More Than A Mile

More Than A Mile is hosted by Nick Carter, an Indiana farmer, and the CEO/co-founder of Market Wagon, an online farmers market with a mission to enable food producers to thrive in their local and regional markets.

Ditto Foods: Where a pair of hydroponic farmers persevered through 25 rejections before being able to start their own urban farm and invest in the place they call home 01/10/2023

Ditto Foods: Where a pair of hydroponic farmers persevered through 25 rejections before being able to start their own urban farm and invest in the place they call home Nick Carter (Host - Market Wagon CEO) (): Thanks for joining us. I think you're going to find this first episode of 2023 as fascinating as I did. It's about a pair of farmers named Derek and Brad, who grow about three acres worth of produce in just 320 square feet. They're using hydroponics to, as Derek put it, replicate Mother Nature at its finest. And for an old dirt farmer like me, it was really fun to talk with them about the science behind this technology. But in between all of the talk about soil science and chemistry and light spectrums, I hope you don't miss the story of endurance and entrepreneurship, perseverance, and above all, the meaningfulness of investing in the place you call home. Enjoy. Nick Carter (Host - Market Wagon CEO) (): Welcome to More Than a Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. Thanks for joining me for this episode of More Than a Mile, and thank you for buying local food. That's one critical step in making an investment in food for future generations. All right, well, I'm really excited. My guests today are Derek Drake and Brad Schiever of Ditto Foods. Really excited to have you guys. Thanks for joining. Derek Drake (Ditto Foods) (): Thanks for having us. Brad Schiever (Ditto Foods) (): Yes, thank you. Nick Carter (Host - Market Wagon CEO) (): You know, some people farm just because they have to, some people get to choose to farm because they want to. And a few people farm because they want to change the world or their corner of the world. And I've been looking forward to this conversation because that describes, I think both you and I, Derek. But our farms look very different. <Laugh>. Derek Drake (Ditto Foods) (): Oh yeah. Nick Carter (Host - Market Wagon CEO) (): So how big's your farm? Derek Drake (Ditto Foods) (): It is a 40 foot shipping container, so 320 square feet. Nick Carter (Host - Market Wagon CEO) (): And where is it sitting right now? Derek Drake (Ditto Foods) (): It's in our driveway in the back of our house Nick Carter (Host - Market Wagon CEO) (): In the south suburb of Chicago. Derek Drake (Ditto Foods) (): In the south suburbs of Chicago. Yes. On our property. So we take up a very small footprint. Nick Carter (Host - Market Wagon CEO) (): How many cows can you get in that shipping container? I'm just kidding. Derek Drake (Ditto Foods) (): Oh, probably about five. Nick Carter (Host - Market Wagon CEO) (): Ok Derek Drake (Ditto Foods) (): They won't be able to move around, but Nick Carter (Host - Market Wagon CEO) (): Not a whole lot of grazing inside there, Derek Drake (Ditto Foods) (): <Laugh>. Ok. No, Nick Carter (Host - Market Wagon CEO) (): This is a fascinating journey. I want to start from the beginning. So 2020, Covid happens. You are senior staff at Kellogg, Northwestern University mm-hmm. <Affirmative>. And that comes to an end with a furlough related to Covid. Tell me what happens from there. Derek Drake (Ditto Foods) (): Well, I've always been one of those folks that goes to, all right, what's the next right move for me. In grad school, I've created a business plan for a food truck concept. And it was kind of marrying food truck meets tiny home. And after the furlough, I was like, okay, I want to see if I can do something with this. And started down this long rabbit hole of looking for developers, manufacturers of food trucks and tiny homes and seeing what we can do. And went to Brad and said, all right, I'd like to go down this route. And so I started the search and found this company out of Boston called Freight Farms that manufactures these shipping container farms, and went to Brad and said, I think I wanna be a farmer. I think this is the next right move. And he thought I was crazy. And we started the journey. Nick Carter (Host - Market Wagon CEO) (): And today you're a farmer, Derek Drake (Ditto Foods) (): And today I'm a farmer in a shipping container. Yes. Nick Carter (Host - Market Wagon CEO) (): Take that Brad New Speaker (): <Laugh>. Brad Schiever (Ditto Foods) (): Right, Right? It was interesting. It was interesting to say the least for Derek to say, we're gonna grow three acres of farm and three acres of crops in 320 square feet. It took a lot of, a lot of convincing and a lot of research and understanding of what exactly that meant to be a farmer, especially without soil. Nick Carter (Host - Market Wagon CEO) (): Well, I, I want to dive into that for sure. Because I'm a farmer with soil and a lot of it. And and this whole concept is fascinating to me. I think it'll be fascinating to our listeners too. But before we get there, I just wanna, there's a part of this story that I wanna make sure is told because Derek, you are an experienced leader and an executive with an MBA. But you couldn't get bankers to believe that this was a legit business, could you? Derek Drake (Ditto Foods) (): No. Well, you have to, you know, there are a lot of intersectionality going on in that conversation because a.) Trying to first teach them and educate them on what the hell hydroponics was in the first place, and then talk to them about growing in the back of a truck, essentially. And then they were also dealing with the pandemic. So they had PPP loans, and so they weren't sure of what was happening. And then we were telling them, our customers are restaurants, and every restaurant was shut down, <laugh> <laugh>. So they were like, so who are you gonna actually sell this stuff to? So we had to shift and pivot our business model. And yeah, it was a challenge. It was a challenge. And then you have to throw on the fact that we couldn't actually go in there and talk to them. Nick Carter (Host - Market Wagon CEO) (): So do you know how many banks said no? Like how many, how many no's did you have to take? Derek Drake (Ditto Foods) (): Wow. And those are the ones that actually got back to us that we actually talked to. Cause there were, there were several that never even returned an email or a call. Nick Carter (Host - Market Wagon CEO) (): But the 26th one decided to bet on you, huh? Derek Drake (Ditto Foods) (): Yeah. Yeah. The one yes, that we got, actually, ironically enough came from our second No. After they gave us a no, he reached out to us about three or four months later and was like, you know, I, I really think you guys got something good here. I like what you're trying to do. I have a colleague of mine at another bank, they're a little bit more lenient to lending to startups. Do you mind if I send your information to him? I was like, send whatever you need. What does he need? I'll, I'll send it myself. <Laugh>. And that was the one yes that we got. Nick Carter (Host - Market Wagon CEO) (): Did you ever give up hope? Derek Drake (Ditto Foods) (): I did. Yeah, I did. But I knew what we were trying to accomplish. I knew that it was something good and I knew that if we had it, if we got it, it was gonna be something that was a.) Change our lives and our kids' lives, but also be impactful for the community that I wanted to impact, which is where I grew up in my hometown of Fort Heights. And so that was really what kind of kept us going. But absolutely, after you get No, no, no, no, no, no, no, no, no. It's really hard to stay going. Nick Carter (Host - Market Wagon CEO) (): So, New Year's Eve, 2021, your farm arrives <laugh>, which just sounds so funny for me to say. Your farm arrives. How long did it take before your farm was producing food? Brad Schiever (Ditto Foods) (): So we had it delivered December 31st, 2021. And it sat unattended, essentially. Because of the length of this process, we really did not, you know, we anticipated putting the first farm in Ford Heights, and because of how long it took to get financing, multiple changes had taken place with Ford Heights, with the mayor and the board, et cetera. And so when we got approved for the loan and the loan came through in October, we then called Freight Farms and said, you know, we're ready to make payment on the farm. And they said, okay, we can have it to you in a month and a half <laugh>. And so at this time we're, we're living in a townhouse in Bolingbrook, definitely not a place to drop a 40 foot shipping container. And so we were able to very quickly looking through Zillow one morning, found a house pop up. Brad Schiever (Ditto Foods) (): We didn't plan on moving until summer of '22. And we found this house pop up that had been on the market over a year. And we'd been on Zillow multiple times, never came up until this came up. And Derek's like, look at this. Let's go check it out. So the next day we went and checked it out and as the realtor and I are in the house, we have no idea where Derek's at. And here's Derek in the backyard playing with the neighbor's chickens that decided to come running over. And so we looked at the agent and said, okay, you have a month to make this happen cause we have a farm to drop here. And so it was dropped on New Year's Eve and we were able to get into it finally mid-February. And the first seed was planted March 1st of '22. Nick Carter (Host - Market Wagon CEO) (): When most people say they want a farm and they have to move to farm, they're moving to a place, you know, that is a farm. <Laugh>. You had to move to a place that you could deliver your farm to. Brad Schiever (Ditto Foods) (): Exactly. We had to make sure we could have a farm delivered to where we were living. You know, the great part is where we found essentially is a farm, was a farm, at one time. And so we found, ideally what we had thought we were never gonna find as we thought about moving, which was an acre of land and a place that we could drop a shipping container. Nick Carter (Host - Market Wagon CEO) (): Do you have a well or are you on city water? Brad Schiever (Ditto Foods) (): We are on a well, but we have a water system that produces some of the best water out there at the moment. Our crops are well watered with fantastic, fantastic quality water. Nick Carter (Host - Market Wagon CEO) (): So you said seed in the ground in March. First crops in April? Derek Drake (Ditto Foods) (): Well, not, not quite in the ground. Nick Carter (Host - Market Wagon CEO) (): Well, <laugh>. See, you can't get it out of my lingo. I can't, I can't not say it. So tell me. Alright, let's do this. Tell me about this process because I start seeds in trays in soil and trays, indoors, ready to be transplanted or we'll direct sow into the soil in our farm. What does seeding look like for you? Derek Drake (Ditto Foods) (): Same process. We have growing trays that we start our seeds in, but the growing media that we use is not soil. It's peat moss/coco coir mix. And we plant our seed, put the humidity domes on, and we germinate, you know, essentially just like, Nick Carter (Host - Market Wagon CEO) (): That's exactly what I do. Yeah, ok. Derek Drake (Ditto Foods) (): We germinate the same way, except instead of putting it, once it's ready to go, instead of putting it in the ground, we put it in a eight foot tower, Nick Carter (Host - Market Wagon CEO) (): A tower. Tell me what else is different. So this, this medium, it's not soil, but it's a medium. It's somewhat absorbent, right? It allows the moisture to get to the seed and the roots. What's the plant eat? Derek Drake (Ditto Foods) (): Nutrients. What we do is we replicate the nutrients that they would get from the soil. So the minerals and all the macro and micronutrients that they would get from the soil. And any fertilizer that you feed into the soil, we actually introduce that to the plants through the water, which is, you know, essentially what hydroponics is. It's using water as the conduit to bring the nutrients to the plants. Nick Carter (Host - Market Wagon CEO) (): Okay. And tell me what kind of plants are growing in your farm right now? Lettuce, I assume. Anything else? Derek Drake (Ditto Foods) (): Lettuce, leafy greens, herbs. We've grown root vegetables like carrots and radishes and different types of lettuce. We have about six or seven different types of lettuce, a couple of different types of butterhead, some frisee, lots of different herbs. This time of year we're doing sage, rosemary, basil. So we got a variety, nice variety of things that we grow. Nick Carter (Host - Market Wagon CEO) (): Carrots and radishes too. Derek Drake (Ditto Foods) (): Mm-Hmm. <affirmative>. Yeah. And the carrots that we grow, they're not your typical long carrot. They're bulb carrots, so they kind of look like a cylinder radish <affirmative>. So we tell our customers that they can use it just like a radish, like slicing it really thin and using it that way. But yeah, you can grow root vegetables. Nick Carter (Host - Market Wagon CEO) (): That is really cool. Derek Drake (Ditto Foods) (): Yeah. And we're currently right now also trialing cucumbers. Nick Carter (Host - Market Wagon CEO) (): Wow. A vining cucumber. How so? I'm assuming like your lettuce is cut and come back. Some of the other things are single harvest, like your root vegetables mm-hmm. <Affirmative>, but a cucumber. How long will that vine live? How will it be determinate? Or will you be harvesting off of it over a long period of time? What's that process look like? Derek Drake (Ditto Foods) (): It's TBD <laugh>. Cause this is our first time, so we don't really know. Typically in this sort of environment vining isn't an ideal crop. Nick Carter (Host - Market Wagon CEO) (): It's not space efficient. Derek Drake (Ditto Foods) (): Exactly. Nick Carter (Host - Market Wagon CEO) (): Not very space efficient Derek Drake (Ditto Foods) (): And in a vertical format as well. So there's a lot of rigging that we'll have to do once the vines themselves get too heavy to mm-hmm. <Affirmative> to hold themselves up. We'll have to do some rigging and figure that process out. But like I said, it's new for us. We just recently transplanted some cucumber plants, so still working it out. Nick Carter (Host - Market Wagon CEO) (): That is really impressive. And that's exactly what entrepreneurship is about. Right? It's like, ready, fire, aim, Hey, let's try cucumbers, <laugh>, <laugh>. If the vine gets too heavy, then we'll put a different wire in there, I guess. Yeah. Just figure it out. Yeah. Very cool. Tell me can you notice any difference in the flavor or taste or quality from what comes out of your shipping container versus what may come out of the soil? Brad Schiever (Ditto Foods) (): Oh, yeah. Yeah. There is a, I don't want to necessarily use the term clean, but there's a freshness to the lettuce that comes out. The kale specifically has just a raw, crisp flavor to it. The texture is incredible. The lettuce has a great flavor and moisture to it. And the best part is that when you're doing full head, once they're harvested, especially for those that we sell, the root is still on. So those nutrients, it's not dead when it's at the store, even delivered to the customer's home, it's still living, put in a cup of water and it's gonna stay fresh and crisp for two weeks or more. Nick Carter (Host - Market Wagon CEO) (): Oh, that's great. Yeah, because that's the biggest thing with store bought lettuce is you start the clock when you take that thing off the shelf. Exactly. Yeah. Sometimes the clock's already been running a little too long while it's on the shelf <laugh>. Brad Schiever (Ditto Foods) (): Well, and a lot of it is, especially some of the bag lettuce, has been cut and harvested and washed, and it's two weeks old by the time you pick it up in the store. So when you get it home and you open it up and you wonder why it lasts two days, well, because it's been dead for quite some time Nick Carter (Host - Market Wagon CEO) (): On our farm, we had just started this year, a greenhouse, it's a high tunnel. We're doing some winter growing, spinach lettuces kale and broccoli as well. But we're still using the sun for our light source. You are in a dark shipping container. It is opaque by design. Tell me, is there any reason why you don't augment light with maybe like a clear cover on the, on the container ship? Is there a particular benefit you get by being able to control the exact spectrums of light that you're producing inside your farm? Brad Schiever (Ditto Foods) (): Yeah, the plants need the red and blue light for photosynthesis. And with the sunlight it has all of the other colors it has to fight through to get exactly what it needs. And so the best part of container farming and hydroponic farming is we give the plants exactly what they need. And so we're giving them 18 hours of pure red and blue light for the strongest photosynthesis possible, which allows us to be able to produce a crop from seed to harvest in six weeks. Nick Carter (Host - Market Wagon CEO) (): So you can accelerate the growth by concentrating on only the light spectrums that that plant's gonna need to produce the leaves that people are gonna eat. Brad Schiever (Ditto Foods) (): Exactly. And the cool part about the farm that we have from Freight Farms is we have their most recent model. And so they have three different modes to it, essentially, which we're running in performance mode currently, which allows for that six week growth cycle. It's getting the exact light, nutrients and water that it needs, while still being sustainable, even though it is in performance mode. Nick Carter (Host - Market Wagon CEO) (): What about the light spectrum needed for this, it's a fruiting plant flowering and fruiting is what cucumbers are. A lot of people don't think of cucumbers as fruit, but, the science geek here, it's a fruit. And that takes a different spectrum, doesn't it? Brad Schiever (Ditto Foods) (): A little bit different temperature necessarily. So with the farm, we can go ahead and program in there what we're growing. And so it has built in automatically what's called recipes. So wow. Right now, because we're experimenting with root vegetables, the farm is still set to grow lettuce and leafy greens, which is a cool weather crop, essentially. Mm-Hmm. <affirmative>. And so the light, the water, the nutrients its delivering is based upon lettuce. And so that is one thing we're working with the cucumbers, is not just the vining, but it's also a little bit of a different environment. Mm-Hmm. <affirmative>. Yep. We're still having wild success with the strength of the vine itself, as well as the amount of flowers being produced out of it. Nick Carter (Host - Market Wagon CEO) (): How will you handle pollination? Brad Schiever (Ditto Foods) (): So there is actually the ability, it's pretty basic. It's taking just like a toothbrush and rubbing it against the flower. Nick Carter (Host - Market Wagon CEO) (): Yeah. So you'll manually pollinate. Brad Schiever (Ditto Foods) (): It will be manual pollination. But again, the flowers that we're seeing are incredible right now. Nick Carter (Host - Market Wagon CEO) (): I assume you don't want to release a hive of bees inside of your container ship. Brad Schiever (Ditto Foods) (): No, no. We're gonna try and control that part of it as well. Nick Carter (Host - Market Wagon CEO) (): Controlled environment's gotta be the most beneficial there. I have a hive on our property. But definitely try to steer clear of it. I wouldn't wanna be inside a container ship with it. Brad Schiever (Ditto Foods) (): <Laugh>. No, I don't think so. Nick Carter (Host - Market Wagon CEO) (): This is really fascinating. Thank you... /episode/index/show/morethanamile/id/25350102

The Homestead: Where a busy working mom reinvigorated her downtown, all because she didn't want to miss out on the fun when loved ones came to visit. Now her recipes can be found on tables all across the state. Nick Carter (Host - Market Wagon CEO): Thank you for tuning into our holiday episode. Today you are going to hear a great story of Jody. It’s an entrepreneurial success story in small town America. Jody is a farmer’s wife. Her family wanted to reinvigorate the dying downtown of a small Indiana community. So they started a small homey business and they called it The Homestead and it’s just grown from there. They’re in two locations now. They have a blossoming eCommerce business. But the origin story is due to this farmer’s wife being a busy mom—they had 5 girls in 6 years—and she didn’t want to be stuck in the kitchen any time they had friends or family over. So she learned some tricks about how to have frozen meals ready to pull out and heat up and today she’s sharing those with you. As CEO and chief cook of The Homestead, she’s going to talk about some of her tricks. We’re going to talk about one of my favorites, the Indiana state pie, a delicacy called the sugar cream pie, so listen in for that. She’s going to have some inspiring advice for would-be entrepreneurs and letting you know why it’s important to know where your food comes from. Thanks for tuning in. Enjoy. Nick Carter (Host - Market Wagon CEO): Welcome to More Than a Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. Thanks for joining me for this episode of More Than a Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. My guest today is Jody Bahler, the CEO, founder and chief cook at The Homestead. Jody, thanks for joining us. Jody Bahler (The Homestead): Hi Nick. How are you? Nick Carter (Host - Market Wagon CEO): I'm doing great. Good. So we are doing this recording virtually, but we could have gotten together. You are just an hour away from where I'm at in Indianapolis, up in Remington, Indiana. Right? Yep. I know that you've got a background in farming. Do you and your husband still farm? Jody Bahler (The Homestead): Yes, absolutely. That's Mike. And Mike farms with his two brothers. so it's a hundred year farm here in Indiana and that's where we've lived since we've been married and raised our five girls. Nick Carter (Host - Market Wagon CEO): That is so cool. Jody Bahler (The Homestead): I grew up on a dairy farm and married a hog farmer, so I got an ag background myself, <laugh>. Nick Carter (Host - Market Wagon CEO): So you grew up on a dairy farm where at? Jody Bahler (The Homestead): I grew up in Kansas, little town of Lamont, Kansas. Teeny tiny town near Emporia State University, Kansas State University. So that was where I began. Nick Carter (Host - Market Wagon CEO): So I grew up on a dairy farm too. Not really heavy in production because we had gotten rid of the milking equipment. So I just bred. What did you raise? What, do you know what breed? Holsteins, of course. Jody Bahler (The Homestead): Yep. Nick Carter (Host - Market Wagon CEO): Yeah. Very cool. So you were no stranger to the farm life when your husband, Mike decided to whisk you off to the farm life in Indiana? Jody Bahler (The Homestead): Nope. Absolutely not. Nick Carter (Host - Market Wagon CEO): How'd the two of you meet? Jody Bahler (The Homestead): We actually met through our church. We did a lot of traveling and back and forth with our church network across the United States, and we had met through that. And so that was, that was, yeah, that was primarily how we met and got acquainted. Nick Carter (Host - Market Wagon CEO): Oh, that's neat. So moved Indiana, how many daughters did you say? Jody Bahler (The Homestead): We have five girls. Nick Carter (Host - Market Wagon CEO): Five girls. Are they, are any of 'em still in the house or have they moved on? Jody Bahler (The Homestead): Our oldest is still home. Um, she's 26, and then we have twin girls that are 25. Then we have, we had two girls after that. So youngest is, is 20, they range anywhere from 20 to 26. And the oldest is the only one single and living at home still. She's an RN and works in Lafayette, Nick Carter (Host - Market Wagon CEO): So she's a nurse. So she took that on after you as well. I'm understanding you're a nurse. Jody Bahler (The Homestead): She did, she did. She followed in my footsteps. <laugh>. Nick Carter (Host - Market Wagon CEO): Cool. So tell me a little bit about what it's like to raise five girls on a farm in rural Indiana. Jody Bahler (The Homestead): Well, it's been a good life. I wouldn't trade it. We love the country life. We love, we loved being able to raise our girls on the farm and to know what hard work means. It's all I've known, it's all my husband Mike and I have ever known. So it was, it's a life that we love and cherish and we're thankful that we were able to raise our girls on the farm. So it's a lot of hard work. It's not a nine to five job, but it's, it's hard work and there's a lot of, of variety and diversity. Um, and so yeah, it was, you know, they weren't necessarily involved with the, the farming operation and neither was I. I was actually working as a nurse at the time that the girls that we were raising our family, um, stayed home with them for a few years, but then I went into school nursing once they started into school, but however, they weren't, um, specifically involved. They, they did some, some things but not a lot. Because my husband actually farms with two other brothers and there was, you know, it's, it's a large operation, so there was not a lot that they really helped with, but they were definitely involved with the day-to-day activities that were going on. Nick Carter (Host - Market Wagon CEO): It's an extended family farm, it sounds like. Jody Bahler (The Homestead): Yep. Nick Carter (Host - Market Wagon CEO): Got a lot of nieces and nephews involved in the operation? Jody Bahler (The Homestead): There's some nephews that are, that are involved now that they're a little bit older. Yes. Nick Carter (Host - Market Wagon CEO): Got it. Now, as you, um, you were a, a working mom, your husband is working hard on the farm, your kids are in school, but I understand that kind of a background here behind The Homestead as a business is just this desire to have good family dinners, right? Jody Bahler (The Homestead): It is, and that is something that's always been important to me, raising my girls. I love to cook and bake and the years that I did spend at home, because we had five girls in six years, I was a very busy mom at home for several years before I went back into nursing. But I would spend my days preparing quantity food and freezing them to be pulled out and used for later date when I had an extra busy day when there was harvest and there was meal, you know, late meals and whatnot. It was the way I kept myself organized and it was nice to just know that I had food prepared in the freezer to pull out for those specific things or, you know, if there were guests that dropped by, I was prepared. So I also did some catering for various friends around the area and it was an interest of mine. I just really liked to do that. Those ideas were kind of the first beginning baby steps. Little did we know at the time, but that was really the, the reason that was really the, the way we founded Homestead was kind of that beginning. How can this help other families do the same thing that we did? Nick Carter (Host - Market Wagon CEO): Where did you learn to cook Jody? Jody Bahler (The Homestead): I learned to cook from my mother, of course, yeah, my grandmother. Both my grandmothers were very good cooks as well as my mom. We're not gourmet cooks, we're just good, you know, Midwestern down home cooks. But I definitely learned from my mom. I also self taught a lot of things as I was married and moved away from home. And it's interesting because I collect cookbooks, which of course is probably to be expected, but I read a cookbook like a novel, and I just, I just, I enjoy it and I feel like I learn something every day and I, you know, especially my early years of marriage when I was really learning, I would sit down when Mike was out late, I would read these cookbooks and I would meal plan and prep, and I really learned a lot about organization that way. I learned how to kind of mix and match recipes to kind of create my own and so, you know, it just kind of became a real hobby almost. Nick Carter (Host - Market Wagon CEO): Now, some of the recipes I'm sure that you had passed down that you learned from mom and grandma were designed to come straight out of the oven onto the table. Was there, was there a lot of learning and adaptation to take a recipe that would go from the kitchen into the freezer, out of the freezer, into the oven to the table? Jody Bahler (The Homestead): Not necessarily. There are some that you, that just aren't really adaptable to that, but a lot of recipes, and people would be surprised by this, because there are just a lot of, most things that you can freeze and be successful with. My mom did a lot of that as well. So I guess, you know, she kind of taught me those, the foundation, the basics of doing that and you know, how to be organized in that way. And then, it just grew from there. Nick Carter (Host - Market Wagon CEO): So it sounds like the idea was preparedness. You, you wanted to be able, when you had a busy day or you said, when guests show up, right, to just be able to say, Hey, stay for dinner. Jody Bahler (The Homestead): Right. Or, you know, we host a lot of company, we have a lot of friends that come in, family come from out of town or whatever. And it was much less stressful to me to be able to prep ahead, know that I had the food prepared in the freezer I would pull out later to thaw. And it, it just created a lot less work for me, um, busyness in the kitchen while I had guests. And so, you know, I could relax and enjoy my time with my company or my family without stressing over, 'man, I gotta make this from, from beginning to end.' You know, it, the hard work was done, the kitchen wasn't a disaster, <laugh>, and it just really made my life a lot easier. Nick Carter (Host - Market Wagon CEO): Well, I think for a lot of people, you know, hospitality is somewhat of a lost art and one of the most stressful parts about having folks over for dinner is, is the dinner part, right? It is, 'oh, I'm not much of a cook, and that's so much work.' But you really had some intentionality to be prepared in advance so that you could be that hostess. Jody Bahler (The Homestead): Right. That was my goal. Um, that was your goal and it seemed to work for us. Nick Carter (Host - Market Wagon CEO): Now you are sharing that ability with others. So you took this idea of a family meal around the table that's simple without a lot of stress, and you turned it into a product that you could help other people have at their tables. Tell me, when did you start doing that? When did that become the idea? Jody Bahler (The Homestead): So we started thinking about this in 2000, really the fall of 2009. We honestly had never thought about creating a business, so to speak with this in mind. But there was a property that was available in Remington and part of our family had an interest in doing something to help our downtown kind of invigorate the town, do something. We just kind of tossed around some ideas. Is this something we even want to get involved with? Then the idea was born. My sister-in-law who was also involved in some of these decisions really liked the bulk food concept, which you see in a lot of, um, Amish type communities that, you know, you buy everything in bulk and, and then package 'em down. A lot of the candies and the gummies and the chocolates repackaged down into sellable quantities that people are gonna wanna grab and go. Jody Bahler (The Homestead): And so, you know, that was her interest. We kind of paired that together with like, hey, okay, I love to, I love to cook, I love to bake, I love to cater. And I've kind of dabbled in that with friends around the area and we've also got five young daughters growing up. Could this really be something that we could create moving forward as a family business and do something worthwhile for our community? And so that was when the idea was born. In the fall of 2009, we created the business that we named The Homestead. We wanted to have a very homey feel, I guess just so to speak, something that had a little bit of meaning behind it. We launched The Homestead in the spring of 2010. Jody Bahler (The Homestead): And we were happy with what it was. We created the, you know, we wanted a warm, homey, welcoming atmosphere. We, we had, looking back, you know, it's been a journey. We started out with very minimal few options. Looking back at photos, the store looked very sparse. So it's just, you know, it it is what it is, right? That's part of growing a business. And so in, in these last, you know, since 2010 we've just continued to grow and expand. We realized that there was really, I guess it sort of started out with more, we were more in the mindset of kind of a hobby business. Not really, not really, let's go for the gusto, just more of a let's let's have a fun thing to do, you know? And then we quickly realized that there was more need for that, what we were offering. Jody Bahler (The Homestead): And I still remember the very first casserole that I made to sell to customers was the chicken and rice casserole. We still sell it today. It's still a very much a top seller. That was the one that I remembered trying and we'd make just, you know, I made just a few and stuck them out in the freezer and the concept just took off and people were loving the ability to come in and find something that was ready made and ready to pop in the oven. So, um, you know, that's, that was, we've just, we've just kind of taken one step at a time and grown from there. And, you know, now we offer quite a few items. Nick Carter (Host - Market Wagon CEO): Was there ever a point in the last, you know, 13 years now since you've had this idea, was there ever a point where you, you said to yourself, maybe this isn't worth it? Uh, maybe, maybe, uh, maybe I was crazy Jody Bahler (The Homestead): Honestly, yes, probably more than once. <laugh> <laugh>. But, you know, I also believe that anything worthwhile is hard work. And I also believe that nothing worthwhile comes easy. Starting a business is not for the faint of heart. It's a difficult road. And, you know, just trying to find what works for your business, what works for the demographics in your area, what customers are gonna want, you know, dealing with all of the costing, the inputs, the math, figuring all that out as a young entrepreneur, which is something I didn't go to school for, my husband didn't go to school for. That was very much, it's been very much a learning curve and at times, yes, felt exasperating, you know? Because it is not an an easy road, but when you see the momentum behind it that what is happening and it, you know, it just, it just makes it worth it all. It really does. Nick Carter (Host - Market Wagon CEO): Yeah. I think it's one thing to know how to make a delicious meal at home. It's another thing to know exactly to the penny, what that meal costs per serving, and then know what to charge for it at the door. Right? Jody Bahler (The Homestead): Absolutely. Absolutely. And you know, also when you're dealing with small home recipes, although I was multiplying and doing freezer food ahead, it's nothing like we do today as far as quantity, you know? So getting all that figured out has been quite a journey for us, quite a process. But it is, looking back, we've come a long way <laugh> Nick Carter (Host - Market Wagon CEO): If there's anybody listening right now who has a love for cooking just like you do, loves to organize and wants to be able to share that gift with others, what's one piece of advice you could think of to share with a cook, a chef who's thinking about jumping out and doing just what you did 13 years ago and hasn't quite taken that leap. What's one thing you wish you could tell 2009, Jody? Jody Bahler (The Homestead): I think what I would say is if you truly have a heart passion for something and you have your eyes set on a vision and a dream, move forward and don't look back. There's just something about, at least for me, that sense of satisfaction that I am doing what I love, although hard, and not easy. It's still something deep within that I know I'm supposed to do. We've just, you know, we've felt, um, you know, sometimes you wonder, is this the right thing to do? Should we do this or do that? But it, you know, it seems like about the time we always wonder, something falls in place that just gives us that little glimpse of hope that, okay, we're on the right track, we need, you know, let's just keep putting one foot in front of the other and move forward. Nick Carter (Host - Market Wagon CEO): Very cool. I think that resonates with a lot of entrepreneurial stories is, I always say, ready, fire, aim. Right? You know, you know where you want to get to. Yes, you may not have all the details worked out, but starting is the hardest part. So yeah, I'm glad you started. Now, somewhere along the way, this must have been going pretty well, because now you're in two locations. So you opened your second location in West Lafayette. Tell me, you know, how did you grow to double the size of your business that way? Jody Bahler (The Homestead): We had an offer, somebody actually showed up in our Remington store one day. It was an owner who had some property in West Lafayette and he had a space lease available that was open for a restaurant-type of business. And he approached us, had heard about us, and wondered if this was something that we would want to expand in. And it really is something that we had thought about, you know, growing our business outside of Remington, but just not sure how that would look. We again, we just kind of took that step of faith. Faith plays a big part in this role. It just, it's just, like I said, you kind of step out and you just trust that this is the right decision. We opened that store, totally reset the store and opened that location five years ago and it immediately took off. It's in West Lafayette near Purdue. Nick Carter (Host - Market Wagon CEO): Go Boilers. Jody Bahler (The Homestead): Go boilers. And it's definitely, you know, it's a different demographics down there. Yes, it's an ag community, but not quite as closely related ag as we are here, right in, you know, right in the country roads of Remington. But you know, you got a lot more working people and Purdue close by and it really caught on. Nick Carter (Host - Market Wagon CEO): So you've got more like busy professionals as opposed to other fellow farmers coming by and and picking up dinner from you? Jody Bahler (The Homestead): We do, and I would tend to say that here in Remington we have a lot more folks that are probably stay-at-home moms that maybe do their own cooking. That's just what they're used to, where maybe in Lafayette, west Lafayette area, you have probably more working class people that don't take the time to cook at home. Knowing they have something they can stop for has been a big benefit to them. So we actually outgrew that location and then a couple years ago we actually was it just, it was just last summer my, um, yeah, <laugh>, it was just last July because we just had our one year anniversary in that location. We actually moved to a larger... /episode/index/show/morethanamile/id/25224303

Classic City Gourmet Mushroom: Honoring our Veterans with Dr. Sara Skinner and hear from her about the journey from the Army to mushroom farmer and professor of social work at the University of Georgia. Nick Carter (Host - Market Wagon CEO) (): Hello, and thanks for joining the podcast. My guest today is Dr. Sara Skinner. She's the owner of Classic City Gourmet Mushrooms. And with Veterans Day on Friday, it just seemed appropriate to share her journey to becoming a mushroom farmer because it's directly connected the time that she spent in the Army. And she may have left the Army 12 years ago, but she's never really stopped advocating for veterans. She's now a professor of social work at the University of Georgia. She's even designed courses that help other clinicians working with veterans and military families. And as you're about to hear, while she has no desire to be the mushroom queen, farming itself has really become an important part of her healing process because of the hope that's found in growing things and investing in the future. Nick Carter (Host - Market Wagon CEO) (): Welcome to More Than a Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. Thanks for joining me for this episode of More Than a Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Well, my guest today is Sara. Sara, thanks for joining us. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah, no problem. Nick Carter (Host - Market Wagon CEO) (): I love your story. At time of recording, we are coming up on Veterans Day. So it's a time of year everybody acknowledges, you know, the sacrifices veterans have made throughout the generations in our country. Seems like every day's Veteran's Day for you though, right? This is a lived reality. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): That is true. Nick Carter (Host - Market Wagon CEO) (): So we're gonna talk about your service and how that's brought us around to growing mushrooms. I just want to start at the beginning and first of all, say thank you for serving our country to you and your husband. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Thank you for your support. Nick Carter (Host - Market Wagon CEO) (): Of course. How did you get, you know, today you're a mushroom farmer. You started in the Army. How did you get, how did you decide to join the army right out of high school? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): <laugh>. So I didn't actually, So I grew up as a military brat. My dad was a, um, lifelong Army soldier. Growing up I was very adamant of like, I'm never gonna go in the army. No way. Then after high school, I did one semester in college and it didn't go very great <laugh>. Uh, and so I was like, Hm, Army's not looking so bad now. So, yeah, after I did one semester of college and then I joined the Army mostly to kind of help me get back to college, but it turns out I loved it. And, uh, I really had a wonderful experience. Nick Carter (Host - Market Wagon CEO) (): I really love that because I grew up son of a farmer and swore I'm never going to be a farmer. Then I dropped out of college and now I farm. So we have a lot of things in common except I didn't join the military. So you grew up in a military family. You met your husband in the military, right? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): That's correct, Yeah. Nick Carter (Host - Market Wagon CEO) (): At West Point? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): That's right. Yeah. So after I was in the Army for a couple years, so I enlisted originally, and so I was enlisted for a couple of years. And then I was given the opportunity to apply to West Point and I was accepted. And so while I was there, I did meet my husband and we've been married for 20 years now. We just did our 20th reunion this past weekend. Nick Carter (Host - Market Wagon CEO) (): Congratulations. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah. Nick Carter (Host - Market Wagon CEO) (): And your husband also was in the Army? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yep. Yep. It's a requirement after graduating. So we both graduated and our senior year was when 9/11 happened. So our senior year of college was 2001-2002. We graduated 2002 and pretty much we were both, you know, immediately deployed to Iraq. Nick Carter (Host - Market Wagon CEO) (): So you're newlyweds on deployment. Is that hard? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Um, the hard part was most, most of the time we were separated. Yeah. But there was a brief point where we were both deployed to Baghdad at the same time. So I was on one side of the river, he was on the other side of the river. And so there were a few times we were able to actually visit. I have this distinct memory of like, you know, sitting on top of a security point with my husband at night watching the tracers, <laugh>, you know, in the sky overhead. And, and it's something that we kind of go back to in our marriage, you know, when things are going rough or the kids were crazy or whatever, we say, Well, nobody's shooting at us. We're okay. Nick Carter (Host - Market Wagon CEO) (): Yeah. It could be worse. Could be worse. A lot of people say that and you guys really have lived it. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah, yeah. Like literally nobody's shooting at us. We're okay. Nick Carter (Host - Market Wagon CEO) (): Yeah. Wow. So I want to talk about how this military journey brings you into providing food for your local community. So speaking of things being difficult, you, you also gardened while in the Army? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes. Nick Carter (Host - Market Wagon CEO) (): Now I have family in the Army. And you even talked about being a military brat, which indicates, you know, you moved around a lot. Mm-hmm. <affirmative> gardens are usually like, literally putting down roots. Is is that hard to do? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Um, yes. Yeah. But it was, it was a very important part of my upbringing. So yes, I was a military brat. I grew up moving around. But even so both sets of my grandparents were farmers in Michigan. And so every summer I would go and stay with them and help them on the farm, you know, hoeing beans or whatever else, you know, we had to do. And so my mother, when we were growing up, wherever we were stationed, she would always make sure she had a garden. And so I'd help her plant. And so it was a natural thing wherever I was, if it was a house plant was all I could manage. I would do that. If I had some space I would, you know, plant some flowers or some tomatoes or whatever. So I've, I've been doing that forever wherever I went. Nick Carter (Host - Market Wagon CEO) (): Uh, so on, on bases all across the US there's a, a garden in the backyard of some housing unit there that you started. Do you think people kept it up after you left? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Germany... I don't wanna know. <laugh>. Nick Carter (Host - Market Wagon CEO) (): You don't wanna know. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): That's the one thing about moving. I've gone back before, you know, to a place I lived and seen that the new tenants have razed my garden and it makes me very sad. So I'd rather just not know and believe that they're enjoying what I left. But yeah. Yeah. So not just the United States. Also in Germany. Even on my first deployment, my mom sent me flower seeds while I was in Iraq. They didn't take, and that was probably a good thing, <laugh>. Nick Carter (Host - Market Wagon CEO) (): Yeah, there's, yeah, there's a large body of literature about not sending seeds across to different continents. <laugh>. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah. That was probably not a good idea, but it was just such a natural thing for her to do. Oh, sure. Um, yeah. So I appreciated the thought, Nick Carter (Host - Market Wagon CEO) (): <laugh>. So when did you decide to leave the Army and how did that take place? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): So I left the Army in 2007. I did two deployments to Iraq. I was injured on my second deployment, so we made a decision as a family after that to get out of the military. Nick Carter (Host - Market Wagon CEO) (): So in 2007, you make the decision as a family to get out of the military. Did you have kids at that, did you say as a family? So did you have kids? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes. Yeah. So I just had my oldest son. He was eight months old when we got out, so he was a baby. And my husband and I made a decision at that point because, you know, like I said, I did two deployments. He did two deployments. So our first five years of marriage, we had only been together in the same place for four months consecutively. Nick Carter (Host - Market Wagon CEO) (): Wait, cumulatively? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): No, consecutive. Four months consecutive. Nick Carter (Host - Market Wagon CEO) (): The longest consecutive time together Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Exactly was four months. And so we knew that if we stayed in, we were going to be separated again. And now we had a baby in the mix. So we decided on top of everything else that we were gonna try our hand at civilian life. Nick Carter (Host - Market Wagon CEO) (): Okay. So you said your first semester at college didn't go all that well, then you became a West Point graduate mm-hmm. <affirmative>. And now, um, is it Dr. Sara Skinner? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): It is Dr. Sara Skinner. Yeah. Nick Carter (Host - Market Wagon CEO) (): So tell me about your doctorate work, how you, you went back for a PhD. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah. Well after I got out of the Army in 2007, I was doing a lot of volunteer work for an organization called Iraq and Afghanistan Veterans of America (IAVA). And it was through that work that I learned that there was a shortage of mental health workers nationwide. Because that was one of the things we were advocating for is more mental health services for veterans. So at that point I was like, 'Well, why not me?' So I decided to go back and get my masters in social work. So I did that in 2009. And then after a couple of years I decided to get my PhD. and so I came to the University of Georgia here in Athens and got my PhD. in social work. Nick Carter (Host - Market Wagon CEO) (): And does a lot of the social work that you focus on, is it focused on military, military veterans? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): It is. So that is something that I've enjoyed researching and a program that I brought to University of Georgia. I developed a course on military social work for the University of Georgia. And it's a graduate and undergraduate level. I also put together a military social work certificate program that we're hopefully going to be implementing soon in order to certify mental health workers in the state of Georgia to work more competently with the military population. Nick Carter (Host - Market Wagon CEO) (): Yeah. That's awesome. And does gardening and growing food intersect with that work? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Maybe not that particularly, but I will say that it was a very important part of my healing after serving in Iraq and after getting out of the military. I have this distinct memory of when I was flying out of the desert for the last time and I was flying into Germany, looking out the window of the airplane, and I could just see the deep rich browns and greens of Germany in contrast to having been in the desert. It just sticks in my mind of all that life that's in vegetation and the soil as being kind of, you know, being home, and being surrounded by living and nurturing myself. So I threw myself into really gardening and growing things and it was very meaningful for me, very healing. I know the same is true for a lot of veterans. There are a lot of programs nationwide that combine veterans and agriculture because it turns out it's actually a really good fit for a lot of veterans working in agriculture. Nick Carter (Host - Market Wagon CEO) (): Not only professionally. I mean, they probably have the experience of hard work, they can do what it takes to run a farm. But it sounds like at a little bit more of a deeper level it's meaningful and impactful work. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes, exactly. We know that farming is hard work, right? And there's a lot of uncertainty. And so veterans are uniquely able to handle the stress of it. But I feel like there's hope inherent in the act of planting something, right? So it's kind of a bet on the future every time you put a seed in the ground or in my case inoculate some, you know, wood with mushroom mycelium. It's the same kind of thing that you're vesting in the future. Nick Carter (Host - Market Wagon CEO) (): Yeah and able to bring about creation and flourishing and not destruction. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Exactly. Yeah. Nick Carter (Host - Market Wagon CEO) (): Yeah. Wow. So let's talk about mushrooms then. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah, so like I said, I've always gardened and grew food and that sort of thing. And then when we moved into, not where I'm living right now, but I was putting together my garden and there was parts of my yard or land where it was very shady mm-hmm. <affirmative>. I used up every like square foot of sunlight that there was available. And so I was like, 'Well, what can I do now?. So then I started investigating mushrooms. So I started growing mushrooms probably around 13 years ago, I think now. Wow. I started with the way a lot of people do, like inoculating logs and that sort of thing. It was fun and I enjoyed it and grew some mushrooms for my family. But really once the pandemic hit and I found myself with all this time, that's when I really got serious about it. I did a lot more investigating into indoor mushroom cultivation. It turns out I just really loved it because it is so quick compared to traditional gardening. I can inoculate with oyster mushroom mycelium and from the time of inoculation to the time of harvesting can be four to six weeks. Really? Yeah. Which is really fast. Nick Carter (Host - Market Wagon CEO) (): And so in produce gardening, we have this term called cut and come back. A lot of lettuces are cut and come back. Are mushrooms the same way where you can harvest and then it'll regrow just like lettuce will regrow its own leaves? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes, to a certain extent. They will regrow until they consume basically all the nutrients that are in whatever substrate they're growing in. So I can usually get two or three flushes from one of my blocks. Now if I'm talking about logs, you know, those can produce for years. Nick Carter (Host - Market Wagon CEO) (): Got it. What are the nutrients that these mushrooms need? Because I'm thinking entirely in terms of, you know, I raise produce. Yeah. You probably don't need a lot of nitrogen, right? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): No, no. A little bit is good, but it's mostly carbon based and carbon and lignin and I feel like I need to go get out one of my mushroom books so that I'm really accurate. But, yeah, mostly if you think of like out the woods or whatever, mushrooms are, for the most part, are denser forest, right? So they're growing on dead or decaying things that are part of the process of breaking down material. Nick Carter (Host - Market Wagon CEO) (): Yeah. They're a primary decomposer. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Exactly. There you go. That's basically what they need is something to grow on. And it's usually sawdust, wood, almost everything I grow grows on hardwood of some type. Nick Carter (Host - Market Wagon CEO) (): And they don't require the same sunlight requirements that I need in order to get a produce crop so you can grow 'em in a shade. They actually prefer that? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes, but not total shade. I think that's a misunderstanding a lot of folks have. There are some mushrooms that can grow or prefer a darkness. I think most of the grocery store mushrooms that you think of, those do grow best in a shade, total shade. But most of the mushrooms that I grow, lions main oysters, those are mushrooms that you would find growing in the forest. So you think, you know, dappled sunlight. And so that's basically what all I need. Not as much as you would need like in a greenhouse or whatever, but yeah, I do have to have light for eight to 12 hours a day. Nick Carter (Host - Market Wagon CEO) (): But nothing that you're selling is foraged, right? This is all cultivated mushrooms. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yes. I don't do any foraging. So I'm not sure about other places, but in Georgia you have to have a foraging license. Nick Carter (Host - Market Wagon CEO) (): Indiana is the same. And we have a mushroom here. I don't know if it grows in Georgia, the morels? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Oh yes. Yeah. I get, Nick Carter (Host - Market Wagon CEO) (): Yeah. Yeah. Do you actually forage some that you don't <sell> for your own enjoyment? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): I try. Okay. Yeah. I do try to forage. So every time I'm out on a hike, I'm constantly looking for mushrooms and drive my family crazy. Cause they're like, you know, 'could you speed up?' I'm trying to look at under logs and everything. But I'm not really great at foraging. And so I tell that to my customers all the time. Nick Carter (Host - Market Wagon CEO) (): And side note for our listeners, don't eat just any mushroom that you happen to find in the forest. I think most people know that but I really don't want to get sued as the host of More Than A Mile here, <laugh>. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Thank you. Well then you can cut this out, but I always say, 'you know, you can try any mushroom at least once.' Nick Carter (Host - Market Wagon CEO) (): <laugh> <laugh>, we can say that as long as everyone knows it's a punchline. You may not be able to try anything after you've tried that mushroom. Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): Yeah. But that's an advantage for me of growing my mushrooms cuz I know exactly what I'm growing and what I'm getting. And also I don't have to fight with the bugs because I get to harvest them exactly when they're ready. So I don't have to worry about them being past prime or any of that. Nick Carter (Host - Market Wagon CEO) (): Of course. So do you grow any indoors or is it all outdoors? Dr. Sara Skinner (Classic City Gourmet Mushrooms) (): No, actually most of the stuff I grow is indoors. So my lions mane and my oyster mushrooms are all grown indoors. Most of my shiitake, though I do have some shiitake outside. I only have a couple types of mushrooms that I have outdoor beds for, and that is reishi mushrooms. I like to grow those ones outside and they do well here in Georgia cause it's hot. I also do wine caps, which is also known as garden giant or the garden wander. It's a wonderful mushroom that likes to grow in mulch. And maitake is another one that I'm kind of experimenting with out in the garden. Nick Carter (Host - Market Wagon CEO) (): Okay. Yeah. Which one's... /episode/index/show/morethanamile/id/24953148

New Horizon Farms: where a 16-year-old's question saves her family's farm and Jackie Bickel and daughter Maggie explain crafting their product and even trash talk some cow breeds 10/26/2022

New Horizon Farms: where a 16-year-old's question saves her family's farm and Jackie Bickel and daughter Maggie explain crafting their product and even trash talk some cow breeds Season 2 - Episode 1 Nick Carter (Host - Market Wagon CEO) (): Today we're gonna have a conversation with a farmer and her teenage daughter, who are two key parts of the family owned New Horizon Farm and Dairy, as well as Happy Cows Creamery. They're in southwest Ohio, located about halfway between Cincinnati and Columbus. And as they so eloquently put it, the milk you get from them today was just grass two days ago. But it almost didn't happen. If not for a business plan that was drawn up by a 16-year-old girl, the farm would've likely suffered the same fate as the dozen other dairy farms around him, which have gone out of business in the past 10 years. Welcome back for the second season of the podcast. I am so excited to share the Bickel story with you today. Nick Carter (Host - Market Wagon CEO) (): Welcome to More Than a Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. Thanks for joining me for this episode of More Than a Mile, and thank you for buying local food. That's one critical step in making an investment in food for future generations. I am really excited today to be joined by Jackie Bickel and Maggie Mathews. We are gonna be talking about what turns out to be a story of kind of how a teenager's question and ambitious business plan, breathe new life, and another generation into a family farm. With now the expectation that it becomes a third generation farm. So welcome to the podcast, Jackie, More than a mile, New Horizon farm. Jackie Bickel (New Horizon Dairy) (): Yes. Nick Carter (Host - Market Wagon CEO) (): Yeah. So this was started by your father-in-law, right? Almost 60 years ago? Jackie Bickel (New Horizon Dairy) (): Yes, it'll be 60 years next year. Nick Carter (Host - Market Wagon CEO) (): Okay. And while for over half a century he operated the farm under normal business conditions, it sounds like in the last decade or so, things really, really changed. Right? Jackie Bickel (New Horizon Dairy) (): They did. For decades, my father-in-law, my husband and his two brothers operated essentially a commercial dairy farm where we shipped our milk through a co-op. They came and picked it up by the semi-load every other day. We received pay based on the hundred pound weight, which was established by, you know, federal order. And about 10 years ago, the milk industry went upside down for a variety of reasons. Consumer demand declines, commercial dairies kept getting bigger, family farms kept getting smaller. And with the economy the way that it was, we, at one point we were receiving payment for our milk t hat was the same payment my father-in-law was receiving back in the 1980s. So Nick Carter (Host - Market Wagon CEO) (): Wow. That's not how that's supposed to go Jackie Bickel (New Horizon Dairy) (): <laugh>. Right, exactly. Yeah. And we knew the demand was there. We just, we couldn't understand it. And my husband was just, he was getting very frustrated and we were talking about an exit strategy, not something that my father-in-law wanted to see happen. Wow. But, you know, putting pen pencil to paper, it just was not, it was not working. Nick Carter (Host - Market Wagon CEO) (): Now the whole, was the whole family aware? Was this a family affair and family conversations around what could happen with the farm? Jackie Bickel (New Horizon Dairy) (): Well, in 2015, my father-in-law retired and he passed the operation down to my husband. So we rent the land off of the family partnership and we still operate the dairy. 2015 prices were great. It was shortly after that where it started the downturn and we did have conversations with my father-in-law. He didn't wanna see it happen. We were looking for other alternatives. We downsized the herd. We started renting out part of our tillable ground to other area farms to farm themselves to keep our expenses down. And it just, it wasn't gonna work. And Maggie came home from an FFA field trip one day. She was on the dairy judging team, and she's like, I have an idea. And of course, we were not interested because we were very focused on what we were going to do. Nick Carter (Host - Market Wagon CEO) (): And she was 16 years old at the time, right? Jackie Bickel (New Horizon Dairy) (): Yep. Just turned 16. Nick Carter (Host - Market Wagon CEO) (): Yeah. Was, was there an aspect of let the adults in the room figure this out? <Laugh> Jackie Bickel (New Horizon Dairy) (): You know, my husband is very hardheaded and I can publicly say that because he's very proud of his hardheadedness. And you know, all he's ever known is milking cows, you know, twice a day. This is how we've done it, this is how my father's done it. And getting outside of that box and looking at other alternatives I know is very scary for him. We've only been married for 10 years. I bring a little bit more outside experience, but he's only worked on the farm. That's all he knows. So it was it was a tough sell at first Nick Carter (Host - Market Wagon CEO) (): Maggie. So 16 years old, you go to your parents with a new business idea. Where, where did this inspiration come from? How did you come up with the idea? Maggie Mathews (New Horizon Dairy) (): So, as she said, I was on our dairy judging team, which included going out to multiple farms during the season, judging other people's cows off of a point system basically. So I just kind of like, I liked the idea. The family was also local and was related to my science teacher as well. And we were doing business plans in ag class one day, and my group partners didn't do their half. So I ended up doing the entire project by myself, <laugh>. Nick Carter (Host - Market Wagon CEO) (): And so I used to love group projects. I was the other one. Same <laugh>? Maggie Mathews (New Horizon Dairy) (): No, I was always the one that did all of the work, which I was fine with it cuz then it, like I got to control how it was done. But I kind of just like fooled around and made a little business plan, like just for the school project after going on the FFA trip. And I was like, Yeah, this actually could be a real thing. Like this could be legit if we put the, put the time and the statistics and everything else into it. Nick Carter (Host - Market Wagon CEO) (): So Maggie, you've gotta convince your dad to change the way that he's been farming. Was that easy to do? Maggie Mathews (New Horizon Dairy) (): It was definitely a challenge because not only was it just this silly little business plan I made in FFA class, but I'm also a young woman in the industry who doesn't have nearly as much experience as he does. So it was nagging at him more so than anything else. Just continuously bringing it up and putting the, planting the seed in his mind of there is another option that isn't getting rid of what you've worked your entire life towards. So it was hard, but it was worth it. Nick Carter (Host - Market Wagon CEO) (): When do you think that turning point was? What do you think finally flipped a switch for him to say, Let's give this a shot. Jackie Bickel (New Horizon Dairy) (): I was a phone call, Nick Carter (Host - Market Wagon CEO) (): It was a phone call. Jackie was a phone jumps in. It sounds like you remember where you were when this took place. Jackie Bickel (New Horizon Dairy) (): <Laugh>, I was with him and the owner of the dairy farm that Maggie went on the field trip with, decided he was going to go out of business and he was going to sell his bottling operation. And he called to see if Donald would be interested because he had heard through the grapevine that we were looking at that avenue. So my husband spent several months shadowing him, learning the business, deciding how we were going to purchase the equipment, transition things. And it was gonna happen at the first of the year in 2018. And at Christmas the farmer put a little note on his milk shed letting his customers know that he was done and to stay tuned for new ownership and new opportunities. And the media got ahold of it. And needless to say, within a day we received a phone call and he had changed his mind. Jackie Bickel (New Horizon Dairy) (): He was going to keep bottling. And that just set my husband back to square one and I'm like, No, no, no, no, no. We've got a plan. We know what we have to do. We know what we have to buy, let, we're gonna keep on going. And it took us a few more months to source the different equipment from another producer and to get where we needed to be cuz we were going back to square one. I told him that, don't let the roadblock stop us. You know, we just need to go around it and keep moving forward. So it took us a little longer than what we had anticipated, but we did find other equipment and we were ready to start rolling right in the middle of the pandemic, Nick Carter (Host - Market Wagon CEO) (): Right in the middle of the pandemic. So you find the equipment, you raise the money to be able to buy this equipment. So on a farm that's already struggling to make money, you raise more money to invest in something new. Was that hard? How did you do that? Jackie Bickel (New Horizon Dairy) (): Well, the the producer was bottling milk and making ice cream in Indiana. He heard about our story, I shared with him our struggles and he said, You know what, I will give you this equipment through a milk assignment, which meant that each month when we shipped our milk, a portion of our check was going to him. Nick Carter (Host - Market Wagon CEO) (): So he basically invested in it? Jackie Bickel (New Horizon Dairy) (): Correct. Wow. Cause he liked, he liked the business plan, he liked what the numbers looked like, he was confident that we would be able, you know, to pull it off. And, you know, we're sitting here essentially debt free with our bottling operation right now Nick Carter (Host - Market Wagon CEO) (): At the core of local food is relationships and community and that story just punctuates it so well. You mentioned the pandemic a minute ago. It couldn't have been just you guys who were feeling this pinch. What happened to the other farmers that, you know, in the area? Jackie Bickel (New Horizon Dairy) (): Well, here in Clinton County, Ohio where our farm is, we have gone from 12 dairies to our farm being the only dairy left in the county. And when it got down to one or two dairies, it just made the cause even greater for us to want to succeed so that there was still a local dairy here in our community. Nick Carter (Host - Market Wagon CEO) (): So it's, it's late 2019. You've got your paperwork submitted, you're waiting for the great state of Ohio to approve you to sell milk and bottles. Right. What happens next? Jackie Bickel (New Horizon Dairy) (): Well the first thing that we did was we established a relationship with Market Wagon and we started to sell meat, eggs, baked goods because we knew that was the venue we were going to use to sell our milk, but we Nick Carter (Host - Market Wagon CEO) (): Wait, wait, wait. So you did this on Market Wagon, you started selling on Market Wagon, not milk though. You started selling anything else that you or Jackie Bickel (New Horizon Dairy) (): Freezer meat Nick Carter (Host - Market Wagon CEO) (): Because your milk permit hadn't come in yet. Jackie Bickel (New Horizon Dairy) (): Correct. Nick Carter (Host - Market Wagon CEO) (): So you just started bootstrapping it. Jackie Bickel (New Horizon Dairy) (): Yes. Yes. And we're like we need to get our name out there, we need to establish ourselves as a vendor so that when this comes to fruition it's going to be a very easy introduction to our customer base. And, it was even with the pandemic, it was. Nick Carter (Host - Market Wagon CEO) (): Wow. Okay. So when did you sell your first bottle of milk? Jackie Bickel (New Horizon Dairy) (): That would've been May 4th, 2020. Nick Carter (Host - Market Wagon CEO) (): May 4th, 2020. <Laugh> approval comes in, you can put bottles on Market Wagon. Jackie Bickel (New Horizon Dairy) (): Yes. Nick Carter (Host - Market Wagon CEO) (): How many head of cattle did you have at the time? Jackie Bickel (New Horizon Dairy) (): At the time we were milking about 50 head of Ayrshires and Holsteins. And we probably had another 75, 80 fresh young heifers Nick Carter (Host - Market Wagon CEO) (): Ready to get going. Yeah. Mm-hmm. <Affirmative>. have you grown your herd size at all since then? Jackie Bickel (New Horizon Dairy) (): We have not. Okay. But we barely ship milk out bulk anymore cuz we were still shipping milk through the co-op while we were bottling milk. Nick Carter (Host - Market Wagon CEO) (): So let's talk about that a little bit. I understand what you mean. Co-Op selling wholesale by the pound versus bottling on farm. A lot of our listeners might not understand the difference. So explain the typical dairy that doesn't sell on Market Wagon. What are, you mentioned at the very beginning you were selling by the hundred weight, it's a price set down by the USDA, right? Correct. And it's a commodity price, so Yes. Just like stocks can go up and down, price of milk can go up and down, right? Jackie Bickel (New Horizon Dairy) (): Absolutely. Nick Carter (Host - Market Wagon CEO) (): And you're basically told this is how much money you can get for your milk? Jackie Bickel (New Horizon Dairy) (): Yes. Nick Carter (Host - Market Wagon CEO) (): And did you say it was 2016 when you were getting the same amount as the eighties? Jackie Bickel (New Horizon Dairy) (): Yes. Okay. Nick Carter (Host - Market Wagon CEO) (): So to bottle on farm, you're now the master of your own domain, right? Jackie Bickel (New Horizon Dairy) (): Yes. Nick Carter (Host - Market Wagon CEO) (): What does a gallon of milk sell for on Market Wagon? Jackie Bickel (New Horizon Dairy) (): On Market Wagon, our regular milk sells for $5. Our flavored milk sells for $6. Nick Carter (Host - Market Wagon CEO) (): So that is a better price than organic milk at the grocery store? Jackie Bickel (New Horizon Dairy) (): Yes. Nick Carter (Host - Market Wagon CEO) (): And it's straight off of your farm? Jackie Bickel (New Horizon Dairy) (): Yes. It is literally grass two days before we put it in the customer's bag. Nick Carter (Host - Market Wagon CEO) (): It is grass. Two days before. Yes. That mama cow turns it into milk and goes right into the customer's bag. I love that. That's a great timeline. That's a good way to think of it. Yes. Now the other thing that our listeners will probably have a hard time translating is hundred weight. You got paid what, 12 to $13 for a hundred pounds of milk? Jackie Bickel (New Horizon Dairy) (): In 2015 when we took over the operation, we were getting about $26 per hundred weight. Okay. Within eight months we were getting $15 per hundred weight, Nick Carter (Host - Market Wagon CEO) (): $15 per hundred weight. Mm-Hmm. <Affirmative>. Now how many gallons roughly? I know it changes based off of the density of fat and the milk, but roughly how many gallons are in a hundred weight? Jackie Bickel (New Horizon Dairy) (): So a gallon of milk weighs roughly eight pounds. Nick Carter (Host - Market Wagon CEO) (): A gallon of milk, 8 pounds. So about 12? Yes. About about 12 gallons. Mm-Hmm. <affirmative> I'm not the greatest at math, but that's just over a buck a gallon. Yes. Right. Jackie Bickel (New Horizon Dairy) (): But we didn't get the whole buck because once take out <laugh>. Maggie Mathews (New Horizon Dairy) (): That's what I wanted to chime into really quick. So I'm going to school in Cincinnati and a lot of the girls I go to school with don't have a lot of agriculture knowledge cuz they just haven't grown up around it. And I brought milk in the other day for them to try and I was explaining prices to them. And I think the biggest misunderstanding of milk prices is at that barrier because for example, when you go to the grocery store, I don't know what's a gallon of milk now, I don't think I've bought one in three years. Like Nick Carter (Host - Market Wagon CEO) (): I'm sure I would hope not. Maggie Mathews (New Horizon Dairy) (): We'll say $2, we'll say a gallon of milk at the store is $2. And then you come to our farm and a gallon of milk is $5. And the immediate question is, why is a local product costing more locally than it is at the store? And the biggest thing is there we are getting that entire $5. That $5 goes for our manufacturing, our processing, our advertising, our marketing, our livelihood. Like we get all of that $5, whereas in the store they're stretching $2 to the milk hauler, the farmer, the processing, the packaging, the product, the marketing, the advertising, the hauling the milk, the getting it to the stores, paying the stores. So you're essentially stretching $2 to about 10 different people that are relying on that money. And that is why so many dairy farms were going out of business is because that is just not, that's not an attainable price to keep for today's inflation especially. So the two to $5 difference is because we're actually getting that entire $5 and that is why our farm is still around and we can still offer that product to people. Nick Carter (Host - Market Wagon CEO) (): And you're raising a product that people can trust and they know that, like you mentioned Jackie, it's grass, right? Yes. Not corn or silage. And the way that you're raising the animals, the way that you're treating your livestock, they can come out and see it. They can know who you are. Absolutely. And you said a couple of dollars, Maggie, but that's the commodity milk at a grocery store that's least cost providers. What your milk compares to is premium grass fed or some of the organic lines which are six, seven, $8 a gallon. So apples to apples, it's a competitive price. And I think the other thing that a lot of people may realize if they've heard the term loss leader is that grocery stores may actually be motivated to not even make any money on that milk and sell it for cost or nearly over cost. Because that's what brings people into the store and then they'll sell the other things. That's where they make their profit. Mm-Hmm. <Affirmative>, correct? Yeah. Yeah. Thanks for expounding on that Maggie. So you've got a lot of different flavors of milk now, right? What all do you offer? Jackie Bickel (New Horizon Dairy) (): We have chocolate, strawberry mocha, vanilla cake, chocolate peanut butter cookies and cream orange creamsicle. We are getting ready to do eggnog through the rest of the year Yeah. For the holidays. And then we'll have specials here and there, special flavors that we'll do for limited times as well. Maggie Mathews (New Horizon Dairy) (): Don't forget root beer. Jackie Bickel (New Horizon Dairy) (): Oh yes. Root beer floats. Nick Carter (Host - Market Wagon CEO) (): Root beer float. Wow. And you mentioned a moment ago, you're milking Ayrshires, is that right? Jackie Bickel (New Horizon Dairy) (): Ayrshires and Holsteins. Nick Carter (Host - Market Wagon CEO) (): Ayrshires and Holsteins. Okay. Mm-Hmm. <affirmative>. How did you decide on that breed? Jackie Bickel (New Horizon Dairy) (): Well, my husband grew up on a Holstein farm and so they were very established as premier breeders here in Ohio. And when he and I were married 10 years ago, the girls and I had Ayrshires. So, Maggie Mathews (New Horizon Dairy) (): And one Guernsey, we can't forget my little baby Guernsey. Jackie Bickel (New Horizon Dairy) (): And one Guernsey. So part of the dowry was he had to accept our Ayrshires and here we are today... /episode/index/show/morethanamile/id/24761592

Bowerman Blueberries’ family-run farm and market hand-pick their bushes to ensure quality and flavor. Andrew VanTil, co-owner, joins Nick to talk blueberries (including wine), diversifying business, and connecting with customers through Market Wagon. Episode 14 Nick Carter - Host (Market Wagon) (): Today, we're gonna have a conversation with Andrew VanTil of Bowerman Blueberry Farm and Farm Market. They're in West Michigan and if you have tasted blueberries that you bought from Walmart or Kroger, you probably tasted their blueberries at one point or another. So how does a farm who has national distribution in some of the largest retailers in the country, find the value in connecting directly with you on Market Wagon so that you can know their farm, their name, and chat with them so that you can know where your food came from. Happy 4th of July and enjoy the episode. Nick Carter - Host (Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter - Host (Market Wagon) (): Well, my guest today is Andrew VanTil from Bowerman Blueberries in Michigan. And welcome to the show, Andrew. Andrew VanTil (Bowerman Blueberries Farm Market) (): Good morning, Nick. Nick Carter - Host (Market Wagon) (): Great to have you here. Thanks for joining. So this is our 4th of July episode. We're coming up on the middle of the summer. Is that holiday, does that have a big spike for you guys or what kind of impact does that have on your farm? Andrew VanTil (Bowerman Blueberries Farm Market) (): Oh man. 4Th of July. It's really the start of the season for us. You know, we start harvesting blueberries about a week after the 4th of July. But I think it--I think it really signifies the start of summer for a lot of people. You know, it, here in Michigan, it's, you know, cherries become available right around the 4th of July. We start harvesting blueberries about a week after everybody's out of school, everybody's in summer mode and, you know, for us, it really, it kicks off the summer of amazing Michigan produce. Nick Carter - Host (Market Wagon) (): Awesome. And blueberries are your main thing. Is there anything else you guys grow? Andrew VanTil (Bowerman Blueberries Farm Market) (): So we have dabbled in a lot of things. We have grown strawberries here on the farm. We've grown raspberries on the farm, we've grown pumpkins, you know, it's all been a matter of you know, figuring out how to bring customers in, not only during this time during the 4th of July when things are really busy, but you know, kind of extending that experience out into other parts of the summer. So, you know, we used to grow asparagus to kick things off really early. That was--that was hard. I'm not gonna lie <laugh>. And like I said, we then moved into, we did some strawberries, we've done some raspberries, you know, we've tried a lot of different things. And what we found is that, you know, everything that you grow, everything that you do on the farm, it requires a lot of passion, you know, and for us, our passion is definitely it's definitely in blueberries. So while we have done a lot of different things and we've allocated a lot of different space on the farm for different fruits right now we're back to what we started with, and that is blueberries. Nick Carter - Host (Market Wagon) (): Sticking with the core. Andrew VanTil (Bowerman Blueberries Farm Market) (): That's right. Nick Carter - Host (Market Wagon) (): Okay. And one of the things I've heard you say, I wanna get a little bit into your family farming background, and I've heard you say farming is family. Tell me about that phrase, how that works into your colloquial. Andrew VanTil (Bowerman Blueberries Farm Market) (): Yeah. So we know that better than anyone here at Bowerman's, you know we are truly your quintessential family farm. I--right now Bowerman is run by me, my sister-in-law and my brother-in-law. Mom and dad still live here on the farm. They're pushing their mid seventies and, you know, they're honestly still the hardest workers on the farm. And I, I don't think they're ever they're ever gonna quit which is great because we absolutely love having them around. But it, as, you know, as we've grown, we've taken in even more you know, more family members. So now I have another brother-in-law, who's working here at the farm. We're starting to see our nieces and nephews get to the age where they're working at our farmer's markets. They're working at our restaurants, you know all the way from from doing dishes at the restaurant to helping on the back of the harvester here on the farm. You know, it's, it really is a, a family effort. And as it's been harder to get you know, employees and good, good people on the farm sometimes, you know, families who you have to rely on. Nick Carter - Host (Market Wagon) (): Yeah, for sure. Very reliable. And I wanna get into, you've mentioned restaurants and farmer's markets and I wanna get into how you've diversified your business, but for a second, I kind of wanna just lean in on the farm side. So we've talked about all the different things you've grown in the past. Talk to me a little bit about blueberries. This is a permaculture, right? These are bushes. How long do they last? How long do you--how long before you have to replace the plant? What's that process look like on your farm? Andrew VanTil (Bowerman Blueberries Farm Market) (): Yeah, so blueberries are a little bit different than a lot of other fruits and trees and that kind of stuff. So our farm was actually started in 1954. The first bushes were planted back in 1954, and some of those bushes are still here today. So...Yeah. Nick Carter - Host (Market Wagon) (): Really? Okay. It's more like an orchard then? Andrew VanTil (Bowerman Blueberries Farm Market) (): It, it is. Yeah. And it's you know, it's one of the longest standing industries in Michigan in terms of farming. And there are bushes that are here in Michigan that have been alive and been harvested for the last 80 years. You know, it's, as far as we know, as long as you keep up on, you know, proper nutrition on trimming the bushes and you know, harvesting 'em and that kind of stuff. As far as we know blueberry plants will continue to produce for as long as you take care of 'em, it's not like some other crops where, you know, after 10 or 15 years, you have to rip the plant out and kind of redo it. So definitely a permaculture here. Nick Carter - Host (Market Wagon) (): Fascinating, fascinating. And you know, I've got a small farm in Indy. We've tried to diversify a lot of different things. One of the things we've tried and not done very well with here has been berries. More--we tried blueberries, the deer got all of them. We've tried raspberries and blackberries and we get some, but I think there's a difference between our climate and yours. Can you talk about why Michigan just produces so much in the berry crop and so much better produce? Andrew VanTil (Bowerman Blueberries Farm Market) (): <Laugh>? Yeah. Well, and of course I'm gonna be a little bit biased. I'm gonna say the best blueberries definitely come from West Michigan. But there's a lot, there's a lot of different factors that, that go into that. You know, I think the reason why the industry was kind of started here blueberries are--blueberries have an affinity to sandy acidic soil. And so when you're on the lake shore of West Michigan that's what we have here. We have sandy acidic soil. And so blueberries naturally thrive in the soil here. And then on top of that, we have the climate, you know, so blueberries take a lot of chill hours during the winter. So there are some varieties that are grown in Mexico and Peru, and that kind of stuff that are kind of an all season crop. They can grow them and they can harvest them at any time. Andrew VanTil (Bowerman Blueberries Farm Market) (): But the reason that they've been so successful in Michigan is because the blueberry plant naturally needs to go into a dormancy period. It needs to hibernate for a little bit. And so in Michigan we get those chill hours. We get that winter and then it really needs an even climate. So one of the things that the lake does for us is it helps to moderate that climate a little bit, you know, instead of the big temperature swings if it's really hot out, generally, the lake is a little bit cooler and we're getting a nice full breeze, you know, off the lake. It also delays our crop a little bit. So, you know, here in Michigan when you're closer to the lake shore you're growing degree days and the things that that make your bush ready and mature are a little bit pushed back the closer you are to the lake. And we really are a mile and a half off the lake shore. We're in this perfect storm of climate and amazing soil. And then--and you know, bush blueberries are natural here in the Northern Michigan. Nick Carter - Host (Market Wagon) (): Yeah. I'll keep trying to get berries to grow on our little Central Indiana farm here mainly for our own kids to have to go out and pick through some thorns. It builds character--but I'm still gonna be buying berries from you guys for sure. Because we can't get the blueberries to grow here and there's just a difference in quality--it is appreciable. Andrew VanTil (Bowerman Blueberries Farm Market) (): Well, and you mentioned of struggling to get any with the deer and stuff. And I get customers every year that come and buy blueberry bushes from the farm and they're like, oh, I'm gonna set up, you know, two or three in my front yard and I'm gonna harvest some blueberries off of it. And you know, I say, well, honestly the, I hope you're there. I hope you're getting 'em for looks because you're gonna fight with the birds. You're gonna fight with the deer. And I think the only reason that we end up with any bit of a crop is just because we have so many that the birds and the deer leave full. Nick Carter - Host (Market Wagon) (): Yeah. I've heard that you have to just plant enough--you can't try and keep the birds and deer away, you just have to plan enough that they get full and you still have something to harvest. Andrew VanTil (Bowerman Blueberries Farm Market) (): Essentially, yeah. Nick Carter - Host (Market Wagon) (): Really? We, yeah, we fight with the deer a lot. We're in a, kind of an urban forest area. So deer and raccoons. Do you do any sweet corn? Andrew VanTil (Bowerman Blueberries Farm Market) (): We don't. Nope, no traditional row crops. We don't do sweet corn or soybeans or anything like that. 100% blueberries and specialty crops. Nick Carter - Host (Market Wagon) (): Cool. Sweet corn is something that raccoon can smell them ripening and it is infuriating <laugh>. All right. So you said blueberries, it sounds like that's the staple--kind of that's the fuel that drives everything. Are there any other crops, does the, the fall comes along that you're gonna be harvesting? Is there any other specialty crops that you do have there that are--that you're picking? Andrew VanTil (Bowerman Blueberries Farm Market) (): You know, for the last couple years we've put a couple acre plot of pumpkins in, and again, this is that's really to kind of enhance and extend that customer experience, you know, to let them come in the fall. We make donuts at our farm market. We do a, you know, like sometimes we'll do a, U-pick pumpkin thing or, you know, just be, be that hub for people to come and get their fall decor, and to, you know, still be able to really visit the farm. And like I said, get some bakery items, get some ice cream, you know, having a family experience. Nick Carter - Host (Market Wagon) (): So we obviously love delivering your food all over the Indiana area and Michigan to customer's doorsteps. We have the online farmer's market on Market Wagon, but sounds like there is quite an experience for the customer to come to your farm. Talk about all the things that if somebody wants to hear this podcast and--in addition to ordering from you on Market Wagon regularly--make a day trip out of it, what would they experience? Andrew VanTil (Bowerman Blueberries Farm Market) (): Well. So our farm has been growing over the last couple of years and and so we put a farmer's market here on site that has has a full bakery. So we specialize obviously in blueberry donuts. That's one of our number one products, you know, it's kind of what has put us on the map and made us famous. We put a lot of care and effort into those things. But we've also, I mean, we started making, we make our own pies from scratch. We do things like muffins and breads and, you know, we're--with the addition of the restaurant--we've started doing things like handmade cheesecakes and, you know, different kinds of hand pies and that kind of stuff. But when you come to the farm, you get to not only obviously see the agriculture in its true form, you get to come. Andrew VanTil (Bowerman Blueberries Farm Market) (): And we have you pick available on the farm. You can bring your family here. You can, you can pick as many blueberries as you want to, to take home with you. We have a full ice cream shop here at the farm. We have a retail store. We do events, you know you know, you talk, we talked a little bit about July fourth. We do a summer harvest celebration pretty shortly after that, you know, we bring face painters and, you know, all sorts of different bouncy house and different activities here to the farm because really, you know, we're in the business of making memories and making traditions, you know, so that, that farm experience, that agritourism that has been growing in the last 10 years we've really embraced that and we're looking ahead to what the next step in that is. And that, you know, sometimes we host a lot of school events and school field trips and that kind of stuff. And I could definitely see us in the future, even hosting things like corporate events and potentially weddings and, you know, like there are so many things that are on the docket to really look at in the future. Nick Carter - Host (Market Wagon) (): That's awesome. That's really cool. I'm gonna have to make a trip up there. It's only a couple of hours. Yeah. <Laugh> So talk to me about off farm. You, you've also gotten, you know, your blueberries are in other bakeries. Andrew VanTil (Bowerman Blueberries Farm Market) (): Yeah. Yeah. So, you know, as a, as a small family farm one of the things that we have to do is we have to carve out a niche in this, in this huge, you know, industrial complex of a, of a produce market. And for us, that niche has been quality. You know, we're, we're a hundred acre blueberry farm which it, you know, it's big, but at the same time, it it's it's very small compared to a lot of the farms that are out there. And so one of the things that we've done to carve out that niche for ourself has been to hyper-specialize in quality. You know one of the things that Market Wagon provides for us is just an amazing logistics network. You know, it allows us to take orders from people all week long. Andrew VanTil (Bowerman Blueberries Farm Market) (): And the day before we are ready to bring those blueberries down to Indy or to any one of the different hubs for Market Wagon we're out there harvesting those berries that day, you know, so we harvest 'em, we get 'em in the cooler that night. And then the next morning we get 'em packaged into, you know, whether it's a pint or a box that is getting shipped out. And so it's--Market Wagon has been able to reduce the amount of time that it takes to go from field to somebody's fridge. And that's key. I mean, blueberries are a perishable product. They have a great shelf life, but you know, the quicker that we can get 'em into people's hands, the better quality of a product that they're gonna have as well, because we can let those blueberries sit on the bushes a little bit longer, develop a little bit more sugars, get a little bit of that better flavor profile, you know, compared to maybe some other traditional sales methods where, you know, we have to pick 'em a little more ahead of time because we're shipping 'em to Texas and they're gonna be, you know, in a cooler for a week or something. Nick Carter - Host (Market Wagon) (): And if you've gotta put 'em in a cooler for a week that you kind of need to keep them from getting too ripe, right? Cause ripe fruit is tender fruit and doesn't ship as well. Andrew VanTil (Bowerman Blueberries Farm Market) (): Absolutely. And and not only is it tender, but blueberries specifically are very finicky. I mean, you're dealing with something that, you know, you could have anywhere from 200 to a thousand of them in a pound, you know, compare that to something like apples, where a pound of apples, you might have one apple <laugh>, you know, and it's, it's really easy. That's a big apple to, yeah. It's easy to do quality control on a single apple, but when you're, when you're doing quality control on a thousand blueberries you know, it's, it's a lot, it's a lot harder. And so our, our machinery, our equipment is very specialized you know, in dealing with that and keeping quality up it's, it's a constant struggle, you know, especially with, with weather, with all the different, you know, different things that can affect quality. It's our job really to, to maintain that. And part of that is maintaining cold chain on the way to the customer and, you know, picking the fruit when it's, when it's at its, you know, peak ripeness, but also, you know, it can withstand the, the little bit of, of bumping that it's gonna take from getting picked. Nick Carter - Host (Market Wagon) (): So, yeah. Tell me, gimme a picture. It was when I think when the average customer thinks of picking blueberries, they see you reaching your hand into the bush and grabbing a blueberry fruit off of there. I'm imagining this is probably a little bit more sophisticated than that. Is it a shaking method with a conveyor underneath or what's the pick method look like? Andrew VanTil (Bowerman Blueberries Farm Market) (): So we have several different ones. We do machine harvest some stuff but everything that goes to our retail outlets, anything that goes to Market Wagon or goes to our own farmer's market or anything like that that's all gonna be handpicked fruit and the reason...yeah. The reason for that is quality is so much higher in handpicked fruit. Because like you described, we have machines that can pick blueberries and they go over top of the bush, they shake the bush fairly violently and those blueberries--as they fall onto the conveyor--they tend to get a little bit bruised. Nick Carter - Host (Market Wagon) (): So that's gonna go into my blueberry pancakes, my blueberry donuts? Andrew VanTil (Bowerman Blueberries Farm Market) (): Correct. So the majority, I would say 99% of the fruit that we machine harvest goes into our frozen line. So we wash them--the berries--immediately. We freeze them immediately before any of the bruising can really take effect on the fruit. And that's what goes into the five pound bags and the two pound bags of frozen. Nick Carter - Host (Market Wagon) (): But if a, if a listeners, you know, here's this episode it's gonna drop around July 4th happy Independence Day. And, they order Bowerman Blueberries on Market Wagon and get 'em delivered. Those were hand picked for quality and freshness. Andrew VanTil... /episode/index/show/morethanamile/id/23499665

Christina Deyo launched Cook N Craft Academy after learning to cook and bake initially from her parents—and then after an Emmy Award-winning producer career learning from Martha Stewart and other amazing food professionals. Christina shares her stories of growing up in a multi-cultural food home and what she learned and was inspired by before working in TV with Martha Stewart and other food lifestyle titans. Nick Carter (Host - Market Wagon) (): I think you're gonna love listening in to this conversation I had with Christina Deyo. She was my guest on this next episode of More Than A Mile. Christina is an Emmy award-winning producer of cooking shows and segments for Martha Stewart, Rosie O'Donnell, Emerald Lagasse and more. She now runs Cook n Craft Academy near Knoxville. And this is a great opportunity for me and you to learn from her amazing food experiences and about her love of supporting local food. Enjoy listening in to the conversation. Nick Carter (Host - Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host - Market Wagon) (): My guest today is Christina Deyo and I'm excited to talk about her business Cook n Craft Academy down near Knoxville. And guess some stories sounds like we're gonna get a lot of good stories of about the background that led up to this. So I'm looking forward to this welcome, Christina. Christina Deyo (Cook n Craft Academy) (): Well, hello, Nick. Thank you so much for having me. Nick Carter (Host - Market Wagon) (): You're an Emmy award winner--eight time. You teach kids and adults how to cook but now we can also buy your food on Market Wagon. So there's a lot of ground to cover and I'm gonna start all the way from the beginning though. You're--can you tell me a little bit more about your family background? Where did your cooking come from? Is that is that from history? Family? Christina Deyo (Cook n Craft Academy) (): Yes. Mom and dad both cook. So my dad is Italian and he learned cooking from his mom. And so every Sunday I would be sitting with my dad watching him make homemade pasta, homemade sauce, meatballs you name it. It's great. I always say like, I've had the best of all worlds because yeah, you know, I've got the great delicious Italian food and then my mom is Slovak. So I've got the stuffed cabbage, the pierogi and the thing I love about you know, their recipes and how they've taught them to me is I feel like it has kind of linked me to relatives in the past that I've never even met. You know, it's a generational thing. It's a link to our history is, you know, those recipes just as like, what's your favorite dish that you had growing up? Nick Carter (Host - Market Wagon) (): Me? Christina Deyo (Cook n Craft Academy) (): Yes. Nick Carter (Host - Market Wagon) (): Something called hamburger rice casserole, which I've learned as an adult--it's one of those Campbell's soup can dump recipe, things that was basically made up and invented by the Campbell Soup Company in the fifties to try and sell their stuff. Christina Deyo (Cook n Craft Academy) (): Wow, and sometimes those are the best ones, right? Nick Carter (Host - Market Wagon) (): Oh, it's just loaded with fat and sodium and it's just fantastic. Christina Deyo (Cook n Craft Academy) (): <Laugh> There you go! Nick Carter (Host - Market Wagon) (): There's a lot of people that grew up in, you know, Midwest America, that those seem like the good old family recipes, like green bean casserole, a classic one. And they're inventions of our industrial food, you know, they don't have, they're not really rooted in the history like what you're talking about--coming across from the old world. Traditions passed down from generation to generation. So... Christina Deyo (Cook n Craft Academy) (): But now that recipe that you love and you maybe make now for dinner, I'm sure it's something your children will love or do love and you know, years from now, when they have maybe kids of their own, they're going to make it and share it with their kids and so on and so on. Yeah. Nick Carter (Host - Market Wagon) (): Yeah. For all levels allow them to, sure. <Laugh> Christina Deyo (Cook n Craft Academy) (): Yeah. Nick Carter (Host - Market Wagon) (): So I I'd have to ask my mom where she even got that recipe. I should do that. Christina Deyo (Cook n Craft Academy) (): Yes, definitely. Especially, you know, we, we celebrate moms this month. I say celebrate them all all month long. But you know, it's interesting. I remember seeing a coffee table book that came out, I guess it was years ago and it's called "My Last Supper," and they got together 50 chefs and they asked them if you had one last meal, what would it be? And almost all of them referred to something in their childhood that mom made. Some delicious dish that mom made. And that's, that's what I take from, you know, my parents, I I'm so grateful for all the great recipes, even recipes that maybe gave me an idea. And then I made it my own and I added this. Yeah. Or that, and, and twisted it around a little bit. I mean, that's the beauty of cooking. And I always encourage, even in our classes or people I just meet on the street--take a recipe, make it your own, add your favorite ingredients. If it's a cheese recipe and you don't like cheddar, add a smoked gouda instead, whatever you like, make it your own. Nick Carter (Host - Market Wagon) (): But that's a level of creative exploration that I think a lot of people are terrified to do. Do you think that you learned that--I know that this is an Italian cooking. I don't know much about Slovak cooking, but in Italian, you, there is a there's--you're not measuring out the garlic. Right. You're smelling the sauce and you're sprinkling it in. You are working without the constraints of it is one and one eighth tablespoon of garlic clove, right? How do you think people who maybe didn't grow up watching their father cook Italian--from scratch every Sunday in the kitchen, how do they gain that freedom to experiment? Christina Deyo (Cook n Craft Academy) (): Well, I think it comes with the confidence of cooking all the time or cooking on a regular basis. The more you cook, the more you feel a little bit more confident. I know my sister--now we're in the same family, my sister and I--but she was a little bit more book smart and you know, she's a neonatologist today, so I guess it paid off, but she does not cook. Now we have the same dad teaching us Italian and the same mom teaching us Slovak. But, you know, she doesn't cook because she just doesn't have the time for it. But I'm always telling her, you know, it's as simple as you could take a roast chicken, add a little salt and pepper and roast it slowly, and it's delicious. And it's not, you know, this involved recipe with sauces and things like that starts slow if you have to. But the one key thing which I love that Market Wagon stands for is really taking ingredients that are local to you, especially that are seasonal to you. And when you can buy organic, I mean it, you know. I worked for Martha Stewart for many years and I worked in her kitchen which she had a chef on her show every single day. And the one common denominator that they all really promoted was just cooking with seasonal ingredients. You know, buy what's in season, buy fresh. Nick Carter (Host - Market Wagon) (): Because that constraint actually forces you to be creative. Right? If it's the winter time and all you can get is butternut squash, you have to figure out how to make butternut squash delicious. As opposed to just buying in-- the stuff that you can get from overseas, that is no longer seasonable. Christina Deyo (Cook n Craft Academy) (): Absolutely. And you know, if you, if you are, can attend a local farmer's market or, you know, you can, you're lucky to buy on Market Wagon. You can buy now. And there's many things you can freeze for the winter, you know, or the months that are, they're not going to be in season take advantage of that. Nick Carter (Host - Market Wagon) (): So you asked me--you put me on the spot--and I told you about our deliciously awful hamburger rice casserole, which I'm happy to share with the rest of you. Christina Deyo (Cook n Craft Academy) (): It sounds delicious. It really does. Nick Carter (Host - Market Wagon) (): It really is. It's so good. <Laugh> there's not an ounce of nutritional value in it at all. What's your, what, what about you? What about your favorite, Christina? You, is there something that you watched dad make or mom making what's yours? Christina Deyo (Cook n Craft Academy) (): You know, it's funny because when that book came out about your last supper, I thought, 'what would my last supper be?' And without a doubt, my mom's stuffed cabbage. It is just, I love it. And it's like, I have six kids and two of my children say that that is their all time favorite dish. And it's not even so much the like, you know, the deliciousness of it, the stuffed, you know, ground beef in the cabbage. I think when I eat it, it brings me back to my childhood and I can remember sitting at the table rolling cabbage leaves with my mom and her telling me about stories from her childhood. Oh my girlfriend and I did this, we ran into the neighbors, farmers backyard and we stole a carrot and ate it, was so good. And you know, just hearing those stories, it, there's just, it's so much nostalgia with it and I think that's what makes the food even that much better. But yeah, stuff cabbage is really my favorite. Nick Carter (Host - Market Wagon) (): Wow. All right. Well, we're gonna have to both share those recipes. I think the same is true for me. I, the hamburger rice casserole, granted it is loaded with salt and fat, which are two things that our bodies just naturally crave. But also I remember whenever I'm eating it, I can remember sitting in the back of the minivan on the side of the road at a--we would take dinner to dad in the fields during spring and fall and planting and harvest. He didn't have, I mean, that's just what it was like. You had to bring the food to them. And so having dad covered in, in you know, corn shaft coming over and sitting down in the car and eating dinner with us, kids in the car because we drove to the fields where he was and this casserole was really easy to transport. I have those memories as well. So you learned how to cook then you went into showbiz, right? Christina Deyo (Cook n Craft Academy) (): I did. You know, I always loved cooking, but when I was a young kid, I knew I really wanted to work in TV. I didn't know to what aspect, but I knew I wanted to work in television. And so went to college, studied communication. And I remember my college professor day one my first class, it was a lecture hall. There were 300 students in the classroom. And the professor said out of all of you students, this, the world of communication is so competitive that only three of you in this classroom right now will land your dream job. And I look around the room and I see 300 people and I thought, oh my gosh, I need to be one of those three. How do I do it? So after class, I went up to the professor and I said, excuse me, I wanna be one of those three. Christina Deyo (Cook n Craft Academy) (): How do I do it? And he said to me, he goes, well, first of all, you've taken the initiative to really want to pursue it and have the passion. And that's the key is to have a passion that this is what I wanna do. This is what I believe in. He said, the second thing is, he said, you really need to believe that you should take your dream job. And if you have to work for free and not get it paid at all, take it. And so he said, start with an internship. So I did, I started with an internship at a local TV station. I loved it. They recommended you do it three days a week. I said, I'm gonna do it five days a week. <Laugh> and right after when I finished my internship, they offered me a job. Now I was a junior in college. Christina Deyo (Cook n Craft Academy) (): I still had a year left. And when they offered the job to me, I was super excited, but I did what probably any college student would do. I said to the boss, I said, let me go ask mom and dad <laugh> if I should take this job. And I discussed it with my parents and my parents were like, you cannot take this job. You have to get your degree. You have to finish. And I said but timing is everything. And I may lose this opportunity. And my parents said, get that college degree. You know, reluctantly, I went back and I said, I'm sorry, I can't get this job. But in a year from now, I'm graduating. So I hope that it's available. And you know, and they repeated, well, timing is everything. And so a year later I graduated and I went knocking on the door and sure enough, there was no job for me. Christina Deyo (Cook n Craft Academy) (): And so I called every single day, I was persistent. I remembered the college professor saying, be persistent. And I knocked and knocked and everyday called. And one day, I guess I bugged them too many times. They said, you know what? We do have a job. They said, it's only a two week window. Somebody's going on vacation and we're gonna have you fill in. And I took that time and I ran with it and I filled in. And while I was there, a job opening opened up and it was actually for a secretary position. And I kind of wondered, well, you know, I went to college, I, I waited a year for that degree. Do I really wanna take a secretary position? And this girl who I considered my mentor said, get your foot in the door, take it. And so I took it. And the first week on the job, I messed up everything you could mess up. Christina Deyo (Cook n Craft Academy) (): <Laugh> I mean, I the guy, like he ordered a Turkey sandwich, a ham sandwich was delivered, Nick Carter (Host - Market Wagon) (): Wait, wait, wait, you messed up food? You're not supposed to do that. Christina Deyo (Cook n Craft Academy) (): I know I, well, I wasn't cooking, but I ordered him. I ordered him a sandwich and the wrong sandwich came. I sent something FedEx. It was supposed to be overnight. It came two day delivery <laugh> well, anyway, at the end of the week, he called me in his office and I knew it was coming. You're fired. I knew it. I was waiting for it. I'm like, how do I fight the tears? So they don't fall, like, you know, kind of put on your big girl pants and be brave. And he called me in and he said, you know, Christina he said, I have to make some changes. Christina Deyo (Cook n Craft Academy) (): And I thought, oh, well, yeah, I know here it comes. And at the time he had produced a show called the Morton Downey Jr. Show, which, you know, was kind of this conservative loud mouth radio host who kind of switched to TV. And he was producing the show and he said, you know, nobody on that show gets it. I've gotta let them all go. And I was like, okay, well, I thinking, how does that affect me? And he said, I wanna put you on that show. I think you could do really, really well. I'm gonna move you to that position. And I went and I worked there and based on my intern training, I really did very well. And from there, I like to say the rest is history. I did well, I got moved up to producer and just kind of continued my way in TV and loved it and loved working there. Christina Deyo (Cook n Craft Academy) (): And still had that love of food and a love of crafts with me. And so kind of went to some other TV shows like the Rosie O'Donnell show, Martha Stewart and kind of always lent myself to producing food segments or craft segments when I could just because I had that connection to it. And so that's how, like, the food just always stayed with me, even though I had this TV career. And so you know, it's, it's a detailed job when you're producing food, you've gotta plan those swap outs and you've gotta plan you know, each detail very specifically. And I use that same training philosophy when I teach at my academy. You know, sometimes when I'm teaching the students don't wanna wait four hours until the stew is finally done. So I gotta swap out for that. So I kind of lend my TV background to my academy, which has worked out well for me. Nick Carter (Host - Market Wagon) (): So let's talk about that and then transition from being a producer to starting your own small business. What was the most surprising thing? Christina Deyo (Cook n Craft Academy) (): Okay. The most surprising thing without a doubt is I am not a businesswoman. I am creative. I am a great cook at least in my own mind, I think so. Nick Carter (Host - Market Wagon) (): I'm sure you are right. Christina Deyo (Cook n Craft Academy) (): My kids they say they are, but business wise, I am absolutely the worst. I don't have any business sense whatsoever. I actually made some scones for a local coffee shop and they said they would carry them. My pricing was so off it--the spreadsheet said you could buy a hundred cookies for a dollar, or you could buy 200 cookies for I think the same dollar. Like I thought I was doing a deal, but I was like hurting myself. I just, like, I was not good. I was like, I need a business manager. And thankfully my husband came in and helped out and helped get me on course. And I've been able to correct my ill ways, but... Nick Carter (Host - Market Wagon) (): So the creative side of the cooking and recipes and exploring that kind of stuff doesn't always lend itself to running the spreadsheets and the numbers in the business. Christina Deyo (Cook n Craft Academy) (): Absolutely. And so for anybody who is thinking of, Hey, you know, I wanna start my own business, I encourage it. I think it's great. But wherever you feel you may have shortcomings or maybe you don't know the shortcomings yet, and you say, you know, I need help with this. Or you see you're lacking in a certain area, reach out and get help, like hire somebody or call in a friend or, or something. So it will definitely benefit you. Nick Carter (Host - Market Wagon) (): Where are you--how's the scone business these days? Christina Deyo (Cook n Craft Academy) (): The scone business is doing really well. And thank you. Nick Carter (Host - Market Wagon) (): And you're making money at it. You finally got the prices, right? Christina Deyo (Cook n Craft Academy) (): I've got my prices, right. We're we are selling them on Market Wagon, which we're excited about. But you know, when I made the scones--I'm not like somebody who's been making scones for 20 years and it's not a family recipe, but... Nick Carter (Host - Market Wagon) (): Yeah, that's not Slovak and that's not Italian. That's baking. Christina Deyo (Cook n Craft Academy) (): Yes. So I had gotten a call from a group cuz we do catering as well. And they asked to do a tea party--and they wanted scones. And so I started baking scones and I couldn't figure out why some were falling flat. Some were holding its shape and looking fine. And I just said, well, you know, I've gotta kind of approach this as a producer and research. What makes good scone what doesn't and you know, one of the keys is frozen butter and the butter's gotta be grated really, really well. So the next time you make your scones, Nick... Nick Carter (Host - Market Wagon) (): Frozen butter? Christina Deyo (Cook n Craft Academy) (): Frozen butter, just like a pie would. And so, anyway, so I made the... /episode/index/show/morethanamile/id/23203796

The Beghtel family is raising asparagus and their children with the opportunity to teach life lessons of rewarding hard-work in a loving environment on their family farm. - Joy Beghtel, Fields of Joy's story Joy Beghtel and her husband Greg wanted more for their family so they bought a strawberry farm that they've transitioned to a larger asparagus operation. Enjoy the story and deep-dive into all things asparagus! Nick Carter - Host (Market Wagon) (): Joy Beghtel joins me today to discuss hand snapping an acre and a quarter of asparagus spears with her family on their farm, Fields of Joy, in Anderson, Indiana. Enjoy this conversation as we dive deep into all things farming with this perennial crop and their transition away from strawberries. Nick Carter - Host (Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter - Host (Market Wagon) (): My guest today is Joy Beghtel from Anderson, Indiana. Not very far from Indy, just a few miles up the road from where we farm and where the Market Wagon headquarters is at. Joy, thanks for being with us today. Joy Beghtel (Fields of Joy) (): Yeah. Thanks for having us, Nick. Nick Carter - Host (Market Wagon) (): So you grow one edible crop--and one only that I know of, right? Joy Beghtel (Fields of Joy) (): Yes. <Laugh>. Well, one only that we sell on Market Wagon. Yeah. We do grow other things, but primarily just for our farm stand the rest of the year. Nick Carter - Host (Market Wagon) (): So you've got a farm stand where you grow some other produce for, but what do you sell on Market Wagon? Joy Beghtel (Fields of Joy) (): We sell a lot of asparagus. Nick Carter - Host (Market Wagon) (): How much, how many acres? Is it measured in acres or row feed? How much asparagus do you have over there. Joy Beghtel (Fields of Joy) (): It is measured in acres. We actually grow that much. So I always laugh and say, isn't it every little girl's dream to grow up and own an asparagus farm. We right now have about an acre and a quarter of asparagus. Nick Carter - Host (Market Wagon) (): Wow. Joy Beghtel (Fields of Joy) (): Yeah, that's a lot. Nick Carter - Host (Market Wagon) (): Okay. That's a lot of asparagus and this is--for our listeners who don't know--this is a permaculture, right? So it's perennial. Joy Beghtel (Fields of Joy) (): Correct. It has a 15 to 25 year lifespan on it. Nick Carter - Host (Market Wagon) (): Oh, wow. That long. Okay. Joy Beghtel (Fields of Joy) (): Yeah. It just depends on the variety and I think kind of the weather and that sort of things, but we should get at least 15 years, we're hoping for somewhere around 20 on the plants that we put in. Nick Carter - Host (Market Wagon) (): And so when did you start this farm? Joy Beghtel (Fields of Joy) (): Yeah, so we actually bought the farm in 2013. When we purchased it, it was a U-Pick strawberry farm. We kind of just stumbled onto it--kind of a long story. I grew up on a, what would probably be considered a small hobby farm. Probably not far from where you grew up, Nick. I grew up in Northern Grant County, so... Nick Carter - Host (Market Wagon) (): Yeah, I actually showed dairy calves in Grant County. Joy Beghtel (Fields of Joy) (): Okay. I thought you said on one of your podcasts, that you were a Howard County boy and I was like... Nick Carter - Host (Market Wagon) (): I'm a Howard County boy, but there was no other dairy farms in all of Howard County so I got special permission to drive to the next county over and show my Four-H dairy calves. Yep. Joy Beghtel (Fields of Joy) (): Very fun. Very fun. Yeah. So I grew up in Northern Grant County. We had probably what would be considered a hobby farm. You know, we did like a third of an acre of garden and had goats and chickens and rabbits and all of that kind of stuff. And so I didn't think much about it. I really had just an idyllic childhood looking back on it. It was all of that good stuff that you get living out in the country. And then I grew up and went to college, got a couple degrees in social work and Greg and I got married and started living the good life... Nick Carter - Host (Market Wagon) (): Two degrees. <Laugh> Joy Beghtel (Fields of Joy) (): Two degrees in social work. Nick Carter - Host (Market Wagon) (): Because if you're gonna get one degree in social work, you may as well get multiple. Right? Joy Beghtel (Fields of Joy) (): I mean, you might as well. And then end up growing asparagus. Right? I mean, why not? Nick Carter - Host (Market Wagon) (): So it's a great application of that. Joy Beghtel (Fields of Joy) (): Yeah, perfect. My parents were thrilled. No, my parents actually are thrilled. I should say that they love what we are doing and how we're living our lives. So yeah, so Greg and I were just really happy living in Fishers, had a couple of girls and adopted our son from Ethiopia. And then as you do, when you have kids, I think probably Nick, you realize you get that itch to give your kids what you had growing up. And... Nick Carter - Host (Market Wagon) (): That is exactly why we started our farm. I mean like, verbatim. I can't, I know that you can grow up to be a functioning adult without growing up as a farm kid, but I don't know how to make it happen because it hasn't happened to me. So... Joy Beghtel (Fields of Joy) (): I don't know either. And I kind of, I told Greg I was getting panicked because I thought they don't, they don't have animals. Like cats and dogs to me aren't animals. I'm like goats, chickens. We have alpacas. We have, you know, I was just getting real nervous that the kids were not having the experience that I had growing up. So we started looking for a small farm and spent a couple years with a realtor, trying to nail something down when somebody at church casually mentioned like, 'Hey, I picked strawberries up at this strawberry farm in Anderson. And the guy said, he's putting his farm up for sale.' So I literally that day got in my van, loaded my kids up and drove up here. And I remember calling Greg from the field and just saying, I think I have found our spot. Nick Carter - Host (Market Wagon) (): Pack your bags, hubby, we're moving. Joy Beghtel (Fields of Joy) (): Yeah. We threw our house on the market. It was sold in two weeks. We closed on this place and we told ourselves, I remember my dad saying, 'you know, strawberries are not an easy crop to grow.' We grew them as kids. Right. You know, everybody grows a patch of strawberries, but this was... Nick Carter - Host (Market Wagon) (): So you promptly ripped them out of the ground and went to asparagus. <laugh> Joy Beghtel (Fields of Joy) (): No, I let myself suffer for three solid years. Nick Carter - Host (Market Wagon) (): Three solid years. Joy Beghtel (Fields of Joy) (): Oh yeah. Well we promised ourselves, you know, it was a business that we were purchasing. Not only was it a house that was as large as our house in Fishers, but we got five acres with it and it had a functioning business. So we didn't wanna just toss that out. You know, we're like I remember saying, we'll give this three years and see what happens. And I think what we didn't realize is when you grow large scale, I mean, three acres of strawberries is large scale. When you do that in central Indiana, where there's a lot of water, a lot of late frost, it's a real risky product and it's extremely weather sensitive. And it requires a fairly significant amount of chemicals that we didn't realize we were getting into. And so after three seasons where every season we had a four and a half to five inch rain--in a day--during that season. Joy Beghtel (Fields of Joy) (): I remember literally the third year walking into the house and saying to Greg, 'I don't care what you do, but I'm not growing strawberries anymore.' Like I'm done with this crop. And we had a real serious conversation after that season and really had to pivot and say what works for our family? What is not going to cause us a lot of stress and anxiety weather-wise what will still produce a good income and not consume our whole summer. And I remember laying in bed talking about this one night and Greg said, 'I think we go for asparagus.' Nick Carter - Host (Market Wagon) (): How did he--had he ever grown asparagus before? Joy Beghtel (Fields of Joy) (): So the farm when we bought it, in addition to the three acres of strawberries, had just kind of a lot of little stuff. Like there was about 300 feet of established asparagus. There was 40 fruit trees. Nick Carter - Host (Market Wagon) (): So you were also growing asparagus in addition to the nightmare of the strawberries. <Laugh> Joy Beghtel (Fields of Joy) (): Right. 300 feet. It wasn't a huge amount. I mean, I grew up with this asparagus patch as a kid. I remember it was the worst place to get chiggers in the whole world. You know, it, it was what it was. And so he said, 'I really think it's a perennial crop. It requires no chemicals. And asparagus is such a smart crop--when it is cold, it stays underground. When it is hot and sunny, it comes up. So you kind of--you're at the mercy of the crop and the weather, but it does not ruin your crop in the way that strawberries are so weather sensitive. Nick Carter - Host (Market Wagon) (): And are there natural predators to the--the strawberry issue is that the bugs that live in Indiana really love our strawberries. Joy Beghtel (Fields of Joy) (): Yeah. That and the fungus. Yeah. Nick Carter - Host (Market Wagon) (): Uhhuh. Yeah. What, what do you have, what do you have that threatens the asparagus? Joy Beghtel (Fields of Joy) (): There's an asparagus beetle that sometimes we fight. But to be honest, we really haven't had a lot of issues. I've kind of attributed that to we don't have a ton of bug pressure on our farm. And I think part of that is we're in the middle of conventional fields. So whether I want to be organic or not. I don't have that luxury because I butt up to conventional farm fields. Nick Carter - Host (Market Wagon) (): So they're using chemicals that are actually--you're not spraying them on your field, but they're keeping the beetles away. Joy Beghtel (Fields of Joy) (): Right, right, right. And we're on the Indiana Drift Watch Program and we have a good relationship with the farmers close to us. We had a struggle with the farmer that was right next to us, but he sold that field and the other farmers are very conscientious. They've come, they've looked at what we're growing. They call us before they spray. So we've had a good experience. Nick Carter - Host (Market Wagon) (): Good. Now I have a similar experience. We grow a lot of sweet corn but we are nowhere near conventional ag. We're in the middle of Indianapolis. So there's not a cornfield for miles and miles around. So there's this moth that lays a larvae. If you've ever peeled sweet corn and you've got that one worm in there, it's actually a larva of a moth. And we thought that that was gonna be a big challenge. I've never seen a single one of them on our farm in four years because there's no other habitat for that moth anywhere around. Well the beetles that you're dealing with, can you deal with those with D.E.? Can we say that word? How do we say that word? Diet-tenacious... Joy Beghtel (Fields of Joy) (): Diatomaceous earth. Yeah. We used it a lot for our chickens and all kinds of stuff. You know what though? The issue that we've really run into, which has been great is the asparagus beetle does not tend to cause a problem when we're harvesting. They tend to come out after we've already let it fern out. So at the end, when we're done picking. Nick Carter - Host (Market Wagon) (): They're damaging next year's crop. Joy Beghtel (Fields of Joy) (): They're damaging next year's crop. But to be honest, there is so much asparagus out there <laugh> that they're not really doing too much damage. So... Nick Carter - Host (Market Wagon) (): It's a welcomed population control. Joy Beghtel (Fields of Joy) (): Yeah. We've just been really grateful. We've not had to spray for anything. We fertilize once a year and that is it on the field. That's the only treatment that we do. Yeah. Other than, you know, mowing it off at the end of the season and a little top tilling at the beginning of the season. Nick Carter - Host (Market Wagon) (): So I was going to ask you because--and you brought it up. I know you mentioned that you are chemical free, so you don't use any chemicals. So what kind of--but you've said fertilizers--so what kind of feeding does asparagus need? Is it a heavy nitrogen feeder? Like tomatoes? Joy Beghtel (Fields of Joy) (): It's a real heavy nitrogen feeder. Yeah. it's not straight urea but it's like a 35 or 30 dash zero dash five something. So it's a real heavy nitrogen. Nick Carter - Host (Market Wagon) (): Heavy nitrogen. Got it. Do you have chickens? Joy Beghtel (Fields of Joy) (): We have chickens. Yep. We have chickens. We don't have enough chickens that we could fertilize this whole field. We have alpacas and we use every ounce of their fertilizer. Nick Carter - Host (Market Wagon) (): Is alpaca manure high in nitrogen too? Joy Beghtel (Fields of Joy) (): It's fabulous. It's not high in nitrogen. It's actually kind of like similar to a rabbit manure. So you can put it straight on. No aging. I put it on all my flower beds, rhubarb, all that kind of stuff. Nick Carter - Host (Market Wagon) (): We have goats--goats and horses and we put their manure straight on in the fall after everything's out. And then just under and let it know it's aging out in the field. But we have we have 400 laying hens. And so we get a decent amount of nitrogen. I gotta tell you. Joy Beghtel (Fields of Joy) (): Maybe you should bring your nitrogen up here for my field. <Laugh> Nick Carter - Host (Market Wagon) (): Oh, I'm using--I'm hoarding it. Sorry. No sharing of the nitrogen. Joy Beghtel (Fields of Joy) (): We're that way with our goat and alpaca poop. We sometimes get requests for alpaca fertilizer and I'm like, 'Nope.' I use it on everything. Yes. Nick Carter - Host (Market Wagon) (): So it's a heavy nitrogen feeder. What is, I should know this, but I don't. What technically is asparagus? Is it a broad leaf? Is it a grass? What is it? You want me to edit this one out so that we both sound smarter? Joy Beghtel (Fields of Joy) (): No, edit this one out. No. So asparagus is a crown. I don't know if you've ever seen what it looks like to plant it. Nick Carter - Host (Market Wagon) (): Oh, of course. Yeah. Yeah. Joy Beghtel (Fields of Joy) (): For sure. So when we decided to put in--in 2016 we put in 5,000 crowns. The next year we put in 5,000 additional crowns. So in addition to the 300 feet plus a little more, we had added to, we added 10,000 crowns of asparagus. And we're really lucky. I don't know if most folks would know that Michigan is a really good supplier of asparagus. That's where a lot of our asparagus comes from. When you get more kind of local asparagus. So there are a couple of different asparagus farms that sell crowns. So we were able to drive up to Southwest Michigan and right in front of us, they dug up the crowns. We brought 'em home, put 'em in fresh. Nick Carter - Host (Market Wagon) (): Oh, so you got to go get them. You dug them up yourself. Joy Beghtel (Fields of Joy) (): Yeah. They dug them right there for us, packaged them up and we brought them right home and got them directly in the ground. Nick Carter - Host (Market Wagon) (): So we've never gone into asparagus. I, and before buying our farm, we did we attempted a failed attempt at a small asparagus patch. The crowns just never took. And I may, maybe I didn't fertilize him. Right. Interesting. Joy Beghtel (Fields of Joy) (): Yeah. You've got a trench really far down. It's about 14 inches that you trench way down into the ground. And then it's a pretty laborious process to plant 5,000 grounds. I'm pretty sure we should have hired that out. Nick Carter - Host (Market Wagon) (): But you only have to do it once every 20 years. Joy Beghtel (Fields of Joy) (): That's right. Right. Nick Carter - Host (Market Wagon) (): Once every 20 years, Joy Beghtel (Fields of Joy) (): Trust me, I will not be doing it in another 20 years. Somebody else will be doing the labor on that. Nick Carter - Host (Market Wagon) (): <Laugh> You will not be doing it in 20 more years. So you you've decided that you've got a cap to how long you want to be an asparagus farmer. Joy Beghtel (Fields of Joy) (): Well, I think yeah, In 20 years Greg and I will be pushing retirement age for sure. I think that's, what's so great about this farm--us buying it--was, although I would love to have inherited, you know, an old family property that I could have kept the legacy going. The really great thing about this property is we've been able to make it what we want to and transition it to what works well for our family. So I think in another 15 years you know, our kids will all be grown--if one of them wants to come back and put in the next round of asparagus or grow flowers. Great. If they don't and they wanna put in something else or, you know, if they wanna go and do something else, that's great too. I don't want to put any requirements on what they choose. Nick Carter - Host (Market Wagon) (): Until they get that anxiety that, oh my gosh, I'm not raising my kids with animals. Joy Beghtel (Fields of Joy) (): Well, you know, teenagers, I've got three teenagers right now. And of course they're all like, oh, we're moving to the city. We're gonna eat processed food all day long. You know, they're at that stage of life. And I think, yeah, maybe, and that'll be fine. And if not, we'd love to have them back and love to see them raising our grandkids out here. Nick Carter - Host (Market Wagon) (): Yeah. Well Anderson's not that far. Joy Beghtel (Fields of Joy) (): No, no. Anderson's a great community. You know, we've really had a good experience here. A lot of people kinda looked at us strange when we left Hamilton County and said really Madison County, but it has been a really great fit for our family. The community's been really welcoming and we love it up here. Nick Carter - Host (Market Wagon) (): Talk to me a little bit more about the family. So your family's involved in the farm. Are your kids--they are out there cutting asparagus and bundling it and bringing it to Market Wagon? Joy Beghtel (Fields of Joy) (): Yeah, yeah. Yeah. Our kids don't have much of an option. It's all hands on deck during asparagus season. They know that kind of late April to the beginning of June that's just what our family does. We kind of sign off from friends and family, say we'll see you in about four weeks. And we hit it hard as a family, so the kids harvest and then two of my kids harvest with Greg and then my middle daughter and I kind of trim it up and bundle it, weigh it all out and get it ready in the kitchen. Nick Carter - Host (Market Wagon) (): Wow. That's so great. Joy Beghtel (Fields of Joy) (): Yeah. And it'll be interesting. We don't know how much the crop will yield every year. That's the other thing that's unique about asparagus because it comes up from the ground, kind of like little fingers cropping out of the ground. We know what an acre of asparagus should produce when it is fully mature, but we're just now hitting that... /episode/index/show/morethanamile/id/23077313

Running a mission-based ghost kitchen with great local food and foundation & community building for people of all abilities--Mandy Anderson, Lake Effect Kitchen's story. 04/26/2022

Running a mission-based ghost kitchen with great local food and foundation & community building for people of all abilities--Mandy Anderson, Lake Effect Kitchen's story. Mandy Anderson, co-founder of Lake Effect Kitchen in Grand Haven, Mich., talks about the ghost kitchen she and her partner started that was inspired by their children with autism and continues to provide learning and professional opportunities for differently abled individuals. Nick Carter - Host (Market Wagon) (): Welcome to More Than A Mile. Today, you're going to hear from Mandy Anderson, she co-founded Lake Effect Kitchen in Michigan. It's a catering company specifically designed to employ young adults with different abilities like her own son. Listen on to hear how it's going. Nick Carter - Host (Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter - Host (Market Wagon) (): Well, my guest today is Mandy Anderson from Lake Effect Kitchen. And I'm looking forward to hearing your story, Mandy. Mandy Anderson (Lake Effect Kitchen) (): Thanks for having me. Nick Carter - Host (Market Wagon) (): Thanks for joining me. So, Lake Effect Kitchen--you're from the beach side of Michigan. Grand Haven, is that correct? Mandy Anderson (Lake Effect Kitchen) (): Yep. Sunny Grand Haven. Nick Carter - Host (Market Wagon) (): Okay. Are you from there originally? Mandy Anderson (Lake Effect Kitchen) (): No, I'm originally from the Metro Detroit area. I moved over to Grand Haven in 2000. My spouse had gotten a job over here in this area and I had actually fallen in love with West Michigan when I was a college student at Hope College a few years prior to that. The beach is beautiful, people are friendly and welcoming, and it's just a nice kind of relaxing sort of vibe. Nick Carter - Host (Market Wagon) (): Do you think it's yeah, easier or better to start a small business in a smaller town? Or no? Mandy Anderson (Lake Effect Kitchen) (): I think there's challenges either way. A bigger city might have more customers for opportunity, but a smaller town--they reach out more, I think, and really try to support small businesses because we know more people, we're more connected since there's--since it's a small town kind of feel. Nick Carter - Host (Market Wagon) (): Easier to be connected in the community and have the community support you? Mandy Anderson (Lake Effect Kitchen) (): That's right. Nick Carter - Host (Market Wagon) (): Yeah. I'm a small town kid and now I live in a big city, so I'm always curious. So what sparked you and Aaron to start Lake Effect Kitchen? Mandy Anderson (Lake Effect Kitchen) (): So Aaron and I each have a child on the autism spectrum. We served for five or six years together on the Board of Autism Society of West Shore, which is now called Autism Support of West Shore, our local autism advocacy organization. So we worked together to provide support for parents living with--and people living with autism. We were working together on all kinds of like family activities, but also trying to focus on the transition age student. So your older teenage student exiting the school system or just exiting high school and needing some kind of next steps: job skills, training, paid employment. A lot of them aren't working when they're still in high school, which isn't ideal. We need to get them out into the workforce and give them those solid job opportunities. So we started looking around for what, how we could support them and what we could do personally to, you know, bring that to life. And we stumbled on a catering business for sale. We thought we'd take the plunge and just kind of go for it. Nick Carter - Host (Market Wagon) (): So Lake Effect Kitchen began with buying an existing catering business? Mandy Anderson (Lake Effect Kitchen) (): Yeah. We bought a facility that had been renovated into a kitchen and so it was in 2017 that we got started. And so the, the business that was here was doing meal prep and catering much like we're doing now. And we just sort of changed the focus a bit to be hiring and training people that have intellectual disabilities, including autism and other types of disabilities. Nick Carter - Host (Market Wagon) (): So that's a clear focus in a direction for your company is being able to teach job skills to people who are differently abled. Mandy Anderson (Lake Effect Kitchen) (): Yes. And employment equity too. We don't pay a sub-minimum wage, which is also called deviated wage. We pay a full wage to all of our employees, no matter what their disability or not disability. And we want to get them out into the community, doing our catering events, delivering food to schools or locations so that people can see that people with disabilities are able to work. They want to work. They make great employees. Nick Carter - Host (Market Wagon) (): They make great food. Mandy Anderson (Lake Effect Kitchen) (): They make great food. So, yeah, and that's a, you know, a great important point. This is the food is excellent and the people that we are employing are doing a great job learning as they go building those confidence skills and getting their first job. For most of them, this is their first job opportunity, their first job experience. Mandy Anderson (Lake Effect Kitchen) (): Some of them are working on getting their driver's licenses or moving out of their parents' home for the first time. And they might be in their mid-to-late twenties and there's, you know, but we're helping them work toward those goals as well. Work provides that--that dignity, that opportunity to earn and support yourself. And it's also a good social opportunity that we spend a lot of hours at work. And we make friends there and then that can turn into, you know, more social opportunities that they don't always find on their own, especially once they exit the school system. There isn't a lot of opportunity for that if they're not working. Nick Carter - Host (Market Wagon) (): Yeah. So you're a for-profit company, is that correct? For-profit business with a mission. That is a challenge. I know because Market Wagon is a for-profit business. We have a mission to enable food producers to thrive, and I know we constantly are coming up against situations where it might seem like it could make us more money to do something that's off mission. Do you ever come across scenarios like that where you have to make the decision to take mission over profit? Mandy Anderson (Lake Effect Kitchen) (): Definitely because some of our employees need more support and not just learning the job, but to maintain their level of job performance, just retraining and someone to come alongside them. There's a lot of situations where I could just have one non-disabled person doing the job, but I end up paying for two or three people to do that job so that we can create those opportunities for people with disabilities. So there is an additional cost involved in some of this, but I tell people--you know, I went to journalism school. My goal in life was not to be a caterer <laugh> but--so, you know, the food isn't the reason for this. The mission of employment equity is the reason for that. So we try to focus on keeping our employees in their jobs and supporting that, even though it ends up more costly and hits the bottom line, Nick Carter - Host (Market Wagon) (): The impact is the important part. And the food happens to be a means for you to be able to create that impact. Mandy Anderson (Lake Effect Kitchen) (): Correct. Yep. Nick Carter - Host (Market Wagon) (): Well, that's, that's wonderful. Thanks for sharing that. And so we've talked about the for-profit side of your business Lake Effect Kitchen, that you and Aaron created. Now, there's also a nonprofit arm, is that right? Eat Well, Do Good. And that's a nonprofit. Tell me about that. Mandy Anderson (Lake Effect Kitchen) (): Correct. We were hitting kind of some of those numbers that weren't looking as good as we'd hoped. So we tried to find how we could bring in more revenue to be able to continue to support these employees and, and bring more jobs. So we decided to start a nonprofit. We had been asked a number of times by a number of different people, why we weren't a nonprofit to begin with. And switching over was gonna be too cumbersome. So we just decided to open a new LLC. I had been using Eat Well, Do Good as sort of our hashtag tagline at Lake Effect Kitchen. So we decided to go with that for the name of the nonprofit. We got our IRS certification last summer. And so now we have the website and socials up and running. The idea behind that is to raise money, to support the mission, not just for Lake Effect Kitchen, but to hopefully be able to provide money for other small businesses in the area who might want to take a chance on hiring some of the young adults in the area with intellectual disabilities. And that way they don't have to put their own money in. We can maybe support them with three or six months worth of wages to give them a chance. And then if it's a good match and everything's working well, then they can take them onto their own payroll. And it'll be a good longer term relationship for the employer and the employee. Nick Carter - Host (Market Wagon) (): Very cool. So the two work together: Eat Well, Do Good and Lake Effect Kitchen, kind of compliment one another. And you're also then being able to help other businesses to carry on the same mission that Lake Effect Kitchen has. Mandy Anderson (Lake Effect Kitchen) (): Yes. That's the goal. Nick Carter - Host (Market Wagon) (): That's really neat. So, all right. Let's go back to the business side of things, because I love business. So ghost kitchens--would you consider yourself a ghost kitchen? Is that...? Mandy Anderson (Lake Effect Kitchen) (): Definitely. We're in a kind of a little funny corner of town. We're not in the downtown high traffic area or anything. Nick Carter - Host (Market Wagon) (): So nobody's coming to you. Mandy Anderson (Lake Effect Kitchen) (): So people do not come here. We used to have pickups for meals. When COVID hit we had to figure out what we were gonna do <laugh> because we couldn't have, you know, 80 people coming in to pick up their meals every Tuesday. So we just decided to go to a fully only delivery model, which actually has worked out really well. I think people like the convenience of it. They don't have to remember that Tuesday's the day they gotta come and get their food. So there really is not much of an opportunity for people to come to the facility. We are an all production facility. We don't have like seating in front of the house type of anything. It's just, when you walk in, you are in the kitchen. Nick Carter - Host (Market Wagon) (): Now I think most people have come to know, especially in business, what a ghost kitchen is since COVID, it kind of popularized it, right? Because delivery became pretty key. And, but you started this, you, you were doing ghost kitchens before ghost kitchens were cool back in 2017. <Laugh> Di you call it that back then? Mandy Anderson (Lake Effect Kitchen) (): We didn't. I mean, we'd heard a few, a few people start to use that term. People have used the term commissary kitchen, incubator kitchen. There's some other terminology that people use. We weren't using it at first, but it really does do a good job describing, you know, that we are, the facility is kind of invisible. What really matters is the food is going out either to the catering events or wherever. Nick Carter - Host (Market Wagon) (): So it's all being consumed off from premise. Mandy Anderson (Lake Effect Kitchen) (): Right. Nick Carter - Host (Market Wagon) (): Okay. Well, one of the ways that it's going out is through Market Wagon, so let's talk about that real quickly. And about your menu. So if a shopper is on Market Wagon, they're gonna take some of your meals home with their local food delivery. What are they gonna find? What kind of stuff do you have out there? Mandy Anderson (Lake Effect Kitchen) (): Well, our menu changes each week. We do kind of a two month cycle. So we look at what's seasonal [for] ingredients. What kind of vegetables are available in the winter versus, you know, spring and summer? We have a couple of chefs that work on the menu together. So we'll have a couple of different soups. We'll have usually a vegetarian option or two--or a vegan option or two each week. You can order a' la carte or you can subscribe and just kind of get like a meal pack and it'll be a variety of whatever we happen to be making that week. So there's usually something for everybody. There's a whole muscle meat dish, like a, a Salisbury steak or a chicken breast meal or a pork chop kind of a meal, just a real meat and potatoes type of a thing. And then we also have handhelds--our sweet potato burrito is pretty popular. Nick Carter - Host (Market Wagon) (): Sweet potato burrito? Mandy Anderson (Lake Effect Kitchen) (): Yeah. And I'm not a vegetarian, but it is, it's an excellent meal. It's tasty. It's kind of got some new flavors that you might not get at when you think of a burrito, but yeah, the chefs are creative and they come up with some really good, some really good meal options. So there's eight to 10 things available each week. And we try to run the favorites, you know, bring the favorites around every so often. Chicken jalapeno soup is always a popular one. Nick Carter - Host (Market Wagon) (): Chicken jalapeno? What's your favorite? Mandy Anderson (Lake Effect Kitchen) (): I think chicken jalapeno is probably my favorite. It's a cream-based soup. And it's got, it's got a little bit of heat to it, but it's not too overpowering. So, you know, you don't have to go running for the pitcher of water. Nick Carter - Host (Market Wagon) (): Right. Jalapeno done right, it's got good flavor. It's not just about the heat, but--I like the flavor of jalapeno too. Yeah. People usually miss that. Okay. We talked to the beginning about your relationship in your community. Have you been able to build relationships on Market Wagon with customers that are shopping with you online too? Mandy Anderson (Lake Effect Kitchen) (): We have, we have a few customers that email us regularly and just to give us encouragement--and one person even orders our meals regularly to give out to single moms that they happen to encounter and just support other people in their community, which is a great use of our meals. We encourage that for like meal trains. I'm thinking of--I'm involved in the foster care world and we try to provide meals for foster families to kind of ease some of that burden. So we love to see when people are using our service to provide meals, not just for their own family, but for other families who might need them or just need a break. Nick Carter - Host (Market Wagon) (): And are you able to get everybody to understand what's behind the food? Like what the mission is that you are carrying out with this menu that, that it's, it's delicious food. It's good food. They should buy because it's good. But are--do you feel like people that are eating your food also understand that they're a part of carrying out this greater good for differently abled individuals that you're employing? Mandy Anderson (Lake Effect Kitchen) (): I hope so. I mean, we try to highlight some of our employees on our social media and on the Market Wagon newsfeed. We try to talk about what we're doing with the nonprofit and with some of the new things that we have going on, including the food truck that I think we'll talk about pretty soon. And just let people know that this is--it goes beyond food, great food, we all need it. It's fun and tasty and all, but the real reason behind it is to keep people working and engaged in the community. Nick Carter - Host (Market Wagon) (): Yeah. Food with the purpose. So, okay. I was getting there, tell me about your food truck. Mandy Anderson (Lake Effect Kitchen) (): So yeah, so the city of Grand Haven bought a couple of new trollies for the trolley tours that go on around here in the summertime with the tourists and everyone. And so they put the two trolleys that were now out of service up for a bid. And so a bunch of us local businesses put in bids and we were chosen to acquire one of the trolleys. We got blue trolley number four, and we are working on fundraising right now to refurbish that into a food truck. So we're gonna strip out all the seats, put in a hood system, all that good cooking equipment and everything, and hopefully be ready to roll, once the summer season starts--and start serving some food and vending out in the community, Nick Carter - Host (Market Wagon) (): Is it seasonal? I mean, do you have a lot, like a tourist season there on the... Mandy Anderson (Lake Effect Kitchen) (): We do. We have a very big tourist season here in Grand Haven, and we have the Coast Guard Festival. We are Coast Guard City USA. So I believe we bring in about a million people for that 10 day festival every summer, and Grand Haven is not a big place, so a million people, it is jam packed, but we have a carnival and all kinds of fun things going on. Nick Carter - Host (Market Wagon) (): So it's not a food truck, it's a food trolley. Mandy Anderson (Lake Effect Kitchen) (): Right, right. <Laugh> Nick Carter - Host (Market Wagon) (): Michigan's first-ever food trolley. Mandy Anderson (Lake Effect Kitchen) (): Right. Right. Yeah. I mean, it's, it's really good looking. It's blue and the woodwork inside is, is really cool looking and everything. So I think it's yeah, it's gonna be a big attention grabber, which is helpful being a ghost kitchen. We don't get a lot of attention on our actual building, which is just a converted house. So it doesn't the looks of that doesn't stand out. So hopefully the trolley is gonna be kind of a showpiece and a fun, you know, historical marker for the city and also serving some tasty food to everyone down on the beachfront in the summer. Nick Carter - Host (Market Wagon) (): So I just have these pictures of like a San Francisco trolley. I mean, do you have a bell or do you have a whistle or anything? That'll make it really fun? Nick Carter - Host (Market Wagon) (): There is a bell. There's a string and <laugh> yeah, we took it--I actually took it with some of my kids and some of our employees on a little tour around town on Sunday, just because I needed practice driving it. It's kind of big <laugh>. And so we were driving around and I was having my son ring the bell while I was driving through town. Nick Carter - Host (Market Wagon) (): Did you hit anything? Nick Carter - Host (Market Wagon) (): I didn't, I didn't even hit any curbs, which is a kind of a running joke with my family because I drive a big vehicle anyway and I do hit a lot of curbs, but I didn't this time. So I did well. Nick Carter - Host (Market Wagon) (): My trick--I drive for farming, you know--it's truck and trailer a lot and you never wanna pull--you always wanna know how you're getting out of a street when you pull into a street, when you have to put it in reverse to get back out. Mandy Anderson (Lake Effect Kitchen) (): Yeah. Nick Carter - Host (Market Wagon) (): You turn cautiously. Mandy Anderson (Lake Effect Kitchen) (): I tried to not reverse at all.... /episode/index/show/morethanamile/id/22913684

Nurturing the focus of fruits and vegetables on family tables and setting the same agenda in the halls of Congress—Lori Taylor, The Produce Mom's story. 04/13/2022

Nurturing the focus of fruits and vegetables on family tables and setting the same agenda in the halls of Congress—Lori Taylor, The Produce Mom's story. Lori Taylor, founder of The Produce Moms, joins Nick to talk about the origin story of her company, the importance of ethically serving and advocating for their audience, and working to get produce on the plates of kids (and adults) everywhere. Nick Carter (Host - Market Wagon) (00:00): Welcome to More Than A Mile. Today I am joined by Lori Taylor. She's an Indianapolis native who turned her solo blogging gig into a nationwide platform that earned her a seat at the table with the U.S.D.A. to make sure school lunches are healthier. I hope you enjoy it. Nick Carter (Host - Market Wagon) (00:17): Welcome to More Than A Mile, a local food podcast from Market Wagon, focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmers market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host - Market Wagon) (01:07): Well, I'm excited to have my guest today, Lori Taylor. Lori is the host of another podcast, The Produce Moms, and a lot more behind that than just the podcast, but I was able to be a guest on Lori's podcast almost exactly a year ago today, I think. And here we are. I get to put Lori in the hot seat and ask her the questions about her story. Lori say hi. Lori Taylor (The Produce Moms) (01:31): Hello Nick. Thanks for having me. And for all of you that are with us today, here you go. You've got two people who love a microphone in one episode. So saddle up it's gonna be a great conversation. Nick Carter (Host - Market Wagon) (01:43): Oh man, that's a great intro. We're gonna be talking over each other the whole time. Perfect. So how long have you hosted your podcast? You--this is what episode? This is less than 10 for us. So I I think you... Lori Taylor (The Produce Moms) (01:58): Yeah. We started in 2018. And so we just, you know, in terms of milestone episodes, we are you know, we recently published episode 200 and you know, we're, we're staying committed to at least our, our primary show publishes every Wednesday. And what we have learned is you know, folks are kind of leaning on us for what we call miniseries. So for instance, you know, I'm not sure Nick, when this is gonna publish, but you know, we're in the month of March right now, and we are celebrating the International Women's Month. And right now we are doing a Friday series with Nature Right Farms to spotlight women in agriculture. So yeah, I love anytime you see a Produce Moms podcast pop up on a Monday or a Friday, that means we have a really cool, special edition. So but yeah, our primary show run publishes weekly every Wednesday. Nick Carter (Host - Market Wagon) (02:54): Cool. So The Produce Moms--tell us, but let's start with the title. Tell us what The Produce Moms is all about, what's that mean? Lori Taylor (The Produce Moms) (03:03): Okay. Well, it means that if someone were just to ask me, like, why did you choose The Produce Moms? Okay. So I'll, I'll tell you the real, the real definition of my business. You know, that elevator pitch, after I tell you what's in my heart about my business. So for me, you know, I truly believe that if anyone can change the world, moms can change the world. And as it relates to the consumption behaviors for the healthiest food in the world, which is fresh produce--fresh fruits and vegetables, it is a struggle that unifies all, all moms, you know, like kids are just, it is extremely difficult to get our children excited about fruits and vegetables. And frankly, it's extremely difficult for us as moms with all of the pressure that's coming our way with running our household, working outside the home, being a good mom, it's extremely difficult to you know, be deliberate about what you're putting into your own body, you know? Lori Taylor (The Produce Moms) (04:02): And I think that the, the rise of social media has exasperated that like mom guilt, you know, you see all these you see all these like Instagram perfect mommies. And you're like, oh my God, I am, I, I am a loser. I am fat. And my house is a pit, you know? And so that is, and so I think that all of that combined, like when I think about what The Produce Moms is all about our business, our community is simply a place for you to come. All people, you don't have to be a mom. You know, I mean, there, if you want to eat more fruits and vegetables, you are definitely in the right place when you visit TheProduceMoms.com. But you know--all of that pressure that I feel as a mom has driven me to stay steadfast with my commitment to making my business a welcoming place where all feel like they can belong. Lori Taylor (The Produce Moms) (05:01): And so now that, you know, I guess kind of my motivation <laugh>, you know, what is The Produce Moms? Well, we're a media platform or a lifestyle brand. But we're so much more than that, you know, and I hope that as we carry on in this conversation, folks can kind of see that come to life. But our mission is to get more fruits and vegetables on every table. And I founded this business in 2012 as an employee of Indianapolis Fruit Company. I pitched it as the marketing director and then in 2015 I had the opportunity to take it off on my own. And I took that entrepreneurial leap at that time because I knew we could great things with The Produce Moms. And that is, you know--and that is exactly what we've done. We've built the number one resource on the entire internet that's fully focused on fruits and vegetables. Yeah, thank you. It feels amazing, you know, when I think about it, but I also have a tremendous amount of responsibility now, too, you know? Nick Carter (Host - Market Wagon) (06:03): Oh yeah. Everybody's looking to you. Lori Taylor (The Produce Moms) (06:04): Yeah. And I have to make sure that I stay true. I mentioned, you know, that I worked at Indianapolis Fruit Company. That's how I learned, you know, that's how I gained the knowledge to be a industry thought leader, to be a person who can share these facts with folks about fresh produce, the food supply chain, agriculture--it's because I worked in the supply chain myself for a whole decade. And for 10 years, I sold fruits and vegetables to grocery stores really throughout the central corridor of the United States. An 18 state region, over 300 groceries, all sizes formats. You know, I just learned so much when I was selling it and now, and one of the biggest things I learned Nick, was people don't understand fruits and vegetables, you know, I mean, even within the trade, as someone who was selling fruits and vegetables, I didn't know these brands that I was selling. I didn't have any... Nick Carter (Host - Market Wagon) (06:58): As the seller they were just another line item on a wholesale price list for you? Lori Taylor (The Produce Moms) (07:02): It was just a name on a box you know. And when you consider the timeline for when I was at the sales desk, you know that 2005 to 2012, essentially--that was the, it was hit or miss with whether people even had a digital presence, you know? And they certainly.. Nick Carter (Host - Market Wagon) (07:25): Web 1.0, right? Lori Taylor (The Produce Moms) (07:27): Pretty much. I mean, we were really revolutionary in 2012, launching a WordPress blog. Lori Taylor (The Produce Moms) (07:33): You know? So that is--but it is it's been a tremendous honor to usher in this kind of access to the, in consumer for all of the growers and supply chain stakeholders that we proudly represent. You know, it's, it's been a true honor to represent moms as we kind of push on the supply chain, like, 'Hey, get more transparent, tell us facts about farming, you know, help us answer these difficult questions.' Like we don't understand why you use pesticides and we want you to tell us why. And then, you know, I mean, those are all things that we've been able to be a real catalyst to increase education and understanding of fruits and vegetables. Nick Carter (Host - Market Wagon) (08:16): That's really cool. I wanna talk more about that. I wanna talk about the mission that you have and how you're accomplishing it today. But first I want to go a little bit deeper into your origin story. I appreciate you sharing all of that, but so 2015, you've got a solid gig. You're head of marketing. You're at a decently large company. You've been successful and you've been there over a decade and then you leave and you go start, a what? Edutainment company, what does that look like? How does that risk, that jump out on your own, walk us through that mindset so many years ago. Lori Taylor (The Produce Moms) (08:54): So it's really one of my favorite stories to recount because I can't believe I had the guts to do it <laugh> and I can't believe I had my family support, but 2012, I mentioned previously that's when the blog went live, you know, and we monetized it as a brand property of Indianapolis Fruit Company. We were able to get brand sponsorships, you know, ad incentives. There were a lot of different ways since we were directly tied to a procurement house, there were a lot of different ways that we were able to monetize this you know, B to C marketing that we had launched. So, you know, three years we built it together and Indy Fruit, my former employer, they supported me at the highest level. I mean, non-family member at a family-owned business. Like they empowered me to bring my idea to life. And then they supported the growth of it and we grew it to where it was self-sustaining, but it certainly wasn't like this big cash cow for the company. Lori Taylor (The Produce Moms) (09:48): And when you consider the supply chain of fresh food the wholesale distribution stage of the supply chain, you're talking about the middleman. Okay. I mean, like really does marketing even make sense, you know, <laugh>. And so it really, it wasn't part of their core value or mission to have this whole brand that was dedicated to nothing more than marketing at the time. In 2015, when they said, 'Hey, Lori, bring your laptop and meet us at lunch. at downtown Indianapolis offsite,' I mean, I knew something was up when that happened. I was like, okay, I'm getting fired. And my husband assured me, he's like, no way you have way too many solid relationships with their vendors for where they're gonna fire you. I was like, yeah, well, something's up? And he, we agreed when I went off to work that day, something was up. <Laugh> Nick Carter (Host - Market Wagon) (10:39): Side note, and for listeners, if your boss asks you to start your Monday morning at an offsite meeting <laugh> Lori Taylor (The Produce Moms) (10:45): Yeah, well, it was a Friday at that, so it was a Friday Nick. So even more like, oh, eyes wide, open something's coming. And... Lori Taylor (The Produce Moms) (10:54): Oh geez. And so I go to this I go to Mesh On Mass in downtown Indianapolis and have this meeting with the, you know, executive vice president and the CFO of the company and myself and my laptop. And they tell me, after an awkward, you know, small talk of how are your kids let's order some salads, yada, yada then they say Indianapolis Fruit Company is done with The Produce Mom. And at the time it was singular, The Produce Mom. And I, it was just, I couldn't help it. The tears just came down. Like, I didn't know what to think about that because it was at this point, three years into this--2015, it was my only job at the company. And so my first response was, well, where does that leave me? Because that is my only job responsibility. And they said, well, we're not looking to get rid of you, but we're not going to carry forward with The Produce Mom. Lori Taylor (The Produce Moms) (11:52): And I was very confused. Well, they slid a legal document across the table for me to read. And it had very clearly mapped out two pathways. Pathway A was we sunset The Produce Mom, you know, the blog and the digital platform. And I basically go back to my job as a sales representative. Then option B was I could buy it, you know, and take it and do whatever I want with it. I could buy back my idea and all of my work for hire--all of the IP that we had built. And, you know, so it's 2022--you know what I chose <laugh>. Nick Carter (Host - Market Wagon) (12:33): Wow. Red pill, blue pill, right? Lori Taylor (The Produce Moms) (12:34): Yeah, pretty much. And when I looked at that and I, I was like shocked, obviously... Nick Carter (Host - Market Wagon) (12:42): Did you decide that right there over salads or did you take those two documents home and tell your husband what was up? Lori Taylor (The Produce Moms) (12:49): Okay. So a little bit of both. I shoved the paper because at this point I'm mad and I'm crying, you know, and I'm like, oh my God, don't let these men see you cry. You're stronger than this. Well, at this point I took the paper and I literally just shoved it back across the table. I said, 'Well, I'm buying it.' And my exact words were, I would be a caged animal going back to the sales desk and sitting in a cubicle. And they just looked at me and they were like, okay. And then they had another document that had the price and I could not believe the price. I mean, we're talking six figures. More than the home that my family and I lived in. And so at that point, I said, well, I'm gonna need to talk to Chip, who is my husband <laugh>. And so I gathered my things and I left. I was like, I don't want the salad, you know... Nick Carter (Host - Market Wagon) (13:42): I was getting ready to ask, how was the salad? Lori Taylor (The Produce Moms) (13:44): You know, I need to go back and give Mesh On Mass another another shot, because I have not been back to that restaurant since this day in 2015. But yeah, I gathered my things. I was pretty upset as you can imagine. And really just felt like I was at this crossroads that my family could not--like, we, I felt like we really didn't have an option, you know, like I knew where my heart was at, but we were a young family. We had two children under the age of like four years old. I was making $43,000 a year at my marketing job. Like I certainly didn't have money for a six figure acquisition. And and I did not know how we were gonna do it, but I, I knew that that's what I wanted to do. Lori Taylor (The Produce Moms) (14:32): And I also knew from the documentation that I had to let them know--it was April and I had to let them know by the end of May if I was planning to buy. And so I went home and we just kinda tried to figure out how can we do this? I mean, we knew considering that we were, you know, we had recently bought a home that was, you know, kind of a stretch for us. And this price point was more than our home, you know, and we had a mortgage on that home. I was like, I don't, no one's gonna loan us money. You know, we knew that. And so I cashed out my 401k and then I borrowed money from my family. And that's how we were, that was how we were able to do it. And then I will tell a quick story too, about how we negotiated the price. Lori Taylor (The Produce Moms) (15:21): And when I realized my husband and I are a true united front I had to go to all these, you know, smoke and mirrors meetings, where they were justifying the six figure price and going through all the documentation, trying to help me understand what it means to buy an IP portfolio, because you've got to think in 2015, we did not even have a national audience. The unique monthly, or the unique annual visitors to our website were less--like we get that number now about every 14 days on The Produce Moms. Like, you know, it is it, I wasn't buying the super robust digital, anything, you know, we had a regional audience. Less than a hundred thousand annual visitors to our website. Yeah. I did have one brand partner who told me that they gave me a verbal commit that they would stick with me, but I went to these meetings and I was--I got to the point where I was very intimidated because it was like me sitting across the table from people who were my coworkers for a decade, you know? Lori Taylor (The Produce Moms) (16:24): And I was like, I can't do this. I need another warm body next to me. And so I asked my husband can you come with me to this next meeting? It's really horrible. Like I had already cleared out my cubicle because they said it was for office morale. Like it didn't really make sense for me to be in the office. Like just, you know, so I'd come into the workplace just for acquisition meetings. And my husband was in the very first one that he came to me with for like maybe five minutes and he took the binder and he like slammed it, shut, shoved it across the table. And he says, what if we pay you cash in 90 days? What's the price then? And I'm sitting here thinking, 'Oh my God, we have no cash.' Like what are you talking about? Lori Taylor (The Produce Moms) (17:03): And so <laugh>, but it did get them to slash the price in half. I mean, it was still a six figure acquisition. It was still more expensive than our home, but it wasn't as much of a risk, you know? And so that was when we cashed out my 401k, we borrowed the cash from family. And off we went, but it was, I mean, my God, I opened our business checking account with a $4,999 check from USA Pears. It was a 12 month scope of work. I mean, five grand does not pay the bills for 12 months. Nick Carter (Host - Market Wagon) (17:38): You brought the advertisers, the brands with you, and stood this up on your own. Well, congratulations, Lori, because you are the only person I know who has ever paid your employer severance. <Laugh> Lori Taylor (The Produce Moms) (17:52): I know. And I'm looking for... Nick Carter (Host - Market Wagon) (17:53): Person I've ever known to pay someone... Lori Taylor (The Produce Moms) (17:54): I'm looking for the other Nick Carter (Host - Market Wagon) (17:56): ...to fire you. Lori Taylor (The Produce Moms) (17:56): I know I'm looking for the other entrepreneur out there who also, you know, had to buy back their idea <laugh>, you know, to start their business. It's not like we, you know, this is like to start my ownership journey. I had to buy my idea. Nick Carter (Host - Market Wagon) (18:12): To buy back your own idea. Well, it's always easy to be the Monday morning quarterback, but it seems like you're glad that you did so today.... Lori Taylor (The Produce Moms) (18:20): Super glad I did. Yeah. Nick Carter (Host - Market Wagon) (18:21): You were, today The Produce Moms is plural. So that it ties into your mission, right? This is not just about you as the mom, but about the moms that you serve. And, do I have this right? You were one of the first 10 in Indiana to become a B corporation. Lori Taylor (The Produce Moms) (18:40): Yeah. B Corp certified. We just... Nick Carter (Host - Market Wagon) (18:42): B Corp Certified. What's a B Corp? Tell our listeners just a little bit about what that means. Lori Taylor (The Produce Moms) (18:44): It's a global certification. It's rooted in the United Nations Sustainable Development Goals, and it's a rigorous third party certification that essentially validates this business as a force for good, you know, they, they have, they have processes in place that are rooted in empowering their workforce, empowering their community, protecting the environment and frankly,... /episode/index/show/morethanamile/id/22780013

From the Farm to handmaking bagels and pretzels. One man's story of entrepreneurship through local food. 03/15/2022

From the Farm to handmaking bagels and pretzels. One man's story of entrepreneurship through local food. The guest for Episode 9 of More Than A Mile is Zach Blankenship of Z.N. Blankenship Concessions. Nick Carter (Host, Market Wagon) (): Today, I'm joined on the podcast by Zach Blankenship. Zach is following up last week's episode with his father, Chris, where he talked with us about Bluebird Meadows Farm. And today on More Than A Mile, I'm talking with Zach, he's a young entrepreneur in the farming and food industry. Right out of college he worked in the corporate world for a couple years, but based on the success of his family's farm, he was able to join on full-time and get back to the land. And he felt the pull of his ag degree. And it merged with his creativity and desire to provide local food. He created a side business. He intends to springboard the family farm into even greener pastures. Enjoy Zach's twisted pretzel story coming up, learn about his brother Lucas's new product offering and how the Blankenships have made Market Wagon a family affair. Nick Carter (Host, Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host, Market Wagon) (): All right. My guest today is Zach Blankenship. And if that name sounds familiar it's because my guest last week was his dad, Chris Blankenship. And now we are joined by entrepreneur number two in the family, I guess. Is that accurate to say Zach? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah, I would say so. Yeah. Nick Carter (Host, Market Wagon) (): Well, thanks for joining me today, Zach. I love talking about local food with local food producers. Let's just get started with the simple question. How did you start Z.N. Blankenship Concessions? How did you get started with this? Zach Blankenship (Z.N. Blankenship Concessions) (): I kind of--so I, my father's farm, mom and dad's farm Bluebird Meadows--last week's interview-- I grew up going to farmer's markets and everything, we're going on about 20 years now. So I kind of grew up around the local food movement, you know, seeing all the artisan bakers and the donut man, you know, bringing everything to Saturday morning markets. And so as I kind of was going through high school and working the farmer's markets and stuff, I kind of had headed aside, you know, what, what the future held. So I always loved farming, always loved the local food movement. Always, obviously, Bluebird Meadows has a special place in my heart. So I ended up going to Wilmington College, shout out, down there in Wilmington, Ohio. Close to the Indiana line down there. So I ended up getting my degree in agricultural business. Zach Blankenship (Z.N. Blankenship Concessions) (): And so, I graduated in 2018. Next two years, I worked for an insurance group. I was doing agribusiness underwriting. And then, so how this kind of comes full circle. Bluebird Meadows started with Market Wagon and it hit the road running. I mean, it was, it was great. So, very quickly, those the, you know, year three at the insurance company, I had the opportunity to go back to the farm. So took that. And that's kind of how, how I got started with the pretzels. We went down to Alabama to pick up a old Coke trailer, you know, something cheap that we found down there that we could fix up. And that was my vision. My vision was to, you know, do fairs, festivals, concerts, all that kind of stuff on the side, when I wasn't at the farm. You know, doing the soft pretzels, we were gonna do pretzels, dips, and a couple different other items. And like we were talking about earlier, then COVID struck, we had one event under our belts. And then my dad was like, 'Hey, listen, maybe consider putting the pretzels on Market Wagon, see if that's an option for you.' So shot the email over, you know, I think, shoot, probably two, three days later, I think we had the products on there and, we're really rolling with that too. So yeah, the farms, my nine to five [job] and pretzels are my five to question mark. We roll them fresh every Monday, Wednesday. Nick Carter (Host, Market Wagon) (): Wow. So the opportunity, the growth that took place on Bluebird Meadows farm, which brought you back to the family farm as an employee, or, you know, part of that enterprise gave you the flexibility and the opportunity to then go grow your side gig, which is like you said, five to question mark, the pretzel business, Zach Blankenship (Z.N. Blankenship Concessions) (): Right? Absolutely. Yeah. Nick Carter (Host, Market Wagon) (): Wow. That's really cool. That's kind of why we're here, right? Enabling food producers to thrive--this is a great story. So did you ever get to roll that trailer into any events--any of them before the world changed and large gatherings of people didn't--did no longer happen anymore? 2020? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Yeah. We went to a small little--it was like a community festival of sorts. Did one of them. Did decent, obviously with anything there's a little bit of learning that goes along. When you're trying to feed the masses, but yeah, yeah. That, that went well. And like we talked, you know, COVID hit and you know, overcome and adapt, I guess, is the, the motto here. Nick Carter (Host, Market Wagon) (): That's exactly right. So these pretzels are now available on MarketWagon.com and you said you make them fresh the day that they're ready to be delivered. Now you got this renovated Pepsi trailer or Coke trailer, which was it, Coke? They're all the same in my mind. Well, so you got this renovated trailer. Are you still frying your pretzels there, on wheels, even though you're not going anywhere or did you get a stationary kitchen? Zach Blankenship (Z.N. Blankenship Concessions) (): Yep. We got a kitchen now. We moved into a kitchen and rolling them there. Funny story about that concession trailer though, we kind of re-outfitted it and it's now used as a barbecue trailer at the farm. We're slinging fresh brisket, barbecue, you know, pork shoulder, all that good stuff on the weekends at Bluebird Meadows. Yeah. Nick Carter (Host, Market Wagon) (): Oh, that sounds delicious. Awesome. So you were able to put it to use no, nonetheless. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Yep. Thankfully, Nick Carter (Host, Market Wagon) (): So growing up on a family farm, what are some of the biggest lessons that you learned? Zach Blankenship (Z.N. Blankenship Concessions) (): Oh, man, I, you know, this is a question that's kinda--as the farming population, I guess, dwindles there's less and less farmers out there, you know? So you come in contact, whether it's at a farmer's market or wherever you may be, people ask, you know, what's it like? You know, what do you? It's a good question. I don't even know if you could, could summarize all the things that you kinda learn and just how you grow-- lessons learned on the farm and all that good stuff. I'm the oldest of four, so it's myself, my younger brother, and I have two younger sisters. I guess the biggest lesson would be more hands is less work, you know? My mom and dad, and then us four are very, very involved. Still are for the most part. Everybody is, my sisters are away at college, but when they come back, they're helping, they're packing for Market Wagon, delivering all the good stuff. Nick Carter (Host, Market Wagon) (): It's a family enterprise, Zach Blankenship (Z.N. Blankenship Concessions) (): It's family enterprise. Yeah. And, and I guess, I guess the biggest lesson, because how, how all the, whether it be the, the pretzel business or the farm itself is bet on yourself. You know, I think that's the, the biggest lesson. And if you work hard and you believe in it, I think there's always avenues for success. Nick Carter (Host, Market Wagon) (): That's great. I'm not sure how old you are. I remember getting the story from your dad on the family farm, but do you remember moving to the family farm? Zach Blankenship (Z.N. Blankenship Concessions) (): I do. Yeah. So we used to live probably 10-ish minutes away from where we are now. Yeah. And when we built this house, it was, I don't remember the exact year, but I was six or seven, probably. Nick Carter (Host, Market Wagon) (): So you weren't born a farmer, you became a farmer at the young age of six or seven. Do you remember that transition? What that was like? Zach Blankenship (Z.N. Blankenship Concessions) (): I do. Well, I think every little kid has their thing that they're into, you know, whether it be a firefighter or police officer or whatever, I always wanted to be a, a construction guy or a farmer. So, Nick Carter (Host, Market Wagon) (): All right. Zach Blankenship (Z.N. Blankenship Concessions) (): Finally dreams come true, Nick Carter (Host, Market Wagon) (): Living the dream, right. Seven years old, your dad's like, I could do that. I can make you a farmer right now. Zach Blankenship (Z.N. Blankenship Concessions) (): We need, need help. Yeah. Nick Carter (Host, Market Wagon) (): That's really cool. Now this, this little food entrepreneurship bug seems to be passing its way through the entire family. I heard that your brother Lucas now has a trail mix business on Market Wagon. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Yeah. He's he's the adventurer of the group. He went to school for outdoor recreation, kinda leads, hikes and guides, hikes and rock climbing tours and all that kind of good stuff. Nick Carter (Host, Market Wagon) (): Ah, so hence the trail mix then? Zach Blankenship (Z.N. Blankenship Concessions) (): Right, right. He's down in the Athens area. And he had this idea. It's funny, you know, we all have ideas and kind of bring them to the table when we all get together for dinner, but he's like, 'man, what you think about the, the trail mix?' And I was like, I mean, it's a good idea. You know, the active groups out there kind of enjoy--he's gonna go like the organic kind you know, locally sourced route. So--Which has always been important to us. Nick Carter (Host, Market Wagon) (): Okay. So Bluebird Meadows seems to be growing more than just grass fed beef, pork, and poultry. It seems like you're growing businesses. We've got at least three businesses that have started on these acres. We've got the original farm business, then your pretzel business and then your brother's trail mix business. Should we expect to see more businesses incubating on the farm? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. I, the ultimate goal for us is to open a local butchery [and] smokehouse as well. So to use those funds that we're getting from the side businesses to eventually open up that processing facility, you know, open doors for more local farmers to bring their meat to us. We'll process it, smoke it for them and then we'll do the same with our stuff as well. So we kinda integrate everything. We'll raise it, we'll process it, we'll pack it. And then we have our outlets to sell it as well. Nick Carter (Host, Market Wagon) (): Wow. That's really cool. Vertical integration is what they call it in the business world. So you're gonna be able to add more and more value to the products that you're already growing there on the farm. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah, absolutely. And that'll let us do, you know, if we wanna do different smoked flavors, if we want to do different varieties of X, Y, and Z, we'll be able to test that here. And then if it's up to our quality, then we'll be able to do that for us and for others as well. Nick Carter (Host, Market Wagon) (): Where did you learn to smoke meat? Zach Blankenship (Z.N. Blankenship Concessions) (): We do a lot of barbecuing, so we'll smoke, shoulders, briskets, chicken, all that good stuff. And that's kind of been a passion project of mine on the side, I guess you'd say. So smoking pork bellies, trying to do our own bacon, ham, stuff like that. Just on the side, nothing of, on the commercial scale yet. That's hopefully what the future holds for us. Nick Carter (Host, Market Wagon) (): Great. Yeah. Well, I guess if you're raising great meat and then you gotta learn how to cook it in the best way possible. So definitely it sounds like you're mastering that. That's neat. Now getting back to pretzels. So you had said that you had this inspiration for, you know, you've been to the festivals, you you've been going along, tagging along since you were six years old with dad at the farmer's markets, you see all these folks there making artisan food, selling it. Smells good, tastes good. But specifically pretzels. So tell me a little bit more, I mean, it's not as though somebody says, 'I wanna outfit a trailer to go to festivals and sell food,' you know, I might first think of elephant ears or lemon shakeups. How did you get to pretzels? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah, well, I've always, I guess, growing up with the farm, you know, take more of a niche route in a way. And I love, you know, the county fairs going around to those and, you know, you get your french fries, the fresh squeezed lemonade, whatever it may be. But, you know, walking around thinking to myself, you know, what else is out there? What would people like? I go to a lot of sporting events [and I] always get the soft pretzel with cheese. Why don't I give this a try? So that's kinda what birthed it there. Nick Carter (Host, Market Wagon) (): Okay. So sporting events--inspiration for your pretzels. Can you remember--we talked about your farm memories. Can you remember the first pretzel that you had, that you were like, 'this is why I associate pretzels and sports.' Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah, absolutely. I grew up playing football, basketball, baseball, and the same with my siblings. And so we were at sporting events all weekend, every weekend. It seemed like if we weren't at a farmer's market we were at some kind of event. PeeWee football. I was probably seven or eight--in between games I got myself an original pretzel, salted pretzel with a little bit of cheese. And I think that was it for me. That's when I was sold. That was my favorite go to concession stand snack. Nick Carter (Host, Market Wagon) (): Simple salted pretzel cheese dip. And, and the rest is history. Now we've got Zach's famous twisted pretzels. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Yep. Nick Carter (Host, Market Wagon) (): Is there anything secret or special about your your recipe? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Well, we use honey--no sugar. So you get a little bit of honey flavors, which is nice. Other than that, I mean, they're not mass produced. They're hand rolled every Monday and Wednesday. Nick Carter (Host, Market Wagon) (): Hand rolled. Are they fried or baked? Zach Blankenship (Z.N. Blankenship Concessions) (): Baked. Nick Carter (Host, Market Wagon) (): Baked? All right. So you've got a baked soft pretzel, hand rolled, no artificial sugar. Zach Blankenship (Z.N. Blankenship Concessions) (): Right. Just the good stuff. Nick Carter (Host, Market Wagon) (): Okay. What's next for Z.N. Blankenship Concessions. What's next? Is it gonna be more pretzels or are you going to be expanding the menu or what's next? Zach Blankenship (Z.N. Blankenship Concessions) (): Expanding the menu. I guess, no better time than now. I think we're gonna drop some bagels here soon. Yeah, we're gonna do some hand rolled bagels. So knocking out the final steps of making sure everything's good to go in terms of packaging and whatnot. Got the recipe down, but I think that's what's next. We're gonna put those on Market Wagon as well. Nick Carter (Host, Market Wagon) (): Oh, that makes me hungry. I mean, there is, you can pick up a bag of bagels at the grocery store and they're nothing like fresh made bagels. That's... Zach Blankenship (Z.N. Blankenship Concessions) (): I've done the test trials and they're definitely different. Yeah. Nick Carter (Host, Market Wagon) (): Oh yeah, that sounds so good. Great. So this has been fun learning about your business and seeing how it's been able to be incubated on on your family farm and kind of grow out of the family farm. It's a great story. Thanks for taking the time with us. I want to just leave it open there. Anything else that you want customers to know about your business or you know, why you started it or where you're going? Zach Blankenship (Z.N. Blankenship Concessions) (): Aside from keeping an eye out for those bagels you know, I just--as we move along I guess maybe you would say into the 21st century with technology and everything, we're kind of moving from the in-person farmers markets to the Market Wagon of the world, you know? And so we always appreciate the feedback, the ratings, which is a great feature there on the site, like any business it's not possible without the customers. So, we appreciate it all. Nick Carter (Host, Market Wagon) (): You've been able to keep up relationships with customers, even in the digital world, the online farmer's market. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. You know, I thought it would be a little more difficult than it is, but it's nice to know that, you know, send the messages and be able to contact each other that way. It, it is both ways too. So customer to us and us to the customer. It's great. Nick Carter (Host, Market Wagon) (): Awesome. Well, in addition to just finding Z.N. Blankenship Concessions on MarketWagon.com, where else can people find you, if they're interested in maybe following your trailer around? Finding you at events when that starts to happen again, how else can people get in touch? Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah, yeah. We are at the farm store here at Bluebird Meadows. I bake all the bagels and pretzels fresh there. For now I think that's about our cap. Nick Carter (Host, Market Wagon) (): Okay. Zach Blankenship (Z.N. Blankenship Concessions) (): So, so I mean, mark wagon it's been really good to us, so I think we're gonna stick there for a while. Nick Carter (Host, Market Wagon) (): Well, glad to hear that. Zach Blankenship (Z.N. Blankenship Concessions) (): Yeah. Yeah. Nick Carter (Host, Market Wagon) (): Thanks for listening to this episode of More Than A Mile. Be sure to sign up for Market Wagon at or after downloading the Market Wagon app for iOS or Android. Follow us @MarketWagon on Instagram, Twitter, Pinterest, and Facebook for stories, recipes, special announcements, news, and just digital handshakes from our friendly farming community. If you enjoyed More Than A Mile, please rate the podcast and write a review on iTunes, CastBox, PodChaser, or wherever you listen to your favorite podcast. Thank you for continuing to support local food. /episode/index/show/morethanamile/id/22453580

More Than A Mile: Ep. 8 - Chris Blankenship (Bluebird Meadows Farm) 03/08/2022

More Than A Mile: Ep. 8 - Chris Blankenship (Bluebird Meadows Farm) On this episode of More Than A Mile, I'm excited to have Chris Blankenship of Bluebird Meadows Farm join me. Bluebird Meadows Farm is located in Northeast Ohio, and their passion is offering delicious premium local food directly to consumers, using sustainable farming practices to raise the livestock naturally. And he's gonna tell us all about how that works. We will hear how Chris went from the military to factory worker before farming and his enterprising son's foray into selling on Market Wagon too. As well as how they're giving back to the community through a very impactful nonprofit in Ohio. I hope you enjoy the conversation as much as I did. Nick Carter (Host, Market Wagon) (): Welcome to More Than A Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer, and the CEO and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. It's one critical step in making an investment in food for future generations. Nick Carter (Host, Market Wagon) (): All right. Well, my guest today is Chris Blankenship of Bluebird Meadows Farm. And I had the pleasure actually just about three weeks ago I traveled to our Northeast Ohio, Cleveland area hub and was visiting with some of the farmers and artisans over there at the Market Wagon fulfillment center. There I got to meet Chris face-to-face, heard a lot about your farm from before then. And we had a good conversation about lamb and grazing and farming practices. And now you get to be my guest here and we can share that conversation and more with our listeners. So, Chris why don't you introduce yourself and just tell us a little bit about your farm, Bluebird Meadows. Chris Blankenship (Bluebird Meadows Farm) (): A pleasure to be with you this morning, Nick, and thanks for having me. I'm Chris Blankenship, Bluebird Meadows Farm. My wife, Julie, we have four children. It's been a long journey for us getting into farming. I, I grew up on a small farm. We raised some pigs, so I was familiar with that. But I went into the Marine Corps, came out, got a factory job. My wife is a teacher. We thought, okay, things are going great. We'll just live our lives. But as we all know, life happens and I lost that factory job. So I had the opportunity to go back to school and get my bachelor's in teaching. But while I was doing that, I needed some income because we were used to two incomes and we were down to one all of a sudden. Nick Carter (Host, Market Wagon) (): That's a big change. Chris Blankenship (Bluebird Meadows Farm) (): Yeah. Yeah. So Julie's dad had been raising some flowers, fresh-cut flowers, and he was selling them at farmer's markets on the weekend, and he was making a little bit of money, but we thought, hey, anything helps. So we thought, okay, we could do that. Cause he's already got it started. And so we did it at some other farmer's markets, raised some vegetables, things of that nature, and soon realized that, geez, there's a lot of work that goes into that. Nick Carter (Host, Market Wagon) (): Wait, you mean, you mean farming's is not easy? Chris Blankenship (Bluebird Meadows Farm) (): Yeah. So with the background I had in the small pig farm that I grew up on, and we had some land—and we were raising animals for ourselves anyway, just, you know, for our consumption, through meeting people at the farmer's market and seeing what was there and not, we were like, Hey, maybe a big idea to have some sausage and bratwurst. So we got about four head of pigs and this was about 18-20 years ago. Nick Carter (Host, Market Wagon) (): Okay. Chris Blankenship (Bluebird Meadows Farm) (): We just started from there and I thought, okay, so four head, eh, if we don't sell 'em, I told Julie, that's my wife. I said if we don't sell them you know, we can use them, give 'em to family, or friends or something. But we soon found out that four head was nowhere near enough. And those were sold in about a month. So we just kind of grew from there. And then with that, we had some health issues with one of our children, Lucas. He's our youngest son. And he was diagnosed with EE, which is eosinophilic esophagitis which really, in a nutshell, it's his body detects allergens and his eosinophils just overreact—It causes choking, many different diagnosis for that. But the bottom line is that he had to have a clean source of food. No longer could we go to the grocery store and just pick something up off the shelf, knowing that it's full of antibiotics, full of hormones, whatever they put in there to preserve that, to give him the longer shelf life. So we were forced to kinda go that route with his diagnosis as well. And then from there, from there, Nick, we've just, we've been blessed. It's grown and here we are today—we do five farmer's markets, seven Market Wagon locations and still growing. So we're glad. Nick Carter (Host, Market Wagon) (): Wow. We are so glad to have you with us. That's quite a journey from military to factory to farm. So you're, you are I guess I was gonna say first generation farmer, but you learned a little farming from, you know, your folks you grew up, you said with some hogs now, today you raised more than just hogs. Right? You've got what, tell me what all commodities you've got on the farm today? Chris Blankenship (Bluebird Meadows Farm) (): All right. So what we do we have grass-fed beef. Of course we try to, swine-wise, we do everything farrow to finish. Occasionally we have to purchase some feeders to help out if things get short. We started tinkering with lamb a few years ago. Learning a lot about lamb. Nick Carter (Host, Market Wagon) (): That's what you and I were talking about a few weeks ago. It was integrating lamb with the rotation of the beef. Chris Blankenship (Bluebird Meadows Farm) (): Because I'm new to the lamb part of this I never really thought about, you know, as you were explaining to me—have them rotate behind the beef and the pastures and that's, and we'll certainly implement that this year. Nick Carter (Host, Market Wagon) (): Give it a try. They seem to crop a little lower and they like to go after things that the beef don't, but I gotta warn you so far for me, that's, that's entirely theoretical news because we we're grazing goats right now. The land that my wife and I bought is, well, I was completely taken over by thorn bushes and invasive species, and the goats are currently eradicating those, but that's gonna take several years. So we'll be switching to lamb in the next couple of years, but I haven't raised lamb myself, grew up raising beef and hogs as well. But yeah, I'm interested to see, I've seen a couple of other farms integrate the lamb really well into the rotation and interested to see if that works well for you. But I'm curious to learn more how, because in my farming head you've got, you know, from hogs are not quite as land intensive, acreage intensive, as grass fed beef. So can you share a little bit, I mean, if you went from four hogs to supplying several of our delivery locations and five farm markets with grass fed beef, was there, was there generational land available to you? Were you able, did you have family farming in your background that you were able to start to take over? Chris Blankenship (Bluebird Meadows Farm) (): Yeah, we bought some land here. We always wanted to live in the country. That's where we grew up and we just like the rural setting. So we were fortunate—we were able to buy some land and we slowly started, once we realized, you know, that this was the route we wanted to go with the farmer's markets and adding more livestock and such that we slowly started adding pastures. And we just built from there. Nick Carter (Host, Market Wagon) (): Now, when you're, when you say adding pastures, were those existing pastures that then became yours or were they crop land that you went in and planted permaculture over? Chris Blankenship (Bluebird Meadows Farm) (): Yeah. So this was all—the land we purchased was all crop land. Nick Carter (Host, Market Wagon) (): Corn and soy. Chris Blankenship (Bluebird Meadows Farm) (): Corn and soy. Yeah. All the sprays and all the crap that they add to it to get it, to do all that. So we've been here about 20 years now and there's not been a single spray pesticide, herbicide, fungicide, anything added, but yeah, so we just slowly started developing those pastures with cover crops. Clover, you know, orchard grass, and for the hogs we do a pasture rotation with the hogs actually, and we do it in different stages of their growth. So, Through, from birth through about eight weeks, we leave 'em on our sow [pasture] for eight weeks. We don't rush 'em off. We want 'em to get that full nutrition from the mother. Nick Carter (Host, Market Wagon) (): You've got a dedicated sow pasture or a farrowing pen? Chris Blankenship (Bluebird Meadows Farm) (): Yeah. And so after that eight weeks we ween 'em off. And I can tell you a story, Nick, when we first started doing this, I, you know, I, I soon realized I didn't need a vet except for in emergencies, but I'd had the vet come out and he would often try to get me to give them their iron shots and these different shots. And I was like, eh, I, I don't think I need to do that. And because, you know, by rooting and being out on pastures, they get all those minerals and that iron it's naturally in the soil. You don't need to give them those injections. They get that naturally. Nick Carter (Host, Market Wagon) (): Well, I grew up, I would've been the fourth generation on the farm where I grew up. And my dad had converted our dairy milking stanchions, that my grandfather had built, into a farrowing house, 12 crate farrowing house. We, we were, I didn't know it at the time. I didn't know any of these words. I was just a kid, but we were a CAFO. We had confined animal feeding. We had the hogs and doors and we farrowed in crates. And for our listeners who are not farmers like Chris and I, farrowing is just the term for when a hog gives birth to her litter. And that's farrowing. And that was about every eight week process for us was my brother and I'd go out and we'd pull all the litters out. And we had two shots we'd give 'em right underneath their hind legs, iron being one of them. And, but those hogs never saw dirt in their lives, except if we didn't clean out the pens fast enough. So you're right. They weren't getting any of those natural supplements. Chris Blankenship (Bluebird Meadows Farm) (): Yeah. So, so from the waning, you know, the eight weeks we, we move 'em into a, you know, our first pasture. And that just is basically a Clover, alfalfa, orchard grass mix. And they love that. They love that. So they'll stay in there up to about 75-90 pounds somewhere in that range. Then we move 'em to our next pasture. And in there, we like to plant sweet beets with a cover crop. Nick Carter (Host, Market Wagon) (): So they've gotta go digging for those. Chris Blankenship (Bluebird Meadows Farm) (): They've gotta dig it. So what that does that accomplishes multiple things. They're utilizing the whole crop cause they eat the root and the top and they're also tilling the land. And so I just simply, once we move 'em, you know, once they eat that pasture down and we move 'em to the next one, I just go through with the disc. So it's a minimal carbon footprint, right. I'm not plowing it. I'm not doing all this—the pigs have already plowed it. I'm just smoothing it over a little bit and re-seeding it. Nick Carter (Host, Market Wagon) (): With sweet beets. Chris Blankenship (Bluebird Meadows Farm) (): With sweet beets and a cover crop. Yeah. Nick Carter (Host, Market Wagon) (): Do they? So on our farm, one of the problems we have is they'll, they'll find a waller and they will compact that soil real, real bad. Does your rotation keep them from being able to be on the same spot long enough to make that compaction in a hog waller? Chris Blankenship (Bluebird Meadows Farm) (): For the most part. I'm not going to say one hundred percent. There's times where they'll get that rooted out good. And we'll need to kinda get the loader and get that top soil back in there and kinda level it off a little bit. Nick Carter (Host, Market Wagon) (): Mainly we, this whole conversation now has devolved into me just getting farming tips from Chris. So the rest of you are just incidental to this conversation as you're listening in. Well, one of the things we talk about Chris, and I love talking about your rotations and I wanna frame it as we continue to talk about it is for our listeners, farmers are your mediator of your relationship to the land. If you're buying food from somebody else who grew it for you yeah. They're your food supplier, but they're mediating your relationship with the earth. And, and what you're listening to here is how Chris stewards the earth as a mediator for you, because that's ultimately what feeds us all is the soil that we, that we sustains us that brings us our food. And so we're talking about here with Chris is rotational grazing, and we'll continue to talk about your hogs. I'm also curious to learn some of the other things that you do to be sustainable on your farm, how you you've managed to not use any sprays or chemicals to sustain this pasture for 20 years. So just keep, sorry to interrupt you, but keep, keep letting us know how you're, you're doing this because I think it's fascinating and our listeners need to learn about it. What comes after sweet beets, Chris? Chris Blankenship (Bluebird Meadows Farm) (): Okay. So after the sweet beets at that point, they are roughly about 175 to 200 pounds. I'm just eyeballing these animals when I do this. Nick Carter (Host, Market Wagon) (): Yeah. We get pretty good at weighing an animal with our eyes. Don't we? Chris Blankenship (Bluebird Meadows Farm) (): Yeah. After you've seen enough of, 'em gone through this, they're roughly a hundred seventy five, two hundred pounds. And then we move 'em to our finished pasture, which goes back to the alfalfa. Cause we wanna keep the protein in 'em to finish off the alfalfa, the Clover and the orchard grass. Nick Carter (Host, Market Wagon) (): Yeah. Chris Blankenship (Bluebird Meadows Farm) (): And they'll finish off in that pasture. We like to finish em off a pasture. I think if you can get that thing up to about 280 pounds, you you're doing really good. You know, the factory farms, they like to get these hogs to 240, 250, 260 in there. And on the pasture they need to get that weight up. They need to get that weight up because there's so much leaner—that muscle is being used, it's not standing in a barn. Nick Carter (Host, Market Wagon) (): Well, I'll share a little bit more about the economies of it. The when I was a kid, it was 220 lean hogs. Will anybody want it? And the reason is because those last few pounds to add are expensive from, from a standpoint of feed, you know, just think about how we grow, you know, by the time you're, you're 18, you're about full size. You may fill out a little bit more, but the amount of food you gotta take from the age of 18 to whenever you hit your, you know, adult weight, there's a lot of food versus what it took you to get to your, your mostly big size. And so from profitability standpoint, we started finishing off hogs really early on. We started these campaigns in the eighties called the other white meat. Well, pork shouldn't be white. And the best part of pork is the fat that's where a lot of the flavor comes from. But it's costly to make that fat with the feed rations that are used in confined animal feeding operations. So we basically trained Americans to eat lean pork. Pork chops that are dry. You gotta be, you gotta work hard to make sure they don't come out like shoe leather, cuz they never let 'em finish up that last piece, which you're talking about, which is that finish the marbeling. And I think that makes for a delicious hog. It's a high quality, high quality meat. Chris Blankenship (Bluebird Meadows Farm) (): Yes, absolutely. Nick, we're so excited. We started tinkering around with some fodder last year. Nick Carter (Host, Market Wagon) (): Okay. Tell, tell us what fodder is. Chris Blankenship (Bluebird Meadows Farm) (): So my definition of fodder is we use an organic seed. We want to get that higher in protein, something like barley. And basically just to summarize it real quick, you soak that seed. You, you stick it in a plastic tray. You want to have ambient light and average temperature of about 65 degrees. And within seven days you're going to have, so I'm not any chemicals to make this seed sprout and grow. I'm not even using soil. It, it just grows in this plastic tray, so to speak. And in seven days, you know, you, you water it each day. And in seven days it will have sprouted about five to seven inches. And I've gotta tell you, the pigs love it. They, they will eat that over anything. I did some experiments, you know, I'll put our non GMO feed in a dish and I'll roll that fodder up and put it in a dish beside of it. Every time without doubt, they go to the fodder, they don't even mess with the feed. And so that's talking about sustainability is something that we are really going to ramp up this year. We want our goal is to be able to finish our hogs off on fodder without the use of any grains. Nick Carter (Host, Market Wagon) (): So the grains that you would've fed 'em because you've talked about pastures, but hogs do need something beyond the pasture. And for most farmers that means grain whether that's some corn or soy or a mixture of 'em you're using barley, it sounds like, but instead of just letting them eat the grain by itself, let that grain sprout. And then the grain's own natural process is gonna convert the sugars it has in the seed to a tiny little plant called a cotalie. And so that it's same amount of energy going into the hog, but they like it better. Chris Blankenship (Bluebird Meadows Farm) (): And there's no waste. They eat the roots, they eat the top. Nick Carter (Host, Market Wagon) (): Yeah. Chris Blankenship (Bluebird Meadows Farm) (): And it's better for their digestive system rather than trying to digest, you know, those grains. It's more of a natural, sustainable way of raising livestock. Nick Carter (Host, Market Wagon) (): That is fascinating. And the barley that you're getting where do you source that from? Is that difficult to find, or are you growing it on your own? Chris Blankenship (Bluebird Meadows Farm) (): No, we, we source it from our local feed mill. It's an organic barley, maybe in time as we expand this fodder operation, we might need to do that on our own. But, but right now we get it from our local feed mill and I've just been amazed at how the, you know, how the hogs just enjoy it. Now, our challenge is gonna be getting that right protein mix to get them finished off, to get that nice layer of fat at the end. Nick Carter (Host, Market Wagon) (): That's really neat. Well, so that's your hog operation sounds like you've, you've really, I mean, fine tuned this rotation with the hogs now, what, how's that different from what you do with your your ruminate animals, which are your cattle and sheep that digest just the celluloses from grass far differently than the way a hog does. Those are they're on different pastures. They're not rotating in with the hogs. Okay. And, and... /episode/index/show/morethanamile/id/22373846

More Than A Mile: Ep. 7 - Aliceson and Barry Bales (Bales Farms) 02/23/2022

More Than A Mile: Ep. 7 - Aliceson and Barry Bales (Bales Farms) Bales Farms is a special place for local food in Tennessee that boasts owner/operators including a cookbook author, a 15-time Grammy winner, and the most caring CEO (Chief of Egg Operations) you've ever heard of. Enjoy this episode of More Than a Mile as host Nick Carter talks with Aliceson and Barry Bales. Nick Carter (Market Wagon): My guests today are Barry and Aliceson Bales. And I am really excited to talk about farming and food. And also to fanboy out a little bit because I understand that I'm in the presence of a celebrity. Barry sounds like you've got a little bit of a background in Nashville and then Aliceson you've released a cookbook with quite a forward, right? Barry Bales (Bales Farms): Guilty on all counts. Yeah. Nick Carter (Market Wagon): Let's start with you Aliceson. So Dolly Parton is hosting the 57th Academy of Country Music Awards this coming March in Vegas, but she also did something pretty cool with your cookbook. Is that right? Aliceson Bales (Bales Farms): She did. She's so lovely and kind. And so when we were writing this cookbook this past year we were wondering who we could get to write some blurbs for us. And so Barry has over the years recorded with Dolly and he said, let's give it a whirl and see if she would write something. So we sent something to her, he sent something to her and she so graciously said yes, but she wanted to see the book. So we printed off a copy, a real rough draft and sent it to her. And... Barry Bales (Bales Farms): Well, we didn't have the book together. Right. Of course. So we were like, okay. So had to run up to the printer with a PDF on a zip drive and was like can you print this off real quick? Aliceson Bales (Bales Farms): Right. So she looked through it all and wrote us this sweet letter and then said you can use whatever you want, however you want. But we don't edit Dolly. And so every syllable, comma, and period. So yeah, she was so kind and so generous and she is the busiest person that anyone knows. We say, no matter what you've done today, she has done more. And you know, she just came out with a novel and then she wrote an album to go with the novel and she's hosting the ACMs next month. And she is, I don't know if you've heard about Dollywood, but it just came out, was it yesterday, that on day one, if you are an employee of Dollywood, whether you're full-time, part-time, or just seasonal, you get college tuition paid 100%. Isn't that unbelievable? She is amazing. Nick Carter (Market Wagon): She is. She is. I remember learning about -- some of the book programs that she's done in Sevier County [Tennessee] and the graduation rates that she's driven there. It's just phenomenal what she does. Barry Bales (Bales Farms): Yeah. The Imagination Library. She yeah. She sends how... Aliceson Bales (Bales Farms): It's every month. So your child gets a book every month from birth through kindergarten. It's amazing. Barry Bales (Bales Farms): And that's statewide in Tennessee and they've just recently expanded to Kentucky. Aliceson Bales (Bales Farms): Yeah. Unbelieveable, every month. And they're really good books. I mean, it's like, classics, you know, it's The Little Engine That Could, and then at Dollywood in the summer you can go have the Ping One Playhouse and she's written plays to go with each book and she's written the songs and she is on the screen, performing the songs with the little ping one players that are out there. It's so sweet. She's amazing. Amazing. Nick Carter (Market Wagon): Yeah. Now you must have a pretty amazing cookbook because she read it, liked it, wrote the forward for it. So what's the inspiration that you came up with Aliceson for this cookbook, where does it come from? Are they family recipes? Are they things you've created, a mix of both? Aliceson Bales (Bales Farms): A mix of both probably. I wanted this cookbook to inspire other people to cook for the people that they love. I am a really strong believer that food brings us together. And like you say, in your intro, it's more than just something that we eat. I mean, it is the fabric that can bring people together. And I just feel like over the past few years we've gotten kind of disjointed and, and we're so isolated and separated from other people. And I want to remind people and encourage them and inspire them that you can make great food for the people that you love. And you can sit around a table and you can enjoy people of all walks of life. It doesn't just have to be the people that are nearest to you, either in ideology or, or what or location, but you can bring people to you and, and open your world and open your heart to people. Aliceson Bales (Bales Farms): And I think it makes a huge difference when you are feeding people, something that you've made and you've put your heart into, and it doesn't take a lot of time. Lots of effort. It doesn't have to, but that's so much more meaningful than going through a drive-through or swinging through to pick up pizza. Not that there's anything wrong with that, but you can also incorporate homemade, wholesome, whole ingredients that have been raised, you know, for the meat that's been raised with care and respect and, and love, and it's not hard to do. And so that's what I wanted to inspire people to do and just remind them of that. Nick Carter (Market Wagon): So that's really cool. You, so it's family-style cookbooks. It's things that you, your desire is that these recipes are used to bring people around a table. I do. I think you're exactly right. I think it's, it's really fascinating how every culture throughout history and across the world right now, you can identify by their food. You know, we, we can build restaurants around, we can go to Indian food, but my wife and I travel to India a couple of years of go. And we, the, one of the one things that our hosts there wanted to show us was their food. And it was all about the dishes and, and the recipes that they had. And what are Americans known for? Fast food, right? And we invented that you can sit by yourself in a car or you can eat it on the way to soccer practice. And, and we lost something there. We lost something, our family, we nearly every evening, if there's not something really special going on, we, the five of us sit down and around a table with our three kids and we eat dinner together. And I just love it. I cherish that time. Barry Bales (Bales Farms): Absolutely. Nick Carter (Market Wagon): Well, thank you. I can't wait to get my hands on it and to read every word and syllable from Dolly in the front, and then to use some of the recipes. Barry, you've got a career as a musician, as well as a farmer. What, what percent gimme a percentage are, are you half musician, half farmer? Do they blend together? Can you not identify the two? How much, how would you say it? Barry Bales (Bales Farms): Well, I would say right now, I'd say in the last couple of years, because of the situation we're in with COVID and whatnot 95 plus percent farmer. Nick Carter (Market Wagon): Yeah. Did you tour, or are you a studio musician or both? Barry Bales (Bales Farms): Both. And that's really the only music I've been doing the last little bit is recording. Particularly. I've got a set up here at home and people send me stuff by email and record on it, send it back. You know, it's kind of been, the music has been decreasing and the farming has been increasing. The farming kind of has been sort of a long-term exit strategy from touring, or at least from, you know, to get to the point where I don't have to, I can pick, be more choosy on, on what I do. You know, I mean, I've been, I've been a professional musician for 31 years, so, and I still love it. I love the people that I get to work with I love the music. But, you know, after that long—hotels and airports and suitcases kind of get a little old, I thought, well, you know, this would be cool to—besides the thing, which we might get into about our son—but I just thought, well, you know, it'd be great to have something like this, that I can sort of transition off the road. And... Nick Carter (Market Wagon): The white line's getting longer and the saddle's getting cold. Is that what they say? I said, the white line's getting longer and the saddle's getting cold. Barry Bales (Bales Farms): Yeah. Something like that. Yeah, absolutely. Barry Bales (Bales Farms): So, yeah, it's mostly, mostly farming these days. Nick Carter (Market Wagon): Good. So tell me a little history of, it's Bales Farms, right, in East Tennessee. And it's a century farm. Can you tell us some of our listeners what that means and gimme a little bit of a history. Barry Bales (Bales Farms): Okay. Yes. In the state of Tennessee, there's a program called the Tennessee Century Farm Program. And it's just a kind of a little historical recognition and compilation of information of all the farms that have been in continuous agricultural production for at least a hundred years in the same family. And this, this family's been in, or this farm has been in my family since 1882. And our son Marshall is the sixth generation here. So I kind of, sort of grew up here. My mom was born and raised here when she got to be grown and got out of high school, she moved up to Kingsport and took a job and stayed up there. That's where I was born, but I spent every spare second I had down here with my grandparents, you know, they were my heroes and they would come and pick me up at school the day it let out for summer. And they'd take me back the day before it started back in the fall. So I feel like I grew up here as, at least as much, if not more than I did, you know, where I was actually born in Kingsport, which is only about an hour away. Nick Carter (Market Wagon): Well, my family farm comes from originally, not too far from you. My great-grandfather, he moved to the flatlands of north central Indiana to start the farm where I would've been the fourth-generation farmer. He moved there from the Blue Ridge Mountains just south of you. And he always joked that he moved up here because he was tired of his cattle falling outta the pasture. So, and I think it's funny. So you're, you're raising beef and pork, right. Out on pasture, a hundred percent grass. Barry Bales (Bales Farms): Yep. Completely grass-fed, grass-finished, beef, pastured pork. We do pastured poultry and our son Marshall, who's 14, he's the head of the egg operation. He's got he's down, down right now. But last summer, I think at the height, he had about 400 layers on pasture. Nick Carter (Market Wagon): And he's how old? Barry Bales (Bales Farms): 14. Nick Carter (Market Wagon): 14 years old, he's got 400 layers and he's pasturing them. So for some of our listeners who don't know how that works, you've got a chicken tractor essentially, right. It's on wheels or mobile. And so he drags that thing around what, every two or three days he's gonna move it to a new spot. Right? Barry Bales (Bales Farms): Every day. Nick Carter (Market Wagon): Every day he moves it to a new spot. Well, then I was a lazy chicken tractor driver. Barry Bales (Bales Farms): He's, he's got an egg mobile you know, on we built it on a car haul or trailer. And so he just moves it. He'll set up a big paddock, you know, with poultry netting, but he moves the tractor itself one length every day within that paddock, just because, you know, there's so much manure, it falls that it just creates a hot spot real quick. But, but yeah, he, he gathers the eggs, washes, em, packs 'em, you know, the whole deal. Nick Carter (Market Wagon): Where does he sell them? Aliceson Bales (Bales Farms): We do is drive. Is we deliver them? Yeah. For him. Nick Carter (Market Wagon): Fourteen's not too young to drive [laughing]. Barry Bales (Bales Farms): Just not on the road. Yeah. Yet. Nick Carter (Market Wagon): That, that you'll, that you'll record audio and, and have published right. There we go. Yeah. I think I was 12 the first time I was hauling wagons from one field to another, from my dad's grain operation. So does he sell his eggs on Market Wagon or anywhere else? Does he have a farm stand or does he set up at any farmer's markets? Barry Bales (Bales Farms): We do. No, we don't do farmer's markets. We do we've got twice a month pick up locations around the area and then and then on Market Wagon, and then people can come to the farm and, and pick up if they'd like, we've got a, a store on our website. Nick Carter (Market Wagon): That's fantastic. Now we've already touched on little pieces of it. And I wanna make sure that some of our listeners who don't necessarily know the makeup, chicken manure and chicken tractor and why you would move 'em around every day. I want you to tell me a little bit in your own words about like, what, what sustainability means for you on your farm, how you're stewarding the land, how you're taking care of the soils and just walk us through some of that, because you've at beef pork and chickens. Barry Bales (Bales Farms): Yeah, absolutely. And, and this is, it's kind, it's been a, has been a, a big learning curve learning experience and, and of course ongoing, but, you know, when I was growing up, we had beef cattle here and they just had run of the farm, you know, it's, it's, they just went wherever they want, as most people do, and didn't think anything about it. And the more I've gotten into it and the more I've of course gone to different conferences and listened to, of course, now we have the internet and YouTube and all that kind of stuff. We can hopefully learn things quicker. You know, I'm like a lot of people, I'm a huge disciple of Joel Salatin, Gabe Brown, Ray Archuleta, all those guys. And through that have learned a lot more about sustainable agriculture, regenerative agriculture. So just kind of in a nutshell, what that entails, at least as it relates to our farm is we rotate our cattle. Rotational grazing is the term. And we'll set up a temporary paddock with a temporary electric fence and try to just give the animals, you know, there's various formulas for figuring out how much grass they need and whatnot, but basically, we try to give 'em enough grass for one day. So in that area, they're in, and then the next day we come along and we move 'em to the next paddock, and we continue that all the way around the farm. And hopefully, they don't come back to that first paddock that they grazed on for at least 30, 45 days or more to give it a chance to regrow. And the reason that we do that is I was using this as an analogy, the other day—you know, if you tell your 10-year-old, Hey, go in the kitchen and fix yourself some supper, well, they're gonna go straight to the freezer and get out the ice cream. Barry Bales (Bales Farms): And, you know, that's kind of what cattle do, you know, they'll go straight to the really good stuff like the clovers and the orchard grass and Timothy. And they just keep—if you don't rotate them, they just keep going back to it and hitting it as it regrows and eventually kill it out. And the less desirable stuff comes along. So that all that helps your pasture. It helps your grass for that reason. And also you are more intensively distributing the manure, which is fertilizer, and you get a much more even spreading of that. We've not—golly it's been 10 or 15 years since I've bought chemical fertilizer. And you know, the hoof action too, you know, you've got your, your seed bank with the seeds in there that last for, you know, years and years and years and years. And as that is disturbed by the hooves you know, you get more regrowth of that. And then we follow along with the chickens behind that. And you get more manure from that, the chickens scratch in the cow manure, and that you know, that helps cut down on your fly problem. You know, they get in there and eat the eggs that the flies lay. We also rotate, rotate our pigs, you know, they're in the woods right now this time of year, but we also rotate them through the pasture and, you know, pigs, as you know, but some listeners may not, pigs will graze grass, just like cows will. Nick Carter (Market Wagon): Yep. Barry Bales (Bales Farms): You know, you don't have to have pigs in a small little pig sty as it were, you know, pigs are not inherently nasty. They just, unfortunately, get kept in bad spots, a lot of times. Nick Carter (Market Wagon): They also tend to really like what's under the grass more so than what's on top of it sometimes. So do you let, 'em turn over a pasture every now and then, and really work it down and destroy it and reset it? Barry Bales (Bales Farms): I don't let, 'em go too intensively. I could probably stand to let 'em do more, but I just—I tend to move the pigs through pretty fast. Nick Carter (Market Wagon): We had a paddock at dad's farm. We raised very similar pasture-raised beef in north central Indiana. And he hadn't had hogs for about 20 years. The hog market crashed in 97. That's when we got outta hogs. About four years ago, he got back into it, but pasture-raised and there was a paddock that was pretty much useless to the cattle by that point—it had been overtaken by calamus, which is a very invasive species that just keeps spreading through its roots. And so he just put the hogs on there for a solid summer, and they just destroyed the whole root system. I mean, the place looked like a mud pit, but then the next year, what came back from that seed bank was actual grass and clover and what cattle would actually eat. So it was kind of a reset button for that pasture. Yeah. Barry Bales (Bales Farms): Yeah. And that's the thing is, is using, you know, that's the whole idea. I think, the two main ideas behind regenerative ag are you're focusing on growing better grass through taking care of your soil—soil health—and using the animals as tools to that end. Nick Carter (Market Wagon): I think one of the quotes I've remembered from Joel Salatin is, "On our farm, the animals do the hard work." Yeah. Turning stuff over, doing the plowing. What's the future of Bales Farms. Talk to me. Where, where do you see this going? You've been you're the sixth generation to farm on it. What's that mean to you? And, and how important is it to think about what comes next? Barry Bales (Bales Farms): That's, you know, if, if you gotta take it with a grain of salt, because for me, especially, you know, something like that, you can kinda let it get in your head and be like, wow, that's some serious pressure. But, you know, with Marshall, I'm trying to, that's kind of how we got back into this. You know, I was touring so much that I didn't have time to farm. Didn't have time to keep animals. And once he was born, I thought, you know, I'd really love for him to have at least a little taste of what I had growing up to learn where his food comes from, have chores to do, that kind of thing. And it just kind of snowballed from there. So, you know, he, he may or may not take up the reins and, you know, come back here and farm for a living. But if he's got, you know, he will definitely have the tools he needs and the life experiences to be a success, whatever he does. And, you know, if that happens as a result of what we're doing now and where he's living and the responsibilities he has, then you know, this farm will have been a success. And I would like to think, you know, if nothing else, it'll always be here to come back and bring the grandkids and fish and, you know, whatever else. But for me personally, from a, from a next step farming thing, we just want to continue to grow and, and try to do it better. And, and we're constantly thinking how to grow the business, how to grow the brand, how to leave this place better than we found it. You know, that's a, that's a big thing I'm, I'm always researching and trying to figure out, okay, well, how's a better way to do this. What am I doing wrong? You know, we're really getting into cover crops now.... /episode/index/show/morethanamile/id/22225013

More Than A Mile: Ep. 6 - Reggie Green (Reggie's Creations) 01/25/2022

More Than A Mile: Ep. 6 - Reggie Green (Reggie's Creations) Nick Carter (Host) (): Welcome to More Than A Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO, and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. That's one critical step in making an investment in food for future generations. Nick Carter (Host) (): Well, my guest today is Regina "Reggie" Green. You go by Reggie, most of your life, Regina? I should assume so because the name of your company is Reggie's Creations. You are quite the chef, it looks like you started your company based on a recipe for Buckeyes. Can you tell me that story? Reggie Green (): Yes, actually the story of how I got started is two—is actually two parts. I was working at a restaurant called Hyde Park Prime Steak House in downtown, Short North, Columbus. I had a girl that was actually transferred there. She was transferred from Cleveland and she was—it was during the holidays and she wanted to give her mother a gift of Buckeyes. And she said she can't get Buckeyes at all in Cleveland. She's been looking for somebody to do homemade ones. She said, no knock on Anthony Thomas—But she said the only ones that they really have there is Anthony Thomas, but they don't taste like homemade. They taste like processed. So she said, does anybody know anybody that can make 'em? And I said, well, you know what, if you don't mind, I'll just make 'em. I mean, how hard can they be? And I said, they don't look very hard. And she was like sure, if you want to, and I said, how many orders do you want? I said, what 12? And she said, can I get five dozen? like, oh, oh, okay, sure. I could do that. So I went home and I started making the Buckeyes and the one thing as I was making them, I was like, Buckeyes are so good. I can only have two or three because they're so rich, but they're so boring. And I said, there's nothing really to them. And I said, so I called her and I said, "Hey Tamika, do you mind if I kind of play around with the flavors a little bit?" And she said, well, what do you mean play around with them? And I said, "well, can you do me a favor and just ask your mom without telling her the surprise, what flavors does she like?" So she came back and told me oh my mom loves cookie dough. She loves coconut. She loves the Heath bars. And I was like, okay. And I said, so I started experimenting with them. And then I was—I infused like my own coconut milk into a Buckeye and I dipped it in chocolate with coconuts. And then I did a cookie dough one—I made cookies and crumbled 'em and rolled 'em around the Buckeyes. And I made six different Buckeyes. And my friend Tamika that asked for the Buckeyes as a gift, she loves coffee. So I made one with coffee infused in it. And so I gave her the regular ones and I gave her the ones that I did as an infusion, just for fun. Reggie Green (): And she took 'em to her mother and came back and said—she walked straight up to me—she said, you have got to sell those. She said the Buckeyes were really good—but the infused ones were awesome. And after that it kind of took off. Tamika was more into my business at that time than I was, but she took my —she was, every time we worked at the restaurant, she would make me make more Buckeyes and she would give them as like little party gifts when they were done with their dinner. Like you do with a mint, but she would give one of my Buckeyes. And then they were like, where did this come from? When she gave one to Eugene Smith, that is director of athletics for Ohio State. And he had one and he put that up for trademark and licensing with Ohio State. So I was approved, but sad to say at the time, I did not believe in myself. I did not believe that I deserved that success and the recognition that I was getting and it scared me. So I kind of walked away from it. And I was like—I gave up the business. I didn't have the greatest support system at all. So I ended up walking away from it. It wasn't until 2020 that I lost my job as food and beverage manager because of COVID. And I was doing everything DoorDash, InstaCart, GrubHub, you name it—to pay my bills. And I was part of a Facebook group called Columbus jobs. And on, there was an ad from Market Wagon saying they're, looking for drivers their business is booming and it was from Lily and they said you get what called me about the ad. It said that you get paid that day. So I went. I applied, then I became a driver, and then I worked in the warehouse, and then we had the shut-in where you guys were looking for vendors. So I told Lily, Hey, I used to make Buckeyes, you know if you, if anybody during the shutdown is looking for sweets, I could at least make those. So she said, oh it, okay. So I applied, got my license. And then that's when I started as a vendor with Market Wagon. And my first week I sold nine orders. And I sat down with my fiance at the time and I said, Hey, do you mind if I open this up a little bit more be two feet in, or really take the chance in really making this business about who I am and what I do. And he was 100% behind me. And the next product I introduced was infused butters and cream cheese. And my order went from—my orders, went from nine to over 70 in one week. And then it just kept growing from there. And I went from one market to now I'm in five. So, yeah, but that's how I got started with Market Wagon. Nick Carter (Host) (): From laid off from the food service industry to gig work, to pay the bills, to driving at this crazy little company called Market Wagon that delivers local food to making the food, to sell on Market Wagon. And now tell us where your business is today. How would you describe it? Reggie Green (): Today? I would tell you if it was not for Market Wagon the platform that you, your company has put towards mine brings me to tears. If it was not for you exposing my passion and what I do, I don't know where I would be. And that, that is the truth. I—my passion is food. I love food. I can be in—I have been known to be in the kitchen from the time I wake up until the time I go to bed. I even have a TV in my kitchen. And food is what I am, is what I do. I did not, I was not brought up in a family where we would be in the kitchen and cooking together. I actually learned how to cook from being in restaurants. And I was very privileged to work with so many different chefs to where I got that background from them. They taught me to enhance my passion for cooking. But today—so I went in a year, I went from being a driver to Market Wagon to now being, I averaged 90 to a hundred orders in Cleveland alone for Thursdays. And I get so excited when I see reviews about my product. I get so excited when I post a new product and somebody buys it first. And so I cannot express the appreciation I have for your company. And I thank you every day. Nick Carter (Host) (): I'm gonna go ahead and be completely honest, coming into a podcast like this. I should do all my research. I should know everything about my guests and have all have a really good profile in front of me. And I just looked up, you know, about your current company, what you sell, what your menu is and, and your presence on Market Wagon. Until you just told me this story I had no idea that your story began as one of our drivers. And you have been able to build this company, Reggie's Creations on the Market Wagon platform. It blows me away just to hear your story and I'm yeah, I'm speechless. Not a good position to be in when you're supposed to be a podcast host, but I'm speechless. Reggie Green (): No, it's okay. <Laugh> but I, that is from sincere from bottom of my heart, if it was not for Market Wagon, I would not—I do not know where I would be and I thank you for letting me showcase what I'm very passionate about. Nick Carter (Host) (): Well, I thank you for bringing that passion to Market Wagon. Our customers love to know people like you and I can't wait to share this story as far and wide as we can, because this is why people are shopping on Market Wagon. It's because they want to make a difference for Reggie, not for, you know, Jeff Bezos or something like that. They want, they wanna know where their dollars are going. And this is a clear story that when you are buying—and it's more than Buckeyes now, we'll talk about that—but when you're buying food from local artisans and chefs like you, this is just a perfect story as to why this matters. Let's talk about what you make. You mentioned the chefs that believed in you tell me a little bit, you were working at a restaurant. You've been in kitchens for a long time. You've been in the restaurant industry. What, 20 years? How, how long have you been a chef? Reggie Green (): I've been in a restaurant since I was 16 years old. It is going to be 36 years that I've been in restaurants. Nick Carter (Host) (): Careful. Some of, some of our listeners have the math ability to, to age you right now. Reggie Green (): Oh, I don't mind telling my age? I actually tell people that I'm older than what I am. Nick Carter (Host) (): <Laugh> 36 years in the restaurant industry, but you mentioned that you weren't comfortable with the success early on that people had for your Buckeyes. You, you just didn't have that confidence. What got you over the edge? What, what helped you to form this company and then go forward and put your products out there and let people try 'em? Reggie Green (): I think what happened is that when COVID hit 2020, I worked for so many different companies, one for over a decade. And when I had lost my position as food and beverage manager, I didn't have anything, Nick, nothing. I didn't have a 401k. I didn't have paid leave. I didn't have medical/dental. I didn't even have life insurance because my company did not provide it. All they provided me with was a lot of responsibility and ability for my talents to make that company money. And when I lost my job, I got mad. It was like, you know what? I've been, I dedicated pretty much three-fourths of my life into a food industry that I love, that I have a great passion for. And when that opportunity came as a vendor and I, when I thought about it, I'm like, what are the odds that one day I'm just looking on a Facebook page that is for a job for Market Wagon, and then less than a month that I'm there, you're looking for vendors because they can't handle the volume that's coming in. And I am able to get a hold of this opportunity. So when that happened, what clicked in me is that this is my time. This is my time to showcase what I do. I'm very, I was always very good at presenting and making and creating for so many other people that I felt at the end that I wasn't appreciated, and I wasn't valued. And that's what clicked. That was what was different from 2012 to now. And I'm not gonna stop. I'm gonna keep doing what I do, because this is my time. And I know this is my time to get what I have a passion for. That I deserve it now. And I have the support unit of my husband that I did not have that before. No, I'm, I'm gonna keep going. And I'm, I'm just getting started. Nick Carter (Host) (): You do deserve it now, and you deserved it then, but now, you know, you deserve it now. And I'm just so proud of you. It takes, don't sell yourself short because when you were in that situation unexpectedly without a job—opportunity, is there for people who are moving, right, who are doing things. And you were looking around for every job you were looking for every opportunity. That's the reason why the opportunity presented itself before you, because you were looking and you found just the ability to come and drive for us. But as soon as the call went out and you're right, there's more demand for local food than we have supply. We're always looking for more vendors. There's so much opportunity for people who do just what you do, there's so much opportunity, but what you did was you said, okay, if there's an opportunity to sell food here, I'm gonna go do it and kudos to you. I'm just, I'm blown away by this story, Reggie, and thank you so much for sharing it. And it's not just you—you were a vendor in our Columbus, Ohio market to start with. Now. Customers can find you in a lot of the other Ohio markets, but tell me about the community that existed even within that market. Because you source fresh ingredients, right? You're not only selling food that you're producing locally, but are you building partnerships with the farmers and the food producers that are a part of that local community there? Reggie Green (): Yes, I actually, when they are in season and even off-season, I go to a farm called Lynd Farm in Pataskala [Ohio], oddly enough that I was partnered with them—when I was a food and beverage manager, the restaurant that I worked at was in Pataskala and I went and met the family. They were our local farmers there. They grew their own pears, apples, you name it, they had it. And what was very important to me is that we locally sourced from farmers in the area to say, this is locally made and produced. I believe in having a very strong relationship with farmers and local people because, you know, you get to know who they are and where the product comes from and how it's made. And I just think people have—bring their passion into it as well. I also have—the very first, maybe month that I was with Market Wagon—I am a huge person that believes in collaboration and partnership. So one person, one vendor that I got to know a little bit more about was Dirty Girl Coffee. I did not know that it was all female and woman-owned coffee growers. They grow their own beans. They have their own shop. And I reached out to them and said, Hey, listen, I tried/bought one of your coffees—is the Columbian blend. I wanna make cookies with it. And I said, is it okay if I use your picture, your coffee actually in my picture for my Down & Dirty cookies, because I told them that I wanted to think of a name that celebrated them and who they are. And so I read up on Dirty Girl Coffee and I found out that they're from Athens [Ohio] that's all females and they, their logo is getting dirty, getting your hands down and dirty. I'm like, oh man, down and dirty coffee cookies is perfect. So I came up with that. That was my first collaboration, but I also collaborate with a company from Cincinnati who makes over 200 different types of teas. I do a pound cake in a bread pudding of the month with them that is made with one of their teas. But I also am a partner with another vendor is Witt Farms. They have been providing me with bones so I can start using that to make different prepared meals like soups. I actually use one of their bones and made a broth with it to make the pork enchiladas that I just introduced. So having that partnership to me, the bigger we are as a family, the more we're going to grow, especially if I can say, Hey, this was made from somebody else you just buy from as well. So I believe in highlighting all of us highlighting each other. So me getting locally farmed produce stuff from farmers and other artisans is extremely important to me. Nick Carter (Host) (): Well, you're, you are a leader. You're leading because of your creations and your creativity, which customers love, they love your recipes. They love what you're inventing. It brings a delight to their tables. And so they're gonna respond to that with buying more of your stuff, you could probably save a buck. You could probably go buy some cheaper ingredients, some industrial-scale agriculture foods at large wholesalers and make a little bit more profit. But what I love about the story, Reggie, what you just told me is that you take that success that has, that you've been blessed with through Market Wagon and now you're spreading it out. You're, you're taking that and you're going to other local farmers, other local producers, and making sure that it has an impact even beyond you. And thank you for your commitment to the local food community because it's much needed, and leaders like you are vital to this success of everybody. Now, so we've touched a little bit on the menu. So we started off with Buckeyes and you were bold enough to tinker with an age old recipe. I mean, I don't Buckeyes are kind of a, a tried and true—You've got your peanut butter core and chocolate outside, and you took that and expanded it, but from candy or, you know, a sugary treat to pork [enchiladas] how do you find the time to come up with new recipes and decide, you know, how to put out there more stuff into the marketplace? Reggie Green (): Well in the beginning, Nick, it actually had to do with my license. <Laugh> when I very first got started. I was only allowed to do confections. I was only allowed to do candy, cookies, cakes. And I am not gonna sit here and even begin to try to tell you that I enjoy baking. I do not. I am not a baker. <Laugh> I am a, I am a cook. I am a cook. And only because baking is so unforgiving, it's like if you accidentally mix baking soda instead of baking powder, you have a huge mess. And with cooking, you have so much more freedom. So what I had to do is retrain myself when I only in the begin, when I can only, they said, no, no, no, Reggie, you can only do this because your license only allows you to do this. Reggie Green (): And I'm like, okay, so I can only make this, this and this. So I'm like, okay, where, when can I go to this next step? And they said, now you have to get your home bakery license. Now you can make cheesecakes and you can do bread puddings and you do all this other stuff. And actually a funny story is that I got in trouble one time with the Department of Agriculture, because I thought making baked goods—as long as it's in a pie shell, I can do anything with it as long as it's in a pie shell. And so the first thing that I made is—I said, I wanna make something savory. So I made a Galette, which is—I make my own pie dough , but I add sauteed spinach, artichoke hearts. I caramelized my own onions and I put it into this pie shell. Reggie Green (): Well, the Department of Agriculture saw it on Market Wagon and they came to visit me and they said, Reggie, you can't make that. And I was like, why? It's in a pie shell. They said, cause your home bakery license, won't let you do that. Fine! So what can I, what do I need in order to be able to make it? So they said you have to be in a commercial kitchen. So once I went to a commercial kitchen, now I'm in a commissary and they, I said, so what can I do? They said, you can do whatever you want. And I said, fine. So that's when I started [to] open up the flood gates. I said, so since I'm allowed to do everything, I am going to start doing everything. I am going to do what I love and that's cook and I'm gonna start introducing meals, side dishes, you name it, I'm going to really show what my what creations mean. So I started to a side and I did test the waters. Because I know in the beginning, people probably just know me as doing sweets. So the first thing I did was introduce a side dish and that was mac and cheese. And I did mac and cheese—I did truffle mac and cheese and I did mac and cheese with bacon. And then I see how those waters tested and those, those exploded. I sold so many. So then I introduced broccoli au gratin and then a real, a recipe that I... /episode/index/show/morethanamile/id/21895922

More Than A Mile: Ep. 5 - Maggie Seng Sadowsky (8 Track Foods) 12/20/2021

More Than A Mile: Ep. 4 - Michael Kilpatrick (Thriving Farmer Podcast) 12/07/2021

More Than A Mile: Ep. 3 - Nate Parks (Silverthorn Farms) 12/06/2021

More Than A Mile: Ep. 2 - Mike Hoopengardner (Caprini Creamery) 12/02/2021

More Than A Mile: Ep. 1 - An introduction by Nick Carter of Market Wagon 11/30/2021

More Than A Mile

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