Harrison Fugman

The good thing about the packaged food industry is while there is room for improvement on how different things are marketed, and I think we talked about that Gushers thing at one point, you can't be blatantly misleading.

And I didn't realize that on a restaurant menu, you can be blatantly misleading.

Yeah.

So that's really, really surprising to me.

And that feels like something that needs to be solved.

Because inherently, I think it's all about the consumer getting what the consumer order is being aligned with their expectation.

And calling something butter and it not being butter, that is wrong.

Vegetable oil with honey, to my understanding.

Well, I think it goes back to a big thing with restaurants.

And it's why I paired back so much of my restaurant eating is like you just don't know what you're getting.

I didn't realize it was to this extreme.

But like you just don't know how they're cooking it.

But now what we're learning is like what we're ordering isn't even actually what we're getting.

Like it's completely fucked up like this.

That needs to change.

That needs to change.

Because it's cheaper to do it this way.

Yeah, but you're fucking, you're misleading your customers and you're hurting their health.

It better be.

We need to start asking these questions.