Christopher & Kirsten K. Shockey – Fermentation School & The Big Book of Cidermaking

Christopher & Kirsten K. Shockey
The Big Book Of Cidermaking

Christopher Shockey and Kirsten K. Shockey join us again to talk about their new book, The Big Book of Cidermaking.

We also talk about an exciting new project they’ve taken on called, Fermentation School!

Fermentation School has online classes from top experts to help you advance your own fermentation skills.

For more on Fermentation School, The Big Book of Cidermaking and other Books and information the Shockey’s have checkout the links below!

Fermentation School – https://www.fermentationschool.com/

Ferment.Works – https://ferment.works/

The Big Book of Cidermaking – https://www.storey.com/books/the-big-book-of-cidermaking/

Transcription

Brian: Christopher Shockey and Kirsten K. Shockey are the authors of The Big Book of Cidermaking. And award winning
Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments and the best selling Fermented Vegetables books that came from their desires to help people eat in new ways, both for the health of themselves and the planet.

They got their start in fermenting foods 20 years ago on a 40 acre hillside smallholding, which grew into their local organic food company, when they realized their passion lay in the wish to both teach people how to ferment and push this culinary art to new flavors.

Kirsten and Christopher lead lead experience experiential workshops worldwide and online at FermentationSchool.com. Helping people to make enjoy and connect with their food through fermentation.

They can now be found at Ferment.Works. or excuse me, they can also be found at Ferment.Works. Kirsten and Christopher, welcome back to the Off The Grid Biz Podcast.

Christopher and Kirsten: Thanks, Brian.

Brian: Why don’t we just start out by kind of going over your new book, tell us tell us what led you to write this new one on cidermaking.

Christopher: Well this is the one I wanted to write from the very beginning, we bought a hand press on the farm 20 some years ago when we moved here. And so we’ve been making a lot of cider since that time and that’s my favorite ferment by far.

So we just had to do a few 100,000 other books before we could do this one. Yeah, and it’s cider season, we have cider apples on the farm. So all those reasons why.

Brian: Was this one of the original fermentation experiments that you guys went with or how did it come about?

Christopher: This is one of the ferments that we did for ourselves, we had a lot of apple trees and so we we made cider for ourselves. The Founding Fathers would let you make 200 gallons for yourself and we came darn close nearly every year.

Friends and family, I trained as a cider maker. And we were going to do cider instead of fermented vegetables and all that other stuff.

When I learned that to run a little cidery, the most important thing is you can repair equipment, used equipment, I can look at a pipe and it’ll start to leak. So I’m good with grey tape and after that it falls down. So I said to Kirsten, I love drinking it, I love making it, but I’m not so sure we’re going to be a good small cidery. And that’s how all the other fermentation stuff started.

But in the response back from the book so far, it’s been really positive.

Kirsten: Yeah, I think this one’s much easier lift than the last one. Most people know what cider is. Most people are interested in fermented beverages and are willing to maybe take that on as a first ferment, where as miso or, you know, fermenting a bean or grain eating stringy natto, or growing fungus around a bean, like tempeh is just asking a little more of the American general, American population.

So yeah, it’s been popular and it came out well, it was supposed to come out in June, but it came out along with Apple season, so I think we’ve gotten a lot of nice feedback.

The other thing is, it’s a very beautiful book, it was shot here in three different times of the year, but all on our farm. So it feels very personal that way too. And kind of a tour of our space.

Brian: Oh, fabulous.

So for those of you who are just tuning in regardless of when you’re listening to this, that we’re talking in November of 2020, we’ve had kind of a wild ride with 2020 with COVID-19 and all the rest that goes on with it.

How have you guys been able to serf through that?

Christopher: Well started out by canceling Japan, Ukraine, Chile, two Mexico’s plus 30 some events in the United States. So when we talked last time, we had pivoted from a small fermentation company to authors and educators going around the world teaching people.

New pivot, that was completely pulled out from under us like all other artists, and anybody that makes a living going around teaching people someplace else.

The benefit was we created a fermentation school. And the idea was to grow the reach because we have people that have bought our books around the world that we would never get to, you know, we’re just not going to be able to get the Kazakhstan or Iran or other places that they want to have us teach them.

So we launched the fermentation school and the idea was to really change some things.

So one thing is there’s a lot of very good, excellent female fermentation teachers around the world. There’s a few male teachers that get all the attention. And so one of the things that the school is about is it’s all women who are authors and fermentation experts.

So there’s two Kirsten’s and Meredith Lee, who’s in North Carolina who’s an amazing charcuterie butcher really a badass butcher, like women with knives, cutting through a carcass, just crazy. She’s so good with meat.

And then we’ve lined up, we’re going to be announcing in the coming months at least, we’ve signed at least three other women who are leaders and things like sourdough and cheeses, chefs that do work in the kitchen around fermentation. So it’s really exciting and we’ve designed it so that the artist gets the money having been through the publication world. When we have people say, Oh, my gosh, you’ve sold hundreds of 1000s of books, you must be rich?

We say, Well, that’s a lot of quarters that you can stack up, that’s true. But if you make less than $1 a book. So the publication world’s really tough, that’s the other thing that’s changing, you know, for your listeners who have published or want to get published or out there, the world’s changed in the last 10 years, 15 years pretty dramatically.

And so that’s your capital, that’s your wealth, the person that knows the information really has to figure out how are you going to reach the most people and keep the most of that capital for yourself.

We had this concept of a school where we kind of handpick these best teachers who don’t have a platform yet, besides their books and teaching, they’re in the same boat we are, designed the school so that it’s more of a cooperative, you know, you put your work in, and you get most of that back out again.

Then the school uses a small bit of that just for advertising to keep the lights on. But really, it’s a cooperative of amazing women teachers.

We launched it in May, we’ve got maybe seven or eight courses on there right now. And we have already localized into Spanish on one of the courses, we’ve got two other courses that are being translated into Spanish.

The idea is that these courses will be in multiple languages.

Yeah, that’s what we’re doing now.

Kirsten: I think the other piece also we’re going to with that operating money, if there’s extra, they’ll be scholarship funds and things that come out of that.

Brian: Oh, great.

Kirsten: Yeah.

Brian: You went from speakers and authors to becoming basically headmaster’s of your own school. It’s amazing accomplishment in be able to pivot that quickly is pretty fabulous.

Where’d you get your first students, where were the first people from?

Kirsten: Our first class, it was fun, we launched it May 1st and it was flower power. It’s just a fun little class about capturing wild yeasts for fermenting sodas or cider or you know, whatever fruit juice, you want to ferment.

It was during the time people were just at home. And so a lot of folks, you know, really loved the idea of going around their neighborhood or in their own gardens and seeing what wild yeasts they could capture and taste those flavors.

I’m going to say I think most of the kind of the students came from Instagram or social media, perhaps or newsletter as well. But you know, so far, our reach is only the people we can reach either with our newsletter or on on social media.

We don’t have any other big channels yet. Yeah, working on it, trying to figure out ways to reach people.

That’s the biggest challenge, right? You can put anything out there, but people need to find it. Like podcasts, right?

Brian: That’s right. Absolutely.

So they, the new teachers that you’re bringing on, and the people that are coming on to put on these courses?

Have they brought audiences with them as well?

Do they have followings of some sort that they can also communicate it to?

Kirsten: Yes, many of us do supplement or writing income by teaching instead of each of us kind of having our own platform that people are trying to discover if we all pull together, then my audience will find Meredith’s charcuterie classes, and her audience might find our site or class or whatever, you know.

And the other idea that I think is going to be really exciting once there’s a number of teachers and the content starts to really grow is that students could take tracks like, for example, this doesn’t need to just stick to strictly like a project where you take a cabbage and learn to ferment it, or you know, some meat and learn to make sausage out of it.

What if there’s gardening classes or composting classes, or there’s a regenerative agriculture track where it really is talking about growing the beans in no till methods to build soil and then taking those beans and fermenting them into miso. You know, you get these different teachers, these different voices to kind of take something that’s seeing, you know, we tend to see things in small bites but then kind of bringing back that whole that’s like the bigger picture right now.

There’s the classes we can get out as we get out because all of us are now teaching ourselves right Christopher’s behind the camera and has taught himself editing which is something he’d never done before. I’m just trying to learn to look at the camera, we bring our granddaughter in and for her, it’s second nature. She’s like, Oh, yeah, I can look at the camera. And I’m like, oh, man, it was so easy.

Brian: So much a sign of the times, but you’re taking such great advantage of it. And you’re finding the ways to be able to grow in a very organic manner, which is fabulous.

All of these people, these are connections that you’ve already had previously, right, in your travels, and in your previous stints with the Mother Earth News Fair, and other things, that’s how we met, is that where you’re meeting all these people and that’s who you’re bringing in?

Kirsten: Yeah, whoever’s reached out to us and gotten on our mailing list through or our website, or Ferment.Works website, that Ferment.Works website, also links to fermentationschool.com.

And so, you know, that’s where I guess the traffic that we don’t really know where folks are coming from comes in. But the rest is, yeah, a lot of folks that we’ve met over the years teaching, or just followers that you get when you’re playing that game, which, of course is also very dependent on if the algorithm gods are in your favor that day, when we’re announcing things right?

That’s a big mystery to all of us.

Brian: What other types of ways are you guys looking at marketing yourselves?

Are you looking at paid advertising or any other any other functions?

Christopher: You know, working off the free things, we still speak, everyone’s pivoting right as well. So, you know, festivals are now being held online.

We just nominated for award in the culinary world. So that’s good, great advertising for us as people are looking at those nominations. And we had the awards night about a week ago or something like that.

We were bummed that we weren’t in Pittsburgh, or New York at the award ceremony, you know, here’s the three finalists. But when we lost, we were really happy we were in our own living room and not at the award ceremony and having to do the, you know, Denzel Washington, I’m so glad you won again, and not me.

Absolutely, you guys deserve it. Thinking, oh, there’s no fairness in the world.

So those work, and then we’re using a platform called Thinkific, which is a nice platform. So we’ve really optimized SEO on that. It’s a combination of marketing, getting people to know you’re there. And then really sales once they’re there, we have a pretty high rate of, we have free lessons within a class so people can kind of get a feel for what the cadence of it.

Am I gonna like to watch Kirsten teach this class, what is this class even about people would buy blossom flower power, not even knowing what blossom culturing yeast is about.

And so get them there, show them as much as you can, so that they feel comfortable about that, and then help them make that purchase. What we haven’t done yet is then go back and look at the people that haven’t bought yet and figure out what can we do to help them make that decision?

We’re just now starting to work on bundling. So as Chris was talking about, you know, if someone has learned how to make sauerkraut, would they like to figure out how fermented sausage to go with, for example?

And then how about a cider to drink with that to you a full meal deal kind of going on there. So we’ve got that going on, trying to figure out once they’re here at the fermentation school, how to help them make the right decision how to help kind of nurture that we’re going to be launching a community area.

And so that people can share what they’ve made. Like, hey, look at this, look what I made, you know, in a place that’s safe, kind of vetted because they’re in the school.

So they’re not going to get spammy, and get a bunch of people trying to sell them other stuff. They just get to talk about their permits, and ask questions. And again, it’s about that’s what the school would be about somebody in the hallway would be talking about something like that.

Those are the kind of things I’m paid as part of it. I think the best part about paid is you got to figure out what people are searching for right?

Then own those things. And so we’ve kind of worked that out. So we’ll be doing some of that before Christmas, trying to pick that up as well and seeing kind of tracking that see how it goes.

Brian: Fabulous.

You haven’t been involved with it that long, only since May. So we’re a little less than a year that you’ve been building up this fermentation school.

So far, What do you like best about this new format and this new kind of industry that you’ve inserted yourself into?

Kirsten: I love waking up in the morning and seeing somebody in India but a class the night before. I mean, I think that’s just magical. It’s magical on two levels. It’s magical to make money while you sleep. And it’s magical to think that helping people take responsibility for their food or feel more connected with their food or feel healthier or whatever it is that brings them to fermentation and so to be able to reach people in places that that we would have never been able to reach.

You know, I mean, the books go travel without us, but to reach them in a more personal way, I think that’s pretty cool. I mean, there’s a lot that, you know, with technology that drives me crazy.

But there’s so many things that do make the world smaller in a positive way. For me, that’s it. It’s definitely not standing in front of the camera. I’m still getting used to that.

Christopher: You should talk about the fire relief, too. That was pretty cool.

Kirsten: Oh, yeah. So we also took our basic fermentation class, which is just sauerkraut and pickling, and made it very inexpensive, it’s 14.99.

And all the proceeds go to a group here in the Rogue Valley doing fire relief food, and they are serving meals, full meals. And they intend to continue it throughout the year as long as people need it.

But good food from farms, you know, not prepackaged meals, but created by chefs. And they are they’re doing it, they’re serving a lot of meals. We put that out to our audience and I believe we’re able to donate from the sale of those classes about $500.

The other light kind of neat pieces, somebody anonymously from Australia said, let me buy three classes and I want the money to go to the fire Relief Fund and also find three people that are in need that would like to take the class. So just that community building around even this local disaster that we experienced a month and a half ago now or two months ago. Cool to have that opportunity.

Brian: Yeah, absolutely, right on.

Tell everyone a little bit about your personal situation with that. We had fires here, for those of you who aren’t familiar in Southern Oregon, during the year of 2020, on top of everything else, some really disastrous fires that affect you guys personally?

Christopher: Kirsten’s sister and her husband evacuated to our house first, they were in that Talent / Medford area.

And then as the fires got closer to Jacksonville, we evacuated my mom who’s in a trailer park there in Jacksonville, she’s she’s handicapped so it takes a while to move her somewhere. And we said sooner than later.

So at one point, we had Kristen’s sister and and brother in law, my mom out here and then the Slater Creek Fire started, and suddenly now we’re the ones and the talent fires to calm down. So they all move back to their house and we prepared to evacuate here.

And we never got past stage one, but.

Brian: Oh good.

Christopher: And these valleys, it is so dry, as you know and it goes so quickly. And we live in the forest. So you know, it moves very fast and so it’s like a lot of people around the country and especially in this area, you know, in the spring, you get all of your photo albums and everything you want, and you put them in crates by the door in the fall when it finally rains, which it is yet to do.

But hopefully soon, right, we’ll put our photo albums back on the shelves. And and we’ll start over again next spring.

Kirsten: Yeah, I mean, it’s November 2, right. And it’s supposed to be 80 degrees today. And as we opened all the windows, because it’s so warm in the house. It’s really not the weather it’s supposed to be but I’m actually smelling and I’m looking out there and it is a little hazy again.

I think that the Slater fire, I know it’s still burning. Luckily, the area’s mostly been clear, but I kind of feel like maybe I’m smelling smoke again. So it’s just yeah, it’s just a whole different world that way.

Brian: I think you guys just keep rolling with it and you can keep moving along. So many people I think feel like just throwing their hands up and just saying how the heck with it doing as little as possible to keep rolling life.

I mean, you’ve built an entirely new industry for yourselves overnight. And that’s fabulous. It’s really commendable.

If you could change one thing about this new form of putting on classes online, what would you change about it?

Christopher: We both miss being in front of people. That’s the hardest part is for I even in front of people, I have no problem having Kiersten be in front of 1,000 people and be supporting her all the way.

So it’s not that part. It’s just being in that room of people of their understanding or hands on when they’re trying to learn something and seeing that face when they’ve got their hands on something, and they’re just like, wow, I made that!

And in this format, you’re reaching more people, but you just don’t see that you don’t know how they’re doing on the other end.

We get a lot of pictures of things on counters around the world, which is great, but it’s not like the human aspect of just seeing that aha moment. So I think that’s what I miss. I miss the human interaction of it.

What about you Kirsten?

Kirsten: For sure, the part I missed the human interaction.

And I mean, of course, going to these fabulous places, you know, some of them might have been really fun with the online classes that we’re doing, I really still prefer that though, than trying to do sort of a live zoom class. We’ve done a few of those and you know, you get a little more of that interaction. But it’s so awkward. And it also is, so energy sucking.

In a room, you can have so many people, but you’re feeling their energy back. But when you’re trying to monitor a screen with these tiny little squares and unless everybody’s looking at their camera, it looks like they’re not looking at you.

As soon as you’re looking at your camera, right, I don’t see you, Brian. But now it looks like I’m finally looking at you, right.

So for me, I actually enjoy kind of having the time to prepare the lesson, Christopher does all the editing, we add text with it, we make a downloadable workbook. And I feel like if we can’t be in the room with the people at that moment, if we can try to hit different learning styles by providing information that’s recorded, as well as written, that we’re hitting different learning styles, and it’s kind of the best we can do.

And it’s also curated, so that we’re not jumping off on a tangent or anything in the same way that we might on a zoom call. We’re in a room that of course is wonderful, but on a zoom call, it’s just hard.

Christopher: So if I could add the thing, I love the best. I don’t know if I ever remember if I answered that or not. But it’s outtakes.

Oh, my God. I’m the person who stays in the theater when the movies done hoping they’re going to get the outtakes. Sometimes, depending on the movie, it’s the best part.

You think, okay, I was worth the money to see that. And so, you know, learning how to do video editing, teaching myself, basically so I could have outtakes of Kirsten and I could put those in at the end when we’re rolling credits is absolutely the best part. And she knows I’m going to do that.

So sometimes when she screws up, and that’s a really good one. I’m just smiling behind the camera and you can tell she’s thinking, Oh, no, I’m gonna see that one again. That I really like, because I think it brings kind of that, you know, it can look like she’s got everything so organized and together. And when people see outtakes, it’s like, okay, she messes up sometimes, too. That’s really great, I need to know that.

Brian: Absolutely. That’s great. That’s something you wouldn’t naturally expect. But that’s a great, great perspective on it.

So if we were to get back, let’s say a year from now, and we’re gonna look back over fermentation works, where it goes from this point over the next 12 months, we look back, what would you say would have had to have happen for you to feel happy with the results?

Christopher: I think for the fermentation school, in a year we’ve got six to 10 different instructors, all with one to five classes. So somebody can go there and people really see FermentationSchool.com as the place and around the world to go.

We’ve got a process for localizing and translating those. So you know, Spanish speaking countries have been a huge one for us. And so, but also German speaking countries, for example, those are crops and things like that, that we’re also localizing and translating to the markets that really want that. So we have a mechanism to do that.

And for new artists coming in, they see this as the best place to go, a great place to go for their talent and then it just kind of runs.

I guess the other dream, which maybe this is gonna have to check in again in two years is when you say Christopher, you said it was just going to run itself?

But I’m not sure if that’s a one year or two year goal. But you know, I think every business owner would like to see a place where it’s really running itself and a lot of situations.

So you know, you got to build that up. You got to put things in place even now so that it’s not so much handheld along the way.

Brian: What takes most of your time, when you talk about it running itself, what right now would you have to have automated for, for lack of a better word?

Christopher: Let’s just talk about the process. So from the time we sign artists up, somebody has to create the video kind of layout, what the look of it is how they’re going to teach it.

For some people, they haven’t done any online stuff or very little online stuff. They’re used to being in a room.

So really just that coaching of what’s your look going to be how are you going to teach what other people are doing. They get familiar with other people that are already on the site, they have to create their own things and get it out there. Then it’s coaching and helping them with the marketing to bring their people to that place.

So I think it’s that starter kit, kind of for an artist which is you know, here’s all the things you’re going to need to do. Here are some examples exemplars from other people that have done it just like you, so how do you do that?

How do you put it together?

How do you market it?

And on the back end, there’s just the books of, you know, when we sell a class, there could be an affiliate, and there’s a percentage that goes to the affiliate, then there’s just the payment processing that takes place.

Then there’s the money that goes to the artists and some percentage goes to us. And so that whole piece should be more automated than it is.

And right now, at our scale, we can still do that but eventually we’re going to need that to be automated. Because if we’re talking about 100 or 1,000 sales a day, will no longer be able to do that by hand. So that’s another big, on my side, that’s another big thing I’m trying to figure out how to do.

Kirsten: I think on my site, the creation of the content takes a lot of time.

Each time we do a class, it gets a little easier, we learn more as the process goes. But right now, we’re always have a class in development. And we’re always we got a lot of ideas out of subjects, you know, whether they’re sort of longer form courses, or just really smaller individual classes.

But that point, I think, where there’s enough out there that we don’t feel like we always should be working on getting another class out there. There is enough rounded material and content that if we go a month or two, or three without ourselves putting a class out there. That there’s still enough on there that it’s because everything we’re putting on there anyways, evergreen, so it’s kind of like, once the course catalog is filled out a little more, it’ll feel like it’s running itself a little bit more as well.

Christopher: I also learned to sail during the pandemic. So I have my sailing certificate I am now I can Captain up to a 40 foot sailboat. So we’re just waiting Brian, now for we have two months, we don’t have to create content that’s running yourself, let’s go sail on a sailboat.

Brian: Wow, put the all these pieces together. That’s really cool. It’s great to have some personal things off on the side to apart from everything else. Not that you don’t enjoy doing all this, but I know how even the things that you enjoy doing can feel like work or drudgery, a little bit after too long. And so it’s good to have some some distant goal that’s not too distant that you can focus on.

That’s really exciting to see where you guys are going. And you have an idea of what the obstacles that are in the way and you have an idea of how to get around them. So that’s great.

What advice would you have to other business owners maybe that either don’t fit within your fermentation niche, because obviously, if they do, if they fit somewhere in there or there or something related to it, you’d want them to probably try and get ahold of you to see if they can help out with this, wouldn’t you?

Christopher: Yeah, absolutely. If they’re, if anything that we’ve talked about seems like something that they have seen, the things they know being part of, absolutely, they can reach out to us.

I’m Christopher@FermentationSchool.com, so they can just reach out to me and let me know what their ideas are. And we can see if we can make that happen, for sure.

Last week, we’re just speaking to people that are professionals in the fermentation world, we’re talking about small businesses and taking the other ones kind of taking a hobby that you have and turning it into a product.

We spoke to a group about, you know, maybe I like to make beer I make like to make cider. I like to make wine privately.

And now I want to go into a product company, I’d like to see my label out there and see, you know, what are the things that we can do.

We created a little PDF, specifically for people that want to go into site or business, just things to think about. And I’d say some of that’s pretty generic to any kind of business where you have a passion and a hobby and you want to take that to a product, you know, should I do it, or shouldn’t I?

What are the things I should think about?

And it goes all the way to specifically to product but it’s product placement, shelf placement, you know, what’s your channel going to be cider has some very specific things around because it’s alcohol in terms of state and federal regulations.

So understanding what those are that kind of thing.

So we do help people when they have because we’ve done that, you know, we we had a product company so we sometimes help people just think through if you want something on a shelf, you know what’s that look like?

And if you want to still be profitable after you get it on the shelf, what’s that look like?

And if you want to not hate your business after a year, what’s that look like?

Because it’s tough to be a product on and it reminds me all the time when I was trained and I was a product manager in the corporate world so I every time I think of a new product that, oh my God what if we built that in Kirsten will remind me that we’re not a product company in that way anymore. We’re not building things.

I almost got her there, could be something on a shelf and a couple of years that has a label on it. I’m working on that pretty hard with her but building product and selling products on mindset can be tough to figure it out.

Brian: So you mentioned that PDF and everything that you’ve worked on how would people if they were interested in that, is there a way that they can get that from you or find out more?

Christopher: Yeah, so our publishers Storey, S T O R E Y, so it’s Storey.com/Cider-Business. So again, storage comm slash cider dash business. They get there then they’ll have it in it’s a free PDF. They just download it.

They don’t have to put their email in there’s no there’s no give there. They just get it.

Brian: Wow. Yeah, thanks so much, really a great tool. So I’ll be sure to look at that myself.

What can the listener do that wants to find out more about Fermentation School?

Kirsten: Go to FermentationSchool.com It’s that simple. And they will land on the on the homepage and get to Chris through the classes that are available.

Brian: And they could find out everything else that the Shockey’s are doing over at Furmant.Works.

Kirsten: Ferment.Works. Yes.

Brian: Ferment.Works.

Fabulous.

Thank you so much for being back on. Are there any other questions that I didn’t ask you that you’d like to answer?

Christopher: Our favorite ferment, let’s do that one.

Our favorite ferment. I don’t want box Kirsten into cider even though you know I’m going to answer with cider.

So my favorite permit is a cider specifically I was last year we did 56 different kinds of cider for the book. You can imagine if this is your research, you’re getting sort of getting paid to do this for a living.

So we made all these different ciders and I wanted to make something that reminded me of a nice bourbon. So I found a yeast that could go up to 18-19% alcohol which is 36 proof. I babied along, I got some great apples made some cider kept adding sugar, so kept jacking it up. So the yeast would keep eating sugar and making alcohol until we got a pretty high octane hooch.

And then I put that in barrel and aged it in the barrel and it came out it had some okayness, it had just a little bit of burn that you’d say that’s more than a wine, you know, like a fortified wine, almost like a port. gorgeous color.

And the downside of all this is you know, it’s not ever, it’s not magical. It doesn’t just keep creating itself every night, so I drank them all. And I tried to reproduce it. It’s not quite like the first one.

So I’m still dreaming of the last bottle that I drank up that one so I’ll try again this year, we’re gonna, I’m gonna get back on that bourbon pony. To make that again, pretty sure Kirsten’s isn’t a cider though.

Kirsten: No. He knew I was going to say that.

Having fermented vegetables, we have them at least once sometimes twice in a meal because we’ve got a larger basically in our refrigerator of all kinds of preserved vegetables that are either Sauerkraut or Kimchi or various condiments or hot sauces.

So yeah, it’s just nice to have all that around. So I don’t box myself in with really any favorite.

Brian: Oh, great. Thank you so much for coming back on the show. We really appreciate you guys and appreciate your time. And thanks so much for being on the Off The Grid Biz Podcast.

Christopher and Kirsten: Thanks for having us.

Brian’s Closing Thoughts: It’s always a lot of fun sitting down and speaking with the Shockey’s.

If you haven’t heard that original episode, I just want to recommend again, go back and listen to the first episode. It’s the audio quality had some issues with it, but it’s still very worth listening to.

And if anything else go back and read the transcript from it, because it was a great conversation gives you some background as to where the Shockey’s are today, versus where they were a year ago.

Now, I just love everything that they’re talking about here. This is really so key to where we are right now.

But also in anytime of transition, it’s so important for business owners to remain flexible.

Even to the point of changing your entire business model. And going in what seems like a completely different direction, those still plays to their same market, look at what they were able to do, they were able to take a very offline based business, that they were doing a lot of things out there at fairs and doing speeches and doing things all over the world demonstrations.

Then turn that into an online base school, who were they’re really the middleman in trying to bring together people wanting to learn more about these topics with the people that know the most about them in all different areas that is just so inspiring and so many different ways.

And it’s something that you can learn from. I know I’m going to be going back and re listening to this interview a few times because there are so many nuggets in there that they’re consciously or not giving off to us as the listeners and hopefully you got some really good use out of this.

I’m so appreciative that they live so nearby and that they’re a great resource for us here on the Off The Grid Biz Podcast.

Corwin Bell & Karen Sadenwater – BackYardHive

BackYardHive

Corwin Bell
Corwin Bell

 

Karen Sadenwater
Karen Sadenwater

 

Established in 2005, BackYardHive is committed to bee-centric practices that increase the survivability of colonies through their Bee Guardian Methods.

Corwin Bell and Karen Sadenwater join us to talk about their transition from starting out as computer animation to developing a deep passion for beekeeping from observing bee behavior, to help save the bee and teach others how to safely help our friendly flyers today, and in the future!

Checkout their leading innovation products like the Cozy Cover and the Cathedral Hive, while soaking up quality information at their site below!

Checkout BackYardHive Today – https://backyardhive.com/

Transcription

Brian: In 1995, Corwin Bell started keeping bees due to a longtime fascination with this delicate pollinator. Along with Karen Sadenwater, Corwin founded BackyardHive.com in the spring of 2005.

They are committed to be centered practices that increase the survivability of colonies.

If the bees are cared for by applying the Bee Guardian methods that they teach, then the survival genetics and healthy behavioral traits will be preserved within the gene pool.

Backyard Hive was the first to offer backyard beekeepers, online resources, training DVDs, and information about getting started in a lifetime of top bar beekeeping. They realize the need early on and became the very first organization to make available fully assembled top bar hives on the web.

BackyardHive.com is committed to sharing knowledge and top bar hive technologies that encourage and enable backyard beekeepers to be successful and completely chemical free.

Corwin and Karen, welcome to the Off The Grid Biz Podcast.

Corwin & Karen: Hey, Brian.

Brian: It’s great having you here. Why don’t you let us know a little bit about what it is that you do?

Corwin: Well, we have a business called BackYardHive. And it’s about teaching natural beekeeping for people that are gonna keep bees in their backyards.

So we do classes, we do intensives, we innovate in the bee space. Have two of our own design hives we’ve worked on over the years, and pretty much in unnatural beekeeping is our thing without using you know, chemical treatments at all or smoke or sugar. So we really promote that. That’s pretty much what BackYardHive is doing.

Karen: Yeah, we really want to teach people that method, you know, backyard beekeeping and natural beekeeping and treatment free.

Brian: Well, that’s fabulous. So you started the website in 2005, right?

Corwin: Yeah.

Brian: And tell me about what led up to that, what was your life up till that point?

Corwin: Well, yeah, it’s funny, because when someone says, oh, you’re a beekeeper, I’m like, no, no, I’m a bee researcher more than anything. And even then it’s odd that I’m doing bees.

I started off in the film industry doing TV commercials. Then I moved into doing game design for computer games. I was the first one to put out a computer game on CD ROM for Hanna Barbera called Page Master. It came out on the same weekend that Lion King did so I just crushed our game on the endcaps. But it was great game.

Then, I kept working in the game genre that we work in is called serious games.

Karen: And games for health.

Corwin: And games for health.

So they’re games that aren’t like driving cars and playing with little characters. So from that we did, The Journey To The Wild Divine, which was a big hit. The Dalai Lama played it and it was had finger sensors that read your bio feedback for real and that’s how you played the game. But people call it “mist for mystics” is what Wired magazine actually called it.

And then, we went on from there. So now we’re overlapping. Now we’re doing the wild divine project. And here comes you know, I’m like, oh, these are cool. I want to do bees, and basically went online. Back then it was like the modem kind of online, right.

And I found this guy Marty Hardison who did this thing called Top Bar because traditional beekeeping with the white boxes, the square white boxes, and they were all excited about having their chemicals in there and these frames and it was complicated. I’m like, I’m on 40 acres down and outside of Boulder, and it’s a kid I’ve been climbing trees up to beehives, thinking I’m gonna stick my hand in there and maybe get honey or something.

So I wasn’t buying the idea that these bees were not dying, and no one was treating them. They’re up in the tree and they’re doing fine.

So I was looking for a simple method.

Meanwhile, I’m still doing computer animation on the side and turning knock these games out but so then I built this hive from these plans that Marty Hardison had. And so a top bar hive is a long box and you put basically bear bars across the top and the bees look up and they go, oh, this looks like a good place to draw one of our hundred percent natural combs. Right.

And so then they do that, so that so that appealed to me. I built one hive. And then I don’t know word got out that I was “Joe beekeeper” and I wasn’t and so I just got calls everyone’s like, “we have a swarm” and that’s when the bees split and half them go off find a new home. And so I was getting all these swarm calls and their like, “oh can you get the sworm?” I’m like okay, and I go out and catch the swarm and then I’d come home be like up till two o’clock building another beebox and so I built six beehives.

So my big dive was like six beehives right out of the chute, paralleling that we did the first CD ROM, we put Newsweek on a DVD, okay, which interactive and then that was a big deal. Or it wasn’t Newsweek it was Oracle, that got written up in Newsweek.

In my spare time, I’d go look at my bees and try to figure him out. And pretty much after about three or four years, I was just figuring it out because I didn’t have a mentor and it was a totally new hive and the beekeepers were talking a different language.

They didn’t respect the kind of hive I was doing. And I was like, okay, whatever. So I’ll just be in my little bubble. And so pretty much I just learned everything about them through observation.

What I found was that I wanted to see what they were doing inside the hive. And so I started putting windows in. So every hive we came in observation hive, and I could open the door that thing and look in there. It was like the ultimate ant farm.

Then we put the website up 2005, because we have the German woodworker that was making these hives with windows so we’re the first ones to sell a fully assembled hive. We’re the first ones to put observation windows in all the hives.

So then we did a lot of pretty well respecting, well known computer games for training doctors about patient safety. And that was all interactive stuff there. We were doing, you know, big animation type stuff.

Then was about, I think it was about six years that I just was working with the bees, and I start realizing that I probably knew a heck of a lot more than a lot of the beekeepers out there. Because I just spent a lot of time observing them.

Interesting enough, when you understand the bees as a super organism, which they are, right. It’s not like a bunch of insects in a box.

It’s actually one being and how they interact is amazing. There’s not hierarchies, the Queen’s not leading the show, they all are like little computer programs that have little software installed in them. And that’s how they all interact.

And so you see all these emergent behaviors like you would see out of a computer game, or say particle systems. When you put a bunch of particles and give them rules, they all it starts to do something she’s in emerging behaviors.

So then I realized that what was happening to the bees, because they were starting to collapse and have problems is that the breeding of the bees, they’re flattening the genetic pool.

And they were basically breeding out all their computer programs that would keep them healthy and happy. And since I didn’t do the traditional route, where you go by bees and like in the mail, um, it’s kind of a weird thing. But you can get these kind of bees that are packages.

Yeah, they call them packages, I was just catching swarm. So I was catching wild swarms out of the woods, you know, bringing them in. And then everybody thought that I needed to be teaching them how to do this. So I had mentioned apprentices for a while.

Let’s see, I got selected as a 2007 master artists in Denver. So I did a big show, and that all went out to Burning Man.

So a lot of it has to do with I innovate and whatever space, I just like innovation. And so what I set out, I was like, I’m gonna create the ultimate hive but I’m gonna let the bees tell me, show me how to build it, what do they want.

I build these different shapes and different passages. And there’s different ways and I’d give it to them for a year innovating and be space is hard, because you can’t get it done and see what happens in a day. It’s a whole year, right.

I just give them these different beehives, and I would watch how they interacted with the nest space and how their it’s called a nest, technically for their brood and their whole thing that they build in a beehive.

So then I came out with The Golden Mean Hive, which is all these ratios, which was amazing, because they just some how that ratio was just perfectly what they wanted, they wanted 40 liters of space. They wanted to have this certain proportion so that the bees did really well on that. Everything out the window.

Still were selling those pretty well, online.

So then I work towards this one hive, I call it The Cathedral Hive. And it’s fantastic. I mean, it’s just an amazing hive. And what was cool is that it’s kind of been adopted.

People, like there’s a Langstroth Hive, which is the white boxes.

There’s a Warre Hive, which is a smaller kind of Langstroth type hive.

And there’s a you know, the old skeps of course, that you see in the movies and pictures and stuff.

What happens, everyone started treating The Cathedral Hive as a hive type.

Incidentally, they just didn’t know, when like newbies that would come into the bee world would go, oh, there’s a Cathedral Hive. And it’s like, well, The Cathedral Hive isn’t that type, it is our cathedral, right?

So yeah, I think that’s pretty much how I got where I’m at now and then just expanded out the website and I kept innovating. You know, the bee space is so easy to innovate in because the technology for beekeepers is like 100 years old?

There’s just been no innovation because there’s no money in beekeeping. Until all these people that had money wanted to have bees.

And then the colony collapse thing hit. I was the first one talking about it and saying what was going on. People are saying you’re the expert. Like, I’m not an expert. I don’t think anyone can be an expert with bees. They’re just too complex.

So yeah, I was kind of one of the four runners in that net Colony Collapse thing that was going on. And you know, it’s kind of like the chemical companies trying to pitch say it’s the beekeepers, management problems.

The beekeepers are saying, well, it’s pesticides and the chemicals, and it’s both commercial beekeeping and the way they do it. Since then, I’ve created this thing called a Robber Trap, which is robbing in beehives that are in people’s yards is skyrocketing, because everyone’s getting beehives in their backyard.

Okay, we did this thing called a Cozy Cover, which basically is this canvas dubay for a beehive and it wraps around like this jacket really tight.

Because it was 2017, 2018, between that then that winter that I started to see these massive drops in temperature. So we did the whole spreadsheet when all of that to 2006 in the Front Range, and started graphing 40 plus drop temperatures, seeing the increase of them because of climate change.

That was knocking everybody out 2000 around here, Montana, Kansas, there’s this huge dip that came down and just wipe everybody out. And that was just a huge wake up call. Because, you know, being in that space, no one else knew it from the outside world going to King Supers and going shopping.

No one knew what had happened behind the scenes, but it was heavy. And it was big.

And of course the beekeepers came out of it because they just kept splitting their hives and stuff. But everyone was strapped on that. And so the Cozy Cover is actually filled with wool, sheep’s wool. And it’s being studied at Cornell last year and again this year with Thomas Seeley and Robin Radcliffe, they’re finding out that the beehive with the cozy cover is looking like the inside of a tree over winter.

It’s buffering all these big drops in these, you know, dives and sharp temperature fluctuations. So that’s really exciting.

I could go on about the innovations, but I mean, it was just such a fun space to dive into and start innovating. Yeah, so that’s pretty much where I think we got a current now.

Brian: Yeah, well that’s fabulous.

So Karen, how do you play into all this?

Karen: I started actually, with the computer games with Corwin. He was one of my instructors for computer animation actually was a instructor for a while and that’s where we met.

That’s when I worked on The Journey To Wild Divine, that computer game for health.

As we were working, we’re working on that, and it was swarm season. I was kind of learning a little bit about bees, because he was already doing bees. And I think the very first time we got the hive with Carlos was that, umm…yeah, we were busy, it was swarm season, but I had caught a swarm. And we’re like, we don’t have time to make the hive.

So we asked Carlos and he was able to whip one up and whatnot. And so that was the first kind of backyard hive.

And then Corwin is like, well, let’s put an observation window in the next one, and this and that. Just kept developing off that, you know, kind of initial thing and that kind of relationship with Carlos to get them made, and then online.

Then we had a friend that you know, knew how to do websites, and some marketing. And so we got it up there. Yeah, I was just kind of helping do all that and learning some at the same time. I knew a little bit about websites back then and know a lot more now.

Corwin: What was funny, too, is right at that time we were like everyone was like, well, how do you do this, and they were living in different places. And so they couldn’t come to a class.

So we made an hour and a half DVD about bees, how to get started, how to do and all this and filmmakers and video editors, we kind of knocked it out of the park. Because I was like we didn’t have to hire a team to do it. We just shot it all ourselves.

And it’s still selling out there. It’s been selling for about 10 years. Now people go, you give them a DVD and say hey, check out the bees, and they’re like, I don’t have a DVD. So now we’re streaming it.

Brian: Isn’t that funny.

Corwin: Yeah.

Brian: Oh that’s fabulous.

So if we took you back to the very beginning, when you guys first got the website out, 2005, how did you get your first initial customers?

How did the word get out from there?

How are people finding you?

Corwin: Well we had our friend Doug, and he was really good at doing some web marketing even back then. And so it was kind of new to us for sure. He kind of, I think, got some keyword searches.

That was pretty new. I mean, he was pretty on the edge of that, getting some articles written up. So we would all get together and he’d take notes, you’d have this weird concept that when you wrote these articles, you had to have these words in it for some reason, you know, I was like, why is it gonna put that right towards the top?

And he did the keyword searches. Because they put these in here, like, well, why don’t we just duplicate it?

No, no, no, don’t duplicate pages. And all this, you know?

Brian: Yeah, yeah. I remember I was in that field at that time, so I know what that’s like. That’s great.

So those initial people that were coming in, what were they seeing on your site?

Did you have a hive available up for that time, did you just have the training?

What was available in the very beginning?

Corwin: Yeah, we had the beehive. And then we had the DVD and then a bunch of articles.

Karen: You know, it’s just like you would interview Corwin, and he just say, you know, this is how I learned it and this is what I did. We just make articles out to gain rank.

Corwin: Yeah, and those in those articles kept driving traffic.

So anytime anyone googled something about bees, we would be on the first page because we were really in that backyard have bee space before anybody else really got there.

There was a lot of low hanging fruit that we just didn’t have the time because this was just a side thing that we were doing it with the

We could have really hit that a little harder, I think, you know.

Brian: Sure, yeah.

So how are new people finding you today?

How are they coming across you?

Karen: I mean, there’s a lot of beekeeping sites out there, but we still try to keep ourselves kind of up there on the top. And just because we have some legacy articles and content and efforts, that’s really good for Google searches, you know, but we’ve taught classes now for since almost the beginning.

We teach classes, it’s word of mouth, we’ve traveled, we’ve traveled internationally, some we went, and we do conferences. We did like the first organic beekeeping conference down in Arizona, classes here all over Colorado, California, Washington, I mean, on and on East Coast we’ve done some conference and just keep the ball rolling.

And we definitely fine tune our website as much as we can and have time to, we don’t always have that we always just keep up with that. Yeah, and then, you know, put out an email blast all the time and get people information, and, you know, just keep people engaged.

Corwin: I definitely think that the innovations are drawing the attention to us.

Karen: That’s true.

Corwin: And then the Cathedral Hive, I mean, if you know top bars, and you know the other two hive types, it’s just fantastic to work with. You can tell that it’s the bees do really well in it, and the Cathedral Hive is now you know, everyone’s like, well, what’s that?

But really linking that and what we do to natural beekeeping, and so a lot of people are now going well, you know, we tried doing the bees this way and they keep dying. So maybe we’re not doing something right. Let’s see what these guys are doing. Yeah.

Brian: Make sense. That’s, that’s really cool. And who would you say is the ideal customer?

Do you have an ideal customer or do you have is it kind of go across the range from beginners to more advanced people that show up on your site and get the most out of it, or what would you say about that?

Corwin: The ideal customer is women, they like gardening, and maybe they have backyard chickens. Then it’s funny, because a lot of people, you know, they want to do something for the environment.

They want to do something for, you know, nature and the planet and what can they do is amazing thing that you can do keep the pollinators healthy and happy. And so we coined the phrase, a Bee Guardian. When I was starting people thought, oh, you’re a beekeeper. And I’m like, I’m not a beekeeper. Because I don’t smoke the bees. I don’t put sugar and I don’t do all this stuff. So I’m don’t put me in that.

And then the beekeepers tried to say, oh, your a Bee Haver. Like kind of derogatory, like, yeah, oh, you’re a hobby beekeeper.

I’m like, no, dude, that’s not it. This is, we’re talking about genetics. We’re talking about super organisms and we’re doing research projects.

So that’s why we’ve coined the term Bee Guardian.

So our ideal person out there wants to be a Bee Guardian, and some that helps preserve and protect the genetics of the bees and from that angle.

Karen: Yeah. And then once people get these in their backyard, it’s amazing. We just because we hear everybody’s story all the time. And it’s like, they just have this huge awareness of what’s around them now.

Now they know when the first plants come up, and they recognize yo the dandelions are so good. And then they recognize, oh, what’s next in their yard and what their neighbor has, and then their neighbors get involved.

So it really just expands this huge kind of growth and community just around somebody having the beehive in their backyard.

Corwin: Yeah. And so what if you look kind of like an internal mission statement. It’s bringing meaning into people’s lives. And the vehicle is the beehive and the vehicle is healthy beehives.

So when you see people’s face light up, when they get their bees, oh my gosh, it’s so rewarding to see that. It just brings meaning and they can open up the windows and the kids can look in the beehive and they can see the honey being made and they can like neighbors come over.

It’s really project based learning for kids.

Here’s this, I mean, the bees you have to deal with you know, weathers and temperatures and and know your biology and know your math and because the bees have gestation periods.

So we go into a lot of elementary schools and set them as little citizens scientists trying to figure out why the bees might have died and fantastic and seeing those kids.

And I mean, you get a class of kids and they know more than the adults and you say who knows what a drone is they’re like I know. Yeah, so really, that’s that’s rewarding that we don’t have scared kids running around because bees are gonna sting them.

Brian: Yeah.

Corwin: Bee’s are cute.

Brian: That’s great. That’s really, really cool.

And it’s great when you’re able to have you know, from the outside people see, okay, you’ve got a business, you’ve got a website, but when you’re able to find the magic behind it, like you just described, you know, bringing meaning into people’s lives of the vehicle, only being the bees and the beehive.

That’s fabulous, and it’s important that everybody listening understand that there’s magic behind every one of our, you know, we talk a lot about business on the show. It’s a business. Yeah. But there’s something deeper there.

That’s really cool that you’ve discovered and you can put it into words.

Corwin: Yeah.

Brian: What would you say is the top seller that you’re dealing with right now?

Is it the Cathedral Hive, or is it one of your training courses?

What is it?

Corwin: The top ones definitely the Cathedral Hive, then the Cozy Cover.

The Cozy Cover is just saving bees like crazy. I mean, people, that is really the next step that people need to get those bees, so they don’t have to deal with those fluctuations.

I’ve done a ton of research on that working with University of Colorado here. We’re doing some temperature studies and insulation studies. Then the courses are just I mean, we pretty much have to cut them off and so they definitely do that.

And you know, I still doing these computer projects, I just don’t drop everything go fly around the place everywhere.

Karen: We are just now just coming, you know, because of the COVID and everything, coming up with online module bee classes. Pretty soon, we hope by Christmas that we’ll have those up and running, we’re actually editing as books we get off, so.

Brian: 0h, great.

Well that brings up another good point. We’re recording this, regardless of when you’re listening to it. We’re recording this in October, late October of 2020.

So we’re still dealing with the effects of COVID-19 and everything surrounding that, how has that affected you and your business?

Corwin: When it first you know, struck. Everybody, you kind of went quiet, you know, all our online stuff is coming up and disappear for about two weeks. That’s like peak season for us. You know, that’s when it’s getting geared up and getting ready for spring.

Yeah, so there was also this period when it was a real quiet lul, we’re gonna maybe we should chalk it up the vegetables.

Then everyone just kept going. It’s such a powerful thing that people wanted to do wanted to do. And they just, it’s not going to stop them. And it’s not that expensive to get into. So pretty much you know, now we’ve got a little bit of the election lul.

And also, this is our low season to October.

Brian: But leading into it you did you see a bit of a rise like a lot of other people in this space, just because people were at home and they’re looking for things to do?

Corwin: Yeah, for sure.

And we do some hive plans for our hives and we sell kits. So a lot of people are staying home. We also found out that the lumber yards that we get our wood from were just stripped. Everyone was home doing home projects.

Brian: Oh, yeah.

Corwin: You might have to go get a you know, drill bit. Like, where are all the drill bits? Surprise, surprise.

Brian: That’s interesting, because the thing that you wouldn’t normally think about. But it’s true. I think I think we saw the same thing in this area.

So touched on a little bit of this already, but as a whole, what do you like best about your business and your industry?

Corwin: Well I mean, I’m not making something that’s polluting, that’s makes me happy. And I’m helping others to help themselves and the environment. That’s a big plus, you know, you don’t get turned away at a potluck.

If you have a big hunk of comb. You know, you bring another pan of quiche and everyone’s like, we’ve got a lot of that going around right now.

But uh, so the honey is amazing. It’s interesting, all the things that I mean, honey was more than gold in several times in history, its weight and gold, it was more precious.

So we’re trying to bring more awareness to you know, cheap honey is sugar water and karo syrup mixed with some honey.

So you’re really, you know, it’s kind of like, good olive oil. You’ve got to know the farmer, you got to have be traceable. Otherwise you’re getting a doctored…God what you’re doing the honey is crazy, this stuff you get at the stores.

Brian: Yeah.

Corwin: Chinese honey and all the stuff. That’s nice. So there’s a lot of ways that I think that we’re affecting society, maybe in those kind of respects is like bringing that awareness. So that’s I think that’s we have a mouthpiece. We have something to say in that space, right gives us a way to talk about it.

Brian: Oh, that’s fabulous. On the other hand, if you could change one thing about your business or your industry, what would it be?

Corwin: Get the beekeeping practices off of the sugar, get away from the chemicals, getting farmers to know that they’re spraying is affecting the pollinators, not just the bees. I mean, it’s crashing, all the other pollinators are crashing, and it’s like no one’s seeing it because it’s not a managed livestock, if you will, changing that industry for sure.

Like I said, bringing up the value of honey so that beekeepers don’t have to take all these shortcuts. They should be able to go to the farmers market and be getting as much money as a lawyer because you have to know a lot.

So it’s definitely bringing that awareness up.

And then in terms of our own business, what would we change?

Karen: Going to be doing the Bee Guardian Project and getting that kind of, you know, really focus more on more of the research and working with some of the universities.

Corwin: So yeah, we started the Bee Guardian Project, which is the advocacy limb of BackYardHive.

And so that’s doing research studies, raising money to get more awareness to the kids. So doing a lot more kid projects, trying to get some, you know, funding in to continue innovating in this space.

I would say that thing that I could change, but I’m not sure quite how to change it is just the supply. I mean, the supply like we have a woodworker that makes the hives is one guy.

Everyone thinks were this mega business that have some warehouse somewhere, we have all these employees, and it’s not what’s happening.

We have several really hardworking, and some couple really awesome interns. That’s a tough, you know, because here, it’s coming up to Christmas, and you need to have 40 hives built and ready to go.

But and we get a few calls now and they’re like, you guys haven’t returned my call today. I’m like, gosh, if you’d saw make calls we get. And I got a computer project.

Brian: Well, that’s great. So if we were to talk with you saying a year from now, and we look back over the last year, the last 12 months, what would have had to have happen for you to feel happy with all the results in your business in your life?

Corwin: The key is that, you know, as we were now we have a board that’s on the bigger end project. And they’re all super sharp and, you know, branding lady that’s done, she started a branding company sold a branding company, she knows her stuff.

We got a producer lady that I actually, well, two of the women on the board, I actually went to elementary school with in Boulder and I met them in first and second grade. So they’re trustworthy.

So when they looked into our little world of BackYardHive from their outside vantage point, they’re like, you know what, you got to do these modules because your audience is big, but you can’t go to do 20 or 30 people at a time on farms and expect to really get the word out. So that was pretty exciting.

And we have a lot of people that will fly in, you know, coming from Australia, and they’re like, are you gonna be in Europe? And I’m like no.

So, yeah, I would say that what needs to happen is we need to get these modules out there.

Like I said, these people on the border saying, you know, you’ve been doing this so long, you have so much to say and it’s so unique. My perspective, because I’m not an epidemiologist, I’m not a beekeeper.

I’m smart because I do computer game design. So I’m coming at it from that different angle. So I think that getting these these modules out and giving these people a different way to approach beekeeping, or being a Bee Guardian. That’s so that’s what I hope to be saying a year from now is that, yeah, we succeeded in getting that information out there in a nice, pretty way.

Brian: What are the obstacles standing in your way of getting there right now?

Corwin: That I have to build beehives every now and then, too many. And I’m not, I guess I’m a woodworker now, but I’m not really a woodworker. If we just get another be another woodworker on, then now you’re kind of dealing with paying those guys, right?

We don’t want to become a mega beekeeping supply house. That’s not what I don’t want to manage people.

And that’s not my skill base. Nor do I care to do that. People are kind of hard to manage.

Karen: We keep it to really excited interns and people that are really who we like to manage.

Corwin: Yeah, having, you know, we call them A student, or even just, anyone that comes on our team is someone that is really sharp, they’re the top of their game, we’re not going to go for the bee, you know, and kind of get this and, you know, and that’s and so being nimble in this space and being nimble as a small business, that I think that’s the key to it for us.

Brian: That’s a great point and a great a great tip out there for all other business owners out there. Do you have any other blanket advice that you would like to give other people that like to build something like this or would like to take their companies to something like the level that you’ve been able to build BackYardHive to?

Corwin: The thing that I hear the most is someone’s got this idea, and then they built so many little businesses and sewing little product and innovated in spaces and it’s like, first of all, you’re making it for yourself because you want it and you want to see it and you want to play with it and you want to, it’s got to be what you want to do.

So don’t go out and try and build something because you think that the horses are going to come and feed your trough, right?

You want to first make it for yourself and be happy and satisfied with the quality that you’re doing there. I would say nimble team for sure. Don’t get greedy and expand too fast.

Also, you want to diversify, but you have to diversify very smart, very wisely. Because one little limb of product, if you will, it starts to kind of get in shaky ground or something, you still have something else that will prop it up. So diversify, don’t diversify too quick.

Karen: Research what else is out there. If you have an idea about something, you know, look who else is doing it? Or you know, what other companies or somebody else out there doing?

And what are they doing?

Corwin: A week of looking around and going, am I just reinventing the wheel? And then you have these other guys that are like you’re just drinking your own Kool Aid, you’re so convinced in your little world that what you have is your idea to build this business is so amazing.

You got to look outside your box and get feedback from your friends and other business people.

Brian: Awesome. Corwin and Karen, that’s great advice and I really appreciate the time you spent with us, you got an incredible story behind you. And both where you’ve been where you’re going with BackYardHive.com.

Is there anything that I haven’t asked you that you’d like to answer?

Corwin: I think like you were saying just there in your outro was that we have a good story. And that’s what the people want to see when they go to your site.

I think we all do this when we go to look at a site. And you know, Patagonia or whatever you want to hear the story you want to hear there’s real people there that are making good decisions, kind of decisions, right?

And respecting other people and the environment on their way to make those decisions.

So I think having the story to, you know, fall behind a product or an idea or a business. I think that’s the key is having the real true story. Not something made up and prefabricated but something that you really are passionate about.

Brian: Awesome. Fabulous. Thank you so much.

Let any listener know that wants to find out more about backyard hive.

Corwin: Yeah, BackYardHive.com. And that’s hive. It’s not plural. It’s just BackYardHive.com.

And there’s tons of really good information on our site about starting a beehive or the DVDs are really good thing to start with two is watching now. It’s pretty inspiring.

Karen: Yeah, sure. People really enjoy it and they do get a lot out of it. And it’s something that you can just keep watching, you know, get it before the hive and you get the hive and you go back and look at it and just you know you’re able to rewatch it.

When you got bees then you go, oh yeah, that’s what I need to be doing.

Brian: That’s great. Well, I can’t wait to see where backyard hive and your Bee Guardian project and everything else is going in the future. So we’d love to have you back. But Corbin and Karen thanks for being on the Off The Grid Biz Podcast.

Corwin and Karen: Thanks Brian.

Brian’s Closing Thoughts: Great having Corwin and Karen on the show, I really like that there’s so many different perspectives. I can go on and on about this conversation, but I’m just gonna break down a couple of ideas that are coming to me right now.

One is that you have this physical product, this beehive, these top bar beehives that Corwin was developing. They had a life of their own, they were selling plans for them everything else and putting that out there and letting people get a try on that.

Then at the same time, they have the information side of the business where they’re training people up on what these do and what the thought process is behind them. And how to go about being a Bee Guardian as he puts it, that brings a whole nother end it, but I’ll get to into that in a second.

First, the concept of having a physical product versus an informational product. And those are two different types of businesses, but they marry well together.

So if you have an information based business, sometimes having a physical product brings a whole nother dimension into the business. You’ll see your customer base completely come live in a different way when you introduce a physical product, if you haven’t had one up until then.

At the same time, if you have only physical products, having informational products that back that up makes a huge difference and adds a whole nother revenue stream to what you’re already doing.

So that’s really cool how he’s been able to do that.

Also being able to define themselves as Bee Guardians, versus beekeepers, or any of the other terms that he mentioned, just completely standing out. Saying we are not like everybody else.

When you plant that flag in the ground and you put yourself above and beyond what everyone else is doing out there. Not that you’re saying you’re better than everybody, but that you are just different.

This is something different, you have to experience it, you have to listen to our story, you have to try what we’re doing because it isn’t like anything you’ve done before.

This goes back to a principle that you hear people talk about a lot called the Blue Ocean Strategy is based on a book. And the idea is if you can make yourself so completely different than everybody else, that you have a completely blue ocean all to yourself. You’re not in so much competition with other sharks for food, that the waters become red with competition. It’s a blue ocean, it’s your own ocean, you define what it is.

And by defining themselves that way, allows them to stand out, which is really a cool thing.

But also all the difficulties that he talked about that he’s faced in his business, he can see that a lot of it comes back to not being too close then in your own box. And you know, surrounding yourself with just what you want to hear.

You have to get outside that box and have to talk to people outside the industry. You have to talk to customers, you have to talk to other people and really get other ideas in there.

Because as business owners as innovators oftentimes we get stuck in, well, this is what I want to do and this is what I think should happen. But we don’t always take into account other people’s opinions or other thoughts, and we kind of create our own echo chambers.

I like that advice that he was saying toward the end about really making sure that you look at it outside of your own dimensions. That’s really a big difference.

All in all, great conversation. And really great meeting Corwin and Karen and talking to them can’t wait to see what they have coming up in the future with BackyardHive.com.

Tom Watkins – Murray McMurray Hatchery

 

Tom Watkins - Murray McMurray Hatchery
Tom Watkins – Murray McMurray Hatchery
Murray McMurray Hatchery
Murray McMurray Hatchery

Specializing in heritage and rare breed chickens for small backyard flocks and homesteading family’s.

Join us as we talk with Tom Watkins from Murray McMurray Hatchery about life and times working in a long-time owned family company and just how does it work to have live animals shipped to customers doors!

For more about Murray McMurray Hatchery and what they have to offer, please checkout their website below!

Murray McMurray Hatchery – https://www.mcmurrayhatchery.com/index.html

Transcription

Brian: Thomas Watkins is vice president and McMurry Hatchery.

He’s been working at the hatch for eight years. No previous chicken experience but now he’s something of a chicken expert. McMurray Hatchery is a family owned small business, but they just happen to hatch a lot of chicks.

They specialize in heritage and rare breed chickens for the small backyard flocks and homesteading families. Thomas Watkins, welcome to the Off The Grid Biz Podcast.

Tom: Thank you. Thanks for having me.

Brian: So why don’t you tell us a little bit more about what it is that you do?

Tom: Like you said, I’m the vice president here. It sounds impressive. It really isn’t.

That’s part of being a small family company.

You might get a big title, but I’m still the plumber. I do a lot of building maintenance.

Number one is we have chickens.

And with that, we raise our own breeder flocks and take care of all the chickens. We hatch the eggs.

So here we have large commercial incubators and we hatch out about 150 to 200,000 chicks a week and ship them all across the United States. So primarily to small backyard flocks.

We don’t really do anything commercially for that. So it’s just people want chickens, you know, a couple of laying hens in the backyard or to produce their own meat or eggs.

Yeah, you kind of wear a lot of hats.

Brian: So you said you didn’t have previous chicken experience.

How did you end up here? What’s your life story up to this point?

Tom: I married into it, you would say. My father in law is the president of McMurray Hatchery. So McMurray Hatchery has been around for a little over 100 years now.

All right here in Webster City, Iowa. So we’re in the heart of Iowa. And while the McMurray’s are all gone, went through Murray McMurray and his sons John and Charles and then his grandson Murray MacMurray took over and he had two business partners.

And those two retired and it was my father in law Bud Wood and said eight years ago, I came on with really no intention of being any management plan just to kind of help around and work my way up, you’d say, oh, pretty quickly.

It’s, you know, helps when your father in law is the boss, but you just kind of jump in with everybody. We’re really lucky, we have a lot of great help. Because it’s all hands on deck when you deal with live animals.

So we work really hard when you need to work. And then, you know, take time off later.

Brian: Yeah.

Tom: Oh, absolutely. Yeah I don’t know and now, you just answered enough questions, you can be your own chicken expert.

Brian: Good deal well, and it fits into the crowd that you’re playing into, because it’s what they’re all attempting to do, right. They they’re going from quite possibly not knowing anything about chickens to raising them and so forth.

Tom: Exactly. Like I said, I’m living proof of what happens because I never knew people had chickens in their backyards. And then so we got chickens and went from a few, and then you go from having chickens and they are the gateway animal to other, you know, hobby farming. You get a goat, or you get small cow. You move to an acreage, like so.

Yeah, I’ve done everything exactly that any of our customers are going to do or try to do.

Brian: I imagine there’s a whole lot of customers that have been with you for quite a while, having a over 100 year old company, you’ve got a lot of background there.

Tom: Yeah, so we get calls from people who’ve been ordering since the 70s. You know, the 60s and we have primarily with catalogs, prior to the internet, so, like, they look forward to their catalog in the mail.

Instead of the people still do we still do a really good catalog in the old timers and people who don’t typically get catalogs now they’re interested in that kind of stuff.

So yeah, it’s tapered off you know, there was a kind of a lull in there when supermarket said you know, cheap eggs and stuff like that, where were the business wasn’t that great booming for what we were doing.

There’s the old timers and now we’ve got a really big crowd of people who want to get back into being sustainable. And know where your food comes from take care of themselves. That’s exciting. I really like that part.

Brian: So for people that aren’t aware that you can even buy chickens through the mail.

Can you tell us a little bit about how that process works?

Tom: Yeah, primarily new orders come in online now that the internet rules everything. But we still do catalog sales, you can get requests to catalog and order through the catalog.

We have 110 varieties of chickens, 30 varieties of ducks and geese, 15 different pheasants, you know quail, swans different profiles stuff.

So we’re kind of a one stop shop for small farms, even backyard flocks, it’s anything you’d want. Our typical order is less than 20 birds that’s going down. So we’re really still a lot of small orders and people get one Rhode Island red one black cross are a lot of colorful birds because there might be an urban or suburban lot and it starts with that they want to know where your food comes from, you know, raising chickens is really easy.

And it’s very quick turnaround. It takes about six months to raise a chicken to get eggs.

That’s a really fast as far as any animals go, turnaround for reward. So it’s really neat to see people go through the cycle and they get the birds and they get their eggs, and they’re just through the roof. You know, you get a fresh egg and there’s nothing tastes quite like a fresh egg.

So it’s great for kids. It’s really good for learn about the lifecycle of different things. We do a lot of schools, that they’ll hatch eggs and then they might just take home chickens and say, Hey Mom, guess what I brought home? So that’s unique too.

Brian: Yeah, absolutely.

How are you able to send birds through the mail? How’s that work?

Tom: We’ve been doing it a long time, actually, even before there were airplanes we’d send through the railroads, the railroads carried the mail. And we had really good success doing that.

In the 1960s, when airlines started carrying the commercial air, the chickens were right with it. The chick in an egg develops out of the white of it, and the yolk is a food sack.

And so right before the chick hatches out of the egg, it envelops the yolk. So it kind of pulls it through a belly button and into its stomach.

And so that provides a chick with three days worth of food and water. They don’t need to eat or drink for the first three days. They could but they don’t have to.

So that’s why we’re able to ship day old chicks. And then without really any very special accommodations where it’s harder to ship older chicks because they do need that food and water constantly. Yeah day old chicks right through the the post office.

Brian: That’s, that’s so cool. I remember the first time I had heard about that, and it blew me away.

How were you finding new people?

Because it’s such a very niche audience that you’re going after?

What’s the main way that you’re getting or finding new people?

Tom: It’s not hard to find. If you wear a McMurray t-shirt around, someone’s going to come up to you and go, I got chicks from there.

My parents got chicks from there. It’s a very old timey thing.

Brian: Yeah.

Tom: You know, where people had farms, they have chickens. Some of the new people are, they’re just reminiscing about the you know, going off to grandpa’s farm and that chickens running around and every major metropolitan city, you’re allowed chickens, like most of them, I think it’s 93% of them. You’re allowed some backyard chickens.

They’re buried on how many you can have if it’s ten or six or five or something like that. But so we do a lot of travel quite a bit. So we’ll do trade shows.

We’ll do Mother Earth News Fairs.

Brian: Yeah.

Tom: We’ll do some gardening stuff. Because a lot of people who do gardening, even urban or backyard gardening are interested in birds.

It’s kind of a funny correlation, because everyone who has chickens gardens, but not everybody who gardens has chickens.

Brian: Yeah that’s true, that’s really wild.

Tom: We do stuff like that, um, Homesteaders of America, one of the things I’m really excited about is kind of that growth in that new homesteading movement, I feel like people are getting back to out of the cities and back to the farms or even on small plots of land where they can they can do these things for themselves and take care of themselves.

Brian: Are you seeing a growth this year, with the COVID-19 and everything else and people kind of returning to preparedness and homesteading?

Tom: Absolutely. I think anybody can attest to that, that that’s, anytime there’s a shortage of or the question of the shortage, we will see spikes actually when the we can tailor it by the stock market too. If the stock market goes down, then we actually have better sales.

That’s a comfort thing, you know, and during World War 2 it was recommended that every family member have two chickens, because they provided for your own necessity.

So you can provide eggs for your family. It’s little things.

Brian: Yeah.

Tom: It could be the price eggs in the grocery store. Price of chicken doesn’t affect too much. But those things will see new customers come looking for the route going right to the source.

Brian: That makes sense.

You certainly have a name in the industry. Do you have people that come across you randomly online?

Do you guys do any form of online advertising or anything of that?

Tom: Oh, yeah, you have to, we did it for a while. So like 2015 and 2016, we were sold a minimum of six weeks out like you couldn’t get a bird for six weeks for two entire years.

So we kind of scaled back on on the advertising we did.

I think that kind of beat us in the butt later on down the road, you know, 17 and 18. But the traditional advertising stuff you advertise on Google AdWords and things like that.

We do advertise in certain magazines, Backyard Chickens, Hobby Farms, you know, the things that correlate well to exactly what you guys are.

Brian: Yeah.

Tom: People will want to take care of themselves and be more sustainable. People want to be off grid chickens are number one on the list of things you need.

So if you think you’re going to be able to have a long term success, chickens are very easy to do that with lots of different types of stuff.

Brian: What’s your top selling product?

What is the top breed?

What’s the main thing that you see the most of going out?

Tom: Chicken owners are kind of traditionally split between egg layers and broilers, so your broilers are your meat chickens are number one on chicken is the broiler.

It’s a Cornish Cross, or Cornish X Rock, that’s far and away the number one bird we sell people are going to home butcher their own their own meat, it’s a really great way to do it.

You know, it’s not factory farmed in the worst possible conditions, you have full control of the life of these birds. And so you give them a better existence, even a shorter existence.

Then down from that it’s our best egg layers. So we have a Red Star Chickens a really nice brown egg layer.

The Pearl Leghorn, which is industry standard white eggs, that’s at the store, you’re gonna get at the grocery store. Really the things that are gonna lay the most eggs.

And then you know, we could go down and then it’s more fun birds, we do have, like I said 110 varieties of chickens, we get a lot of orders that are one of this, I want a really good egg layer, but then I want a pretty bird too.

So Barred Rocks, Bard Plymouth Rocks are American breed, they’re very traditional, they would have been on everybody’s farm 50 years ago, those are really popular.

Brian: Oh that’s fabulous.

We had Frank Hyman on the show last year, who wrote Hentopia, where he talks about how to build your own coops and everything.

So my wife’s in the middle of building a chicken coop. And she’s a gardener, and now she’s adding in the chickens. And so she was going through your website couldn’t believe all the different breeds and everything on there.

There’s so many different ones, just great pictures online, it’s really cool. I really want everyone to go check that out.

You’ve been involved for eight years. What do you like best about this business and your industry as a whole?

Tom: Like I said, I travel a lot and I get to meet a lot of people. I love talking to people. I love talking about that, you know, that they visited their grandfather’s farm in the 50s and 60s, or, you know, their kids are getting into chickens now and just the stories that people have to tell.

I hate to say the good old days, because that’s tuff to beat, you know, internet and air conditioning. But it is a simpler time. And people have really good memories of those, you know, going out and doing the chores. Might have to clean out the chicken coop and stuff.

But I get to meet a lot of people, I really love doing that. I love that.

I also do work with all the chickens, um, I breed different lines and stuff as well.

One of the things I like to think about, it’s like, alright, I’m gonna be here for 20 to 25 years, my kids will take over hopefully, but I can affect, you know, the genetic lineages of these chickens for another hundred years, like I could, if I wanted to select for a certain color or a certain variety that you can really improve upon what you have just by the different parent lines and things you can do.

So that’s kind of a really daunting, but really exciting thing that I like to do.

Brian: Yeah, absolutely.

Tom: You can, you’re gonna affect the long-term chicken owners.

Brian: It’s a great perspective and something I think most people don’t even take into account when they’re thinking about being involved in a business like this.

So now if you can change one thing about your business, what would that one thing be?

Tom: Right now we’re our kind of our biggest limitation is we do go through the United States Post Office. So if you’re following in the news that has been an issue chickens are, they get special handles and they get priority handling, we don’t have big issues.

But I would like to see a different way to do that, too. We go all across the United States, every week, you know, we hit all 50 states. We could get there in a more timely effective manner, it typically takes two days, two to three days to deliver chickens and they are live animal. And so if we could speed that up, even to the fact that you were not really allowed to ship express or overnight.

Even to allow that that kind of delivery service for for live animals, I think would go along base in in for in for the industry and for the animals themselves.

So that’s one of the things I also am working on.

Brian: Absolutely.

So if we were to talk again, say like a year from now, and we were to look back over the last 12 months, what would have had to have happen between now and then for you to feel happy with the progress in your business in your life?

Tom: You know, if we can go through 12 months, and I have all employees that are healthy, and we have birds that are healthy, and we’re still able to ship chickens, I’m going to be through the roof.

There’s so much uncertainty going around with COVID-19. That’s where we’re at.

You know, keeping workplace open is very difficult. Especially in an industry where we’re not able to isolate, we’re not really able to work from home. You work with the live animal like and there are no off days, there’s not an ability to just be gone or to have time off, keep the wheels going.

We’ve been around a long time and I don’t foresee that changing. So we can weather a lot of storms. And we have obviously a couple of world wars. But there’s a lot of things, you know, I’m pretty easy to please.

Brian: Well, that’s great. What advice would you have to other business owners that are looking to be involved in a business like this?

I know you didn’t start it. Everyone involved there kind of grew into it. What advice would you have to someone who’s either getting involved with a stable heritage business like this or that starting from scratch?

Tom: So with the rise in the poultry industry, not in poultry, like the backyard flock movement, there’s a big influx of hatcheries, like boutique hatcheries. It’s just people who say, I’m gonna I can raise birds, like, my birds lay an egg, I can collect that and you buy a little incubator, and you can hatch them and sell them, you sell them on Craigslist, or you sell them on Facebook, or pretty easy to put up a website and do that stuff.

It’s a very small industry too, even for players and I’ve been around a long time, like we’re pretty big, but we’re also very small. And it’s the same with all of the other hatcheries.

There’s five or six hatcheries comparable size, you know, and then you start getting into the Tyson’s and things we’re talkingma couple 10s of millions birds.

That’s a different, different world. But we all know, everybody, like I know every counterpart in every other hatchery we’ve met. And so even if you’re just starting out, and you want to get into this, it’s a big industry, there’s lots of room for people.

But reach out and talk to somebody like I’m available, call me up, I’ll help. The more that we work together, the more power our industry has like, and the more we can work together, the more we can lobby the post office to give us better shipping. So you know, I don’t want to fight anybody. I want to work with everybody. Everyone’s got a specialty, everyone fits in somewhere.

Let’s figure out how to make it work together. I think that’s a great attitude. And something that’s too often forgotten in dentists that we’re all against each other when actually if we just find our spots, there’s room for everyone.

Like I said, 93% of metropolitan areas allow chickens, let’s get to 100. And we work together and we can we can get there that you’re talking 300 and 50 million people in United States and only 4% of those have chickens.

We’ve even thought about chickens, even knew you could do chickens. So yeah, that leaves a lot of space.

Brian: A whole nother line of conversation there. But I’m just curious, did you ever raise any type of animals growing up? Did you grow up around animals?

Tom: I grew up in a very small town about 200 people. So I was very rural. But we lived in town, all the 200 people I did farm work, you know, I work with cattle. We did grow crops, mowed a lot of lawns and stuff like that.

Brian: Well, you’ve heard a lot of stories from people that have just started out of nowhere, and started started doing chickens. Do you see a huge value in…..well, I mean you mentioned like children growing up around it.

Tom: Yeah. Oh, yeah.

Brian: You were able to see the life cycle and everything.

But what what else have you seen as far as that goes? What value do you think that that really gets back home when when someone brings chickens home to raise?

Tom: Like said they’re super easy to raise, they we literally wrote a book called, Chickens In Five Minutes A Day. That’s all it takes to raise chickens, you get them, they need a little more care on the front end. But on the back end food, clean water, pickup eggs, like they have enough space to just be really happy.

They can take care of pests around the house, eat lots of bugs, lots of spiders. They’re beautiful, you know, chickens are absolutely beautiful.

Their yard art is moving art. And that’s where we come in, we have a lot of varieties that are just really pretty.

You know, I have four kids too. And like they’re great chores for my children like, six and seven year old. They take the scraps out from dinner, they feed the chickens, I get the eggs like they get they have chores to do, they have responsibility and they like doing it because they like chickens are neat. Chickens and kids go hand in hand.

If you don’t have kids, chickens are still great. It doesn’t take a lot of time. It’s not complicated. You don’t need a complicated setup.

You know, if you had a cow, you’re committed to infrastructure, you’re committed to a you’re committed to high expensive stuff. Usually chickens eat half a pound of food a day gets four ounces and gets a third pound. 50 pound bag of feed is several months worth of food for chickens. Six months of the year cost to $14 to feed a chicken. So that’s pretty low costs for and you’re gonna get eggs out of the deal, eventually. Egg a day.

Brian: Yeah, no that’s really, really cool. And it’s a great, great message to have out there. That’s really neat. You said you have a have a book. It’s called, Chickens In Five Minutes A Day.

Tom: Yeah, I have to rewrite that that’s on my to do lists. We had it published probably 10 years ago. And we didn’t do enough reprints that it went of out of print. So that’s on my to do list is to rewrite our book.

Brian: Good, well we look forward to seeing that.

Tom: Yeah.

Brian: So I’ve asked you a bunch of questions. What am I not asked you that you like to answer?

Tom: Pretty good questions.

How do we fit into what your guys are trying to do?

What’s the overall message you’re trying to send?

Brian: We tend to talk about just the business side of self reliance. So we talk to a lot of businesses that either play toward that specifically from the products they produce, or they play toward in their entire infrastructure.

So we’re just happy to have you here and talk about it from a perspective of having this really solid, historic background and the whole thing, and while at the same time encouraging other people to be productive. So we really, really found this interesting.

Tom: Yeah. One thing that I didn’t touch on but, outside of eggs, getting baby chicks, like their industry and of themselves. If you go to farmers market, you know, there’s someone selling fresh eggs and they could be anywhere from $2 to $12 depending on where you’re at. And you know, what type of breed they’ve got, how there’s some really super dark chocolate eggs, there’s blue eggs, there’s green eggs, you know, white eggs.

A lot of people don’t know that eggs come in different colors.

So that’s a business people do, especially if that’s from not just a off grid or self sustainable people, you’re gonna have a flock to produce for yourself and to sustain. To keep regenerating your birds, you hatch eggs, you get more chickens, you raise them up.

But that’s a source of income to my grandmother, that was grocery money was the chicken egg money. We’re still there, it’s just more of a specialty market.

Farm fresh eggs are, I don’t know, anybody who has too many farm fresh eggs. There’s someone looking for them, and they’re looking and you can sell them at a premium.

People care about how their birds are raised, and nobody wants to see, you know, the factory farms. So if you can, look in your backyard, and they can see the chickens running around the chickens are happy.

Then that commands its own premium when you go to market with these eggs. Like that’s a business perspective to this as well. And it’s the same with meat.

So that’s eggs, but it depends on your state, but you’re allowed to produce so many birds and home butcher. There’s a lot different some regulations there.

But it’s pretty easy to look into for yourself. You can raise your own broilers your own, raise your own chicken meat. It’s very easy to do my family wheats, my two brothers came and we did about 300 birds between us and half a day.

So we filled everybody’s freezers full of chicken, we have a year’s worth of chicken like fabulous for for half a day’s worth of work.

Wait, I knew how those birds are raised because I did it. So there’s no we don’t have issues with that you’re going to have on somebody’s shed somewhere. But yeah.

Brian: Peace of mind is really helpful.

Tom: Yeah. And so that’s another business side of things. You can and it depends on your state and how many you can do at a time. The US you can look at the USDA, and they’ll give you a definitive answer some states, I think it’s less than 1,000, which is quite a few birds. There’s business opportunities here for people as well.

Brian: So that’s great. So what could a listener do if they want to find out more about McMurray Hatchery and everything you guys provide?

Tom: You can go on the website and the website’s a really cool resource. We have a catalog. We’ll mail out catalogs to people if you don’t have internet or you’re not big on online shopping. So we’ve produced a catalog since 1919.

It’s changed a few times but it’s really cool thing.

McMurrayHatchery.com. Like I said, we have breed photos, breed profiles, you’ll see the full selection of everything that we do.

We’re on YouTube, you can see some videos we’ve done on YouTube or Facebook. All of the social medias, you can tweet us.

Brian: Well Thomas Watkins is the Vice President of McMurray Hatchery. Thanks so much for being on the Off The Grid Biz Podcast.

Tom: Yeah, thank you very much.

Brian’s Closing Thoughts: That was really cool meeting up with Thomas here and finding out the perspective of somebody who married in to kind of a legacy business, like this hatchery.

And at the same time, they’re still small enough that he can say, Hey, I’m still the plumber, you know, I’m still doing a lot of the work that no one else wants to do, I do whatever needs to get done. That’s cool.

That’s really neat that there’s something really neat and inspiring about that.

I like when talking with Thomas about their ideal customer, how he basically says it’s just people who want chickens, you know, and it’s almost more of who isn’t his customer.

I like how he framed that, because he’s they’re not looking to just retail out to large chicken farms or hatching operations, they’re looking for the backyard person, they’re looking for the person that’s starting from scratch, they’re looking for a person with a small group of chickens, or is just starting out in the chicken world.

That’s really a specific niche and something that is cool to see somebody taking on. And really being unapologetic about it.

He says that catalogs still exist. They’ve got physical paper catalogs. And this is something I’ve discussed quite a lot on my daily show, Brian J. Pombo Live, when we’re discussing the fact that a lot of these older mediums haven’t died away, they’ve just taken on competition with online versions or with digital versions.

And so you’re still have a lot of paper catalogs out there. In fact, I came across an Amazon.com paper catalog that they sent out for people that they knew had children, I think it’s for people in their prime program that have children, and it was a special children’s toys catalog, specifically for Amazon.com.

You can’t get more online than that yet, they’re using paper catalogs, there is a value in using some of the older mediums even more valuable now than in years past when it was the only medium.

It’s something to keep an eye on when you hear people that use that, see why they’re using it and how it could be valuable how these analog versions of the same things that we see on a regular basis online, how the analog version, it has a value unto itself.

It’s interesting.

It’s cool that Thomas and his company have been able to take on this rise in sustainability like he discussed and how homesteading is back on track and growing in popularity, especially with all of the happenings of 2020 the COVID situation and everything else.

People are looking to be more self reliant, they’re looking to have more stability in their life. The fact that they’re able to profit off of that after providing this service for so long.

And now really being on top of it and being able to handle this this rush of new customers. I think that’s really great to see and I wish Thomas all the best can’t wait to see what they have coming up in the future.

Gianaclis Caldwell – Pholia Farm

Gianaclis Caldwell
Gianaclis Caldwell
Holistic Goat Care
Holistic Goat Care

Some people are just experts in the subjects they excel in.

Others are experts with a joy for helping others and learning from those they interact with.

Tune into this podcast and checkout some of the links below, and it won’t take long to get an impression that Gianaclis is the latter.

Now, I could spend time talking about her love for Nigerian Dwarf Goats here.

Or perhaps her extensive knowledge in Cheesemaking.

Possibly even her 6 nonfiction books or her ventures into fiction writing.

Maybe you’d even like me to spill the beans on her thoughts on speaking and teaching classes?

Well I’m not going to do that, no, not at all.

But if you want to know more about the subjects we cover in this episode, please checkout the links below, because Gianaclis is someone you’ll want to follow and learn from!

Checkout Gianaclis’s books, future classes, consults and more at her website and Facebook page –

https://gianacliscaldwell.com/

https://www.facebook.com/gianaclis/

For more about Pholia Farm – https://pholiafarm.com/

Transcription

Brian: Oregon native Gianaclis Caldwell grew up milking cows, but was lowered to the goat side where she remains a committed devotee. She was a commercial cheesemaker at the Caldwell Off Grid Dairy Pholia Farm for over 10 years.

She now milks her Nigerian dwarf goats just for pleasure. In between writing books in which he has six, speaking, and judging cheese, which she considers the most fun.

Gianaclis Caldwell, welcome to The Off The Grid Biz Podcast.

Gianaclis: Well, thank you, Brian. Thanks for having me.

Brian: Yeah, so why don’t you tell us a little bit about what it is that you do on a regular basis?

Gianaclis: Oh, gosh, it sure varies from day to day. And I was just talking to my mother about people who are drawn to this kind of life really have to be nonlinear, because you just can’t really schedule your day or your week sometimes with animals and farm life and that sort of thing.

So still milking the goats, you were very correct and I do it for pleasure, love having them can just working with the animals. We’ve been breeding the Nigerians now since 2003, and have developed a good name for the breed or as a breeder, I should say, of Nigerian dwarfs. Particularly for strong, long milking animals and with good milk production for that breed.

And that’s, that’s something that’s hard to imagine. And we’re getting older now, of course, as we all do. But it’s difficult to imagine giving up but that process of working on a breed and all those those genetics and all those improvements, and of course, there’s this addiction that every goat person will confess to.

I think about waiting for those babies to come every year. And goat babies are there’s a good reason that they’re all over YouTube and such.

They’re they’re so appealing, and they pretty much stay that way as adults.

So we work our local farm is mostly a pleasure farm now, we do Airbnb with a couple of farms days we have, and that keeps us busy also, but it’s a great income stream for the farm supplement a lot of the feed bills and that sort of thing.

And then working on books, which you said correctly, six nonfiction books and now I’m switching to what was originally my first passion which is trying to and I say that because I want to be humble about this, I write fiction.

And then we also are caring for elderly parents and current with all of that and that’s a wonderful thing to be a part of that certainly is a ongoing team team. Source of activity for us.

Brian: Absolutely.

What drew you to go after work in on a dairy?

Gianaclis: Well, it was a family dairy here growing up so wasn’t a commercial dairy.

But I had been dairy cattle for each leader and just always loved cows and had that typical kind of superior complex that dairy cow people have over goats. And that our youngest daughter was six or seven at the time and she wanted to get be a part of the livestock project.

I was just ready to get a cow again, got to a point in were my husband’s Marine Corps career and our property where we could have a milk animal. Our daughter was too small to handle a cow and I thought, well, maybe I should consider goats.

And so we got a couple of these Nigerian dwarfs because they’re so small that it’s easy for a child to handle and I just assumed it would be, you know, nice thing but fell in love with them.

They’re so much more interactive than a cow is and a little bit more trouble in some ways because they’re such thinkers that they’re so easy on the land and the biggest thing I like about working with them when no milking is they don’t have that long tail to smack you in the face with.

Brian: Yeah, yeah, absolutely. Yeah.

Gianaclis: Oh and the fact that the manure isn’t floppy wet all over the place.

Brian: I grew up around cattle also so yeah, I get it. lol

Gianaclis: Dairy cattle or beef?

Brian: Mostly beef.

Gianaclis: Beef. Yeah, yeah. I still love cows that they are definitely a different, different mindset for them and they can afford to be that way when they’re so big, smaller the animal typically the more they have to think their way out of situations and bullying.

Brian: Yeah, absolutely, that’s great.

What led you to jump into kind of the public arena and becoming a public figure and doing writing and everything else?

Gianaclis: When we moved when Vern, my husband was getting ready to retire from the military. We were down in Southern California and we knew we could come back to this piece of the family land that my was left on.

My parents started by 220 acres when they were in high school here in Southern Oregon, back in the 40s. And this piece of it was going to be going to me eventually.

And it didn’t have any power on it yet and just was, it had a large cleared area and it was the early 2000s then and right about when you were starting to hear a lot about goat cheese and small farms and Creameries and I’d already been making cheese at that point and really, really loved the process.

I love processes where it’s a merger of science and art.

We were some things are under your control, some things aren’t and it’s ever changing.

So I very much enjoyed the cheesemaking and we thought about the farmstead creamery and fell into that that little romantic crevice that many people still do. Which isn’t a bad thing, but it being a such a romantic thing to do, and a way to come back to this land and be closer to our parents.

And all that was true. It was great, really loved the whole process.

It was all consuming, though.

At that point, when we decided to move back here, I’d been doing fine art for many years. And that was my focus of what I did. I did have solo shows and just loved thinking art. And I had this idea that I would still be able to do that.

It rapidly became evident that I took the time to make art, I would be taking away from work that needs to be done here at the farm. And somebody else would have to do that. I couldn’t feel comfortable with that.

Writing, nonfiction. When it became obvious that after we got started, there were many people out there that wanted that knowledge how to get started in a small scale creamery, and how could they do it and you start getting calls and emails and people wanting your time.

I thought all maybe this would be a good opportunity to try to write a book, write a book, take the time to do that it would be a resource for people, then I would learn a lot.

And it would just be something that meshed in with what we were doing. I wrote a proposal and it was picked up by Chelsea Green, which has been one of my main publishers, and I love them and what they do.

And that just became an addictive process because as with cheesemaking, it’s a process by the research, there’s a lot of growing as far as having people read and criticize and taking those criticisms to heart as like thank you for telling me that these pants make my rear end look big.

You know, you really have to want to be open.

And I gained as much as anybody from writing and every time I try to write it’s that same thing again. So it just kind of fell into that. And then we were members from the beginning of the American cheese society, co-founders of the Oregon Cheese Guild in 2005, or six when it got started. Then became more involved in, I won’t say the politics of cheese, but the bigger world of cheese.

Vern, my husband, is currently finishing up his last year as a board member of the American Cheese Society and once I stopped being a commercial cheesemaker, and I was able to be a chief judge or judge at competitions, without there being any conflict of interest.

And that’s been a wonderful, challenging, exciting and delicious thing to do.

You know, so it just kind of happened organically over that period of time. And I love that about life. Sometimes you follow one thing and if you just try to do it well, it usually leads to something else that you never would have never anticipated and got to go with it.

Brian: No, that’s a great philosophy.

How did you fall into doing speaking? Was that after writing your book? Or how did that come about?

Gianaclis: Well, I’ve always liked to teach. And I think that I was aware of that. Once I wanted to become a 4-H leader even, you don’t have to know much. And this may sound like, I don’t believe you should know should know much. But there’s always something you can share or teach to somebody just beneath you in their knowledge.

During and by sharing, you learn.

People ask you questions, and if you’re humble, you say, I don’t know, but I’m going to find out and you learn and you learn and you learn.

So I think teaching, speaking is a way to make your brain keep working. And to see the enthusiasm of others is very, few will view your own work. You know, seeing what you’re doing through others. That passion that you once felt about something, it rekindled it so it I kind of feed off of that.

I’m not a social person at all. But I do love teaching, speaking. Parties, I’m not that good unless it’s a cheese party and I’m teaching.

Brian: So did someone ask you to speak the first time or did you seek it out? How did that happen?

Gianaclis: Well, if you mean speaking at larger events that definitely coincided in my memory anyway, to the when you write a book. That’s something you really are signing on for when you write a an instructional nonfiction.

And even if you wrote fiction, you’d be expected to speak, although it’s usually in a smaller venue.

So I think if you’re not ready to sign on for that, it’s unlikely that no matter how good your idea for a book is, a publisher is going to feel like you’re not being part of a team.

So being part of the team for promoting your book involves that.

Brian: Absolutely, absolutely.

So that came along with your deal with Chelsea Green?

Gianaclis: Yes, I believe so I honestly haven’t thought about it and I don’t tend to remember or pay attention to try and remember all the things that have happened along the way.

But yeah, I was teaching before then and, you know, working as artists in residence at a school and in talking to the kids and things, but not speaking, as far as larger venues go.

Brian: Describe the type of person that was interested in the same topics that you were interested in the ones that would get involved and purchase your books and maybe you became friends with along the way, what type of person would that be?

Gianaclis: Well, there’s quite a spectrum from people now that I have six different topics or six topics that cover different areas.

You know, from people who just want to learn more about making cheese to people who are tastemakers that want to try to perfect their craft And then of course, on the business side, people who are thinking about doing this as a business. There’s definitely a lack of information that’s easy to find.

I knew that from trying to find it myself.

One of the more recent books on goat care and know how to approach a whole herd management from a holistic standpoint, which includes everything from herbal to traditional, but there I used to be a nurse.

I was a nurse first and that the LPN LVN. But when you’re a nurse, you learn to assess systems and you look at what you can interpret from the health and health symptoms present in a patient.

So you do that as a herd manager to you should be anyway, observing for changes in that homeostasis that indicates animals taking care of itself. So helping people to learn to look at their herd, that way is what that book is focused on.

And then what to do when it’s not going well, which every go owner stacks up a lot of information about that. And I definitely, always count on tapping into other people’s knowledge.

For any subject I try to write about or speak out and there’s for as much as you learn a lot goes out the other side of your brain to or isn’t accessible anyway in the moment.

That’s right thinking we got to always try to stay humble or otherwise you’re gonna get smacked upside the head by karma and the universe.

Brian: Absolutely.

What do you like best about your industry in your career as a whole?

Gianaclis: The cheese and food in general in the industry, but the small scale cheese and even some of the mid to large scale producers, it’s such a small worlds that it was, it was so embracing and still is for the most part. new people coming into it that you felt immediately part of this community.

And this is on the cheesemaking side of it.

Not that I’m mentioning right now. It was just so welcoming and so supportive and Oregon here where we are in particular, the guild is just, you know, no one is worried about competition.

There are a few that are, but for the most part, people are like, Yeah, get on board.

The more the merrier.

It’s a win win for everybody, and supportive and that’s, that’s wonderful. And then you bring in the fact that you’re talking about making something that other people love.

That’s one thing I found really gratifying compared to doing artwork, artwork you’re doing usually from yourself, it’s sharing some inner part of yourself. And that’s a very vulnerable thing to do, and isn’t always very gratifying and there’s nothing wrong with that.

But when I switch making cheese or when cheesemaking took over my life. It was so gratifying.

You know that have people try this thing and find out, you know, have their eyes light up and that they never knew goat cheese could taste like that and just super gratifying.

So that’s been been a really wonderful part of it too.

Brian: And why do you think that is, that distinction between those two worlds?

Gianaclis: Which the cheesemaking and art?

Brian: Yeah, between cheesemaking and art? Why is one more gratifying, do you think?

Gianaclis: Well, we all got to eat right and there’s really no, you know, that old saying now that quickly to someone we to be man part through their mouth and or through their stomach, that the quickest way to I think it really is true.

If people like to eat and there are very few people who don’t.

It’s a way to make a connection pretty faster than art is.

And the same way when it now that I’m going to suspect the fictions that will be more like art. As far as no matter how good of a book you write, there will be people that hate it. And they will.

But I guess that was true with the cheese a bit too you know you people who think they don’t want goats and have it stuck in their head that much less so food is an instant connection.

And this is why families gather for meals is why people are missing going to restaurants right now during the pandemic and just having that social thing centering around food.

Brian: It’s a great point is it since you bring it up, but how has COVID affected your life and in this this lifestyle that you’ve kind of chosen?

Gianaclis: Well, gosh, it’s interesting because if we had still been commercial tastemakers, it would have affected it much more greatly.

But the fact that we had already stopped it really hit us the most through the loss of Airbnb or pharmacy income. Oh yeah, yeah, cuz we shut that completely down until the first of July. And that was, it was definitely a tough period in that regard.

But, you know, another thing to the universe that also coincided I bought, all by speaking events were stopped also, classes are canceled. So that whole income stream went away also and gratifications stream if you will, was dried up.

But it coincided with our my husband’s parents, and my mother needing extreme amounts of our time is actually a wonderful time to have all that extra time if you will, to focus on something else. So it all worked out fine.

And we’ve opened up the Airbnb now with a lot of stipulations on masks and distancing and rules for contact, as well as how we take care of the space.

In between guests and now that most people are accustomed to doing those things, and it’s not new news to them, it’s going along very well.

Brian: Oh, good. Well, I met so much of that’s necessary right now.

How many guests can you accommodate at one time?

Gianaclis: We have two farmstays, but we’ve only opened one up for the season, because we felt that that was the best approach to keep the interaction between guests down.

So if we had one step that you know, wanted to be in a shared space, because there are certain parts of the barn that are shared spaces, that it wouldn’t overlap and make it anybody so awkward.

But we had an old Airstream trailer that we fixed up and three to four people can stay in that and that’s the one that’s open right now. And then the other ones a little little tiny building that we call the bunk callus that is has a justice two people capacity.

So it’s not like an inn by any means.

Brian: Oh, absolutely. Well, that’s really cool. I mean, and you have a variety that you’ve gone through just the past few years your life, it’s just..

Gianaclis: Yeah.

Brian: It’s such a great mix that’s cool.

Gianaclis: Yeah, you know, I’ve always felt even when I was young, or maybe in my late teens, I started feeling like life is really short.

And you got to get going, you know, if you’ve got something you want to do you better get started. And not wait.

You know, not dive in recklessly. But don’t keep waiting until you think you’re ready. Because if you do, you’ll be waiting forever, pretty much.

And Vern, my husband. He’s also very malleable that way. We always felt like if something’s not working well, in regard to…I’ll give you the example, being the cheese production, I still love making cheese and I miss making cheese commercially and selling it and then seeing people eat it, but it was not the right time to continue it.

We’d lost, or not lost, but our our children, adult children and moved away. And so that element of help went away.

And I was doing more and more traveling for the books and I really enjoyed that.

Then physically just getting older faster than you thought, were that sort of physical work of keeping up with everything help the number of goats I needed to manage.

Then I was the main cheese maker, also. The main goat care and the main cheese maker. It just becomes too much.

So I know let’s sit down and we’ve talked about what in our life couldn’t give what doing are we not ready to give up?

But what could we do without and probably be okay and then move forward from there. I miss making art, you know, I miss riding horses. I’m of that age where I don’t want to get broken.

So as much as I missed them, it would be really silly to start that up again. That’s how it is.

I think we’re kind of meant to enjoy things and parts of life, whether it’s when our children are really little, and then remember it and realize that you can’t have and do everything at once. That’s the way it goes.

Brian: No, that’s a great point.

So if we want to talk in like a year, let’s get you back on the show or something like that.

We look back over the last 12 months, oh boy, and just looked at where you’ve been what you’ve done.

What would you say would have had to have happen for you to feel happy about what you’ve accomplished?

Gianaclis: Well see now if I had an answer for that, I would be breaking my own philosophy, wouldn’t I?

Because I think, you know, if I’m really gonna follow what I said, it’s that I don’t know. I’m just trying to make good decisions now.

And I could fantasize you want my fantasy version?

Brian: Sure, let’s hear it.

Gianaclis: Okay, my fantasy version is that an agent decided my manuscript for this novel is just fantastic. And she’s going to shop it around and let’s see, our parents are all stable, and we’ve bought an RV. And we’re traveling to places and beautiful parks in the US that I’ve never seen. There you go.

Brian: Oh, that’s good.

Gianaclis: Oh and somebody moved into the farm to care for the goats because I don’t want to give them up either.

Brian: So how many goats do you have?

Gianaclis: We’re down, I’m down to milking only about seven. And then there are a number of goats and retired goats. So I think it’s only around 20 or so now, like at the peak, I milked 40, because you need to need a decent amount of milk to to make cheese and make it fairly efficiently.

So that, you know, you’re probably trying to get in the picture and because we live off the power grid, managing that system means that leaving this place if we leave for a few days.

Somebody’s got to be here to understand how to read all that and how to make sure that it seems cared for properly. We really have tied ourselves down.

And thank goodness, we really love this piece of land and love our place. But it does make that little fantasy I just shared a little bit implausible.

Brian: Sure, sure.

So what advice would you have for other people that are adventure seekers like you or I don’t know. how would you define yourself? First off, what would you call yourself?

Gianaclis: I don’t know. Farm girl, I guess. Yeah.

Brian: I think that’s a common thing that we see with both guests we’ve had on the show and yeah, listen, that they don’t really they do so many different things and go in so many different directions. They couldn’t just label themselves with one thing.

Gianaclis: Yeah, and if you are running a farm or a small piece of property, you do have to be a jack of all trades and to be able to fix things and he grew up like I did without money as a resource. You learn to make your brain your resource and you learn.

When we were first starting to do our own construction and plumbing and electrical. I thought I had to hire somebody. And then I realized, well, I can’t afford that. Hmm.

Do you think maybe I could learn it. And that was even in the days before YouTube that you go buy a couple books. And you read and you pay attention and you realize, well, that’s how everybody gets to be a master of something, they just study and practice.

So why not do that on your own stuff, and it’s definitely been, and that’s something we also love to do. We love to remodel houses, and it’s just so many things to do.

I feel very blessed and lucky that there are those things to do and that you know, despite how crazy the world is right now and has been off and on since we moved out of the trees and into the rest of the continent.

You know, there’s also lots of things to always be grateful for, and to try to focus on as positive.

Brian: That’s great. Yeah, absolutely.

Are there any other questions by then that that you’d like to answer?

Gianaclis: Oh, I don’t think so. I slipped up things about being off the power grid in there. And, and that’s something to people. Yeah, I guess I’ll speak a little bit about that for a second that for people who aren’t off the grid, that also sounds very romantic.

And I think it’s something we try to with our guests and anybody that comes to look at our system, ground people in the fact that first if you’re trying to be green for the planet sake, getting renewable energy and being grid tie is better for the planet.

So don’t think that we’re these wonderful examples of how everybody should be in that regard. But it also is a it’s another job.

Living like this, and it’s one we’ve adapted to and really appreciate as far as you don’t have a credit card for power, you only have a bank account and that bank account is filled by the sun and micro hydro we had and then in the worst cases a generator.

You can’t stand it just by plugging in. You know, you’ve got to think and I like that way of living for the most part.

But then again, I’d love to have a hot tub so that’s another fantasy is to live somewhere where we can, we can just plug in. So be conscientious that it’s easy to spend your life as a role model for how everybody should do it. But that’s not true.

And that’s not honest.

And I want people to understand that too, that they shouldn’t avoid doing something because it sounds hard, but they also should boot camps approach it from either side, the romantic side or that’s going to be too hard. somewhere in the middle is is the truth.

Brian: Absolutely. That’s great.

What can a listener do that wants to be able to follow your exploits online or be able to find some of your books or anything else?

Gianaclis: Yes, well we fully a farm has a website, pholiafarm.com. I have a website slash blog, which is my name GianaclisCaldwell.com.

Then we have the Facebook pages for both myself and the farm.

And I do my best to keep up on Instagram. But it’s for myself and for the farm so they’re all those three people can find email links from that and and message as the books of course are on all the usual online sites.

And through the publishers and I’m sure in a few stores to immigration one is a yogurt and keeper making book published by Storey which is probably will be the most visually appealing of the six.

So thanks to Storey’s, great work. It’s called, Homemade Yogurt and Keefer.

So, if you’re looking for some probiotics, including those in your life, hopefully that book will help.

Brian: That’s fabulous.

And what if someone would like to would like to come and stay on your farm at Airbnb?

How would they look that up?

Gianaclis: Yes, they can certainly look on Airbnb. And we’ve been doing this for long enough now I think about nine years that our listing comes up pretty, pretty high on the rankings.

So it should show up but it’s are also links on our on the Phila Farm website (philafarm.com).

So you can you can take a look at them there and if you can’t find it on Airbnb, we love having guests here. It’s been another one of those things where, as I said earlier, you start seeing what you’re doing to other people’s eyes.

So you can share a bit of that spark with somebody else and have them fall in love with goats or the fresh air and the beautiful stars, learn a little bit about the power consumption.

So when they leave, maybe they think more about it.

It’s nice for us, makes us feel good about what we’re doing.

And the income is helpful as well.

Brian: That’s awesome. Thanks so much for being on the show. Gianaclis.

Gianaclis: Yeah Brian, thank you.

Brian: Thank you for being on The Off The Grid Biz Podcast.

Brian’s Closing Thoughts: Was a really cool conversation with Giannaclis. I really had a good time. She reminds me of a quote that a friend of mine always uses a line from Helen Keller, which says, “Life is either a daring adventure or nothing at all.”

And it seems that’s Gianaclis’s life, it’s just a constant adventure. She’s just going from one concept to the other. And, the way she talks about, it seems like no big deal. But if you actually think about all these different steps, and all these things that she’s done, she’s done so many things that people go their whole life without ever doing.

But those things that people are always interested in doing. Like she said, there’s romance behind so many of these ideas, when you get down into them, they tend to get a little bit dirty and a little bit messy.

But at least she went out and did them. It’s really cool.

There’s a couple things that she said that I want to point out.

One is that food is an entryway. That it’s quicker to get to a person’s basically to get to a person’s desires than through art, getting through via the stomach, you know, and reaching them that way. That was very interesting.

I’ve never quite heard it put that way, though. I’ve known a lot of artists that we’re also into the culinary arts. That was interesting.

I like her perspective of being a creative person in kind of an entrepreneurial role. And doing these projects over and over.

Each one is like a little art project for her. And it’s very cool to think about it in those in those ways.

I also like that she hasn’t held herself to labels, you know, she’s not just a cheesemaker, or a dairy person, or a, an Airbnb person. You know, she’s, she’s done it all, and continues to do it all. And just, you never know where the circumstances are going to lead you.

She’s very much of a free spirit and a very cool person to talk to and I think a really great addition to our conversations here on Off the Grid Biz Podcast.

Jason Smith – Adventures In Homebrewing

Jason Smith – Adventures In Homebrewing & Austin Homebrew Supply

From experiments in brewing while serving in the Army to now over 20 years in the Homebrew industry, Jason Smith joins us to talk about the joy of Homebrewing and fermentation.

Checkout Jason’s fine websites to help you in your homebrewing adventures today!

Adventures In Homebrewing – https://www.homebrewing.org/

Austin Homebrew Supply – https://www.austinhomebrew.com/

Transcription

Intro: Jason Smith is the owner of Adventures In Homebrewing.

It all started when he was brewing beer in 1992. While serving in the army in 97, he left the army and moved back to Detroit to pursue pharmacy school. While preparing for school, he realized the lack of competition in the homebrew market in Detroit and opened up his own shop in 1999.

Over the last 20 years, his business has evolved into both retail and online sales as well as producing their own warehouse management system. So the gap year that he took off from pharmacy school has actually been over 20 years now, but it’s been quite a rollercoaster ride.

Jason Smith, welcome to The Off The Grid Biz Podcast.

Jason: Thanks for having me.

Brian: So why don’t you let everyone know a little bit about what it is that you do?

Jason: My name is Jason Smith. I own Adventures In Homebrewing and Austin Homebrew Supply. We do homemade beer making, wine making, cheese making, distilling of products.

We have guests that do soap making, soda making to kind of anything that you would make at home. As far as beverage supply goes for sure.

Brian: How did you end up of all things in the home brewing industry?

Jason: It’s kind of crazy. I started out in the Army. And when I started, I wanted to make wine with the guys in the Army. And they’re like wine, How about beer?

Well, I suppose we could do that.

So we got involved with some beer making.

I worked in a pharmacy. We had lab equipment available to us, of course. So we started culturing a lot of our own yeast doing different things in the beer making side of it. We really didn’t have what’s available today.

Internet access, we couldn’t just order something.

It was a lot of finding where can we get grains, where can we get hops? And then of course with the yeast we started culturing a lot of it within the labs at the hospital at the time, I did that for some time, started a small homebrew club at Fort Bragg, North Carolina, did some fun stuff with that.

And then as I left the military, I got home, I was gonna go back to school for pharmacy.

When I got home, there was a couple small shops, but nothing really, that had bar equipment and you know, the kegging equipment and just the bigger items that were available.

I just had a larger vision of what home brewing could be versus what the local shops had had. Says talking to a friend one night over beer, of course, and kind of determined that we could do a better job than what was currently available in Michigan.

So the first thing we did was kind of that ESPN mentality.

Well, we can open this in Michigan, but there’s a whole world out there. Let’s jump on the internet and make sure that we are getting out to everybody. We started collecting email addresses, phone numbers, names, building an email list and slowly developed a small website.

That was 20 years ago, the website is done well, from day one, we’ve kind of evolved.

And now I’m sure we’re the largest store in Michigan, one of the larger ones in the Midwest, and there’s two or three stores in the country that I think evolved to our size but it’s just been a an enjoyable trip.

I love home brewing. I love you know, gourmet foods, gourmet drinks, of course, type in hand in hand. And they’ve been very fortunate to get in as the craft beer scene really exploded back in 99.

Most people were like, what is this craft beer?

Today, it’s hard to go anywhere without recognizing either an event or something going on with craft beer, kind of pick the right time replace and unfortunately, pharmacy school is put on the back burner and the homebrew shops evolved into what they are today.

Brian: Wow, that’s great. Was this your first business?

Jason: It was I was very young at the time. Gosh, I joined the army at 18. I was in for six years. So by the time I was 24, I was getting out. And that was when we opened the business. So yeah, it was kind of just a BAM take off learn business on your own. I hadn’t taken any real business classes or anything. I of course was a fairly responsible kid paid my bills, everything else.

So when it came time to business, making sure that you were paying all of your bills on time and stuff just came naturally. It was something I had already done as a person.

So that side of the business was fairly easy. Started with QuickBooks just plugged in my own information. Oh, it sounds like it would go there. first few years, I think we even filed on tax returns just with Quicken.

Boom, Well, looks like this would go there.

And of course, things become more complicated over time. But starting out everything I learned about business was kind of through Quickbooks and self taught.

Brian: That’s great.

So, you say you start an email list. How else did you find those first customers?

Jason: You know, it was really email to start with.

People come to the store and ask for their email list. And I only asked because it was in QuickBooks. And hey, it asked here phone number address, and I can remember guys asking What the hell are you ever gonna do with all this?

I don’t know, maybe open a credit card in your name.

But, you know, initially, I don’t know what we would do with it was just kind of, we’re gonna collect it and we’ll start, it was weird.

People would start to move to Ohio or Texas or Florida or California, whether they retire or move with a company, and they call us and hey, Jason, I really loved your store.

I can’t get that type of service here.

Will you help me out here?

It was weird how it just spread kind of like Coronavirus. Just suppose it was weird how it spread out and people would get to their new location their new home and they reached back out to us, Hey, can you do this?

And that was kind of the evolution of the website but more so it was word of mouth.

People locally did great jobs, building homebrew clubs being involved with homebrew clubs I, I’d like to think that we did a great job of just sticking around with guests at night having beers with them become more friends family than just a customer relationship.

And for that reason, so often people tended to brew more or green instead of extract which is more advanced instead of extract when they went somewhere.

They seem to be that advanced Brewer so people would ask them question, how do you do this? How do you that?

And then they refer back to us.

So it was a evolution I think or it grew because of our involvement or my involvement. And, you know, getting people involved with the all grain with the kegging equipment with a just kind of nerding out on the whole craft beer.

But we had guys open breweries we had guys open, small brew club pubs, brew clubs opened up all over. And it was weird how it just kind of spiderweb back to us.

Brian: Wow, that is interesting.

If you go from there and jump forward to today, where are you finding your newest customers at today? People are just coming across you, how are they most likely finding you?

Jason: Our email list is significant for obvious reasons.

We’ve got God half million people available to list we section that out. When we do small email groups. We’ll do a group of 70 or 80,000 to hit winemaking because this is our winemaking group or things of that nature.

We do collect emails on the website, we collect them through our live chat, we collect them via PayPal, so however you’re paying PayPal, Amazon, anything of that nature.

We have a Facebook page with about 150,000 likes on it. So we utilize that outside That not a whole lot more obviously, we’re using our SEO and Google to pull people in.

But very proud of the list that we have. We’ve earned that list.

It’s not something we bought.

It’s not something we did marketing on newspapers or gave you something free to sign up on our list. When you’re on our list, it’s because you want it to be on our list.

And for that reason, I believe our list is extremely strong with people. Yes, I want to buy from Adventures In Homebrewing. And Austin Homebrew is slowly building into that same feeling, but they want to buy it to us because they’re comfortable with us.

And because we didn’t go out and get their name from somebody else. We didn’t build it by, hey, we’ll give you 10% off for this email. We we built it by you being at the site and by you buying things from us.

Brian: No, that’s great.

That’s a really, really good lesson for others out there who are looking at building up an email list. I mean, the fact that you’ve been able to build that up and then somewhat because come depended on it as your own form of marketing.

That’s really fabulous. So do you do any other sort of traditional marketing, any type of paid advertising, anything like that to bring people in?

Jason: Right now? No, funny you’re asking during a pandemic. Um, oddly enough, it seems our government is forcing people to stay at home and not travel and what the hell do you do you cook? You brew beer, you make wine? Yeah.

So right now we’ve shut down all marketing, all advertising, BC, before COVID.

We did a lot of Google marketing. I would say Google is by far number one. And I’m sure everybody else kind of tell you the same thing. But our Google marketing, AdWords things of that nature, we try and maintain about a 10% purchasing on that versus return on investment.

But we’ve tried Facebook, people aren’t Facebook to chat with family. We’ve tried a few other digital marketing, we just don’t get the return on investment in those places.

We’ve done magazines. Unfortunately, most people are reading magazines online and such now, and you’re just not getting the tracking that you have available to you through Google. So we’ve looked at other resources.

And the truth is we just haven’t done as well with paid advertising on them. On we still do classes, we own a company in Austin, Texas as well.

And in Austin, we have a huge sign and I 35 it’s a digital sign.

So we’ve had a sauerkraut class, we’ll throw it up there and it certainly brings people in or a kimchi class or fermented foods are something that seems to be are really a good source of marketing right now.

We do have, you know, sign up for email, see what we have going on.

So Austin, Texas has been a good resource for us to continue to add. But outside of that, um, you know, the yellow pages or anything like that is gone.

Now.

We just haven’t, it’s hard to justify the investment in it any longer.

Brian: Sure, sure.

And things have really changed with with the COVID-19 situation. So let’s stick with that before COVID. You mentioned doing these live classes, right, that you’re doing with people?

Jason: Correct.

Brian: And to go to live events or shows or anything like that?

Jason: Yeah, obviously, we hit the homebrew conferences every year, um, we would do mostly local in Michigan or in Texas, we would hit local events. Those seem to be our best bang for our buck that guests or customers would recognize us there.

And they, it was a great way to, again, build that family type relationship that we’ve had most was on premise classes, or going to events and just meeting people there.

Brian: That’s great.

What would you say is your ideal customer, if you could describe them?

Obviously, it’s someone that has interest in home brewing, but is there anything more than that, that really the type of person that finds you the most interesting becomes a great customer?

Jason: 20 years ago, you know what it was white males 40 years old. That was all we saw. It was almost like they came out of a mold in the beer belly, with a beer. 40 years old. It was pretty funny at that time.

Today, it is evolved.

We have women coming in. It doesn’t matter if African American or Asian, it’s just everybody is into the fermented foods especially so we’re getting a lot of we saw a lot of the cracks and things for kimchi or sauerkraut or any of those types of things we’re getting people in for that.

The beer brewing has just evolved and developed into a much larger crowd than what we would see years ago.

But no, I would say beer brewing still remains to be a little bit younger. It seems to be that 40 to 50 year old crowd. Well, I would say 50 all the way down to 20 now.

And above 50 tends to lean more towards the winemaking side.

We’ve really seen a huge increase in distilling.

And so people doing their own hard liquors and such of course sanitizers right now, I tried to sanitizers but online later on the jello shots or something. I have a hard time rubbing on my hands when I can drink it.

But, uh, overall, it’s really developed a much broader customer base than I’ve ever seen. Ever thought we would see. It’s been a pleasant surprise.

Brian: No, that’s great. After COVID I imagine the demands pretty high because of the situation or at least it hasn’t changed drastically what what other type of changes have you seen that have hit your business?

Jason: It’s just increased really, we’re up about 10% or so on sales.

So more people are certainly brewing we’ve funny the homebrew industry does really well, when there’s a bad economy. As the economy has started to tank we’ve started to increase. For the last five years the economy has been so strong that our business was kind of tanking on its own.

It’s like, Oh gosh, this is bad. We need something to happen.

I don’t wish for this. It hasn’t hurt business, of course. So prior to this, the good economy was certainly hurting business with this. Fortunately, fortunately, it is helped her business significantly.

The hardest part now has just been hiring qualified people.

With people getting what they’re getting on employment. We’re not seeing a whole lot of applicants, of course.

So we’re having a difficult time hiring right now and keeping people comfortable. The back of our warehouses. It’s hot, summertime, it’s especially down in Texas.

The guys and gals don’t want to wear masks during the day and trying to enforce that. And people have told me I’ll quit if I have to do this. I got one side they’re saying it’s just too damn hot. I can’t wear masks in the warehouse.

With our retail locations. We do wear masks and we protect all our guests. But then some people when they put in their application, they come in, they don’t see masks, oh, gosh, I don’t want to work here because you guys aren’t wearing masks in the back of warehouse.

So we’re really in a tight fix right now.

Those that have been here are very comfortable and look for six months, we haven’t wore masks back here and we’re fine. You’re gonna bring in a new guy that’s going to tell us all we have to.

So it’s been difficult to maintain that balance and keep everybody happy.

Brian: So that’s an interesting perspective.

I hadn’t heard about the hiring issue before that no one’s brought that up right off the bat. But that makes a lot of sense, especially if everything else is stable. How about the supply chains, anything like that any of your back end, logistics, have you had any issues there?

Jason: Fortunately, we wrote our own warehouse management system.

As I said, as in the military, I worked in the hospital. I worked in pharmacy directly. So logistics was a strong point coming into business. And we wrote our own warehouse management system.

So as soon as we do saw the increase in sales, the increase in we ramped up all of our stock levels. And I really think we have stayed ahead of it.

There’s some off the wall things coming from like Australia that we’re having a little bit of a difficult time maintaining.

But overall, we were out ahead of this guys, we’re gonna get busy. And we did we were able to prepare for it better than most I talked to, you know, of course, I have friends in the industry that own businesses and they’re a week or two behind on stock levels or whatever else and we were out ahead of it just pure it on lock system working well for us.

And just enough foresight to see, hey, we’re gonna get busy.

We need to get ahead of this. Unfortunately, over 20 years have seen down economies we have busy economies we get slow. It was to be expected. I just totally was ready for what came, as far as the sales go.

Brian: Yeah, absolutely.

I know a lot of companies that are on the grow that would love to have an opportunity to have a logistics system like that.

Have you ever thought of franchising out your warehouse management system or selling that process?

Jason: Yes, we did a good job developing it, and it works for us very well.

The downside that I’ve found with it is unless you have the people in place that understand excel and offer, that we’re going to be supporting it too often, that I don’t think we can support that and continue to support the company.

But it’s certainly something that my wife and I have talked about that. Brandon who helped me develop the system and I have talked about, it’s probably as valuable as what our company is because of what it does.

We had NetSuite and we got rid of NetSuite. And we moved in develop this and I would say We are every bit as powerful as what a NetSuite type platform would be. So no, we we have talked about it, it would just you take the beers out of my hand and put a suit and tie on. I don’t know I’d want that. Lol!

Brian: That’s a good point.

So what’s your top selling product right now?

Jason: Believe it or not nothing, and it was really cool. I hired a warehouse manager about five or six years ago. And one of his first questions was Jason, how many line items do you have?

I go, Well, we’ve got about 7,000 line items. And he goes, well, what’s your top seller?

Like his thought processes exactly what yours is, and I go, Well, we don’t have a top seller. That’s the cool part about this.

He worked for me for about a month and after about a month, he pulled me aside he goes you know, Jason is going to tell you you’re full of shit. You’re going to have a top selling item. You’re not, you sell all 7,000 items, and he was just shocked at how diverse our guests were. In what they were buying that it wasn’t just one thing keeping us afloat.

And the banks have told us that before you know, they come in and they look at you get what if you lose this one customer, you’re gonna be in trouble.

We don’t have that one customer our average sale is 75 bucks ahead and we sell all 7,000 items pretty much evenly.

We’re fortunate in a good blend of business to keep us very safe.

Brian: That’s fabulous. That’s really cool.

What do you like best about your business and or your industry as a whole?

Jason: I think it’s the customers.

I love having our guests come in and I’ve seen what they build and what they do. It’s enlightening. It’s motivational, it’s to see the things that they’ve built in their homes.

And you just look at it, you’re blown away about how interested somebody could be in this hobby. And then you get the other side of the spectrum.

I’ve had guys bring beer in, in those tide dispensers. And I’m like, You gotta be kidding me enough. I rinsed it out, put beer in there, you push a little button and serve beer like, Alright, and my response is pretty much the same as yours. You’ve got to be out of your mind and but just the broad difference of what we see in our customers is so much fun.

And you know, they come in and I’ve had guys that had fermented milk and really fermented milk? Oh yeah, I’m gonna try goat milk next.

I’ve had guys that have taken artesian well water and made their beers with it.

And I picked the hops outside of a brewery and I go to Michigan and I got the lake water out of us go to Michigan and we’re, you know, got natural yeast. That’s awesome that guys and gals are that involved with what they’re doing.

So I think that’s by far the most fun today.

We’re working out front and two different guests came in throughout the day, hey, we brought you beers. You’re just sitting there and you get enjoy, whether it’s beer, cheese, or wine or some type of distillate. It’s neat to have people bring those things in but I think when it’s all said and done that’s what I’ll miss the most.

Brian: If there’s one thing on the opposite end of it, if there’s one thing you could change about your business, what would it be?

Jason: I don’t know that there’s a whole lot of change a thing, sometimes there can be a lot of people get into homebrewing because it’s gonna be cheaper. So, I think sometimes there’s that side of it, where everybody’s trying to save a buck.

And it makes it a difficult industry to, you know, keep your staff paid or make decent money in. But, you know, sometimes I think that might be a little funny, but I assume you probably see that with a lot of the prepper mentality is, how cheap can I do this?

And the other one maybe is Amazon. I think for years, I thought that we were bulletproof. We could never go out of business we can never go under. And over the last two or three years, a lot of homebrew shops have gone under. It was where are you gonna go buy yeast?

Where are you gonna go buy hats other than a homebrew shop?

Where are you gonna go buy grains other than a homebrew shop and Amazon is really change that they’ve made those things available to anybody, and you can buy anything on Amazon.

But I think that removing the Amazon area from the industry would be really nice again to force everybody to come in and buy. Now, I hate to use the term force, but have everybody come in and buy everything from the homebrew shops.

It is a struggle to maintain a small mom and pop shops like that. And Amazon has certainly put a hurting on an industry that I just never ever thought was possible that the homebrew industry can be hurt by the big box stores.

I think that’s probably one and again, the mentality that hey, you can do this cheaper. Sometimes that makes it a little rough too.

Brian: Yeah, that makes sense.

If you and I were to get back together and say like a year from now and talk again, and we were to look back over the last 12 months and everything that you had done, what would have had to have happened for you to feel happy with your progress in your business and your life?

Jason: Next time, you should send me a six pack first, that’s all. Lol!

You know, Brian overall as long as my family stays healthy staff stays healthy. I say it’s been a good year. We’re happy with the company, we have a have a family setting with the staff and we’ve got 60 staff members and about 58 of them get along together.

So we’ve been really lucky with what we do, um, sales wise, over 20 years, I can say every year that I’ve been satisfied with where I’m at, I’m not the type of person that he’s driving around in a Corvette or Ferrari.

I’m happy in my 2000 Toyota For Honda enough, it’s so pretty laid back individual a lot of what I do because I do love the customers that we have.

And as long as we can continue to pay the bills, I don’t think there’s anything more than I would ever ask for to call it a successful year. I call it successful 21, and I hope next year I was able to say, hey, it’s been successful 22.

Brian: That’s great. So what advice would you have for the business owner out there just blanket advice?

Jason: Oh, gosh, read a business plan and know what you’re getting into.

I think so often people think they’re gonna jump in, open up. And these things are gonna happen without looking at profit loss statements without truly getting a good understanding of what you’re getting into a solid business plan.

Again, QuickBooks of all weird things has just a basic template that you go in and follow. And I throw that in there get an idea. I mean, if you want to make 100,000 a year and you’re getting into the whole machine, shop industry and it news for you to make 40 a year or 50 a year, make sure that the end goal is something that you’re able to accomplish in the business you’re getting into.

Embrace technology, make sure that you’re jumping on to the website sales and things of that nature, or make yourself available, whether it’s through like a zoom meeting or something Make sure that you are available the technology I think so often people get into it and they think they’re just going to get it from the local business.

And unfortunately, nowadays, first place you are I will look for something is online, open up the computer and where is it. So local is difficult to be, you’ve got to get out there and be available online, at start with the business plan, and you make sure that what you’re planning to do, you can be successful or happy.

Again, success isn’t measured by money, but successful, happy doing what you’re going to do financially, it’s going to be stable enough to put you where you want to be.

Business plan and making sure that you’re getting yourself out there to a broad enough audience that you’re able to be successful in that area. But I think those are probably the biggest things that I would say.

Brian: Those are great points. Really good.

What can a listener do if they want to find out more about adventures in homebrewing?

Jason: Fastest thing right now, visit the website, HomeBrewing.org and we have AustinHomebrew.com as well.

But websites are a great resources.

There’s a learn how to section we have YouTube videos and such directly from the website. So I take a little time there if they’re more interested in checking it out, um, anything else feel free to shoot me an email I still respond to every email I get if they’re looking for something or have a question, Jason@homebrewing.org. I still, believe it or not, 20 years later, I still respond to all of them. And I enjoy speaking with our guests.

Brian: All right, Jason Smith, owner of Adventures In Homebrewing. Thanks so much for being on The Off The Grid Biz Podcast.

Jason: Thanks for having me Brian I appreciate it.

Brian’s Closing Thoughts: Jason was a real kick to talk to if you couldn’t notice.

He just has such a great positive attitude, confident about what he’s doing. But open to new ideas. If you listen to very many of our episodes, you’ll notice that the people that are the most successful are the ones with a similar attitude.

They don’t necessarily have the same personality, but they have the same attitude. There’s a light easygoingness but at the same time, a determination and just a future focused attitude about things that’s very refreshing.

I found it interesting that the biggest issue that they’re dealing with right now, with the COVID-19, is that they’re dealing with employment issues, finding the right people to be able to do the job.

That’s very interesting, but it also shows that they’re on the grow, because they wouldn’t be hiring if they weren’t informed on the growth. If they didn’t need the help, they wouldn’t be doing it.

And like we talked about, he is on the grow, demand is high. A lot of people are getting into this industry right now and into this hobby, or these hobbies that he has equipment to help you out with whether it be wine making, cheese making what have you.

He’s got the equipment available for all these different things.

And they’re all growing right now, which is really cool.

But running into that employment issue. It’s sad to see and you can see how so many of the events that are going on right now have people in a very uneasy state, people are scared to get sick, and they’re scared to give up their unemployment checks.

There’s so many issues going on all at once.

It’ll be nice to see what happens when things calm down a little bit and we move on to whatever the next new normal or what have you is around the corner with all that it’s really neat to see that he’s been prepared though, that he has this warehouse management system that allowed him even when the times were not running as well for them to be prepared for when times did start going good.

And they did. It’s just a matter of time before things turned after the economy soured a little bit, everything started going well for him.

It’s another example of a type of business that can go well in what would be perceived as a quote unquote bad economy. And do you have the elements in your business to be able to do that?

Or do you have the ability to be able to prepare for bad times as well, for when the economy twists on you or when your business ends up falling behind?

Do you have the ability to make up for that good times bad times, having the control over those logistics will make a big difference to you in the long run.

Petra Page-Mann – Fruition Seeds

Petra Page-Mann – Fruition Seeds

In our opinion, Petra Page-Mann is one of the top communicators in the self reliance and DIY organic gardening fields.

Join us for a terrific conversation on why personality marketing and quality education can help differentiate you from big corporate companies. As well as some heart felt thoughts on current events in America today.

Head over to Fruition Seeds for helpful tips on gardening and be sure to grab some organic seeds to start growing now! – https://www.fruitionseeds.com/

Transcription

Brian: Petra Page-Mann is the co-founder and storyteller at Fruition Seeds. Growing up in her father’s garden, Petra believes each seed and each of us is in the world to change the world. Her passion, curiosity, love of food and love of people led her all over the world studying seed, song and culture worth celebrating.

In 2012 she co-founded Fruition Seeds with her beloved partner Matthew, to share the seeds, knowledge and inspiration gardeners crave to amplify our individual as well as collective abundance in our short seasons.

Petra, welcome to the Off The Grid Biz Podcast.

Petra: Why thank you, my friend. It’s a joy to join you.

Brian: Awesome.

So how did you end up here? What’s your life story up to this point?

Petra: I really like to eat and I’ve been fortunate enough to eat a lot of wonderful things and somehow it just keeps happening and so I am to share all of those seeds and all of these meals with all the people so we can all keep growing.

I grew up in my father’s garden here in the Finger Lakes of Western New York. And if you’d asked a little seven year old Petra, what she loves to do, I wouldn’t have told you gardening.

I also wouldn’t have told you brushing my teeth. It was just something that we did.

And I took seed saving for granted as well.

Now, if you want to sow some seeds, you should save some right?

So I’ll profoundly be so grateful for that gift that my father gave me my entire life. And as I, you know, became a teenager and became more aware of the world around me and really just deeply concerned by the patterns that I was seeing.

I realized that agriculture was kind of this intersection of a lot of my passions of being outside of eating but I’ve also like soils and justice, and all of these wonderful things and seeds are kind of the seed of it all right?

And seeds are this just epic metaphor to me of just the growth of the potential the capacity to adapt and change, and kind of that like gift of our ancestors and how we can become good ancestors.

So I spent over a decade working in kind of the organic seed world, working on farms and also for seed companies. I’ve worked for some of the smallest seed companies in the world, also one of the largest. And it really galvanized me to know decentralization is so important.

You know, there are oaks all over so many continents, right. But there are so many different genus species. So many subspecies and the Oaks that we have on this ridge above me, are distinctly different even within that subspecies from five miles down in down in the valley.

So we must do the same thing as humans, with our economies, with our businesses, with our hearts with how we communicate and organize.

And so our centralized, highly commodified seed system, food system, you know, it’s not broken. It’s doing exactly what it was designed to do, which is exploit the marginalized people that have been so profoundly exploited for generations for millennia.

Part of what that looks like is decentralizing and really taking care of, you know, thinking locally, thinking globally. But how we started Fruition Seeds and 2012 to kind of respond to our immediate inspiration and also just necessity of creating regionally adapted seeds for short seasons and sharing them widely.

There are so many I used to when I grew up in my father’s garden, I thought our season was too short for watermelons, and that we couldn’t grow peanuts. And turns out, we can totally grow watermelons. And we can totally go peanuts, but we can’t grow most of those varieties. Most of those varieties are developed from peanuts for down south, and for watermelons for California.

Basically, if you live in the Central Valley of California, all of the seeds in the world are regionally adapted for you.

But if you don’t live in the Central Valley of California, you’re probably going to grow up in New York State thinking that you have to short a season for watermelon. And so I’m really motivated for people, especially the little people growing gardens these days to realize that they can totally grow watermelon.

They can totally grow just about anything they want, of course, outside of papayas and of course there are exceptions. But it’s amazing to me, what are the constraints that I thought of as a child 30, 40 years ago, it’s simply they don’t need to be constraints. And so we have dedicated our lives, among other things, mountain biking, dancing, making sure we all have these privileges in the process.

Brian: Absolutely, Oh, that’s fabulous. That’s great.

So you went out you started Fruition Seeds. How did that happen?

Tell us a little bit about that journey when you first started.

Petra: Yeah, I mean, every seed has its own journey, right? For me, I’ve been dreaming for seven years actively, actively passively about starting a business and starting specifically a seed company focused on regional adaptation.

But it wasn’t and you know, I’m a very kind of theoretic, spontaneous kind of creator. And so for me, it’s a like, what are the skills and how do I orient myself inner compass to do this work rather than what’s my you know 40 page business plan.

How do I get my lawyers and our ducks in a row.

So for me it was very heart centered and just like what are the both the hard and soft. The soft being the real skills of developing the relationships and the connections and interconnections that are going to be crucial to moving this forward.

And so then when I met Matthew Goldfarb my partner in life and business and love all the above, he has been in ag for several decades and he has an MBA as well. Business had been a four letter word for me prior to meeting Matthew and one of the many reasons I fell in love with him is that he helps me to see that this is actually right and like marketing too, had been this epic four letter word to me, and Seth Godin, among other people just really cracked open the concept of marketing, and helps me see that there’s so much greater capacity for it.

And in fact, marketing has just changed. How are we being changemakers in the world, and business is just another way to frame a vehicle, right? It’s just another way to house a seed so that it can take root. So yeah, Matthew has so many skills and it was really, it was honestly quite challenging Brian because I was like, am I falling in love with you because I’m falling in love with you the human, or am I falling in love with you because you’re obviously the best business partner I could fathom?

Existential crises ensued. And they only can continue to unfold in new and exciting, terrifying ways.

But all told. He’s an amazing partner and business and marketing, as well as seeds are profound.

Transformative ways to understand ourselves in the world. And if we’re hanging on to, you know, if the seed just insists on staying a seed, it’s never going to fruit, it’s never going to make more seeds.

In the same way, when I recognized that my conception of what business was, was not serving me was not serving the world there. Were not going to be more little girls growing watermelons. So fine. We can change this.

So yeah, other people meet each other. And nine months later, 10 months later, there’s like little person in the world. And Matthew and I met 10 months later, we signed an LLC. And Fruition Seeds was born, if you will.

When people ask us if we have children, we say yes and great, great, great grandchildren.

And you can eat them. If we think they have a sense of humor, which I know you do. Here we go.

So that’s a tiny snapshot.

Brian: That’s fabulous. That’s great. So you guys got everything started. And so many of the things that you were dealing with were the things I think so many people, especially in this space deal with, when they get into that frame.

It’s like how do you take the spirit of where I’m coming from and work it into this this box that I see business as you know, this very confining thing or marketing, you put it beautifully there.

How do you find your first customers?

Petra: You know, there’s a lot to be said, for community. I feel really fortunate because I grew up in this little town in upstate New York in the Finger Lakes.

Our first customer I mean, I gave away I don’t even know how many thousands of packets of seeds that I had saved sometimes for a couple decades.

And then I like made my own packages, you know, just like calendars and other fun things that I like cut out and like scotch tape to make little seed packets. And I like I love to draw.

So I had all these like feudalisms of seeds and like, characters of them. So there’s a lot of hilarious seed packets out there in the world. So I gave away thousands of seed packets to all of my friends and in our community and just well beyond so many rippling iterations out.

I’ve been dreaming about it for years and kind of actively I’m a very passionate person and also an extrovert. So I’m like, what are you thinking about? Here’s what I’m thinking about.

What are you thinking about? Let’s think about these things together.

So it was no surprise to people that Fruition Seeds came into existence. People had been watching me for years, and had been investing in me honestly, for years prior even though I lived in many other places when I would come back to Naples and 25 years ago if you had told me that I would ever live in this town of 2,000, so lily white, and fill in the blank, I would have said, I have prospects, thank you very much.

But turns out…and we don’t all have the profound privilege, which I see and I will continue to see in greater depth for the rest of my days. The profound privilege that it is to come from a place that has relatively intact ecology, and a deep social network and safety net.

The land that we farm on was given to us. No, we couldn’t have rented we tried and we certainly couldn’t have afforded land and just people who knew we were out in the fields farming all day long.

We literally they’d be so many times Laurn would call and be like, I know you’re still working and you probably didn’t eat lunch and it’s well past dinner and the grill is full of beautiful things come on over right now. So so many, so many people, how did I find my first customers?

Just being a part of this community and investing in them and they investing in me for years and honestly, decades, just laid that foundation so that by the time it came to the point where, you know, we had a Kickstarter to, I had $15,000 saved, Matthew also put in $15,000, we raised $35,000 on a Kickstarter, that kind of went crazy.

I mean, not crazy, crazy, but I mean, our goal was $10,000. And it was just amazing to see the word of mouth is such an amazing thing and it’s the slow way to grow a business, right.

It’s the expensive way to grow a business, but I think it’s kind of the only way that actually matters because instead of cutting corners, and just like buying up an email list, and it’s like using those corners as actual connection points to leverage real human needs and risks, respond to them.

If you know Seth Godin, I’m totally Seth Godin junkie, and he has this wonderful, like, what is your smallest viable audience and serve them. And if you’re not serving the smallest viable audience, then probably you’re serving no one, and they’re gonna know that.

We started small and we’re still super small, and I have no, fruition has no ambition of being a High Mowing or a Johnny’s, which are small seed companies in the realm of Seed Company’s. And our goal is to just simply, first and foremost, to feed ourselves and our family.

There’s eight of us here at Fruition Seeds full time. And if we’re not taking care of that pot of people, then you know, we can’t take care of the world. But beyond that, it’s making sure that the people who are sowing our seeds are also surrounded by abundance not only by those seeds, but knowing that they’re not alone in their gardens and that we’re sharing resources and kindred connection with them.

So yes, that was a long drawn out, but first customers for sure was just like this community that I call home being like, wow, Petra actually did it!

Brian: No, that’s awesome. That’s great.

You talked about taking that first big plunge where you put in some money, he put in some money. And you did that Kickstarter. What do you think it was that made that Kickstarter go viral, for lack of a better word? I mean, what made that go further than you expected it?

Did you have a video on there that connected with people? I mean, what was it do you think?

Petra: You know, I don’t exactly know, I would love to ask, it’s a fun question for all of our folks that contributed, I mean, certainly there’s a video and it’s awful.

I literally can’t watch it. And I don’t know, you know, I whether it’s instagram igtv or like our YouTube channel. Our website, FruitionSeeds.com is full of videos, like I’ve made thousands. And like now it’s like wow, Petra, you’re like really natural on video, how do you do it?

I’m like, hours and years of abject pain!

That Kickstarter video was the first video we ever made. It’s just, it’s so it’s like, watch it and I’m like, Oh my gosh, my teeth are getting pulled out of my mouth. Which makes it pretty priceless, right?

But i think that a large piece of it um, Monsanto. So this is 2012, or really 2013. It was, was early 2013 is when the Kickstarter went live and Monsanto and like Glyphosate and all of this and GMOs were kind of really becoming a very public mainstream conversation.

I think a lot of it between like, right, I’m so white, and I’m blonde. I’m a woman and I’m kind of cute and charismatic. So I have all of those things going for me even if I’m really awkward on a video, you’re like, Oh, that’s a cute little girl and she is doing something that means we have an alternative to GMOs great.

Things like Monsanto honestly, has given us a profound advantage in the marketplace. And even though it’s not a like, I can’t tell you, like, so many people and I wouldn’t claim to fully understand GMOs either.

But there’s a great, great misunderstandings around what genetic modification is and isn’t. It’s created a lot of fear in people, that fear we could leverage to be like, yeah, it sucks. You don’t actually have to know that.

The core foundation, we we should think of other alternatives. to write, Okay, we’ve got one, 1,500 of them, really.

So yeah, I think between our community and word of mouth just spreading and having some level of just social grace in kind of, you know, a very modern contemporary America paired with Monsanto, kind of coming into its own as the face of big food, and just industrialism and corporate colonial commodity at its worst. All those things combined really profoundly to set us up for thing like, oh good, where have you been all our lives?

Brian: That’s fabulous. So you’ve done a whole lot of video, like you were saying.

Would you say that’s the main driver for new people finding you right now? Or is there other places that new people are finding you, obviously, via social media and your videos and so forth?

Petra: Yeah, I that’s another wonderful question.

And I definitely am not an analytics person. But yes, so many people find us through our videos, without doubt. I mean, at any given social post, if it’s just a still image, it gets x reach and videos, you know, it’s that much more compelling to watch a person in a video.

So right now, both Instagram and Facebook are really just like amplifying those videos. And at some point that might change, it’ll easily get 10x with a video. There’s a lot of incentive for sure to just be generating that content.

It’s just that much more compelling, right?

Because then you get to actually have a general experience of me and so many people when they meet me, they’re like, oh my god, I feel like I already know you.

And I’m like, well, you do. So many people are like, wow, you actually act like you do on your videos. I’m like, I’m not an actress. I can’t act.

But I can be myself. And that is the genius of the 21st century and I think the opportunity that we have as changemakers as marketers and like the best possible sense, because these big corporations and even mid scaling corporations, they can’t be human.

They’re trying so hard, but they can’t. And so what we have is great and I’m so grateful that I put myself through all of the torture.

I just can’t recommend to all of your listeners being like, yeah, that’s nice that she’s gone through that process. I don’t really like…it’s painful. It’s awful. It’s awful, but do it because it’s so real.

People will connect to you 1,000 times more deeply, a thousand, thousand times.

For me it was directly related to my self confidence as well. And so I think there’s a lot to unpack about how we hide and why we hide. As people who know that the system is not broken. It’s doing what it was, deliberately designed to do which is keep the power in power, and disenfranchise and actively exploit the rest of us, us using our voices and learning to share those voices in as many ways as possible, is so important.

And video isn’t for all of us. Maybe you paint, like so whatever it is, whatever way but keep challenging yourself like comfort is a quality way to maintain status quo. And to not be the change that you want to see in the world. So yeah, finding that discomfort and the joy in that. Just that trick.

Brian: Absolutely. That’s great advice. Very important.

You mentioned previously that you’re playing toward a very small market, small group of people and you don’t need to go too big. You can stay within that. How would you describe your ideal customer person that just comes across you and says, ah, this is what I’m looking for?

Petra: Yeah. So the person that is like, whoa, she’s really excited and like, passionate in a really fun way, and then it’s like, oh, and she’s telling me amazing things that I never thought of, or I thought about, but she just lays it out in a totally different ways.

So like the combination of joy, but like, oh, wait a minute, there’s some serious wisdom being spread. And not just about, like, let’s talk about cucumbers and downy mildew. Let’s talk about how social justice and ecological justice and language justice and how those pieces come out in our work so that we’re bringing our whole selves.

We’re not just thinking like soil carbon is important, but like, whoa, if we’re not hungry, that’s because there are other people actively hungry on this planet. And let’s make sure that we’re feeding them and so like weaving all of those pieces together.

So the ideal customer, I don’t I think of them as just community because customers so transactional. But the ideal person that that we’re speaking to and it’s I mean, we’re like singing to the choir but also trying to be gentle in it for sure. But very invitational to be like, these are conversations that are so critical and so interwoven and I loved like a post pandemic and then like the murder of George Floyd and Black Lives Matter and people are like well wait wait wait wait seeds, why are seeds now political? And it’s like, whoa, whoa, whoa, whoa, I haven’t been doing my work clearly because let’s have a conversation.

So I love that the person that is going to just see us and instantly be hungry for what we’re sharing is hungry for justice, as well as fabulous lettuce and the, you know, earliest ripening watermelon that they can find. Yeah, I could go on and I will attempt keep myself under wraps.

Brian: No problem. No, we love this.

You mentioned COVID and all the things that have happened since the beginning of this year, we’re recording this in July of 2020, tell me a little bit about how that’s affected your business, your life, maybe what you’re talking about in your videos, everything else. How does that play into everything?

Petra: Oh, there are so many. Can we have the next hour to just talk about this? So many things? Where do I even begin I’ll begin with a fun one.

We have these things called seeds and we put them in packets. And the latex that closes the packets only lasts about a year. And so we have this 12 by 12 volts of seeds essentially frozen and like millions of seeds inside right, so we have way more than one year seed supply in our lives. But because the latex only last year we only have so many packets.

And it’s mid March, and people are losing their minds and realizing a lot of things among them that spending time in their gardens might be a really therapeutic, delicious, essential way to spend time not just a hobby, but in fact, deep sustenance and resilience.

We’re selling like 10 x seeds compared to what we had projected. And so as the seed packets are flying off the shelves, we’re like, oh, yeah, we’ve got plenty of seeds. We’re running out of packets.

In the meantime, our printer is not printing, they’re not able to function at the time. So we were able to find 25,000 blank seed packets.

There was about 10 seconds where my heart just sank and was so deflated and sad where I was like, I can’t imagine and if you haven’t seen our packets, the kind of beautiful they have an original painting on them from our friend Elizabeth.

Also a beautiful color photo for our farm and just lots of great growing info. And they’re just they’re kind of, I know every mother has beautiful and brilliant babies, and I’m no exception, but they’re really beautiful.

So the thought of putting our seeds in blank packets was just kind of devastating to me. And then it was only about 10 seconds later that I was like, wait a minute, we have so many amazing friends who are incredible artists who all of a sudden are like, wow, what do we do in this moment?

We paid dozens of artists to create original works of art on all of these packets, and they’re just outrageous. There’s printmakers, and watercolor, pen and ink and all of all across the board and they’re just so beautiful.

It’s the moment we inhabit, right it was like this uh, here’s the blank slate what no one would have wanted this. No one wants a blank packet of have seeds. But all of a sudden, it’s ours to create and breathe life into and to collaborate on, we couldn’t have done that alone.

It was just this community and paying them to do this too, right?

Artists are just like farmers there’s just like so many changemakers in our culture is not expected to be paid for their gifts and contributions. It was a really small and yet really large exercise in how do we make lemons into lemonade? And how do we pivot and make this a beautiful culture we’re celebrating?

Yeah, so that’s, that’s one element. And certainly we’ve been really fortunate in that people are more hungry for what we’re sharing more than ever. There’s a lot of businesses including fellow farmers that we know and love who are not having that experience. And we have many friends who end businesses we know and love who are no longer in existence. Even been a few months into the pandemic. So it’s, it’s been a really humbling time to be sure.

Brian: Absolutely.

What do you like best on the bright side of things…what do you like best about your business and your industry as a whole? The community that you’ve built up, what do you like best about it?

Petra: I can’t do it alone. And of course, I wouldn’t want to, but I literally cannot. There’s that interdependence of just, you can’t grow a garden without just being so integrated into it.

It doesn’t grow itself, right. And we don’t grow ourselves, we grow each other. The thing that I love about it is, you know as a whole, certainly the conventional chemical seed industry is just like any other industry.

The organic seed industry is super collaborative. It’s a really tight knit, awesome community where I can call up all kinds of people from all kinds of companies and ask all kinds of questions, whether it’s a growing question like in the fields, whether it’s numbers in the books on all kinds of friends, we’re just like, we know that there’s this pie and it’s just getting bigger, the more that we all collaborate with each other.

And then just in terms of community, it’s such a joy to share what we love with people we love, whether it’s the physical seeds themselves, or the knowledge of how to grow them of how to seed save, you know, like, I’m happy to give people fish, but I’d much rather teach them to fish and I love that we get to do it all. And that it’s just this beautiful wheel of give and I get to I learned so much from our community, and people reach out to us and want to collaborate with us in all kinds of amazing ways all the time.

I love that it’s so collaborative and interdependent. And just, there’s the sense of collective generation and regeneration that we’re all in this together.

That being said, there’s still so many ways right that colonialism makes us and I love you know, Rowen White, when I first heard her say a few years ago, we are all indigenous souls with imperial minds.

We all have these, juicy, yummy dreams of collectiveness and cooperation. And yet we are have all of these trappings of what it is to monetize. And it’s definitely a daily struggle to see and hold all of those parts of myself.

But also a great joy to see all of it exists and it’s all there and the more courage we have to name them and see where they’re coming from, then we can start to make different choices that might actually begin to dismantle these systems of oppression and ourselves so that we can truly be even more collaborative.

Brian: If there’s one thing that you can change about your industry, your community, what would it be?

Petra: Leaning into that transparency. Into the transparency of collectiveness more so that we would actually hold ourselves accountable in love with those collaborations. And so this is something I really can’t stand about our personal like social media feed and our website, it’s just really, we sought out people quite regularly but I just want to be doing it all the time.

Because we don’t do this work alone, we can’t do this work alone. And we have this culture right of rugged individualism and I pulled myself up by my bootstraps. I invented bootstraps, bull crap!

No.

And yet, you know, like seed companies have this facade of really a century and a half ago, they really were generating growing the seeds that they were sharing and now just see companies are purveyors. Right, you don’t walk into Trader Joe’s and say, wow, thanks for your Joe’s, what a beautiful farm you have out back!

No, you know, they’re a great purveyor distributor, whatever it is that they think you’ll buy. And so mostly companies are that way too. And they haven’t really changed their marketing because it’s just not sexy to say I’m a middleman or a middle woman.

Even though we grow 70% of the seeds that we share on our farm, there’s 30% of our seeds that we’re getting from all kinds of amazing seed growers in our buyer region and a few beyond.

I want to be telling their stories more. So, what I would change in us, which we’re actively working on and changing in the industry, which I have no control over except myself and hoping that any modicum of success that we experience will just inspire seeing that someone else is actually doing it and well and so I’m hoping to be that change. Just to celebrate our interconnectedness way more, because it’s way too easy to be like, yes, isn’t this amazing, this Fruition Seeds that we’ve built?

No.

It’s the farthest thing from Matthew and I, and the eight of us that are working here full time, like the radiating ripples of that and but you would never see it. And we don’t live in a culture that celebrates that level of transparency. We don’t know how to, we don’t know how to share the mic. Long to be challenging myself so that we can as an industry and as a culture, not only share the mic, but be like, oh, right, I stole the mic to begin with.

Or like, okay, it was our ancestors. Okay, this is a 2,000 year old construct is crumbling. So how about we just get rid of it all together and just sing some songs with five part harmonies, okay, I’m in sharing the mic.

Brian: I love that. So great analogy.

If you and I were to get back together, let’s say in a year and we had you back on the show, and we look back over the last 12 months, over everything that you’ve done and experienced with Fruition Seeds, what would have had to have happened in both your business and your personal life for you to look back and really feel happy about it?

Petra: What a delicious question. Um, I am really grateful that our team here at Fruition is really diving deep into how are we colonized and colonizing?

How are we exploiting, extracting, hurting, harming and being harmed by the system?

How can we begin to shift internally in ourselves internally in our organization?

And we’ve been sharing these conversations just in little ways. I mean for years and years actively for the last few months of what does this actually look like. It’s very internal work that you wouldn’t see necessarily in our on social media or like our email list. Shameless plug.

We have a beautiful organic garden email every week with video tutorials and how tos. It’s really fun, beautiful, pithy, gorgeous. So hop on in, I’d love to share it with you.

So you wouldn’t necessarily see that internal work that we’re doing. I think of it as like, we’re in this chrysalis stage, which I mean, Seth Godin says, it’s always the interim.

So I think we’re always iterating, we’re always in that chrysalis stage. We’re always the caterpillar, we’re always the butterfly. But really we’re in a really deep process right now of how do we reorganize and including, like, what does employee ownership look like?

Doing that internal work, so that we can do our work in the world better, externally, that will be subtle.

So a year from now looking back, I’ll be really happy if we’re continuing to do this work, and really challenging ourselves to find those growing edges and not just stay comfortable.

It’s a really dangerous thing to, to be too comfortable, especially as owners, you know, and even though you know, it’s not like Fruition Seeds is a huge business. It’s not like we’ve accumulated like, wealth in a more classic sense, but it’s still ours, right?

And so like, I want everyone….I think ownership is one of the pieces that we’re really needing to attend to in this time. And like, we own this land now. And we’re like, whoa, whoa, whoa, whoa, no, no, no, no, no, this is indigenous land that like if someone sells you a stolen cow, it’s still a solid cow.

I’ll be really happy if we continue to do this internal work, so that we can begin to share it more fully with our community, wider community. So we can begin t do this as a wider culture.

Brian: What obstacles standing in your way of getting there?

Petra: It’s just a lot of time. It’s a lot of discomfort. And also a lot of just people have been trying to decolonize indigenous people have been trying to get us, like, vaguely see them. And like 400 years of slavery, like there have been a lot of people trying to get us to look, see pay attention.

But it’s still, it’s still so easy, especially as white people with a certain with all the privileges that we have. It’s really easy to just stay comfortable in the status quo that we benefit from the system of us not having these really hard conversations, and especially if we’re paying all of our staff to have these conversations, like it’s a lot of money.

It’s putting your money where your mouth is, and it’s a lie, and it’s feel so liberating to be investing in each other in this way. So we are, yeah, we’re constantly the seeds that were planting in ourselves.

Just an analogy that I always remind myself when I’m constantly like, wait a minute, am I really the person for this job?

Right, if you want a tomato, you plant this tomato seed that looks nothing like a tomato. And then it sprouts and it’s this little thing with like green leaves that are kind of hairy and you’re like, I wanted tomato that like I can put on my sandwich.

But you’re like, okay, I get there’s a process. So you’re reading and you’re watering and pruning and trellising and you’re like, what is this, come on, and the whole thing, right when you finally get to the tomato is that it’s not a tomato the entire time. That’s never not been a tomato.

I’ve never not been the person to do this work, but I also can’t just stop and say, okay, I made it. I’m comfortable. You all eat your sandwiches now.

So I’m, yeah, there’s a fun little tangent. But I love remembering. That is the work that we have to do. Just continuing to weed ourselves and maybe I want a tomato, maybe it turns out I’m a cantaloupe. And then I have to get over the fact that when I was actually attached to, in growing myself growing into myself.

Like if you had told me also 10 years ago, almost when we started Fruition that I would be spending a lot of time on the computer and making videos.

I’d been like, wait a minute, I am a farmer. I grow seeds. I wouldn’t always want to be the dream that we’re dreaming of, and being open to whatever it is that our communities are asking of us that our inner is sparking in us. I forget your question, Brian. I’m sure it was a lovely one.

Brian: It’s ok, I think you answered it. (laughs)

Main thing was about obstacles that are standing in your way.

Petra: Oh, yeah.

Brian: Achieving what you want to in the next year.

Petra: Just being afraid of the work totally and not wanting to pay the money that it’s going to take, not wanting to take the time that it’s going to take.

Because it’s uncomfortable to doing this work, it means that you have to change.

We’ve all been benefiting from the system. And that’s Lauren Cordelia growing culture. When he said I heard him a few months ago, say for the first time, that first time he said it, but the first time I heard it, if you’re not hungry, it’s because other people are hungry.

That means that we have to all be more hungry and be willing to eat less whatever that looks like in that metaphor, right?

So it looks like discomfort and being willing to lean into that and be fed by other things beyond the benefits of exploitation and privilege. That we have been socialized to think we are superior enough to just accept wholesale that we have what we have because we’ve worked hard the whole meritocracy or like fill in the blank narrative. But beginning to say, maybe I can, you know, Anand Giridharadas’ says, we We can be told to do more good but not less harm.

And when we’re actually doing this hard work of decolonizing ourselves, we’re doing more good by actively doing less harm. And that means a lot of discomfort. So yeah, that’s the biggest obstacle is just wanting to be comfortable, because there’s so many other things that we want to be doing and sharing and thinking and feeling oh, and not working all the time.

Think about all these challenging things all the time.

But not giving it the obstacle is not giving into the comforts of the benefits of our privileges.

Brian: You’ve weaved in a short period of time a story transformation, really a story of your life and all our lives and how that fits into the whole. Very cool stuff. And we can go on for hours, I’m sure. Is there any questions I didn’t ask that you’d like to answer?

Petra: Hmm, what a fun question. Whatever it is that you are afraid to deliver on, just deliver.

It’s not going to be perfect. The messiness is part of the project, the weeds are part of the garden. I see so many people and it’s part of our culture, this attachment to perfection, especially in an age of social media. And I just would love everyone to have the courage to be themselves and to love themselves and to share themselves and to know that sharing especially the sharing of those imperfections of those vulnerabilities, is the greatest gift that you can give the world and likely one of the greatest gifts you can give yourself.

Brian: Amazing message Petra, thank you so much. What could listeners do if they want to find out more about Fruition Seeds?

Petra: Yeah, hop on social media. We’re on Instagram. We’re on Facebook. FruitionSeeds.com is our home. We’re actually creating a new website as we speak.

When I say we, I definitely don’t mean me. I’m like, ww..what?

But we have an amazing team of local creators. And we’re creating this incredible website that is honestly very much based on Patagonia’s website where they just sweet seamlessly weave in content and products. Yeah, sure, you want carrot seed. We got guaranteed, but like you want to learn how to grow carrots way better? Yeah, it’s not easy, isn’t it?

So like making sure that our content and just so we’re giving you the fish we’re teaching you how to fish all on this beautiful website so that’ll be coming in the fall FruitionSeeds.com.

But of course we have a website now and I tell everyone, I’m like, we’re redoing our website. They’re like, why it’s so beautiful. And I’m like, just you wait.

Certainly we have a farm. And certainly in this pandemic moment, we are devastated to not be opening our farm to humans beyond our pod. But we have lots and lots of events on farm events. One of my favorites is our watermelon party every year.

We go hundreds of organic watermelons just for the seed inside. And so every year we have our watermelon and the dahlias is harty, we also grow thousands of dahlias, are one of the only purveyors of organic Dahlia tubers in the world.

So we have all these dahlias that are going crazy as we’re eating all these watermelons, as watermelon in the dahlias and it’s just all you can eat all day long and all these people come and it’s just delicious.

It’s hilarious.

You can work on your accuracy, as well as distance if you want to spit seeds. So we have lots of great events on the farm. Post-pandemic I hope to share the farm with any and all and we do lots of formal tours as well.

And I do you know tons of speaking whether it’s, you know, school groups or universities garden clubs, book clubs I love to share my passion so don’t hesitate to reach out in any and all of these capacities I love to collaborate as well.

But certainly Instagram I think is probably the most fun way to hang out with Fruition Seeds on a daily interactive engaging basis. So yeah, you’ll find us surprised surprised that Fruition Seeds.

Brian: Petra Page-Mann with Fruition Seeds, thank you so much for being on the Off The Grid Biz Podcast.

Petra: Brian, my huge privilege. Thank you for all that you do and all that you share. It’s sends shivers down my spine and I can’t wait for next time.

Brian’s Closing Thoughts: Wow, Petra is really something else isn’t she?

There’s a whole lot more here to unpack. So I think it’s worth relisting to. But let me just bring up a couple ideas that popped in my head. First thing is she’s got this genuine spirit about her that I think everyone can learn from.

You just see how enthusiastic she is that enthusiasm is just it’s infectious. But that comes from being genuine, and who you’re hearing is who she is. And if you go and you watch her videos, you’re gonna see the same person.

Like she said, if you’re going to meet her in real life, I believe you’ll meet the same person with a you’re sending videos out, or whether you’re writing emails, or whether you’re doing podcast interviews.

It’s the same thing.

You’re putting that out there and people can sense that you are who you say you are. That’s really cool.

Another thing she has is just a fearlessness about how she runs her business, which is really neat.

That doesn’t seem to be a whole lot of regret in her in her voice with all the things that she’s done, I’m sure she’s made mistakes and everything else. But no regret in-terms of the big steps, in-terms of the major moves that she’s making seems to have a very high level of confidence.

The third thing is, I really find it interesting that you have this seed company, but that she has wrapped it around a philosophy and really making it more of a movement or a state of mind, if you will.

You want to talk about something that catches fire with people.

Now it will completely push away people from their thoughts on organic food or anything else, but it will draw toward her everyone that sees things the way that she sees them or anyone that resonates with where she’s coming from.

That type of thing is what you should be looking for in terms of your views of things in terms of who you are, in terms of your confidence, all of who she is is wrapped inside of this business and that is why she prospers and I think we’ll continue prospering.

I don’t think this is the last time we’ve heard from Petra Page-Mann. She’s very interesting and I look forward to seeing what she comes up with in the future.

 

Sam Friedman – Chagrin Valley Soap & Salve

 

Sam & Ida Friedman – Chagrin Valley Soap & Salve

It all started with a school teacher wanting to help educate students and show people online how to have healthier beauty and wellness options.

Join us as Sam Friedman takes you on a fun journey from his mother Ida’s beginning, to his involvement soon after, all the way up to today as a thriving ecommerce based, natural and organic body care products company.

Be sure to checkout Chagrin Valley Soap & Salve’s quality organic products today – https://www.chagrinvalleysoapandsalve.com/

 

Transcription

Brian: Sam Friedman has taken a long and interesting journey on his road to operating an organic bath and body care company. His first passion being music and theater, Sam co-founded and was artistic director of the actual reality Theater Company in Columbus and Cleveland from 1997 to 2001.

From 2001 to 2004, he took the position of technology director at the Agnon School in Beachwood, Ohio, where he taught second to eighth grade technology and media and was also the family retreat director from 2002 to 2004.

In 2004, Sam then moved to Madrid, Spain, where he worked with the Spanish government as an English language specialist to diplomatic liaisons.

In 2007, at the request of his mother, Sam moved back to the US to try and help turn the hobby and small local market business she had started into something bigger.

Today, Sam is the managing and brand director of Chagrin Valley Soap & Salve. A USDA organic brand that hand-makes over 350 bath skin and hair care products. And he helps lead the natural body care industry as educator spokesman and brand ambassador for one of the globe’s finest brands of natural personal care.

Sam Friedman, welcome to The Off The Grid Biz Podcast.

Sam: Thank you. Thank you for having me Brian.

Brian: Yeah, so that’s a nice recap of your life up until this point, why don’t you let us know a little bit about what you do right now.

Sam: So right now Chagrin Valley Soap & Salve is a company that makes about 350 organic certified products. We currently have a staff of 19 individuals. We’re selling our products through our own website, ecommerce, and in some stores, both small mom and pops and a few larger shops in all 50 states in the US and over 120 some countries across the globe.

Mostly all small parcels, small packages, mostly direct to people’s homes. Of course A few business clients that buy and resell themselves. We make every type of product under the gamut that you could imagine having to do with body care, skin care, taking sort of care of the outside of the body.

And, you know, at this point, just looking at where we’ve come from where we’ve been, it’s been a really great journey from the kitchen to a really robust business.

Brian: What led your mother to go into this business?

Sam: Well, my mother’s background is in science and human biology, because her first job she was a nurse, so she actually went to nursing school for several years and got medical training and then spent a decade working in local hospitals.

Then after leaving the hospitals, a lot of the reason that happened was because of her not agreeing with some of the standard pharmaceutical care that’s out there and the things that are being provided for people as far as the diagnosis and the remedy for what your issue might be.

That really started spinning in her head because of my stepfather’s eczema.

Eczema is a pretty annoying condition that a lot of folks have, especially here in the US. And it’s dry and flaky and itchy and red. It could be in patches in certain areas in the body can start with your baby, it can start when you’re older.

It’s just something a lot of people deal with. And so my stepdad had some pretty bad eczema on his elbows and arms. He was going to the doctors, the dermatologists and getting the steroid creams, and they’re expensive, and they’re filled with questionable chemicals.

You know, while they would make the issue go away for a few moments, it was always coming back and always worse. One day, I think she had had enough of that and she said, you know, I’ve got 20 some years of understanding medical knowledge and biology training, I do think that there could be another solution.

You know, the fact that she had studied nursing and had that medical training, and when she left, she went back into biology and got a master’s degree. She ended up having so much knowledge about the human body, and about plants that she knew that there was no way that chemical tube of steroids was a good solution for a skin problem like eczema.

So she said, yeah, let me see what I can do.

And that’s where the whole thing came from.

She sat down, she did an awful lot of research.

In her kitchen, she whipped up a soap bar and a salve, an ointment.

She made my stepdad use those and stop using whatever else he had around the house, the steroid creams, the lotion, the soaps. After just a couple of weeks of using these two things she’d made in the kitchen with very simple ingredients. For the first time, his eczema started to clear up.

So it was kind of her, you know, mark and seal that her idea was not just a random thought it was probably right on the mark. There was maybe a path here now to follow that not only would help him more, enough for her family become healthier, but she could probably then help an awful lot of people.

And she said, Well, what else should I do? What else should I make?

It’s how the journey started.

Sadly, the journey had a big bump just a couple years later when she was diagnosed for the first time with breast cancer. And so that made her very, very afraid of the products she was using.

Specifically things like deodorant, sunscreen, you know, things we know bug spray that have toxins in them. That really pushed her even further down this path of, it’s got to be clean, it’s got to be organic, it’s got to be natural.

We ended up today with 350 some products starting to fill a need of eczema in the family and now filling huge amounts of need around the globe for everyone’s skin and hair issues.

Brian: Wow, that’s fabulous. That’s something else.

So then you came into the picture and got brought into the business. Tell us a little bit about your transition from your very background into this whole world.

Sam: The idea like a lot of things and if you think about it like a restaurant, you’ve got a chef and the chef is phenomenal in the kitchen. But a lot of restaurants struggle because that chef doesn’t understand or know about growing a business doesn’t have the time to do that.

They spend their day slaving in the kitchen making great food that has people lining up.

You know, mom has the science background and the human biology in the plant botany background that allowed her to start doing more R&D, creating and creating. That’s really where her wizardry and genius lies.

But after doing it even just a few years, and a business accidentally starting to really grow up around her, she didn’t know next what to do, you know, what are the steps you take?

It then becomes an entrepreneurial conversation, and none of us were trained in business.

I’m an artist, and she was a scientist, we didn’t have that knowledge. There was a real panic, you know, when she called and said, well, things are going well. But all the emails and all the phone calls, you know, all the orders. She’s like, what’s the next step?

Do I open a store?

How do I sell these things?

I don’t know much about sales. I don’t know much about customer service.

All the things that come along with the business that aren’t just the thing you actually have passion for, is anyone who’s ever done a business knows, most of it ends up being not what you really love doing but the other thing, and so that’s where she called me.

I was in Spain at the time and I did have to remind her that that’s not my skill set either. Director, yeah, I’d had a director position at the school, a director position at my theater company.

I’m directorial managerial, but not business oriented, mostly gaps in my knowledge.

I said, I’m not sure if I have the answers and the things you would need. But after she asked a few times, and I said, no, eventually you have to help your mom when she asks for help.

When she calls on the phone, I did come back and I told her I would be here in Cleveland, about six months to a year. And then I’m going to go back to Madrid because my life there was fantastic.

I certainly had no intention of running a small business or making soap. I had any idea about either.

When I came back, what was remarkable was, obviously I had used some of the bars of soap I came home to say hi, and Jud gives them to me to take back to Madrid and use and, it’s great soap!

When I came back, I was immediately sat down at the computer to do things like answering emails, because that’s not her forte. Just seeing what people were writing just blew my mind. To hear stories from people whose, of course, they were happy with something, they got a nice whipped body mousse and they’re talking about how it smelled like chocolate and it felt great on this their skin, you know, those things are nice to hear.

But when you have a mother whose daughter has like cystic acne on her back, and it’s really awful looking, and she’s 13, and so she won’t take her shirt off, she won’t go to the pool. She has a note from the doctor permanently excusing her from gym class because she just want to get made fun of. And so she goes and sits in the library while the rest of the class goes to gym. They’ve tried shots, and they tried creams and they tried steroids.

Most things make her worse and they’re uncomfortable.

Then they buy a natural bar from us for $7 or $8. She used it for a week and stuff cleared up, used it for a second week and she was able to go back to gym class.

They took a picture of her in the swimming pool and it makes you want to tear up being like wow I really changed someone’s life for the positive. You know, when I saw that was what was happening. It wasn’t just a lady making cupcakes in the kitchen and wanted to start a business.

There was genuine science here and the potential to improve people’s lives in some way.

Plus when I saw what and how she was making it in the kitchen, and that the products themselves we’re pretty different than what else was out there. I thought, wow, is there potential to actually do what she’s doing on a much larger scale, but not change the process or the concept, because that’s what business is about. It’s scaling up.

I wondered, could we not do that?

Could we get bigger but not use any of the normal mechanisms of scaling up a business?

Because one, we don’t know them.

And two, I think they rub against the grain of who we are as people.

We were on a mission to basically do what she did, and keep doing what you did and let it just take its natural course of growth.

We’ve been very lucky over now 17 years, it grows organically every single year. We don’t do a lot to push that growth. We still don’t understand sales or know about that kind of thing. Luckily, we don’t worry about that kind of thing.

Advertisement and sales is sort of off our table for the most part and we worry about production and customer interaction. Like a good restaurant, you’re serving up great food, you’re gonna have people lined up to eat it. That’s what we try to focus on very much because that’s what we get.

I get the people aspects, she gets the science and product aspect and stuff together, we’re really able to do that. And I think over this time our customers and anyone who engages in our website or us, they get that pretty quickly.

Brian: In the beginning, taking it back a bit, where did you find her first original customers at?

Sam: That’s a wild story, to be honest, because we’re so unique in that regard. And I think this could be potentially a little more common now. But you know, for us, it was off the wall because business meant you set up a mom and pop shop. That’s what people knew.

And I said, immediately when I came back, I said the one thing I am absolutely not doing is to open a store. I’ve seen a few friends do it. I’ve helped a friend’s mom or two do it. They all just go down in flames three years after a year of, this is incredible, look at us we’re succeeding!

The next year it’s all right, you know, we can hold on to this and then a year of losing most things, and then they close.

I said, I just don’t think that that’s the model anymore.

It has been for a century but I’m not sure in…..and this was 2007. I said, I don’t think that that’s going to work. You don’t have people streaming in and out to buy a bar of soap.

It’s not that kind of a commodity. I didn’t see it. And what she was doing was all she knew, which was take a small plastic folding table to the little square right by her house in the cute little town and just sell it on Sunday, the market thing next to the Amish guy with cucumbers.

So I did that all in one summer and went well, this is ridiculous.

Here we are getting up at 5, 6 am, I’m loading the car, takes three hours to get there to set everything up. And then you spend five hours in the heat to make $150. Then you pack it all up again, go home and I said, we can’t survive like that. You’re not going to earn enough for all the work you’re doing. We don’t grow cucumbers, these things are very expensive to make.

What happened was she made a website not to sell product because ecommerce, I don’t even know if that term existed in 2004.

But she made a website because she was still a teacher.

This was still very much a hobby before, you know, about a year before I came home, it was still just totally a hobby and she was teaching. So she made a website for her students because she’s a science teacher.

She thought, well, this would be great. I could teach the kids all about the science of soap making. There’s chemistry in the soap making, there’s biology and how it all works and what it does.

She took a class, she’s actually never taken any courses or anything on soapmaking for manufacturing, she did take a class on Microsoft front page, and how you use that to make a basic website.

In 2004, she made a pretty robust website of about 50 to 60 pages that had charts and graphs on how you make soap, pictures of the things she was making.

How to make a wooden mold to pour soap into and then tons of science on you know, here’s why all the oil is good for the skin. Here’s what neem leaves are and here’s why their oils beneficial if you have psoriasis, all of this stuff because that’s who she is.

She’s a scientist, and she researches and she puts out information.

And so this little informational website that was meant for her students, as anybody knows when something goes on the internet, there it is. It’s discoverable by anybody.

She got some emails and some calls saying, you know, I’m reading about this solid shampoo bar.

I’m reading about this deodorant you’re making with baking soda and coconut oil.

Where can I get that?

Her answer was, you know, nowhere, really, unless you’re here in my little town, but maybe if you want to send me a check in the mail, I’ll put it in a box and I’ll send it to you.

Literally as altruistic as a business could start, the first couple people that heard about us had literally been googling for things that they weren’t finding.

I think those things were solid shampoo bar, organic deodorant, you know, even organic soap, handcrafted truly organic from raw plants.

People were plugging into or even a certain ingredient neem is a good example tea tree.

Type those terms in Google and there wasn’t a lot coming up. Now, you know, everybody and everyone, you can buy it at the gas station, but in 2004, no.

Her website came up for people and what’s fascinating is those people aren’t the people walking down the street, who happened to see your shop, those people could be anywhere on Earth.

They’re typing into a computer for first customers, besides the people that came to her little table, they were nowhere near us. They were in California and New York, Australia, the Netherlands.

That’s a kind of a shocking thing to think that some of your original customers came from China in the Netherlands, because the lady was looking for something she wasn’t finding and then all of a sudden you came up. And I remember some of the first emails with people they were a little confused, or they were so excited and all capital letters, and they were like, where can I, what can I, how can I?

What happened was back before there was social media, there were chat rooms, message boards, if we remember those things, and they’re all based on topics and communities.

So even something like this, off the grid, it would have been a chat group, people would have talked about it and different things they did. They had things they had this shared knowledge.

There were a whole bunch of message boards or chat groups for people related to things that would intersect with our business. A couple main ones had to do with haircare. There was a group out of Germany called, The Long Hair Network. I won’t say it to you in German. That group had many, many, many English speakers because Germans speak English.

Well, one woman in The Long Hair Network group found our website, bought a couple shampoo bars, took some pictures and went, oh my gosh, look at my hair. And look what I found what we’ve been looking for.

That was that, and there were people all over the globe in that Long Hair Network.

There were a few groups like that.

There was one with people with hair down to their ground. And there was one for people with psoriasis, you know, in a few of these groups, found a few of our things and started telling people and so those initial orders, and those first people that I was interacting with in 2007, they were all over the globe.

It’s certainly all over the US, which was fascinating. Not normally where your first customers would come from.

Brian: Absolutely. Yeah.

Take us from there to where you are now, where most of your customers coming from right now?

Sam: Now it’s exactly the same.

Our customers are now in every state of the US all 50, over 130 or 140 countries, most of the countries in the world have ordered from us. We have a map up in our shop, we put little pins in. It was very exciting at first and I would say there aren’t too many pins to put left in strange places that we’ll probably never hear from.

So it’s really fascinating because when you’re an ecommerce business like us, you really are a store in everybody’s neighborhood. When you’re a store like ours, you’re a mom and pop shop. Here we are, you know, we’re a mom and son shop. Here we are, you know, this small family business, but we can be in everyone’s neighborhood because we’re on the internet.

It’s great because our customers are literally everywhere. And what we noticed by looking at a map is that our customers are clearly in places where one, there is a little bit more affluence, a little bit more money to be able to buy a little bit better products.

Places where they value, a few things, environment, sustainability, how much waste maybe they’re producing, be where and how they live or a certain belief they have, you know, in that.

The outdoors community, hiking, camping, fishing, that type of community, that sort of the rugged and outdoors, people who have to rely on having small amounts of items and things that are safe and easy to travel with and carry and don’t leave a mess behind.

So we know there’s certain sectors and we see the map. We look at those kinds of populations.

We go, well, where are they?

It’s pretty obvious, you see the huge swaths of where a lot of our customers are. California has huge customer base for us. New York City is a big customer base for us. Outside the US, very clear that Scandinavia and Northern Europe is our largest customer base, the amount of customers that we have from Northern Germany, the Netherlands, and then Sweden in Norway is, I couldn’t tell you it’s shocking.

The Netherlands is one of our largest places that we send our product.

And it’s because they speak English. You know, they’re one of the second language, they have to learn it.

So they can peruse our website easy enough, they value the environment, and they have a little bit more disposable income to buy these products. And so they’re like, sure, yep, give it to me.

And in that, we’ve seen the patterns where the large shopping for what’s great about us, you know, you look on YouTube and type in our name for people that have….because everyone loves to make little videos, look what I bought, and look what I use and all that.

You don’t see any one thing. You don’t see any one kind of person.

Obviously, you see mostly females as far as who’s excited about the purchases and showing them because who mostly buys skincare things in home, mostly females, but the nice thing is obviously everyone uses it, everyone showers, you know, everyone has to take care of their skin or their hair in some way.

So it’s not like we make a product just for women, we know the product we make is being used by everyone in the house, it’s just usually bought often by the female who makes those kinds of purchases when it comes to skin and hair purchases.

But it’s amazing when you look at the cross section of who our customer is.

And you go, wow, that’s incredible!

You know, as far as you’re concerned, we only exist because we don’t sell plastic. As far as you’re concerned, you know, we only exist because we make this shampoo bar that really works for ethnic textured hair. As far as you’re concerned, we only exist because you know, you have tons of kids and we make bug products, insect repellents that are actually safe to spray all over your kids all summer long.

Whoever you are, you got this great notion that we’re there because we make these things. And so we have every kind of customer, which is really great.

Brian: That’s fabulous. What a cool story and amazing how you’ve been able to keep building on that same ethos.

Sam: That’s funny people have mission statements and you never know what that means. And we don’t either necessarily, but we’ve put down on paper, some things we care about.

And what it does say is that we don’t engage in normative sales.

It means I’m not calling you, and I’m not knocking on your door, we’re not going to bother you to come by my product.

And maybe some people need to do that, because they don’t have business rolling in. So we’re lucky for that we’ve got great customers.

But we also think it’s annoying. I don’t like when people bother me and I don’t want to bother them.

It says that we don’t pay for normative advertising. And we don’t, we’re not gonna pay somebody to stick our name somewhere.

I don’t even know what that does. I don’t think it’s valuable.

But again, I’m not gonna wave stuff in front of your face.

It says that we will always do things exactly the way we did them in the kitchen with Mom, you know, the things that are important. When you come and see our quote unquote, factory now, which it’s not a factory, people are shocked.

They don’t think a company of our size, making 350 some products and selling in 150 countries can have three women with hair nets on and spatulas making these products with a mixer in a bowl.

We don’t use machines and we don’t mechanize we don’t have a large workforce.

We’re family and friends and we make everything by hand exactly the way Mom always had. We’re lucky, we’ve kept our ethos, we’ve kept our process, we’ve kept our people.

And over the years, we’ve just grow it to be bigger and more each year.

Brian: That’s awesome. That’s really great to hear.

So, with all the products that you have available, what is the most popular or best selling one?

Sam: That’s easy, probably make about 370 items. And I think we sell maybe 20 or so more, 30 more.

So we’ve got about 400 items.

And there’s about 398 that sell to one degree.

And then there’s two others.

Those two are the rocket ships that soar above all the rest.

One of them is a bar that we make. What’s funny is when my mother first made that bar on the second day that it was finished and she cut into it. She literally said to herself, well, no one’s gonna buy this because it looks ugly, and it smells very strange.

Now some people say they like it.

Some people say they don’t care for it and describe it in hysterical ways. I’ve heard everything from a skunk, to burnt garlic, to the dirt from my mom’s backyard you know, I don’t know what, but what you’re actually only smelling is two things.

It’s tea tree oil, which some people are familiar with, and neem leaf oil, which most people are not in the bar is called, Neem and Tea Tree.

Mom made it because of the medicinal properties of those two things combined.

What they are is they’re very stringent, but they’re not drying, very good for people with acne like issues.

And it’s very good for people with psoriasis, which could also be psoriasis on your skin or like dermatitis of your scalp. True dandruff.

Many people think they have dandruff and they don’t. They just have flaky, itchy dry scalp.

But dandruff is a really bad condition of the scalp.

People that have dandruff or psoriasis or acne. Acne is very common. You’re supposed to have it when you’re a teen but you’re not when you’re adult.

So people dealing with these things struggle with solutions.

Most things that you use are very drying and they’re unpleasant and they’ve got chemicals.

The bar is wonderful because it’s gently moisturizing and very medicinal with a few simple ingredients.

She started selling it and within a week people were coming back.

That was the bar I was actually referencing with the girl in the pool too, the comments we got were astounding. And so the way this bar sells today, in stores and on our website, we have people tell us every week, it’s a miracle thing for them.

It’s great, while we make beautiful lavender smelling things that are soiled with purple, you know, we also make things like this.

The lavender thing couldn’t possibly sell like this does. Because as much as people buy things they want, you have to buy things you need. It helps people that need it.

And then the other one, much less medicinal, much more, you know, fo product as we say, called our Whipped Squalane Face and Eye Cream. And it’s just a face moisturizer.

But you know, putting on face lotion is a very, very common thing almost every woman moisturizes their face, and a lot of men moisturize their face especially as they get older.

It’s hard to do because putting greasy things on your face isn’t pleasant.

Putting white gooey lotion, it doesn’t always come out too well. And so finding a good face product isn’t easy.

This one is, I think it’s three ingredients maybe.

But the main one is something called squalane and squalane exists in only a few places on earth.

The main one and the one you hear about badly in the news in oil that comes from the inner blubber in lining of shark skin, and that is used a lot in vaccinations and things in the pharmaceutical industry.

I don’t even know why.

What we’re using comes from olives, there’s certain green Mediterranean olives that have squalene fat in there, olive oil. And so we’re just using cold pressed olive fat, the squalane fat and we just take it and whip it by hand into a little mousse and put it in a little jar.

The cool thing is that the third place on earth it’s found is your face.

The oil that your face makes is called sebum. And the main fat in that sebum is squalane. And so the thing that actually makes your face all plump and soft and juicy and looking good is squealing.

The reason you get wrinkles as you get older is because every day after a certain age, your body makes a little less and a little less squalane.

Your face and your skin cells aren’t plump or juicy, they just wrinkle up. If you can put actual squealing onto your skin and let it just gently absorb from a not too old age.

It’s not a miracle, so once you have wrinkles, it won’t make them go away.

But it can make them not come for a long time. It pushes them off.

It makes you look young and healthy and great. And we sell it for $12 or $13.

It’s organic. It’s in a little jar. I guess that’s something I haven’t even mentioned really is our price points.

Everything I’ve said probably makes us sound like the fanciest boutique company and it’s the opposite. You know, we are markedly priced below most everything in our industry.

When people see our bars and our product. Sometimes we get calls and emails asking us how or what they’re missing.

Because when you compare it to what else is out there, our prices are very low.

Part of that’s an accident, because mom knew nothing about commerce when she started selling these things at a table so they were all priced way too low to begin with.

And then once you have a nice following after three years, you can’t just double your prices.

It’s been a 17 year game of slowly, incrementally putting them up just a little, just a little, because we’re just way behind. And to a point, we’re okay with it.

If we’re making enough profit to grow our business, we don’t need more, all that more is coming out of the pocket of the person trying to buy it. And what we want is for everyone to have access to it.

Making it more expensive doesn’t help anybody but us. We certainly didn’t start the company for us.

So you know, making it so that a mom in Kansas with four kids who wants to buy organic bugs spray doesn’t have to look at it and be like, man, I wish I could buy that for my family.

That would be awful.

We don’t want that. Everything is priced as low as it can be for us to make sense out of it to still make it sell it, make our profit and just move on. In that, you know, we’re also very, very lucky because the amount of people that can have access to our product is a lot and something like that squalane face cream.

Whereas L’Oreal starts their first cream at $50 and goes up. It’s a $12 cream, you can buy it if you want it.

You don’t have to say no to yourself, I can’t afford that. It’s a great product. And so the squalene face and eye cream and the Neem tea tree bar are stellar hits for us.

Brian: Fabulous. That’s really cool.

What do you like best about your business and or your industry as a whole?

Sam: Oh, my industry is a double edged sword.

It’s the ying and the yang, the small portion, sadly of my industry, that is on my train. I absolutely love.

We don’t mind bragging or being a little, you know, it’s not egotistical, but we’ll take a bold stance to say that we are on a good train and we’re one of the leaders of it globally.

And we don’t ever see a reason if a woman like my mom and a guy like me do it right the way we’re doing it.

There’s absolutely no reason anyone needs to be doing it wrong. And wrong means lying to the public using the ideas have healthy or green or sustainable organic as a selling term, but still putting credit in your product and selling it at Target, you know that doesn’t help the public.

That’s not what they want.

They’re buying it because they’re looking for something certain. And when all you’re doing is tricking them through corporate nonsense and commercialism with your product, it’s really sad.

We are sadly, in an industry where that is a huge thing.

The subset of the population that’s doing it totally honestly, is small. And the amount of the population in the green industry, the organic industry, the natural industry, that’s doing it the way McDonald’s does, it is huge. There’s a lot of them.

It’s very hard to stand out amongst the noise.

It’s very hard to be in an industry where you’re doing it right and many are doing it wrong and making untold sums, and tricking the public and the public’s then getting stuff that isn’t what they really want.

We wish it wasn’t that way. No one actually wants that except the owners of those few companies.

We wish that didn’t happen. And so it’s hard to get our message across.

It’s hard to make people understand how important organic is when everything out there is organic, this organic and that and it’s not the case and it makes it seem very diluted and not important.

But it’s a very specific thing. And it is important and it’s not that difficult.

So that’s hard about our industry. What’s wonderful is when you’re on our train, it’s so great to be part of something where the intersection of American free commerce and doing some good in the world could come together.

You know, a lot of people think of corporate America and how terrible it is because they don’t make good choices for everyone. Often their choices made simply for money.

Well, here’s the business like ours that is monetarily successful, grows every year from two people to five people to eight people that you know, we have 20 staff people all well employed in a very big and nice building and customers all around the globe.

And we are able to be profitable and consistent growth at a percentage that would make most companies go haywire if they had our kind of percentage growth and we’re able to do it sticking to conscious ethos, and making choices in the business that we think help the people and help the planet.

Don’t think that’s difficult, but we don’t think it’s the nature of most business.

We love that in what our industry is not just organic soaps, it’s many things that are sort of ancillary and sort of all go around us in our industry. There’s so many folks who are on that train, to say, well look at me, I mean, people love what I’m doing.

I’m making money, I’m growing a business, and I’m helping people or I’m helping the world, or at least I’m not making it worse in any way. I’ve done everything I can to keep it all good. That’s great.

It’s so, it’s so awesome, right?

We know that for a century, America grew commerce without something like that in mind. A lot of folks didn’t know or understand our health. We didn’t understand medicine, science the way we do now.

Certainly the environment. We didn’t get these things.

We didn’t know pumping black smoke out of the factory was bad.

It was good. It made jobs and it gave us things we needed.

Now we have an understanding, and so we can do it better.

It’s great to see that there are businesses and industry like mine that are just kicking ass and making people healthy and happy and helping the earth.

And like I said, if not at least not harming, not creating terrible problems for anyone.

Brian: Absolutely.

So in terms of your business itself, what’s one thing that you would like to change about it?

Sam: For me, I can say what’s genuinely hard, you know, is knowing what’s the next thing to do?

What’s that next decision to make?

Nobody’s giving you a map. And it’s very hard, being entrepreneurial and doing it on your own.

I think that’s part of the premise of some of what we’re talking about today. Having the ability to be self reliant, and having the desire to kind of go it on your own and take that chance and take the gamble and when it’s working, it can be great, but it’s not usually working because you have to grandest plan.

You know, every day I don’t wake up with a schematic. Don’t have anyone being able to tell me what is next, as freeing as that can be a good topic.

It’s very hard, because you want to make great decisions for that business. You want to say, well, if I knew if someone told me the absolute thing I should do tomorrow, I would do it.

You don’t have a clue what that thing is. And so you’re reaching here, there and everywhere.

Sometimes you’re doing things you should. And sometimes you’re opening doors you should never have.

In other times, if you’ve done the exact right thing, maybe it’s because you put some thought in and maybe it was an accident.

So I wish I had that entrepreneurial crystal ball. Maybe a little more of a roadmap as to this is what you should do. And this is what you should do it instead of having to invent it and guess it and make it up as I go along. That I would change.

Brian: That’s a really interesting point. I think it’s common.

Have you found other kindred spirits out there? Who are running companies in the same way?

Sam: Yeah, they tend to call themselves entrepreneurs.

You know, it’s a weird word and you don’t know what it means?

A lot of people think of it as this unbelievable person who, yeah, wow, it’s great. They have a brilliant light bulb idea and they can put on a suit, they create a business. That’s usually not what it is.

Their hands are usually very dirty, and they’re failing a lot.

There are some really cool groups, some of them, I just know of, and a couple I’m a part of, one specifically is called EO, entrepreneurial organization. The EO group is great, because you’re sitting around with people who are exactly in your position, and they’re not at all doing what you’re doing is good.

I don’t need to talk to another soap maker, you know, I need to talk to somebody else who’s trying to run a business, maybe somebody who’s dealing with international customers.

Maybe someone who’s trying to run it with their mother and brother in law and wife and the complications that come in there, being able to soundboard off the people that you know, kind of understand and also have their own problems and that you can kind of talk it through with.

So, yeah, it’s great here in Cleveland, we’re a small big town. So we’re not a teeny town. You know, we’re a real city, but it’s a smaller real city.

We do know each other, a lot of us and it’s a great community here. Part of chambers of commerce, and a part of this whatever alliance, or this group, or that group, and we work together, you know, and so you hear each other’s problems, you help each other out.

I think the most beneficial thing is to talk with the other people in your shoes.

It’s really hard to go to seminars and hear from huge corporate CEOs that have a podium because nothing they’re saying has anything to do with me, it doesn’t relate.

I don’t understand that.

But when I can talk to other small business owners, I can get more talking out of a guy who has an ice cream shop or a local farmer, there’s a lot to be said for the shared knowledge of all the stripes, successes and failures that we all kind of go through.

Brian: Absolutely.

Sam: And I’m happy to help others just as much as I always need help from somebody.

Brian: Yeah, absolutely.

If you and I were to talk again, like let’s say a year from now, and we would look back over the last 12 months, what would have had to have happened for you to feel happy with your progress concerned in your life and business?

Sam: To me, my goal is the same thing every year.

I want to add three things to my business. more customers, more products and more employees.

And every single year for 17 years, we’ve done that sometimes exponentially.

So you know, yet again this year, we’ve gotten some new people in.

Even during the troubled times with this pandemic, it’s been very hard and we didn’t lose the employees and disappear for good. But we lost a lot of employees temporarily.

They all had to go off and do their things to be safe and this and that. And so it was a hard year, you know, the staff, but we were able to keep everyone paid. As usual, every year we bring on some extra people as we go into the summer to believe it or not prepare for the holidays.

We start getting now ready now for our sales business so big and we need the extra hands. So we’ve brought on a couple people again, which is great.

We’re about to yet again unveil two new lines of products in the next two months, organic hand sanitizer, and some essential oils, just beautiful smelling oils that people are always asking us for.

And then the customers we’ve gained already again this year, simply because People couldn’t shop in person. And so they had to go online and people needed soap and we make it. And so we’ve added a lot of customers again this year who will consistently be coming back with us.

As long as I can say that next year, we’ve got some more employees and more customers and some new products. I’ll feel very successful.

And a year we’re not doing that and we’re kind of stagnant, you know, so we just got to keep at it.

Brian: Yeah.

Sam: I can’t really, I can’t get the customers. As long as we keep making those good products that customers come in. We need more employees to make them and we focus on our products and everything seems to be good.

Brian: Well, that’s a great way to simplify that whole concept. That’s great. You mentioned the COVID situation and everything and for those of you listening, we’re recording this in late July of 2020.

Sam: I dated us yeah.

Brian: Well, no, that’s fine.

Looking back, what other obstacles Have you come up against with this whole situation to this year?

Sam: It’s been fascinating because many businesses have really had to shut down I mean, actually been forced to shut down and then reopen or some of them have lost their business and the people or what they’re doing hasn’t become benign.

For example, a good a good friend who built a great business over the last few years in New York, distributing draft systems for nitrogen drafts that people could were using either for cold brew coffee, or for beer, coffee shops or closed bars aren’t don’t have anyone in them. Nobody needs these things.

It’s been months and months and months in the business fizzles away.

Very lucky that when we were online into we were being a hygiene and soap company, we were asked to stay open. During that shutdown, when almost everyone else had to close, we were considered extremely essential because we make cleaning products.

In that regard. We were lucky. However, what happened was our business started going up. It got up to almost 70% more than our typical business.

And our staff went down from 18 people down to six for almost two months. We had third of the staff 75% extra business. It was very challenging. I worked 15 hours a day, seven days a week.

Leaving it 4 and coming home eating a quick dinner and going back at seven work until two or 3am every day doing it. Which was interesting that long that far into the business to have not actually ever really worked like that.

Now I’ve been here 12 years and all of a sudden out of nowhere, I’m unfortunately the guy who just started a business yesterday. It was a wild time.

But you know, there’s that virtuous circle and it has a name that is escaping me right now. It’s one of those things someone had brought up, but it has to do with the virtuous circle of leadership.

And it basically says, if you are an owner of the business, if you have one sole goal is to take care of your employees. If you take care of your employees, they will make phenomenal product and treat your business properly. If your business is treated properly, then the customer is very happy. And then when you have all those customers guess who’s treating you is the customer.

Everyone really wants to focus on a product or on the customer. That’s not how it works.

You have to focus on the core of the business and the core of the business is, whatever the people they’re actually doing.

If I want my customer to love me, the customer has to be very happy with the business and business is going to be great. It’s because of all the people that work there. It quickly became apparent to me as this all started that my focus in this was to ensure that my staff was cared for that they were fully paid, that they were able to do what they needed to do in the time they needed to go do it, whatever it was, wherever it was that what they had to do at that time.

And I couldn’t be that obstacle. I could never put my business before them because they are my business.

Anything that I thought that I needed to do that came before them would have been a terrible mistake, nothing comes before them. Now even the product because there is no product without can’t do it on our own. At this point. It’s long gone.

That was my job as the leader, take care of my staff and let my staff take care of the company and then let the company be good for the customers. And then of all the customers we did that we did a great job.

We let everyone go and do their thing. We kept everyone fully paid the whole time and let everyone come back as they needed. And now we have people come who work at night, who stagger to come in Whatever works for them, we’ve made this so that you tell me what you need. And that’s what will make it be and then you just do keep doing your thing for us. And we’ll do it for you.

We’re very proud of that, that we were able to do that for everybody. Daily meetings, making sure everyone’s comfortable knowing what people had whatever they needed. We’re very proud of all of that. And I know they are to and they’re happy with it, and it’s gonna keep making our business successful. Is that kind of action?

Brian: Absolutely.

So you’ve been able to take care of the staff, you’ve been able to handle the explosion in demand. Has there been any issues with suppliers or anything like that? Or have they been able to keep on top of things?

Sam: They’re have been. Yeah, thankfully, not as much as I think there could have been but there still are.

We lost a couple you know, great opportunities because of silly things like we couldn’t get a sprayer top for bugs in a big account came through and wanted to buy all these bug sprays and send them out in a monthly subscription box and you’re ripping through and we couldn’t get the things we needed.

You know, we could make the bug spray all we want but if you don’t have the labels, you don’t have the container, you don’t have the sprayer top, you don’t have a bug spray. Been going through those things for months now.

Mainly one of the things is that my wife who’s in charge of the shipping pulls her hair out now because all of those things have gone awry.

All shipping has either slow down, or is going poorly. And we are a shipping company.

We are online. So everything we do we send out in the box every day.

We use the Postal Service a lot for most of our normal American deliveries. We use UPS for large shipments to stores. We use FedEx for overseas stuff, and every one of them is really struggling.

And so when they’re struggling, it’s sad because we’ve worked hard. We’ve put our product together, we’ve gotten into a box and we’ve spit it out the door to the customer that’s paid for it. And then things go wrong.

Then the customer is not happy and the money gets lost. Yeah. So the whole shipping thing and what’s happening with COVID because of that is very frustrating for ecommerce, but the whole world is then moved to ecommerce. I think that’s put an extra burden on it all. There’s ups and downs.

We’re lucky we’re online their struggles because we’re online, but I think the biggest challenge in all of it has just been the safety.

We had a downtown store here in Cleveland, a small little shop, it was our only retail store. We still do own it. But it’s been closed since March 15. And we don’t think it is going to reopen.

We’re very nervous about that.

Here’s something I put three or four years worth of work into making a really nice little shop, and it made no money the first year and then broke even the second year and then made money the third year now this year, it was really gonna be great. We do think it might be over because it’s in real downtown. And people go to that downtown every day for four reasons, sports arenas and events that are closed. We have the third largest theater district in America here in Cleveland, closed. Concerts, we have rock and roll capital here in Cleveland, and it’s all closed.

And then we have amazing dining district down there walkable pedestrian streets with all these restaurants and famous chefs and it’s all closed.

That downtown of Cleveland has become a ghost town. It’s very sad and store like mine that needs daily footraffic walking by to buy soap hasn’t had anyone there for months and months. That is very hard.

And I feel very bad for those people who for them that their sole business that that’s their whole operation. For us we have a very robust online business and that was like a little arm of it was our only retail store.

So it’s the only place people could go and we will certainly help one another. But things like this pandemic have really messed up a downtown like Cleveland for probably several years. That’s hard, very hard to see.

Brian: That make sense. Makes sense.

What blanket advice would you have to other small business owners out there in a similar situation to yours?

Sam: Huh, that’s tough. There are a couple professors who knew me they sent a few students from an MBA program a business program from a local college community college to ask me some questions and interview me solely because they thought they knew that the things I said we’re so off the wall and different from everything that they are taught there, but they thought it was a phenomenal example to show something very successful, completely different than everything you’re told to do.

So it’s very hard for me to want to give advice because how do I look at someone trying to start a business and say, don’t ever advertise, don’t do sales.

You know, don’t worry about getting a machine that might make the labor an awful lot easier.

We can crank out a whole bunch more product quicker. Everything someone would do, I would tell them not to, you know, and all I would tell them to do is make sure you’re not starting a business to start a business.

A business is hollow, when the capital is its goal.

When you have a passion, you start a business that America is about, you’ve got a passion, you’ve got an idea you can offer something, people will pay you for what you can offer. So if you’ve got a passion, you stick to your guns.

Don’t pretend to be a businessman.

Find a couple business people and surround yourself with them. Just be passionate about what you do, and stick to your guns.

You will find all the people then who agree and who love what you’re up to and they will support you. If you are one of those people who does what you do so well and you stick to it, that’s where all the success and the admiration comes from.

You can’t create it, you can’t make it happen, you know, so that that’s a very important thing. Most of the things then people would say after that about taking a loan or doing the best, I’m not going to talk to you about those, I probably don’t agree. We don’t do them.

Brian: Wouldn’t you say and you tell me if I’m wrong here, but it seems like one of the biggest lessons you can pass on to people is to just trust their own intuition and be open.

And just be aware of the situation that they’re in and what changes they have to make and not just go along with what they’re told on what to do. It seems to me that that’s what you’ve done.

Sam: Yeah, transparency and honesty in general is important. And that goes both ways.

It has to be to the public and all of your customers. And it has to be to yourself.

Brian: Mm hmm.

Sam: You have to be fully honest and open with yourself and totally transparent, you know, do what you’re doing so that you can do it right. But you also have to do that for the public. That’s all they’re really asking for. That comes back to you sticking to your guns and being passionate about you.

Because then the people love it doesn’t matter what you do.

If you make pickles, or you make candles or you lead, you know, treks through the mountains, whatever you are, whatever you do, if you’re passionate about it, you’re pretty good about it and you do it well, people will follow it doesn’t mean you can make a lot of money, you might need to understand some business mechanisms that don’t have much to do with you.

And so that’s when it’s best to surround yourself with one or two other people.

Maybe find somebody who you trust, who’s your kind of person who does things like a marketing, don’t go hire a firm and don’t find anyone who wants money and profit out of the thing.

Find someone who believes in what you do, who understands marketing, and be like, hey, how can we spread the word about what I do?

How can we help grow my business?

All of my marketing is done by my sister and my brother in law. They’re in our family. They believe in what we do. They’re not trying to do it to earn the capital. They want to shout out and yell about what we do.

My brother in law has it skills and things like, you know, photography skills.

My sister, he was a social media person work at an embassy, you know, and so you take skills they have you make them, they’re passionate about what you do, and you use those skills towards the passion of what you’re doing.

We would never do something like hire a marketing firm, that kind of thing makes no sense. It is about being who you are. It’s about being open with yourself and with the public and transparent and all of that.

Brian: That’s great advice. That’s really good.

So what did I not ask you? That is something that you’d like to answer?

Sam: Well I only think of things I don’t like to talk about?

Brian: Laughs.

Sam: Three things that popped into my head that I could talk about very briefly.

One is the things we used ingredients and all this stuff we make, you know, what is all this stuff?

Where is it come from?

We’ve sourced hundreds of ingredients from all around the globe, that are fascinating. I just think that that’s a great thing. You know, for a lot of us, we try to reduce some carbon footprint, we also try to support local, but we also have to go to the ends of the earth sometimes to find things that we need and so we just use so many cool ingredients.

I have a partnership program.

I’ve started here that I call local symbiosis, I made that random term up.

It’s not the greatest one, but it means what it means, which is that you’ve got some local people and they can benefit from each other.

We do things like work with a local brewery, where they have beers that they don’t fill all the way to the top, accidentally through the machine, or beers that whatever it is that they can’t really sell, but they’re still drinkable.

Those go to certain bakeries in town, maybe you make a bread out of it, or a chef making something.

But the beers they have that are one day past the expiration date, that was have to get pulled off the shelves at the store, and they just go back to their warehouse and they get dumped, which is very sad.

We’re able to take that beer. And then we just replace the water for beer in one of our soap recipes. And now we have a beer soap.

And we make a beer shampoo which is really good for the hair. And so we’re taking waste products that the brewery would have to dump and get rid of. And we’re repurposing it.

Then they’re able to sell it in their gift shop branded with their name in our name, we’ve got a cool beer soap to sell, they’ve got a cool beer soap to sell, we didn’t have to go buy ingredients, they don’t have to dump their stuff. And you know, everybody kind of wins.

We do that with all kinds of stuff that makes us happy. And we use local things like that.

Then we go to local Amish farms to get grains from them and coffee roasters and stuff.

So that’s a really cool piece of what we do.

Another thing I think it’s fascinating to talk about is the dynamics of a true family business, you know, that the complications and the pleasures that come from something like that.

Many people are very happy each day that they go to one job and their wife goes to another. That part of that separation is important because then you’re happy to come home to somebody.

And what it’s like sometimes when that doesn’t ever happen, you know, when you work together all day, every day, or when you’re trying to run a company with your mother.

What that’s like as a son and a mother. Do nothing but butt heads with each other. You know, there’s such fascinating dynamics that cause us real problems, and bring those great successes.

As a family unit and a family business that’s able to do these things together. Most of the people that aren’t our family in the business, or our friends along have some time.

So we’re a real crew of people, and we’ve got some strangers and and that’s even weirder, because you’ve hired some random person off the street, and here they are with your family and your friends, and they have to deal with your crap.

So there’s some real interesting dynamics to having a family business and the successes and failures that come along with that. That’s one of those things I wish I had more people to talk about with, it’s not as common to have a whole group of family running a company like that.

That’s a real interesting and interesting thing.

There’s so many different facets and pieces of the business that I think are interesting or like to talk about, but I could go on and on and on about it almost any subject.

Brian: Well, you’re a pleasure to listen to and this has been a great conversation. Thank you. I’d love to have you back on the show another time.

What’s a great way for all those listeners that are looking to find out more about Chagrin Valley Soap and Salve?

Sam: Oh sure. I’m realizing I said there were three things and I only mentioned two and that the third, I do think it’s fascinating all the places that you see and find our product or some of them you’d expect and some of you might not.

So the best place to find us of course is our website, chagrinvalleysoap.com.

CHAGRIN VALLEY SOAP dot com.

And that’s where you’re going to find 400 some pages of product and over 400 some pages of information. It’s an eight 900 page website.

You could spend weeks and weeks and weeks on it, learning and reading. It’s just so full of stuff.

I mean, it’s why we come up number one in Google for many, many searches. We are chock full of information that is useful to the reader. But what’s cool is that you can find our stuff all around in places.

One of the only real corporate places we work with is Whole Foods.

We started very local, our store right here in town wanted to carry the product, which we thought was really great. And then from then it was another store opened in town. And then it was well, we’d like to put you in, you know, the stores here in the state of Ohio.

Then it was the state of Ohio’s in this region of six states.

So we’d like to put you in also and so that’s been great. Now our product is in every wholefoods store and in seven states, which is really great, right off and all around us, of course.

And then there’s so many small shops and mom and pop and different types of stores. Tthey’re every kind you could imagine which speaks to how interesting our product is.

You can go to the south of Florida to a dog grooming salon and find our whole care of pet line products.

You can go to a teeny canoe and kayak shop up in northern Michigan and find a bunch of our stuff because it’s sustainable and then all of our camping and insect repellents go to a spa in one of the casinos in Vegas and get massage treatment with our coffee and chocolate scrubs, you know, so it’s just unbelievable.

A friend of mine in upstate New York sends a picture about a month ago, he walked into a teeny trailer, someone had an old Airstream that they’d turned into a little shop outside a farm. And there was a whole bunch of my products and this little Airstream.

You’ll never know where you’re gonna find them. But they’re in all kinds of stores, from outdoors, places, to organic places to hair care places, kids places and pet places and every other thing and so where you’d find it, not everywhere, but it’s all over the place.

And it’s that same way in Europe and other stuff. We’ve got great people who buy it and resell it.

So I encourage people to you know, check out if they’re in our state’s area and you have a local Whole Foods. Go buy it. You know, if you’re in Pennsylvania, Ohio, Virginia, West Virginia, Maryland, Kentucky, it’ll be in a store. Otherwise, go visit our website.

Brian: Awesome. So great. Sam Friedman, Chagrin Valley Soap & Salve. Thanks so much for being on the Off The Grid Biz Podcast.

Sam: It was my pleasure. These were great questions.

Brian’s Closing Thoughts: Sam is one of those people that was really a lot of fun to talk with.

He brought up so many issues that I can’t even cover them all right here. We could probably have an entire conversation just about the conversation we just had. But we don’t have the time for that.

I’m just going to cover a couple of the basics.

First off, is the idea of independence that he puts out there.

It’s all about having an identity behind your company, and who the people are. So who him and his mother, the rest of his family working with him and the people they have working with them, what they’re about.

He has an understanding of what that is, what they are and what they’re not.

He’s willing to let that independence radiate throughout the company. Everything they do gives off a feeling it gives off a style to it.

And that’s important because that’s how you attract your crowd and detract or put off the people who are not your crowd, which is okay, if you’re looking for a particular type of person, this is how you go about bringing them to you.

You’d be very loud and proud about who you are.

And that folds right into what Sam does personally. He’s a very active CEO, I guess you could say person that’s running the company and he is actively out there, putting himself out there.

He’s not just sitting behind a desk or standing out at the factory. He is putting himself out there and he’s allowing himself to be a billboard for the company, in a sense, without being salesy without being anything, he’s just out there, spreading the message that they have, which is a really cool thing.

And on top of all that, it’s part of a an overall structure of what I’d call non-traditional marketing.

So he doesn’t call it marketing, because it’s not for the purpose of having marketing, but by them going out and putting their ideas out there and putting their ethos out there, like we were discussing earlier.

By doing that he’s creating in a sense marketing for people, he’s giving them a reason to come and look a little bit more to maybe do a Google search to maybe look a little deeper into their website or to pick up one of their products at the store. That’s important.

That’s not a simple thing to be able to do. You certainly can’t do it overnight. Him and his mother have built this up through the years, but he stuck true to his principles.

And if you do that, you’ll never feel bad about what you’re doing while at the same time, you’re going to automatically attract the people that you’re looking to have as customers.

There’s more and more and more that Sam talked about that I’d love to be able to go deeper into but we’re gonna have to leave that for another episode.

We’ll have to have Sam back. He’s a great conversationalist and very interesting to listen to.

Tigger Montague – BioStar US

Tigger Montague from BioStar US took sometime to sit down and talk us about the companies fine horse and dog supplements, what brought her into the industry from her time in dressage and some of the companies challenges and mindset during the COVID-19 pandemic and how to handle adverse situations.

Be sure to check her BioStar as well as her Healthy Critters Podcast linked below.

BioStar US➡️biostarus.com

Healthy Critters Podcast ➡️healthycrittersradio.com

 

Full Transcript

Brian: Tigger Montague is the owner of BioStar, a provider of nutritional supplements for dogs and horses.

Tigger has been in the supplement industry, both human and animal for 38 years. She competed in dressage as a professional, but had to give that up when she started BioStar.

She’s written two books, has a fine monthly podcast called Healthy Critters and lives on an organic farm in Virginia.

Tigger Montague, welcome to the Off The Grid Biz Podcasts.

Tigger: Thank you, Brian.

Brian: Why don’t you let everyone know a little bit about how you ended up here, what’s your life’s story up to this point?

Tigger: How much time do you have?

(laughs)

Actually, my competition horse it was diagnosed with inflammation of the bursa. The bursa is in the foot and my vet is one of the United States Equestrian Team veterinarians. We tried every drug every modality known to man to get this horse sound, nothing worked.

He finally said to me, I think we’re going to have to nerve him. And that means cutting the nerves in his foot so that he wouldn’t feel it.

The problem with nerves and horses is that the nerve regenerates. So in a year or two, we’d have to go back and nerving him again. So my vet was away at a big show in Calgary, Canada. And I thought, well, you know, this horse is going to have surgery, maybe I should start thinking about preparing his body and I was working at the time as a consultant for a human health food company called Mega Foods, doing a lot of research on raw food, spending a lot of time in California.

I thought, well, you know, maybe I should just start sprouting some seeds and I had a little dehydrator and I just literally took sprouted seeds, added some papaya, made it into little cookies to hydrated them and start feeding them my horse. To make a long story short, in about three weeks I saw an improvement.

And then my vet came and he couldn’t believe it.

He said, wow, if you can do something with nitric oxide, you might be onto something. I didn’t really know what nitric oxide was, but it turns out it’s the master circulatory molecule of the body.

There are certain foods that are very high and an amino acid called arginine.

Arginine is a precursor or a substrate for nitric oxide production.

So I started looking at foods that were high in arginine, and they always contain lysine.

I realized that in nature, those two amino acids are always together. Now some foods are high in lysine, low in arginine and others are high and arginine low in lysine. But when I sorted out the high arginine foods and made them into a cookie if you will, just to dehydrated them. And feed them to my horse, he came sound.

I went, whoa. okay, okay, there’s really something to this food. And that start that started the journey.

Brian: Wow, that’s incredible. So how did that know into a business for you?

Tigger: Well, my vet was so blown away by the result that he was on his way to Florida. This is I think, in November, and he was on his way to Florida for the winter to the big winter circuit in Wellington. I was making these bars and dehydrating them all winter and sending the next day air to him. And he was trying them on all sorts of different horses. I think I had made somewhere like three to 4,000 bars that winter. He came back and he said you’ve got to make this into a company.

Brian: Wow. So how did you find your first customers?

Tigger: As the rider, competitor, I was really familiar with the dressage world. So that’s kind of where I started. I had a lot of contacts. I knew a lot of people. I competed all up and down the East Coast.

I trained in Europe.

So I had a lot of connections and that’s sort of how I started, but it really it was like guerilla selling. Because what I was when I was talking about food, people looked at me like I had three eyes.

This was back in 2007. And horses were getting highly processed feed.

All the supplements were, you know, basically just byproducts of petrochemicals and the normal supplement industry. When I started talking about bulk foods, they thought I was off my rocker.

But here we are in 2020, and many more people are hip to the importance of feeding real food.

Brian: Absolutely.

So just kind of worked word of mouth and within the communities that you already had.

Tigger: I went to shows. I’d have my booth, there was a definite ground game.

Brian: Fabulous. So did a lot of shows.

Did you do any other form of advertising or not early on?

Tigger: None.

Brian: Wow.

Tigger: No all word of mouth.

Brian: Fabulous. If you brought that forward to today, what’s the most usual way for new people to find BioStar?

Tigger: We have a pretty good web presence. We’ve put fairly consistent money into SEO. We do do advertising.

Healthy Critters Podcasts, that’s been a very beneficial way to get the word out without being an infomercial. You know, we don’t make it about BioStar. It’s about the animals.

We did do some print advertising, we’ve kind of cut down on that. I don’t think it’s as effective.

We actually hired a marketing company, just for PR and that’s been a huge boost. Because they have a mailing list of like 40,000 people, so we can get email blasts out to a really, really big audience.

And then, you know, people hearing about it from a friend or somebody in the barn, which is the best way.

Brian: Yeah, absolutely.

We’re recording this in July of 2020. How is this last year hoba crises and everything else that’s going on with COVID-19 how’s that affecting your business?

Tigger: I was initially like, a lot of small business owners, very concerned. But it’s actually been a really interesting time because now that the whole shows have opened up they start opening up for us in June and the shows are oversubscribed.

At least in, I’ll say in hundred jumper and dressage not as much maybe but in hundred jumper is there just packed. People can’t wait to get back into the show rings. So our business has been fine.

And I took the leap introduced two new products that have been in beta test for over a year. First, I thought, it might not be a very good time to do this. But then I thought, you know, the health of the horse is something whether there’s COVID or not, we have horse owners are still concerned and have to take care of our horses.

So we just launched these two new formulas, it’s going great.

Brian: Oh, that’s fabulous. That’s a great thing to hear.

What do you think you’re doing differently that other people could learn from?

Tigger: I’m not very high on my horse.

I do so much by intuition. I really try to get out of my head because I spend so much time there as a formulator you know, doing research and if I get out of my head and really get quiet and meditate and connect, then I find that that guidance is really the best. And so I although I initially stressed out, I think if small business owners can just take a deep breath and look for the silver linings. Because they’re always there, sometimes takes a while for them to show up. But they always eventually present themselves.

And I think it’s important to trust that it looks for the opportunities even when things get rotten.

Brian: That’s brilliant advice. That’s great.

Had you up until this point done a lot of offline marketing continue to go to the shows and so forth?

Tigger: No, I stopped that. Totally stopped that.

Brian: Yeah. Why is that?

Tigger: Because the people that I really need to talk to, which are the writers and the trainers, they’re too busy. They’ve got all their clients and so many horses ride and go this class, that class may just don’t have time to sit and talk about their horses diet.

Especially in the early days when you’re really talking about changing people’s headspace about what a supplement is and what it can do and what it’s made out of. That takes time and you just can’t do it in a one minute sales pitch.

Brian: Absolutely, Got it.

Who would you say is your ideal customer? Who is the person that is most likely to get the most out of what BioStar brings?

Tigger: On the dog side of things, I think it fits anybody with a dog.

Brian: Yeah.

Tigger: Horses, I would say about 60% of our business is with the performance horses. So that’s the horses that compete whether they be trainers or barrel racers, to massage horses or event horses. It’s the competition horses.

And then, the other 40% are people who have retired horses, senior horses.

Generally people come to us when they have a problem that hasn’t maybe initially been solved by traditional veterinary medicine or traditional supplements. So they wind up coming to us looking for a solution in a different way and more complimentary medicine.

Brian: Makes sense.

What’s your most popular product?

Tigger: For canines it’s our Colostrum-38 which is Bovine Colostrum.

For horses, we have a whole line of whole food multivitamin minerals called Optimum.

We have one for seniors and one for the metabolic or easy keeper and one for horses with ulcers.

So we have a whole line in this Optimum line, those are our bestsellers in Equine, because every horse can benefit from a whole food multivitamin mineral.

Brian: Excellent.

As a whole, what do you like best about your business and the industry?

Tigger: Well, I love horses, and I love dogs, I have a lot of shepherds.

They’re like Lays potato chips. (laughs)

For me, it’s the animals. I love the industry because of the animals. Definitely the animals. The animals come first.

And they come first even when we are helping customers. It’s all about their animal.

There are many times when I will tell a customer, we just don’t have what you need. But I recommend this XYZ company because they have something that will probably work. So it’s all about putting the animal first.

Brian: Yeah. So on the other end of the coin, if there’s one thing you can change about your business and the industry, what would it be?

Tigger: That seems like a Part A and Part B.

What I would change about my business?

A larger production facility.

And what I would change about the industry, see evolve in the industry, is the recognition that we are all connected to the animals, plants to other people.

I really see such a disconnection. I think that’s a real problem.

Brian: Yeah, that makes sense.

You mentioned your podcast, tell us a little bit about how you fell into the podcasting arena and what you think about it.

Tigger: I think podcasting is awesome.

I was actually asked to be a contributor to an existing podcast. And so once a month, they would call me and we would record it, then that the person who was doing the podcast decided not to podcast anymore.

And, thought wow, this is an opportunity to grab her time slot. (laughs)

I went through the podcast company that she was working with, we developed Healthy Critters, and that is going to be three years and November. I keep saying I’m going to do this. But we, of course, have the recordings of our earliest podcasts, which were a disaster, because me and my co-host, we didn’t know what we were doing.

We were just laughing and giggling and having fun and making all these mistakes. And our producer was losing his hair, getting gray and he was luckily laughing too.

So we had so many bloopers, it would take us like an hour to record, maybe 15 minutes because of all the mistakes and bloopers and, and I keep saying you know what we’re gonna take, we’re gonna get the best of our bloopers one day and put it out as a show.

I think podcasting is so important because I think people really like to listen. We know that people listen to Healthy Critters while they’re mucking stalls. It’s a great way to get education forward and good feelings, you know, good energy, and the world needs good energy.

I think a podcast is a great way to do that.

Brian: You mentioned before that it’s not necessarily a direct business tie in.

Tigger: Not not at all.

Brian: Yeah.

Do you see more of it being a part of the community that you’ve already developed with BioStar that’s listening to the podcast, or the outside of that?

Tigger: It’s outside of the BioStar it’s whole group of horse people that are connected to the podcast company that we do our podcasts through, which is just for horses, the Horse Radio Network.

And that’s all they do is horse programming, that’s it.

So we got an audience that we had never had before at BioStar, a whole different group of horse people that didn’t know who we were.

We have like between 6,000 and 7,000 regular listeners, Which is pretty good.

Brian: Yeah, that’s great.

Tigger: And we make it fun. Yes, we have some serious topics, especially on the nutritional side, but we always try to make really light hearted to so what you learn something and then you get to laugh.

Because there’s so much oppression. When I mean oppression, I mean, there’s so much hard, difficult news to take in or ignore that, you know, to be able to laugh is to reduce stress.

It increases serotonin in the brain. It helps gut microbes.

There’s a lot of good reasons to laugh and we kind of make lightheartedness a part of the podcast.

Brian: That’s really great, and that’s Healthy Citters.

And they find that wherever they find podcasts?

Tigger: Yes, Apple, Google Play, wherever you get a podcast, you can find Healthy Critters.

Brian: Fabulous, fabulous, perfect.

If you and I were to talk again, let’s say in a year, and we were to look at what had happened over the last 12 months, what would have had to have happen for you to feel happy about your progress concerning both your personal life and your business?

Tigger: I am happy with my business when all my employees are happy and our customer satisfied. If we don’t grow by, you know, double digits. Okay, I’m a little disappointed, but that’s really not the point.

You know what I mean?

So my satisfaction comes from a really great team that I work with, and taking care of the animals. So this year, next year, as long as we’re maintaining that I’m really good.

Of course, I am competitive and I want to beat the previous year and that’s just my nature, but I don’t make that the, make or break point of happiness.

Brian: Sure.

Tigger: I would say in my personal life, it’s just to stay healthy and interested and excited about every day.

Brian: Awesome.

Are there any obstacles that are in your way from achieving that?

Tigger: I would say in my personal life, because I’m in my late 60s, you know, you never know when something’s coming. Something unexpected.

In my business life, I have had to endure some really tough times with my business. As difficult as those times were, they really gave me a lot in the long run. They really gave me strength and they really gave me resilience and belief in myself.

So now I sort of adopted in the traditional Chinese medicine approach, There is no mistake, there’s just a lesson learned. I’m not saying that I’m welcoming adversity, but I understand where adversity takes me.

And that helps, because then I’m not afraid of it.

Brian: That’s a great perspective. Fabulous.

So if you have any blanket advice for other business owners out there?

Tigger: My blanket advice would be, do what you love. And if your business is what you love, then no matter what pitfalls or logs in the past, or floods or pestilence come your way, take your truth and stay to what makes your heart sing.

If you’re in a business that really doesn’t make you feel that way. Maybe it’s time to do something different.

Brian: Absolutely, Tigger, thanks so much for being with us.

Is there anything that I didn’t ask you that you’d like to answer?

Tigger: You know, think so. I would love to know about your audience.

Brian: That’s a great question. Our audience comes from a really wide gamut of people looking to be more independent in some way. And within that group, the reason why we reached out to you is because a lot of them have animals that they either take care of, or that are a partner in crime wherever they’re at.

And so, you know, they’re looking for ways to be able to keep them healthy without being dependent on all the typical sources, having somebody that knows about the natural way, like you said, just feeding them good quality food, and letting the body do what it’s supposed to do, having that as a big deal.

And I know that your customers play into that as well. So it seemed like a good fit for our audience.

Tigger: Gotcha. Many people in your audience are already small business owners?

Brian: Some of them are small business owners, some of them are looking into it. Some are just interested in the topics of self reliance that we cover here, we have a wide range.

Tigger: That’s cool.

Brian: Yeah.

Tigger: You know, the one thing about being a small business owner is it is really one of self reliance.

Yet you really do need to have a team as you grow. And whether that’s your partner or your children or your best friend, having a team together is really, really important. It’s not a solitary journey.

Brian: Yeah, I’ve mentioned it in previous episodes, and in videos I’ve posted online, self reliance is a bit of a misnomer because it makes you think that you’re on your own. But it’s really impossible.

It’s impossible. We’re all dependent in some way. It’s important to understand where that is while at the same time, being as independent as you can be in the areas that you want to be.

Tigger: Yeah, I call it sovereignty.

Brian: There you go, that’s great! It’s a great way to talk about it. That’s great.

Tigger: Don’t piss off your suppliers. (laughs)

That’s a good one and in COVID become a real challenge. Just shipping, just getting things, just getting raw material.

You have no idea, the nightmare.

And it’s so important not to blow your gasket and go, where the heck are my whatever, because they’re under as much stress as you are.

Brian: Absolutely. So you’re saying that the demand has remained or increase on your end, but on the supply and the logistics, on the supply and you’ve been having issues?

Tigger: Oh, it’s the Big Kahuna.

Brian: Absolutely. That’s common.

Tigger: When you don’t have a raw material. You’re out of stock, you’re done, and they’re going to move on to somebody else. The supplement industry is really competitive.

Brian: Hmm. Very good. Well, thank you so much for the time you spent with us, Tigger.

Tigger: It was fun!

Brian: Yes. Thank you, I enjoyed it too.

What can listeners who want to find out more about you and BioStar, what would you recommend they do?

Tigger: Our website is BioStarUS.com. My books are also on there I have a book about how to feed whole food to horses. One for dogs called, The World According to Kemosabe. Who is my oldest Australian shepherd and a frequent blogger himself.

And that includes How to Feed a raw diet to dogs or home cook, how you use different foods for different imbalances and dogs. Can be problems with liver problems, etc, etc.

So, you know, really using food as medicine.

And I have to…I want to make sure I said this. Many years ago, I spent time with a medicine man named Michael Ravenhorse, and I was making dinner for him one night. And I’m chattering away, right. Cooking and all this stuff cooking, chattering like a little magpie. And he said, stop, I looked at him like, Oh my god, just pissed off the medicine man.

He said you’re making medicine.

So you need to put all your love and all your good feelings into the meal. That had such an impact on me that when my production area at BioStar, we have rules, like if you’ve had a fight with your wife and you come in the morning to work, you have to go home.

You can’t bring that stuff to the food. Yeah, the food will pick it up.

I mean, even when you make your own home meals, it’s really important to be you know, in the moment and putting love and good feelings into the food and not chattering away like a magpie.

Brian: That’s great. Thank you so much Tigger for joining us, Tigger Montague, owner of BioStar, thanks so much for being on the Off the Grid Biz Podcast.

Tigger: It was such an honor. Thank you.

Brian: Thank you.

Brian’s Closing Thoughts: Wow, what a lot of fun with Tigger there.

She’s a very interesting person. And she has such an amazing background, lots of good stories.

I think the first thing that popped out to me about her is her origin story.

If you own a business, what’s your story about?

Do you have that gut wrenching story about how you got into your industry?

How she got into the nutritional supplement industry for animals. I mean, that’s pretty incredible.

It kind of came out of nowhere.

But it’s something that will endear her to her client base for sure. And it’s something that’s memorable.

But it’s actually very useful to be able to humanize you and to give a perspective of where you’re coming from and what your thoughts are when it comes to your customer base.

So your story ought to be not only put out there once it ought to be tied in to the fabric of your business to the point that everyone knows that especially your diehard customers, they really ought to know your story.

The second thing I thought was interesting was her comments about why she no longer does the horror shows and doing any of the offline activities.

She needs a longer conversation with that audience that they just do not have the time to discuss it the way they need to discuss it so that they understand the importance of nutritional supplementation for their animals.

That’s important to understand, because not all products are the same. You may have a product line that can be described very quickly. We’ve had people on in the past that do live shows that can do a demonstration very quickly to show the effectiveness of their products.

And that’s how they’re able to sell so many when they go to trade shows and things of that sort. So know what marketing works and doesn’t work for the products and services that you’re trying to sell. That’s a very important thing.

Don’t waste your money in an area that is not producing. The last thing was the importance of being able to get out of her head and just trust her intuition.

It’s so easy when you are the one running the company to feel like you have to be on it all the time and watching all the numbers and getting into all the details. But you have to set time aside, even if you have to schedule it, you have to schedule time aside to just unwind and meditate, pray whatever it is that you do to get yourself out of your head, so that you can just let whatever that is that comes in.

That gives you the real gut feeling of which way to go.

Because when you trust your gut, it usually works to your benefit.

Tigger is one of those people I’d love to have back on the show again sometime because she has such an interesting perspective. And I think it’s useful to everybody to be able to go back and really listen to this episode.

Very good conversation.

Joe Rieck – Emergency Essentials

Looking past the amazement of people lining up for full carts of toilet paper in the month of March. The real underlining concern for most Americans was for safety for their loved ones yes, but also an all too real lack of practical preparedness.

Join us today as Joe Rieck of Emergency Essentials (BePrepared.com) shares what life has been like since sales started to climb in the month of February. From challenges the company has faced to the customer letters of gratitude Joe’s received that help him and the staff know they are making a difference in tough times.

Our hopes align with Joe’s that in light of these challenges, people will view preparedness as a practical and safe thing to do in the future.

Find out more at their website and be sure to pickup a QSS certified, 1-Month Food Supply – https://beprepared.com/

Full Transcript

Brian: Joe Rieck is the VP of sales for Emergency Essentials. It can be found online at BePrepared.com.

He’s been involved with emergency preparedness for over 14 years, and he has helped thousands of people to become better prepared. Joe Rieck, welcome to the Off The Grid Biz Podcast.

Joe: Hey, thanks Brian for having me on. It’s a pleasure to be here with you.

Brian: So why don’t you let everyone know a little bit about what it is that you do?

Joe: Okay, so emergency essentials, we specialize in long-term emergency food, and this usually consists of freeze dried items as well as dehydrated items. We have a wide selection of fruits, vegetables, meats, ready made meals, MRE’s, we have a wide selection of emergency gear, 72 hour backpacks, water filtration systems, anything you can kind of think that you might need an event of an emergency or disaster. We try to have you covered.

Brian: Great.

How did you personally end up here? What’s your life story up to this point?

Joe: Well, you know, about 10 to 11 years ago, I was involved with a company that we started a long-term food storage company that grew. And we ended up selling that off a couple years ago.

Typically once companies get in the hands of private equity groups, the mission kind of changes a little bit.

I was lucky enough to be found with a group called Emergency Essentials. And I’ve been here for over two years. It’s a great little company, we’re a privately held, there’s no private equity group that is responsible for to.

We have one owner and that’s the only person that we listen to, and that we kind of take advice from. And so it’s very, very simple.

We try to just be there for our customers the best that we can. So I actually love what we do here at Emergency Essentials and it’s been a lot of fun over the past couple of years.

Brian: Oh, fabulous.

So what where do you find new customers at?

Joe: Well, let me just tell you right now they’re coming out of the woodworks with this whole COVID-19 pandemic that we’re going through. It’s like, a flip was switched and everybody in the world kind of became well aware of the need to have a backup plan.

As you can imagine, with this COVID crisis that’s going on just our industry, our business, I mean, we’ve been hit tremendously hard, you know, in a positive way, because the amount of interest that we have in our products. And so it means it’s caused a little bit of hiccups from a business perspective as far as having the capacity to produce and to make the food and to get it packaged and prepared and shipped out, which caused some trouble that way as far as having a backorder list.

But as far as the knowledge and the need to educate people, the media has done a great job of showing what happens in the event of a disaster with the shelves being cleared off.

I think we all kind of went through that several months ago where we couldn’t even find toilet paper, for crying out loud. These things happen and it brings your awareness to a different level of, “oh my gosh, our system is so fragile.”

People don’t understand how fragile our economy is, just the grocery stores the logistics, you know, the inventory control systems that people get their shipments in these grocery stores the night before they sell it.

It’s not the way that it was 30, 40 years ago, where they had all the backroom full of supplies, it kind of brings to light, like I said, what people kind of realized, “Oh, my gosh, things are super, super fragile. I need to get prepared. I need to be self sufficient emergency essentials.”

We’re here to help people do that.

Brian: Really makes sense that you’d be going through that type of growth right now, especially with everything that’s going on.

At what point did you start seeing change from the business perspective? And how did that all come about?

Joe: A lot of our customers they’re kind of in the know already. And so I kind of feel fortunate in the fact that once we started seeing an uptick in sales and more traffic and more talking behind the scenes with our customers and kind of their feeling of what was happening.

We started to see sales increase the first part of February or the end part of January, we saw a significant increase the last two weeks of January and right on into February.

A lot of our customers, they’ve been prepping for years. And they’ve been kind of seen and kind of watching what happens and they’re proactive. That is one thing that our customers are very good at is they are good at kind of seeing stuff that’s coming down.

They’re being proactive and kind of hedging that curve, if that makes sense to get the things that they need. So that way they can be self sufficient if they needed to.

It didn’t become mainstream until February 26.

That was the day that everything just kind of blew up where it became mainstream. Everybody was concerned about it. Everybody wanted to kind of get prepared. It’s been that rise ever since February 26.

But we felt that probably about a month before the mainstream population really felt that something was going to be happening.

Brian: Makes sense.

So apart from your online business, are there other places where you guys do marketing or advertising?

Joe: There’s really not. Emergency Essentials, believe it or not, we’ve been around here in the Salt Lake City area for over 30 years here locally, people would come into our retail stores.

We have three different locations throughout Salt Lake City, Utah, and in the Wasatch Front, unfortunately, two years ago, we closed down those stores because we would just do more volume through our website, and more business outside of Salt Lake City, Utah, to where it just didn’t make sense to keep those stores open.

We are strictly online we are at BePrepared.com is our website. We do not have a lot of resellers or other companies that are authorized to sell our products.

It’s something that we’ve kind of shied away from on purpose, because we always want to be there for our direct to consumers.

We want to be the source. We want to be the place where they go to get it because once you start involving wholesalers and distributors, it increases the cost for everybody. So we want to be your one stop shop your direct source to the product from the people that actually manufacture it and make it

Brian: Absolutely, boy, that’s great.

What would you say is your ideal customer? If you had to describe them if they were out in the audience, what would they consist of?

Joe: As simple as it sounds, I would just say moms and dads, somebody who has the responsibility to care for not only for themselves, but they have the chart of other people, whether it be their own kids, whether it be their stepkids, or whether it be their their aging parents, anybody that has to continue to survive and look out for others, I think is our ideal customer.

Most of our customer base is going to be a little bit older generations, grandma’s grandpa’s, just because they have a little bit more of that disposable income.

They can afford to to purchase this stuff because there’s a lot of younger families that it’s a struggle for them to make ends meet a lot of these younger families, they’re still going to school. They’re not really establishing their careers.

So nobody really thinks about wanting to be prepared except for those who have already passed that point in there life.

A lot of our customers are in fact grandparents who see the need to help out their kids and their grandkids and say, “hey, let me get you a month supply for you and your family.”

That way you guys can have it just that way they know that they’re okay, and that they’re going to be okay, if that makes sense.

Brian: Yeah, absolutely.

So what’s your top selling product?

Joe: Our top selling products is going to be our month supply packages.

The really neat thing about these things is that we focus on making sure that you get the calories that you need for survival.

Brian, there’s a lot of companies out there who sell emergency food, don’t get me wrong, and there’s some really good companies out there. But one thing that they fail to mention, and they fail to really focus on is providing the right amount of calories, as well as the right amount of protein for survival.

If you were to do it, like just a general question to a lot of your audience, you’d say well, how many calories you need to survive, and everybody’s just kind of their top of their mind.

They’re gonna say we 2,000 calories, and they get that information from the USDA. They get that information from the FDA based off the studies and so to that calories is kind of like the tipping point, yes, some people need a little bit less, some people need a little bit more.

But 2,000 is what we consider what you need for survival.

The other part of that is also going to be the protein, you got to have at least 40 grams of protein per day for survival. You don’t want to just have to struggle during any type of an emergency.

But you got a lot of other things going on that you have to worry about and focus on it. So we try to take that guesswork out and make it simple for you.

So our best selling packages, they’re going to be our month supply packages that are QSS certified. And what that QSS certification stands for it stands for quality survival standards, where if you see that symbol on our product, you know that you’re going to get a over 2,000 calories per day and be over 40 grams of protein per day.

And that’s really where we stand out is no other companies can compete with having 2,000 calories per day as well as 40 grams of protein per day for the price point that we offer it out.

Brian: Wow, that’s great. That’s really cool. Kind of a mouthful, but it is interesting

Joe: Because that isn’t discussed a lot because of the difficulty of having to bring proteins into emergency prep food. Because a lot of companies will be like, “well, hey, look, look how many thousands of servings you’re gonna get for you and your family.”

But when you do the math on it, you’re living off of five 600 calories per day, and I’m sorry, Brian, you’re not going to survive off a five to 600 countdown, you’re just not going to. Like I said, we want to just provide an outstanding product for our customers where they know that what they have sitting there in their pantries or in their closets, is going to do exactly what they intended to do is to get them through those rough times.

Brian: Make sense, makes sense.

Joe, what do you like best about your business and your industry?

Joe: Honestly, I was asked that the other day, and what I love about this, and I know this is gonna sound like a major cliche, and it’s gonna sound really, really cheesy, but I’ll be honest with you, Brian. It really was brought to light over the past few months because we get hundreds of letters on a daily basis from our customers and going through those letters and actually seeing our product being used for what it’s intended for.

That’s the reason why we do it.

We got stories of parents who were unable to go to the grocery stores because they had loved ones that were susceptible to COVID. And they needed this help to shelter in place. They didn’t have enough food to get them through from the grocery store and guess what they were using.

They were literally using our product, they would go to the buckets, they’d grab up the pouch of the macaroni and cheese, add it to board and water and bam, they’d have dinner for them and their family, hearing those stories of people actually needing using our products.

That’s what’s so satisfying about this. That’s what keeps me coming back to work when things are hard and things are slow or whatever. But just knowing that we are really making a difference. It’s a feeling that I had that I felt the first time I ever sold my first mergency bucket, believe it or not, was just knowing that that family has something that they can fall back on if they ever need to do it.

Over the years, I’ve learned Brian that it doesn’t take a national pandemic for you to want to be prepared.

You think about if dad or mom were to lose their job, the income earner for that family, and they don’t have the ability to go out and purchase the food is that not an emergency for that particular family?

Just by having something stored away, whether it’s a week supply, whether it’s a month supply, whether it’s a year supply, having something that you can fall back on, that provides a peace of mind, for any parent, any any person out there who has to really provide for others?

Brian: Yeah, great. So that on the other end of things, if you could change anything about your business or the industry as a whole, what would it be?

Joe: 10 years ago, you would be considered one of the crazy preppers are one of the crazy guys, the conspiracy theorists out there. The guy that thinks that zombies are going to start walking around, you know, and capping off people. You don’t have to be like that.

I’m a person that I do believe that bad things happen. I do believe that earthquakes happen, that tornadoes happen, that economic things happen, and I don’t think anybody’s immune to those types of disasters.

Just creating that stigmatism isn’t away from that crazy conservative, grab your guns, nobody’s going to come take my family type of mentality. That is completely washed out the window.

Today, I look at it as like car insurance. We don’t buy car insurance hoping that we can get into an accident. We buy car insurance just in case if we find ourselves in that situation something to kind of help us out.

Same type of concept with this food.

We don’t buy this product hoping that the world is going to fall apart and that the US dollar is going to fail or that zombies are going to walk around. We buy this just in case something happens.

There’s a flood, the power goes out If dad loses his job, if there’s a national pandemic and they say, “Hey, stay in your house” or whatever. That’s the reason why you buy this stuff.

That’s the reason why we have it is just to prepare for those times. And I don’t think there’s anything wrong with wanting to be better prepared.

Brian: Hmm. Well, that’s a great point.

If you and I were talking and a year from now, we got back to the let’s say did another show and we looked at over the past 12 months, what would have had to have happened for you to feel happy with the progress in both your life and your business?

Joe: Number one, probably to be caught up with all of our past overdue orders.

We’re still behind as far as being able to fulfill those orders, you know, and we’re hopeful that we can be caught up here the next little bit. When I say that we have been working around the clock, we literally have been working around the clock.

I mean, here at our facility, we are open. We’re only shut down for three hours in a 24 hour period.

And that’s just to stop sanitize, clean the equipment. Get ready for the next shift to come in.

We’ve been going like this since February, there’s one thing that I really want to happen is I want to be able to have the capacity if there is a big emergency or national pandemic or something like that, we could actually be able to help out everybody who needs help.

We look back at the past five months, there’s a lot of missed opportunity because there’s just not the capacity for equipment for machine times to produce the amount of food that was really needed. And I don’t Anybody any fortune 500 company could have prepared for this type of increase in business increase in demand for your product.

I think other companies would have failed to where I pat ourselves on the back that we’ve done a tremendous job of being somewhat in front of the curve a little bit.

And I think we fared a lot better than a lot of our competitors.

Because we control the manufacturing, control over what we do with our machines and how we produce our machine. What items we produce.

It’s just a matter of having that extra built in capacity, having a backup plan for our backup plan that had a backup plan. It’s just nobody could prepare for that.

That was one thing that if we were to have this conversation again in a year, would be to, hey, I want to be able to be caught up and go back to our two day delivery time that our customers are used to having.

Brian: So what are the obstacles standing in your way of getting there right now?

Joe: Commodities and just the way to get it because when you talk about a commodity, you know, you’re looking at our industry in the emergency preparedness industry.

We’re not like a grocery store, we’re not like the big box stores like a craft or like Uncle Ben’s rice, when those items get sold off of the shelves, because those guys do millions and millions of dollars worth of product, we’re just a small piece of that.

They get priority over those commodity items. It’s just kind of waiting our turn. Even though in the industry, we’re one of the largest in the industry. But when you do it on a larger scale, we’re just very, very small fish. The Costco’s of the world, the Walmarts of the world, those guys get first priority to the raw ingredients to the actual supplies before we do just a matter of kind of fighting for our space and making sure that we have what we need to be able to cover for our customers as well.

I think right now people are more understanding of emergency food and the need for it.

So I think hopefully with time, people can start to understand, “oh my gosh, this is not one of those crazy things to do anymore.” But more of a practical safe thing to do.

Brian: Yeah, absolutely, absolutely.

So many things that go into all the mechanics and logistics with it, I can understand. Doesn’t take much….especially with nowadays with all the demand, the increase in demand, it doesn’t take much to slow things down.

Joe: I hope going through this it kind of helps our customers understand how fragile our system really is.

And you think about what just look at like the semi trucks that haul product back and forth. I mean, those guys seriously are the lifeline of this country.

If the trucking industry were to go down for some reason, or some form of another customer get product, how do grocery stores get food?

How do businesses get the materials, the raw materials that they need in order to produce to produce a product, everything is so critical, and everything is so intertwined, that if one piece falls off, the whole system shuts down.

We experienced that as well.

We have suppliers that provide us our film that we put our food in, and if we can’t have the film, we can’t put the food in it. If we can’t get the buckets are the width for the buckets if we can’t get those in.

I mean everything just stops and everything like I said is so intertwine that it’s a very very fragile system and it’s a juggling act to make sure that you can coordinate with the bucket supplier coordinate with the film supplier coordinate with the wrong ingredients supplier coordinate machine time. It’s a tremendous feat to do that.

Brian: Absolutely. Wow, that’s incredible behind the scenes look at things. Appreciate your help here, Joe.

We have a lot of people that listen to this for the perspective of business, even though we play within the self reliance field and cover everything for emergency preparedness on so what blanket advice would you have for someone either in your position or similar that you could leave us with today?

Joe: The overall piece of advice is just keep plugging away knowing what you’re doing, there’s a phrase that I absolutely love, Brian, it’s this, “The small and simple things make you the greatest things.”

So it’s a small and simple things that you do in day to day that you got to grind away and eventually you’re going to have this big huge thing at the end of the day at the end of the week or the end of the month or the end of the year.

Keep going, it’s a constant battle.

But I think going through this exercise with COVID, and really seeing how fragile things are, it’s not a crazy idea to be prepared.

It’s not a crazy idea to have a backup plan.

You know, we talked about having evacuation plans for the elementary schools, we talked about having all these little different backup plans, but it’s not a bad idea to do it.

And I hope it doesn’t take a national emergency like what’s going on right now, for people to understand that it’s okay to get prepared, be self-reliant, because the only person that really cares about your survival is yourself.

People think that the government’s going to come there to bail them out.

While the government does a great job as much as they can. Guess what, Brian it’s gonna take a long time for them to actually come to your door and be like, Hey, what do you need?

And that’s just not gonna happen.

Be self-reliant, be self-sufficient, and do what feels right, follow your gut.

That is one thing that is interesting is before all of this started, I can tell you numerous times I got a phone call saying, “Hey, Joe I don’t know why calling you, but I feel like I need to get something just because something’s going to be happening.”

I could tell you countless times, Brian when my phone would ring and that would be the conversation before this whole pandemic thing happened. Follow your gut.

If you feel like you need to do something, do it and act on it. Don’t just listen to it, but you got to act on it as well.

Brian: Absolutely. Great advice. Joe, where can people go to find out more about Emergency Essentials and anything that you guys provide?

Joe: Right you guys visit our website, go to BePrepared.com, browse our website.

It’s a very, very simple website. Don’t feel overwhelmed.

We have also preparedness specialists on the phone that you can call our toll free number. You can talk with myself, you can talk with you know some of the other preparedness specialists that can guide you through different plans and different options.

Because there’s just not a cookie cutter size. There’s not a one size fits all package because every family is going to be different

Brian, every family’s gonna have different needs different wants different habits.

Talking with a preparedness specialist. They can guide you through the things that you need.

They can help you get your basics covered.

They can help you get your more advanced stuff covered, help you come up with a plan to follow does take time to do this.

You can start off small and grow it up over time so that we can be prepared for it. Give us a call.

We’re more than happy to walk you through this. We’re happy to talk to you happy to share with you what we’ve discovered over the past little bit, what works best for us.

We can help you with whatever you guys need.

Brian: Fabulous. Okay, Joe Rieck from Emergency Essentials, thanks so much for being on the Off the Grid Biz Podcast.

Joe: My pleasure, Brian. I hope we can do this again sometime.

Brian: Absolutely.

Brian’s Closing Thoughts: There it is another great conversation. I really enjoyed my time with Joe and there were about three things that I think stood out.

The first thing, he has a great ability to present his ideas, he clearly understands it and has all the facts and figures right on the tip of his tongue. That’s really good.

I know a lot of people might see that as kind of shallow praise, but it’s not because you need someone like that you need somebody and remember, he’s the VP of sales. He’s not the owner of the company.

He’s the VP of sales. And so that’s his job.

If you’re not the one that’s out there, doing the promoting, and you don’t have anyone that is ideally set to be the promoter, you need someone you need someone like Joe on your team, and I appreciate him for his ability to be able to do that.

Second thing is when he was discussing their ideal customer, as anybody that’s responsible for somebody else. So whether you’re talking about parents, or whether you’re talking about children, taking care of their elderly parents or anything of that sort.

Those are the type of people that are their ideal customer.

Now that obviously that doesn’t mean this their only customer. But he knew exactly what I meant. He knew I meant ideal customer who were the people that are your slam dunk customers.

And that’s really neat to see because oftentimes when people talk about ideal customers, they talk about demographics. So they talk about their age, or their gender, and all that stuff’s great and it’s important to know all that.

But it’s also important to know the psychographic which is the things that describe how they think and feel.

That’s where he went directly to and that was really key and something that you should take note of when you’re talking about your ideal customer or thinking about or designing your ideal customer. Really think not just about who they are on the outside, what’s going on on the inside, what’s the conversation going on in their head.

The third thing is how well this company is doing during what is basically a recession brought on by the COVID-19 situation and the fact that their demand is going through the roof.

It’s not uncommon in certain sectors.

Obviously, if you’re in emergency preparedness, anything of this sort, these type of companies are having increased demand during this time, especially in comparison to where it was just before, I would recommend that you at least have some element of your company that may not be doing great all the time.

But when times get tough, it’s where people run into.

I saw a lot of people in the emergency preparedness and survival niches that were having a tough time during the good economic times leading up to 2020. And then as soon as COVID-19 hit and you had forced quarantine and so forth, you had everything being pulled back, and all of a sudden things like emergency preparedness go through the roof.

So it’s an important thing to keep in mind with your business. You have an element of your business that though it may go bad and good times should have an element that goes good and bad times if you get my drift on that all these points and plus all the other little nuggets that Joe brought up.

I think it makes this worth relisting to, again and again. So go back and re-listen to this conversation sometime and I think it’ll be helpful to you too.

Outro: Join us again on the next Off The Grid Biz Podcast brought to you by the team at BrianJPombo.com, helping successful but overworked entrepreneurs, transform their companies into dream assets.

That’s BrianJPombo.com.

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Our theme music is Cold Sun by Dell. Our executive producer and head researcher is Sean E Douglas.

I’m Brian Pombo and until next time, I wish you peace, freedom, and success.