How I Built This with Guy Raz

In 2002, John MacFarlane and his co-founders began tinkering on what was then an ambitious idea: create a new way to enjoy music throughout the home, without wires. At the time, streaming and the iPod were brand new, and smart speakers were over a decade away. But the team at Sonos engineered a top-quality wireless sound system, and–with many fits and starts–integrated it with mobile technology and, eventually, Siri and Alexa...

There’s a new car coming to market that will probably make its owners search out the sunniest spots in the parking lot… Aptera Motors is designing and manufacturing this car: a plug-in electric hybrid that can run up to 40 miles on a single, solar-powered charge. This week on How I Built This Lab, Steve Fambro shares how he and his co-CEO revived their once-defunct auto company thanks to the promise of solar energy...

Gabi Lewis and Greg Sewitz founded Magic Spoon to create a sugary breakfast cereal without the sugar. If that sounds daunting, consider their first business: protein bars made with cricket flour. Riffing on an idea that began as a college assignment, the founders ordered live crickets to roast at home, and worked with a top-rated chef to perfect their recipes. The only problem: getting people to eat a snack made of ground-up bugs...

Cutting emissions alone will not be enough. To avoid the worst effects of global climate change, Heirloom CEO and co-founder Shashank Samala believes we’ll also need to pull a lot of carbon out of the atmosphere... This week on How I Built This Lab, Shashank’s leap into climate entrepreneurship, launching the company that, in just four years, built North America’s first operational carbon capture facility. Plus, Heirloom’s novel approach to carbon removal—one tray of limestone at a time...

In 2012, Ariel Kaye saw a tantalizing opportunity, but wasn’t sure she was the one to seize it. She’d never started a brand and didn’t think of herself as an entrepreneur, until she noticed how frustrating it was to buy bed linens in a big box store. Taking inspiration from Warby Parker and Everlane, Ariel quit her day job to launch a brand of DTC luxury sheets, made in Europe but exuding a California vibe, with photos of models lounging in semi-rumpled beds...

“If we keep doing what we’ve been doing, then we’re going to get what we’ve got—and what we got ain’t working.” ICON Co-founder/CEO and proud Texan Jason Ballard believes that a radically different approach to construction holds the key to creating affordable housing and solving homelessness for the entire globe...

Tiffany Masterson was a stay-at-home mom in her 40s when she launched her skin care brand, Drunk Elephant, in 2013. Six years later, she sold it for $845 million to the Japanese beauty giant Shiseido. Just six years! And she did it all with little to no experience in skin care, retail, or business. The professional branding and skin care world thought she was making huge mistakes: They panned her brand's name, product design, and strategy of focusing on only one high-end retailer...

When Jim Koch created Samuel Adams Boston Lager in 1984, American craft beer was still in its infancy. But forty years and thousands of new craft breweries later, both the competition and Jim’s drive to innovate are fiercer than ever... This week on How I Built This Lab, Jim reveals how thinking beyond paradigms and exploring aberrations has kept Boston Beer Company a leader in the alcoholic beverage industry...

Mike Cessario came up with the idea for a viral water brand by asking himself “What is the dumbest possible idea we could have?” His answer was Liquid Death: an aluminum can of water that looks like a cross between beer and poison. While it seemed self-destructive, the idea turned out to be brilliant: Liquid Death connected with customers who don’t typically buy bottled water, and built a moat around itself by being entertaining and edgy—something most brands struggle with...

Thai Sade is the co-founder and CEO of BloomX, a company that has developed crop-pollinating technology to replicate natural pollinators like bees and other insects.  So much of what we eat depends on bees, which have been used for centuries to pollinate crops. But today, the world’s growing appetite and other environmental stressors are pushing bee populations to the brink and threatening our food supply...