Jimmy Feeman

I also recommend building something that you live in, even if it's like a shed in your backyard. Like to every guy, it's like, it's a transformational experience. You're like, I built this thing with my bare hands and now I'm like living in it. It's satisfying. I don't know why. I have no idea why it's satisfying. It just feels right.

I also recommend building something that you live in, even if it's like a shed in your backyard. Like to every guy, it's like, it's a transformational experience. You're like, I built this thing with my bare hands and now I'm like living in it. It's satisfying. I don't know why. I have no idea why it's satisfying. It just feels right.

I also recommend building something that you live in, even if it's like a shed in your backyard. Like to every guy, it's like, it's a transformational experience. You're like, I built this thing with my bare hands and now I'm like living in it. It's satisfying. I don't know why. I have no idea why it's satisfying. It just feels right.

It's evolved over time and it's been really informed by the customer. Because I think when you start out, you don't necessarily know the customer. You sort of do. And Megan would claim that she does. Her thought was always that she is the customer. I will market to myself. I totally get that.

It's evolved over time and it's been really informed by the customer. Because I think when you start out, you don't necessarily know the customer. You sort of do. And Megan would claim that she does. Her thought was always that she is the customer. I will market to myself. I totally get that.

It's evolved over time and it's been really informed by the customer. Because I think when you start out, you don't necessarily know the customer. You sort of do. And Megan would claim that she does. Her thought was always that she is the customer. I will market to myself. I totally get that.

The way that it's evolved is kind of like moving away from that and then moving into like, what have we learned? And that that's hard to do. And I think a lot of brands have to evolve that way because you're going to like build a product, right? You're going to do your thing. Like you said, you're like, Hey, cookie dough, you eat it. Let's go like buy it, try it.

The way that it's evolved is kind of like moving away from that and then moving into like, what have we learned? And that that's hard to do. And I think a lot of brands have to evolve that way because you're going to like build a product, right? You're going to do your thing. Like you said, you're like, Hey, cookie dough, you eat it. Let's go like buy it, try it.

The way that it's evolved is kind of like moving away from that and then moving into like, what have we learned? And that that's hard to do. And I think a lot of brands have to evolve that way because you're going to like build a product, right? You're going to do your thing. Like you said, you're like, Hey, cookie dough, you eat it. Let's go like buy it, try it.

And then what happens is you sell that to one, two, 3 million people. And those people help inform you like, well, what flavors should we make? What challenges are there like around like the product itself, that type of stuff. And then on the brand side, they start to inform you of like, well, what should I be marketing to?

And then what happens is you sell that to one, two, 3 million people. And those people help inform you like, well, what flavors should we make? What challenges are there like around like the product itself, that type of stuff. And then on the brand side, they start to inform you of like, well, what should I be marketing to?

And then what happens is you sell that to one, two, 3 million people. And those people help inform you like, well, what flavors should we make? What challenges are there like around like the product itself, that type of stuff. And then on the brand side, they start to inform you of like, well, what should I be marketing to?

So like originally Novak was very like, uh, I wouldn't call it like neutral, but we were very like neutral. We didn't want to offend anybody. Like this brand is just like, we're making cookie dough. It's our thing.

So like originally Novak was very like, uh, I wouldn't call it like neutral, but we were very like neutral. We didn't want to offend anybody. Like this brand is just like, we're making cookie dough. It's our thing.

So like originally Novak was very like, uh, I wouldn't call it like neutral, but we were very like neutral. We didn't want to offend anybody. Like this brand is just like, we're making cookie dough. It's our thing.

And then slowly over time, we started to realize, especially once we got into CPG and into DTC, into having a packaged product, then it became obvious that there are a bunch of people out there that are like, I'm plant-based, I'm vegan, I'm a carnivore, I only eat meat, I only do this, I only eat organic food, better for you, worse for you, premium food, whatever.

And then slowly over time, we started to realize, especially once we got into CPG and into DTC, into having a packaged product, then it became obvious that there are a bunch of people out there that are like, I'm plant-based, I'm vegan, I'm a carnivore, I only eat meat, I only do this, I only eat organic food, better for you, worse for you, premium food, whatever.

And then slowly over time, we started to realize, especially once we got into CPG and into DTC, into having a packaged product, then it became obvious that there are a bunch of people out there that are like, I'm plant-based, I'm vegan, I'm a carnivore, I only eat meat, I only do this, I only eat organic food, better for you, worse for you, premium food, whatever.

That's when we started to really craft the brand around what our mission is today, which is to be chef-driven, not lab-driven. So like we made the product in the soup shop, right? Like we made it for customers fresh. We had nine of them. That was our core business. That's what we did. We try to stay true to that even today because it helps us stay like really centered, right?

That's when we started to really craft the brand around what our mission is today, which is to be chef-driven, not lab-driven. So like we made the product in the soup shop, right? Like we made it for customers fresh. We had nine of them. That was our core business. That's what we did. We try to stay true to that even today because it helps us stay like really centered, right?