Color is emotion. Gray is a mood. This episode is a whole palette.

Somewhere along the way, the world went gray. Not metaphorically — literally.

Scroll through a parking lot photo from 1980 and you'll see yellows, blues, reds, a green car someone clearly loved. Scroll through a 2025 parking lot and you'll think your screen broke. It didn't. That's just… the vibe now. Black, white, and approximately 47 varieties of steel gray.

In this episode of Biz-Souls, Rona Lewis and Jeffrey Hansler tackle the surprisingly rich (and surprisingly emotional) business of color. Why did the world go gray? Who decided that color was somehow beneath civilized people? (Spoiler: it was a 1908 Austrian architect who also hated fun.) And more importantly — is color finally, finally staging a comeback?

The design world seems to think so. Pantone named Mocha Mousse as its 2025 Color of the Year — a warm, earthy brown bridges luxury and comfort — while Bear selected a deep ruby red and Valspar went with a rich navy blue. Design experts are also flagging rising nostalgia for 70s-inspired earth tones like terracotta and clay. Apparently, the pendulum is finally swinging — and it's swinging toward something that doesn't look like a rental car.

Rona (art major, self-described color evangelist, proud owner of a steel-gray Lexus she did NOT want in steel gray) and Jeffrey (temporarily a reformed all-black wardrobe guy, partially colorblind, still has opinions) go deep on:

• Why Adolf Loos — yes, a real architect with a real 1908 essay — declared that using color as decoration was a sign of arrested moral development (he was targeting Art Nouveau, one of the most beautiful art movements ever, which tells you everything)

• Why California's most popular home color is basically beige wearing a disguise

• What mid-century modern living rooms, orange sinks, and lava lamps tell us about where we're headed

• Why color equals hope, gray stands for fear, and aubergine is always the right answer

• How Pantone's Color of the Year program influences billions of dollars in buying decisions across fashion, design, and consumer goods — meaning this isn't just an aesthetic conversation, it's a business conversation Red94

Mocha Mousse is warm, approachable, and undeniably chic — the sartorial equivalent of a decadent chocolate pudding. But Rona and Jeffrey aren't entirely convinced we're ready to go to the full Color Revolution just yet. Jeffrey suspects AI and utilitarian thinking might keep the grays winning. Rona is cautiously optimistic. Their conversation, as always, will have you laughing and rethinking things you didn't realize you had opinions about. Who - What – Wear!

Wear your colors, it might be your civic duty.

Listen now. Like. Subscribe. And for the love of Art Nouveau, color it up.

Somewhere between Willy Wonka, Silicon Valley wellness culture, and two entrepreneurs stubborn enough to spend a year making mushrooms taste luxurious, Episode 222 of Biz-Souls was born. Well, Welcome back, Kotter and Room 222.

In this delightfully smooth episode, hosts Rona Lewis and Jeffrey Hansler sit down with Graham Bailey and Lee Ribeiro, the masterminds behind Mana Bars (https://manabars.com) - a California-based functional chocolate company turning adaptogens, nootropics, and wellness mushrooms into something shockingly rare: Chocolate that actually tastes like chocolate.

Not dirt. Not regret. Not “wellness” disguised as dessert. Real, silky, craveable chocolate.

The episode kicks off with dreams of Formula One racing, Olympic swimming, music careers, and entrepreneurship before veering gloriously into cognitive-enhancing cacao, calming mushroom blends, and the kind of startup chaos every founder secretly recognizes.

There’s packaging talk, Expo West war stories, manufacturing realities, influencer culture, and enough entrepreneurial wisdom to fuel at least three LinkedIn gurus and one exhausted MBA student.

What makes Graham and Lee compelling isn’t just the product. It’s the collision of craftsmanship and curiosity. One minute they’re discussing functional wellness and sourcing mushrooms from Southern California. The next they’re debating why white chocolate lovers are apparently a secret underground movement worthy of protection. And somehow, it all works.

The real magic of this conversation is that it never feels like a pitch. It feels like two builders obsessing over experience. They didn’t want “healthy chocolate.” They wanted chocolate-forward indulgence with an actual functional payoff:

• Focus without feeling jittery

• Calm without tasting medicinal

• Energy without drinking something neon from a gas station refrigerator

In true Biz-Souls fashion, the episode also drifts into the wonderfully human side of entrepreneurship and why:

• patience matters more than hype

• theory and practice are constantly kung fu fighting

• relationships matter more than algorithms

And why every entrepreneur eventually learns that fires are not occasional events, they’re basically recurring calendar appointments.

The conversation also explores the growing “sober curious” wellness market, influencer-driven branding, and how modern consumers increasingly want products that feel both indulgent and intentional. Functional mushrooms, adaptogens, and nootropics have exploded across wellness categories recently, but Mana Bars is trying to bring actual flavor credibility into the space. And yes… there’s an Austin Powers “One Billion Dollars!” moment. Because no Biz-Souls episode should ever become too respectable.

Other delicious Biz-Souls Episodes:

Episode 139: Play for Better Living! Why Play Makes Every Life Better

• https://open.spotify.com/episode/5EOyx44QYvEkrzE6Fg6fA8

• https://www.youtube.com/watch?v=EdUd8cU1JXg

Episode 125: How to Retrain Your Brain with Kelley Raleigh

• https://open.spotify.com/episode/6Sl8zVZB6Jx5DMHg8lN9aH

• https://www.youtube.com/watch?v=PA4P9HvbKVI

Episode 127: Tickled About Piccles! with Chris Bent

• https://open.spotify.com/episode/1m0lrAjU0EoA0YpWqq9n9K

• https://www.youtube.com/watch?v=HQNREqXwV8k

Episode 137: Just Say No! Maybe.

• https://open.spotify.com/episode/5O9pVnMLtrVRHfSrkE3dZn

• https://www.youtube.com/watch?v=G0ffpbkA2n8

Episode 136: Mature Gnome with Ego

• https://open.spotify.com/episode/4SrTBRzWZ9MbhycJw5Nkwv

• https://www.youtube.com/watch?v=Sl6sKzNUWTo

Rona Lewis and Jeffrey Hansler welcome back recurring guest and hospitality insider Nick Morton to unpack a story that rocked the culinary world - centered on famed chef René Redzepi of Noma. This isn’t just another ‘celebrity chef gone rogue’ story. It’s a full-on reality check about internships, unpaid labor, and the culture of ‘abuse-as-education’.

Redzepi’s empire didn’t crumble overnight. It wasn’t until former interns began speaking out about toxic conditions of emotional and physical abuse when René’s cake was left out in the rain.

Here’s the kicker: This isn’t just a restaurant problem.

Nick draws a bold, and frankly uncomfortable, parallel to the Olympic Games, FIFA World Cup, and even elite events like the US Open Golf Championship that all take advantage of free labor.

The question is, ‘When billion-dollar industries rely on unpaid work is it an educational tradition or exploitation with better branding?

For the restaurant business, Nick draws a line between the brigade system, popularized by Auguste Escoffier, and the current culture. His system was designed to bring order to the chaos of commercial kitchens: Think military precision with butter.

Things went sideways when the culture moved from a ‘Yes, Chef!’ attitude to flying sauté pans.

The abusive culture has only continued to grow. While shows like ‘The Bear’ may win awards, they normalize dysfunctional behavior and environments. You know the characters from reality shows: Marco Pierre White and TV titan Gordon Ramsay. Their behavior is excused as fiery personalities and show ratings are strong.

Nick and Biz-Souls ask the real question: Must apprenticeship go hand-in-hand with abuse. And you know the answer, and so do the creators and stars of the ‘The Great British Bake Off’.

Saying drama sells is just an excuse for limited minds. Still, before you swear off dining out forever, take a breath, because this episode isn’t a takedown, it’s a wake-up call.

Nick highlights the leaders who don’t make headlines for bad behavior. Mentors who teach instead of terrorizing. Operators who build people up instead of breaking them down. Restaurateurs like Danny Meyer who prove hospitality can actually include hospitality.

Turns out, kindness isn’t bad for business. Who knew?

If you believe this isn’t just about restaurants, and it’s about every industry where ‘experience’ is used as currency instead of cash, then you’re drinking from the same glass as Nick and our Biz-Souls hosts.

As for these billion dollar enterprises paying apprentices and ‘volunteers’, if only those with the means to fund themselves can afford to learn, the system isn’t building talent, it’s filtering it.

So, listen in, follow, subscribe, share and share again. Because this message is an important message to pass around.