one . Hello , food Fam . This is the Walk and Talk podcast , your favorite food podcast , and I'm your host , carl Fiedini . We're podcasting on site at Ibis Images Studios , where food photography comes alive . On the menu today , to wrap up National Hispanic Heritage Month , chef Jeffrey Schlissel cooked up another delicioso dish .
We're talking mojo marinated steak with a chimichurri manchego cheese , tomato potato planks , grilled omg filet with a risotto , too , with the whole other dish . Man , it's going to be great . Thank you , peninsula Food Service for supplying the proteins for today's production . Today , our boy , the J Master , j Gardner , citrus America , he is the juice man .
We're having a blast today , jefferson , it's all about the juice . It's all about the juicy juice , baby Alright . So first of all , what's the name of this drink ?
This is the Walk and Talk . Old Smoky , oh my gosh .
Before we jump into anything else , tell everybody what's in this wonderful , wonderful cocktail , yumminess . Yeah , well , I know that .
So this is fresh squeezed orange juice from the Citrus America juicer that Jay's going to talk about We've talked about in previous podcast . It's got some lemon juice in there as well . Then , since I was up in New Hampshire , keith took me to this farmer that they actually have smoked pecan , smoked maple syrup .
That was crazy .
Yeah , and that's part of the sweetness that comes in , and then we did some bourbon on top of that and it's beautiful .
It really is , yeah and we did get some . John got some shots as well , yeah , and we're going to post to everything wow , beautiful yeah you know if that photography doesn't go well for him . I know the production .
I should say , then he's going to fall back on the production .
Yeah , you're going to do something with that camera . Do something with the camera . I want to put the recipe up too . Also , I'd like you to , when you're just not all the dishes , because there's a bunch , right , but maybe for the , maybe for the chimichurri , yep , maybe talk about the recipe a little bit .
Sure , right , yeah , this way , you know , this way the listeners can kind of follow along you know , write it in their little journals and stuff , if there's such a thing or a whiteboard . Do you have whiteboards ? Or smartphones , smartphone Right , all right , before we bring Jay on , listen , you know what to do . Yeah , it's a lineup .
Yeah , it's actually time Talk food . Get into the shift . Yeah , let's do it .
So we took skirt steaks . This is what we wanted to do this time , and I was trying to do something that was really different .
And as I was researching what we could be doing differently back in the day when I was younger I've mentioned it before there's this wonderful butcher shop over on 46th and Hollywood Boulevard called Josie's , and they used to do this pinwheel skirt steak that was pesto , sun-dried tomato and spinach in it and it was just something that was so easy , so simplistic but
so flavorful . And I said , well , let me just go ahead and gear this up and since we had Citrus America plus , we're doing Latin heritage , more Hispanic heritage month , want to do something and pay homage to again to the Latin American community or Hispanic community .
So we made them all which is my version of it is Uzu , lemon , orange or tangerine and then built it from their cilantro reggae , little bit of heat behind it . They use a red pepper in Argentina that's indigenous to Argentina . That's where the Jimmy Turi comes from . To them it's their catch up .
It goes on everything and I think it just brightens everything up . Especially when you have a fatty steak , you hit it with that . Acid comes through , which is beautiful . And then I wanted to do something that was a little bit different with potatoes .
So I have this thing that I just saw one day and I'm like , yeah , I want to do someone to love steak fries . It's like my go to if I'm going to get fries . And the reason why I like it so much is because it's got that crunch on the outside and that meatiness inside of the potato . That's just so delicious .
So I bronze them in a plank style and it has that crust on the outside of the potato and then as you get inside it's almost like mashed potatoes .
You had me nervous a little bit today . I always do . Yeah , we're going to do planks . I'm like whoa , I said I'm here to eat , I'm not here for working out .
That's not my gig . We know we have to stay in it .
up on the BTS , the big tummy status Big tummy status Hashtag Amy Yee , you know what I'm saying . So anyway , go ahead , get back into it .
And we just filled it up with sun dried or a dead tomato spinach chimichurri inside it the actual steak and mojo seasoning can roll that up in a pinwheel .
Can we put for the guests like they're eating ?
the chimichurri , the chimichurri .
Yeah , now can we for the audience . Let's post the recipe , yeah .
Yeah .
Sure , okay , and we'll put it in the description of this podcast .
Yeah , I think the other dishes that we did today were you mentioned , filet with the risotto . Oh my God , that was so good . Yeah , that's , there's a story behind this one . So my dad and my mom were paying a condolence call to a friend of theirs and they were supposed to be home at a certain time and they went really late .
So by the time they get home I'm like I can't do a three course meal . It's too late . Let me just slap this together .
So , basically , the first course was supposed to be pistachio or pecan encrusted brie with some baguette stuff like that with a jam on it , and then I was going to move into the entree , which was like a filet with Marcella mushrooms that were in the risotto , and then the dessert was the final court , the final course .
When they came home I just slapped it all together . My dad looked at it and he goes brie with a jam and this is disgusting . How can this be good ? My dad passed away what four or five years ago and up until his death that was the number one meal . He loved that meal day in and day out , he would tell me . And you were a kid too .
Yeah , I was in my 20s , early 20s , was that pre , pre , pre pre culinary school ? I think I was in culinary school so you thought you knew what you were doing . Oh I had no idea what I was doing . I knew I knew nothing .
Did you really ? Yeah , I still don't know . So you're ahead of the game because most , most kids are in culinary school . They're thinking they know everything .
Oh , when I went to culinary school no offense to where I went , jwood down in Miami they were delusions of grandeur that some of the instructors were saying they're like , oh , you're going to do this when you get done and you're going to make this when you're done .
And I'm like I wouldn't hire any of these people and I was there's like two people in my court class , myself and somebody else because when I went to the weekend program everyone else was switching occupation so they were going on a weekend . What year was that ? About that long ago , you bastard . It was 1994 to 96 .
Wow , so yeah , geez , that's like pre emerald and everything no emerald was out . What Out of the ?
emerald yeah , emerald was out in the 90s .
But he didn't get hot until like 2000 .
No , but he was still out with his program . He had his original program called emerald and that was the bam , and then he went to his TV show that got bigger like a cello , just Raphael or not . Yeah , I remember he really exploded in the 2000s , yeah , but he was definitely , because I remember going to culinary school and you'd see him .
You know double dip and taste with his finger and I'm like he double dipped he double dipped he's like how can you do that ? you know because you're going through the food safety courses and stuff like that .
But when you say bam , it makes everything better .
I will tell you that in South Florida .
At that time I worked for a produce company and A1A or Carnival which one ? It was actually A1A , yeah , I remember that , and one of the sales reps for our name was Candy Kim , chris Kim Kim , I think .
So emerald had a location in South Beach somewhere and this you know , the sales rep opened the account and it was cool because you know , like Emerald , yeah , and it was a good experience Not even I had nothing to do with it , but it was nice just to be even close to that because you got to like kind of feel the energy .
Yeah , it was good times , good times . I feel bad , I feel terrible . Why is that ? You ever have like a puppy dog and they're just sitting there and they're just looking at you like this .
Yeah , you mean this one next to me ?
Yeah , Jay , that's pretty good , jay , come on .
I had no idea where he was going with this one .
I thought it was smokey was looking at you . Curveball . Baby Jay , my man , my boy , how the hell are you ?
Doing great guys . I saw that coming a mile away , though .
I'm quite sure Glad you did .
First off , where's the script ? You told me I'd have a script as I walked in the door .
We need makeup for sure . How about that ?
Here's the biggest thing that we ever did today . John knew you were coming .
So last week , just for reference .
Every other guest , no big deal . But you have to warn John Jay's coming . I like your angle .
No , that's not what really happens .
So last week they were attacking me . I was accosted , verbally accosted , by these two , because we're all busy , so sometimes I'll forget to mention something like a little factoid about maybe somebody showing up here .
Ding dong . Who's that ? That's Patrick . Patrick's here . Patrick's coming today .
We had a guest today .
Not just any guest , it's Patrick , like the Patrick Kelly , yeah , pk .
Yeah . So anyway , long story short , they were breaking my balls Real heavy . We still are . Yeah , still are . Anyway , once you and I coined , you know , figured out the date and the calendar , I immediately , immediately , like the fastest ever turnaround . You really did , yeah , I did .
Yeah , he actually put it out on Monday .
Yeah , I mean whatever .
So Tuesday , oh , first time first time , first time ever yeah .
So you should know the applause Right now buddy Anyway , welcome to the program .
I was also promised bread and sauce . Where's ?
my bread and sauce , bread or gravy .
Yeah .
Well , there's no such thing .
Well , first of all , we don't have the bread because Amy Yee hasn't made it .
I'm tired of bringing her name up and her not has still not , well , actually . Okay , wait a minute , she wants to come up on .
She already told me she's got up until the . You know her counter's open . She did mention a date . I don't know if you would want to do it .
All right , she sent me a . She sent a side chat about that , so it's not really her fault . She's like look , whenever you , you know , whenever you can you know , get me in there . So I have to put the schedule together . That's all it's going to happen , and I want my freaking bread , you know , yeah .
It sounds delicious . That's all I . I've been listening for weeks .
You should follow her on the socials . She looks like she does a really good job .
So she's part of a group . I saw this on Facebook and it's called the sourdough geeks . Oh , wow , and it's . I got involved in the group . Oh my God , these guys are serious about sourdough Like I have never seen that before . Every post is hey , I just started , what does this look like ? Please be nice to me . Wow , that's heavy .
I like that . You know what listen when anybody's like really passionate about any damn well any normal thing , I like it . I can embrace it . Good for you , amy , bring my bread , so listen , jay .
Sorry , amy , and that was my fault .
Yeah , good job I started this rant . And you know , listen Jay's . Not only is he a guest and a vendor partner for the show , but he's a fan , Absolutely .
I listen every week . Sometimes I binge a little , so I give it a couple of weeks .
So does Carl .
I don't binge on steak , but I'm not beaking of bingeing on steak I enjoy , to the meat sweats .
Right now I'm sweating out like just prime filet . It's crazy .
That's why you have the towel .
No , I work hard . I work hard . That's what this is Of . Dirtying a towel up after you eat . Yeah , jay , you got to kind of see behind the curtain a little bit about what we do . We're having a blast .
This was fun . First off , thanks for the invite you guys . It's always great hanging out with you guys and I feel like family . You probably don't feel the same way , so it's just like family .
Is he still here ? Yeah , oh wait , he's not Jay . Uncle Jay is coming . Security .
But a blast . Some of this food that you put out today . Jeff was just absolutely mind blowing and very beautiful and John taking these shots . Some of these shots were I mean , they're professional looking , john .
I don't know what to say .
Very professional looking shot .
Like seers , yeah , oh , is that like wow , good , I should have had that on camera . He said professional , I don't know . No , I'm talking about John's . Like burning , like laser eyes at you , laser eye daggers .
Yeah , it's all right .
Not , it's fun too .
It was not for the faint of heart .
All this food that these guys talk about all the time . That's what they do , right ? They torture everybody who's listening all the time , like I'm on my way home and I'm like I'm starving right now Because of all this food that you're talking about . You know what ? It's just as incredible as they say it is .
So props man , and food's incredible .
Lots of layers in it , but out of all of that , this drink is a lot of folks . Absolutely .
I got one thing as you drink that I got to tell everyone , jay , what normally do you eat Like ? What category are you in ?
I don't know . I knew this was going to come out , all right .
Let's get insight .
No , you did something today that was very interesting , and that's why I want to make sure .
So you're outing me too , wow .
OK , no , I want your command of the oven . I am a vegetarian .
Command of the oven the oven .
I am a vegetarian . I've been a vegetarian for a long , long time . I just recently started trying some seafood and a few things here and there , because I travel a lot and when I'm on the road it's really hard to eat well , as a vegetarian . And so I started just going OK , maybe I'll eat a little better and try a little meat here and there .
And I'll tell you what , when I was looking at some of this stuff that Jeffrey made , I had to try a little beef today and it was freaking delicious .
So , hi , thank you my name's Jay . Yeah , I'm a recovery vegetarian .
No , and the reason why I say that is because it's props , because someone that doesn't eat meat , and then they try it and they have the reaction that you did . It speaks volumes , you know .
I appreciate that . Listen , chefs , don't get enough ego stroking .
I think we took care of that so far today .
You know , last week we had Ropa Vieja right and my Cuban wife lover to death . She's a pain in the ass . Ok , you know like she will complain about the best of the best food . She just does . I say it on , I say it and I own it . She loved it . She loved it . My mother-in-law , the Yucca Mash .
I said , look , do me a favor , save me just a little bit . You know , the other day , yeah , a couple of days ago , she's like Carlo , yeah , I ate it all .
I'm sorry , it was too delicious and I was like she wasn't sorry , carlo , no , she wasn't .
I wasn't even mad . I was like because I want her to eat the stuff . Whatever I bring home leftovers like the doggy bags from here , man , I want them to all enjoy it , because I want them to embrace this and be happy . Jeff is . He took my , oh , the empanada . The empanada was delicious . That didn't even make it home .
I ate that in the car I ate that in the car .
You weren't full enough after leaving there . No , you ate more in the car . Well , wait a minute .
If you think my empanada is good , jessica ? We know , yeah , right , jessica , john , she's the empanada queen . We've got to get her on here , all right ? Well , you know , jess , you're going to hopefully hear this .
Bring empanadas . You know , the same day that Amy's going to bring the bread , bring the empanadas . What are we talking about here ?
She really is a phenomenal cook as well . Interesting , yeah , she can definitely throw it down .
Yeah , yeah , I'm really happy about that . So , all right , party update Flyers are going out tonight .
I have the stuffed foods wrap and also kibabs Beautiful . They're going to .
They're going to actually show up . They're going to do all the you know , they're going to cook up and serve their stuff that we chose , yeah , so that's going to be pretty cool . I'm excited about that .
And I'm excited about the , you know , the bar , the food the whole thing .
We have a DJ coming and we're going to have a big party . We're going to have a big party . We're going to have a big party the whole thing .
We have a DJ coming and look , this is our first one and it's only going to be like a very small number of people , so those of you who are close to us that aren't on this list , you're going to be on the next one . Okay , I just want everyone to know that .
Yeah , yeah , and just so everyone else knows too , one of the items I'm going to be featuring for the food aspect of it that I'm going to be doing is actually Happy Tales pig that I actually fabricated about two weeks ago Wilbur's who I called him and we're going to be doing featuring a Cooney Cooney New Zealand breed .
We're going to be smoking that and having that .
What's the hell are all these names , all of these things I want to like ? I feel like I should be bleeping you . Whatever Cooney , cooney is the breed of pig like Berkshire .
Those are heritage breeds , they're not a commodity . I know Jane Rivera from City Chicks just fabricated or harvested because you can't say slaughtered , it would harvest at her pigs that she has . I think she has Berkshire's the meat that you see on that , the redness through . That's how you know it's a heritage breed .
The stuff that you get at our supermarkets are pink and they look a little bit malnutrition nutrient . That's what's going on . It's they're malnutrition nutrient Nutrition . They're efficient .
Nourished . My God .
You just threw me up too Well malnourished , but they're also malnourished as far as they're what they're given in fed . Feed yeah , so when you have , when you get to know your farmer . By the way , happy Farmers Day . Today . We saw that on some of these real yeah . Amy Yee who did that ?
I feel like we're bringing her name up way too much . And for not having any bread she's getting a lot of attention . You know what I mean .
Well , she's got a lot of good things in the works . I'm sorry , Amy , Don't worry . She's like yeah , can you do me a favor and talk to Carl and stop telling them to bring my name up ? I said don't worry , I'll be the first one to bring it up . He was you keep your name out .
Oh right , she's like who is this Jay ? I don't even know those guys . I don't even know this guy who's ?
that . Well , listen , Jay's great for the cocktails , yeah that machine is . Yeah , well , I mean he's connected to the machine .
Yeah , and in biblical court I saw it .
We are one . What machine is , by the way ? What is that called ?
So this is a Citracasa Citrus juicer . This is the fantastic MAS . What Doesn't really ? It's not a great name so it's Austrian engineered , so it's also named by Austrians , so it's very technical . Think of it as the fantastic .
Oh , okay , I see I can get behind that .
And what's funny is you mentioned the drink earlier and you said what's in the drink and what's a half ounce of orange juice and it's a quarter of an ounce of lemon juice and we both prepped it . We needed to use one lemon through that in and it put out the exact amount of lemon juice that we needed for the bulk .
Not that it was just coincidence , it was just the way it was running the machine does . It was like nothing flat to do that . It was me sorry , it was my watch . It was beautiful , like as a bartender , as a chef . You talked about it when we were at the double tree in Orlando . The marinade is you can come up with that .
Yeah , it's bulk . A lot of people say , oh , you have an orange juicer , and yes , it does juice orange , but it's a citrus juicer , is what we have , and they , you know , think marinade , salad dressings , bars , mixers and fresh orange juice too . So it does a whole lot of different things and it is pretty fantastic .
You know who I wish was here , wish we're here for this Pooch .
Yeah , that's another guy we mentioned all the time . Yeah , he'd buy that thing .
Let's see . But listen , pooch is all right . So we're going to this world food championship November 8th to the 12th . Yours truly will be a master judge for the event . We will be podcasting who is going to be coming on this trip . You got Big Bad John the producer .
You've got Jeffrey Schlissel , the Schlisselmeister , jay this right here , this dude , he's coming . We're handing out fresh greased orange juice for the event while we podcast live . It's going to be so cool . Who else is going to be there ? Pooch , big Pooch Daddy , that's right . So it's going to be pretty badass . Now , what's going to be very cool ?
This whole event is going to be very cool . On the way back , on the return , there's going to be the botchery . The botchery . It's going to be a road trip , right ? Yep , it's going to be a good trip with Jay and you and the juicing machine in the truck .
Oh my God , it's going to be badass , it's going to be cool and it's going to be like you're going to record . We're going to get some content , some footage On the road , on the road doing your thing .
I hope you're ready for this , Jeff .
I mean , I'm pretty excited about this .
I hope you're ready for this . Are you kidding ? This is what I do , right ? I don't always drive , but we hit the road a lot and we have fun . It's hard work . We do a lot of work . You have to clean the juicer too after you have all this fun .
Oh man , I wish I could be there for that . Yeah , yeah , sure , you do Nothing like that .
But no , we have a blast and we have juicers hooked up right in the back of the van , so you literally just pop open the doors and you're making mixers . Fresh juice , I mean orange juice .
Yeah .
Yeah , it's great and I was actually thinking that this event's going to be great . I'm looking forward to it . Carl called and he's like Jay , you're always on the road . I have to ship all of my equipment . What am I going to do ? And I'm like load it in my van , let's do this . So I'm excited . I think we're going to have a blast .
We appreciate that , by the way . Oh , absolutely , absolutely . That literally walked him off the ledge . He was up until you said sure , I'll take it .
Listen , listen . Do you know what it is ? Electronics ? I'm going to get my equipment to go on a plane with the plane people throwing all the stuff every . No way , man , Forget it you know I get it .
Yeah , I'm not posting your balls . I'll bust your balls . By the way , you're welcome for being the master judge , yeah . Yeah , it's my , my food , my cooking that did that , as I'm pointing to your belly All the training . He's been training .
Yes , he's like , actually , if we want to be Where's the Rocky music .
Come on , john . It's good Rocky music right now . It's good to me hitting the , you know , the meat , the full animals I'm just taking bites out of them .
You know what I mean .
I've got three in my house If you want to come over and take a bite out of them .
Take it like a man .
I'll be like would you drop off three ?
of the crime dog taking a bite out of that .
You know what I'm saying I don't see him running up the steps and no , very slowly , so slow walk .
I don't hold the mask , have you heard ?
Did you hear last podcast ? You can hear me . Sounds like Tony's Dom and like I'm breathing heavily .
I was going to say Dom Delouise .
He's the only audience would do . Who's that ?
But I'm not sweating on my on my cheeks right now .
You are . Oh yeah , it's warm in here .
Hello , no who was working , me , I was working .
You know I have pictures . I definitely have pictures of Carl working . I'll post them . Oh my God , yes , please .
When you're the director , you're , you're , you're just all over the place You're not the director . You're the eater , I am the direct eater , right he ?
does curls one four , two , four .
All right , Silence All right . So here's this , here's the story , though , here's the truth . No , no , no , stop , stop . If it wasn't for Jay introduce you , bringing us to Nafm , right , right .
And Brian for that matter , when you would have met a pink suit I mean Mark Conway , you remember his you Anyway , um , because we were invited as a guest to Nafm 23 .
An equipment show for the industry . For those of you other who are not in the know , we met , you know , mark Conway who , um , you know , he's the , um , you know , ryan Seacrest of the , you know , world food championship .
Anyway , um , mark and I have been talking since February , january , whatever that will show us February , yeah , and , um , you know , he gave a call and he made the offer . So , really , this man right here , big Jay dog .
Oh , I can pay that back to you . You ready for this ? I'm not sure , but so I'm working to get the walk and talk media to cater source in , uh , austin , texas , which is from like four days in February , like 11th or something like that , and I might be able to get you in our booth Absolutely , and they're like 8,000 members going to be in Austin .
I've and I've got two different presentations I'm doing so . It might be something that we can talk more about .
I mean , all of a sudden , we're traveling show , um , which is scary usually , but , um , yeah , really cool . You know we're doing and that's what's I mean we're okay . So what are we doing ? We have the food component , where you know Jeff is doing his thing . You have the John component , you know where . You know the photography .
Um , you know I'm connecting us with different brands . You know , like citrus America , and you know um peninsula and just you know there's like a dozen or so all awesome . We're out there , we're actually in the trade , we're at the shows , we're in the kitchens , we're talking to the chef , literally with the chefs .
A lot of action is happening , um , around , walk and talk and man , I first of all thank you , you and you and the audience . Like this is this is really an amazing um situation . You know the fact that , um , last week we were , we spent four days in the number one position , um , you know , on the Apple charts for the food category .
Four days We've been , we've been ranking for 11 months and we were in the top 10 for probably three months . Really awesome . But then we hit number one and I , you know I , it's just really great , really great .
You guys , you're always number one in my book . I don't care about your other things , you're always welcome and that's why , and that's why we allow you to to hang out with us .
You know , he just did that motion , like Tony Soprano . That's why I mean it's a follow you , you're always number one in my book .
Can we , can we , can we get out of here Um ?
yeah , hey , look , it's congratulations , by the way . It's , it's a big , it's a big deal , it's a big step and you , you guys , are doing the right things . It's the passion and the excitement , but you're also having fun when you're doing it . And that's a big key , because there's a lot of people out there with passion of what they do it .
Without passion , you're not going to get very far . You can have passion , but you have to have fun when you're doing it , otherwise it's not worth doing . And you guys are obviously having fun . You can hear it in the show and when I'm here I see it .
You know we , it's a divinely inspired marriage of the pottery .
No , no , no , no stop .
Don't , don't , don't , don't , do that . It's passion with fun , and we happen to have like a , an awesome audience , Like the people were like I don't know who they are , other than Amy and , you know , brian , and yeah , I don't know who's listening , but we're going to hit , but we're on track .
I know four people , I know four . You know four is like 10 people there's eight , so take , and a cousin .
I have a cousin .
We all just listen a lot over and over again .
We are on track . We started the show in October of 2022 . Obviously , we're in 20, . We're in August of 2023 . October , yeah .
October .
And we are close to hitting a million downloads in a year .
It's incredible .
Yeah .
Look .
I was a fan before as a supporter , right For sure . Yeah , you know as following . As before , you're even doing Thanks to .
Patrick . Wait , was it Pat ?
No , I introduced you to Pat .
You introduced us to Pat , but then it was Kyle , kyle introduced us . Yeah , How's he ? Have you talked to him ?
I just talked to him yesterday .
Did you tell him you were coming on the show ? No , I didn't . No , but you know what ?
He'll know because he listens . So he's the ninth what he's the ninth ? He's the ninth listener , Kyle . What's up , bro ?
Yeah , he's a great guy .
And you know he's a food service worker . He's out there hitting the pavement , he's a produce guy and he's he's doing what it does . You know these sales reps out there are working just as hard as the chefs and helping them out . It's all good stuff .
For the record , the sales people when you're talking about , like your , your center plate items , they're available seven days a week , every day of the , every day of the year . They're basically available to the , to the whoever's on duty at the restaurant .
So the the one day a week when the exact has off and they're underling their sue or whatever is in charge , they're still calling that same sales person so that that that sales individual really doesn't catch , catch that break , right , you know . So they're always tuned into the phone , they're always , they're always plugged in .
So it's a testament that when you do have good , you know , when you have good sales people , you need to really treat them right .
I think you , you know you have to show respect , especially if you make an appointment , keep the appointment . If you can't keep the appointment , make sure you give that sales rep at least three hours .
I hope that person's not listening . I'm not .
I'm just and that doesn't need to be said , but I'm just saying you know I was when I was the chef in the kitchens and somebody came and said hey , can I make an appointment with you for X day ? I made sure that it was on my calendar . I had an alarm . I told people so that it was reminded . You know , sometimes we get , you know , you're reminded .
You know , sometimes we get jammed up and stuff happens . I get it . But at least you , you then communicate to that individual because they're they have certain things that they need to meet . And that's one of the bad things about being a chef when you forget stuff , it's the butterfly effect . You know , stuff happens to them .
The manager calls that person why didn't you meet that chef ? Oh , they , they canceled on me .
And then , and then a ship sinks somewhere in the South China Sea , exactly , you know , butterfly effect . So currently we're at 867,321 downloads , and today's the 11th , the 12th , that's 12 . Last , and I mean , this is so crazy . In the last seven days we did 99,000 downloads . What ? Yeah ? Look , I don't have my glass .
I could see that I was one of those .
I got one of those for you , carl . That was one , bro , yeah .
Thank you to everyone that listens to that . I mean that is end up . Sorry , that that's grandpa . Grandpa smoking , old smoking , that's the drink .
So it's insane . So I project that we're going to hit a million by the end of October . So October , october and a million we're going to hit a million downloads . Well , after this episode especially , I'm here to help support us .
You do a lot on LinkedIn as far as when you're out traveling too right , you do a lot of live . Yeah , I try , I try .
You still don't take time . Not much I don't do too much Because you're older .
Yes , thanks , aren't you my age , carl ? I am .
But you know , but are you older , I think ?
I am older .
Yes , we are older , we're older , we are old , we're old guys now .
I'm still the oldest .
Yeah , you're way , way , way older , and you look at it too .
But what's today ? Does this matter ?
No , I have a lot of preservatives and we're seasoned .
We're well-seasoned and we were talking about sales reps earlier , right , and we've all been in this industry a long time . So what's a good sales rep , what's a sales rep , right and what ? What makes a good sales rep versus a sales rep ?
Accessibility I had .
So when I , when I train , when I hire and train sales reps , I usually go off property and I'll spend two hours , upwards of two hours , with that individual and I'll dart Questions or a topic and I just want I sit back in it and I'll just listen Because I want to see how they communicate , how they talk , how they articulate their body language , the whole
line . You're at the whole line yards and , after all of it said and done , and I feel comfortable with that person , I'll get into this very conversation and it's you know what , what makes you , what makes you think that you're gonna be able to support what we need in terms of , you know , service and you know , for the chefs , clients , whatever , the answer is
accessibility . Accessibility and that means , like for me , I'm accessible to my staff , I'm accessible to the upper management , I'm accessible to my clientele , except for Thursdays . Except for Thursday , because when you are , if somebody can count on you , you or you will have earned their business , because everybody's gonna make a mistake .
The warehouse is gonna make a mistake , the driver is gonna make a mistake , there's always gonna be a problem , but when they can get in touch with the person who's gonna make the fix and the corrective action , and who's gonna take care of them tomorrow , the next day , next week , next year ?
if you're accessible , you win Period can I take that a step further ?
Yeah , please do agree .
For a sales manager especially . Right , we've both been sales managers and you need your reps accessible . But honestly , that just makes a good order taker Right , they're taking care of their customer , they're making sure things are taken care of . But a real good sales rep has Knowledge that they're bringing to the chefs .
They're bringing something special because , look , these chefs have people knocking on their doors every day and if you're not bringing them something new , something fun , some they're stuck in their walls , they're stuck in these buildings all the time and they're always looking for something fun to do .
They're looking for what's going on out there that I'm not seeing right , what's happening , and if you're not that sales rep that's bringing them some ideas . Maybe it's a special new product that you have . Look , if you're a new sales rep out there , learn your products , especially your good ones , not your commodities , whatever .
The people are just buying those off at price , you see this is a just .
I think this is a very good Topic actually that you stumbled upon just now , because I Think product knowledge is important product in my , in my estimation , estimation , and it's no , you know , I don't know quarrel here , but my throw down .
Yeah , I want to tell .
I got the towel and you're gonna throw it in . No , but I'm kidding . But yeah , at the end of the day , product knowledge is literally a phone call away or a text away . You can get every in today's okay . So let me let me digress . 25 years ago , product knowledge Beats out most everything else .
Today , it's a little lower on the list because you can get information . Information it's all at the tip of your finger . What's what's it ?
What's needed today , now more than anything else , is somebody who is accountable , that you know you can count on , because Even right now , in where we are October , not August 2023 the broad liners are still having challenges . Yeah with inventory people .
Most companies still have issues with personnel and and , at the end of the day , you need to be able to talk to somebody that will get something done for you , right ?
That's very important right it's chef's chefs are only as good as their suppliers and their Kitchen staff and their wait staff . And right it takes . It takes everything to to run a kitchen , but really well , or a restaurant or hotel , but they need ideas .
Well , here here I'll chime in as a chef . I play one on TV as well . I Think it's it's all what you're saying together , but I think it's there's two things you would definitely hit the nail on the head about . You know , giving them innovation .
He pointed at me .
Ray is a great example of that right . When you worked with Ray in the previous monster company that you work for and I remember Ray goes hey , I got these pink pineapples From Costa Rica and I'm like I remember those I'm like you know you're really pink ? All right , well , send me a sample , let me see what he's like .
Oh , I sent me a case or something he's like no , I'm gonna get you a sample and then you can play with it . That's all right . We ended up doing a ceviche with it . That was completely . That sounds vegan . Friendly . It looked like tuna . I charted . It was just gorgeous , it was stunning .
When you do that for a chef and you show them something that like and I'm gonna use this as an example , yellow dragon fruit , you know , or the red dragon fruit that Patrick is saying we've never seen that before like we're giddy like a kid . Oh , my god , I can , you know , I can do this . Well , that's not the other thing .
I think the other thing you can do too for a chef , I think this is number one priority communication . A Rep that communicates to you . Hey , by the way , the truck left early , or left late because they loaded it , they have whatever it was . You know it's running late . Let me know what you need .
I'll meet the truck there to get your priority stuff and I'll bring it to you , or whatever . Or hey , there was an out last night when I , when I sent the order in . Whatever it is that they're communicating , the more that the rep actually communicates pro tip , and more the rep communicates to the chef . What's going on ?
They're taking the extinguisher without even having to put out the fire . Mm-hmm , that's makes it all what you guys said . To top it off with a little whipped cream and the cherry on top communication is definitely 100% .
It's a hard job out there . I listen , I .
I do consulting for some Companies and let me tell you , when that phone rings and I know it's one of the sales reps calling me I pick up that phone because I know they're calling me for a reason . Yeah whether they're sitting in front of the client or not .
I don't know what's going on , but when that phone rings it's like the bat phone , the meathead phone rings . I've got to answer that phone call because they're they need to know what they're Doing , and the first questions I asked the rep is what is the application that the chef is using that product for ?
Once I find out that , then it goes okay , this , this , this is what they can use , and that's imperative . Like you know , a lot of companies are missing the boat because they're not utilizing chefs in the marketplace , and that's one of the things about . What do we call the event now ? Oh , oh , you know the walk-and-talk innovation .
We were talking about it yesterday the party , when you were trying to think of the name for the party . Yeah , that's not ideation . Ideation , that was what it was .
Yeah , we're not gonna do that , but it here's the thing if you can ideation , if you can ideation which has come up with ideas how to use the product and show the chef that You're giving them everything they need without out doing anything , and then in today's world , when they're not managing the kitchen , that's huge .
Yeah , you see , I need tools , you see , I guess . I guess I guess where there is a where I have a distinction between product knowledge and and Communication .
And when I'm saying accessibility , because I put such an emphasis and this is me personally , my experiences because I put such an emphasis on the higher , you know , finding the right candidate , I'm not worried about them learning the product and I'm not worried about the fact that you know whether they're going to communicate or not , because I know they're going to
do it , because I know that was part of the higher .
But what makes all of those things gel together and this is my opinion , what makes it gel together is the fact that when you , the chef , when you send a text on a Sunday or you make a phone call at 10 o'clock at night , that individual maybe they don't answer the phone at 11 on a Friday night , but they're going to text you within 15 minutes .
It's all I'm asking , because then you know , okay , somebody's got me , I forgot . You know , like you got out . What happens all the time Chef gets out at 11 o'clock at night , forgot to place their produce order or whatever , and all of a sudden you're getting a 12 , 30 , you know , oh crap moment . They just need some reassurances .
You take care of that chef , they will never , ever leave you . That's my whole career . I mean , I'm really fortunate with what I had in my life , with this whole produce thing . I must have opened a thousand accounts in my tenure , you know , and it's all based on just being out there , ready , you know , being there .
It takes a lot , it's a hard job . I worked in kitchens and I worked as sales rep as well and sales management and they're all very hard , the whole industry .
I think it's funny that chefs , when they move from being in the kitchen and do a sales rep position , they're almost like a pariah . They've left and well , you're just a sales rep now , you're not a chef .
I've seen it the opposite . They're like oh man , you got out , you made it .
Congratulations . I mean I've seen both sides of the coin when I left .
Where else do you go when a chef is looking like in the twilight of their career ? Where do they go ? You either end up casting Well , you either end up at a country club , if you're lucky and assisted living facility . As you know , there's a chef there .
Let me tell you something the country club might have to take that off the list because , let me tell you something , some of the country clubs , that is some hard . But work .
No , no , I'm not saying it's not hard . What I'm saying is , typically they're not on the line , they're directing Right and it makes life a lot easier and you can exit . You know you can spend your last years , you know , running a country club .
Well there's , I've got Lance Cook and Joseph Waters . That would probably beg to differ with you , because those guys , they have so much passion that they're on the lines with their cooks and they can't find cooks Then there is another story . Yeah that's a whole .
But the next , the next best exit is what Sales ? Yeah , that's where it goes .
But they . I'll be honest with you , I worked harder and longer for the broadliner I worked with than I was in the industry .
I worked in almost 80 , 90 hours a week for the broadliner because , again , we talked about it You'd go out , work with somebody from seven in the morning to five o'clock in the afternoon , put my daughter to bed at eight , whatever it was , and then I would have to finish all my paperwork and it was a big paperwork .
is is really . That's the worst part of it . Is the paperwork . Yeah , spreadsheets and big brother watching , oh my God . Yeah , that's terrible . Did you put it into ?
I thought I was going to get out of nights , weekends and holidays .
No , you didn't . No , I didn't you got right into it , yeah it didn't change .
What's funny ? Because when I was actually in the , in the , in the restaurant business , I didn't know what it was like anymore to , you know , to not work on a holiday or a weekend , you know .
And then when I transitioned , transitioned into sales , and how I was kind of like , you know , goaded into , you know , bribed into this sort of whatever All the free time as long as you do your business , all the free time north .
Yeah , it's true , there's a shoot , there's a shoot to it , but you got to in order to get to the point where you have spare time on your hands . It's years , it's years , and you have to be like in the upper echelon of that sales company , of your , your team , and then nobody bothers you , nobody questions you .
Nobody , your numbers go down .
Well , that's another story .
That was a salesman that talked him into that Just a hundred percent . I learned right away in my sales career that all my bosses are sales guys what's good , what's good or girls , but they were . They were selling me all the time . I had to learn .
I was . I was a front end manager at a restaurant at the time and I was really at my breaking point . Yeah , I didn't want to do it anymore . I was , I was really had enough . I burned , I was burnt out . And my produce sales guy who he wasn't we weren't buying from him , so he was courting us a lot and he was in all the time . He was Sean .
He used to come in all the time and I was telling him when they was like I want to get the hell out of here , I'm so done with this . He's like well , why don't you get it to produce ? I go , wow , I don't even like . What ? Like ? Do you even make any money ? I looked at these .
Anyway , we start talking and I was like , actually , this doesn't sound so bad . And he ended up luring me into into the company .
And 25 years later he looks older than me .
I don't . I don't look , I don't know . I mean maybe because of the gray , but that's it . I mean , if I shaved , I would , I would look dude if . I shaved , I looked 20 years younger . I would look 25 years younger Probably . You know what I mean . This is funny .
I don't have a beard .
You look like you're like 22 or something . Well , I act .
So this I still think you should go for the mullet .
What the mullet Him . Yeah , didn't remember the picture of Silent Bob .
Yeah , I do , but he's got good hair . Hair man , I wouldn't , I would be like compound sand . So all right , circle C farms , nicole Cruz .
Yeah , that was a good .
That was a good , we're chitchatting yesterday and she put like and it's amazing because it's a four day old post and it's the graphic is here in picture this they tell you these are bad . It's a picture of , you know , a pad of stick of butter , flour , sunlight , natural eggs , real milk , a real piece of meat and whatever that is .
I don't know what that other one is but . And then they say so they can sell you these instead and you have like a prescription pills and you know SPF 50s . You know meaning there's a lot of cancer stuff that they say . You know Crisco oil and you know processes , cereal right .
Cereal materials or something , and then the Beyond Burger , which is your plant based chemically filled product right 62,000 , you know actions here , likes , and you know emojis and whatever 62,000 on her post , 27,000 shares Are you kidding me ? And ?
But if you read some of this stuff , because I , you know , I put on there like a hashtag truth , you know , because I believe this and I can't tell you there was I can't find where I am in here now but like there was like 30 people who gave me the laughing emoji and I'm just like what the hell is wrong with you people ?
There's some real Not everybody understands where their food comes from . Carl , it's very , you know , food comes from the grocery store .
No , that's where they think it comes from .
Oh , exactly .
They go to the grocery store and then they get it and you don't realize until when you have a natural disaster . You're like where am I going to get my food ?
Yeah . Did anyone learn anything during COVID ? Like yeah .
We learned how crazy we are . I think that's about .
Well , we all have a level of BSCs .
I was getting you know . At the time I was in produce , right , I was , you know , distribution whatever and I knew I knew what we had in our warehouse .
We had just loaded up the facility with like I forget how many tractor trailer loads of product the week when , you know everyone , March 17th , yeah , everyone started going to the store retail and nobody went to restaurants anymore . It couldn't go Right , so we had a full anyway .
There were farmers who were like there were just pickup trucks loaded with different various you know , peppers and melons and all sorts of stuff , just everything dying , dumping it on the sides of the road , thousands and thousands and thousands of pounds of . And there was a point where you couldn't get this stuff at the store . Go to Publix .
Shelves are basically empty .
RC Hayton farms bulldozed or mowed back into the land . One million pounds of green beans .
Yeah , yes , this was happening all over . Number one . To me , that is like what an atrocity , like that is just disgusting .
What's worse sorry for interrupting what's worse about that is that people were like , well , at least it's going back into the land . They don't realize the seed , the money the energy the natural resources , the farmer and his labor to do that . They lost all the money .
They couldn't even pay their people because they didn't go to market , so they never got paid .
So at the end of the day , you get these knuckleheads on posts like this and they're just like on the teat of something that comes in a packaged bag and they don't have any perception , any idea what happens with the people and I'm not one of them who gets their hands dirty in the soil Like you .
Have to respect so much of what these individuals , these farmers , do , and the farm hands , and then the truck drivers with the semis or with the loads going back and forth with you . My goodness , people need to open their dam . I am so up to here with ridiculous people who have no concept of what goes on in the real physical world .
You know , and we've talked about this and I'm gonna mention it again when I was up visiting with Keith and working with Keith , one of the things Keith mentioned and he's like hey , have you ever seen this movie called Food Inc or Food Chains ?
I'm like no , we watched it and I sent you , both you and John , and I'm like , hey , you guys need to watch this .
And this is one of the reasons why , when you become a farmer advocate and I said to myself , hey , what better way to become a farmer advocate than to grow your own food , john came up with an idea when he had moved into his house and he was like , oh , you know , I dropped these two garden beds and I was like kind of jealous .
I'm like , hey , he's growing his own food . This is pretty cool . So I started researching it . I have a six by three , by one now , and we've got corn and a whole bunch of different vegetables and I'm bringing my daughter and showing her hey , look , have you looked at the garden today ?
Look at the corn shoots , look at the peppers that are growing , look at our tomatoes , and we've strung up trellis and all that . I'm trying to get her involved so that she knows not only where the food's coming from , but the process has been growing . And then you plant 10 plants and Keith had six cucumber plants and had 400 pounds of cucumbers .
I'm like good God , I hope I don't have a bumper crop , because you guys are getting cucumbers . And then John's like don't worry , some will die . And you don't realize how fragile our food system , our ecosystem is for our food , between the soil , between the rain , between everything that we need to do to grow our food , and then having what was that ?
One guy Tick Tock . He said four major companies own the food .
Two really it's two .
Well , there's one that own all the seeds Montesano .
Yeah one . Yeah , well , there's two companies that probably own a big part of Montesano . Conagra is another one . That's a big one . So , listen , there's a guy , so he's on Tick Tock . He's a guy .
He's a guy , I know a guy . Come on , you gotta sound like a talker .
I know that guy Hold on wait , wait , wait , wait , wait , wait , wait . I know a guy .
I know a guy .
So his Tick Tock handle is cancel this clothing company . He's got 972,000 followers , 12 million likes and he's into the conspiracy stuff but he actually comes with facts , like he does research , and he talks about where he gets the data from and whatnot and he's entertaining to watch . Anyway , he did a thing on cereal Right .
Well , that particular one that you sent me was about cereals .
Right . So I reached out to him and he said hey , listen , we were the number one food podcast and I was .
I just threw that in there nonchalantly . Hashtag Patrick , kelly , all right .
So what so ? No , I put he did , I did . I did mention that because , like the guy's big , you know he's big deal on Tick Tock right .
So , anyway , sounds like more downloads . Yeah , no , that's a lie .
Yeah , no , we're not gonna be , although we're in the world of podcasts , we are murdering it .
Okay , in the world of podcasts .
Yeah , thank you . But I reached out to him and I said hey look , this is who we are , what we do , I follow you . I'd love to have you on the show . He took a few days but he got back and he said sounds awesome , he goes . I worked in the kitchen before I was dishwasher . Whatever I get it , I totally understand . So I can't freaking wait .
So this cat , we get him on the show , because I just think it's gonna be huge .
Yeah , I told you , you can't do that until you take a day off or take two hours of your life to watch those two movies .
Buddy , I got two young ones at home that I don't get . I haven't watched a TV show for myself and I don't know . We know when , what time to go to bed . We all go to bed at the same time .
Stop getting up at three o'clock in the morning saying John and I text messages .
I'm working .
And sleep a little bit later , and then you can well put on the background music .
Then I can't concentrate . But you come up with more excuses than a politician . I'm a doer , I'm getting up at . I get up at every day at 3.30 in the morning .
I'm doing like a politician . He sends texts to John and I .
But it's relevant to what we're talking about here . Put your phones on snooze . They are yeah , no , no , no , no , no no no no , no , no no , no , don't get it twisted , they're not up .
Oh , I don't wake up for that . I learned my lesson .
I could be stuck in a ditch somewhere .
A ditch these guys . Well , if it's three in the morning , yeah , you could be .
You shouldn't be in a ditch in the first place .
Well , I agree with that . I'm gonna , I embrace that you should be watching your favorite book . You gotta watch out for those guys , you know . But but , yeah , anyway , yeah , this is what I do , man , I'm you know . Look , I'm not cooking and I'm not taking pictures , right ? What am I doing ? Eating ? I'm other than eating .
I'm connecting dots behind the scenes with all this other technical all this other stuff .
It sounds like me . To me you're talking about real food , right ?
That's really what you're talking about . It is real food . It's not just whole food . If you look at what's going on in our industry again , if you watch food , change Like without the , you know change in the , not even talking about bio , bioengineered and GMO labeling . I'm not even talking about that .
I'm looking at , you know , look at our greens , or salad greens , right ? What's right next door to them ? Feed lots . That's smart , because manure doesn't do anything and carry E Coli . So there's things that we're doing as a whole it does , though . That's my point .
I know shit , I'm sarcasm back at you .
But that's the problem . Even with our whole foods , like you think , oh , I'm going to stop eating meat because I don't want to eat Coli , and guess what More ? E Coli is being found more in our vegetables , which you can't cook to 160 degrees or 140 degrees , whatever it is to kill whatever's in there . What are you doing ?
You're eating it raw , so how do you clean it ? You don't , you can't , right .
You can't .
So we have to do better as far as our farming is concerned . As far as big farming , I should say not the little guys that are doing it the right way , not big farming .
Yeah Well , the problem is there's no laws covering that . So there's laws in how they're handling the cattle , and there's laws in how they're handling the veg or salad or whatever they're growing , but there's no laws in what are they doing in between and around and surrounding it .
Unfortunately , food has become such a big moneymaker in this country that people are paying to make laws .
It's also the way to have societal interruptions is what this food is .
Well , like you said , you have two companies that own , like look at the baby formula , the incident . You only had two companies making it . I can't imagine we just had another one . We had botulism , oh my god .
We were . My children were a little older , but I couldn't imagine having a newborn or a you know and your formula , you can't get it for your kid .
But that's the problem with the United States . When you have smaller companies that start , and then the big ones say , well , they do it so well , but you can't eat them all .
Well , anyway , this is why , this is why Tell you food chains and food . Watch the movies , yes , this is why , thank you , keith . Individuals yes , keith , someday we'll meet . This is why the consumer needs to know who their local farmers are . They're around , I don't care where you live .
There's a farm near you , ok , even I mean , except for you , shitty folk . You know , maybe it's a little bit different , right , but for everybody else there's a farm not far from you and you need to know who they are , because you know when there will be another thing that happens and when it does , and your Walmart doesn't have stock or your public whoever .
When you're broad , you know when the box store doesn't have what you need , guess who's going to have it . And not only that , they're probably throwing stuff away Because nobody's coming to get it , because nobody knows . It's ridiculous . I get hot on this . It really makes me aggravated .
How do you think it feels for some of the good chefs that are out there . I get it .
That's what I'm saying .
And here's the thing Same as me . They feel the same way I do . Well , here's the thing the consumers don't realize the power they have . If they don't want non-GMO , they don't have to get it , because that's the driving force .
When you sit there and say I don't have enough time to make something that takes literally 10 minutes , you're going to go to Publix and get that or whoever . You're going to get that meal that's already made , pop it in the microwave and it's dude , dude , dude . Seven minutes later , whatever it , is .
Listen , I'm guilty of that as well . I mean , when I have a couple of times a year , you know , family goes away for a week or whatever , I'm fending for myself , except for Thursdays . Right , thursday is my oasis day . It really is . It's my oasis day . I look forward to Thursdays , not only for the food .
So what is that , john , and I don't .
How can you not I mean this has ?
been amazing .
It's a high school camaraderie . I love it .
So not everybody has time . It's a crazy world .
The oregano or piece of meat , you know , rosemary , absolutely .
Yeah , well , well played .
Well played , I would say . At the least you know knowing your farmer . Great . Trying to figure out where your food comes from is difficult .
The bare minimum that you can do is look at the ingredients on what you're buying , and I would say that even the chefs because there's a lot of chefs out there that are buying stuff and they don't know what's in it and that's where you go back to the sales rep really quick . That's where a good sales rep can help out .
Teach your chefs what's in that product that they're buying .
If the product is reputable to begin with , you know , because it's not all . No , it's not all .
Yeah , there's a lot out there . That isn't Some of it and some of it's not expensive . It's not always price driven Some is , some isn't . It depends on the product .
I love what Patrick said last week . He goes I pay for my produce from when I want it and I love that because , again , it's seasonality . You know you don't go get a peach when it's not peach season . That's not what you're doing . What you're getting is a product that's not . It's an inferior product .
Obviously , and when it comes to produce , patrick's going to know right , and I love Patrick and he's a great guy and he's spot on . The best thing about produce , the absolute best thing about produce , is when it's in season . It's the cheapest , of course . So you know , just for the , for those who don't with seafood , by the way .
Wait a minute for those who don't connect the dots on that . When it's grown and it's local , the shipping it's there , it's abundance . You know so supply , demand and and shipping . You know actual logistics .
When it's not in season , that means it's coming from somewhere south of the border or Canada or even overseas , like you know , and you're paying a premium for product . That's gas to keep it alive , you know to keep it so where you can . Where it's edible , the quality is low or a profile .
The profiles are weak If , by the time it gets to you , you guys like those gas tomatoes . I hate gas tomatoes . No , I don't like that . I heard that somewhere .
Yeah , no , I like what I like what Patrick said last week , I want a leaner .
I want to lean over the same , oh yeah .
The peach Right . It's so juicy and just you know , all over you .
And it's going to be the best price at that point . It's going to be the best flavor profile . Look , when you walk into a grocery store or a restaurant and they say I'm sorry , we don't have Romaine Fine , Do you sit there complaining or do you ?
look at like Boston , bid , lebid , lebid or you know whatever hearts of Romaine or whatever might be in season for you .
We definitely get stuck on eating what we want and we're used to certain things . But , man , when you buy it in season and it could be seafood , it could be . It's everything . It's supply and demand in our industry . So when you're buying things right , it's usually the best price .
Well , you shouldn't have a grouper 12 months a year . Sorry , All the stuff , oh my God . So we're into this . An hour and six minutes . You know I'm shaking my head .
I think grouper should be around . I know , like mahi , mahi should not be either . Yeah , I mean we have to do a better . I think one of the states in the Union that does the best sustainability is Alaska . It's part of their constitution , so they set limits on how much can be fished .
You know in part of , as part of my personal constitution . Oh yeah , I don't have limits on what I can , so we know , we've seen , we've seen .
Yeah , so is , so is your waistline .
You know what I'm saying , all right , so shout outs to Jonathan Rodriguez over at Salimar in Midtown Tampa . We will be having our October 23rd food industry walk and talk media bash , connection networking bash . Anyway , shout out to him Southern deli and provisions and also Yoder's Southern creamy creamery , which is fantastic ice cream coming on board .
It's going to be cool . Big pooch , brian , jane , amy , brian Framson , j dog , the Patrick Kelly Thanks for always being involved in everything that we do . John Hernandez , you , the Jeffrey man . Prayers to Israel . Let's everybody get like normal again . Ok , this is ridiculous . Go back to church , people . We and temple and temple Shalom in the home , baby .