1 00:00:08,640 --> 00:00:11,000 Speaker 1: Hello, and welcome to food Stuff. I'm an Eeries and 2 00:00:11,080 --> 00:00:14,520 Speaker 1: I'm Lauren Vogelbaum. And no, your eyes do not deceive 3 00:00:14,560 --> 00:00:16,959 Speaker 1: you or ears is the case. Maybe this is a 4 00:00:17,040 --> 00:00:20,759 Speaker 1: special bonus episode. It is. It's a food stuff. First, 5 00:00:21,200 --> 00:00:23,000 Speaker 1: I have two things I want to confess if we 6 00:00:23,000 --> 00:00:25,760 Speaker 1: can get a little personal here. Second, sure, sure, can 7 00:00:25,800 --> 00:00:29,400 Speaker 1: I trust you? I think so? Okay. One, I'm very 8 00:00:29,440 --> 00:00:33,120 Speaker 1: self conscious about my name. You are, yeah, So every 9 00:00:33,120 --> 00:00:36,680 Speaker 1: time when we do the intro, it's it's a battle 10 00:00:36,800 --> 00:00:40,280 Speaker 1: for me to say your name. But it's a good name. 11 00:00:40,560 --> 00:00:42,680 Speaker 1: It has it has a good rhythm to it, like 12 00:00:42,880 --> 00:00:44,800 Speaker 1: thank you. It's sort of role I mean, you know, 13 00:00:44,880 --> 00:00:48,600 Speaker 1: it's nice. It's because it's spelled differently. So my whole life, 14 00:00:48,640 --> 00:00:52,800 Speaker 1: people of like asked, are you sure? Yeah, so I 15 00:00:53,200 --> 00:00:57,000 Speaker 1: could sort of say it with a question Okay, I'm 16 00:00:57,040 --> 00:01:00,320 Speaker 1: working on it. The second thing is, okay, I have 17 00:01:00,400 --> 00:01:04,480 Speaker 1: a background in, uh like editing and video production, and 18 00:01:04,520 --> 00:01:07,720 Speaker 1: you have more of a background in like writing that 19 00:01:07,920 --> 00:01:11,160 Speaker 1: kind of editing. Therefore, when you listen to this special 20 00:01:11,280 --> 00:01:13,399 Speaker 1: special bonus content, you're going to hear a lot more 21 00:01:13,400 --> 00:01:16,440 Speaker 1: of Laura and asking questions and a lot more of 22 00:01:16,480 --> 00:01:20,120 Speaker 1: me laughing awkwardly in the background. Oh no, I don't think. 23 00:01:20,160 --> 00:01:22,960 Speaker 1: I mean, I guess that is sort of how it 24 00:01:23,120 --> 00:01:27,360 Speaker 1: how it played out, isn't it. Yeah, when we look 25 00:01:27,400 --> 00:01:29,480 Speaker 1: behind the scenes. Okay, So so this is this is 26 00:01:29,480 --> 00:01:33,480 Speaker 1: going to be the continuation of our Salt interview with 27 00:01:33,560 --> 00:01:38,759 Speaker 1: a beautiful Brianie c owner and and Salt expertly human being, 28 00:01:38,800 --> 00:01:42,040 Speaker 1: lovely human being Susie chef Field. Oh and we wanted 29 00:01:42,080 --> 00:01:44,840 Speaker 1: to mention that this episode was not sponsored by Beautiful 30 00:01:44,840 --> 00:01:47,240 Speaker 1: Brianie Cee. We just dig their work and so we 31 00:01:47,280 --> 00:01:49,760 Speaker 1: wanted to talk with them. Yeah, and when we're when 32 00:01:49,800 --> 00:01:52,320 Speaker 1: we're out in the field, frequently, I'm the one who's 33 00:01:52,480 --> 00:01:54,360 Speaker 1: kind of drafted the questions, and I'm the one who 34 00:01:54,520 --> 00:01:56,720 Speaker 1: kind of asks most of the questions right up until 35 00:01:56,720 --> 00:01:58,600 Speaker 1: I get to a point where I get this blank 36 00:01:58,640 --> 00:02:01,760 Speaker 1: look at my face and I turned to Annie with 37 00:02:02,200 --> 00:02:06,400 Speaker 1: I just I just go like like pretty much, there's 38 00:02:06,440 --> 00:02:08,880 Speaker 1: a lot of hand gusters that are happening. You can't see. Yeah, 39 00:02:08,960 --> 00:02:12,119 Speaker 1: it's really good for radio. Thank you for sticking with us, guys. 40 00:02:12,160 --> 00:02:15,200 Speaker 1: But yeah, yeah, So so at that point Annie kicks 41 00:02:15,200 --> 00:02:19,560 Speaker 1: in and asks really brilliant things that I haven't thought. No, 42 00:02:19,720 --> 00:02:22,519 Speaker 1: it's a great it's a great relationship, thank you. Um. 43 00:02:22,600 --> 00:02:26,520 Speaker 1: And we had our I agree, I agree. We had 44 00:02:26,560 --> 00:02:28,560 Speaker 1: our salt episode and there was just so much good 45 00:02:28,600 --> 00:02:31,000 Speaker 1: content and the interview and we were indecisive and we 46 00:02:31,000 --> 00:02:33,000 Speaker 1: couldn't side wud cut it out and we decided to 47 00:02:33,040 --> 00:02:36,160 Speaker 1: just put it all on a bonus episode and UM, 48 00:02:36,200 --> 00:02:38,560 Speaker 1: hopefully you guys will enjoy it as much as we did. 49 00:02:39,160 --> 00:02:41,560 Speaker 1: We had a great time visiting and we're going to 50 00:02:41,680 --> 00:02:44,760 Speaker 1: be back. We're gonna make our own, our own salt blend. 51 00:02:45,000 --> 00:02:47,960 Speaker 1: Were so excited about. Yeah, ideas what it should be. 52 00:02:48,360 --> 00:02:51,400 Speaker 1: We're gonna try to combine all of our episodes. But 53 00:02:51,440 --> 00:02:54,280 Speaker 1: then we decided be Froze. That would be pretty chaotic 54 00:02:54,360 --> 00:02:57,000 Speaker 1: and bad, so I could be our blend, though I 55 00:02:57,000 --> 00:03:01,680 Speaker 1: don't know the chaotic and bad Chao big and interesting. 56 00:03:01,880 --> 00:03:06,639 Speaker 1: There there you go, chaotic interesting, that's our alignment perfect 57 00:03:07,520 --> 00:03:10,040 Speaker 1: all right. So yeah, so yeah, we're we're gonna get 58 00:03:10,080 --> 00:03:15,560 Speaker 1: to the interview. Um alright, So so, so hi, who 59 00:03:15,880 --> 00:03:19,000 Speaker 1: are you, cz Sheffield. I have a company called Beautiful 60 00:03:19,000 --> 00:03:24,000 Speaker 1: Berny Sea in Atlanta's historic Grant Park, and you guys 61 00:03:24,040 --> 00:03:27,120 Speaker 1: produce a whole bunch of salt blends. And sugar blends 62 00:03:27,280 --> 00:03:31,040 Speaker 1: and sprinkles and there's a way I like to think 63 00:03:31,040 --> 00:03:33,880 Speaker 1: of it. So I've always been involved in food at 64 00:03:33,919 --> 00:03:36,280 Speaker 1: actually at a restaurant for seventeen years. And when I 65 00:03:36,320 --> 00:03:40,440 Speaker 1: moved back to Atlanta, my hometown, I knew I didn't 66 00:03:40,480 --> 00:03:42,320 Speaker 1: want to have a restaurant, and I tried to think 67 00:03:42,320 --> 00:03:46,360 Speaker 1: of the most shelf stable venture, um where it could 68 00:03:46,400 --> 00:03:49,480 Speaker 1: still work with fresh ingredients and farmers in local markets. 69 00:03:49,520 --> 00:03:53,080 Speaker 1: And so salt seemed to be a perfect um, a 70 00:03:53,120 --> 00:03:56,760 Speaker 1: perfect starting point. And it's actually become a palette to me, 71 00:03:57,040 --> 00:03:59,760 Speaker 1: so a way to kind of express things and of 72 00:03:59,840 --> 00:04:04,080 Speaker 1: the flavors that I want or create items that kind 73 00:04:04,080 --> 00:04:07,880 Speaker 1: of tell a story. So I'm like slightly salt overwhelmed. 74 00:04:07,960 --> 00:04:11,600 Speaker 1: Right now. We're sitting here in front of a spread 75 00:04:11,800 --> 00:04:15,440 Speaker 1: of Um. It looks like you've got four salt blends 76 00:04:15,520 --> 00:04:20,479 Speaker 1: and I can't count six types. Six we bring in. 77 00:04:20,600 --> 00:04:23,520 Speaker 1: It's sort of like a laboratory back there. Any any 78 00:04:23,520 --> 00:04:26,000 Speaker 1: type of salt, anything that I read about, anything that 79 00:04:26,040 --> 00:04:27,520 Speaker 1: I find, you know, we just kind of bring it in, 80 00:04:27,760 --> 00:04:30,440 Speaker 1: figure out it's uh like where it hits on a 81 00:04:30,520 --> 00:04:34,159 Speaker 1: salt scale, and then what it's finishes. So um, But 82 00:04:34,279 --> 00:04:35,880 Speaker 1: we use the salt that I use in all of 83 00:04:35,920 --> 00:04:39,400 Speaker 1: our blends. It's an Atlantic Ocean salt, the waters harvested 84 00:04:39,760 --> 00:04:43,000 Speaker 1: off the coast of Brazil. It's solar evaporated and UM. 85 00:04:43,040 --> 00:04:45,960 Speaker 1: I like it because it's slightly salt forward, but it 86 00:04:46,000 --> 00:04:49,520 Speaker 1: has an immaculately clean finish, so it just picks up 87 00:04:49,560 --> 00:04:55,080 Speaker 1: anything you blend with it. So yeah, for for like 88 00:04:55,120 --> 00:04:57,479 Speaker 1: a good like neutral salt, but there are all kinds 89 00:04:57,480 --> 00:05:00,080 Speaker 1: of other different I mean, you're talking about salt in 90 00:05:00,120 --> 00:05:01,720 Speaker 1: a way that I don't think I've ever heard anyone 91 00:05:01,960 --> 00:05:05,680 Speaker 1: speak with with a flavor profiles. Salt is just I mean, 92 00:05:05,720 --> 00:05:08,800 Speaker 1: like wine, it imparts the flavor of the lay of 93 00:05:08,839 --> 00:05:11,599 Speaker 1: the land that it's surrounded in salt. All salt does 94 00:05:11,640 --> 00:05:14,760 Speaker 1: come from seawater. It all comes from the ocean. But 95 00:05:14,800 --> 00:05:18,160 Speaker 1: you have to understand, like some oceans are ancient and 96 00:05:18,400 --> 00:05:20,480 Speaker 1: or just like big rock beds now said the pink 97 00:05:20,520 --> 00:05:24,360 Speaker 1: Himalayan for example, UM and the Bolivian salt, those are 98 00:05:24,400 --> 00:05:27,799 Speaker 1: just harvested from ancient ancient oceans. UM, we have surface 99 00:05:27,800 --> 00:05:30,039 Speaker 1: oceans the water that we see now, that's where you 100 00:05:30,080 --> 00:05:32,119 Speaker 1: get that a large variety like your mald and salt, 101 00:05:32,160 --> 00:05:34,800 Speaker 1: all the flake salts. You see, there is one interesting 102 00:05:34,800 --> 00:05:39,760 Speaker 1: company Dickinson in West Virginia. They have an ancient ocean 103 00:05:40,080 --> 00:05:43,719 Speaker 1: underground and they actually like pipe it in and then 104 00:05:44,080 --> 00:05:47,640 Speaker 1: uh solar evaporated UM. But it's it's, it's it's fascinating. 105 00:05:47,680 --> 00:05:50,480 Speaker 1: So that's that's one company that's really interesting to read. 106 00:05:50,520 --> 00:05:54,000 Speaker 1: Just like in the Jacobson Salt Company. UM, he's gathering 107 00:05:54,279 --> 00:05:57,159 Speaker 1: water from the Pacific Northwest in in Oregon and then 108 00:05:57,240 --> 00:06:01,120 Speaker 1: he kettle boils it, which is fascinating. These beautiful flakes. 109 00:06:01,520 --> 00:06:05,760 Speaker 1: I'm I'm curious about how just how how the harvesting works. 110 00:06:05,760 --> 00:06:08,440 Speaker 1: How do you I mean you're are you growing your 111 00:06:08,480 --> 00:06:13,400 Speaker 1: own crystals? And then they're they're different processes like these 112 00:06:13,480 --> 00:06:15,680 Speaker 1: their their mind salts, which you know you were getting 113 00:06:15,839 --> 00:06:20,000 Speaker 1: the mineral deposit um from an ancient ocean and at 114 00:06:20,040 --> 00:06:22,920 Speaker 1: the bottom amount or inside a mountain it's truly mined. 115 00:06:23,360 --> 00:06:27,440 Speaker 1: Then you have some of these flake salts UM gathering 116 00:06:27,480 --> 00:06:30,920 Speaker 1: the seawater and putting it on trays and then solar 117 00:06:30,960 --> 00:06:35,320 Speaker 1: evaporating it um. They're also their techniques where you gather 118 00:06:35,400 --> 00:06:39,279 Speaker 1: the seawater, you let it settle and then boil it. 119 00:06:39,640 --> 00:06:42,560 Speaker 1: So if you in old texts, you can see big 120 00:06:42,600 --> 00:06:46,359 Speaker 1: cauldrons of boiling water and in the residue. Your byproduct 121 00:06:46,440 --> 00:06:51,520 Speaker 1: is your salt. So and the size of the grains 122 00:06:51,760 --> 00:06:54,240 Speaker 1: is fascinating to me and has so much to do 123 00:06:54,320 --> 00:06:57,120 Speaker 1: with how how it dissolves in your food or in 124 00:06:57,160 --> 00:06:59,720 Speaker 1: your mouth. How does that go into your process. So 125 00:06:59,800 --> 00:07:02,080 Speaker 1: for hearing out what to do with stuff, well, I 126 00:07:02,080 --> 00:07:04,320 Speaker 1: I prefer a coasher size grain. It's just the way 127 00:07:04,360 --> 00:07:05,640 Speaker 1: I've learned to cook. And I think a lot of 128 00:07:05,640 --> 00:07:09,479 Speaker 1: people do. Um, fine salt uh you know, it is 129 00:07:09,480 --> 00:07:12,040 Speaker 1: great for finishing. And some of those smell like like 130 00:07:12,080 --> 00:07:14,200 Speaker 1: a flur to cell or like the cell green here. 131 00:07:14,680 --> 00:07:17,720 Speaker 1: They're naturally like a finer grain. They're softer and they 132 00:07:17,760 --> 00:07:20,600 Speaker 1: hold a lot of moisture. With our truffle salt, we 133 00:07:20,720 --> 00:07:23,200 Speaker 1: use a flur to cell for that reason. It's just 134 00:07:23,240 --> 00:07:26,640 Speaker 1: the moisture kind of traps that really distinct, really strong 135 00:07:26,800 --> 00:07:30,120 Speaker 1: flavor of the mushroom. Um. But then your flake salts, 136 00:07:30,160 --> 00:07:32,840 Speaker 1: that's what's really wonderful about cooking with them. You just 137 00:07:32,840 --> 00:07:34,559 Speaker 1: grab it and you can break it into the size 138 00:07:34,600 --> 00:07:38,000 Speaker 1: grain that you like. And some naturally like some of these, 139 00:07:38,120 --> 00:07:42,560 Speaker 1: especially the two Hawaiians, some will naturally just break into 140 00:07:42,600 --> 00:07:44,680 Speaker 1: like a kasher size if you will, grain and some 141 00:07:44,800 --> 00:07:47,720 Speaker 1: like I was saying, or more sugary, more sandy. Um. 142 00:07:47,720 --> 00:07:49,960 Speaker 1: But the flake salts really fun to work with. It's 143 00:07:49,960 --> 00:07:52,520 Speaker 1: hard to um there and actually great with cocktails too, 144 00:07:52,520 --> 00:07:55,360 Speaker 1: because they'll kind of float and then and and dissolve 145 00:07:55,360 --> 00:07:58,680 Speaker 1: a little. So you have sort of this layer of um. 146 00:07:58,760 --> 00:08:00,440 Speaker 1: And sometimes you know you do want you don't want 147 00:08:00,440 --> 00:08:02,680 Speaker 1: that crunch of salt when you're cooking, you know, if 148 00:08:02,720 --> 00:08:05,600 Speaker 1: you wanted it as a finishing, but somewhere throughout the 149 00:08:05,640 --> 00:08:08,080 Speaker 1: meal you're like, oh, hello, you know so that's pleasant. Yeah, 150 00:08:08,080 --> 00:08:11,040 Speaker 1: So that's great to work with. Um, the flake salt 151 00:08:11,120 --> 00:08:14,320 Speaker 1: for that reason. So you were asking earlier like how 152 00:08:14,680 --> 00:08:17,880 Speaker 1: each salt is distinct and different. Just think of like 153 00:08:17,920 --> 00:08:20,960 Speaker 1: a wine region or why you know, like if if 154 00:08:21,040 --> 00:08:23,680 Speaker 1: you are eating a goat cheese, um, where the goats 155 00:08:23,720 --> 00:08:28,840 Speaker 1: have been eating alfalfa and alfalfa and clover and lavender, 156 00:08:28,880 --> 00:08:33,120 Speaker 1: those those those things come through. So these dried up 157 00:08:33,200 --> 00:08:36,040 Speaker 1: if you can imagine like how rich and and don 158 00:08:36,440 --> 00:08:39,120 Speaker 1: um like these mind salts where the ocean the ocean 159 00:08:39,520 --> 00:08:41,520 Speaker 1: and all the fossils and I mean, so it's it's 160 00:08:41,559 --> 00:08:46,160 Speaker 1: really fascinating, just how each one distinctly tastes different. Why 161 00:08:46,240 --> 00:08:50,120 Speaker 1: sea salt rather than manufactured salt, I mean not that 162 00:08:50,160 --> 00:08:52,559 Speaker 1: it's not manufactured, I suppose, but just it's just so 163 00:08:52,679 --> 00:08:55,880 Speaker 1: pure and so clean and has such a distinct personality. 164 00:08:56,000 --> 00:08:59,800 Speaker 1: And salt is uh used for many things, UM and 165 00:09:00,000 --> 00:09:03,720 Speaker 1: has been since the beginning of time. UM For one, 166 00:09:04,200 --> 00:09:07,080 Speaker 1: you know, it's a preservative, it's a it's it's you know, 167 00:09:07,320 --> 00:09:09,640 Speaker 1: not to be confused. It's not like a seasoning. It's 168 00:09:09,640 --> 00:09:12,800 Speaker 1: actually a flavor enhancer. I like to think of it 169 00:09:12,840 --> 00:09:15,840 Speaker 1: in two forms, like a flavor enhancer but also a 170 00:09:15,880 --> 00:09:18,800 Speaker 1: flavor moderator. Like if if just like if you think 171 00:09:18,840 --> 00:09:22,080 Speaker 1: of the human body, are so doing? Potassium pump keeps 172 00:09:22,160 --> 00:09:25,640 Speaker 1: every function and every organ and every system in check. 173 00:09:26,200 --> 00:09:29,280 Speaker 1: So just like if you have, UM, like a dish 174 00:09:29,320 --> 00:09:31,920 Speaker 1: and you're trying to, you know, figured out if it's 175 00:09:31,960 --> 00:09:33,480 Speaker 1: a little too acidic or a little too sweet, or 176 00:09:33,480 --> 00:09:35,719 Speaker 1: if it's bitter, or if all the ingredients are in 177 00:09:35,760 --> 00:09:39,920 Speaker 1: there proportionately, but it's just not working. Salt just transforms 178 00:09:39,920 --> 00:09:42,679 Speaker 1: that makes things happen, It pulls, pulls things together. And 179 00:09:42,720 --> 00:09:46,600 Speaker 1: as far as being a flavor enhancer, UM think of 180 00:09:47,760 --> 00:09:51,400 Speaker 1: like the best summer tomato, and when you take a bite, 181 00:09:51,440 --> 00:09:56,040 Speaker 1: it's like equal parts sweet and acidic, and it's just fabulous. 182 00:09:56,080 --> 00:09:57,800 Speaker 1: And if you put a little bit of salt on it, 183 00:09:57,800 --> 00:10:00,280 Speaker 1: it's that much more fabulous, but it doesn't change. Usually 184 00:10:00,360 --> 00:10:04,720 Speaker 1: a taste just makes it a little bit better. So, um, 185 00:10:04,720 --> 00:10:06,040 Speaker 1: and how do you how do you how do you 186 00:10:06,080 --> 00:10:09,000 Speaker 1: work with that when you're creating these blends? Well, the reason, 187 00:10:09,080 --> 00:10:11,040 Speaker 1: like I was saying, the reason that I chose this 188 00:10:11,240 --> 00:10:14,480 Speaker 1: Atlantic the Brazilian Ocean salt for one, it it naturally 189 00:10:14,480 --> 00:10:18,480 Speaker 1: breaks into this sort of kosher sized grain. Um, it's flavor, 190 00:10:18,559 --> 00:10:20,720 Speaker 1: it's there's there's a little punch of salt up front, 191 00:10:20,800 --> 00:10:24,160 Speaker 1: but then after that it's super clean. So it's I know, 192 00:10:24,320 --> 00:10:26,920 Speaker 1: I always know where it's gonna hit. So it's it's 193 00:10:26,960 --> 00:10:28,559 Speaker 1: just like a blank canvas. Every time I kind of 194 00:10:28,600 --> 00:10:30,120 Speaker 1: want to tell a story, every time I want to 195 00:10:30,120 --> 00:10:32,680 Speaker 1: create a blend, I just and I know exactly what 196 00:10:32,760 --> 00:10:36,400 Speaker 1: my baseline is. So can you talk about via the 197 00:10:36,400 --> 00:10:38,800 Speaker 1: blends that we have here today? Sure? When I when 198 00:10:38,800 --> 00:10:42,720 Speaker 1: I first started the company, it was rosemary, lavender, mushroom, 199 00:10:42,760 --> 00:10:46,040 Speaker 1: and pink peppercorn. Those are my four flavors. It's just um, 200 00:10:46,160 --> 00:10:50,640 Speaker 1: super basic um. But then one day, UM, I thought, 201 00:10:50,679 --> 00:10:52,240 Speaker 1: you know what, I'm just gonna try and make a blend. 202 00:10:52,320 --> 00:10:54,720 Speaker 1: So without even thinking, I just kind of came up 203 00:10:54,760 --> 00:10:56,960 Speaker 1: with this first flavor that you see here, and I 204 00:10:57,000 --> 00:10:58,560 Speaker 1: was like, yeah, this is my first blend. It's going 205 00:10:58,600 --> 00:11:00,679 Speaker 1: to have to have a fabulous name. And I woke 206 00:11:00,760 --> 00:11:03,559 Speaker 1: up one morning it's like, okay, magic unicorn. So for 207 00:11:03,559 --> 00:11:07,720 Speaker 1: no reason, for no reason, but it's um smoked paprika, 208 00:11:07,960 --> 00:11:11,600 Speaker 1: gar like rosemary, mire lemon, and a little celery and 209 00:11:11,640 --> 00:11:14,320 Speaker 1: it's just sort of an all purpose flavoring with the 210 00:11:14,360 --> 00:11:16,880 Speaker 1: sea salt um and the great thing, you know, the 211 00:11:16,880 --> 00:11:19,320 Speaker 1: salt preserves the herbs and spices herbs and spices and 212 00:11:19,360 --> 00:11:22,480 Speaker 1: fuse the salt. And then once this, you know, once 213 00:11:22,480 --> 00:11:25,560 Speaker 1: I started playing around and getting more ingredients in the studio, 214 00:11:25,679 --> 00:11:28,840 Speaker 1: and um, I decided to start kind of going on 215 00:11:28,920 --> 00:11:31,640 Speaker 1: food memories or food stories or my favorite things that 216 00:11:31,679 --> 00:11:33,400 Speaker 1: I like to eat and kind of recreating it through 217 00:11:33,400 --> 00:11:37,800 Speaker 1: the salt. So French picnic is kind of everything I like. Like, 218 00:11:38,040 --> 00:11:40,360 Speaker 1: once I was asked to describe my cooking, sal just 219 00:11:40,760 --> 00:11:42,800 Speaker 1: out came French picnic because I love the sort of 220 00:11:42,840 --> 00:11:45,400 Speaker 1: discipline of a French kitchen. But then you just the 221 00:11:45,440 --> 00:11:48,960 Speaker 1: idea of a picnic and just the whimsy and the 222 00:11:49,000 --> 00:11:54,560 Speaker 1: creativity behind just preparing this meal. So think carcruderie, um 223 00:11:54,720 --> 00:11:57,640 Speaker 1: grain mustard, which I'm I just love any kind of mustard, 224 00:11:58,000 --> 00:12:02,120 Speaker 1: um fresh herbs of course always. So this is dijon mustard, garlic, 225 00:12:02,520 --> 00:12:07,120 Speaker 1: herb de Provence, some pink peppercorn, and uh, it just 226 00:12:07,160 --> 00:12:09,840 Speaker 1: has that sort of tang from the mustard. The garlic 227 00:12:09,960 --> 00:12:11,800 Speaker 1: is there, and then the herbs are subtle. You can 228 00:12:11,800 --> 00:12:13,880 Speaker 1: tell each one, but at the same time you can't. 229 00:12:13,920 --> 00:12:16,079 Speaker 1: So that's it's one of my favorites to work with. 230 00:12:16,760 --> 00:12:19,560 Speaker 1: And then this one, this is called camp fire. And 231 00:12:19,880 --> 00:12:22,920 Speaker 1: I grew up every summer we would spend in western 232 00:12:22,920 --> 00:12:25,600 Speaker 1: North Carolina. I went to camp there all my life. Um, 233 00:12:25,679 --> 00:12:28,960 Speaker 1: and we'd go camping and we my my parents had 234 00:12:29,000 --> 00:12:31,160 Speaker 1: a house. And so I mean since literally, like I 235 00:12:31,240 --> 00:12:34,520 Speaker 1: was probably three years old, that part of western North 236 00:12:34,520 --> 00:12:38,280 Speaker 1: Carolina the ancient Applechian mountains, and they're certain like the smells, 237 00:12:39,000 --> 00:12:41,720 Speaker 1: especially because of the hemlite forest there. It's just it 238 00:12:41,760 --> 00:12:44,520 Speaker 1: has a distinct smell, and so I wanted to create 239 00:12:44,559 --> 00:12:47,719 Speaker 1: this flavor um, it's it's got humans, so that's kind 240 00:12:47,720 --> 00:12:51,680 Speaker 1: of earthy, like the forest floor. It's got sumac, which 241 00:12:51,720 --> 00:12:54,480 Speaker 1: is that sour note in there from a just reminiscent 242 00:12:54,520 --> 00:12:59,040 Speaker 1: of like BlackBerry picking. It's got uh Chili's just sort 243 00:12:59,040 --> 00:13:02,440 Speaker 1: of like they camp fire, so um, and it it's 244 00:13:02,440 --> 00:13:05,400 Speaker 1: surprisingly like with the sumac and the human, which sometimes 245 00:13:05,440 --> 00:13:07,520 Speaker 1: a little human for me goes a long way. But 246 00:13:07,559 --> 00:13:09,079 Speaker 1: I'm okay with it in there because all of those 247 00:13:09,080 --> 00:13:13,560 Speaker 1: flavors kind of work together. So and then the Sultan 248 00:13:13,640 --> 00:13:18,840 Speaker 1: papadopoulis it's a lemon curry base, but I wanted to 249 00:13:18,880 --> 00:13:22,120 Speaker 1: pack it full of like the earth from a rash chili, 250 00:13:22,320 --> 00:13:25,160 Speaker 1: lots of deal, lots of lemon, and so you know 251 00:13:25,240 --> 00:13:28,400 Speaker 1: the g and C Greece and Turkey, and I was like, well, 252 00:13:28,400 --> 00:13:32,400 Speaker 1: how do I celebrate both countries? So therefore Sultan papadopoulis 253 00:13:32,760 --> 00:13:35,000 Speaker 1: so and that's been fun to play with. I think 254 00:13:35,040 --> 00:13:37,120 Speaker 1: curry kind of gets a bad rapp it sort of 255 00:13:37,120 --> 00:13:39,080 Speaker 1: when you think curry, you're like, oh, you know, curry 256 00:13:39,160 --> 00:13:41,800 Speaker 1: is curry, but but but it's actually so versatile and 257 00:13:41,800 --> 00:13:44,280 Speaker 1: you can sneak it into recipes and it's without it 258 00:13:44,320 --> 00:13:46,920 Speaker 1: being so curry forward, So I'd like that one for 259 00:13:46,960 --> 00:13:49,920 Speaker 1: this reason. So this is slightly off the topic of salt. 260 00:13:50,120 --> 00:13:53,520 Speaker 1: But but so you're you're talking about working with scent 261 00:13:53,760 --> 00:13:56,920 Speaker 1: memories and stuff like that. Um can I can I 262 00:13:56,960 --> 00:14:00,240 Speaker 1: ask if you have any foods that you're just letely 263 00:14:00,280 --> 00:14:03,640 Speaker 1: nostalgic for that. I can answer that in two parts. One. 264 00:14:03,679 --> 00:14:06,200 Speaker 1: There's some foods that I absolutely don't want to know 265 00:14:06,200 --> 00:14:09,480 Speaker 1: how to cook. I just don't want to. I love 266 00:14:09,760 --> 00:14:12,400 Speaker 1: I just I love Um. The first food memory I 267 00:14:12,440 --> 00:14:14,679 Speaker 1: ever have was my dad took me I think when 268 00:14:14,679 --> 00:14:17,920 Speaker 1: I was four or five years old. Um, the neighbors 269 00:14:17,920 --> 00:14:21,440 Speaker 1: three doors down had a Chinese restaurant in Atlanta. It 270 00:14:21,520 --> 00:14:24,440 Speaker 1: was called Ings Garden, and the Ngs, I mean, the 271 00:14:24,640 --> 00:14:27,280 Speaker 1: whole family worked there. And I had never had a 272 00:14:27,280 --> 00:14:29,960 Speaker 1: water chestnut and I first bit into word it so 273 00:14:30,080 --> 00:14:34,120 Speaker 1: that so so Chinese, but I would encompass all of 274 00:14:34,160 --> 00:14:36,360 Speaker 1: Asian cooking has always been sort of off limits to 275 00:14:36,400 --> 00:14:39,480 Speaker 1: me because I don't I don't want to know the secrets. 276 00:14:39,520 --> 00:14:43,240 Speaker 1: It's like magical and you know, of course, throughout my career, 277 00:14:43,400 --> 00:14:45,760 Speaker 1: like you know, played around with it a little bit. 278 00:14:45,800 --> 00:14:48,320 Speaker 1: But to me, that's just sort of someplace I don't 279 00:14:48,320 --> 00:14:50,320 Speaker 1: want to go and all the flavors. Like it took 280 00:14:50,360 --> 00:14:53,040 Speaker 1: me for I finally started, you know, playing around with 281 00:14:53,080 --> 00:14:54,800 Speaker 1: five spice and had to start making my own. But 282 00:14:55,000 --> 00:14:56,480 Speaker 1: for a while I was like, I don't want to 283 00:14:56,480 --> 00:14:59,880 Speaker 1: know all of these magical secrets. But as far as 284 00:15:00,000 --> 00:15:02,880 Speaker 1: food memories, I um, I grew up with a great 285 00:15:02,920 --> 00:15:05,920 Speaker 1: mom cook. My mom just made just like great simple 286 00:15:06,000 --> 00:15:10,360 Speaker 1: basic things. Um. And but you know, in the summer, 287 00:15:10,640 --> 00:15:13,920 Speaker 1: I think anything over rice, like stewed tomatoes, okra, corn peas, 288 00:15:13,960 --> 00:15:17,480 Speaker 1: all these kinds of simple late summer Southern dishes. That's 289 00:15:17,560 --> 00:15:20,120 Speaker 1: one sort of comfort food to me always. Um. I 290 00:15:20,200 --> 00:15:24,600 Speaker 1: love anything with a anything that it can have a 291 00:15:24,680 --> 00:15:26,440 Speaker 1: vinegratte or a little bit of acid to it, any 292 00:15:26,440 --> 00:15:29,200 Speaker 1: sort of dish. Um. I love the all this fermentation 293 00:15:29,320 --> 00:15:32,080 Speaker 1: happening now. And like the sourness of foods, and like 294 00:15:32,160 --> 00:15:35,760 Speaker 1: with the you know, sour beers even which actually the 295 00:15:35,760 --> 00:15:38,200 Speaker 1: Wrecking Bar here in town, they come over, they found 296 00:15:38,200 --> 00:15:42,240 Speaker 1: this speaking of like different salts and different flavors. They 297 00:15:42,280 --> 00:15:44,920 Speaker 1: came in and it took them literally like ten minutes 298 00:15:44,960 --> 00:15:46,600 Speaker 1: to figure out what they wanted. They tasted all of 299 00:15:46,640 --> 00:15:49,680 Speaker 1: these salts. So they took three and blended it together. 300 00:15:49,720 --> 00:15:52,200 Speaker 1: And that's what they used to make their agoza and 301 00:15:52,280 --> 00:15:54,440 Speaker 1: the salinity. And you can tell exactly what they were 302 00:15:54,440 --> 00:15:56,760 Speaker 1: going forward because they were i mean beer nerding it 303 00:15:56,840 --> 00:15:58,640 Speaker 1: up big time. But they were great salt nerds, Like 304 00:15:58,680 --> 00:16:00,960 Speaker 1: they did a great job. They just went boom boom boom, 305 00:16:01,120 --> 00:16:03,520 Speaker 1: blended it, got the portions just right, and and so 306 00:16:03,640 --> 00:16:05,240 Speaker 1: they come over with you know, we have an open 307 00:16:05,280 --> 00:16:08,080 Speaker 1: door policy here with all the chefs and bar programs. 308 00:16:08,160 --> 00:16:11,320 Speaker 1: But they, um, they walked, try done to knew exactly 309 00:16:11,320 --> 00:16:13,880 Speaker 1: what they wanted and did it after dis tasting one second. 310 00:16:14,000 --> 00:16:16,080 Speaker 1: So sorry to get off topic, but that's how I go. 311 00:16:16,760 --> 00:16:21,480 Speaker 1: So no, that's great, But is there a lot of 312 00:16:21,560 --> 00:16:23,560 Speaker 1: experimenting that goes on. How do you work out like 313 00:16:23,600 --> 00:16:26,120 Speaker 1: the ratios and blames and stuff like that. Um well, 314 00:16:26,160 --> 00:16:28,240 Speaker 1: I'm a terrible This is why you will never want 315 00:16:28,280 --> 00:16:31,560 Speaker 1: me to bake anything for you. I'm a terrible, terrible measure. 316 00:16:31,720 --> 00:16:34,520 Speaker 1: I don't I don't. I just come in and kind 317 00:16:34,520 --> 00:16:36,080 Speaker 1: of make it up as I go along. Well, then 318 00:16:36,160 --> 00:16:38,640 Speaker 1: Nicors having the company kind of have to have a 319 00:16:38,640 --> 00:16:43,160 Speaker 1: little structure. But um so for for all of these savers, 320 00:16:43,200 --> 00:16:45,880 Speaker 1: like everyone has this different story about how it was created, 321 00:16:45,880 --> 00:16:47,600 Speaker 1: like I was either craving a flavor and wanting to 322 00:16:47,600 --> 00:16:51,440 Speaker 1: create food memory or there's an happy accident, or but 323 00:16:51,640 --> 00:16:55,680 Speaker 1: mostly like magic unicorn. First try, I got it, write 324 00:16:55,720 --> 00:16:58,640 Speaker 1: everything down, French picnic. It took months. I would throw 325 00:16:58,640 --> 00:17:01,880 Speaker 1: it out, try something too much lavender. Oh wait, pink peppercorn. 326 00:17:01,960 --> 00:17:03,640 Speaker 1: But I don't want the texture, so you know, and 327 00:17:03,680 --> 00:17:05,600 Speaker 1: I want the sweetness of the pink peppercorn. I don't 328 00:17:05,600 --> 00:17:09,119 Speaker 1: want the I don't want the pepper to even translate, 329 00:17:09,200 --> 00:17:10,639 Speaker 1: you know. But I do like that color and I 330 00:17:10,680 --> 00:17:13,520 Speaker 1: do like that that after sweetness, especially the pink peppercorn. 331 00:17:13,680 --> 00:17:15,160 Speaker 1: And I was trying to find a way for a while, 332 00:17:15,240 --> 00:17:18,919 Speaker 1: like how to take all the skin off the peppercorn, 333 00:17:18,960 --> 00:17:20,879 Speaker 1: and actually found a way, so we do. We'd like 334 00:17:20,960 --> 00:17:23,560 Speaker 1: sit and like scrape all the skin off so you 335 00:17:23,600 --> 00:17:26,399 Speaker 1: have that residual sweetness, but you don't have like the 336 00:17:26,440 --> 00:17:30,040 Speaker 1: pepper competing with the salt. So um, And I totally 337 00:17:30,080 --> 00:17:35,120 Speaker 1: already forgot what you asked, so sorry, oh the recipes. 338 00:17:35,440 --> 00:17:37,600 Speaker 1: So yeah, it's it's sort of um. It's sort of 339 00:17:37,600 --> 00:17:39,879 Speaker 1: like you know, shoes, Like you buy shoes and then 340 00:17:39,920 --> 00:17:41,280 Speaker 1: you can outfit to go with it. Later you have 341 00:17:41,280 --> 00:17:43,200 Speaker 1: an outfit and you need to find shoes. So it's 342 00:17:43,240 --> 00:17:45,800 Speaker 1: just sort of like you know what, what's what's next 343 00:17:45,800 --> 00:17:48,080 Speaker 1: and when when I if I let a flavor go, 344 00:17:48,240 --> 00:17:50,280 Speaker 1: then I'll have to think of the next flavor that 345 00:17:50,320 --> 00:17:53,680 Speaker 1: I want. But the what's been really interesting and one 346 00:17:53,680 --> 00:17:56,600 Speaker 1: of the most exciting and unexpected parts about this for 347 00:17:56,680 --> 00:18:00,960 Speaker 1: our collaborations and the fur first one of the very 348 00:18:01,000 --> 00:18:05,760 Speaker 1: first was there's a wonderful store in New York City 349 00:18:05,800 --> 00:18:09,520 Speaker 1: called Fishes Eddie and it's on the Broadway and sixteenth. 350 00:18:09,560 --> 00:18:13,800 Speaker 1: I think um, but Julie, the owner was UM. I 351 00:18:13,880 --> 00:18:15,480 Speaker 1: was in a trade show and my first trade shows 352 00:18:15,480 --> 00:18:17,959 Speaker 1: always all buttoned up and trying to be extra on 353 00:18:18,000 --> 00:18:23,040 Speaker 1: the ball, and she's like seasoned retail wizard. So she 354 00:18:23,040 --> 00:18:25,080 Speaker 1: she kind of was circling the booth and then she 355 00:18:25,240 --> 00:18:28,760 Speaker 1: walked up to me and she said, so do you 356 00:18:28,800 --> 00:18:30,879 Speaker 1: do UM? Can you make special blends? Do you do 357 00:18:30,920 --> 00:18:32,960 Speaker 1: custom mortars? And I was like sure, you know, never 358 00:18:33,000 --> 00:18:35,560 Speaker 1: having done one before. And she said, okay, well I 359 00:18:35,600 --> 00:18:38,440 Speaker 1: need Assault that's New York and I need Assault that's Jewish. 360 00:18:38,480 --> 00:18:41,640 Speaker 1: Can you make me UM? And I said yes, yes, 361 00:18:41,640 --> 00:18:44,680 Speaker 1: of course, And so that's where we came up with 362 00:18:44,760 --> 00:18:50,040 Speaker 1: the everything bagel salt UM and and so uh. Then 363 00:18:50,160 --> 00:18:52,120 Speaker 1: I'm trying to think. The people call all the time 364 00:18:52,200 --> 00:18:54,359 Speaker 1: like um and just wanting like can you do this? 365 00:18:54,400 --> 00:18:56,520 Speaker 1: Can you that? And if if the answer is either 366 00:18:56,600 --> 00:18:58,560 Speaker 1: yes of course or I don't know, come on in 367 00:18:58,720 --> 00:19:02,680 Speaker 1: and let's figure out. We've started partnering with Delta and 368 00:19:03,000 --> 00:19:07,080 Speaker 1: UM there executive chef came in yesterday and he just 369 00:19:07,160 --> 00:19:11,600 Speaker 1: had this long list of words like Spanish um, things 370 00:19:11,680 --> 00:19:14,040 Speaker 1: like ummm me or so we would just sit and 371 00:19:14,040 --> 00:19:16,880 Speaker 1: like make these flavors. So we he left with about 372 00:19:16,920 --> 00:19:24,280 Speaker 1: fourteen different blends. UM. Paul Calvert at Ticondrega Club UH 373 00:19:24,440 --> 00:19:26,480 Speaker 1: a couple of months ago, UM he was working on 374 00:19:26,480 --> 00:19:28,760 Speaker 1: a cocktail and he said, can you make me a 375 00:19:28,840 --> 00:19:31,040 Speaker 1: kaffir lime salt? And I was like sure. But then 376 00:19:31,040 --> 00:19:33,280 Speaker 1: my next steps are like, you know, do you want 377 00:19:33,320 --> 00:19:34,679 Speaker 1: do you want a flake salt? Do you want it 378 00:19:34,720 --> 00:19:36,240 Speaker 1: to sink? Do you want it to garnish? Do you 379 00:19:36,280 --> 00:19:38,399 Speaker 1: want it to garnish outside of the glass. So there 380 00:19:38,400 --> 00:19:41,080 Speaker 1: are these fun like little formulas like but you really 381 00:19:41,240 --> 00:19:42,600 Speaker 1: literally make it up as you go along. So I 382 00:19:42,600 --> 00:19:44,280 Speaker 1: send them three samples like do you want it to 383 00:19:44,280 --> 00:19:46,320 Speaker 1: be you know, a sweet finished do you want to 384 00:19:46,440 --> 00:19:48,199 Speaker 1: you know, punch in the face finish, you know? And 385 00:19:48,240 --> 00:19:50,399 Speaker 1: so he we kind of had the conversation back and 386 00:19:50,440 --> 00:19:52,080 Speaker 1: forth and I made him three samples and he picked 387 00:19:52,080 --> 00:19:54,240 Speaker 1: the one he liked. So it's always fun, That's what 388 00:19:54,280 --> 00:19:56,359 Speaker 1: I'm saying. The salt is just this perfect canvas to 389 00:19:56,359 --> 00:20:02,560 Speaker 1: play with, and um, but as far as they nailing 390 00:20:02,600 --> 00:20:04,960 Speaker 1: like a formula or something, I just say, it's sort 391 00:20:04,960 --> 00:20:07,480 Speaker 1: of sort of sort of like you would I guess, 392 00:20:07,560 --> 00:20:11,000 Speaker 1: you know, uh with artists, like there's always unfinished work 393 00:20:11,359 --> 00:20:14,159 Speaker 1: or you know, you like when people come in. We 394 00:20:14,200 --> 00:20:16,119 Speaker 1: have people come in and make their in blends all 395 00:20:16,160 --> 00:20:18,199 Speaker 1: the time. And my first rule is like, do not 396 00:20:18,280 --> 00:20:20,800 Speaker 1: try to rescue what you're making, like if if, if 397 00:20:20,840 --> 00:20:22,399 Speaker 1: you don't like it, like please dump it out like 398 00:20:22,440 --> 00:20:26,200 Speaker 1: there's no there's no sense. And so that's always fun. 399 00:20:26,200 --> 00:20:29,119 Speaker 1: But people make some great stuff, like really great stuff 400 00:20:29,240 --> 00:20:32,879 Speaker 1: and just out of nowhere. So um, I got a 401 00:20:32,880 --> 00:20:36,800 Speaker 1: lot of crazy ingredients back there. Uh, this is this 402 00:20:36,880 --> 00:20:38,320 Speaker 1: might be a big ask off the top of your head. 403 00:20:38,359 --> 00:20:41,200 Speaker 1: Do could you just like like list off like what 404 00:20:41,240 --> 00:20:43,080 Speaker 1: you've got back there, like like what what what are 405 00:20:43,080 --> 00:20:45,680 Speaker 1: you playing with in your palace. I mean it's it's 406 00:20:45,680 --> 00:20:49,040 Speaker 1: constantly evolving. I mean, well, if it's it's sort of 407 00:20:49,040 --> 00:20:52,119 Speaker 1: like going through someone's drawer. Um, if you reach like behind, 408 00:20:52,160 --> 00:20:53,879 Speaker 1: like of course we have all the alliums up front, 409 00:20:53,920 --> 00:20:56,520 Speaker 1: but then if you reach behind, we have cedar tips 410 00:20:56,800 --> 00:20:58,760 Speaker 1: and then so it's sort of like going through somebody's 411 00:20:58,840 --> 00:21:01,640 Speaker 1: kitchen cabinet, which I invite everyone to please come over 412 00:21:01,640 --> 00:21:03,440 Speaker 1: at any time. We have an open group. Plus it's 413 00:21:03,440 --> 00:21:06,240 Speaker 1: more fun that way. Like um, just you you get 414 00:21:06,280 --> 00:21:10,160 Speaker 1: inspiration from anything like just and I'll call or get 415 00:21:10,200 --> 00:21:12,919 Speaker 1: online or look through catalogs and source I need some 416 00:21:12,960 --> 00:21:15,879 Speaker 1: of that, or like the long pepper um, which is 417 00:21:15,960 --> 00:21:19,160 Speaker 1: like multiple personality disorder, Like I'm still trying to figure 418 00:21:19,160 --> 00:21:20,960 Speaker 1: out how to work with that. Women, it's like sour 419 00:21:21,400 --> 00:21:23,240 Speaker 1: and then it's hot and then it goes away and 420 00:21:23,240 --> 00:21:25,080 Speaker 1: that comes back to get you and say, you know, 421 00:21:25,160 --> 00:21:28,160 Speaker 1: so we have tons of little jars of things like that. Um, 422 00:21:28,359 --> 00:21:31,119 Speaker 1: Terry Coble at the Wrecking br brought us Uh he 423 00:21:31,240 --> 00:21:33,760 Speaker 1: smoked some beats and then dehydrated them. So we have 424 00:21:34,040 --> 00:21:38,760 Speaker 1: dehydrated smoked beats so you can imagine the smokiness and 425 00:21:38,760 --> 00:21:40,800 Speaker 1: then they're like awesome oh whoa hello was sweet and 426 00:21:40,800 --> 00:21:42,560 Speaker 1: then you know so and then the green the tips 427 00:21:42,560 --> 00:21:44,680 Speaker 1: were still on them, so there's that green or basis. 428 00:21:44,760 --> 00:21:47,679 Speaker 1: So it's like all sorts of things. So anything and 429 00:21:47,720 --> 00:21:50,920 Speaker 1: everything is back there. Um, and people bring us stuff 430 00:21:50,920 --> 00:21:53,359 Speaker 1: all the time. We have service berries growing out front, 431 00:21:53,400 --> 00:21:55,240 Speaker 1: so once those are ready, I'm going to dry somem. 432 00:21:55,280 --> 00:21:58,679 Speaker 1: We'll see what that's like. So um, every day something different, 433 00:21:58,680 --> 00:22:01,119 Speaker 1: which is great. That's why I love a pellete that 434 00:22:01,280 --> 00:22:09,119 Speaker 1: salt provides So that's funing. How many do you? How 435 00:22:09,160 --> 00:22:13,200 Speaker 1: many blends have you made? You know, we have fourteen 436 00:22:13,240 --> 00:22:16,920 Speaker 1: blends that we make. We have about seven or eight 437 00:22:16,960 --> 00:22:22,280 Speaker 1: collaborations um with our one of our biggest partners, and 438 00:22:22,440 --> 00:22:25,919 Speaker 1: I say partnered in the truest sense because we just 439 00:22:26,440 --> 00:22:29,560 Speaker 1: have have such a great working relationships Williams Sinema, which 440 00:22:29,600 --> 00:22:32,879 Speaker 1: all of these partnerships happened totally organically, like we were 441 00:22:32,880 --> 00:22:35,640 Speaker 1: a tiny company Williams Cinema. I was here at eight 442 00:22:35,640 --> 00:22:37,600 Speaker 1: o'clock one night and I got an email from this 443 00:22:37,640 --> 00:22:41,040 Speaker 1: girl who saw something about a farmer's market post and 444 00:22:41,080 --> 00:22:44,480 Speaker 1: she said, oh, would you mind sending samples? I was like, yes, big, big, 445 00:22:44,520 --> 00:22:47,800 Speaker 1: fancy company, and so I ran I random FedEx because 446 00:22:47,880 --> 00:22:49,919 Speaker 1: it was an eight thirty cut off, and I dropped 447 00:22:49,920 --> 00:22:52,280 Speaker 1: in the mail and then um Pont City Market open 448 00:22:52,480 --> 00:22:56,280 Speaker 1: and our salt ended up there. And uh now we 449 00:22:56,359 --> 00:22:59,439 Speaker 1: have um close to twenty e skews with them. But 450 00:22:59,480 --> 00:23:01,359 Speaker 1: when I say, they're wonderful to work with us, because 451 00:23:02,119 --> 00:23:04,000 Speaker 1: like they're just like can you do this? Like like 452 00:23:04,080 --> 00:23:06,080 Speaker 1: let's let's have a conversation about this and what they 453 00:23:06,119 --> 00:23:07,879 Speaker 1: like to do with all their products. Everything kind of 454 00:23:07,880 --> 00:23:10,040 Speaker 1: tells the story. So like one time I even get 455 00:23:10,040 --> 00:23:12,560 Speaker 1: an email, Sam, can you do some Portland's Portland stuff? 456 00:23:12,600 --> 00:23:14,720 Speaker 1: And I was like, okay, So you just kind of 457 00:23:14,800 --> 00:23:17,080 Speaker 1: it's just this fun conversation you have with yourself, you 458 00:23:17,080 --> 00:23:19,120 Speaker 1: have with each other, you have with yourself with your 459 00:23:19,280 --> 00:23:22,800 Speaker 1: food memories or your travel memories. So um and then 460 00:23:23,640 --> 00:23:28,040 Speaker 1: Delta um, you know, since they're located here, we had 461 00:23:28,119 --> 00:23:32,280 Speaker 1: this woman call us because she saw that. She called 462 00:23:32,280 --> 00:23:34,320 Speaker 1: the one hundred number and then she came. I was like, oh, 463 00:23:34,320 --> 00:23:36,119 Speaker 1: you're in Atlanta. She had gotten a can of our 464 00:23:36,160 --> 00:23:38,399 Speaker 1: Friends Forever, which is I forgot to bring that. We 465 00:23:38,400 --> 00:23:40,880 Speaker 1: should have brought Friends Forever. Oh that's a fun story. Um. 466 00:23:41,200 --> 00:23:43,080 Speaker 1: She she came and she's like, oh, I see her 467 00:23:43,119 --> 00:23:44,760 Speaker 1: in Atlanta. Do you mind if I swing by? So 468 00:23:44,840 --> 00:23:47,800 Speaker 1: she came and like her workout clothes and walked in, 469 00:23:48,040 --> 00:23:51,399 Speaker 1: and then when she was in the back, she's like, so, um, 470 00:23:51,440 --> 00:23:55,200 Speaker 1: I worked for Delta. We do all their sky club experiences, 471 00:23:55,200 --> 00:23:57,560 Speaker 1: like do you guys mind coming and bringing lunch fredday 472 00:23:57,560 --> 00:24:01,160 Speaker 1: and telling us your story and so yes, and we did, 473 00:24:01,280 --> 00:24:03,879 Speaker 1: and so now we um, we're partnering with them to 474 00:24:03,920 --> 00:24:07,840 Speaker 1: make all these really cool flavors um for for their 475 00:24:07,840 --> 00:24:10,520 Speaker 1: sky club. So he said, the guy came in the 476 00:24:10,520 --> 00:24:12,760 Speaker 1: other day and we had a great time just making 477 00:24:12,840 --> 00:24:19,120 Speaker 1: up written and he left with sacks of ideas. So um, yeah, 478 00:24:19,160 --> 00:24:22,440 Speaker 1: Friends Forever is the one that's honey and salt. Honey, 479 00:24:22,480 --> 00:24:24,840 Speaker 1: and how do you how do you do the honey granules? Well, 480 00:24:24,880 --> 00:24:28,320 Speaker 1: so it's it's fun honey that's been dehydrated and then 481 00:24:28,320 --> 00:24:30,159 Speaker 1: it's crown on. And I I did not make it 482 00:24:30,200 --> 00:24:33,360 Speaker 1: for myself. I made it for my sweetheart, who love 483 00:24:33,440 --> 00:24:35,639 Speaker 1: sweet and savory and I want those two as far 484 00:24:35,680 --> 00:24:38,520 Speaker 1: apart as possible. So it's called Friends Forever, and it's 485 00:24:38,520 --> 00:24:40,760 Speaker 1: honey and salt. It's like hugs and tears, and you know, 486 00:24:40,960 --> 00:24:45,000 Speaker 1: so um. But yeah, it's it's my least favorite, I'm 487 00:24:45,240 --> 00:24:47,080 Speaker 1: not afraid to say, but it's it's a lot of 488 00:24:47,080 --> 00:24:53,200 Speaker 1: people's favorite. So very simple. It's simple, you know. I mean, 489 00:24:53,359 --> 00:24:56,240 Speaker 1: just the history of salt itself is fascinating. I mean, 490 00:24:56,920 --> 00:25:03,840 Speaker 1: salt wars um, a million zillion literary references in salt um, 491 00:25:03,880 --> 00:25:07,320 Speaker 1: just the whole salt trade in general, currency, salts as 492 00:25:07,240 --> 00:25:09,919 Speaker 1: a form of currency. It's just fascinating. I encourage anyone 493 00:25:09,920 --> 00:25:12,159 Speaker 1: to study, I mean, in basic the basic form of 494 00:25:12,280 --> 00:25:17,560 Speaker 1: human life, salt so um, and you know people can spell, 495 00:25:17,840 --> 00:25:22,000 Speaker 1: you know, literary references and ancients. But my favorite, especially 496 00:25:22,000 --> 00:25:23,439 Speaker 1: for what I do for a living, is R. W. 497 00:25:23,600 --> 00:25:26,960 Speaker 1: Apple Jr. He was the travel and food critic for 498 00:25:27,000 --> 00:25:32,120 Speaker 1: The Times forever uh to for a contemporary quote, Um, 499 00:25:32,160 --> 00:25:35,520 Speaker 1: without without salt, life would be impossible. Without pepper, life 500 00:25:35,520 --> 00:25:42,719 Speaker 1: would be impossibly dull. And I've always loved that. So yeah, 501 00:25:42,840 --> 00:25:46,080 Speaker 1: thank you again, Susie of beautiful Brini c for for 502 00:25:46,080 --> 00:25:48,920 Speaker 1: for sitting down with us and inviting us into your 503 00:25:48,920 --> 00:25:53,400 Speaker 1: amazing kitchens. Yes, and for giving us samples. I've been putting, um, 504 00:25:53,440 --> 00:25:55,440 Speaker 1: the sprinkles which are supposed to be shared, but they're 505 00:25:55,440 --> 00:25:57,760 Speaker 1: sitting at my desk in my yogurt all week and 506 00:25:57,840 --> 00:26:01,120 Speaker 1: it's been lovely and I've been using the salts. Um. 507 00:26:01,200 --> 00:26:06,639 Speaker 1: We'll definitely be back. And I just really appreciated hearing 508 00:26:06,680 --> 00:26:10,800 Speaker 1: salt spoken about in that way. It was really really cool. 509 00:26:11,119 --> 00:26:16,240 Speaker 1: It was it was a whole new salty world. Yeah yeah, um. 510 00:26:16,280 --> 00:26:18,960 Speaker 1: So we hope that you enjoyed that special super food 511 00:26:18,960 --> 00:26:22,119 Speaker 1: stuff bonus. Yeah, hopefully more will come your way. Indeed, 512 00:26:22,440 --> 00:26:24,160 Speaker 1: let let us know what you think. You can get 513 00:26:24,160 --> 00:26:26,639 Speaker 1: in touch with us, Yes, our email is food Stuff 514 00:26:26,640 --> 00:26:29,200 Speaker 1: at how stuff works dot com or also on social media. 515 00:26:29,240 --> 00:26:31,760 Speaker 1: You can find us on Facebook and Twitter at food 516 00:26:31,760 --> 00:26:35,520 Speaker 1: stuff HSW and on Instagram at food stuff. We hope 517 00:26:35,560 --> 00:26:37,640 Speaker 1: to hear from you. Thank you so much to our 518 00:26:37,720 --> 00:26:40,960 Speaker 1: amazing producer, Dylan Fagan. Thanks to you for listening, and 519 00:26:41,040 --> 00:26:42,879 Speaker 1: we hope that lots more good things are coming your 520 00:26:42,880 --> 00:26:44,400 Speaker 1: way