How I Built Resilience: Live with Kyle Connau...

Jeni’s Splendid Ice Creams founder Jeni Britton joins Guy on the Advice Line to answer questions from three early-stage entrepreneurs. Plus, how Jeni’s newest venture Floura is tackling one of America’s largest dietary needs—fiber. First, we meet Jesse in Washington, D.C., who’s ...  Show more

Krishna Kaliannan wanted to start a tech company but failed at every attempt. On the side, he was teaching himself how to cook with high-protein, low-sugar ingredients. Not just out of interest, but out of necessity. As a teenager, Krishna had been diagnosed with diabetes and epi ...  Show more

After slashing his NYC restaurant team from 2,400 people to just 45 in the teeth of the pandemic, Danny Meyer has rebuilt Union Square Hospitality Group back to its former size. But in his fifth appearance on Rapid Response since Covid struck, Danny says he isn’t yet triumphant. ...  Show more

This week we sit down with the wonderful Chef Uyen Kirshenbaum, to discuss the small business she started after being furloughed from her restaurant job due to COVID-19. We're also talking about how she succeeded in starting a business during a global pandemic how her peers in th ...  Show more

Irene Li, the celebrated chef of Boston's Mei Mei, discusses her commitment to helping mom-and-pop restaurants and immigrant families survive during the pandemic.

Plus, how a longtime customer helped a Los Angeles restaurant owner keep his business afloat as his sales ...

The meal kit delivery service was almost belly-up before the pandemic hit. But then people stuck cooking at home gave the brand a lifeline. Investors found it tastier than ever, but will customers still hanker for the big blue box once this is all over?Our sponsors this week: Bet ...  Show more