Tag Archives: food

046: Ann Yang, Phil Wong, MISFIT
Ann Yang, Phil Wong, Misfit Photo by: Jeff Prost-Greene

046: Ann Yang, Phil Wong, MISFIT

“I don’t want us to learn ourselves out of our idealism, or personalities.”

Welcome to Notes on Doing, conversations with people who love what they do.

I’m Jenna Matecki.

Our next episode goes to Ann Yang and Phil Wong, the founders of MISFIT. MISFIT is a juice company that repurposes food waste – lovably misfit fruits and vegetables – into delicious cold-pressed juices. Listen to what Ann and Phil had to say about their deep friendship and partnership, strawberries and cash, and thinking tender thoughts.

Also, psssst. Mark your calendars. The next Notes on Doing meetup will be Thursday, October 13th, at 7pm in Brooklyn, New York at… are you ready for this? FREEHOLD. Come hang out with the people featured in NOD, other fans of the show, and yours truly. I couldn’t be more excited to see you all.

Here’s Ann Yang and Phil Wong from MISFIT –

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Thanks for listening to Notes on Doing Episode 046, with Ann Yang and Phil Wong.

Buy one of MISFIT’s juices. I have a few at my studio here and they’re scrumptious. You can check out if a store near you stocks them at misfitjuicery.co/locations/. Be sure to follow MISFIT’s Instagram and Facebook at @misfitjuicery.

And, as always, subscribe to Notes on Doing! Episodes release weekly, every Monday, on iTunes. Tweet me @jennamatecki with any and all thoughts and ideas about the show. Follow @notesondoing on Instagram and check out quotes from the show written out in my beautifully horrible handwriting. And, last plug I promise, if you could please give the show five stars on iTunes that’d be awesome – it helps more people to listen and get to know the incredible people featured.

Until next week! In the meantime, always do.

Tara Norvell & Yuji Haraguchi, Co-Executive Chefs, Okonomi

Our third NODdoc goes to Tara Norvell and Yuji Haraguchi – Co-Executive Chefs of Okonomi restaurant based in Brooklyn, NY.

Tara: There’s a lot to learn from, Japanese food.

I mean there’s so much to learn about cooking it, but just in the way that it… especially the philosophy, and the whole philosophy is like “mottainai” and… that’s a word that I didn’t know existed but like it’s *everything* to me know, it means everything to me because, it’s… just a mindful way of life.

Living mindfully and… not just an awareness of others, but an awareness of your surroundings, your food, your… and your waste… your personal waste and the waste around you, and how to not waste not just food but time, or ideas, or…. especially time and ideas.

We use what we have, you know? We don’t really think about like “oh what if we had this and we’re gonna get it with this and that would be GREAT and we could swirl it and twirl it and throw it in the air, and you know, see if someone catches it!”

Yuji: So the important thing for me is that no matter how much I want to grow business, I sort of don’t want to succeed.

The idea of being successful can make you feel a little bit overconfident sometimes, and then you stop learning.

So I’d rather make mistakes that are not critical… so people keep coming back… and so I can improve.

I just cut myself, two days ago, very bad. And I was like “wow, I thought I could’ve cut this fish after so many years, but still missed it and cut myself… you know, that’s important. Because that makes me realize that I’m not good enough. And I always tell my teams “see, I cut myself, don’t ever think you can cut fish.”

Tara: It’s really satisfying. Even going home at the end of the day and just changing the way we cut one vegetable… it satisfies me so much more than like, you know, making commission on sales, or, making money, or… yeah, something that I guess you would think drives ambition, but that’s not what drives us. Learning things and creating new things is what drives… our ambition.

Yuji: It’s really hard to change your career and then… trying to pursue your dream, but sometimes your ideas are much stronger and passions are much stronger than your skills or experience and then, those will catch up eventually.

So experience and skills you can build, but passions and ideas you can’t build.

Tara: 🙂

Interview & Edit by Jenna Matecki
Shot & Produced by ROARK
Color Grade by Na Thirakomen