1 00:00:06,760 --> 00:00:09,360 Speaker 1: Hello, and welcome to Savor. I'm an Eeries and I'm 2 00:00:09,400 --> 00:00:12,719 Speaker 1: Lauren Vocalbaum. And in this our final episode in our 3 00:00:12,800 --> 00:00:16,279 Speaker 1: Asheville stravaganza, we wanted to explore a few stories that 4 00:00:16,320 --> 00:00:19,000 Speaker 1: haven't really fit into the kind of broader categories. We've 5 00:00:19,000 --> 00:00:22,759 Speaker 1: been covering things that we found interesting or inspiring that 6 00:00:22,800 --> 00:00:26,759 Speaker 1: we couldn't quite finagle into an independent episode, because when 7 00:00:26,760 --> 00:00:28,520 Speaker 1: we went out on this trip, y'all, we had no 8 00:00:28,640 --> 00:00:31,560 Speaker 1: idea what we were going to get. We had some concepts, 9 00:00:31,600 --> 00:00:34,080 Speaker 1: but we really tried to let the people who we 10 00:00:34,080 --> 00:00:36,240 Speaker 1: were speaking with and the stories that they were telling 11 00:00:36,560 --> 00:00:41,560 Speaker 1: determine what we brought to you guys listeners. Yes, yeah, 12 00:00:42,040 --> 00:00:44,320 Speaker 1: Now some of these bits and Bob's might become whole 13 00:00:44,360 --> 00:00:48,840 Speaker 1: episodes in the future, like being Too Bar Chocolate. Yes, 14 00:00:49,400 --> 00:00:53,159 Speaker 1: we're starting this episode by talking about and with the 15 00:00:53,159 --> 00:00:56,200 Speaker 1: French Broad Chocolate Company. You've heard them come up in 16 00:00:56,200 --> 00:01:00,200 Speaker 1: a few episodes. They're kind of a big deal about town. 17 00:01:00,520 --> 00:01:02,920 Speaker 1: We spoke about it in studio with super producer Dylan 18 00:01:02,960 --> 00:01:07,959 Speaker 1: when we first got back from our trip. Yes, and 19 00:01:08,000 --> 00:01:11,319 Speaker 1: if anyone's been to Asheville, I'm going to guess that 20 00:01:11,400 --> 00:01:13,640 Speaker 1: you have been there or at least heard of it 21 00:01:13,840 --> 00:01:16,640 Speaker 1: because it's pretty well known one of the places to 22 00:01:16,800 --> 00:01:20,800 Speaker 1: hit in Nashville. Jail and Dan Jail and Dan Jail 23 00:01:20,840 --> 00:01:23,760 Speaker 1: and Dan is fine jail. Yeah, we are on a 24 00:01:23,800 --> 00:01:26,440 Speaker 1: first name basis. That's just fine. They seem like first 25 00:01:26,520 --> 00:01:28,840 Speaker 1: name basis kind of people they were, And that's my 26 00:01:28,880 --> 00:01:31,760 Speaker 1: whole point actually, like they kind of run this local 27 00:01:31,840 --> 00:01:34,679 Speaker 1: chocolate empire. They grew it from nothing. They grew it 28 00:01:34,760 --> 00:01:38,640 Speaker 1: from the actual ground up, from their vegetable oil run 29 00:01:38,800 --> 00:01:41,440 Speaker 1: school bus that they moved to Costa Rica in this 30 00:01:41,480 --> 00:01:46,080 Speaker 1: one time um to a basement location in Asheville to 31 00:01:46,600 --> 00:01:49,040 Speaker 1: they're getting ready to open a factory and they have 32 00:01:49,560 --> 00:01:52,240 Speaker 1: at least one location in the downtown area where people 33 00:01:52,280 --> 00:01:54,840 Speaker 1: can go and buy chocolate and ice cream and all 34 00:01:54,920 --> 00:01:57,640 Speaker 1: kinds of baked goods which they make entirely in house, 35 00:01:57,640 --> 00:02:00,880 Speaker 1: which is nuts, yes, and does a include nuts, So 36 00:02:01,320 --> 00:02:03,840 Speaker 1: careful all allergy people out there. It does. We get 37 00:02:03,880 --> 00:02:07,000 Speaker 1: to let peek our heads into the kitchen and it 38 00:02:07,120 --> 00:02:11,760 Speaker 1: was so small and tight for how much they were producing, right. Yeah, 39 00:02:11,800 --> 00:02:14,800 Speaker 1: But these two human people were so pleasant and down 40 00:02:14,800 --> 00:02:17,560 Speaker 1: to earth and excited to be there. Yes, And one 41 00:02:17,600 --> 00:02:20,160 Speaker 1: of my favorite things about them is that. When we arrived, 42 00:02:20,200 --> 00:02:22,440 Speaker 1: we were kind of like harried and stressed because we 43 00:02:22,440 --> 00:02:25,880 Speaker 1: were very booked solid schedule wise. Um, and my phone 44 00:02:25,960 --> 00:02:29,680 Speaker 1: was dying and they texted me and they said, is 45 00:02:29,680 --> 00:02:31,800 Speaker 1: it okay if we meet at our chocolate factory location 46 00:02:31,840 --> 00:02:34,519 Speaker 1: because we're working on a project. And I just love 47 00:02:34,600 --> 00:02:38,160 Speaker 1: that two people that work in chocolate are working on 48 00:02:38,200 --> 00:02:42,240 Speaker 1: a project project. Yeah, oh yeah. The whole thing was 49 00:02:42,400 --> 00:02:45,120 Speaker 1: very if Willy Wonka were a lot more chill. I 50 00:02:45,240 --> 00:02:49,040 Speaker 1: also had a wall of chocolate from other chocolate makers, 51 00:02:49,360 --> 00:02:51,799 Speaker 1: which I really liked, and I asked him about one 52 00:02:51,880 --> 00:02:54,440 Speaker 1: because it was a company from Atlanta, and you got 53 00:02:54,480 --> 00:02:57,920 Speaker 1: really excited. Dan did to talk about that chocolate, and 54 00:02:57,960 --> 00:03:00,200 Speaker 1: I liked that. Just people who love what they do 55 00:03:00,320 --> 00:03:03,360 Speaker 1: so much that they want to see other people in 56 00:03:03,400 --> 00:03:07,200 Speaker 1: their same field do really well. Yeah, I did try. 57 00:03:07,320 --> 00:03:11,679 Speaker 1: They're famous for their infusion chocolate truffle. Oh yeah, I'm 58 00:03:11,680 --> 00:03:13,440 Speaker 1: not sure that's the correct name, but basically it's that, 59 00:03:13,680 --> 00:03:15,639 Speaker 1: and I did try it and it was amazing. They 60 00:03:15,639 --> 00:03:19,440 Speaker 1: had it for sample. Oh heck, how did I miss that? Oh? 61 00:03:19,480 --> 00:03:23,560 Speaker 1: I'm sad now it was really good. What kind of 62 00:03:23,560 --> 00:03:25,919 Speaker 1: person am I that I didn't like? Alert that there 63 00:03:25,960 --> 00:03:29,520 Speaker 1: was a the worst person any we know who you 64 00:03:29,560 --> 00:03:34,800 Speaker 1: are in that's Jail and Dan Radigan. By the way, 65 00:03:34,800 --> 00:03:37,920 Speaker 1: I have this really amazing capacity to mess up their names. Um, 66 00:03:37,920 --> 00:03:41,080 Speaker 1: but yes. French Broad Chocolate is this family owned and 67 00:03:41,120 --> 00:03:44,000 Speaker 1: operated chocolate company that got its start in the mid ots, 68 00:03:44,120 --> 00:03:46,560 Speaker 1: right as the food and beverage industries and communities were 69 00:03:46,560 --> 00:03:50,240 Speaker 1: really starting to take off. In Asheville, food critic Mackenzie 70 00:03:50,320 --> 00:03:53,800 Speaker 1: Lunsford remembers how wild people went for French Broad Chocolate, 71 00:03:53,960 --> 00:03:56,840 Speaker 1: even relatively early on. I think that they had to 72 00:03:56,880 --> 00:03:59,720 Speaker 1: have somebody control the crowds in the beginning. I think 73 00:03:59,760 --> 00:04:03,480 Speaker 1: I recall them having a balancer or something like that 74 00:04:03,560 --> 00:04:06,640 Speaker 1: out front, because I know that so many people came 75 00:04:07,320 --> 00:04:11,520 Speaker 1: that the fire Marshal was having. Yeah, the fire Marshal 76 00:04:11,640 --> 00:04:13,600 Speaker 1: was having a hard time with the crowds of people 77 00:04:13,640 --> 00:04:18,080 Speaker 1: coming to eat chocolate, which is just just insane. I mean, 78 00:04:18,160 --> 00:04:21,599 Speaker 1: chocolate is super good, but the amount of people that 79 00:04:21,680 --> 00:04:24,479 Speaker 1: it drew is kind of mind blowing. The French Broad 80 00:04:24,760 --> 00:04:28,039 Speaker 1: Chocolate Lounge is a huge success story, and we got 81 00:04:28,040 --> 00:04:30,560 Speaker 1: to talk to the people behind this chocolate, Jail and Dan, 82 00:04:30,960 --> 00:04:36,160 Speaker 1: and quite frankly, their story is objectively pretty cool. They 83 00:04:36,200 --> 00:04:38,880 Speaker 1: had this sort of moment I kept longing for in 84 00:04:38,960 --> 00:04:42,479 Speaker 1: high school and sometimes longing for even now, that moment 85 00:04:42,520 --> 00:04:46,880 Speaker 1: of clarity. So when I was living in Minnesota, I 86 00:04:47,000 --> 00:04:51,480 Speaker 1: was in business school. I had enrolled in grad school 87 00:04:51,520 --> 00:04:54,600 Speaker 1: because I was feeling lost and needed a direction. Dan, 88 00:04:55,600 --> 00:04:59,159 Speaker 1: my now husband and business partner and baby daddy, was 89 00:04:59,200 --> 00:05:02,240 Speaker 1: living in Minnesota, going to law school and also not 90 00:05:02,360 --> 00:05:07,520 Speaker 1: feeling super connected to the field of law. So we 91 00:05:07,520 --> 00:05:10,320 Speaker 1: were both when we met, super passionate about food and 92 00:05:10,360 --> 00:05:13,359 Speaker 1: about cooking, and we really connected over that. At the time, 93 00:05:13,640 --> 00:05:16,599 Speaker 1: I had started to play with chocolate. I discovered a 94 00:05:16,640 --> 00:05:19,400 Speaker 1: cookbook author and pastry chef that I was really relating to, 95 00:05:19,960 --> 00:05:22,320 Speaker 1: and also a chocolate maker that was doing really new 96 00:05:22,320 --> 00:05:26,400 Speaker 1: and exciting things in chocolate. Um. That person actually also 97 00:05:26,640 --> 00:05:30,160 Speaker 1: discovered chocolate and Costa Rica and came back and acquired 98 00:05:30,200 --> 00:05:32,920 Speaker 1: all of this anti equipment and started making chocolate what's 99 00:05:32,960 --> 00:05:36,599 Speaker 1: now called being to bar um. So I was just playing, 100 00:05:36,760 --> 00:05:40,640 Speaker 1: playing with chocolate and making confections and giving treats to 101 00:05:40,760 --> 00:05:44,320 Speaker 1: my friends and family. And so it was early on 102 00:05:44,480 --> 00:05:50,360 Speaker 1: in our relationship, and I was hand rolling truffles, which 103 00:05:50,400 --> 00:05:54,479 Speaker 1: is very meditative kind of zen activity. Lots of just 104 00:05:54,600 --> 00:05:59,760 Speaker 1: kind of quiet focus, and I felt a tingling since 105 00:06:00,000 --> 00:06:02,800 Speaker 1: stion in my hands, and I looked down at my hands, 106 00:06:02,839 --> 00:06:04,800 Speaker 1: and I had the very clear thought and I said 107 00:06:04,800 --> 00:06:08,200 Speaker 1: out loud, chalcolate is the thing that will make me happy. 108 00:06:08,839 --> 00:06:13,279 Speaker 1: And Dan was there and he believed me. You know, 109 00:06:13,360 --> 00:06:17,120 Speaker 1: we were pretty new in our relationship together, but he 110 00:06:17,160 --> 00:06:20,720 Speaker 1: took that seriously and really was supportive and what we 111 00:06:20,720 --> 00:06:23,640 Speaker 1: were going to do with that new found you know, 112 00:06:23,720 --> 00:06:28,080 Speaker 1: kind of clarity, that ah sort of moment. So yeah, 113 00:06:28,120 --> 00:06:31,279 Speaker 1: they had this moment and they dropped their prior career 114 00:06:31,320 --> 00:06:33,840 Speaker 1: concepts and they moved to Costa Rica, as I mentioned, 115 00:06:33,839 --> 00:06:35,680 Speaker 1: in a school bus that Dan converted to run on 116 00:06:35,760 --> 00:06:38,240 Speaker 1: vegetable oil, which was, by the way, not the only 117 00:06:38,279 --> 00:06:42,040 Speaker 1: such school bus to pass through customs that month. Nope. Um. 118 00:06:42,080 --> 00:06:44,000 Speaker 1: But after a couple of years and a couple of pregnancies, 119 00:06:44,120 --> 00:06:46,560 Speaker 1: they moved to Asheville almost on a whim, as so 120 00:06:46,600 --> 00:06:49,520 Speaker 1: many young entrepreneurs seemed to like a very smart whim. 121 00:06:49,720 --> 00:06:52,400 Speaker 1: But sort of we visited and we visited our friends there, 122 00:06:52,400 --> 00:06:55,400 Speaker 1: and it seemed cool, Yeah, let's move there. Let's move there. Yeah. 123 00:06:55,720 --> 00:06:58,440 Speaker 1: And there, with the support of their customer base, they 124 00:06:58,480 --> 00:07:01,920 Speaker 1: were able to go from yearly sourcing their ingredients and 125 00:07:01,960 --> 00:07:05,080 Speaker 1: their chocolate intentionally, you know, like from companies and farmers 126 00:07:05,200 --> 00:07:09,680 Speaker 1: using fair practices, locally when possible and as responsibly as possible, 127 00:07:10,040 --> 00:07:14,200 Speaker 1: to actually sourcing cow beans directly from farmers and making 128 00:07:14,280 --> 00:07:18,080 Speaker 1: those beans into chocolate for use in their confections and pastries. 129 00:07:18,520 --> 00:07:22,200 Speaker 1: If we can't source it locally, then we're looking to 130 00:07:22,240 --> 00:07:25,320 Speaker 1: connect with a farmer cooperative and make sure that we're 131 00:07:25,960 --> 00:07:28,600 Speaker 1: connected and that we share that connection with our staff 132 00:07:28,640 --> 00:07:32,200 Speaker 1: and with our customers. One thing they did source locally 133 00:07:32,720 --> 00:07:36,120 Speaker 1: was that name. Before I knew that the French Broad 134 00:07:36,240 --> 00:07:38,960 Speaker 1: is a river in western North Carolina, I definitely thought like, oh, 135 00:07:39,240 --> 00:07:43,640 Speaker 1: what a sassy brand new to French Broad. But no, 136 00:07:44,160 --> 00:07:48,320 Speaker 1: it fits into their concept of how locality and flavor 137 00:07:48,760 --> 00:07:53,680 Speaker 1: and the emotional experience of a product. I'll interact like 138 00:07:53,720 --> 00:07:57,840 Speaker 1: I said, the definition of terroir that most influenced us 139 00:07:58,080 --> 00:08:01,480 Speaker 1: is a sense of place. And so when we created 140 00:08:01,480 --> 00:08:04,360 Speaker 1: a business here in Asheville, we wanted to put our 141 00:08:04,440 --> 00:08:07,320 Speaker 1: roots down and establish as a part of our community 142 00:08:07,360 --> 00:08:10,400 Speaker 1: and as a local business, and have Asheville be a 143 00:08:10,440 --> 00:08:12,280 Speaker 1: part of our brand as much as we are a 144 00:08:12,280 --> 00:08:16,360 Speaker 1: part of Asheville. So the French Broad River is one 145 00:08:16,360 --> 00:08:20,000 Speaker 1: of the oldest rivers in the world. It flows through Asheville. 146 00:08:20,600 --> 00:08:23,480 Speaker 1: It is imbued with so much meaning for us, with 147 00:08:23,640 --> 00:08:28,000 Speaker 1: the power of water and the constant change, and so 148 00:08:28,040 --> 00:08:30,440 Speaker 1: we really associated with the river and decided that we 149 00:08:30,440 --> 00:08:36,560 Speaker 1: were going to name our company after that. One of 150 00:08:36,559 --> 00:08:39,200 Speaker 1: the things we loved about their story was how often 151 00:08:39,400 --> 00:08:42,880 Speaker 1: their name came up in conversation around town, partially because 152 00:08:42,920 --> 00:08:45,480 Speaker 1: they're getting ready for the next change up in their story. 153 00:08:45,880 --> 00:08:50,680 Speaker 1: We are building our Willie Want Chocolate Factory. UM. We're 154 00:08:50,720 --> 00:08:53,960 Speaker 1: building up, you know, scaled up productions, so we'll be 155 00:08:54,000 --> 00:08:58,000 Speaker 1: able to bring in different kinds of equipment that will 156 00:08:57,840 --> 00:09:02,160 Speaker 1: allow us to not only make larger batches of chocolate, 157 00:09:02,200 --> 00:09:04,560 Speaker 1: but also have more control over the process and be 158 00:09:04,600 --> 00:09:08,400 Speaker 1: able to make better chocolate. UM. We're building it with 159 00:09:09,080 --> 00:09:14,200 Speaker 1: the production all in a concentrated area of the square footage, 160 00:09:14,200 --> 00:09:17,840 Speaker 1: with a giant hallway around it and big windows so 161 00:09:17,880 --> 00:09:20,760 Speaker 1: that our guests can come in and watch the chocolate 162 00:09:20,800 --> 00:09:25,240 Speaker 1: being made and see the process. UM. We're inspired by 163 00:09:25,320 --> 00:09:28,559 Speaker 1: the idea of museum, so we're going to be setting 164 00:09:28,559 --> 00:09:33,120 Speaker 1: it up with lots of opportunity to learn about chocolate 165 00:09:33,559 --> 00:09:36,600 Speaker 1: and see the tools that are used in the process 166 00:09:36,720 --> 00:09:40,880 Speaker 1: and at the farm, and learn about the culture and 167 00:09:40,880 --> 00:09:43,599 Speaker 1: the people that we work with. There are so many 168 00:09:43,800 --> 00:09:47,439 Speaker 1: hands involved in getting chocolate to people who eat it 169 00:09:47,480 --> 00:09:49,920 Speaker 1: at its final stage that we want to shine a 170 00:09:50,000 --> 00:09:54,800 Speaker 1: light on the entire process, and partially because of the 171 00:09:54,920 --> 00:09:58,000 Speaker 1: collaborations that they take part in. Dan talked about one 172 00:09:58,000 --> 00:10:02,120 Speaker 1: of those. It's so cool we buddies with this farmer 173 00:10:03,000 --> 00:10:08,440 Speaker 1: who takes our shells, our waste product and makes a 174 00:10:08,480 --> 00:10:11,800 Speaker 1: compost t with it. He uses that as a soil 175 00:10:11,880 --> 00:10:16,840 Speaker 1: amendment on his pepper plants. We buy his peppers, dehydrate them, 176 00:10:16,880 --> 00:10:22,080 Speaker 1: and grind them into chocolate, and the circle continues, and 177 00:10:22,480 --> 00:10:24,360 Speaker 1: it's so cool. It's like this. So the Trinita dad 178 00:10:24,360 --> 00:10:26,880 Speaker 1: scorpion peppers, you know, it's it's known to be like 179 00:10:26,920 --> 00:10:29,960 Speaker 1: this super fiery pepper. We love it because it's got 180 00:10:30,000 --> 00:10:35,240 Speaker 1: an awesome fruit flavor, and we can pare it really 181 00:10:35,320 --> 00:10:38,560 Speaker 1: nicely with this, uh this blend of different cocaos, and 182 00:10:38,640 --> 00:10:41,319 Speaker 1: we kind of downplay the heat. We use a very 183 00:10:41,320 --> 00:10:44,600 Speaker 1: small amount of it. Um you definitely get this crescendo 184 00:10:44,880 --> 00:10:48,120 Speaker 1: of warmth, but really it's about that that pepper flavor. 185 00:10:49,160 --> 00:10:53,079 Speaker 1: They also collaborate with local cheesemaker looking Glass Creamery to 186 00:10:53,160 --> 00:10:58,240 Speaker 1: make their most popular cheese chocolate lab which we got 187 00:10:58,280 --> 00:11:01,600 Speaker 1: to try some of when we visited creamery. Oh so good. 188 00:11:02,120 --> 00:11:03,880 Speaker 1: We're gonna have to release our interview we did with 189 00:11:03,960 --> 00:11:08,360 Speaker 1: them and the tasting after, which is mostly us saying yeah, 190 00:11:08,400 --> 00:11:09,800 Speaker 1: I like that one too, but I think in a 191 00:11:09,840 --> 00:11:12,720 Speaker 1: fun way. Yeah, I mean most of our tastings are 192 00:11:12,720 --> 00:11:15,840 Speaker 1: a little bit like that, including a honey tasting that 193 00:11:15,880 --> 00:11:18,600 Speaker 1: we did on location at another small business that we visited, 194 00:11:18,760 --> 00:11:22,120 Speaker 1: Asheville Beach Armer. And this is a shop that specializes 195 00:11:22,200 --> 00:11:26,120 Speaker 1: in all things bees and honey. Like we mentioned in 196 00:11:26,120 --> 00:11:29,480 Speaker 1: our Ashville Overview episode, one of the city's many nicknames 197 00:11:29,600 --> 00:11:33,280 Speaker 1: is in fact be City b City USA. We're going 198 00:11:33,320 --> 00:11:35,480 Speaker 1: to get into their story after a quick break for 199 00:11:35,559 --> 00:11:46,679 Speaker 1: word from our sponsor, and we're back. Thank you sponsor. 200 00:11:47,240 --> 00:11:49,160 Speaker 1: So if you all have been listening to our show 201 00:11:49,200 --> 00:11:52,480 Speaker 1: for a while, you know that we love bees. Yes, 202 00:11:52,559 --> 00:11:54,920 Speaker 1: we do. So. When we were planning our trip and 203 00:11:54,960 --> 00:11:58,160 Speaker 1: we heard about this place called Asheville Beach Armer, we 204 00:11:58,280 --> 00:12:01,320 Speaker 1: knew we had to visit before we knew anything else 205 00:12:01,360 --> 00:12:03,880 Speaker 1: about them. We get a whirlwind tour of the shop 206 00:12:04,040 --> 00:12:06,960 Speaker 1: from owners Kim Allan and Gillian Kelly. It was this 207 00:12:07,080 --> 00:12:11,079 Speaker 1: bustling Saturday afternoon in downtown Asheville with tourists like us 208 00:12:11,160 --> 00:12:15,040 Speaker 1: wandering in and out as they explored the strip. Here's Kim, 209 00:12:15,160 --> 00:12:17,480 Speaker 1: Do you guys want to walk around? Yeah? Yeah, would you? 210 00:12:17,480 --> 00:12:19,000 Speaker 1: Would you show us? Would you show us what you've 211 00:12:19,000 --> 00:12:23,680 Speaker 1: got here? Awesome? So we'll go to the honey, perfect 212 00:12:26,120 --> 00:12:30,760 Speaker 1: honey from all over the world. The main two main 213 00:12:33,400 --> 00:12:36,559 Speaker 1: Oh I did not. Oh, that's even more exciting. Yeah. 214 00:12:36,840 --> 00:12:40,960 Speaker 1: So the two main local honeys that we have are 215 00:12:42,000 --> 00:12:44,400 Speaker 1: wild flower, which is always a blend depending on where 216 00:12:44,400 --> 00:12:46,640 Speaker 1: you are, and then sourwood, which is kind of the 217 00:12:46,679 --> 00:12:51,560 Speaker 1: quintessential Southeastern favorite, really smooth and link buttery, kind of 218 00:12:51,600 --> 00:12:55,880 Speaker 1: a caramel after taste. And you know, we've got buck 219 00:12:55,880 --> 00:12:59,479 Speaker 1: wheat from New York. We have Hua from Hawaii, firewhet 220 00:12:59,520 --> 00:13:03,640 Speaker 1: and metal home from the Northwest to us uh saves 221 00:13:03,640 --> 00:13:06,960 Speaker 1: from the Northwest. We've got cranberry and raspberry from Boggs 222 00:13:07,000 --> 00:13:11,240 Speaker 1: in the Northeast. And what we also do is we 223 00:13:11,320 --> 00:13:15,120 Speaker 1: take one single varietal and we make nine different infusions. 224 00:13:16,040 --> 00:13:19,839 Speaker 1: So we make two hot honeys with North Carolina peppers 225 00:13:20,000 --> 00:13:24,240 Speaker 1: firecrackers made with a Thai pepper mash and smoking hot 226 00:13:24,440 --> 00:13:28,240 Speaker 1: is with a smoke to potle mash North Carolina peppers. 227 00:13:29,320 --> 00:13:32,160 Speaker 1: And here's Jill. And what we're really trying to do 228 00:13:32,440 --> 00:13:34,839 Speaker 1: is even from local people who can get sour or 229 00:13:34,880 --> 00:13:38,760 Speaker 1: while flower, we're trying to expand your honey palette for 230 00:13:38,840 --> 00:13:41,840 Speaker 1: you to be able to understand that. And you'll see 231 00:13:41,920 --> 00:13:44,160 Speaker 1: once you go and sit at the honey bar that 232 00:13:45,559 --> 00:13:47,520 Speaker 1: when people come and sit at the honey bar and 233 00:13:47,559 --> 00:13:50,040 Speaker 1: they say the first one, they're like, oh, that's sweet. 234 00:13:50,559 --> 00:13:52,840 Speaker 1: And they taste the next one, they're like, oh, that's 235 00:13:53,880 --> 00:13:55,280 Speaker 1: and they don't know what to say because they've just 236 00:13:55,280 --> 00:13:57,200 Speaker 1: said the word sweets, so they've got to come up 237 00:13:57,240 --> 00:14:00,839 Speaker 1: with something else. So it's worry of how they arrived 238 00:14:00,840 --> 00:14:03,520 Speaker 1: to Ashville shares some similarities with Dan and Jail of 239 00:14:03,600 --> 00:14:07,320 Speaker 1: French broad Here's Jill again. Kim's from Kentucky. I'm I 240 00:14:07,360 --> 00:14:10,600 Speaker 1: was born and raised in Chicago. So UM, we had 241 00:14:10,640 --> 00:14:12,800 Speaker 1: some friends who kind of had to go back and forth, 242 00:14:12,880 --> 00:14:15,520 Speaker 1: and we got invited here and both Kim and I 243 00:14:15,559 --> 00:14:18,040 Speaker 1: fell in love with it, fell in love with the community. 244 00:14:18,640 --> 00:14:21,200 Speaker 1: Um knew we wanted to move here, trying to figure 245 00:14:21,200 --> 00:14:26,000 Speaker 1: out what we wanted to do. Became Beekeepers Cooked with Honey, 246 00:14:26,320 --> 00:14:29,240 Speaker 1: all that little package together. We didn't even realize that 247 00:14:29,280 --> 00:14:31,360 Speaker 1: we were putting your wrapping that thing up as a 248 00:14:31,400 --> 00:14:34,960 Speaker 1: gift for ourselves. That when a friend was over and 249 00:14:35,040 --> 00:14:37,160 Speaker 1: was like, you have so much be crap in your 250 00:14:37,160 --> 00:14:39,880 Speaker 1: house it started store. We were like, it's not crap, 251 00:14:39,920 --> 00:14:43,200 Speaker 1: and we were like, oh my god, it's start a store. 252 00:14:46,520 --> 00:14:49,480 Speaker 1: Also similar to French Broad and so many of the 253 00:14:49,480 --> 00:14:51,640 Speaker 1: other businesses that we talked to, I like the at 254 00:14:51,640 --> 00:14:54,480 Speaker 1: Around Distillery. They started small with a few products that 255 00:14:54,480 --> 00:14:57,120 Speaker 1: they could source as locally and responsibly as possible, like 256 00:14:57,200 --> 00:15:00,400 Speaker 1: including from their own backyard. I know we keep sort 257 00:15:00,440 --> 00:15:02,760 Speaker 1: of harping on this local thing, but it was just 258 00:15:02,920 --> 00:15:05,800 Speaker 1: so refreshing to hear it being discussed as a genuine 259 00:15:05,800 --> 00:15:10,400 Speaker 1: philosophy rather than a marketing ploy. We discussed our experience 260 00:15:10,400 --> 00:15:14,720 Speaker 1: in their shop when we got back, So we had 261 00:15:14,720 --> 00:15:17,720 Speaker 1: like three different people that would hop in at different 262 00:15:17,760 --> 00:15:20,640 Speaker 1: points and pick up the thread of conversation or maybe 263 00:15:20,680 --> 00:15:23,440 Speaker 1: not maybe going in a completely different direction, and then 264 00:15:23,480 --> 00:15:25,560 Speaker 1: you just hear the other in the background, you wanna 265 00:15:25,560 --> 00:15:30,320 Speaker 1: try some honey, and we're trying honey. The whole time too. Yeah. Yeah, 266 00:15:30,480 --> 00:15:32,360 Speaker 1: And the counter that we were sitting at, they had 267 00:15:32,400 --> 00:15:35,160 Speaker 1: this little like six ft counter and um five or 268 00:15:35,200 --> 00:15:37,600 Speaker 1: six ft counter, And as we were sitting there, I 269 00:15:37,600 --> 00:15:40,320 Speaker 1: would sometimes turn around and realize that we were engulfed 270 00:15:40,360 --> 00:15:44,560 Speaker 1: in a crowd of of humans that were clamoring for honey, 271 00:15:44,840 --> 00:15:47,560 Speaker 1: a lot of kids that were super excited about it. 272 00:15:47,640 --> 00:15:50,800 Speaker 1: It was, it was great, It was Yeah. I noticed 273 00:15:50,800 --> 00:15:53,280 Speaker 1: that one part too, that there are so many kids 274 00:15:53,280 --> 00:15:55,920 Speaker 1: in there, and I was kind of shocked because honey 275 00:15:55,960 --> 00:15:58,840 Speaker 1: doesn't seem like honey tasting isn't something I would have 276 00:15:58,920 --> 00:16:01,960 Speaker 1: been doing as a kid. Probably I wouldn't have said no, 277 00:16:02,280 --> 00:16:11,760 Speaker 1: But they were excited. And that third human that we 278 00:16:11,800 --> 00:16:14,120 Speaker 1: mentioned in their h an employee who's been with them 279 00:16:14,120 --> 00:16:17,920 Speaker 1: since early on, was our tasting guide, Tammy. When we 280 00:16:18,040 --> 00:16:20,800 Speaker 1: covered honey previously on the show, way back in our 281 00:16:20,840 --> 00:16:24,160 Speaker 1: early days of food stuff, we approached it from a 282 00:16:24,320 --> 00:16:28,360 Speaker 1: high level broad history potential as medicine. We got to 283 00:16:28,400 --> 00:16:31,080 Speaker 1: sample some hyper local Atlanta honey for part of our 284 00:16:31,160 --> 00:16:34,040 Speaker 1: video episode about honey and bees, but we weren't focused 285 00:16:34,080 --> 00:16:37,320 Speaker 1: on all the different varieties of honey. So it was 286 00:16:37,400 --> 00:16:39,960 Speaker 1: fascinating getting to sample these different styles from around the 287 00:16:40,000 --> 00:16:43,360 Speaker 1: world made by bees. With access to totally different plants 288 00:16:43,400 --> 00:16:46,480 Speaker 1: and different types of pollen. You could really taste the difference, 289 00:16:46,520 --> 00:16:49,120 Speaker 1: and it made us appreciate the work that these insects 290 00:16:49,200 --> 00:16:53,440 Speaker 1: do even more. Tammy described honey as being flowers in 291 00:16:53,520 --> 00:16:56,600 Speaker 1: liquid form. I started working at the VACH about a 292 00:16:56,640 --> 00:17:00,560 Speaker 1: month after they opened um Nashville and actually told me 293 00:17:02,680 --> 00:17:04,600 Speaker 1: this is what I wanted to do whenever I grew 294 00:17:04,680 --> 00:17:06,960 Speaker 1: up and retired and actually got to do what I 295 00:17:07,000 --> 00:17:12,520 Speaker 1: wanted to do. And other than job, it's fun. I mean, 296 00:17:12,560 --> 00:17:15,199 Speaker 1: I get to talk about bees and how awesome they 297 00:17:15,240 --> 00:17:18,280 Speaker 1: are and see people honey all the day. People want 298 00:17:18,320 --> 00:17:20,359 Speaker 1: cranking in the honey and if they are, once you 299 00:17:20,400 --> 00:17:25,080 Speaker 1: give them three, they're good to go. Tammy's surname, by 300 00:17:25,119 --> 00:17:29,600 Speaker 1: the way, is Combs. Yea c O Mbs. I couldn't 301 00:17:29,600 --> 00:17:32,720 Speaker 1: make this up. Something else we saw again was the 302 00:17:32,720 --> 00:17:36,360 Speaker 1: spirit of collaboration and of excitement about what other creators 303 00:17:36,359 --> 00:17:40,720 Speaker 1: in town are doing. Highland Brewery and Kataba just made 304 00:17:40,720 --> 00:17:42,680 Speaker 1: a beer with us. Yeah, we tried that one when 305 00:17:42,680 --> 00:17:44,680 Speaker 1: we were at Highland to the other day. It was delicious. 306 00:17:45,240 --> 00:17:48,040 Speaker 1: That's honey basil lemonade. And they know what they're doing. 307 00:17:48,640 --> 00:17:51,119 Speaker 1: So yeah, they've come up over the past four years 308 00:17:51,200 --> 00:17:53,720 Speaker 1: from opening a shop in the hopes of just educating 309 00:17:53,720 --> 00:17:57,320 Speaker 1: people about bees and honey to having this whole local 310 00:17:57,359 --> 00:18:01,520 Speaker 1: supply chain of beekeepers and herbs for a fusions, collaborating 311 00:18:01,560 --> 00:18:04,200 Speaker 1: with local brewers and makers of body care products that 312 00:18:04,240 --> 00:18:06,240 Speaker 1: they sell in the shop, making their own bees wax 313 00:18:06,280 --> 00:18:08,720 Speaker 1: candles that they sell in the shop, and helping other 314 00:18:08,960 --> 00:18:11,639 Speaker 1: beekeepers collaborate with each other about how to keep their 315 00:18:11,680 --> 00:18:13,879 Speaker 1: hives healthy, which is a challenge these days, you know, 316 00:18:13,920 --> 00:18:17,760 Speaker 1: within increasing concerns about honey bee colonies collapsing. Yes, and 317 00:18:17,840 --> 00:18:20,159 Speaker 1: ever since we did our episode on honey, Lauren and 318 00:18:20,200 --> 00:18:23,520 Speaker 1: I are super fans of bees and honey. We geek 319 00:18:23,520 --> 00:18:26,040 Speaker 1: out about it all of the time. It was really 320 00:18:26,119 --> 00:18:28,360 Speaker 1: nice to see so many other people, both of them 321 00:18:28,400 --> 00:18:31,080 Speaker 1: as shop runners and also people coming into the store 322 00:18:31,320 --> 00:18:34,000 Speaker 1: being excited about it, and in Kim and Jill's case, 323 00:18:34,400 --> 00:18:37,320 Speaker 1: excited enough to have taken this big leap on moving 324 00:18:37,359 --> 00:18:39,879 Speaker 1: across the country and starting a business to help support 325 00:18:39,920 --> 00:18:43,280 Speaker 1: the cause. Here's Kim again, and people are I think 326 00:18:43,280 --> 00:18:47,119 Speaker 1: people are always afraid to leave a miserable job or 327 00:18:47,160 --> 00:18:49,240 Speaker 1: something that they don't like and they were afraid to 328 00:18:49,240 --> 00:18:51,400 Speaker 1: pick up. And we even do something this they might love. 329 00:18:52,400 --> 00:18:56,480 Speaker 1: And I'm not gonna lie and say that we weren't fearful. 330 00:18:56,960 --> 00:19:00,280 Speaker 1: So we even do something completely different. We've never been met. Oh, 331 00:19:00,440 --> 00:19:03,440 Speaker 1: we were in the corporate world. I was a commodity 332 00:19:03,520 --> 00:19:06,280 Speaker 1: trader on the floor of the Chicago Merk until it's changed. 333 00:19:06,880 --> 00:19:11,000 Speaker 1: So we both had successful lucrative careers, but we weren't happy. 334 00:19:12,000 --> 00:19:15,440 Speaker 1: And I felt like we'd run our course in those careers, 335 00:19:16,480 --> 00:19:17,840 Speaker 1: and so we just kind of took a leap of 336 00:19:17,880 --> 00:19:21,800 Speaker 1: faith and sold our house and moved here, not knowing anything. 337 00:19:21,800 --> 00:19:26,359 Speaker 1: Our parents thought we were truly crazy, truly um And 338 00:19:26,440 --> 00:19:28,480 Speaker 1: only last year did my dad say, Okay, I take 339 00:19:28,480 --> 00:19:33,480 Speaker 1: all that back, and we have yet another story to 340 00:19:33,480 --> 00:19:35,320 Speaker 1: share with you. But first we're going to take one 341 00:19:35,320 --> 00:19:47,560 Speaker 1: more quick break for a word from our sponsor, and 342 00:19:47,680 --> 00:19:51,480 Speaker 1: we're back. Thank you sponsor. While we were in Asheville, 343 00:19:51,520 --> 00:19:54,280 Speaker 1: we also got to visit Hickory Nutgap Farm and speak 344 00:19:54,320 --> 00:19:58,639 Speaker 1: with fourth generation farmer Jamie Ager. Here's past us in 345 00:19:58,680 --> 00:20:05,520 Speaker 1: the studio Hickory Nut Gap Farm, which is a farm 346 00:20:05,600 --> 00:20:10,120 Speaker 1: that produces cattle and pigs and a couple of chickens. 347 00:20:10,240 --> 00:20:14,800 Speaker 1: A few vegetable items, fruit items here and there, mostly meats. 348 00:20:15,600 --> 00:20:17,240 Speaker 1: They have to have a summer camp that was going 349 00:20:17,240 --> 00:20:19,960 Speaker 1: on while we were there. Yeah, on the premises. Oh 350 00:20:20,040 --> 00:20:22,680 Speaker 1: and this is one of those family businesses that had 351 00:20:22,720 --> 00:20:26,360 Speaker 1: been around for a while but really bloomed during the 352 00:20:26,520 --> 00:20:31,359 Speaker 1: entire Asheville food scene blooming. It wasn't interesting layout because 353 00:20:31,400 --> 00:20:34,119 Speaker 1: they had barns filled with kids going a summer camp. 354 00:20:34,160 --> 00:20:37,000 Speaker 1: And then they had a picnic table area that also 355 00:20:37,080 --> 00:20:39,359 Speaker 1: had a tube that kids were going down like a 356 00:20:39,400 --> 00:20:42,160 Speaker 1: slide into the picnic area. And then across the street 357 00:20:42,160 --> 00:20:44,720 Speaker 1: where we parked, there were some kids down by a 358 00:20:44,760 --> 00:20:47,200 Speaker 1: creek that had a rope over it and they were 359 00:20:47,240 --> 00:20:49,600 Speaker 1: swinging over. And then they had a shop where you 360 00:20:49,600 --> 00:20:53,840 Speaker 1: could go in and buy meats and like local artisans 361 00:20:53,840 --> 00:20:56,560 Speaker 1: had stuff there. It was really cool. And then you 362 00:20:56,560 --> 00:20:58,199 Speaker 1: could just go up and see the pigs and you 363 00:20:58,200 --> 00:21:01,439 Speaker 1: could see the chicks. It is all right there. Yeah, 364 00:21:01,680 --> 00:21:03,960 Speaker 1: it was a lot of land and we were there 365 00:21:04,000 --> 00:21:08,760 Speaker 1: to talk to Jamie again, just a really delightful human 366 00:21:08,760 --> 00:21:12,000 Speaker 1: person to talk to or talked with, and he took 367 00:21:12,080 --> 00:21:15,560 Speaker 1: us out to our podcast studio during that moment was 368 00:21:16,280 --> 00:21:19,440 Speaker 1: next to a babbling brook in this like shaded glen 369 00:21:19,520 --> 00:21:23,280 Speaker 1: of trees. We were sitting on rocks. He was in 370 00:21:23,320 --> 00:21:26,520 Speaker 1: an old chair. I can't believe it. He was like, 371 00:21:26,640 --> 00:21:29,399 Speaker 1: it's pretty sturdy, and it looked like it was going 372 00:21:29,440 --> 00:21:31,879 Speaker 1: to crumble under the weight, because he was a big dude, 373 00:21:31,920 --> 00:21:33,680 Speaker 1: like tall, I mean, but it looked like it was 374 00:21:33,720 --> 00:21:35,800 Speaker 1: going to crumble under my way. Yeah, I mean it 375 00:21:35,920 --> 00:21:40,840 Speaker 1: was a flimsy looking chair, sturdier than it looks very much, 376 00:21:40,880 --> 00:21:48,399 Speaker 1: so didn't even squeak. It's impressive. It was such a 377 00:21:48,400 --> 00:21:51,639 Speaker 1: good interview in contrast to these other businesses we've been 378 00:21:51,640 --> 00:21:53,919 Speaker 1: talking about that if only just opened up in the area. 379 00:21:54,200 --> 00:21:57,600 Speaker 1: This farm has been family operated for about a hundred years. 380 00:21:57,680 --> 00:22:01,439 Speaker 1: I think it is a hundred years as of Jamie 381 00:22:01,480 --> 00:22:03,800 Speaker 1: grew up there, his children have grown up there, and 382 00:22:03,840 --> 00:22:06,639 Speaker 1: he's watched his hometown change so much, and he and 383 00:22:06,680 --> 00:22:09,359 Speaker 1: the rest of his family have had to stretch and 384 00:22:09,400 --> 00:22:12,720 Speaker 1: grow with that market. He spoke about this deep connection 385 00:22:12,800 --> 00:22:16,600 Speaker 1: to the land that was really inspiring. That's basically that 386 00:22:16,600 --> 00:22:20,679 Speaker 1: that experience of feeling like you can make something happen 387 00:22:21,080 --> 00:22:24,399 Speaker 1: and make change and and and beyond the land and 388 00:22:24,400 --> 00:22:28,280 Speaker 1: pay attention to to the grasses, you know, it's amazing 389 00:22:28,320 --> 00:22:32,960 Speaker 1: to be able to see a cycle over and over 390 00:22:33,000 --> 00:22:36,280 Speaker 1: and over again, something like a farm, because a farm 391 00:22:36,440 --> 00:22:39,200 Speaker 1: is a you know, the seasons and the weather matter, 392 00:22:40,000 --> 00:22:46,840 Speaker 1: and so every day there's an awareness two how the 393 00:22:46,920 --> 00:22:52,800 Speaker 1: weather impacts the land. And that's like one statement that 394 00:22:52,800 --> 00:22:58,160 Speaker 1: that is very complicated, right, and so you know, one 395 00:22:58,200 --> 00:23:00,840 Speaker 1: example of that is always fun when ever we see 396 00:23:01,680 --> 00:23:04,600 Speaker 1: like that first really hot day of the year, maybe 397 00:23:04,640 --> 00:23:07,359 Speaker 1: like towards the end of May or early June, and 398 00:23:07,400 --> 00:23:11,040 Speaker 1: we hit nineties some degrees and all the little crab 399 00:23:11,080 --> 00:23:13,520 Speaker 1: grass and all the warm season grasses you start to 400 00:23:13,520 --> 00:23:17,240 Speaker 1: see come up, or the wine berries that grow in 401 00:23:17,240 --> 00:23:19,920 Speaker 1: the woods become ripe, and it's sort of like, okay, 402 00:23:19,960 --> 00:23:24,160 Speaker 1: that's what happened the morning that Amy we had cyrus, 403 00:23:24,160 --> 00:23:26,920 Speaker 1: our fourteen year old son, I mean, I picked wine berries. 404 00:23:26,960 --> 00:23:30,360 Speaker 1: And so you have all these sort of connections to 405 00:23:30,359 --> 00:23:34,440 Speaker 1: to the to the land. Over time that kind of 406 00:23:34,520 --> 00:23:38,199 Speaker 1: multiplies and it's it's really amazing to see. And then 407 00:23:38,240 --> 00:23:41,280 Speaker 1: you see after a big rainstorm, it's like, wow, this 408 00:23:41,280 --> 00:23:45,879 Speaker 1: this this whole thing is just crazy right now. Yeah, yeah, 409 00:23:45,920 --> 00:23:57,320 Speaker 1: you feel but the landscape of and around Asheville is 410 00:23:57,359 --> 00:23:59,800 Speaker 1: not static. You know, more people are moving there. The 411 00:24:00,000 --> 00:24:02,119 Speaker 1: cost of land is increasing, and that's the cost of 412 00:24:02,119 --> 00:24:06,080 Speaker 1: farming and housing is increasing. So we've been talking a 413 00:24:06,119 --> 00:24:09,520 Speaker 1: lot about Asheville's past and present, but what's in store 414 00:24:09,560 --> 00:24:12,920 Speaker 1: for the future. We posed that question to local historian 415 00:24:12,960 --> 00:24:16,119 Speaker 1: and expert Kevin Fraser. We don't think Ash's going I 416 00:24:16,119 --> 00:24:19,800 Speaker 1: think we'll continuency population growth in Nashville. I think it'll 417 00:24:19,840 --> 00:24:24,960 Speaker 1: be more limited than some of our sister cities around Caroline, Manya, 418 00:24:25,080 --> 00:24:28,000 Speaker 1: Riley and Charlotte are huge crowd cities. We don't want 419 00:24:28,000 --> 00:24:31,040 Speaker 1: to be big a city of that scale. I think 420 00:24:31,040 --> 00:24:35,400 Speaker 1: we'll continue to be a popular destination for folks uh 421 00:24:35,800 --> 00:24:39,720 Speaker 1: looking for weekend visits. Were a really great driving destination 422 00:24:39,960 --> 00:24:41,920 Speaker 1: that we're saying tons of folks. Gosh, I just heard 423 00:24:41,920 --> 00:24:44,159 Speaker 1: the figures on our airport. In five years, less than 424 00:24:44,200 --> 00:24:46,080 Speaker 1: five years, we will have double from about a half 425 00:24:46,160 --> 00:24:49,320 Speaker 1: million passengers over a million this year. And so we're 426 00:24:49,320 --> 00:24:51,639 Speaker 1: seeing but that's both good for us to live here 427 00:24:51,640 --> 00:24:55,359 Speaker 1: in folks that are that are coming in. We're definitely 428 00:24:55,480 --> 00:25:00,680 Speaker 1: struggling with becoming a popular city in the real estate 429 00:25:00,720 --> 00:25:03,320 Speaker 1: issues that that brings. But I think that that will 430 00:25:03,400 --> 00:25:05,520 Speaker 1: be a challenge for us and then hand in hand 431 00:25:05,520 --> 00:25:08,639 Speaker 1: in that is transportation. Now, this is of course a 432 00:25:08,680 --> 00:25:11,520 Speaker 1: concern for dare I say, all cities, but it's of 433 00:25:11,560 --> 00:25:15,000 Speaker 1: particular concern in places like our hometown of Atlanta and 434 00:25:15,000 --> 00:25:18,280 Speaker 1: in Asheville that sort of missed the opportunity to create 435 00:25:18,320 --> 00:25:22,440 Speaker 1: public transportation infrastructure as the city was growing, and so 436 00:25:22,480 --> 00:25:25,320 Speaker 1: now they and we have to deal with like a 437 00:25:25,320 --> 00:25:28,679 Speaker 1: combination of the smoothed urban area that can't handle cars 438 00:25:28,840 --> 00:25:34,359 Speaker 1: and a wide surrounding suburban and rural sprawl that requires cars. 439 00:25:34,480 --> 00:25:36,240 Speaker 1: Like you need a car to get into the city, 440 00:25:36,760 --> 00:25:39,520 Speaker 1: traffic is impossible once you get there. We've outgrown our 441 00:25:39,560 --> 00:25:43,800 Speaker 1: infrastructure right now for the automobile, and part of that 442 00:25:43,840 --> 00:25:46,040 Speaker 1: growth we're seeing downtown people are tired again in the 443 00:25:46,080 --> 00:25:50,200 Speaker 1: cars and they're wanting to to walk places. The other thing. 444 00:25:50,240 --> 00:25:52,600 Speaker 1: In some ways this seems a little preremptive to talk about. 445 00:25:52,760 --> 00:25:54,919 Speaker 1: There's a great deal of conversation that goes on Nashville 446 00:25:54,960 --> 00:25:58,600 Speaker 1: about autonomous vehicles, which seems a little space age, but 447 00:25:58,760 --> 00:26:01,879 Speaker 1: already we're starting to those pull up more than we thought, 448 00:26:02,480 --> 00:26:05,879 Speaker 1: and in our transportation folks have been gone. Seriously, I 449 00:26:05,880 --> 00:26:08,040 Speaker 1: have a conversation about what would that look like? Do 450 00:26:08,080 --> 00:26:10,000 Speaker 1: you not have parking decks. Now you've still got cars. 451 00:26:10,000 --> 00:26:13,399 Speaker 1: You don't want robot cars just roaming the streets at 452 00:26:13,440 --> 00:26:16,479 Speaker 1: all time. They gotta go somewhere because it's also not 453 00:26:16,640 --> 00:26:19,280 Speaker 1: good energy wise. You don't want them just using up 454 00:26:19,359 --> 00:26:21,600 Speaker 1: energy waiting on the somebody pulled her phone out and 455 00:26:21,600 --> 00:26:25,080 Speaker 1: bring it, call a cart or food reviewers. To Helma Grieves, 456 00:26:25,440 --> 00:26:28,000 Speaker 1: we have the growth part at least. I think that 457 00:26:28,080 --> 00:26:31,080 Speaker 1: the restaurant scene in Asheville, as well as the brewery scene, 458 00:26:31,080 --> 00:26:33,760 Speaker 1: the coffee scene, the cocktail scene, all of the hospitality 459 00:26:33,800 --> 00:26:38,479 Speaker 1: scene has no end in sight in Asheville, and so 460 00:26:38,560 --> 00:26:42,159 Speaker 1: does Jamie. Yeah, it's pretty remarkable over the last you know, 461 00:26:42,200 --> 00:26:45,600 Speaker 1: since my great grandfather came here in nineteen sixteen, Western 462 00:26:45,600 --> 00:26:49,639 Speaker 1: North Carolina was basically sort of just post Civil War 463 00:26:50,240 --> 00:26:53,840 Speaker 1: poverty Appalachia. You know, that sort of negative stereotype that 464 00:26:54,480 --> 00:27:01,119 Speaker 1: the snuffy Smith cartoam sort of epitomizes. But um, you know, 465 00:27:01,520 --> 00:27:06,399 Speaker 1: it's it's it's neat to see the blossoming of an 466 00:27:06,440 --> 00:27:10,240 Speaker 1: incredible food scene and and and for us it's been 467 00:27:10,280 --> 00:27:12,760 Speaker 1: really amazing to get to be a part of that 468 00:27:12,960 --> 00:27:15,280 Speaker 1: because it's something much bigger than what we are out 469 00:27:15,280 --> 00:27:20,000 Speaker 1: here at this specific farm, but the whole appreciation of quality, 470 00:27:20,720 --> 00:27:24,879 Speaker 1: the appreciation of care, you know, the human relationships that 471 00:27:25,359 --> 00:27:29,879 Speaker 1: get developed through that process. All of this, what Ashville was, 472 00:27:30,000 --> 00:27:32,240 Speaker 1: what it is, what it could be, would not be 473 00:27:32,359 --> 00:27:36,800 Speaker 1: possible without the community. Here's Tammy again. I've always been 474 00:27:36,880 --> 00:27:41,720 Speaker 1: less to be here, and um, I love that people 475 00:27:41,720 --> 00:27:44,639 Speaker 1: are moving here because people are coming here to do 476 00:27:44,680 --> 00:27:49,320 Speaker 1: what they love and it's great, like it's a Ashville. 477 00:27:49,760 --> 00:27:52,480 Speaker 1: Especially growing up it's for me, it's always been a 478 00:27:52,520 --> 00:27:55,320 Speaker 1: warm and welcoming place where you can really be who 479 00:27:55,359 --> 00:27:56,800 Speaker 1: you want to be and do what you want to 480 00:27:56,840 --> 00:28:00,359 Speaker 1: do and be passionate and do your passion. Downtown Asheville 481 00:28:00,480 --> 00:28:02,240 Speaker 1: was going to be a mall. They were gonna bull 482 00:28:02,320 --> 00:28:04,639 Speaker 1: down those down everything and everything which is going to 483 00:28:04,680 --> 00:28:09,240 Speaker 1: be a huge mall. And the people of Asheville before 484 00:28:09,359 --> 00:28:12,439 Speaker 1: before Asheville became what it is now, came downtown and 485 00:28:12,520 --> 00:28:17,439 Speaker 1: literally chained hands, like locked hands together around all the 486 00:28:17,480 --> 00:28:19,399 Speaker 1: blocks where they were going to bull those down. They 487 00:28:19,400 --> 00:28:22,560 Speaker 1: should represent how much we would lose. And the city 488 00:28:23,200 --> 00:28:26,760 Speaker 1: decided to keep the city, which I think is pretty 489 00:28:26,800 --> 00:28:30,000 Speaker 1: amazing because we just wouldn't be here. But Asheville has 490 00:28:30,000 --> 00:28:32,840 Speaker 1: always been a great place and always will be again. 491 00:28:32,920 --> 00:28:37,040 Speaker 1: Could be a little biased on that, but yeah, I've 492 00:28:37,040 --> 00:28:40,080 Speaker 1: seen nothing but good things for the city. Tammy is 493 00:28:40,120 --> 00:28:42,480 Speaker 1: one of the maybe three or four people we met 494 00:28:42,480 --> 00:28:45,880 Speaker 1: in Nashville who's actually from Asheville by the way, And 495 00:28:46,280 --> 00:28:48,680 Speaker 1: like we've said before, we certainly hope so we were 496 00:28:49,080 --> 00:28:53,120 Speaker 1: so charmed by the city. Oh, I didn't even mean 497 00:28:53,160 --> 00:28:55,960 Speaker 1: to do it until it was already happening. I will 498 00:28:56,080 --> 00:29:00,400 Speaker 1: say that the Ashville Beach Armer was off of the 499 00:29:00,440 --> 00:29:04,080 Speaker 1: game when it came to punch shirts. And I stood 500 00:29:04,120 --> 00:29:06,560 Speaker 1: for a long time staring at this shirt that was 501 00:29:06,720 --> 00:29:09,680 Speaker 1: the Iron Throne from Game of Thrones, but it said 502 00:29:09,760 --> 00:29:13,880 Speaker 1: Game of Drones have bes on it. I still think 503 00:29:14,080 --> 00:29:16,440 Speaker 1: maybe I should have bought that shirt. They do have 504 00:29:16,520 --> 00:29:21,160 Speaker 1: an online store, I believe. Oh no, all of my 505 00:29:21,960 --> 00:29:27,440 Speaker 1: where did all your money go? Punch shirts? About shirts? 506 00:29:27,560 --> 00:29:34,520 Speaker 1: It's a good investment. Yes, this concludes our Ashville episodes. 507 00:29:34,560 --> 00:29:38,200 Speaker 1: There will be more bonus content and interviews, but now 508 00:29:38,640 --> 00:29:42,800 Speaker 1: we're preparing for our next city, which is drum roll please. 509 00:29:44,880 --> 00:29:49,600 Speaker 1: That was a terrible drum New Orleans, which has a 510 00:29:49,680 --> 00:29:54,520 Speaker 1: much better music You or I do much better drum 511 00:29:54,600 --> 00:29:57,800 Speaker 1: rolls in New Orleans. Yes. So if any of you 512 00:29:57,880 --> 00:30:00,520 Speaker 1: listeners have suggestions of where we should go, who we 513 00:30:00,560 --> 00:30:08,560 Speaker 1: should talk to, anything like that, send them all away. Absolutely. Yeah. 514 00:30:10,520 --> 00:30:12,080 Speaker 1: If you'd like to get in touch with us, we 515 00:30:12,120 --> 00:30:14,520 Speaker 1: would love to hear from you. Our email address is 516 00:30:14,600 --> 00:30:17,320 Speaker 1: hello at savor pod dot com. You can also find 517 00:30:17,400 --> 00:30:20,800 Speaker 1: us on social media on Twitter, Instagram, and Facebook. We 518 00:30:20,840 --> 00:30:23,200 Speaker 1: are at savor Pod. Please do right in and let 519 00:30:23,240 --> 00:30:25,080 Speaker 1: us know what you think. We do hope to hear 520 00:30:25,120 --> 00:30:27,640 Speaker 1: from you. Thank you to all of our guests today 521 00:30:27,680 --> 00:30:29,920 Speaker 1: and to Landi's Taylor and the team over to explore 522 00:30:29,960 --> 00:30:32,239 Speaker 1: Ashville dot com for helping us find them, and our 523 00:30:32,280 --> 00:30:35,760 Speaker 1: co executive producer Christopher Hassiotis for helping us find them. 524 00:30:35,800 --> 00:30:38,120 Speaker 1: Thanks as always to super producer Dylan Facan for making 525 00:30:38,120 --> 00:30:41,120 Speaker 1: our jobs easy and our other co executive producer, Julie 526 00:30:41,120 --> 00:30:43,200 Speaker 1: Douglas for all of her good advice. Thank you to 527 00:30:43,240 --> 00:30:44,800 Speaker 1: you for listening, and we hope that lots more good 528 00:30:44,800 --> 00:30:46,960 Speaker 1: things are coming your way