Nutrition, Business, & the Heart of Caregiving..Fueling the Caregiver’s Mission

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[SPEAKER_01]: hello and welcome to another episode of Beyond the Spectrum every age every need I am Shawn Francis and your co-host and I'm joined by my cousin and partner and thrive in fellow warrior Marysma David Marys good to see you good to be here and Susanna peace love L warrior extraordinaire good to see you Susanna good to see you all

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[SPEAKER_01]: We are especially, did I just say, especially, I hate what people do.

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[SPEAKER_02]: You did.

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[SPEAKER_01]: Yeah, okay.

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[SPEAKER_01]: See, that's how free we flow.

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[SPEAKER_01]: I just made up a word on the spot, but I didn't know what that was.

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[SPEAKER_01]: So I'm going to be very specific and say that I am especially glad and excited about today's show because when we launched this show, we wanted to have guests that are obviously connected to the special needs community,

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[SPEAKER_01]: also include guests whose services mission or existence is not so obviously tied to the special needs community but most definitely so and our guests today are no exception.

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[SPEAKER_01]: Welcome to another episode of Beyond The Spectrum.

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[SPEAKER_01]: Okay, before we get right into it, I want to thank our community partners, Billy footwear.

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[SPEAKER_01]: They are makers of fine adaptive footwear for all the finer of the company, Billy footwear.

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[SPEAKER_01]: He's first not first year, but first week of college had a catastrophic injury that left in paralyzed and he had to learn how to do.

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[SPEAKER_01]: Everything all over again for himself and he was able to do so with the exception of putting shoes upon his feet.

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[SPEAKER_01]: Prototype was created and Billy Fortory was born over a million pairs of shoes have been so sense and they have touched just as many if not more lives.

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[SPEAKER_01]: If you click on the link in the show notes you will get 10% off your final purchase.

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[SPEAKER_01]: They're a great company with a great cause and for those of you that are or no someone or

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[SPEAKER_01]: caregiver or father to someone with a disability or special needs.

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[SPEAKER_01]: We encourage you to join us for our bi-weekly men's group known as the DIN.

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[SPEAKER_01]: It is created just to be a place that's a safe haven for men to express themselves, hopes, joys, fears, loss, anything that there is.

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[SPEAKER_01]: Society doesn't exactly encourage men to do so.

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[SPEAKER_01]: And if you're a caregiver,

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[SPEAKER_01]: It's usually probably twice as difficult to go ahead and have a safe space to at least share your thoughts and at least raise your hand and say that you're unsure of something.

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[SPEAKER_01]: So our guests today are two women trailblazers and if you're looking at this on YouTube, you're going to see their face get uncomfortable because they're going to be like, we're not trailblazers.

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[SPEAKER_01]: We're just trying to do our thing.

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[SPEAKER_01]: But I think that what they're doing and what I think they're about to do is also an example of how it is immeasurable the impact that we can have on other people when we just follow our heart and a little bit of an idea and a goal and a dream.

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[SPEAKER_01]: They have founded a fantastic company by the name of

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[SPEAKER_01]: What they do also has the propensity to have a great impact on the special needs community because you're talking about starting a business where you're able to control your time, at least some of it, have freedom.

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[SPEAKER_01]: And then the business itself is based on products that have great nutritional value as well.

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[SPEAKER_01]: So welcome to be on this spectrum, Lisa and Sylvia.

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[SPEAKER_03]: Thank you.

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[SPEAKER_01]: So, why don't you guys start by telling us a little bit about yourself?

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[SPEAKER_01]: I don't, because you can start to start a business on, you know, any given day.

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[SPEAKER_01]: How did you come to the idea of starting a business based on green or food?

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[SPEAKER_01]: Can you guys hear me, okay?

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[SPEAKER_00]: Okay.

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[SPEAKER_01]: Oh, you two, the question again, how did you guys come to the idea of the thought to start a business based on not just food, but the grains in particular, because that's that's pretty specific.

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[SPEAKER_04]: Well, I am a patient, and of course, you know, he's a Christian, and we've been friends for a long time.

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[SPEAKER_04]: So, as in Justice, as we both are, we decided that we should part of this, and it only makes sense for it to relate it.

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[SPEAKER_04]: But we wanted to do something that was...

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[SPEAKER_04]: You know, not only delicious but delicious, so, you know, I bring the pleasure for some fish.

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[SPEAKER_04]: So, we got together and decided not to ignore it, because that's kind of a no-brainer.

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[SPEAKER_04]: Even though for no-la, a lot of the granola that's helped now is when I'm not very healthy.

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[SPEAKER_04]: So, we wanted to make it more like make it, but just

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[SPEAKER_04]: so uh

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[SPEAKER_04]: And we also wanted to make it a little less boring because we know it's kind of considered kind of boring.

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[SPEAKER_04]: It's going to be great.

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[SPEAKER_04]: So we decided to play for a little bit back.

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[SPEAKER_04]: I kind of sold some recipes.

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[SPEAKER_04]: I just make it really both, but also make it familiar.

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[SPEAKER_04]: But some of the flavors that we're used

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[SPEAKER_01]: Hmm, okay.

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[SPEAKER_01]: All right, um, it's interesting to say that because they never stop to think about it.

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[SPEAKER_01]: Almost any one end of the eats granola puts it on top of something or mixes it with something else.

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[SPEAKER_01]: It's very rare that somebody will just eat it by hand because it's very plain and very boring.

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[SPEAKER_01]: You're correct.

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[SPEAKER_05]: Right.

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[SPEAKER_05]: So hello, go bad days.

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[SPEAKER_05]: Bad sugar.

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[SPEAKER_05]: And then so we try to really be intentional about the ingredient that we use.

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[SPEAKER_05]: It's not.

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[SPEAKER_05]: very specific and you're right Galibon, you know, we're not like a dessert, you know, which are good, but also in addition.

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[SPEAKER_01]: Yeah.

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[SPEAKER_01]: So how long ago did you find how long ago it was so brings founded?

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[SPEAKER_05]: We started in 2012, yeah, we came up with the concept in 2012.

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[SPEAKER_05]: Yeah, during

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[SPEAKER_01]: Okay, so it's a two-year window from inception to product available for purchase.

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[SPEAKER_04]: Well, I'm on one.

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[SPEAKER_04]: You've got one here.

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[SPEAKER_01]: Okay.

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[SPEAKER_05]: But it was on a top.

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[SPEAKER_05]: We scored that.

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[SPEAKER_05]: You.

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[SPEAKER_04]: Yeah, yeah.

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[SPEAKER_05]: I've been getting her to like, we, we had her.

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[SPEAKER_05]: We started with a vanilla bar.

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[SPEAKER_05]: Right.

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[SPEAKER_05]: Oh, a bottle.

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[SPEAKER_04]: Right, I couldn't get it.

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[SPEAKER_04]: I couldn't.

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[SPEAKER_04]: It is.

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[SPEAKER_04]: couldn't get it off really well.

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[SPEAKER_04]: Like, I couldn't imagine trying to figure out how to scale this particular, you know, like I got, I could do like 10 bars and look a little nice.

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[SPEAKER_04]: But beyond that, it was like, so we couldn't figure out how to go.

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[SPEAKER_04]: they do it right so it just really got put on the back burner and then put it hit and it's like okay we've got time now if you can see now we decided to deconstruct the bar and pick it loose for more like a stack for now.

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[SPEAKER_05]: That is me pirate.

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[SPEAKER_05]: Before this I was not a granola for any means.

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[SPEAKER_05]: When we started this it was really fun for me to see really feel a white space.

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[SPEAKER_05]: It's not a lot of

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[SPEAKER_05]: So, Lisa, tell me, how did you go then from being an institution to being an nutritionist?

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[SPEAKER_01]: Because I know, you know, you know, you know, you know, you know, you know, you, you know, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you,

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[SPEAKER_01]: We go back, oh my gosh, we're talking a lot of time here, isn't that, but, you know, so I know you're well enough to know that if you don't dabble in things, if you do something, you're going to do it.

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[SPEAKER_01]: But, and I know you're very, um, politically minded, you care about the people around you in your community.

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[SPEAKER_01]: But how did you go from work as an institution into nutrition?

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[SPEAKER_05]: Okay, so I don't know if you remember, but when you first met, you and your brother were the super-healthy eaters.

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[SPEAKER_05]: No one in my phone.

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[SPEAKER_05]: No.

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[SPEAKER_05]: I mean, I actually did not.

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[SPEAKER_05]: My husband promised you eating McDonald's.

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[SPEAKER_05]: I did.

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[SPEAKER_05]: He did.

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[SPEAKER_01]: She did.

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[SPEAKER_05]: Great.

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[SPEAKER_05]: Thank you very much.

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[SPEAKER_05]: Oh, that food was new to me.

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[SPEAKER_05]: It's like all I want is fast food.

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[SPEAKER_05]: Anyway.

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[SPEAKER_05]: So then you know how you start feeling when you...

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[SPEAKER_05]: eat bad food.

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[SPEAKER_05]: So then my daughter has a lot of issue.

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[SPEAKER_05]: I think you know Sean used a lot of mental health stuff.

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[SPEAKER_05]: And so I kind of dabbled in nutrition and it's a fact on mental health.

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[SPEAKER_05]: I started going down that rabbit hole, I'm like, well, I started with a coaching certification actually and then I was like, I need no more, so I did my master's in nutrition and functional medicine and I love functional medicine aspect because it's like treating the root cause versus the symptoms So we really need into nutrition and it's like, well, we're not talking actually between mental halls and nutrition and I really want to take care of it

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[SPEAKER_05]: and make myself a bit too better, I thought it would be better.

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[SPEAKER_05]: And then also I'll try to also the Mama on this fast, and I'll say I'm right.

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[SPEAKER_05]: Yes, I'll try to do it for that.

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[SPEAKER_05]: You know, anything happening my brain on my brain?

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[SPEAKER_05]: It was just good as a super interesting and I just look as well, McKinney and Joe, but just beautiful later.

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[SPEAKER_01]: Well, two things I'm thinking.

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[SPEAKER_01]: First of all, among those books on my shelf, I hope I don't butcher the title.

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[SPEAKER_01]: It was one of them that's called,

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[SPEAKER_01]: It's your brain on, I shouldn't have even brought her up, because what is it, you're brain on, it's your brain on something, but you introduce me to the book, and that's the reason why I ended up getting it.

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[SPEAKER_01]: The other thing I wanted to say, which I think is interesting, so you're a fairly international person.

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[SPEAKER_01]: So you're originally from France and you came to the States as, you know, for college.

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[SPEAKER_01]: And you mentioned, and I never thought of this before, how all the fast food was just new to you.

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[SPEAKER_01]: And they talk about the things that are in it that are addictive.

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[SPEAKER_01]: And coming from Europe, initially, everything is fairly fresh.

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[SPEAKER_01]: And especially France, not necessarily boring or bad taste.

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[SPEAKER_01]: But being exposed to the fast food here, you know,

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[SPEAKER_01]: I mean, what was it like then?

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[SPEAKER_01]: I take it.

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[SPEAKER_01]: That's how you kind of, that became your thing.

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[SPEAKER_01]: So to speak, that.

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[SPEAKER_05]: It was shortly.

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[SPEAKER_05]: Good then.

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[SPEAKER_05]: You start feeling like proud.

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[SPEAKER_05]: So it was shortly I read it and then I'll have a little bit of a college in Alabama, right?

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[SPEAKER_05]: So there was like, not only last week, but soul food, which, you know, lovely.

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[SPEAKER_05]: That's why we started this actually.

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[SPEAKER_05]: Turn soul food into something that's still really tasty, but no more healthy.

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[SPEAKER_05]: A lot more healthy.

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[SPEAKER_01]: And then Sylvia had you thought about entrepreneurship prior to you and Lisa coming together on this venture?

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[SPEAKER_04]: Well, I mean, I've always kind of done my thing in that way.

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[SPEAKER_04]: I've never been a nine or five person.

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[SPEAKER_04]: I started off as a hairstylist.

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[SPEAKER_04]: I did that for decades.

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[SPEAKER_04]: Um, you know, so I'm used to having that on schedule to work much or as little as I want to bring it to you.

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[SPEAKER_04]: So I knew that, but this CPG is something else entirely.

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[SPEAKER_04]: So, um,

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[SPEAKER_04]: I'm going to see PG.

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[SPEAKER_01]: I'm sorry.

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[SPEAKER_04]: Tim Silver packaged goods.

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[SPEAKER_04]: So, we're right, right, right.

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[SPEAKER_04]: So, I'm making a product and, you know, developing it and selling it in the marketplace.

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[SPEAKER_04]: That is something different.

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[SPEAKER_04]: So, I'm very constantly learning here.

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[SPEAKER_04]: I'm sure.

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[SPEAKER_04]: Yeah.

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[SPEAKER_01]: And now when you first went to market, were you guys still kind of making yourself or what was the bridge like between that and a co-pack?

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[SPEAKER_05]: Well, yeah, we have, yeah, it's been up to now.

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[SPEAKER_04]: The line isn't straight, okay, you got it.

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[SPEAKER_04]: Down, around the corner, around the bend.

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[SPEAKER_04]: So we started off thinking in our selves.

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[SPEAKER_04]: With a cottage food license, and then we moved into a commercial kitchen and we, you know, making it there.

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[SPEAKER_04]: And that was when we were able to get into school, right?

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[SPEAKER_04]: So at one point, we did have a co-packer

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[SPEAKER_04]: Um, it started off with 400 stores and then nine inches.

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[SPEAKER_04]: So we just, accurate it, but you know, it was kind of a bit of a struggle in that, um, it's kind of hard.

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[SPEAKER_04]: It's like sending your baby off to letting, you know what I mean?

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[SPEAKER_04]: So it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it

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[SPEAKER_04]: We didn't particularly like the way it was done, not that they did a bad job, but you know, if for it to be a snacking for know, the chunks have to be as good as they were at the thing size.

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[SPEAKER_04]: And so we brought the production back.

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[SPEAKER_04]: You know, have you ever heard of a company and it gets big and it feels like it's not the same anymore and you're like, oh, they're not good anymore.

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[SPEAKER_04]: You know, we don't want that growth.

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[SPEAKER_04]: So we've got to jump in back home.

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[SPEAKER_03]: Right.

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[SPEAKER_03]: We're going to get no loss.

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[SPEAKER_05]: Mm-hmm.

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[SPEAKER_05]: Say that again, Lisa.

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[SPEAKER_05]: I say we back at square one, but we're a lot more with them.

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[SPEAKER_05]: And yeah.

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[SPEAKER_01]: Okay.

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[SPEAKER_05]: Now we're trying to figure out what the next step to scale, obviously the 12 us.

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[SPEAKER_05]: That's cool.

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[SPEAKER_05]: Right.

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[SPEAKER_04]: So we are trying to figure out something in between a co-packer and us making it possible.

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[SPEAKER_02]: Good.

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[SPEAKER_02]: Where are you two located?

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[SPEAKER_02]: You're a Minnesota.

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[SPEAKER_02]: You're a Minnesota.

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[SPEAKER_02]: OK. One of my sisters lives in Minnesota.

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[SPEAKER_02]: She is in, she's in Falcon Heights area of St. Paul.

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[SPEAKER_01]: I don't know that.

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[SPEAKER_02]: Yeah, yeah, yeah, um, she like two months ago.

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[SPEAKER_02]: She was like, uh, I can't breathe because I just took the trash out because it was like negative 20.

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[SPEAKER_02]: Oh, yeah, seriously, she's like a cannot breathe.

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[SPEAKER_02]: And right now when Los Angeles, I mean, it's like 85, five degrees.

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[SPEAKER_02]: Yeah.

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[SPEAKER_02]: No, I was asking where you're located because I'm just curious, like, did you start off doing any sort of like farmer's markets?

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[SPEAKER_02]: Uh, I am like,

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[SPEAKER_02]: you're going to learn about me in five seconds, which is I am obsessed with food.

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[SPEAKER_02]: Like every day all day all I do is think about food.

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[SPEAKER_02]: My daughter has severe food allergies, okay?

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[SPEAKER_02]: And, you know, I absolutely agree with you, Lisa.

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[SPEAKER_02]: Like I think all of us can be on the same page here and that absolutely food is medicine.

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[SPEAKER_02]: And it affects like, you know, there are a lot of talks about, particularly, particular, sorry, that was a shun word, particularly, literally.

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[SPEAKER_02]: Like, diet, you know,

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[SPEAKER_02]: Recommendations for kiddos on this background and often there is this idea of adhering to like sort of a gluten-free dairy-free Diet now in in the case of my daughter whose name is Arizona by the way She's now 19 years old, but when she was younger she was I mean she had like Seven pages of print print out of all of the things that she was allergic to her body just could not process so I

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[SPEAKER_02]: I had to learn how to be creative from like jump and so I just appreciate so much when

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[SPEAKER_02]: There is food that is being made with intention like from you too like made with intention made with love like I feel like we know every single ingredient that is going into that food that I'm you know my family has always made just homemade granola But without nuts because my daughter cannot have nuts, but I just was wondering like

17:44.978 --> 17:50.710
[SPEAKER_02]: have you had it in stores you don't have it in stores now because you're sort of starting back up.

17:50.730 --> 17:51.010
[SPEAKER_02]: You do, okay.

17:51.030 --> 17:52.413
[SPEAKER_02]: Yeah, it's the, can we find it here?

17:52.453 --> 18:05.620
[SPEAKER_02]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no

18:06.545 --> 18:31.742
[SPEAKER_05]: mostly mostly it's tough if we have a distributor that kind of send our stuff off different like to specialty shot we don't really I know where to toggle yeah we are soon this is it available at your website for like direct purchase I don't know if it's good

18:32.532 --> 18:33.193
[SPEAKER_01]: Oh, okay.

18:33.293 --> 18:33.614
[SPEAKER_01]: Good.

18:33.634 --> 18:38.261
[SPEAKER_01]: So we're going to make sure that we Sure that would be the audience as well.

18:38.281 --> 18:38.962
[SPEAKER_01]: We'll put that on.

18:38.982 --> 18:40.224
[SPEAKER_00]: Can I just get a brand?

18:40.544 --> 18:42.627
[SPEAKER_00]: Because I'd like to be able to kind of just stick that in my head.

18:42.727 --> 18:43.909
[SPEAKER_00]: What's the name of your brand?

18:45.391 --> 18:46.153
[SPEAKER_00]: It's so great.

18:46.373 --> 18:46.854
[SPEAKER_00]: Oh, sorry.

18:46.874 --> 18:47.475
[SPEAKER_00]: No, well, let's get old.

18:47.495 --> 18:47.935
[SPEAKER_00]: I need some good food.

18:47.955 --> 18:48.356
[SPEAKER_00]: There we go.

18:48.496 --> 18:48.857
[SPEAKER_00]: There we go.

18:48.917 --> 18:49.438
[SPEAKER_00]: Okay, so great.

18:49.458 --> 18:49.938
[SPEAKER_00]: There you go.

18:49.958 --> 18:50.339
[SPEAKER_00]: So great.

18:50.459 --> 18:57.730
[SPEAKER_00]: I'm going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say, we're going to say

18:58.874 --> 19:05.904
[SPEAKER_05]: So then we have two flavors that are nut-free and fruit.

19:05.924 --> 19:15.698
[SPEAKER_02]: Okay, tell me, tell me, I mean, this is really, I can't even tell you, I get so excited when there is food that I don't have to prepare myself.

19:16.619 --> 19:19.463
[SPEAKER_02]: That my daughter is able to eat, that's not a processed food.

19:19.863 --> 19:20.624
[SPEAKER_02]: Do you know what I'm saying?

19:21.245 --> 19:27.514
[SPEAKER_02]: So I, and a lot of, you know, Ashana was saying, like I'm also a coach.

19:27.494 --> 19:35.653
[SPEAKER_02]: for disability families and I do a lot of workshops and sport groups and I co-host another podcast called Brave Together.

19:35.673 --> 19:46.718
[SPEAKER_02]: And we often are talking a lot about food, diet, nutrition, and just the correlation of how everything just affects

19:46.698 --> 19:49.302
[SPEAKER_02]: behavior for sure mental health.

19:49.843 --> 19:54.390
[SPEAKER_02]: I don't know about you, Maurice, and Sean, but my daughter Arizona.

19:54.430 --> 20:04.285
[SPEAKER_02]: It's very common for kiddos on this spectrum to also have generalized anxiety, depression, episodes.

20:05.527 --> 20:07.710
[SPEAKER_02]: Everything is just, you know,

20:07.690 --> 20:19.152
[SPEAKER_02]: so jumbled up uh and um anyway it's it's like if anything can make my life a little bit easier I am I am all for it because

20:19.942 --> 20:47.485
[SPEAKER_02]: I'm exhausted and and also you know I just I love sharing so many resources to the other families around because everyone is like in this community which is so beautiful even though none of us asked to be here right it's such a beautiful community because if we hear something that is so great for our family then we just want to spread the word we just want to share it we want to like you know shout it from the mountain top so.

20:47.465 --> 20:50.788
[SPEAKER_02]: Everything that you both have been talking about thus far.

20:50.828 --> 21:12.730
[SPEAKER_02]: I mean, all I hear is like the intentionality around your brand and your business and I just feel like I feel so grateful because you've had these experiences where you've also been able to sort of

21:13.064 --> 21:16.668
[SPEAKER_00]: And for us, what's in common is, go ahead and where he's going, go ahead, go ahead.

21:16.789 --> 21:19.547
[SPEAKER_00]: The thing that kind of jumps out from you is I always want to be cognizant of.

21:19.983 --> 21:20.905
[SPEAKER_00]: who the listeners are.

21:20.945 --> 21:26.955
[SPEAKER_00]: There might be people who are new to a diagnosis and they don't really understand the gut brain connection.

21:27.496 --> 21:36.972
[SPEAKER_00]: And so it is a critical thing to understand as a family with that's impacted by autism because that gut brain connection is real.

21:37.072 --> 21:44.725
[SPEAKER_00]: I know for my son when he was very young, if he got ahold of gluten, it was like he got drunk and it was in the

21:45.059 --> 22:09.126
[SPEAKER_00]: spun spiral out of control and so we spent the the sad part is I have four other kids and they don't like gluten free food so it may life really hard sometimes because you know every you've been a concession for them and then my youngest boy would find it and next thing you know he was fitting out so for families who are new to a that an autism diagnosis really important to you.

22:09.629 --> 22:20.770
[SPEAKER_00]: get some understanding about the connection between the gut and the brain and a lot of children with autism can't process those foods properly and it's toxic to their bodies or it's intoxicating to their bodies.

22:21.271 --> 22:27.182
[SPEAKER_00]: So just want to be mindful you never know who's listening to these things.

22:28.630 --> 22:53.305
[SPEAKER_01]: and everything's hot in the free and the other thing that you mentioned, we talk about the sensitivity that our children may have, especially when it comes to autism, but when you look at caregiving altogether, especially for the parent who is a single parent, you also have to look at your full mind as fuel in addition to what you like because we talk about, you know,

22:53.453 --> 23:12.357
[SPEAKER_01]: I think with the intention to find the rainbow and the light in our situations, you know, we'll say very namasteish type things like, God doesn't give you anything that you can't handle, you know, and I was chosen because so and so and it is a beautiful thing.

23:12.337 --> 23:13.940
[SPEAKER_01]: and those parts are true.

23:14.241 --> 23:22.537
[SPEAKER_01]: Many things can be true at the same time because along with those things being true is the fact that caregiving is hard as work, it just really is.

23:22.557 --> 23:30.413
[SPEAKER_01]: And if you're a single parent depending on the disability and what the behavior channel challenges might be,

23:31.085 --> 23:43.305
[SPEAKER_01]: You know, you need some food that's going to notify you and not only just give you energy and make you feel good, but play a role that hopefully keep in your head longer, too.

23:43.420 --> 23:56.098
[SPEAKER_05]: right for sure that was definitely our intention to create something that's functional as well as tasty because usually things that are very healthy or claimed themselves to be healthy they sacrifice on taste and we definitely they want to do that.

23:56.158 --> 24:02.307
[SPEAKER_05]: So if anything we really concentrate on taste and then make sure it was healthy at the same time.

24:02.287 --> 24:23.652
[SPEAKER_02]: You know what's so interesting just today, Arizona, and I were out at the market, and I like to intentionally go through the market, just very, you know, so she's we're practicing independent living skills, and so we were walking, we were cutting through, we normally shop around, you know, the perimeter of the market, right?

24:23.672 --> 24:29.138
[SPEAKER_02]: So the produce and the protein and stuff like that,

24:29.641 --> 24:41.438
[SPEAKER_02]: She's allergic to eggs but I am not so I was trying to find some eggs and we were walking down the aisle and she's like mama It smells so sweet in this aisle and I was like, I know it smells like a bakery.

24:41.538 --> 24:48.308
[SPEAKER_02]: It was the cereal aisle Okay, so if you look at the ingredients

24:48.288 --> 24:53.394
[SPEAKER_02]: in a box of cereal, and I would even offer packages for Nola as well.

24:53.574 --> 24:56.818
[SPEAKER_02]: Like how much sugar there is, right?

24:57.059 --> 25:01.404
[SPEAKER_02]: Like kiddos are eating fruit loops and, you know, all, what is that?

25:01.464 --> 25:09.814
[SPEAKER_02]: That's just like that's like hyping somebody up to give them a crash, you know, in their by 10 a.m. that day, right?

25:09.834 --> 25:11.496
[SPEAKER_02]: So it was really interesting.

25:11.537 --> 25:14.380
[SPEAKER_02]: That literally just happened this morning and I was like,

25:14.832 --> 25:18.377
[SPEAKER_02]: Yeah, cereal should not be spelling like a bakery, seriously.

25:18.858 --> 25:23.985
[SPEAKER_05]: And you know, obviously, you know, we're going all out, ours is probably one of the healthiest you're going to find.

25:24.826 --> 25:27.330
[SPEAKER_05]: But we did try to focus on the harm reduction approach.

25:27.590 --> 25:30.554
[SPEAKER_05]: Like instead of using sugar, we're using maple syrup.

25:30.614 --> 25:31.516
[SPEAKER_05]: It's a little bit of it.

25:31.916 --> 25:35.762
[SPEAKER_05]: You know, instead of we put emmerant in there, which is a lot of protein.

25:35.802 --> 25:39.367
[SPEAKER_05]: And we try to definitely take a harm reduction approach.

25:39.387 --> 25:40.508
[SPEAKER_01]: Lisa, did you say emmerant?

25:41.310 --> 25:42.291
[SPEAKER_05]: Yeah.

25:43.857 --> 25:44.658
[SPEAKER_01]: Say it again, sorry.

25:45.119 --> 25:45.940
[SPEAKER_01]: Popped Emirates.

25:46.681 --> 25:48.583
[SPEAKER_01]: Popped Emirates, I've never even heard of that.

25:48.603 --> 25:49.144
[SPEAKER_01]: What is that?

25:51.026 --> 25:54.591
[SPEAKER_04]: It's an ancient grain native to Mexico.

25:54.791 --> 25:55.933
[SPEAKER_04]: Just think of Kenwa.

25:56.033 --> 25:57.354
[SPEAKER_04]: It's kind of like Kenwa.

25:57.875 --> 26:01.079
[SPEAKER_04]: It looks like it looks like Kenwa, but it's popped.

26:01.099 --> 26:04.163
[SPEAKER_04]: So it kind of gets like, Hey, stickin' on me.

26:04.384 --> 26:04.584
[SPEAKER_02]: I am.

26:04.684 --> 26:04.864
[SPEAKER_02]: I am.

26:04.884 --> 26:05.725
[SPEAKER_04]: I think it's a spellet.

26:05.745 --> 26:11.653
[SPEAKER_05]: Is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is it, is

26:13.490 --> 26:16.176
[SPEAKER_05]: All right, he ate.

26:16.196 --> 26:16.336
[SPEAKER_01]: Yeah.

26:17.639 --> 26:20.605
[SPEAKER_01]: R-A-P-H. No, he ate.

26:20.625 --> 26:22.128
[SPEAKER_05]: No, he ate.

26:22.529 --> 26:24.213
[SPEAKER_01]: And I'm going to eat.

26:24.233 --> 26:24.573
[SPEAKER_01]: He ate.

26:25.055 --> 26:25.756
[SPEAKER_05]: Oh, I'm going to eat.

26:25.776 --> 26:26.518
[SPEAKER_05]: Oh, I'm going to eat.

26:26.538 --> 26:26.878
[SPEAKER_01]: I'm going to eat.

26:27.420 --> 26:27.921
[SPEAKER_01]: Yeah.

26:28.502 --> 26:33.793
[SPEAKER_01]: What are the things that amazes me is that you'll hear about a hot new...

26:34.229 --> 26:57.267
[SPEAKER_01]: fame and an err of a seasoning or something that can't be it might be hot but it can't be new because it's as old as the earth and you're like how if I not heard of that and I think I'm fairly worldly that every time I turn around and I hear something that I've never heard of before it just kind of blows me away so one of the things that keeps you

26:58.175 --> 27:10.210
[SPEAKER_01]: alive not live not just one of the things that keeps you living not just alive is just learning something new and there's always so much to learn about food just especially here in this country in America where we're just

27:11.911 --> 27:15.476
[SPEAKER_01]: I don't know, my patriotism will come into question if I'm just, I just speak truth.

27:15.536 --> 27:37.084
[SPEAKER_01]: I just feel like, even our companies, our manufacturers who have a box of their product here, a box of the product in the UK here, and the US version, the ingredients, it's actually a bibliography, and then the UK one is like, the fifth, five little ingredients.

27:37.765 --> 27:41.850
[SPEAKER_01]: Five thousand, and if you,

27:42.488 --> 27:49.364
[SPEAKER_01]: And I guess we can talk a little bit about that and that to be political, but I'm just wondering about how hopefully are with regard to the way we manufacture food here?

27:49.384 --> 28:00.531
[SPEAKER_01]: Because my thought is, I always feel like if you don't compromise on taste, because there's certain, I can't think of one now.

28:01.237 --> 28:02.278
[SPEAKER_01]: think it was subway.

28:02.619 --> 28:14.995
[SPEAKER_01]: At one point, there was an influencer who talked about the fact that one of the ingredients in subways bread was the same that is in a yoga mat.

28:15.015 --> 28:19.320
[SPEAKER_01]: And she made an announcement that she got them to change it.

28:19.420 --> 28:22.384
[SPEAKER_01]: And right after she did that, there are commercials

28:23.005 --> 28:27.691
[SPEAKER_01]: didn't say it directly, but it said that they had made these improvements.

28:27.711 --> 28:33.719
[SPEAKER_01]: And every now and then you'll see a company that makes a food product and they'll say we've improved so and so we listen to you.

28:33.739 --> 28:46.376
[SPEAKER_01]: And I've always thought, if many of the food manufacturers took the same approach where they just said, and maybe if they don't want to, if they just want to say it face, they could just say, doesn't have this, doesn't have that.

28:46.396 --> 28:48.239
[SPEAKER_01]: And just do that.

28:48.259 --> 28:51.443
[SPEAKER_01]: I think they would still make their money in

28:51.659 --> 28:52.200
[SPEAKER_01]: volume.

28:52.300 --> 28:53.343
[SPEAKER_01]: I don't know.

28:53.403 --> 28:56.089
[SPEAKER_01]: What are you guys with everyone here?

28:56.169 --> 29:04.808
[SPEAKER_01]: What are your thoughts or hopes with regard to any hopefulness of us being able to have some kind of change or improvement like that in this country that way food is produced?

29:06.205 --> 29:09.892
[SPEAKER_04]: I think people are paying more attention now than they have been in a while.

29:10.533 --> 29:20.132
[SPEAKER_04]: So I think changes will start to be made as people start to learn more about the garbage that's in a lot of the food here and still think about it.

29:20.533 --> 29:26.003
[SPEAKER_04]: Because I think that a lot of these changes crept up on us,

29:25.983 --> 29:31.249
[SPEAKER_04]: because I know the food from the 70s, the 80s, is different from the food now.

29:31.770 --> 29:34.453
[SPEAKER_04]: And it's changed without our knowledge.

29:34.473 --> 29:46.648
[SPEAKER_04]: And so now that people are getting more, becoming more aware of it, and becoming aware of the connection between these bad ingredients and the poor quality of life, I think things are going to start to change.

29:47.068 --> 29:50.993
[SPEAKER_05]: I mean, we've got a demand, we've got demand that change, so absolutely.

29:51.013 --> 29:52.615
[SPEAKER_01]: That's true.

29:53.388 --> 30:09.186
[SPEAKER_01]: People forget how much power we, you know, we have, there's this, there's the illusion of power and then there's the illusion of the lack of it and I think that most of us collectively as a community as a country forget how much we actually have we'll we'll be quick to get on social media and complain and, you know,

30:09.942 --> 30:12.748
[SPEAKER_01]: bigger and mode about something, but not actually do something.

30:13.129 --> 30:20.764
[SPEAKER_01]: And it's interesting because my wife and daughter's about maybe two years ago went on a cruise.

30:20.784 --> 30:25.875
[SPEAKER_01]: And it wasn't like the prime time of the year was during like, I think like late fall or something like that.

30:26.648 --> 30:36.306
[SPEAKER_01]: But it was primarily European, they went to Italy, well, they went to a bunch of places, anyway.

30:36.667 --> 30:47.627
[SPEAKER_01]: Point was that the younger of my wife's daughters from her previous marriage, she is very sensitive to gluten,

30:47.827 --> 31:03.878
[SPEAKER_01]: and I don't know if she just didn't think about it or what, but she through caution to the wind and just a bread as one normally would over there and had not only did she not have any problem, but

31:04.972 --> 31:16.988
[SPEAKER_01]: That was the first of many instances that I heard of people having that experience where they, you know, they eat bread abroad and there's no adverse reaction that they usually get with gluten at all.

31:17.008 --> 31:19.532
[SPEAKER_05]: Not grown the same way and they use all those chemicals here.

31:19.892 --> 31:20.493
[SPEAKER_05]: Is that big one?

31:21.034 --> 31:24.599
[SPEAKER_05]: That's a thing, whatever, it's like they, it's not grown the same day.

31:24.619 --> 31:25.940
[SPEAKER_05]: So you know, I get that same reaction.

31:26.701 --> 31:32.329
[SPEAKER_00]: You know, this kind of jumps to the monster political thing is America's been about money.

31:32.630 --> 31:44.378
[SPEAKER_00]: and chemicals to help them to bulk up the product at a much cheaper cost and sell it to us whether it's healthy for us or whether it's nutritious for us or not.

31:44.645 --> 31:48.149
[SPEAKER_00]: you know, I think a lot of those things are coming to hit right now politically in our country.

31:48.509 --> 32:12.675
[SPEAKER_00]: But I want to ask you guys, when you kind of expand into the 400 and the 900 stores, were you pressured by like an empty cheaper and faster if we did this or this to your granola to get it to market or to make, you know, you know, creating it, getting it out to market faster, did you experience in those pressures, those suggestions from your manufacturer, did you guys face any of that yourself as a company?

32:12.695 --> 32:14.517
[SPEAKER_04]: Yeah, we did.

32:14.800 --> 32:15.601
[SPEAKER_05]: No, yeah, we do.

32:15.621 --> 32:19.805
[SPEAKER_05]: I mean, she'll have to talk about the ingredients more because she's a chef, but we definitely do.

32:19.845 --> 32:24.168
[SPEAKER_05]: Like, because our granola is not cheap, we use ingredients that are not cheap.

32:24.188 --> 32:27.411
[SPEAKER_05]: We still do it in small batches, so we can't have this huge volume.

32:28.793 --> 32:29.773
[SPEAKER_05]: Yeah, definitely pressure.

32:29.793 --> 32:31.235
[SPEAKER_05]: So that's what scares me a little bit.

32:31.255 --> 32:33.677
[SPEAKER_05]: Like, where do we go from here without losing integrity?

32:33.797 --> 32:35.158
[SPEAKER_05]: Cause that's not good.

32:35.178 --> 32:36.399
[SPEAKER_04]: Right, exactly.

32:36.419 --> 32:44.807
[SPEAKER_04]: Like, we were encouraged to change this or tweak that in order to make it a certain way.

32:44.787 --> 32:56.190
[SPEAKER_04]: not compromising on that at all, you know, when I made the Vinola, I didn't make it, this may have been a mistake, but I didn't make it with cost in mind.

32:56.410 --> 33:00.238
[SPEAKER_04]: I just made it with the ingredients I wanted in it.

33:00.298 --> 33:03.825
[SPEAKER_04]: Like we have organic, vanilla bean paste,

33:04.092 --> 33:12.524
[SPEAKER_04]: Amaroth is not she used gluten-free oats, obviously, which are a little bit more expensive than the regular gluten oats.

33:13.105 --> 33:19.353
[SPEAKER_04]: Our fruit powders are very expensive, but they are 100% of the fruit.

33:20.094 --> 33:31.450
[SPEAKER_04]: Somebody tried the banana, who was going to try the banana pudding granola, but they were like that, or like the banana flavor, you know, you should taste it on a fish sauce like this, ours is not going to taste our fruit.

33:31.953 --> 33:34.939
[SPEAKER_04]: because ours has like 100% we used to write banana powder.

33:34.959 --> 33:37.404
[SPEAKER_04]: There's no additives, there's something they artificial in our criminal at all.

33:37.424 --> 33:40.450
[SPEAKER_04]: So it takes like literally taste like you're scooping and some banana pudding, you know, from grandma's house.

33:40.470 --> 33:40.771
[SPEAKER_04]: Is that hungry?

33:40.791 --> 33:52.594
[SPEAKER_04]: Oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, oh, Chris, Chris, oh, Chris, Chris, Chris, Chris, Chris, Chris, Chris, Chris, Chris

33:53.992 --> 34:00.064
[SPEAKER_01]: I'm sitting there listening to you about the law for it.

34:00.885 --> 34:15.814
[SPEAKER_04]: We do what we are making a joke, and I say, we're like the Gucci of granola, but I mean, that's good because we're not using cheap and pretty in-set all.

34:15.963 --> 34:19.371
[SPEAKER_05]: So, hopefully we can keep that, you know.

34:19.592 --> 34:30.958
[SPEAKER_04]: I mean, we're going to, we, we get to keep it or we're going to go out of business because what, what, we are, we are not going to lower the quality of our ingredients.

34:30.978 --> 34:33.364
[SPEAKER_04]: Yeah, that's why.

34:34.255 --> 34:35.657
[SPEAKER_00]: Well, that's be interesting.

34:35.677 --> 34:36.498
[SPEAKER_00]: Kudos to you guys.

34:36.579 --> 34:38.301
[SPEAKER_00]: Please don't, don't, you know.

34:38.622 --> 34:39.784
[SPEAKER_00]: I hate to see you go out of business.

34:40.144 --> 35:01.377
[SPEAKER_00]: Oh no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no

35:01.897 --> 35:03.580
[SPEAKER_04]: Well, I don't hate bad food.

35:04.402 --> 35:05.163
[SPEAKER_04]: It's gonna be good.

35:05.564 --> 35:06.085
[SPEAKER_04]: That's great.

35:06.105 --> 35:07.527
[SPEAKER_04]: It's good and it's gonna be good.

35:07.547 --> 35:08.369
[SPEAKER_04]: Because I love it.

35:08.770 --> 35:12.517
[SPEAKER_04]: Myself enough, good food, you know?

35:12.537 --> 35:14.761
[SPEAKER_04]: Oh, cool.

35:14.781 --> 35:16.564
[SPEAKER_04]: That's good.

35:17.017 --> 35:22.224
[SPEAKER_04]: And I want that for people like food for me is my love language.

35:22.244 --> 35:23.005
[SPEAKER_04]: You know what I mean?

35:23.025 --> 35:23.626
[SPEAKER_02]: Same.

35:24.167 --> 35:27.592
[SPEAKER_04]: What I make, I love for you, you know?

35:27.872 --> 35:28.112
[SPEAKER_04]: Same.

35:28.673 --> 35:30.636
[SPEAKER_04]: Oh, it's just, it just is what it is.

35:30.656 --> 35:40.750
[SPEAKER_05]: And that's why I wanted a partner with Sylvia, because I know how she respect the food and the feeling that gives people, and I just, I knew the ingredients I wanted, but I know she could put it together in a beautiful way.

35:40.810 --> 35:42.332
[SPEAKER_05]: That really will touch people.

35:43.038 --> 35:45.005
[SPEAKER_00]: You know what I love about good food.

35:45.165 --> 35:46.169
[SPEAKER_00]: I eat food with love.

35:46.189 --> 35:50.584
[SPEAKER_00]: I don't make it but I eat it with love

35:51.155 --> 36:18.495
[SPEAKER_01]: You know what I'm talking about it, I love the packaging and I didn't catch the 70s connection with the little grain on tell all that until you guys said I'm looking at it and I love it and as soon as I stop sharing so that those on the that are looking at YouTube we'll see as soon as I stop sharing your website I'm about to enter my email address in there and I won't give you so much to it.

36:18.475 --> 36:19.899
[SPEAKER_01]: I love what I see.

36:19.939 --> 36:31.675
[SPEAKER_04]: I'm not playing it, you know, and it's on me at a very vulnerable moment, because If you were our granola, you can know that our hands touched it within the last month.

36:32.178 --> 36:33.099
[SPEAKER_04]: amazing.

36:35.603 --> 36:36.865
[SPEAKER_01]: That's huge.

36:37.826 --> 36:38.747
[SPEAKER_01]: That's huge.

36:39.829 --> 36:51.906
[SPEAKER_01]: You know what you should do is as that changes and you expand it might not be your hands, but that should be part of your mantra or marketing, which is, you know, we're going our product.

36:51.926 --> 36:56.953
[SPEAKER_01]: You can be certain that some caring, clean, loving hands, touched it in the last couple of years.

36:56.933 --> 37:24.223
[SPEAKER_01]: Yes, it's serious because that's a big deal, you know, because you know, we began I think when did we start something after COVID growing a couple things here and there and there's something to be said for either growing food that you're eating, I mean even food that you've grown, right, backwards, or you know just knowing what's in something when you eat it.

37:24.423 --> 37:48.441
[SPEAKER_01]: You know, because if we're not careful, you know, there's some of the things of social media, I was telling somebody the other day, um, if you're not careful, some of the information that's in social media will turn you right into a water terrier, you know, I don't even know if that's a real word, but, you know, that's my word for somebody that just consumes nothing but water, and then that's not safe, you know.

37:48.882 --> 37:52.287
[SPEAKER_01]: So, and then some of the people that are, and I'm glad you mentioned,

37:53.009 --> 37:55.733
[SPEAKER_01]: your credentials, not just on paper, but in terms of time.

37:55.813 --> 38:00.540
[SPEAKER_01]: Because, you know, coming from the Caribbean, people are very big on title and education and everything.

38:00.560 --> 38:03.405
[SPEAKER_01]: And I think that that can be overstated also.

38:03.965 --> 38:13.800
[SPEAKER_01]: But what happens is there's a lot of people out there that are influences and will tell you that, you know, this food and it'll be something that you've known for years to be healthy.

38:14.521 --> 38:16.384
[SPEAKER_01]: And rather than just giving you

38:16.499 --> 38:18.202
[SPEAKER_01]: a warning, they'll kind of like freak you out.

38:18.342 --> 38:20.526
[SPEAKER_01]: Eat this and something will grow inside you and you'll die.

38:20.546 --> 38:23.231
[SPEAKER_01]: I don't want to admit it, man.

38:23.251 --> 38:23.591
[SPEAKER_01]: Damn.

38:23.972 --> 38:24.413
[SPEAKER_05]: Yeah.

38:24.433 --> 38:25.955
[SPEAKER_01]: We want to extreme with the other.

38:26.336 --> 38:26.597
[SPEAKER_01]: So.

38:26.697 --> 38:27.037
[SPEAKER_05]: Yeah.

38:27.057 --> 38:28.320
[SPEAKER_05]: The danger of social media.

38:28.520 --> 38:28.881
[SPEAKER_02]: Oh, sure.

38:29.702 --> 38:29.802
[SPEAKER_01]: Yeah.

38:29.822 --> 38:30.043
[SPEAKER_01]: Yeah.

38:30.263 --> 38:30.443
[SPEAKER_01]: Yeah.

38:30.704 --> 38:31.645
[SPEAKER_01]: It was definitely.

38:31.665 --> 38:35.212
[SPEAKER_02]: Speaking of which, do you all have a social media presence as well?

38:35.352 --> 38:36.093
[SPEAKER_02]: I'm assuming.

38:36.674 --> 38:36.915
[SPEAKER_01]: We do.

38:37.255 --> 38:37.756
[SPEAKER_01]: Yes.

38:37.776 --> 38:38.878
[SPEAKER_01]: Go ahead.

38:40.225 --> 38:43.147
[SPEAKER_05]: Okay, and is it at, what is it, what's the handles?

38:43.168 --> 38:46.250
[SPEAKER_05]: At, uh, oh, grain, underscore LLC.

38:46.871 --> 38:48.012
[SPEAKER_05]: Gotcha, okay.

38:52.495 --> 38:52.836
[SPEAKER_01]: Got you.

38:52.856 --> 38:54.918
[SPEAKER_01]: Want to make sure we have as many people know about it.

38:55.498 --> 38:57.740
[SPEAKER_02]: Seriously, seriously.

38:58.641 --> 39:09.490
[SPEAKER_01]: In terms of trying to figure out what's next, I suspect that what you're trying to figure out next is your, how, or is it where, or is it both?

39:10.195 --> 39:16.462
[SPEAKER_05]: where and then yeah I think so then we can scale because the demand is definitely there.

39:16.782 --> 39:22.348
[SPEAKER_05]: We just don't have the capacity to produce in the in the way that's a great problem.

39:22.408 --> 39:24.850
[SPEAKER_01]: So you have a demand that just can't be met right now.

39:25.511 --> 39:26.052
[SPEAKER_04]: Exactly.

39:26.112 --> 39:26.392
[SPEAKER_04]: Yes.

39:26.752 --> 39:27.273
[SPEAKER_01]: Okay.

39:27.293 --> 39:36.743
[SPEAKER_01]: Have you guys thought of anything like you know I know people that have been on there and they said it's not as fun as it may seem in the answer but if you thought of pitching like on Shark Tank or anything like that,

39:37.060 --> 39:43.788
[SPEAKER_05]: We're not quite ready for that, because when I look at Shark Tank and they talk with those numbers that they pull in for revenue, we're not quite there.

39:44.128 --> 39:45.069
[SPEAKER_05]: I don't want to get there.

39:45.089 --> 39:46.050
[SPEAKER_01]: Because they want sales.

39:46.111 --> 39:46.291
[SPEAKER_01]: Yeah.

39:46.371 --> 39:48.413
[SPEAKER_01]: They'll say you have an idea and not a business, yeah.

39:49.394 --> 39:51.597
[SPEAKER_01]: And other than that, you'd be open to it.

39:52.918 --> 39:54.280
[SPEAKER_05]: I mean, we pitch other places.

39:54.580 --> 39:56.082
[SPEAKER_05]: Just not sure.

39:56.102 --> 39:56.683
[SPEAKER_04]: Yeah.

39:56.703 --> 39:57.203
[SPEAKER_04]: Yeah.

39:57.844 --> 39:59.406
[SPEAKER_04]: We have to, uh,

40:00.652 --> 40:04.097
[SPEAKER_04]: So up some buttons first before we get on.

40:04.258 --> 40:07.443
[SPEAKER_05]: Basically, cash twenty two because we can't produce as much as is needed.

40:07.463 --> 40:13.352
[SPEAKER_05]: I can't grow so it's like, I don't know, we kind of like suck right now, but you're kind of in between.

40:13.472 --> 40:18.280
[SPEAKER_05]: Yeah, because that show is not only enough, I don't know if you're going to work out yet.

40:18.300 --> 40:18.620
[SPEAKER_01]: All right.

40:19.301 --> 40:24.229
[SPEAKER_01]: Okay, yeah, because the thing about that show is once you go on there, even if you don't get a deal,

40:24.209 --> 40:26.633
[SPEAKER_01]: your exposure is as tremendous as it can get.

40:26.673 --> 40:37.228
[SPEAKER_01]: And so, because I've looked up and I think maybe even made a couple of purchases of people that are on there, they pitch a product and I'm sitting there with a TV with my phone and I'm like, what is that?

40:37.288 --> 40:48.985
[SPEAKER_01]: And I'll just like look it up and I like that and I've forgotten about whether or not they get a deal, because I like the product and if I like the people down, you know, and people would love you guys.

40:50.078 --> 40:56.251
[SPEAKER_01]: So, of course, I'm biased, but, you know, I just think that clinical intervention is needed if someone feels otherwise.

40:56.671 --> 41:04.047
[SPEAKER_01]: So, I just think people would fall in love with you and if the, and so here's what I'm going to do too.

41:04.608 --> 41:06.231
[SPEAKER_01]: When I get mine,

41:06.380 --> 41:14.180
[SPEAKER_01]: because this is created to bring awareness and shine a light where there's darkness in more ways than night.

41:14.240 --> 41:20.497
[SPEAKER_01]: So when I get in mind, I am going to post and come back with a report and tell everybody about it.

41:20.517 --> 41:22.903
[SPEAKER_01]: And that banana bread might be the...

41:23.137 --> 41:46.528
[SPEAKER_04]: But then I put it right and put it, but now to put it, okay, it's just think of just think of being at your grandma's house on a holiday and Some banana pudding or or some potato casserole or that wouldn't do the know, but yeah, but it meant oh yeah, so so you know we're here in Minnesota and you know it's all about purple here

41:46.508 --> 41:47.229
[SPEAKER_01]: There you go.

41:47.770 --> 41:59.111
[SPEAKER_04]: This is our purple brain, our purple sweet potato casserole flavor and it is a season is now so it's here.

42:02.076 --> 42:04.280
[SPEAKER_04]: Look at that.

42:04.300 --> 42:09.850
[SPEAKER_01]: It's just so you know, I'm gonna hear you

42:11.635 --> 42:18.883
[SPEAKER_04]: You know, our, you know, purple grain has, well, all of our granolas have a playlist and that you can access it right here.

42:19.423 --> 42:27.793
[SPEAKER_04]: And this one, that was so, grain, soul train music that we, purple grain, the connection between food and music.

42:27.833 --> 42:31.136
[SPEAKER_04]: So, you know, this one has to have a Prince playlist.

42:31.156 --> 42:31.657
[SPEAKER_03]: Yeah.

42:31.677 --> 42:33.799
[SPEAKER_04]: You're real.

42:34.340 --> 42:35.601
[SPEAKER_04]: You're real.

42:35.581 --> 42:42.211
[SPEAKER_05]: which are you because antioxidant fiber all the great thing.

42:42.231 --> 42:44.434
[SPEAKER_05]: That's right.

42:44.454 --> 42:49.061
[SPEAKER_05]: Yeah, you're going to have brain health.

42:49.082 --> 42:50.484
[SPEAKER_03]: I love that.

42:50.504 --> 42:51.205
[SPEAKER_03]: I love you.

42:51.225 --> 42:52.967
[SPEAKER_05]: I've just been to the playlist.

42:53.208 --> 42:54.590
[SPEAKER_05]: All our flavor have a playlist.

42:54.610 --> 42:55.591
[SPEAKER_05]: So it's a whole movement.

42:55.672 --> 42:57.534
[SPEAKER_05]: It's music, fun, culture.

42:58.015 --> 42:58.215
[SPEAKER_05]: Yeah.

42:58.235 --> 42:59.277
[SPEAKER_05]: That's the whole trend.

42:59.257 --> 43:04.253
[SPEAKER_01]: You know what I'm going to say to, don't be afraid to put yourselves out there, okay?

43:04.734 --> 43:08.727
[SPEAKER_01]: And I say this from some experience as human beings.

43:09.854 --> 43:13.739
[SPEAKER_01]: You know, some of us need custom made hats because our head is really big, right?

43:13.779 --> 43:15.362
[SPEAKER_01]: But I think that's a little exception.

43:15.822 --> 43:21.490
[SPEAKER_01]: I think for most people, most people do a better job at underselling themselves and anything else.

43:21.510 --> 43:32.846
[SPEAKER_01]: And I will tell you, when it comes to my work in financial services, especially the mission driven portion that serves special needs, families like my own and this podcast.

43:34.969 --> 43:35.710
[SPEAKER_01]: You can.

43:37.681 --> 43:59.110
[SPEAKER_01]: You can really sell yourself short and I'm going to say you let confidence, but you guys aren't loud and out there, so to speak, so you might not be thinking about getting out there, but along with the ingredients and the lack thereof and the idea and your mission, the other thing that sets your brand apart is the two of you.

44:00.072 --> 44:04.718
[SPEAKER_01]: And so, and I know that you have social media

44:04.968 --> 44:07.812
[SPEAKER_01]: You're not trying to be influences or anything like that.

44:07.832 --> 44:09.093
[SPEAKER_05]: You think we really hate it.

44:09.434 --> 44:10.235
[SPEAKER_05]: We just have a threat.

44:10.375 --> 44:10.615
[SPEAKER_01]: I know.

44:11.016 --> 44:12.978
[SPEAKER_05]: I mean, we should be.

44:12.998 --> 44:13.659
[SPEAKER_01]: Yeah.

44:13.679 --> 44:14.220
[SPEAKER_01]: And you know what?

44:14.700 --> 44:16.002
[SPEAKER_01]: You know, you have something to say.

44:17.043 --> 44:17.464
[SPEAKER_01]: What do you say?

44:18.144 --> 44:23.511
[SPEAKER_01]: I said, you guys have something to say that nobody else for your brand can say.

44:24.212 --> 44:24.833
[SPEAKER_01]: You know what I mean?

44:25.213 --> 44:31.561
[SPEAKER_01]: So I would think about some of that because there's there's enough of me.

44:31.581 --> 44:33.844
[SPEAKER_01]: Some people are going to be like,

44:34.432 --> 44:38.758
[SPEAKER_01]: And then they get past that and they're like, well, just wait a minute, they're doing what?

44:39.439 --> 44:43.344
[SPEAKER_01]: And those two things together, that's pretty special.

44:45.026 --> 44:47.009
[SPEAKER_05]: Yeah, we gotta get out of there.

44:47.189 --> 44:48.271
[SPEAKER_05]: Yeah, we're shy.

44:50.153 --> 44:52.596
[SPEAKER_05]: We're shy, we're just, I don't like this.

44:55.601 --> 44:57.944
[SPEAKER_01]: I know though, but I think your mood is better.

44:58.304 --> 45:01.148
[SPEAKER_01]: Since then, I think you're muted.

45:02.950 --> 45:04.032
[SPEAKER_02]: I'm sitting your shouting.

45:04.132 --> 45:07.837
[SPEAKER_02]: I'm like, how is nobody listening to me?

45:07.857 --> 45:09.259
[SPEAKER_02]: I have something important to say.

45:09.279 --> 45:10.481
[SPEAKER_02]: No, I was saying.

45:10.501 --> 45:11.742
[SPEAKER_01]: You need to be seen at her.

45:11.803 --> 45:13.004
[SPEAKER_01]: We didn't mean to do the opposite.

45:13.104 --> 45:14.146
[SPEAKER_01]: No, no, no, no.

45:14.186 --> 45:20.655
[SPEAKER_02]: But I was just going to say, it's not about being shy and I'll be, it's that you've been busy in the kitchen.

45:20.635 --> 45:23.160
[SPEAKER_02]: It's like, all of this takes so much time.

45:23.260 --> 45:36.005
[SPEAKER_02]: Like, I don't think people can really appreciate and understand what true, you know, entrepreneurship looks like, especially when you have a product a tangible product for sale that has a shelf life, right?

45:36.405 --> 45:39.792
[SPEAKER_02]: So it's not even that okay, I'm gonna build this prototype.

45:40.227 --> 45:50.003
[SPEAKER_02]: and then a robot's gonna go out there and make sure that this prototype is digital, but right, it's this lovingly, which is why I think it's so spectacular.

45:50.044 --> 45:51.346
[SPEAKER_02]: Do you know what I mean?

45:51.366 --> 45:53.029
[SPEAKER_02]: Like, Oprah would love this.

45:53.269 --> 45:53.910
[SPEAKER_02]: You know what I'm saying?

45:53.950 --> 46:00.341
[SPEAKER_02]: Like, it's just in terms of your story in terms of, yeah, minority owned, hello.

46:00.381 --> 46:03.366
[SPEAKER_02]: All right, we're gonna get in touch with Oprah.

46:03.346 --> 46:04.688
[SPEAKER_02]: Yeah, let's just call her.

46:04.708 --> 46:07.432
[SPEAKER_02]: Let's just call, let me add to the Zoom right now.

46:07.472 --> 46:09.115
[SPEAKER_05]: We went to today's show twice.

46:09.695 --> 46:11.358
[SPEAKER_05]: Yeah, so we are getting that accolade.

46:11.418 --> 46:14.763
[SPEAKER_05]: And we did win the better home and garden for the word.

46:15.384 --> 46:16.005
[SPEAKER_05]: Oh, perfect.

46:16.666 --> 46:23.616
[SPEAKER_02]: I'm telling you, I am telling you, like my girlfriend group, I have like, you know, 15 girlfriends coming over tomorrow.

46:23.656 --> 46:24.738
[SPEAKER_02]: We have a holiday here.

46:25.539 --> 46:28.223
[SPEAKER_02]: Um, and we're,

46:28.203 --> 46:29.607
[SPEAKER_02]: Everybody's bringing.

46:29.707 --> 46:32.234
[SPEAKER_02]: We all bring like home mate.

46:32.355 --> 46:42.162
[SPEAKER_02]: Everyone brings a homemade dish to our three, but to have that look if I had that granola it's a branch right it would have been like perfection.

46:42.547 --> 46:43.809
[SPEAKER_02]: I'm telling everybody about it.

46:44.630 --> 46:46.213
[SPEAKER_02]: I'm telling everybody right now.

46:46.293 --> 46:51.261
[SPEAKER_01]: You know, we don't, we, we're a growing entity ourselves, right?

46:51.682 --> 46:51.782
[SPEAKER_00]: Yeah.

46:51.802 --> 46:56.750
[SPEAKER_01]: I'm not going to wait till we're as well known as we hope to be to spread good news.

46:57.712 --> 46:57.932
[SPEAKER_01]: Okay.

46:57.952 --> 47:01.819
[SPEAKER_01]: So good news is very, very needed and underappreciated.

47:01.859 --> 47:07.508
[SPEAKER_01]: So as Susanna said, you know, something that you've created that gives you options.

47:07.488 --> 47:24.028
[SPEAKER_01]: in terms of your time, adds value to the customer and the community and is minority-owned twofold, not just people of color but women as well.

47:24.008 --> 47:24.870
[SPEAKER_01]: See, there goes again.

47:25.271 --> 47:26.914
[SPEAKER_02]: See, there goes again.

47:26.934 --> 47:36.635
[SPEAKER_02]: And when you started talking about purple, let me just tell you what else is happening right now with regard to purple because I'm in my 50s, my girlfriend were all around the same age.

47:36.696 --> 47:44.312
[SPEAKER_02]: So we're in this menopausal stitch, Maurice and Sean, you might just be adjacent to.

47:44.292 --> 47:46.177
[SPEAKER_00]: I'm going to pause the Jesus.

47:46.197 --> 47:48.422
[SPEAKER_02]: Then I'm going to pause the Jesus.

47:48.522 --> 48:00.732
[SPEAKER_02]: But literally we all, we're on this tribe text like multiple times a day, just talking about the different things that we need to be paying attention to as women of color and one of the things that

48:00.712 --> 48:10.269
[SPEAKER_02]: We just started learning about was the, um, which is how important purple foods are to us right now.

48:10.289 --> 48:24.053
[SPEAKER_02]: So we have like the purple, no, the purple sweet ams, um, the, you know, I, I plant whatever, but I'm just saying like legit purple, um, we're looking for the color.

48:24.033 --> 48:29.639
[SPEAKER_02]: To help and I love knowing that now that it's an antioxidant because I just learned that from Lisa.

48:29.719 --> 48:31.141
[SPEAKER_02]: I didn't know I didn't know.

48:31.201 --> 48:32.042
[SPEAKER_02]: Right.

48:32.342 --> 48:32.742
[SPEAKER_01]: I don't know.

48:32.762 --> 48:33.363
[SPEAKER_01]: But basically once.

48:34.124 --> 48:34.584
[SPEAKER_01]: Good stuff.

48:34.945 --> 48:35.205
[SPEAKER_02]: Purple.

48:35.225 --> 48:35.425
[SPEAKER_02]: What?

48:36.166 --> 48:36.546
[SPEAKER_01]: Basel.

48:37.207 --> 48:37.868
[SPEAKER_02]: Basel.

48:38.368 --> 48:38.489
[SPEAKER_02]: Oh.

48:38.689 --> 48:38.809
[SPEAKER_01]: Yes.

48:38.909 --> 48:39.490
[SPEAKER_01]: Delicious.

48:39.850 --> 48:40.150
[SPEAKER_01]: Gross.

48:40.331 --> 48:40.791
[SPEAKER_01]: Huge.

48:40.891 --> 48:41.372
[SPEAKER_01]: Amazing.

48:41.712 --> 48:41.832
[SPEAKER_01]: Yes.

48:41.892 --> 48:42.713
[SPEAKER_01]: Yeah.

48:43.114 --> 48:45.556
[SPEAKER_01]: Yeah.

48:45.576 --> 48:47.478
[SPEAKER_02]: So anyway, I know I love it.

48:47.859 --> 48:48.119
[SPEAKER_02]: I know.

48:48.199 --> 48:50.922
[SPEAKER_02]: It's the market of different.

48:50.942 --> 48:51.002
[UNKNOWN]: No.

48:51.168 --> 49:11.078
[SPEAKER_00]: Yeah, why don't you go and I say some of them in a minute, I'll say, you guys are perfect in your role, Lisa and Sylvia, because Sylvia, you'd light up when you talk about flavor, because you go, you know, sweet potato pie and casserole and and Lisa, when you're talking about the ingredients, you're like no.

49:11.118 --> 49:14.002
[SPEAKER_00]: So it's like, you know, the purity and the quality of the ingredients.

49:14.022 --> 49:15.725
[SPEAKER_00]: So you guys are perfect tag came out.

49:15.745 --> 49:16.045
[SPEAKER_00]: I was like,

49:16.717 --> 49:17.959
[SPEAKER_00]: flavor all we hear Sylvia.

49:19.141 --> 49:26.693
[SPEAKER_00]: You guys are great match because when you talk about your feet, your side of the house, it's amazing.

49:26.813 --> 49:27.334
[SPEAKER_00]: Yeah.

49:27.855 --> 49:28.877
[SPEAKER_04]: It's good to have it fun.

49:28.897 --> 49:30.499
[SPEAKER_04]: So we're going to... Yeah.

49:31.521 --> 49:32.543
[SPEAKER_04]: We have a good time.

49:33.044 --> 49:34.867
[SPEAKER_04]: We do have a good time.

49:34.907 --> 49:35.207
[SPEAKER_03]: Yeah.

49:35.247 --> 49:35.407
[SPEAKER_04]: We do.

49:35.427 --> 49:36.249
[SPEAKER_04]: We have a good time.

49:36.329 --> 49:37.611
[SPEAKER_04]: We have...

49:37.591 --> 49:43.740
[SPEAKER_04]: The friendship has transcended to the kitchen, to the food, and, you know what I mean?

49:44.280 --> 49:45.743
[SPEAKER_04]: It's all fun, it's all love.

49:46.043 --> 49:50.650
[SPEAKER_04]: I mean, that not to say we haven't had our trials and tribulations.

49:51.050 --> 49:53.994
[SPEAKER_04]: Fun, even in the trials and the tribulations.

49:55.176 --> 50:01.225
[SPEAKER_01]: Speaking of that, what would you say is the biggest challenge that you face as a business?

50:02.106 --> 50:03.328
[SPEAKER_01]: And what would you think?

50:03.388 --> 50:05.350
[SPEAKER_01]: What would you say is the biggest success?

50:05.731 --> 50:07.193
[SPEAKER_01]: And it doesn't have to be monetary.

50:07.443 --> 50:09.967
[SPEAKER_05]: Well, the challenge is definitely my theory.

50:09.987 --> 50:11.069
[SPEAKER_05]: It's a lack of capital.

50:11.209 --> 50:13.954
[SPEAKER_05]: I think that's the number one issue for small businesses.

50:14.735 --> 50:18.762
[SPEAKER_05]: That's making me a challenge so far and we've been boost shopping from the beginning.

50:19.764 --> 50:20.926
[SPEAKER_05]: A couple of grants.

50:21.727 --> 50:22.989
[SPEAKER_05]: We want to pitch competition.

50:23.009 --> 50:29.180
[SPEAKER_05]: So piecing all that together very definitely lack of capital, especially for women own and minority owners.

50:30.242 --> 50:33.467
[SPEAKER_01]: When it comes to that, have you had people approaching?

50:34.139 --> 50:43.332
[SPEAKER_01]: that may want to give an infusion of capital, but the other things don't line up, because I know you don't want to be in business at just anybody.

50:45.095 --> 50:48.019
[SPEAKER_04]: Yeah, we haven't had to make that decision yet.

50:48.199 --> 50:53.667
[SPEAKER_04]: Like, no one is coming and said, hey, we'll give you 100,000 out, or whatever, the, the, the, the, the, the, the, the, the,

50:53.984 --> 51:00.592
[SPEAKER_04]: amount would be, but we're also really, really leary of that, too, because we don't want to.

51:00.973 --> 51:04.297
[SPEAKER_04]: And then, to say, hey, well, you need to change this and this, of that.

51:04.357 --> 51:05.218
[SPEAKER_04]: Yeah.

51:05.238 --> 51:10.005
[SPEAKER_04]: So, the beautiful thing is we make our decisions, and we're going to know one.

51:10.085 --> 51:10.786
[SPEAKER_04]: You know what I mean?

51:10.866 --> 51:12.107
[SPEAKER_04]: Exactly.

51:12.147 --> 51:12.788
[SPEAKER_04]: Exactly.

51:12.808 --> 51:15.051
[SPEAKER_04]: The way we want to do it.

51:15.432 --> 51:20.498
[SPEAKER_04]: But to answer your question about, you know, the

51:21.052 --> 51:33.511
[SPEAKER_04]: biggest thing that's good about the business is I love it when someone tastes the granola and they're not really enthusiastic.

51:34.212 --> 51:39.521
[SPEAKER_04]: When they're hearing about granola but they taste it and they're like, oh, like, oh.

51:39.841 --> 51:43.347
[SPEAKER_04]: You know, because a lot of people who eat our granola don't like granola at all.

51:43.928 --> 51:45.490
[SPEAKER_03]: I love granola.

51:47.275 --> 51:50.078
[SPEAKER_04]: I mean, I've had a believer out of it, you know what I mean?

51:50.098 --> 51:54.243
[SPEAKER_04]: Yeah, a lot of people are like, ah, you know, I don't want to try that.

51:54.263 --> 51:58.447
[SPEAKER_04]: And then they try, they're like, oh my, that is really good.

51:58.648 --> 52:05.255
[SPEAKER_04]: And you know, a lot of people, a lot of our repeat customers, our people never like for Noah.

52:05.595 --> 52:13.604
[SPEAKER_04]: So, that is from a satisfaction, when somebody tries to eat it, and it was like, oh, okay.

52:14.525 --> 52:16.928
[SPEAKER_01]: Yeah, yeah.

52:17.482 --> 52:19.243
[SPEAKER_01]: You don't end up like Harlan's Andrews.

52:19.304 --> 52:20.344
[SPEAKER_01]: Otherwise, no one is a criminal.

52:20.404 --> 52:21.766
[SPEAKER_01]: You know what happened to Colonel Sandal?

52:22.826 --> 52:22.967
[SPEAKER_04]: No.

52:23.407 --> 52:23.547
[SPEAKER_04]: Oh.

52:23.707 --> 52:24.408
[SPEAKER_04]: I don't know.

52:24.428 --> 52:26.409
[SPEAKER_04]: But he changed his interrupts and spices.

52:26.429 --> 52:27.450
[SPEAKER_04]: Somebody had a joke.

52:28.391 --> 52:33.035
[SPEAKER_01]: What's he just changed his interrupts and spices?

52:33.395 --> 52:35.237
[SPEAKER_01]: By herbs and spices, you mean his face?

52:35.397 --> 52:36.998
[SPEAKER_01]: Yes, they literally took his chicken.

52:37.058 --> 52:42.843
[SPEAKER_01]: What happened is he, when he passed away, unless he got it back, he did not own his likeness.

52:44.144 --> 52:47.387
[SPEAKER_01]: Oh, if you got it here, but not real.

52:47.705 --> 52:51.550
[SPEAKER_01]: Yeah, they were like, you know, we're going to hook up a chicken.

52:51.570 --> 52:53.012
[SPEAKER_01]: Why aren't you just, what's that over there?

52:53.273 --> 52:55.435
[SPEAKER_01]: Next thing, you know, he didn't even own his face.

52:55.456 --> 52:59.982
[SPEAKER_01]: And to this day, he's still the face of the brand, right?

53:00.242 --> 53:17.205
[SPEAKER_01]: So, yeah, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no

53:17.185 --> 53:18.447
[SPEAKER_01]: Susanna, don't agree so quick.

53:18.907 --> 53:21.591
[SPEAKER_01]: I know.

53:21.611 --> 53:47.007
[SPEAKER_01]: I am, I am, I am, I am the mayor of the village, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,

53:47.560 --> 53:54.010
[SPEAKER_01]: And that's how we knew to retain ownership of Mickey.

53:54.030 --> 53:54.331
[SPEAKER_01]: Oh.

53:55.052 --> 53:55.372
[SPEAKER_01]: Yeah.

53:56.173 --> 53:57.355
[SPEAKER_01]: He got, he got shafted.

53:57.876 --> 54:02.203
[SPEAKER_01]: Or as they say in the hoodie, he got careful for his rabbit.

54:02.223 --> 54:03.465
[SPEAKER_01]: Yeah.

54:03.485 --> 54:03.685
[SPEAKER_01]: Yeah.

54:03.825 --> 54:05.007
[SPEAKER_05]: We can't do that, but.

54:05.027 --> 54:05.468
[SPEAKER_05]: Yeah.

54:07.169 --> 54:07.870
[SPEAKER_01]: No, that's good.

54:08.130 --> 54:11.335
[SPEAKER_01]: But we think everybody needs to know about this.

54:11.936 --> 54:17.625
[SPEAKER_01]: And I think we need to have you guys come back as I follow up as things progress.

54:17.665 --> 54:19.788
[SPEAKER_01]: Because we want to see it grow.

54:20.089 --> 54:26.038
[SPEAKER_01]: That's the reason why this whole thing was created and not to just sit and have a chat.

54:26.761 --> 54:33.529
[SPEAKER_01]: impact, just as Sylvia was talking about in terms of somebody taste they get them like, oh, you know, having, you know, an impact.

54:33.569 --> 54:47.166
[SPEAKER_01]: We had one of the gentlemen that is a member of our support group, he was a guest on the show and he's a single dad to a son on the spectrum and when he was on our on our previous show,

54:47.737 --> 55:04.461
[SPEAKER_01]: they had a home and everything but he had been homeless at a time and it was on the local news in Houston and we shared the clip when he was on the show and in the men's group, he had missed a couple of the Zoom calls and said that he was moving.

55:04.481 --> 55:09.829
[SPEAKER_01]: He got into a place that was even nicer and more comfortable than the one he had before.

55:09.809 --> 55:18.167
[SPEAKER_01]: But when he got the place, you know, the guy wanted a down payment that was, or deposit, that was significantly high.

55:19.209 --> 55:25.422
[SPEAKER_01]: And he, if he told a guy that, you know, he didn't think that was something he could do, but he thanked him for his time.

55:25.402 --> 55:29.028
[SPEAKER_01]: And then the guy called them the next day and said, you know, you don't have to worry about the deposit.

55:29.068 --> 55:36.881
[SPEAKER_01]: And he had a reduced it or limit it and he was like, oh, okay, you know, I saw your story and he's like, oh, you saw my story on the local news.

55:36.901 --> 55:40.747
[SPEAKER_01]: He said, no, no, no, you want some podcast with two dads that had kids with autism.

55:40.767 --> 55:42.550
[SPEAKER_01]: And I saw that and it just really touched me.

55:42.530 --> 55:47.636
[SPEAKER_01]: I was like, see, there you go again, see?

55:47.676 --> 55:50.298
[SPEAKER_01]: You know, getting older is a super power, man.

55:50.319 --> 55:52.781
[SPEAKER_01]: You're just so connected to like any and everything.

55:52.801 --> 55:54.603
[SPEAKER_01]: It takes the slightest thing to charge you.

55:54.663 --> 55:56.365
[SPEAKER_01]: I just, anyone.

55:56.385 --> 55:57.146
[SPEAKER_01]: So yeah.

55:57.166 --> 56:01.030
[SPEAKER_01]: So that's the kind of impact that we want to have on people.

56:01.050 --> 56:05.415
[SPEAKER_01]: So we want to have you back and along the way.

56:05.682 --> 56:11.009
[SPEAKER_01]: have stories of the growth of so great.

56:11.109 --> 56:26.971
[SPEAKER_01]: Matter of fact, I got an idea to the Wisher off camera and we just want to, we don't want to wait till we're taught influences or we want it to be to make an effort to influence good things in good stories.

56:27.552 --> 56:33.360
[SPEAKER_01]: And so, and now these are, you recall me telling you how fast the time was going to go by, right?

56:34.268 --> 56:35.890
[SPEAKER_05]: It's over.

56:38.033 --> 56:38.694
[SPEAKER_01]: It's over.

56:38.935 --> 56:39.175
[SPEAKER_01]: It's over.

56:39.215 --> 56:39.916
[SPEAKER_01]: It's over.

56:40.297 --> 56:40.717
[SPEAKER_01]: It's over.

56:40.737 --> 56:41.238
[SPEAKER_01]: It's over.

56:41.358 --> 56:42.860
[SPEAKER_01]: It's over.

56:44.002 --> 56:44.282
[SPEAKER_05]: It's over.

56:44.302 --> 56:44.763
[SPEAKER_05]: It's over.

56:44.863 --> 56:45.264
[SPEAKER_05]: It's over.

56:45.484 --> 56:47.387
[SPEAKER_05]: It's over.

56:47.407 --> 56:47.907
[SPEAKER_00]: It's over.

56:47.928 --> 56:48.528
[SPEAKER_00]: It's over.

56:48.548 --> 56:49.069
[SPEAKER_00]: It's over.

56:49.670 --> 56:49.990
[SPEAKER_00]: It's over.

56:50.010 --> 56:50.491
[SPEAKER_00]: It's over.

56:50.511 --> 56:51.212
[SPEAKER_00]: It's over.

56:51.252 --> 56:51.713
[SPEAKER_00]: It's over.

56:51.773 --> 56:52.214
[SPEAKER_00]: It's over.

56:52.234 --> 56:52.875
[SPEAKER_00]: It's over.

56:52.995 --> 56:53.415
[SPEAKER_00]: It's over.

56:53.656 --> 56:54.337
[SPEAKER_00]: It's over.

56:54.357 --> 56:55.358
[SPEAKER_00]: It's over.

56:55.378 --> 56:55.919
[SPEAKER_00]: It's over.

56:55.939 --> 56:56.540
[SPEAKER_00]: It's over.

56:56.600 --> 56:57.021
[SPEAKER_01]: It's over.

56:57.041 --> 56:57.581
[SPEAKER_00]: It's over.

56:57.661 --> 56:58.082
[SPEAKER_01]: It's over.

56:58.400 --> 57:03.185
[SPEAKER_04]: When you go on our website, check out all our playlist because they're all a lot of fun.

57:03.205 --> 57:07.549
[SPEAKER_04]: That each one had like the Coco Mango's got a dance hall.

57:08.190 --> 57:08.650
[SPEAKER_01]: The what?

57:09.091 --> 57:10.372
[SPEAKER_04]: Coco Mango.

57:10.552 --> 57:10.892
[SPEAKER_01]: Wait for.

57:11.613 --> 57:11.994
[SPEAKER_04]: Yeah.

57:12.254 --> 57:13.015
[SPEAKER_01]: And Mango?

57:13.495 --> 57:14.536
[SPEAKER_04]: Yeah, it's just delicious.

57:14.556 --> 57:15.357
[SPEAKER_04]: It's my favorite.

57:16.318 --> 57:16.698
[SPEAKER_04]: Girl.

57:17.379 --> 57:18.520
[SPEAKER_00]: I can't even get it.

57:18.540 --> 57:19.621
[SPEAKER_00]: Look at this language.

57:20.262 --> 57:21.883
[SPEAKER_04]: Look at this one.

57:21.923 --> 57:22.784
[SPEAKER_04]: Watch me.

57:22.804 --> 57:23.745
[SPEAKER_04]: Coco Mango.

57:24.106 --> 57:26.348
[SPEAKER_04]: Wow.

57:26.368 --> 57:26.528
[SPEAKER_04]: Oh.

57:26.888 --> 57:27.309
[SPEAKER_03]: Oh.

57:27.469 --> 57:27.529
[UNKNOWN]: OK.

57:28.758 --> 57:31.403
[SPEAKER_01]: So, Lisa, Lisa, tell you that I'm from the Virgin Islands.

57:31.423 --> 57:49.956
[SPEAKER_01]: So, I think it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where it's where

57:50.341 --> 57:51.964
[SPEAKER_01]: Fletcher Robinson was related to you.

57:52.305 --> 57:54.309
[SPEAKER_04]: That's my apple.

57:54.329 --> 57:55.852
[SPEAKER_04]: All right, Pete.

57:55.872 --> 58:05.710
[SPEAKER_01]: OK, let me take a look at Fletcher Robinson's brother was Max Robinson was a groundbreaking newscaster on ABC News.

58:06.151 --> 58:10.780
[SPEAKER_01]: And Fletcher was V. And I mean, V.

58:10.760 --> 58:14.826
[SPEAKER_01]: dermatologists like like any and everybody would to see it.

58:14.847 --> 58:15.808
[SPEAKER_03]: There's not even here.

58:16.790 --> 58:16.890
[SPEAKER_01]: Yeah.

58:16.910 --> 58:17.691
[SPEAKER_01]: Not.

58:18.613 --> 58:19.013
[SPEAKER_01]: Yeah.

58:19.033 --> 58:20.075
[SPEAKER_01]: That was insane.

58:20.415 --> 58:21.177
[SPEAKER_01]: Yeah.

58:21.257 --> 58:24.702
[SPEAKER_01]: It was a small... Bob Blackwood.

58:24.722 --> 58:25.704
[SPEAKER_01]: Yeah, you're seriously.

58:26.745 --> 58:26.846
[SPEAKER_01]: Yeah.

58:26.866 --> 58:30.572
[SPEAKER_01]: You know, at the ten years that I spend living in Minneapolis, I'll tell you.

58:30.652 --> 58:35.179
[SPEAKER_01]: I'm living in like came back to LA in 96, moved back from Minneapolis.

58:35.640 --> 58:37.763
[SPEAKER_01]: The first came to LA in 81.

58:39.548 --> 58:46.035
[SPEAKER_01]: and there's the people in the places that make you both literally and figuratively.

58:46.115 --> 58:55.885
[SPEAKER_01]: So between St. Thomas, St. Croix, Minneapolis, and Los Angeles, I got deep roots throughout all of those places because they made such a fantastic impact on my life.

58:58.608 --> 58:59.989
[SPEAKER_01]: You know, that's crazy.

59:00.009 --> 59:01.391
[SPEAKER_01]: I'm still trying to process that, you know?

59:01.811 --> 59:02.832
[SPEAKER_01]: But I'm not surprised though.

59:02.852 --> 59:03.993
[SPEAKER_01]: Stuff like that happens all the time.

59:04.013 --> 59:04.654
[SPEAKER_01]: That's crazy.

59:04.674 --> 59:05.515
[SPEAKER_01]: And you know what happens?

59:06.176 --> 59:08.338
[SPEAKER_01]: Good people know and lead you to good people.

59:08.538 --> 59:09.319
[SPEAKER_01]: That's what happens.

59:09.569 --> 59:10.551
[SPEAKER_02]: Yes, truth.

59:10.912 --> 59:11.132
[SPEAKER_01]: Yeah.

59:11.373 --> 59:11.774
[SPEAKER_01]: Yeah.

59:11.794 --> 59:17.266
[SPEAKER_01]: And on that note, I want to thank everybody within the sound of my voice for joining us.

59:17.667 --> 59:19.891
[SPEAKER_01]: I think I said we're going to have you guys back.

59:20.713 --> 59:21.335
[SPEAKER_01]: Something on Lisa.

59:21.355 --> 59:22.758
[SPEAKER_01]: Thank you so much for being with us today.

59:23.399 --> 59:24.040
[SPEAKER_01]: Thank you.

59:25.043 --> 59:26.265
[SPEAKER_01]: Maurice Susanna.

59:27.067 --> 59:28.911
[SPEAKER_01]: So honored to be able to do this with you guys.

59:30.477 --> 59:39.609
[SPEAKER_01]: And again, if you check the show notes, you will find a link where you can get 10% off your final purchase with Billy Footwear.

59:40.310 --> 59:45.357
[SPEAKER_01]: And you will also find a link for your free registration for our immune group known as the DIN.

59:45.837 --> 59:49.862
[SPEAKER_01]: Just remember that questions are more powerful than statements.

59:49.882 --> 59:51.685
[SPEAKER_01]: Let's try and be a little bit more childlike.

59:51.805 --> 59:52.686
[SPEAKER_01]: Let's childish.

59:53.327 --> 59:56.972
[SPEAKER_01]: Everybody needs to be seen, needs to be heard, needs to know that they matter and that they're love.

59:57.492 --> 59:59.455
[SPEAKER_01]: We'll see you next time, and if you're watching this, we love you.