Are you constantly seeking keto-friendly convenience foods without all the junk? Phillip Meece created The Carnivore Bar because he saw a real need in the low-carb, keto, and carnivore communities for a more reliable way to eat while traveling and on-the-go. There are several bar options available, all of which contain responsibly sourced ingredients. It was a pleasure speaking to Phillip about his business and the carnivore lifestyle, and I know you'll enjoy this episode.
What you'll hear:
- Reasons and benefits for keeping production in-house (1:31)
- Phillip's military background, entrepreneurship, and his reasons for developing The Carnivore Bar (6:06)
- Military nutrition and sustainable food sources (13:54)
- The negative impacts of commodity beef and poultry on the environment, our health, and the economy (18:39)
- Food priorities and the carnivore diet (24:52)
- Starting a beekeeping business and new facility renovation challenges (30:45)
- Business growth, leadership, and employee management (36:17)
- Food manufacturing, margins, and quality ingredients (42:54)
- Transparency and integrity in business (51:10)
- Carnivore diet and high-quality protein sources (57:24)
- High-fat diets and their impact on energy and nutrition (1:03:45)
- Business growth strategies (1:12:07)
- Entrepreneurship, product development, and hunting (1:15:53)
Where to learn more about Phillip and The Carnivore Bar:
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