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• Henry Gonzalez is the founder of a San Francisco-based clothing brand.
• He lost about 350 pounds without surgery or medicine.
• He’s managed to keep the weight off for seven years.

This as-told-to essay is based on a conversation with Henry Gonzalez. It has been edited for length and clarity.

I’ve lost nearly 350 pounds and kept the weight off. As a kid, I was never small. I was a bigger kid through my teenage years.

When I was 21, I weighed 470 pounds. I was able to lose 50 pounds, but then gained weight again. In my 20s, I got in trouble and went to jail, and ended up gaining more weight because I thought nothing mattered and I should just do what I wanted to. I didn’t care about anything. At 27 years old, I weighed 565 pounds.

I was working the graveyard shift then, and I’d wake up, eat a bunch of eggs with bacon or sausage, and go right back to sleep after a huge breakfast. Then, I’d wake up again and go to Taco Bell or Jack-in-the-Box. Then, I’d snack at work all night on stuff from the vending machine. I was constantly eating. I was also drinking a lot of alcohol. I have no idea how many calories I was eating a day, but it was a lot.

I found a trainer in a private gym

I was worried about getting my life on track. But I was self-conscious, so I avoided working out at bigger gyms. But I felt comfortable at a private gym I found through a friend. In the beginning, it was body weight exercises. Being that big, just moving your body is a workout. So I’d do things like wall push-ups or assisted squats. Then, I was using 15 to 20 pounds and going slowly.

The trainer was great, so I just shut my brain off and listened to him. I would show up and shut up. He set me up with a meal plan for about 2,500 calories per day, and he bugged me every week to keep the calorie deficit and stay motivated. He kept me accountable.

From November 2019 to January 2020, I lost 50 pounds. Within the first six months, I lost 150 pounds.

I was tired of being ignorant and thought I should learn. I never finished school, and I hated learning. Now, I love it. I started paying closer attention and asking more questions, and the more I understood what was going on, the easier it felt. It was easier for me to eat fewer calories because I understood the goal. I became fascinated with how our bodies work. And seeing results kept me motivated.

I’m now 34, and I’ve kept my weight loss off for almost 7 years

I just did my first skin removal for my neck, and I’m doing another one later this year. I want to lose another 20 to 30 pounds of fat, and then I’ll be happy. I’m currently 225 pounds, but I want to remove the excess skin and get down to 200 on the scale.

I now eat the same foods almost every day: two eggs plus one cup egg whites with a couple of slices of turkey bacon and half an avocado. Lunch and dinner are 8oz of the protein of my choice with rice and veggies. I drink a gallon of water a day, and I have cheat meals every once in a while. I am training three to four days a week and walk about four to six miles every day.

I almost had gastric bypass surgery. At the orientation, they told me things I didn’t like hearing, like what all the restrictions are after surgery. I’m glad they scared me. Some people need surgery, but I told myself I’d try it naturally first. My advice to anyone who wants to lose weight naturally is to take the first step and just try. I didn’t care about losing weight, but something told me to try it naturally.

I’ve invested so much time and money into myself. I’m stubborn. I don’t want to lose what I’ve done.

• The Pentagon said two US service members were killed in Jordan on Friday during an Iranian attack.
• A third US service member is missing, and others were injured in a missile and drone attack.
• The US war on Iran has intensified after a fragile ceasefire agreement fell apart.

Two US service members were killed in Jordan on Friday after American and partner forces came under Iranian missile and drone fire, the Pentagon said on Saturday.

Another US service member is missing, and several others were injured in the Iranian attacks. It marks the first publicly acknowledged American military fatalities in the Middle East conflict since March.

Fourteen US service members were killed during the first few weeks of Operation Epic Fury. More than 425 others have been injured over the course of the conflict, which began when the US and Israel launched surprise attacks on Iran on February 28.

US Central Command, which oversees military operations in the Middle East, said in a statement that the two service members were killed as American and partner forces “defended against Iranian ballistic missile and drone attacks.”

Centcom said four US service members were medically evacuated to local hospitals but have since been discharged, and several others received minor injuries. They returned to duty.

“Out of respect for the families,” the military said, it will “withhold additional information, including the identities of the fallen warriors, until 24 hours after the next of kin have been notified.”

The US resumed combat operations against Iran earlier this month after a fragile ceasefire collapsed following unsuccessful attempts by the two sides to reach a peace deal.

Iran has carried out attacks on vessels transiting the Strait of Hormuz and launched missiles and drones at countries across the Middle East, including those that host US bases.

The US has carried out near-daily strikes against Iran in response, targeting surveillance sites, weaponry, maritime capabilities, and other military facilities.

The US casualties are likely to trigger a strong response from the Trump administration.

• I’ve lived in Newport, Rhode Island, for over 20 years. I love it, but it comes with drawbacks.
• The city gets so crowded with tourists in the summer and fall, which makes day-to-day life tougher.
• Still, navigating traffic and long lines is worth it to live in such a lovely part of New England.

In 2002, I moved from Alexandria, Virginia, to Newport, Rhode Island, where my now-husband has family roots.

I immediately fell for its stunning natural beauty, vibrant community, and cozy New England vibe. It’s so breathtaking that we chose to marry there, despite having spent much longer stretches of our lives in other amazing cities.

Newport is still a magical coastal enclave with fabulous restaurants, year-round events, and extraordinary hospitality, but over the past two decades, the area has seen an influx of second homeowners, new hotels and inns, and a surge in short-term rental properties.

It’s especially busy in the summer, though autumn in New England also lures visitors — including tens of thousands via cruise ships — to the city to take in the brilliant fall foliage.

With a palpable increase in travel demand, some may argue Newport hardly has an “off season” anymore.

The city, located on the southern tip of Aquidneck Island, now welcomes more than 3.5 million visitors annually, and that has come with some challenges.

Major thoroughfares quickly become congested during the summer, especially on weekends

Living in a popular tourist destination can definitely feel overwhelming at times.

We locals love to bask in all the things that make Newport so special, too, but we also need to do everyday errands in between the “staycations.”

Area roads get very congested in the summer, many with traffic that comes to a crawl at the busiest times of day. This means I have to plan for most tasks to take longer than they would in less-busy seasons.

And, in the summer, I switch up my schedule to go grocery shopping, stop by the post office, and do other mundane chores early in the morning in an attempt to avoid some of the traffic.

It’s especially challenging to visit beloved cafés and restaurants during busy season

In summer, some restaurants and cafés are so popular that stanchions are needed to manage the lines that form outside.

One breakfast spot my friends and I frequent in the offseason isn’t even worth trying to dine at on summer mornings unless we want to wait an hour or so.

Newport also has a serious coffee culture with more than a dozen dynamic local cafés. One of my favorite spots, The Nitro Bar, has gone viral, and both locations in the city draw crowds that literally wrap around the block most summer and fall mornings.

It’s wonderful to see small business owners succeed and grow, and to have people from across the country want to experience something delicious in my own backyard. However, if I want my dirty chai latte on a summer weekend, I have to get to the shop when it opens at 7 a.m. to beat the crowds.

I’ve encountered similar challenges when dining in Newport.

The city has so many great restaurants ranging from upscale to super casual, plus rooftop decks perfect for sunset cocktails and harborside eateries that lean into Newport’s nautical heritage.

It’s not unusual to quickly find a spot for lunch or a light bite during off-peak hours, run into friends, and spontaneously have a fun group outing.

However, tables and meal reservations can be hard to secure during busy seasons — especially if you have a larger party of six or more and it’s summer.

Knowing local staff helps, but it’s not unusual for a place to simply be at full capacity during dinner hours. Planning well in advance or just waiting for the flexibility and availability in quieter seasons, like winter or spring, helps.

We love when family and friends visit us in Newport in the summer, but lodging rates can be exorbitant

Newport is known for its jaw-dropping Gilded Age mansions, but unfortunately, we don’t own one. So when family and friends come to visit, they’re often shocked by hotel and short-term rental rates.

Peak-season hotel rooms can easily exceed $500 a night, especially on weekends, and many require a two-night minimum.

What’s more, there can be times in the summer and fall when it’s hard to find availability at all.

World-class events, including the Newport Folk Festival, Newport Jazz Festival, and the Hall of Fame Open, bring tens of thousands of visitors to the City by the Sea. Many visitors end up having to seek accommodations off the island and further outside the city.

Still, Newport is vibrant and lively all year round — and I’m grateful to live here

Unlike some other popular New England destinations, nearly all of Newport’s businesses are open year-round, though some restaurants, shops, and inns may take a few short weeks off for updates and renovations — or some well-earned rest and relaxation.

The challenges that summer brings aren’t unique to Newport, but its popularity comes with some legitimate trade-offs.

However, with its salty breeze, iconic harbor, rich history, inspiring architecture, impressive dining scene, electric events, and community spirit, Newport has a way of casting its spell and making you fall in love with it, whether here for a day or for more than 20 years.

If you ask me, there’s nowhere in the world I’d rather call home. And I’m willing to bet most Newport locals would agree.

• Taylor Farms, a lettuce supplier for Taco Bell, has been linked to a cyclosporiasis outbreak.
• Taylor Farms is one of North America’s largest fresh-produce companies.
• Bruce Taylor and several partners founded the company in 1995.

Taylor Farms, a Taco Bell lettuce supplier, has been linked to a cyclosporiasis outbreak in five states.

Taylor Farms, founded by Bruce Taylor and several partners in 1995, is a California-based fresh produce company that has grown into a multi-billion-dollar enterprise with more than 24,000 employees and 22 production locations across North America.

The privately held company supplies packaged salads, fresh-cut vegetables, meal kits, and other prepared foods to grocery stores, restaurants, and food-service customers. Its products have also been connected to previous foodborne illness investigations, including outbreaks involving salad mix and onions served on McDonald’s Quarter Pounder burgers.

Federal officials have linked shredded iceberg lettuce served at some Taco Bell restaurants to a cyclosporiasis outbreak that has sickened more than 1,600 people across five states.

Taylor Farms did not immediately respond directly to a request for comment from Business Insider.

The company issued a public statement on Friday saying that it was “deeply concerned” for those who became ill and that Taylor Farms de Mexico was voluntarily removing all iceberg lettuce sourced from central Mexico from the US market. The company said the lettuce had been distributed in at least 27 states.

The company added that no Taylor Farms-branded salads or salad kits were associated with the outbreak and that its branded salad kits do not contain iceberg lettuce.

Here’s what to know about Taylor Farms, its founder, its rise in the produce industry, and other major moments in its history.

Taylor Farms traces its origins to Salinas, California, in 1995.

The company was founded in 1995 in the Salinas Valley of California — often nicknamed the Salad Bowl of America for its fertile farmland — by Bruce Taylor, whose father and grandfather had also worked in the fresh produce industry.

More than 30 years later, Taylor remains the chairman and CEO of the company.

Before founding Taylor Farms with a group of partners, Taylor also served as CEO of Fresh Express, a fresh produce brand later acquired by Chiquita Brands International.

Taylor still serves as the chairman and CEO of Taylor Farms.

Taylor Farms is a multibillion-dollar company with more than 24,000 employees.

Taylor Farms is a $7 billion enterprise, according to UC Berkeley, that employs more than 24,000 people and operates 22 production locations across North America.

Its retail, prepared foods, and food service divisions produce bagged salads, meal kits, fresh-cut vegetables, and other ready-to-eat foods.

The company and its network of growers provide an estimated 265 million servings of fresh produce across North America each week, the company said.

The company helped popularize chopped salad kits and expanded by buying other major produce brands.

Taylor Farms introduced the first branded prepackaged chopped salads in 2012, per UC Berkeley.

The company later continued to expand through acquisitions, including the organic produce brand Earthbound Farm in 2019 and the packaged salad brand Eat Smart in 2021.

A massive fire damaged Taylor Farms’ flagship Salinas facility in 2022.

In April 2022, a fire broke out at Taylor Farms’ flagship facility in Salinas, California, destroying its 60,000-square-foot leafy-greens processing area

The facility was rebuilt shortly after the fire and reopened a year later, with a new design designed to process over 15 million pounds of produce weekly.

Taylor Farms has previously been linked to major foodborne illness investigations.

In 2013, restaurant-associated Cyclospora illnesses in Iowa and Nebraska were linked to salad mix produced by Taylor Farms’ Mexico division. During the multistate outbreak, 631 illnesses were reported across 25 states, although the CDC determined that the number of cases likely represented multiple outbreaks linked to different food sources.

Taylor Farms was also linked to an E. coli outbreak in 2024 involving slivered onions served on McDonald’s Quarter Pounders. The company voluntarily recalled yellow onions supplied to McDonald’s and other food-service customers after 104 people were sickened across 14 states, 34 were hospitalized, and one died.

The FDA identified the recalled onions as the likely source of the illnesses.

Federal officials have linked lettuce served at Taco Bell to an outbreak that has sickened more than 1,600 people.

The CDC and FDA said shredded iceberg lettuce served at some Taco Bell restaurants in Indiana, Kentucky, Michigan, Ohio, and West Virginia was contaminated with Cyclospora.

As of July 16, the five-state outbreak included at least 1,644 confirmed illnesses, 94 hospitalizations, and no deaths. Not every Taco Bell restaurant in the affected states received the implicated lettuce.

The FDA’s traceback investigation identified a single supplier that provided the restaurants with iceberg lettuce grown in Mexico. Federal officials did not publicly name the supplier, but Taylor Farms said FDA traceback pointed to a specific independent farm affiliated with the company.

Taco Bell said it removed potentially affected lettuce from restaurants in select states and was indefinitely removing the supplier’s lettuce from its nationwide supply chain.

On Friday, Taco Bell said in a public statement that it had completed the removal of all affected Taylor Farms lettuce from its restaurants.

Federal investigations into the cyclosporiasis outbreak continue.

The FDA is investigating whether potentially contaminated lettuce from the supplier remains on the market and whether it was distributed to other restaurants, retailers, brands, or businesses. Additional states could be added to the federal advisory as investigators learn more.

Taylor Farms de Mexico said it was voluntarily removing all iceberg lettuce sourced from central Mexico from the US market. The company said its Taylor Farms-branded salad kits do not contain iceberg lettuce.

The CDC is also investigating other clusters and thousands of additional reported Cyclospora illnesses that may not be connected to the lettuce served at Taco Bell. Health officials have warned that the nationwide increase in cases likely involves more than one source.

• Taylor Farms, a major produce supplier, is removing lettuce related to the cyclospora outbreak.
• The company said it will pull iceberg lettuce from central Mexico that could be contaminated with the parasite.
• Diarrhea-causing cyclospora has sickened over 1,600 people in almost three dozen states.

A major produce supplier is pulling lettuce linked to the Cyclospora outbreak from shelves and kitchens.

Taylor Farms said in a statement onFriday that it is voluntarily removing all iceberg lettuce from central Mexico that was for sale in the US. The company said it was pulling the lettuce from the region “indefinitely,” though an FDA investigation showed that cyclospora-contaminated lettuce originated at one farm that supplied “less than 1%” of the US’s iceberg lettuce.

Other Taylor Farms products, including salad kits sold under the company’s name, are not affected by the removal, the company said.

“As a family-owned and operated company, we are deeply concerned for those who became ill, their families, and the many Americans whose trust in the safety of their fresh produce has been shaken,” the company said in the statement.

The parasite outbreak has affected at least 1,644 people in 34 states since May 1, according to the US Food and Drug Administration.

The tainted lettuce reached some Taco Bell restaurants in Indiana, Kentucky, Michigan, Ohio, and West Virginia, the FDA said on Thursday. Later on Thursday, the fast-food chain said it was removing shredded lettuce at affected restaurants and would replace it.

Taylor Farms has recalled produce before

The iceberg removal is not the first for Taylor Farms, which supplies produce to major restaurants and grocery stores.

The supplier recalled yellow onions in 2024, citing potential E. coli contamination. Some of those onions were sent to fast-food chains, including McDonald’s. The resulting outbreak sickened over 100 people, one of whom died, the Centers for Disease Control and Prevention said at the time.

Another recall in 2020 focused on Taylor Farms onions sold at Kroger and Walmart, according to FDA records.

Last year, the company also recalled some salad kits after their labels failed to disclose that they included soy and sesame, two potential allergens, the FDA said.

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• I flew from Paris to Texas in Air France’s exclusive La Première first class.
• The in-air food created by Michelin-starred chefs, spacious suite, and great WiFi impressed me.
• This is the most luxurious transatlantic flight I’ve ever been on, and I’m glad I tried it once.

Air France’s La Première first class is widely considered one of the most exclusive commercial airline experiences in the world, with only four suites per aircraft in a 1-2-1 configuration.

The airline flies La Première to just a handful of US cities, including New York, Washington, Los Angeles, San Francisco, Miami, Atlanta, and Houston.

So when I recently found myself traveling from Paris to Houston, I decided to give Air France’s La Première class a try on my 10½ -hour flight.

At nearly $15,000 for a one-way ticket, this was my most expensive commercial flight yet. Here’s how it went.

I was dropped off at the La Première check-in desk, then escorted to the lounge.

Car service to Charles De Gaulle Airport is included for La Première passengers, and I was able to schedule it in advance.

I was dropped off at a dedicated La Première check-in desk.

A couple of minutes after handing over my passport and checked bag, I was escorted through private security and whisked away in a Porsche to the flagship La Première lounge.

The lounge felt very quiet.

The lounge itself was huge but, in my opinion, a little underwhelming.

Nothing about the design stood out to me as being super special, aside from lots of red furniture and the Air France winged seahorse logo on the plates.

However, I appreciated the ample seating, and it was very quiet — not a huge surprise considering how few people fly La Premièr.

The food was solid, but the service wasn’t what I expected.

When ready to order food, I was instructed by a staff member to sit at one of the many empty tables with white tablecloths nearby.

Once I sat down, though, I had to ask for a breakfast menu multiple times and then flag down a server to order. I expected more attentive service given the high staff-to-guest ratio.

Food came out quickly, and croissants were sufficiently flaky, but the breakfast menu was pretty generic with eggs, cheese, charcuterie, and a very simple avocado toast. The wine glassware also looked surprisingly cheap to me, like something I might find at Ikea.

I regretted not having breakfast at The Peninsula Paris, the luxury resort I’d been staying at before coming to the airport.

Getting my complimentary Sisley facial was the best part of the lounge experience.

The best part of my lounge experience was the complimentary 30-minute Sisley facial, which is offered to La Première passengers at Charles de Gaulle.

My aesthetician was lovely, and came to find me while I was eating breakfast when it was time for my appointment.

Although a 30-minute facial is not quite enough time for anything intensive, it was a very hydrating and relaxing facial massage with some manual sculpting. It was definitely ideal before a long flight with very dry airplane air.

I was glad I’d booked this in advance to ensure availability since there are limited spaces.

As a La Première passenger, I really didn’t need to worry about missing my flight.

Once I checked in with La Première, it felt impossible to miss my flight or forget any belongings.

I had a personal escort drive me to the lounge, then collect me after my facial to drive me directly to the plane. I was the last passenger to board and the only passenger in La Première on this particular flight.

It was reassuring to know that even if I’d fallen asleep or completely lost track of time in the lounge, a personal handler would fetch me to ensure I made my flight.

Removing all of the stress of navigating an unfamiliar airport and keeping track of boarding time felt like a huge benefit of flying in La Première.

My suite felt spacious and comfortable.

Each of the four suites has a wide seat with leather armrests and a footrest that could double as a smaller seat, so somebody could even sit across from me to dine.

I had so much legroom that I couldn’t even reach the wool-and-cashmere blanket that was left for me on my footrest when my seat was upright for takeoff.

There was plenty of space for me to work on my laptop, and a side table for placing items. I also had a table lamp with the winged seahorse logo for mood lighting if I wanted.

My seat came with a few extra perks, too.

I was offered Jacquemus cotton pajamas in multiple sizes and provided a bright-red leather amenity kit, too.

The chic kit included a wooden comb, ballpoint pen, and eye mask, plus Sisley eye and lip balm, hydrating serum, antiaging cream, and hand cream.

I felt like I was flying private.

Because I was the only passenger in La Première, the crew let me spread out across two seats, leaving one seat with my belongings for working and dining, while making up the seat across the aisle as a bed for me to sleep, with a thick mattress pad, pillow, and duvet blanket.

This really enhanced my experience, and I didn’t see anyone except for two flight attendants the entire flight, so it honestly felt like flying private.

Floor-to-ceiling curtains separate each suite, although I only closed mine when I was sleeping since I already had the entire cabin to myself.

Once my seat was converted into a bed, I was even more impressed.

This is the most comfortable bed I’ve experienced on a plane, and the plush mattress pad really made a nice difference.

These seats are about 6 ½ feet long when fully reclined in lie-flat mode, and I’m sure taller folks would appreciate them.

The onboard bathroom didn’t feel any bigger or nicer than what I’ve seen in business or economy class. Since nobody else was using it, though, I didn’t need to worry about it being occupied.

I really enjoyed my in-air French fine-dining experience.

There was no set time for meal service, and I could enjoy anything on the menu whenever I wished.

Several Michelin-starred chefs partnered with Air France for the La Première menus, including Alain Ducasse and Daniel Boulud.

On my flight, Anne-Sophie Pic (the world’s most Michelin-starred female chef) had designed the savory dishes, which included things like coffee-smoked beef filet, lobster and crab raviolo, and grilled chicken with sake lees.

I was also served a selection of warm bread paired with French Maison Bordier doux and demi-sel butters, and caviar as an amuse-bouche.

I wasn’t wowed by my appetizer, but the entrée was fantastic.

I selected the tomato tarte tatin with smoked vanilla and goat’s cheese as my appetizer, but felt it was a bit too mushy and not flaky enough on the edges.

However, my vegetarian main course, grilled artichokes with Comté cheese polenta, was absolutely delicious. The polenta was remarkably light and fluffy.

My salad tasted super fresh, too.

Cheese feels de rigueur on any Air France flight, but I was full and skipped that course and headed straight to salad and dessert.

I got a salad with a mustard vinaigrette, hard-boiled eggs, chopped chives, fennel, marinated mushrooms, and smoked chicken. The salad greens tasted very fresh, and I didn’t find a single wilted leaf.

Dessert was the true highlight, though.

Desserts on my flight were created by pastry chef Claire Heitzler, whom I was not previously familiar with, but am now a fan of.

I tried both of the ones available to me: a light apricot-and-almond dessert complete with a buttery sablé cookie, and a soft dark-chocolate cake that I sprinkled with a touch of sea salt to accent the chocolate flavors.

High-end ice cream by artisan ice-cream maker Philippe Faur and Pierre Hermé chocolates were also available to try, served alongside Illy coffee and Palais de Thés tea.

The WiFi was great, and I had tons of entertainment options.

Denon noise-canceling headphones were provided in the seat compartment, and the 24-inch HD touchscreen looked super sharp.

The entertainment selection included a wellness section with guided meditation and soundtracks designed to help passengers fall asleep. I even found short seated-yoga videos, although I practically had enough space to do regular yoga in my suite if only I had a mat.

The movie selection included plenty of Hollywood blockbusters, dozens of French films, and a few different movies in Japanese, Chinese, Korean, and Arabic, along with Bollywood and African films for a truly inclusive global repertoire.

I didn’t end up watching any movies because the included WiFi was excellent, fast, and easy to connect to in just a couple of clicks.

Instead, I mostly listened to Taylor Swift while eating, working, and drinking several glasses of Laurent-Perrier Grand Siècle Champagne.

Ultimately, this was the most luxurious transatlantic flight I’ve ever had.

This is definitely the most luxurious experience I’ve had on a transatlantic flight, especially with the unexpected privacy I had as the only passenger in La Première.

I typically fly in business class, and this was definitely several steps up from that.

If I were to compare this to other first-class experiences I’ve had with airlines like British Airways, this one definitely feels superior. The top-notch food and comfort Air France offered here feels difficult to beat.

I’ve flown private on several shorter flights within the US, Mexico, and the Caribbean, and I’d say this comes close to that experience.

Still, all this luxury and exclusivity come at a high, sometimes five-figure price.

This class was fun to experience once, but in the future, I think spending the same amount of money on hotels and meals in Paris instead would be a better value. That way, I could sprinkle luxury throughout my trip instead of mostly enjoying it in the skies.

Business Insider reached out to Air France for comment.