S6 Ep23: How to Build a Good, Ethical Business with Sasha Millstein
“Do it for the love of the product, the love of the founder, and not necessarily the love of the bank.” — Sasha Millstein
Thirty years ago, an incredible woman, by the name of Alicia Ethel Reinish, whipped up a recipe that still makes our mouths water to this day! She has been cooking up delicious pot pies for her local clients but she decided to share the love with everyone across the country. Hence, the birth of Aunt Ethel's Pot Pies. Led by her niece, Sasha Millstein, Aunt Ethel's Pot Pies offer restaurant-quality taste without any sketchy ingredients and are only half the calories of other pies. And the best part? It takes just 5 minutes to prepare!
In this week's episode, Justine and Sasha will be sharing insights about angel investment and its benefits, how giving back can be super valuable, tips on how to minimize the cost of mistakes, and ways to show respect for your product.
Plus, Aunt Ethel's Pot Pies is also cooking some new products for all the vegetarians out there! Finally, they'll wrap things up by sharing some insider knowledge about what you should keep in mind before investing in a company. You won't want to miss this one!
Connect with Sasha:
Always surrounded by entrepreneurs, Sasha founded Aunt Ethel's to reinvent the ultimate comfort food— pot pie. By helping to create a nutritious, clean-labeled pot pie that is both quick and delicious, she hopes to fuel busy people the right way. Sasha hopes to grow the company keeping women centered in leadership and spreading pot pies far and wide.
Episode Highlights:
01:30 Who is Aunt Ethel?
04:33 Angel Investing
10:59 The Cost of Mistake
14:25 Whipping the Right Ingredients
17:24 Health Factors
23:21 Formulating New Flavors
27:06 Success Takes Time
Tweets:
Get ready to feast your ears on some investment advice and product creation from @jreichman and @AuntPot's Founder, Sasha Millstein. Plus, catch a whiff of Aunt Ethel's latest veggie creations while you tune in. #podcast #entrepreneurship #socialgood #inspiration #impactmatters #NextGenChef #EssentialIngredients #AuntEthels #potpies #comfortfood #femalefounders #investing #fundraising
Inspirational Quotes:
07:43 "People invest based on emotion, and back it up with logic… But how much do you really know about the company that you're investing in? You're investing in the jockey, not the horse." —Sasha Millstein
10:20 "Anybody who's successful looks back and wants to give back to the earlier generations." —Sasha Millstein
12:26 "The challenge of onboarding with a co-packer is almost as tough as finding your spouse that's the right fit." —Sasha Millstein
16:01 "You have to respect the product. You can't cut corners and you have to execute it with love." —Aunt Ethel
25:14 "You have to really understand what it takes in every position of the company… It's all part of the building blocks." —Sasha Millstein
25:42 "Establishing great relationships helps you to be able to move forward." —Justine Reichman
27:32 "Nothing good happens overnight. To get caught up in that chaos and that excitement and that enthusiasm isn't sustainable." —Sasha Millstein
29:00 "You need to prove your product market fit and your business model. And you need to at least generate enough where you're profitable before you start putting other people's money on the line. That is good ethical business." —Sasha Millstein
29:25 "Do it for the love of the product, the love of the founder, and not necessarily the love of the bank." —Sasha Millstein
Transcriptions:
Justine Reichman: Good morning, and welcome to Essential Ingredients. I'm your host, Justine Reichman. With me today is Sasha Millstein from Brooklyn, who lives in Brooklyn, and she is the founder of Aunt Ethel's.
Welcome, Sasha.
Sasha Millstein: Thank you, Justine. Nice to be here.
Justine Reichman: It's great to have you here. I'm so excited, and you're in my city. So how is it there today?
Sasha Millstein: It is gorgeous and sunny. It's going to be at 83 degrees, and I'm looking to definitely grab dinner outside later tonight for sure.
Justine Reichman: Oh, my God, that sounds amazing. It's a little chilly here. We have a wind. I feel like a meteorologist. We're having a cold front come in today. It's gonna be a balmy 54 degrees. It is just coming northwest. It's gusty. So anyway, Sasha, I'm so excited. I can't wait to try Aunt Ethel's Pot Pies. And my grandmother's name was ETHEL. So the minute I saw that, I was like, oh.
Sasha Millstein: I love it. Everybody somehow seems to have some tangential connection, whether it's an aunt, or mother, grandmother. So it's definitely a family name and a household name.
Justine Reichman: So who is Ethel?
Sasha Millstein: That's a great question. So she is in fact a real person. But her first name is Alicia, her middle name is Ethel. We came up with a name, Aunt Ethel's, on a trip to Vietnam as one does. Riding in the van with the whole family, and we came up with the idea, the concept the night before. And then I pitched the idea to the whole family the next day as we were driving from Hawaiian to Hanoi. And I said, okay. Well, what should I call the company? And they were like, ah, I don't know. Something like chicken pot pie posse, or chicken pot pie fam. And I was like, CPPC, and my mom was like, I think that's an old Russian like USSR acronym. So maybe stick away from that. So my aunt who has a very New York accent was like, well, you know, my middle name is Ethel. I've always thought it was so ugly. But if I was ever to run a diner or do something like old school, I think it'd be a great name. And we all hemmed and hawed over Ethel. And we're like, yeah, that makes sense. And then my mom chimes in. Well, she's your aunt. So why don't you name an Aunt Ethel's? And that was literally how we came to. It wasn't any major epiphany. It just made sense.
Justine Reichman: So you guys were on this trip, and you were saying the night before you came up with the idea for the pot pies? What inspired this idea?
Sasha Millstein: We have to give credit where credit is due. While I was on the trip, I was listening to how I built this by Guy Raz and I was listening to the episode about chicken salad chicks about this woman who started selling chicken salad door to door and ended up creating one of the largest fast casual restaurants. So that evening, my aunt and I went out for drinks as we were watching the sunset. I was telling her about the story. And I said to her, you've been so successful, since she's been a professional caterer in New York City for the last 30 years. And I said to her: "You've been so successful for 30 years, what is one product that all of your clients absolutely adore?" And she thought about it for a second, came back and said: "Probably my chicken pot pie." Took a sip of my tamarind teeny, then looked at her and went on this diatribe about, yes, the chicken pot pie. It's the great common denominator. Doesn't matter if you're rich or poor, black or white, liberal or Republican. It brings everybody together. And she looked at me and said: "You drunk?" And I said: "Yes, probably." But at the same time, I said: "Pot pies have been around for so long, and they've just been executed so poorly that it's about time that we launched a gourmet pot pie that you can reheat in a short amount of time." And that was all it took. Finished our tamarind teenies, went to bed, and then announced to the whole family the next day. Started a chicken pot pies company.
Justine Reichman: Wow. I love that. It really does come from you. Never know where inspiration is going to come from. Before this, what were you doing?
Sasha Millstein: So before this, I was doing sales in real estate as well as Angel Investing. I got involved with 37 Angels, which is a female run organization here in New York City.
Justine Reichman: I know that one. Yeah.
Sasha Millstein: It's run by Angela Lee, who's incredible. And a number of years ago, some friends of mine came to me and asked me to invest in their yoga studio. And before I did that, I just did a quick Google search as far as what type of documents are needed? What are the standards? How much do you invest? What kind of equity do you take? And I realized that I had no idea what I was doing. So I ended up finding out about 37 Angels, signing up for their four day boot camp. And after that, I couldn't stop doing it. The women that are involved in 37 Angels are incredible. Some of them manage their family funds, others just worked really hard their whole lives like myself and accumulated some assets to be able to invest in companies. And over the few years, I did it. I ended up investing in a number of different CPG companies. And so obviously, I became familiar with what that term even meant, and what it took to run a company. I was just highly fascinated by the people that ran it. I love the industry and the community. I didn't even think that I would ever be involved because I thought to myself, well, who the heck am I to be a founder of a company? That takes somebody really serious and intelligent. But for the last 10 years, my aunt and I have always wanted to work together. She asked me for many years to take over her catering company. I have no idea how to cook, so that was just a hard no. And she then asked me to sell her book of business, which I told her, she made a critical error by making herself her brand. She sold her book of business to, for clients weren't going to work with because they worked with her. So this was that epiphany that went off where I was like, wait a second, I can help essentially take over the company by taking one component of it, commercializing it, scaling it up, and then rolling out all these other products that you've had in your repertoire for 30 years that are all tried and true, and convert this into a household brand name. And her response was, you think such a man with your big idea. You're gonna be telling me that I think such a woman with these big ideas.
Justine Reichman: That was so smart. I love that. I want to just go back to the 37, I'm sorry, remind me the name 37?
Sasha Millstein: 37 Angels.
Justine Reichman: So do you think that doing that little program, if you will, really set you up to be successful in this next venture? Or do you think regardless, it would have been the same.
"People invest based on emotion, and back it up with logic… But how much do you really know about the company that you're investing in? You're investing in the jockey, not the horse." —Sasha Millstein
Sasha Millstein: I think founders especially like startups, Angel Investing, and like raising capitals, super intimidating, and they don't realize how, I'm going to offend a lot of people when I say this, how rudimentary. In other words, people invest based on emotion, and back it up with logic. But given the way that 37 Angels was set up is, Angela and two other people would vet 9000 companies and condense it down to nine companies per quarter. Okay. Those nine companies would then go in and pitch 30, 40 Angels in a room. After hearing seven minute pitches, we would then vote on the top three that we wanted to delve into. We would then speak to the founder for an hour or two in a conference room, and then all of us would collectively write up a due diligence memo, and then we would all invest independently.How much do you really know about the company that you're investing in? You're investing in the founder? Exactly. You're investing in the jockey, not the horse. So that aspect of it helps tear down the intimidating walls of fundraising. And obviously, getting to know a lot of founders and seeing that they started from means of nothing, I'm like, it's not like anybody has a background of entrepreneurship. It's not like you can be like, oh, at your last entrepreneur job, it's the same thing as running for president. It's not like, so you were formerly a president of where? No. So I guess that whole intimidation veil kind of came down for me by investing with 37 Angels, which was helpful.
Justine Reichman: When you started in Ethel's, did you go to look to raise money?
"Anybody who's successful looks back and wants to give back to the earlier generations." —Sasha Millstein
Sasha Millstein: No. Surprisingly, I did contact Angela. And she was like, great, great, great. All sounds good. She's like, contact me when you start generating revenue and you guys hit quarter million dollars. And I was like, sounds good. I'll speak to you in five years. Okay. We're not quite there yet. But we definitely are on our way up until now. I've just been bootstrapping, taking out loans, and raising from some family and friends who have contacted me and are interested in the idea. I think if you're round enough and you have enough touch points, people will find out about you. I had a gentleman contact me who was a very successful CPG company. Who read an article about our company and about our product and contacted me and said, I'd like to invest in your company whatever it takes. So I think if you're around long enough and you just keep at it, I think anybody who's successful looks back and says, I want to give back to the earlier generations or where I was 30 years ago. I mean, I know I do. That was one of the things that I liked. One of the reasons I started the company, I said, after I sell this company and exit for a few 100 million dollars, I want to take that money. And then I want to travel around the world giving back and doing micro financing for other women who didn't have the same resources and access to capital that I had.
Justine Reichman: That's amazing. So out of curiosity, so you're bootstrapping this, and what does that look like for you? What are the challenges you've faced, as a result?
Sasha Millstein: Homelessness, I don't know. It's really stressful. I've always, obviously, worked for somebody else. I've always had a paycheck coming in. I just didn't expect starting a company to require this much capital. I also didn't expect us to be unprofitable for the first year or two. I assume I'd start selling pot pies and then start making money, and that would be the end of it. But there's a lot of costs that go into it. And also, the cost of making mistakes is really high, which I don't fault myself for. But you almost need that leeway, that capital leeway to be able to make the mistakes, especially when you're young and you're small so that you don't make them when you're much larger and more substantial.
Justine Reichman: Right. As you're on this journey and you're bootstrapping it, what are some of the choices you've made or had to make in order to be able to continue moving on that have been really hard for you?
"The challenge of onboarding with a co-packer is almost as tough as finding your spouse that's the right fit." —Sasha Millstein
Sasha Millstein: That's a tough question. There have been times that I've had to stop production and manufacturing because we've just run out of space. We started this company two, three years ago expecting to onboard with a co packer. And to this day, we still do not have a co packer in place. I didn't realize the challenge of onboarding with a co packer, finding that co packer. It's sort of like finding that glass slipper. I say to people like it's almost as tough as finding your spouse or your partner, and it took me 43 years to do that. It may take me a few more years to find a co packer that's the right fit. It has so much to do with timing. Because in the beginning of the pandemic, when we started looking at co packers, they were really overwhelmed with a lot of other CPG companies, or DTC companies that converted to wholesale companies. And they were also short of labor. And so it was a much bigger challenge to find a co packer that was going to take you on now things have kind of settled down a little. And it's easier, we are currently in discussions with a co packer that hopefully will be on board with by the time I speak to you next.
Justine Reichman: Fingers crossed. That's a really big challenge. And that's because of bootstrapping, do you think?
Sasha Millstein: Oh, I don't think it's bootstrapping at all. I think it's just a numbers game. We've spoken to hundreds of co packers, we've hired consulting companies, and nobody's been able to find the right co packer. Also, we have a little bit of a challenging product because we have a soup petal product, but then we also have a bakery product, which is our crust. And so to find that perfect fit is a little challenging. And co packers also go through their own financial challenges where they don't predict the right margins. Like we were onboarding with a co packer, and then they couldn't afford to stay in business, and so they ended up renting out two thirds of their space, and so didn't have the bandwidth or the capacity to take us on.
Justine Reichman: Right. Yeah. So I'm curious. I just want to change directions for a minute. Talk to you about the ingredients.
"You have to respect the product. You can't cut corners and you have to execute it with love." —Aunt Ethel
Sasha Millstein: Yes. So that's been really the easiest part of this whole entire journey is that the product itself has been around for 30 years. So my aunt, back in the 80's, worked for a company called Word of Mouth, and it was sort of the predecessor to (inaudible). Most New Yorkers, especially if you lived on the Upper East Side would go there. They would always get salads, pastas, hot entrees and whatnot. And a few years into it, the owner unfortunately passed away suddenly, and my aunt at the time was catering for all of these clients. And so when she continued catering, they would come back to her and say, it's too bad that Word of Mouth is no longer around. I used to love their chicken pot pie, or I used to love their beef bourguignon, or their meatloaf. And she said to them: "Well, actually, I have all the recipes." And that's how she started doing a whole retail line. So when I came to her and I said: "What's one of your favorite products?" She immediately said, her chicken pot pie because she knew that that was one of the products that people loved. And people continue to purchase, year in year, out for 30 years. So the product itself was already kind of presented to me. We then took something like the CoCo van, which wasn't obviously traditionally served as a pot pie converted to that. And then when we needed a vegetarian one, we took the lentil chili and converted it to that. But one of the things that my aunt always yells at me about is that you have to respect the product. You can't cut corners, and you have to execute it right, you have to execute it with love, you have to execute it with care and caution, because that's the problem with a lot of these pot pies on the market is they're all commercialized, institutionalized. And you can tell that they cut a lot of corners just for profit.
Justine Reichman: So would you say they're cutting corners isn't about the quality of the ingredients?
Sasha Millstein: Yes, exactly. For example, roasted chicken. We were going to use a thigh, but my aunt refused because she said: "You need the tenderness of the breasts, and you need to be able to roast it so that it stays moist." What's another thing? Oh, the leaks. The leaks. I was like, why would we need leaks when we have onions? And she goes: "You don't understand, you're going to change the whole ecosystem of the pot pie, which is why you have to include leeks." So we may end up going bankrupt because of the respect for the product, but it's what you gotta do to carry on tradition.
Justine Reichman: Of course. Our podcast is about building a better for you food system. Creating greater access to healthy food. I've read that you guys are really focused on creating healthy, delicious pot pies. How are they healthier than the average pot pie?
Sasha Millstein: Well, first and foremost, they use real ingredients. Like we have very much like a Julia Child's perspective on food. Which is you don't use any kind of diet products, or preservatives, or anything that's going to minimize it. You use full flavor. We use butter, we use cream, we use fresh vegetables. And then the other part is that you just don't eat like a pig. Instead of having like 20 ounces, we have 12 ounces. So as far as the product, it's super healthy in the sense that there's no bottom or side crust. We remove that because. We just found that I got mushy and soggy so that they're in by taking down the calorie take to 50%. And then everything's just fresh, chicken is handled, we use garden fresh veggies, and the puff pastry is made with real butter.
Justine Reichman: And I'm curious, is it organic? Or is it not organic?
Sasha Millstein: It is all organic. We just haven't gotten the organic certification yet, and we were waiting to do that till we boarded with a co packer as well.
Justine Reichman: How does that impact the co packer you choose? Is that making it more difficult to find a co packer that deals with organic for you?
Sasha Millstein: Yeah. First and foremost, they need to be USDA certified. Once we get through that, then it just becomes a matter of whether or not we want a gluten free certification, do we want organic certification. And that's something that we can work on, specifically with the co packer. In other words, even if they're not an organic certified co packer, we can order whatever ingredients we need to make it organically certified.
Justine Reichman: Okay, so that does not impact it? Do you guys have a gluten free option?
Sasha Millstein: We do. You're gonna get all of them regardless of whether you eat them or give them to your friends. As far as (inaudible) from the New York Times said, there's so good that I could serve at that dinner party. So the lentil chili, actually, we inadvertently made it gluten free only. Because when we started selling the lentil chili, people came back to us and said: "Look, I understand why it's a lentil chili, but why is the lentil chili pot pie? And we were like, well, what else would you like to see with that? And they said: "Oh, tortilla chips or pita chips." So we ended up actually making it with tortilla strips.
Justine Reichman: I lived in Mexico City for two years. I always love tortilla chips and chilaquiles. Anything that you can integrate with that. So that's great. So you guys have been around since, what was the date that you guys launched?
Sasha Millstein: So we officially launched in January of 2022. No big launch date, just me and my Subaru delivering to the first grocery store.
Justine Reichman: So you've been around now, it's so new. What are you looking at in the next couple of years? How do you see the trajectory going for Ethel's?
Sasha Millstein: Hopefully, we'll be building a pot pie empire. And every single person, and their mom will be eating our pot pie. When I got into this, I assumed that I would have exited in three years time. Now, I realized that overnight success comes in the form of 10 years in the making. I've learned to kind of limit my expectations, and just to learn how to grow the company cautiously, methodically and slowly. So in the next few years, obviously, we want to be with at least one, if not two, co packers in order to be able to source and scale the whole country. We want to obviously be in line with a number of distributors. And we want to see ourselves probably in a big store like Costco, which has always been a dream of mine, whether or not it's in the current form or if it's in like a 12 pack, excuse me, 12 pack of like pot pie juniors. Whatever it takes to get in there. Because I grew up in Seattle with a family of five, we were the first family lined up at Costco. And it had such an impression on me growing up. And surprisingly, the options have not changed since the 80's. You still have the bagel bites and the bagel dogs.
Justine Reichman: Oh, my God. 100 years.
Sasha Millstein: Yeah, they're not the healthiest. So to be able to provide like after school snacks to kids, like myself growing up, but haven't been a little bit healthier and more nutritional would be really like a goal of mine.
Justine Reichman: Wow. So I know that you founded this, you're the founder of this company, and so what role is your aunt playing in it?
Sasha Millstein: Great question. It changes day to day. I will say this, there's not a day that goes by that I don't speak to her. I'd like to say that she's the ambassador. And obviously, she's the face of the product. Although she says, I look nothing like that. But I tried to explain to her that it's more of a caricature to live on in infamy after both of us are gone. She's been an incredible mentor and incredible resource. I've gotten to know her in so many different ways that I never knew her just because we're now on the same playing field as far as business, and I get to know more about her company in terms of catering. She gets to know more about my company in terms of CPG. But she's definitely a pivotal role. I started this company, really, with her in mind to help carry her legacy over. So hopefully, I don't disappoint her.
Justine Reichman: Sure. Do you think you'll add additional skews going forward?
Sasha Millstein: Yeah. So over the last year, we've gotten a lot of feedback, obviously, regarding plant based skews. Everybody in their mother seems to be vegetarian, although nobody calls it that anymore. Or flexitarian, or whatever they're using. We did take a step back because all of my aunt's recipes, a lot of them are meat focused just because they're a lot of them from the 80's. They're very like Julia Child's inspired works. So we decided a few months ago to do some recipe formulation, and to come up with two new vegetarian flavors. So we came out with the roasted cauliflower that has a cheddar volute and garden fresh veggies. And then we also came out with a, which is the name I love. It's called Shrooms Gone Wild. I'm sure you can add a similarity. So the other name that goes in for, and that's a medley of for charities and communities with an urban cream base.
"Do it for the love of the product, the love of the founder, and not necessarily the love of the bank." —Sasha Millstein
Justine Reichman: That sounds amazing. So when do you expect that you'll have those available?
Sasha Millstein: So we just finalized the design and the graphics on the overwrap. So as soon as we get them printed and manufactured, we're going to be off to the races. I would imagine in the next few months.
Justine Reichman: Oh, that's exciting. So you're gonna have more skews available? So you guys, out of curiosity, looked at like pod foods or anything?
Sasha Millstein: I know of them. They're a distributor, correct? We aren't ready to onboard with a distributor specifically, because we just don't have the production levels to support that. So you are looking at our distributor, but as--
Justine Reichman: As soon as you can, good job, it's very personable this way.
Sasha Millstein: Exactly. But that's the thing. You have to really understand what it takes in every position of the company. I love like putting the cases in the back of my car driving them over, talking to Luis, or Ruben, whoever's the salesperson there. Helping them merchandise it, helping them figure out where it's going to be on the shelf, hearing about their family, catching up with them. So it's all part of the building blocks,
Justine Reichman: Establishes great relationships for you to be able to then move forward. The challenge, not the challenge, but I think when you go to move forward, and you expand, and you grow replicating that and getting that person, or those salespeople that could then do that for you becomes, they have to then be you.
"You have to really understand what it takes in every position of the company… It's all part of the building blocks." —Sasha Millstein
Sasha Millstein: Exactly. They have to present the product with the same amount of enthusiasm, the same amount of passion. And hopefully, after trying it, they will feel that way. But our pitch is pretty straightforward, which is, this is a gourmet artisanal pot pie that you can reheat in five minutes and have it taste like it's been baking in your kitchen all day. There's nothing on the market like this. It's easy to justify taking off another pie and replacing it with ours.
Justine Reichman: I'm excited to try it. I'm just curious, I know this goes back a minute. But when you said you had originally planned to exit in three years, and then you realized that it was going to take you 10 years, okay, fair enough. Because I think that that's a realistic assessment. Only we thought it happened overnight. But when you dig in, you realize that nothing happens overnight. I think it's completely realistic. But how did that make you feel when you had this realization that, oh, my God, my plan, my plan was to exit in three years, and it seems like it's gonna be a little bit longer.
"Establishing great relationships helps you to be able to move forward." —Justine Reichman
Sasha Millstein: Yeah. It just made me realize that this is gonna take me into retirement, that there won't be another job after this.
Justine Reichman: And I feel about that.
Sasha Millstein: It actually relaxed me because, especially in the last few years, with a lot of these companies being fueled by like venture capital, as well as IPO going on the market, and then watching their stocks takeoff, and then watching everything crash and burn, you realize that nothing good happens overnight. And to get caught up in that, that chaos, that excitement and that enthusiasm isn't sustainable. So it really does take the pressure off of you, and allows you to really enjoy the process, enjoy the journey, and not suffer from, why aren't I in every single whole food by the end of the week? If it takes three years to get there, that's what it takes. But at least you have all the experience and the numbers to back you to know exactly why you're there, and what it took to get there as opposed to suffering from impostor syndrome. Which is, I launched the company this week, and we're going to be in Whole Foods next week. No. It takes a lot to scale up and a lot of money. And you just need to be patient.
"Nothing good happens overnight. To get caught up in that chaos and that excitement and that enthusiasm isn't sustainable." —Sasha Millstein
Justine Reichman: I totally agree. And when you had first started this, did you plan to raise money and take it get institutional funding and go public? Was that a thought?
Sasha Millstein: I thought that, listen, you know how crazy it's been in the last few years. People investing in companies without even seeing them. Especially like, I know that a lot of male founding companies, they come up with an idea, and then they go around, and they pitch venture capitalists or angel investors before they even come out with it. But there have been enough of these failed companies to know that you really need to bootstrap, and you need to prove your product market fit and your business model. And you need to at least generate enough where I, hopefully, you're profitable before you start putting other people's money on the line. And I think that's just good, like ethical business. And also like setting investors expectations, these are not tech companies. We're not going to be exiting at 100x. Maybe we'll exit at 5x. So do it for the love of the product, the love of the founder, and not necessarily the love of the bank.
"You need to prove your product market fit and your business model. And you need to at least generate enough where you're profitable before you start putting other people's money on the line. That is good ethical business." —Sasha Millstein
Justine Reichman: Awesome. Sasha, thank you so much for joining me today. I'm fascinated to hear about your experience and all that you're doing, and where you're going, and I can't wait to follow along. And if I hear of any places for co packing, I'll make sure to connect you with them.
Sasha Millstein: Thank you so much.
Justine Reichman: That's a common problem I'm hearing around.
Sasha Millstein: Yes. And as they say and for the Passover Seder next year, hopefully, we'll be in Marin celebrating.
Justine Reichman: I can't wait. Thanks so much for joining me.
Sasha Millstein: Happy to be here
