Dmitri Dolgov, Co-CEO of Waymo, talks about the future of driving and the rise of autonomous vehicles. He shares his confidence in Waymo's vehicles being better at driving than humans. They discuss the challenges faced by autonomous vehicles in their early days and Waymo's journey towards launching the Waymo One service. They also explore the potential profitability of fully autonomous vehicles and the optimization of road systems with their increasing use.

Michael Preysman, Founder of Everlane, discusses how he built his multi-million dollar fashion brand by focusing on radical transparency, ethical practices, and sustainability. They also talk about the challenges faced during the Covid era and the rapid growth of the company through word-of-mouth marketing. The episode explores Everlane's journey from pricing transparency to transparency about their supply chain and environmental practices, as well as the importance of balancing growth and sustainability.

Cody Finke, CEO and co-founder of Brimstone, discusses how his company is addressing the carbon emissions problem in cement production. They have discovered a rock that can replace limestone, reducing carbon emissions and making cement production carbon-negative. The challenges of implementing do-good technologies and the significant carbon emissions from cement production are also explored.

Dave Weiner, Founder of Priority Bicycles, discusses building a new kind of bike with low-maintenance features. He shares the challenges of meeting demand after a successful Kickstarter campaign, partnering with hotels, and weathering the impact of Covid. Dave reflects on the growth of Priority Bicycles and his optimism for the future.

Steve Ells, founder of Chipotle, discusses his new vegan restaurant concept called Kernel and how it could revolutionize the industry. He delves into automation and robotics in restaurants, exploring their potential and plans for licensing the technology. Ells also addresses labor issues, emphasizing the importance of creating a sustainable system with better mentorship, training, and higher wages. The podcast touches on reinventing the restaurant experience and the shift towards fewer human interactions, while still maintaining warmth and hospitality.

Tony Lamb, founder of Kona Ice, shares his journey of selling Hawaiian-style shaved ice in Kentucky. He discusses his transition from a vacuum cleaner salesman to launching his first shaved ice truck, and how a bad experience buying popsicles inspired him to create a custom-made tropical-themed vehicle. Tony has grown Kona Ice into a sprawling franchise with 1500 trucks across North America.

Vincent and Andrew Kitirattragarn, co-founders of Dang Foods, discuss the challenges after their departure, navigating changes in consumer demand, and resources that helped their mental health. They explore the emotional struggle of letting go, winding down the business, seeking therapy, and their plans for the future. They also reflect on their journey, the value of failure, and gratitude for their brand's impact.

Rob Kalin, founder of Etsy, discusses the challenges of being a young founder, the early days of Etsy and their ambitious vision for the company. They also explore the hiring of a new CEO and the power dynamics between CEO and founder. Reflecting on Etsy's success, they highlight the importance of hard work and luck, and share stories about unique items like penis cozies.

Whitney Wolfe Herd, CEO of Bumble, shares her experience leading the company during the pandemic and the challenges of first-time motherhood. She discusses the role of social media in the loneliness epidemic and her fascination with AI in love. The podcast explores Bumble's response to the pandemic, including virtual first dates and adapting to virtual lifestyles. It also touches on navigating gender and sexuality, creating a safe space, and the importance of customer feedback.

Scott Norton and Mark Ramadan were only college students when they created Sir Kensington’s, a $140-million-dollar condiment brand – with a backstory that’s completely made up.These days, it seems like every brand – every start-up – is trying to tell a story about its authentic and humble beginnings. Scott and Mark went in the opposite direction when they had the idea to create a gourmet ketchup in 2008. They wanted to take on a juggernaut: Heinz. So, to stand out, they told a story about their ketchup that differentiated it from Heinz in every way. Sir Kensington was a fictional luminary of imperial Britain who invented his eponymous ketchup one night while dining with Catherine the Great. And the true story of how Scott and Mark grew and then sold the company to Unilever – it’s a real yarn in its own right.This episode was produced by Alex Cheng, with music by Ramtin Arablouei.Edited by Andrea Bruce.Our engineers were Gilly Moon and Maggie Luthar.You can follow HIBT on Twitter & Instagram, and email us at hibt@id.wondery.com.This episode is brought to you in part by Canva, the easy-to-use online design platform for presentations, social posts, videos, websites, and more. Start designing today at Canva – the home for every brand.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.