaba Okay. I was just giving you a flavor idea.
[00:13:10] Noah But look, I was just I was going Off of my PR team's talking points. Okay, you queued me up, and I just knocked it out of the park.
[00:13:16] Djenaba I love it. I do have to say, like I love. I train myself out of drinking sweet beverages. So, like, when I order iced tea, it's unsweetened all that kind of thing. It just you've got to, like, train your take yourself. It's going to take some time, for sure.
[00:13:29] Noah It really does. And it's not easy. Like again, I experienced sugar anxiety when I was getting off figures like we want something sweet to finish, things. We train ourselves to think that, you know, a meal is not done unless you have dessert. And therefore if you skip dessert, you start freaking out because you're like, Well, the meal is not done. It's it's a sign off point. It's a little OCD. But yeah, I find it fascinating.
[00:13:51] Djenaba Yeah. And it's really just all about habit. Honestly.
[00:13:53] Noah Totally.
[00:13:54] Djenaba Okay, so let's let's go back to your business.
[00:13:55] Noah Talk to me about peach soda. I'm totally down. I'm fascinated about that. I want to see when it was founded. I'm going under a deep dive out for this one man.
[00:14:05] Djenaba I just want to know that peach flavor is coming out so you can let me know in the peach flavor.
[00:14:08] Noah I will let you know 100%.
[00:14:11] Djenaba So talk to me about, like, the intersection between your corporate work and launching your business. I feel like for me, my corporate experience informed what I do in my business, environment. Business? You just kind of curious.
[00:14:25] Noah Yeah, that's a really good question. I think for me, the most important thing at Sotheby's especially was you had a company that had a lot of legacy individuals who had been there for, I don't want to say 100 years, but I wouldn't be far off. And you had kind of a new guard as well. And the question was always, how do we make sure that these people are communicating correctly because we live in a Tower of Babel, There's no question about it. And we all assume that you speak my language. But the frustration happens when we realize that you don't speak my language and the inability to really reformulate and understand that person's language, right? So that was the greatest learning from corporate life, which is like, how do I speak everybody's language and how do I speak my language in a way that doesn't make people feel stupid because we all speak in jargon. And jargon is, again, I will curse on this jargon bullshit. Like it's just a way for you to feel superior a lot of the time and like, you know, you're talking good.
[00:15:23] Djenaba Yeah. Yeah, you're you.
[00:15:25] Noah One of the greatest things I learned at Sotheby's was from our CEO. You know, I put together a deck for our board of directors, and I was including so many acronyms in it, and I was, you know, so I was like, all these people are I'm going to acronym the hell out of them. They're going to be like, This kid must know what he's talking about because I don't fucking know what he's saying. And we went through the board deck and he's like, No acronyms. You're not being a good communicator. All you're doing is making people search for what you're trying to say. And it was such a light bulb moment, which should have been intuitive, and I think that's the most important thing. But I definitely have taken away from corporate life to apply to my life in general, which is like, make sure you're just speaking everyone's language, whether that's your consumer, whether that's a grocery manager, whether that's a grocery employee, a merchandizer, a broker. Make sure you're speaking their language. And if they say something you don't understand, don't feel embarrassed to ask what they're talking about.
[00:16:15] Djenaba Right, right, right. It's almost like meet people where they are totally.
[00:16:19] Noah 100%.
[00:16:21] Djenaba So speaking of communicating and communicating to people in the way that they can understand it, talk to me about your target audience, Ruby.
[00:16:27] Noah You know, my this is always the devil's advocate answer, which is we're so early stage. I'd like for me to say who my target audience is, would be potentially me shutting doors, but that's a bullshit answer, so don't worry about it. No, I think I think, look, I would love for our target audience to be everybody like that would that would be the dream. I would love to go into a store or wherever the hell. And like, people just try to product. They're like, We've been looking for this for our entire lives. Right? Right. And that's not the case. What we find is that consumers that respond to us best are usually women. Interestingly, they're usually women, I would say probably millennials and above, and then children, both genders young like five and lower. And I attribute that again to kind of the palate maybe. When you're a kid so young. You know, our conquered grape stew has six grams of sugar from our organic concord grape juice. And you can taste that flavor, and it's delicious. Yeah. And especially if you aren't drinking Coca-Cola 24 seven or body armor or Gatorade or whatever. It's a really enjoyable, great nostalgic soda, I would say. But if you're like 15 years old and you're going, you know, mission and I sound sold right now, but whatever. If you're going to a local theater and you're having a big gulp of Diet Cokes. Well. It's true, though. Like, if you're if you're regular, you don't have to worry about it and your metabolism is through the roof. Enjoy your pizza, enjoy your soda. You like whatever the hell you want, Right. Or beverage is going to be way too tart for you. You're not going to enjoy it. And I think men in general also just don't have as good dietary habits as women do. So I do find that women and it also might be that they're more open minded or more willing to give her a B a try and usually are the purchaser.
[00:18:12] Djenaba Yeah. Let's talk about your branding. I mean, the packaging is beautiful. So can you then can you actually explain like what what we're looking at here on the back?
[00:18:21] Noah Sure.
[00:18:22] Noah You're looking at the Ruby verse.
[00:18:24] Djenaba Many of the women, what the Ruby verse is you. So let's do that.
[00:18:27] Noah The Ruby verse is a science fiction universe we created where, you know, the ruby knot and the number of other alien species are fighting the great vanquisher of planets known as sugar. And it was just the ridiculous one idea for us that kind of goes back to that bridge of communication. I wanted my brand to speak to consumers the way that I, as a consumer want to be spoken to, which probably has a little more creativity and imagination and weirdness, just like general weirdness. So originally, the glass bottle that came out was the weapon that fought the vanquish planet known as Sugar. And then as we got into sparkling, we put the Ruby verse, the actual things on the can so that everyone could see where we create this weapon, which is a good weapon. It's a weapon for good.
[00:19:17] Djenaba Yes. Awesome. Cheers.
[00:19:19] Noah I had a coffee. You're catching me after a politician I love.
[00:19:21] Djenaba Like what? I love it. I love it. So let's shift a little bit. Let's talk about you and, like, self-care. Like, how do you take care of yourself? Cause I know, like, a lot of founders are just working and working and working.
[00:19:35] Noah I mean, I am. I mean, the self-care thing. I'm always open about this, but, like, it's still something I'm trying to figure out. I think one thing that shifted for me in the last few weeks is like, just stop moping. It's really easy to mope and it doesn't put you in a good state of mind. It's really easy to focus on the bad when there's a lot of good going on. So I really am trying to just kind of make sure I'm focused on the bigger picture instead of just like the little hellscape that might be off to the right. And I think that's been a really helpful just change of mind. Sleep is really important to me and making sure I get 8 hours I haven't lately, Like my stress has gotten to a point where like my sleeping habits over the last few months wasn't great. So, yeah, the self-care part, I'm still figuring out, man, I'm not great on that part.
[00:20:22] Djenaba Yeah. One thing I found helpful is to make a list of all the things that you accomplished, because if you look at it from when you started the company until now, right? Yeah. There's so much that you've been able to do with them watching it all because some people don't. Launching, you know, new flavors, getting into, you know, the kind of stores that you want to get into. It's amazing. So it's like something to be grateful for, though. That's kind of the way I look at it, because you're right, like focusing on the 5% of the thing that's bad doesn't help your mood.
[00:20:51] Noah Totally. And you know what I would say, like on the self-care side, like talking to people and having those open conversations too, because those have been a lot of the conversations in the last few weeks that have totally pivoted my mindset where people are like, Dude, you're in wholefoods. Like, do you know how many brands like go for their entire life cycle and never get into whole? Like, just like, think about that for a second. I'm like. You're just that's pretty good. Like what I was that's like, should all play golf course like, weird, be grateful, man. So definitely, you know, even today I find myself, like, all being like. Oh, no, like, we're just starting that door that we're out there. And then I was like, Walk up, man. Shutouts. And I totally I switched the mindset and on the call I was like, You know what? Like, let's focus on the good. And I felt myself going down that rabbit hole and like, totally, totally went, Oh.
[00:21:41] Djenaba Yeah, all about the redirect.
[00:21:42] Noah Totally.
[00:21:43] Djenaba So how has entrepreneurship changed you?
[00:21:47] Noah Like, God, it makes me very grateful for corporate. It makes me very, very click here. Yeah, it made me so grateful for corporate this. I'm gonna help her skin. I'll tell you that. Like, that's. That's dumb. Who? Even though it sounds like I'm, like, a mopey whiner, I will say, like, the things that I look back at some of the things that like I worried about at the beginning of this process and like, it's a laugh at this point, like. Now, something will go so totally off the rails and be like, We'll figure it out and we will. Like, that's the cool author's problem solving in real time. But I think I think how tough my skin has gotten through this whole experience is something that I'm really grateful for. And what did you learn? I mean, it's just nonstop learning.
[00:22:32] Djenaba True, true. So here at Hudson Kitchen, we have what we call a money bell that we bring when we're celebrating something. So I'm in the lobby of my facility, like people were ringing it, like when they get their paycheck or when they bring on a new retail partner or whatever. So wondering like, what are you celebrating? Right.
[00:22:52] Noah A few things on the retail side. You we just launched our Fuji Apple SKU, which is which is our new SKU, which is doing really, really well. Fuji, Apple and Berry Cherry, I best guess are both like, like we took our consumer feedback and we knocked it out of the park, in my opinion, and we just launched that on Thrive Market, which is just such an awesome platform and really grateful for their partnership. So really, really cool and glad for that one. And on the personal side, you know, like I'm I'm having a baby in November.
[00:23:23] Djenaba Congratulations.
[00:23:23] Noah It's terrifying. It's terrible.
[00:23:26] Djenaba Oh, you'll be fine.
[00:23:28] Noah I think so. And I'm having a daughter, which is exactly what I wanted. So awesome. Getting ready for that. Congrats.
[00:23:34] Djenaba That's amazing. Yeah, Kids are. It's great. It's good.
[00:23:37] Noah Do you have kids?
[00:23:38] Djenaba I do. I have two.
[00:23:39] Noah Amazing. Boy, girl.
[00:23:41] Djenaba Yeah, boy, girl. And they're grown up, what, 20 and 17. So they're.
[00:23:46] Noah Oh, Djenaba, how old are you? You look like you're, like, 28.
[00:23:49] Djenaba Oh, thank you so much. I am 51 years old.
[00:23:52] Noah What's your health care regimen? Well, it looks tend to look like in all this. Tell me what you got going on. What do I need to do? You're doing like God.
[00:24:00] Djenaba I think it's partly good genes. But then also, I do. I am like a workout person. Like I'm in the gym lifting, like, at least four times a week.
[00:24:07] Noah So are you doing some of your regimen regiment? Like, we got a You got to help me out. Like, you got to get this going. Jesus Christ, you're 51. God bless you. And you drink me high peach soda. You're still alive after drinking peach soda. Declare I am cool. Like, God, whatever you're doing, keep it up, man in sun like you.
[00:24:27] Djenaba Thank you. Thank you. So nor thank you so much for being here. Let everyone know where they can find out about you and Ruby.
[00:24:33] Noah Absolutely. So Ruby is at rubyforfun on Instagram and that's all spelled out. Ruby, R U B Y F O R FUN. Or we're at www.ruby.fun and I always recommend signing up for our newsletter. We do cultural dispatches every other Sunday that are like really deep cuts. I write those myself and it's a really great outlet for me. But like I always challenge myself to make sure that we're sending out links that you can't find anywhere else on the Internet except for that link on the Internet anyway. But otherwise you can find Ruby on Amazon, FreshDirect Thrive market in Whole Foods in our there in Erewhon fresh thyme market central market of Please buy some ruby and get healthier.
[00:25:19] Djenaba Amazing amazing. Thank you so much.
[00:25:21] Noah Thank you I appreciate.
[00:25:24] Djenaba The Food Means Business podcast was produced by Hudson Kitchen. It is recorded at the studio at Carney Point and mixed and edited by Wild Home podcasting. Our theme song is by Damien de Sands, and I'm your host, Djenaba Johnson-Jones. Follow Hudson Kitchen on Instagram at thehudsonkitchen and to get Food Business Bites right in your inbox, sign up for our newsletter at thehudsonkitchen.com/newsletter. Listen, follow and leave a review on Apple Podcasts, Spotify, or wherever you get podcasts. Until next time.