Founders Feature: Lucy Dana of One Trick Pony

In this episode of the Startup CPG Podcast, Caitlin Bricker speaks with Lucy Dana, founder of One Trick Pony, the peanut butter brand revolutionizing a pantry staple with innovative packaging. Lucy shares her journey from tech and coffee operations to launching a two-ingredient peanut butter made with Argentinian peanuts, offering practical insights on product development, retail growth, and the power of solving real customer problems.

Together, they discuss Lucy's pivot from standard jars to groundbreaking upside-down packaging that eliminates oil separation, the importance of listening to customer feedback, and how viral social media success (6 million combined views!) led to inbound retailer interest. Lucy also reflects on her experience at Uber and Blue Bottle Coffee, the challenges of being a solo founder managing everything from co-manufacturer searches to suitcase mishaps, and why focusing on mass appeal over artisanal positioning opened doors to club retailers and conventional channels.

Packed with candid stories about operational headaches, packaging innovation, and the reality of scaling from natural to mass retail, this conversation is essential listening for founders navigating product-market fit, anyone passionate about differentiation in crowded categories, and those learning to balance lean operations with growth ambitions.

Tune in now to learn how solving a simple but annoying problem can transform your business trajectory and create authentic retailer demand.

Listen in as they share about:

• One Trick Pony's Origin Story & Argentinian Peanuts
• The Upside-Down Jar Innovation & Development Process
• Solving Customer Pain Points vs. Being Just a "Cute Brand"
• Viral Social Media Success & Inbound Retailer Interest
• Transitioning from Natural to Mass & Club Retail
• Operations Background at Uber & Blue Bottle Coffee
• Solo Founder Realities & Fractional Team Strategy
• E-Commerce vs. Retail Balance & Growth Plans
• Messaging Evolution & Product Differentiation
• Dream Collaborations & What's Next

Episode Links

Website:https://onetrickponynuts.com/?srsltid=AfmBOor3bLIUGMRSEz-K6RuqGpZpLu3Re4-zI4piEslHpZokf5jOjhVw

Instagram: https://www.instagram.com/onetrickponynuts/
LinkedIn: https://www.linkedin.com/in/lucy-dana-72531658

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Show Links:

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• Questions or comments about the episode? Email Daniel at [e-mail]
• Episode music by Super Fantastics
  
  

Creators and Guests

Host

Caitlin Bricker

Editor @ Startup CPG

What is The Startup CPG Podcast?

The top CPG podcast in the world, highlighting stories from founders, buyer spotlights, highly practical industry insights - all to give you a better chance at success.

Lucy Dana
I think the kind of playbook on CPG has historically been you start in natural, then you go to conventional, then you go to club. And it's like you follow these, like, steps. And I was always kind of nervous about what was going to happen to us after Natural. I'm like, are people really going to pay $8 for this little jar? And, like, depending on people really care about the Argentinian thing. And now I feel like we have more mass appeal. So we're talking to a couple of, like, you know, the big club players for next year and the following year. And so, like, I don't think you have to follow that playbook anymore. But I also do feel like we have this mass appeal that if you want a brand to work long term, like, you can't just play in the natural channel forever.

00:48
Lucy Dana
So it's giving me hope that we're, like, getting inbound from some of these bigger channels and we'll see. Hey.

00:54
Caitlin Bricker
Hey, everybody. This is Caitlin Bricker, editor at startup cpg. We are back with another founder feature. Today we're talking with Lucy Dana, founder of One Trick Pony. One Trick Pony is a two ingredient peanut butter made with Argentinian peanuts that's literally turning the world of peanut butter upside down. Lucie's solving the oil separation problem that everyone hates, and she's building a brand that's gone from fighting for every retailer to getting inbound requests from the big players. With videos hitting millions of views and jars hitting nearly a thousand shelves nationwide, One Trick Pony is proving that solving a silly little problem can change everything. Enjoy. Hey, everybody. Welcome back to the startup CPG podcast. This is Kaitlin and today I'm here with Lucy Dana, founder of One Trick Pony. Lucy, welcome to the show.

01:44
Lucy Dana
Thank you. As someone who has binged like dozens of these, I'm so excited. It's my time to shine.

01:49
Caitlin Bricker
Oh, my God. I feel like I get so starstruck when I'm talking to founders. Like, you all are my celebrities. Like, I could see somebody from tv, movies, whatever, but if I see a brand founder, I'm like, make way. I love it.

02:03
Lucy Dana
Let me tell brand hit.

02:07
Caitlin Bricker
So I'm very excited to have you here today. Not only because I just love to geek out with brand founders who are making incredible brands, but I'm also really excited because you do have a standout product which we are going to get into. But first, can you tell us what is One Trick Pony? And just a little bite size blurb, of course.

02:28
Lucy Dana
So at One Trick Pony, we make really good peanut butter. That is the trick. We make two ingredient peanut butter. So we use Argentinian peanuts and salt and nothing else. And because of that, it means that the peanut butter will have that oil separation that everyone hates. So we just launched new jars a few months ago to help combat that situation.

02:48
Caitlin Bricker
This is not your first rodeo when it comes to peanut butter, am I correct?

02:53
Lucy Dana
It was in 2022. I mean, I was a lifelong eater, lover of peanut butter, but were in Argentina for my brother and my sister in law's wedding because my sister in law is Argentinian. And were kind of doing what we do best on vacation, which is eat the local peanut butter wherever we go. And were just blown away by the taste and the texture of what were eating. So went home, did some research, realized peanuts are indigenous to South America. So it's like the original climate. They're supposed to be grown, and therefore I think they're a little bit naturally sweeter. So we kind of looked at each other and on a whim were like, should we make a business out of these peanuts? And here we are almost three years later.

03:32
Caitlin Bricker
Wow. And when you started, the jars that you have now do not look like they looked three years ago, four years ago on the shelves.

03:41
Lucy Dana
Correct? Yeah. So we launched with kind of just a standard jar. It looks like this just kind of your standard 13 ounce glass jar, similar to what a lot of other brands have on the shelf. And were in business for two years with those jars. So we got into a decent amount of stores. We were doing e commerce, but behind the scenes, there was a lot of operational headaches with these jars. So kind of our first horror story was were producing in Argentina with these jars. So were importing to the US fully jarred, and a big 20 foot container showed up at our warehouse with, you know, tens of thousands of dollars. This was our first order. We were go big or go home. We were so excited to sell it all.

04:20
Lucy Dana
My warehouse calls me and they're like, hey, the lids don't really fit on. And I'm like, what? Like the, you know, you plan for all these things to go wrong, but like, the lids not fitting on a standard jar was not one of them. So we've had a lot of issues with our jars from the start, but, you know, we fixed that and they were operating correctly. But everywhere I went, every demo I did, every customer I talked to, this notion of the oil separation kept coming up over and over again. So either people had been eating natural peanut butter for a while, they knew Kind of the necessary evil of this oil separation.

04:53
Lucy Dana
But they still complained that it was messy or people were used to eating peanut butter that has a stabilizer in it, and they weren't willing to convert because they didn't want to have to deal with the oil separation. So we got to thinking, like, okay, we're having these issues with our jars anyways, and people don't like this oil separation. If we're not going to add palm oil or some sort of emulsifier, then what can we do? We can look at the outside of the jar and kind of reimagine this thing from scratch. So almost like two years ago, I guess, at this point, we started kind of imagining what these jars could be and what the solve could be. So we hired this studio. We gave them the pitch of, like, fix the peanut butter jar. And, like, no kind of guardrails beyond that.

05:35
Lucy Dana
Which, in retrospect, was probably not the best because they came back with some of the craziest ideas. Like, one of them had a whisk in the lid. So you would, like, put on the lid, and then it would kind of, like, whisk it, and then, you know, when you take it off, who knows what happens with the lid and the whisk and the mess.

05:52
Caitlin Bricker
Sounds messier than the situation with just a flipped.

05:57
Lucy Dana
Yeah. At the end. But I'm like, you do know we need to, like, sell this in storage. Real people.

06:01
Caitlin Bricker
But anyway, not a joke.

06:03
Lucy Dana
Yeah, exactly. You need a refund. But they got us, like, closer. And, you know, we had always been hearing from customers that they were already storing their peanut butter upside down. So kind of, you know, took us a while and a lot of iterations, but here we are, and we launched these new jars in July of this year.

06:19
Caitlin Bricker
I am not only intrigued by, obviously, the way that it sits on a shelf. You're flipping the jar upside down. That's how it sits. Sits. That's how you look at it. You can flip it over, obviously, to get the peanut butter out, but the colors, too. Can you tell me, like, what went through your minds or your designer's mind when you were choosing those colors? Because you do not see anything like it on the shelves. Jar color, everything included.

06:44
Lucy Dana
Yeah. I feel like so much of food shopping in real life is, like, stopping the scroll almost, but, like, in the aisle. So instead of just stopping the scroll on, like, your Instagram and with your finger, it's like, stopping the stroll almost in the aisle on, like, how do you capture people's attentions on the shelf? So I don't know. People always throw this around that, like, you have three seconds to capture attention in a grocery aisle. And I don't know if that's made up or not, but that's what we're going off of. So kind of everything in the peanut butter aisle looks the same. It's all, like, beige and dark green and brown. And I get it. That, like, signals natural. But natural doesn't have to be boring, I guess, is our kind of eat those.

07:23
Lucy Dana
So we had already been using purples and greens, and were kind of like, let's just go for it. So our jars are bright green, bright pink, and then bright blue. And when you walk down the peanut butter aisle, it definitely catches your attention. And then our other big kind of like, trick is that it sits on the shelf upside down. So the jar sits on the shelf with the lid down. And that means that the oil is rising to the top of the jar, which, when you flip it over at home, is actually the bottom of the jar. So when you open it for the first time, you're not met with that oil splash and that oil pool that you're used to in other jars. So it's actually on the bottom and the kind of, like, thicker peanut butter's at the top.

08:02
Lucy Dana
So once you give it a really good stir, there's no splashing, no mess, and it should stay really well combined. And then it's up to you at home if you want to store it lid side up or lid side down. It's kind of make your own adventure.

08:13
Caitlin Bricker
I really love it because my husband is usually the one that's making the sandwiches in the morning. My daughter will have a peanut butter and jelly. He'll make whatever he's having. And he texted me and he was like, this is perfect peanut butter, by the way, because we have peanut butters that we bought and we love the flavor. Obviously, we only get the natural ones. The ones with the stabilizers are, like, not for us. But we do always have this issue with the oil pulling up. It's kind of a pain in the ass. It's a mess, and it doesn't make for a great sandwich making experience. But you're so right. Like, from that one time that we peeled the foil off the top of it, we stirred it once. Never had to stir it again.

08:53
Caitlin Bricker
Every morning, I'm still, like, trying to train myself to be like, oh, is this gonna leak? Am I gonna have to stir it? Not once. It's truly amazing. I cannot believe that you were the first one to do something like this. It's like, we needed this. When you see so many products that are hitting the market and you get in this, like, feedback loop or this, things are the same things over and over again. But then when you see something like these one trick pony jars, it is so different.

09:20
Lucy Dana
It is funny. And I feel like it's kind of a good business lesson that our first two years, like, were growing and we had, you know, some loyal fans and customers, and it was going, like, fine, I would say, but it wasn't like this overnight, like, smashing success. And I kind of felt like we had to, like, fight for every, like, retailer and customer. And it felt kind of like this uphill battle. And I think part of that was like, because weren't solving a customer need. And I feel like everyone talks about that. They're like, you know, how is it different? And what problem are you solving? But I was kind of like, you know, it's cute and, like, we're a fun brand and, like, it's delicious. And what I've realized is that is not enough.

09:56
Lucy Dana
And so now with these new jars, I really feel, even though the problem is so silly when you zoom out of, like, the world, like, we're solving oil separation in peanut butter, but, like, it is annoying 30 seconds of your day. And so if we can fix that for people, like, why not? And now we actually are solving a problem. So instead of just a cute brand and delicious product, now we're actually solving a need. And I feel like our momentum has completely changed. Like, now we have retailers inbound to us, which is, you know, a new feeling. And part of me is like, oh, should that have been a red flag before that? Like, it wasn't.

10:30
Lucy Dana
So not that it's easy now, but wasn't so, like, quote, unquote easy, and that it felt like this uphill battle and versus now, like, you know, more opportunities are coming inbound to us. And I feel like that is like a signal that we're actually solving a problem.

10:43
Caitlin Bricker
Whoa. Getting the inbound request to have your product stock, how does that feel?

10:49
Lucy Dana
It's crazy. I mean, yeah, I feel like before it'd be like we would either, you know, be harassing these people on LinkedIn or if we did get the meeting, were kind of, like, willing to give them everything. Like, sure, we'll pay a slotting fee and sure, we'll do this. And now it's like, I feel like we can almost be more thoughtful with, like, who we're partnering with and where we're going and what we're offering and, like, I don't know, it feels way different and obviously it feels better. But I'm also glad that I had those first two years to kind of like, learn that, like, you know, it is hard and, like, you have to have grit and determination and, like, learn kind of where to give and where not to give and that it wasn't always kind of like easy sailing.

11:26
Caitlin Bricker
It is interesting because I feel like when new products are launching to the market or new formats like you have, it does take this educational aspect. And if you miss the boat on the education for the consumer and for the retailers, you're just not going to get the customers. But the fact that you have people coming to you means that they got it, you've communicated it's working, and now they want a piece. It's really cool to hear about.

11:50
Lucy Dana
It also is like, probably a lot of brand founders feel like this, but, like, you're posting on social media so much and part of it is you're thinking, am I just talking into the void? And like, who cares? And, you know, a small following. And I have these Instagram friends that I'm like, dming, but like, is anyone really noticing and caring? And a few of the big retailers that we're talking to now for next year actually found us on Instagram or TikTok. So we had a couple of videos about the new jars go totally viral. Like, I think they have a combined 6 million views now. And, you know, my best performing video on our old Jars was like 10,000 views. Like, it was like nowhere in the stratosphere of what these videos did. So it is cool.

12:31
Lucy Dana
Again, it's kind of like that feedback loop of like, oh, people actually care about this and people want to watch and they're like giving us their attention. And then it pays off because kind of the right people are lurking and getting sent these videos too.

12:42
Caitlin Bricker
Do you feel like your messaging from the first iteration of jars to now has changed because was your messaging for the first jars that these are Argentinian peanuts and they are grown here and this is the origin, and do you now take that same messaging and infuse it into the new jars, or is it more so just this is a jar that's flipped in, the oil is not going to separate and you're good to go?

13:08
Lucy Dana
It is interesting. Yeah. Our first messaging was all around the Argentinian peanuts and it was like that because that was kind of our only differentiator. And I would say it a lot and people would Be like, okay. And you could kind of tell they just like, didn't really care. And I had worked at coffee company before this, so it was all about single origin and like, you knowing down to like the hill in Colombia that the beans were coming from. So I kind of thought everyone would care about that and they really just, like, didn't. So we still use these Argentinian peanuts. We still talk about it somewhat, but it's definitely not like the main brand pillar anymore. And you kind of learn from social media and from doing demos and stores what people care about and what they don't.

13:47
Lucy Dana
So when you're demoing, you literally have five seconds to tell your whole spiel to someone and they'll literally be like walking away. So if you don't get it in that five seconds, like, you're done. So now I focus on that it's two ingredient peanut butter and why we're in these jars. And then if people say, like, oh, it's so delicious, why is it a little naturally sweet? Then kind of the secondary message is the Argentinian peanuts. But we're definitely not leading with it anymore.

14:10
Caitlin Bricker
Very cool. I am curious about now that you have these new jars and you're not focusing so much on the ingredient, what has that looked like as far as capturing retailers? Do you feel like you were pigeonholed before because you were kind of looking more for an artisanal retailer? Or at least that's how it comes across in my mind. Maybe somebody who's looking more for a specialty item. Whereas now do you feel like you are open to so many other doors that you have this format that everybody wants and it's solving a problem for everyone?

14:43
Lucy Dana
Definitely. I think the kind of playbook on CPG has historically been you start in natural, then you go to conventional, then you go to club, and it's like you follow these, like, steps. And I was always kind of nervous about what was going to happen to us after Natural. I'm like, are people really going to pay $8 for this little jar? And like, do people really care about the Argentinian thing? And now I feel like we have more mass appeal. So we're talking to a couple of, like, know, the big club players for next year and the following year. And so, like, I don't think you have to follow that playbook anymore. But I also do feel like we have this mass appeal that if you want a brand to work long term, like, you can't just play in the natural channel forever.

15:21
Lucy Dana
So it's giving me hope that we're like getting inbound from some of these bigger channels and we'll see.

15:26
Caitlin Bricker
I'm really excited to see what comes next. Going back a little bit, you did mention that you worked for a coffee company previous to doing one Trick Pony. Can you tell me a little bit about your professional background and maybe how that's meshed into what you're doing today?

15:42
Lucy Dana
Yeah, so I always love food. I would watch, I would come home from middle school and watch 30 minute meals back to back with Rachael ray as a 12 year old. And it was always just like kind of a hobby and something I loved. I went to college, I started a food magazine there and then when I graduated, I temped at Williams Sonoma's corporate offices. So I kind of always thought I was going to go like straight into food and just stay there. But I moved to San Francisco and kind of fell into the tech lore. So I worked at Uber for five years in the early days in different operations roles. And it's kind of funny now, obviously looking back, hindsight is 2020 and everything, you know, fits into these nice boxes.

16:17
Lucy Dana
But it was one of those things where like I was on the mapping team and I'm like, what is this ever going to do for my career? Like, I don't want to be a professional mapper, but you know, you learn like how to be really analytical and how to, you know, work cross functionally. And so obviously those skills translate to like anything. Especially now being kind of a solo founder, it's very helpful to know how to like, you know, work in Excel and do all these things. And then I went to Blue Bottle Coffee. So I was a product manager for their digital team for a little bit and then I was the chief of staff to the CEO.

16:47
Lucy Dana
So again, like in retrospect, I was running the e commerce website for about a year and it was during COVID when things were like gangbusters, when everyone was ordering online. And again I was like, oh, I don't really want to run an E commerce website. Like, what is this going to do for my career? And now here I am, you know, running an E commerce website as part of our business. So again, like, it's good just to have this like wide range of experiences that are super helpful if you do ever want to run your own business. And then being a chief of staff is basically like a CEO in training.

17:17
Lucy Dana
Kind of like you're in the board meeting, you may be the one taking the notes, but like you are in there and you're getting exposure and you get to kind of see and think and like, you know, witness how the leadership team is running. So that was kind of like the best experience I could have gotten not knowing that this was coming next.

17:35
Caitlin Bricker
You know, I was a chief of staff in my prior role right before startup cpg. And as you said that I'm like, so she does everything. Because people used to ask me like, so what do you do as a chief of staff? And I'm like, the better question is what do I not do?

17:49
Lucy Dana
I feel like it's like women, our generation love being chief of staff. I don't know what it is. I have like my friend group is probably, you know, like 15 people and probably like 10 of them have been a chief of staff. And we always joke like how many chiefs does it take to like, you know, change a light bulb or whatever? Because like all of our experiences were so wildly different. And like some people were running these huge companies and some people were basically like admins and you know, it's such a catch all title. But I think regardless of where you fall on that spectrum, like you are just getting to see everything and have that like, you know, front row view.

18:22
Caitlin Bricker
Totally. I think. Well, at least from my perspective and my experience and it sounds like you may have had the same experience. The role is very much like the glue that was kind of holding everything together. Not to like toot our own horns or anything, but like it is very much cross functional and you are hearing everything.

18:39
Lucy Dana
Yeah, exactly.

18:41
Caitlin Bricker
Everything that goes on. Like, and you have to take the notes, you have to make sure everyone's getting everything done, you have to make sure everything goes smoothly. So it's very much an operationally focused role regardless of people thinking that it might just be like a glorified assistant, executive assistant role which also has a need too.

19:00
Lucy Dana
I mean I planned many an offset, but no, it's definitely like high low. Similar to how a founder is like one day you know, you're like meeting with VCs and raising lots of money and then the next day you're like shipping out swag from your house. So it covers that same kind of like scope, I feel like.

19:15
Caitlin Bricker
And you also mentioned that you're kind of a solo founder. So talk to me about your team. What does that look like and what does your day to day look like?

19:24
Lucy Dana
Yeah, so I co founded this with my brother and my sister in law, the one I mentioned that were at their wedding. But they run a chain of bagel Delis here in D.C. and in Denver and they Just announced, soon to be Chicago. It's called call your mother. So my sister in law is a trained chef and she does all the culinary stuff there. And then my brother's, you know, CEO kind of like running the show front of house. So they have their hands very full with that. So they definitely helped me on kind of like big decisions and my sister in law is involved in all the culinary stuff but day to day it's just me and I have kind of like a team of fractional help right now.

19:58
Lucy Dana
So I have an operations person and a marketing person and a bookkeeper that helped me and kind of like jump in here and there. But day to day it's just me. So trying to keep things lean until we hit certain revenue goals and then hire where we see fit.

20:12
Caitlin Bricker
Do you feel like at this stage in your growth that you wish you had more help or do you like kind of keeping those cards close to your chest?

20:20
Lucy Dana
Yeah. So we are about to go through a co man search so I called my ops consultant and was like, hey, do you have extra time this month? Because I'm definitely going to need your help on this but some months, you know, when it's smooth sailing, like we don't need extra help. So in that sense I like keeping things like super lean right now and then hopefully next year we'll bring on some full time help.

20:39
Caitlin Bricker
Very cool. What do you see happening in the next year for One Trick Pony?

20:44
Lucy Dana
I see a lot of retail growth. So right now E Commerce is still 40 ish percent of our business and I love E commerce. I love that we have that direct communication with our customers. But I do think people aren't going to go out of their way to like a specialized website to buy peanut butter forever and that it needs to be convenient and it needs to be where you're already shopping for groceries. So that has been kind of our real focus for the last, you know, six months with these new jars is having these retailer meetings. So hopefully a lot of retailer launches and growth next year and then it'll just be a focus on how do we get off the shelves.

21:19
Caitlin Bricker
Very, very cool. I'm excited for you. I do have a funny question for you because you mentioned social media kind of like shouting into the void and that's how I'm connected with you online. I'm seeing your face pretty much every day with One Trick Pony content coming through my feed. But I did get to meet you in person at the Asheville grocery run and you told me you had a little mishap. With your luggage. Please tell us more, because I haven't gotten the full story yet.

21:49
Lucy Dana
This is the kind of stuff that I'm like, in the moment. You're like, how did I get here? How do I get out? But after the fact, it's. We can all laugh about it. So, because peanut butter is technically a liquid according to tsa, which, you know, we can fight that.

22:05
Caitlin Bricker
But you're like, wait, have you seen my jars?

22:08
Lucy Dana
And I'm like, have you started at math? So anytime I travel for work, even if it's just for a day or, you know, I did a day trip to Minneapolis, I have to check a bag if I want to bring peanut butter. So I came down to the grocery run event in Asheville, and I was there, you know, for 24 hours, but I had to bring all these jars of peanut butter. So I checked a large away suitcase, and on the way back, I've had two suitcase mishaps recently, so I'm going with this one. But so I get to the Asheville airport on the way back, and I have this empty bag because I used all the peanut butter at the event, and I get there an hour and a half early. The Asheville airport is, like, super small.

22:45
Lucy Dana
I just got married outside of Asheville earlier this year, so I've been to this airport like 10 times this year. So I'm like, old hat, whatever. I get there and I'm trying to check my bag back in, and I waited in a line for 50 minutes to check this bag. There's no, like, self service kiosk or anything. And I get to the friend and she's like, you missed the cutoff. I'm like, ma', am. I was standing in this line like, I got here early, and she was just not having it. So she basically was like, we can rebook you in nine hours from now. And I'm like, oh, my God, time is money. I can't be, you know, nine hours from now. This is crazy. And the suitcase is, like, basically empty except for, like, my branded tablecloth.

23:23
Lucy Dana
So took the branded tablecloth and whatever else out of it and basically shoved it in my carry on and just left my suitcase in a trash can in the parking lot. And granted, it was, like, already kind of busted and I needed a new one, so it was like, not the end of the world, but, like, sprinted through tsa, made it on my flight, and the whole time I'm like, waiting for the bomb squad to call me, like, rip me off this plane, because, like, for leaving my suitcase in the parking lot. So it ended up that I like got home on time and everything was on time. But yeah, I am down one large away with a broken zipper. So if you found it in the Asheville airport parking lot, call me or you're welcome. Yeah, exactly. Yeah.

24:02
Caitlin Bricker
I'm thinking to myself, maybe she just really wanted an away suitcase and this was her way to get it. One time I forgot to take my Leatherman out of my carry on and it was brand new. I must have had it for only like three months. And they were like, yeah, sorry. I was like, well, one of you at least use it. They just made me throw it away. I couldn't believe it. Oh, man. What's the other story? I have to hear the other one.

24:28
Lucy Dana
So then I flew to Minneapolis and I had my little way, which I still had in my possession, filled that with peanut butter. I was going for like a one day trade show. Get to the airport, and I think I've timed this immaculately. I'm like, I'll get a coffee. I'll slowly walk to baggage claim. My bag will be there. I get there's only one bag going around and it's a blue away. Mine's green. And I'm like, you're kidding me. So I go up to the Delta desk and she's like, yeah, someone must have taken yours. So I'm panicking in my head. I'm like, okay, I'm here for one day. I'm not even sleeping here. We're not sold in any stores near here. Like, I would basically have to like, not go to this event if it doesn't show up.

25:06
Lucy Dana
So we call the woman with the blue away. And she had accidentally taken mine. Totally different color, it made no sense. But she came back and delayed me like half an hour. But she came back and was very apologetic. It was just extremely bizarre. So since then I've, you know, added some stickers and some identifying factors to the outside of mine.

25:24
Caitlin Bricker
I feel like I also need to add stickers to my suitcase. It's like the one thing that I own that I use all the time that doesn't have stickers on it. But lesson learned. I'm thinking in my head here. I'm like, okay, one time, two times. There's gotta be some room here for maybe in a way.

25:42
Lucy Dana
Yeah, one trick pony collab.

25:46
Caitlin Bricker
How do we make this happen?

25:49
Lucy Dana
I'm going on my honeymoon on Wednesday. So, you know, there's time.

25:52
Caitlin Bricker
There is time. So speaking of collabs, do you have any dream collaborations that you'd love to see happen for One Trick Pony.

26:00
Lucy Dana
Oh, my gosh, I gotta manifest better. I would love to do something sweet like a chocolate situation next year. So we don't have the knowledge or capacity to do that in house, so we would definitely have to partner with someone. So if you're a chocolate company looking for a peanut butter, hit me up.

26:16
Caitlin Bricker
Ooh, some are coming to mind for me. So cool. All right, well, we need to get more One Trick Pony into people's hands. So where can everyone find you? Online. Give us your handle, give us your website. Give us everything.

26:33
Lucy Dana
Yes, our website is One Trick Pony. Nuts. Com and our handles are the same at One Trick Pony Nuts. You can buy our peanut butter online or we're in almost a thousand stores nationwide. Some of our biggest chains are the fresh market. We're in Whole Foods in the mid Atlantic region, Lazy Acres Luns. We're in a bunch of kind of regional chains. So check out our store locator.

26:54
Caitlin Bricker
Very cool. And I bet you had some fun making the store locator map with your uber background. It's all coming full circle.

27:04
Lucy Dana
Exactly.

27:05
Caitlin Bricker
Well, it's been a lot of fun talking to you. Your peanut butter is excellent. It is our new favorite in the house and we are already thinking about ways we can reuse the jar for snacks for my daughter. So great job all around.

27:18
Lucy Dana
Thank you. And thank you so much for having me today. But, you know, more generally for doing Startup cpg, whenever I have kind of an informational phone call with anyone who wants to start a brand, it's like the number one advice I give them. I say join the slack. Even if you're not posting questions, just reading all of the history is so helpful and kind of the crash course and how to get started. So thank you for all the time and energy you put into it.

27:41
Caitlin Bricker
Of course. Our team is. This is what we do. We live and breathe this. So we're excited that you're using it and that you're telling your friends. Thanks, Lucy.

27:50
Lucy Dana
Thank you.

27:51
Caitlin Bricker
Bye. All right, everyone, thank you so much for listening. If you enjoyed this episode, do us a solid and leave us a five star review on ratethispodcast.com startupcpg I'm Kaitlyn Bricker, the host of the founder feature series and editor at Startup CPG. Feel free to find me on LinkedIn or reach out to me on Slack and get on my radar. I'm always keeping my eyes peeled for new and emerging brands to spotlight. If you're a potential sponsor who would like to appear on the podcast, please email partnershipstartupcpg.com and finally, as a reminder for anyone listening, if you haven't already, we would love for you to join our free CPG community on Slack. You can sign up via our [e-mail] see you around.