Are you constantly seeking keto-friendly convenience foods without all the junk? Phillip Meece created The Carnivore Bar because he saw a real need in the low-carb, keto, and carnivore communities for a more reliable way to eat while traveling and on-the-go. There are several bar options available, all of which contain responsibly sourced ingredients. It was a pleasure speaking to Phillip about his business and the carnivore lifestyle, and I know you'll enjoy this episode.   What you'll hear:   Reasons and benefits for keeping production in-house (1:31) Phillip's military background, entrepreneurship, and his reasons for developing The Carnivore Bar (6:06) Military nutrition and sustainable food sources (13:54) The negative impacts of commodity beef and poultry on the environment, our health, and the economy (18:39) Food priorities and the carnivore diet (24:52) Starting a beekeeping business and new facility renovation challenges (30:45) Business growth, leadership, and employee management (36:17) Food manufacturing, margins, and quality ingredients (42:54) Transparency and integrity in business (51:10) Carnivore diet and high-quality protein sources (57:24) High-fat diets and their impact on energy and nutrition (1:03:45) Business growth strategies (1:12:07) Entrepreneurship, product development, and hunting (1:15:53)   Where to learn more about Phillip and The Carnivore Bar:   The Carnivore Bar   If you loved this episode and our podcast, please take some time to rate and review us on Apple Podcasts, or drop us a comment below!