1 00:00:07,000 --> 00:00:09,240 Speaker 1: Hello, and welcome to Sabor. I'm any Rees and I'm 2 00:00:09,280 --> 00:00:11,680 Speaker 1: Lauren foc obamb and we've got another bonus episode for 3 00:00:11,760 --> 00:00:15,200 Speaker 1: you today, another another one. Just when you thought you 4 00:00:15,240 --> 00:00:19,880 Speaker 1: were rid of them, never be rid of bonus episodes 5 00:00:19,920 --> 00:00:24,360 Speaker 1: of Sabor will haunt your podcast forever. That was our 6 00:00:24,880 --> 00:00:27,720 Speaker 1: evil plan all along. We're going to present you with 7 00:00:27,840 --> 00:00:34,120 Speaker 1: more content. I think that is a thing, entertainment overload, 8 00:00:34,840 --> 00:00:39,760 Speaker 1: it's a thing. Anyway, this is a positive thing because 9 00:00:40,479 --> 00:00:44,239 Speaker 1: it's a wonderful interview we did, like out in the woods. 10 00:00:44,520 --> 00:00:48,120 Speaker 1: Oh yeah, yeah, we were interviewing Jamie Ager of Hickory 11 00:00:48,200 --> 00:00:51,760 Speaker 1: Nut Gap Farms, which he's a he's a fourth generation farmer, 12 00:00:52,159 --> 00:00:55,640 Speaker 1: and he invited us out to his farm and our 13 00:00:55,680 --> 00:00:59,240 Speaker 1: podcast studio for the day was like in a glen 14 00:01:00,040 --> 00:01:03,080 Speaker 1: of the woods with a babbling brook next to us. 15 00:01:03,440 --> 00:01:05,520 Speaker 1: We were sitting on rocks. It was so so if 16 00:01:05,520 --> 00:01:07,880 Speaker 1: you hear a lot of those nature noises in this one, 17 00:01:07,959 --> 00:01:12,199 Speaker 1: it's because it's because we were having a beautiful time. Yeah, 18 00:01:12,240 --> 00:01:15,040 Speaker 1: we didn't. We didn't ask super produce you Dylan to 19 00:01:15,080 --> 00:01:18,640 Speaker 1: add those in. It really happened. We have pictures to 20 00:01:18,680 --> 00:01:26,520 Speaker 1: prove it. But yeah, this was another great interview that 21 00:01:26,600 --> 00:01:29,800 Speaker 1: we were fortunate enough to get and we thought that 22 00:01:29,840 --> 00:01:32,720 Speaker 1: we would share it with you. So here we go. 23 00:01:35,040 --> 00:01:38,640 Speaker 1: How did how did the farms start start out? For generations? Goodness? Well, 24 00:01:38,640 --> 00:01:42,039 Speaker 1: my great grandparents moved here in nineteen six and they 25 00:01:42,240 --> 00:01:44,680 Speaker 1: my great grandfather was a minister who was a Presbyterian 26 00:01:44,760 --> 00:01:50,120 Speaker 1: minister from the northern suburbs of Chicago, and he um 27 00:01:50,320 --> 00:01:53,760 Speaker 1: fell in love with a banker's daughter, my great grandmother, 28 00:01:53,840 --> 00:01:58,600 Speaker 1: who was Elizabeth Skinner Cramer McClure, and she um they 29 00:01:58,600 --> 00:02:02,600 Speaker 1: came through western North Kahin on the honeymoon and they 30 00:02:02,640 --> 00:02:06,560 Speaker 1: found this farm and it was um owned at that 31 00:02:06,640 --> 00:02:09,680 Speaker 1: time by an eighty year old man and his twenty 32 00:02:09,680 --> 00:02:13,919 Speaker 1: two year old wife. And so the story is that 33 00:02:14,040 --> 00:02:17,240 Speaker 1: my great grandfather went upstairs to kind of make a 34 00:02:17,320 --> 00:02:21,200 Speaker 1: deal on the farm, right, But the real deal happened 35 00:02:21,200 --> 00:02:24,880 Speaker 1: on the porch where my great grandmother, whose father had 36 00:02:24,880 --> 00:02:28,280 Speaker 1: the money to buy the farm. Uh, and the twenty 37 00:02:28,320 --> 00:02:31,760 Speaker 1: two year old wife discussed the fact that the twenty 38 00:02:31,840 --> 00:02:34,200 Speaker 1: two year old wife needed to get back to town. 39 00:02:34,360 --> 00:02:36,720 Speaker 1: She was really tired of being so far out here 40 00:02:36,840 --> 00:02:39,399 Speaker 1: in the middle of nowhere. So my great grandmother said, 41 00:02:39,400 --> 00:02:42,000 Speaker 1: I think we need to do this, and so, um, 42 00:02:42,160 --> 00:02:46,120 Speaker 1: now I've got twenty some cousins around here, and and 43 00:02:46,120 --> 00:02:49,160 Speaker 1: we're pretty rooted in this little piece of land. It 44 00:02:49,320 --> 00:02:53,040 Speaker 1: is beautiful. Um, what particular part of the property are 45 00:02:53,080 --> 00:02:55,480 Speaker 1: we sitting on right now? So right now we're sitting 46 00:02:55,520 --> 00:02:58,840 Speaker 1: on Um. When I was a little boy, we had 47 00:02:58,840 --> 00:03:05,000 Speaker 1: a dairy farm. We milked about forty some cows. And um, 48 00:03:05,160 --> 00:03:07,960 Speaker 1: we my wife Amy and I graduated from college in 49 00:03:08,000 --> 00:03:10,840 Speaker 1: two thousand from Martin Wilson College, and we got interested 50 00:03:10,880 --> 00:03:15,160 Speaker 1: in the whole idea of local food and direct marketing 51 00:03:15,320 --> 00:03:18,240 Speaker 1: and and sort of raising animals in a way that 52 00:03:18,320 --> 00:03:22,040 Speaker 1: was good for the environment, that was more humane for 53 00:03:22,080 --> 00:03:26,119 Speaker 1: the animals, and doing all those types of things. Um. 54 00:03:26,200 --> 00:03:31,440 Speaker 1: But in addition to that, the farm here, we realized 55 00:03:31,680 --> 00:03:35,320 Speaker 1: was pretty close to Asheville, and so we could also 56 00:03:35,400 --> 00:03:37,960 Speaker 1: do some agary tourism out here. And so when I 57 00:03:37,960 --> 00:03:40,160 Speaker 1: was a little boy, this was all sort of concrete. 58 00:03:40,320 --> 00:03:42,480 Speaker 1: We had dairy cows in here, and it was manure 59 00:03:42,600 --> 00:03:46,600 Speaker 1: everywhere and all that. And over time we kind of 60 00:03:46,600 --> 00:03:49,160 Speaker 1: took a lot of that concrete out and planted grass 61 00:03:49,200 --> 00:03:52,240 Speaker 1: and just kind of made it more aesthetically appealing. And 62 00:03:52,320 --> 00:03:55,360 Speaker 1: so UM, this space here is just a nice little 63 00:03:55,920 --> 00:04:00,040 Speaker 1: tucked away area. We can sit by the career, you 64 00:04:00,120 --> 00:04:02,920 Speaker 1: can relax. And yeah, this I do have to say, 65 00:04:02,920 --> 00:04:05,560 Speaker 1: this is one of the loveliest places we've ever podcasted from. 66 00:04:05,560 --> 00:04:08,600 Speaker 1: We're usually in a room about the size of this rock. Nice, 67 00:04:11,360 --> 00:04:14,720 Speaker 1: very nice room. Nothing nothing against our studios back home. 68 00:04:16,600 --> 00:04:21,080 Speaker 1: Um but oh heck. So, so you say that you 69 00:04:21,080 --> 00:04:23,919 Speaker 1: you got interested in this, and like after you graduated 70 00:04:23,920 --> 00:04:28,960 Speaker 1: from college, did before that point did you think that 71 00:04:29,040 --> 00:04:31,320 Speaker 1: you weren't going to come back into the family business. 72 00:04:32,040 --> 00:04:34,599 Speaker 1: So when I was little, of course, the farm was 73 00:04:34,640 --> 00:04:38,040 Speaker 1: hard work and you got all sweaty, and it wasn't 74 00:04:38,080 --> 00:04:41,920 Speaker 1: necessarily something that you really wanted to do all the time. 75 00:04:42,000 --> 00:04:45,840 Speaker 1: But then, um, when I was in high school, you 76 00:04:45,839 --> 00:04:47,760 Speaker 1: start to be able to sort of physically be able 77 00:04:47,800 --> 00:04:50,080 Speaker 1: to do stuff and it feels good. And there's something 78 00:04:50,080 --> 00:04:52,360 Speaker 1: about the human experience when you're a teenager where you 79 00:04:52,400 --> 00:04:55,080 Speaker 1: want to sort of use your muscles and use your 80 00:04:55,080 --> 00:04:59,560 Speaker 1: body and just be physical and and so, um, I 81 00:04:59,600 --> 00:05:03,240 Speaker 1: liked I liked working in high school a lot. Um, 82 00:05:03,279 --> 00:05:06,320 Speaker 1: but my parents never really and maybe my parents would 83 00:05:06,320 --> 00:05:12,039 Speaker 1: disagree with that. I just want to put that out there. 84 00:05:12,560 --> 00:05:17,320 Speaker 1: But um, but I Uh, I was never really encouraged 85 00:05:17,320 --> 00:05:18,960 Speaker 1: to like try to make a living with the farm. 86 00:05:18,960 --> 00:05:20,880 Speaker 1: It was never really making us any money or anything 87 00:05:20,920 --> 00:05:25,960 Speaker 1: like that. Um. So, so whenever I went to Warren Wilson, 88 00:05:26,279 --> 00:05:28,640 Speaker 1: I kind of got introduced to all these ideas of 89 00:05:28,680 --> 00:05:32,720 Speaker 1: how you can you know, grow animals in a more 90 00:05:32,760 --> 00:05:38,200 Speaker 1: sustainable manner that then, um, you know the costs with 91 00:05:38,279 --> 00:05:40,799 Speaker 1: growing and you know, farmers for the past hundred years 92 00:05:40,800 --> 00:05:44,159 Speaker 1: have been incentivized on economic level with one thing, and 93 00:05:44,200 --> 00:05:46,200 Speaker 1: that's just a low cost because there's no way to 94 00:05:46,240 --> 00:05:51,120 Speaker 1: control the price because everything was commodity driven. And so 95 00:05:51,120 --> 00:05:54,680 Speaker 1: so the fact that we were sort of trying to 96 00:05:54,720 --> 00:05:58,640 Speaker 1: do things in an environmentally friendly way, um was exciting 97 00:05:58,680 --> 00:06:01,760 Speaker 1: to us sort of as young, idealistic people straight out 98 00:06:01,760 --> 00:06:04,120 Speaker 1: of college trying to save the world and we can 99 00:06:04,160 --> 00:06:10,320 Speaker 1: do this, you know. Um. And so that concept to 100 00:06:10,360 --> 00:06:13,240 Speaker 1: me was really exciting. And so it's funny because now 101 00:06:13,279 --> 00:06:16,640 Speaker 1: I'm forty, we have three boys and they're fourteen and 102 00:06:16,720 --> 00:06:20,160 Speaker 1: eleven and eight, and I'm still fired up and and 103 00:06:20,320 --> 00:06:23,440 Speaker 1: idealistic and feel like maybe a little bit more you know, 104 00:06:24,760 --> 00:06:32,440 Speaker 1: realistic now. But yeah, that's basically that that experience of 105 00:06:32,440 --> 00:06:37,000 Speaker 1: of feeling like you can make something happen uh and 106 00:06:37,000 --> 00:06:40,200 Speaker 1: and make change and and and be on the land 107 00:06:40,240 --> 00:06:43,760 Speaker 1: and pay attention to to the grasses. You know, it's 108 00:06:43,760 --> 00:06:48,720 Speaker 1: amazing to be able to see a cycle over and 109 00:06:48,800 --> 00:06:52,000 Speaker 1: over and over again something like a farm, because a 110 00:06:52,080 --> 00:06:55,360 Speaker 1: farm is a you know, the seasons and the weather matter, 111 00:06:56,200 --> 00:07:01,800 Speaker 1: and so every day there's an aware and as two 112 00:07:03,600 --> 00:07:09,760 Speaker 1: uh how the weather impacts the land and so and 113 00:07:09,800 --> 00:07:16,080 Speaker 1: that's and that's like one statement that that is very complicated, right, 114 00:07:16,560 --> 00:07:19,640 Speaker 1: and so you know, one example of that is always 115 00:07:19,640 --> 00:07:23,760 Speaker 1: fun whenever we see like that first really hot day 116 00:07:23,760 --> 00:07:26,040 Speaker 1: of the year, maybe like towards the end of May 117 00:07:26,440 --> 00:07:30,080 Speaker 1: or early June, and we hit ninetiesome degrees and all 118 00:07:30,120 --> 00:07:34,280 Speaker 1: the little uh crab grass and all the warm season 119 00:07:34,360 --> 00:07:39,200 Speaker 1: grasses you start to see come up um or the 120 00:07:39,240 --> 00:07:42,280 Speaker 1: wine berries that grow in the woods become ripe, and 121 00:07:42,320 --> 00:07:45,520 Speaker 1: it's sort of like, okay, that's what happened the morning 122 00:07:45,600 --> 00:07:49,080 Speaker 1: that Amy we had cyrus, our fourteen year old son, 123 00:07:49,200 --> 00:07:51,160 Speaker 1: I mean, I picked wine berries. And so you have 124 00:07:51,200 --> 00:07:55,680 Speaker 1: all these sort of connections to to the to the land. 125 00:07:57,080 --> 00:08:00,680 Speaker 1: Over time that kind of multiplies and it's it's really 126 00:08:00,680 --> 00:08:03,800 Speaker 1: amazing to see. And then you see after a big rainstorm. 127 00:08:03,840 --> 00:08:06,600 Speaker 1: It's like, wow, this this, this whole thing is just 128 00:08:06,760 --> 00:08:11,320 Speaker 1: crazy right now. Yeah, yeah, you feel it. It becomes 129 00:08:11,320 --> 00:08:16,880 Speaker 1: a part of you. What about this land produces good 130 00:08:16,920 --> 00:08:19,040 Speaker 1: product in the end, but but good healthy animals in 131 00:08:19,080 --> 00:08:23,120 Speaker 1: any wine. Um, So the farm here are our general 132 00:08:23,120 --> 00:08:27,360 Speaker 1: philosophy is to promote by a diversity on the landscape. 133 00:08:28,200 --> 00:08:32,000 Speaker 1: And and so you know, in in nature you want 134 00:08:32,040 --> 00:08:37,400 Speaker 1: sort of a mixture of pasture land and woods and 135 00:08:37,559 --> 00:08:43,160 Speaker 1: creeks and healthy water. And so in order to have 136 00:08:43,320 --> 00:08:46,280 Speaker 1: that diversity, you need to have, you know, animals that 137 00:08:46,360 --> 00:08:51,040 Speaker 1: complement that. And so I always feel like cattle and grasses, 138 00:08:51,720 --> 00:08:55,280 Speaker 1: the impact they have with the soil are are really 139 00:08:55,360 --> 00:08:59,520 Speaker 1: amazing because you're taking a grassland ecosystem basically. And if 140 00:08:59,520 --> 00:09:01,520 Speaker 1: you go out and one of our pastures, you'll find 141 00:09:01,520 --> 00:09:04,240 Speaker 1: ten different species. I was out there yesterday with a group, 142 00:09:04,640 --> 00:09:06,920 Speaker 1: and you know, we've got timothy right now, You've got 143 00:09:06,960 --> 00:09:12,160 Speaker 1: some crab grass, ragweeds, red clover, white clover, fescue, all 144 00:09:12,280 --> 00:09:16,960 Speaker 1: brome grass, all these different types of grasses and and 145 00:09:17,520 --> 00:09:22,120 Speaker 1: you know, basically with cattle and grazing management, you're turning 146 00:09:22,160 --> 00:09:25,560 Speaker 1: those grasses into high quality beef. And if you can 147 00:09:25,600 --> 00:09:28,840 Speaker 1: take those grasses and we practice what's called a rotational grazing, 148 00:09:29,480 --> 00:09:32,160 Speaker 1: which means you rotate the cattle on a frequent basis, 149 00:09:32,160 --> 00:09:33,960 Speaker 1: and so the grass gets to grow up big, thick 150 00:09:34,000 --> 00:09:36,680 Speaker 1: and deep, and then you graze it off and you 151 00:09:36,760 --> 00:09:41,080 Speaker 1: leave a lot of pooping pea behind and then you 152 00:09:41,200 --> 00:09:43,280 Speaker 1: move the cattle on and it and it's sort of 153 00:09:43,400 --> 00:09:48,000 Speaker 1: mimics the way that nature has always been grays like 154 00:09:48,080 --> 00:09:52,280 Speaker 1: the bison on the plains, because you have this prey 155 00:09:52,360 --> 00:09:56,000 Speaker 1: animal like a cow or a bison or a deer 156 00:09:56,400 --> 00:10:02,360 Speaker 1: that traveling herds. And so those animals in nature travel 157 00:10:02,480 --> 00:10:04,240 Speaker 1: come to an area, graze it off, and then they 158 00:10:04,280 --> 00:10:07,199 Speaker 1: move on. And so we may we can manage that 159 00:10:07,240 --> 00:10:10,720 Speaker 1: with electric fence on a farm. And and when you 160 00:10:10,800 --> 00:10:16,760 Speaker 1: do that, you you end up with um a grazing 161 00:10:16,760 --> 00:10:20,760 Speaker 1: management system that actually builds soil. And so it's it's 162 00:10:20,760 --> 00:10:23,880 Speaker 1: sort of beyond the whole concept of sustainable and it 163 00:10:23,920 --> 00:10:28,320 Speaker 1: becomes a much more concept of regenerative because you're taking 164 00:10:28,559 --> 00:10:31,280 Speaker 1: the soil and when you when you graze this way, 165 00:10:31,640 --> 00:10:34,560 Speaker 1: you're you're stomping down a lot of the grass, right 166 00:10:34,559 --> 00:10:36,480 Speaker 1: because it's big and tall, and the cows were pooping 167 00:10:36,559 --> 00:10:42,720 Speaker 1: on it, and so that soil surface um decay and 168 00:10:42,800 --> 00:10:45,920 Speaker 1: manure and all that actually builds soil organic matter. And 169 00:10:45,960 --> 00:10:49,280 Speaker 1: so the plants utilize carbon out of the atmosphere when 170 00:10:49,280 --> 00:10:53,160 Speaker 1: they grow, because that's the plant human relationship. And then 171 00:10:53,320 --> 00:10:56,440 Speaker 1: and that's just through photosynthesis. And then whenever you graze 172 00:10:56,480 --> 00:10:59,480 Speaker 1: it off, a lot of that litter comes back. You're 173 00:10:59,480 --> 00:11:02,920 Speaker 1: building all organic matter and soil organic matter is basically carbon, 174 00:11:03,280 --> 00:11:05,400 Speaker 1: so you're putting carbon back into the soil. So you're 175 00:11:05,400 --> 00:11:09,560 Speaker 1: regenerating healthy soil through that grazing process and not you know, 176 00:11:09,600 --> 00:11:15,600 Speaker 1: I feel like a lot of the environmental language deals 177 00:11:15,640 --> 00:11:19,280 Speaker 1: with sort of mitigating our environmental impact, you know, lessening 178 00:11:19,280 --> 00:11:22,240 Speaker 1: our damage, so to speak. Whereas it's exciting to me 179 00:11:22,320 --> 00:11:25,680 Speaker 1: when we look at these systems that we can actually 180 00:11:25,800 --> 00:11:30,280 Speaker 1: build soil and that concept is like wow, that's that's 181 00:11:30,400 --> 00:11:37,439 Speaker 1: a really cool about human nature dynamic. That's exciting. Um. So, 182 00:11:37,840 --> 00:11:41,520 Speaker 1: so if if you were starting about twenty years ago, 183 00:11:41,600 --> 00:11:43,880 Speaker 1: you you got in kind of on the on the 184 00:11:43,960 --> 00:11:48,320 Speaker 1: ground floor of Asheville sort of morphing into what it 185 00:11:48,400 --> 00:11:51,920 Speaker 1: is today from it had been so economically depressed for 186 00:11:51,960 --> 00:11:55,520 Speaker 1: a long time, and you guys kind of came up 187 00:11:55,559 --> 00:11:59,360 Speaker 1: alongside the beer scene, um, and and and the in 188 00:11:59,400 --> 00:12:06,600 Speaker 1: the restaurants scene downtown. How how has the business and 189 00:12:06,640 --> 00:12:10,480 Speaker 1: the area changed since you've been working. Yeah, it's pretty 190 00:12:10,520 --> 00:12:13,280 Speaker 1: remarkable over the last you know, since my great grandfather 191 00:12:13,360 --> 00:12:18,120 Speaker 1: came here in nineteen sixt um, Western North Carolina was 192 00:12:18,160 --> 00:12:24,120 Speaker 1: basically sort of just post Civil War poverty Appalachia, you know, 193 00:12:24,240 --> 00:12:28,360 Speaker 1: that sort of negative stereotype that the Snuffy Smith cartoon 194 00:12:28,520 --> 00:12:35,160 Speaker 1: sort of epitomizes. But um, you know, it's it's it's 195 00:12:35,240 --> 00:12:39,840 Speaker 1: neat to see the blossoming of an incredible food scene 196 00:12:40,400 --> 00:12:43,880 Speaker 1: and and and for us, it's been really amazing to 197 00:12:43,920 --> 00:12:45,880 Speaker 1: get to be a part of that because it's something 198 00:12:45,960 --> 00:12:47,840 Speaker 1: much bigger than what we are out here at this 199 00:12:47,880 --> 00:12:53,960 Speaker 1: specific farm, but the whole, the whole um appreciation of quality, 200 00:12:54,679 --> 00:12:58,839 Speaker 1: the appreciation of care, you know, the human relationships that 201 00:12:59,280 --> 00:13:02,680 Speaker 1: get developed through that process. You know, there's chefs in 202 00:13:02,760 --> 00:13:08,199 Speaker 1: town now that one example is the chef at Zombras 203 00:13:08,520 --> 00:13:11,280 Speaker 1: and they have Copper Crown two and they're good friends 204 00:13:11,280 --> 00:13:14,480 Speaker 1: of ours. Um and their children and our children all 205 00:13:14,520 --> 00:13:17,760 Speaker 1: go to school together. And I remember making a delivery 206 00:13:17,800 --> 00:13:21,120 Speaker 1: there maybe fourteen years ago. It was like a big 207 00:13:21,200 --> 00:13:23,040 Speaker 1: fifty pound case of short ribs that had in the 208 00:13:23,120 --> 00:13:24,560 Speaker 1: freezer or something, and I was like, can you guys 209 00:13:24,559 --> 00:13:26,640 Speaker 1: take this? He was like, yeah, I'll take it. And 210 00:13:27,000 --> 00:13:29,720 Speaker 1: chefs love short ribs and nobody no cutting people don't 211 00:13:29,720 --> 00:13:31,160 Speaker 1: know what to do with short ribs, but chefs and 212 00:13:31,160 --> 00:13:34,760 Speaker 1: know how to make them really good. Uh. And so 213 00:13:36,320 --> 00:13:39,679 Speaker 1: they had just had a baby, and so and I 214 00:13:39,720 --> 00:13:41,880 Speaker 1: had just had a baby about a year before. So 215 00:13:41,920 --> 00:13:46,920 Speaker 1: our oldest is Cyrus and so, um. You know. Now, 216 00:13:47,160 --> 00:13:50,360 Speaker 1: now this this past year, I got to coach their son, 217 00:13:50,400 --> 00:13:52,760 Speaker 1: who's in seventh grade now, in basketball. So it's kind 218 00:13:52,760 --> 00:13:54,400 Speaker 1: of like I get to like, you know, we we're 219 00:13:54,400 --> 00:13:56,679 Speaker 1: sort of seeing each other all mold and change and 220 00:13:56,720 --> 00:13:59,719 Speaker 1: grow as human beings in the process, and not just 221 00:13:59,760 --> 00:14:03,400 Speaker 1: as like business relationship chef farmer kind of things. But 222 00:14:03,480 --> 00:14:07,840 Speaker 1: it's we're sort of you know, community basically, and the 223 00:14:07,880 --> 00:14:11,720 Speaker 1: community part of of you know, looking after each other's 224 00:14:11,800 --> 00:14:15,800 Speaker 1: kids and and caring about, um, how each other's businesses 225 00:14:15,840 --> 00:14:20,240 Speaker 1: are doing because they matter to us for very economic purposes. 226 00:14:20,280 --> 00:14:23,360 Speaker 1: But then there's also the emotional friends and connections that 227 00:14:23,400 --> 00:14:26,520 Speaker 1: really make life worth living. We have even more of 228 00:14:26,560 --> 00:14:28,760 Speaker 1: our interview with Jamie, but first we're going to pause 229 00:14:28,800 --> 00:14:30,560 Speaker 1: for a quick break for a word from our sponsor, 230 00:14:39,600 --> 00:14:43,480 Speaker 1: and we're back. Thank you sponsor, and back to the interview. UM, 231 00:14:43,480 --> 00:14:46,960 Speaker 1: how how do you guys collaborate with other entities in 232 00:14:47,000 --> 00:14:50,680 Speaker 1: the community. You know, we we have a we sell 233 00:14:50,760 --> 00:14:54,600 Speaker 1: to about forty different accounts all over Asheville, and so 234 00:14:55,440 --> 00:14:59,880 Speaker 1: that's a lot of weekly collaboration and partnership. And and 235 00:15:00,040 --> 00:15:02,720 Speaker 1: you know, I would really telling the story about the 236 00:15:02,800 --> 00:15:08,119 Speaker 1: history and about our our philosophy because what we've realized, 237 00:15:08,200 --> 00:15:11,360 Speaker 1: and this was sort of an interesting thing to realize, 238 00:15:12,000 --> 00:15:13,800 Speaker 1: is that, you know, when we first started, we were 239 00:15:13,840 --> 00:15:17,280 Speaker 1: thinking about grass fed beef and how we can do 240 00:15:17,320 --> 00:15:20,640 Speaker 1: a good job raising these cattle and and and focusing 241 00:15:20,680 --> 00:15:24,160 Speaker 1: on better systems for cattle and hogs and raising hogs 242 00:15:24,160 --> 00:15:29,320 Speaker 1: outside and UM developing those systems. But what we UM, 243 00:15:29,720 --> 00:15:32,920 Speaker 1: what what's what's exciting to me is that we can 244 00:15:34,160 --> 00:15:37,280 Speaker 1: not only you know, have a neat little story here 245 00:15:37,280 --> 00:15:40,640 Speaker 1: at the farm, but also UM because we've done the 246 00:15:40,680 --> 00:15:46,760 Speaker 1: hard work of marketing and branding and sales which drives business. 247 00:15:46,880 --> 00:15:54,000 Speaker 1: UM that we've been able to UM really think about 248 00:15:54,040 --> 00:15:56,960 Speaker 1: how do we change agriculture and the and the way 249 00:15:57,000 --> 00:15:59,760 Speaker 1: people think about food in a much more comprehensive manner, 250 00:16:00,160 --> 00:16:04,400 Speaker 1: and not just the fact that you know it's it's 251 00:16:04,440 --> 00:16:06,880 Speaker 1: from this, you know this this unique production model that 252 00:16:07,000 --> 00:16:09,000 Speaker 1: really think about how do we how do we change 253 00:16:09,000 --> 00:16:11,880 Speaker 1: farming and how do we how do we rethink how 254 00:16:11,960 --> 00:16:16,160 Speaker 1: farmers produced. So we actually now have a producer group 255 00:16:16,200 --> 00:16:18,360 Speaker 1: of farmers that we have a wholesale side of the 256 00:16:18,400 --> 00:16:21,080 Speaker 1: business that we work with a bunch of other farmers 257 00:16:21,440 --> 00:16:23,920 Speaker 1: and so now they don't want to be out marketing 258 00:16:23,960 --> 00:16:26,720 Speaker 1: and selling and all that stuff. They want to just produce. 259 00:16:27,200 --> 00:16:29,760 Speaker 1: And so now we feel like we can go to 260 00:16:29,840 --> 00:16:33,280 Speaker 1: these guys and say hey and girls, We say, hey, guys, 261 00:16:33,400 --> 00:16:36,440 Speaker 1: this is this is a good opportunity, this is workable, 262 00:16:36,520 --> 00:16:39,920 Speaker 1: We have a market, here's the program, and and it 263 00:16:40,040 --> 00:16:44,240 Speaker 1: allows folks to a stay on the farm, which is 264 00:16:44,280 --> 00:16:48,520 Speaker 1: a big deal, and be developed a different model for 265 00:16:48,520 --> 00:16:50,960 Speaker 1: for their farms that they don't have to just stay 266 00:16:51,000 --> 00:16:56,600 Speaker 1: on this commodity game. And so that's always a win 267 00:16:57,080 --> 00:17:01,520 Speaker 1: for for everybody. And so um to me, it's exciting 268 00:17:01,560 --> 00:17:06,160 Speaker 1: to sort of consider how we our production paradigms because 269 00:17:06,160 --> 00:17:09,080 Speaker 1: like feed lots and all the big agriculture stuff came 270 00:17:09,160 --> 00:17:12,320 Speaker 1: about just because of the business opportunity that was there, 271 00:17:12,440 --> 00:17:17,040 Speaker 1: and somebody started figuring it out. And and so now people, 272 00:17:17,520 --> 00:17:20,040 Speaker 1: you know, there's a whole another generation of people asking 273 00:17:20,119 --> 00:17:24,360 Speaker 1: questions about how does this get done? Who's the how 274 00:17:24,400 --> 00:17:27,399 Speaker 1: do we how do we sort of understand the impact 275 00:17:27,960 --> 00:17:31,240 Speaker 1: of our eating when I eat a steak or something, 276 00:17:31,280 --> 00:17:33,639 Speaker 1: hamburger or something, what what does that look like all 277 00:17:33,680 --> 00:17:36,440 Speaker 1: the way through back to the farm, back to the environment, 278 00:17:36,880 --> 00:17:40,679 Speaker 1: and and so and that's those are not questions that 279 00:17:40,720 --> 00:17:44,360 Speaker 1: people have historically pushed on. And so now it's like, well, 280 00:17:44,400 --> 00:17:46,840 Speaker 1: let's let's get that all that consideration, which is a 281 00:17:46,840 --> 00:17:50,479 Speaker 1: big thing because the meat, the meat and agriculture are 282 00:17:50,520 --> 00:17:53,520 Speaker 1: big industries. So oh sure, yeah, And it's you know, 283 00:17:53,760 --> 00:17:56,320 Speaker 1: it's this is the second time I've said this today. 284 00:17:56,760 --> 00:18:00,800 Speaker 1: Sorry podcast listeners, but yeah, it's ickers once said like 285 00:18:00,800 --> 00:18:05,600 Speaker 1: we've we've got to eat and that's right, and and yeah, 286 00:18:05,600 --> 00:18:09,520 Speaker 1: it's it's it's gigantic um and it's fine. Like I 287 00:18:09,560 --> 00:18:12,960 Speaker 1: was sorry to oh no, no um. I was thinking 288 00:18:13,000 --> 00:18:16,119 Speaker 1: about one time, O the whole marketing and sales dynamic, 289 00:18:16,200 --> 00:18:19,200 Speaker 1: and I remember one time I was trying to sell 290 00:18:19,560 --> 00:18:24,000 Speaker 1: um a bone in rack like a pork chop, the 291 00:18:24,080 --> 00:18:27,520 Speaker 1: rack with the tin bones in it, and uh, I 292 00:18:27,560 --> 00:18:29,879 Speaker 1: was selling to a chef in town, and we were 293 00:18:29,920 --> 00:18:31,879 Speaker 1: trying to get it cut right, and our butcher was 294 00:18:31,960 --> 00:18:33,879 Speaker 1: kind of a small butcher and he didn't quite know 295 00:18:33,920 --> 00:18:36,240 Speaker 1: how to cut it just right. And and this is 296 00:18:36,240 --> 00:18:38,600 Speaker 1: there's a million challenges in the whole local meets seeing 297 00:18:38,680 --> 00:18:41,520 Speaker 1: this is just an example of one. But I remember 298 00:18:41,560 --> 00:18:44,200 Speaker 1: I had done deliveries that day and dropped it off. 299 00:18:44,280 --> 00:18:45,919 Speaker 1: It was frozen when he got it, so he couldn't 300 00:18:45,920 --> 00:18:47,480 Speaker 1: really look at it, you know, so he thought it. 301 00:18:47,920 --> 00:18:49,359 Speaker 1: And then I came back to the farm and I 302 00:18:49,400 --> 00:18:52,240 Speaker 1: was out with the pigs, way out there doing something, 303 00:18:52,960 --> 00:18:55,040 Speaker 1: you know, fixing the fence or checking him out, and 304 00:18:55,040 --> 00:18:58,960 Speaker 1: then he calls, He's like, it's not quite right. Can 305 00:18:59,000 --> 00:19:00,560 Speaker 1: you can you bring me on when I got this 306 00:19:00,640 --> 00:19:03,880 Speaker 1: e that I need product now? And sure, Ran, I'll yeah, 307 00:19:04,040 --> 00:19:05,480 Speaker 1: let me go look in the freezer and see where 308 00:19:05,480 --> 00:19:07,240 Speaker 1: I can find. So I'm like back in the freezer 309 00:19:07,600 --> 00:19:11,760 Speaker 1: with like manure on my boots, like trying to find 310 00:19:11,760 --> 00:19:14,000 Speaker 1: some frozen pork. And I'm like, find the table is 311 00:19:14,040 --> 00:19:18,560 Speaker 1: cool until it's not. And so like, you know, there 312 00:19:18,640 --> 00:19:22,320 Speaker 1: is some supply chain segregation that might be appropriate. So 313 00:19:24,760 --> 00:19:26,720 Speaker 1: that was a good example for me on what I 314 00:19:27,119 --> 00:19:30,880 Speaker 1: what I was the entrepreneur side of of of farm 315 00:19:30,960 --> 00:19:37,120 Speaker 1: to table is meeting a roadblock. Um, it's it's cool 316 00:19:37,160 --> 00:19:39,560 Speaker 1: to hear you talk about other other farmers in the 317 00:19:39,640 --> 00:19:42,320 Speaker 1: community and what they're doing, and you know the idea 318 00:19:42,320 --> 00:19:45,520 Speaker 1: of lifting everybody up one of the common threads everyone 319 00:19:45,560 --> 00:19:49,119 Speaker 1: that we've talked to in town has has talked about 320 00:19:49,119 --> 00:19:57,000 Speaker 1: how it's it's more spirit of collaboration than competition. Um 321 00:19:57,040 --> 00:20:00,600 Speaker 1: what Um, could you talk a little bit about some 322 00:20:00,720 --> 00:20:06,600 Speaker 1: of the specific breeds that you guys. Uh. For for hogs, 323 00:20:07,000 --> 00:20:12,520 Speaker 1: we use mostly Berkshire deer rock. We have a red 324 00:20:12,520 --> 00:20:15,080 Speaker 1: wattle boar at the farm here right now, So some 325 00:20:15,119 --> 00:20:19,119 Speaker 1: of the more heirloom tight breeds that are UM, a 326 00:20:19,119 --> 00:20:22,320 Speaker 1: little bit more marbling, a little bit more fat. That's 327 00:20:22,320 --> 00:20:28,560 Speaker 1: always yummy and so uh that's that's certainly the breeds 328 00:20:28,560 --> 00:20:33,120 Speaker 1: we use on the hog side. For for cattle, um, well, 329 00:20:33,200 --> 00:20:36,800 Speaker 1: we've found for grass finishing. But cattle is that you know, 330 00:20:36,880 --> 00:20:42,119 Speaker 1: when a in a feed lot, there's um, a lot 331 00:20:42,280 --> 00:20:45,600 Speaker 1: of corn and soybeans and whatever sort of cheap byproducts 332 00:20:45,640 --> 00:20:48,000 Speaker 1: are available, and that puts a lot of weight on 333 00:20:48,080 --> 00:20:52,560 Speaker 1: these animals. Quick. When you're in a grazing paradigm, you're 334 00:20:52,560 --> 00:20:55,760 Speaker 1: not going to get that consistent kind of weight gains ever, 335 00:20:56,200 --> 00:20:58,800 Speaker 1: and so we we look for animals that you don't 336 00:20:58,840 --> 00:21:01,560 Speaker 1: have to take the fourteen pounds to get them fat. 337 00:21:01,680 --> 00:21:04,280 Speaker 1: We want a smaller framed animal, and so we use 338 00:21:04,320 --> 00:21:07,880 Speaker 1: a lot of like angus genetics, smaller framed angus. There's 339 00:21:07,880 --> 00:21:10,040 Speaker 1: a lot of different breeds within that that we use, 340 00:21:10,200 --> 00:21:14,520 Speaker 1: but um smaller framed animals that will UH and and 341 00:21:14,560 --> 00:21:17,160 Speaker 1: primarily what it ends up being is the English breeds 342 00:21:17,320 --> 00:21:23,080 Speaker 1: work the best, like Angus, Herford, devon, um, those type breeds, 343 00:21:23,320 --> 00:21:26,639 Speaker 1: because it seems like there's the continental breeds, which is 344 00:21:26,680 --> 00:21:29,080 Speaker 1: more like the French name, you know, the limousine and 345 00:21:29,320 --> 00:21:32,080 Speaker 1: charlote and all those breeds we have a harder time 346 00:21:32,680 --> 00:21:38,879 Speaker 1: finishing adequately in a grass based system, and so so 347 00:21:38,920 --> 00:21:42,520 Speaker 1: those are the breeds we mostly use the program. Um 348 00:21:42,520 --> 00:21:46,840 Speaker 1: how much is scientific and technological developments changed what you 349 00:21:46,920 --> 00:21:51,280 Speaker 1: do since we started, as I think that there's there's 350 00:21:51,320 --> 00:21:54,719 Speaker 1: more transparency, there's and I'd say, like you know, social 351 00:21:54,760 --> 00:21:59,639 Speaker 1: media and these types of things are the real um 352 00:22:00,000 --> 00:22:03,080 Speaker 1: people asking questions. There's there's a lot more availability for 353 00:22:03,119 --> 00:22:08,640 Speaker 1: information and so uh and and then people are really 354 00:22:08,640 --> 00:22:12,359 Speaker 1: clueless about stuff, and so we should probably why you 355 00:22:12,400 --> 00:22:17,600 Speaker 1: do this podcast? Um, and so I feel like, you know, 356 00:22:17,720 --> 00:22:22,040 Speaker 1: what's like the technology you know on a farm is 357 00:22:22,160 --> 00:22:25,440 Speaker 1: electric fencing. That's a really like it's not super new, 358 00:22:25,800 --> 00:22:29,520 Speaker 1: but it certainly is a technology that we use all 359 00:22:29,560 --> 00:22:32,760 Speaker 1: the time every day because it's very portable and and 360 00:22:32,760 --> 00:22:35,800 Speaker 1: and and easy to change. And so when you're in 361 00:22:35,840 --> 00:22:39,040 Speaker 1: the farming systems that we use, that's an important feature 362 00:22:39,320 --> 00:22:42,320 Speaker 1: because you're kind of like, oh, it's this grass got 363 00:22:42,359 --> 00:22:44,160 Speaker 1: away from ust. There's a ton of grass in here. 364 00:22:44,200 --> 00:22:46,280 Speaker 1: We can cut this paddock in half and not have 365 00:22:46,440 --> 00:22:49,040 Speaker 1: everything so big. So you just one strain and electric 366 00:22:49,240 --> 00:22:51,919 Speaker 1: takes ten minutes to put up, get hot, bam, you're 367 00:22:51,960 --> 00:22:54,800 Speaker 1: good to go. Um. So that would be a really 368 00:22:54,800 --> 00:23:00,520 Speaker 1: good technology. Um. Square for a little farm store is great. 369 00:23:02,000 --> 00:23:04,919 Speaker 1: That's a pretty mainstream iPads and stuff like that. But 370 00:23:04,960 --> 00:23:08,679 Speaker 1: then there's also technology that I see coming like blockchain 371 00:23:08,760 --> 00:23:11,560 Speaker 1: and stuff like that that's gonna help us. You know, 372 00:23:11,840 --> 00:23:17,040 Speaker 1: take a animal, one animal, and whenever it's somebody's eating 373 00:23:17,040 --> 00:23:18,760 Speaker 1: it on a plate, there will be some app that 374 00:23:18,800 --> 00:23:22,159 Speaker 1: will easily identify that animal to the farm. You know 375 00:23:22,200 --> 00:23:25,840 Speaker 1: what I mean, which I think is gonna only continue 376 00:23:25,880 --> 00:23:32,359 Speaker 1: to build this line of of communication of partnership that 377 00:23:32,359 --> 00:23:34,159 Speaker 1: that we really want to promote. So I think I 378 00:23:34,200 --> 00:23:36,120 Speaker 1: see that as like something that we want to embrace. 379 00:23:36,680 --> 00:23:38,920 Speaker 1: But it's also like how much does it cost? And 380 00:23:38,920 --> 00:23:41,000 Speaker 1: and every all these all these techies are trying to 381 00:23:41,000 --> 00:23:43,280 Speaker 1: figure out what there's like three or four different companies 382 00:23:43,280 --> 00:23:45,920 Speaker 1: trying to figure that out. And then you don't want 383 00:23:45,920 --> 00:23:50,480 Speaker 1: to like be their protocol necessarily. I mean you kind 384 00:23:50,480 --> 00:23:52,320 Speaker 1: of always going to be that. But it's also like 385 00:23:52,760 --> 00:23:54,199 Speaker 1: do you have a writer or do you have it right? 386 00:23:54,240 --> 00:23:56,520 Speaker 1: Because I don't know any of this technology stuff, and 387 00:23:56,520 --> 00:23:59,200 Speaker 1: I know usually like guys that are girls that don't 388 00:23:59,200 --> 00:24:01,760 Speaker 1: have any real experience on a farm, so it's like, 389 00:24:02,320 --> 00:24:04,040 Speaker 1: you know, we can just stick it on this thing. 390 00:24:04,119 --> 00:24:05,679 Speaker 1: It's like, man, then you gotta go through the creek 391 00:24:05,760 --> 00:24:07,840 Speaker 1: and it's not gonna you know, it's it's not workable. 392 00:24:08,000 --> 00:24:12,960 Speaker 1: So then the farmers are all like, uh, it's always 393 00:24:12,960 --> 00:24:16,320 Speaker 1: a good balance. Um what kind of what kind of 394 00:24:16,359 --> 00:24:19,720 Speaker 1: I know this is a large answer, but but what 395 00:24:19,800 --> 00:24:23,320 Speaker 1: kind of products do you guys create? And uh? And 396 00:24:23,480 --> 00:24:26,240 Speaker 1: how has that changed over the course of here? Um? 397 00:24:26,400 --> 00:24:29,720 Speaker 1: So we create you know, a on a live animal basis, 398 00:24:29,760 --> 00:24:33,400 Speaker 1: we raise or live live stock or farm production. UM. 399 00:24:33,520 --> 00:24:37,639 Speaker 1: Here at the farm, we have cattle, have pigs, UM. 400 00:24:37,720 --> 00:24:43,480 Speaker 1: We have some pasture raised chickens and so we we 401 00:24:43,520 --> 00:24:45,760 Speaker 1: have a portable house. We move those chickens every day 402 00:24:46,400 --> 00:24:48,119 Speaker 1: and then we process them on the farm here and 403 00:24:48,119 --> 00:24:50,920 Speaker 1: sell them through our farm store, um and to local 404 00:24:50,960 --> 00:24:55,560 Speaker 1: restaurants and stuff like that. And then UM we have 405 00:24:58,200 --> 00:25:01,240 Speaker 1: blueberries that we do and we also have some apples. 406 00:25:01,600 --> 00:25:04,120 Speaker 1: And so when people come out here, you know, our 407 00:25:04,160 --> 00:25:06,720 Speaker 1: mission here is to sort of connect people to the 408 00:25:06,760 --> 00:25:09,639 Speaker 1: family farm experience and and give them a place to 409 00:25:09,680 --> 00:25:12,920 Speaker 1: come to and learn about agriculture, because that's kind of 410 00:25:13,359 --> 00:25:16,800 Speaker 1: who we are and what we're about is is a 411 00:25:16,840 --> 00:25:19,000 Speaker 1: place to kind of come touch and feel it and 412 00:25:19,080 --> 00:25:22,719 Speaker 1: not just kind of reading a book because that's different 413 00:25:23,320 --> 00:25:27,000 Speaker 1: and so UM. But that's the physical items that we produce. 414 00:25:27,080 --> 00:25:31,800 Speaker 1: So importantly. When you kill a cow, process a cow, 415 00:25:31,960 --> 00:25:36,160 Speaker 1: or harvest a cow, whatever you want to say, kill, um, 416 00:25:36,320 --> 00:25:41,320 Speaker 1: you end up with one animal equals fifty different items. 417 00:25:41,680 --> 00:25:47,560 Speaker 1: You have ribbis, but vet, steak, ground sirlongly and ground beef, bones, 418 00:25:47,840 --> 00:25:51,960 Speaker 1: mixed bones, backbones, the head, the cheek all these different 419 00:25:52,000 --> 00:25:54,800 Speaker 1: pieces and parts, and so you've got to figure out 420 00:25:55,000 --> 00:26:00,840 Speaker 1: how to um market and sell those parts evenly. And 421 00:26:00,920 --> 00:26:04,840 Speaker 1: so it's one of the big challenges of the sort 422 00:26:04,880 --> 00:26:09,080 Speaker 1: of local pasture based industry is we end up with 423 00:26:09,119 --> 00:26:12,320 Speaker 1: a lot of sales on your ribbis and your New 424 00:26:12,400 --> 00:26:15,280 Speaker 1: York strips, but you end up with a lot of 425 00:26:15,280 --> 00:26:19,080 Speaker 1: ground beef or chuck or goose neck pieces or around 426 00:26:19,200 --> 00:26:22,720 Speaker 1: or whatever, and you can't you know, from a cash 427 00:26:22,760 --> 00:26:27,040 Speaker 1: flow standpoint, you know this animal, you know, you you 428 00:26:27,119 --> 00:26:29,439 Speaker 1: have a lot of cost in the animal, and so 429 00:26:29,520 --> 00:26:33,040 Speaker 1: your margin on selling all that stuff isn't great, and 430 00:26:33,200 --> 00:26:39,040 Speaker 1: so you're you're forced two make sure you sell evenly 431 00:26:39,440 --> 00:26:41,760 Speaker 1: because you have a customer that consistently wants steaks, you're 432 00:26:41,760 --> 00:26:43,520 Speaker 1: just killing an animal for the steaks week after week 433 00:26:43,560 --> 00:26:46,000 Speaker 1: after week. Also, that stuff piles up and you're gonna 434 00:26:46,040 --> 00:26:48,840 Speaker 1: lose money, and so you've got to find sort of 435 00:26:48,840 --> 00:26:52,119 Speaker 1: an even market for all that stuff, so making sure 436 00:26:52,200 --> 00:26:54,760 Speaker 1: that you pay attention to that. And so some items 437 00:26:54,760 --> 00:26:58,720 Speaker 1: that help with that are you know, like meat sticks 438 00:26:58,840 --> 00:27:02,240 Speaker 1: and stuff like that, which also happened to be very 439 00:27:02,280 --> 00:27:04,680 Speaker 1: popular with people when they've drank a lot of beer 440 00:27:05,080 --> 00:27:07,640 Speaker 1: and they are at a brewery and there's a meat 441 00:27:07,680 --> 00:27:10,320 Speaker 1: stick there. It's nice and salty, and it costs you 442 00:27:10,440 --> 00:27:13,359 Speaker 1: two bucks. It's like, yeah, give me that thing. So 443 00:27:13,440 --> 00:27:16,600 Speaker 1: it's a good, good partnership for us with the local 444 00:27:16,600 --> 00:27:19,080 Speaker 1: folks in Ashville. We've got a little bit more of 445 00:27:19,080 --> 00:27:21,360 Speaker 1: this interview left, but first we've got one more quick 446 00:27:21,359 --> 00:27:30,920 Speaker 1: break for a word from our sponsor, and we're back. 447 00:27:30,960 --> 00:27:33,679 Speaker 1: Thank you sponsor, and back to the interview. I have 448 00:27:33,760 --> 00:27:36,119 Speaker 1: consumers tastes changed. I mean we we've we've talked a 449 00:27:36,160 --> 00:27:38,240 Speaker 1: much about how you know them. They're being more information 450 00:27:38,320 --> 00:27:42,199 Speaker 1: and uh, people asking more questions. But are just like 451 00:27:42,240 --> 00:27:46,639 Speaker 1: the the cuts of meat or the or the types 452 00:27:46,720 --> 00:27:50,439 Speaker 1: of types of stuff that the chefs the consumers are 453 00:27:50,440 --> 00:27:53,480 Speaker 1: asking for. Has that changed? Yeah? I mean I think 454 00:27:53,480 --> 00:27:57,680 Speaker 1: people nowadays like no bavette or flat irons. There's more 455 00:27:58,720 --> 00:28:03,720 Speaker 1: vernacular common knowledge about those cuts. Uh. And then it's 456 00:28:03,760 --> 00:28:07,000 Speaker 1: funny because some chefs, you know, I want to feature 457 00:28:07,000 --> 00:28:09,840 Speaker 1: a local item and so they'll they want to do 458 00:28:09,880 --> 00:28:12,520 Speaker 1: like an appetizer like piggy ears or something like that, 459 00:28:12,520 --> 00:28:15,360 Speaker 1: which is great, but it's also like, wait, you can't 460 00:28:15,400 --> 00:28:17,520 Speaker 1: just buy piggy ears like that. We also have other 461 00:28:17,600 --> 00:28:21,280 Speaker 1: items to Like there's sort of this whole movement towards 462 00:28:21,760 --> 00:28:24,520 Speaker 1: using the whole animal, which is great, but it's like 463 00:28:24,560 --> 00:28:26,680 Speaker 1: all of a sudden, piggy ears become the most valuable 464 00:28:26,760 --> 00:28:29,359 Speaker 1: piece on the animal and you're like, this is we 465 00:28:29,640 --> 00:28:31,560 Speaker 1: still have to move the whole pork chop and everything 466 00:28:31,600 --> 00:28:34,320 Speaker 1: else too. So that was a funny moment. We were 467 00:28:34,359 --> 00:28:36,880 Speaker 1: like that guy that just all he wants his piggy ears, 468 00:28:37,000 --> 00:28:39,760 Speaker 1: Like okay, what do you do about that? So I 469 00:28:39,800 --> 00:28:41,880 Speaker 1: think people are more acceptable, like nowadays you can go 470 00:28:41,920 --> 00:28:44,480 Speaker 1: to restaurant in order pig ears, right, I mean that's 471 00:28:44,520 --> 00:28:48,440 Speaker 1: something that happens that. Yeah, people love it and it's 472 00:28:48,520 --> 00:28:51,240 Speaker 1: fun and it's exciting and it's adventures some stuff. You like. 473 00:28:51,280 --> 00:28:53,600 Speaker 1: People are, you know, more stepping out of their box 474 00:28:53,600 --> 00:28:57,600 Speaker 1: and looking for that creative, artistic experience of that a 475 00:28:57,720 --> 00:29:01,680 Speaker 1: chef provides um And Ashville's got those people, and I 476 00:29:01,800 --> 00:29:06,760 Speaker 1: feels the kind of town that you know, it's becoming 477 00:29:06,800 --> 00:29:08,760 Speaker 1: more like you can just get a job, but people 478 00:29:08,800 --> 00:29:11,200 Speaker 1: that wanted to live here you just had to figure 479 00:29:11,240 --> 00:29:13,000 Speaker 1: out how to make it kind of work for yourself. 480 00:29:13,040 --> 00:29:15,560 Speaker 1: You had to be an entrepreneur. You had to you know, 481 00:29:16,200 --> 00:29:22,400 Speaker 1: get through um, the the money making a living is important, 482 00:29:22,520 --> 00:29:27,240 Speaker 1: especially when you get kids, and and so the entrepreneur 483 00:29:27,440 --> 00:29:30,080 Speaker 1: seen here and the service based economy that we have 484 00:29:30,520 --> 00:29:33,840 Speaker 1: due to all the tourists certainly lends itself towards people 485 00:29:33,880 --> 00:29:37,520 Speaker 1: that live here are artistic types, and so a lot 486 00:29:37,560 --> 00:29:39,960 Speaker 1: of chefs were like, yeah, it feels great, let's start 487 00:29:39,960 --> 00:29:42,640 Speaker 1: a restaurant, and it's just kind of blossomed into an 488 00:29:42,720 --> 00:29:46,160 Speaker 1: artisanal place to do business. Do you have a favorite 489 00:29:46,160 --> 00:29:49,920 Speaker 1: part of the job. I guess it's changed, Like yeah, 490 00:29:49,960 --> 00:29:52,000 Speaker 1: you know, you're you're always changing as a human being, 491 00:29:52,680 --> 00:29:58,280 Speaker 1: so so like always I've enjoyed just walking around the farm, 492 00:29:58,320 --> 00:30:01,280 Speaker 1: you know, and like not being being super focused on 493 00:30:02,480 --> 00:30:04,640 Speaker 1: this is hard, but not being super focused on all 494 00:30:04,680 --> 00:30:07,640 Speaker 1: the tasks that need to be done, but just sort 495 00:30:07,640 --> 00:30:12,280 Speaker 1: of trying to be deliberate, mindful of just like let's 496 00:30:12,320 --> 00:30:14,480 Speaker 1: just be in it and and walk around the farm 497 00:30:14,520 --> 00:30:17,240 Speaker 1: in that space and not in the sort of that 498 00:30:17,280 --> 00:30:18,760 Speaker 1: needs to be done. Oh, this needs to be done, 499 00:30:19,560 --> 00:30:22,960 Speaker 1: there's so and so. Um So that's sort of just 500 00:30:22,960 --> 00:30:25,880 Speaker 1: just watching paying attention. I think that's my favorite part, 501 00:30:26,000 --> 00:30:30,520 Speaker 1: is just kind of like just being being uh, watching 502 00:30:30,520 --> 00:30:32,760 Speaker 1: the change happen. You know, paying attention. You get a 503 00:30:32,760 --> 00:30:35,120 Speaker 1: good warm day in February and see the drafts grow 504 00:30:35,120 --> 00:30:37,920 Speaker 1: a little bit. It's like it things cheering up, you know, 505 00:30:38,200 --> 00:30:42,440 Speaker 1: and then uh, and then people. I like people and 506 00:30:42,560 --> 00:30:44,360 Speaker 1: the people person. So it's neat for me to interact 507 00:30:44,360 --> 00:30:47,880 Speaker 1: with customers to see to see what this looks like, 508 00:30:48,000 --> 00:30:50,120 Speaker 1: to work with farmers to see what that looks like. 509 00:30:50,200 --> 00:30:52,600 Speaker 1: How do we I like to solve problems too, so 510 00:30:52,640 --> 00:30:54,280 Speaker 1: I kind of like stress. I'm like, yeah, bring it on, 511 00:30:54,400 --> 00:30:57,400 Speaker 1: this is a good problem. Let's figure it out, you know, 512 00:30:57,600 --> 00:31:00,440 Speaker 1: And let's and and this type of agriculture where the 513 00:31:00,520 --> 00:31:04,280 Speaker 1: prototypes are not dialed in yet, you know what I mean. Like, 514 00:31:04,320 --> 00:31:06,440 Speaker 1: I feel like we can grow grow some pretty high 515 00:31:06,480 --> 00:31:08,600 Speaker 1: quality grass fed beef at this point. But we have 516 00:31:08,640 --> 00:31:10,320 Speaker 1: an apples and do I feel like we can do 517 00:31:10,440 --> 00:31:13,040 Speaker 1: organic apples and like feel convincing that that's a good 518 00:31:13,080 --> 00:31:15,920 Speaker 1: idea for other farmers to do. I don't feel that way, 519 00:31:16,120 --> 00:31:18,280 Speaker 1: you know, I feel like we have We're not We're 520 00:31:18,360 --> 00:31:21,600 Speaker 1: very humble in our approach towards sort of the concept 521 00:31:21,640 --> 00:31:26,920 Speaker 1: of sustainability and then the reality of the marketability and 522 00:31:27,000 --> 00:31:30,600 Speaker 1: sales and the business side of executing on that vision. 523 00:31:31,040 --> 00:31:33,720 Speaker 1: And so we keep our eyes sort of wide open 524 00:31:34,160 --> 00:31:36,600 Speaker 1: in both those places. And so it's you know, there's 525 00:31:36,600 --> 00:31:39,760 Speaker 1: a lot of great concepts and ideas about there how 526 00:31:39,800 --> 00:31:43,360 Speaker 1: to improve things, but you know, there's a bajillion details 527 00:31:43,400 --> 00:31:45,960 Speaker 1: in that that you have to pay attention to, and 528 00:31:46,000 --> 00:31:47,480 Speaker 1: then you have to sort of wrap it up for 529 00:31:47,520 --> 00:31:51,040 Speaker 1: the consumer and make sure it's clear what we're doing 530 00:31:51,280 --> 00:31:55,760 Speaker 1: and not just a and not just um a concept 531 00:31:55,800 --> 00:31:58,440 Speaker 1: that has no basis in reality, Like you can grow 532 00:31:58,520 --> 00:32:02,440 Speaker 1: organic apples that look like that you can sell for 533 00:32:02,520 --> 00:32:06,520 Speaker 1: twice as much just doesn't work. Yeah, people people want 534 00:32:06,520 --> 00:32:08,800 Speaker 1: a pretty apple, and I picked the bad apples out 535 00:32:08,800 --> 00:32:11,560 Speaker 1: of the band. But my kids are human beings and 536 00:32:11,600 --> 00:32:13,880 Speaker 1: they haven't really been educated like I have been, and 537 00:32:13,920 --> 00:32:16,840 Speaker 1: they always go for the pretty one. And I'm like, yeah, 538 00:32:16,920 --> 00:32:20,320 Speaker 1: you're that's just that that what you just did drives 539 00:32:20,360 --> 00:32:24,440 Speaker 1: me crazy, but that is who you are, and you 540 00:32:24,640 --> 00:32:26,760 Speaker 1: it's it's almost like something to do with the Garden 541 00:32:26,800 --> 00:32:30,120 Speaker 1: of eating or something. I feel like sometimes the ugly 542 00:32:30,160 --> 00:32:32,640 Speaker 1: ones taste better. Yeah, I agree. Yeah, I mean maybe 543 00:32:32,640 --> 00:32:35,200 Speaker 1: there's this whole ugly food and ugly fruit movement that's 544 00:32:35,200 --> 00:32:39,080 Speaker 1: gonna have some traction, But my retail experienced selling apples, 545 00:32:39,080 --> 00:32:41,680 Speaker 1: and the falls led me to believe that people like 546 00:32:41,760 --> 00:32:48,720 Speaker 1: a big apple with no blemishes, and uh, and that's 547 00:32:49,920 --> 00:32:56,480 Speaker 1: that's hard to do organically consistently here in our area. Um, 548 00:32:56,920 --> 00:32:58,760 Speaker 1: you might you might have answered the question, but is 549 00:32:58,800 --> 00:33:00,760 Speaker 1: there anything that you EXPERI I mention with right now 550 00:33:00,760 --> 00:33:06,880 Speaker 1: that you're looking forward to? So that's one. Um, We're 551 00:33:08,040 --> 00:33:10,000 Speaker 1: we're doing a lot of different things. We're also we're 552 00:33:10,000 --> 00:33:12,120 Speaker 1: actually I'm sort of an idea person in some way, 553 00:33:12,200 --> 00:33:14,960 Speaker 1: having lots of ideas, which which can get kind of 554 00:33:14,960 --> 00:33:18,440 Speaker 1: overwhelming sometimes for everybody. So I'm I'll put a moratorium 555 00:33:18,480 --> 00:33:22,480 Speaker 1: on new ideas for the time of being. Um. But uh, 556 00:33:23,040 --> 00:33:25,400 Speaker 1: you know, everything from making new sausages in the butcher 557 00:33:25,520 --> 00:33:30,280 Speaker 1: shop here too, UM, trying to do the apples organically too. 558 00:33:30,560 --> 00:33:35,320 Speaker 1: We had a little project last year with some um 559 00:33:35,480 --> 00:33:41,360 Speaker 1: what's it the the soldier flies where you can generate 560 00:33:41,440 --> 00:33:43,840 Speaker 1: that we had bringing in a little bit of brewers 561 00:33:43,920 --> 00:33:46,400 Speaker 1: grains and trying to ferment that and turn it into 562 00:33:46,640 --> 00:33:49,320 Speaker 1: soldier fly lobby that we could get feed the chickens. 563 00:33:49,960 --> 00:33:53,160 Speaker 1: That's what it took. I was kind of a nice 564 00:33:53,200 --> 00:33:56,640 Speaker 1: concept that it was very sort of rotten space and 565 00:33:56,800 --> 00:34:00,600 Speaker 1: corn of the Barns felt pretty bad. Um, you know, 566 00:34:00,800 --> 00:34:05,920 Speaker 1: experimenting with the best way to get your kids to 567 00:34:06,000 --> 00:34:11,520 Speaker 1: like farming, and so that's a big one. That's a 568 00:34:11,560 --> 00:34:14,640 Speaker 1: big experiment. And I'm happy to say that my fourteen 569 00:34:14,719 --> 00:34:17,520 Speaker 1: year old says that's what he wants to do. Behind 570 00:34:17,560 --> 00:34:21,279 Speaker 1: it's number two, behind being a professional athlete, and so 571 00:34:21,920 --> 00:34:25,720 Speaker 1: I'm cool with that. I feel like that's a way 572 00:34:26,000 --> 00:34:31,200 Speaker 1: like number one being an NBA star or yeah, something 573 00:34:31,239 --> 00:34:34,919 Speaker 1: like that. That's that's that's that's that's that's way better 574 00:34:34,920 --> 00:34:37,160 Speaker 1: than I anticipated. And it's funny because I didn't really 575 00:34:37,239 --> 00:34:39,120 Speaker 1: know this until he does like a presentation to his 576 00:34:39,200 --> 00:34:43,400 Speaker 1: school about what he wants to be. I'm like, really, okay, 577 00:34:44,680 --> 00:34:47,799 Speaker 1: I just learned a lot about you. How do your 578 00:34:47,880 --> 00:34:50,000 Speaker 1: How do your parents feel about all this scenes seeing 579 00:34:50,040 --> 00:34:52,480 Speaker 1: all these changes around here? They like it. They they're 580 00:34:52,520 --> 00:34:56,560 Speaker 1: into it. Mom Mom's around all the time, and Mom 581 00:34:56,600 --> 00:35:00,400 Speaker 1: trump's anything like she's I might think I'm in arger. 582 00:35:00,520 --> 00:35:02,720 Speaker 1: You know, we might have some conception that we should 583 00:35:02,719 --> 00:35:07,360 Speaker 1: make decisions, but if she disagrees, then it's just what 584 00:35:07,480 --> 00:35:10,960 Speaker 1: you do. Um. But we get along just fine. And 585 00:35:11,000 --> 00:35:12,719 Speaker 1: me and my mom are pretty similar. We kind of 586 00:35:12,719 --> 00:35:15,120 Speaker 1: like to go and do it and have fun together. 587 00:35:15,160 --> 00:35:20,640 Speaker 1: And um it is she wears a blue sweatshirt as 588 00:35:20,680 --> 00:35:23,080 Speaker 1: often as she can, especially in the winter, that says 589 00:35:23,120 --> 00:35:27,800 Speaker 1: the boss, And so that helps clarify any confusion anybody 590 00:35:27,880 --> 00:35:31,959 Speaker 1: might have about the situation. But they like being around 591 00:35:32,000 --> 00:35:34,120 Speaker 1: the farm. They've been around the farm their whole lives, 592 00:35:34,680 --> 00:35:37,360 Speaker 1: and so it's neat to uh, you know, integrate the 593 00:35:37,360 --> 00:35:39,880 Speaker 1: summer camp and all that stuff. And there's a million 594 00:35:39,880 --> 00:35:41,600 Speaker 1: things in the middle of it, all that are annoying. 595 00:35:41,760 --> 00:35:44,160 Speaker 1: And then tell us this, and Mom, you're having me crazy, 596 00:35:44,200 --> 00:35:46,319 Speaker 1: and where's the tractor of Mom's got her she can't 597 00:35:46,320 --> 00:35:48,480 Speaker 1: get the bombcat started, and she calls me because Mom 598 00:35:48,520 --> 00:35:50,520 Speaker 1: does all this, She drives the tractor, she does all that. 599 00:35:51,600 --> 00:35:54,239 Speaker 1: It's kind of fun too, but in the back of 600 00:35:54,239 --> 00:35:56,239 Speaker 1: her mind she's annoyed by me because I took this 601 00:35:56,320 --> 00:35:58,440 Speaker 1: little piece off and I don't sure I can't find it. 602 00:35:58,520 --> 00:36:02,359 Speaker 1: And so that's that's that's partly a relationship of you know, 603 00:36:02,520 --> 00:36:05,160 Speaker 1: being on a family farm, of being annoyed by one 604 00:36:05,160 --> 00:36:09,600 Speaker 1: another's inadequacies, because that's human nature and that's what we do. 605 00:36:10,560 --> 00:36:12,719 Speaker 1: And so Willie Nelson said, you can either enjoy that 606 00:36:12,800 --> 00:36:16,200 Speaker 1: and appreciate it, or you can get really frustrated annoyed 607 00:36:16,200 --> 00:36:19,560 Speaker 1: by that. So Willie's got good advice just about just 608 00:36:19,560 --> 00:36:27,960 Speaker 1: just just be in it, stay cool. What are some 609 00:36:28,080 --> 00:36:31,320 Speaker 1: of your favorite things? What do you think makes Asheville Ashville? 610 00:36:31,320 --> 00:36:35,719 Speaker 1: What do you love about it? Uh? So Asheville, I think, 611 00:36:35,760 --> 00:36:39,920 Speaker 1: I think like all the sort of artistic parts of 612 00:36:39,920 --> 00:36:43,239 Speaker 1: of the people here that are that are want to 613 00:36:43,239 --> 00:36:46,279 Speaker 1: be creative, that want to do things differently and think 614 00:36:46,320 --> 00:36:52,200 Speaker 1: about things differently, And how do we uh think about 615 00:36:52,560 --> 00:36:56,440 Speaker 1: what it means to have a really crazy type of 616 00:36:56,440 --> 00:36:59,479 Speaker 1: beer and that you can actually sell it and people 617 00:36:59,520 --> 00:37:02,040 Speaker 1: are coming here for these different products and it's not 618 00:37:02,120 --> 00:37:06,120 Speaker 1: just a story, you know, this is like we're experimenting 619 00:37:06,160 --> 00:37:12,640 Speaker 1: with really unique and crazy ideas in sort of this entrepreneurial, 620 00:37:12,760 --> 00:37:19,759 Speaker 1: artistic ecosystem that is generating some really interesting stuff. Um 621 00:37:19,840 --> 00:37:22,160 Speaker 1: and that, to me is probably my favorite part about 622 00:37:22,160 --> 00:37:24,719 Speaker 1: sort of being in Asheville and going to check out 623 00:37:24,760 --> 00:37:27,080 Speaker 1: a new restaurant and there's that there's enough people that 624 00:37:27,120 --> 00:37:30,160 Speaker 1: are sort of part of that experience now that are 625 00:37:30,239 --> 00:37:34,160 Speaker 1: able to um sort of carry that to other cities 626 00:37:34,200 --> 00:37:36,200 Speaker 1: and you see it more in other cities too now 627 00:37:36,239 --> 00:37:38,920 Speaker 1: and so it's cool to be able to to have 628 00:37:39,080 --> 00:37:42,000 Speaker 1: been on the ground when a lot of that got started, 629 00:37:42,040 --> 00:37:45,360 Speaker 1: and and so that and then just the sort of 630 00:37:45,400 --> 00:37:47,640 Speaker 1: community piece of it. It's still a pretty small town 631 00:37:48,239 --> 00:37:50,440 Speaker 1: and so you get to know other people and you 632 00:37:50,520 --> 00:37:56,360 Speaker 1: see people around and uh, you know, communities great because 633 00:37:56,440 --> 00:37:58,399 Speaker 1: you're sort of accountable to one another. But it's also 634 00:37:58,400 --> 00:38:02,920 Speaker 1: annoying because you're accountable to one on And so there's 635 00:38:03,480 --> 00:38:10,920 Speaker 1: that's that's I like, that's being of being annoyed. What 636 00:38:11,120 --> 00:38:15,799 Speaker 1: about if you could share some message that you think 637 00:38:15,840 --> 00:38:19,960 Speaker 1: the average American consumer doesn't know? What what would you 638 00:38:20,000 --> 00:38:21,800 Speaker 1: tell them? You could grab him by the shoulders and 639 00:38:21,960 --> 00:38:26,680 Speaker 1: do it. That's a good question that there's more more 640 00:38:26,760 --> 00:38:30,160 Speaker 1: to sort of just an item on the shelf, you know, 641 00:38:30,360 --> 00:38:34,200 Speaker 1: like there's a story back there, there's a people back there, 642 00:38:34,800 --> 00:38:39,040 Speaker 1: and and we all impact each other and and and 643 00:38:39,160 --> 00:38:44,520 Speaker 1: the sort of old paradigm of of regulating the correct 644 00:38:44,560 --> 00:38:48,960 Speaker 1: behavior is ineffective and and and obsolete to some degree. 645 00:38:49,440 --> 00:38:53,400 Speaker 1: And so we've got to find a way two build 646 00:38:53,840 --> 00:38:57,000 Speaker 1: accountability and integrity and all the things that we want 647 00:38:57,400 --> 00:39:01,279 Speaker 1: with food, with products, all that kind of stuff, um 648 00:39:01,480 --> 00:39:03,640 Speaker 1: consumers from driving that at the end of the day, 649 00:39:03,680 --> 00:39:06,160 Speaker 1: all day long, and that matter, and so they're buying 650 00:39:06,239 --> 00:39:09,280 Speaker 1: choices matter. You know, you vote with your dollar way 651 00:39:09,320 --> 00:39:11,800 Speaker 1: more every day than you do with your vote. Votes 652 00:39:11,840 --> 00:39:15,120 Speaker 1: matter too, but but you know there's a there's a 653 00:39:15,200 --> 00:39:19,440 Speaker 1: sort of general everyday vote that also really matters and 654 00:39:19,520 --> 00:39:23,560 Speaker 1: incentivizes the type of future that you want. Basically, if 655 00:39:23,640 --> 00:39:26,920 Speaker 1: they're a dish to you that you're kind of like 656 00:39:28,640 --> 00:39:31,360 Speaker 1: nostalgic for. That is like when you think of Asheville 657 00:39:31,360 --> 00:39:34,120 Speaker 1: of your childhood, what is the food that you think? 658 00:39:34,239 --> 00:39:36,240 Speaker 1: So I grew up with my parents on a big garden, 659 00:39:36,760 --> 00:39:39,960 Speaker 1: so that's all kind of what my experience was. Like 660 00:39:40,080 --> 00:39:43,520 Speaker 1: the summertime pork chops that was always our favorite as 661 00:39:43,520 --> 00:39:47,960 Speaker 1: his kids, uh like mashed potatoes out of the garden 662 00:39:48,719 --> 00:39:50,880 Speaker 1: that are like new potatoes, you know, so they they 663 00:39:50,960 --> 00:39:53,120 Speaker 1: just came out of the garden and they're small and 664 00:39:53,120 --> 00:39:55,480 Speaker 1: they're really yummy and they wants the butter and then 665 00:39:57,280 --> 00:40:02,560 Speaker 1: and like you know, maybe some uh my salad something 666 00:40:02,600 --> 00:40:05,640 Speaker 1: like that or some peas. Peas were always good, although 667 00:40:05,680 --> 00:40:07,680 Speaker 1: we never really picked peas much because we just went 668 00:40:07,719 --> 00:40:12,400 Speaker 1: out there Bradley Garden that was us and I guess 669 00:40:12,440 --> 00:40:16,319 Speaker 1: with Ashville gosh, it's probably like crispy pigg ears or like, 670 00:40:19,400 --> 00:40:22,600 Speaker 1: what what can we make out of this? And and 671 00:40:22,840 --> 00:40:27,560 Speaker 1: so I'll always order that, you know, as an appetizer 672 00:40:27,600 --> 00:40:32,960 Speaker 1: and we can share it because, um, do you have 673 00:40:33,000 --> 00:40:35,799 Speaker 1: a favorite kind of of of of meat? Do you 674 00:40:35,840 --> 00:40:38,960 Speaker 1: have a favorite? Yeah? Like, I mean I think that 675 00:40:39,040 --> 00:40:42,040 Speaker 1: it's hard to beat a ribby. But at the same time, 676 00:40:42,960 --> 00:40:44,919 Speaker 1: some of the more unusual ones, like a flattering steak 677 00:40:45,080 --> 00:40:47,200 Speaker 1: is a really good steak for the price point. It's 678 00:40:47,640 --> 00:40:50,040 Speaker 1: you know, if I, like I had to buy meat, 679 00:40:50,239 --> 00:40:52,360 Speaker 1: which is kind of I'm lucky I don't have to really, 680 00:40:52,880 --> 00:40:55,239 Speaker 1: but that's what I would probably buy more frequently, just 681 00:40:55,280 --> 00:41:02,719 Speaker 1: for the prices. And then, um, pork chops. Park chops 682 00:41:02,760 --> 00:41:12,760 Speaker 1: are always good. Yeah, I can't argue true science. Yeah, 683 00:41:13,360 --> 00:41:15,600 Speaker 1: I do love We've heard a lot that Ashell's very 684 00:41:15,680 --> 00:41:18,279 Speaker 1: artistic community. I think a lot of people forget that 685 00:41:19,120 --> 00:41:23,960 Speaker 1: cooking can be very artistic. So I love that that's 686 00:41:24,000 --> 00:41:28,399 Speaker 1: happening here. Yeah. And the chefs are artists. Yeah, yeah, 687 00:41:28,480 --> 00:41:31,080 Speaker 1: that's it's like an artist can make a living. Cool, 688 00:41:31,239 --> 00:41:34,959 Speaker 1: let's be a chef, you know, Like, I think it's great. 689 00:41:39,600 --> 00:41:43,000 Speaker 1: This brings us to the end of our interview. With Jamie. 690 00:41:43,520 --> 00:41:47,239 Speaker 1: It was such a pleasure. It was a lovely day 691 00:41:48,120 --> 00:41:52,800 Speaker 1: and UH, I hope that we can do more more 692 00:41:53,200 --> 00:41:59,400 Speaker 1: door interviews on rocks. Absolutely, yeah, we can goals. We 693 00:41:59,440 --> 00:42:02,440 Speaker 1: can make happened, We can make this happen. Thank you 694 00:42:02,680 --> 00:42:04,759 Speaker 1: so much to all of you for listening and for 695 00:42:04,840 --> 00:42:07,480 Speaker 1: joining us on this another bonus, UH, if you would 696 00:42:07,520 --> 00:42:09,920 Speaker 1: like to email us, you can. Our email is Hello 697 00:42:10,040 --> 00:42:12,440 Speaker 1: at savor pod dot com, or you can get in 698 00:42:12,480 --> 00:42:15,120 Speaker 1: touch with us via social media. We are on Facebook, Twitter, 699 00:42:15,440 --> 00:42:18,920 Speaker 1: and Instagram at savor pod. Thank you as always to 700 00:42:18,960 --> 00:42:21,000 Speaker 1: our super producer Dylan Fagan. Thank you to you for 701 00:42:21,000 --> 00:42:22,640 Speaker 1: listening and we hope that lots more good things are 702 00:42:22,640 --> 00:42:31,880 Speaker 1: coming your way.