Episodes

Allison and Stephen Ellsworth transformed a simple farmers market vinegar tonic into Poppi, a functional soda brand now worth $2 billion. They cracked the code on making apple cider vinegar delicious—bottling gut-health benefits in flavors people actually crave. After years of grassroots selling, their breakthrough came when they stopped chasing trends and started building real community around wellness. The result: a beverage that's neither compromise nor cure-all, but a smarter choice that finally made functional drinks mainstream.

Bobbi Brown brings her no-nonsense beauty expertise to the advice line, helping founders navigate the pressures of building authentic brands in a curated world. Joined by Abby Rosalier, Henry Davis, and Mark Sokolowski, this episode delivers raw insights on maintaining creative vision while scaling. Brown shares how she built Jones Road Beauty on simplicity and transparency—principles that apply to any founder fighting industry noise. Expect practical wisdom on product integrity, team trust, and the kind of slow growth that actually lasts.

Nirav Tolia reveals how Nextdoor transformed local neighborhood gossip into a global social platform. The former Facebook executive shares candid stories about the accidental pivot from a neighborhood social network to a vital community lifeline during crises. Discover why hyperlocal trust became their biggest competitive advantage, and how a simple "welcome wagon" feature created an unbeatable moat. Tolia's journey offers a masterclass in turning everyday interactions into network effects that scale.

Guy Raz takes calls with Priority Bicycles founder Dave Weiner on this Advice Line episode, helping entrepreneurs navigate growth, education, and balance. Dave Lanning of Dave's Coffee seeks to expand coffee milk syrup beyond Rhode Island, Alex Plante of Kinloch Farmstead wrestles with scaling versus sustainability, and Sabrina Sherwood of Idaho Barkery targets corporate clients with custom dog treats. Together, they unpack how to open new categories, delegate without losing control, and segment markets for B2B and B2C success.

Carlton Calvin turned a simple scooter idea into a cultural phenomenon, then weathered its collapse, and emerged with a reinvention that defied expectations. In this episode, he reveals how recognizing fleeting trends while building lasting brand equity became Razor's secret weapon. You'll learn why the same product that sparked a global craze also nearly sank the company, and how Carlton's pivot into new mobility categories saved the empire. This is a masterclass in riding hype cycles without being crushed by them.

Guy Raz guides six founders through a masterclass in leveraging unique strengths. Anna Petrosian reveals how creative intuition built Dose of Colors into a beauty empire, while Sadie Lincoln scaled her fitness expertise into barre3's nationwide community. Joe Gebbia shares the superpower behind Airbnb, and Troy Carter discusses how talent-spotting built Atom Factory. RV Shongwe and Genevieve Evans contribute insights on technical mastery and strategic partnership. The episode's message is clear: sustainable success comes not from fixing weaknesses, but from doubling down on what you do best.

Don Vultaggio turned a $500,000 snap decision into a beverage empire by outmaneuvering Snapple at every turn. When he spotted the "Arizona" name in a trade publication, he called the owner on a Sunday and bought it on the spot—before Snapple could react. That single move gave AriZona Beverage Company the identity and momentum to build a $6 billion brand, proving that sometimes the best strategy is recognizing opportunity when others see just another name.

Guy Raz and Tim Ferriss open the Advice Line to three founders at different inflection points. Lauren Menard is torn between a national venue deal and DTC growth for her mycelium earplug company. Emily Bordner's viral moment with Taylor Swift has wholesale taking off but she doesn't know where to focus. Kimberly Becker is testing the waters on pre-orders for her sustainable women's clothing brand. Tim pushes each caller past the obvious trade-off toward an experiment they can actually run.

Ben Chestnut built a $12 billion company by accident and never took a dime of outside investment. What started as a lowly email tool at a struggling web design agency became the platform millions of small business owners now depend on every day. His story is proof that serving an overlooked market, staying profitable from day one, and refusing to chase investor demands can beat every conventional playbook in Silicon Valley.

Franchesca Thompson hosts an advice-line episode where three entrepreneurs bring real business challenges to Jamie Siminoff for candid, no-BS feedback. Iyin Akinlabi-Oladimeji of Luji's Chocolate shares his scaling struggles, Jamie Siminoff discusses Ring's hardware adoption journey, and Victor Hugo Hernandez of ErgoFlex Desk walks through furniture logistics. Each caller gets direct, actionable advice on branding, product-market fit, and operational discipline that applies far beyond their specific industry.

Amy Errett launched Madison Reed at 56 after a career in banking, consulting, and venture capital—a late entry into the beauty industry most founders would never attempt. The idea came from her wife's frustration finding a decent at-home hair color, and Amy ran with it. She built a prestige formula from an Italian manufacturer, raised $4M in Series A before the 2014 launch, and moved fast through a subscription model and a bold Groupon strategy.

Guy Raz sits down with Daniel Humm, chef and owner of Eleven Madison Park, for an exclusive update on his landmark 2021 decision to make the world-famous restaurant 100% plant-based. Four years after that announcement upended fine dining, earning EMP its three Michelin stars as the first purely plant-based restaurant to achieve that distinction, Humm reveals why he is now reintroducing fish, shellfish, and his iconic honey-glazed duck. He explains the creative, cultural, and economic forces behind the shift, and why the restaurant remains fundamentally plant-based at heart.