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b'Erik Oberholtzer is a renowned professional chef who spent 10 years in some of the best fine dining kitchens in California. After getting his start at Chez Panisse, he cooked everywhere from Lark Creek Inn to Left Bank to Shutters on the Beach. Inspired by his relationships with local farmers and his access to fresh ingredients, he became passionate about finding a way to bring farm-to-fork to the masses. In 2006, he opened Tender Greens, a slow-foods-meets-fast-food restaurant in Culver City with an emphasis on affordable chef-created dishes. It has since grown to 28 locations spanning across both coasts and is backed by hospitality giant Danny Meyer. \\nIn this week\\u2019s episode, Erik and I discuss how he cultivates culture at Tender Greens, America\\u2019s shifting relationship with food, and why it\\u2019s an exciting time to be in the food space. We also talk about the "forgotten foods" you might be seeing on the Tender Greens menu soon, his commitment to regenerative agriculture, the collision of technology and food, and the power of partnership in growing a business. \\nGo to TryOmax.com/mindbodygreen to get a box of Omax3 Ultra-Pure, for FREE! Omax3 comes with a 60-day money-back guarantee, so you have plenty of time to try it and really feel the Omax difference! \\nTo contact Jason with comments, questions, or speaker ideas, please e-mail podcast@mindbodygreen.com. \\nFor all sponsorship inquiries, please e-mail sales@mindbodygreen.com. \\nWant to join our podcast newsletter? Sign up here!\\nLearn more about your ad choices. Visit megaphone.fm/adchoices'