Imagine dining out and knowing every choice on the menu was made with your health in mind. Our guest today turned that idea into reality. With zero prior restaurant experience, he launched a fast-casual chain built on health-first principles: no seed oils, 100% grass-fed meats, organic ingredients, non-toxic cleaning methods—and not a plastic cutting board in sight. The concept quickly caught fire, expanding across California with plans to grow nationwide. Today, he shares how this simple yet radical approach is reshaping the restaurant industry.

This is the Story of Talo Organic with Graham Honig.

EPISODE VIDEO HIGHLIGHTS
▪ Watch the Entire Episode
▪ Why Talo Organic Is the Healthiest Restaurant in America
▪ Why Nutrient-Dense Fats Are Better Than Seed Oils
▪ How Talo Organic Prioritizes Health Over Cost with Ingredients
▪ The Truth About Fast Food vs. Tallow-Fried Fries
▪ Inside Talo Organic’s Approach to Quality, Supply, and Growth
▪ How Talo Organic Is Making Healthy Eating Affordable
▪ How Talo Organic Makes Healthy Eating Easy for Sensitive Diets
▪ Tips from Talo Organic's Founder on Launching a Health-Focused Business

CONNECT WITH GRAHAM HONIG
▪ Website - Talo Organic
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Disclaimer: The content presented on the podcast is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.

The Story of Talo Organic with Graham Honig