Simon Mainwaring

We First provides consulting and training to help companies tell the story of their good work in ways that build their business

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At 11:49 p.m. on an otherwise ordinary January 26th, a bearded man was burning the midnight oil in a food lab. He had worked at 16 Michelin star restaurants, was named a Zagat 30 Under 30, and was twice nominated for the James Beard Rising Star Chef award. Tonight, though, he was a scientist. He […]

At 11:49 p.m. on an otherwise ordinary January 26th, a bearded man was burning the midnight oil in a food lab. He had worked at 16 Michelin star restaurants, was named a Zagat 30 Under 30, and was twice nominated for the James Beard Rising Star Chef award. Tonight, though, he was a scientist. He …

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They didn’t set out to become cultural titans—or even to revolutionize their own industry. At the Natural Products Expo West in Anaheim, Calif. 34 years ago, Amy’s Kitchen founders Rachel and Andy Berliner debuted what they considered an imperfect vegetable pot pie prototype developed in their own kitchen. The response was prodigiously encouraging. But as …

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