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Josephine Antoci: Erewhon’s viral tastemaker to the stars

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Josephine Antoci: Erewhon’s viral tastemaker to the stars

Josephine Antoci, photographed at Erewhon in Santa Monica on Aug. 11.

What Josephine Antoci likes, Erewhon sells. And if Erewhon sells it — sea moss gels, kale chips, bone broth tonics, paleo bagels, celebrity smoothies — it’s almost guaranteed to become a viral sensation among the hot and health-obsessed.

Antoci is co-owner and chief tastemaker of the hyper-trendy luxury organic grocer: first in line to vet and sample every prospective product, and the final authority on which ones make the cut.

“I respect the level of influence that I have, but I don’t view myself as a trendsetter,” she said. “I’m never trying to chase the next big thing.”

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Erewhon has been the biggest thing in the grocery business since Antoci and her husband, Tony, bought the Los Angeles company in 2011 and gave its one remaining store an aesthetic glow-up and merchandise overhaul.

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The revitalized Erewhon shot to cult status, fueled by frequent A-list sightings and an army of lifestyle influencers who obsessively documented their grocery pilgrimages on social media. What was once a mundane chore had turned into a super-premium, brag-worthy experience.

One store became 10. The Kardashians, the Biebers and the Beckhams are regulars. Erewhon-branded merch, including $185 hoodies and $150 sweatpants, is an actual thing. For a certain demographic, visiting an Erewhon for a combo plate with vegan buffalo cauliflower is a tourist bucket-list item and passes as a reasonable first-date activity.

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All of the chain’s locations are in affluent areas — Beverly Hills, Calabasas, Culver City and Venice among them — and their meticulously curated, endlessly photographed shelves are a reflection of Antoci’s discerning palate, rigorous quality standards and impeccable eye for identifying the next wellness craze.

On a Friday morning last summer, Antoci, 57, arrived at the Santa Monica Erewhon fresh from a workout and asked the store director for a $15 Post Workout Smoothie, a gluten-free blend of organic blueberries, organic chia seeds, organic coconut water, lucuma, maca and vanilla collagen. It’s one of the lesser-known drinks at the tonic bar, the top seller still being Hailey Bieber’s Strawberry Glaze Skin Smoothie, which Antoci said is purchased between 45,000 and 50,000 times a month companywide.

Antoci has lived in L.A. ever since leaving Taipei, Taiwan, where she was born and raised, to move in with a cousin in Cheviot Hills at 18. She got her GED and attended Santa Monica College for a couple of years before transferring to UCLA, where she majored in economics.

Within weeks of immigrating, she met Tony Antoci at a Chinese takeout restaurant in Beverly Hills that was owned by her extended family. They had their first date at Magic Mountain, married eight years later and have three children, all now in their 20s and employed by Erewhon.

The Antocis previously owned a food distribution business called Superior Anhausner Foods that sold groceries and supplies to restaurants around Southern California. She worked in sales; after the couple sold the company in 2009 to wholesale juggernaut Sysco, running a grocery store seemed like a logical pivot.

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At Erewhon, Josephine is president and Tony is chief executive. He manages the behind-the-scenes business operations, she said, while “I handle everything that you can see.”

Antoci settled into a corner table on the store’s elevated, planter-box-filled patio with her smoothie, the deep purple concoction a striking contrast against her sleek all-black outfit: thin black sweater, loose satiny black pants, chunky black sunglasses and braided black platform sandals.

‘Those cool new weird things are what make us special, and her testing every single week, for hours on end, is what makes this place Erewhon. Her thing is like, “If I wouldn’t bring it into my house, I’m not going to bring it into the store.”’

— Alec Antoci, vice president of brand and marketing at Erewhon, on his mother’s buying philosophy

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She took a sip of her Post Workout Smoothie. “Very clean,” she said, not overly sweet, packed with protein and electrolytes, and free of bananas (she doesn’t care for them right after exercising). Despite rumors, Antoci said the many stars who have had a featured smoothie at Erewhon — the list includes Gisele Bündchen, Olivia Rodrigo and Kendall Jenner — don’t pay for the honor; instead, Erewhon donates $2 per smoothie sold to a charity of the celebrity’s choice.

Antoci is high-energy yet down-to-earth, warm and engaging but direct about what she wants — especially when it comes to the stores. She drops in unannounced several times a week, inspecting the displays, rearranging items herself and flagging down the head chef if she notices a dish in the cafe looks wilted or undersauced.

Thousands of brands large and small try to make it into Erewhon every year, hoping to tap into the elite grocery chain’s coveted customer base: generally young, eager to spend on whatever is in at the moment and likely to hype it on TikTok and Instagram. Antoci is the gatekeeper, so everyone wants to know what she likes.

Josephine Antoci

In Erewhon’s produce department and in its tonic bars and cafes, her top priority is using organic ingredients.

With packaged products, Antoci scrutinizes every ingredient profile. She oversees a methodical review process that begins with an online submission form, which encourages vendors to “source local, organic, non-GMO, sustainable, biodynamic and/or regenerative-farmed ingredients that cater to multiple dietary preferences.”

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Products must be free of processed sugar, bleached flour, canola oil and yeast extracts. Another red flag is anything heavily processed, she said.

Brands that clear the prescreening hurdle are invited to submit samples. Once a week, Antoci drives across town to Erewhon’s downtown headquarters, where she and two small teams — one for grocery, the other for health and beauty — gather in a conference room and tear open packages of protein powders and superfood balls, dip into jars of bone broth and slather hyaluronic sea serums onto their faces. Sometimes she’ll take products back to her Brentwood home for further testing and to seek input from her family.

“She says no 99% of the time,” said Alec Antoci, 25, the eldest of her three children and Erewhon’s vice president of brand and marketing.

Alec spent his teens and early 20s helping out around Erewhon, a fast-tracked corporate education that included partaking in the human guinea pig sample sessions led by his mother. Antoci has a sly sense of humor, and Alec laughed as he told stories of how, affecting an innocent expression, she would urge employees to taste bizarre products, and the time they tried too many CBD edibles.

“If she’s never seen it before, she’s like, ‘Let’s try it, let’s bring it in, it’s got benefits, it’s good for you, it’s clean,’” he said. “It’s just trying to see trends like that and really try to forward-think, like, what would people want in health and wellness?”

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Sometimes Erewhon will already be oversaturated in a particular category, resulting in a no. Other times, Antoci will love something so much that she’ll ask the founder to manufacture it under Erewhon’s private-label umbrella. Unlike supermarket brands where private-label is often the cheaper alternative, at Erewhon it’s positioned as a prestige line that includes olive oil, chocolate, honey, coffee, candles and dietary supplements.

Many products fall just short of getting Antoci’s stamp of approval. Say, for instance, a coconut bacon maker wants to sell at Erewhon, but the vegan snack is dusted with sugar that isn’t organic — an automatic rejection.

“A lot of small founders will say, ‘OK, we’ll change the ingredients just for you guys,’” Antoci said. Once the item is reformulated and the packaging updated, “Then we would bring it in. If you’re a founder, getting your foot into Erewhon will get you basically anywhere, really.”

Two years ago, Antoci selected Agent Nateur, a Los Angeles skincare and supplements brand, to join the vendor lineup at Erewhon. Soon after, the brand’s $99 marine collagen and pearl powder began showing up in viral TikTok videos about “what hot girls are buying from Erewhon,” founder Jena Covello said.

The product “really catapulted after we launched it at Erewhon,” she said.

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Antoci possesses a keen sense of what’s up and coming, correctly predicting several categories that went on to become big sellers at Erewhon.

“Kombucha’s something she pushed early,” Alec said. “Functional lemonades, soda alternatives and also water alternatives as well, like chlorophyll water, charcoal water, hydrogen water, oxygenated water. Those cool new weird things are what make us special, and her testing every single week, for hours on end, is what makes this place Erewhon. Her thing is like, ‘If I wouldn’t bring it into my house, I’m not going to bring it into the store.’”

Antoci possesses a keen sense of what’s up and coming, correctly predicting several categories that went on to become big sellers at Erewhon.

That’s not to say everything has to taste amazing. Alec recalled sampling a particularly foul, sticky tar-like substance called shilajit, which he described as “the worst. Like, disgusting.” But the supplement was rich in antioxidants, commonly used in ayurvedic medicine and hard to find. Antoci gave the seller the green light. Now a tiny jar is sold at Erewhon for $70.

Antoci’s first encounter with Erewhon was in the 1990s, when one of her previous company’s restaurant clients, the chef of the legendary Rex il Ristorante in downtown L.A., placed an order for spelt. Antoci had never heard of the ancient grain but said yes, figuring she’d be able to locate it somewhere. She did, at the Erewhon store on Beverly Boulevard.

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Erewhon was founded in 1966 by Japanese immigrants Michio and Aveline Kushi — pioneers of the natural-foods macrobiotic movement — who began selling imported organic goods such as brown rice and soy sauce out of their Boston home with help from their young children.

Erewhon grew to three stores and a distribution facility on the East Coast, and in 1969, the company opened a location in L.A. on Beverly Boulevard.

The Kushis sold the company in the 1970s. By the time the Antocis acquired the brand, it had dwindled to a single shabby location next to the Grove lined with bulk bins of unique grains and nuts.

Antoci preserved Erewhon’s macrobiotic, natural-foods core but gave the store the high-end modern L.A. treatment: bright, design-forward and stocked with aspirational, good-for-you products sold at steep prices.

“I want it to feel like it’s a happy place,” Antoci said. “I don’t want it to be: ‘I need to go grocery shopping and, ugh, it’s such a drag.’”

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Just as it was in its earliest days, Erewhon is again a close-knit family business. Twenty-three-year-old Austin helps his dad with Erewhon’s growing real estate portfolio — the company has been actively looking for retail space in Orange County — and Maddy, 22, is a marketing coordinator, assisting on the brand’s video and photo shoots for social media.

Their mother, Alec said, is a talented home cook who finds inspiration at the restaurants they frequent. She recently helped develop a miso black cod for Erewhon’s cafe that is similar to the iconic version at Nobu, as well as a line of wontons, dumplings and pot stickers that the grocer released in October (Din Tai Fung is one of her go-to restaurants).

“I’ve been working on this for a long time,” Antoci said. “I’ve always loved dumplings, but I can’t find organic dumplings.”

Suddenly the customer at the next table over, overhearing the conversation, leaned over.

“Are you the owner of Erewhon?” he said, then added almost breathlessly: “I’m Tanner, hi, it’s nice to meet you, I’m a big fan, I love the store.”

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Tanner said he lived around the corner and had been coming to Erewhon every day to work on the patio and grab lunch (“I can eat whatever I want and I know it’s going to be healthy,” he said). Antoci glanced over at the tabletop in front of him, empty save for a can of Diet Coke.

“I bring my own because they don’t sell Diet Coke,” he said sheepishly. “People make fun of me; they’re like, ‘Where did you get that?’”

“You know, Olipop has a low-calorie,” Antoci said, recommending a small-batch prebiotic soda that is sold at Erewhon. “Tastes like Coke.”

Tanner hesitated, looking pained at the thought of replacing his Diet Coke with a “digestive health beverage” made of plant fibers.

Antoci quickly course-corrected.

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“You know — everything in moderation,” she said brightly. “Just once in a while is fine. It’s all good.”

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Southwest’s open seating ends with final flight

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Southwest’s open seating ends with final flight

After nearly 60 years of its unique and popular open-seating policy, Southwest Airlines flew its last flight with unassigned seats Monday night.

Customers on flights going forward will choose where they sit and whether they want to pay more for a preferred location or extra leg room. The change represents a significant shift for Southwest’s brand, which has been known as a no-frills, easygoing option compared to competing airlines.

While many loyal customers lament the loss of open seating, Southwest has been under pressure from investors to boost profitability. Last year, the airline also stopped offering free checked bags and began charging $35 for one bag and $80 for two.

Under the defunct open-seating policy, customers could choose their seats on a first-come, first-served basis. On social media, customers said the policy made boarding faster and fairer. The airline is now offering four new fare bundles that include tiered perks such as priority boarding, preferred seats, and premium drinks.

“We continue to make substantial progress as we execute the most significant transformation in Southwest Airlines’ history,” said chief executive Bob Jordan in a statement with the company’s third-quarter revenue report. “We quickly implemented many new product attributes and enhancements [and] we remain committed to meeting the evolving needs of our current and future customers.”

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Eighty percent of Southwest customers and 86% of potential customers prefer an assigned seat, the airline said in 2024.

Experts said the change is a smart move as the airline tries to stabilize its finances.

In the third quarter of 2025, the company reported passenger revenues of $6.3 billion, a 1% increase from the year prior. Southwest’s shares have remained mostly stable this year and were trading at around $41.50 on Tuesday.

“You’re going to hear nostalgia about this, but I think it’s very logical and probably something the company should have done years ago,” said Duane Pfennigwerth, a global airlines analyst at Evercore, when the company announced the seating change in 2024.

Budget airlines are offering more premium options in an attempt to increase revenue, including Spirit, which introduced new fare bundles in 2024 with priority check-in and their take on a first-class experience.

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With the end of open seating and its “bags fly free” policy, customers said Southwest has lost much of its appeal and flexibility. The airline used to stand out in an industry often associated with rigidity and high prices, customers said.

“Open seating and the easier boarding process is why I fly Southwest,” wrote one Reddit user. “I may start flying another airline in protest. After all, there will be nothing differentiating Southwest anymore.”

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Contributor: The weird bipartisan alliance to cap credit card rates is onto something

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Contributor: The weird bipartisan alliance to cap credit card rates is onto something

Behind the credit card, ubiquitous in American economic life now for decades, stand a very few gigantic financial institutions that exert nearly unlimited power over how much consumers and businesses pay for the use of a small piece of plastic. American consumers and small businesses alike are spitting fire these days about the cost of credit cards, while the companies profiting from them are making money hand over fist.

We are now having a national conversation about what the federal government can do to lower the cost of credit cards. Sens. Bernie Sanders (I-Vt.) and Josh Hawley (R-Mo.), truly strange political bedfellows, have proposed a 10% cap. Now President Trump has too. But we risk spinning our wheels if we do not face facts about the underlying structure of this market.

We should dispense with the notion that the credit card business in the United States is a free market with robust competition. Instead, we have an oligopoly of dominant banks that issue them: JPMorgan Chase, Bank of America, American Express, Citigroup and Capital One, which together account for about 70% of all transactions. And we have a duopoly of networks: Visa and Mastercard, who process more than 80% of those transactions.

The results are higher prices for consumers who use the cards and businesses that accept them. Possibly the most telling statistic tracks the difference between borrowing benchmarks, such as the prime rate, and what you pay on your credit card. That markup has been rising steadily over the last 10 years and now stands at 16.4%. A Federal Reserve study found the problem in every card category, from your super-duper-triple-platinum card to subprime cardholders. Make no mistake, your bank is cranking up credit card rates faster than any overall increase.

If you are a small business owner, the situation is equally grim. Credit cards are a major source of credit for small businesses, at an increasingly dear cost. Also, businesses suffer from the fees Visa and Mastercard charge merchants on customer payments; those have climbed steadily as well because the two dominant processors use a variety of techniques to keep their grip on that market. Those fees nearly doubled in five years, to $111 billion in 2024. Largely passed on to consumers in the form of higher prices, these charges often rank as the second- or third-highest merchant cost, after real estate and labor.

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There is nothing divinely ordained here. In other industrialized countries, the simple task of moving money — the basic function of Visa and Mastercard — is much, much less expensive. Consumer credit is likewise less expensive elsewhere in the world because of greater competition, tougher regulation and long-standing norms.

Now some American politicians want caps on card interest rates, a tool that absolutely has its place in consumer protection. A handful of states already have strict limits on interest rates, a proud legacy of an ethos of protecting the most vulnerable people against the biblical sin of usury. Texas imposes a 10% cap for lending to people in that state. Congress in 2006 chose to protect military service members via a 36% limit on interest they can be charged. In 2009, it banned an array of sneaky fees designed to extract more money from card users. Federal credit unions cannot charge more than 18% interest, including on credit cards. Brian Shearer from Vanderbilt University’s Policy Accelerator for Political Economy and Regulation has made a persuasive case for capping credit card rates for the rest of us too.

At the very least, there is every reason to ignore the stale serenade of the bank lobby that any regulation will only hurt the people we are trying to help. Credit still flows to soldiers and sailors. Credit unions still issue cards. States with usury caps still have functioning financial systems. And the 2009 law Congress passed convinced even skeptical economists that the result was a better market for consumers.

If consumers receive such commonsense protections, what’s at stake? Profit margins for banks and card networks, and there is no compelling public policy reason to protect those. Major banks have profit margins that exceed 30%, a level that is modest only compared with Visa and Mastercard, which average a margin of 45%. Meanwhile, consumers face $1. 3 trillion in debt. And retailers squeeze by with a margin around 3%; grocers make do with half that.

The market won’t fix what’s wrong with credit card fees, because the handful of businesses that control it are feasting at everyone else’s expense. We must liberate the market from the grip of the major banks and card processors and restore vibrant competition. Harnessing market forces to get better outcomes for consumers, in addition to smart regulation, is as American as apple pie.

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Fortunately, Trump has endorsed — via social media — bipartisan legislation, the Credit Card Competition Act, that would crack open the Visa-Mastercard duopoly by allowing merchants to route transactions over competing networks. Here’s hoping he follows through by getting enough congressional Republicans on board.

That change would leave us with the megabanks still controlling the credit card market. One approach would be consumer-friendly regulation of other means of credit, such as buy-now-pay-later tools or innovative payment applications, by including protections that credit cards enjoy. Ideally, Congress would cap the size of banks, something it declined to do after the 2008 financial crisis, to the enduring frustration of reformers who sought structural change. Trump entered the presidency in 2017 calling for a new Glass-Steagall, the Depression-era law that broke up big banks, but he never pursued it.

Fast forward nine years, and we find rising negative sentiment among American voters, groaning under the weight of credit card debt and a cascade of junk fees from other industries. Populist ire at corporate power is rising. The race between the two major parties to ride that feeling to victory in the November midterm elections and beyond has begun. A movement to limit the power of big banks could be but a tweet away.

Carter Dougherty is the senior fellow for antimonopoly and finance at Demand Progress, an advocacy group and think tank.

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Lockheed Martin, PG&E, Salesforce and Wells Fargo team up to help battle wildfires

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Lockheed Martin, PG&E, Salesforce and Wells Fargo team up to help battle wildfires

Lockheed Martin, PG&E Corp., Salesforce and Wells Fargo are teaming up to help firefighters and emergency responders prevent, detect and fight wildfires more quickly.

On Monday, the four companies said they’re forming a new venture called Emberpoint to advance technology while making wildfire prevention more affordable.

The ultimate vision is, you know, eliminating megafires in the United States, and maybe beyond that,” said Jim Taiclet, Lockheed Martin’s chief executive, president and chairman, in an interview.

The Emberpoint team and its technologies will be created in the coming months and demonstrations are expected some time this year. Wells Fargo is helping to fund the investment and partners have already committed more than $100 million to the new venture, Taiclet said.

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Lockheed Martin already makes aircraft and satellites to fight wildfires, but the company has also worked on integrating data from the space, ground and air to help predict where a fire might start so firefighters and helicopters can better position themselves. A lightning strike, downed power lines, improperly extinguished campfires and other events can spark wildfires. The venture’s first service will focus on firefighting intelligence.

PG&E has wildfire mitigation efforts, such as installing power lines underground in high-risk areas, and has weather stations equipped with AI-powered cameras to help detect wildfires. The company will bring its expertise to this new venture but plans to seek regulatory approval to share information with its partners as part of this new venture.

“We can actually share and return to our customers the investments they’ve made in wildfire technology, and return those investments back to customers while making our own system safer and making the state safer,” PG&E Corp. Chief Executive Patti Poppe said.

San Francisco software company Salesforce, which is behind messaging app Slack and a platform that helps companies deploy AI agents, will help organizations coordinate so they can respond to wildfires faster. The company will also help bring data from different streams into a “unified, real-time response engine.”

AI agents can help firefighters better combat a blaze by providing information such as the blaze’s perimeter and the most dangerous areas, Taiclet said.

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The partnership comes as wildfires across the globe become larger and more destructive, damaging homes, businesses and other buildings while also disrupting power. In California, where warmer temperatures, drier air and high winds fuel flames, wildfires have caused billions of dollars in damage and claimed lives. Last year, the Eaton and Palisades fires killed more than two dozen people and destroyed more than 16,000 structures, with the estimated loss totaling more than $250 billion.

The path of destruction left by wildfires has prompted major tech companies such as Nvidia and Google, along with startups and universities, to experiment with artificial intelligence to improve firefighting and detection. Drones, sensors, satellite imagery, autonomous aircraft and cameras are among tools used to manage and fight wildfires.

Lockheed Martin has teamed up with tech companies before to help battle wildfires. The defense and aerospace contractor, headquartered in Maryland, also has offices and employees throughout California, including Silicon Valley. It has roughly 10,000 employees in California.

In 2021, the company partnered with Nvidia along with state and federal forest services to create a digital version of a fire that allows firefighters and incident commanders to better understand how it spreads and find the best ways to put it out.

Last year, the California Department of Forestry and Fire Protection said it was working with Sikorsky, a Lockheed Martin company, on a five-year initiative that would enhance autonomous aerial firefighting technologies. The effort also includes exploring the development of an autonomous Sikorsky S-70i Firehawk helicopter, an aircraft used to drop gallons of water onto flames. Sikorsky has worked with California software company Rain to test out autonomous wildfire suppression technology as well.

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And Lockheed Martin has built satellites that help U.S. forecasters get images of wildfires, hurricanes and severe weather conditions.

“If we can get prediction better, detection quicker and response more robust, I think we’ve had a real chance at making a big difference here for safety of both the citizens and the firefighters,” Taiclet said.

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