I love listening to podcasts when I have time to myself. For me, that's my drive to the office or a 5-mile run. I have been listening to Brand Builder for a year. I like their interest in founders and the stories they uncover in their interviews. This particular podcast was fascinating.

Episode 149 | How JanaBanana is Empowering Girls to Chase Their Dreams

You can read this article in 3 minutes or listen to the whole podcast in 30 minutes.

My favorite part is how Janiana Lopes came to the name of her product. I tell clients all the time how hard it is to name a company. The process doesn’t always reveal the name in the way founder’s think. Sometimes, it’s being aware of what's happening around you - listening, observing, and problem solving. I hope you think the brand naming is absolutely brilliant and enjoy this podcast as much I do.

Here are three more of my favorites from Brand Builder in 2020:

Episode 144 | What the Best Brands Are Doing to Thrive During the Pandemic

Dan Gluck is a Managing Partner at PowerPlant Ventures, a firm that invests in emerging consumer food & beverage, foodservice, and food-tech companies. Their mission is to “re-architect” the global food system by investing in world changing companies that deliver better nutrition in more sustainable and ethical ways.

Episode 122 | How to Nail Your Next Big Pitch

Brenda is a communication expert. She has coached executives in Fortune 500 companies around the world, helping them understand their audiences, build a personal brand, and become more effective executives.

We go deep on the topic of influence – which, by the way, probably doesn’t mean what you think it means – unlocking the 3 pillars of influential communication and the two dimensions of credibility along the way.

Episode 142 | How This Champion Endurance Athlete Created a Better-for-you Alcohol Brand

Brendan Brazier's latest venture, Pulp Culture, solves this dilemma by taking 100% raw, fresh juice and allowing it to naturally ferment over three months through a process called “wild fermentation.” That means that there are no starters like yeast or sugar. All the fermentation comes from naturally occurring ambient bacteria.