Hello , food Fam . This is the Walk and Talk podcast and I am your host , Carl Fiedini . This is your favorite food podcast , by the way . We're podcasting onsite at Ibis Images Studios , where food photography comes alive On today's show , on the menu today .
And thank you , of course , as always , pen and telefood service for supplying the proteins for today's productione . Alright , so there's this thing called a sloppy chuck sandwich . Yeah , pure debauchery . I thought the ramen was going to be my pick today , but I'm so confused I don't even know anymore . I don't know what I'm going to get home .
That's how confused I am . Alright , so our guest today and friend , dear friend of the show , I have Nicole Cruz from Circle C Farms . She is going to give the farmers perspective of our Farmers Craveable Dinner series of events . We're going to pull her in in a minute , but Nicole's in the green room . Don't let me down , nicole . Just don't let me down .
Alright , so there's lots of positive energy surrounding Walk and Talk podcast at the moment . We did speak to a few high level potential sponsors and vendor partners this week and I can't wait to break the news at some point . Just stay tuned . And I am going to just say one more time , bo .
Jackson .
Alright , so that's something coming up and I'm super stoked about that . I'm just dropping little tidbits . Alright , chef , jeffy , jeff on the Schlisselmeister . Why don't you jump into pre-shift and explain today's dishes to the audience ? I mean , what the hell are you doing ? My wife tells me not to come here anymore .
Yeah , you were telling me .
Yeah , she's like look , what are you doing with these bozos ? You gain in weight . You know , when we met you didn't look like this . How many years ago did you meet A long time , but I mean , it's only been the last couple of months here .
Well , this is what you wanted to do , right .
This is the life I've chosen . Yeah , and you know what I choose you , jeff , thanks .
You know what it is , you just don't bring her food home . That's why , if you probably brought her some food home , I can't do it .
I can't bring myself to do it . I mean , I'm living my best life here Today . You definitely were In days . This is where I want to live .
I warned you about the sandwich . You did . I definitely warned you about the sandwich man .
I was so content with that raw man . I was like nothing's going to beat this today , nothing . And then he comes out with this . I don't know , it was like a nine inch tall sandwich and I'm just like what am I going to do ? Am I going to roll in it ? What ?
do I do with that ? Dislocate your jaw , try to fit it in .
I can't and I don't have that function , man , I don't have that functionality . I can't do it .
So today what I wanted to do is , since we last week we focused in on , like the price fighter against like the two shanks the awesome bokeh and the pork shank , today I wanted to show two different cuts , especially because the holidays are coming around the corner and we all know that beef tenderloin or the filet mignon is actually going to the roof .
You know 12 to $24 , $12 for a portion cut or whatever it might be for you . You can go and then do a center cut ribeye and it's going to be a lot less cost effective or cost involved in it and a lot of chefs don't realize that there's that .
You know , if you get a barrel cut or cut in the center , cut in the filet style in the ribeye , then you can actually have a better tasting steak . Because I love filet or I definitely love filet , but I love ribeye that much more because it has that marbling in it . So I wanted to present that in two different ways .
You love the yellow pepper coolly , so I brought that back .
John love the spiralized potatoes because it just adds another crisp crunch and it's almost like shoestring , but it's not really , and as you stack them and you go through it it's almost like a hash brown , and then we top that with some actually we put that with some roasted leeks , because I just love that flavor profile .
Yes .
Yes , yeah . So then we jumped over and I said , well , let's do what you would do if you had like a leftover prime rib . And we used to do at my own restaurant a wonton that was this filet cheese steak wonton and we fried them up and we put them with a dipping sauce . A what A fried wonton that was a filet cheese steak .
So I had caramelized onions , the ribeye , we shredded it and then Wait a minute .
Who the hell do you think you are ? I mean , who are you to do that it ?
just you think , you think , and how come you haven't done it here yet ? Well , I did . I did it in the aromatics side for him . Yeah , but that wasn't a filet .
That wasn't a filet cheese .
It was filet cheese , it was white cheddar cheese , caramelized onions and ribeye inside the actual wonton .
Wait a minute . No , no , no , no , you can't do it . You just wanted the fried , you wanted the crunch to crunch .
Yeah Right , do we have a fryer here ? So we need a sponsor for a fryer ? No , not an air fryer .
No , he's got a . He's got a and I'm trying to get us a fryer here , john . No , we don't Silent .
John over here just shaking his head .
No , we don't have .
We don't have . So the way to do ramen for me is I . You know I want to do authentic as much as possible , so I did it with a Bonita flakes combo and I built in and layered the whole stock that way Bonita Flake explain . So Bonita is the fish .
It's one of the most popular fishes out there as far as not popular , but as far as the amount of fish that are out there . Japanese what they do is they take that fish , they dry out the flesh of it and then they shave that down , smoke it , or smoke , smoke it and then shave it down . That in itself , when you open the bag , has such an aroma to it .
It's not a smoky , it's not fishy , it's kind of like a really good combo of both . It's very balanced and when you put that into your water and your stock fish stock , whatever you're doing , you're making the asho . The ashi model is where you're going to go to . There's so many different things .
You can get soup packets and , like me , so is one of the prime things that we do that has Hashimoto in it or hashi dashi , dashi , dashi . From that I built the layers with black show you , black garlic , show you . I put black garlic in there . I wanted to do something different with the ramen noodles than you see , like in the 20 cent .
You know Walmart , and you put it in the microwave like everyone has . So we did a rice and millet ramen noodle and then I actually poached that inside the actual ramen itself .
That's why I called it ramen ton , because it's a wonton ramen soup Then went switched over switch gears to the chuck steak and I showed you the behind the scenes when I was doing it with the pressure cooker .
I took sake and black garlic and actually pureed that up and poured that on and then I started to build the vegetables around that use the insta pot under pressure . In about an hour I had that completely done . So it had layers and on top of layers we shot that with and it was . It was a gorgeous shoot .
You know , the photography on that is just choice and super choice and he used what we use , the pomegranate , so it made it look very like winter , very holiday ask . So I said something to him like that looks like , because he had the matching kind of napkin with it . And he goes I go look , it looks Christmas already .
You don't even have he was hold on and he went , runs over , gets the pine cone with a little snow dust on it and a little , you know , leaves on it , yeah it was perfect . I mean everything about that . The roast on the broccoli the Chinese broccoli from the family farms that we still have , was that was stunning .
Then we turned that into the , that sandwich that lived up to its name sloppy Chuck man .
I do , I man that sloppy Charles boy . I tell you what . Now that's not . The check was amazing .
Yeah , who's a marmalade ? Just add another layer . Then I took the the wickles juice from Wickers pickles .
And then don't sleep on the onion bread though . I mean I don't even read that . It kind of it made everything stick everything , try to Well , what I mean is the flavor that the bread with the onion , it kind of made everything else . It was the vessel like , literally and figuratively , was just the vessel .
You can't forget it and rule out the the non pinky green , fried green tomato with the blue masa , which was the blue flower .
I mean it was like a half a dozen or more different layers in there on flavor profile .
Yeah , I wanted to do it . Had a little Chipotle in there too . A little season complete , though .
You know , I just want to say this to the , to the audience out there Wait until they see the BTS . Right , seriously .
That's why people need to kind of migrate over to the website , check out our farmers Cravable dinner series events , because we have our first one coming up January 13th and it's going to be bad ass and not only that , we have the December 16th , which is the social influencers are going to have a part of the menu that we're going to be doing right right ,
naturally . But here's the thing that , like you know , we're here every week , weekend , week out , and man , I gotta eat all that food and talk about it . And you know , people are like you know you see the social media people are like you know I'm jealous . You know how do I get .
This is how you people get the food in your belly this is the way to do it , or just be like Amy Lee and just to show up , show up , be here , you know , all the sudden , she's part of the team .
Like this , it's open , like that , like this is what we do . Alright , speaking of farmers , you know , cravable dinner events . We have a farmer on the phone .
One of our original farmers we went and talked to .
Yeah this is like the OG farmer OG in the house , nicole Cruz , circle C farms . How the hell are you ?
no-transcript . I am fabulous , I am absolutely fabulous , and I'm getting very , very hungry and I'm gonna get with Manny because of Chef Jeffrey's Wonton situation and I think I'm gonna put that on my request , manny to make list .
You know , nicole , this morning it was like 48 degrees by my house and I'm thinking to myself oh , today's gonna be just really awesome with the ramen .
We all got a text this morning too . Yeah , I mean .
I felt it . I was like I was in my emotions with it . So I had a , I put a group text and I'm just like hey , today ramen perfect . And by golly it was .
it was absolutely perfect , don't ask us , cause he needed all .
Okay I was gonna say , can you manage ? We woke up here in the upper 40s so I made chicken noodle or chicken bone broth soup that I'm gonna add stuff to this evening , so I'm pretty excited about that .
Yeah , I mean yeah , we got basically one Wonton each and some broth , and then I looked over and there was it was like a prison scene . He had his arm around it , he was shoveling and he was growling and he was like a Mat and Dylan . And then that one movie was singing as he was eating .
Did anybody notice ?
I had a shaved toothbrush in my waistband . I was ready to use it .
Yeah , he was shank , yeah .
So , but you know , it's fine . If everybody were to go to the Instagram page , they would see that we did some BTS big tummy status behind the scenes status there . And he was so smart , I was real smart about it . I was like you know how am I gonna eat this whole bowl of awesome Wonton , right , roman ? And I said you know what ?
I gotta slurp this sucker . So , we did a little video and I did tag you in it , by the way , nicole , so it'll be there .
Yes .
I got to and I was like you know what ? We don't need no stinking spoon . That's what Jeff said and I , you know whatever .
And I just picked that bowl up and I was and then backwashed yeah , yeah , so none of us got to anything .
I stuck my pinky in and I was like anybody can eat this , you know , and that's how he typically secure stuff for yourself .
Yeah . No he stands there as we're trying to do stuff . And he's like oh for me , oh for me .
You know there's a , there's a method to the madness to it . You know like , you have to stand at the right time , the right place , with the right presence in order to get the grub . And you know , and I have it down pat .
I will say this he did when we were shooting the ribeye and I was using some of the ribeye for the Wonton's . There was like four extra pieces . I'm like , hey , you can go ahead and start eating that if you want to . I have enough . He eats three of them , looks over and he goes . Man , I really got to save this for John and he walked away .
Yeah , I did because he had to walk away from it . I had to leave it .
I didn't want to walk away , I didn't want to save it for John , but I knew it was the right thing to do , you know , and I was trying to tell him . He's like oh , you know whatever you .
You didn't really have that , you wanted it , you just whatever .
And I told him , I said this is what friendship is Like I was going to eat it and I said , no , I can't do this .
It was a bromance moment . Yeah , I was like man , this is Forget Hallmark .
That was bromance , that piece is for you , that's for you , you know .
Yeah , so yeah , john got to partake today .
Oh good , okay , All right , good so what , as he just ?
mouth one out of four . That's hilarious . Okay , we have fun .
So I'm not going to tell him that you ate a couple more . I was like six pieces . I had a lot that was actually full .
That's how come you got that . And I'm kidding , I'm just sort of kidding .
No , he's not .
He's totally kidding .
I don't really think he is kidding , so yeah .
No , look , it is what it is , all right . So yeah , farmer Nicole , so you kind of you have a good understanding of what these events are going to be right . The Farmers Graveable Dinner's events .
I do , I do , I participated in a handful of them and they're absolutely fabulous . Like it's just for the to have the opportunity for chefs to really reach out and push in to the community of agriculture and to take advantage of local and hyper local is really , it's really important .
It's critically important because it continues to highlight the need and the fact that , even when you're working with distributors and broadliners , that they are ultimately sourcing their product from a farmer , and so to be able to have you guys doing this locally and to be able to highlight and spotlight all of the farms or farmers around you that you're working with
or that the chefs are actually working with is absolutely fantastic . Because I think sometimes that there's a real disconnect when people come into a restaurant and they serve this amazing plated experience and yet oftentimes there's a disconnect of how did it get there ?
And so you all are taking it I mean , we've talked about this before , but you're really taking it to a different level . And to be doing this after the beginning of the year , after the chaos of the holidays , when people can actually spend some time thinking about what do they want for themselves and how do they wanna start 2024 ?
To be able to come to this craveable experience adventure and to be able to eat produce , proteins , just products , agricultural products that you're sourcing right here in our space , is awesome because it's really gonna highlight the fact that if you take quality product whether it's produce , proteins , whatever you're sourcing and you take the talent of the chefs and you
take the simplicity of the actual item and through experience and through just a real consciousness of how are you gonna take that protein or vegetable fruits and how are you gonna transform those from what they are into something incredible , but in a way that's simple and thoughtful and in a way that's respectful of the animal or the farmer that was growing the
produce or raising the livestock to be harvested . It's just a really different experience and my personal experience has been that when I've been at these adventures , at these events , is when the chefs can talk about how did they come up with , why did they choose to season something the way they did , why did they choose to present it the way they did .
It's a totally different component to the culinary experience . But then backing that up even an extra step and not talking to or having the farmer be able to explain this is what it took for me to get this to the chef . Then the chef worked their magic and they took it and were able to present it to you to experience it .
That's just a whole different opportunity that most people don't get , and it's also a whole caliber of conversation that typically never occurs at the table , and so it's just a totally different experience . So for people who have never come to or participated , this is really an opportunity that's very unique .
I don't wanna say it's once in a lifetime , because I know that what we've talked with you guys is about having a whole series of these and to be able to highlight different components , whether it's seasonal or thematic , in wrapping around .
Whatever the focus is for that particular event , or cragable , then it's gonna expand everybody's repertoire of culinary imagination , if that makes sense , and that's the part that's the most fun .
Yeah , that's a hundred percent . I mean , there's a lot of people , even chefs , out there that don't realize where their farms are or where things come from , and I think one of the things for us when we were trying to decide the farm to table everything's farm to table .
I mean Doritos for crying out loud or farm to table , but they're really obviously that's not what we're looking for . We're looking for wholesome people that have that passion not only for the land , because that's what farmers are their shepherds of the land , of the whatever they're growing or the livestock that they have .
It's taking care of the land for their livestock . When you have that passion , it's for Family farms . Man independent farms . For us it goes over to that whole thing of being that passion and that great product goes to us . When we have great product that's just a whole nother story in itself .
And especially if you're who's that ? Go ahead , go ahead . I was gonna say , especially since I know that a lot of the chefs so I'm gonna kind of talk out of both sides of my mouth for this one A lot of the chefs truly desire the opportunity to work with a local farm .
Are you gonna hurt ?
my feelings here , nicole . No , they just don't wanna pay for it , okay .
Yes , exactly , and at the same time it's sometimes perceived as cost prohibitive . But one of the things that I kind of bring it back to and I know as a collective the four of us have talked about this before you get what you pay for , but separate from a pricing component .
It's really important for chefs to understand that If you are able to work with somebody local , even if it's not for your whole menu , even if it's just a one plate that you offer on your menu , you are elevating your culinary expression of what food means .
When you work with the broadliners and the vendors , you're still , like we mentioned , you're still talking and working with farmers at some point in the supply chain , food chain .
But to be able to also enhance by saying I got this from here and it's 25 miles from this restaurant , it's highlighting things differently for the customer , the consumer , but it's also giving the chef an opportunity to work with a product .
It's going to be different than the quality of product , not more or less , just different than what they're getting from their vendors and the broadliners .
If you look at the chicken companies and there's a bunch of them- out .
Actually , there's not really a bunch . There's maybe a handful of them when you're getting that from the US Foods , the Cisco Cheney PFG you're getting .
that could be from Alabama , it could be from Georgia , the one that's down there , gainesville , georgia , which is like the chicken capital of the United States . You look at the travel time that has to get there . What is the care that the animal has ?
When I can go down to Bonita Springs and walk through and see how the chickens are running around on pasture , that inspires me because I know that chicken is going to taste differently .
It's like the same fact when chefs want a birrica ham because a birrica ham all they eat is acorns and that's their diet in Spain and that's known for having the most nutty and fat flavor through there . Well , they want that because that's the care that the animal received , but yet , on the same token , they know they're going to spend for it .
That's the disconnect that they have . They're thinking well , you're a private farmer , I should be getting it for $2 a pound . Why am I going to spend X amount of dollar per pound ? Well , because it costs you a lot more money .
There's no subsidies , and last week we had Amy on the show , right From the family farms , and when we asked her what her biggest challenge was , it was offshore competition on price point , because where that product is coming from they're just the wage . Everything is much different than it is here .
Living the quality of life of those individuals , those farmers , what they make , the whole nine yards is a lot . It's not like it is here , so it's coming in at a lesser price point .
That's hard to combat .
So like and Nicole , I know that you can testify to that , because you're up against basically the same stuff and for you to put your product out in the market , I mean you have to put it out at X dollar or else it's simply not worth it .
Well , yes , and the thing is that it costs me a lot more . So how we do and what we do is totally different than what a commercial conventional feedlot hot house product comes from . So I have just under about 200 acre farm and we're a hundred percent pasture raised .
We're a grass fed and grass finished farm , so everything that I do is labor over 200 acres . It's not so like for my chickens . My chickens are rotated every two days . Their mobile houses are moved , so that's very different than having 100,000 chickens in a I don't know 20,000 square foot building , a darkened feed house .
That they feed 24 hours , seven days a week and have a 30% mortality rate , if not higher .
Right , right . So everything that we do is it's different . It's not one chicken is not the same as another chicken . So , and I understand and I respect the fact that , depending upon what the chef is looking to do or where they're working or whatever , they have to source based on what their needs are , and I totally get that .
So I think the nice thing is that there's a full spectrum of product available and that gives chefs at least an opportunity , if they have the ability within their structure , to be able to at least offset some of their a dish or two , maybe in their restaurant , to be able to work with a local farmer and to be able to highlight that component .
And I think that the education process is something that we have done together , all of us , over the last couple of years to inform and educate not only the restaurant staff , whether it's front of the house or back of the house , but also educating the consumer . So we opened up our facility in 2017 , and I don't do sales .
I mean , I handle the sales , but I don't do sales . My responsibility is not to sell you on my proteins . My responsibility is to educate and inform you . Whether you choose to participate in enjoying them is up to you . There could be reasons why you do and reasons why you don't . That's up to you . It's not my place to push or convince you .
My responsibility is to educate you on what I do , why I do it , how I do it and what makes me different .
You are a provider you and really salespeople in general Not really salespeople . I mean . There are quote unquote salespeople and nobody , and they have a negative connotation . Everybody else who's selling a service or product is really . They're a provider of those goods and services . That's it . That's what you do .
I provide X , y and Z and it's either this is something you can use or it's something that you can't .
You can't . Yeah , and I'm personally . I'm totally cool with that because I know that at some point in my case .
Because the other thing that separates us too is that , for example , we harvested lambs today's Thursday , we harvested lambs on Tuesday , so we've been butchering lamb , fresh pasture , raised , grass-fed , grass-finished lamb for the last two days , so in my farm stores , because we just we did open our new one on the farm .
So when , in my farm stores today and tomorrow , you will have fresh lamb that literally came off the pasture 48 to 72 hours before you consumed it , and that lamb is going to be no chem , no injection , no gas , no color , no chem , no preservative no , no , no , no .
It's a totally different culinary experience than something you're going to go get from the grocery store . Well , it's also , it's domestic . It was probably 6 to 12 months old , yeah it's domestic .
So the difference between New Zealand , australia and domestic is there's huge variance .
It's very different . Yes , yes . And then the flavor profile is different , the fat structure is different , everything about what we raise is different philosophically and physically , and so it's a totally different experience .
And that's what , under the crave , the craveable , the dinners , that the idea is to be able to give a different experience , to be able to walk and talk about why it's different . Do you know what I mean To be able to say ? This is what makes this this , and this is why this is an incredible experience .
I love what you did there , by the way .
So oh yeah no problem .
Yeah , walk and talk though . Yeah , I get it .
He just looked right at me and I just closed my eyes because I thought there was a dad joke coming up too Like oh , no , no , no , that joke that was , she did , that was . I'm you held back ?
No , because , listen guys , we don't want to walk in circles , do we ?
Oh , look at that , she bought a 360 full circle .
Listen , don't ? You don't sleep ?
No , do not sleep on the cold man she's no .
If I had half of her mind , man , I tell you I'd be unstoppable . This is true Between the two of us we have a whole brain Right .
But I will say that you know between the New Zealand , the way they raise their lambs is the way that I think everybody in the United States should be raising their lambs too , like you do . It's from farms .
Just outside .
Yep outside , let them rock on the prairie , let them eat the grasses , and that's grass finished . And that's the difference . I know some lamb producers here in the United States grain finish their lambs . Yeah , the eye is much different .
It's not as gainy as some people think , and so on and so forth , and it looks more like a small cow on some of the cuts , especially on the ribeye or the chopped cuts . But you know your product and I know , because we've had your product , your New York strip that you gave us back in 2020 . Wow , it's been that long , no .
No , it's 2020 . It's 2021 .
2021 .
No , last year .
Ian last year , so it was 2022 . Sorry , I'm getting old the 23, . When you gave us , when we left and we came back up I went is this did she mess up and give us wagyu ? Because it was like fork tender ? You didn't even need a knife , and that's the difference too .
But you can see and that's the whole process or the behind the scenes of why we wanted to develop the crevable or farmer's crevable dinners because we want to showcase what the farmers have . First of all , is there a bumper crop ? Did you have like 400 pounds of something that you didn't expect ?
Or you can't sell XYZ because the butcher cut it one when you had it fabricated , or you just nobody's buying that particular cut . That's where we want to come in , to first start there and then develop the menu around that or whatever the farmer has available for us at that time . Hence the reason why that menu was online .
We have to modify because certain products will not be available come January .
Yeah , it's not because we're slacking .
No , there's one already written , there's already one written .
Let me poke in on that too , because I think it's very timely . So our weather for the past , let's say two to three weeks , has been erratic and yoyoing . So we're 80 or 85 , 90 degrees on one day and 48 hours later we're 45 or 50 degrees .
Like yesterday .
Like this is up down , up down , up down . So to your point , I think this is a really important opportunity to talk about the difference between how I farm and what I can produce versus what's in a hot house .
So I've had to communicate to my clientele that when the laying hens went into molting and that's where they drop their feathers each year as the fall starts to transition into winter and as the day gets shorter and the light and all that good stuff I have about a four week window of hit or miss on my laying hens , laying eggs .
Now I've shared , I've conditioned , I've educated , I've informed my clientele . But if they're new to us or they've forgotten , I'm getting emails or social media messaging saying , hey , where are the eggs ? Why are the eggs out of stock ?
I'm like , well , because the laying hens have stopped producing eggs because they've converted their energy into regrowing their feathers . So you're going to have to hang tight . We're working on this . We've got several thousand laying hens , so we're getting some eggs , but just not at the same volume .
And so the other component to real agriculture , farming the old-fashioned way , like we're doing , is the fact that we have to go and adjust around the seasons . So my eggs . To your point about what's gonna be available in early mid January my eggs will be available , but a couple a month or so ago we were tight .
So right now , with the weather going up and down temperature-wise , my chickens that typically take three to four months are gonna probably end up taking me four to five months right now to get them up to weight , because the weather pattern is so inconsistent that the chickens don't know is it hot or is it cold .
And you know what , nicole , I hope that's taking them a lot longer . Hold on a second , you know , because at the end of it . I don't know if it's gonna be hot or cold .
You know , the other weekend sorry , excuse me , the other weekend it was time to put up the Christmas stuff for the kids outside lights and all that stuff I picked the day it was 85 degrees outside . I'm putting up this stuff and I'm sweating profusely . It's humid . I'm like this is Florida .
Oh , my goodness , like I wanna put everything back in the box , put it back in the garage and wait till next year . That's how I felt about it , you know , because it's like , wow , you know , like the night before , nice cold . You know 50s , 40s , whatever . The next day I'm doing this thing it's almost 90 degrees , come on .
What you wanna hear . This this is he goes to go outside front to do something and he goes oh , it's too hot out there . I looked at my watch it was 66 degrees . Well , baby , that's the meat sweats .
It was the meat sweats . Yeah , you can't blame me for that .
I told him to go on the back patio Running a fever . I'm running a fever over here .
it's all ribeye .
It's crazy , yeah I was gonna say how much did he shovel in before he did it Quite a bit . Yeah , and the truth comes out .
It does , it always does .
For me , working with the farmers is logistically what we have available , and hearing people like well , they don't have this at the supermarket . Well , it's funny , it's the farmers . Do you know your local farmers ?
You know , Vicky Webster .
She's just moved her farm up north about an hour and she can't use . Hey , I need to know how much cheese you need , how much cream you need and how much butter you need , because the girls are gonna start drying up soon . So it's like there's my warning right there . I gotta make sure I get that information .
And that's what I love , because it pushes me to think outside my box , like we were thinking about a dessert with pineapple when I went to visit with Marvin and I realized his pineapples were not gonna be ready . So I had to shift gears and I was like okay , what are we known for in Florida ? In fruit .
Alligators In the season yeah and it's in season , well , tangerines are coming .
Canadians .
Well , yeah , that's too , but those aren't sweet . But I thought tangerines and I thought of , like the orange julius , growing up as a kid and I thought that would be a really cool dessert . So we morphed that into something with a flourless chocolate cake with tangerine kind of creamsicle mousse . And then I messed up .
Last week I made this mixed nut brittle John's smirking and laughing because he loved it , but he got absolutely nothing of it . Somebody in his house ate it . So happy wife , happy life man . I didn't get any , we'll have it on that day . Actually , I'm gonna be putting it in some of the VIP bags .
They're gonna get a whole nice little smorgasbord in that bag .
The other thing we have to do is figure out when Nicole's gonna get herself up here with some yummies , and we can do a whole .
Didn't you have that coming about right now , something about Wagyu or something like that , the last time you were on ?
Yeah , well , we've had that on the website for a couple of months . So , yeah , I'm waiting for our coordinated date to come up . All right , cool , so we can figure out .
Yeah , cause I'm thinking something that we could do with you for that that would be really killer Just to showcase that product , especially how you raise the animals down there and the care that you have for the animals .
Well , thank you .
Thank you , baby , it's pretty exciting . Yeah , there's there , and it's funny , cause I want to make sure we rotate the farms too . I just don't want to use the one farm , cause there's so many great farmers down there and up here too as well .
It's about expanding the network .
Well , you want people to realize that , hey , it's not just here in in plant city or in Dover or Saffner . Then you've got Benita Springs , you've got guys in Claremont , you've got Mount Claire , you've got near or outside Gainesville . I mean when I went on .
Here's a tidbit information for people in South Florida specifically if you go to Facebook and you go to South Florida farm finder and you just asked to go in that group and say , hey , I'm looking for whatever the product you're looking for , you will have not one , not 10 . I had 76 farmers respond to the post about doing the dinners .
So it's really powerful , that group is really powerful and if you can find what you're looking for on that group , there's gonna be a farmer that's gonna reach out to you .
Yeah , now , are you that Facebook page that you're talking about ? There's also I don't know if it's the same one , but there's one called Florida Farm Finder .
Yeah , that's the one that's Jill .
Childs .
It's a big deal . Jillian Childs . Yeah , it's a big deal .
Yep , so it's Florida Farm Finders .
Thank you for great to me Thank you .
No , no , that's okay Because I'm a member of that and you're right , it is a wealth of resources between individuals in the collective community wanting to find farms and the farmers responding back like myself , like hey , I've got this and I'm in this area . If you can't find it in your area , I can ship it to you and that kind of thing .
So , yeah , that is an awesome . I'm glad you shared that . She does an incredible job with that .
Hopefully she can be there . Jillian , hopefully you can go .
Wasn't there a matchcom thing for farmers ?
Yeah , there was . Why would you bring that ? Because it was farm .
What was it ?
Oh for the matching , but not that same kind of matching .
No , but there was . There was like another one where farmers were looking for love . It was like the bachelor , for the farmers too .
Yeah , because there was a jingle to it . It was like . I remember it . I just can't think of the name . I think you were thinking that you know it's farmersonlycom . Farmers only .
Is it Farmers ?
Only it was I swear to you because I would when they would pop that up for the period of time that they were doing it . They would put it up on . They were TV ads and I'm like I'm looking at that going .
Sean's actually .
That is not what real farmers look like . But all right if that works for your marketing .
But that's not what real farmers look like . I could see the Farmers Only fans page . It's got tractors on there and stuff .
FarmersOnlycom . Yep , there it is . There was the slogan . It was like fine love and fire , I forget , but it was a whole jingle and everything . It was funny .
Yeah , all right . By the way , I want to go on record . That was not me bringing the show back down , that was Carl .
City folks just don't get it . Is that the slogan ?
Yes , yes , yes , yes , you're right , that is my slogan . I just remember the TV commercials .
Listen our audience , Our audience .
Nigeria is really going to love this one . Well , you know what I mean .
You can't .
What do we have ? Eighth , what do we ?
always say Hold on a minute . What do we always say ? We're not your typical podcast where it's just monotone talking . Hello .
Right , good Charlotte , john , you've got to have some fun .
You've got to have fun , man , like we're having a good time . This is fun Eat , food , photography . We make fun of you know stuff on the internet . Whatever , it's good , we have a good time . It's like a box of chocolates . Like a box of chocolates , I know .
Like a box of chocolates you just don't know what you're going to get .
Nicole , you're like my Jenny , ok .
Oh , that hurt my rib .
No , no , no , no , no no , there's a lot of inside jokes going on around here too . Oh , you should be catching this on video , john . No , no , no , this should be .
No , this is . This is when you hit 53 and you sneeze and you almost break your rib .
It's funny .
I'm glad you're laughing , yes , yeah , oh , thanks man .
We're having a blast , all right , so All right .
Whoa , could you ? What are you doing ?
This is now . I'm fine . You know he's talking about bringing the showdown . He's like knocking up equipment .
He's taping me Get paid now . Wow , thanks , john .
That's why you didn't want video .
Everyone deserves to see this Well , thanks .
Yes , I'm schvitzing .
This is a viral . You're going to go viral on this , you know .
For dropping all your equipment .
No , this was literally . I sneezed this morning and I almost broke my rib .
Drop it no almost .
Oh , I'm dead serious , oh , I'm so sorry , ok , oh listen , we're a legit show . I know the wheels and the bus go round and round .
And just small tiny little bus .
Tiny little bus , it is All right , nicole . Yeah what's your website ? How do people find you ?
Eat circle see farm dot com .
Eat circle see farm dot com .
Eat circle , see farm dot com . And the Farm is in Felda , f , e , l , d A Florida . And the reason why I mention that is because we have just opened up , roughly a month ago , our new on farm farm store and we have a 40 foot meat locker .
So I'm sorry . What in an ex ?
for what ?
I heard meat locker 40 foot Meat locker .
I got excited 40 foot meat locker , so you actually used to come down and shop in 40 foot freezer .
You should make that a bed and breakfast . You should make that a bed and breakfast Put a bed in there .
Jeff will be your first .
Oh yeah , do you call it the meat locker ?
I do .
Oh , that's awesome , that is so awesome , it's my meat locker . She's got like gets in there with like Rocky and hits the sides of beef .
Yeah , you could . You could because it's like you know 10 degrees in there .
Holy cow .
Yeah .
I like it . I like what you're saying .
How's it going at the farm store .
It's good . It's good . We're finishing up a couple of the final details and I'm just putting the finishing touches . It's really interesting the difference .
We know we're talking about farmers growing different things and in different areas and you know the consumer may be wanting different things geographically or being accustomed to things , seasonal , those types of things and we have a very different clientele in the Bonita Springs area than we do out here in Felda .
Everybody's wonderful , but it's very interesting to see what cuts of meat they prefer . And so it's very , it's very , it's fun and it's interesting for conversations of what people are looking for from a culinary experience standpoint . And so that's been , that's been really enlightening , but it's been a lot of fun .
And we're also working with some other local farmers . I'm actually in the process of putting together a application opportunity to work with us as other farmers , whether it's proteins or produce , and then we are going to be having on-farm events and all sorts of stuff like that . So I'm pretty , I'm pretty stoked , pretty stoked .
It sounds like we need to have some off-air conversations to see what , how we can all work together on that kind of thing .
Oh , absolutely , and I have no problem coming up to hang out with you guys up there , but you all need to also plan on coming down here , because we have our license kitchen here on the farm , which means Jeffrey can throw down in the kitchen .
It'd be just like Dallas yeah .
Okay , I'm not privy to that one . What happened there ?
We walked into somebody's yeah , we were invited to somebody's house and we already had plans to make this dinner with like rack of land that Pooch had bought and we had some vegetables and like , screw it , we'll just bring it along with us .
And we literally walked in the house and I turned around and looked at somebody I didn't even know if it was their house . I was like , do you mind if I play in your kitchen ? They went no , go ahead . I turned around and I made rack of lamb , soft-shelled crawfish , sparrigus , zucchini , squash and just kind of had some fun .
Yeah , it was pretty terrific .
It really was terrific . It was terrific for him because he got to eat . You know this guy , everywhere I go this guy's feeding me .
I mean literally wherever I go . Yeah , true story Literally true story . I'm living my best life . I gotta go to the . You know what ?
we need on the show A nutritionist a doctor .
I need a doctor on staff , not even a gym trainer and a nutritionist Like a cardiologist probably , I don't know . Oh my , you know what , if we got great food and great products , like we do , from Creekstone and other like maybe Nicole , we wouldn't have to go see a doctor all the time .
Yeah , that's true , you're putting in your body , because you have a saying too it's what you eat to feel good , right , isn't something like that ? You had to give tagline Nicole .
For me .
Yes .
Taste the difference , feel the difference .
That's what it was . Taste the difference , feel the difference .
I embrace that , I embody that . But I have to tell you something If it's , if I'm on a road trip , sort of a long work schedule , whatever , I can lie . Drive-throughs make me happy too , man , but they're horrible for you . That's the thing . And it gets such a trade off .
You get that like a half hour of happiness because it's whatever they put in there it's flavorful , it tastes good . I don't care what anybody says .
It tastes good but it tastes good .
Yeah , but nutritionally , but right , like you know , dying faster .
Yeah , or preserved , like I am .
It's funny , your spirit leaves you but your body stays together .
It's weird how that works .
Yeah , it's crazy , yeah All right ?
Well , I come home hungry a lot when I go into town .
Me too , me too . When I come to when I come over to the studio . You know I be some of the studios here . I come here fully prepared to eat .
I think he stops eating at six on Wednesdays , and I mean six in the morning .
I fast for like 24 hours before coming here . It's , it's a prep , it's my prep .
Paris body .
Yeah , jeff is out there doing prep , food prep , and I'm doing mind and body prep , meaning I'm like all right , doing some , some yoga , you know .
Yeah , no , I don't see that happening . Yeah me either . You're right , that was a lot .
That was a bold face lie .
Some more like you're going to hand me that food . Give me that burger .
Exactly .
Oh my god .
You go , you go and eat that Exactly .
That one I'm going .
All right . So what we're going to do then , Miss Nicole , is we're going to figure out when you are going to get up here and when we're going to make awesome food with your stuff .
Hell yeah .
Well , jeff .
Jeff is going to make awesome food with your stuff and I'm going to experience it .
And I'll talk to you later about the farmer event .
Yeah we'll talk . It would be great to get you in there . Let's see where the , where , the , where the need is . And if not this one , definitely the next one . I mean , you look , you're , you're part of the fam , the food fam and friend fam , and all that good stuff . So , nicole , thank you for coming on the show Be well .
We we , we love you , jeffrey thank you , love you , tom . Thank you , jeff . Man , you did it today . Dude you , I'm really happy , super happy , I really am . John's looking at me like hey , man , we're running the time . Look at the look at the thing . No , he's not doing this .
You know he's not yet . I'm waiting for him to actually explain the intro , because I know the difference now , because I can hear it .
Oh my God , he just realized it . Yeah , it's all right .
Nobody's mad at you . He's giving you the evil eye . No , no , no , it's all a good fun .
It's all a good fun . All right , john . Also good job today . Man , your photos are stupidly amazing , yeah right .
It's phenomenal .
Yes , follow us people . Go to the Walk and talk the walk in talk dot com . Check out our stuff . Check out this dinner people . Yes , come on . What are we talking about here ? It's food right on the farm . Let Jeff feed you too , ok , I ?
like that . I like that . Hey , in this website is stellar .
Yeah , thank you , thank you . Anybody needs to have a website that now we're getting a finger roll over there . All right , guys . Thank you kindly , and now we are out .