What is clear is that consumers know a calorie isn't a calorie. There are good fats and bad fats and good proteins and bad ones.

Delivery is about being more efficient, it's about numbers, and it's about extracting costs.

I would suggest that gluten tends to be tied to carbs. And I try to balance my carbs and my proteins and my fats.

Food is not simply nutritional cocaine that I'm injecting in my body. It is about a relationship I have with myself, how I see myself, what I want from myself.

When companies start out, they figure out a better way to do something, and they're very relevant.

I often think of myself as the discoverer-in-chief.

People really do want simpler, cleaner food, but this isn't about marketing, it's about delivering.